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Archive for the ‘Ethnic Foods’ Category

Carrot Tagliatelle

 

Carrot Tagliatelle

It occured to me recently that I’d never posted the recipe for the homemade tagliatelle I’d made to accompany the saged carrot pasta sauce.  Since Autumn in all its glory is on my mind these days, I figured this would be a good time to add the method for this wonderfully autumnal-hued pasta.    If you’d like to recreate the dish pictured above, just top this carrot tagliatelle with the velvety sauce found here.

Ingredients:

1/2 cup semolina flour

1/2 cup unbleached flour

1 tsp walnut oil

few tablespoons carrot juice

Directions:

Place dry ingredients into a food processor.  Pulse to mix.  Add in oil and then add the carrot juice a tablespoon at a time while the machine is running until the dough pulls off the sides and forms a ball.  Move to a floured surface and knead a few times.  Shape into a flattened disc and wrap in plastic wrap.  Allow the dough to relax for at least an hour before rolling.

Flour the dough and run it through a pasta machine at the highest setting a couple of times.  Progressively run it through higher settings until the thickness you wish is achieved.   Cut into long strips and lightly dust with semolina flour to prevent sticking.  Let pasta rest for 15 minutes or so before cooking.

Fresh pasta takes only a couple of minutes to cook.

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These are, hands down, my new favorite food.  I eat them solo, as a base for pasta sauces and float them atop soups as a super flavorful garnish.  They are wonderful hot right out of the pan or cold the following day.  They are a great way to add more potassium-rich vegetables to your diet,  and if you’re looking for a pasta replacement, gluten-free or not, these lean green noodles are an awesome substitution. 

Garlicky Zucchini Noodles

Ingredients:

zucchini [For these noodles, I look for medium-sized, straight-necked zucchini.]

garlic, sliced thinly

olive oil

red pepper flakes

salt

Spiral slicer [preferred, I use a World Cuisine Tri-Blade Slicer] or vegetable peeler

Directions:

I’ve not given amounts of zucchini and garlic because it’s ultimately up to you to decide how garlicky you like your food.  I use one clove per two medium-sized zucchini.

Spiral slice or using a vegetable peeler, peel your squash making sure to turn it after each down stroke in order to keep the squash evenly peeled all around.  Once you hit the center and begin to see the seed bed, toss the core.  You do not want the seeds for these noodles.  Generously salt the noodles and set aside for 30 minutes in a colander.  Once the salt has pulled the water out of the noodles and wilted them, rinse them thoroughly under running water.  Squeeze the excess water from them and then pat them dry using paper towels or a clean dish towel. 

Pour a bit of olive oil into a pan and heat over a medium flame.  Add the garlic and sauté until fragrant but not browned.  Add a pinch of red pepper flakes.  Add the zucchini noodles and toss periodically for about 5 minutes.  Remove from the heat, and serve hot.

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Mexican Chilled Chocolate

Here is a quick and easy, chilled and spicy treat for a hot late Summer’s night when you’re craving something thick, rich and abundantly chocolate.

Mexican Hot Chocolate Pudding

Ingredients:

2 boxes firm silken tofu

1/2 cup + 2 T unsweetened cocoa powder

1 tsp almond extract

1 tsp vanilla extract

2 tsp ground cinnamon

chili powder, to taste [I used 1/2 tsp.]

cayenne pepper, to taste [I used 1/8 tsp.]

1/2 tsp espresso powder

pinch of salt

agave syrup, to taste

Dandies vegan marshmallows

Directions:

Add tofu to a food processor and pulse.  Add cocoa powder, extracts, salt, espresso powder and spices.  Process until incorporated, scraping down the sides at times.  Add agave syrup until it’s as sweet as you wish.  [The agave will also loosen up the consistency a bit because the cocoa powder will thicken the tofu.]  Place in the refrigerator for at least 30 minutes to chill.

Anytime I get to use my kitchen torch is awesome.  I love this nifty little tool and used it to toast the tops of the marshmallows.  Serve in a mug and garnish with a cinnamon stick, and/or dried chile pepper.  Toasted almond slices would also rock the top of this.

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If you’re craving Americanized Mexican food, this is a wonderfully quick meal to toss together and makes a great portable lunch the following day rolled into a tortilla.  Garnish them up with freshly cut radishes, crisp romaine and heady cilantro, or grilled onions and green peppers.  You could, and I often do,  add some diced bell pepper, kale, carrots, zucchini or any other vegetable to the onions as they sauté and add yet more goodness to the mix.  It’s also wonderful garnished with some chili beans.

 

Tempeh Taco/Burrito Filling

Ingredients:

8 oz tempeh, ground to crumbles in a food processor [Careful not to overprocess and turn it pasty.]

1 medium onion, diced ~ ½ cup

2 cloves garlic, minced

2 T tomato paste

8 oz tomato sauce

1 T chili powder [I used Ancho chili powder]

1½ tsp cumin

1 tsp Mexican oregano

¼ tsp onion powder

¼ – ½ tsp red pepper flakes, depending upon your tastes

½ tsp garlic powder

½ tsp sweet paprika

1 tsp sea salt

1 tsp freshly-cracked black pepper

water

oil for sautéing the onion and tomato paste [I use a small dollop of coconut oil, macadamia nut or olive oil.]

