Spicy Korean Tacos with Pickled Cucumber Salad

I must confess...these really aren't spicy Korean tacos because I didn't have any Gochugaru (Korean red pepper flakes or paste), but you really don't need it.  I made a quick spicy BBQ sauce using ketchup, sriracha, tamari, rice wine vinegar and water.  But you can just purchase your favorite spicy BBQ sauce, and doctor it up with some soy sauce and you're all set.  Whenever possible try to purchase organic BBQ sauce that doesn't contain high-fructose corn syrup.

What really makes these tacos is the crunchy pickled cucumber salad.  Here's what I used:

1 medium English cucumber sliced into half moons
1/4 red bell pepper, seeds and ribs removed and julienned into thin strips
1/4-1/2 tsp crushed red pepper flakes
1/3-1/2 cup rice wine vinegar
1-2 Tbsp light agave syrup
1/4 cup green onion, sliced on a bias
Kosher salt to taste

Method:  Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using.  Salt just before serving so that the cucumbers maintain their crunch.
 

Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend.  If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.

For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients.  For garnish I used green onion, cilantro and toasted sesame seeds.

Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)!

 

Kelp Noodle Salad with Spicy Curry Dressing

I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO!  How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess?  Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture.   

I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads.  Folks, I wouldn't recommend it.  I don't even dress this salad prior to serving and always serve the dressing on the side.  It makes a big difference.  Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean.  So you can pretty much pair them with any sauce.  The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan.

When you remove the kelp from the bag, give it a good rinse under cold water and drain well.  I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long.  For the veggies I used:  thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro.  I also added diced baked tofu for protein and raw chopped almonds for crunch.  Bok choy would be a great addition to this salad, as well as diced mango.   

For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. 

Spicy Curry Dressing
1/2 tsp minced ginger
1-2 tsp Sambal Oelek (depending of how much heat you like)
1-2 tbsp curry powder
1 tbsp agave or maple syrup
2 tbsp almond butter  
1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)
1/4 cup coconut milk
Juice of 1 small lime
2 tsp toasted sesame oil
1/4 cup safflower oil

 
 

Spicy Noodle...The Sogo Tofu Way

There is a vegan tofu restaurant, well it's not really a restaurant but more of a carry out place near my house.  They make all of their tofu handmade from scratch and they have everything from fresh tofu, to fried bean curd, to tofu skins, to textured protein, you name it--probably 50 different varieties of tofu and dishes which you can choose from.  And it's all organic!  No one speaks any English but you walk in and point to all the dishes you want and they wrap them up to go--in huge portions!  I usually stop in there once a week when I don't feel like cooking and one of my husband's favorite dishes is the "Spicy Noodle".  It is made with four ingredients:  noodles, housemade textured soy protein, edamame and spicy chili oil.

There is no way that I can walk into a restaurant and try a dish without coming home and making it and putting my own spin on it.  I got this trait from my mom.  Whenever we would go out to eat, or over to someone's house she would come home and make the dish and it was better than the one we tried.  And I have to say Sogo Tofu that my dish is more flavorful, but what you do with tofu at your shop is amazing and I'm so glad that you're in my neighborhood!

Ingredients:

1 lb whole wheat spaghetti pasta, cooked and drained
1 cup Bob's Red Mill Textured Vegetable Protein, re-hydrated and drained really well pressing on the solids through a fine mesh strainer
1 to 1-1/2 cups Islands Teriyaki Sauce (I like this teriyaki sauce the best)
1 cup frozen, organic edamame beans, thawed
Spicy chili oil to taste--a little goes a long way--but I like it spicy  (I purchase mine from Sogo Tofu, but you can easily find a jar of Spicy Chili Oil at an Asian market or regular supermarket)
1/2 cup green onions sliced on a bias

Note:  You may want to add more or less teriyaki sauce and edamame once you toss the pasta all together--especially if you let the pasta sit for awhile because it will absorb the sauce.  This dish can be served hot, room temperature or cold.

Method:

• Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain, rinse and drain again, and place in a large bowl
• Re-hydrate textured vegetable protein and drain really well and put in pasta bowl
• Stir in teriyaki sauce, thawed edamame and chili oil to taste
• Plate and garnish with green onions and serve with extra sauce if needed

I served my Spicy Noodle with a side salad of pickled watermelon radish, bokchoy, green onion and cilantro!    

Healthy Fast Food

Every once in awhile I get a craving for fast food.  We live near a Veggie Grill and we'll stop in several times a year, but it is nice to make it at home knowing that it's really not that bad for you.  We don't eat this type of food every month but as the year-end draws near, I feel that I have to get in my fix for all that is bad and start the new year fresh and healthy.  Seriously though--there's not a lot to give up January 1.  Sure maybe I indulge in sweets sometimes, or don't exercise enough, but in terms of our diet we eat a really healthy and balanced diet. 

