Sunday, May 20, 2012

Early Summer Food & Drink plus some other stuff.

Food & Drink is one of my favorite magazines. It's not particularly (or sometimes, not at all!) veg friendly - they seem to think that a vegetable stir fry is vegetarian despite containing oyster sauce - but it does have beautiful photography, fun entertaining ideas, and great flavour combinations that I yearn to replicate in a veg friendly fashion.

Ian suggests that perhaps Oysters are 'the vegetables of the sea.'

This current issue has a recipe for 'Bang Bang Chicken Noodle Salad,' the peanut sauce for which sounds divine and for which I suddenly found myself having a craving. I more or less kept the sauce as is, just switching agave for sugar and leaving out the coriander (Ian is not a fan); I also used Thai rice stick noodles instead of vermicelli, forgot to use the mint, and chopped up some napa cabbage in lieu of bok choy.

The recipe is not yet online, but here's my slightly modified version of it; keep your eye on the Food & Drink website for the original, if you happen to be a chicken or coriander eater. I didn't think to take any pics because we were starving, but it's really not that pretty unless you want to style it instead of just mixing all of it together in a bowl, and I wasn't about to do that.

Peanut Sauce
1 c natural peanut butter (sorry Kraft. You're for toast only.)
1/4 c rice wine vinegar
2 cloves of garlic crushed
2 tsp agave
1 1/2 tsp red pepper flakes
2 tbsp finely grated ginger
1/3 c tamari
1/2 c water

Mix all of those together with a fork or whisk in a bowl or measuring cup. It'll be quite thick.

250g rice stick noodles
1/2 english cucumber, julienned
2 large handfuls of shredded carrot
10 or leaves of napa cabbage, rolled up and then sliced thinly
2 green onions, sliced pretty thinly

Cook the rice noodles according to package directions. Rinse them in cold water and put in a bowl. Throw everything else on top and then add the dressing and use tongs to mix and get all the noodles and vegetables coated in sauce. Serve. If you want to beef it up, some grilled Asian style marinated tofu would be delish, or I bet even some chickpeas might work in it.

I mention 'other stuff' in the title. Fiddleheads are in season! If you find them in your local grocery store, make sure to pick them up. They're a great spring veggie (really a baby fern frond) and go well pretty much wherever you would use broccoli or asparagus. Tonight we had grilled BBQ tofu (was supposed to be jerk, but we couldn't find the jerk sauce), coconut milk & ginger mashed sweet potatoes, and steamed fiddleheads for dinner.

I made crock pot chili last night. I wanted it for lunch today so I popped everything in the crock pot at 11pm and set it to high for 8 hours. I woke up at 5:30 am and absolutely could not get back to sleep because damn, girl, that chili smelled so good. Not a photogenic food, nor did I have time as I shoveled some into a container to take to work this morning anyway, but here's the recipe. Slow Cooker Chili (note: I used a half cup of navy beans instead of chickpeas because I think chickpeas in chili is weird. I also added some cayenne for a bit more heat.)

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