I had to find something quick to make for lunch today, I just had 45 min to prepare and eat my lunch so that was a bit of challenge. For a fast food dish, I can say that this was a well done project. This soup is flavorful, nutritious and light, and needless to say quick to prepare, you just need to have the ingredients handy. I always keep chick peas in my pantry. When you don’t have time to cook them, you can use jarred one.

I started with the same way as making dahl, which was my inspiration in this dish. Then you had toasted spices when the soup is cooked and mashed, and instead of cilantro I use two handful of mixed greens (added at the end). Tofu is optional, but I felt like eating tofu today so it added an extra pleasant texture.

The great thing about this soup is that it will satisfy you for the whole day, you will not be hungry around 4-5pm wanting something to chew on. I love that feeling of feeling just right.

Ingredients for 2-3 people

• 1 tbs + 1 olive oil
• 1 tbs onion + 1, chopped
• 1 inch piece ginger, grated
• 1 lb cooked chick peas
• 5 ripe tomatoes, peeled, chopped and seeds removed
• vegetable broth enough to cover the vegetables
• Turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 garlic cloves, crushed
• 2 handful of baby mixed greens, chopped (spinach, kale, chards, etc…)
• 4 tbs extra firm tofu, cubed
• salt and pepper

Preparation

In a pot heat olive oil, then add onions and let it soften. Add cooked chick peas, tomatoes, turmeric, ginger and broth. Let it cook for about 20 minutes.

In a pan, heat olive oil. Add onion, cumin seeds, mustard seeds and let it cook until onions are brown and seeds start to pop. Add garlic and stir for about 20 seconds, then remove from heat.

In a small pan, saute tofu in a little oil until browned on all sides. Remove from heat and keep warm.

When the soup is cooked, using a hand mixer, start mixing the soup but leave some pieces do not mix to a smooth texture. Adjust with salt and pepper. Put back on heat and add spice mixture and chopped greens. Stir until the greens are wilted.

Pour soup on plates, divide 1 tbs of tofu on top of each plate and drizzle with olive oil.

]]> http://citronetvanille.com/blog/2017/11/a-la-va-vite-tomato-and-chickpea-soup-with-spices-and-saute-tofu/feed/ 1 http://citronetvanille.com/blog/2017/10/roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil http://citronetvanille.com/blog/2017/10/roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil/#comments Thu, 26 Oct 2017 03:02:46 +0000 silvia http://www.citronetvanille.com/blog/?p=18713 Céleri-rave rôti, fricassée forestière de haricot mungo et huile d’estragon

I have been neglecting my blog recently, and I feel I should refocus my attention on it. I guess not having too much time is the reason, but maybe because as we say “j’ai la tête ailleurs” (I have my head somewhere else).

I made this recipe a while ago but then never finish writing it. I think I know where the problem is…the writing. Sometimes my recipe has no story behind it, just me wanting to test new combinations and that is it. I will not pretend that by some magic lightning, I got a magic inspiration about this recipe and a very interesting story to share. This recipe is one of those with no story.

I love celeriac, love mung beans, love wild mushrooms, love tarragon, so here we are.

I really enjoyed the whole combination, which made me feel very well nourished and happy. I always make sure that whatever I eat makes me happy.

Celeriac is a French staple vegetable, we eat it in the traditional céleri rémoulade. My mom used to boil it, slice it and serve it cold with a vinaigrette. You can do all kinds of things with celery root, purées and soups are delicious.

Ingredients for 2-3

For the celeriac

• 1 medium celeriac, peeled and sliced crosswise in 1.5 com thick slices
• olive oil for coating
• 1 tsp soy sauce
• salt and pepper

For the mung beans fricassée

• 1 cup mung beans
• 1 tbs olive oil
• 1 shallot, sliced
• 1 leek, minced
• 1 carrot, peeled and diced
• 1.2 cups mixed wild mushrooms
• 2 tbs vegetable broth
• 2 tbs toasted walnuts, chopped
• 1 garlic clove, crushed
• 1 tbs parsley, finely chopped
• salt and pepper

For the tarragon oil

• 1/2 bunch tarragon
• olive oil
• salt

Instructions

For the celeriac

Place celeriac slices on a tray. Coat with the listed ingredients and broil under broiler (far from broiler) until both sides are golden brown. The slices need to be firm and not overcooked to be able to maintain their shape.

