For cooking this dish I was inspired by my wonderful new Organic Marin cookbook written by Porter and Farina Wong Kingsley.

This dish may also be made with brown rice!

Vegetables and Quinoa with Miso-Ginger Sauce

By voloshyna, June 19, 2013

Ingredients:

• Sauce -
• vegetable stock or water - 1 1/2 cups
• white miso - 1/2 cup
• light soy sauce - 1 tablespoons
• freshly squeezed lemon juice - 3 tablespoons
• toasted sesame oil - 1 tablespoon
• agave nectar - tablespoon
• chili paste - 1/8 teaspoon (optional)
• vegetable oil - 1 tablespoon
• finely chopped red onion - 1/2 cup
• grated fresh ginger - 2 tablespoon
• minced garlic - 1 teaspoon
• Quinoa -
• vegetable stock - 3 cups
• sea salt - 1/4 teaspoon
• quinoa - 2 cups
• julienned carrot - 1 cup
• broccoli florets - 1 cup
• snow peas or green beans - 1 cup
• vegetable oil - 2 tablespoons
• thinly sliced bell pepper - 1 cup
• shiitake mushrooms - 3 oz, steamed and sliced
• cubed baked tofu or cooked chicken breast - 1 1/2 cups
• chopped cilantro and green onion - for garnish

Instructions:

I've made couple changes in this recipe, but basically almost everything is the same For the sauce: Combine the stock, miso, lemon juice, soy sauce, sesame oil, agave nectar, and chili paste in a small bowl; mix well. Heat the vegetable oil in a small saucepan over medium heat. Sauté the onion, ginger, and garlic about 2 minutes, or until fragrant. Stir in the miso mixture and bring to a boil. Remove from the heat and set aside. For the quinoa: Toast the quinoa in a dry medium saucepan over medium-high heat, for about 2 minutes, or until you can smell nice nutty aroma. Pour in vegetable stock add salt and bring to a boil. Reduce the heat to a simmer, cover saucepan with a lid and cook for 15 minutes, or until the liquid is absorbed. Remove from the heat and let stand covered. In a large pot of boiling water, blanch the carrots, broccoli, and snow peas for 3 minutes. Drain plunge into ice water. Heat a large saucepan over high heat, add 2 tablespoons of oil, and sauté the pepper and mushrooms for 2 minutes, or until the pepper is crisp-tender. Add the tofu and sauté until lightly browned, about 5 minutes. Stir in the blanched vegetables and stir fry for 4-5 minutes, until everything is heated through. Taste and adjust the seasoning. To serve, fluff the quinoa with the fork and divide it among the plates. Top with sautéed vegetables and spoon a heaping tablespoon of warm miso-ginger sauce over each serving. Sprinkle with the cilantro leaves and green onion.

I love stir fry! I think this is a very healthy and really fast method to cook my food. And the best part is that I can save more vitamins and natural flavors of the fresh ingredients. That’s why I’m dreaming about a new wok, it will make cooking process  fun and fast. This recipe I found on foodnetwork, added some my own ingredients and voila fast and delicious dinner is ready in 30 minutes! Enjoy guys!

Chicken and broccoli stir fry with rice noodles

By voloshyna, June 3, 2013

• Total Time: 25 minutes
• Prep Time: 5+30 minutes
• Cook time: 20 minutes

Ingredients:

• boneless chicken breast - 1 lb, cubed
• green onion - 3 strings, sliced on an angle
• garlic - 2 cloves, minced
• fresh ginger - 1 inch piece, pilled and chopped
• small fresh red chili pepper - 1, thinly sliced
• low sodium soy sauce - 1 tbsp, or to taste
• light brown sugar - 2 tbsp
• cornstarch - 1 tbsp + 1 tsp
• salt - 1 1/4 tsp, or to taste
• dry sherry - 1 tbsp
• dark sesame oil - 1 tbsp
• water - 1/3 cup
• vegetable oil - 3 tbsp
• broccoli - 5 cups, trimmed sliced stalks and medium florets
• rice noodles - 1 pack,
• sesame seeds - 1 tbsp for garnish

Instructions:

In a medium bowl, toss the chicken with the green onion, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15-30 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. In a medium sauce pan bring a water to a boil. Add 1 teaspoon of salt and cook the noodles following the instructions on the pack. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and sliced chili. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add rice noodles and a little bit of water to thin the sauce, if necessary. Cook for another 2 minutes. Taste and season with salt and pepper, if you like.

I would call this cake an Extra Apple Cake with chopped nuts and hint of honey, just like I love!  You can serve it as dessert or a breakfast coffee cake, everybody will like it.

