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Snack time.
Many variations of this toast have been tried and tested, but this one is simply the best.
Ingredients:
- multi-grain bread slices
- flaxseed oil
- tahini (sesame paste)
- tomato
- cucumber
- fresh cilantro
- garlic salt
- freshly ground black pepper.
To make:
- Drizzle flaxseed oil on the bread slices. Then, top with thin slices of tomato. Sprinkle with garlic salt and toast the bread in a toaster oven (or real oven) until desired crispiness is achieved.
- Drizzle tahini over the toast. Top with diced cucumbers and fresh cilantro leaves, and sprinkle with freshly ground pepper.
I have a friend who just can’t get enough of these, so I’ve been making a lot of them lately. They make a wonderful appetizer or treat for entertaining due to their aesthetic appeal and the fact that they are pretty much universally liked. Working with the rice paper wrappers can be a little tricky, but proper technique is acquired with a bit of time and practice. Fortunately, the rolls still taste as just good even if the wrap job is sub-par.
This peanut sauce is delicious and extremely versatile. It can be used for a myriad of things — with noodles, salads, stir-fried veggies, etc. I suggest making up a decent-sized batch and keeping it in the fridge.
The list below represents which ingredients found their way into tonight’s rolls, but work with whatever you like or have on hand. I’ve listed some suggestions for great roll-fillers that I often use.
Roll Ingredients (adjust quantities according to how many you are feeding):
- rice paper wrappers
- fresh basil leaves
- fresh mint leaves
- fresh cilantro
- avocado, sliced in long thin pieces
- mango, cut in small pieces
- red bell pepper, julienned
- cucumber, peeled and julienned
- tofu, pressed and drained and cut into thin sticks
Note: the fresh basil and fresh mint are essential. As are, of course, the rice paper wrappers. But everything else is negotiable. To experiment with different combinations, try adding or substituting some of my other favorite ingredients: thin rice noodles (rice vermicelli) or cellophane noodles (“glass noodles”), julienned carrots, julienned squash, steamed shitake mushrooms (cooled), fresh spinach, or bean sprouts.
To make the rolls:
- Get all your ingredients chopped and ready to go.
- Dampen a towel and lay it out on your workspace.
- Fill a large bowl with lukewarm water. (If the water is too hot, the wrappers will get too mushy and sticky).
- Dip one rice paper wrapper into the bowl for a few seconds and pull it out. It will still be slightly stiff, but the water remaining on it will cause it to soften as you work with it. Flatten it out on the damp towel.
- Place a bit of each filler ingredient in the middle of the roll, forming on oblong mound. Take the edges of the roll on the long ends of the mound and fold them over the mound. Then take third end of the roll and begin to roll it, tucking it under the mound. Keep on rolling so that the fourth end folds over the whole thing.
Peanut sauce ingredients:
- 1/2 C peanut butter
- 1/4 C or more brown sugar
- 1/4 C or more soy sauce
- 2 -4 T chili sauce, or something similarly spicy (I use Thai Kitchen’s Thai Chili Sauce)
- 1/4 C or more coconut milk (lite is fine)
- 1/4 C or more orange juice
- crushed peanuts and fresh cilantro for garnish (optional)
To make the peanut sauce:
- Basically, just combine the ingredients in a small saucepan and heat over very low heat, just enough so that the sugar dissolves and the peanut butter incorporates. Stir frequently, and cover so that that too much moisture does not escape.
- Note on quantities: honestly, I have never measured out the quantities I use for making peanut sauce, though when I actually get around to doing so I will certainly post this information. The above represents my approximations for a nice-sized batch that should last you beyond the summer rolls, (unless you are making A LOT of summer rolls). But any rate, I highly recommend tasting your sauce and adjusting it according to your own preferences. You might prefer a version that is saltier (use more soy sauce) or sweeter (more sugar) or thicker (more peanut butter) or creamier (more coconut milk) or tangier (more orange juice) or spicier (more hot sauce). And in fact, the coconut milk and orange juice can be left out, in theory. But the first four ingredients are the essential core to any good peanut sauce!
Here is some more fun with mini-pies. These little bad boys are unique and definitely worth the effort. Use 2 five-inch mini pie pans, or double the recipe to make a standard sized 9-inch pie.
