Sesame Asparagus Fries with Wasabi Mayo

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20140521-DSC_6773After 31 years, I have finally tried wasabi! Quite the accomplishment, I know! *haha* I’m not entirely sure how I’ve gone so long without trying it, but for some reason it never appealed to me. I do really enjoy Japanese cuisine (Vegetarian Gyoza and Vegetarian Yakisoba) , but am not too keen on sushi. *shock* I realize I am pretty much the only person on the planet who doesn’t care for sushi, but I’m okay with that. I have a tendency to be a bit unique (ie. weird). Since sushi is generally a vessel for wasabi, I’ve never really had the opportunity to try it.  When I thought to make sesame-crusted asparagus fries, I decided to make a wasabi dipping sauce to serve them with, so I could finally try wasabi. Verdict – Wasabi is delicious! It’s spicy with just the right amount of heat.

Asparagus fries coated in a crispy panko/sesame crust with a wasabi mayo dipping sauce. Yep! They ARE as delicious as they sound! These asparagus fries are super tasty and perfectly crispy. The sesame/panko coating really adds a lot of flavour and texture. Preparation takes approximately 10 minutes and then only 15 minutes to bake. And they are vegan! However, you could easily use 2 egg whites in lieu of the flax eggs and regular mayo instead of the vegan mayo if you so choose. I recommend giving the vegan version a try, as it definitely does not lack any flavour! To make the asparagus fries gluten-free, you can use gluten-free flour and gluten-free bread crumbs. These asparagus fries make a great side-dish for two or appetizer for a dinner party.

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Sesame Asparagus Fries with Wasabi Mayo

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 4 to 6 spears

Ingredients

    Asparagus Fries Ingredients:
  • 1 bunch of asparagus (about 16 spears)
  • 1/2 cup of flour (gluten-free is fine)
  • 2 tablespoons of ground flax mixed with 6 tablespoons of water (flax eggs)
  • 1/2 cup of sesame seeds
  • 1/2 cup of panko bread crumbs (or gluten-free bread crumbs)
  • 1/4 teaspoon of salt
    • Wasabi Mayo Dip:
  • 1/2 cup of vegan mayo
  • 2 teaspoons of wasabi paste
  • 1 teaspoon of sesame oil
  • 1 tablespoon of fresh chopped chives

Method

  1. Preheat oven to 425'F.
  2. Mix together the panko crumbs, sesame seeds and salt. Note: I recommend using a mixture of black and white sesame seeds for contrast.
  3. Wash asparagus well and pat dry. Trim off the woody ends of the asparagus.
  4. Set out three plates - one with the flour, one with the flax eggs and one with the panko/sesame mixture. Dredge an asparagus spear in flour, followed by a quick dip in the flax egg mixture. Roll the asparagus spear in the panko/sesame mixture. Place asparagus spear on a wire rack on a baking sheet. Repeat until all of the asparagus spears are coated. Spray each spear with some cooking oil.
  5. Bake asparagus for 13 to 15 minutes, or until crispy and golden brown.
  6. While the asparagus fries are baking, mix together the mayonnaise, sesame oil, wasabi paste and chopped chives. Sprinkle with sesame seeds.
  7. Serve asparagus fries warm with wasabi mayo.

Source: The Fig Tree – inspired by Canadian Living Appetizers (Sesame Shrimp with Wasabi Mayo)

Spring Vegetable Minestrone with Orzo

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20140507-DSC_6710I have some fun news! This Friday, I will be doing a presentation on blogging to a group of junior high school students in Winnipeg. As nervous as I am to present to a large group, I am really excited to speak about blogging. Blogging is not something I actively thought about until recently. When I first started blogging, I had not really made the decision to start a blog. I basically just started sharing recipes that some friends and family had asked for.  And those friends and family members were my only readers for quite some time. I found that I really enjoyed sharing my favourite vegetarian recipes and was excited that non-vegetarians were trying them out and loving them. After a few months, I started receiving comments on my blog posts from people other than said friends and family. I was shocked! I don’t think it had dawned on me that the internet was a public forum and others would happen upon (and potentially read) my little blog! *haha*

Connecting with other bloggers and food lovers was infectious and I started to take my blog more seriously. I started planning recipes and took courses to improve my photography. I started setting goals for my blog. I started to see potential. I started to see my readership grow and it made my heart sing! I felt pure joy knowing I was connecting with so many people around the world. For me, blogging became a part of my life – a place where I could share my passion with others. A place to connect with others. A place where I could grow as a writer, a photographer and even a recipe developer. It’s been valuable and it has been challenging. I’ve put myself out of my comfort zone both on and off my blog. I’ve dealt with some negativity and some criticism. And as most bloggers, I have suffered from total lack of confidence on many (many) occasions!

I am really looking forward to presenting about my journey as a blogger and I hope that it may inspire some students to try their hand at blogging too. Or cooking for that matter! I think blogging is a wonderful hobby and potential career – one where you can be your authentic and creative self and connect with so many people. I feel as though blogging can teach a lot of valuable lessons and…it can be just plain fun.

Sorry, I went off on a tangent! And…now on to the recipe! :) Leeks are one of my favourite vegetables. Maybe it’s the Welsh in me, but I just love the subtle onion flavour. I find that leeks really add a lot of flavour to anything they are added to which is why I decided that a Spring Vegetable soup must have leeks as the base. The one thing to note about leeks is that they need to be cleaned well. Grit can get stuck between the layers of the leek. And based on personal experience, I don’t like grit in my food. *blech* Simply cut the leek in half, separate the layers and wash well. What I love most about this soup is that it is simple in flavour. That’s not to say it’s not flavourful. I just love how it highlights the taste of the vegetables themselves. This soup is a great way to enjoy your favourite spring vegetables such as asparagus, leeks and peas. Some fresh mint adds as nice brightness while some cooked orzo adds a little body to the beautiful green soup.

