-Vegweb.com
Ingredients (use vegan versions):
2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch
Directions:
I haven't seen vegan wrappers anywhere, so I make them myself.
Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
Serves: 8 servings of 4
Preparation time: 1 hour
28 April 2009
Butternut Squash Rice Paper Rolls
-NYT 24 Jan 2007, adapted from Isa Chandra Moskowitz
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
12 March 2009
extra savory miso soup
1 tsp powdered Korean beef stock (Dashi-da)
2 cloves garlic, smashed
slivered white parts of 10 scallions (or 5 whole scallions, but I was simultaneously making scallion pancakes with the green parts so I used the white parts for this soup)
1 quart water
1 cup thinly sliced mildly flavored mushrooms (I find dried reconstituted shittake overwhelms this soup)
Combine all of the above, bring to a boil and simmer for 10 minutes. While the soup simmers, cut 1/3 block of tofu into 1 cm cubes and divide cubes between 6 earthen bowls. Sprinkle a few pieces of dried wakame over each pile of tofu cubes.
Remove soup from heat and whisk in 1/4 cup miso. Pour soup over tofu cubes, cover bowls to keep warm and let sit for five minutes, stirring once, to hydrate seaweed. Serve immediately with an optional sprinkle of freshly ground black pepper on top.
You can put the seaweed directly into the soup pot, but I don't like the way this makes the soup taste.
2 cloves garlic, smashed
slivered white parts of 10 scallions (or 5 whole scallions, but I was simultaneously making scallion pancakes with the green parts so I used the white parts for this soup)
1 quart water
1 cup thinly sliced mildly flavored mushrooms (I find dried reconstituted shittake overwhelms this soup)
Combine all of the above, bring to a boil and simmer for 10 minutes. While the soup simmers, cut 1/3 block of tofu into 1 cm cubes and divide cubes between 6 earthen bowls. Sprinkle a few pieces of dried wakame over each pile of tofu cubes.
Remove soup from heat and whisk in 1/4 cup miso. Pour soup over tofu cubes, cover bowls to keep warm and let sit for five minutes, stirring once, to hydrate seaweed. Serve immediately with an optional sprinkle of freshly ground black pepper on top.
You can put the seaweed directly into the soup pot, but I don't like the way this makes the soup taste.
sundried tomato balsamic vinaigrette
1 small red or yellow bell pepper, diced
1 clove garlic
4 sundried tomatoes, softened
1/2 tsp salt
1 tbsp brown sugar (try molasses or maple syrup)
1/2 cup canola oil
1/4 cup balsamic vinegar
water
Blend all together in a blender. Add water 1 tbsp at a time until dressing reaches desired consistency.
1 clove garlic
4 sundried tomatoes, softened
1/2 tsp salt
1 tbsp brown sugar (try molasses or maple syrup)
1/2 cup canola oil
1/4 cup balsamic vinegar
water
Blend all together in a blender. Add water 1 tbsp at a time until dressing reaches desired consistency.
04 March 2009
Turkey Meat Loaf with Sun-Dried Tomatoes
Bon Appetit
1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
1 1/2 pounds ground turkey
1 1/2 cups fresh breadcrumbs made from soft white bread
2/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
Ketchup
preparation
Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.
1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
1 1/2 pounds ground turkey
1 1/2 cups fresh breadcrumbs made from soft white bread
2/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
Ketchup
preparation
Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.
25 February 2009
Couscous with Winter Vegetables and Beans
-NYTimes 25 FEb 2009
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
2 cups white beans, soaked in 2 quarts water for 6 hours or overnight
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 to 2 tablespoons harissa (more to taste), plus additional for serving
1 1/2 pounds winter squash, peeled, seeded and cut in large dice (about 4 cups diced)
1 pound turnips, cut in wedges or carrots, cut in thick slices (or 1/2 pound each)
1 pound greens, stemmed and washed thoroughly, blanched in salted boiling water and coarsely chopped
1/2 cup chopped fresh parsley or cilantro, or a combination
2 2/3 cups couscous, preferably whole wheat couscous
1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and leeks. Cook, stirring, until tender, about five minutes, then stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about one minute. Add the beans and soaking water, an additional one quart water and the bouquet garni. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer one hour. Add the harissa, tomato paste, squash, turnips and/or carrots. Bring back to a simmer for 45 minutes, or until the squash is beginning to fall apart and the beans are tender. Stir in the blanched greens, chopped parsley and/or cilantro. Simmer another 10 minutes. Taste and adjust salt. The stew should be spicy and flavorful.
2. Reconstitute and steam the couscous. Serve the couscous in wide bowls, or mound onto plates. Top with the stew and a generous amount of broth. Pass more harissa at the table.
Yield: Serves eight generously
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
2 cups white beans, soaked in 2 quarts water for 6 hours or overnight
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 to 2 tablespoons harissa (more to taste), plus additional for serving
1 1/2 pounds winter squash, peeled, seeded and cut in large dice (about 4 cups diced)
1 pound turnips, cut in wedges or carrots, cut in thick slices (or 1/2 pound each)
1 pound greens, stemmed and washed thoroughly, blanched in salted boiling water and coarsely chopped
1/2 cup chopped fresh parsley or cilantro, or a combination
2 2/3 cups couscous, preferably whole wheat couscous
1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and leeks. Cook, stirring, until tender, about five minutes, then stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about one minute. Add the beans and soaking water, an additional one quart water and the bouquet garni. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer one hour. Add the harissa, tomato paste, squash, turnips and/or carrots. Bring back to a simmer for 45 minutes, or until the squash is beginning to fall apart and the beans are tender. Stir in the blanched greens, chopped parsley and/or cilantro. Simmer another 10 minutes. Taste and adjust salt. The stew should be spicy and flavorful.
2. Reconstitute and steam the couscous. Serve the couscous in wide bowls, or mound onto plates. Top with the stew and a generous amount of broth. Pass more harissa at the table.
Yield: Serves eight generously
16 February 2009
Joyful Heart Chip Fudge Muffins
-Glamour.com
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
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