Honey Apple Cake

By voloshyna, April 25, 2013

• Total Time: 55 minutes
• Prep Time: 15-20 minutes
• Cook time: 40-50 minutes

Ingredients:

• Granny Smith apples - 1 lb, pilled and cubed
• grated lemon zest - 1 tbsp
• lemon juice - 2 tbsp
• flour - 1 1/2 cup
• salt - 1/4 tsp
• baking powder - 1/2 tsp
• baking soda - 1/4 tsp
• eggs - 2
• brown sugar - 1/2 cup
• vegetable oil - 3 oz
• honey - 1/2 cup
• chopped walnuts - 3/4 cup
• confectioners sugar - 2 tbsp

Instructions:

Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. In a medium bowl mix together cubed apples, lemon juice and zest; set aside. In an other bowl sift flour with salt, baking soda and baking powder. In a medium bowl, beat the eggs. Slowly add the sugar while whisking; continue until the eggs become pale. Pour in the oil, whisk again. Add honey, and flour mix until combine. Then follow by the apples and half of the nuts, mix well. Pour the batter into the mold and sprinkle with a remaining nuts. Bake for about 40-50 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. Sprinkle with a confectioners sugar.    

I cooked this soup about a month ago and now finally can share this really yummy recipe with you guys! It’s very healthy and low-cal, enjoy it and do not worry about loosing shape. 100% vegan!

Make your day brighter!

Thai pumpkin soup

By voloshyna, December 12, 2012

Ingredients:

• coriander - 1/4 tsp
• dry mustard - 1/2 tsp
• vegetable oil - 2 tbsp
• large yellow onion - 1 (finely chopped)
• small fresh red chili pepper - 1 (chopped)
• pilled and diced pumpkin - 2 pounds
• red Thai curry paste - 1 tsp or to taste
• vegetable broth - 3 cups
• coconut milk - 1 can (14 oz)
• grain sea salt - to taste
• coconut cream - 1/4 cup (for non-vegan heavy cream)
• finely fresh cilantro - 1/2 cup
• chilli powder - to taste

Instructions:

In a medium saucepan, heat oil over medium heat. Add coriander, fresh chili pepper and dry mustard, stir for 20 sec. Then add onion and cook until soft.  Stir in vegetable broth, coconut milk, and pumpkin, salt to taste; bring to a boil. Cook until pumpkin softens. Blend the soup, in a blender until smooth. Bring it back to a boil, pour coconut cream or heavy cream and remove from the heat. Serve hot, topped with fresh cilantro leaves and chilli powder.

This is perfect autumn potato salad. I’m a fan of simple dishes, the less time I need to spend in the kitchen to cook delicious dinner – the better! It is really easy to cook, only 25-30 min. You can add a little bit of bacon or just keep it vegetarian. (Inspired by Better Homes and Gardens)

Warm potato salad with mustard dressing

By voloshyna, November 13, 2012

• Total Time: 30 minutes
• Prep Time: 15 minutes
• Cook time: 15 minutes

Ingredients:

• small red new potatoes - 1 pound, halved
• small yellow new potatoes - 1 pound, halved
• cider vinegar - 3 tbsp
• kosher salt - 1 tbsp
• fried bacon, chopped - 1/2 cup (optional)
• For the dressing: -
• Dijon mustard - 4 tbsp
• honey - 2 tbsp
• cider vinegar - 2 tbsp
• vegetable oil - 4 tbsp
• extra virgin olive oil - 2 tbsp
• finely chopped cilantro - 1/2 cup
• finely chopped green onion - 2-3 tbsp
• salt - to taste
• freshly ground black pepper - 1/2 ts

Instructions:

In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing. In a small bowl mix together all the ingredients for the salad, except the herbs. Transfer potatoes to a mixing bowl. Add mustard dressing all at once. Mix gently to avoid breaking potatoes. Then add herbs and bacon (optional) and serve warm.  

Autumn – it is the best time for a pumpkin recipes. Here in US I became a huge fan of pumpkin soup and pumpkin bread. So today I would like to present you my newest discover – maple pumpkin squares.

Moisture pumpkin squares

By voloshyna, October 17, 2012

Ingredients:

• pumpkin pure - 1 cup
• eggs - 2
• vegetable oil - 1/2 cup
• water - 1/4 cup
• white sugar - 1 cup
• brown sugar - 1 cup
• all purpose flour - 3 1/2 cups
• baking powder - 1 tsp
• salt - 1/2 tsp
• dried cranberry - 1/2 cup
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp
• ground nutmeg - 1/2 tsp
• hot water - 1/2 cup
• maple syrup - 1/2 cup
• orange zest - 2 strips

Instructions:

Preheat oven to 350°F (180°C). Grease and flour 9х13 oblong pan. In a large, bowl combine the flour, salt, sugar, and baking powder. In a separate bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  Then combine with the dry ingredients and cranberries, do not mix too thoroughly. Pour in the prepared pan. Bake for about 50 minutes in the preheated oven. Cake are done when toothpick inserted in center comes out clean. Turn out of the pan and let your cake cool on a rack. Meanwhile, in a small sauce pan combine water, maple syrup and orange zest, bring to a boil. Cook for a 3-5 min and let to cool. Then pour the syrup on your cake, leave for a 2-3 hours

This butternut squash soup is just a perfect dish for this time of the year. The weather is getting colder and colder, and I can’t imagine something better, then a bowl of a hot soup for a dinner. This dish has really light and tender taste, exactly what you need to get the right autumn mood.

