Ingredients
(makes about 2-3 rice balls)
1 c short Brown Rice
3 c water
1⁄4 t Salt
8 Sheets sushi nori seaweed
Umeboshi paste
Place a cutting board or wax paper on the counter and wet your hands throughly. This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Then place nori on top of paper and several spoonfuls of rice in the center of each nori sheet. Scoop some rice with a spoon or scooper approx 1/3- 1/2 cup of rice for every rice ball
Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in. Insert your fillings into the hole. Make sure that you don't overfill it! Fold some rice over the hole/crater so that all fillings are hidden.
Tips:
Mix sesame seeds in with the rice before you form the rice balls. You can use regular sesame seeds (goma) or black sesame seeds (kurogoma).
Umeboshi either in the center or torn up and mixed into the rice.
Fresh ginger salad dressing mixed with rice!
Use commercial rice seasonings which typically contain some nori, sesame and some other flavors.
Use vinegar or salt on the rice for additional taste or make a solution of the two plus sugar and pour a little at a time onto the hot rice, cutting and folding it into the rice. Don't use too much of the solution as the purpose is to enhance the flavor of the rice -not overpower it. A solution of salt, rice vinegar and water folded into the rice will make the rice a bit stickier which can be beneficial if your rice balls tend to fall apart.
Dip your hands in salt water to prevent the rice from sticking to your hands as your form the rice balls.If you have difficulty sealing up rice balls with fillings, when you form the rice ball, form two halves with filling and put them together, using the salt water solution to help you to smooth and seal the seams.Try to get all the liquid out of a filling, because wet fillings makes your onigiri soggy, unappetizing, and falls apart.
Serve with a sauce made of soy sauce and some gari (pickled ginger) and wasabi.
Other fillings:
Sweet red bean paste (Anko) for a more desserty onigiri, however doesn't go well with nori
Grilled smoked Tofu
Steamed Carrot sticks
chopped up pickles (tsukemono)
pickled plum (umeboshi)
Ground veggie meat cooked with grated or chopped ginger, then flavored with soy sauce, some red pepper flakes, sake or mirin, and sugar. It should be quite dry. Curry flavored veggie ground meat mixture works surprisingly well too.
Tofu Wasabi Spread (really Thick)
Sushi vinegar mix (awase-zu)
If you can't get prepared sushi vinegar you can make it thus:
Mix 1/4 cup of rice vinegar or mild cider vinegar, 1 tablespoon of sugar, 1/2 tablespoon of mirin, sake or sweet brandy, and 1/2 tablespoon of salt. Heat over low heat in a small saucepan, and stir until the sugar and salt have dissolved. This is enough to flavor 4 cups of rice, so adjust the amount according to the amount of rice you have.
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Monday, October 12, 2009
Vegetarian Hand Rolled Sushi (Temaki)
Ingredients
* Sushi rice (brown rice or white rice)
* Nori
Possible filling ingredients:
* Carrot, julienned
* Orange and red bell peppers, julienned
* Cucumber, julienned (Chinese B without seeds, or regular is also ok)
* Asparagus
* Avocado
* Scallions, julienned
Garnishes:
* Black sesame seeds
* White sesame seeds
* Black sesame seeds/salt combination
Directions
Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
Serve with pickled ginger, wasabi and soy sauce as condiments.
* Sushi rice (brown rice or white rice)
* Nori
Possible filling ingredients:
* Carrot, julienned
* Orange and red bell peppers, julienned
* Cucumber, julienned (Chinese B without seeds, or regular is also ok)
* Asparagus
* Avocado
* Scallions, julienned
Garnishes:
* Black sesame seeds
* White sesame seeds
* Black sesame seeds/salt combination
Directions
Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
Serve with pickled ginger, wasabi and soy sauce as condiments.
Lasagna Ideas
vegetarian "white" lasagnas with bechamel, ricotta, parmesan, garlic, herbs and whatever veggies are in season. My favorites are spinach; zucchini and fresh oregano, marjoram, and a little basil; or eggplant, fresh tomato, basil and sage.
Vegan Moussaka
Makes 8 servings.
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnis
Preheat the oven to 375°F. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
Cut the zucchini lengthwise into 1/4-inch slices, and set aside. Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned.
Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes. Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 1/2 hours.
7Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnis
Preheat the oven to 375°F. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
Cut the zucchini lengthwise into 1/4-inch slices, and set aside. Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned.
Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes. Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 1/2 hours.
7Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
Another Vegetarian Shepherd's Pie Recipe
Serves 4 as a meal, 6 as a side dish.
Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes.
For the mashed potato crust:
3-4 large gold or white potatoes, peeled, cut up
Vegetable broth, non-dairy milk, milk or cream, as needed
Vegan buttery spread or olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
For the filling:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin or curry spice
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 zucchini squash, sliced and cut into quarter moons
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix
1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
2 tablespoons chopped roasted Hatch chiles or jalapenos- whatever you like
1 cup vegetable broth
1 tablespoon vegan Worcestshire sauce or balsamic vinegar
1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
1 tablespoon rubbed sage
Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, drained and set aside
Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.
In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.
Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.
Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.
Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey.
Preheat the oven to 350 degrees F.
Assemble your pie:
Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.
Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes.
For the mashed potato crust:
3-4 large gold or white potatoes, peeled, cut up
Vegetable broth, non-dairy milk, milk or cream, as needed
Vegan buttery spread or olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
For the filling:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin or curry spice
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 zucchini squash, sliced and cut into quarter moons
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix
1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
2 tablespoons chopped roasted Hatch chiles or jalapenos- whatever you like
1 cup vegetable broth
1 tablespoon vegan Worcestshire sauce or balsamic vinegar
1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
1 tablespoon rubbed sage
Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, drained and set aside
Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.
In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.
Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.
Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.
Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey.
Preheat the oven to 350 degrees F.
Assemble your pie:
Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.
Sunday, October 11, 2009
Instead of sunshine soup
Serves 6-8
3 tbsp curry powder
3 tbsp canola oil
2 onions
3 big cloves garlic
1 red chilli
3 medium carrots
Half a celeriac
1 large parsnip
1 celery stick
1/2 medium leek
2 red bell pepppers
2,5 dl (1 cup) red lentils
2 liters (8 1/3 cups) water + 4 stock cubes (or the same amount of stock)
2 bay leaves
Salt and pepper
In a LARGE pot, combine canola oil with curry. Chop your onions and garlic and add it to the curry. Curry releases most of it’s aromatic flavour when heated in a little oil. While the onions are sautéeing at medium heat, finely chop your chilli. Add to the onions and let cook for a few minutes. Meanwhile, peel and cube your carrots, celeriac and parsnip into 1 cm/half inch cubes. Add to the pot and stir. Chop the rest of you veggies finely and add to the pot. Sauté for a few minutes and then add your lentils, water and stock cubes (or ready made stock) and 2 bay leaves. Let soup cook for atleast 20 minutes, but a longer cooking time makes for a nicer heartier soup (I let mine cook for over an hour while I prepared other food). Salt and pepper to taste. Remove bay leaves before serving.
3 tbsp curry powder
3 tbsp canola oil
2 onions
3 big cloves garlic
1 red chilli
3 medium carrots
Half a celeriac
1 large parsnip
1 celery stick
1/2 medium leek
2 red bell pepppers
2,5 dl (1 cup) red lentils
2 liters (8 1/3 cups) water + 4 stock cubes (or the same amount of stock)
2 bay leaves
Salt and pepper
In a LARGE pot, combine canola oil with curry. Chop your onions and garlic and add it to the curry. Curry releases most of it’s aromatic flavour when heated in a little oil. While the onions are sautéeing at medium heat, finely chop your chilli. Add to the onions and let cook for a few minutes. Meanwhile, peel and cube your carrots, celeriac and parsnip into 1 cm/half inch cubes. Add to the pot and stir. Chop the rest of you veggies finely and add to the pot. Sauté for a few minutes and then add your lentils, water and stock cubes (or ready made stock) and 2 bay leaves. Let soup cook for atleast 20 minutes, but a longer cooking time makes for a nicer heartier soup (I let mine cook for over an hour while I prepared other food). Salt and pepper to taste. Remove bay leaves before serving.
