Fresh Summer Garden Rolls

From Vegetarian Times

Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.

• 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
• 6 rice paper wrappers
• 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
• 1 cup shredded carrots
• Bunch fresh cilantro, rinsed
• 4 oz. Asian-seasoned baked tofu or just raw tofu
  
• 6 thin scallions, green ends slivered
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• Dipping Sauce
• 1/2 cup hoisin sauce
• 1 Tbs. crunchy peanut butter
• 1 Tbs. Asian chili paste, or to taste

Directions

1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.

Thai Tofu & Winter Squash Stew

2-3 leeks, white parts
2 tbspn oil
2 garlic cloves
2 serrano chiles, minced
1 tbspn finely chopped ginger
1 tbspn curry powder
1 tspn light brown sugar
3 tbspn mushroom soy sauce
1 (15 oz) can coconut milk
1 tbspn fish sauce
1 1/2 lb butternut, peeled and diced into cubes
salt
1 10 oz. tofu, cut in cubes
1 lime juiced
1/3 cup raw peanuts
1/4 cup chopped cilantro

-Cut leek whites in half, then cut them crosswise into 1/4 inch pieces.  Make sure there is no dirt/sand in them, wash.
- Heat oil in soup pot, add leeks and cook over high heat, stir often, until softened, 3 minutes or so.  Add garlic, most of the chilis, ginger, cook for a minute, then add curry, sugar, soy sauce.  Reduce head to medium.  Add 3 cups water, coconut milk, fish sauce, squash, teaspoon salt.  Bring to a boi, lower heat and simmer, covered, for 15 minutes.  Add the tofu (you can fry a bit before to add extra flavor and texture, or add raw), to the soup once the squash is almost tender, then simmer, until it's done.  Taste for salt and add the lime juice.
-Fry the peanuts in a few drops of peanut oil, until browned, then coarsely chop.  Serve over rice, top with cilantro, peanuts and the remaining chili.

Thai Coconut Tofu Curry

* 1 tablespoon canola or olive oil
* 1 package extra-firm tofu, remove water and cubed
* 1 tablespoon salt, or to taste
* 1 tablespoon butter or olive oil
* 1 small onion, chopped
* carrots, peas, beans, brocolli, squash etc any vegetable
* 3 cloves garlic, minced
* 2 tbspn ground ginger
* 1 can coconut milk
* 2 teaspoons curry powder or more
* 1/4 teaspoon ground black pepper
* 1/4 cup chopped fresh cilantro

1. Heat oil in a large skillet over medium-high heat. Add cut tofu, season with salt and cook until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
2. Melt butter or oil in the same skillet over medium heat. Add the onion and garlic, ginger and/or other vegetables; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Vermicelli Noodles with Thai Sauce

1 lb dried rice vermicelli
4 oz tofu
1 Tbspn Red Curry Paste
2 oz fresh galangal or gingerroot, peeled and chopped
1 cup coconut milk
1 1/2 tspn salt
1 1/4 cup hot water
2 tspn palm sugar or light brown sugar

To garnish:
cilantro
red chili, finely sliced
Snow Peas

- Soak the vermicelli in a bowl of hot water for 15-20 minutes
-fry up the tofu. Add curry paste, galangal or ginger, coconut milk, and salt in a food processor and smooth. Add the hot water and mix again.
-Pour mixture from blender into a saucepan and bring to a boil, stirring constantly. Reduce the heat to a simmer and add the sugar. Cook another 3-4 minutes.
-drain the vermicelli and transfer to a bowl, pour over the sauce, garnish with chopped cilantro, tofu Snow Peas and red chili. Serve

Coconut Rice

1 3/4 cups coconut milk
1/2 tspn turmeric
1 1/2 cups basmati rice, washed and drained
8 small onions, roughly chopped
black peppercorns
1 tspn salt

To Garnish:
fine strips of scallion
slivers of toasted fresh coconut

-put the coconut milk in a saucepan, stir in the turmeric, then add the rice. Bring to a boil, then reduce the heat, cover and simmer gently for about 10 minutes.

-add the onions, peppercorns, and salt to the pan and simmer gently for another 10 minutes, or until the rice is tender. Careful not to let the rice burn!!

-Serve with Garnish, yum!

Green Curry with Straw Mushrooms

1 1/4 cup coconut milk
3 Tbsp Green Curry Paste
1 1/4 cup Vegetable Stock
4 small round eggplants, cut in rounds
any other vegetables you like
4 shallots
3 Tbsp palm sugar or light brown sugar
bamboo shoots
1 tspn salt
4 tspn vegetarian nam pla (fish sauce) or soy sauce
1 oz krachai or 3 inch piece of fresh galangal, peeled and sliced
14 oz can straw mushrooms, drained
1/4 green bell pepper, thinly sliced

Garnish:
handful of fresh basil
2 tbsp coconut milk


-heat the coconut milk in a saucepan, add the curry paste, and stir. Add the stock and then teh eggplants, sugar, salt, nam pla or soy sauce, krachai or galangal, shallots, bamboo shoots and mushrooms. Bring to a boil and cook, stirring, for a few minutes. Add the bell pepper, reduce the heat and cook for a few minutes more.

Serve in a bowl, garnished with basil and drizzled with coconut milk.