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Pasta and Rice

It’s been almost one month since I wrote my last post for the Vegan MoFo. In this period I ate a lot of raw vegetables and I fell in love with kimchi. Again.
Kimchi is the most important dish in Korean cuisine and it’s basically made with fermented vegetables. The most popular is the one I used for this recipe, made with napa cabbage. As all the fermented vegetables it is very healthy and rich in vitamins. I used it in many dishes, to fill Korean dumplings (mandu) and into soups. In other words, I’m eating kimchi almost every day and I’ll make it by myself soon. I just need to find the time because the procedure requires an entire day of work.
If you want to buy it read carefully the list of the ingredients because it’s mostly made with anchovies and shrimp paste, but it is not hard to find out a vegan kimchi in the Asian supermarket.

October has been a very busy month and the next days are going to be even busier. On the 7th of November I’m going to cook two vegan dishes for the cooking battle in Restaurante Alfandega.
If you are in Lisbon just drop by, you can write me in private for more information or visit the restaurant facebook page.

Last but not the least, I’m working ton a gastronomic project with two friends of mine. I’ll tell you some news in the next posts, so… fingers crossed!

fried kimchi wild rice
Ingredients (serves four)

For the kimchi wild rice
2 cups boiled wild rice
1 1/2 cup kimchi well squeezed
5 Shiitake mushrooms
1 clove garlic grated
1 cm ginger grated
1 tbsp sesame oil
3 tbsp extra-virgin olive oil
1/3 cup Shiitake mushrooms liquid
1 cup kimchi liquid

For the tofu
3 slices of soft tofu
1 tbsp extra-virgin olive oil

For the lotus root
6 slices of lotus root
vegetable oil for deep frying

For the decoration
1/2 tbsp white sesame seeds toasted
1/2 tbsp black sesame seeds toasted
1 green chili pepper sliced
4 tbsp spring onion chopped

If you’re not using leftover boiled rice start by washing the rice carefully. Bring a pan of water to a boil, add the wild rice and cook according to pack directions. The rice I usually eat takes 20 minutes to be ready. When it is al dente drain it with a colander. Rinse with cold water in order to stop the cooking and set aside.

For the lotus root heat a pot of vegetable oil and slice the root in 3 mm thick. When the oil reaches 320 degrees add the lotus slices and deep fry for 3-4 minutes, until golden coloured. Remove the slices with a spatula, drain on paper towels and set aside.

For the tofu cut soft tofu into 1 cm slices and drain carefully on paper towels. When totally drained cut the tofu slices into triangles. Heat 1 tbsp extra-virgin olive oil in a pan and gently fry the tofu slices for 4-5 minutes each side. Remove from the pan and set aside.

For the kimchi rice soak Shiitake mushrooms in hot water for about 30 minutes.
Squeeze the kimchi very carefully with the hands and save the liquid. Cut kimchi into irregular pieces.
Squeeze Shiitake mushrooms, save the liquid and cut into thin slices.
Heat sesame and extra-virgin olive oil in a wok. Add garlic and ginger grated and gently sizzle for a couple of minutes on a medium heat. Add boiled wild rice, Shiitake mushrooms and turn high the heat. Stir well for about 5 minutes to combine. Pour Shiitake mushrooms and kimchi liquid and constantly stir until all the liquids are evaporated. Remove the wok from the heat.
Serve the rice with the tofu triangles and garnish with the lotus root slices. Sprinkle toasted white and black sesame seeds, green chili pepper slices and chopped spring onions.

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If you are thinking about where the rice of the Maki cupcakes is, voila the answer.
Ceci n’est pas un cupcake (this is not a cupcake) indeed, it’s the rice I didn’t use for the makis and is going to be my daily meal for my next weeks. Having eaten so many cupcakes now I do need a detox period and it’s time to drink smoothies and eat steamed rice and raw veggies.

I wanto to thank the MoFo staff and all the bloggers who supported my GMC (Genetecally Modified Cupcakes) project during this month. The project is not ended with the MoFo, I’m going to post other cupcake recipes from time to time, so, if you are interested in, stay tuned!
It has beeing an exciting experience which has allowed me to know many interesting blogs. My to do list is now full of bookmarked recipes which I’m going to make soon.
Thank you all and see you on the next MoFo!

ultimo

Ingredients (serves 2)
1 cup sushi rice
1 tbsp rice vinegar
pinch of salt

For the decoration
black and white sesame seeds toasted

Wash the rice until the water is limpid in order to remove the excess starch. Pour water into a pan and bring to a boil. Add rice and cook for about 10-15 minutes, until al dente. Drain rice, add rice vinegar and whisk. Garnish with black and white sesame seeds and eat with soy sauce.

In these months it’s difficult to post regularly. I left Poland, came back to Berlin without laptop, visited friends in Italy, left Berlin definitively and came back temporarily in Italy. I’ve bought a ticket to Lisbon, and who knows? Maybe I’ll stay there.

As I wrote in the last post, where you can find my vegan guide to Krakow, I’m publishing here my favorite Polish dish. When I lived in Poland I used to eat pierogi at least once a day. This version with cabbage and mushrooms (pierogi z kapusta i grzybami) is one of the traditional. I want to thank Paolina for giving me her own recipe, I just substituted a couple of ingredients to get a vegan version.

You can also make pierogi ruskie with potatos and tofu. In this case the filling can be prepared with potatos, tofu cream (Tofutti for instance) and sauteed onion. This version requires a deep fry cooking and the dumplings are usually served with a garlic sauce. I made them once and they were perfect. If you need more suggestion about this recipe, just write me.

polish dumplings with cabbage and mushrooms (pierogi z kapusta i grzybami)
Ingredients (serves four, 36 dumplings)

For the dough
250 gr all purpose flour
50 gr soy butter
100 ml soy milk
pinch of salt

For the filling
80 gr sauerkraut
20 gr dried mushrooms
½ onion finely minced
1 tsp cumin seeds
1 clove garlic
extra-virgin olive oil
pinch of salt

For the seasoning
1 small onion
extra-virgin olive oil
pinch of cumin seeds
black pepper

Start by preparing the filling. Soak the dried mushrooms in hot water for 20 minutes circa. Dry carefully the sauerkraut until all the liquid is gone, When the mushrooms are tender dry them and put aside the water.

Heat extra-virgin olive oil in a pan and sauté the cumin seeds, the onion finely minced and the clove of garlic. Add the mushrooms and sauerkraut and cook for 15 minutes, adding mushrooms water if necessary. When all the liquid is totally evaporated remove the garlic and allow the filling to cool completely.

For the dough, melt the soy butter and a pinch of salt in warm soy milk. Add the wet ingredients to the flour and start kneading for 5-10 minutes, until the dough is smooth and consistent.

Flour a pastry board and roll the dough up on it, until the thickness is about 3 mm. It should look like an ear lobe. Cut circles out of dough by using a glass of 6 cm. Place the filling in the center of each circle. Seal the edges by gently pressing with the fingers or with the back of a fork, forming semi circles.

Bring water with salt to a boil and cook the dumplings for about 5 minutes. Meanwhile the dumplings are cooking prepare the seasoning.

Start by chopping the onion into irregular cubes. Heat extra-virgin olive oil in a pan and sauté the cumin seeds and the onion, until tender and slightly brown.

Drain the dumplings and pan fry them with the seasoning over medium heat, until lightly brown on both sides.

Serve nine dumplings on each plate and sprinkle with black pepper.

If you are looking for a summer pasta this recipe is made for you. I know, cherry tomato confit requires that you use the oven for around 1 1/2 hours, but in the meantime you can go outside, get a coffee with a friend and came back home when it’s baked. For this recipe you need about 20 cherry tomato pieces. You can use the rest for topping bruschetta, filling sandwiches or a bagel. Why not?

Ingredients

For the green tea tagliatelle
200 gr double milled durum-wheat semolina flour (I used De Cecco)
2 tsp green tea powder
¼ tsp salt
2 tbsp extra-virgin olive oil
100 ml warm water

For the seasoning
cherry tomato confit
6 big capers (plus 4 for garnish)
1 red chilli
2 tbsp pine nuts
juice of 1 orange
extra-virgin olive oil
black pepper
orange zest to garnish
fresh thyme to garnish

For the cherry tomato confit
500 gr cherry tomato
3 cloves garlic finely sliced
brown sugar
fresh thyme
extra-virgin olive oil

Prepare cherry tomato confit in advance.
Preheat the oven to 150°.
Slice each cherry tomato in half and set them cut side down in a pan. Pour extra-virgin olive oil on the top and add garlic, fresh thyme and brown sugar. Roast the tomatoes for about 1 ½ hour, until fragrant and caramelized. Remove from the oven and allow to cool completely.

For the tagliatelle, mix flour with green tea powder and salt. Incorporate warm water and oil and start kneading the dough fo several minutes, until smooth and elastic. Wrap in plastic wrap and let rest in the fridge for at least 20 minutes.
Bring the dough from the fridge and cut in two equal parts. Sprinkle each piece with flour and roll out into a rectangle. Sprinkle again with flour and fold the rectangle in half lengthway. Slice with a sharp knife into pieces. Unroll strips, dust carefully with flour and set aside. Personally I don’t like the tagliatelle too thin, mine are 2 mm thick.