Spanish style Chick pea Soup
3-4 portions
* 2 cans chick peas or 8 dl ( 28 fl oz) home boiled
* 2 tbsp dried basil
* 1 onion
* a little olive oil
* 1 tsp ground cumin
* 3 garlic cloves
* 1 can chopped tomatoes
* 3 tbsp tomato purée
* 1 tbsp sugar
* 1 tbsp salt
* 3-4 dl ( 10-14 fl oz) water (or maybe more!)
* juice of half a lemon
* salt and pepper
Chop the onion and the garlic finely. Fry in a bit of olive oil for a little while. Add basil, ground cumin, chopped tomatoes, tomato purée, sugar and salt. Cook for about 15 minutes or so. Mash half of the chick peas or use a hand mixer. It’s not supposed to have any bits left. The rest of the chick peas you leave as they are. After cooking the tomato mix for 15 minutes you add the mixed/mashed chickpeas, lemon and enough water to make the soup ’soupy’ but still pretty thick. Add the last whole chickpeas and pepper to taste. Maybe you’ll want to add some more lemon (I did!). Serve with a nice bread. It’s very very filling because of all the chickpeas and full of things that are good for you.
* 2 cans chick peas or 8 dl ( 28 fl oz) home boiled
* 2 tbsp dried basil
* 1 onion
* a little olive oil
* 1 tsp ground cumin
* 3 garlic cloves
* 1 can chopped tomatoes
* 3 tbsp tomato purée
* 1 tbsp sugar
* 1 tbsp salt
* 3-4 dl ( 10-14 fl oz) water (or maybe more!)
* juice of half a lemon
* salt and pepper
Chop the onion and the garlic finely. Fry in a bit of olive oil for a little while. Add basil, ground cumin, chopped tomatoes, tomato purée, sugar and salt. Cook for about 15 minutes or so. Mash half of the chick peas or use a hand mixer. It’s not supposed to have any bits left. The rest of the chick peas you leave as they are. After cooking the tomato mix for 15 minutes you add the mixed/mashed chickpeas, lemon and enough water to make the soup ’soupy’ but still pretty thick. Add the last whole chickpeas and pepper to taste. Maybe you’ll want to add some more lemon (I did!). Serve with a nice bread. It’s very very filling because of all the chickpeas and full of things that are good for you.
Kale and Roasted Vegetable Soup
Ingredients
* 3 medium carrots, peeled and quartered lenthwise
* 2 large tomatoes, quartered
* 1 large onion, cut into 8 wedges or 4 or 5 slices
* 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
* 6 garlic cloves
* 1 Tbsp olive oil
* 6 cups or more of vegetable broth*
* 4 cups of finely chopped kale
* 3 large fresh thyme sprigs
* 1 bay leaf
* 1 15 oz can of Great Northern white beans, drained
If cooking gluten-free, use gluten-free broth.
Method
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead. Serves six.
* 3 medium carrots, peeled and quartered lenthwise
* 2 large tomatoes, quartered
* 1 large onion, cut into 8 wedges or 4 or 5 slices
* 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
* 6 garlic cloves
* 1 Tbsp olive oil
* 6 cups or more of vegetable broth*
* 4 cups of finely chopped kale
* 3 large fresh thyme sprigs
* 1 bay leaf
* 1 15 oz can of Great Northern white beans, drained
If cooking gluten-free, use gluten-free broth.
Method
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead. Serves six.
Grilled Cheese Sandwich with Sauerkraut on Rye Recipe
Ingredients
* 2 slices dark rye bread
* Several thin slices of aged, Gruyere Swiss cheese
* 1/3 cup drained and heated sauerkraut
* 2 teaspoons of butter
Method
1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.
Serves one.
* 2 slices dark rye bread
* Several thin slices of aged, Gruyere Swiss cheese
* 1/3 cup drained and heated sauerkraut
* 2 teaspoons of butter
Method
1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.
Serves one.