Directions:

Sauté the onion and garlic until softened.  Add the spices and cook until fragrant.  Clear a spot in the pan and add the tomato paste.  Cook for a couple of minutes to rid it of the metallic flavor from the can.  Add the tomato sauce and tempeh.  Mix well and add water to the consistency you prefer, I used ~4 oz of water. 

Serve with chili beans and garnish with fresh cilantro.

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There is a reason that street foods are eternal and craved relentlessly; they’re just damned good.  When you load your diet with legumes, you’re always after new ways to be creative with them.  In my opinion, the queen bean is without a doubt the garbanzo.  Call it ceci, chickpea or Bengal gram, it’s still the reigning sovereign of many vegan’s diets and a favorite of omnivores the world over. 

Here I celebrate and pay homage to panelle, a Sicilian street eat that is traditionally served as a simple sandwich filling on a bun.  One of the reasons that I love panelle so much is because, when pan-fried and warm,  it has that contrasting textural thing going on with the crispy edges and a velvety soft interior.  It is, hands down, a great sandwich.

Panelle [Chickpea Polenta]

Ingredients:

1 ½ cups garbanzo bean flour

2 cups vegetable broth

2 tsp dried oregano

Pinch of salt

Freshly-cracked black pepper

Olive oil

Directions:

Slowly add broth to the flour while whisking to avoid lumps.  Add in the oregano, salt and pepper.  Cook for 10-15 minutes over medium heat, stirring the entire time.   (It does not need to boil and shall spit molten chickpea lava at you if you do let it boil, so be careful.)  It is going to be very thick once finished but you want it to have that consistency because you want a substantial texture for a sandwich filling.

Transfer panelle to a non-stick pan and tamp down with a spatula. (I used a loaf pan sprayed with olive oil.)  Place into the refrigerator until chilled solid.  Invert onto a cutting board and slice into 1/2 inch thick slices.  You can either pan fry in oil (as is traditional) to crisp it up or do as I did and simply give a quick spray of olive oil to each slice and place in a pan until the sides are golden.

As always, my predilection for the savory-sweet combination shines through here.  I like to add a nice slather of apricot jam to my panelle sandwich, though it’s entirely up to you how you wish to assemble your own masterpiece.

 

[This slightly-modified post/recipe was originally published at VelvetPark last year.  I wanted it here, on my personal blog, because it is one of my favorites and I felt it was important to include it here in my collection/index.]

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This is a simple and delicious rice dish that’ll become a favorite.  It has wonderful flavors and a variety of textures that keeps it interesting until the last bite.  It also just happens to contain some ingredients that are powerful antioxidants/anti-inflammatories such as turmeric, chile peppers, and ginger.

 

Lime Rice

[Serves 4]

Ingredients:

1 cup brown basmati rice

⅓ cup raw cashews

¼ cup yellow split peas

2 spring onions, sliced

1 T fresh ginger, finely diced

2 cloves garlic, sliced

1 T unsweetened dried shredded coconut

½ tsp turmeric

Juice and zest of one lime

1 dried chile [I used a Chile de árbol]

2 tsp coconut oil

Directions:

Rinse rice and split peas under running water in a colander.  Drain well and transfer to a heated pot on the stove over medium high heat.  Add the chile pepper.  Stir frequently until the rice begins to dry and pop.  Add water to cover by a couple of inches.  Bring to a simmer and cook for 15 minutes.  Drain in a colander.  Reserve the chile pepper.

Return the pot to the stove and add the coconut oil.  Sauté the onions, ginger, garlic and finely diced reserved chile pepper for a couple of minutes.  Add the turmeric, dried coconut and lime zest.  Add the cooked rice and peas, cashews and lime juice.  Stir until the rice is well coated.

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It’s nearly summertime and the farmer’s markets are beginning to burst at the seams with produce! Use whatever vegetables you have on hand in this. Aside from the gorgeous okra I picked up, I added some crisp bell pepper, carrots and green cabbage to give this stir-fry some color and wonderful texture.

Okra and Yuba Stir-Fry

Ingredients:

2 cups dried yuba bowtie knots, rehydrated in warm water

2 cups okra, sliced lengthwise

2 carrots, sliced into coins

1 green bell pepper, cut into bite-sized pieces

1/4 head cabbage, cut into a large dice

4 cloves garlic, sliced

1/2 cup vegetable broth

1/4 cup sake

1/4 cup rice wine vinegar

1/4 cup ponzu sauce, without bonito [could substitute soy sauce or tamari]

1 tsp roasted sesame oil

1 tsp garlic chili paste

cornstarch, divided  [Mix 1 T in 1/2 cup cold water to thicken the sauce.  You shall also need some to dredge the yuba in.]

ground ginger

coconut oil

Directions:

Spoon a little bit of coconut oil into a pan and heat to medium-high.  Drain yuba in a colander and pat dry.  Toss with a small handful of cornstarch seasoned with a bit of ground ginger. Allow excess cornstarch to fall off and add to the hot pan,  Cook until the edges have crisped.  Transfer to a bowl and set aside.

Add another drizzle of oil to the pan, if needed, and stir fry all vegetables except the cabbage.  When the vegetables begin to cook yet are still crisp add in the cabbage.  Stir fry for a few minutes longer then add vegetables to the bowl with the yuba.  Add all the sauce ingredients except the cornstarch to the pan and bring to a simmer.  Add cornstarch a bit at a time until the sauce thickens enough to coat the back of a spoon.

Return yuba and vegetables to the pan and mix well to coat with sauce.  Serve over steaming brown rice.

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