Wishing you all a wonderful day.

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Spring Vegetable Minestrone with Orzo

Yield: 4 to 6 servings

Ingredients

  • 1 tablespoon of canola oil
  • 2 leeks (white and light green part), cleaned and diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 6-8 cups of vegetable broth
  • 1 cup of fresh or frozen peas (or edamame)
  • 1 large zucchini, diced
  • 8 stalks of asparagus. diced
  • 1 teaspoon of dried thyme
  • salt and pepper to taste
  • 1 tablespoon of fresh chopped mint or basil
  • juice of small lemon
  • 1 cup of dry orzo pasta
  • feta cheese for garnish (optional)

Method

  1. In a large soup pot, heat the oil over medium-high heat. Add the leeks and celery. Sauté for 5 to 7 minutes, or until the leeks and celery have started to soften. Add minced garlic and sauté another 2 minutes.
  2. Meanwhile, cook orzo according to package. Under cook the pasta slightly. Set aside.
  3. Pour 6 cups of vegetable broth into the pot followed by the 2 bay leaves and dried thyme. Bring soup to a boil and then reduce to a simmer. Add the peas (or edamame), zucchini and asparagus. Add more broth if needed. Simmer soup for 15 minutes or until the asparagus and zucchini are mostly fork tender. Note: you want to leave a slight bite to the vegetables. Season soup with salt and pepper.
  4. Add fresh chopped mint or basil followed by the juice of one lemon. Stir.
  5. Ladle soup into bowls followed by a scoop of cooked orzo into each. Garnish with crumbled feta if desired. Note: I highly recommend keeping the pasta and the soup separate until serving otherwise the pasta will absorb the broth and become mushy.

Source: The Fig Tree

Mexican Tofu Scramble with Tomatillo Salsa

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20140503-DSC_6664-2In all honesty, tofu has just never appealed to me. In fact, I have avoided it like the plague. I’ve heard time and time again that I’ve just never had it prepared right. I’ve been told that tofu takes the flavour of whatever you season it with and should develop a nice texture if cooked properly. I did not buy it for a second. In my opinion, it was always bland and soggy. I could not see how cooking it properly would turn the white slab into anything but gross. *haha* But after recently trying a tofu scramble at one of my favourite local restaurants, my opinion started to sway more toward accepting tofu into my life. More specifically, organic pressed tofu.

So, I decided to put my big girl pants on and finally try and cook tofu at home. Since I had recently enjoyed a tofu scramble, I thought I would start there. With Cinco de Mayo quickly approaching, I thought I would mix together some traditional latin flavours and ingredients and make a Mexican tofu scramble. I combined the tofu with some sautéed onion, red & yellow peppers, green chilies, corn and black beans. Then I seasoned the dish with cumin, chili powder, some S&P and fresh lime juice. The dish tasted great on its own, but I love sauces and wanted something really flavourful to top the dish with. Roasted tomatillos to the rescue! Roasting the tomatillos brings out some natural sweetness which pairs up nicely with the garlic, spicy jalapeño and fresh cilantro. The pepitas add some body to the salsa. If you find the salsa a little too sour (tomatillos can vary in sweetness), add in a little agave or honey. Feel free to sub store-bought salsa (tomato, verde, mango etc) if you are low on time. This tofu scramble would be great wrapped in a tortilla and served as a breakfast burrito.

Have a wonderful, relaxing Sunday :)

20140502-DSC_6632

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Mexican Tofu Scramble with Tomatillo Salsa

Serving Size: 4 servings

Ingredients

    For the Roasted Tomatillo Salsa:
  • 6 large or 8 small tomatillos, husks removed, washed and left whole
  • 1 jalapeño, cut in half with seeds removed
  • 1 tablespoon of olive oil
  • salt and pepper
  • 1 large clove of garlic
  • 1/2 cup of unsalted pepitas (raw green pumpkin seeds)
  • 1/2 cup of chopped fresh cilantro (or parsley)
    • For the Tofu Scramble
  • 1 small onion, finely diced
  • 1 tablespoon of olive oil
  • 1-14 ounce block of pressed tofu, crumbled into bite-sized pieces
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 4 ounce (127ml) tin of diced green chilies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 cup of frozen corn
  • 1-14 ounce (398ml) can of black beans, rinsed
  • 1 small lime
  • 1 small avocado, diced

Method

  1. Preheat oven to 375'F. Toss the tomatillos and jalapeño with 1 tablespoon of olive oil and season with salt and pepper. Place in a roasting pan and roast in the oven for 25 minutes.
  2. Meanwhile, heat 1 tablespoon of oil in a large frying pan over medium heat. Add onions and sauté until soft and translucent (about 5 minutes). Add tofu to the pan and allow it to brown slightly (about 5 minutes).
  3. Once tofu is browned slightly, add the green chilies, ground cumin and chili powder. Cook another 5 minutes and then add the black beans, corn and juice of a small lime. Cook over medium heat until heated through.
  4. When the tomatillos have finished roasting, add all salsa ingredients into a blender and purée. If you don't like cilantro, feel free to use some parsley instead.
  5. Plate the tofu scramble. Sprinkle with diced avocado followed by a generous drizzle of the roasted tomatillo salsa. Garnish with fresh chopped cilantro and/or a few pepitas.

Source: The Fig Tree (tomatillo salsa inspired by Cafe Flora in Seattle)