February 7, 2018 · 5:09 pm
Mushroom Pizza with Truffles
Take your love for pizza to the next level and indulge in this recipe that’s inspired by the pizza trending in Italy that’s packed with mushrooms with a touch of white truffles!
Mushroom Pizza with Truffles
By Rina Oh
Sevings: 4
Time: 1 hour 40 minutes
Ingredients
- Basic Pizza Dough:
- 3/4 cup lukewarm water
- 1 tablespoon active dry yeast
- 2 cups all purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- Mushroom Pizza:
- 6 cremini mushrooms
- 2 cups oyster mushrooms
- 2 tablespoons vegetable oil
- 8 ounces mozzarella cheese
- ½ cup ricotta cheese
- 2 tablespoons white truffle oil
Directions
- Combine lukewarm water, yeast, and sugar; let stand for 5 minutes.
- Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor.; add yeast mixture and 3 tablespoons oil, process until the dough forms a sticky ball; knead dough with your hands for about 5 minutes. Form into a ball and transfer to a bowl covered with olive oil; cover bowl with a wet towel and allow dough to rise in a warm area for about 2 hours.
- Heat a non-stick frying pan on high heat for 2 minutes. Add the vegetable oil and heat for another minute. Saute the Oyster mushrooms in the pan on high heat, moving the mushrooms frequently until they are browned, for about 5 minutes. Season with salt and pepper to taste.
- Split pizza dough in half.
- Preheat oven to 400°F (200°C). Split pizza dough in half.
- Using 2 small 9” pizza pans, spread about a tablespoon of olive oil to coat each pan. Form a ball with one half of the dough and spread out using your fingers. Push dough with your fingers until it reaches ends of the pan. If you are using a sheet tray, do not divide the dough in half. Spread the dough into a rectangular shape.
- Add mozzarella cheese. Spread it evenly. Scoop some ricotta cheese with a spoon and place on top of the mozzarella cheese.
- Place Oyster mushrooms over mozzarella cheese.
- Place Cremini mushrooms over Oyster mushrooms. Top with extra mozzarella cheese. Drizzle with White Truffle oil and season with salt and pepper.
- Place pizza in oven at for 10 to 12 minutes, until the crust is a golden brown color.
- Remove from oven and slice the pizza into eight pieces using a pizza slicer or a sharp knife.
Filed under American Food, Dining with Outlaws, Meatless Mondays, Pizza, Recipes, Vegetarian
Tagged as Cheese, Dining with Outlaws, Everyday, Italian Food, Mushrooms, Pizza, recipes, Rina Oh, Truffles. Comfort Food, Weeknight
February 2, 2018 · 11:48 am
Matcha Angel Food Cake with White Bean
You can have your cake and eat it too without the guilt or the sugar crash with this healthy recipe that’s packed with 12 egg whites and loaded with proteins from legumes.
Matcha Angel Food Cake with White Bean
By Rina Oh
Servings: 8
Time: 2 hours
Ingredients
- 12 egg whites
- 2 tablespoons water
- 1 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar
- 1 cup cake flour
- 3 teaspoons Matcha powder
- 6 cups cooked white beans
- 1 cup confectioners sugar
- 2 tablespoons coconut sugar
Directions
- Preheat oven to 350°F (180°C).
- Using a hand mixer with the balloon whisk attachment, combine egg whites with cream of tartar, water, and vanilla extract and whip for 5 minutes on medium speed until the mixture reaches the soft peak stage. Slowly add small amounts of the confectioners sugar until it’s all incorporated for 1 minute. Increase the speed to medium-high and continue mixing for 3 more minutes. Turn down the speed to medium-low speed and slowly add the cake flour in batches of 2 tablespoons. When the flour is all in, allow the dry flour to blend with egg mixture and increase the speed of mixer again to high speed for 2 minutes.
- Transfer batter into a deep dish non stick pan (do not grease the pan). Shake the pan back and forth to even out the surface.
- Place pan into oven and bake for 35 minutes or until cake tester comes out clean.
- Using a blender combine beans and confectioners sugar and pulse for 1 minute. Increase the speed and blend on high speed for 2 minutes until the mixture is pureed.
- Take cake out the oven when it’s finished baking and place on a cooling rack for an hour. Gently remove the cake from the pan and place on a cutting board. Using a cake knife, slice cake horizontally in the middle.
- To assemble, place one piece of the cake, with the crust down and soft side up. Spoon half the bean filling onto the first layer of the cake, allow some of the filling to drip off the sides. Place second layer on top with the soft green side up. Repeat the same step. Top cake with coconut sugar.
- Divide cake into 8 pieces and serve.
Filed under Beans and Legumes, Dessert, Dining with Outlaws, Food for Kids, French, High Tea, Hot on the Blog, Korean, Recipes, Vegetarian
Tagged as Angel Food Cake, Bean Frosting, Bean Topping, Dessert, Dining with Outlaws, Healthy, Matcha, recipes, Rina Oh
February 1, 2018 · 1:44 pm
Korean Kimchi Mung Bean Pancakes
Detoxify your body while eating these Mung bean pancakes packed with superfood ingredients. This savory pancake is served with a side of dressed up soy sauce, you can eat it this way or straight up. It’s jammed packed with a complete balance of proteins in the grains combined with legumes. You can skip the meat and still get every nutrient your body needs!
Korean Kimchi Mung Bean Pancakes
By Rina Oh
Servings: 4
Time: 20 Minutes
Ingredients
- 1 cup shelled and split mungbeans rehydrated in water
- 2 tablespoons cornstarch
- 1 egg
- 1 ¼ cup white flour
- 2 cups water
- 4 bunches of scallions
- ½ cup kimchi, chopped
- ¼ cup sunflower or safflower oil
Directions
- In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds.
- Add egg, cornstarch, flour, and water and continue pulsing for 30 more seconds. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Transfer batter into a bowl, add scallions with kimchi and stir using a spatula.
- Heat a nonstick pan on the stovetop for a minute on high heat. Add vegetable oil and let it heat for another 30 seconds.
- Add about two ladles of pancake mixture and evenly spread it out using a spatula. Use the spatula to even out the sides of the pancake. You may add some oil around the sides of the pancake at this point. Move the pan around to prevent the pancake from sticking to the pan, as the batter absorbs the oil. Cook for about two minutes.
- Flip the pancake and repeat the steps above.
- You will know the pancake is finished when it gets brown and crispy.
- Remove from heat and transfer to a cutting board. Slice the pancake with a sharp knife into eight wedges like a pizza. Serve with soy sauce on the side.
Tip: For best results and time efficiency, soak the mungbeans overnight in the refrigerator. Mungbeans can be purchased in Asian markets and whole nutrition markets. Thanks to the internet, you can also order them online!
Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes, Vegan, Vegetarian
Tagged as Appetizers, Dining with Outlaws, Everyday, Korean, Meals, Meatless Mondays, Mungbean, Pancakes, recipes, Rina Oh, Savory, Vegan, vegetarian, Weeknight
