Meatless Monday

Summer Rolls are Light and Refreshing

Southeast Asian inspired summer rolls filled with cool,  rice noodles, fresh mint  and crunchy vegetables are an ideal vegan hot-weather treat. Serve with any of the dipping sauces, but think sweet, sour, salty, spicy, and bitter for a refreshing light meal you'll love to make again and again. 

Vegetable Summer Rolls

Yields 8 rolls

Ingredients

• 2 ounces Vietnamese cellophane noodles, cooked according to package directions
• 1 medium carrot, julienne
• 1 cucumber, peeled, seeded and julienne
• 1/2 cup bean sprouts
• 4 to 5 scallions, julienne
• 6 water chestnuts, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 handful fresh cilantro, hand-torn
• 1 ½  teaspoons dark sesame oil
• 1 lime, juiced
• 8 (8-inch) rice sheets (plus extra in case some tear)
• Warm water, for soaking rice sheets
• 8 Baby Romaine Lettuce
• 16 mint leaves

Directions

Put the cellophane noodles, vegetables, cilantro in a large bowl; toss with sesame oil, ginger and lime juice to give the filling some flavor; season with salt and pepper.

Pour 2 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then Place it on a clean surface and leave it for a few seconds to soften. blot dry with a clean kitchen towel.

On the lower third of the wrapper, leaving about 1 inch of space along the side and bottom edges, layer the fillings in the following order:  2 mint leaves, lengthwise; 1 lettuce leaf half, folded or trimmed to fit if necessary; and cellophane and vegetable mixture.  Use less filling than you think you should, if you overstuff the wrapper it will tear.

Wet your fingers to keep the wrapper from sticking to them. Starting with the edge closest to you, fold the wrapper up and over the fillings. Be sure the fillings are snugly compressed but not so tight that the wrapper is strained, or it may rip. 

Once the first turn is tight, fold the right and left sides of the wrapper in, closing off the ends as though making an envelope. 

Continue rolling the wrapper tightly all the way to the top and press the seam closed. Set the roll seam side down on the platter. Repeat with the remaining wrappers and fillings. Don’t let the finished rolls touch one another or they’ll stick.


Note: The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.


Use this video as a resource on how to put a summer roll together. 

Peanut Dipping Sauce

Spicy Tamarind Dipping Sauce 

Note: For the true vegetarian Fish sauce can be omitted or substituted with tamari or soy sauce.

Meatless Monday on Tofu

The past few days of soaring humidity and heat can make it difficult to be motivated to turn on the stove or oven.
So for the remainder of the summer our Meatless Monday recipes will be dedicated to foods that can be cooked on the grill or with no or little heat preparation.
The recipe and links to recipes below feature tofu which is easy to prepare. When served with a mixed green salad you'll have a delicious meal.

Tofu is a plant base food made from soy beans. A four ounce portion for tofu has 10.1 grams of protein and 94 calories. Raw tofu uncooked with no added fat has only 5 g fat. Tofu is a cholesterol free food and abounds in pytochemicals that may protect against heart disease. The isoflavoniods in Tofu can help soften the effects of menopause and protect against breast cancer.

Tofu is made using the same techniques as cheese. The process begins with a liquid that looks like milk but is only ground soybeans. This liquid is called soy milk and is heated and with the addition of salts or acid to make it curdle or solidify. The salts work like rennet to separate the soy milk into curds and whey. The curds are ladled into settling boxes that are perforated and lined with cloth. The whey drips out of the boxes, the remaining curds are pressed and the result is tofu. The more the tofu is pressed the firmer it becomes and the more nutrient dense and caloric-ally dense it becomes. Firm or Extra firm Tofu is then package in water filled containers.

Silken Tofu is made with thick soy milk plus lactone along with the salt or acid which makes it possible for the soy milk to thicken in its container as yogurt does..
There are several textures of silken tofu available soft, firm and extra firm.

Today's recipes call for Regular Extra firm or flavored very firm baked tofu. Please always purchase non genetically modified Tofu. If the container does not state it is Non GMO then make another selection.
If you have a recipe for tofu that you want to share with us please post it in the comment section.

