Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner Cuisine: Asian Published on July 13, 2014 Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce Print this recipe Sauce: 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 4 tablespoons tamari (soy) sauce 2 tablespoons rice vinegar 2 teaspoons coconut or brown sugar 1 tablespoon sriracha 1/2 teaspoon dried red chili flakes 1 tablespoon corn starch sea salt to taste Vegetables: 2/3 cup dried azuki beans (2 cups cooked) 1/2 tablespoon sesame oil 1 large shallot, finely chopped 6 shiitake mushrooms, sliced 6 button mushrooms, sliced 1 small carrot, cut into fine strips 1 red bell pepper, seeded and cut into strips generous handful of green beans, trimmed and cut into 1-inch pieces handful of bean sprouts 2 tablespoons toasted sesame seeds for garnish Instructions: Rinse the azuki beans and soak for 4 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside. Whisk together all of the ingredients for the sauce and set aside. Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices. Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender. Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice. Makes 4 to 6 servings

Other quick fries you are sure to enjoy from Lisa's Kitchen:
Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans
Yunnan Stir-Fried Azuki Beans and Green Pepper
Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms
Pinto and Green Bean Fry with Millet

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Good for you? Of course, and I'll happily munch on a few raw florets or pieces of the crunchy stalk myself, but broccoli is one of those vegetables that seems to need a little help to make it more appetizing for many people. Fortunately, that's really easy to do by roasting it and dressing it with a simple sauce.

Roasting broccoli brings out a lively sweet flavor that you may never know the vegetable had — far more intense than the slightly washed out taste of steamed or broiled broccoli. And roasting it also brings out an attractive vibrant green color and pretty contrasts in the slightly charred tips that make broccoli an even more appealing vegetable to put on the plate.

A plate of roasted broccoli may be quite appealing as it is, as far as I'm concerned, but after having gone through the only very slight trouble of roasting it I like to enhance it with a drizzle of a fresh and equally trouble-free sauce, like this easy-to-make, no-cook and big flavor Asian-style made with miso, tahini and tamari sauce and spiked with fresh ginger and a little cayenne for a bit of a kick. So simple and nourishing besides, you can put the sauce together while the broccoli is roasting for a delicious and healthy plate that takes no more than 30 minutes from start to finish. I served this with pan-fried teriyaki mushrooms and cashews for a lovely and simple light dinner.

You'll also have plenty of sauce if you're relatively sparing — enough to roast a second broccoli head or a head of cauliflower to go with it later in the week, as the sauce will keep for a week refrigerated in a tightly sealed container.

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Recipe by Lisa Turner Cuisine: Asian Published on October 23, 2013 Quick, easy and attractive, roasted broccoli is dressed with a nourishing and tasty Asian-style miso and tahini dressing for a great light meal Print this recipe Ingredients: 1 head of broccoli, cut into florets and 1-inch pieces 2 tablespoons sesame or coconut oil 1/4 cup sesame seeds 2 green onions, green parts, thinly sliced Sauce: 1/4 cup spring water 1/4 cup white (shiro) miso 1/4 cup tahini 1 tablespoon rice vinegar 1 tablespoon tamari (soy) sauce 2-inch piece fresh ginger, finely grated 2 teaspoons honey 1/4 teaspoon cayenne 2 tablespoons sesame oil 1 tablespoon toasted sesame oil Instructions: Preheat an oven to 425° and line a baking sheet with parchment paper. Toss the broccoli with the sesame oil and arrange on the baking sheet. Roast for 15 minutes, turning the pieces once or twice. If you prefer your broccoli to be a little more tender, roast for 20 minutes. Meanwhile, toast the sesame seeds in small dry skillet or saucepan over low heat, turning occasionally, until golden brown, about 15 to 20 minutes. Combine the water, miso, tahini, rice vinegar and tamari sauce in a mixing bowl and let the miso and tahini soak in the liquid for a while to soften up. Mix together well, then stir in the ginger, honey, cayenne, and sesame oils. Arrange the roasted broccoli on plates and drizzle sauce over each serving. Scatter the toasted sesame seeds and slices of green onion over each plate and serve. Alternately, place the broccoli, toasted sesame seeds, green onions and sauce in a large mixing bowl. Toss all of the ingredients together and serve. Makes 4 servings

Other broccoli recipes you will enjoy:
Broccoli-Cauliflower Mornay
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Curry-Laced Potato, Carrot and Broccoli Soup

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Reference

Teriyaki Mushrooms and Cashews

Fresh or dried, in any and all varieties, mushrooms are undoubtedly a weakness of mine, and so it was with some disquiet to find recently that I had gone two whole weeks without eating them in any substantial quantity! No wonder the craving hit with a vengeance. A breakfast out with a good friend failed to satisfy the need, yielding a very disappointing amount of miniscule mushrooms in a vegetable and egg skillet. So with a light dinner of an Asian-style roasted broccoli with miso-tahini-tamari sauce already mapped out, I decided to quickly fix the craving with these fast and easy teriyaki mushrooms to go along with the broccoli.

