Posts Tagged ‘food processor’

Rhubarb and Tofu

Spring has sprung and rhubarb is an amazing and underused spring vegetable. This is adapted from one of Jamie Oliver’s recipes where he used pork. The idea is to pair the tartness of the rhubarb with a bit of heat and savory from the 5 spice and soy sauce.

Into food processor and puree

  • 400 grams rhubarb, chopped
  • 4 cloves garlic
  • Thumb ginger
  • 2 big chilies, chopped roughly
  • Big teaspoon 5 spice (Chinese spice mixture)
  • 4 tbsp soy sauce
  • 4 tbsp honey

Tofu Stuff

  • 1 kilo tofu, chopped
  • Noodles, I prefer thicker udon  noodles
  • Fresh coriander, just a bit for on top
  • Spring onions, sliced
  • Sunflower or groundnut oil to coat pan

Marinade: First, cut the tofu into about 1″ cubes. Marinade the tofu in the puree for a few hours in the fridge.

Once you are ready to cook the tofu put a fry pan on medium-high heat and add a bit of oil to the pan. Meanwhile, Bring a pot of water to a boil and add the noodles to the water; cook until done. Add the tofu to the fry pan and do your best to not add the rhubarb mixture. Once the tofu is browned, add the rhubarb mixture and warm it all up. Taste tofu sauce for seasoning.

You are ready to plate it up: Noodles, tofu on top, sprinkle onions, sprinkle herbs from a height, squeeze of lime, maybe some more fresh chilies if you like some extra heat.

This dish goes very well with a salad of other sour spring time vegetables like green apple, radish and chard.

Did I mention I’m in love with an immersion blender?

Just wanted to leave some comments about the following post!

After Gregarious Greens was given an immersion blender as a gift, I decided to get one myself! And so here’s my update: It’s amazing!!

I’ve used the small food processor attachment to make sauces, marinades and chop things for veg burgers. Today I used the measuring cup and blending wand, sceptically I might add, to make smoothies  and was very pleasantly surprised and impressed. I thought for sure my kitchen was going to end up with smoothie plastered everywhere- I mean, its an open cup and a spinning blade on a stick! So, I cleared the space, held my breath and hit the button! In a matter of seconds I had a delicious smoothie and a still clean kitchen 😉  … I think the vent cuts on the end of the wand make it act as a sort of vacuum and it works so well!

I’m a bit of a no fuss person in the kitchen so I’ve actually substituted this immersion blender for a blender and food processor! You may still find you need those two other things, but so far this has been doing the trick for me.

And… just in case you were curious, today’s smoothie had:   1/2 ripe avocado, 1/2 frozen banana, few tablespoons of yogurt, almond milk as needed, nutmeg and 2 pitted dates.

Immersion Blender

Hey folks, sorry for the long no posting period. We went through moves to new houses and have been settling. We are hoping to have new posts on a more regular basis.

During this period I celebrated my birthday. One of the wonderful gifts that I received was an immersion blender. I have used it a few times now and I love it.

The main use that I have for it is for soup. If you look back at some of the soup posts on the blog you will notice that I mention pulsing the broth in a blender or food processor until smooth. This is great, but it can be hard to blend everything in the pot and creates quite the mess. Well no more! I simply place the immersion blender into the soup broth, pulse for 30 seconds and I have a smooth broth with little to no mess. I don’t have to clean the food processor or blender containers anymore! Immersion blenders run a range of prices but I am led to believe that the one that I received was well priced and it works great for me.

I got a cuisinart immersion blender. It also comes with a few other attachments such as a whisk and a mini food processor for quickly chopping small batches of veg that I have yet to use.

Do you have an immersion blender or thoughts on them? Let us know in the comments below.

Salsa Soup

I love salsa. This soup is inspired by salsa and my love for it.

Ingredients:

  • 1 pound tomatoes; chopped in half and roasted on a cookie sheet at 400F for about 30 minutes
  • 5 cups miso or veggie broth
  • 1 onion, chopped
  • 3-4 bulbs garlic, minced
  • 1 can black beans
  • 1-2 Jalapeños, seeds removed and chopped finely
  • 2-4 tbsp Cumin
  • Hot sauce to taste
  • Salt and Pepper to taste
  1. Roast the tomatoes in the oven.
  2. Once they are done, fry the onions and garlic with olive oil in a deep pan until they start to soften.
  3. Add the tomatoes, jalapeños, half the black beans and broth.
  4. In an upright blender or food processor blend it in batches until it’s all smooth.
  5. Add the rest of the black beans, cumin, salt and pepper, and spice it up to your liking with the hot sauce.
  6. Heat and serve.

You can serve with a bit of cheese grated and/or tortilla chips broken up over top.

Other ingredients that would probably work (untested):

  • Cilantro; garnish with it or add it chopped up about 2 minutes before you serve the soup
  • Corn; add it after the blender or the same way the black beans were
  • Some salsa!
  • Roast the garlic with the tomatoes
  • Hemp or Sesame Seeds; add just before serving

Burger and Fries

Nothing beats a burger and fries. When we first went Veg we used to eat the soy burgers with oven fries all the time. Since then we have found a few recipes that are good and easy to make to replace the store-bought soy paddies. The nice thing about these paddies is that they are made from things that don’t go bad so they can be made without having to go shopping.