Raw Tofu with Green Onions
Serves 4
Ingredients
1 container of Extra firm Non GMO Tofu
2 large garlic cloves, minced
2 tablespoons fresh lemon or lime juice
½ cup Soy Sauce
1 tablespoon Molasses
2 teaspoons Dark Sesame Oil
2 Tablespoons Cilantro chopped
3 Scallions trimmed and sliced thinly on bias
Salt and Pepper to taste
Directions:
1.    Drain the tofu and place it on a bed of paper towel to press. Place a 4-5 sheets of paper towel around tofu cube then place a weight on top to drain out excess water, cut it   into 1 inch cubes.
2.    Combine the remaining ingredients in a bowl.
3.    Place tofu in the bowl and season with salt and pepper and toss with marinate.
4.    Cover and refrigerate tofu for one hour or longer before serving.


More Recipes ......
Vegan Caprese Salad with Israeli Couscous & Tofu 

Grilled Tofu with Chimichurri Sauce
Curried Tofu Salad
Greek Tofu Salad

And for Dessert ....
Tofu Chocolate Pudding
Silken Lemon Cream Burlee

The Bad Seed

Have you ever gone out to your backyard on a hot summer evening and plucked a perfectly ripened tomato off the vine?  Still warmed by the sun, you bite into that plump tomato and the juices drip down your chin. And the flavor…oh my…the flavor.   

There’s no comparison to the hard, tasteless tomatoes you often find at the grocery store - that were grown who knows where, treated with who knows what, and God only knows how long ago they were picked.   

When you consume fruits and vegetables from your own garden, you know exactly what you’re eating. You can enjoy the fresh flavor, knowing it wasn’t treated with harmful pesticides.  Plus, you have the added satisfaction of having grown it yourself. 

You don’t need a huge plot of land to grow a few fruits and vegetables.  Many plants can be grown in containers, and the benefits far outweigh the effort. 

One thing you can do to make sure you’re planting the healthiest fruits and vegetables possible is to buy seeds that have not been genetically modified.  Decades ago farmers and home-gardeners would dry the seeds from this year’s crop to plant the following year.   

Then we got greedy (or maybe just curious).  We started experimenting with those seeds to see if we could produce bigger crops and faster harvests.  We did this by modifying the make-up of those seeds.  “Genetically modified organisms, or GMOs, are created when a gene from one species is transferred to another, creating something that would not be found in nature.”[1]  In order to make this transfer, the gene is often attached to a virus.   

We can’t predict the effects of eating plants that are grown from seeds that have been modified with materials from animals, other plants, medications, and even plastics.  “The European Union has banned GMOs, as have Australia, Japan, the UK and two dozen other countries that recognize that a lack of long term studies and testing may be hiding disastrous health defects.”[1] 

“Non GMO seeds are as they were created. They have all of the nutrition that the human and animal body needs for optimum nutrition and growth. Traditional seeds develop into plants that organisms have been eating for thousands of years. The results and effect on the body are predictable.”[2]

Here are some sources for non-GMO seeds:

http://rareseeds.com/

http://www.johnnyseeds.com/

http://www.seedsavers.org/

http://www.southernexposure.com/

http://www.underwoodgardens.com/

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[1] http://www.organicauthority.com/foodie-buzz/eight-reasons-gmos-are-bad-for-you.html

[2] http://organic.lovetoknow.com/Non_GMO_Seeds

This Kitchen Sure is Hot!

Although I love summer and cooking, I abhor the challenge it brings when it comes to cooking meals in a hot kitchen. What would be great if I had an outside kitchen on one layer of my multi leveled patio with prep area, refrigeration, stove and sink overlooking a view of my pool with cool air circulating from the multiple ceiling fans.  Unfortunately I do not have that, central air or air conditioning in the kitchen. So the windows are up and the fan is on. My kitchen also has a door that closes itself off to the rest of the house so I can contain some of the heat.

 Here are several ideas that may help you beat the summer heat in your kitchen

 

Plan your meals by the week.

Knowing what you are going to eat in advance may help you save time and money. The first stop should be your pantry, then your freezer to see what you have on have. After which check the grocery circular for sale items and make a shopping list.

