Crispy Spring Rolls with Spicy Tofu, New Year Rice Cake, Sesame Ginger Broccoli Seitan, Happy Family (Nadia Pietravalle)

yield: Makes 12 spring rolls

2 tablespoons olive oil or canola oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
1/2 cup finely diced carrot
1/2 cup finely diced water chestnuts
2 tablespoons tamari sauce
3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
2 green onions, minced
1 teaspoon sesame oil
Twelve 8-inch round dried rice paper wrappers (see note)
1 head Boston or Bibb lettuce, leaves washed and separated
Lime-Soy-Ginger Sauce , for serving

1. Heat a wok or nonstick skillet over medium heat. Add the olive oil. When hot add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
spring rolls cont'd
5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

yield: Makes 8 servings

1 pound glutinous rice flour (also called sweet rice flour)
3/4 to 1 cup natural sugar (depending on overall sweetness)
1 tablespoon baking powder
2 cups mango pulp
1/2 cup dried cherries
3/4 cup extra-virgin olive oil
3/4 cup water
Dried mangoes and cherries, for decoration 

1. Preheat the oven to 375°F (191°C). Coat a 9-inch round cake pan with nonstick cooking spray.
2. Combine the rice flour, sugar, baking powder, and cherries in a large mixing bowl. Mix to combine thoroughly.
3. In a separate bowl, puree the mangos. Add the oil and water to the mangos and whisk to blend well. Pour the egg mixture into the fruit mixture and mix thoroughly.
4. Pour the batter into the prepared pan. Bake for 40 minutes, or until a knife inserted into the center comes out clean. The cake will have risen when done.
5. To remove the cake from the pan, place a serving plate over the cake pan. Holding the plate and the pan together, invert and give the pan a little shake; the cake should drop out onto the plate.
6. Decorate the cake with dried mangos for eyes and nose, and cherries for a smile. Serve warm.

Sesame Ginger Broccoli Seitan

1.5 to 2 pounds seitan loaf, in 3/4 inch cubes
1 clove garlic, finely diced
1 head of broccoli, cut into small florets
1 Tbsp or so sesame seeds for topping
1 large nub of ginger, peeled and grated
3 Tbsp soy sauce (use tamari for a gluten-free version)
1 Tbsp water
1 Tbsp rice vinegar
2 tsp coconut palm or brown sugar
2 tsp sesame oil
1 heaping tsp (or to taste) chili-garlic sauce
sesame ginger broccoli seitan CONT'D
Whisk sauce ingredients together in a small bowl or container with fitted lid and set aside.
Steam broccoli for a few minutes to soften.
In a large skillet set to low-medium heat, sautée garlic in some olive oil.
Add the seitan cubes and toast each side about a minute until golden, stirring so garlic doesn't burn.
Add the sauce (giving it a final whisk beforehand) and the broccoli.
Remove skillet from heat and divide mixture among four plates. Sprinkle with sesame seeds and enjoy with rice or as desired.

yield: Makes 4 servings

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 fresh red chile pepper, minced
1 1/2 cups peeled and julienned turnips
1 medium carrot, peeled and julienned
1 small yellow bell pepper, julienned
2 tablespoons low-sodium soy sauce
1 tablespoon miso paste mixed with warm water
1 teaspoon chile sesame oil, for garnish

Heat a wok or nonstick skillet over medium-high heat. Add the olive oil and swirl the pan to coat. Add the garlic and chile and sauté until fragrant, about 1 minute. Add the turnips and stir-fry until tender, about 3 minutes. Add the carrot and cook for 1 minute. Add the bell pepper and cook and toss until tender, about 1 minute. Stir in the soy sauce and miso mixture. Cook, stirring, until the vegetables are coated. Garnish with the sesame oil. Serve hot

No comments:

Post a Comment