This is possibly my favourite springtime meal. When the farmers start stocking my favourite mixed greens at the market, I start making this almost daily. It conjures up thoughts of the early days of spring, when it is just beginning to warm up and the sun makes an appearance. I like to fill a big bowl with these refreshing noodles and sit on my porch, thinking about what I have to do to prepare my garden for the season. As you'll see, this recipe is incredibly easy and has endless substitution possibilities.
This recipe calls for light soy sauce, which has a lighter caramel colour and sweeter taste. Low sodium soy sauce will not do; it will blacken the noodles in a sickly salty way. If you can't find light Asian soy sauce, try tamari.
150 grams firm tofu, sliced into 1/4" rectangles
1/4 cup carrots, julienned
1 cup baby mixed greens*
1 red chili, seeded and minced
2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 tsp. chili sauce (Sriracha, if you have it)
half squeezed lime
2 1/2 cups cooked rice vermicelli or whatever noodles you like, rinsed well under cold water
2 tbsp. vegetable oil
In a wok, heat oil over medium high heat. Shallow fry the tofu until golden brown, turning gently. This should take about 3 minutes. Add the carrots, and toss over heat for about 1 minute. Remove from heat, and drain on a papertowel.
In a large bowl, place your noodles. Make sure they aren't wet or sticky; if they clump together, rinse them under cold water to loosen them up. Top with your mixed greens, followed by the tofu-carrot mixture and chili.
Now, this is the point at which I will give you some culinary leeway. I like to simply pour the sauce ingredients over top and toss it up with some chopsticks, but you may prefer to mix them first in a bowl. The benefit to mixing in a bowl is that you can judge ahead of time how spicy your dressing is. I like all the chili I can get, so I go right ahead. Squeeze the lime over top and enjoy immediately!
Serves 2.
*Variations
You can substitute any greens here, so long as they are edible raw. Suggestions include arugula, mint, purple basil, cilantro, or flat-leaf (Italian) parsley. I often make this with parsley because it imparts an entirely different flavour to the dish. Also, feel free to use different noodles. Wheat noodles or bean thread work very well.
If you plan to make this dish ahead of time, make sure to leave the dressing out until the last moment, or else the noodles will absorb all of it and you'll be left with dry, bland salad.
Recommended music: Tilly and the Wall
Tuesday, March 20, 2007
Tuesday, March 13, 2007
Vegetable Pot Pie.
This one was requested, so here goes!
I am generally a fan of crusts in any food-related context, and in my endeavours to create the highest crust:filling ratio, settled upon the ease and simplicity of biscuit topping. Why? Well, it's immensely quick to make, rises quite nicely, and is comforting and rewarding for the minimal effort it takes to prepare. And unlike a standard pâte brisée, biscuit can stand a fair bit more in terms of extras: mustard, horseradish, cheese, you get the idea.
Remember, my ingredients list for the filling is very much a guideline. Substitute whatever you have on hand, and leave things out if you see fit.
***Veggie Pot Pie***
Dough:
2 cups AP flour
1 tsp. baking powder
1 tsp. coarse salt
1/3 cup milk
2 tbsp. butter, melted
1 egg, beaten
1 tsp. mustard OR horseradish OR 1/4 cup grated cheese
Filling:
2 medium potatoes, diced (about 1/2 inch)
2 carrots, diced
1 small turnip, peeled and finely diced
1 medium onion, roughly chopped
1/4 cup roughly chopped cabbage (optional)
1/3 cup chopped white or cremini mushrooms
1/3 cup fresh and shelled or frozen peas
1/3 cup milk or plain soy milk
1 tbsp. tahini
1/4 tsp. chili flakes
1 tsp. flour (whisked into about 3 tbsp. of the milk)
2 tbsp. extra virgin olive oil
1 tbsp. butter
Begin with the dough. In a large mixing bowl, sift together your dry ingredients, and create a well in the centre. Add your butter, egg, mustard (or whatever you're using), and slowly pour in your milk, bit by bit, while turning the flour into the centre of the well. Mix well (sometimes I use a fork to mix this). You want a rough dough that is not wet, but slightly sticky. You should be able to turn it out onto a floured surface to pat it to 1 1/2 inch thickness in whatever shape your dish is. As for the dish, don't forget you need a thick, oven proof casserole or something similar.
