Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles

Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu

spring greens, or chicken.

Ingredients:

1 tbsp Tahini
½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced

Directions:

Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into 

a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.

Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.

• Serves2
• CourseMain meal
• Prepare10 mins
• Cook10 mins
• Total time20 mins

Ingredients

• 1 tbsp Cooks Ingredients Tahini
• ½ tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2  nests wholewheat noodles
• ½ tbsp vegetable oil
• 200g pack No.1 Woodland Mushrooms, halved if large
• 2  salad onions, finely sliced

Meatless Miso Tofu Meatballs

Meatless Miso Tofu Meatballs

The Meatless Miso Tofu Meatballs are Vegan, Grain-Gluten and Refined Sugar Free. Fully packed with nutrients and protein to bring a delicious and balanced plate to your table.

Ingredients:
1/2 cup (50g) walnuts

1/2 cup (50g) gluten free oats

2 Tbsp (10g) gluten free nutritional yeast

1/4 tsp salt

1/4 tsp black pepper
7oz (200g) firm tofu

1 tsp gluten free miso paste

1 Tbsp (7g) ground flaxseeds (combined with 2 Tbsp water)
-
1 tsp sesame oil


1 medium white onion, diced
 

2 garlic cloves,  minced



Glaze:


1 Tbsp gluten free soy sauce


1 Tbsp maple syrup

1 tsp sesame oil


1/2 tsp rice vinegar



Directions:

Place the dry ingredients in a food processor and pulse until crumbly. Add in the tofu, miso and flaxseeds and blend 30 seconds until smooth.


Heat up the sesame oil in a small pan over medium heat and fry the onion and garlic for 3-4 minutes until golden, then add to the mixture. Adjust seasoning if needed.
   

The mixture should be sticky but workable. Roll into 20 little balls and place on a lined baking tray.
  

Either bake the balls for 15 minutes at 180°C/350°F or pan fry them with a bit of oil until golden brown from each side.


Whisk together the glaze and serve on rice or a noodle dish.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.

 

Blueberry Beet Salad

Blueberry Beet Salad

Ingredients:

Salad

4 to 6 golden beets
4 tablespoons olive oil
2 teaspoons salt
½ cup walnuts
Cracked black pepper
5 ounces Spring Mix lettuces
2 cups fresh blueberries
1 cup goat cheese
¾ cup Savory Berry Vinaigrette (recipe below)

• Vinaigrette
• 1/2 cup blueberries
  ¼ cup water
  ¼ cup sugar
  ¼ cup rice vinegar
  1 teaspoon Dijon mustard
  1 teaspoon sweet onion, minced
  1 teaspoon sea salt
  ½ teaspoon cracked black pepper
  ½ cup olive oil 
• Directions:
• Preheat oven to 350°F. Wash and dry the beets, rub them with 3 tablespoons of the olive oil and season them with 2 teaspoons of salt. Place on parchment-lined baking sheet and bake until tender, about 40 minutes. Allow to beets to cool enough to be handled.
  
  While the beets are cooling, toss the walnuts in remaining olive oil and season with a little black pepper to taste. Place on parchment-lined baking sheet and bake until toasty, about 7 to 10 minutes. Check the walnuts frequently as they can burn suddenly.
• Remove the skin from the beets and slice as desired.
• To finish the salad, mix all of the ingredients and toss to distribute the vinaigrette evenly. Season to taste with salt and pepper and serve immediately.
• Vinaigrette Directions:
• Place blueberries, water and sugar in a small sauce pot. Bring to a simmer and cook until all of the blueberries have popped. Strain the mixture and reserve 6 tablespoons of the strained syrup.
• To the syrup add the vinegar, Dijon mustard, sweet onion, salt and pepper. Stir well to combine. 
• Slowly add the olive oil in a steady stream while whisking to make a smooth vinaigrette. Taste and adjust seasoning accordingly.
• Makes ¾ cup

