Tag Archives: fusion

Crunchy Cabbage & Broccoli Salad with Asian Tofu

Standard

011410hero2

Welcome to The Salad Project! Today’s inspiration is a winter salad with tofu, cabbage and Asian-inspired flavors. This may seem complicated but it’s super easy. And you can always leave off the green beans to save a step. As usual, substitutions are welcome. But try this full recipe if you can. It’s truly yummy!

A note about the tofu: You may use some other protein instead of tofu, but I think you do need a protein to make this salad complete. If you have never used tofu, be sure to press the water out before you marinate it. Less water = firmer texture and more flavor. While it’s pressing and marinating you can prepare the rest of the salad and clean up the kitchen! Or prepare the tofu the day before you will use it.

Crunchy Cabbage & Broccoli Salad with Asian Tofu (Serves 2)

First, make the tofu:

1/2 package extra firm or firm tofu (not silken, not high-protein)
2 tbsp tamari or soy sauce
1 tsp sesame oil
1 tsp agave syrup or maple syrup
1 tsp garlic powder
1 tsp red chili flakes

Press the tofu between clean dishtowels or paper towels for 1/2 hour (or longer, but keep in the fridge). After pressing, cut into bite-sized pieces and place on a plate. Mix the remaining ingredients and pour over the tofu. Allow to marinate for at least 10 minutes or longer (can keep in the fridge up to overnight). Place the tofu on a lightly oiled baking sheet in a preheated 400F oven for 10 – 15 minutes, turning the pieces over half way through cooking. When brown around the edges, remove and allow to cool to room temp. Here’s a close-up of the tofu:

011014tofufinish

For the Sesame Green Beans:

2 tbsp sesame seeds (hulled or unhulled)
handful of fresh green beans, washed and trimmed
1 tsp sesame oil
pinch of salt

Toast the sesame seeds in a small pan. This takes just a few minutes, so stay with them while they cook. Set aside. Steam the green beans in 1 inch of water for 3 – 5 minutes until al dente. Drain and rinse with cold water. Remove to a plate and sprinkle the sesame oil, sesame seeds and a pinch of salt over the beans.

011014greenbeans

Salad:

1 cup cabbage, chopped or shredded
3 radishes, grated
1 large stalk broccoli, florets and stem
1 clove garlic (or 1/4 tsp paste) (optional)
1/2 tsp fresh ginger (or to taste), micro-planed (or paste)
2 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tsp. agave syrup (to taste – optional)
pinch of salt or to taste
wedge of fresh lemon or lime
1/4 cup of cilantro, chopped
2 green onions, green and/or white parts, chopped

For the salad:

Into a salad bowl, place the cabbage and radishes.

Prepare the broccoli by cutting off the florets and steaming them in 1 inch of water for 3 minutes until al dente. Drain well and put in the salad bowl. Use the stalk of the broccoli by first trimming off the fibrous cut end. Then peel the stalk and cut into bite-sized pieces. Add to the salad bowl. Add the garlic, ginger, rice vinegar, tamari, agave and salt to the bowl and mix well. Squeeze the lemon juice over the salad and toss in the cilantro and green onions. Stir and set aside.

011014saladprep

To plate:

Divide the salad between two plates or bowls. Top with the green beans and tofu. Garnish with some cilantro leaves and green onion. Enjoy!

011014greenbeans2

Advertisements

Summer Salads: Sprouts & Kickin’ Kale

Standard

Hello! Welcome to This Spicy Life…

The holiday weekend is upon us. I hope you have a great weekend planned! I’m including two recipes for the (free) price of one today, in honor of the tradition of eating lots of salads and sides with the Independence Day feast. Well, most people do… some people only go for the barbecue!

The first salad is a cold salad made from mung bean sprouts (Indian-style, short sprouts). You will need to plan ahead a bit so that you have your sprouts ready to go when you want to serve this salad. It can take anywhere from 2 to 4 days to sprout the beans. If you are unfamiliar with sprouting, please see the Sproutpeople website. Just use a bowl if you don’t have a sprouter and use the instructions for the 1/4 – 1/2″ long sprouts.

The second salad is a creamy, spicy kale salad and can be eaten room-temp or slightly chilled. It isn’t really an Indian salad, but could still be served alongside an Indian meal.  Kale is one of my favorite veggies but I get bored with the usual preparations. For this recipe, I used Trader Joe’s Tahini Sauce for the tahini, but any plain tahini will work too. The TJ’s sauce has added lemon juice, garlic and salt. Any type of kale will do, but in this recipe I used the dinosaur kale (dark green with flat leaves).