For the seasonign, start roasting pine nuts, then set aside. Meanwhile mince finely 6 capers and seedless red chilli. Heat extra-virgin olive oil in a large pan. Add capers and chilli and cook gently for around 3 minutes. Pour the juice of an orange and simmer until half-reduced.
Meanwhile bring a pan of salted water to boil and cook the tagliatelle until al dente. Drain the pasta and put into the sauce pan. Add cherry tomato confit and roasted pine nuts and toss well.

Serve the tagliatelle on a plate, drizzle with extra-virgin olive oil and garnish with capers, orange zest, fresh thyme and black pepper.

Ingredients (20 gyoza)

20 gyoza wrappers

For the filling
½ naba cabbage
1 small red onion
1 carrot
2 asparagus
1 clove garlic
1 cm ginger
1 tbsp nira (it can be replaced with leek or green onion)
½ tsp jalapeno
1 tbsp soy sauce
1 tbsp sake
1 tbsp extra-virgin olive oil
black pepper

For the cream
6 little potatoes
1 cm ginger
saffron
salt
black pepper
fresh thyme to garnish

Start by peeling and cutting the potatoes in cubes. Put them into a bowl with cold water to remove the excess starch. Set aside for at least 1 hour.

Prepare the filling chopping cabbage, onion, carrot and asparagus, then add garlic, ginger and jalapeno finely minced. Stir well with soy sauce, sake, extra-virgin olive oil. Season with black pepper and leave it to rest.

Meanwhile make the cream. Place potatoes in a pot and cover with water. Add ginger, saffron and salt. Cook until tender and smooth the cream using a blender.

Form gyoza placing a wrapper in the palm of your hand and putting a bit of filling in the center of it. Using your finger moist the edge of the wrapper with water. Fold it in half and pinch the top. Seal the wrapper pleating each side of dough.
Heat extra-virgin olive oil in a pan and place all the gyoza flat side down, forming a flower. Cook them on high heat until the bottom is brown. Add ¼ of cold water and turn down the heat to low. Cover the pan and steam them until the water is totally absorbed.

Serve gyoza immediately. Place them on a plate with saffron cream and decorate with black pepper and fresh thyme.

This recipe is not easy to do. I know this is not the better way to start a post, but it’s the truth. I tried several times before reaching the right creamy texture, but once you’ll get it you’ll never look at the potatoes at the same way.

Ingredients (serves two)

For the pasta
200 gr pasta
4 medium potatoes
500 ml vegetable stock (1 large onion, 1 carrot and 1 stalk of celery)
1 clove garlic
1 sprig of rosemary
extra-virgin olive oil
salt
black pepper

For the chips
1 jerusalem artichoke
rape oil for frying
salt

Start by making the chips. Wash and scrub the jerusalem artichoke to remove any dirt from the skin. Cut it into 1 mm thick slices leaving the peel on and keep the slices in cold acidulated water. After having dry them carefully heat rape oil in a pan. Add the slices and deep fry until golden brown. Remove them, drain on a paper towel, add salt and set aside.

Prepare the pasta heating extra-virgin olive oil in a pan with the garlic and the sprig of rosemary. Meanwhile peel the potatoes and cut them into microscopic cubes. Add the potatoes to the pan and cook stirring until soft. Pick up the garlic and the rosemary, add the stock gradually and cook until you obtain the consistance of a sauce. It takes 10-15 minutes circa. Add the pasta and keep cooking like a risotto, adding the stock gradually until al dente.

Serve the pasta very hot on a plate and decorate with the chips, black pepper and rosemary.

I’ve been thinking about blogging for many years and now the vegan kitchen of dr Caligary is finally born.
I hope you enjoy my recipes.


Ingredients (serves two)
150 gr Carnaroli rice
7 medium asparagus
750 ml vegetable stock (1 large onion, 1 carrot, 1 stalk of celery, the hard ends of the asparagus)
1 small onion minced
1/3 glass of white wine
fresh thyme
olive oil
salt
black pepper
lemon zest to garnish

Start by chopping up the asparagus in three parts. The head in half, the middle part and the hard end.

Prepare the vegetable stock with a large onion, a carrot, a stalk of celery, the hard ends of the asparagus and salt. Boil it for 45 minutes.
In the meantime cook the middle parts of the asparagus in the stock. Once they are tender take them off and use a blender to smooth the cream.

Heat olive oil in a pan, add the onion minced and sauté until soft. Add the rice. When it is toasted add the withe wine and let it totally evaporate. When you cannot smell the alcool anymore then it is ready.
Add the broth gradually and cook the rice until al dente.
Turn off the heat and mix the asparagus cream, the raw half heads of the asparagus, the fresh thyme, oil and black pepper. Let it rest for 8 minutes and stir every 2 minutes to make it creamy.

Arrange the risotto on the plates and sprinkle with oil, fresh thyme and lemon zest.

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