Tag Archives: asian

Cauliflower “Rice” Veggie Rolls with Asparagus, Roasted Red Pepper & Thai Basil

December 27, 2010Appetizer, Dairy-Free, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Salad/Side, Vegan, Vegetarian (lacto-ovo)appetizer, asian, asparagus, balanced diet, basil, cauliflower, dairy free, diet, flavor, flavorful, food recipes, gluten free, green, healthy, low calorie, low fat, multi-veggie, nori, nutrition, nutritious, peppers, recipes, red, sushi, thai, wheat free, whitechefmichelle

Cauliflower “Rice” Veggie Rolls with Asparagus, Roasted Red Pepper & Thai Basil

Both the grilled peppers and cauliflower rice can be made ahead; just make sure to refrigerate until ready to use. Plan to not cook the asparagus ahead of time- that way you won’t lose its vibrant green color.

INGREDIENTS:
2 Bell Peppers, red, washed
24 Asparagus stalks, thin, washed & trimmed
1/3 Cauliflower head, washed, trimmed + chopped into medium pieces
1 tsp Mirin
1 tsp Simple syrup
1 tsp Vinegar, rice
1/2 tsp Sesame seeds, white
4 Nori sheets
26-36 Thai basil leaves (substitute regular basil leaves if unavailable)

PREPARATION:
Grill red peppers, turning occasionally, until all sides are black. Place peppers in a bowl; cover bowl in saran wrap and let peppers rest for 20-30 minutes. Unwrap bowl; remove and discard pepper skins, stems & seeds. Cut roasted pepper into long strips.

Steam asparagus until al dente, about a minute. Throw asparagus into ice bath to stop cooking; remove from water.

Place cauliflower, mirin, simple syrup and rice vinegar into food processor. Chop until cauliflower pieces are about the size of rice grains. Stir in sesame seeds.

To assemble: Place 1 nori sheet on sushi mat. Thinly spread cauliflower mixture over nori sheet, leaving a 1/2 inch “lip” of one side bare. Place a row of basil leaves in middle of cauliflower (running parallel to bare lip.) Lay some pepper strips on top of basil leaves. Lay 3 steamed asparagus stalks over pepper, allowing the asparagus heads to extend beyond the end of the roll. Take three more asparagus stalks and trim to fit the space left at the end of the first three stalks, again allowing for some length so that the asparagus tips will stick out of veggie roll end. Roll mat slowly toward “lip”; wet bare Nori lip with water and rub onto roll to seal.
Dampen a chef’s knife with a moist cloth. Carefully slice roll into 6-8 pieces. For easier cutting, make sure to clean and re-moisten blade with damp cloth in between each slice.

GARNISH OPTIONS: soy sauce*, wasabi, and/or pickled ginger

*use wheat-free soy sauce or Tamari if preparing gluten-free

Makes 4 veggie rolls
Serving size: 1 roll

Forbidden Pudding

November 8, 2010Breakfast, Dessert, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegan, Vegetarian (lacto-ovo)asian, balanced diet, black rice, breakfast, coconut water, dairy free, delicious, dessert, diet, easy, flavor, flavorful, food recipes, fruit, gluten free, healthy, low fat, nutritious, recipes, vegetarian, wheat free, whole grainchefmichelle

Forbidden Pudding

Black Rice is also known as Forbidden Rice. Black Rice Pudding is a common breakfast dish in many parts of Southeast Asia. Using coconut water instead of the traditional coconut milk greatly reduces the dessert’s fat and calorie content, while still adding big flavor. This dessert is a deliciously easy way to eat whole grains.

INGREDIENTS:
1 cup Black rice
3 1/4 cups Coconut water
1/8 tsp Sea salt

PREPARATION:
Place rice, coconut water and salt in a medium pot and bring to a boil. Cover pot with tight lid and reduce to simmer. Cook 40 minutes, or until most of the water is absorbed. Uncover pot, and increase heat so that rice remains at a simmer. Continue to cook, stirring occasionally, until pudding is thick and rice is tender (but still al dente), about another 10-15 minutes. Take pudding off heat and cool to warm or to room temperature; stir before serving.

Serves: 6

Miso Soup

August 22, 2010Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Vegan, Vegetarian (lacto-ovo)appetizer, asian, bok choy, chinese cabbage, delicious, diet, flavor, flavorful, food recipes, garlic, ginger, gluten free, healthy, hijiki, hot soup, low calorie, miso, nutrition, nutritious, recipes, seaweed, Soup, soy, tasty, tofu, vegan, vegetable, vegetarianchefmichelle

This soup is low in calories (50 per serving) and big in flavor.