For the mung bean fricassée

Cook mung beans in water until cooked about 15 min. They need to keep their shape, and not mushy. They can get easily mushy if overcooked and will lose their pretty shape. When cooked, drain and set aside.

In a pan, heat up olive oil, add shallot and let it soften for a few minutes. Add the carrots, mushrooms, leeks and broth. Cover and let cook at medium heat until vegetables are cooked. Add mung beans and stir well for a few minutes. Add garlic, parsley and nuts, and mix well until the strong garlic flavor fades away.

For the tarragon oil

Place tarragon and olive oil in a mixer and blend until obtained a nice green oil. Adjust with salt.

Place one slice of celeriac in a plate. Add 2-3 tbs mung bean mixture on top and top it with another slice of celeriac. Spoon one tbs of tarragon oil around and heat hot.

]]> http://citronetvanille.com/blog/2017/10/roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil/feed/ 2 http://citronetvanille.com/blog/2017/08/oats-and-chick-pea-cakes-on-saute-broccolini-and-shiitake-asparagus-leek-sauce-shredded-spinach-salad-with-toasted-walnuts/?utm_source=rss&utm_medium=rss&utm_campaign=oats-and-chick-pea-cakes-on-saute-broccolini-and-shiitake-asparagus-leek-sauce-shredded-spinach-salad-with-toasted-walnuts http://citronetvanille.com/blog/2017/08/oats-and-chick-pea-cakes-on-saute-broccolini-and-shiitake-asparagus-leek-sauce-shredded-spinach-salad-with-toasted-walnuts/#comments Tue, 08 Aug 2017 22:04:52 +0000 silvia http://www.citronetvanille.com/blog/?p=18659 Galettes de pois chiches et avoine sur brocoli rave et shiitake sautés, sauce asperges-poireaux, éffilochée d’épinards aux noix

There is nothing more than traveling that I like, and discovering new cuisines and cultures. It always inspires me and contributes to reaching new levels in my style of cuisine. I love to smell new aromas, new scents, while admiring the beauty of new countrysides. This will be my last recipe before my trip to Denmark and Sweden tonight. I hope I will bring back tons of new inspirations and new recipe ideas. I love Scandinavian countries and the simplicity of their cuisine and lifestyle.

As far as chick peas, their use is infinite. I made many chick pea cakes or galettes (whatever you want to call them, I like to call cakes smaller ones, galettes usually are flatter and larger), this one is a new version, it’s vegan and quite delicious. I wanted a dish with different textures that will enable me to feel fully satisfied after eating it. In a way, like a full meal. We have the creamy asparagus sauce, then the soft cakes, crunchy vegetables and a salad type of spinach on top, so if you think about it, it’s a full meal, and comprised of five vegetables.

Ingredients for 2

For the chick pea cakes

• 1 lb cooked chick peas
• 2 tbs flax seeds
• 2 tbs rolled oats
• hemp milk (2 to 3 depending on consistency)
• 1 tbs basil, finely chopped
• 2 garlic cloves, crushed
• salt and pepper

For the broccolini-wild mushrooms

• 1 tbs olive oil
• 1 bunch broccolini
• 2 cups mixed wild mushrooms (shiitake, maitake, beach, oyster, etc…), cut
• 1 garlic clove
• 2 tbs mirin
• salt and pepper

For the asparagus-leek sauce

• 1 tbs olive oil
• 1 tbs onion, chopped
• 1 bunch asparagus
• 1 leek
• 1 cup vegetable broth
• one pinch cayenne pepper
• salt and pepper

For the shredded spinach salad

• 1.5 cups baby spinach, shredded
• 2 tbs toasted walnuts, chopped
• 1 tbs lemon oil
• 1 tsb raspberry vinegar
• salt and pepper

 Instructions

For the chick pea cakes

Place chick peas in a mixing container, and crush them with a potato masher or with hands. Add all other ingredients and mix well to obtain a smooth paste. If toot hick add hemp milk. Form small round cakes (about 4 inches diameter).