Sauté of chickpea, butternut squash and chard, served with mint yoghurt
Chickpeas
o 70g dried chickpeas
o 1 tsp bicarbonate of soda
o 2 tbsp olive oil
o 1 medium onion, peeled and finely chopped
o 1 tsp caraway seeds
o ½ tsp castor sugar
o 1½ tsp ground cumin
o 100g Swiss chard leaves
o Juice of ½ a lemon
o 3 tbsp picked coriander leaves for garnish
o Salt and black pepper
Butternut squash
o 200g butternut squash
o 2 tbsp olive oil
o Salt and pepper
Yoghurt sauce
o 80g Greek yoghurt
o 1 garlic clove, peeled and crushed
o Juice of 1 lemon
o 3 tbsp olive oil
o 1 tsp dried mint
o Salt and black pepper
Soak the chickpeas in enough cold water to cover them twice. Add the bicarbonate soda and leave for at least 12 hours.
Drain the chickpeas, put in a large saucepan and cover with plenty of fresh water. Bring to the boil and simmer for at least an hour and sometimes up to 90 minutes. The chickpeas should be totally tender but retain their shape. Occasionally you would need to skim the froth off the surface. When ready, drain the chickpeas into a colander and set aside.
Preheat the oven to 200°C.
Peel the butternut squash and cut into 2cm cubes. Put them in a baking tray, drizzle the olive oil on and season with salt and pepper, mix well to coat and roast for 25-30 minutes or until soft.
While cooking the butternut squash, prepare the chickpea sauce. Heat the olive oil in a large frying pan and add the onion, caraway seeds, sugar and cumin and fry for 10 minutes, while stirring, until golden brown.
Stir in the chopped chard, and then add the cooked butternut squash and the chickpeas with about 5 tablespoons water. Mix together and cook for another 5 minutes or until hardly any juices are left. Add the lemon juice, taste and adjust the seasoning.
Make the yoghurt sauce by whisking together all of the ingredients. Taste for salt and pepper.
To serve, spoon the warm chickpeas on a serving dish, spoon over a bit of the yoghurt sauce and garnish with coriander leaves.
o 70g dried chickpeas
o 1 tsp bicarbonate of soda
o 2 tbsp olive oil
o 1 medium onion, peeled and finely chopped
o 1 tsp caraway seeds
o ½ tsp castor sugar
o 1½ tsp ground cumin
o 100g Swiss chard leaves
o Juice of ½ a lemon
o 3 tbsp picked coriander leaves for garnish
o Salt and black pepper
Butternut squash
o 200g butternut squash
o 2 tbsp olive oil
o Salt and pepper
Yoghurt sauce
o 80g Greek yoghurt
o 1 garlic clove, peeled and crushed
o Juice of 1 lemon
o 3 tbsp olive oil
o 1 tsp dried mint
o Salt and black pepper
Soak the chickpeas in enough cold water to cover them twice. Add the bicarbonate soda and leave for at least 12 hours.
Drain the chickpeas, put in a large saucepan and cover with plenty of fresh water. Bring to the boil and simmer for at least an hour and sometimes up to 90 minutes. The chickpeas should be totally tender but retain their shape. Occasionally you would need to skim the froth off the surface. When ready, drain the chickpeas into a colander and set aside.
Preheat the oven to 200°C.
Peel the butternut squash and cut into 2cm cubes. Put them in a baking tray, drizzle the olive oil on and season with salt and pepper, mix well to coat and roast for 25-30 minutes or until soft.
While cooking the butternut squash, prepare the chickpea sauce. Heat the olive oil in a large frying pan and add the onion, caraway seeds, sugar and cumin and fry for 10 minutes, while stirring, until golden brown.
Stir in the chopped chard, and then add the cooked butternut squash and the chickpeas with about 5 tablespoons water. Mix together and cook for another 5 minutes or until hardly any juices are left. Add the lemon juice, taste and adjust the seasoning.
Make the yoghurt sauce by whisking together all of the ingredients. Taste for salt and pepper.
To serve, spoon the warm chickpeas on a serving dish, spoon over a bit of the yoghurt sauce and garnish with coriander leaves.
Baked macaroni with Béchamel sauce
About 4 servings
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
Hot and Sour Shirataki Noodles with Tofu
(serves 2)
14-16 ounces shirataki noodles, packed in water (two 7 or 8 ounce packages) OR regular thin noodles, such as buckwheat soba or angel hair pasta. Just make the noodles according to package directions and then add them at the end of the recipe.
