Farmers Market Featured Ingredient - Tatsoi

A couple of weeks ago Farmer Stella from Horny Toad Farms introduced me to a green I had never seen before: Tatsoi. It may just show up in the Horny Toad farm CSA this week. If you are looking for a good way to use this interesting green, keep reading.

When Fred asked me what it was I told him that it reminds me of a cross between spinach and bok choy. Funny, when I looked it up on wikipedia it said it was also called spinach mustard, spoon mustard or rosette bok choy. So I wasn't too far off. This lusciously dark green sautes up like a dream. The stems stay slightly crunchy which is beautiful with soba or udon noodles. They have just the slightest mustard-like bite to them. Quite lovely in the recipe below.

Miso Ginger Grilled Tempeh with Tatsoi and Soba Saute

1-8 oz package tempeh

1/2 cup water

1 tablespoon red miso

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

1 large clove garlic, minced

1 tablespoon toasted sesame oil

6 oz. soba noodles

1 tablespoon, toasted sesame oil

1 tablespoon fresh ginger, minced

3 large cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon dry sake or mirin

1 teaspoon sriracha sauce

1/4 teaspoon five spice powder

3 bunches tatsoi roughly chopped, about 10 cups

Cut tempeh into 8 triangles 1/4" thick. Steam tempeh for 10 minute. While tempeh is steaming in 8 x 8 baking dish mix water, miso, soy sauce, ginger, garlic and sesame oil until completely mix. Marinate for at least two hours, preferably overnight.

Cook noodles according to package directions. Drain and rinse with cold water to stop cooking and set aside.

To cook tempeh:

Heat a grill pan or grill to approx. 350 degrees. When grill/pan is hot, grill tempeh for about 3-4 minutes per side, brushing each side with marinade. Tempeh should have nice grill marks and be heated through. 

While tempeh is cooking prepare the greens.

In a large saute pan over medium high heat, saute ginger and garlic in sesame oil for about 30 seconds until fragrant. Deglaze pan with sake/mirin stirring to remove stuck on bits. Add soy sauce, five spice powder and stems of tatsoi. Saute for about 2 minutes. Add remaining tatsoi and saute for about 3-5 more minute until greens are tender and just slightly crisp. Toss in soba or udon noodles and heat through. 

Divide noodle mixture evenly among 4 plates. Top with two pieces of grilled tempeh. Serve immediately. 

Mushroom and Chickn Fried Rice with Spicy Asian Greens

Fred had surgery on his knee this week. I wanted to make him something tasty, healthy, and full of veggies. I had some leftover rice from the other day. The farmers market has had some excellent produce. Put them together and you've got some great stuff to work with. I've been craving some fried rice, but most don't have enough veggies for my taste. I thought I'd get to work and create something we'd both enjoy. Here's what transpired.

Mushroom and Chickn Fried Rice

4 servings

2 tablespoons low sodium tamari

1 tablespoon mirin

2 teaspoon toasted sesame oil

1 tablespoon fresh grated ginger

3 large cloves of garlic, minced

4 ounces chicken Gardien or Chicken Seitan, diced

1 large carrot brunnoise (small diced)

1 cup snow peas, cut into 1/4 inch pieces

 1 - 8 oz package cremini mushrooms sliced

3 cups brown rice, cold

1-2 additional tablespoon low sodium tamari

In small bowl, mix tamari, mirin, ginger, sesame oil. Let sit for at least 30 minutes to marinade. In wok or large deep saute pan on high heat, pour chicken and marinade into pan. Saute for 2  minutes. Add garlic and carrots. Saute until "chicken" browns. Add snow peas and mushrooms and saute until mushrooms release their liquid. Add additional tamari. Heat until rice is heated through.

Spicy Sauteed Asian Greens

8 cups Asian greens

2 teaspoons toasted sesame oil

1 tablespoon fresh grated ginger

3 large cloves garlic, minced

1 tablespoon mirin

2 tablespoon low sodium tamari

1 teaspoon sriracha sauce

In large saute pan or wok over med high heat, heat oil. add ginger and garlic and saute for 30 seconds until fragrant. Add greens, mirin, and Tamari. Saute for a couple of minutes until greens start to wilt. Add sriracha and saute for another minute. Serve immediately.

Vegan MOFO Day 17 - Iron Chef - Spicy Sour Soup

This week's iron chef challenge ingredients were lemon and ginger. I have a cold this week, so these ingredients were just what the doctor ordered. The citrus of the lemon coupled with the anti-oxidant power of ginger should get me well on the road to recovery. I was craving a healing, soothing, spicy soup to knock out the nasty germies that are invading.

I have to be honest, this one was truly "iron". I wanted to make something tonight and had no idea what I had to work with. We have let many lovely veggies go bad this week. I scoured the fridge and the pantry and came up with this kind of fiery, flavorful, yet simple soup.

Spicy Sour Soup

8 Servings

1 package extra firm tofu, pressed for an hour or longer
3 tablespoons peanut oil, divided
1 medium onion, finely diced
2-3 cloves garlic, minced
1 tablespoon minced ginger
3 hot red Thai chiles, finely minced
1/4 teaspoon five spice powder
1 cup snow peas
3 cups rich vegetable stock
8 oz. package cremini mushrooms
Juice of 1 lemon (approx 2 tablespoons)
1 cup water
2 tablespoons red miso
1 14 oz can light coconut milk

In a 10 inch iron skillet heat 2 tablespoons peanut oil over med-high heat. Dice the pressed tofu into 1/2 inch cubes. Saute tofu cubes in oil until browned and slightly crisp, stirring occassionally.