Butternut squash soup with ginger

By voloshyna, September 27, 2012

Ingredients:

• For the soup: -
• butternut squash - 1/2 medium ( pilled, seeded, and cubed)
• carrot - 1 medium ( pilled and cubbed)
• medium yellow onion - 1 ( finely chopped)
• freshly grated ginger - 1 tbs
• extra virgin olive oil - 2 tbs
• vegetable stock - 2 cups
• heavy whipping cream - 1/4 cup
• salt - to taste
• freshly ground black pepper - to taste
• For the fried sage: -
• fresh sage leaves - 7-10
• self rising flour - 1 1/2 tbs
• white wine - 2 tsp
• salt - to taste
• vegetable oil - 1/2 cup

Instructions:

Preheat olive oil in a medium sauce pan, and cook the onion,  carrot and squash 5-7 minutes, or until lightly browned.    Pour in enough of the vegetable stock to cover vegetables. Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.  Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in remaining stock and whipping cream to attain desired consistency. For a crispy sage leaves, preheat 1/2 of vegetable oil in a small saucepan. In a bowl mix together flour, wine and a little bit of salt. Deep each leaf in batter and fry until golden brown. Transfer into a paper towel.

I just love this recipe. I got it from Draeger’s cooking classes and want to share it with you. This cupcakes can always make my day a little bit better.

Carrot cupcakes

By voloshyna, September 20, 2012

Ingredients:

• For the cupcakes: -
• carrot - 1/2 pound
• large eggs - 2
• buttermilk - 1/4 cup
• sugar - 1 cup
• vegetable oil - 1/2 cup
• finely chopped fresh ginger - 1 1/2 tsp
• all-purpose flour - 1 1/2 cups
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• salt - 1/2 tsp
• ground cinnamon - 1 tsp
• For the frosting: -
• cream cheese, room temperature - 8 oz
• unsalted butter, room temperature - 1/4 cup
• powdered sugar - 1/2 pound
• dark corn syrup - 1 tbsp
• vanilla extract - 1/2 tsp
• ground cinnamon - 1/2 tsp

Instructions:

Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.

Here it is the key to a man’s heart. Well at least the key to the heart of my men. This Cheese Sticks is my husband’s favorite snack, and he can eat them in unlimited quantities. So when I learned how to cook this dish he was just in seventh heaven. This golden, crunchy snack is a perfect match for a glass of cold beer.

Fried Mozzarella Cheese Sticks

By voloshyna, August 24, 2012

• Total Time: 30 minutes
• Prep Time: 5 minutes
• Cook time: 25-30 minutes

Ingredients:

• mozzarella cheese sticks - 12
• bread crumbs - 1 cup
• eggs - 2
• vegetable oil - for frying

Instructions:

In a small bowl lightly beat the eggs. Pour the breadcrumbs into a flat dish. Preheat the 1/2 inch layer of oil into a big frying pan. Dip stick, first in egg, roll in bread crumbs, then in egg and again in crumbs. Fry from all sides until golden brown.  Drain on paper towels. Eat this Cheese Sticks while hot. You can also cook a tomato dipping sauce for this appetizer http://divinecusine.com/?p=189.

Zucchini is never really inspired me. All the dishes cooked with them, seemed incredibly boring to me. Fried zucchinis, stews, squash blinis -I used to eat them without much enthusiasm. Big changes occurred when I began to cook by myself. My kitchen become a place for experiments, where I can come up with a new recipes and find the most incredible combinations. So, one day, I decided to give a chance to zucchinis. I fried them in a batter with parmesan and bread crumbs, dressed with homemade spicy sauce, and cherry tomatoes slices on top. They came out crispy and golden on the outside and very tender inside. I can no longer say that zucchini is boring!

Crispy zucchini sandwiches

By voloshyna, August 9, 2012

• Total Time: 35 minutes
• Prep Time: 10 minutes
• Cook time: 25 minutes

Ingredients:

• small zucchinis - 2
• all-purpose flour - 1 cup
• ground Parmesan - 3-4 tbs.
• bread crumbs - 3-4 tbs.
• chili powder - 1/4 tsp.
• eggs - 2
• salt - to taste
• cherry tomatoes - 8-10
• vegetable oil - for frying
• For the sauce: -
• homemade mayo - 1/2 cup
• minced garlic - 2 cloves
• finely chopped dill and parsley - 2-3 tbs.
• freshly ground black pepper - to taste

Instructions:

Cut zucchinis into 1/2-inch rounds. In a small bowl mix together flour, Parmesan, bread crumbs, chili powder and pinch of salt. In another bowl, lightly beat eggs with 1/4 tsp. of salt. Dip zucchinis in the flour mixture, followed by the egg, do the same manipulations one more time. Preheat oil on the frying pan. Place the zucchini slices in the hot oil and fry until golden brown. Transfer them into a paper towel sheets to drain. Combine together mayonnaise, garlic and herbs, season with a black pepper. Put one teaspoon of sauce and slice of tomato on top of the each zucchini.