a vegetarian pop-up for New Orleans

Tag: ginger

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


Fried Sesame Balls with Mung Bean Filling


Lemongrass Ginger Iced Tea

Almond Milk Green Tea

Avocado Coffee Shake


Menu for Sunday

Cucumber Chickpea Salad

Pickled Bitter Melon with Seared Onions and Feta

Roasted Baby Okra with Goat Yogurt and Peach Chutney

Green Eggplant with Tomatoes, Cardamom and Ginger

Red Lentils with Mushrooms and Garlic

Bright Rice


Almond Cookie Sandwiches

Black Rice Pudding


Basil Coconut Limeade

Cucumber Jolly Rancher

Blueberry Sangria

OCH Art Market Menu

We’ll be at the OCH Art Market this Saturday, 8/11, from 10 a.m. to 3 p.m. Our menu looks something like this:

Cabbage and Onion Sesame Buns

Sweet Pear Sesame Buns

Sesame Soy Milk with Salted Radish and Scallions Served with Sweet Corn and Cumin Beignets

Jade Gourd and Tomato Lemongrass Sauce with Rice and and Pickled Hakurei Turnips and Cucumbers

Bitter Melon, Shiitake Mushroom, and Thai Basil Omelette with Rice and Pickled Hakurei Turnips and Cucumbers


Soy Custard with Ginger Syrup


Coconut Limeade

Mint Iced Tea


Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing


Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice


Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind


Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing


Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender


Mint Lemonade, Mint Tea, Coffee, and Espresso

Recipe: Cauliflower Soup with Goat Yogurt and Baby Squash

Try this cold soup on a hot summer day. The mild flavor and texture of pureed cauliflower and potatoes serves as a base for slightly acidic goat yogurt and tender baby squash marinated in a little lemon juice, herbs, and ginger. It’s worth it to get to to the farmer’s market early — the beautiful baby squash you can find there are delicate and sweet, and tend to sell out within the first hour or two of the market opening.

Ingredients: cauliflower, potatoes, onions, baby squash, vegetable stock or water, cumin, coriander, turmeric, fennel seed, cilantro, mint, ginger, lemon juice

1. Separate cauliflower into large florets, and place in a pot with quartered potatoes, chopped onions, cumin, coriander, turmeric, fennel seed, and enough water or vegetable stock to cover. Bring to a boil and cook for 20-25 minutes, or until the potatoes are tender. Let cool.

2. In a smaller pot, bring salted water to a rolling boil. Cook the baby squash for two to three minutes, so that they are barely cooked and the squash retain their bright greens and yellows. Transfer the squash to a bowl of ice water, then drain.

3. Finely mince ginger, cilantro, and mint. Combine with lemon juice and water, at a ratio of 1:2. Marinate the squash in this mixture. We find that the lemon juice without the water can be overpowering because baby squash is so delicate in flavor.

4. Puree the cauliflower and potatoes with the cooking liquid, add salt to taste, and chill. The cooling process will thicken the soup somewhat and also change your perception of how salty the soup is, so keep some stock on hand with which to adjust the texture of the soup.

5. Before serving, add freshly-ground pepper and taste the soup again before serving to see if you want to add any more salt.

5. To serve, ladle the soup into bowls. Spoon goat yogurt into the bowl, and place a baby squash or two on top, making sure to include a little of the lemon juice and minced herbs as garnish. The consistency of the soup should be thick enough to float the baby squash.

Menu for Saturday, 5/5

Creole Cream Cheese and Arugula Stuffed Baby Squash

Kale, Berry, and Sunchoke Salad with Ginger Vinaigrette and Hazelnut Rice Cakes

Roasted Spring Vegetables with Wild Local Honey, Crostini, and Cheese Curds

Spiced Lentils with Lemon Chutney, Mint, and Tarragon

Mushroom Sauce with Beans, Thyme + Bread and Jasmine Rice

Garlic White Beans with Rosemary + Bread and Jasmine Rice

Strawberries with Creole Cream Cheese, Coconut, and Honey

Thyme Lemon Champagne Cocktail

Ginger Bourbon Cooler

Herbal Lemonade

fruits, vegetables, and herbs from Crescent City Farmer’s Market, Hollygrove Farm and Market, City Park, and Lili and Miles’s Garden

