BBQ Bean Plate


OMG! This was so good and so easy. And can be quick, too, if you have a pressure cooker. The BBQbean recipe came from the Thug Kitchen. I didn’t bother to make Baked Spanish Rice. I had roasted kabocha pumpkin and steamed sweet potato that I incorporated here. An awesome recipe. A can of chipotle pepper in adobo sauce is used, which is kind of cheating, but hey, it’s a secret that everybody knows.

Ingredients for BBQ Bean:
1/2 yellow onion
3 Tbsp tomato paste
1/2 head of garlic
4 chipotle peppers and 1 Tbsp sauce (or 5 Tbsp chipotle sauce)
1/4 cup water or vegetable broth
2 Tbsp orange juice
2 Tbsp brown sugar
1 Tbsp molasses
1 tsp tamari
3 cups cooked pinto beans

Ingredients to make a plate:
1 cup cooked brown rice/serving
1/2 avocado/serving
1/4 cup salsa (tomato salsa/grilled peach salsa/mango salsa)/serving
1 or more of following;
3 slices of roasted pumpkin or squash
1/2 roasted or steamed sweet potato (sliced)
a few leaves kale (stems removed, and steamed for 1 minute)

  1. Chop onion roughly. Peel and crash garlic cloves. Put all of BBQ beans ingredients except beans in a blender or a food processor, and run it until the sauce becomes smooth.
  2. Heat the sauce in a medium pan until it becomes bubbly. Add cooked pinto beans. Cook additional 5-10 minutes.
  3. Pile each ingredient on a plate. Enjoy!



Peanut Butter Dressing for Anypathing Goes Salad

Peanut Butter Dressing for Anything Goes Salad

Peanut Butter Dressing for Anything Goes Salad

This peanut butter dressing is very versatile. You can use it over fresh greens and/or rice, noodles, and cooked vegetables and potatoes. I used to make this dressing all the time, but totally forgot about it for years. Today, baked sweet potatoes on the kitchen counter, left over from last night’s roasties, were calling for it. I list what I used here in the picture, but be creative. Other vegetables good to put in are endless: tomato, lightly steamed broccoli/cauliflower, cooked potato,  beans sprout, vegetarian ham, tempeh, firm tofu, any lettuce or baby greens, spinach…

Ingredients for 2 servings
Dressing: 1/4 cup peanut butter, 1/4 cup hot water, 1Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, 1/2 Tbsp honey, 1 Tbsp grated ginger, dash of cayenne or a few drops of hot sesame oil (optional), crashed or halved peanuts (optional garnish)

  1. Measure peanut butter into a small bowl. Pour hot water. Whisk quickly until smooth. Add the rest of the dressing ingredients. Mix well.

Salad: 1 cup cooked brown rice, 1 small sweet potato, 1 scallion, 1 celery stalk, 1 small cucumber, 4 kale leaves, 1 small carrot, 1 tofu cutlet (a.k.a. thick fried tofu, 6.5 oz)

  1. Steam or bake sweet potato.
  2. Chop scallion, celery stalk small. Slice cucumber. Shred or thinly slice carrot. Remove stems out of kale leaves. I do this just by hands. Chop the leaves.
  3. Drain tofu cutlet. Rinse with hot water. Pat it dry. Slice 1/2″ thickness. Put soy sauce in a small plate. Dip sliced tofu in soy sauce both side. Bake them in an oven toaster until surface become dry about 3 minutes. Dip them in soy sauce again. Toast again. Cut them bite size or use them as they are.

Place all the salad ingredients in a big bowl. Pour 1/2 of the dressing all over. Mix them. Eat.




With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.

1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
2 carrots
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can  or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)

  1. Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
  2. In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
  3. Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
  4. Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
  5. Ladle the soup in a bowl, garnish with chopped scallions.

*This soup gets better next day.

Thursday’s Menu

Mushroom Tacos and Ensalade de Mercado

Mushroom Tacos and Ensalade de Mercado

LUNCH: I went to La Camelia for lunch with a friend. We ordered Ensalada del Mercado and Mushroom Tacos. They were both good, but where is jicama? The menu said Ensalada del Mercado has jicama in it, and that’s why we ordered it. We were talking about liking jicama in a salad which we ate all the time when we were in Mexico.

Sweet Potato Burges with Green Beans

Sweet Potato Burgers with Green Beans

DINNER: I made sweet potato burgers, something different. They didn’t need ketchup. I added cumin, turmeric, cayenne, black pepper, and salt to the sweet potato mixture, but I could spice them up even more. Michael suggested some creamy sauce would be a nice match in stead of ketchup. Stay tuned for a better version. Then I will put recipe on.

Tuesday’s Menu 11/20

Tropical Shake

Breakfast: Coffee, Tropical Shake with Parsley

Lunch: Japanese Yum Sandwich and Corn from Num Pang—oh, so satisfying. I don’t go there all the time because the line is outrageous. But today, there were only 3 people on line before me. It’s already holiday weekend and not many people were working in midtown.

Dinner: Kale Quinoa Salad, Simmered Sweet Potato, Toast, Beet Stew

Yum Sandwich and Corn on the Comb

Kale Quinoa Salad, Beet Stew


Thursday’s Menu 11/15

Green Goddess

Kale, Sweet Potato, Avocado Dinner


Breakfast: Coffee, Green Goddess Shake

Lunch: Sesame Noodles, Beet Stew, Yakimochi

Dinner: Kale, Sweet Potato, Avocado, Brown Rice, Tomato—a quiet Japanese dinner. Love it.

Sesame Noodles, Beet Stew, Yakimochi