When planning think in turns of using a main item more than once. For example Chicken breast may be grilled with a sauce one day and made into a salad for another meal. Consider purchasing poultry, fish or meats in family pack or larger amount which can be cleaned, seasoned and divided into portions according to your family size for cooking convenience later.

 Take advantage of the eating fresh vegetables and fruits raw.

Summer is one of the best times to practice being green. Preparing meals without heat from the produce in your garden or by purchasing locally grown produce can save energy and provide nutritional value to your diet.There are problem a bounty of recipes for Salads, Cold Soups, and Wraps you may find easy to prepare and delicious.

Consider preparing two or more entrees during one cooking session.

Mis en place Have all the recipe ingredients prepped and ready before actually cooking.  Use two main burners to cook two entrees at the same time. Use quick cooking methods like Steaming vegetables, Stir Fry or Sautéing. If have a pressure cooker use it to cook grains, greens or beans.  A pressure cooker cooks fast and emits little heat. Be sure to read directions for use to ensure safety. .

 

Maximize your electric cooking units.

A Crockpot is good to use all year long. It will not over heat the kitchen. Just keep in mind lighter food preparation likes Asian Beef Short Ribs, Vegetable Bean Chili or Chicken Taco; verses Hearty stews. A rice cooker can be a handy tool not only for preparation of side dishes like rice or Quinoa but entrees too. Cold rice or quinoa can make a great Fried rice or grain entrée the next day with Shrimp, tofu, vegetables or whatever you fancy.

Of course we cannot forget the electric deep fryer for Fish, Chicken, or Vegetables,

 

Work the Grill.

A gas grill with or without burners can be used just like your stove. The good thing is that it is outside. Charcoal grills are great too but require a little more attention when come to regulating the heat for different foods.  Just about everything can be cooked on a grill. Outside of Meats, Poultry, Fish, Vegetables think Pizzas, Baked Potatoes, Kabobs, and Baked Beans.

Depending on the temperature, consider cooking early in the morning or later in the evening when temperatures are cooler.  Preparing a home cook meal in the summer may be challenging when it come to the heat. But a person that loves to cook always finds a way to beat the heat.

 Try one or both of these recipes.  Your feed back is welcome!

 

Pineapple Fried Quinoa with Cashews

sERVES 4

Ingredients:

1 cup uncooked quinoa 2 cups vegetable broth 3 eggs 1 tablespoon sesame oil 1 tablespoons chili oil 1/2  cup Bean Sprouts rinsed tail and removed

3 cloves garlic, pressed or minced 1 bunch green onions 3/4 cup diced fresh pineapple 1 tablespoon chopped fresh cilantro 1/4 cup soy sauce 1/4  cup Cashews 1/2 teaspoon red pepper flakes

Instructions:

1.

Rinse quinoa until water runs clear. Bring the quinoa and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 18 minutes. Let the Quinoa cool. Can be made the day before.

2.

Beat the eggs in a bowl. Heat a skillet or wok over medium heat with a little sesame oil. Cook and stir eggs until scrambled then remove eggs from the skillet and set aside. Heat remaining sesame oil and chili oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the chilled quinoa. Toss mixture in skillet with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated .Add bean sprouts and cashews before serving.

Slow-Cooker Asian Short Ribs

Serves 4

Ingredients

·         1/2 cup low-sodium soy sauce

·         1/3 cup brown sugar

·         1/4 cup rice vinegar

·         2 cloves garlic, peeled and smashed

·         1 tablespoon grated fresh ginger

·         1/2 teaspoon crushed red pepper

·         8 beef short ribs (about 4 pounds)

·         1 cup of beef broth

·         2 tablespoons cornstarch

·         1 tablespoon sesame oil

·         4 scallions, thinly sliced

Instructions

1.    In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, beef broth and red pepper. Add the short ribs and arrange in a single layer.

2.    Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone.

3.    Transfer the short ribs to a plate. Pour sauce into a sauce pot and skim fat off the cooking liquid and discard fat.

4.    Bring the cooking liquid to a bow, over medium heat.  In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short sprinkle with the scallions.

This is my rendition of a recipe adapted from RealSimple.com