Tag Archives: Vegan recipes

Corn on the cob roasted in homemade hoisin sauce

23 Sep

Last weekend felt like a weekend from the yester-summers, with a few subtle differences.

Corn on the cob roasted in homemade hoisin sauce  by Deena Kakaya

We attended a wedding near where we live and I do love a wedding.  As my husband and I fussed with car parking botches before our arrival at the wedding, thanks to faulty ticket machines and lengthy queues of cars filled with sari’s and gifts and then of course a toddler who unquestionably did not agree on how handsome he looked in the suit jacket and smart shirt, I sighed and smiled that this is all part of the happy mayhem with the background tune of, “I can’t like these clothes mumma, I don’t look brilliant.”

As we entered the wedding venue soft romantic music played to a quietly seated and orderly congregation of guests, not like the chattering sprawl my aunts and mum mingled between during my childhood. The priest spoke in soothing, professional and gentle tones, rather than the more directive and stressed tone I remembered from back in the day. The couple looked lovingly at each other, not tensed or fatigued. My cousins and I, who used to chase each other and chatter on in weddings as kids now we entertained our own in the corridors so as not to disturb the silence of the audience. We attempted to orchestrate pictures of the kids but alas, they just wanted to run, as we had once done. Luckily for the collective team of under 5’s the wedding was over in a couple of hours whereas in our day, they were full day affairs that rarely ran to time.

After the wedding my cousins, a few of our parents and of course all the kiddies came back to ours and we had a spray of happy chaos. A crawling baby, toddlers tugging over toys, grandfathers on strawberry picking special-assignments with little super-heroes and squeals on slides and swings. We had pasta and Khichdi and even roasted potatoes all over the house mingling with crisps and grapes. Nappies, spoons and splishing drinks generating curious scents and sounds and a few of us admitted that feeding tired and excitable kiddies was something we were dreading today.

Nobody wanted the Khichdi, or the vegetables, or the pasta or the potatoes but there is one vegetable that everyone agreed on (and this, amidst happy pandemonium is relief). That is corn.

http://www.greatbritishchefs.com/community/corn-roasted-hoisin-sauce-recipe

I am not sure whether it’s the independence element of grabbing corn and just going at the juicy kernels or the cave person freedom. Is it the juicy sweetness or just the easy pleasure? I don’t know but what I do know is that Riverford sent me the freshest and most untainted corn this week in my vegbox and not a single kernel of corn was bruised or damaged. Utterly in season, fresh and golden juicy gorgeousness was in my box and I wanted to do it justice.

Fresh and good quality corn like the stuff I received is sweet and loudly so. To balance the sweetness I whipped up some homemade hoisin sauce which includes salty soy sauce and nutty peanut butter, a bit of chilli and garlic…so you see all the flavours balance so well and it’s such a joy to eat corn sticky and bold in flavour. Go on, be happy.

for the full recipe head over to great british chefs

Roasted carrot, mung bean, Quinoa and tomato salad in a miso-masala dressing

28 Jul

Roasted carrot, mung bean, Quinoa and tomato salad in a miso-masala dressing

It was far too hot to go out today and that’s not something I often say and for some reason my toddler has a definite leaning towards traditionally boyish ways.  I never pushed cars, the solar system or action toys to him, in fact I have offered his cousins dolls and teddies for him to play with but there is certainly no interest. In the same tune, he refuses to let me tie his sweeping hair back in this hotness and would rather have his hair stick in clumps around his busy little face.

Roasted carrot, mung bean, Quinoa and tomato salad in a miso-masala dressing

Unlike my toddler I don’t much feel like rushing around and the absolute last thing I wanted to do is stand over bubbling pots of simmering concoctions in this heat. I am also conscious that this autumn brings changes in life where I need to feel my best and so I need to eat the best. Cue my salad of sweet roasted carrots, nutty pink (paprika and turmeric stained) Quinoa, deep and clean mung beans and juicy tomatoes and wrapped up in an umami style miso dressing spiked with coriander powder, cumin powder, chilli and curry leaves. Well, I wouldn’t be me if I didn’t right?