I made peppered seitan from scratch the other night and it is perfect shaved and served with BBQ sauce on a sandwich.  Really tender and full of protein.  Most people think that seitan is just like eating bread (full of carbs) because it is made with gluten, but all the starch has been removed during the rinsing and kneading process and you are left with pure protein. 

For the BBQ sauce, I whipped up a quick batch using six ingredients.  BBQ sauce is a condiment that you never should buy.  If you have organic ketchup, mustard, apple cider vinegar, molasses and brown sugar in your pantry then you can make BBQ sauce from scratch.  I added a little soy sauce and sriracha for heat.  And what is a BBQ sandwich without coleslaw.  I made mine with shaved green cabbage, shaved Brussels sprouts, green onion, apple cider vinegar, and a little Earth Balance Organic Mindful Mayo.  Super healthy and adds a nice crunch!

Finally, for the fries I love Cascadian Farms Shoe String French Fries made with organic potatoes, canola oil, apple juice concentrate and citric acid.  No artificial flavors or partially-hydrogenated oils.  Just pop them in the oven for 15 minutes and sprinkle with a little sea salt.  

Tonight's dinner was quick, delicious and healthy in terms of fast food and perfect for a once in awhile treat!

Spicy Korean Kimchi & Tofu Noodle Soup

I can't believe that I haven't posted to my blog for almost an entire year!  Where has the time gone?  Where have I been, what have I done for the past 347 days!  I don't know, but I have so many delicious vegan recipes that I want to share with you so hopefully this will be one of many more to come in 2014!

Also, it is cold in the Bay Area!  What is up with the weather?  It was 75 degrees the day after Thanksgiving and now it's hovering around 45 during the day and below freezing at night.  I know that it's winter and all but there is a reason why we live here...mild temps!  To keep warm this past week we've been eating a lot of comfort foods and nothing hits the spot more than a big bowl of Spicy Korean Noodle Soup!

When I make soup I really don't measure--I just throw a bunch of ingredients in the pot, season and simmer.  So my measurements are not exact but the soup will still be delicious.  And if you don't have all the ingredients, no worries--we have ways to improvise!  One of my favorite foods to eat right now--actually, I'm addicted to it--is raw, vegan Kimchi.  There are several brands you can find in the specialty market, but my favorite is Wildbrine.  It has a beautiful red color from the Korean red pepper paste (Gochujang), subtle heat and a refreshing tang from the fermentation.  If you can't find Kimchi and don't have time to make your own (which I plan to start doing), then just add shredded Napa cabbage to the soup along with a tablespoon of Bragg's Organic Raw Apple Cider Vinegar.

The hardest ingredient to locate if you don't have a Korean/Asian market close by is the Gochujang to make your paste.  Be wary of purchasing already made red pepper paste and check the ingredients closely because most contain fish or shrimp sauce.  But if you find the powder then it's easy to make your own paste for the soup base--you just add a little oil to the powder, mix and you're all set.  Unfortunately, you cannot substitute cayenne or crushed red pepper in place of the Gochujang.  They have a totally different type of heat.  The Gochujang has an earthy heat that you can build on, where as cayenne would be too hot.   

This recipe serves two to four depending on your serving size and it can be served with wheat noodles, rice noodles or brown or white rice.  I used Korean hand cut fresh noodles purchased at the Korean market.  One plus about living in the Bay Area is that within 3 miles of my house I have just about every type of ethnic market you could ever ask for!  Makes cooking and trying new recipes very easy!

Soup Base:

8 Cups filtered water
1 three inch piece of Kombu
1 Tbsp minced garlic
1 Tbsp minced ginger 
1-2 Tbsp white or yellow Miso paste (optional)
1/4 cup Bragg's Liquid Aminos, Soy Sauce or Tamari
2 cups sliced mushrooms (I used baby portobellos)

Method:

• Add all ingredients to a five quart pot, bring to a boil and simmer for about 20 minutes.  Before adding the other ingredients, remove Kombu.

