With the vegetarian dishes I’ve been cooking, I can’t say we’re one of those gun-ho vegetarians. One of these days I’ll cook with bulghurs, quinoa, etc! It’s been fun cooking new recipes, and I was just talking with Steve tonight after our dinner how good our tummies have been feeling. Unlike eating lots of starch and meats, we’ve been eating lots of veggies, fruits and grains lately, so we’re happy full and not weighing down full:-) Tonight’s dinner was very yummy too. I chose few recipes that may go well together as an ensemble (type of a thing), and crossed my fingers that they’ll all compliment each other. I think they did. I hope you also enjoy these recipes from “Simple Suppers” from Moosewood Restaurant.
Easy Egg Rolls: serves 3
1 Tablespoon vegetable oil
1 Tablespoon grated peeled ginger root
2 garlic cloves, minced or pressed
1 – 16ounce package of cole slaw mix (about 6 cups)
1 Tablespoon soy sauce
1/2 teaspoon salt
generous pinch of black pepper
6 sheets of filo (phyllo) pastry
Duck Sauce (2/3 cup peach or apricot preserves, 2 Tablespoons white or cider vinegar, 4 teaspoon soy sauce) – Mix all ingredients together, store in the frig (it will keep for at least a month).
Preheat oven to 375F. Lightly oil a baking sheet
Warm a wok or large skillet on medium high heat. Add the oil and when it is hot, add the ginger and garlic and sizzle for a few seconds. Add the slaw, soy sauce, salt and pepper, and stir-fry for 3-4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft. Remove from the heat.
Place the stack of filo sheets on a dry surface with the short sides at the top and bottom. Brush the top sheet lightly with oil. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom. Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up. Filo is fragile but forgiving; don’t fret over small rips at the start. Brush the finished roll with oil. Lift it carefully and place on the prepared baking sheet. Repeat this process to make 2 more rolls. Place the rolls about 2 inches apart on the baking sheet. With a sharp knife, slice the rolls into 4 inch pieces. Bake until golden brown, about 20 minutes.
While the egg rolls bake, make the Duck sauce to serve on the side.
My opinion: I don’t know how vegetarian egg rolls taste outside of America. I haven’t been a huge fan of vegetarian egg rolls, but this one is an exception! First of all, using good coleslaw mix is the key. I got mine from the Whole Foods market (good mixture of carrots, red cabbage, green cabbage and napa cabbage); if you have time at home you can always prepare this mix. Using filo sheet and baking (rather than deep frying) makes the egg roll crisp and fresh tasting. I let the cooked slaw cool down then proceeded to roll them in the filo sheets. I sliced them before placing them on the baking sheet. I just love biting into the egg roll filled with veggies and tasting ginger and garlic. This homemade Duck sauce is a good accompaniment to this egg roll!
Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
In a small skillet on medium high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.
Top with the tomatoes when ready to serve.
My opinion: This reminded me of eggs I used to eat as a child. Sesame flavor mixed rather well with fresh tomatoes. I loved scallions in the egg! Next time I’m wondering how it taste if I added tomatoes in the egg mixture while it was cooking. I should try that.
Whisk together all of the ingredients in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt, and red pepper flakes, until smooth. Add the olive oil in a steady stream and as soon as the dressing is thick turn off the blender. Store in the frig. for up to a week.
My opinion: With this dressing you can add whatever veggies you like. I decided to add jicama (cut into matchstick sizes), assortments of leafy greens and tomatoes (cut into wedges). I used the juice of 1 medium lime, and I did add the red pepper flakes. This dressing will go really well with avocados too! I love cilantro and lime so this dressing hit the right spot for me. It’s really fresh tasting, a perfect dressing for the Summer time!
Riesling Roasted Pears: serves 8
8 ripe pears
zest and juice of 1 lemon
zest and juice of 1 orange
1 cup Riesling or other sweet white wine
1 cinnamon stick
1/2 cup sugar
6 whole cloves (optional)
Preheat the oven to 375F. Place the pears in a baking dish that will comfortably hold them in an upright position.
Place the rest of the ingredients in a saucepan on medium heat. Bring the mixture to a boil. To reduce the liquid a bit, cook on high heat for 5 minutes, stirring occasionally so it doesn’t boil over. Pour the spiced wine over the pears and bake until the pears can be pierced easily with a sharp knife, 30-40minutes. Baste once or twice, using the tongs to lift a pear if necessary to get to the basting liquid.
Serve at room temperature with the wine sauce drizzled over the pears.
My opinion: With a chopstick I “punctured” the hole through the top to bottom and drizzled the wine sauce before the pears went into the oven. Every 10 minutes or so I basted the pears. We all loved this flavour of soft pear!! The flavours of citrus, spices and wine blended in really nicely!! I did use cloves and if you have whole cloves I highly recommend using them!!