Five-Spice Duck Two Ways With Spicy Cranberry Ketchup

Five-Spice Duck  Two Ways 

With Spicy Cranberry Ketchup

Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan.
Ingredients:
Cranberry Ketchup
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) sriracha
2 tsp (10 mL) finely grated ginger
1 tsp (5 mL) finely grated orange zest
Large pinch salt
Duck
2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
1 1/2 tsp (7 mL) Chinese five-spice powder
2 boneless duck breasts, about 10 oz (285 g) each
4 duck legs, about 8 oz (225 g) each
1/4 cup (60 mL) duck fat, melted
1 tbsp (15 mL) honey
1/2 tsp (2 mL) pulp-free orange juice or water
Directions:
Cranberry ketchup, place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, discarding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature.

Duck, in a small bowl, mix salt and five-spice powder until combined.

Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a toothpick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a crosshatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight.

About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven.

Set oven to 285°F (140°C).

Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan.

Raise oven to 375°F (191°C).

Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest.

While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. Serves 6

White Cut Chicken With Ginger-Scallion Sauce

White Chicken With Ginger-Scallion Sauce

My friend has been making this succulent Cantonese poached chicken (bak chit gai) for almost 20 years with two minor tweaks. Instead of chopping it into small pieces, She carves it like a roast chicken. She also adds rice vinegar and cilantro to the accompanying ginger-scallion sauce, though it’s equally delicious without them. Available at Chinese supermarkets, Shaoxing is a nutty aged rice wine for cooking.
Ingredients:
Ginger-Scallion Sauce
1 cup (250 mL) thinly sliced green onions (4 to 5)
3 tbsp (45 mL) minced ginger
Fine sea salt to taste
1/2 cup (125 mL) canola or sunflower oil
1 tbsp (15 mL) rice vinegar
1/3 cup (80 mL) chopped cilantro
Chicken:
4-lb (1.81-kg) whole chicken
12 cups (3 L) water
1 cup (250 mL) Shaoxing cooking wine
6 slices ginger
6 green onions, cut into 3-inch (8 cm) lengths
6 cloves garlic, unpeeled, lightly crushed
1 tbsp (15 mL) fine sea salt
1/2 bunch watercress, tough stems removed
Coarse sea salt for serving
Directions:
For the ginger-scallion sauce, place green onions and ginger in a heatproof bowl. Season with salt and mix.

In a small saucepan, heat oil over high heat. When it’s very hot, about 375°F (191°C), slowly and carefully pour over green onion mixture. Mix with a spoon and cool completely. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 week. When ready to serve, stir in rice vinegar and cilantro then taste for salt.

For the chicken, rinse chicken under cold running water. Transfer to a roasting pan and let sit at room temperature for 1 hour. (This will help the chicken cook faster and more evenly.)

In a deep 6-quart (5.5-L) pot, bring water, cooking wine, ginger, green onions, garlic and salt to a boil. Carefully lower the chicken in breast side down. (It’s okay if the back isn’t completely submerged.) Reduce heat to maintain a gentle simmer. Cook for 15 minutes. Flip chicken so it’s breast side up. (It’s okay if tops of breasts and drumsticks aren’t submerged.) Simmer another 15 minutes. Cover pot with lid and remove from heat. Steep chicken until cooked through, about 45 more minutes.

Carefully transfer chicken to a cooling rack set over a baking sheet and rest 15 to 20 minutes. (Strain, cool and save cooking liquid for Chinese recipes calling for chicken stock.)