Ingredients:

1-2 Tbsp Korean red pepper powder (add more or less depending on heat)
1 Tbsp mild flavored oil (I used grapeseed oil)
1 small yellow onion sliced, about 1 cup
1-1/2 cups extra firm organic tofu, diced small
2 cups raw, fermented vegan Kimchi (Wildbrine, or Sinto are good)
1 cup thinly sliced radishes, or white turnips
2 green onions sliced on a bias for garnish
Kosher or sea salt to taste
Wheat Udon or rice noodles, cooked, rinsed and drained

Method:

• Add red pepper powder, along with oil to a small bowl and stir to combine.  If you don't like heat, start out with 1 Tbsp.  You can always add more to the soup while it is simmering.
• Cook noodles according to package directions, rinse under warm water and drain.
• Remove Kombu and add sliced onion, tofu, red pepper paste and kimchi.
• Bring to a boil, reduce to a simmer and cook for 15-20 minutes for flavors to combine.
• Five minutes before serving, add radishes or turnips and season with salt to taste.
• Place noodles in a bowl and ladle piping hot soup over noodles and garnish with green onions.
• YUM...Enjoy!   

 

 


 

Thai Braised Tofu with Spicy Peanut Sauce

Thai food is one of my favorite cuisines.  I just love combining the flavors of spicy, sweet, sour and salty together to create a dish.  This dish is simple to prepare and light to enough to eat on a warm summer's evening.

For the tofu I marinated it with lemongrass, ginger, garlic, tamari, lime juice, and sriracha and braised it for a short period of time.  For the rice, I steamed brown basmati and tossed it with cilantro, toasted sesame seeds and lime juice.  To finish the dish, I topped it with a salad of shaved carrots, red bell pepper, green cabbage, green onions and tossed it with a spicy peanut-tamarind dressing.  Finally, I garnished the dish with toasted peanuts, and Thai basil.  

So beautiful and so delicious! 

Thai Soba Noodle Salad with Teriyaki-Sesame Tofu

I've never been a big fan of plain tofu it has a very synthetic flavor to me.  I can't quite describe it actually, but it almost has a "plastic-like" flavor...not that I've eaten any plastic in my life--at least I hope not...:-)  So I'm always looking at ways to change the flavor, as well as the texture of tofu and I definitely nailed it with this preparation.  Some people love the flavor of tofu and soy milk...me not so much, but I could eat this anytime!

For the tofu preparation, I pressed the tofu to remove any excess moisture, sliced it thinly and marinaded it in a homemade teriyaki sauce made with tamari, mirin, orange juice, agave, and sesame oil.  I then coated the tofu with flour and toasted sesame seeds and pan-seared in a little olive oil until crispy.  I reduced the marinade to a thick glaze and brushed the tofu just before serving.

For the soba noodles, I tossed them lightly in teriyaki sauce and then topped the noodles with a salad of shaved cabbage and carrots.  I finished off the dish with a spicy curry-lime vinaigrette.  Beautiful and delicious!

Green Tea Soba Noodle Soup

The health benefits of green tea have been proven to reduce the risks of heart disease and certain types of cancer.  Green tea contains catechins, an antioxidant that helps remove free-radicals from the body that can damage DNA and potentially increase your risk of getting cancer.  Other foods that contain catechins are grapes, berries, red wine and chocolate.  Green tea is also minimally processed--it is withered and steamed and therefore the catechins are more concentrated.  Now, I do not have a medical background and I'm not a registered dietitian, but I can tell that just by looking at this soup and even better eating it--that the health benefits are pretty amazing!   

When looking for green tea noodles, read the back of the package carefully.  Some products may contain green food coloring to obtain a bright green color.  Food coloring does not belong in any food product so stay clear of it.  Also, some noodles contain white wheat flour instead of buckwheat flour, which will result in a brighter green color.  For this soup I used the buckwheat version, but I have both in my pantry.

Broth Soup Base:
(Serves 2)

6 cups filtered water
1 3" piece of dried kombu (kelp seaweed found in Asian markets)
2 star anise pods
1" piece of peeled fresh ginger
1/4 cup dried porcini mushrooms
3 tbsp low-sodium tamari sauce
1-2 tsp miso paste
 
Method:

• Place water, kombu, star anise, ginger and porcini mushrooms in a large sauce pan, bring up to a boil and immediately remove pan from heat.  Cover the pan and let the ingredients steep for 30 minutes, or more to extract the flavors.
• Strain the broth and return the liquid to the pan and add tamari sauce and miso paste.  Bring broth to a slight simmer, making sure that the miso paste has dissolved and then add ingredients of choice.

I used only organic ingredients in the soup--green onions, carrots, enoki mushrooms, baby bok choy, freshly made soybean cake (tofu found in Asian markets), ChaSoba green tea noodles and fresh mint.  But you can add whatever ingredients you like such as edamame, shiitake mushrooms, broccoli, or spinach.

 

I also add the vegetables to the hot soup just before serving and only cook them for a minute or so because I like them to be vibrant and crisp tender.  Also, I cook the noodles separately and then rinse them in hot water to remove any starch and then add them to the soup, just before serving.