So, instead of growing irritable (and in calories from customary ice-cream eating) in the park with newly holidaying kiddies galore and lugging around drinks, sun cream, hats and changes of clothes we washed mountains lightly soiled (it is muck and clover not artificial soluble fertilizer so we got messy) organic vegetables from Riverford. I stood my boy at the sink and we chatted over the washing of gigantic and crisp lettuce leaves, shiny and even courgette, huge and bulbous spring onions, feathery-headed carrots (apparently Rory the rabbit loves them) and even broad beans, which we ate raw (shhh). I have to say, the flavors of the veg on their own are intense and a reminder that vegetables really don’t have to be a side-dish. The carrots are the star of this dish, just look at them…intense in their roasted skins. A lot of people throw away the feathery greens but for goodness sake keep them! They add fabulous texture to a salad and unsurprisingly, taste very carroty.

This is not posh nosh, but the quality and balance is there and you know, just making this salad with my boy has been so enjoyable and enriching.

For the full recipe, head over to great British chefs.

Roasted carrot, mung bean, Quinoa and tomato salad in a miso-masala dressing

This is a sponsored post but any views expressed are my own.

Tofu stuffed with toasted sesame, almonds, sorrel and chili

1 Jul

Tofu stuffed with toasted sesame, almonds, sorrel and chili

I taught a cookery class the other day and after I had introduced the dishes a gentleman who told me knew the general drill asked, “So where is the protein”. As I explained where the protein was and how in a vegetarian diet that is varied and borrows recipe from the world, there is plenty of delicious and nutritious variety…look at the pulses, tofu, lentils…

You know what followed don’t you? Yes, there was an upheaval of the ‘tofu is dull and sanctimonious’ debate.

Tofu stuffed with toasted sesame, almonds, sorrel and chili
1. Tofu is bland
a. A blank canvas more like! Is a potato bland? Well of course it is if you just boil it and eat it on its own. Tofu is inviting you to soak it, marinade it, dress it, bake it, fry it, scramble it; for goodness sake just do something to it. Nobody is asking you to eat naked slivers of spongy pointlessness as your main meal. Have you ever put it in a curry? It soaks up the juices and then releases them in succulent and generous bursts in each mouthful. Have you ever marinated it? It catches essences like a long-lost embrace. Have you scrambled it with some spices and veg-you won’t miss the egg!
2. Tofu is expensive
a. Is a block of tofu more expensive than a steak or chicken for a family dinner?
3. Tofu mushes up too quickly
a. Wrap it up in kitchen paper and leave it to stand for a 15 minutes if you are using firm tofu to shallow fry or in a curry and if you are using silken tofu then add them into a stock rather than when stir-frying vegetables.
4. I can just eat meat for the protein
a. Yes of course. Tofu is an protein source for a) those want to follow a vegetarian or vegan diet b) those who cutting down on meat to enjoy health benefits c) those who want to address food shortages in the developing world d) those who want to positively influence the environment
5. I don’t like the texture of tofu
a. Not sure I would be if I just ate it as it is. I like it shallow fried and then spiced and doused with soy, rice wine vinegar and chili. When I have friends over I sometimes deep fry it and they became crisp with a lovely chewiness inside and I add them to noodle soups and sometimes we assemble our own. I make, Vietnamese spring rolls where I use tofu in a slippery bite, and then there are kofta, which are spongy and juicy. Do you like scrambled eggs? Then you will like spiced and scrambled tofu in a pitta or wrap.

Funnily enough when I asked for feedback half the group asked for another class demonstrating different techniques on preparing and cooking tofu. Well…

