Archive for the ‘Vegan’ Category

Jan

Thai Noodle Salad

Posted by: Blondies Blog

I must say that I am just smitten by Asian flavors. It seems the older I get, the more I adore them. It is fresh, it is a lot of flavor profiles that I really enjoy, it is fascinating to see the focus on a balance of sweet, salty, sour and spicy. So I really wanted to continue experimenting with the flavors in the Asian profile.

Tonight for dinner I experimented with a Thai inspired cold noodle salad. Now I am not Thai - and I do not own a Thai cook book, but I looked at several recipes claiming to be Thai and came up with a noodle salad to try tonight.

I really hesitated with the tomatoes and brown sugar, but for me, they were good. The dressing is so simple, the brown sugar dissolves without needing to be heated, and it is very bite-y (if that’s a word). I really enjoyed this salad, Jason picked thru and ate the veggies only. It seems he is not so enamoured with cold noodles and cilantro. Oh well. It was easy, different, and a real visual stunner.

Thai Noodle Salad

4 oz rice noodles
3 oz snow peas, julienne
1 handful of grape tomatoes, halved
1 handful of cilantro, chopped
1/2 red pepper, julienne
2-4 scallions, chopped
1 handful of Cashews, chopped
1/3 c lime juice
1 Tbs fish sauce
1 1/2 Tbs brown sugar

Place noodles in a bowl, cover with boiling water and soak until soft (about 5-6 minutes). Drain and cool by running under cold water, drain again.

Blanch the snow peas for two minutes, shock in ice water and drain. Set aside.

Mix together dressing ingredients.

Combine the noodles, snow peas, peppers, cilantro and scallions. Toss with dressing. Top with cashews.

Honestly, I really hesitated with the tomatoes and brown sugar. That didn’t really seem “Thai” to me, but they were good in the salad. The dressing is so simple, the brown sugar dissolves without needing to be heated, and it is very bite-y (if that’s a word). Overall I really enjoyed this salad, Jason picked thru and ate the veggies only. It seems he is not so enamoured with cold noodles and to be fair, he doesn’t like cilantro as much as I do. Oh well. It was easy, different, and a real visual stunner. I am sure this salad will find it’s way onto my summer menu.

~Blondie

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Sep

Indian Dosa in The Daring Kitchen

Posted by: Blondies Blog

This months challenge is Indian Dosa (vegan) and comes from Debyi at www.healthyvegankitchen.com

Thank you Debyi!!! I have been wanting to make savory pancakes for sometime - actually chinese pancakes but none the less, these were delish!

I am having technical difficulties with my blog so please follow the link above for the recipe and check out what all the other Daring Cooks have done at www.thedaringkitchen.com

I used a potato curry filling instead of the chickpea filling. I simply used two baked potatoes, one onion, a clove of garlic and half a red bell pepper and sauteed them in a fairly dry pan (very little oil as per the challenge) and then added salt and pepper and yellow curry powder.

I also omitted the tomatoes from the sauce as I don’t care for cooked tomatoes (or that is tomatoes that are cooked for a long time).

I topped the dosa with chopped tomato, cucumbers, cilantro and pepitas (roasted sunflower seeds).

I must say that I didn’t really care for anyone of the items individually, but together, they really sang. I will be happy to stash the extras into the freezer for me to have again!

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