 

Finally, I garnished the soup with fresh mint, but Thai basil would also be good.    
 

Green Lentil Curry with Cilantro-Lime Basmiti Rice

For my New Year's resolution I gave up eating anything out of a can to avoid BPA residue in my food and in my body.  So I decided to give making coconut milk a try and I've got to tell you, I don't think that it's worth the effort.  I purchased a regular coconut (perhaps I should of purchased a young Thai coconut instead) because it was really difficult to open and to remove the flesh.  I really liked the coconut water and used it my smoothies, but the milk made from the flesh, not so much.  However, I do believe that it is 100% healthier for you if you make it from scratch, and so I decided to give it another go, but this time I purchased unsweetened, naturally dried organic coconut flakes and soaked, blended and strained the milk.  It was simple and it had the consistency of lite coconut milk you purchase in a can, but tasted so much better!

Ingredients:

1 cup brown basmati rice, rinsed
1 cup French green lentils, rinsed
3-4 organic Roma tomatoes, blanched, skins removed, grated
1 cup low-sodium vegetable stock
1 1/2 cups lite coconut milk (see recipe below)
1 tsp grated fresh ginger
1 clove minced garlic
1-2 tbsp Madras curry powder (depending on taste)
1-2 tbsp agave syrup
2-3 tbsp lite tamari sauce or Bragg Liquid Aminos
2-3 cups organic baby spinach
Juice of 1 lime, divided
2 tbsp minced cilantro
1 tbsp coconut flakes

Method:

• Cook rice according to package directions.  Remove from heat and let sit 10 minutes.  Add the juice of 1/2 lime and 1 tbsp minced cilantro.  Fluff with a fork, keep warm and set aside.
• Cook lentils in plenty of water for 15 minutes until tender.  Drain and set aside.
• In a large sauce pan, add tomato puree, garlic and ginger and cook for a couple of minutes.  
• Stir in curry powder, tamari, agave and vegetable stock.  Bring to a boil, reduce to a simmer and cook for 15 minutes for flavors to combine.
• Add coconut milk, lentils and spinach and heat through until spinach is wilted.  Season with salt and pepper if necessary and add the remaining lime juice.
• Spoon lentil curry mixture over rice and garnish with minced cilantro and dried coconut flakes.

Coconut Milk

1 cup organic naturally dried unsweetened coconut flakes
2 cups hot filtered water

Method:

• Place coconut flakes in a bowl and cover with hot water.  Let sit for 30 minutes for coconut to soften.
• Add coconut mixture to a blender and blend on high until creamy.
• Strain milk through a fine mesh strainer to remove solids.
• Makes 1 1/2 cups lite coconut milk.

If you don't want to use dried coconut then you can make it the hard way using a whole coconut.  It's the same process of soaking the flesh of the coconut, but you have to grind it in a food processor first, then soak and strain it.

Ginger-Soy Tofu with Forbidden Black Rice

I never let my husband go grocery shopping with me because he takes forever.  A 15 minute trip to the store can take up to an hour with him walking around the store and spending most of his time in the chip aisle.  If he calls me on his way home from work and asks if I need anything, I always tell him no (even if I do) because I know that it will be quicker for me to run out and get it myself.  So on Sunday we were coming back from Half Moon Bay and I needed to stop at Whole Foods to pick up some items and since he was with me, well...I couldn't make him wait in the car...:-).  Anyway, we were in the bulk foods section and he was checking out all the items and asked why I've never made anything using Forbidden Black Rice.  So I decided to purchase some and told him that I use it for dinner one night this week.

I had no idea how nutritious black rice is...touted as the new "Superfood", with even more anthocyanin antioxidants (pigments found in the skin/peel of fruits and vegetables) than blueberries, and containing less sugar and more fiber.  Also fruits and vegetables that contain high amounts of anthocyanin show promise in fighting heart disease, cancer and other diseases.  Sounds really good to me!  Plus, it has a delicious nutty flavor, great texture and looks beautiful on the plate.  Since we've had really hot weather this week, I haven't felt like cooking much and so I just made a quick tofu stir fry, easy and delicious.  I actually prefer the texture of black rice more than brown and so I plan to use it more often the future.  And I have my husband to thank for that!

Black Rice:

1 cup black rice
1 3/4 cups filtered water
1/2 tsp kosher salt

Method:

• In a small sauce pan add water, bring to a boil, add rice, stir, cover and reduce to a simmer.
• Cook for 35 minutes, remove from heat and let sit 10 minutes.  Fluff with a fork, keep warm and set aside.