Onto the filling, heat a sautée pan over medium heat. Add the oil and butter, and once it is radiating warmth, toss in your onions. Follow soon after with your carrots and potatoes, but make sure to keep these moving as the starch in the potatoes will cause them to stick quite easily. If you don't trust your attention span, use a non-stick pan for this. Next, add your turnip and cabbage, and season with salt and pepper. Once your onions soften to translucency, add your mushrooms and peas, followed by your milk. Allow this to come to a simmer for about 10 minutes before whisking in your tahini, chili flakes, and flour mixture. Simmer for 2 more minutes, or until it develops a gravy-like consistency.
Rub the sides of your casserole dish with a bit of butter, and pour in your filling. Gently place your rolled out dough atop the filling, making sure it doesn't sink. Dot with bits of butter, and poke a couple tiny holes every three inches so the dough doesn't bubble and misshape.
Bake at 400 degrees F for 15 minutes on the top rack. Turn the oven off and let stand for about 5 minutes. Allow to cool for 5 minutes out of the oven before eating this, ideally, in big bowls curled up on the sofa.
* Variations:
To make this vegan, simply substitute soy milk throughout, and for the dough (don't tell anyone) I think it works just fine with margarine substituting for the butter and egg. It may not be as light, though. As for the filling, just substitute butter with olive oil, in equal proportions.
Additionally, those who eat with me frequently may notice that the filling recipe is strikingly similar to my vegetable stew recipe. Guess what: it is basically the same. Generally, I increase the milk in the stew to about 1/2 cup and use more mushrooms, just because I like it to be a bit soupier.
It's a very creamy, rich stew, with strong tahini flavour, so if you don't like that, try substituting vegetable stock for both the milk and tahini. So there you have it.
Suggested music: Johnny Flynn (http://myspace.com/johnnyflynn)
I am generally a fan of crusts in any food-related context, and in my endeavours to create the highest crust:filling ratio, settled upon the ease and simplicity of biscuit topping. Why? Well, it's immensely quick to make, rises quite nicely, and is comforting and rewarding for the minimal effort it takes to prepare. And unlike a standard pâte brisée, biscuit can stand a fair bit more in terms of extras: mustard, horseradish, cheese, you get the idea.
Remember, my ingredients list for the filling is very much a guideline. Substitute whatever you have on hand, and leave things out if you see fit.
***Veggie Pot Pie***
Dough:
2 cups AP flour
1 tsp. baking powder
1 tsp. coarse salt
1/3 cup milk
2 tbsp. butter, melted
1 egg, beaten
1 tsp. mustard OR horseradish OR 1/4 cup grated cheese
Filling:
2 medium potatoes, diced (about 1/2 inch)
2 carrots, diced
1 small turnip, peeled and finely diced
1 medium onion, roughly chopped
1/4 cup roughly chopped cabbage (optional)
1/3 cup chopped white or cremini mushrooms
1/3 cup fresh and shelled or frozen peas
1/3 cup milk or plain soy milk
1 tbsp. tahini
1/4 tsp. chili flakes
1 tsp. flour (whisked into about 3 tbsp. of the milk)
2 tbsp. extra virgin olive oil
1 tbsp. butter
Begin with the dough. In a large mixing bowl, sift together your dry ingredients, and create a well in the centre. Add your butter, egg, mustard (or whatever you're using), and slowly pour in your milk, bit by bit, while turning the flour into the centre of the well. Mix well (sometimes I use a fork to mix this). You want a rough dough that is not wet, but slightly sticky. You should be able to turn it out onto a floured surface to pat it to 1 1/2 inch thickness in whatever shape your dish is. As for the dish, don't forget you need a thick, oven proof casserole or something similar.
