Superb Vegetarian Recipes?
- pikawicca Dec 8, 2006 12:26 AM
I'm having a houseguest next week who's a vegetarian, but a (young) chowhound. I'd love to have your favorite chowish vegetarian recipes!
Hope you'll try this awesome recipe posted by GretchenS on this board ... Gingered Greens with Tofu...we just had it again tonight and it is SO good!! Make sure to drain the extra firm tofu and place between a plate and a heavy pot with paper towels, really helps (also, I like adding thinly sliced red bell pepper to this for color):
Being half Japanese, I've always opted for the time intensive traditional means of preparing tofu for frying by weighting and draining, but, try it one time. If you slice the tofu to the desired shape, set a pan of water to boil, and tenderly drop in the tofu for 3 minutes and drain, you have beautifully prepped tofu for frying.
Yes, yes, yes! Tonight I'm making Conchiglie Tutto Giardino - sort of a vegetable stew in a creamy tomato sauce that cooks down and is totally luscious! Her recipes do not stint on the fat, but boy, are they worth it! Even the relatively simple Penne Al Cardinale is fabulous too - please do not omit the key ingredient in this sauce that give it the extra zing - brandy!
One of my favorite recipes is the Otsu soba recipe from a restaurant called Pomelo in San Francisco. The trick to this dish is being patient when cooking the tofu. Make sure it browns nicely.
zest of 1 lemon
1 1/2 oz. cleaned ginger, thinly sliced
1 T. granulated sugar
3/4 t. cayenne
3/4 t. salt
1T. fresh lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
2 T. canola oil
2 T. pure sesame oil
In a food processor (or with mortar and pestle), combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined.
Soba Noodle Salad:
8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
1/5 block (3 oz) firm tofu, cut to 1/2" cubes
2 T. canola oil
1 T. chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
Sprinkle sesame seeds + cilantro sprigs for garnish
Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs.