Recipe Testing: Yu-Xiang Eggplant (Szechuan Spicy Eggplant)

iPhone pic, not the best, but you get the idea!

HOORAY for  trying new ingredients! And, let me tell you, testing for Terry Hope Romero's new international cookbook has really given me the opportunity to try all sorts of ingredients and spices I have never worked with before.

This recipe called for Chinese Garlic Bean Paste, something I had heard of, but certainly never used before.  This condiment is made from fermented black soybeans, garlic, CHILI, and soy sauce.  Conveniently, I have a wonderful Asian Market within walking distance from my house (Asian Market & Video!!) so I was able to find it easily. 

Now, if you know me, you know I like things SPICY, but let me tell you, this Chinese Garlic Bean Paste came darn near close to blowing my head off!!  And, I loved every second of it.

Although not a fan of eggplant, I do see myself making this sauce for a variety of different vegetables and perhaps tofu.  I served mine over ramen noodles, which I thought was quite yummy ^_^

Spicy, Smokey Tomatillo Salsa

Smoky, Spicy Tomatillo Salsa Verde  

Recipe here, by Rita~ at Food.com.

TRY IT, you will NOT be disappointed!!

This had to have been one of the BEST homemade salsas I've EVER tasted.  Not only is this gorgeously green, refreshing and FULL of flavor, but it is so easy to make as well.

Because I was making this for a party, and was not sure the heat tolerance of all of the guests, I used  one (1) whole habanero, but only HALF of the seeds.  It was great, just the right hint of heat at the end.  Now that I've tasted it once, I know I can use the whole habanero; seeds and all, without it being too spicy.  The fresh herbs REALLY make this something else.  I LOVE cilantro, but the addition of fresh basil is simply PERFECT.  There was not a DROP of this left and everyone asked for the recipe.

I have seen quite a few roasted tomatillo salsa recipes here on Vegan MOFO, which I am dying to try because I love this one so...  If you have any you would like to recommend, spicy OR mild, please send them my way ^_^

LOL, a little home town team fun!

NY System - Hot Weiners Vegan Style

Call me crazy, but I somehow felt the need to veganize these wretched things!! And ya know, they turned out quite amazing, if I do say so myself...
For those of you who have not had the pleasure: New York System "Hot Weiners" are a Rhode Island classic. hmmmm... did I just say that??
Well, in a way they are. Most folks in little RI have gorged themselves late-night on these dogs, (sometiems known GAGGAHS - or gaggers for non-Rhode Islanders) at some point in there life. I, myself, might be the one exception. Wanna see a real one??

WARNING, not for the faint of heart:

Let me expalin what these are. If you happen to walk into Olnyville’s New York System and order: “THREE ALL THE WAY" you will get: a hot dog served on a steamed bun, then topped with quite a "distinct" flavor of meat sauce, mustard, raw minced onions and celery salt, prepared in a batch of six on a man's forearm. Sound good?
OK, so WHY?? I say “because...”
My inspiration for the "meat" sauce flavoring was from a number of different recipes I found on the web.



I took bits I liked from here and there, and came up with this:

Ingredients
•2 tablespoons margarine
•1 yellow onion, minced
•2 tablespoons chili powder
•2 tablespoons paprika
•1/2 teaspoon allspice
•1/2 teaspoon curry
•1 teaspoon dry mustard
•1/2 teaspoon ground cinnamon
•1 cup TVP or 12 ounces soy crumbles (I used Boca brand)
•1 cup water, more if needed
•20 tofu hot dogs (I like Smart Dogs)
•1 teaspoon salt
•20 hot dog buns
•minced yellow onion, for topping
•celery salt

Directions
1.In a medium saute pan over medium heat add, margarine and 1 minced onion.
2.Saute till translucent, but do not brown.
3.Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add veggie crumbles, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes, adding more water if pan gets dry.
4.Bring water in sauce pot to a boil, add slat, remove from heat and throw in the veggie dogs for 3-4 minutes.
5.Serve dogs in steamed buns, topped with "meat" sauce, mustard, minced onion and a shake or two of celery salt.

Please DO NOT omit the raw onions, yellow mustard OR the celery salt. This is what makes these dogs a classic Rhode Island treat, whether it's vegan or not!!