Tofu Marinade: 

8 oz extra firm tofu, drained and pressed for an hour to remove excess moisture
1 1/2 tbsp finely minced garlic
1 1/2 tbsp finely minced ginger
1 stalk lemongrass, bulb only
2 tbsp green onions, sliced thinly on a bias
2 tsp sriracha sauce
1 cup organic light soy sauce
1/3 hoisin sauce
1/2 cup rice vinegar
1/2 cup water
1 1/2 tbsp toasted sesame oil
1 tbsp agave syrup

Method:

• Dice tofu into 1" cubes and marinate for at 30 minutes.

Other Ingredients:
(Serves 2)

1 small bell pepper, seeds removed and thinly sliced
1/2 cup green beans, sliced on a bias 2" in length
1 1/2 cups broccoli florets
2 cups baby bok choy leaves
2 tsp canola oil
2 tbsp green onions, sliced thinly on a bias for garnish
2 tbsp toasted sunflower seeds
Note:  To keep the beautiful bright green color of broccoli and green beans, I never stir fry them.  I blanch them separately and toss them in the dish just before serving to heat through.

Method:

• While the rice is cooking blanch green beans in boiling salted water for 2 minutes, place in an ice bath, remove and set aside.
• Blanch broccoli for a couple seconds, place in an ice bath, remove and set aside.
• Heat a large saute pan on medium heat, add canola oil, red pepper, tofu, marinade and baby bok choy leaves and cook until bok choy is wilted.
• Just before serving stir in broccoli and green beans and heat through.
• Serve over black rice, garnished with sunflower seeds, green onions and additional sauce. 

Pad Thai Salad with Spicy Tahini Dressing

As you know for the past two weeks I have been trying to incorporate more raw and gluten-free foods into my diet, and everything that I have made so far has been really flavorful and has great texture.  Also, I have cut down on using salt and processed oils--actually, I've cut out a lot of the processed stuff.  I never realized but when you cook food you lose a lot of the natural flavors and you have to make up for it by adding a bunch of additives.  Anyway, I still enjoy cooking food and will continue to do so, but adding more raw and unprocessed foods to my diet has been a real eye opener.  And I feel a lot healthier too!

Spicy Tahini Dressing:

1/4 cup sun-dried tomatoes, soaked for 20 minutes, drained
1/4 cup Medjool dates, pitted and soaked for 20 minutes, drained
2 tbsp tahini paste
2 tbsp Nama Shoyu or (Tamari sauce, gluten-free)
1 tsp grated fresh ginger root
1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes
1 tsp sesame oil (optional, omit if you want oil-free)
Juice of two limes
1-1 1/4 cup filtered water (to desired consistency)
Sea salt and black pepper to taste

Method:

• Add all ingredients (except salt and pepper) to a food processor or blender and blend until smooth.
• Season with salt and pepper to taste.

Salad Ingredients:

2 medium green zucchini
2 medium yellow zucchini
1/2 lb daikon radish, peeled
1/2 lb jicama, peeled
1 large carrot, peeled
1 red bell pepper, cored and seeds removed, thinly sliced
1/2 cup snow peas, stems removed, thinly sliced
1 cup mung bean sprouts
2 scallions, sliced on a bias
1/4 cup chopped fresh basil leaves
1/4 cup cilantro leaves
1/4 cup chopped raw cashews

Method:

• Using a mandolin or by hand, slice zucchini, radish, jicama, and carrot into thin strips and set aside in separate bowls
• Prep all other vegetables and set aside.
• You can either stack all the ingredients on a plate and serve with the dressing on the side, or you can toss it all together with the dressing and serve immediately.
• Garnish with scallions, basil, cilantro and cashews.

Maki Sushi with Wakame Salad and Edamame

Making maki and nigiri sushi with brown rice is a bit more difficult than using white sushi rice because brown rice has a lower starch content.  If you're not concerned about getting more nutrients in your rice and you've never made sushi rolls before, then I definitely recommend that you purchase Japanese sushi rice and follow the directions on the package for cooking.

I used two cups of short grain brown rice and added a little additional water and over cooked it until all the water was absorbed to bring out the starch.  After the rice was cooked, I then added 1/3 cup rice vinegar and two tablespoons agave nectar and then let the rice cool to room temperature before using.

You can use whatever vegetables you like for the filling for the maki rolls.  I used finely sliced cucumber, carrots, zucchini, red bell pepper, avocado and baked tofu.  I also used toasted white and black sesame seeds and broccoli sprouts for garnish.  I served my rolls with steamed organic edamame and a wakame (seaweed) salad that I purchased from a local Japanese grocer. 

