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Lexington Farmers' Market Recipes

All original recipes provided here are courtesy and copyright 
Chef Liza Connolly and the Lexington Farmers' Market

June 13, 2006


Soya "Tofettes" Sushi

and

Fresh Vegetarian or Shrimp Spring Rolls with Soya Marinated Soy Noodles

with

Peanut Sauce

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Soya "Tofettes" Sushi

1 pkg. Sushi Nori (Whole Foods Market)
2 cups sushi rice, cooked (follow directions on pkg.)
1 avocado, cut in strips

*1 carrot, cut in thin strips 
*1 cucumber, seeded and cut in strips
*1 pkg. spicy or teryaki  Soya Tofettes, cut in strips

 
To roll sushi:

Lay nori (seaweed) on a clean kitchen towel. With wet hands (keeps rice from sticking) spread and press rice evenly over nori, leaving about an inch border, all the way around.  Rice should be about 1/4 inch thick.  Lay strips of tofettes along the edge of rice  with choice of veg. or a combination. Now, pick up edge of towel nearest tofettes and bring nori up and over it and veg. pull towel away and keep rolling sushi.  Moisten the far edge of nori inorder to seal sushi roll.  Slice in 6 or so even pieces to serve.  Serve with shoyu dipping sauce, pickled ginger and wasabi.  Great for school lunch...without the wasabi !!!

Serves 4

Fresh Vegetarian or Shrimp Spring Rolls 
with Soya Marinated Soy Noodles

1 pkg. Spring Roll Skins (Whole Foods Market)
*1 hd. Boston lettuce
1 bunch watercress
*1 carrot, cut in thin strips
*1 cucumber, cut into thin strips

1 cup bean sprouts
*1 pkg. Soya Marinated Soy Noodles
*1 bunch mint leaves
Optional: 12 shrimp (size 31-40), poached and cut in 1/2 lengthwise

 

To assemble rolls:

Place 1 rice sheet in bowl of warm water to moisten.  Lay damp sheet out flat on a clean kitchen towel. Tear the bottom off a lettuce leaf, to make it a similar size to sheet.  Lay a bunch of noodles, diameter of a nickel, on top half of lettuce.  Add a few strips of veggies on top of noodles, finishing with 2 mint leaves and 2 halves of shrimp, if using.  Fold bottom of sheet up and over filling.  Now, from the side, roll one edge up and over the veg. then roll up and seal. Repeat. Serve with peanut sauce.

 

Peanut Sauce

1/3 cup chunky, natural peanut butter
*1 clove garlic, minced
1/3 cup coconut milk
2 Tbs. fish sauce

1 tbs. lime juice
1 tbs. sugar
1 Tbs. soy sauce
1 Tbs. Sweet Chili sauce
*2 scallion greens, cut in thin rounds

 

Combine all ingredients except scallions,  in a small sauce pan. Bring to a boil. Turn down to a simmer and whisk til smoothe.  Simmer 5 minutes until sauce thickens.  Remove from heat and cool.  Thin with coconut milk if too thick.  Adjust seasoning to taste.  This sauce can also be served with cold tofu noodles for Peanut Noodles.  Sauce will need to be thinned  with soy and coconut milk for this purpose.
 

Copyright © 2007 Lexington Farmers' Market