Fragrant Water, Raw Rainbow Pad Thai, Steamed Vegetarian Dumplings, African Garbanzo, Peanut, and Kale Soup, Boules d'Amour - With Anna and Rose

Fragrant Water

4 peppermint tea bags
2 cups water
1 english cucumber, sliced
2 limes, wedges
1 pack raspberries

1.    Steep tea bags for 3 minutes in boiling water.
2.   Remove tea bags and place the water in the fridge to cool down. (Adding ice cubes will speed up this process).
3.   Divide sliced cucumber, lime wedges, and raspberries between two pitchers.
4.   20 minutes before serving, add steeped tea (from the fridge), ice cubes, and water and let sit until serving.

Raw Rainbow Pad Thai
Yield: 16 servings + scant 2 1/2 cups dressing

12 medium zucchini, spiraled
4 large carrots, julienned
4 red pepper, thinly sliced
4 cup thinly sliced red cabbage
4 cup frozen edamame, thawed
10 green onions, thinly sliced
4 tablespoon sesame seeds

For the dressing (adapted from my Spicy Peanut Lime Sauce):
5 garlic clove
1 1/4 cup all natural peanut butter
1/4 cup fresh lime juice
1/4 cup soya sauce
1/2 cup water (can add more for consistency)
4 tablespoons agave
4 tablespoons toasted sesame oil
2 tablespoons freshly grated ginger

1. Prep vegetables. Spiralize the zucchini in one bowl. In another, add the carrots, pepper, and cabbage. Toss to combine.

2. Cut green onions and place in a small bowl (these are for garnish)

3. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). Keep adding water until you achieve the desired consistency.

4. To serve, top zucchini noodles with veggie mix, edamame, green onion, sesame seeds. Pour on dressing and enjoy!

Steamed Vegetarian Dumplings
Makes aprox. 100 Dumplings

4 king oyster mushrooms, chopped in tiny pieces
1.5 pound firm tofu
1.5 cup coarsely grated carrots
1.5 cup shredded red cabbage
1/4 cup finely chopped red pepper
2 finely chopped scallions
3 Flax Egg (1 flax egg = 1 tablespoons ground flax + 3 tablespoons water)
2 tablespoons finely minced fresh ginger
2 tablespoon chopped cilantro leaves
3 tablespoon soy sauce
3 tablespoon hoisin sauce
2 tablespoons sesame oil
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

1.     To make the filling, in a large bowl add the mushrooms, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, flax egg, sesame oil,  salt, and pepper. Lightly stir to combine.
2.     To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
3.     Preheat oven to 200 F.
4.     Boil dumplings for 4-5 min or until they feel ready (taste to see!)  Place dumplings heatproof platter  in oven to keep warm. Repeat until all dumplings are cooked.

African Garbanzo, Peanut, and Kale Soup
Yield: 24 Servings

4 tbsp olive oil
4 medium onion, diced
4 large carrot, diced
4 clove garlic, diced
1.5 cups smooth peanut butter
6 cups veggie stock **
4 tsp paprika
4 tsp coriander
1 tsp cayenne pepper
4 cup tomato puree
4 15 oz cans garbanzo beans, drained and rinsed
1 bunch chopped kale
black pepper

1a. Prepare the veggie stock. **
1. In a large bowl mix the peanut butter and about 1.5  cup of the stock to form a smooth paste (add  a little at a time and keep stirring). Set aside.
2.  In a large pot over medium heat, add the oil. Add onion and carrot and sauté until soft, about 5 min. Add garlic and cook for a few more minutes.Add the remaining stock to the onions and carrots in the pot.
3. Add the paprika, coriander and cayenne to the onion and return to heat. Cook, stirring, until fragrant about 1 minute. Add the peanut butter mixture, tomato puree, beans and kale. Bring the mixture to a simmer. Cook until kale is tender and soup is thickened. Season with salt and pepper, serve hot.

Dessert - Boules d'Amour
Yield: 30 balls

Put everything in a food processor:

3 cups fresh pitted dates
2 cup walnuts
8 tbsp. cocoa powder
3 tsp. vanilla extract (or peppermint extract)
pinch of salt

1.    Shape the mixture into small bite-size balls and roll in coconut flakes.
2.   Line a cookie sheet with the balls.
3.   Keep in the freezer until ready to serve.

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