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Archive for the ‘veggies’ Category

Vegetarian Summer Rolls

Posted by Hilary on September 3, 2010

I’ve been wanting to try these for a while. I’ve made a lot of spring rolls in my time, but I find that the taste of the fried spring rolls wrappers overwhelm the taste of the filling. Summer rolls are traditionally made with rice paper wrappers and served room temperature. I found an endless number of recipes for summer rolls, and in the end followed none of them, instead making my own. I really loved the final product. Fair warning: they took me 2 hours to make!

Ingredients:

Rice paper wrappers

1/2 block of firm or extra-firm tofu

romaine lettuce

2 carrots

5-8 radishes

bean sprouts

cilantro

basil

1/2 cup rice wine vinegar

2 TBSP sugar

Directions:

1. Shred the carrots and chop up the radishes. Soak for at least 30 minutes in a mixture of the rice wine vinegar and sugar.

2. Press the tofu for 30 minutes. Cut it into small strips and pan fry in sesame oil.

3. To assemble a roll, first soak an individual sheet of rice paper in warm water for about 20 seconds. Remove it from water and set on a wet tea towel. You should roll all of your, um, rolls, on the wet tea towel.

4. At the center and towards the bottom of the wrapper, first lay a small piece of romaine. On top of the romaine put some of the carrots & radishes, than a few tofu strips, followed by a few bean sprouts, and finally a few cilantro leaves.

5. Start to roll forward, the way you might roll up a burrito. After you’ve rolled forward once, lay a basil leaf, pretty side down, on the wrapper. Fold the sides in and finish the roll.

**Why this whole bit with the basil leaf placement you ask? Well, because since the wrappers are see-through, it’s just plain prettier that way. **

6. There you have your rolls! I cut mine all in half on a diagonal (again, because it’s pretty and fun to see the cross section).

7. Get yourself a dipping sauce. I made mine with a peanut butter base, then doctored it up with sweet chili sauce, rice wine vinegar, and a little bit of soy sauce.

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Posted in HilHil, Tofu, Vegan-friendly, veggies | 1 Comment »

Sesame Broccoli Stir-Fry

Posted by Hilary on June 12, 2010

This is an adapted version of the sesame broccoli stir-fry in the Vegan Planet by Robin Robertson. Really it’s pretty much the same recipe, just doubled and with lots of tofu added 🙂

Ingredients:

1-2 large heads of broccoli

6 tablespoons sesame oil

6 tablespoons soy sauce

4 tablespoons hoisin sauce

1/2 cup toasted sesame seeds

1-1.5 red bell peppers, cut into matchsticks

4-6 garlic cloves, chopped

Ingredient Considerations:

I’ve started buying organic tofu from our local co-op, as I was scared off of GMO soy with the rest of y’all after seeing Food Inc. I love this brand (Wild Wood). It’s honestly super firm. This is the only tofu I’ve ever bought that I saw no need to press. Also, this is a large package of tofu, which is why I decided to up the whole recipe around it.

As for the sesame seeds, you can buy them toasted, but they’re so much cheaper to buy in bulk untoasted. To toast them yourself just put them in a skillet on medium heat until lightly browned. This should only take a few minutes.

Directions:

1. Chop up the broccoli and steam it briefly, about 3-5 minutes. Remove from heat and run under cold water to stop the cooking process. Drain and set aside.

2. Prepare the sauce by mixing the sesame oil, soy sauce, hoisin sauce, and sesame seeds. Optional: if you like, before you add the sesame seeds, pour a little bit of the sauce onto the tofu (after you’ve cubed the tofu) and stir to coat. This will just give more flavor to the tofu.

3. Brown the tofu in a skillet and then set it aside.

4. Stir-fry the garlic and peppers for a minute or two until softened. Add in the broccoli, tofu and sauce and stir-fry for about 3-5 minutes.

5. Serve over brown rice. Enjoy!

Posted in cookbook, HilHil, superfoods, Tofu, Vegan-friendly, veggies | 2 Comments »

Grilled Artichokes

Posted by Hilary on May 30, 2010

Kelly and I eat a lot of artichokes. Usually we simply cut off the stem and then boil or steam them whole for ~45 minutes (time depends on the size of the artichoke, test by spearing the base of the artichoke with a fork).

We decided to try grilling them.

1. Cut off the stem and the top 1/4 or 1/3 of the artichoke

2. Halve the artichoke and remove the choke.

3. Steam the artichoke halves for 20-30 minutes, depending on size.

4. Tuck garlic in between leaves and brush cut side with olive oil.

5. Grill!

Dipping sauces for artichokes are generally oil, butter, or mayo based. I use a garlic herb olive oil that Kelly makes for me. Kelly uses a spicy mayo/soy sauce mix.

Enjoy 🙂

Posted in Grilling, HilHil, Vegan-friendly, veggies | Leave a Comment »

Brussels Sprouts: Turns out they’re not disgusting

Posted by Hilary on May 23, 2010

I had a bias against brussels sprouts just like the majority of y’all. Kelly though, decided he liked them, which meant we made them. This is how I made the discovery that they are a perfectly reasonable vegetable. Tiny cabbages, really- but tasting kind of broccoli-esque.

Here’s how I’ve decided I like them, roasted brussels sprouts with lemon and garlic:

Preheat oven to 400 F

Cut off the bottoms and halve, then toss into roasting pan or onto baking sheet

Coat with about 2 TBSP olive oil

Add the zest of one lemon, then the juice of said lemon

Mince and add about 3 cloves of garlic

Throw in some salt and pepper

Roast for 30-35 minutes, stirring every 10 minutes

The picture below is before cooking. They will look darker once they’ve been roasted.

Posted in HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Flat Bread Pesto Veggie Pizzas

Posted by kathleenerindavis on March 23, 2010

Yes, I’ve been out of a job for about a month and a half and I haven’t been posting weekly “unemployed cooking” posts. Partly I’ve been cooking the same things and partly life has gotten in the way. But I got inspired yesterday by Serious Eats, and decided to make my own version of a flat bread pesto veggie pizza I saw on the site. I was too lazy to make my own bread, so I used premade Nann Bread brushed with olive oil, which worked well.

After brushing with oil, I covered each in pesto and put the following fresh veggies on top:

  • Asparagus
  • Red and Yellow Bell Peppers
  • Red Onions
  • Baby Portabella Mushrooms
  • Grated Parmesan Cheese

Bake at 350 for 15 min. Makes 2 personal sized pizzas (I also had a lot of veggies left over). Was very very yummy!

I also made the artichoke dip that I made for the Where’s the Love Party last month. This time I served it my new obsession: Pretzel Crisps. They are part pretzel part cracker part chip and all delicious, and great with any dip (hummus, peanut butter, etc).  And no they aren’t paying me (I wish!) but, if they want to send me some free samples, I’ll take it!

-KK

Posted in dips, KK, pizza, snacks, unemployed cooking, veggies | 1 Comment »