Quickly pan-fried over high heat to keep the juices in, these mushrooms are plump and tender and glazed in a simple and zesty homemade teriyaki sauce with a little garlic, ginger and dried red chili flakes to give them a delightful little kick. I really don't quite understand why anyone would bother with a store-bought teriyaki sauce when it's almost the easiest possible sauce to make at home with the quality ingredients you may already have in your pantry or can easily obtain — just a little tamari or soy sauce, rice vinegar and sugar. No more than 10 minutes prep and 10 minutes cooking, and you have a delicious and attractive side dish for any Asian-themed meal and a quick fix for mushroom lovers at that — double or triple the recipe if you're going to be feeding a few people. I also fried up some cashews and tossed them with the mushrooms to give the dish a little extra texture and because, well, fried cashews are always a treat in their own right.

Teriyaki Mushrooms and Cashews

Recipe by Lisa Turner Cuisine: Asian Published on September 25, 2013 Cashews and big plump pieces of fresh mushroom quickly pan-fried in a zesty and easy homemade teriyaki sauce — a great side dish for an Asian meal Print this recipe Ingredients: 3 tablespoons sesame oil 1/4 cup raw cashews, halved or coarsely chopped 1 tablespoon brown or coconut sugar 1 tablespoon tamari (soy) sauce 1 tablespoon rice vinegar 1/2 teaspoon dried red chili flakes pinch of cayenne (optional) 1 green onion, green and white parts, sliced 1 clove garlic, minced 1/2-inch piece fresh ginger, minced or grated 8 oz (225 g) white, cremini or shiitake mushrooms, coarsely chopped Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. When hot, toss in the cashew pieces and fry, stirring frequently, for 5 to 10 minutes or until golden brown. Remove with a slotted spoon and set aside. Add the remaining tablespoon of oil and toss in the brown sugar, tamari sauce, vinegar, red chili flakes, cayenne if using, the white parts of the green onion, garlic and ginger. Stir for 1 or 2 minutes to dissolve the sugar, then turn up the heat to medium-high and add the mushrooms. Cook, stirring frequently, for 5 minutes or until the mushrooms are heated through. Add the cashews and toss to combine. Serve hot with the slices of green onion. Makes 2 servings

More mushroom goodness from Lisa's Kitchen:
Mushrooms Paprika (Houby Paprikas)
Stuffed Mushrooms with Goat Cheese
Thai Mushroom Soup with Coconut
Walnut Mushroom Spread

I'm sharing this with Ricki's Wellness Weekend

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Biosphere - Dropsonde

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

Miso Mushroom Risotto

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.

Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or "shiro" miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.

Miso Mushroom Risotto

Recipe by Lisa Turner Cuisine: Asian / Italian Published on March 29, 2013 Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock Print this recipe Ingredients: 4 cups vegetable stock 3 tablespoons white (shiro) miso paste 2 tablespoons sesame oil 2 cups oyster or shitake mushrooms, sliced 1 clove garlic, minced or crushed 1 bunch green onions, green and white parts, sliced 1 cup dry unwashed arborio or other risotto rice 1/2 teaspoon cayenne 1 tablespoon rice vinegar sea salt to taste (optional) 1 tablespoon toasted sesame seeds (optional) Instructions: Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains. Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy. Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired. Makes 4 servings

Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living

Audio Accompaniment: The Orb

Thai Green Curry Lentil and Vegetable Soup

I've found that the experience of learning to cook at home with fresh quality ingredients has had the effect of jaundicing my experience of most restaurant food these days. Although I do like to know what's in my food, I could forgo that precise knowledge occasionally in exchange for great vegetarian restaurant fare — but the truth is that I've simply become much more critical of the flavors, textures and variety of prepared food available locally. The convenience of dining out or ordering in is generally offset by the mediocre choices available.