Onto the filling, heat a sautée pan over medium heat. Add the oil and butter, and once it is radiating warmth, toss in your onions. Follow soon after with your carrots and potatoes, but make sure to keep these moving as the starch in the potatoes will cause them to stick quite easily. If you don't trust your attention span, use a non-stick pan for this. Next, add your turnip and cabbage, and season with salt and pepper. Once your onions soften to translucency, add your mushrooms and peas, followed by your milk. Allow this to come to a simmer for about 10 minutes before whisking in your tahini, chili flakes, and flour mixture. Simmer for 2 more minutes, or until it develops a gravy-like consistency.
Rub the sides of your casserole dish with a bit of butter, and pour in your filling. Gently place your rolled out dough atop the filling, making sure it doesn't sink. Dot with bits of butter, and poke a couple tiny holes every three inches so the dough doesn't bubble and misshape.
Bake at 400 degrees F for 15 minutes on the top rack. Turn the oven off and let stand for about 5 minutes. Allow to cool for 5 minutes out of the oven before eating this, ideally, in big bowls curled up on the sofa.
* Variations:
To make this vegan, simply substitute soy milk throughout, and for the dough (don't tell anyone) I think it works just fine with margarine substituting for the butter and egg. It may not be as light, though. As for the filling, just substitute butter with olive oil, in equal proportions.
Additionally, those who eat with me frequently may notice that the filling recipe is strikingly similar to my vegetable stew recipe. Guess what: it is basically the same. Generally, I increase the milk in the stew to about 1/2 cup and use more mushrooms, just because I like it to be a bit soupier.
It's a very creamy, rich stew, with strong tahini flavour, so if you don't like that, try substituting vegetable stock for both the milk and tahini. So there you have it.
Suggested music: Johnny Flynn (http://myspace.com/johnnyflynn)
Vegan Lemon Loaf.
This is a really sweet, dense, healthy loaf cake. Yes, I used three adjectives there. Anyhow, it is, again, a recipe that can stand a few substitutions throughout, so go crazy! I credit the basis of this recipe to Emma-Lee Moss (Emmy the Great), who published a similar cake recipe in Amelia's Magazine.
***Vegan Lemon Loaf***
1 3/4 cups wholewheat flour, sifted (spelt works too, but check the * for details)
1/2 cup raw sugar
1.5 tsp baking soda (bicarb)
3 tbsp vegetable oil (canola works well)
1/2 cup cold water
juice of half a lemon
2 tsp lemon rind
Mix dry ingredients in a bowl, making sure it is light and well sifted.
Add oil, water, juice, and rind, and mix well with a wooden spoon.
Pour batter into lined (with parchment. Seriously.) loaf tin OR two 8 inch round pans. For loaf, line sides with a strip of parchment, and for round pans, line bottoms.
Bake at 350 degrees F (180 C) for about 45 minutes if a loaf, about half an hour if round. Check this cake around 30 minutes regardless, and insert a skewer to be sure it's done.
Allow to cool on a rack, and then glaze with 1 cup confectioner's sugar mixed with the juice of the other half of the lemon.
* Variations:
First off, you can use ANY citrus you like in this cake, although I recommend lemon or orange. Often, I splash a bit of orange juice in in substitute for a tiny bit of the water.
If using spelt (or similar flour), be sure to sift well. Discard any grains left in a fine seive. Spelt tends to absorb a lot more liquid, so adjust the recipe using juice, not water, so as not to dilute the flavours. I recommend orange juice, and you shouldn't need more than an extra 1/4 cup.
Try this recipe while listening to Emmy the Great! (http://myspace.com/emmythegreat)
Enjoy!
For questions, comments, or variations, please leave a comment!
***Vegan Lemon Loaf***
1 3/4 cups wholewheat flour, sifted (spelt works too, but check the * for details)
1/2 cup raw sugar
1.5 tsp baking soda (bicarb)
3 tbsp vegetable oil (canola works well)
1/2 cup cold water
juice of half a lemon
2 tsp lemon rind
Mix dry ingredients in a bowl, making sure it is light and well sifted.
Add oil, water, juice, and rind, and mix well with a wooden spoon.