2 cups water
1 tbsp. soy sauce
1/8 tsp. sesame oil
8 ounces extra firm tofu, cut into cubes
1 tbsp. soy sauce
1/4 tsp. sesame oil
1 1/2 tsp sesame oil
1/4 tsp. red pepper flakes
1 tsp. chopped garlic
4 finely chopped green onions
8 ounces mushrooms, sliced
2 tbsp. lime juice
1 tsp. hot Chinese chili sauce (to taste)
3 tbsp. soy sauce
1 tsp. sugar
shredded Napa Cabbage
chopped toasted peanuts
Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.
Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.
Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.
Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.
14-16 ounces shirataki noodles, packed in water (two 7 or 8 ounce packages) OR regular thin noodles, such as buckwheat soba or angel hair pasta. Just make the noodles according to package directions and then add them at the end of the recipe.
2 cups water
1 tbsp. soy sauce
1/8 tsp. sesame oil
8 ounces extra firm tofu, cut into cubes
1 tbsp. soy sauce
1/4 tsp. sesame oil
1 1/2 tsp sesame oil
1/4 tsp. red pepper flakes
1 tsp. chopped garlic
4 finely chopped green onions
8 ounces mushrooms, sliced
2 tbsp. lime juice
1 tsp. hot Chinese chili sauce (to taste)
3 tbsp. soy sauce
1 tsp. sugar
shredded Napa Cabbage
chopped toasted peanuts
Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.
Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.
Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.
Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.
Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
Sauce:
1 head cauliflower, chopped into small pieces
4 cups water
4-6 cloves garlic
1-2 tsp. basil
1/2-2 tsp. oregano
pinch cayenne pepper
salt to taste
freshly ground black pepper
pinch nutmeg
1 1/2 tbsp. nutritional yeast
2 large Portabella mushrooms, sliced 1/4-inch thick
2 cloves garlic
1/8 cup wine (I used white, but red will do)
salt to taste
1 pound fettuccine
1 head broccoli, cut into florets
Sauce:
Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.)
Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta.
Sautéed Mushrooms:
Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
Pasta:
Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.
1 head cauliflower, chopped into small pieces
4 cups water
4-6 cloves garlic
1-2 tsp. basil
1/2-2 tsp. oregano
pinch cayenne pepper
salt to taste
freshly ground black pepper
pinch nutmeg
1 1/2 tbsp. nutritional yeast
2 large Portabella mushrooms, sliced 1/4-inch thick
2 cloves garlic
1/8 cup wine (I used white, but red will do)
salt to taste
1 pound fettuccine
1 head broccoli, cut into florets
Sauce:
Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.)
Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta.
Sautéed Mushrooms:
Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve.
Pasta:
Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.
Baked Spinach Kofta with Cucumber-Soy Yogurt Sauce
Baked Spinach Kofta
Makes 4 servings.
2 medium red potatoes, about 12 ounces
6 ounces fresh spinach
2 ounces tofu
2 teaspoons nutritional yeast flakes
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon cumin seeds
1/2 onion, minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon garam masala
3 tablespoons chickpea flour (besan)
Peel the potatoes, dice them into 1/2-inch pieces, place them in a saucepan, and cover them with water. Boil until the potatoes are tender and then drain them well and mash. Set aside.
Bring a large pot of water to a boil. Add the spinach and blanch for one minute, or just until wilted. Drain well in a colander. Put the spinach along with the tofu, nutritional yeast, lemon juice and salt into a food processor and process until crumbly. Set aside.
Spray a large skillet with canola oil and bring it to medium-high heat. Add the cumin seeds and toast for one minute. Add the onions, garlic, and ginger and sauté until the onions are soft, about 3 minutes. Add the garam masala, stir, and immediately add the potatoes and the spinach mixture. Cook, stirring, for 3 more minutes. Remove from the heat and spoon into a large bowl.
Add the chickpea flour and stir well. Allow to cool until easy to handle. Shape into about 20 balls, approximately 1-inch in diameter. (Don't worry about getting them perfect; they will naturally flatten out some during baking.) Place on an oiled cookie sheet or a silicone baking mat:
Preheat oven to 450F. Bake for 10 minutes and then turn the kofta. Bake for 10 more minutes and turn again. Bake for 10 more minutes or until all sides are lightly browned.