You could use this recipe on your next barbecue and here a few of my other recipes for tofu if you haven’t already seen them

crispy chaat masala tofu salad with tamarind chutney and yogurt dip

tandoori tofu and cauliflower tacos

hot and spicy tofu, alfalfa sprouts and asparagus Vietnamese spring rolls

soy-masala tofu, quinoa, avocado and mozzarella salad

Ingredients
One block of firm tofu (I used the cauldron pack)
20g sesame seeds
60g almonds
2 tbsp. agave nectar
One large red chilli, finely chopped
1 tbsp. sesame oil
Salt to taste
A few dashes of your favorite chili sauce
40g sorrel leaves
For the dressing
5 tbsp. light soy sauce
2 tbsp. rice wine vinegar
2 tsp. chili oil
Method
1. Wrap the tofu in kitchen paper and rest it until the excess moisture has been soaked up.
2. Toast the almonds and sesame seeds until they lightly brown and the seeds begin to pop before taking them off the heat.
3. Place the sesame seeds, almonds, sorrel, agave, oil, chili, salt, chili sauce all in a food processor and grind it to a paste.
4. Slit the tofu open by making 4-5 lines across the tofu and then fill them as deeply as possible without breaking the tofu block but try and hit the bottom.
5. Lightly grease a non-stick pan and then place the tofu and cook until browned, a little charring is quite pleasant so don’t worry.
6. When once side is browned, flip it over and repeat. I usually start with the un-slit side first
7. Drizzle over some of the dressing and serve immediately- you will get the best effects when the tofu is still hot.

Sweet, silky heat-Beetroot and wasabi houmous

4 Jun

 

Sweet, silky heat-Beetroot and wasabi houmous

 

Sweet, silky heat-Beetroot and wasabi houmous

For someone who has typically felt unruffled by change, I am experiencing a lot of it at the moment. I was having a conversation with a loved one, in my head the other day.  I was telling them that I am looking forward to getting up there, in front of an academic group of grown-ups listening to me with notes before them and grit in the heart, sleep in the eyes. Then I told them that my loved one that I couldn’t believe that I just said that. It has been years since I looked forward to any activity of that kind. I am also looking forward to teaching my next three cookery classes. I am going to admit to something I haven’t reflected on in years.

 

A few years ago a neighbour knocked on my door. She has a sweet smile and very kind eyes, but I was still unsure. I didn’t see Asian ladies of her later years with a boyish grey mop, so when she spoke, very gently, kindly and eloquently it made a bit more sense. I now know that my neighbour is a retired GP and a helpful Christian. I see her on walks delivering eggs and milk to those less mobile than her and I listen to her as she tells me how her grandchildren are developing and how she is particularly fond of, ‘the boy’ as he is so affectionate.

 

Back then my neighbour asked me if I would teach some cookery on a charitable basis at the Church, on a weekday. I sighed inside and with great guilt I confessed how stretched I was. A full time job, a home that wasn’t yet developed…you know all of the rest. I told her that when I stopped for the baby I would be very glad to. ‘I understand’ she said, glowing in her tiny frame. Smaller than me.

 

She understood but now I look back I am not sure I do. Now I have less money but more humility. Less time but more love. Less greed and more of a sense of that I am not immortal and more of a drive to make it count. I am not saying that I am a better person now. What I have committed to is some more regular cookery for a charitable purpose alongside the other classes.

 

Meanwhile my son has gone from an angelic and sparky 2 ¼ year old to something of a teenager. Literally overnight. So, as you can see, it is time to open a new chapter whilst ingesting the sweet heat of my life as it is. On the subject of sweet heat…here is my recipe for beetroot and wasabi hummus or houmous. The beet gives a mellow and easy sweetness, as life should be. The wasabi gives a gentle background heat that pops just at the end of the experience, just like my toddler is offering me right now. Altogether we have some balance and I like to suck it up with lashings of breadsticks. Life. Houmous. Same.

Sweet, silky heat-Beetroot and wasabi houmous

 

Ingredients

 

1 can of drained chickpeas

 

250g cooked beetroot, roughly chopped

 

1 can kidney beans, drained

 

¾ cup tahini

 

2 cloves of garlic, minced or finely chopped

 

4 tbsp. lemon juice

 

3 tbsp. ice cold water

 

Salt to taste

 

4 heaped tsp. wasabi paste (or more if you like it hotter)

 

1 ½ tbsp. olive oil

 

Method

 

  1. Combine all of the ingredients except the wasabi and olive oil and blitz together in a food processor.
  2. When the ingredients look smooth and silky, add 1 tbsp. olive oil and the wasabi paste and blitz again.
  3. Use a fork to smooth the houmous and remove any lumps of wasabi paste.
  4. Transfer the houmous into a bow and drizzle with a little oil

