Make Red Lentil Hummus for a Snack

Red Lentil Hummus substitute lentils for chickpeas for a smoother version of hummus.

Red Lentil Hummus substitute lentils for chickpeas for a smoother version of hummus.

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Did you play Powerball? I thought the excitement around a billion dollars was pretty fun. When I went into the gas station near my house, there was a line out the door. You could feel the excitement and hope in the air and I was really into it.

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Make Bean Sprouts Garlic Scape Salad

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

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This is my own take on the Korean side kongnamul muchim, using garlic scapes in place of the garlic and scallions. It comes together in about 5 minutes and makes for a satisfying side with a crisp crunchy texture and heady aroma of toasted sesame seeds. By using garlic scapes, it not only adds a dash of color to the salad, it also adds a mellow sweetness and garlic flavor.

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

You can usually find garlic scapes year round in Asian supermarkets, as well as at local farmers markets during spring, but if you can’t find it, garlic chives will also work for this dish. As for the bean sprouts, this salad will work with mung bean sprouts (the type with a small soft bean at the top), but I prefer using soy bean sprouts (the type with a large firm yellow bean at the top of the sprout) because they have a better texture. The stalk of soy bean sprouts are a bit more fibrous, giving the salad a marvelous crunchy texture, and the bean itself has a texture and taste similar to edamame.

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

This dish is great for parties because the ingredients are cheap and you can make this a day in advance. While there’s nothing complicated about this salad, it is very important to squeeze as much water out of the cooked bean sprouts as possible, otherwise your salad will end up watery.

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds.

Bean Sprouts Garlic Scape Salad

Bean Sprouts Garlic Scape Salad recipe

Bean Sprouts Garlic Scape Salad is a quick Asian side dish with a crunchy texture and toasted sesame seeds. (Recipe Credit: Marc Matsumoto of the Fresh Tastes blog)

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Ingredients

  • 7.5 ounces (213 grams) soy bean sprouts
  • 2.6 ounces (75 grams, about 8 scapes) garlic scapes, cut into 1.5-inch lengths
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt

Directions

  1. Bring a large pot of generously salted water to a boil.
  2. Add the garlic scapes and give them a 30 second head start before adding the bean sprouts.
  3. Add the bean sprouts and let the pot come back to a boil (another minute or so). Drain and rinse the vegetables with cold water.
  4. Squeeze the bean sprouts and garlic scapes between your hands to get as much water out of them as you can.
  5. Put the squeezed bean sprouts and scapes in a bowl and toss with the sesame seeds, sesame oil, soy sauce, and salt.

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

Make Miso Mushroom Stir-Fry

Miso Mushroom Stir-fry features a medley of miso, bok choy and brown rice.

Miso Mushroom Stir-fry features a medley of miso, bok choy and brown rice.

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El Nino has officially hit Los Angeles and I am loving it. Well, I’m not loving the destruction that could possibly come but we really need the rain. The rain has inspired all sorts of cozy food ideas but those will come later. First, something healthy.

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Put Together a Bowl of Garlic Miso Chicken

Garlic Miso Chicken only takes ten minutes to make, and features sake in the sauce.

Garlic Miso Chicken only takes ten minutes to make, and features sake in the sauce.

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With the holidays finally over, I’m busy making plans for 2016 and haven’t had as much time to spend in the kitchen as I’d like. Thankfully I have trusty standbys like this garlic miso chicken to fall back on. It only takes about 10 minutes to put together, but thanks to the miso and garlic, it packs a pungent wallop of flavor.

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Make Simple Stuffed Mushrooms

Simple Stuffed Mushrooms recipe

On Monday I start one of those dreadful cleanses. I won’t be able to have anything fun, including dairy, gluten, cheese…you name it. In preparation for this terrible time, I’m eating everything delicious under the sun. These super simple stuffed mushrooms are always the thing I make when I need to make something fun and tasty for a large group.

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Create a Vegan Greek Salad

Vegan Greek Salad recipe

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Whether you’re vegan or not, this delightfully light take on the classic Greek Horiatiki Salata is simple and delicious. The “feta” is made with firm tofu, which I marinated in lemon juice, nutritional yeast and salt. The salt in the marinade not only brines the tofu, it also draws out water from the tofu, giving it the crumbly texture of feta. The lemon juice adds the requisite tangy taste, and the nutritional yeast brings the umami and barnyard funk typical of sheep’s milk cheese.

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Bake Mini Gingerbread Cakes

Mini Gingerbread Cakes recipe

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I’m not sure I’ve ever been so excited for a holiday break. My plan is to do nearly nothing! Except of course watch a lot of television in my pajamas, spend some quality with the family and I might, might attempt making tamales.

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Prepare Chicken Mushroom Gyoza

Chicken Mushroom Gyoza recipe

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Gyoza, derived from the Chinese dumpling Jiaozi, are a popular Japanese dumpling that’s both steamed and pan-fried. This gives these potstickers a crisp golden brown bottom and slick noodle-like top, which is like having both a fried dumpling and steamed dumpling all in one bite!

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