Serve with Cucumber-Soy Yogurt sauce (below), garnished with tomatoes, red onion, and hot chile peppers. This makes a delicious stuffing for whole wheat pita bread or chapatis.
Cucumber-Soy Yogurt Sauce
1 small or 1/2 large cucumber
1 cup plain soy yogurt
1/4 cup diced red onion
1-2 tablespoons minced mint leaves
1-3 tablespoons lime juice (use more if you are using store-bought soy yogurt because it tends to be sweetened)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
salt and freshly ground pepper, to taste
Peel and finely dice the cucumber. Place the pieces in a colander and allow the liquid to drain while you mix the other ingredients in a bowl.
Before adding the cucumber, blot it lightly with a paper towel to remove excess moisture. Add it to the yogurt mixture and stir to combine. Refrigerate for at least 1/2 hour to allow the flavors to blend.
Pasta with Roasted Vegetables and White Bean Pesto
Makes 6 servings.
3 medium summer squash (yellow or zucchini), halved lengthwise and sliced into 1/4-inch pieces
1 medium eggplant, cut into 1/2-inch cubes
8 ounces baby portabella mushrooms, larger ones halved
2 fennel bulbs, halved and sliced
1/2 large yellow or red bell pepper, sliced
1/2 large green bell pepper, sliced
3 cloves garlic, chopped
freshly ground pepper
olive oil spray
1 1/2 cups tomatoes, diced
salt (optional)
16 ounces uncooked whole grain pasta
Pesto:
1 1/2 cups (1 can) great northern beans, rinsed well and drained
1 cup fresh basil
1-2 cloves garlic
1 tsp. nutritional yeast
1 tbsp. white balsamic vinegar or white wine vinegar
1/4 tsp. fresh lemon juice
salt to taste (optional)
Preheat oven to 400 F. Spray a large rectangular baking dish with olive oil and add all the vegetables except the tomatoes to it. Sprinkle with freshly ground pepper, and stir in the garlic. Give it a very quick spray with the olive oil (1/2 second) and put it in the oven. Set the timer for 20 minutes.
After 20 minutes, stir the vegetables and add the tomatoes. Return to the oven for 15-20 minutes, until all vegetables are done.
While the vegetables are roasting, prepare the pasta according to package directions and make the White Bean Pesto:
With the food processor running, drop in the garlic and process until minced. Add the basil and chop coarsely. Add the remaining pesto ingredients and process until smooth. Add salt to taste, if desired.
When the vegetables are done, add salt to taste. Serve the vegetables on top of the pasta, topped with a spoonful of pesto.
3 medium summer squash (yellow or zucchini), halved lengthwise and sliced into 1/4-inch pieces
1 medium eggplant, cut into 1/2-inch cubes
8 ounces baby portabella mushrooms, larger ones halved
2 fennel bulbs, halved and sliced
1/2 large yellow or red bell pepper, sliced
1/2 large green bell pepper, sliced
3 cloves garlic, chopped
freshly ground pepper
olive oil spray
1 1/2 cups tomatoes, diced
salt (optional)
16 ounces uncooked whole grain pasta
Pesto:
1 1/2 cups (1 can) great northern beans, rinsed well and drained
1 cup fresh basil
1-2 cloves garlic
1 tsp. nutritional yeast
1 tbsp. white balsamic vinegar or white wine vinegar
1/4 tsp. fresh lemon juice
salt to taste (optional)
Preheat oven to 400 F. Spray a large rectangular baking dish with olive oil and add all the vegetables except the tomatoes to it. Sprinkle with freshly ground pepper, and stir in the garlic. Give it a very quick spray with the olive oil (1/2 second) and put it in the oven. Set the timer for 20 minutes.
After 20 minutes, stir the vegetables and add the tomatoes. Return to the oven for 15-20 minutes, until all vegetables are done.
While the vegetables are roasting, prepare the pasta according to package directions and make the White Bean Pesto:
With the food processor running, drop in the garlic and process until minced. Add the basil and chop coarsely. Add the remaining pesto ingredients and process until smooth. Add salt to taste, if desired.
