Thai Spicy Green Beans With Tofu

After touring Thailand, I'm addicted to Thai food.  I mean, I was before, but now it's a daily kinda addiction.  It's just so flavourful and so easy to make vegan and/or gluten free. Lots of fresh veg and tofu make this a plant-based delight. First, saute the tofu - about 10-15 minutes on each side - and set it to cool.  It's kinda tricky to dice when it's wobbly and searing hot.

In the same hot pan, saute a medium onion and bell pepper.  When they're translucent, tip them out of the pan.  Keeping the same hot pan, add a couple cups of chopped green beans.  I prefer long beans, but I couldn't find any I liked at the market.  So, I used "French style" beans, whatever those are.  I like to get the pan quite hot and put a nice sear on the beans.  When they have a few specks of brown, put them with the onion and pepper.  In the hot, hot pan quick sear some diced portobellos.  Again, add them with the other cooked ingredients when they have a bit of colour development.

Make a quick spicy sauce out of:

• A few hundred mL of coconut milk
• Tamari sauce - to taste
• Siracha - ya know, however spicy you like it
• Red curry paste - a spoon or so
• Crushed peanuts - also, a spoon
• Water - enough to thin it down, 100-200 mL

Add the sauce to the hot pan and allow it to settle for a moment, then add in a pile of bean sprouts and turn off the heat.  Add in the, previously set aside, vegetables and mix thoroughly.  Add the diced tofu and a big handful of Thai basil.  Give it one final stir.

Plate it with a nice portion of rice.  I like to use black Thai rice mixed with Jasmine rice.

Tofu Waffles with Sesame Green Beans

Starting the new year with a vegan and gluten free treat:  tofu waffles and sesame green beans.

First, set a large kettle to boil, adding a significant amount of salt.  This helps the beans cook properly.  Boil until they're al dente - they should have lost their coarseness, but not be mushy at all.  Then, plunge into ice water.

Half a block of extra-firm tofu and drizzle with olive oil.  Place in a hot waffle iron and slowly close the lid.  Watch out for steam!  Since tofu is very hydrated, there will be significantly more steam than when making regular waffles.

Also, don't add any flavourings - like garlic - which will likely burn before the tofu is done.  Shelf stable tofu, even if it's extra-firm, won't work for this recipe.

Drain the green beans and place in a hot skillet with sesame seed oil; stirring until the beans are comfortably warm.

Arrange the warmed beans atop the waffle and drizzle with a mix of ginger, tamari sauce and sesame oil.  Garnish with sesame seeds.

Grilled Courgette with Spaghetti and Vegan Cream Sauce

Fresh from the garden grilled zucchini snuggling a nest of spaghetti.

First, cut strips of, and grill, the zucchini.  Not too long on the grill - just hot and fast.  Be sure to take the nice even strips from the middle of the zucchini.

Hack up the remainder of the zucchini and add whatever else you've got: a few green beans, tomatoes, onions, peppers.  Caramelize over medium-high heat with a bit of olive oil and salt.

Deglaze the pan with water and allow the mixture to cool slightly.  Then add soaked walnuts and the veg mixture to the blender and puree until creamy.  Season to taste.

Arrange the plate with the cream sauce as a base, followed by spaghetti (seasoned with salt and olive oil) and wrap with the grilled courgettes.

Southern Fried Okra

So many people hate okra.  Honestly, after seeing the way okra is prepared and served at restaurants, I would hate it too.  So, I'll show you how to make a proper okra dish with a Italian twist.

1. slice the okra in chunks, nearly cube shaped
2. prepare an egg wash with egg whites, a smidgen of water, Greek youghurt and truffle salt
3. saturate the okra with the egg wash and then bread in cornmeal
4. fry over medium heat until golden brown

Fried okra, served here with spicy seared green beans and ranch mashed yams.

For dessert, pure, unadulterated chilled cantaloupe.

The latest from the garden

The garden is nearing the end of its productive season for the summer crops.  There are a few tomatoes left, but okra is the only thing still growing strong. A few scarce peppers are still growing; green beans and the last of the cantaloupes. Now's the time to plant the fall crops: garlic, lettuce, cabbage, etc.

Check back later this week to see how these ingredients combine to make a delicious Southern meal.

Pasta Fresca

I just got to try my new pasta attachments.

Make the dough and let it rest:

This is a buckwheat and semolina dough.

Then roll it to the desired thickness:

Then cut as desired - this is a fettuccine:

Start the water boiling and lay the pasta aside - boil when ready.  Then drain, rinse and keep warm (for no more than 10 minutes):

Prepare the fresh veg:

• basil
• parsley
• onions
• cayenne
• oregano
• tomatoes

Mince the herbs and pepper:

Marinate with Italian salad dressing:

Sweat the herbs and onion in olive oil with a dash of salt.  Add toasted pine nuts to the mix:

Turn off the heat and add the tomatoes.  You don't want to cook them, just allow them to soften slightly:

Add ripe green olives (not the pickled variety) and julienned green peppers:

Pasta Fresca, served with sauteed green beans and (veggie) sausage.