These are from the book “The Thrive Diet” which I would recommend getting as it has lots of recipes that are quick and nutritious.

For these you can use any nut you have around. You can change the herb and spices; just try to keep the wet to dry ratio the same so that they form nice patties.

They have basically the same instructions. Put everything into a food processor and then form into paddies. They can be eaten raw or you can heat them in a frying pan or they would be great on the BBQ. Makes 2 paddies.

Almond flaxseed

  • 2 cloves garlic
  • 1 cup almonds
  • ½ cup ground flaxseed (coffee grinder works great to grind them)
  • 2 tbsp balsamic
  • 2 tbsp oil (EFA or olive is best)
  • A pinch of salt

Walnut Hemp

  • 1 cup walnuts
  • ½ cup hemp seeds
  • 2 tbsp apple cinder vinegar
  • 2 tbsp oil
  • ½ tsp basil
  • ½ tsp oregano
  • A pinch of salt

You can see the similarities between the 2 recipes. The flavour combos are endless. You can use half a cup of 2 different types of nuts, mix it up with the seeds, dig deep in the cupboards and find some fun vinegar. Fresh herbs like dill would make for a nice fresh paddy.

Garlic Oregano Yam Oven Fries

  • 2 medium yams- peeled and cut into fry shapes
  • 2 cloves garlic, minced
  • 2 tbsp pumpkin seeds, chopped
  • 1 tbsp oregano
  • ½ tbsp basil
  • 1 ½ tbsp oil
  • Salt to taste

Toss everything and put it in the oven on a cookie sheet at 300F for about 35 minutes. If you are BBQ’ing you can tinfoil wrap them and throw them on.

UPDATE – I recently tried freezing the burger before cooking them and it works great! I pressed them into paddies and then placed wax paper between each one and put them into a ziplock. works great for lunch and for evenings when you don’t feel like making supper.

Get Better Soup

My girlfriend was feeling sick and since us veggies can’t have chicken noodle soup I thought I would make something to help her feel better. Soups can be fairly quick and easy to make; this is an example of something healthy, quick and good.

Puree

  • 4 cups veggie broth (I used bouillon, make sure you read the label and find one without MSG!)
  • ½ bunch spinach
  • 1 thumb ginger
  • 4-5 cloves garlic
  • ¼ red pepper

Fry

  • 1 onion
  • 4-5 mushrooms
  • ¾ red pepper

You can use a food processor or a blender to puree the first set of ingredients. Add the puree to the fried stuff and bring to a boil. Ours came out a little to gingery so I added a spoon of tahini as well to mellow it out. I also added a bit of hot sauce to get the sinus going. I served it with a bit of cheese grated on top and garlic toast.

Thai Green Curry

You’ll need to cook up some rice to serve this over. I made 2 cups for this size recipe; 1 1/2 cups brown basmati and 1/2 cup wild rice. I use a rice cooker, which I highly recommend, 2 cups water for every cup of brown rice.

I often make this dish when another recipe calls for a small amount of cilantro.  Since you buy them in bunches, there’s often a lot leftover.

This fed 3 of us and created enough leftovers for 2 lunches.

Thai Currys are fairly easy, flexible, and delicious. This time I made the curry paste a day ahead of time, because my cilantro was starting to wilt, but I usually make it just before I start frying things up. Lemongrass is a bit hard to cut, but it is amazing in this dish. You will want to cut it up fairly finely even though it is going in the food processor because it takes a lot to break it down. I cut about half of it up. Keep the top half to the side. Add all the ingredients to the food processor and send them for a whirl. I like it a bit chunky, but it is also really good smooth.

Green Curry Paste

  • 3 cloves garlic
  • 1 or 2 sticks of lemon grass; sliced thin
  • 1 thumb of ginger
  • 2 tbsp soy sauce
  • 1 bunch cilantro
  • Juice of 1 -2 limes
  • 1 tbsp cumin or garam masala
  • Add chillies to taste (optional)

Green Curry

base

  • Green curry paste
  • 1 onion
  • 4-8 mushrooms
  • 1 can of coconut milk
  • 1 red pepper

for this dish

  • Handful of snow peas
  • 1 head of cauliflower, lightly steamed. I do it in the rice cooker for about 15 minutes
  • 4 carrots, steamed with the cauliflower

This is best cooked in a wok, but a deep frying-pan also works great. Over fairly high heat you want to add some oil to the pan. I use canola oil because the smoke point is higher than in other oils making it less likely to burn. Add the onions and mushroom and cook for a couple minutes until they are tender. Add the red peppers and cook for another couple minutes. Add green curry paste and let it liquify a bit. After that you can add the coconut milk and stir it all together. This is the base of the green curry.

This time I added cauliflower, carrots and snow peas, but this dish is quite good with many other vegetables. Broccoli, spinach, chard and tofu are things that I regularly add, but you can add anything that you have in the fridge that you think might be good. It’s a bit of a one pot recipe so all the flavours come together as you simmer it. Add the tops of the lemon grass for the extra flavour and all the veg let it all simmer at medium heat for 10-15 minutes. When it is done remove the lemon grass tops. Serve over rice.