Vegetarian Pho

Vegetarian Pho

·  

·        6 cups vegetable broth

·        3 large shallots, sliced

·        ½ cup dried shiitake mushrooms

·        10 cloves garlic, crushed

·        3 tablespoons tamari

·        12 ¼-inch coins fresh ginger

·        1 tablespoon brown sugar

·        1 tablespoon rice wine vinegar

·        1 teaspoon ground black pepper

·        2 cinnamon sticks

·        2 star anise

·        6 basil stems, leaves reserved 

·        6 cilantro stems, leaves reserved 

·        8 oz. rice noodles

·        8 oz. Asian-flavor baked tofu, thinly sliced

·        2 cups soybean sprouts

·        2 cups watercress

·        4 green onions, sliced 

·        ¼ cup chopped cilantro leaves

·        1 cup fresh basil leaves

·        1 lime, cut into wedges

          1 jalapeno, thinly sliced

1.     

     1.  Place first 13 ingredients in large pot with 8 cups water. 

  

     2.  Cover, and bring to a boil. 

     3.  Reduce heat to medium-low, and simmer, covered, 1 hour. 

     4.  Strain broth, and return to pot. Discard solids.

    5.  Cook rice noodles according to package directions. 

    6.  Drain, and rinse under cold water. 

    7.  Divide among 6 large soup bowls. 

    8.  Ladle broth over noodles, and top with tofu, sprouts, watercress, and green onions. 

    9.  Serve cilantro, basil, lime wedges, and jalapeno on the side to be stirred into soup.

Edamame Pate

Edamame Pate

1 ¼ cups shelled edamame

·     ½ cup walnuts, toasted

      2 tablespoons of sesame oil

·     1/3 cup mint leaves

·     1 green onion, chopped

·     1 tablespoon tamari

·     3 tablespoon lemon juice

       toasted black and white sesame seeds, garnish

1. Purée edamame, walnuts, sesame oil, mint, green onion, and tamari in a food processor until finely chopped. 

2. With motor running, add lemon juice. 

3. Process until smooth.

Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

1 tablespoon red pepper flakes

Juice of one lime

3 cups roughly chopped spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

¼ cup chopped fresh cilantro

½ cup chopped peanuts

1 cup mung bean sprouts, optional 

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, red pepper flakes, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Garnish with mung bean sprouts and serve room temperature.

Warm Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup chunky peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

Juice of one lime

3 cups roughly chopped baby spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

1 tablespoon red pepper flakes

¼ cup chopped fresh cilantro

½ cup chopped peanuts, toasted

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa is cooked through and tender, but not mushy, and water has evaporated. (If cooked through and a little water remains, drain it.)

4. Remove from heat and stir in peanut butter, sesame oil, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, red pepper flakes, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Serve at room temperature.

Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.

Asparagus Bean Sprout and Scallion Salad

 

8 stalks asparagus, trimmed
1 cup bean sprouts or sunflower sprouts
1-1/2 scallions including tops, diagonally sliced (about 2 tablespoons)

1 tablespoon white miso
1/3 cup water
2 tablespoons tamari
¼ cup fresh lime juice
1 tablespoon honey
½ teaspoon Vietnamese chili paste
2 teaspoons dark sesame oil
1 teaspoon grated lemon zest
1 teaspoon minced garlic
3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry
2 teaspoons sesame seeds

1.  Combine the miso, water, soy sauce, lime juice, honey, chili paste, sesame oil, lemon

     zest and garlic in a mixing bowl; whisk until smooth and thoroughly blended.

2.  Stir in the fresh cilantro. 

3.  Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

4.  Slice the asparagus diagonally into 1-inch pieces.

5.  Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into

     the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

6.  Combine the cooled asparagus, bean sprouts, and scallions in a mixing bowl.

7.  Pour the dressing over the vegetables; toss gently to coat.

8.  Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼

     of the asparagus mixture.

