salad of rubies

a stunning salad! beautiful for a substantial summer meal, or to impress friends as a gorgeous starter (or work lunch :) )

1 large tomato
1 cucumber

3-4 sprigs of fresh mint, finely sliced (substitute fresh parsley and dried mint if not available)

0.5tsp salt
2tsp lemon juice

1 tin kidney beans
1 pomegranate

0.3c pepitas (pumpkin seeds, shelled)
0.25tsp ground black pepper
3Tbs pomegranate molasses (available from delis and nut/spice provedores)
2Tbs olive oil

100g baby spinach or baby leaf mix

 
chop tomato into 2-3cm chunks, and slice cucumber; add to salad bowl with salt, lemon juice and mint; toss gently to combine. 

drain and rinse kidney beans; remove pomegranate jewels from the main fruit; add both to bowl. add all the other ingredients except greens; toss gently. add greens and toss before serving.

this can be made 6 hours or so ahead of time and refrigerated if greens are added right before serving.

the chocolate crackle gets more crack-like

here is a post for chocolate crackles that anyone with a mouth and a need for deliciousness must read. crackles contain the essentials of life: coconut in two forms, cocoa for strength and general hipness; and the crunch of a thousand rice puffs. somehow, no doubt in violation of some natural law, i have made them BETTER.

read on.

4c puffed rice cereal

0.5c icing sugar, sifted (or blitz some raw sugar in an electric spice/coffee grinder for 10 seconds)

1.5c desiccated coconut, toasted on low- medium til light golden brown in a dry frying pan

200g coconut oil

0.25c cocoa powder
1-1.5c raisins and pitted prunes, finely chopped 
150g dark chocolate, melted

0.5tsp salt

grated rind of one orange

in a large bowl, mix the rice cereal, sugar, cocoa and coconut. gently mix in the chopped fruit.

in a medium bowl, melt the coconut oil and dark chocolate in the microwave (60-90 seconds). add in the rind and salt. pour this into dry ingredients, stirring gently til well combined. spoon into a loaf or brownie tin (remember: silicone rocks!) and press firmly to level and refrigerate until firm, then slice into squares.

summer tacos

 

everybody needs tacos. much like vietnamese rice paper rolls, these are a party-in-your-mouth, nutritious, joy of a meal, and are pretty flexible as long as you have the outside wrapping and a couple of other bits. coming into summer, i'm not really into the idea of standing over the stove, and with the exception of heating the taco shells in the oven for 10-12 minutes (don't waste time and add heat to your kitchen by preheating- just whack them in and turn it on), this is a no heat recipe! i'm going to try to post a few more of these- as much as salad rocks, i will want more variety over the next few months without resorting to eating frozen mango cubes out of desperation (mmm, frozen mango...)

anyhoo, the tacos: the secret to this recipe is to not cook the beans. just mix in a medium-large bowl

a 400g tin of beans (black, kidney, or even canellini)

juice of a lime (or lemon)

good dash of olive oil

 

what will really kick this over the edge is a teaspoon of a spice mix which can be made ahead- either blend pre-ground spices, but if you can, grind them up fresh (with a mortar and pestle if you've got some issues to work out, or an electric spice/coffee grinder- best investment of $30, i promise!).

1Tbs coriander seeds

1Tbs cumin seeds

1tsp anise seeds

1tsp celery seeds

half a cinnamon stick (1tsp ground)

1Tbs marjoram

1tsp black peppercorns

 

grind to a fine powder, and store in an airtight container.

 

if nothing else, add just a teaspoon of ground cumin to the salad. then it's up to you and your cupboards- add any or all of these:

chopped jalapeños

fresh chopped coriander 

grated carrot 

sliced red onion 

roasted garlic, mashed 

finely chopped semi dried tomato 

toasted pepitas

baby spinach leaves

serve this bowl of salad with your taco shells, plus shredded lettuce, sliced tomato and cucumber, avocado, vegan cheese or sour cream, and salsa (or the cheat's combo- sriracha chilli sauce and tomato sauce).

knock off vietnamese noodle salad

i miss working in footscray. the waves of alternating smells in each street- mouth watering one second, quickly followed by some unspeakably and overwhelmingly revolting stench; feuding derelicts; the insane drivers; the banh mi (vietnamese baguettes. the only place to go is nhu lan bakery, at 116 hopkins st footscray - behind the market. it's always packed, but the rolls are to die for). *sigh*  

so i make do at home. you can even prep all the ingredients into a really big salad bowl, and make the dressing in a small jar: mix the salad ingredients without dressing, put half the salad undressed in a container and refrigerate for later- then dress what you'll eat in the salad bowl immediately. this helps the salad keep longer (great when it's hot and you can't be bothered making any more delicious food :)

asian grocers have the best, freshest and cheapest ingredients, but most supermarkets will have enough of these ingredients to approximate the flavours if that's easier for you.

the quantity below feeds at least 4, if not 6, for a substantial lunch or dinner (or breakfast, if you're as keen as i am :D ).

you will need:

a large salad or mixing bowl 

a small jar or bowl

500g firm tofu

pinch each of salt and ground pepper

1tsp garlic powder (optional, but makes the tofu yummier!)

500g packet of dry rice or bean thread vermicelli and boiling water to soak

2 large carrots, grated

3c green or savoy cabbage, finely shredded or sliced

2c bean shoots

1 bunch mint, remove coarse stems, chopped

1 bunch coriander, chopped

0.3c roasted unsalted peanuts or cashews

optional: 1-2 sliced tomatoes; 1 finely sliced cucumber; 1c lightly steamed (ie still crunchy) green beans; 1c raw snow peas, cut into 2cm lengths 

for the dressing

4Tbs sesame oil

1Tbs rice vinegar (or white vinegar if not available)

6Tbs lime juice (or lemon)

zest of 2 limes (or lemons)

3Tbs palm or brown sugar

4Tbs soy sauce

1 small fresh chilli, finely chopped or 1 tsp hot chilli sauce (or sweet, if you prefer)

2Tbs fresh ginger, finely grated

1Tbs fresh garlic, finely grated or crushed

toasted sesame seeds and/or fried shallots for garnish (optional)

slice tofu into 1cm cubes and gently pan fry on medium heat with a little oil for 2 minutes before adding the salt, pepper and garlic powder. continue cooking for another 5 minutes until lightly golden- turn the heat off.

in the large bowl, soak the noodles in boiling water for about 5 minutes. stir once gently then drain; rinse with cold water to stop the cooking, drain well and place noodles in bowl. 

add carrot, cabbage, bean shoots, and any other veggies on top of the noodles; top with nuts, herbs, and tofu.

mix all dressing ingredients in small jar or bowl. adjust to taste. if you're saving some salad for later, separate some out now and dress the rest. serve with tongs, and garnish.

suggested beverage: thai young coconut juice

chocolate. crackles.

go crazy! these involve little heat (30 second in the microwave) and simple ingredients. i couldn't ask for more from a summer dessert that can take me back to my childhood in three seconds. not being made with copha (ick – hydrogenated freakishness!), these won’t stay super solid at room temperature (above 20 degrees) but are way tastier and healthier.

4c puffed rice cereal

0.75c icing sugar, sifted

1.5c desiccated coconut, toasted til light golden brown in a dry frying pan

250g coconut oil

0.25c cocoa powder

in a large bowl, mix the rice cereal, sugar, cocoa and coconut.

in a medium bowl, melt the coconut oil in the microwave (30-60 seconds). pour oil into dry ingredients, stirring gently til well combined. line muffin trays with patty cases, then poon mixture into cases and refrigerate until firm.