Thursday, October 1, 2009
I made quinoa first, and used a recipe from "Vegetarian Planet" that combined quinoa with lemongrass, tofu, broccoli, and red peppers. This was a light, but quite filling dinner, and it was nice to have quinoa again. The texture contrasts were really cool - everything from the crunch of broccoli and peppers to the softness of tofu. I wish I would have marinated the tofu in something (perhaps a simple tamari, garlic, and ginger mixture) because that would have enhanced the flavors a bit. Even without this, though, I enjoyed it and won't mind eating the massive amounts of leftovers.
Well, September is over, so I guess I'll have to wrap up my month of cooking from "Vegetarian Planet". By far, my favorite recipe was the masa cakes with salsa verde. Julia was right, these things are amazingly delicious (perhaps dangerously delicious). I also loved the smokin' black beans and eggplant and cherry tomato saute, and I'm sure that I will be making more of both. This quinoa was really good as well, but didn't knock my socks off as much as the rest did. I'm disappointed that I didn't get a chance to make more from the book this month, but I'm sure that I will be pulling it off the shelf very frequently. After trying more of the recipes, this book has quickly moved into one of my top 5 favorite cookbooks (don't ask me to rank them, though).
Lemongrass quinoa pilaf (adapted from "Vegetarian Planet" by Didi Emmons)
1 Tbsp peanut oil
3 garlic cloves, minced
1 Tbsp minced ginger
2 Tbsp minced lemongrass (fresh or frozen)
1 tsp ground Sichuan pepper (or 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/2 tsp black pepper)
1 lb firm tofu, cubed
1 bunch broccoli, cut into florets and small pieces of stems
1/4 cup water
1/2 red bell pepper, diced
6 cups cooked quinoa
salt to taste
Heat oil, garlic, and ginger over medium heat in a large skillet. After about a minute, add the lemongrass, Sichuan pepper, and tofu, and cook on medium-high heat, stirring frequently, for about 4 min. Add the broccoli and water, cover skillet, reduce heat to low, and let cook for 7 min. Then stir in bell pepper and quinoa and season with salt. Serves 5.