De Ma Cuisine

Green Onions Archive

Monday

13

April 2015

0

COMMENTS

Vegan Tofu Fried Quinoa

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Rice, Vegan, Vegetables, Vegetarian

VeganTofuFriedQuinoa-6

We don’t eat a lot of meat. We enjoy it, but it’s expensive, and we’ve found that there are plenty of other ways to get enough protein in our diet. So the meals containing meat are few and far between, and we fill in the gaps with meals like this take on Fried Rice.

VeganTofuFriedQuinoa-1

It starts with some seasonal veggies. Right now we’ve got greens like kale, chard, and mei qing choi. There are carrots, snap peas, and spring onions. And we’ve got the most delicious spring onions.

If you wanted to adapt this to suit another season, you could try some of these options:

Spring: Radishes, green beans, asparagus, fava beans, garlic scapes, or kohlrabi.

Summer: Zucchini/summer squash, tomatoes, bell peppers, eggplant, or sinqua.

Fall: Beets, arugula, cabbage, celery, chard, fennel, or radicchio.

Winter: Broccoli, cauliflower, winter squash, bok choy, mustard greens, or daikon radishes.

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No matter the veggies, it’s going to come together super quickly, so I’d suggest having all of the components ready to go before you begin cooking. Stir fry type dishes generally tend to cook over pretty high heat, which means they need to be stirred almost constantly. This doesn’t leave time for chopping up the next ingredients while the first ones cook.

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I’d made some quinoa the day before, and used the leftovers in this dish. You could also use bulgur wheat, rice noodles, or regular brown rice (cook according to the package’s directions).

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The quinoa takes the place of brown rice, since it has a bit more protein. The tofu mimics the egg, to make it vegan. I asked Tim if he could tell that there weren’t eggs in here. He said that it wasn’t noticeable.

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Like a lot of things, I enjoy this served with a wedge of lemon to squeeze over top. The brightness that it adds is the perfect way to complete this dish.

Happy Eating!

Vegan Tofu Fried Quinoa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Vegan Tofu Fried Quinoa

Ingredients

  • 2 T oil
  • 1 C snap peas (or green beans), strings removed, chopped
  • 1 C carrots, chopped
  • 1/2 C fennel (or celery), chopped
  • 1 C onion, chopped
  • 2 C greens, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • 1/4 C green or spring onions, chopped
  • 1/2 to 1 C microgreens
  • lemon wedges, for serving

Instructions

  1. Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
  2. Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
  3. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/vegan-tofu-fried-quinoa/

Thursday

11

December 2014

0

COMMENTS

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Herbs, Lunch, Meat, Nuts, Quick and Easy, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

SpringRolls-8

Today, I was inspired to try something new. Something I’ve never attempted before.

Spring Rolls.

What a fun idea!

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I felt like I was playing as I cut the avocado and veggies into matchsticks.

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And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.

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SpringRolls-4

I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds (if your package says something different, by all means, follow those instructions).

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A few long sticks (or many short sticks, depending on the type of radish used) are added to the center of the paper.

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Then the paper is folded in half, keeping the sticks in the center.

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Sides are folded in towards each other, then it’s all rolled up.

I don’t know if this is how an expert would make these. But, it’s how I did it, and they worked just fine.

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After rolling, slice in half on a bias (because it looks fancy).

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You could totally switch up the dip, if you have a favorite Asian dip to use. You could just dip in wasabi and soy sauce too. You could also play with the contents of the rolls. I think that the following would be wonderful additions (maybe not all at the same time though):

– cucumber

– cilantro

– green onions

– bean sprouts

– sugar snap peas

– napa cabbage

– sesame seeds

– almonds

– tofu

– fried tempeh

– salmon

– shrimp

– crab

Obviously, the seafood would make these not vegan. Also, I’d cook any meat I was planning to use as I prefer it that way. If you don’t, and know how to safely prepare sashimi, then go for it.

I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip. But, maybe next time I will try cooking the filling (not the avocado though) and then pan frying for a minute or two. Could be fun. Hmmm… maybe tomorrow.

Happy Eating!

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Ingredients

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1 1/2 t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4" matchsticks
  • 1/2 carrot, julienned/cut into 4" matchsticks
  • 2 celery ribs, julienned/cut into 4" matchsticks
  • 4 small radishes, julienned/cut into 1"-4" matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Instructions

  1. Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.
http://www.de-ma-cuisine.com/spring-rolls-with-spicy-honey-mustard-dipping-sauce/

Monday

4

August 2014

0

COMMENTS

Summer Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

SummerPizza-8Eeets thyme fur peeeetsa.

Sorry. Kinda. It’s been one of those days. Sometimes stress is released in the form of weirdness.

And managed by eating pizza.

SummerPizza-2

Cutting veggies is therapeutic too. I have lots of cutting boards, and two are designated for onions and garlic. My beautiful new cutting board is not one of them. I never want anything sweet to accidentally taste like raw onions. Nope. Yuck. So I have two cutting boards with an X on the back that are special and a little bit stinky. 

SummerPizza-1

We had a similar pizza to this the other week. Ahem, I did. Tim doesn’t agree that squash belongs on a pizza. He will eat it in pretty much anything else though, so it’s cool. He made his own personal pizza and I made mine. Mine had lots of veggies. His didn’t. They both tasted good.

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I used Alana’s recipe for the pizza crust (from her cookbook). You can use hers, or whatever you would normally use. I like my crust thin and crispy. If you like it thicker and chewier, adjust the recipe accordingly.

Because of my taste for crispness, I like to par-bake the crust a bit before topping it.

Par-bake means to partially bake it (as par-cook means to partially cook).

I topped it with a bit of olive oil and some herbs, because I wanted two layers of herby flavor. (Helpful tip: If you need some bread to go accompany a dish and you don’t have a baguette on hand, you could just all the way bake the crust and eat it like a sort of focaccia bread.)

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Then it’s topped with some tomato sauce (it’s also great with olive oil if you don’t like sauce), and more herbs.

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Lots of different veggies, like kale, zucchini, corn, and tomato (tomato is a fruit, but in this case let’s pretend it’s a veggie since it’s acting like one), but not so many that it weighs down the pizza. It’s still a light summer meal.

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I opted for some parmesan and an aged cheddar. Because it’s what I have in the fridge.

I’d planned to use feta, but it’s smelled baaaaad. There’s stinky cheese and then there’s steeeeenky cheese.

SummerPizza-7

It’s topped with a bit of basil (from my garden – all the basil that I got as an add-on from AHO last week is gone gone gone). And as soon as the last photo was taken I ate as much as I could, as quickly as possible because I was starving! And then I ate it again today before I typed up this post.

Happy Eating!

Summer Pizza
Recipe Type: Main, Dinner, Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Summer squash, corn, and tomatoes all top this light summer pizza.
Ingredients
  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • 1/4 C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • 1/4 C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • 1/2 C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping
Instructions
  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.