Ravioli with pesto and marinated tomatoes, cheesy garlic bread, artichokes
Granny’s sun-dried radish and tofu-tofu burgers with greens, rice, cucumber salad, and kimchi
A couple new recipes from the the Kansha cookbook, served with some of our standard accompaniments.
Tagged asian
Cold soba noodles
Cold Soba Noodles
soba noodles
1/4 cup soy sauce
1/4 cup lemon juice
1/3 cup water
various toppings (e.g. sliced cucumber, chopped scallions, toasted sesame seeds, grated daikon, sliced inari)
Chop/grate all the toppings, and place them in small bowls on the table. Mix the soy sauce, lemon juice, and water (adding more water to taste) and divide among small bowls (1 per person). Boil the soba noodles according to package directions, then rinse with cold water and divide among enough bowls for everyone eating. To eat, mix toppings with noodles and dip into sauce.
Tagged asian, pastaChocolate tapioca pudding with strawberries
Follow this recipe, but stir chocolate chips into the hot tapioca pudding.
Spaghetti with beanballs and broccolini
A classic recipe from the veganomicon.
Kimchi pancakes and tofu seaweed soup
Seaweed Soup (with tofu)
4 oz tofu, chopped into small cubes
3 Tbl toasted perilla (or sesame) oil
2-3 Tbl dried miyeok (or wakame) seaweed, soaked in cold water for 30 minutes
2 Tbl (or so) miso
Drain the seaweed and saute in the sesame oil until most of the liquid is gone. The seaweed should be hot and softer than before. Add the tofu and saute for a few more minutes, stirring constantly. Now add water to cover, and simmer for 10-15 minutes. Mix in the miso by pushing it through a small strainer with a spoon, and then taste for perilla/sesame oil and miso. This is also nice served with a bit of lemon.