If you've never made maki rolls before and you would like to learn how to make them, there are several YouTube videos online that will walk you through each step of the process.  For sushi making products or kits, most specialty grocery stores sell bamboo sushi mats, nori sheets, pickled ginger and wasabi--everything you'll need to make delicious and nutritious sushi at home!

Wild Rice Salad with Ginger-Miso Dressing

For the next three weeks, I am going to follow the 21 Day Cleanse Program in Kris Carr's, Crazy Sexy Diet.  Now, this isn't a giant step for me because I already juice daily, I grow my own wheatgrass and drink 2-4oz daily, I drink two liters of water daily, I don't drink alcohol or caffeine, I don't consume refined sugars or junk food, and I exercise on a regular basis.  What is new for me and what will be very difficult is to remove all gluten from my diet and to incorporate a lot more raw foods.  The book recommends an 80/20 ratio of raw to cooked foods, but I don't think I can do that and so I'm going for a 60/40 ratio.  As a chef you cook with your senses, the smell or sound of something sizzling in a pan, or the sight of something caramelizing on the stove to know when it's done.  I enjoy "cooking" food and so it will be very hard to break away from that mindset, even for three weeks!  So the goal will be to incorporate a lot more raw dishes to the mix, but I will still be firing up the stove as well. 

Finally, I always find it exciting to learn new cooking methods and so I'm looking forward to learning how to bake gluten free and also to prepare raw foods that are not only pleasing to the eye and palate, but are also satisfying as well.  I may use some of the recipes in the book and if I do, I will acknowledge the author.  But hopefully, I'll get my creative juices flowing and come up with some really tasty dishes.  I'm sure that there will be a few disasters along the way, especially when it comes to "gluten fee" baking, but hang in there with me, I'll eventually get the hang of it! 

Also, you're welcome to follow along with me and read my posts during the next three weeks, but if you're not into this type of program, then check back at the end of the month--I'll still be posting!  Below is what I made for dinner tonight...Wild Rice Salad with Ginger-Miso Dressing.  It's not raw, but it's really good for you and delicious too!

Ingredients:
(Serves 2)

1 cup brown basmati rice
1/2 cup wild rice
1 lb organic tender baby asparagus (or you could use baby bok choy)
1 2" piece of ginger, peeled and sliced in thin strips
2 tbsp minced fresh parsley
Canola cooking spray

Method:

• Bring two cups of filtered water to a boil in a small sauce pan, add brown rice, cover, reduce heat to medium-low and cook for 35 minutes.  Remove from heat and let sit for 10 minutes before fluffing with a fork.
• In another small sauce pan, bring two cups of water to a boil, add wild rice, reduce to medium-low and cook until tender and grains start to puff open, about 20-30 minutes.  Remove from heat, drain off excess water and set aside.
• Remove thick bottoms from asparagus and slice stalks on a bias 2-3" in length.  Place in a steamer basket and steam for 1-2 minutes max.  You really want them to be crisp.  Rinse under cold water to stop cooking, drain really well and set aside.
• Spray a small saute pan with cooking spray and add sliced ginger.  Cook until crisp, a couple of minutes, stirring to avoid burning.  Remove from heat and set aside.

Ginger-Miso Vinaigrette:

2 tbsp white or mild organic miso paste
2 tbsp low-sodium tamari  sauce
1 1/2 tsp grated fresh ginger root
1 tbsp sesame oil
2 tbsp filtered water
Juice of 1 lime
Black pepper to taste

Method:

• Add all ingredients to a bowl and whisk to combine.

Assembly:

• In a medium bowl, toss together brown rice, and wild rice until combined.
• Portion out rice into serving bowls and top with steamed asparagus spears. 
• Spoon over vinaigrette and top with crispy ginger and minced parsley.

                 

Spicy Fried Rice with Marinated Baked Tofu

For my b-day last year my husband bought me a TofuXpress because I love marinating and cooking with baked tofu.  It's a nifty device and does a good job of removing all the liquid from tofu so that the tofu can then absorb the tasty marinade.  Before I used to press the tofu between sheet pans weighted down with heavy objects and not with always good results.  This device makes it really easy.  If you don't want to spend the money on the press, then the old fashioned way will work fine.  Also, I noticed that more stores are carrying "super firm" tofu that doesn't require any pressing.  
 