When the vegetables are done, add salt to taste. Serve the vegetables on top of the pasta, topped with a spoonful of pesto.
Tofu Pesto Pasta Salad
3 cups fresh basil (or 2 cups basil and one cup spinach)
3-4 large cloves garlic
1/4 cup walnuts, pine nuts, or raw cashews
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 tsp. salt, or to taste
1 lb. pasta, cooked according to package directions and rinsed with cool water
1-2 large tomatoes, chopped
additional nuts, to taste
In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts. Serve immediately or at room temperature.
3-4 large cloves garlic
1/4 cup walnuts, pine nuts, or raw cashews
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 tsp. salt, or to taste
1 lb. pasta, cooked according to package directions and rinsed with cool water
1-2 large tomatoes, chopped
additional nuts, to taste
In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts. Serve immediately or at room temperature.
Artichoke Pesto Pasta Salad
Makes 4 servings.
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked
1 large tomato, diced
1/4 cup toasted pine nuts (optional)
Place the basil and 3 artichoke hearts (12 quarters) in a food processor, and pulse to coarsely chop. Add the garlic, nutritional yeast, vegetable broth, and lemon juice, and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and blend well. Add the remaining artichoke hearts, the tomato, and the pine nuts and toss. Serve at room temperature.
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked
1 large tomato, diced
1/4 cup toasted pine nuts (optional)
Place the basil and 3 artichoke hearts (12 quarters) in a food processor, and pulse to coarsely chop. Add the garlic, nutritional yeast, vegetable broth, and lemon juice, and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and blend well. Add the remaining artichoke hearts, the tomato, and the pine nuts and toss. Serve at room temperature.
Almond Soba Noodles Recipe (with Tofu and red curry paste)
Serves 6-8 as a side, less as a main.
You might want to add a touch more curry paste if you like your noodles on the spicy side. On the other hand, if your curry paste is on the spicy side, you might want to go for a bit less - it is to taste really. As I was eating this I couldn't help but think that some blanched broccoli would be a nice addition or substitution for the pea spouts.
2 teaspoons red curry paste
1/3 cup unsalted almond butter
2 tablespoons fresh lemon juice
very scant 1/2 teaspoon salt
6 - 8 tablespoons hot water
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
4 ounces pea shoots (or other greens, or tiny pieces of broccoli)
12 leaves fresh basil, slivered
1/4 cup sliced almonds, toasted
Make the almond sauce by mashing the curry paste into the almond butter. Stir in the lemon juice and salt. And then whisk in the hot water one tablespoon at a time until you have a pourable dressing that is about as thick as a heavy cream. The dressing thickens as it cools, so feel free to thin it out with more water later on if needed. Taste, and add more salt or more curry paste if you like.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water. Drain and shake off as much water as possible.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. About 15 seconds before the tofu has finished cooking, add the pea shoots to the hot pan.
In a large bowl combine the noodles with 2/3 of the almond sauce. Toss well, be sure all the noodles get coated. Arrange the tofu and pea shoots on top of the noodles, drizzle with the remaining sauce, and garnish with the slivered basil and toasted almonds.
You might want to add a touch more curry paste if you like your noodles on the spicy side. On the other hand, if your curry paste is on the spicy side, you might want to go for a bit less - it is to taste really. As I was eating this I couldn't help but think that some blanched broccoli would be a nice addition or substitution for the pea spouts.
2 teaspoons red curry paste
1/3 cup unsalted almond butter
2 tablespoons fresh lemon juice
very scant 1/2 teaspoon salt
6 - 8 tablespoons hot water
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
4 ounces pea shoots (or other greens, or tiny pieces of broccoli)
12 leaves fresh basil, slivered
1/4 cup sliced almonds, toasted
Make the almond sauce by mashing the curry paste into the almond butter. Stir in the lemon juice and salt. And then whisk in the hot water one tablespoon at a time until you have a pourable dressing that is about as thick as a heavy cream. The dressing thickens as it cools, so feel free to thin it out with more water later on if needed. Taste, and add more salt or more curry paste if you like.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water. Drain and shake off as much water as possible.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. About 15 seconds before the tofu has finished cooking, add the pea shoots to the hot pan.
