plantook

Plant Oriented Cooking


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RECIPE: Matcha Mochi Cake


INGREDIENTS

  • 1/2 cup softened butter
  • 4 eggs
  • 1 12-ounce can evaporated milk
  • 1 13 1/2-ounce can coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups glutinous rice flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 tablespoon matcha powder
  • 1 handful shredded coconut

METHOD

  1. Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
  2. Beat butter and eggs together with a whisk until smooth.
  3. Add the milks and the vanilla, stirring to combine.
  4. Mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
  5. Add the dry mixture to the wet, and mix well.
  6. Pour the batter into prepared pan and baked for 60 to 70 minutes
  7. Allow to cool slightly before removing cake from pan.
  8. Sprinkle the shredded coconut.
  9. Allow to cool completely, then cut up into 24 small squares.

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RECIPE: Miso Soup


INGREDIENTS

  • 4 cups of water
  • 1/2 cup of bonito flakes
  • 1 4-inch piece of dashi kombu (dried kelp)
  • 1 teaspoon of dried wakame seaweed
  • 3 tablespoons of miso paste
  • 1/4 cup chopped green onions

METHOD

  1. Pour water into a large pot and put it on low heat.
  2. Add the kombu and cook until it starts to simmer.
  3. Stir in the bonito flakes until combined.
  4. Remove the pot from the heat and let it set for about 5 minutes.
  5. Strain the mixture. Set aside.
  6. Heat 3 1/2 cups of the mixture (dashi) on medium heat. Add the wakame seaweed and stir until combined.
  7. Put 1 cup of dashi in a small bowl and mix in the miso paste. Pour the mixture back into the pot. Stir until soup is warmed through.
  8. Add the green onions as garnish. Serve.

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RECIPE: Tofu Mushroom Stir-Fry


INGREDIENTS

  • 1 14-ounce block extra-firm tofu, drained
  • 1 pound mixed mushrooms, such as maitake, shiitake, oyster, button, and/or crimini
  • 6 scallions
  • 1 2-inch piece ginger
  • 1½ teaspoons cornstarch
  • ½ teaspoon crushed red pepper flakes
  • salt to taste
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or mirin
  • 2 tablespoons vegetable oil, divided, plus more
  • Steamed white rice and sesame seeds (for serving)

METHOD

  1. Cut tofu into pieces and remove excess water.
  2. Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1″ pieces.
  3. Trim root ends of 6 scallions, then slice them crosswise into 1″ pieces.
  4. Peel 2-inch piece ginger with a spoon and thinly slice crosswise.
  5. Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.
  6. Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.
  7. Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high.
  8. Add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes.
  9. Season lightly with salt and transfer to another medium bowl.
  10. Add wine mixture and mushroom mixture back to skillet.
  11. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.
  12. Remove from heat. Taste and season with salt, if needed.
  13. Serve stir-fry over rice. Top with sesame seeds.

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RECIPE: Freekeh Salad


INGREDIENTS

  • 1 cup freekeh
  • ½ teaspoon salt, more to taste
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • 1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
  • 1 bunch scallions, finely chopped
  • 1 can chickpeas, drained and rinsed
  • ¼ cup fresh lemon juice, more to taste
  • ½ tsp lightly toasted cumin seeds, ground, more to taste
  • 1 garlic clove, minced or puréed (optional)
  • 6 tbsp extra-virgin olive oil

METHOD

  1. Heat a medium-size heavy saucepan over medium-high heat and add freekeh.
  2. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
  3. Add 2 cups water and salt and bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed.
  4. Turn off heat and uncover.
  5. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes.
  6. Uncover and allow freekeh to cool another 10 minutes.
  7. Combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together.
  8. Whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad.
  9. Taste and add more lemon juice if desired.
  10. Serve right away or let sit for up to 1 hour before serving.