Happily there's one fantastic exception, and a surprising one too at least from appearances. The Thai Taste at 671 Dundas Street in London, Ontario may be located in a seedy part of town with a small uninviting storefront, and the decor may be shabby or uninviting according to ones tastes, but the friendly immigrant couple who apparently work 7 days a week and 365 days a year serve up the most amazing and authentic Thai food I've ever come across, including a pad thai and vegetarian spring rolls that easily surpass those served in the fanciest and most expensive Thai restaurants that I have visited. It's a genuine hidden secret here in town — all the food is made fresh on the premises, and across the counter you can see grocery bags filled with the fresh vegetables that the couple uses. I'd recommend takeout (519-646-2909) to minimize any distractions from the general appearance and environment, but it's a taste experience that ought not to be missed by any of my local readers and a most affordable one at that.

…unless, of course, you can do it at home instead. Almost every time I've ordered from the Thai Taste I've ordered their sublime green curry vegetable soup, and it's so delicious that I'm not even sure whether I care whether it's truly vegetarian (green curry pastes are often made with fish sauce and sometimes with shrimp paste as well), and that's coming from a strict vegetarian. Well, I'd finally been motivated to replicate the taste in my own kitchen when I prepared my own vegetarian green curry paste for this soup. I didn't hope to beat the incredible flavor of the Thai Taste's version, but I'm happy to say that I've at least replicated their wonderfully aromatic, vivid and spicy sensation. For those of you who don't live in London, this is easily just as delicious.

Feel free to substitute your own vegetable choices — broccoli, celery or corn would make good additions as well — but make sure not to overcook the veggies to preserve their tender goodness. Keffir leaves are optional, but you can find them at most Asian grocers and they do impart a refreshing element to the soup.

Thai Green Curry Lentil and Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on January 4, 2013 Fragrant, spicy, authentic and exotic homemade Thai green curry soup with lentils and vegetables Print this recipe Ingredients: 1 cup green lentils 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1 potato, chopped 1 carrot, sliced 1 stalk lemongrass, trimmed and finely sliced 1-inch piece ginger or galangal, minced or grated 8 oz (225 g) white mushrooms, chopped 1/2 cup green beans, trimmed and chopped 1/2 cup cauliflower florets 5 to 6 cups water, as desired 1/2 red, yellow or orange bell pepper, chopped small handful of fresh or dried keffir lime leaves (optional) 1/2 cup coconut milk 1 to 2 tablespoons green curry paste, to taste 1 teaspoon sea salt, or to taste Instructions: Rinse the green lentils under cold running water and soak in several inches of fresh cold water for 2 to 3 hours. Drain and set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, toss in the onion, garlic, potato, carrot and lemongrass. Sauté for a few minutes until the onion starts to soften. Add the mushrooms, green beans and cauliflower, and stir for another minute. Stir in the galangal or ginger. Add the lentils, pour in the water and toss in the keffir lime leaves. Turn up the heat to medium-high and bring to a gentle boil, then reduce the heat to low. Stir in the bell pepper, cover, and simmer for 20 minutes or until the lentils and vegetables are tender. Stir in the coconut milk and 1 tablespoon of green curry paste. Taste and add more green curry paste as desired. Continue to simmer for 2 to 3 minutes to let the flavors mingle. Remove from heat, discard the keffir lime leaves, and season with salt. Serve hot alongside a plate of hot fresh cooked white jasmine rice. Makes 8 servings

Other Thai recipes you may enjoy:
Homemade Vegetarian Thai Green Curry Paste
Homemade Massaman Paste
Massaman Curry
Thai Tempeh Patties with a Red Chili Dipping Sauce

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Certainly a treasure for serious cooks, and novices too, Plenty by Yotam Ottolenghi is a must have for vegetarians. Inspiration in abundance, and the photos will have you wanting food right away. I can't recommend this book highly enough. If you are looking for nourishing dishes with a flare, this is surely a valuable resource to consult.

The addition of mung bean sprouts made in your own kitchen really fills out this meal. I did a bit of research, and I found this post rather helpful. My method was to rinse and soak the mung beans overnight. Then I transfered the beans to a stainer, covered with plastic wrap, placed over a bowl, and put them in a cool place on my cupboard. I washed the with cold water every 8 to 12 hours, being careful not to shake up the beans, and replaced the plastic wrap. I repeated this for 4 days and ended up with tender, plump and delicious home-sprouted mung beans ready to eat.

Raw vegetables and herbs are such a treat and pair so well with these fried pancakes. The sauce is simply divine. And yes, mushrooms too. I shared with friends but I was tempted to be greedy and eat these all myself.

I am sharing this with Jac's Bookmarked Recipes, an event started by Ruth's Kitchen Experiments. I am also submitting this to May's My Legume Love Affair, a truly popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Priya of Mharo Rajasthan's Recipes. We can never have enough delicious recipes including a healthy dose of legumes.