INGREDIENTS:

¼ cup Hijiki seaweed, dried

7 cups Water

1 cup Tofu, firm, diced

¾ teaspoons Garlic, minced

¾ teaspoon Ginger, fresh, minced

1 large Scallion, chopped

1 ½ cups Chinese cabbage or bok choy, thinly sliced

3 tablespoons Miso paste, red

3 tablespoons Tamari or soy sauce (wheat-free)

PREPARATION:

In a small bowl soak the seaweed in ½ cup of the water for about 5 minutes; drain. Divide hijiki and tofu among 9 serving bowls.

Bring remaining 6 ½ cups water to a boil in a medium pot; add ginger and garlic and simmer about 3 minutes. Add scallions and greens and cook 1 minute longer.

Remove pot from heat. Add miso and tamari sauce and stir gently to dissolve the miso. Let soup rest 3 minutes, then gently stir again and then pour the soup into the prepared bowls and serve immediately.

Variation: Add ½ cup thinly sliced mushrooms to soup along with the greens and scallions.

Makes 9 servings

SERVING SIZE: 1 cup

Very Veggie Asian Rolls

August 22, 2010Appetizer, Dairy-Free, Entree, Gluten-Free/Wheat-Free, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo)asian, cauliflower, dairy free, delicious, diet, flavor, flavorful, food recipes, gluten free, green, healthy, japanese, living food, low calorie, low fat, nori, nutrition, nutritious, raw food, rice, seaweed, soy, sushi, sushi roll, tasty, vegan, vegetable, vegetarian, wheat free, whitechefmichelle

Here raw cauliflower replaces traditional white rice- a delicious, and super nutritious, substitution.

INGREDIENTS
5 sheets Seaweed, Nori, dried
3 cups Cauliflower, fresh, rinsed
1 tablespoon Vinegar, rice
1 tablespoon Mirin (sweet rice wine)
1 tablespoon + as needed Water
½ tablespoon Sugar
2 tablespoon Sesame seeds, white
1 cup Carrots, peeled, cut matchstick
1 cup Cucumber, peeled, seeded, cut matchstick
1 cup Sprouts, alfalfa, fresh
¾ cup Avocado, fresh, cut wider matchstick
1/8 cup Ginger, pickled
4 tablespoons Tamari (or soy sauce), low sodium, gluten-free
To taste Wasabi

PREPARATION:
In food processor, chop cauliflower until pieces are the about size of grains of rice; transfer to large bowl. In a small bowl, whisk to combine vinegar, mirin, sugar and 1 tablespoon of water; mix in sesame seeds; pour vinegar mixture onto cauliflower and toss to combine.

Lay a Nori sheet out flat on a sushi roll mat. Wet edges of Nori sheet with a small amount of water. Spread a thin layer of cauliflower over sheet, leaving only about an inch of Nori on one edge uncovered. Lay carrot, cucumber, sprouts and avocado out in center of filling, making sure to extend filling slightly out on each end. Carefully roll sushi with mat up to uncovered end. Wet the uncovered Nori edge with water and press to seal shut.

Wet a sharp knife with a damp cloth. Cut roll into 8 pieces, continually wetting knife in between slicing.

Garnish: Serve with wasabi, ¾ tsp soy sauce, and a few pieces of pickled ginger

Makes 5 servings

SERVING SIZE: 1 roll/ 8 pieces

Baked Taro Chips

August 22, 2010Appetizer, Gluten-Free/Wheat-Free, Vegetarian (lacto-ovo)appetizer, asian, baked, chips, cottage cheese, cream cheese, dairy, delicious, diet, dip, food recipe, gluten free, hawaiian, healthy, low calorie, low fat, nutrition, nutritious, onion, potato, recipe, snack, taro, tasty, vegetable, vegetarian, wheat freechefmichelle

food-tarochips — Baked Taro Chips with Onion Dip on Radicchio

Baked Taro Chips
A healthier version of the Hawaiian snack favorite. If you cannot obtain fresh taro root, you can substitute with white or sweet potatoes.

Serve with Onion Dip.

INGREDIENTS:

5 each Taro root, small, fresh

5 cups Water

¼ cup Vinegar, white

as needed Spray oil

PREPARATION:

Peel taro root and slice very thinly on a mandolin. Place in bucket with water and white vinegar, and soak for a couple of hours.

Preheat oven to 325 degrees. Rinse soaking taro chips; dry with towel. Place in large bowl and toss with salt, pepper, paprika. Lay chips out on baking sheet sprayed with oil and bake for about 10-12 minutes, making sure to flip chips halfway through cooking.

Healthy in the Kitchen

Every Meal is Opportunity to Nourish your Body