lemongrass

Appetizer, Entrée, Snack, Spring, Gluten Free

LEMONGRASS + COCONUT SUMMER ROLLS

Sara Forte · October 15, 2014

I have waxed on about how helpful it is to stay on track eating healthfully when you have things ready in the fridge. This usually requires a "cook day," where I just embrace the mess and make about six things that will keep a few days. Always a batch of granola, a treat (recently these! and I'm making these next!), some quick protein like this egg salad or the beach day tuna salad from our cookbook, and a sturdy green salad that can sit like this fabulous kale goodness. I have found this to be especially crucial when working from home (due to frequent grazing) and now having a mini person, simply because I am not always interested in making myself lunch and would rather eat another few handfuls of trail mix and a piece of toast than make a mess and wash dishes. I value home cooked meals, eating wholesome and seasonal dishes, I'm passionate about the art of cooking and the joy there is in feeding people well, but the ebb and flow of life just changes the pace at which I am able to do these things. I know the same goes for you, as I am flattered by the emails I receive from people asking me for recipes that are ideal for travel, to freeze, for sick friends, or to make ahead for busy work weeks. I know our recipe index here is not user-friendly at all and a website make over is totally on the radar, but in the meantime, I will say that summer rolls are sort of amazing for all said circumstances. They keep well for a few days, fit most dietary issues by being gluten free, dairy free and vegetarian and don't need to be warmed which makes them extremely portable.

The thoughtful couple, David and Luise, write the blog Green Kitchen Stories and I am a huge fan of their first cookbook Vegetarian Everyday. They've created a new (incredibly gorgeous and inspired) cookbook that showcases a collection of photos and recipes from their travels around the globe. It's the sort of book that takes you somewhere else and jump started me out of a bit of a rut that was happening in my own kitchen. I was flipping through looking for something that I could bring to my sister in law and her family who are welcoming home a new baby boy. We ended up keeping these rolls because I ate too many to warrant covering them for a full meal, but I will be packaging up a polenta mushroom situation from the book that is perfect as these nights are cooling down. All to say, I keep my cookbook collection pretty tailored and I'm proud to have this beauty on my shelf.

LEMONGRASS + COCONUT SUMMER ROLLS // Makes about 8

Recipe adapted from Green Kitchen Travels

Maybe it is the California girl in me but I would add avocado next time. I like some creaminess with my veggie packed rolls, so just add some thin slices with your collection of other filling ingredients if you wish.

8 ounces extra firm tofu
2 stalks lemongrass, smashed and chopped
2 tablespoons soy sauce or tamari
1 tsp. maple syrup
juice of one lime

// dipping sauce //
1/3 peanuts or 1/4 cup peanut butter
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 Tbsp. water
1 Tbsp. maple syrup

1 package rice paper
1 head of butter lettuce, cleaned and separated
1 big handful of mint
1 big handful cilantro
1/2 a cucumber, cut into match sticks
1 ripe mango, peeled and cut into match sticks
1/2 cup unsweetened coconut flakes, lightly toasted
2/3 cup sprouts of choice or grated carrots
sesame seeds, optional

Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes.

To make the dipping sauce, toast the peanuts and blend all the sauce ingredients together.

Arrange all the filling ingredients and prepare a large bowl of warm water. Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board. Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango, coconut flakes and sprouts and/or carrots. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. Serve with dipping sauce. These will keep in the fridge under a damp paper towel for 2-3 days.

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Entrée, Gluten Free

LEMONGRASS TOFU BOWLS

Sara Forte · April 9, 2014

I had my baby shower this past weekend with so many of my favorite people. I felt extremely loved and celebrated. While making the rounds to fifty-plus people that I truly care about wore me out, it was incredibly special. Even if you have a few babies, you do it for the first time just once, and it's sort of a surreal thing, growing a tiny person. My sister went full throttle with her "camping" theme. There were arrows and cactus, southwestern printed pillows, and a tee pee for the gifts. Even the food was in theme with grilled skewers and mac n cheese and a smores dessert on wooden plates with adorned utensils. If your shower can be "cooler" than you, mine certainly was thanks to my little sister. My mom's garden was decked out and in full bloom and my dad played bartender for all the ladies. Obviously I was thrilled to get set up with a lot of the equipment we need along with a good loot of books and mini clothes, but I was most humbled by how many people stepped up to help out and the lengths my sister went to to make this day thoughtful and special. There is nothing that inspires generousity more than being on the receving end of it. I am not the most awesome gift giver and I know I could not match my sisters party throwing skills, but giving time or skill or words... there is always a way to give something. Be it in very small but significant ways, I resolve to pay closer attention to celebrating and anticipating what may make someone feel special.