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Vietnamese Published on May 2, 2012 An astonishingly delicious light savory Vietnamese pancake stuffed with raw vegetables, herbs and mushrooms, and served drizzled with a fragrant spicy light sauce — Bánh Xèo (literally "sizzling cake") is an extraordinary dinner to serve special guests Print this recipe Pancakes: 1 1/3 cups brown rice flour 1 egg, beaten 1/2 teaspoon sea salt 1 teaspoon turmeric pinch of cayenne 1 fresh green chili, seeded and minced 1 3/4 cups of coconut milk + water if needed sesame oil for frying Sauce: juice from 2 limes 1 1/2 tablespoons toasted sesame oil 1/2 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon tamari sauce 1-inch piece fresh ginger, grated 1 clove garlic, crushed 2 fresh red chilies, seeded and minced 1/2 teaspoon sea salt Filling: 1 large carrot, scrubbed and grated 1 medium daikon radish, scrubbed and grated 4 green onions, washed and cut on an angle 2 fresh green chilies, seeded and sliced into small strips 1 1/2 cups snow peas, sliced into small strips 1 cup fresh parsley or cilantro, roughly chopped 2/3 cup fresh basil leaves, roughly chopped 1/4 cup fresh mint leaves, trimmed and roughly chopped 1 cup mung bean sprouts (see note below) 1 cup enoki mushrooms, trimmed Instructions: Begin by preparing the pancake batter. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency. Add a little water if necessary. Cover and set aside while you prepare the rest of the food. Now prepare the sauce. Whisk together all of the ingredients and set aside. For the filling, combine the carrot, radish, green onions, green chilies and snow peas. Put the herbs in another bowl and have your sprouts ready along with the mushrooms. Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side. Transfer to a plate and keep warm in a 150° oven while you finish the rest of the pancakes — you should finish with 4 to 6 pancakes. To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake. Sprinkle some sauce over top and fold the pancake. Drizzle with more sauce and there you go. Makes 6 servings Note on making mung bean sprouts at home: Rinse mung beans and soak overnight in water. Drain and transfer to a strainer, cover with plastic wrap, and place over a bowl. Store in a cool place and rinse every 8 to 12 hours with cold water for 4 days, replacing the plastic wrap after every rinse. Rise gently without shaking the beans. You may also want to line the strainer with cheese cloth.

More Asian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Vegetarian Miso Soup
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: cookbooks

Audio Accompaniment: Harold Budd and Brian Eno - Ambient 2: The Plateaux of Mirrors

Homemade Vegetarian Thai Green Curry Paste

After pad thai, green curry is one of Thailand's most famous contributions to world cooking. The paste from which it derives both its color and its name forms the base of a wide variety of vegetable and meat dishes in the form of stir fries, dry curries and soups. Commercial green curry pastes are easily available, but as time goes by I've more and more adopted the practice of making my own homemade pastes — just as with spice blends, the additional time spent preparing your own is rewarded with incredibly fresh, vibrant and authentic flavors and aromas that the commercial varieties can't really compete with.

And this green curry paste recipe is no exception — the aroma alone is astonishingly clear, pungent and exotic, and the taste is extraordinarily vivid. Green curry pastes are typically made with fish sauce and sometimes shrimp paste as well, so this homemade version presents another advantage to vegetarians.

Keep the 1 1/2 cups that this recipe makes in a well-sealed jar for up to a couple of weeks in the refrigerator, or freeze it in ice cube trays or a tablespoon or two at a time in small baggies — a little of this potent blend goes a long way! I'll shortly be sharing a recipe for an authentic and wonderfully flavorful green curry lentil and vegetable soup that uses only a small amount of this paste but to great effect.

Some notes on this recipe:

Feel free to adjust the quantities of individual ingredients to your preferences, and increase or reduce the number of green chilies depending on your taste and the type of chili. I used unseeded serranos in this recipe, with a fairly hot result. You can seed the chilies as well if you prefer less heat. You can also substitute 1/4 teaspoon each of ground coriander and ground cumin for the whole seeds if necessary, although I feel that toasting and grinding the seeds adds a fresher flavor.

Finally, galangal (or galanga) is a close relative of ginger and is used in the same way. Galangal has a paler and thinner pinkish skin that is peeled just as with ginger, and while the taste is hot and zesty like ginger, it has a strong and unique citrusy and mustardy flavor and aroma with hints of pine that is quite unlike its cousin. I recommend looking for it in an Asian grocer where it is usually available fresh or frozen (some people prefer frozen galangal imported from Thailand over fresh galangal grown in California or locally). But ginger will also produce a fine result.