Heat olive oil in a pan, then cook cakes on both sides until golden brown. Remove from pan and keep warm.

For the broccolini-wild mushrooms

Heat olive oil in a pan, add garlic. When fragrant, add vegetables. Stir well and add mirin, salt and pepper. Cover and cook at medium heat until broccolini cooked but still firm.

For the asparagus-leek sauce

Heat olive oil in a pan. Add onion, then cook until translucent and soft. Add asparagus, broth, salt and cover. Cook until asparagus are soft. Blend using an immersion blender or mixer, until very smooth. If you get fibers from asparagus, strain the mixture.

For the shredded spinach salad

Mix all ingredients together in a bowl.

To assemble, first place broccolini mixture in the center of the plate. Top it with 3 cakes per person. Pour sauce around, and spinach salad on top of cakes.

Napoléon de yams et choux de Bruxelles, herbes et confiture de poivrons

Last time I was at my parents’ in France a few weeks ago, I saw this empty jar of a delicious red bell pepper jam I bought during a vacation in Seville. That certainly did bring up some beautiful memories. I remembered buying it in an open market, as being a local specialty, and served with sheep cheeses. Then I decided to read about it and do a little research on this particular jam and it seems like it’s consumed in the Pays Basque as well where they say it’s a Basque specialty. So obviously it originated in that area, as to who created it, France or Spain, I think we’ll never know.

Back in California, a few weeks later, I went to this wonderful restaurant in Healdsburg called Chalk Board (if you ever go in that area, you need to try it) and to my astonishment, my delicious grilled zucchini dish was served with red bell pepper jam! what a strange coincidence! As soon as I came home I went to buy red bell peppers and I made jam. I had no choice, this was a sign…

So the highlight of this dish and the main purpose of this dish is the red bell pepper jam, not the yams and nor the Brussels sprouts. Maybe I should just have made a post with the jam only, but then you need an example on how to eat it. Actually, this red bell pepper jam is often served with sheep cheeses, but also with grilled meats and fish. Here it goes perfectly well with this vegetable combination.

The jam I bought in Seville was more liquid, so for the next batch, I will just cook it less. This was a thick jam, so depending on your preferences, you might want to play with the cooking time. Its flavor is amazing, sweet, flavorful and spicy. It truly enhances many dishes and if you want to eat it like in Spain, try it with any hard sheep cheese like manchego, it’s magic.

Ingredients for 2-3

For the Napoleon

• 1 tbs olive oil
• 1 garlic clove, crushed
• 1 large yams, peeled and cut 1/2 inch thick slices across
• 1 lb Brussels sprouts, shredded
• 3 tbs white wine
• salt and pepper

For the herb dressing

• 1.5 tbs mixed herbs (scallions, chives, basil, etc)
• 4 tbs olive oil
• juice of 1/2 Meyer lemon
• salt

For the red bell pepper jam

• 600 g red bell peppers, peeled and seeds removed and cut in small strips
• 250 g brown sugar
• juice of 1/2 lemon
• Piment d’Espelette

Preparation

For the napoleon

Place yams in a non stick tray. Coat with olive oil, salt and pepper and broil on both sides until cooked.

Heat olive oil in a pan, add garlic, stir until fragrant then add Brussels sprouts and wine. Cover and let cook at medium heat until wilted and wine evaporated. Adjust with salt and pepper.

For the herb dressing

Mix all ingredients together in a bowl.

For the belle pepper jam

Place peppers in a pot along with the sugar. Let it cook at medium temperature until soft and the texture has thickened. Add lemon juice and let it cook a bit more. Add piment d’Espelette at the end and cook for another 5-10 minutes. At this point, the texture is syrupy and thicker, more like a coulis.