In a large bowl combine the noodles with 2/3 of the almond sauce. Toss well, be sure all the noodles get coated. Arrange the tofu and pea shoots on top of the noodles, drizzle with the remaining sauce, and garnish with the slivered basil and toasted almonds.
Zucchini Noodles, Veggies & Spicy Almond Butter Sauce
Almond Butter Sauce ingredients:
• 1 cup almond butter
• ½ cup water
• ¼ cup rice wine vinegar
• ¼ cup tamari
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 2 teaspoons crushed red pepper flakes
• 2 cloves garlic, crushed
• 2 teaspoons fresh, grated ginger
Noodle Ingredients:
• 4 medium zucchini, peeled and cut in half
Veggies:
• 1 cup bean sprouts
• 1 red bell pepper, julienned
• 1 cup snow peas, halved lengthwise
Garnish:
• 2 tablespoons cilantro, minced
Place all the ingredients for the Almond Butter Sauce in a high speed blender and blend until smooth. Stored in a sealed container in the refrigerator, Almond Butter Sauce will keep for five days.
Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles and veggies with enough Almond Butter Sauce to coat well. Garnish with minced cilantro and serve immediately
• 1 cup almond butter
• ½ cup water
• ¼ cup rice wine vinegar
• ¼ cup tamari
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 2 teaspoons crushed red pepper flakes
• 2 cloves garlic, crushed
• 2 teaspoons fresh, grated ginger
Noodle Ingredients:
• 4 medium zucchini, peeled and cut in half
Veggies:
• 1 cup bean sprouts
• 1 red bell pepper, julienned
• 1 cup snow peas, halved lengthwise
Garnish:
• 2 tablespoons cilantro, minced
Place all the ingredients for the Almond Butter Sauce in a high speed blender and blend until smooth. Stored in a sealed container in the refrigerator, Almond Butter Sauce will keep for five days.
Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles and veggies with enough Almond Butter Sauce to coat well. Garnish with minced cilantro and serve immediately
Tofu and Quinoa with Almond Butter Sauce
Serves 4.
Ingredients
1 cup quinoa, rinsed
1 450g package of firm tofu, cubed
2 zucchini, diced
1 red bell pepper, diced
3/4 cup of peas (fresh or frozen)
sauce
2 tbsp almond butter
3 tbsp tamari sauce
2 tbsp water
2 tsp hot chili sauce (less if you don't like spicy--I like spicy! Or more if you like very spicy)
1/2 tbsp rice vinegar
Method
Rinse quinoa, and put in a saucepan with 1 1/2 cups of water. Bring to a boil, then simmer for about 20 min until cooked. Fluff with a fork when ready to serve.
Meanwhile, heat your cast-iron pan or wok at medium-high heat and add your tofu. Sear on each side, then add your diced veggies and let them cook for about 5-10 minutes.
While the veggies are cooking, add all of the sauce ingredients into a blender and whir. (Or, use a jar and just whisk them together really well.) Add the sauce to the veggies and tofu and cook for another minute or so.
Serve sauce mixture over the quinoa.
Ingredients
1 cup quinoa, rinsed
1 450g package of firm tofu, cubed
2 zucchini, diced
1 red bell pepper, diced
3/4 cup of peas (fresh or frozen)
sauce
2 tbsp almond butter
3 tbsp tamari sauce
2 tbsp water
2 tsp hot chili sauce (less if you don't like spicy--I like spicy! Or more if you like very spicy)
1/2 tbsp rice vinegar
Method
Rinse quinoa, and put in a saucepan with 1 1/2 cups of water. Bring to a boil, then simmer for about 20 min until cooked. Fluff with a fork when ready to serve.
Meanwhile, heat your cast-iron pan or wok at medium-high heat and add your tofu. Sear on each side, then add your diced veggies and let them cook for about 5-10 minutes.
While the veggies are cooking, add all of the sauce ingredients into a blender and whir. (Or, use a jar and just whisk them together really well.) Add the sauce to the veggies and tofu and cook for another minute or so.
Serve sauce mixture over the quinoa.
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