Menu for Sunday

We’re still working on this menu for this Sunday’s TSAI House event, which will be from 6-9 at a downtown location, but the main components are in place and should look something like this:

Pickled Fennel and Cabbage

Kale Kimchi and Cantaloupe

Taiwanese Tea Eggs

Fried Ginger Okra and Tomato

Miso Tofu and Wakame

Jasmine Rice with Garlic and Sweet Pea Puree

Custard and Almond Fruit Tarts

Plum Cocktails and Iced Tea

Let us know if you’re coming at tsainola@gmail.com. Click here for a fun little write-up of one of our previous events.

Full Menu from Brunch on the Bayou

We continued testing our recipes throughout the week leading up to our Brunch on the Bayou in order to refine the flavors, textures, and experience of the food for our diners, the two dozen guests who had signed up to spend their Sunday morning with us over Bayou St. John. We were proud to share our interpretations of Taiwanese specialties that aren’t commonly available here on the Gulf Coast, and couldn’t have been happier with the clear skies, cooling breeze, and general good spirits that pervaded the event. Many thanks to Sarah and Danny for allowing us to stage the event out of their wee kitchen.

  1. After serving iced apple-ginger-green tea to our guests, we brought out plates of baked buns, each lightly stuffed with sweet potatoes, shiitake mushrooms, vermicelli, two types of Taiwanese greens (A-Ah Tsai and Gua Tsai), ginger, garlic, and a special barbeque sauce.
  2. Our second course consisted of salty soybean soup, shiitake mushroom beignets, and rice rolls. Salty soybean soup is essentially curdled soy milk that is flavored with sesame oil, rice vinegar, and scallions. Instead of the traditional crueller, we served the soup with shiitake mushroom beignets because we try to get mushrooms into pretty much everything we serve and because we don’t own any pans wide enough with which to deep fry cruellers. Rice rolls accompanied the beignets and soup — each a slightly sweet combination of black rice and brown rice formed around a filling of fried tofu, roasted seaweed, and salted radish. Rice rolls are ubiquitous in the streets of Taiwan, with vendors parked outside of subway stations and busy intersections ready to wrap up each customer’s choice of fillings into a delicious meal-to-go in a matter of seconds and for a buck or two.
  3. Almond tofu with mung beans, lotus seeds, and a honey sauce comprised the third course. We created the sauce by reducing the sweet broth in which we cooked the mung beans and lotus seeds, and cooking that down with local honey. The almond tofu is a traditional Taiwanese dessert that is thickened and set with agar agar (made from seaweed) rather than gelatin.
  4. We wrapped up the meal with spoonfuls of sweet fermented rice with a little orange zest on top. Our friend Alice claims that fermented rice was sick food in her childhood, but we’ve always thought of it as a special treat best enjoyed with clear sinuses, so that the hint of alcohol and the remarkable sweetness of rice unlocked through the fermentation process can be fully appreciated.

Recipe: Coconut Ginger Rice Pudding

Rice pudding is one of our favorite things to make. Leftover rice, spices, and a few other ingredients are all that’s needed for a quick and delicious dessert. Here’s our recipe for coconut ginger rice pudding, which we served at our noodles and music event earlier in August.

Ingredients: cooked rice, ginger, cardamon, cinnamon, nutmeg, golden raisins, coconut milk, sugar

1. Cover cooked rice with water and bring to a boil.

2. While bringing the rice to a boil, mince copious amounts of ginger, and add to the pot with the other spices and golden raisins. Use a fair bit of cardamon — approximately a teaspoon or so for each cup of rice, and just a dash of the other spices.

3. Gently boil mixture for 15-20 minutes, or until the grains of rice have started break down and the contents of the pot have begun to thicken.

4. Add coconut milk to taste, and return to a slow boil. Cook for 5-10 minutes.

5. Mix in sugar to taste. We like to use a turbinado sugar to sweeten and thicken the pudding, but any kind of sugar will do. Of course, a darker sugar will change the color of the pudding, if that is a consideration.

6. Serve hot or cold.