- 1 Tbsp. olive oil
- 1 winter squash, peeled and cubed
- 1 onion, chopped
- 1 Tbsp. Thai red curry paste
- 2 c. chicken or vegetable stock
- 2 c. coconut milk
- 2/3 c. roasted unsalted peanuts
- 2 garlic cloves, chopped
- 2 tsp. finely grated fresh ginger
- 2 tsp. Sriracha sauce
- A small bunch of cilantro
- A large handful mint leaves
- 2 Tbsp. soy sauce
- 2 Tbsp. fresh lime juice
- 1 Tbsp. light brown sugar (optional)
Put oil in a heavy-based saucepan and set over medium heat. Add the cubed squash and onion, partially cover with a lid, and cook for 15 minutes, stirring often until starting to soften. Add the curry paste and cook until the paste becomes fragrant. Add the stock and coconut milk and simmer until squash is tender. Transfer the mixture to a food processor or blender and whiz until smooth. Return the blended soup to a clean saucepan. To make the pesto, put all the ingredients in a food processor or blender and blend until you have a chunky green paste. Gently reheat the soup, then ladle into bowls. Top with a generous spoonful of Thai pesto to serve. Serves 4. Adapted from Easy Veganfrom Ryland, Peters and Small.
- 8 small white corn tortillas
- 1 pound fresh tomatillos
- 1 onion, quartered
- 1 jalapeno chile, stemmed
- ¼ bunch fresh cilantro, stemmed
- ½ tsp. salt
- frshly ground black pepper
- pinch of granulated sugar
- 2 cups chopped boneless, skinless roasted turkey
- 4 Tbsp. light sour cream
Preheat oven to 350 degrees. Wrap the tortillas tightly in foil and place in the oven to heat through for about 10 minutes. Or, layer with damp paper towels and heat in the microwave on medium for 20 seconds, check and then repeat. Wrap to keep warm. Meanwhile, remove the papery husk from the tomatillos, then rinse and cut in half. Combine the tomatillos, onion, jalapeno, cilantro, salt, pepper and sugar in a food processor or blender. Process until combined but still slightly chunky. Chop the turkey into small pieces. Put into either a microwave-safe container or a saucepan with the salsa. Heat through, about 5 minutes, stirring once or twice. Everyone can build his or her own tacos with the turkey tomatillo salsa and sour cream. Finely chopped onions and cilantro can be used as garnishes.
- 2 Tbs. dry mustard
- 2 slices ginger plus 1 Tbs. minced
- 4 c. thinly sliced bok choy
- 1 bunch scallions, including greens
- 1 c. broccoli florets, cut into small pieces
- 1 10-ounce package extra-firm tofu, diced
- 1 Tbs. minced garlic
- 2 tsp. dark sesame oil
- 1 tsp. sugar
- ½ tsp. rice wine vinegar
- 12 egg roll wrappers
- 12 cilantro sprigs
- Peanut oil for frying
Mix the mustard with 3 Tbs. water and set aside. Heat 2 quarts of water with the sliced ginger and one Tbs. salt. When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes. The water will not return to a boil. Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry. Combine them with the tofu, minced ginger and garlic. Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt. Toss well, and taste the mixture to be sure it’s seasoned sufficiently.
Lay one egg roll wrapper on the counter at a diagonal with a corner facing you. Heap 3 Tbs. of the filling crosswise near the base. Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook. To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add 2 egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with the mustard sauce.
From Vegetarian Cooking for Everyone by Deborah Madison.
- 1 lb. fresh salmon, poached
- 4 oz. smoked salmon, minced
- 1 cup mashed potatoes, cooled
- ¼ cup finely chopped scallions
- 1/3 cup minced cilantro
- 2 eggs
- salt and pepper
- ½ cup unseasoned bread crumbs
- 2 pint tomatillos
- 1 onion, coarsely chopped
- 1 jalapeno chile, seeded and chopped
- 2 Tbsp. freshly squeezed lime juice
- ¼ cup extra virgin olive oil
Flake poached salmon into a bowl and mix with the smoked salmon, potatoes, scallions, 2 Tbsp. of the cilantro, and the eggs. Season with salt and pepper. Shape into 16 cakes each 3 inches in diameter and ½ inch thick. Coat evenly with bread crumbs. Cover and chill for an hour. Meanwhile prepare the salsa: combine the remaining cilantro with the tomatillos, onion, chile, and lime juice in a food processor and pulse until finely chopped, not pureed. Transfer to serving dish and set aside. Cook salmon cakes by heating oil in a skillet over medium heat. Fry cakes, turning once, for about 8 minutes a side, until golden brown. You can also broil the salmon cakes until browning and heated through. Serve immediately with salsa.
From The Great Potato Book by Florence Fabricant.
- 4 boneless skinless chicken breast halves
- ½ cup thinly sliced onion
- 3 Tbs cider vinegar
- 2 Tbs sesame seeds
- 1 head cabbage
- 1/3 cup cilantro
- 2/3 cup fresh mint
- 2 Tbs roasted unsalted peanuts
- 3 Tbs sweet and sour fish sauce
In a 5-qt saucepan, bring 3 cups of water to a boil. Add chicken and when water returns to a boil, cover the pan and remove from heat. Let stand until chicken is white in the thickest part (cut to check). This should take 12-15 minutes. Combine onion and vinegar and let stand 15 minutes. In a heavy frying pan, stir sesame seeds until golden brown. Remove from pan. Shred chicken by hand. Shred enough cabbage to make 6 cups. Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint. Add peanuts, sesame seeds and fish sauce and mix well.
Makes 4-6 servings.
- 1 onion, chopped
- ½ Tbsp. vegetable oil
- 6 medium carrots, shredded
- ½ tsp. crushed red pepper flakes
- ½ tsp. curry powder
- 1 bunch cilantro, finely chopped (divided)
- 3 cups canned chicken stock
- ¼ cup lime juice
Saute the onion in the oil until barely turning brown. Add the carrots, red pepper flakes and curry powder, and saute about 2 minutes. Add half the cilantro, chicken broth and lime juice. Simmer until the carrots are tender but still have definite shape. Tir in the rest of the cilantro just before serving. More red pepper flakes and salt may be added while cooking.