tsainola

a vegetarian pop-up for New Orleans

Tag: daikon

Recipes: Rice, Greens, and Pickled Daikon

We had the pleasure of teaching a cooking class at the Grow Dat Youth Farm out in City Park last weekend. These were the recipes we shared, based on produce that’s available from Grow Dat and other vendors at the Crescent City Farmer’s Market this month. These are simple dishes, but using good ingredients and a hearty stock made from vegetable peels and trimmings make for a delicious meal with a full complement of flavors and textures. 

Rice with Black-eyed Peas, Carrots, and Greens

Ingredients: brown rice, black-eyed peas, onions, carrots, greens (kale, collards, carrot tops, etc.), oil, vegetable stock

  1. Heat oil in deep saucepan or pot.
  2. Cook diced onions on medium heat until they become translucent.
  3. Add diced carrots and cook until onions begin to brown.
  4. Add rice and black-eyed peas. Stir to coat grains of rice with oil.
  5. Add stock (or water) so that the depth of the water over the rice is approximately equal to the depth of the rice and the other ingredients below.
  6. Stir in chopped greens, cover, bring to a boil, lower heat, cover, and cook at a low boil for 30-40 minutes, or until the rice and peas are fully cooked.

Chard with Mushrooms and Garlic

Ingredients: chard, mushrooms, garlic, hot peppers, sweet peppers, feta

  1. Heat oil in a frying pan until it shimmers and a drop of water sizzles on contact.
  2. Add sliced mushrooms and cook on high heat so they begin to brown within a minute or two. Stir occasionally.
  3. Add chopped chard stems, diced sweet peppers, and minced hot peppers, and cook for one minute, still on high heat.
  4. Add chopped chard leaves and chopped garlic, and cook for two minutes.
  5. Add salt and freshly ground pepper to taste and serve immediately, with feta sprinkled on top if available.

Daikon with Lemon and Cilantro

Ingredients: daikon, lemons, cilantro, salt, sugar

  1. Cut daikon into thin strips, thin slices, or grate, and place in a bowl with a sprinkling of salt and a little sugar.
  2. Knead for a few minutes, until the daikon softens. Drain the liquid that collects at the bottom of the bowl and rinse with water.
  3. Place drained daikon in a bowl with a few squeezes of lemon juice, salt, and enough water to cover.
  4. Allow daikon to soak in the brine while cooking other components of your meal.
  5. Before serving, remove daikon from brine, toss with coarsely chopped cilantro, and serve alongside vegetables and rice.
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Menu for Saturday

Miso Congee with Mung Beans and Choice of Fried Tofu, Pickled Radish, and Tea Egg

Daikon Cakes with Spicy Goji Berry Sauce

Fried Sticky Rice Cakes with Chestnuts and Mushrooms

Egg and Tomato Turnovers

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Fried Sesame Balls with Mung Bean Filling

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Lemongrass Ginger Iced Tea

Almond Milk Green Tea

Avocado Coffee Shake

Rice Bowls at the Bridge Lounge, 8/20

We’ll be at the Bridge Lounge this Saturday, serving hearty rice bowls from 9:30 until midnight. The Bridge Lounge is Uptown, at 1201 Magazine St. Each bowl comes with brown or white jasmine rice, and the following:

sauces: black bean shiitake mushroom sauce OR red curry with ginger and zucchini

toppings: fried tofu with fresh lima beans, thai basil, and salted radish, pickled daikon and carrots, and cucumbers

dessert: homemade oversized anise-citrus fortune cookies (limited)

Noodles and Music Menu

Noodles (Egg; Buckwheat Soba; and Plain Old Wheat)

With:

Taiwanese Tea Eggs and Sweet Pickled Cabbage

Sauce (Mushroom Black Bean, Garlic Pepper, Sesame Seaweed)

and your choice of:

Baby Bok Choy; A-Tsai; Daikon Radish; Salted Radish; Shiitake Mushrooms; Oyster Mushrooms; Enoki Mushrooms; Asparagus; Cherry Tomatoes, Lima Beans; Dried Mustard Greens; Tofu; Cucumbers; Carrots; Thai Basil  

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Coconut Ginger Rice Pudding (limited)