Rec. Thai Spicy Yams with Coconut

[marsha-tbay]

Thai Spicy Yams with Coconut

3 tablespoons, vegetable oil

2 medium red onions, cut into 1/4-inch cubes

2 teaspoons, black or yellow mustard seeds

3 tablespoons, minced garlic

2 teaspoons, ground cumin

2 teaspoons, dried ground coriander

1 teaspoon, ground turmeric

2 teaspoons, salt

5 pounds yams, peeled and cut into 1 1/2-inch cubes

2 tablespoons, light brown sugar

1/2 cup, shredded unsweetened coconut

Heat a heavy casserole or Dutch oven over high heat. Add the oil, swirl to coat the pot, and heat until hot. Reduce the heat to medium-low, add the onions, and sauté until just soft, 3-5 minutes. Increase the heat slightly, add 1 teaspoon of the mustard seeds, and fry until they pop. Stir in the garlic, cumin, coriander, turmeric, and remaining mustard seeds, and sauté over medium heat until fragrant, about 30 seconds.

Combine the salt and 2 cups of water, and add it to the pan. Heat until the liquid boils, then add the yams and cook, partially covered, for 20 minutes. Add the sugar and half the coconut, and cook until the potatoes are tender and the liquid has evaporated, about 20 minutes. Transfer to a serving bowl, garnish with the remaining coconut, and serve.

Makes 12 servings.

AJ-gourmetgardenofspicyvegeat

 

[marsha-tbay]

Rec. Spicy Cabbage Wontons

Spicy Cabbage Wontons

2 tsp (10mL) olive oil
1 large clove garlic, minced
2 red jalapeño peppers, stems and seeds discarded, minced
1/4 tsp (0.5g) minced ginger
2 cups shredded green cabbage
8 oz (230g) seitan, minced (a wheat meat substitute)
1 to 2 tsp (2 to 5g) ginger, grated and squeezed for juice
1 tsp (5mL) tamari
1 Tbs (15mL) nonfat or lowfat rice milk
1 Tbs (10g) minced scallions
3 large cabbage or bok choy leaves
1 package (50 wrappers) wonton wrappers




Heat oil in the wok until sizzling. Add garlic, chile peppers, and ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add tamari and rice milk. Cook for 2 minutes, stirring occasionally.
Remove from heat; stir in scallions and set aside.

Fill wok with water to just below the level of the bamboo steamer.
Arrange cabbage leaves to cover the bottom of the steamer. Bring water to a boil.

Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp (5mL) of cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top.
Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water.

When water is boiling and the leaves have wilted, place the first 1/3 of the dumplings in a single layer on top of the cabbage. Cover and steam for 10 minutes.

Yield: 50 dumplings
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hr 5 min


Source: PCC Natural Markets
Formatted by Chupa Babi

You may find yourself making a meal of these bite-sized morsels; luckily, the recipe makes enough to do just that. Steam the dumplings in three batches, rolling the next batch as the first is steaming.
They can be wrapped in a damp towel and stored in a plastic bag in the fridge until ready to steam.