September 21st, 2014
I’m so excited to talk about the new creation of our long-time (virtual) friends, David and Luise, the team behind Green Kitchen Stories. I’ve been anticipating their second cookbook, Green Kitchen Travels, with much enthusiasm after admiring their work for many years. Once it arrived at my doorstep, I didn’t put it down until I saw the whole thing, studying every stunning image many times over. The book is filled with vibrant vegetarian and vegan dishes, many of which I was tempted to make right away. What makes it special is that every recipe is inspired by the authors’ travels around the world, often based on authentic dishes with a fresh, veggie-based twist. The creative and easy-going GKS style is evident on every page.
It was very tough for me to decide on a dish for this post. I was quite torn between the Crispy Aubergine Bites, Lentil and Strawberry Tacos, Sicilian Caponata, Vietnamese Pho, Vegan Moussaka, Indian Cardamom Laddu, Portuguese Sopa de Legumes and Lemongrass Brussels Sprout Curry. Finally, my never-ending love for Pad Thai took over, and this No Noodle Pad Thai recipe did not disappoint. The flavors here are warming, yet very fresh and crisp, with julienned daikon and carrots replacing noodles.
Now I’m off to shop for ingredients for the Caponata, before it’s too late in the season for tomatoes and eggplants.
The good news is that Green Kitchen Travels is available to order right here! Thank you David and Luise for another beautiful cookbook.
No Noodle Pad Thai
1 daikon radish or zucchini
4 medium carrots – peeled
4 cups mung bean sprouts
4 spring onions (scallions) – finely chopped (I used chives here)
1 package firm tofu – cut in cubes
1 handfull cilantro leaves (I used basil because I had beautiful basil on hand)
2 tablespoons black or tan sesame seeds – toasted, plus extra for garnish
4 slices of lime – to serve
Sauce
1/2 cup (4 oz/125 g) peanut butter (I used almond butter)
4 tablespoons lime juice
2 tablespoons honey
2 tablespoons tamari or soy sauce
2 teaspoons grated fresh ginger
1 pinch ground cayenne pepper
1. Create the noodles from the daikon and carrots using a julienne peeler, mandoline, spiralizer or potato peeler. Place the ‘noodles’ into a bowl, then add in the mung bean sprouts, onions, tofu, herbs and sesame seeds. Mix well.
2. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Adjust the seasoning.
3. Pour the sauce over the vegetables and toss to combine thoroughly, using your hands. Garnish with more herbs, sesame seeds and a slice of lime.
Note: If making ahead, store the salad and sauce refrigerated in two separate containers.
Tags: basil, carrots, daikon radish, pad thai, raw
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July 9th, 2013
It is hot, so hot. The air is still and humid, and we are the sun’s own toast. Tiny green dots of fireflies are lighting up the nights. In other words, summer.
All I want to be eating right now is mainly gazpacho, freezing cold smoothies, and, of course, salads. Refreshing and vibrant ones with minimal, light dressing and any of the vitamin-rich produce of the summer bounty. To me, salads are a spontaneous type of dish, usually inspired by whatever fresh produce I bring home from the market.
This particular salad was made with produce from the Union Square greenmarket during my recent trip to NYC. In case you haven’t been, it is the market of all markets, where everything is possible and where you can find all the fruit and vegetables you’ve ever dreamt of. Nettles? Pea shoot flowers? Fava? Chive blossoms? Stone fruit, berries, tomatoes, all colours of eggplants and zucchini, all varieties of greens – it’s all there. In this salad, I combined raw and lightly blanched crunchy vegetables with a creamy miso-mustard dressing to make a bright summer meal. Enjoy and stay cool.
In other news, an interview with me on The Raw Book, a beautiful website full of inspiring interviews.
Summer Market Salad
Note: Feel free to substitute according to what’s available to you at the moment. Sugar snaps, snow peas, corn kernels, young green beans, and shelled edamame are some other great summer alternatives.
for the dressing
3 tablespoons miso paste – I use unpasteurized chickpea miso
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
for the salad
1 bunch asparagus
1 cup shelled fava beans or peas or mixture of both
handful of fiddleheads – optional
2-3 carrorts – shaved with a vegetable peeler
4 radishes – sliced
2 green onions – sliced
handful of pea shoots
2 cups of baby greens
handful of microgreens
to make the dressing
1. Mix the miso paste, honey and mustard to combine thoroughly.
2. Add in the rest of the ingredients, combine and set aside.
to make the salad
1. Remove the tough ends from asparagus. Blanch it, along with the fava beans and/or peas in a large amount of well salted water for 2 minutes. Using a slotted spoon, transfer to an ice water bath to stop the cooking.
2. In the same water, blanch the fiddle heads for 5 minutes and add them into the ice water as well.
3. Once the vegetables are cool, drain them over a colander and pat dry with a paper or dish towel. Gently squeeze each fava bean between your fingers to pop the bean out of its outer skin.
4. Arrange the asparagus on a salad platter and lightly drizzle with the dressing. In a bowl, combine the rest of the ingredients, with the exception of microgreens, and pour the dressing over them. Gently toss to coat. Pile the mixture over the asparagus and garnish with microgreens.
Tags: asparagus, carrots, fava, fiddlehead, greens, miso, peas, radish, recipe, salad, summer
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September 8th, 2012
This post is also available in: French
Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande, Cannelle et Vanille, GKS, Roost), and the Sprouted Kitchen cookbook is the latest release in that field. Being huge fans of Sara and Hugh Forte, we could hardly wait to receive our pre-ordered copy in the mail.
The book is full of Sara’s wholesome, approachable recipes beautifully illustrated by Hugh’s virtuoso photography. After devouring it cover to cover and being very inspired to get cooking, I decided to start with these quinoa collard green wraps complete with a carrot-miso spread, beets, sprouts, and avocado. My minor adjustment was sprouting the quinoa instead of cooking it, as suggested in the original recipe, but whichever method you prefer, the result is sure to be delicious. These wraps are full of clean, vibrant flavours, accompanied by a nice, healthy crunch. Next on my list are the Edamame Dumplings and Brussel Leaf Baby Spinach Saute, yum!
Check out the book for much more serious sprouted goodness.
Quinoa Collard Wraps
(makes 4 wraps)
8 large collard greens leaves – washed and dried
2 cups quinoa – sprouted or cooked
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot – chopped
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons brown rice vinegar
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt
2 cups of grated raw beets
1 avocado – peeled, pitted and sliced
1 cup sprouts or microgreens
Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.
Tags: beets, book review, carrots, collard greens, miso, quinoa, raw, recipe, salad, savoury, vegan, wraps
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