Ingredients for the crust:
- 2 T pepitas (raw pumpkin seeds)
- 2 T sunflower seeds
- 1 C rolled oats
- 4 T whole wheat flour
- 2 T peanut oil
- 2 T honey (strict vegans can substitute agave nectar or maple syrup)
- 2 T water
- dash of salt
Ingredients for the filling:
- 1/3 C silken tofu
- 2 T honey (strict vegans can substitute agave nectar, or for a richer taste, maple syrup)
- 1 T tahini (sesame paste)
- 1 T orange or lemon zest
- 2 T peanut oil
- 2 T water
- dash of salt
- And toppings you desire (I chose toasted coconut and banana slices)
To make:
- Preheat the oven to 350 degrees. Grease the mini-pie pans.
- Combine all the crust ingredients in a large bowl. Then press into the pie pans, along the bottom and the sides, forming the crust.
- Cook the pie crusts in the oven for about 10 to 15 minutes, until they turn golden. Allow to cool.
- Put all filling ingredients in a food processor and combine until smooth. If using honey as your sweetener, make sure to scrape the sides and the bottom of the food processor a few times, as honey can be slow to incorporate.
- Once the pie crusts have cooled, pour the filling into the crusts. Bake for about 25 minutes, until the centers have begun to set. Note: until the pies have cooled, the centers will still appear a bit wobbly.
- Allow the pies to cool, on a wire rack if you have one. Top with your choice of toppings and enjoy!
A dear friend woke me up with a phone call this morning asking, “Do you want me to bring you a waffle-maker?” There was only one possible answer to this question, and yet so many possible waffles. This recipe represents our final decision, with which we were very pleased.
This recipe will make about 6 Belgium waffles. I suggest making the topping first.
Ingredients for the Waffles:
- 3/4 C all purpose flour
- 1/2 C whole wheat pastry flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp allspice
- 1 tsp nutmeg
- 1 T minced ginger root (or, 1 tsp ground)
- pinch of salt
- 1 C soy milk
- 1 tsp vanilla extract
- 8 oz canned pumpkin (half of a standard-sized 15 oz can; be sure not to use
- 2 1/2 T canola oil
- 3 T brown sugar
Ingredients for the Topping:
- 1 red apple, cut into chunks
- 1 tsp canola oil
- 1/2 C applesauce
- 1/2 C maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp ginger root or 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 2 tsp lemon juice
- 1/4 C raisins
- 1 tsp vanilla extract
Directions for the Waffles:
- In a large bowl, mix together flours, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger and salt.
- In a separate bowl, mix together remaining ingredients (soy milk, vanilla, sugar, pumpkin, oil) until smooth.
- Once your waffle maker is ready, pour the wet ingredients into the dry and stir everything is incorporated.
- Spray your waffle-maker with non-stick spray and cook according to the maker’s directions.
Directions for the Topping:
- Heat the canola oil in a sauce pan over medium high heat. Add the apples and saute for a few minutes, stirring frequently, until they caramelize.
- Combine all other ingredients together in a large bowl and then add to the saucepan and with 1/4 cup of water. Simmer for about 7 minutes, until the apples are tender. Pour sauce into a bowl and allow to stand for about 10 minutes to thicken. Once the waffles are ready, ladle sauce over them.
Barley is a cereal grain, with a wonderfully chewy, pasta-like consistency. It is also a great source of fiber and numerous minerals. This dish will really make the stomach happy. It is simple, satisfying and slightly spicy. What more could you ask for?
Serves 4-6 (depending on hunger levels)
Ingredients:
• 1 T olive oil
• 1 1/2 tsp whole cumin seeds
• 1 1/3 cup hulled barley, rinsed
• 4 1/4 cup water
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 small yellow onion, chopped
• yellow squash, chopped, about 1/3
• chopped eggplant, about 1/3 cup
• mushrooms, sliced, about 1/2 cup
• 3 tsp dried oregano
• 3 tsp fresh oregano
• 2 medium tomatoes, diced
• 1/2 tsp dried red pepper flakes, or more to taste.
• 1/2 tsp salt
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds and cook for about 30 seconds to one minute.
2. Add onion, eggplant, bell peppers, squash, onion, oregano, and red pepper flakes and sauté for about 4 minutes, stirring frequently.
3. Add water, barley, tomatoes, mushrooms, and salt and bring to a boil, then reduce heat, half cover, and simmer for about 40 minutes, or until all the water is absorbed.
I randomly threw these little mini-pies together tonight because I was in the mood for something sweet. And I have to say, I was pretty impressed with the result. The pies are not very heavy, and taste simply divine when served warm with a little soy milk poured over it.