I contributed a few recipes and a couple of quotes for the special issue of Epicurious: America's Best Recipes, which came out this month. The issue has some gorgeous looking recipes (Hugh has requested those blueberry handpies a few times now) and it's neat to see our cuisine divided by region. These bowls stuck out to me as a riff on the tofu bowls we make around here often. I love lemongrass and the unique freshness it brings to a stir fry as well as anything that can be topped with a ripe half of an avocado. It is clearly delicious warm out of the skillet but leftovers the next day were just as welcomed. It's definitely worth taking a peek at the issue if you come across it.

LEMONGRASS TOFU BOWLS // Serves 4

Adapted from Epicurious: America's Best Recipes

1 cup brown rice
12-14 oz. package extra firm tofu, drained
2 stalks lemongrass, trimmed and outer stalks removed
2 tsp. thai chile paste or sriracha
1 Tbsp. lime juice
2 tsp. rice wine vinegar
1 Tbsp. fresh grated ginger
1 Tbsp. coconut oil
2 Tbsp. toasted sesame oil, divided
2 cups-ish broccoli florets
2 large carrots, julienned or sliced thin
1/2 cup chopped green onions
3/4 cup coconut milk
2 Tbsp. soy sauce, to taste
toasted sesame seeds, for garnish
2 avocados, for garnish

Rinse and cook the brown rice according to instructions.

Cut the tofu into cubes and set it on a few paper towels or dish towel to drain.

Smash the lemongrass with the back of a knife and mince it well. In a large mixing bowl, combine the lemongrass, chile paste, lime juice, vinegar, ginger, pinch of salt and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for 30 minutes.

Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tofu and it's marinade and saute for 4-5 minutes, until edges are browned. Add the broccoli, carrots, coconut milk, remaining Tbsp. sesame oil and soy sauce and saute until the vegetables are warmed through. About 3 more minutes. Add the greens onions, stir and taste for seasonings.

Serve each bowl with a scoop of the brown rice, the tofu vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

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Entrée, Soup, Spring, Winter

THAI SOBA NOODLE BOWL

Sara Forte · November 29, 2011

I started writing a post about spicy chiles. I babbled about how I have made inedible food by underestimating the heat of tiny peppers - a lesson it seems you learn once per chile. That was the short of it because really I just want you to read this article: How to Love What you Do.

I found it via a good friend's twitter and while it seems to be written for photographers, I heard the whole thing speaking to the cautious me. The me who came back from her tax appointment last night thinking WHAT am I doing?!? A question I really need a good answer to given the amount of people asking me, "Your book is written! Now what are you going to do?".

You know how you are never to ask a lady if she's pregnant unless you're absoluetly sure? I would also love to officially add the what-are-you-doing-next question to that forbidden list. I will tell you when I know. Just like the pregnant lady.

I love number 5 about making decisions because it reminded me of all the things I've talked myself out of. The big and the little. I'm motivated and inspired and that's what I wanted to share with you. That and this soup, which is one of the most flavorful things I've made in a while. The broth started off like drinking fire, and then I fixed it and truly feel it's a wonderful recipe base that you can adjust to your taste preferences.

Noodle bowl or not, I hope you decide to think big today, because "doing is all that counts".

THAI SOBA NOODLE BOWL // Serves 4

Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.

1 14 oz. pkg. Extra Firm Tofu

2 Tbsp. Tamari or Low Sodium Soy Sauce

2 tsp. Sesame or Olive Oil

2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped

3 Stalks Fresh Lemongrass, inner bulbs, finely chopped

4 Cloves Garlic

1 Large Shallot

1/4 Cup Peeled and Chopped Fresh Ginger

1 Tbsp. Coconut Oil

2 1/2 Cups Coconut Milk (about a can and a half)

1 heaping Tbsp. Muscavado or Brown Sugar

1 Tbsp. Tamari or Low Sodium Soy Sauce

3 Tbsp. Natural Smooth Peanut Butter

Zest of Two Limes

Juice of One Lime

Salt and Pepper

2 Cups Roughly Chopped Mushrooms (I used medium portabellos)

Around 9oz. Soba Noodles, love these

Fresh Cilantro, roughly chopped, for garnish

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400'. Cut the tofu into 2'' cubes, spread them on a baking sheet, drizzle with the tamari and oil and bake for about 25 minutes until the edges are browned.

In a blender or food processor, combine the chiles, lemongrass*, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

In a large saucepan, heat the coconut oil. Add the lemongrass puree and cook over medium high heat, stirring, until fragrant. About two minutes. Whisk in the coconut milk, muscavado, tamari, peanut butter, lime zest and a cup of water. Simmer over low heat for about 15 minutes.

While the broth simmers, cook your soba noodles.

To the broth, ddd the sliced mushrooms, stir in the lime juice, taste for salt and pepper and let it sit another 5 minutes. Divide the noodles and tofu between your bowls and laddle the broth on top. Garnish with fresh cilantro.

* Lemongrass is a beautiful ingredient but try to find a store that sells nice fresh stalks. You can tell because they will be pretty firm. I find it easiest to smash them with the side of a wide knife and peel back an outer layer or two, then chop up the insides to cook with.

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