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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
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Soya "Tofettes" Sushi
and
Fresh Vegetarian or Shrimp Spring Rolls with Soya Marinated Soy
Noodles
with Peanut
Sauce
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Soya
"Tofettes" Sushi
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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
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Fresh
Vegetarian or Shrimp Spring Rolls
with Soya Marinated Soy Noodles
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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
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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
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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.
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Peanut
Sauce
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1/3 cup
chunky, natural peanut butter
*1 clove garlic, minced
1/3 cup coconut milk
2 Tbs. fish sauce
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1 tbs.
lime juice
1 tbs. sugar
1 Tbs. soy sauce
1 Tbs. Sweet Chili sauce
*2 scallion greens, cut in
thin rounds
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| 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.
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