If you follow my blog, you know that I love laksa, the spicy Southeast Asian soup with an addictive flavor and lots of garnishes. Well, my laksa craving struck again, this time with a few new variations. After a recent trip to the Asian market (see last week’s post), I still had some great veggies that needed to be used, including an Indian cucumber, Thai basil, and watercress. Laksa provided a great way to use them, since cucumber is a traditional addition to laksa, and I liked the idea of using Thai basil instead of cilantro. Plus, I thought watercress would make a great addition to the brothy noodle soup. (And I was right!)
We each had a big bowl of soup for dinner, with lots leftover. By the next day, the noodles had absorbed the delicious broth, so instead of having leftover soup, it was more like a saucy noodle dish, but just as good.
Even though laksa begins with making a spice paste, this soup is quick and easy to make, and the addition of watercress (or spinach) helps to make it a satisfying one-dish meal. For an even quicker version, look for laksa paste in Asian markets, but be sure to read the label to make sure it’s vegan, because some brands contain dried shrimp.
This spicy-hot soup that uses three different heat sources: dried red chiles, cayenne, and an added dose of heat in the form of sriracha or sambal oelek. If you prefer it less spicy, cut back on any or all of them.
1 small yellow onion or 2 large shallots, coarsely chopped
4 dried hot red chiles, softened in hot water
2 stalks lemongrass, white part only, crushed
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon curry powder (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1 tablespoon neutral vegetable oil
5 cups vegetable broth
8 ounces extra-firm tofu, cut into 1/2-inch dice
3 scallions, minced
1 bunch watercress (optional)
1 (14-ounce) can unsweetened coconut milk
1 teaspoon sugar
1 teaspoon salt (or to taste – depending on saltiness of broth)
1/4 teaspoon ground black pepper
8 ounces cooked rice noodles or linguine
Choice of garnishes: sriracha or sambal oelek, chopped cucumber; cilantro or Thai basil leaves; bean sprouts; chopped tomato; diced pineapple; lime wedges
In a food processor, combine the onion, chiles, lemongrass, ginger, coriander, paprika, curry powder, if using, turmeric, and cayenne, and process to a paste.
Heat the oil in a large pot over medium heat. Add the onion mixture and cook, stirring for 2 to 3 minutes, stirring in a small amount of the broth to prevent burning. Add the remaining broth and bring to a boil. Reduce heat to medium and simmer for 15 minutes then strain and return the liquid to the pot. Stir in the tofu, scallions, watercress, if using, coconut milk, sugar, salt, and pepper and heat until hot. Add the cooked noodles and simmer until hot. Serve in soup bowls, garnished as desired.
COOKBOOK GIVEAWAY REMINDER: There’s still time to enter the cookbook giveaway at the Vegan Heritage Press blog. Enter to win a copy of The Blooming Platter Cookbook by Betsy DiJulio. Contest closes on Sunday night!
I told you about our shopping excursion last week when we went to the Asian market and Trader Joes. Since it usually adds up to over two hours of driving and easily over two hours of shopping (the way I shop, anyway, as in going up and down EVERY aisle!), we also take the opportunity to go to lunch and make a day of it.
There are lots of great ethnic restaurants in the Centreville area. Our current favorite is called Masala Country and it serves mostly Southern Indian food, as well as Indian fusion, with elements of Thai and Chinese. We especially enjoy the Southern Indian specialties that we haven’t been able to find anywhere else in the area.
The top photo is the hauntingly delicious Manchurian cauliflower appetizer, so spicy and good. This is the uttapam — an Indian pancake made with green chiles, green onion, and cilantro, served with a vegetable sambar.
Next is the magnificent dosa — made with lentil flour, this crispy delicate crepe is filled with a spicy potato mixture and served with sambar. As you can see, it’s bigger than the plate it is served on, but is so light, eating the whole thing is not a problem.
