February 20th, 2008

Udon Noodles in Curry-Coconut Sauce with Asparagus

(This is my first post, though I've been reading for a while and love everything everyone posts. I write a vegan cooking column for my college paper so I figured I would spread the love with the most recent recipe [maybe I'll start doing this every week!])

Ingredients:
Udon Noodles (up to you really—I used two “packs”)
5-8 asparagus spears, chopped
1 can coconut milk
5-7 shitake mushrooms
½ container of extra firm tofu, cubed
2 inches ginger, minced or grated
1 clove garlic, minced
½ - 1 tbs. curry
1 tsp. garam masala
½ teaspoon cayenne pepper
2 tsp. rosemary

In a saucepot, bring coconut milk to boil. As soon as the coconut milk boils, lower the temperature to low. Add the tofu, mushrooms, ginger, and garlic. Turn up heat slightly and stir occasionally. Let all the ingredients soak together for ten minutes or so, but keep an eye on it! Depending on your stove, the heat might be too much for the coconut milk!
Now then, in a pasta pot, boil water. While that’s boiling, prepare the asparagus for blanching. What is blanching? This is a good way of getting your greens GREEN and tender fast. Simply boil water and throw your veggies into the water, but only do this for a minute or so because that gorgeous green that comes out of the heated water will quickly turn less savory and less nutritious and nobody wants that. To prepare asparagus, I’ve always found the best way to go about it is to bend the top and bottom of the spear—wherever the spear snaps, that indicates where the nutrients are in your vegetable and hence the tenderness and all that other good stuff. Discard those white parts. Once the water boils, toss the asparagus into the water. Again, only do this for a minute. Asparagus are especially sensitive—their little heads go crazy under heat! Do not drain the water! Scoop out the asparagus and let them sit on a cookie sheet or paper towel sheets. In the same water, throw in your udon noodles. Let cook for three- five minutes. Again, lots of these ingredients cook fast, so just watch for that.
Drain udon noodles. In the pasta pot, combine the noodles and the sauce. Stir together and add the curry, garam masala, cayenne pepper, and rosemary. Let sit for five minutes. Add salt and pepper to taste (though why would you) and enjoy!

Chocolate Chip Cookies

This isn't quite "cooking", it's more of a recommendation.


They're magic. They just take a bit of vegetable oil and water. They're organic, whole wheat, and there's nothing "off" about the texture compared to evil non-vegan cookies. They should come with a caveat though. They are too good! If you have no self control, these might be dangerous. Also, be careful of Tofutti's Chocolate Crunch. Please, snack with care.
Tags:

Soy lecithin and cocoa butter.

Hey all -

I've never worked with soy lecithin, and I found a recipe for vegan white chocolate that requires it. Two questions:

1) The stuff they sell in the supplements section can be used, correct? Or do they have some fancy schmancy lecithin that's specifically for cooking?

2) If all soy lecithin is created equally and I can only find liquid but the recipe calls for powder, what's the exchange ratio? Or is there one?

The recipe also calls for cocoa butter. Is that available at a place like Whole Foods?

Thanks for any help you can give!

chocolate boca burgers

so my parents never really 'got' the whole vegan thing.
they try to be helpful though and every time they come visit me, they keep bringing me fuckloads of boca burgers cause i guess they think there's nothing else i can eat.

so any ideas on things i could do with them? i'm getting reeeeeeeally sick of eating it in sandwiches and wraps and the like.

ALSO:

another question (can you tell i'm still new to the whole 'cooking' thing? sorry!)

i tried making chocolate strawberries the other day. and at first, everything was cool, it got into this wonderful chocolate sauce.
and then it starting clumping up and getting weird. so i turned up the heat and then it started to burn. i turned it down and then it all hardened.
i had other chocolate on hand so i gave up on that batch and tried again but the same thing happened exactly.
am i doing something wrong? it seemed like a pretty self explanatory idea!
i just melted it in a small pot over the stove.

any ideas/suggestion would be AMAZING!
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