Using a rind, mount the napoleon. Place a slice of yam at the bottom of the plate, then add Brussels sprouts, then a tsp of herb dressing. Continue the process to a second layer. Serve with some red pepper jam and herb dressing.

I just realized that I took the pictures and I forgot to add the chick peas…too late!

I love this dish, I wouldn’t have thought I would have loved it so much but the cauliflower “semoule” goes so well with it. There is a little confusion when translating couscous from French into English.

For us, French people when we talk about couscous, it refers to the Middle Eastern dish (vegetables/meat stew + semoule) and not only the little wheat grains that in the US they call couscous. What people call couscous in the US, we call it “semoule” or semolina.

As usual, being a huge eater of vegetables, I thought to substitute the couscous (wheat semolina) with cauliflower. I was wondering if the flavor wouldn’t be too strong. The truth is, it was not, it was just perfect.

If you want to consume less starch, don not hesitate to use cauliflower in couscous, it works perfectly.

The vegetables need to be cut in larger pieces, over one inch, maybe 1.5 inches. I found the same harissa as we use in France in a Middle Eastern store. Harissa is a middle eastern hot chili sauce made out of roasted peppers, hot chili peppers, and many other herbs and spices. You can equally make it. If you cannot find harissa, you can use any chili based hot sauce to add at the end.

Ingredients for 3-4

For the vegetable stew

• 2 tbs olive oil
• 1 small onion, diced
• 2 garlic cloves, crushed
• 1 celery stem, diced
• 2 carrots, sliced
• 1 red bell pepper
• 1 turnip, diced
• 3 zucchini, sliced
• 1 small eggplant, diced
• 4 tomatoes, peeled, seeds removed and chopped
• 1 cup chick pea, cooked
• 1 tbs tomato paste
• 2 tsp ras el hanout
• 1 tsp cumin
• 1/2 tsp paprika
• 1 dose saffron
• harissa to taste
• salt and pepper
• cilantro for garnish

For the semoule

• 1 medium cauliflower
• 2 tbs pinenuts
• 2 tbs raisins
• 1 tbs olive oil
• salt and pepper

Instructions

For the vegetable stew

Heat olive oil in a large pot. Add onions and cook until soft, then add garlic. Add tomato paste and stir well. Add all vegetables except chick peas, and add some water. Add all spices, mix well and cover with lid. Let cook at medium heat for about 20-30 min until vegetables are cooked but not mushy. When cooked, add chick peas, drizzle with olive oil, cilantro and serve hot.

For the cauliflower semoule

Using a food processor, grate cauliflower on the same blade you would grate carrots.

Bring large pot of salted water to a boil. Pour cauliflower and cook for 3 minutes. Remove from heat and drain. Keep warm. Add pine nuts, raisins. Adjust with salt and pepper.

Eat with vegetable stew and that’s what we call couscous!

I was not sure how this would end up, and did not know if it was worth posting. The funny thing, is that I finished making the carpaccio, and thought let’s not go through the posting process, of writing and editing images, etc… since today I have not too much time to play around and blog, so I started eating it. Then I liked it so much that, I made a second batch for the pictures and decided to post it.

With making recipes for the first time, you never know how the results will be, it can go wither way, sometimes you decide it’s not something you like, or you are disappointed and it ends there. No second time.

Today it was a really nice surprise. You can definitely serve this as an appetizer, it’s light and fragrant, and open your appetite for the next course.

I love daikon, after my trip to Japan, I ate a lot of them, then slowly I stopped buying them. I guess I am back into my daikon phase. Actually I prefer cooked daikon than raw, it does change its flavor end when cooked, the sweetness of the vegetable stands out. This recipe is quite simple and does not take long. You just need a mandoline, a griddle and a mixer.

You could substitute daikon with avocado and tarragon with basil. It’s all about your inspiration, tastes and mood. Now go and play…and eat daikon!