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RECIPE: Escarole and Beans


INGREDIENTS

  • 1 Tablespoon olive oil
  • 1 large sweet onion, thinly sliced
  • 2 large cloves garlic, minced
  • 1 bunch escarole
  • ¼ cup reduced sodium chicken broth
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • Parmesan cheese, optional

METHOD

  1. Separate leaves of escarole, wash and chop. Set aside.
  2. Cook garlic in olive oil over low heat for about one minute. Do not brown.
  3. Add onion and cook, stirring often, for 12-15 minutes or until golden. Lower heat and add a tablespoon of broth or water if onion is browning too quickly.
  4. Add escarole, cook, turning occasionally, for about 10 minutes, until leaves are tender and stem ends are still crunchy. Sprinkle with salt.
  5. Stir in beans with their liquid. Simmer, stirring occasionally, for about 3 minutes or until heated through.
  6. Top with freshly grated cheese, if desired.

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RECIPE: Sautéed Escarole


INGREDIENTS

  • 2 heads of escarole, well washed
  • Olive oil
  • 2-3 cloves of garlic, slightly crushed
  • Salt and pepper to taste

OPTIONAL

  • A handful of capers, well washed and squeezed
  • A handful of black olives
  • 4 anchovy fillets
  • A handful of pinoli nuts
  • A handful of raisins, soaked until soft and drained

METHOD

  • Blanch the escarole.
  • Fry the garlic gently in a generous amount of olive oil.
  • Transfer the escarole from the pot to the sauté pan with a pair of tongs. Let the escarole drain before you add it to the pan, but letting some water still cling to the leaves.
  • Turn the heat back on, stir the escarole so it is well coated with the oil, and season with salt and pepper to taste. Cover the pan and let it simmer for 5 minutes.

OPTIONAL

  • Add the optional ingredients to the pan, mix them into the escarole, and re-cover the pan.
  • Let the escarole simmer for another 5 minutes until very tender and flavorful.
  • Bon Appétit!

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RECIPE: Sweet and Sour Escarole and Leeks


INGREDIENTS

  • 3 medium leeks, white and palest green parts only, cut into ¼-inch wide strips
  • 1 head escarole, base cut off and chopped, washed, drained (some water remaining on leaves is needed for cooking)
  • ½ tablespoon sugar, plus a pinch or two more
  • Light flavored olive oil or neutral flavored oil such as grapeseed, as needed
  • 2-3 tablespoons butter
  • Salt and pepper to taste
  • ¼ cup + 2 tablespoons of dry white wine such as Chenin Blanc or grenache blanc
  • ½ teaspoon fresh thyme leaves, chopped
  • 2 tablespoons white wine or sherry vinegar

METHOD

  1. Heat a 10-inch sauté pan over medium heat. When hot, film with oil. Add 1 tablespoon butter and as soon as it stops foaming, add the leeks, tossing to coat with oil/butter evenly. Season with salt and pepper. Cook until leeks are tender and translucent, around 10 minutes. Watch them closely so they do not scorch. After 10 minutes add the wine and cook, tossing frequently, until the wine evaporates. Cook until the leeks are tender yet remain white. Remove from the pan and put into a non-reactive bowl and keep warm.
  2. Sprinkle the pan-bottom evenly with the sugar. Wait for the sugar to caramelize. Be careful, since there is so little of it, it can go from caramelized to burnt quickly. As soon as the sugar has caramelized, add in the butter and swirl the pan so it combines with the sugar. As soon as the butter melts, fill the pan with escarole. Use tongs to turn it in the sugar butter, running the leaves across the pan bottom to “scrape” up any sugar stuck to the pan. Add the 2 tablespoons of wine, and scrape the pan bottom to loosen any sugar. Turn the leaves of escarole in the butter/sugar/combination. The escarole will wilt and the volume in the pan will shrink.
  3. Add the rest of the escarole and sprinkle with a pinch or two more sugar, then use tongs to turn the fresh escarole to the bottom of the pile. Cook, turning every so often, until the pile of escarole has wilted, and colored a little. Season with salt and pepper.
  4. Add the leeks back into the pan and use tongs to turn the mess and thoroughly combine the leeks and escarole.
  5. Drizzle in the tablespoon of vinegar at this point, using tongs, until everything has been run through the vinegar. The vinegar will add depth of flavor and a little tart/sour to the dish. Cook until most of the vinegar is gone and is starting to thicken. If you wish, add another tablespoon or two of butter to the pan bottom and swirl the pan until the butter has melted into a sauce. The leeks and escarole or ready to use/serve.

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