Baked Tofu Marinade:

1 tsp finely minced lemongrass
1 tsp finely minced garlic
1 tsp finely minced or grated ginger
1 tsp Sriracha
1 tsp sesame oil
1 tbsp minced green onion
1/4 cup organic soy sauce
2 tbsp filtered water
Juice of 1 lime
1 lb firm organic tofu, drained, pressed for at least an hour, and diced

Method:

• Preheat oven to 350 degrees.
• Mix ingredients together in a medium bowl, add diced tofu, stir to cover and marinate for about 30-45 minutes until most the marinade is absorbed.  Drain tofu, but reserve marinade.  
• Spray a sheet tray with canola oil.  Dry tofu with a paper towel and bake in the oven for about 20-30 minutes until golden brown and firm. Set aside to cool.

Spicy Sauce:

1/4 cup organic soy sauce
1 tbsp minced shallot
1 tbsp minced or grated ginger
1 tbsp minced garlic
1 tbsp agave syrup or brown sugar
2 tsp Thai Red Curry Paste or Sriracha (more or less to taste)
Juice of 1/2 lime

Method:

• Mix all ingredients together in a bowl and set aside.

Rice Ingredients:

1 1/2 cups brown basmati rice
2 3/4 cups filtered water
1 tbsp canola oil
1 tsp kosher salt
1 cup diced carrots, blanched
1/2 cup fresh or frozen green peas
2 cups diced Napa cabbage
2 tbsp canola oil
1/4 cup chopped green onion, plus more for garnish
Juice of 1/2 lime

Method:

• While tofu is marinating and baking start cooking basmati rice.
• In a sauce pan on medium heat, add canola oil, basmati rice and salt and stir until rice is coated and starts to turn golden brown.
• Add filtered water, bring to a boil, reduce to medium-low, cover and cook for 35 minutes until done.  Remove from heat at let sit for 10 minutes more before removing lid.  When finished, remove lid and fluff with a fork.  Set aside.
• Dice carrots and blanch in boiling salted water for 3 minutes until crisp-tender.  Drain, and place under cool running water to stop cooking.  Chop cabbage and set aside.
• Heat a large saute pan or wok on medium heat, add 1 tbsp canola oil, chopped Napa cabbage and chopped green onion.  Cook for about 3 minutes until cabbage starts to wilt.  
• Add spicy sauce, along with remaining tofu marinade and stir to combine and cook for another 2 minutes for flavors to combine.  Remove cabbage mixture from pan and set aside.
• Wipe out pan with a paper towel and add 1 tbsp canola oil.  Add rice and cook for about 2 minutes, add cabbage mixture, diced carrots, green peas and baked tofu and stir to combine.  
• Check seasoning and add salt and pepper if needed.  Finish with a squeeze of lime juice and garnish with sliced green onions.

 

Tofu Lettuce Cups & Veggie Potstickers

Update:  8/3/11, Recipes posted below...:-)

I'm being super lazy with my post tonight.  Actually, I was rushing while making dinner and I forgot to write down all the measurements for the recipes.  To me the hardest part about updating a blog is documenting all the recipes.  I'm so used to adding ingredients to taste (a dash here, a teaspoon there) that I lose track of what I've added.  Anyway, everything was delicious and if you want the recipes, just send me an email and I'll be happy to send something to you.

Tofu Lettuce Cups:

1 red bell pepper, seeded and diced small
4 green onions, sliced
1 tbsp minced garlic
1 tbsp minced ginger
1 1/2 cups diced shiitake mushrooms, stems removed
1 cup diced baby corn
1 cup diced water chestnuts
8 oz extra firm tofu, drained and diced
1/3 cup hoisin sauce
2 tbsp organic soy sauce
Splash of rice wine vinegar
1 tsp cornstarch
1/3 cup filtered water
1 tbsp canola oil
1 tsp sesame oil
Bib lettuce leaves, washed and spun dried
Sliced Fresno chili and chopped chives for garnish

Method:

• Saute red pepper, mushrooms, onions, ginger and garlic in canola oil and sesame oil until soft, about five minutes.
• In a small bowl mix together cornstarch, water, hoisin sauce, soy sauce and rice wine vinegar.
• Add sauce to red pepper/mushroom mixture and cook until thickened.
• Add water chestnuts, baby corn and tofu, stir to combine and heat through.