On with the recipes…

Mung Bean Sprout Salad

Serves 2 – 4

  • 3 cups mung bean sprouts, 1/4 – 1/2″ long
  • 1 cup onion, finely chopped
  • 1/4 cup of cilantro, finely chopped
  • 1 tsp green chili, finely chopped (optional or to taste)
  • salt to taste
  • 2 tbsp lemon juice
  • 1 tsp oil
  • 2 tsp mustard seeds
  • 6 curry leaves (optional)
  1. Pick through the sprouts to remove any that didn’t hatch. These will be extremely tough and could break a tooth if you bite down unexpectedly! It will take a few minutes, but is worth the little bit of work. Any easy way to do it is fill your bowl of sprouts with water and skim off the top layers with your hand. Examine each handful as you place it in your colander, picking out any that aren’t sprouted. Keep doing this until you get to the bottom of the bowl. Then you can just pick out the remaining sprouts and toss the unsprouted beans (or keep them and cook them in some other recipe).
  2. Rinse the sprouts in cool water and drain in a colander or a salad spinner. Try to get off as much water as possible without disturbing the sprouts too much. 
  3. Place the sprouts in a large bowl and add the onion, cilantro, chili, salt and lemon juice. Mix gently.
  4. In a small saucepan, heat the oil over medium heat. Add the mustard seeds and curry leaves. When the mustard seeds start to pop, remove from heat and set aside until it cools.
  5. Add the mustard seed/curry leaf mixture to the salad and mix gently. Adjust the lemon juice and salt to your taste. Refrigerate until ready to serve.
Creamy Kale Salad with Spicy Sesame Sauce
Serves 2 – 4
  • 6 cups of kale, washed and cut into bite-sized pieces
  • 2 tsp oil
  • 4 cloves garlic, roughly chopped
  • 2 tsp dried red chili flakes (or to taste)
  • salt to taste
  • 6 tbsp tahini (or tahini sauce, see note above)
  • 2 tsp tamari or other soy sauce
  • lemon juice to taste
  1. In a large saute pan, heat the oil over medium heat.
  2. Add the chopped garlic and chili flakes and turn the heat to medium-low (so the garlic doesn’t burn).
  3. When the garlic starts to change color, add the kale and about a half tsp of salt.
  4. Stir and cover with a lid. Allow to cook for a few minutes, checking on the kale and stirring every few minutes. Add a few tbsps of water to keep the kale from burning if it seems to be getting dry.
  5. When the kale is nice and wilted and tender, remove from the heat and allow it to cool for a few minutes. (The cooking time can be influenced by the freshness of the kale and how much water was added during cooking, among other factors.)
  6. Remove the kale and any garlic bits to a bowl. Try not to pour too much water into the bowl if there is any left in the pan.
  7. Add the tahini and tamari/soy sauce to the kale mixture and stir. The mixture should have a creamy, smooth consistency. If it’s too thick, then add a bit of water to thin it out. If it’s too thin, add a bit more tahini.
  8. Now squeeze about 1/4 of a lemon over the kale and stir. Taste and add more if you like…
  9. Eat.

Chole Enchiladas with Roasted Jalapeno

Standard
Chole Enchiladas with Roasted Jalapeno

Hello and welcome to This Spicy Life…

A few weeks ago I made Chole Enchiladas – a perfect fusion of Indian chickpeas curry and Latin whole wheat-corn tortillas.I thought this would be a great recipe to honor Cinco de Mayo that is coming up in a few short days.

I used a variation on my recipe for chickpeas curry posted here. You can use your own recipe or mine, just make double the recipe for the sauce so that you have sauce left over to pour over the rolled up enchiladas. The chole that I made was already spicy but made extremely spicy with the roasted jalapeno peppers added to the filling. If you want less spice, just remove the seeds and maybe use less jalapeno.