This recipe will make 2 mini-pies. Standard mini-pie pans are five inches
Ingredients for the crust:
• 1/4 C of frozen apple juice concentrate, thawed
• 1 C grape nuts cereal
• 1 T maple syrup
• 1 tsp cinnamon
Ingredients for the filling:
• 1 apple, cut into chunks
• 1/2 C brown sugar
• 1 1/2 tsp arrowroot powder
• 1 tsp cinnamon
• 1 tsp allspice
• 2 T raisins
• 2 T chopped dried apricots
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 T minced ginger root (or, 1 tsp ground)
• 1 T canola oil
Directions:
1. Preheat the oven to 350 degrees.
2. Mix all of the pie crust ingredients together thoroughly, letting it sit for a few minutes to allow the cereal to soften. Set about 2 tablespoons aside. Then, spoon half of the mix into each mini-pie pan and press firmly into the bottom and up the sides of the pans.
3. Mix all the filling ingredients together in a large bowl. Spoon half of the mixture onto each pie crust. Top each with half of the reserved crust mixture.
4. Bake for about 25 minutes. Let cool in pans at least 10 minutes.
This dish is very easy to throw together with whatever you’ve got on hand. It’s one of my all time favorite stand-bys. I have listed the veggies that I typically use, but adapt the contents — and quantities — to your own preferences (or refrigerator contents).
This recipe will serve about 2.
Ingredients:
- 4 ounces of extra firm tofu, drained and pressed, and cut into cubes or triangles.
- 1/2 small yellow onion, chopped
- red bell pepper (about one half), chopped
- yellow squash, chopped (about 1/2 cup)
- eggplant, chopped (about 2/3 cup)
- broccoli, about 1 cup
- carrots, chopped, about 1/2 cup
- shitake mushrooms, sliced, about 1/2 cup
- red cabbage, shredded about 1/2 cup
- 2 cloves of garlic, minced (or more, if you’d like)
- 2-3 inch chunk of ginger, minced (again, feel free to use more)
- soy sauce
- cilantro and crushed peanuts for topping (optional)
Directions:
- Cook desired quantity of brown rice according to package directions.
- Heat a little peanut oil in a pan over medium high heat. Saute the tofu until golden, about 10 minutes. Add a T or so of soy sauce to coat the tofu and further brown in. Remove tofu from the pan.
- Add a little more peanut oil to the pan, and once heated, add the onions, sauteeing for a few minutes. Then add in the rest of the veggies and sautee for a few more minutes stirring frequently. Add in a tablespoon or two of soy sauce and keep on stirring.
- Throw in the ginger and garlic and saute for about five minutes more, until the veggies are of desired tenderness. More soy sauce can be added here if you wish.
- Serve the tofu and veggies over rice, topping with the cilantro and crushed peanuts (if using).
Okay, I admit it — this dish is not the healthiest one in the book, as the ingredients list should soon give away. But it’s definitely a crowd-pleaser, and the crispy tofu takes on an irresistible texture once combined with the sauce (which is similarly irresistible). I am normally averse to using commercial egg replacers, but after giving this method of tofu cooking a shot I’ve concluded that they may be indeed be acceptable on occasion.
This is good meal for entertaining people who are wary of vegetarian food. If you’re an Ashtangi, this is definitely a Friday night feast.
This recipe will serve 2-3.
Ingredients
• 8 oz of extra firm tofu, drained and pressed, and cute into bite-sized chunks
• egg replacer for 1 egg (e.g., Ener-G Egg Replacer)
• 1/2 cup cornstarch
• peanut oil for frying
• 1/2 small yellow onion, chopped
• 1 cup chopped eggplant
• 1/2 large red bell pepper, chopped
• 3/4 cup sliced mushrooms
• 3/4 cup broccoli
• 2-3 inch chunk of ginger root, minced
• 4 cloves of garlic, minced
• 1 cup vegetable stock
• 2 Tablespoons soy sauce
• 4-5 Tablespoons sugar
• dried red pepper flakes to taste
• 2 Tablespoon sherry
• 2 Tablespoon white vinegar
• rice for serving
Directions:
1. Cut the tofu into 1 inch chunks.
2. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
3. Heat peanut oil in pan and fry tofu pieces until golden. Drain oil.
4. Heat 2-3 Tablespoons vegetable oil in pan on medium heat. Add onion ginger and garlic, cook for about 2 minutes.
5. Add eggplant, red bell pepper, broccoli and mushrooms and cook, stirring frequently, for a 4-5 more minutes.
6. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Cook for about 4-5 minutes more, or until the eggplant is tender.
7. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
8. Serve over rice, and behold the glory of tofu fried in cornstarch.
This might not be exactly like “true” Pad Thai (which almost always contains fish sauce and eggs), but it’s the version I’ve adapted and it’s pretty damn good. Pad Thai used to be one of those universally tasty items at Thai restaurants that I was initially afraid to demystify. But once I tried, I found that I like my own take better.
This recipe serves 2.
Ingredients for the Pad Thai:
- oil for frying (peanut oil is best)
- 4-6 oz of rice noodles
- 4 oz. extra firm tofu, drained and pressed, and cute into cubes or triangles
- 1/2 red bell pepper, cut in thin strips
- 2/3 cup sliced shitake mushrooms
- 1/2 small red onion, chopped
- 1 medium carrot, jullienned
- 1 C bean sprouts
- 1/2 tsp crushed red pepper flakes (more or less, to taste)
- 1 clove garlic, minced
- 1 inch chunk of ginger root, minced
- crushed peanuts for topping
- chopped fresh cilantro for topping
- lime wedges for garnish
Ingredients for the sauce:
- 2 T tamarind concentrate (some people would have you believe that you can substitute lime juice, but I’m here to tell you that they are WRONG).
- 4 T soy sauce
- 3 – 4 T brown sugar (depending on your taste)
- 3 T rice vinegar
- 1-2 T Thai chili sauce or some other kind of hot sauce
- 1 T tomato paste
To make:
- Cook the rice noodles by bringing a pot of hot water to a boil, turning off the heat, and adding the noodles, allowing them to soak until tender but not too sticky or soggy (usually fifteen minutes or more – check the directions on the package).
- Combine the sauce ingredients. You may wish to do this in a small saucepan over low heat, so that the sugar fully dissolves.
- Heat a little peanut oil (about a tablespoon or so) in a pan at a medium-high heat, and add the tofu, stirring occasionally. Saute until golden (see photo above). Remove from the pan with a slotted spoon.
- Add a little more oil (again, a tablespoon or so) to the pan and then throw in the red onion, sauteing for a minute or two and stirring constantly. Add in the garlic and ginger, and saute about another minute, stirring constantly. Then add in the carrots, red bell pepper, shitakes, red pepper flakes.
- Add the sauce, stirring constantly, until the sauce begins to simmer.
- Then add the noodles and bean sprouts and stir until coated
- Serve immediately, topping with the crushed peanuts and cilantro, and garnishing with the lime wedges.
Tip:
Once you are rolling with this dish, things move pretty quickly, so have the ingredients chopped and ready to go.
This delectably colorful dish can be enjoyed cold, room temperature, or warm (like a pilaf). Keep in mind that if allowed to sit for awhile, the fresh herbs will continue to release their flavors, so it you may want to make it a few hours before serving time.
Quinoa (pronounced “KEEN-WAH”) comes from the edible seeds of a species of goosefoot plant. The food made from goosefoot plants are known as “psuedo-cereals” because the plant is broad-leaved (whereas “true” cereals are made from grasses).
Quinoa is super fast and easy to make, and also extremely versatile. And, it is nutritional gift for vegetarians or others concerned with nutritional intake, as it has a high protein content, is a good source of calcium, is gluten-free, and contains a balanced set of amino acids (making it a “complete” protein).
There are an infinite amount of combinations that one can create with a quinoa salad, but here is a simple one that is both fresh and hearty. This will make about four servings.
Ingredients:
- 1 C uncooked quinoa
- 1 16 oz. can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 medium yellow tomatoes, diced
- 1 medium carrot, diced
- 1/2 C fresh finely chopped parsely (a few pulses in a food processor is great for this)
- 1/4 C fresh finely chopped dill (can be put in the food processor with the parsely)
- 3 green onions, thinly sliced
- 1/4 C + 2 teaspons dried cranberries, soaked in warm water for ten minutes to plump
- 6 T lemon juice
- 2 T olive oil
- salt and pepper to taste
To make:
- Put quinoa and 2 cups of water in a saucepan and bring to a boil. Cover, lower heat, and allow to simmer until the water is absorbed (10-15 minutes).