Veggie Potstickers:

1/2 cup textured soy protein, re-hydrated with hot water
1 cup diced shiitake mushrooms, stems removed
2 cups finely chopped Napa cabbage
1/4 cup chopped green onion
1 tbsp minced garlic
2 tsp minced ginger
3 tbsp hoisin sauce
2 tbsp organic soy sauce or tamari
2 tsp Chinese rice wine or Marsala
2 tsp toasted sesame oil
1 package egg free round potsticker wrappers
4 tbsp canola oil
1 cup vegetable stock, heated

Method:

• Soak textured soy protein in hot water for about 15 minutes.  Drain really well and press with the back of a spoon to drain off additional liquid.  You want the TSP to be really dry.  Set aside.
• Heat 1 tbsp canola oil in a large frying pan and add diced mushrooms, Napa cabbage, green onions, garlic and ginger and cook until soft, about 5-7 minutes.
• Add hoisin sauce, soy sauce, rice wine and sesame oil and cook until all liquid is absorbed.
• Remove from heat and stir in textured soy protein and stir to combine.
• Let mixture come to room temperature before stuffing potstickers.
• Lay round potsticker wrapper on a flat surface and place a small amount of filling (1 tsp) on the bottom half of the wrapper.  With your finger rub a small amount of water around the entire edge of the potsticker and fold wrapper into a half moon and seal the edges.  Stand the potsticker up, pressing so that bottom flattens slightly and then form five creases around the edges of the wrapper using your thumb and index finger.  It's kind of like making a pie crust.  I start in the center and make the first crease and then make two creases on each side of the center for a total of five creases.
• Heat oven to 250 degrees.
• Heat a large saute pan on medium heat and add 1 tbsp of canola oil.  Working in three batches add about 6-8 potstickers at a time--you don't want to crowd the pan.  Sear potstickers until golden brown about 3-4 minutes.  Pour about 1/4 cup vegetable stock over the potstickers, cover with a lid and steam for an additional 2 minutes or until liquid evaporates.  Remove potstickers and place on sheet tray, covered with foil and place in the oven to keep warm while you cook the remaining potstickers.  Repeat process.

Ginger Dipping Sauce:

1/4 cup rice wine vinegar
5 tbsp organic soy sauce
3 tbsp filtered water
1 1/2 tbsp agave syrup
1 tbsp sesame oil
1 tsp Sriracha chili sauce
1 tbsp grated ginger
1 tbsp minced garlic
Thinly sliced green onion
Thinly sliced Fresno chili pepper

Method:

• Add all ingredients to a bowl and whisk to combine.  Serve at room temperature.

 







 

Vietnamese Summer Rolls with Peanut Sauce

I love making Vietnamese Summer Rolls.  They're just so fresh and I love the texture of the soft rice paper with the crunchy vegetables.  The hardest thing about making these rolls is slicing all the vegetables matchstick thin and working with the rice paper.  But with a little patience and practice with rolling you can make a bunch of these in no time. 

Peanut Dipping Sauce:

1/2 cup smooth organic natural peanut butter
1/3 cup vegetable stock
1/4 cup lite coconut milk
2 tbsp Bragg Liquid Aminos or organic soy sauce
2 tsp fresh ginger root, grated
1 tsp Chili Garlic Sauce or Sambal Oelek (or more depending on heat)
1 tbsp green onion, finely minced
1 1/2 tbsp cilantro, finely minced
2 tsp maple syrup or brown sugar
Juice of 1 lime

Method:

• In a small sauce pan heat peanut butter, vegetable stock and coconut milk until smooth.
• Pour into a bowl and stir in all other ingredients, reserving a little cilantro for garnish.
• Chill or keep at room temperature until ready to use.

Other Ingredients:

8 oz - 16 oz organic extra firm tofu, drained, patted dry and sliced into 1/4" slices
1 head green leafy lettuce, washed, ribs removed, dried and large leaves torn into smaller strips
2 large carrots, sliced thin into 4" matchsticks
1/2 large English cucumber, sliced thin into 4" matchsticks
1 large red bell pepper, seeds removed and sliced thin into 4" matchsticks
1/2 cup fresh mint leaves, large leaves torn
1/2 cup fresh cilantro leaves
1/4 package vermicelli rice sticks
1 package Rice Paper (I used Three Ladies Brand)

Method:

• Cover vermicelli rice noodles with boiling water and let sit until soft, about 15 minutes, drain and set aside.
• Prep all vegetables and tofu and set aside.
• Bring 8 cups water to a simmer and pour into a large bowl.
• Have a sheet tray and damp dish towel ready.
• Working with one rice paper at a time, dip into hot water for about five seconds, lay on a flat surface and pat dry with a dish towel. 
• Place lettuce slices close to the bottom of the circle, add a small amount of rice noodles, vegetables and tofu and top with fresh herbs.  Be careful not to over stuff.
• Roll up tightly, like a burrito and place on the sheet tray and cover immediately with the damp dish towel to keep from drying out.  Repeat process.  
• I made about 10 rolls--I just kept going until I ran out of veggies.  But you could make a lot more depending on how many rice sheets come in the package and how many veggies you prep.

Note:  It's very important to you use all organic vegetables for these rolls and wash everything really well before prepping.