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai Published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 - 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

Other homemade food pastes from my kitchen:
Homemade Massaman Paste
Homemade Harissa
Red Chili and Vinegar Paste
Spicy Sun-Dried Tomato Paste

On the top of the reading stack: Quinoa 365: The Everyday Superfood

Audio Accompaniment: Fernando Lagreca

Mughal Mushroom Curry and a Giveaway

I was recently treated to a lovely package of dried mushrooms, mushroom blends, a quick and easy smoked oyster mushroom chowder that was most satisfying and delicious and some delightful Balsamic Vinaigrette infused with White Truffle which is just perfect for dressings and marinades from FungusAmongus. I am pleased to offer my readers located in the US an opportunity to win some dried organic mushroom medley consisting of porcini, shiitake, crimini, maitake, oyster, and chanterelle as well as a pacific blend of seasoning and rub marinade. The seasoned mixes are a perfect idea to add to cream cheese or yogurt to make a dip that would go along well with veggies or pieces of flatbread. All you need to do is leave a comment for a chance to win. Please do leave your email address if you do not have a blog so I can contact you. The contest runs until May 8th. My Canadian readers will have a chance at winning some of these satisfying staples soon. I also encourage you to check out their facebook page and become a follower. Mushroom lovers such as myself will not be disappointed with these offerings.

I admit I was rather skeptical about serving apples and raisins with mushrooms, but I was pleasantly surprised indeed. Such a delightful blend of flavors - so earthy, and the addition of yogurt tempers the spices. The inclusion of dried mushrooms here adds a slightly chewy texture that is pure joy for mushroom lovers. I have made this dish twice already. The first time around I was foggy headed and missed the yogurt step and used some water instead. Either way, you can't go wrong with a spicy mushroom curry. Serve with rice and an Indian dal for an especially satisfying meal that even your carnivorous friends will enjoy.

I also made a delicious and super simple dip with 4 teaspoons of the Pacific blend of seasoned mushrooms combined with a cup of cream cheese. Just perfect with veggies and peta breads.

Mughal Mushroom Curry

Adapted from Silk Road Cooking by Najmieh Batmanglij

4 tablespoons of butter, ghee, or oil
1/2 cup of raw, unsalted cashews, broken into bits
1/4 cup of raisins
1 green apple, peeled and sliced
1 medium onion, thinly sliced
1 clove of garlic, minced or crushed
1 teaspoon of coriander seeds
1 inch piece of ginger, peeled and finely chopped or grated
small handful of dried curry leaves
2 - 3 fresh green chilies, seeded and finely chopped
4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes and drained
1/4 cup of dried mushrooms, soaked in hot water for 20 minutes and drained (I used the organic mushroom medley)
1 - 2 teaspoons of Pacific blend seasoning
1 pound of fresh mushrooms (I used portobellos)
2 stalks of celery, chopped
2 teaspoons of sea salt
freshly cracked black pepper to taste
2 teaspoons of curry powder (or a dash of asafetida, 1/2 teaspoon of ground mustard powder, 1/2 teaspoon of fennel seeds, 1 - 2 green chilies, seeded and finely chopped, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground cardamom, a pinch of saffron, freshly cracked black pepper and 3 tablespoons of dried fenugreek leaves)
2 teaspoons of garam masala
1 large tomato, finely chopped
1 1/2 cups of yogurt
2 teaspoons of cornstarch, dissolved in 2 tablespoon of water
fresh parsley or cilantro, chopped, for garnishing

In a wok, heat 2 tablespoons of the oil over medium heat. When hot, add the cashews and stir and fry until browned. Now add the apples and raisins and stir and fry for a minute or two. Remove with a slotted spoon and set aside.

In the same pan, heat another 2 tablespoons of oil over medium heat. Toss in the onions and stir and fry until translucent. Now add the garlic, coriander, ginger, curry leaves and chilies. Stir and fry for another minute or so. Add the mushrooms and celery and cook over medium-high heat for 5 minutes. Toss in the salt, mushroom seasoning, black pepper, curry powder, garam masala and tomatoes. Reduce the heat to low and cover and simmer for 10 minutes.

Gradually add the yogurt and cornstarch mixture to the mushrooms, stirring constantly. Simmer over very low heat for another 5 minutes. Garnish with the apple mixture, parsley or cilantro and serve warm.

Yields 4 servings.

More mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Mushroom Curry
Best Ever Mushroom Sauce
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

On the top of the reading stack: cookbooks

Audio Accompaniment: Arvo Part