Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [83]
MAKES 14 MINI SAMOSAS
½ pound (225 g) red potatoes, peeled and quartered
Salt and pepper, to taste
¼ cup (60 ml) hot vegetable broth
½ cup (70 g) frozen peas, thawed
½ cup (70 g) diced frozen carrots, thawed
2 tablespoons curry powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 recipe Vegan Pizza Dough (see page 234),
divided into 12 equal balls
¼ cup (55 g) Earth Balance, melted
Preheat the oven to 375° F (190° C).
Bring a large pot of water to a boil, add the potatoes, and return to a boil. Reduce the heat, and gently simmer until soft, about 20 minutes. Drain, transfer to a large bowl and mash slightly with a fork. Season with salt and pepper. Add the broth, peas, carrots, curry, cumin, cinnamon, and nutmeg to bowl. Stir together to combine.
Roll out the dough to 2-inch (5 cm) squares. Place 1½ tablespoons of the potato mixture in the center of each square, folding the four corners up to the center and pinching the edges to seal. Brush the surface of a baking sheet lightly with melted Earth Balance. Place samosas on baking sheet and bake 20 minutes, or until the samosas are light golden brown. Serve hot.
Srv: 1 Samosa (93 g) | Cal: 230 | Fat: 6 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 39 g | Fib: 3 g | Pro: 5 g
Vegetable Tempura with Daikon Radish Soy Dip
I love eating out at the Asian restaurant down the street from my house, and ordering veggie tempura. But what I love even more is that an amazing chef friend of mine taught me how to make it at home! It’s a fun, crunchy snack or main dish, and the original dip is a fiery take on miso dip. This is definitely one dish that will make you look like a pro in the kitchen!
MAKES 4 SERVINGS
⅔ cup (80 g) potato starch
3 tablespoons unbleached all-purpose flour
2 tablespoons baking soda
2 cups (480 ml) ice water
¼ cup (60 ml) soy sauce
¼ cup (60 ml) mirin
1 teaspoon evaporated cane sugar
2 tablespoons grated daikon radish
3 cups (720 ml) peanut oil
1 cup (80 g) 1-inch (2.5 cm) eggplant sticks
1 cup (100 g) okra
8 shiso leaves
1 cup (40 g) broccolini or broccoli
1 cup (140 g) ½-inch (12 mm) peeled kabocha
squash or sweet potato strips
1 cup (225 g) firm tofu, drained and cut into 1-inch
(2.5 cm) slices
In a medium bowl, blend the potato starch, flour, and baking soda. Add the ice water and slowly whisk until the batter is smooth, for the tempura.
In a separate medium bowl, whisk together the soy sauce, mirin, sugar, and daikon radish. Set aside.
Heat the oil in a large sauté pan or amall pot over medium-high heat. Dip the eggplant, okra, shiso leaves, broccolini, kabocha squash, and tofu in the tempura batter, one at a time. Deep-fry the vegetables and tofu, one at a time, until crispy. Remove each vegetable from the pan and place on paper towels to drain. Serve with Daikon Radish Soy Dip.
Srv: 208 g | Cal: 200 | Fat: 10 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 19 g | Fib: 4 g | Pro: 9 g
BITCHWORTHY: DAIKON RADISH
MEANING “REALLY BIG RADISH,” A DAIKON RADISH LOOKS PRETTY MUCH LIKE A WHITE CARROT WITH SUPERSIZE ROOTS. IT IS SPICIER THAN YOUR AVERAGE RADISH, AND THE PICK OF THE LITTER FOR STIR-FRIES, SALADS, SOUPS, AND PICKLING. BUT YOU CAN EAT IT RAW, TOO! THOUGH THEY ARE HARVESTED IN TEXAS AND CALIFORNIA IN THE U.S., YOU CAN FIND THEM YEAR-ROUND AT FARMERS′ MARKETS, LOCAL GROCERY STORES, OR ASIAN SPECIALTY MARKETS. THEY ALSO HAVE A SPECIAL SUPERPOWER: THE CHINESE RADISHES ARE POTENT ANTIOXIDANTS THAT HELP SLOW DOWN THE AGING PROCESS. DAIKONS ALSO CONTAIN DIGESTIVE ENZYMES THAT HAVE AWESOME DETOXIFYING POWERS.120
Asian Persuasion
Traditional Japanese
Soy Sauces
One can only imagine the culture shock soy sauce experienced when East met West. In Japan, it was a symbol of tradition and authentic food enhancers. But when it landed on friendly soil, we adopted it as mini Chinese take-out packets in our kitchen drawers, and sodium-overkill bottles on the refrigerator shelves. The Chinese believe putting it on white rice is a sign of poverty,