Posts Tagged ‘cooking classes in new york’
This recipe is a lighter version of the traditional Thai dish, “Pad Kee Mao”. The distinctive flavors are similar, but the refined starch flat noodles are replaced with Shirataki fettucine noodles, which are made with soybean and yam flour. They are super-light and serve as a better alternative to the white-rice based flat noodles. See here for recipe for the seitan mixture.
Ingredients:
- two 8 ounce packages of Shirataki fettucine
- Cooking Spray
- 2 cups seitan mixture
Directions:
- Drain shirataki noodles and rinse.
- Spray some vegetable cooking spray onto saute pan and let heat until hot. Throw in fettucine and let lightly brown on all sides. Toss frequently.
- Stir in seitan mixture and stir to heat through . Add salt to taste. Enjoy!
Seitan is a vegetarian meat substitute that is made of the protein found in wheat-gluten. This is the same protein that gives breads their elasticity and chew. Making seitan at home is easy and only requires a few ingredients. Their meaty texture is a great transitional food for new vegetarians craving meat.
Ingredients:
- one 10 ounce box of Vital Wheat Gluten (approx. 2.5 cups)
- 1 to 2 teaspoons fine sea salt or to taste
Directions:
- Bring a pot of water or low-sodium stock to a light boil.
- Meanwhile slowly add enough warm water to gluten until soft dough forms. Knead lightly. Let rest for 5 minutes.
- Cut into desired shapes (remembering seitan swells up about 50% of its size when cooking). Put in water or stock, bring back to a boil, and then cook on low for an hour. Use as you would meat in recipes. Enjoy!
This recipe is inspired by the curry puffs traditionally found on many Southeast Asian restaurant menus. I’ve made the shell with whole grain flour and lesser amounts of fat (see here for recipe). You can also replace the potatoes here with cauliflower or add some carrots if you have. Adjust heat level to liking. The curry powder recipe used can be found here.
Ingredients:
- 2 tablespoons vegetable oil
- 1/2 medium red onion, diced
- 4 teaspoons of minced garlic
- 1 serrano chili or to taste, chopped
- salt and pepper to taste
- 1.5 tablespoons curry powder
- 2-3 teaspoons honey
- 1 large Idaho potato, cubed
- 1/4 cup green peas
- 1/4 cup parsley, chopped finely
- Curry puffs
Directions:
- Heat oil. Add onion and saute for 3 to 4 minute or until lightly golden. Add garlic, chili, salt and pepper. Saute for another 1 minute, stirring constantly. Add curry powder and stir for 30 seconds on medium low heat. Add half cup of water and cook on medium low until oil separates from edge of mixture (add more water if mixture gets too dry).
- Add honey and potatoes. Stir, add one cup of water, bring to a boil, and then simmer covered. Cook until potatoes are tender (add more water if mixture gets too dry.) Stir in peas and parsley off heat. Pierce top of curry puffs, fill potatoes into interior, and enjoy!
