Archive for the 'Asian-Inspired' Category


November 12th, 2009

tradroll close
Yesterday, we spent most of the day working on one of my favorite things…SUSHI! We made a couple different rolls. One was a more traditional roll, and one was an inside out roll. They were both raw and vegan, of course.

making rice
First, we set about making the rice. We used a combination of jicama with pine nuts. We processed the jicama and strained the water out. Then, we combined it with the pine nuts and put it in the dehydrator for a few hours.

saran mat
We wrapped our mats in saran wrap for easy clean up.

Then, we got our mise en place ready.

We also pickled ginger and died it with beet juice.

sushi guts
This was the inside of my traditional roll.

first roll
My first sushi roll.

I had a bit of an accident with my caterpillar roll.

class plates
Now, we’re ready for lunch! I gobbled mine down pretty fast. I have to say that I actually prefer the flavor of the jicama pine nut rice. I wonder what my mother will think of it (my traditional Japanese mother). That will be the true test! I’ll keep you posted…



November 11th, 2009

cucmber wakame
Yesterday, we talked about seaweed. We learned about all the different kinds of seaweed and their properties/health benefits. Then, we set about making some recipes. This was the cucumber wakame salad garnished with a little hijiki.

Once of my classmates, Brad, made a really pretty one.

kelp noodles
We also made a salad with kelp noodles (which I’ve been meaning to try forever). Now I see what all the fuss was about.

sesame kelp
This was my sesame noodle salad. It’s the same recipe they use in the restaurant, and it’s delicious. I think I’m going to make it for dinner tonight for the fam.


Getting Down to Business

November 3rd, 2009

busy flower
Today we got to work making recipes. We made a couple different salads and presented them to the rest of the class. First, we did a Thai cucumber salad (which I’ve made a less FANCY version of before). Mine came out a little busy. I need to remember that less is more sometimes.

jicama salad
My second salad turned out a little better. It was a jicama salad with a tahini based dressing. Almost like a Cuban potato salad sans potatoes. I’ve been meaning to make this one for a while. It’s so luxurious to be so focused on just making recipes. I love it!

In more serious news, my nephew made me my own lego spaceship equipped with a bouquet of flowers. He is such a thoughtful kid. I brought home some rocky road ice cream for everyone to try, and it went over like gangbusters. He said, ‘Is this the kind of ice cream you can eat, Auntie A? I like this better.’ What a little charmer. All you five year old girls out there better watch out!


Thai Cucumber Salad

August 23rd, 2009

thai cuc
This salad (from EVERYDAY RAW) merged perfectly with the contents of my CSA box. I love it when that happens. Each year gets better and better. I have more knowledge and experience to draw on, and it’s a lot easier to flow with the abundance that comes my way. This year, we have GARDEN produce and our CSA membership. I’ve hardly had to buy any groceries. I’m LOVING this.

with dressing
My boyfriend’s chief complaint was that I used iceberg lettuce instead of bibb. But baby, that’s what was in our box! I thought it was really good anyway. But the bibb could really blow someone’s socks off.


Long Life Noodles with Ginger Sauce

April 9th, 2009

Not to be predictable or anything, but here is another recipe from ENTERTAINING IN THE RAW. Long Life Noodles with Ginger Sauce.

copycatI’ve been on kind of a campaign lately. I suppose as far as addictions go, raw food recipe books is a relatively benign one. My boyfriend has gotten addicted to it too. Yesterday, I had a horrible split shift. And he made me something while I napped. And when I came home from my second shift, he had started something ELSE! This is the same guy who was MORALLY OPPOSED to eating at home when I started this.

plain noodles
I started with the spiralizer I scored for FREE from work and some unsuspecting jicama (truth be told, my boyfriend did that part).

no sprouts
I actually forgot to add the mung bean sprouts the first time I made these. But, it was still good. Really good. The ginger sauce has a really nice flavor. And the noodles are really light and less gooey than the traditionally sleepy kind. I’ll definitely make this one again.


Thom Ka

April 6th, 2009

thom ka
So, I finally took a break from my Matthew Kenney obsession to make some Thom Ka. This was a recipe from I AM GRATEFUL. Really simple. And really yummy.


Curried Cabbage Pillows

February 15th, 2009

cabbage pillow
This is another recipe I got out of my ‘I’M IN DENIAL ABOUT WINTEReBOOK.

Admittedly, the weather HAS been improving a little, but we still have a LONG way to go before we catch up with LA.

This recipe got spread out over a few days. It started out with making the wraps which are actually really versatile and could be used to make a lot of things. I’m thinking of trying to approximate some of my mom’s ‘spring’ rolls. It’s funny to me now that our idea of ‘spring’ used to mean fried, beef, and ketchup. HA! HA! My roomates in college used to gobble those puppies up in half a day. Every time I opened the fridge, there would be a few less of them that would just magically disappear.

vegan version
Well, that was then. These days, the vegan version is more like cabbage and herbs.

Which would of course be rolled inside our lovely pillow.

mango cilantro
We also made this lovely mango cilantro dipping sauce. Pretty yummy. I might have to revisit this one again when it’s in season. Because somehow, I don’t think I’m experiencing the full power of the curried cabbage pillow in the middle of a Minnesota winter.


Nori Bites

February 5th, 2009

nori bite
This is the first recipe I tried from Russell James’ Thai EBOOK.

Admittedly, I was a little skeptical as one of the main components of the dough is sunflower seeds. As a general rule, I don’t like things with a big sunflower seed presence. I just don’t like them much.

But this…this I like. I had to ad lib a little because I couldn’t find any kaffir lime leaves anywhere…Imagine that? It’s below zero and I can’t find kaffir lime leaves. What was I thinking?


Thai Style Recipes

February 3rd, 2009

thai style
So, I’m continuing my denial of the subzero temperatures with RUSSELL JAMES’ eBook. Russell James is quite the gourmet chef. I’m on his email list, and he always fills my inbox with the pictures of the most mouth-watering looking delights. He was having a 2-for-1 sale right before Christmas where you got a Holiday eBook bundled with this one. I have quite a few recipes going right now. So, I will have some updates on my results shortly…I can’t think of a better way to spend a day that is too cold to be outside.


Miang Kum

February 1st, 2009

mk shot
OK. I admit. This isn’t exactly aligned with the seasons. It’s really more like wishful thinking. But, you would do it too if you’re reality looked like this…

OY! Yesterday was our first day above freezing in over a month. Sprinkle in some cold snaps with 20 below temperatures, HACKERGATE keeping me out of the loop, and a boyfriend traipsing around europe instead of getting on my case, and you get one little raw baby falling off the wagon.

miang kum
Well, my boyfriend discovered this new exotic recipe during his travels…Miang Kum. It’s usually made with dried shrimp and peanuts, but we substituted some CHILI LIME MACADAMIA NUTS and chopped cashew for those.

mk sauce
My boyfriend also made this lovely dipping sauce on the fly. It tasted a lot like the dressing from our favorite THAI SALAD.

We mixed all that up with some bits of lime, ginger, shallots, shredded coconut, and a little jalepeno.

Then, we sprinkle it on an unsuspecting spinach or basil leaf…and VOILA! Instant summer. Just don’t look out the window.