Monday, January 11, 2016

Tasty Rice "Fish" Tacos


 These are great and, similar to last week, we're using mashed up leftover rice.
These can also be baked and if shaped a certain way they make good "fish sticks".




UNFISH TACOS
1 C. cooked rice
1/4 C. cooked mashed potatoes or tofu (or white beans)
2 Tbsp. cornstarch or tapioca starch
seaweed sheets or strips (or hijiki)
1 C. seasoned breadcrumbs or cornmeal, or use your favorite breading batter
 in the picture I used a crispy curry pancake batter
salt
oil to fry or bake
corn tortillas

I like to add:
plum vinegar
toasted ground sesame seeds

Mash the rice with your hands or a food processor, then add starch, potato or tofu and seasonings. Form into several sticks. Wrap each with a piece of seaweed, then dredge in batter if you're using that or a little bit of water and then breadcrumbs/cornmeal.
Fry, turning, in oil until crispy. Drain on absorbent paper.
Serve on warm tortillas with shredded cabbage and carrot with lime, cilantro and toasted cumin seed, some salsa fresca or salsa verde and perhaps a tartar-y sauce...

For a tartar sauce add to the sour cream sauce from last week:
a bit more thickener while cooking, 1 tsp. prepared horseradish and an extra garlic clove add 1 Tbsp. minced onion and 1 Tbsp. minced pickle and stir in before chilling

Tuesday, January 5, 2016

Delicious Things with Leftover Rice

Here is something really easy.
This seems like the time of year when you might have some
used rice and tortillas lying about. Also known as "leftovers" if you prefer.
I have a number of ways to make use of this combination, let's start with...




Ricey Chilaquiles...
several old corn tortillas
a cup or two of cooked rice
1/2 C. diced onion
1/2 C. chili sauce
1 or 2 minced garlic cloves
some random veg., such as carrots or cabbage, chopped up (keep some fresh to strew on top)
a tsp. or two of minced jalapeno
oil for light frying
cumin, chili powder, salt and pepper to taste
some nice salsa
vegan sour cream or whatever

Begin by sauteeing the onion, garlic and jalapeno in a little oil with some salt and pepper.
Add tortilla pieces and continue frying for a few minutes. Add rice and any veggies. Season to taste and cook, stirring and flipping occasionally, until some of the rice and tortilla begins to crisp or get brown. Slather with a bit of that chili sauce and stir. Cook again, flipping occasionally, until more of it begins to crisp up or brown. Serve with extra chili sauce, some minced cilantro, extra diced veg and onions, salsa and some vegan sour cream concoction. Refried beans or whole black with seasoning also make super accompaniments. As do fried plantains.
Eat with rice and tortillas (har  har har).
Always zany fun to add some random starchy thing to something else already starchy. Might as well.
Next week I will show you an unfish taco using rice.

Vegan Coconut Sour Cream
*One sour kreem I like lately is just a can of coconut milk, heated,
stirring with a tsp. of so of agar or cornstarch, salt and garlic powder to taste, 1 Tbsp. vinegar, 2 Tbsp. oil and a tsp. of prepared brown mustard. I heat this until it thickens up a little bit, then chill it overnight. Not super thick but I like it that way.*

Monday, December 28, 2015

A Different Take On Hoppin' John for New Year's Day

Here is a less boring way to eat Hoppin' John, which some enjoy on New Year's Day for good fortune and is just blackeyed peas and rice. A good vegan Hoppin' John recipe for ya, in the form of... a burger!

Hoppin' John Burger

1 C. cooked blackeyed peas
1 C. cooked rice (I like red or brown)
3-4 Tbsp. favorite starch (corn, tapioca, potato, flour, other)
2 minced garlic cloves
2 Tbsp. minced or grated onion
1 Tbsp. (or to taste) liquid aminos or soy sauce
1 Tbsp. truffle oil (you can add chopped mushrooms to the recipe as well)
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1 tsp. smoked paprika
salt to taste

Mash up the blackeyed peas and rice... use your hands to squish it or a food processor, as you like. You want it to be a nice, sticky texture that you can form into a ball without it breaking up too much. Add the other ingredients and adjust to taste/as needed. For a firmer concoction use more starch, but really that is not necessary to accomplish a nice patty. Form into 4-8 balls depending on the size and number you are after and refrigerate for an hour or two.
When you're ready, heat a pan coated lightly in oil over medium temperature. Press the balls down into patties gently on a board and use a spatula to place them in the pan (in batches, don't crowd the pan). Cook for several minutes, until browned on the bottom, then carefully flip them. Now you can flatten them a bit more if you wish by pressing down with the flat of the spatula. Cook until browned on the other side. Serve on toasted buns with all the fixins... may I suggest: thick pickle slices, fried red and green bell pepper rings, garlic "mayonnaise", smoked paprika barbecue sauce, heirloom tomato slice, caramelized onions and mushrooms. Maybe some roasted jalapenos on there. And some crispy romaine or butter lettuce or arugula.
Ta-da!