9.  Sprinkle with sesame seeds; serve.

Winter Squash and Wild Mushroom Soup

Winter Squash and Wild Mushroom Soup

8 cups vegetable broth

1 ounce dried morel mushrooms

1 cups peeled and diced butternut squash

1 bay leaves

1 teaspoon sage

1 tablespoon olive oil

1 cups sliced red onion

1 pounds assorted wild mushrooms, tough stems removed, cleaned, and slice

1 tablespoon of tamari

Kosher salt and freshly ground pepper

½ cup chopped flat-leaf parsley

2/3 cup grated parmesan cheese, optional

1.  Heat broth in a large stockpot. 

2.  Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 

     minutes.

3.  Strain through a coffee filter or paper towel. 

4.  Add mushroom liquid to the broth. 

5.  Rinse mushrooms and dice; set aside.

6.  Add squash, bay leaf, and sage to the broth. 

7.  Bring to a boil; reduce heat and let simmer.
8.  Meanwhile, heat oil in a large skillet over medium heat. 

9.  Sauté onions 5 to 8 minutes, until soft.

10.  Add all mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little

      broth if they become too dry. 

11.  Transfer to stockpot.

12.  Add tamari and season to taste with salt and pepper. 

13.  Stir in parsley.

14.  Ladle soup into bowls and top with Parmesan.

Miso Noodle Soup with Edamame

Miso Noodle Soup with Edamame

 

8 ounces udon noodles

2 cups of bok choy sliced diagonally

2 cups of daikon, sliced diagonally

2 cups of sweet potato cut in half length-wise and sliced diagonally

2 tablespoons light sesame oil

12 scallions, thinly sliced with white and green parts

4 small carrots, halved lengthwise and thinly sliced on diagonal

20 cups of vegetable broth

4 cups frozen shelled edamame

1 tablespoon grated fresh ginger

1 to 1 ½ cups dark miso

1 teaspoon toasted sesame oil

tamari 

1.  Boil a pot of water and add udon noodles.  

2.  Cook until al dente (8-9 minutes).

3.  While the noodles are cooking, heat oil in a soup pot. 

4.  Add scallion whites, bok choy, daikon, sweet potato, and carrot, and cook 

     over medium-high heat, stirring frequently for about 5 minutes.

5.  Add broth, and bring to a boil.

6.  Add edamame, and cook for 4 minutes.

7.  Drain noodles, and add to pot with ginger.

8.  Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1

     minute more.

9.  Blend 1 cup miso into 4 cups warm water using a fork to mix.

10. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if

      desired.

11. Add sesame oil and tamari to taste. 

12. Sprinkle scallion greens on top. Serve hot.

Asparagus Bean Sprout and Scallion Salad

Asparagus Bean Sprout and Scallion Salad

8 stalks asparagus, trimmed

1 cup bean sprouts or sunflower sprouts

1-1/2 scallions including tops, diagonally sliced 

1 cup of edamame 

1 cup of peas

1 tablespoon white miso

1/3 cup water

2 tablespoons tamari

¼ cup fresh lime juice

1 tablespoon honey

½ teaspoon Vietnamese chili paste

2 teaspoons dark sesame oil

1 teaspoon grated lemon zest

1 teaspoon minced garlic

3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry

2 teaspoons sesame seeds, toasted

1. Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

2. Slice the asparagus diagonally into 1-inch pieces.

3. Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

4. Combine the cooled asparagus, bean sprouts, scallions, edamame, and peas in a mixing bowl.

5. Emulsify the miso, water, tamari, lime juice, honey, chili paste, sesame oil, lemon zest, garlic, and cilantro. 

6. Pour dressing over the vegetables; toss gently to coat.

6. Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼ of the asparagus mixture.

7. Sprinkle with sesame seeds; serve.

Warm Thai Peanut Quinoa Salad

Warm Thai Peanut Quinoa Salad

4

2 1/2 cups water

1 1/2 cups dry quinoa, rinsed

1/4 cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce or tamari

Juice of one lime

3 cups roughly chopped baby spinach

1 cup peas

1 medium red pepper, diced

1/3 cup minced red onion

1/4 cup chopped fresh cilantro

1 tablespoon red pepper flakes

1/2 cup chopped peanuts

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, and soy sauce.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, red pepper flakes, and peanuts.

7. Serve warm or at room temperature.