The 30-Minute Vegan - Mark Reinfeld [95]
2. Transfer them to a bowl or storage container immediately as they will continue to toast if you leave them in the hot pan. Cool and store in an airtight container. Use within a couple of weeks.
Variations
• Experiment with different flavors by adding 1 tablespoon of ground nori, ½ teaspoon of garlic powder, ½ teaspoon of wasabi powder, ¼ teaspoon of cayenne, or even ½ teaspoon of chile powder.
Superfoods for Health
Sesame seeds are one of the finest sources of plant-based protein and calcium. They are prevalent in Middle Eastern cuisine, especially in the form of tahini, which is made by grinding the sesame seeds into a paste. You can also experiment with making your own sesame milk (see page 42).
CRUNCHY CROUTONS
There is always a use for stale bread because everyone loves croutons. Obviously they are a popular salad ingredient, but fresh ones like these get snacked on all the live-long day.
MAKES 3 CUPS
3 heaping cups bread of choice, cut into ½-inch cubes
1 tablespoon olive oil
1 teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon sea salt
1. Preheat the oven or a toaster oven to 300°F. Place the bread cubes on a baking tray and bake for 10 minutes.
2. Meanwhile, whisk the olive oil, parsley, garlic powder, and salt together in a large bowl. Toss in the bread cubes and stir well to coat.
3. Return to the baking tray and bake for 5 more minutes, or until the croutons are lightly browned. They will continue to harden as they cool. Store in an airtight container at room temperature for up to 4 days.
FRESH THAI CURRY PASTE (RED OR GREEN)
These days, most grocery stores sell some kind of curry paste. Generally it has a thick, uniform consistency with a concentrated flavor from all of the dehydrated ingredients. Due to the freshness of the ingredients in this homemade version, it has a much more watery consistency. Still, you can use it in much the same way as a paste for flavoring dips, spreads, salad dressings, or with our Thai Green Curry recipe on page 210. It will keep in the refrigerator for at least a week. If you don’t think you’ll use it all by then, you can freeze it.
MAKES 1¼ CUPS
2 stalks lemongrass,
cut into ½-inch pieces (about ⅓ cup)
4 kaffir lime leaves
2 tablespoons peeled and minced
fresh ginger
4 garlic cloves
½ medium-size yellow onion (about 1 cup)
1 (½-inch) piece fresh turmeric
(optional)
2 tablespoons ground coriander
¼ cup soy sauce
3 green or red chiles, seeded
½ teaspoon sea salt
Process all of the ingredients in a food processor or blender for about 30 seconds, or until well pureed. Store in an airtight glass container.
Tips and Tricks
The spiciness of the red and green chiles commonly sold in grocery stores varies significantly. The green tends to be milder than the red. Taste them beforehand to adjust the recipe to your liking. Add some of the seeds if you wish for more heat. You can experiment with any kind of chile you like.
Superfoods for Health
Turmeric is a root of the ginger family. It’s a main ingredient in curries and imparts curry powder’s yellow color. In its fresh form, it looks like a mini ginger. The Hawaiian word for turmeric is olena. Its rich folklore covers thousands of years of use as an antiseptic and treatment for stomach disorders. Science is now affirming some of this ancient wisdom. Its active ingredient, curcumin, is being studied for its effect in treating many modern illnesses.
HOT HOT HOT SAUCE
This is another dish that is not for the faint of heart. We have some hot red Balinese peppers growing in our garden that make a bright red sauce. Try this sauce with whatever hot peppers you have on hand. Serve to spice up all of your dishes. Add a few drops to Pesto (page 246), Enchilada Sauce (page 237), or anything else you want to bump up