 

 

 

 

 

 

 

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

14 May

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

 

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolateMy parents were on face time whilst I was making this curry today. My little sweetie had been running around in his spider costume, “I’m not Aarav, I’m spider Aarav” and insisting that I play with him instead of cooking, not dad…mumma. He knows. “It’s nice to see Rakesh at home and in the kitchen too, wow” commented my dad. They know it doesn’t happen all the time. So my husband turned the phone towards  me, showing that I was grating chocolate into the curry, “Look at what your daughter is doing”. My mum let out her idiosyncratic youthful and quiet giggle and my dad thought it was really interesting. Interesting, rather than any ode to the ridiculous butchering of a simple curry.

I did live my childhood without limits in my mind. I’m sure that if I had told my folks I wanted to become a Bollywood actress they would have said something about me having to learn how to dance rather than see my 5ft1 inch frame as an eliminating clause. I remember wanting to write a novel and my husband (before our marriage when I was a teen) asked me why not.  There was no reason not. I know kids are supposed to do things when there’s a time but I saw that my little one wanted to talk and he started naming animals and objects at ten months, why not?

So then when did the limits come in (to my mind)? Was it when they gave me predicted grades at school and deliberately undercooked them to ‘motivate’ me? Apparently they never predicted straight A’s as that would have made me complacent, apparently. Or was it when my manager spent an hour and half telling me the things that I needed to do better or wasn’t very good at because there was no point in telling me about the 95% (as he stated) of stuff I did right? Or was it when the health visitors and nursery nurses told me that my child would probably never be an eater. Or was it the people who told me that mainly celebrity folk get published in the magazines. When did it become about what is ‘realistic’. What can we afford? Even that’s a limit isn’t it? Where is a realistic place to find a new house?

I say, be the child that lets the mind float into wants and ventures. Like this curry.

Baby corn and potato curry in smoky Mexican chipotle chilli and dark chocolate

Have you seen how dark and deep that colour is? The chipotle and red pepper give smoky accents to the vegetarian curry and then you feel this deep, lightly bitter sweetness that’s quite embracing. You will smell whole spices and they add warmth, but don’t overpower the recipe. It is not a quiet curry that hides in the middle of a week of ‘I just ate’. No. This curry is for those times when you want to carry forwards.

Ingredients

350g baby corn, slit into quarter lengths

450g potatoes, peeled and cubed

4 cloves of garlic, roasted in their skins

2 cloves

1 small stick of cinnamon

1 tsp. cumin seeds

Salt to taste

45g chipotle chilli paste

20g dark chocolate

500ml water

3 red peppers, roasted

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. amchur powder or a squeeze of lemon juice

One onion, thinly sliced

¼ tsp. turmeric

4-5 curry leaves

2 tbsp. cooking oil

Method

  1. Blitz the (skinned) garlic and red peppers to a puree and leave it to a side
  2. Heat the oil in a pan and add the cumin seeds, cloves, cinnamon and turmeric and curry leaves and allow the seeds to sizzle before introducing the onion and salt. Sauté the onion until it has softened before mixing in the baby corn and the potatoes.
  3. Sprinkle in the cumin powder, coriander powder and the amchur powder. Mix it all well and then add the water and roasted red pepper mix and bring the curry to a simmer.
  4. Stir in the chipotle chilli paste and then grate in the dark chocolate.
  5. Cover the curry and simmer it until the potatoes are cooked.
  6. Serve with rice or better, buttery chappati.

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

8 May

Curry of steamed spinach and courgette dumplings in a spiced, roasted red pepper base

Curry of steamed spinach and courgette in a spiced roasted red pepper base

I woke today feeling disoriented, I picked up my phone to check the time. Of course I don’t have a clock in my room. In fact I don’t have any clocks at all in the house at all. The tick-tock feels bothersome and the passing of time and constant reminder, it just isn’t positive is it.

Oodles of notifications welcome me through bleary eyes. Emails to answer, reminders of things to do. ‘Mamma! Mamma!’ I send my well wishes out to friends via Facebook whilst in the bathroom. My apologies to those who didn’t know, but it is unglamorously true. Happy anniversary, happy birthday, congratulations on your new baby, well done on…I think of my cousin’s words, ‘I just do my likes all in one go’.