Ingredients for 3-4

• 2 daikon, 2 mm sliced with a mandoline
• 4 zucchini, 2mm sliced with a mandoline
• salt and pepper

For the roasted tomatoes-tarragon coulis

• 3 well ripe and medium size tomatoes, cut in half and seeds removed
• 1/2 bunch tarragon + leaves for garnish
• 1/2 jalapeno
• 1/4 cup olive oil
• salt and pepper

Preparation

For the zucchini-daikon

Heat up a grill pan at high heat. Place slices flat and grill a few minutes on each sides. Set aside.

For the roasted tomato coulis

Place tomato halves in a tray and place under broiler until the top gets darkened and tomatoes soft. Let it cool and mix in a mixer with other ingredients. Strain through a sieve. Adjust with salt and pepper.

Lay one slice of zucchini on top of one slice daikon and repeat until used all ingredients.

Top with coulis, decorate with tarragon leaves and eat cold or lukewarm.

I am not sure how to call this…it’s not a pizza, not a tart, not a galette, and not sure it fits into the flat bread category. So I decided to call it a Jeanette. Jeanette is a female’s old fashioned name, that I thought could as well fit in the food world (actually in mine it does) so here is a Jeanette. The crust is made out of whole wheat einkorn flour, topped with a garlic-herb paste, wild mushrooms, cauliflower. Originally, I had a in mind a vegan tarte flambée (flammekueche), one thing leading to another, then Jeannette was born.

Einkorn flour does not have the same texture than regular flour, therefore you will get a different type of dough. When mixed with yeast, einkorn flour will not rise as much as regular flour, and you will not get a airy and fluffy dough. It’s more dense  (which I like). So you your dough does not rise as much, don’t throw it away, it’s normal.

This became a favorite in the house and I make it once a week now!

Ingredients

For the crust

• 1 1/4 cup einkorn whole wheat flour
• salt
• 1/2 cup lukewarm water
• 1/2 tsp dry yeast

for the herb paste

• 1 cup of mixed herbs (cilantro, oregano, chives, parsley, etc…)
• 3 garlic cloves
• 4 tbs + olive oil
• salt and pepper

For the topping

• 1 small cauliflower, broken into florets
• 1 tbs olive oil
• 1.2 cups mixed wild mushrooms
• salt and pepper
• 1/4 tsp dried oregano
• 1/4 onion, sliced very thinly
• chili flakes (to taste)

Preparation

For the dough

In a mixing container, add flour and salt and mix well. In a cup add water to yeast and let it sit for about 10 minutes until yeast starts to activate. Mix and pour into flour. Using your hands knead the dough until you obtain a smooth ball. Set aside, cover with a towel and let it rise for about one hour.

For the herb paste

Mix all ingredients in a mixer and set aside

For the topping

Bring a pot of salted water into a boil. Add cauliflower. Boil for about 3-4 minutes, then remove from heat and drain.

In a pan, heat olive oil, add mushrooms and let cook at medium heat until water evaporates (about 5 minutes). Adjust with salt and remove from heat.

On a flat surface spread dough thinly (about 3 mm) with rolling pin. If too sticky add flour. Lay dough on a pizza pan, as if you are making a pizza. Spread herb paste all over the dough. Add mushrooms, then cauliflower and finally the onions. Sprinkle some chili flakes and oregano, salt and pepper.

Pre heat oven at 400F and place the Jeannette on rack closer to the flame/heat. Cook for about 10-15 min, ensuring the bottom is not burning. It needs to be crunchy and golden brown.

Remove from oven and sprinkle with some olive oil. Serve hot

Spaghetti squash is very versatile, delicious and fun to eat. I would not say it can replace spaghetti because if you are craving spaghetti, eating spaghetti squash will not satisfy you but it’s a light vegetable that can be prepared like spaghetti, so you just have to use your imagination. It would be a quick dish to prepare if you didn’t have to cook the squash.

The trick is to not over cook the squash or it will get mushy and soft and produce water, so the texture will be difficult to handle. The fun part of eating spaghetti squash is to work with the stringy texture, so I recommend to not overcook it.