Carve chicken into serving pieces. Arrange on a platter lined with watercress. Serve with sauce and coarse salt.   Serves 4 to 6

Miso Ginger Vinaigrette

Miso Ginger Vinaigrette

This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want a lighter) but lower in calories. Serve over cooked or raw spinach, sliced cucumber, and steamed broccoli, asparagus, and cauliflower, well as salad greens.
Ingredients:
½ cup (125 mL) white miso
½ cup (125 mL) rice vinegar
2 tsp (10 mL) grated ginger root
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil
¼ cup (60 mL) vegetable oil
Few drops hot pepper sauce, optional
Directions:
Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if using) until smooth. Keeps 1 week.
Makes about 1 cup (250 mL)

Cauliflower Steak With Carrot 

Miso Puree And Carrot-top Pesto

Looking for a vegetarian steak alternative?  This roasted cauliflower steak is easy to make and is packed with flavor thanks to the top pesto!

Ingredients:

Cauliflower Steaks

2 heads of cauliflower
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
dash of pepper
Carrot Miso Dressing
4 oz orange carrots , cut into even pieces
2 Tbsp white miso
1 Tbsp rice vinegar
1/2 cup plain greek yogurt
2 Tbsp olive oil
salt and pepper , to taste
Carrot Top Pesto
1 1/2 cups carrot tops
1 garlic clove , peeled
3 Tbsp pecans
3/4 cup basil leaves
1/4 cup asiago cheese
1/4-1/2 cup olive oil + more for drizzlings
Directions

For the Cauliflower Steaks:
Preheat oven to 500 degrees F. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use).

Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.

Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.
For the Carrot Top Pesto:

Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing:
Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.

Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won't run. If it's too thick, add 1 Tbsp of water at a time until you've received a desired consistency.
To serve:

Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Salmon Burgers

Salmon Burgers

Yield 4 servings
Ingredients:

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated, Rice Flour, Water
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Directions:
Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. 

Add remaining salmon and pulse until pieces are no bigger than ¼," 4–5 times (be careful not to make it too smooth). Transfer to a large bowl.

Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. 

Chill at least 1 hour or up to 3 hours.

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.

Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. 

Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don’t want to overcook).

Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

Reader Review: This is an excellent recipe, but could afford a few changes. The flavors are subtle, but maybe a bit too subtle. I added a half tsp ground pepper which was definitely needed, but still a few more changes would help. So the next time I make this I will increase the ginger by double (I couldn't taste it in this recipe), and I think I will add a little bit of cayenne. It comes together easily and quickly - good for a week night dinner. Except for needing to increase the flavors just a bit, this is excellent. the salmon remains the star as it should.

Best Sweet And Sour Sauce

 Ingredients:
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry:
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

 Directions:

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. 

Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

NOTES  * Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled.

Spinach Salad With Stuffed Mushrooms

Spinach Salad With Stuffed Mushrooms

Ingredients:

Mushrooms:

12 large Cremini mushrooms

8 large scallops cut in chunks

4 teaspoons Saki

1 medium egg, beaten

3/4 teaspoon grated lime rind

2 teaspoons light soy sauce

salt and freshly ground white pepper

4 teaspoons cornstarch

1/2 teaspoon sugar

3 tablespoons panko bread crumbs

2 tablespoons vegetable oil

Salad:

6 cups baby spinach

1/2 cup chopped red onion

Dressing:

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce

2 tablespoons vegetable oil

Directions:

Score the tops of the mushrooms with a knife in the crosshatch pattern.  Place scallops. sake, egg, grated lime rinds sauce, salt and pepper, cornstarch and sugar in the food processor.  Process until mixture is smooth. 

Fill mushroom caps with about 2 tablespoons paste rounding it very slightly in center.  Press mushrooms paste side down, firmly into mixture, making sure the whole top is coated.  Reserve.

Preheat oven to 400*F degrees.

Heat an oven-proof skillet on a medium heat and add oil.  Fry mushrooms coated side down for 30 seconds, just until coating is golden.  Turn over and place skillet in oven.  Bake for 5 minutes or until mushrooms are tender.

Combine spinach and red onions.  Whisk together rice vinegar, soy sauce, and oil.  Toss the salad.

Slice the mushrooms into three or four slices each.  Place in a circle on plate.  Top with a twist of spinach salad.  Serves 4