Then I sent my best friend a message on whatSapp, to see how she’s coping with the sleep deprivation. I must remember to message my dear pal to enquire about her health stuff. There is tugging on my trouser leg. I proceed to tell the postman off for blocking the drive; I am especially annoyed because I had to holler repeatedly for his attention whilst he was leaned back in his seat with feet up. Did he not know how many phone calls I need to make whilst my boy sleeps and clearly he is oblivious to the toilet roll that my toddler unfolded all over the kitchen floor and the four bananas he mashed into it whilst I was in the toilet. Going to the toilet is an offense in the tick-tock of the day.

My hairdresser came over that evening, I have known her for years.  I always learn something new from her and it’s rarely about hair. I talk about travels and food, she talks about her friends and family and how she only measures herself by her own smiles. She is just 27 so her revelation stunned me; she has no laptop, no ipad and has only recently been given a smart work by her employers. She doesn’t use any form of social media.

We fixed a date for seeing my best friend, I decided which film to see with my husband (it’s been a very long time). My boy cupped my face and said, ‘do you want to play?’ and when I said yes, he leaped around the room grabbing his cars. I asked him if he wanted to cook and he said, ‘yes, it’s like art and crafts’.

So we made this healthy and colourful dish together. The dumplings are a bit like vegetarian pakora, or perhaps spinach kofta but they aren’t crisp, they are silky in texture and carry similar flavours. They are juicy with moist courgette and spinach. The roasted red pepper is bold, sweet and smells fabulously sexy. It is way easier to put together than it looks, this is a qick and easy recipe that you can prepare in advance. This is a simple dish, but just look at it. No, just taste it.

Curry of steamed spinach and courgette in a spiced roasted red pepper base

Ingredients

For the dumplings

1 medium sized courgette, finely grated

One medium onion, finely diced

Salt to taste

1 tsp. coriander powder

200g gram flour

250g spinach leaves, finely shredded in the food processor

½ tsp. garam masala

1 tsp. cumin seeds

½ tsp. chilli powder

For the red pepper base

3 red peppers, roasted

½ can of tomatoes

2-3 green chillies

4-5 curry leaves

1 ½ tsp. paprika

250ml water

½ tsp. garam masala

2-3 cloves of garlic, finely chopped

1 tsp. cumin seeds

2 tbsp. cooking oil

Salt to taste

Method

  1. Start by combining the shredded spinach, onion and grated courgette and sprinkling in the cumin seeds, chilli powder, salt, coriander powder and garam masala and combine well.
  2. Add the gram flour gradually until the batter thickens to a loose, cake-mix type consistency. Use a single teaspoon full to transfer them into a steamer and then allow them to steam for approximately 20 minutes. Check that they are cooked by piercing them with a knife, when you remove the knife there should be no wet batter.
  3. Leave the dumplings to a side to cool whilst you prepare the red pepper base
  4. Blitz the roasted red pepper and tomatoes to a smooth consistency.
  5. Heat the oil in a pan and add the chillies, cumin and curry leaves and allow them to sizzle before adding the garlic. Sauté the garlic until it softens and then add the roasted red pepper and tomato sauce
  6. Add the salt, garam masala and bring it to a simmer. Gently drop in the dumplings and heat them through before serving.

 

 

Broccoli and Chinese leaf curry in a miso base

6 May

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

It’s only now that I can see chapters in my life. As ceaseless as each one may feel, they do. I wasn’t there on the day of my father’s bypass because I had an exam the next day and I didn’t cry at my wedding, not even a damp eye. I cried the entire day at work when I failed the first and only (postgraduate) exam of my life. There was a time when I would curl my eyelashes post clear mascara every day and have regular facials. At a point in my life all I could see was the next level up. I wasn’t sure if I would cry at the birth of my child. Look at me now.