Pour batter into lined (with parchment. Seriously.) loaf tin OR two 8 inch round pans. For loaf, line sides with a strip of parchment, and for round pans, line bottoms.
Bake at 350 degrees F (180 C) for about 45 minutes if a loaf, about half an hour if round. Check this cake around 30 minutes regardless, and insert a skewer to be sure it's done.
Allow to cool on a rack, and then glaze with 1 cup confectioner's sugar mixed with the juice of the other half of the lemon.
* Variations:
First off, you can use ANY citrus you like in this cake, although I recommend lemon or orange. Often, I splash a bit of orange juice in in substitute for a tiny bit of the water.
If using spelt (or similar flour), be sure to sift well. Discard any grains left in a fine seive. Spelt tends to absorb a lot more liquid, so adjust the recipe using juice, not water, so as not to dilute the flavours. I recommend orange juice, and you shouldn't need more than an extra 1/4 cup.
Try this recipe while listening to Emmy the Great! (http://myspace.com/emmythegreat)
Enjoy!
For questions, comments, or variations, please leave a comment!
Teatime Scones with summer fruit!
Quick Teatime Scones (with whatever fruit you like, sort of!)
This is a very rough recipe, which I think takes very little practice but a good eye. You can add in whatever fruit you may like, although my recommendations are things I've tried and that have worked out quite nicely.
2 cups pastry flour (AP flour will do)
1 tsp baking powder
4 tbsp unsalted butter
1/3 cup sugar
1/4-1/2 cup milk
pinch of salt
1/2 cup raisins, OR 1 sliced peach/plum, OR 1/3 cup blueberries
Preheat oven to 400 degrees F (200 C).
Sift flour and baking powder together. Sitr in sugar and salt, and then rub in butter with your fingers. It should come to a dry, crumb like consistency.
Add fruit and mix well. Slowly pour in milk, mixing constantly. You may not need all the milk, but add enough so that the dough is combined and sticky but not wet. This is the trickiest part.
Turn out onto a floured surface, roll (if you lack a rolling pin, try a floured wine bottle) to one inch thickness, and cut into triangles or rounds (using a floured cup if you don't have cutters) or whatever shape you like. These scones are very rustic and don't hold complex shapes well... I like triangles best.
Arrange on a non-stick baking sheet (Silpat mat or greased sheet) and bake for about 12 - 15 minutes on the top rack, but check them after 10. When they have risen and are light golden, remove and let cool slightly before enjoying with a cup of tea and some cream or butter.
Try making this recipe while listening to: The Pipettes!
Enjoy! Let me know if you have any questions!
- Jessica.
This is a very rough recipe, which I think takes very little practice but a good eye. You can add in whatever fruit you may like, although my recommendations are things I've tried and that have worked out quite nicely.
2 cups pastry flour (AP flour will do)
1 tsp baking powder
4 tbsp unsalted butter
1/3 cup sugar
1/4-1/2 cup milk
pinch of salt
1/2 cup raisins, OR 1 sliced peach/plum, OR 1/3 cup blueberries
Preheat oven to 400 degrees F (200 C).
Sift flour and baking powder together. Sitr in sugar and salt, and then rub in butter with your fingers. It should come to a dry, crumb like consistency.
Add fruit and mix well. Slowly pour in milk, mixing constantly. You may not need all the milk, but add enough so that the dough is combined and sticky but not wet. This is the trickiest part.
Turn out onto a floured surface, roll (if you lack a rolling pin, try a floured wine bottle) to one inch thickness, and cut into triangles or rounds (using a floured cup if you don't have cutters) or whatever shape you like. These scones are very rustic and don't hold complex shapes well... I like triangles best.
Arrange on a non-stick baking sheet (Silpat mat or greased sheet) and bake for about 12 - 15 minutes on the top rack, but check them after 10. When they have risen and are light golden, remove and let cool slightly before enjoying with a cup of tea and some cream or butter.
Try making this recipe while listening to: The Pipettes!
Enjoy! Let me know if you have any questions!
- Jessica.
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