August
2004
Summer
Snacks to Cool Off With
By Joshua Ploeg
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Hey Satya Readers!
I hope summer is treating you right. Out here in Hermiston it’s
been 105 degrees, which is not much fun! In light of this, I have two
cold appetizers (they involve cooking but are served chilled) for guests
to enjoy. Serve these up on your patio and keep everyone happy. Good
luck!
Seasoned Rice Wrapped in Lettuce Leaves
12 Large Red Lettuce Leaves, cleaned and separated
2 C. Rice (cooked measurement)
1/2 C Sweet Onion, chopped
1/2 C. Burdock Root (fresh only!), peeled and shredded
1/4 C. Cilantro, chopped
1 T. Ginger, minced
1 T. Soy Sauce
1 T. Molasses
1 T. Rice Vinegar
1 t. Chili Powder
1 t. Lemongrass, ground
1 t. Turmeric, ground
1/2 t. Coriander, ground
1/2 t. Cinnamon, ground
Pinch of Salt
1. Cook the rice as you normally would (in a pot or rice cooker with
water), but while cooking add the other ingredients except for the lettuce.
2. Once cooked, add more soy sauce, sweetener, burdock root, or other
seasoning to taste.
3. Place a dollop of the rice mixture in a lettuce leaf and fold to
make a little bundle. These will make rather loose bundles; secure them
with toothpicks if you wish.
People ask if adding ingredients to a rice cooker will ruin it. The
answer is, no it won’t—it may discolor the cooker a bit
if you add spices every time, but hey, it’s really all about
taste. Flavor is good, stuff is overrated!
Joshua’s Delicious Spring Rolls with
Fresh Plum Sauce
1 Package Taro Root Cakes, Radish Cakes or Seasoned Tofu
1 Package Spring Roll Wrappers (dry)
1 Package Rice Stick Noodles (dry)
1 Red Bell Pepper, thinly sliced
Thai Basil, chopped
Watercress, chopped
Mung Bean Sprouts
Rice Vinegar
Soy Sauce
Sesame Oil
1. Fry the cakes (these can be found in the frozen dim sum area of a
large Asian supermarket) in sesame oil, sprinkling them with a bit of
soy sauce, until browned on both sides.
2. Set them aside to cool a bit, and then chop into strips.
3. Boil the rice stick noodles for 2 minutes, drain, and run cold water
over them in a colander (separating them by hand if needed), and shake
them dry (to stop the noodles from continuing to cook; and so they will
be less apt to stick together).
4. Season the noodles with a sprinkling of soy sauce and vinegar and
set aside.
5. Now, soften the wrappers, one or a few at a time, by immersing in
cold or lukewarm water and moving them around with your hand until
soft
and pliable. Gently shake the water off and set on your preparation
area. (Do not soften too many wrappers at once unless you have a lot
of room to lay them out—folding the wet wrappers is not a good
idea, they will stick together. Additionally, do not leave them in
the
water after they are ready, they may become too sticky or even disintegrate!)
6. In the center of the wrapper toward the far end, place a handful
of noodles, a few pepper strips, some taro cake, bean sprouts, watercress
and basil. Fold the right and left sides of the wrapper over toward
the inside. Next, roll the top edge over the filling and tuck it, then
continue rolling towards you until the wrapper is completely rolled.
This sounds more complicated than it is, but I have confidence you
will figure it out! To store these, chill and make sure they are covered
in cling wrap or something similar.
Plum Sauce for the Spring Rolls
4 Plums, pitted
2 Garlic Cloves, smashed
2 T. Cilantro
2 T. Fresh Ginger
1/2 C. Water
2 T. Soy Sauce
1 T. Brown Sugar
1 T. Lemon Juice
1 T. Chinese Mustard
2 t. Plum Vinegar
2 t. Toasted Sesame Oil
1 t. Red Chili Pepper, minced
1 t. Five Spice Powder
Black Pepper, to taste
Handful of Thai Basil
1. Puree the ingredients, and then adjust seasoning to taste.
2. You may either chill at once and serve when ready; or cook in a saucepan
until bubbling, adjust seasonings again and then chill and serve with
the spring rolls. (Some people prefer cooked sauce to fresh; it depends
on your tastes.)
Best wishes in your efforts, enjoy the weather!
Joshua Ploeg’s cookbook “Something
Delicious This Way Comes: Spellbinding Vegan Cookery” is available
from www.krecs.com. Tour information, links and recipe of the month
at: www.webspawner.com/users/joshuaplague.
Advice, questions and bookings for Joshua, contact lefsewagon@hotmail.com.
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