In the same way, not every curry needs to have a tomato base…or a coconut one. Mellow it out now and again with some umami. Earthy. I’m not sure I like that word much. Anyway, I put this curry together very quickly because Chinese leaf and broccoli need barely any time at all and the japanese miso is soothingly easy to eat as well as prepare. A healthy and light bite in the broccoli and some gentle spices…aah.
If you like miso, head over to my friend Kellie’s site where you will find some fabulously creative and definitely delicious concoctions that will leave you glowing with health. One of my favourite of her miso-inclusive recipes is her Honey-miso roasted broccoli and wholegrains salad

Broccoli and Chinese leaf curry in a miso base

Ingredients
200g broccoli, cut into medium sized florets
1 tsp. soy bean paste
1 tbsp. soy sauce
1 tsp. amchur powder
500ml warm water
1 tsp. cumin seeds
2 kaffir lime leaves
2-3 green chillies slit open
½ tsp. turmeric powder
1/3 tsp. garam masala
200g Chinese leaf, shredded
3 cloves garlic
1 tsp. minced ginger
One medium onion, thinly sliced
1 tsp. coriander powder
Salt to taste
1 tbsp. corn flour
2 tbsp. cooking oil
Method
1. Heat the oil in a pan and add the cumin seeds, turmeric and chillies. Allow the seeds to sizzle before stirring in the onions and garlic.
2. Mix the corn flour with the warm water.
3. Sauté the onions and add the amchur powder and coriander powder, cook until the onions soften before adding the broccoli and water.
4. Stir in the soy bean paste, soy sauce, and kaffir lime leaves and ginger before bringing the base to a simmer. Cook for 2-3 minutes before mixing in the Chinese leaf and then cook for a further 2-3 minutes.

Thai asparagus, spinach and mung bean soup

2 May

Thai asparagus, spinach and mung bean soupWe’ve been having a fair bit of spring-time fun lately, between the bouts of studious noses in books, mammoth sessions of ironing and washing, messy but successful recipe development and you know…general work.

We have eaten chips at the zoo in front of pelicans, samosa toasties at butterfly world, churro’s at the real food festival, Chinese ‘mix boxes’ in Camden and pizza at the foot of the cable cars in London. Of course there was Indian ice-cream, warm chocolate fudge cake and a whole box of alphonso mangoes in between.

So, at the start of this week I made this Asparagus, spinach and mung bean soup with a real Thai feel. When you look at it, I hope you will find the bright green, smooth and pulpy look as enticing as it is promising of nutrition and seasonal freshness. When you smell it, you get a really rousing whack of juicy, lightly sweet and spices essences. The taste…a bit likes a Thai green curry with an Indian and English accent. How’s that for a healthy fusion?

Thai asparagus, spinach and mung bean soup

For the full recipe, head over to great british chefs

Thai asparagus, spinach and mung bean soup

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

14 Apr

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

 

Remember I told you that I was going to eat lighter, mood invigorating, colourful, vibrant, fresh food that won’t make me feel heavy, bloated, sleepy or overly hormonally imbalanced? Yes…

Apart from gross indulgence on peanut M&M’s it is going pretty well. My husband ran the marathon yesterday and he did it in one piece, looking a few shades darker, a bit puffed out but certainly not looking depleted, weak or drained. Impressive eh? I had a marathon of my own. Marathon hero took my (automatic) car to London in the morning to make life a bit easier on the homeward journey, but it had the buggy in it. So, I made the journey from Hertfordshire to the Mall with my immensely active, hugely curious, jumping, running, bouncing 26month old. Yes..

Physical exertion is rewarding, but comes with some pain, sometimes. I also did a class of body attack at the weekend and after all this, I think I need to eat light; refreshing foods that DON’T need a lot of work to burn off.

Summer rolls, Vietnamese spring rolls or rice paper rolls. Whatever you call them, they are one of the most versatile, quick-fix meal ingredients out there and they don’t need to be fried or baked. All you do is dunk the rice paper wrapper into warm water for under a minute and wrap up some delectable and seasonal ingredients and then, munch.