Chole Enchiladas with Roasted Jalapeno

Serves 4

  • 1 recipe chole, made with doubled sauce
  • 1 cup potato, minced
  • 6 whole wheat-corn tortillas or other tortillas (6″ – 8″, not the huge burrito size)
  • 2 jalapeno peppers
  • 1 cup cilantro, chopped
  • 1/2 cup onion, chopped
  • 1 lemon, cut in wedges
  • 1 avocado, chopped
  1. Preheat oven to 350F. Prepare an 8″x8″ or similar baking pan by rubbing with a bit of oil. Set aside.
  2. Roast the jalapeno peppers: there are many methods to do this. I put mine over direct gas flame and kept turning until the skin was blackened. (You can oil them and place under a broiler or put them in a cast iron skillet and turn them around over high heat.) Once roasted, set aside until they are cooled. Then with the back of a knife (the dull side), scrape off most of the charred skin. Don’t rinse under water as this removes much of the flavor. Chop into bite-sized pieces. You can remove the seeds if you find them too hot. Be careful to wash your hands well after handling the jalapeno! Set these aside until step 6. 
  3. Prepare the sauce part of your recipe for chole / chickpeas curry and remove all but 1 cup of sauce and reserve until step 7.
  4. Add the minced potato to the 1 cup of tomato sauce. Allow to simmer until almost cooked through. Add a small amount of water if it becomes too dry.
  5. Add the reserved chickpeas to the potato mixture and simmer for 10 minutes, adding a bit of water as needed so it doesn’t stick. However, this should be a very dry curry at the end of the cooking time.
  6. Stir in the chopped jalapeno and 3/4 cup of chopped cilantro. Taste for salt/seasoning and set aside.
  7. To the reserved portion of the tomato sauce, add a little bit of water to make a thick gravy consistency (if necessary). Set aside.
  8. Wrap the tortillas in foil and place in the oven for a 5 minutes. They will get a little heated and more pliable. 
  9. Into an oven-proof casserole dish pour 1 cup of the reserved sauce. Spread over the bottom.
  10. Take one tortilla and spread approx. 1/2 cup of the chickpeas on the center. 
  11. Roll up and place in the casserole dish. Repeat with remaining tortillas and pack tightly together. 
  12. Pour remaining tomato sauce over the rolls – be careful to get sauce all over the tortillas (they may become dry if they aren’t sauced). 
  13. Cover with an oven-proof lid or foil. Place in the oven for 30 minutes or until heated through.
  14. Remove from the oven. Remove lid or foil. Allow to stand for 5 – 10 minutes.
  15. Serve with chopped onion, cilantro, chopped avocado and lemon wedges.


Samosa-dillas

Standard
Samosa-dillas

Hello! Today’s post is a fusion of Indian and Mexican – samosas meet quesadillas. Definitely not for the low-carb diet, this easy and yummy recipe can be served as a meal or an appetizer. Serve with a chutney or salsa of your choice.

Today also debuts my new macro camera lens. My sweet hubby bought it for me so that I can (hopefully) take better pictures for this blog. Enjoy!

Samosa-dillas

Serves 2 – 4

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup onion, chopped
  • 1 tbsp garlic, finely chopped
  • 1 green chili, chopped (or to taste, optional)
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp amchoor powder (or 1 tbsp lemon juice)
  • 3 potatoes (approx. 3 cups), boiled, peeled and cut into chunks
  • 1/4 water (or more if needed)
  • 1/2 cup green peas, cooked
  • 1/2 cup cilantro, finely chopped
  • 1/2 tsp garam masala
  • 4 large flour tortillas (or 8 chapatis)
  • 2 tbsp oil or margarine for cooking the tortillas

Heat a frying pan over medium heat. Add cumin seeds and allow to turn dark brown. Add the onions and, stirring occasionally, cook until they start to brown on the edges. Add the garlic and green chili and allow to cook for 1 minute. Add turmeric, salt, coriander powder, cumin powder and amchoor / lemon and allow to cook for 1 more minute. Add the potatoes to the pan with about 1/4 cup of water (or more if the mixture is very dry). Mash the potatoes slightly so that some break down and some remain in small chunks. Stir around until the water mostly evaporates. Add the green peas, cilantro and garam masala and stir well. Taste for salt and spiciness level. Set aside.

Heat a flat pan or skillet over medium heat. Oil the pan with approximately 1 tsp oil. Place one tortilla (or chapati) on the oiled surface. Spread about 1/2 – 1 cup of the potato mixture (depending on the size of your tortilla) over the tortilla and cover with another tortilla, pressing down a bit. Spread a little oil over the top of the 2nd tortilla. When the bottom starts to get crispy, flip the whole unit and allow to cook until the 2nd side is crispy. (OR for very large tortillas, use only one tortilla, oil the bottom and spread the mixture over one half of the tortilla. Fold the other half over and press down. Flip when it becomes crispy and cook the 2nd side.) Remove and keep warm until you are ready to serve.