Garlic Rice Noodle Soup with Tofu
Papaya and Seitan Salad
(papaya, seitan, garlic, shallot, carrot, agave, rooster sauce on a bed of red leaf lettuce and a dressing of agave, rice vinegar, garlic, chile pepper)
(beet greens, savoy cabbage, shiitake mushroom, mushroom sauce with ponzu dipping sauce)
tonight's version of gyoza was a little different with the addition of the beet greens -- they're a wonderful alternative when you need a dark leafy green that pairs well with the earthy shiitake mushroom.
The papaya and seitan salad is always a treat -- hot, sweet, sour and salty.
as for the garlic soup -- it's one of our standby's... this is really more of a "to taste" list of ingredients than a full-on recipe. You can add more garlic if you want or re-arrange the proportions to your liking
3 or 4 cloves of roasted garlic
3 cups light veg stock
1 tsp. chile oil
1 tsp. tamari
enough rice noodles for two people
In a small soup pot, mash the roasted garlic into a paste and add to the veg stock. bring to a boil and add the chile oil, tamari and noodles. Stir to combine the ingredients. Cover with the lid and turn off the heat, and let sit for about five minutes. Pour into two bowls and top with stir-fried tofu, scallions and rooster sauce to taste.
Monday, July 10, 2006