You know I like it hot though right? So whatever I include has to be masala-fied. The tofu in itself is a joy, crisp, a bit sweet, a bit hot, a teeny bit sticky, got a good whack of garlic and is utterly relish-worthy. I have used siracha sauce which is a kitchen must, isn’t it? And you know I talk about how I lost my hair in handfuls, so I eat a fair few sprouted beans so today I am using alfalfa sprouts. Try them, they are a bit addictive but its ok, better than over-doing It on peanut M&M’s.

Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls

Ingredients to make roughly 15 rolls

15 rice paper rolls

400g of firm Cauldron tofu, cut into small cubes

125g fine asparagus tips

125g alfalfa sprouts

One medium onion, finely diced

Siracha sauce to taste (I used 1 tbsp.)

1 tbsp. sesame oil

2 cloves of garlic

¼ can of chopped tomatoes

1 tbsp. soy sauce

100g thinly sliced cucumber

Cook’s note: wrap the tofu in kitchen paper to drain off any excess moisture. When you stir fry it, it will crisp up better

Method

  1. Make the hot and spicy tofu by heating the sesame oil and adding the diced onion and allowing it to brown before adding the garlic, then sauté for another 30 seconds.
  2. Stir in the tofu and allow is brown lightly, then add the tomatoes, soy sauce and siracha sauce. Simmer the tofu until much of the moisture has reduced, for roughly 5-7 minutes. Turn off the heat.
  3. Submerge the rice paper roll into water for 30 seconds and then place it on a chopping board. About 3-4 cm from the bottom, place a line of stuffing; roughly 2-3 asparagus tips, a pinch of alfalfa sprouts, a pinch of cucumber strips and 3-4 cubes of tofu.
  4. Fold the sides inwards and hold them to a spring rolls shape, firmly and tightly. Leave it dry on a large dish.
  5. Serve with dipping sauces such as chilli sauce, coriander chutney or peanut chutney.

 

Asparagus, radish & wakame in a lemongrass and chilli broth

14 Mar

Asparagus, radish & wakame in a lemongrass and chilli broth

 

After additional, nuisance bout of food poisoning or something gruesome of that nature it has been a week of gentle eating. It could have been the colossal over indulgence; there was the vomit-precluding list of sev puri Chaat, pakora, sandwiches, cheese, coco-choc ice cream, paprika chocolate…well, you get the picture.

Anyway, the result was a day in bed with very, very frequent visits from a 2 year old that chanted, ‘I want mumma, I want mumma’. I tell myself that maybe my body needed this rest; perhaps my body is not cut out for vast and enormous amounts of food or bacteria in sarnies. Whatever the course, a fast followed and then some actual nourishing food.

This recipe is truly refreshing and soothing; it even made my hair feel cleaner. It’s like the welcome drink in Thailand when you feel hot, sweaty, tired yet excited in a need-to-sleep-first sort of way. All of the ingredients are gentle. Crisp heat from the radish and bite from the asparagus meets silky wakame (seaweed), and they work gloriously well with nutty brown rice. The broth is fragrant, easy and fresh.

The folk at Holy Lama sent me some of their lemongrass spice drops recently. It is potent. Really potent. I used just enough to fill the tip of the pipette that comes in the packaging and that was enough. The great thing is that I didn’t have any annoying bits of lemongrass getting stuck between my teeth but all of the flavour. You could of course just use a stalk of lemongrass and get a lovely impact…just make it and enjoy it.

Asparagus, radish & wakame in a lemongrass and chilli broth

Ingredients

200g asparagus cut into 2 inch pieces

200g red radish, sliced

2 cloves of garlic

2 tbsp. sesame oil

3-4 spring onions, cut into bite sized pieces

3 tbsp. wakame

One litre of vegetable stock

Red chilli flakes to taste

One tiny drop of lemongrass spice drops or one lemongrass stalk slit open

1 tbsp. rice wine vinegar

125g brown rice

Method

  1. Cook the brown rice per the packet instruction and leave it to a side
  2. Soak the wakame in water and leave it to a side.
  3. Heat the oil in a deep pan and when it is hot add the onion, garlic, asparagus and radish and sauté for two minutes before adding in the vegetable stock, lemongrass, chilli flakes and rice wine vinegar.
  4. Bring the broth to a simmer and add the brown rice, wakame and cook for a further 5 minutes before serving hot.

 

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