Tuesday, March 29, 2011

Stuffed Swiss Chard, submitted by Cris S.

8 large leaves Swiss chard
1 cup cooked white rice
2 (about 1/2cup carrots,coarsely grated)
1/2 fresh mint leaves, chopped
1/4 cup cucumber, seeded, peeled and coarsely grated
2 green onions, chopped
3 Tbsp low-sodium soy sauce
2 tsp fresh ginger, grated
1 tsp agave syrup or white sugar
1/2 tsp salt
1/4 tsp fresh-ground pepper
1/3 cup rice vinegar
3 Tbsp sugar
2 tsp toasted sesame oil
1 tsp red-pepper flakes
Prepare Swiss Chard:
Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Blanch chard leaves by submerging in the boiling water until the rib is softened and the leaves become limp -- about 1 minute. Transfer to the prepared ice bath, drain cooled leaves, and stack between sheets of towel until dry. Cut out the rib on each leaf and set leaves aside.

Make the Rolls:
Combine the rice, carrot, mint, cucumber, 1/2 the onion, 1 tablespoon soy sauce, ginger, agave or sugar, salt, and pepper in a large bowl. Place about 1/4 cup of filling in the center of a chard leaf and roll into a cigar shape. Repeat with rest of filling and leaves. Keep chilled until ready to serve.

Make the Dipping Sauce:
Mix the rice vinegar, sugar, remaining soy sauce, remaining onion, sesame oil, and pepper flakes in a small bowl until combined. Serve alongside rolls.

Monday, March 28, 2011

Hello , Cara....from yo' mama...

I think your pictures are great! Further, I strongly support your decision to become vegan. Little by little, I am trying to eliminate the eggs and milk from my diet. It is very possible that I will not be as diligent as you, but I am becoming more aware - primarily through you. You do know when I gave up meat and I have been diligent about that, for sure. So I have been watching the food channels, and learning some interesting techniques, and getting reacquainted with cooking. I baked a lot when I was young and after we moved to "electric stove" country, I haven't been able to produce expected results with the electric oven. (Maybe I should put an imu oven in the backyard ???) Anyway....I look forward to exchanging recipes with you and your wonderful contributors. But as you know, the area where we live is more "retro" so finding bolognie and white bread is no problem....milk-free cheese isn't as easy to find. Much love......Cris S.