While tofu is browning, add remaining oil to large soup pot. Over medium heat saute onions, garlic, and ginger until onions start to soften. Add Thai chiles and saute for another 2 minutes. Add snow peas and 5 spice powder and saute for 3 more minutes. Deglaze with mirin. Add vegetable stock and heat to boiling. Reduce to simmering and add thinly sliced mushrooms. When mushrooms are slightly soft, 5-10 minutes, add lemon juice and stir. Make sure the broth does not come back to a boil. Dissolve miso in water. Add this mixture and coconut milk to soup pot. Stir in Sriracha (if you like it really hot add more to taste). Let simmer without boiling for about 5 more minutes so that flavors will come out. By this time the tofu should be nicely browned. Stir browned tofu into soup. Ladle and serve.

Vegan MOFO Day 18 - Iron Chef - Sushi

I love sushi. I love the way it looks. I love the whole ritual involved with eating it. My creation for this week is a departure from the traditional sushi I adore. I didn't have time to go to the grocery store to prepare, so this was pantry digging creativity.


Azuki Sushi Cakes
Makes four 4 inch cakes

1 cup sushi rice
1 1/4 cups cold water
2 Tablespoons rice vinegar
1/2 teaspoon sugar
1 sheet nori crumbled

Filling

2/3 cup dried shitake mushrooms
1 c water
1/4 cup tamari
1/4 teaspoon 5 spice powder
3/4 cup azuki beans
2 green onions, green part only chopped
1/2 teaspoons fresh grated ginger
1 teaspoon toasted sesame oil
2 Tablespoons veganaise
1 teaspoon wasabi powder
1 cup panko crumbs

In 2 quart saucepan mix rice and water. Bring to a boil. Reduce to low and cook for about 20 minutes until water is absorbed. When cooked add in rice vinegar and sugar. Let rice cool in large bowl.

While rice is cooling make filling. Bring water, tamari, and 5 spice powder to a boil. Pour over dried shitakes to rehydrate. In a medium sized bowl mix azuki beans, green onions, ginger, sesame oil, veganaise, and wasabi powder together. Salt to taste.

When rice is cool enough, mix in crumbled nori into rice. To make cakes have bowl of cold water handy for hands to prevent rice from sticking while forming. Take about 3 T rice and flaten into a circle. Put about 1 T filling in the center of the cake. Top with approx 2 T more rice. Form into round cake. Put panko in shallow wide bowl. Dredge cake gently into panko. Place in refrigerator until firm, about 1 hour. Preheat large iron skillet. Coat bottom of pan with canola oil adding 1 T toasted sesame oil. When oil is hot, gently place cakes into pan leaving plenty of space between cakes for flipping. When cake is golden flip to the other side* and saute until the other side is golden (approx 5 minutes per side). Drain on paper towels.

Make sauce.

Sauce

1/3 cup veganaise
1 Tablespoon Chinese hot mustard
1 teaspoon mellow miso

Stir together sauce ingredients until smooth.

To serve cakes, place 2 cakes on each plate. Top with dollop of sauce. Garnish with chopped green onion (optional) and sesame seeds.
*Warning - the cakes are very delicate. Flip very gently or they may fall apart.

I had some leftover filling, so I thought I would make some rolls. We had these with hot mustard seasoned tamari.

Vegan MOFO Day 4 - Iron Chef Challenge

For those of you who lurk on the PPK...and who doesn't? This challenge is brought to you by MBM. The surprise ingredients for this week were apple and ginger. This combination instantly brings to mind sweet delicacies of all kinds.

I wanted to go outside the dessert and sweets box and try something a little more fiery. I bring you Hot Apple Ginger and Tofu Curry! Here is the recipe. This was a total experiment and it worked out really well. It will probably be even better after sitting overnight.

Hot Apple Ginger and Tofu Curry

2 - 3 tablespoons canola oil
1 package extra firm tofu, cubed
2 ribs celery, medium dice
1 large white or yellow onion, medium dice
2-3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 gala apples
1 red bell pepper, medium dice
1 tablespoon hot curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon yellow mustard seeds, gently crushed in mortar and pestal
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons flour
1 1/2 cups veggie broth
1/2 cup lite coconut milk
1 teaspoon sriracha chili sauce
Chopped fresh parsley for garnish (optional)

In very large iron skillet or heavy bottomed pan heat oil over medium high heat. Lightly salt and pepper the tofu cubes. Cook them until browned and slightly crisped. Remove from pan and drain on paper towel. To the oil remaining in the pan add the celery, onions, garlic, and ginger. Saute until just softened, stirring occasionally. In the meantime peel and cut apple into small dice. Cook for about 5 minutes until slightly softened. Add the bell pepper and the dry spices. Cook for about 1 minute until fragrant. Stir in the flour and cook for about 2-3 more minutes. Add the vegetable broth and the coconut milk. Simmer for a few minutes until it starts to thicken. Add the browned tofu and the sriracha. Simmer on low for 10 more minutes. Salt and pepper to taste. Serve over steamed brown jasmine rice. Garnish with fresh parsley.