- Place the cooked quinoa in a large bowl and add the rest of the ingredients. Stir until all are incorporated, and marvel at how easy this dish was to prepare.
Variations:
- Experiment with using other dried fruits instead of the dried cranberries, e.g. raisins or dried apricots.
- Throw in some almonds or cashews for a little extra substance.
- If you don’t have fresh dill on hand, you can substitute a few tablespoons of dried dill and still achieve an excellent result. (However, there is no substitute for the fresh parsely — that is just non-negotiable).
- If you can’t find quinoa and are scared to ask for it becuase you don’t know how to pronounce it, you can use couscous instead. But note that couscous and quinoa are prepared differently. Also, the ratio of couscous to water is 1:1, whereas the ratio of quinoa to water is 1:2. To make the couscous, place the 1 cup of dried couscous in a bowl. Bring one cup of water to just a boil, then pour over the couscous. Cover and allow to sit until the water has been absorbed (about 10 minutes). Fluff with a fork and you’re ready to ride.
- A clove or 2 of garlic would add extra flavor, if you’re up for it. It can be thrown in the food processor with the herbs, or minced and tossed into the salad with the other ingredients.
My cast-iron grill pan is one of the better impulse buys I have ever indulged in. I highly recommend investing in one.
This salad is no rabbit food. Grilled vegetables really make a salad feel like a meal. The following represents my preferred version, but of course feel free to experiment with the veggies you love most (or happen to have on hand).
For the Grilled Veggies (select quantities based on how many salads you desire to make):
- red bell peppers
- red onions
- yellow squash
- eggplant
- portobello mushroom
- Cut all veggies into strips.
- Heat up your grill pan to a medium high heat on the stove.
- Lightly brush each side of the veggie strips with olive oil.
- Put veggies on the grill pan and sprinkle with garlic salt (optional).
- Cook for a few minutes on each side, until the veggies are slightly tender and the tell-tale grill marks appear. I usually place a cookie sheet over the grill pan to provide a steaming effect and speed the cooking along.
For the Salad (again, select quantities based on how many mouths you are feeding):
- Leafy salad greens
- raisins, soaked in warm water to plump for ten minutes, then drained
- almonds
- fresh tomatoes, chopped
- fresh dill, chopped
- cucumbers, chopped
- Assemble on plates and top with the grilled veggies.
For the Balsamic Dressing (this recipe will make about four servings, and any unused portion will keep well in the fridge):
- 4 T olive oil
- 5 T balsamic vinegar
- 2 T soy sauce
- 2 T maple syrup
- 1 T ground mustard (more or less, depending on how much kick you want)
- 2 tsp dried dill
- fresh ground pepper (to taste)
- Wisk all ingredients together, making sure the syrup gets incorporated and the mustard dissolves. Pour over the salads once the grilled veggies have arrived on the scene. (Make sure to give the dressing a good shake or wisk before pouring, as the ingredients will separate some.)
This makes a lovely and unique breakfast. Once again, the cast iron grill pan shines. This recipe will feed two.
Ingredients:
- 1/2 C couscous (I’m a fan of the whole wheat variety)
- 1/2 C almond milk, plus more to pour over the finished product if a soupy effect is desired
- 2 bananas, each cut once cross-wise and then once lengthwise
- 6 figs, cut in half
- 2-3 T raisins
- 1/4 tsp almond extract
- cinnamon (to taste)
- allspice (to taste)
- honey (to taste)
Directions:
- Place the couscous and raisins in a bowl.
- Bring 1/2 C of the almond milk to a boil in a small saucepan (this will happen fast!), then add almond extract and pour over the couscous. Cover and let sit for 5-10 minutes, until the almond milk is absorbed. Fluff with a fork.
- While couscous is cooking (or rather, absorbing), heat up your trusty cast iron grill pan to a medium high heat, and place bananas and figs directly on the pan. Cook for a few minutes on each side.
- Heat up the additional almond milk, if using, on the stove so that it’s warm, but not too hot.
- Once the couscous is ready, place the grilled bananas and figs on top, toss in the almonds, sprinkle with cinnamon and allspice, and drizzle with honey. Pour the warm milk on top, and breakfast is ready.
Variations:
- For a tangy twist on this recipe, use orange juice instead of almond milk.
- Try adding bits of fresh or crystallized ginger to the dry couscous/raisin mix, before the hot liquid is poured in.
- For strict vegans or those who don’t like honey, maple syrup or brown sugar can be used instead.
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