Kin Food
Recipe: Jicama+Carrot+Tofu Lettuce Wraps // Soy+Chili Dipping Sauce


imageServes 4; Vegetarian; appetizer/light meal

  • 1 head iceberg lettuce, leaves washed & dried
  • 1 medium jicama (yambean), peeled & julienned
  • 2 medium carrots, peeled & shredded
  • neutral cooking oil of choice
  • 1 pack extra firm tofu, julienned
  • 1/4 cup soy sauce
  • 2 tbs honey/sweetener of choice
  • 1 tbs sriracha or more to taste
  • mint or sweet basil, leaves picked & washed

Lay out the lettuce leaves

In a large skillet or wok, heat oil on medium heat. Add jicama, carrot, pinch salt and pepper, and stir fry until translucent, stirring occasionally. Set aside. 

Add more oil to pan if needed on medium heat. Add julienned tofu, careful not to break the strips. Stir fry until golden brown, about 10 minutes. Set aside. 

In a bowl, add honey, then stir in soy sauce and sriracha. Adjust to taste. 

Assemble lettuce wraps by layering: lettuce, tofu, jicama & carrot, basil or mint. Serve with dipping sauce.

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Hi, I’m Gina, new blogger over at maradol.tumblr.com. This recipe is a pretty decent example of my style of cooking. I’m half Vietnamese, and heavily influenced by my mom’s style of cooking. While I don’t follow the protocol for traditional Vietnamese cuisine 100%, the country’s unique flavor profile is still very prevalent in my cooking. For example, fresh herbs (mint, basil, cilantro, etc.) are a signature garnish and finish for many southeast asian recipes. 

These types of dishes are also the kind that take time to eat. Unlike a burrito or other fast food, where it’s already prepared and you just shove it into your mouth, this food is for sitting around the table with the people whom you love and enjoying a meal. As the late Judy Rodgers, owner of SF’s Zuni Café aptly described, “Recipes do not make food taste good; people do”. 

This recipe is also endlessly customizable. Don’t like herbs? Leave ‘em out. Want a different dipping sauce? I would suggest the traditional nuoc mam, or even a peanut sauce. 

Yes, this doesn’t meet the requirement for “paleo”, “gluten-free”, “vegan”, or “raw”, but you can easily adapt this to the diet of your choice. 

Invite some people over, sit outside, have some drinks. It’s casual and a little messy, so have some fun.

ingredients

  • 1 tablespoon sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 teaspoons kosher salt, or to taste
  • Chopped fresh cilantro

preparation

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.

2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

~ For the tofu variation:

Omit 1/2  of the kidney beans. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans.

  1. ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!
  2. ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not.
  3. ~ If you don’t have a stovetop-to-oven pot, then simply make the stew, place it in a 9×13 casserole and form the biscuits into a rectangle instead of a circle. Slice and arrange them on top of the casserole and bake as directed.
  4. ~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.

For the stew:

  • 1 oz dried porcini mushrooms
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, diced medium
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried thyme
  • 1/2 lb carrots, peeled, sliced into thin half moons
  • 1 1/4 cups stout beer
  • 2 tablespoons tomato paste
  • Fresh black pepper (a lot!)
  • 1 1/4 teaspoons salt
  • 1/3 cup all-purpose flour
  • 3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
  • 3 tablespoons olive oil
  • 1/2 cup cold water

Make the stew:

  1. Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.
  2. Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
  3. Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.
  4. Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
  5. Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.
  6. Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.
  7. Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.

Make the biscuits:

  1. In  a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.
  2. Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.
  3. Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.
  4. Let sit for 15 minutes or so, then serve!
Copycat Dragon Bowl [Vegan!]
Dragon Sauce:
2 tablespoons canola oil
1/2 cup nutritional yeast
3 tablespoons apple cider vinegar
1/4 cup tamari soy sauce
1/4 cup  granulated sugar (yep, sorry to break it to you, this sauce is made with copious amounts of sugar)
2 cloves garlic, peeled and diced
Combine all ingredients in a blender. Pulse until thickened. Taste and adjust any of the ingredients for the balance you like (more salty, sour, etc).
Golden Tofu:
1 lb firm tofu, 12 equal slices (quartered, then each quarter into thirds)
1 tablespoon canola oil
1/2 teaspoon garlic salt
Heat the oil in a large non-stick skillet over medium high. Add tofu slices, laying them all flat. Sprinkle with garlic salt and let tofu brown on each side, for about ten minutes.
Dragon Bowl Ingredients:
Brown rice
Steamed broccoli
Sliced radishes
Shredded carrots and beets
Romaine lettuce
Assemble as you like. Let your imagination run wild: you can add anything you want to this bowl. Smother with as much sauce as you like. Eat often.
Source: Leafycauldron.net

Copycat Dragon Bowl [Vegan!]

Dragon Sauce:

  • 2 tablespoons canola oil
  • 1/2 cup nutritional yeast
  • 3 tablespoons apple cider vinegar
  • 1/4 cup tamari soy sauce
  • 1/4 cup  granulated sugar (yep, sorry to break it to you, this sauce is made with copious amounts of sugar)
  • 2 cloves garlic, peeled and diced
  1. Combine all ingredients in a blender. Pulse until thickened. Taste and adjust any of the ingredients for the balance you like (more salty, sour, etc).

Golden Tofu:

  • 1 lb firm tofu, 12 equal slices (quartered, then each quarter into thirds)
  • 1 tablespoon canola oil
  • 1/2 teaspoon garlic salt
  1. Heat the oil in a large non-stick skillet over medium high. Add tofu slices, laying them all flat. Sprinkle with garlic salt and let tofu brown on each side, for about ten minutes.

Dragon Bowl Ingredients:

  • Brown rice
  • Steamed broccoli
  • Sliced radishes
  • Shredded carrots and beets
  • Romaine lettuce
  1. Assemble as you like. Let your imagination run wild: you can add anything you want to this bowl. Smother with as much sauce as you like. Eat often.

Source: Leafycauldron.net

merrymacaron:

caffeinatedcrafting:

Who says you need to order carry out for fried rice?

Ingredients:

  • 1/2 Cup brown whole grain rice
  • Onion, Diced
  • Carrots, Diced
  • 1 Egg
  • Olive Oil
  • Soy Sauce
  • Vinegar

Instructions:

  • Steam Rice for 45 min, add a little bit of vinegar with the water to make sticky
  • Dice veggies, throw  into pan with oil
  • Throw on rice and cake down
  • Cook for 4-5 min on medium-high heat
  • Flip/Mix Rice
  • Cook for another 4-5 min
  • Move the rice over for the scrambled egg, dice and mix as the egg cooks
  • Throw on soy sauce, let simmer for ~30-45 seconds
  • Eat :3

LET ME TELL YOU A THING IM THE BEST AT FRIED RICE! IM THE MOTHERFUCKING KING OF FRIED RICE!

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