I used express polenta that cooks in a few minutes, it will save you a lot of time. Regular polenta takes hours to cook so when using it as a element in a dish instead like this one instead of being the main focus of a dish, I use express polenta. Usually the quantity is 4 tbs per person for 1/4 liter liquid. since we are using it as a cake in this recipe, I used less.

Ingredients for 2-3

For the polenta

• 2 cups (or 1/2 liter) vegetable broth
• herbes de Provence
• 8 tbs express polenta

For the spaghetti squash

• 1 small spaghetti squash cut in half lengthwise, wrapped in foil
• 300 g extra firm tofu finely diced
• 1 tbs olive oil
• 1/2 onion finely chopped
• 2 heirloom tomatoes, seeds removed, peeled and chopped
• 2 zucchini diced
• 1 small red bell pepper diced
• 2 garlic cloves, crushed
• piment d’Espelette
• 1 tbs chives, chopped

Preparation

For the polenta

In a pot, bring broth to a boil. Add herbes de Provence, then add polenta gradually. Stir constantly until thick and homogeneous. Remove from heat. Spread on a wooden board and make it 1.5 cm thick. let it cool to make it solid. When solid, cut rounds with a rind (that you will use to mount that little “tower” shape).

For the spaghetti squash

Preheat oven to 400F. Wrap the squash in foil. Bake in the oven for about 45 min until cooked but still firm to the touch.

In a pan, heat olive oil. Add tofu and cook tofu on all sides until golden. Remove from pan and set aside. In the same pan, add extra olive oil. Add onion and let it soften. Add all vegetables, garlic and piment d’Espelette. Adjust with salt and pepper. Cover and let cook at medium heat until tomato has reduced and vegetables cooked but still firm. Add tofu and chives. Mix well.

Place one polenta cake at the bottom of a plate. Using your rind, add some squash mixture. Add another polenta cake, and more squash. Drizzle some olive oil around and decorate with fresh herbs.

Time flies and my trip back home is sadly over. As years go by, it’s more difficult to be far away from my friends and family, probably because as you grow older, you realize what the essential in a lifetime is.

The good thing is that I am back to San Francisco with lots of new ideas. My layover this time was over 4 hours in beautiful Island. The airport is small but the quality of the stores is amazing as everything else in Island. I have used all my fancy Islandic salts from my previous trip, and lucky me, they had more for sale at the airport. This time I bought some grey lava salt with Islandic herbs.

I am still on my vegan diet and experiments and I love it. Even though France has a history and a culture of meat eaters, over the years it’s easier to find more and more vegetarian and vegan options.

This dish was inspired by my boring 8 hours flight from Reykjavik to San Francisco with nothing else to read and no other distraction than my magazines and meditation books! Believe it or not this is an express dish that is ready in less than 30 minutes, so something to keep handy when you have unexpected guests. For the salt substitute you can use any grainy salt like fleur de sel or anything with a crunchy bite.

The citrussy vinaigrette enhanced by ginger adds a wonderful touch to the zucchini. You will love this simple dish with bold yet smooth flavors.

Ingredients for 3-4

For the yams and avocado tartine

• 2 medium sized yams, peeled lengthwise and cut into 1 cm slices
• olive oil for drizzling
• salt and pepper
• 4 medium ripe avocado
• zest of 1 lime
• juice of 1 lime
• 1 tbs red onion, finely diced
• Islandic grey lava salt with thyme or fleur de sel
• avocado oil for drizzling

For the zucchini tagliatelle

• 3 zucchini
• 1 cup edamame
• 3 tbs olive oil
• 1 tbs tangerine vinegar
• 1 tbs tangerine juice
• 1 tbs chives, chopped
• 1/2 tsp fresh ginger, grated
• 1/2 tsp agave nectar
• salt

Preparation

For the yams

In a large tray, place yam slices and drizzle with olive salt, salt and pepper. Broil in the oven on both sides for about 10 minutes. The yams need to be tender but still firm, in order that they won’t break when handling them. Keep warm.

