I decided to go with an Asian theme for today's feast, which included: miso soup, rice paper moo-shu rolls, forbidden rice salad, and green tea cupcakes. And what a feast it was!
Intimidation, that is, until today. Today I divided and conquered -- spring rolls.
A few months ago I made a really good rice dish during my school's cooking lab. I wanted to try it again today. Was it really as good as I thought? Yes. Yes, indeed. I'm learning that pretty much any of Rebecca Katz's recipes are going to be delicious.
The miso soup also hit the spot. I really dig the simplicity of miso soup. Move over chicken noodle and make some room for miso!
The finale to today's lunch: green tea cupcakes. Wow. And, yum.
Matcha is finely-milled green tea that has been around for centuries and, in recent times, gained popularity due to its super high concentration of antioxidants (much more than traditional green tea). I've read about matcha for quite some time now and today was the perfect opportunity to experiment with it.
And speaking of experimenting, I hope you'll do the same with some of these recipes. Try making the spring rolls. They were easy to roll and even easier to eat :)
I enjoy cooking for many reasons, one being -- and probably the most important -- preparing food with love, for the people I love. And Linds, there's a special part of my heart reserved just for you ~ xoxo!
Peace and lots of love -- happy weekend!
~Jo
Rice paper moo-shu rolls
Adapted from Rebecca Katz's Cancer Fighting Kitchen
Makes 4 rolls
4 8-inch rice paper rounds
1 1/2 cups Warm Napa Cabbage Slaw (see below for recipe)
12 fresh mint leaves
Fill a large, shallow bowl with warm water. Soak one rice paper round at a time for 30-60 seconds. Place the softened rice paper on a work surface and place 1/4 cup cabbage slaw on the bottom third of the rice paper, leaving a 2 1/2 inch border on each side. Lay 3 mint leaves over the filling.
Fold the right and left sides of the rice paper in, over the filling. Then tightly roll the entire thing away from your body, pressing gently to make a compact roll.
If your roll has dried out in the process, moisten your finger with warm water and run it along the inside edge of the flap that remains at the top of the roll. Repeat with the remaining ingredients.
Cut rolls in half on the diagonal side before serving.
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| Rice paper roll before soaking |
Warm cabbage slaw
Adapted from Rebecca Katz's Warm Napa Cabbage Salad, Cancer Fighting Kitchen
Makes 4 servings
2 tablespoons brown rice vinegar
2 tablespoons nama shoyu
1 teaspoon maple syrup
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
Sea salt
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
1/4 cup fresh cilantro leaves
Whisk the vinegar, nama shoyu, maple syrup and ginger together in a bowl. Set aside.
Heat the sesame oil in a large pan over medium heat. Add the cabbage and carrots, sprinkle with salt, and saute until cabbage is wilted, about 4 minutes. Stir un the vinegar mixture and cook until the liquid is reduced by half. Remove from the heat and stir in the cilantro.
Forbidden rice salad
Adapted from Rebecca Katz's Asian Japonica Rice Salad, One Bite at a Time
2 teaspoons sea salt
2 cups cooked Forbidden black rice
1 cup shelled edamame beans, cooked
1 cup peeled and sliced diagonally celery
1 cup peeled and shredded carrot
1/2 red bell pepper
1/3 cup thinly sliced scallions, green and white parts
1 tablespoon chopped fresh cilantro
Dressing:
2 tablespoons brown rice vinegar
3 tablespoons nama shoyu
2 cloves garlic, minced
1/4 cup sesame oil
3 tablespoons fresh lime juice
1/2 teaspoon maple syrup
Cook rice according to package directions. Cook edamame according to package directions.
Combine rice, celery, carrot, red pepper and scallions in a large mixing bowl. Prepare the dressing by whisking together the vinegar, nama shoyu, garlic, sesame oil, lime juice and maple syrup. Toss the rice mixture with the dressing. Stir in the edamame and cilantro.
Serve in a large bowl.
Miso soup
Makes 2-3 servings
4 cups water
1 strip kombu
3 tablespoons red miso paste
1 green onion, sliced diagonally, green and white parts
Bring water to a boil. Add the kombu and continue boiling for 4 minutes. Reduce the heat and ladle some broth into a separate bowl. Add the miso and whisk gently. Return miso mixture to the pot. Add the green onion.
Serve in small bowls.
Green tea cupcakes
Adapted from Colleen Patrick-Goudreau's Color Me Vegan
Makes 12 cupcakes
2 cups whole wheat flour
3/4 cup granulated sugar
2 tablespoons matcha
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups non-dairy milk
1/3 cup canola oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Lightly oil a muffin tin.
In a large bowl combine flour, sugar, matcha, cinnamon, baking powder and salt. Create a well in the center of the dry ingredients and pour in the milk, oil and vanilla. Stir to combine, breaking up any large lumps.
Note: the batter will be thicker than other cupcake batters you've made before. Don't worry.
Distribute the batter among the 12 muffin cups and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes then transfer cupcakes to a cooling rack.
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| Don't let the color of batter turn you off. I assure you these cupcakes are good! |
Green tea frosting
1/2 cup Earth Balance
2-3 cups confectioner's sugar
1 teaspoon matcha
3-4 (or more) tablespoons non-dairy milk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Using an electric hand mixer (I used a stand mixer), cream the Earth Balance. Add the sugar, green tea powder and 2 tablespoons of the non-dairy milk, vanilla and almond extracts. Beat for a few minutes, pausing to scrape the side of the bowl, until frosting is a fluffy light green color. If the frosting is too wet, add more sugar. If the frosting is too dry, add more non-dairy milk.
When ready, frost each cupcake.
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