Needless to say, we didn’t need to eat again until the next day and even brought home some leftovers. With the promise of a lunch like this, it makes me want to go shopping again real soon!
COOKBOOK GIVEAWAY: My hubby’s company, Vegan Heritage Press is giving away a copy of their latest cookbook, The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio. It’s a fantastic book with great recipes and gorgeous photos. Head on over to the VHP blog and enter to win!
The nearest Asian market is a little over an hour away, so I usually keep an ongoing list and when it gets long enough or we feel like a drive (whichever comes first) we hit the road and bring back a carload of goodies.
The Grand Mart in Centreville Va has a huge fresh produce section. I always make it a point to buy at least a few things I’ve never had before along with some favorites — they have such good prices. The photo shows a selection of this week’s haul. In addition to perfect smallish Italian eggplants, a ton of Thai and Italian basil, and tiny potatoes, I got some pipiane squash (they look similar to zucchini); round yellow Indian cucumbers (they look like tennis balls); batata yams; and a huge bag of Shanghai tips (like baby bok choy, only really small). I also got some perfectly sweet yellow mangos.
Now I just have to decide how to prepare everything!
I know you’ve all been waiting breathlessly for the unveiling of this year’s Easter Pie. Ta Da! Here it is: I made a traditional looking pie, just like mom used to make. Only difference is mine doesn’t contain meat, eggs, or cheese, like hers did — even her crust had eggs in it! Talk about cholesterol…
Thanks to the miracle of spices, including a hefty dose of cayenne, red pepper flakes, ground and whole fennel seeds, and paprika, this vegan Easter Pie tastes just like Mom’s! Mine is made with tofu and vegan sausage. Although this is an Italian tradition, I think anyone who likes spicy savory pies would enjoy this. The recipe is here.
I love haroset. What’s not to love about juicy sweet apples mixed with crunchy nuts and chewy raisins? My recipe for Apple-Pecan Haroset is posted on GoDairyFree.org. The recipe is from the Passover Menu in Party Vegan.
I think haroset is too good to just serve once a year. I recently made it to accompany a dinner of halushki (sauteed cabbage and onions with pasta). I’m also planning to serve it alongside this year’s Easter Pie. Speaking of Easter Pie, it’s almost that time! Read all about it in my next post…
As many of you know, vegan cooking is my activism. My purpose in life is to provide vegan recipes to as many people as possible through my books, articles, and other media. I do this primarily for the animals and also to help improve everyone’s health. I stand by the quality of my work, my books, and my recipes. I encourage all my fans to please continue to enjoy my recipes in Vegan on the Cheap and Party Vegan—the recipes are what really matter, and the content is 100% vegan.
UPDATE: VegNews has issued an apology. My original letter has been updated to reflect this new development. Maybe we can put this behind us now.
Because I’m crazy for asparagus, I love this time of year when tender and slender asparagus is plentiful and reasonably priced. I know I should try growing my own, but — not to sound commitment phobic and too much into instant gratification—let’s face it, asparagus isn’t the easiest or quickest thing to grow. Instead, I’ll probably just continue to buy up all that I can when it’s in season.
When I cook asparagus, I almost exclusively roast it because of how fabulous it tastes. And it looks so good on the plate, especially dressed up with lemon zest and little scallion ribbons. With Passover and Easter both on the calendar this week, these lemony asparagus bundles would make an ideal inclusion for either of those special menus. And it couldn’t be easier to make.
I just arrange the asparagus in a single layer on an oiled baking sheet, drizzle with a little olive oil and salt and pepper and then roast at 425 degrees until tender (the time depends on the thickness of the asparagus).
To make them into bundles, just steam the long green part of a few scallions for about 30 seconds, just long enough to make them pliable. Then, when ready to serve, just gather a “bundle” of the cooked asparagus and lay it across a softened scallion, then gently tie the scallion in a knot and serve.
These asparagus bundles are part of my Passover menu in Party Vegan: Fabulous Fun Food for Every Occasion.