In a mixing bowl, scoop avocado flesh and mash with a fork. Keep some texture and do not mash to thinly. Add onion, lime. Keep avocado oil and lava salt for the end to drizzle.

For the zucchini/edamame

Form ribbons with zucchini using a spiral slicer or alternatively a julienne slicer, add edamame. In a mixing bowl, mix all vinaigrette ingredients. Pour vinaigrette on top of zucchini/edamame mixture and mix well.

Place some zucchini ribbons on a plate. Add one slice of yams and top it with avocado mash. sprinkle with avocado oil and lava salt.

I am going back to my phase of vegan cuisine. Once in a while I just want to eat plants only, it makes me happy. I usually do have an 85% plant based diet, but I want to be 100% plant based for a couple of months. I am leaving fro France next Monday and looking forward to discovering some new products while I am there.

I was browsing through my vegan cookbooks and one of my favorite is called “Great Chefs Cook Vegan” and I found an inspiring recipe from Jason Cunnigham from which I had made quite a bit of changes to the original recipe, but kept the essence of the dish.

I found those delicious green tea brown rice noodles that are very easy to prepare, you don’t have to cook them, just soak them in hot water for a bit and the trick is done. You could easily substitute the noodles by brown rice if you prefer, but I love the chewiness of brown rice noodles, so for me no substitution is needed.

I discovered this particular red seaweed called dulse (or sea lettuce). It is very nutritious, has high protein content and contains lots of fibers and mineral (like most seaweeds). When saute in a pan, it gets crunchy and tends to develop a bacon-like flavor and quite tasty. I like to use it as a topping on tofu or salads or vegetables.

Ingredients for 4

For the tofu and eggplant

• 2 packages extra firm tofu (about 8oz), cut into 1/2 thick slices
• 1 large eggplant, cut into 1/2 thick slices (same size as tofu)
• salt
• 1/2 cup reduced salt soy sauce
• 1/3 cup sesame oil
• 1/4 cup rice vinegar
• 1 tbs grated ginger

For Coconut emulsion

• 1 tbs sunflower oil
• 1/4 cup onion, finely minced
• 1 garlic clove, chopped
• 1 tsp grated ginger
• 1 lemongrass stalk (end only), finely minced
• 1 tsp red curry powder or madras curry
• 1/4 cup vegetable stock
• 1 can unsweetened coconut milk
• salt

For the mushrooms, romanesco and noodles

• 200 g brown rice noodles
• 1 tbs sunflower oil
• 1 shallot, finely minced
• 1 romanesco
• 1.5 cups wild mixed mushrooms (shiitake, enoki, etc…)
• 2 tbs mirin
• salt

Preparation

For the eggplant and tofu

Drain tofu and pat dry with a paper towel to remove excess water. Sprinkle salt on eggplant slices and let sit for one hour until it releases water. Rinse and pat dry.

In a mixing bowl combine say sauce, sesame oil, vinegar and ginger and mix well.

In a deep tray, place tofu and eggplant. Take 3/4 of the above marinade and pour over tofu and eggplant. Coat well and marinate for about one hour.

For the coconut curry émulsion

Heat oil in a small pot and saute onions. Add garlic, ginger and lemongrass and cook 3 minutes at medium heat. Add curry powder and stir for about 3 more minutes. make sure not to burn the curry. Add broth and cook until the mixture has reduced. Add coconut milk, simmer for about 5 min, then remove from heat.

Blend mixture in a blender until smooth texture. Strain the sauce and return to stove with low heat. Add salt and keep warm.

To make the crispy dulse, saute in a pan with olive oil until crunchy. Make sure not to burn it or it will get bitter.

For the noodles

Soak noodles in hot water for 10 minutes. Drain and rinse with cold water. Toss with left marinade from tofu.

For the mushrooms and romanesco

In a pan saute shallot in vegetable oil, add mushrooms and romanesco. Add 2 tbs mirin and simmer with lid until the water evaporates and romanesco cooked all the way through but still firm.