Quinoa Rice Paper Rolls with Cashew Dipping Sauce
Serves 8 to 10
Vegetarian
Ingredients Method
For Quinoa
1 cup red or white quinoa, thoroughly rinsed
1 tbsp. light soy sauce( gluten free)
½ lime, juiced
1 tbsp. olive oil( for toasting quinoa)
Fillings 10 rice paper roll sheets
1 cup julienned cucumber, carrot and red capsicum
1 cup fresh coriander leaves and mint leaves
Cashew dipping sauce ½ cup cashew butter, unsalted 2 tbsp. light soy sauce
¾ tsp. chopped fresh chillies( optional, deseeded for less spice)
½ tsp. minced garlic 2 tbsp. agave juice ½ lime, juiced
1 tbsp. hot water, as needed to thin sauce
1
2
3 4
5 6
7
8 9
Start by preparing Quinoa. Heat a small saucepan over medium heat. Once hot, add 1 tablespoon of olive oil and add quinoa and quickly toast for 2-3 minutes. Then, add 2 cups of water, bring to low boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and it’ s light and fluffy in texture. Prepare cashew dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add 1 tablespoon of hot water and whisk and add more hot water, 1 tablespoon at the time, if needed until a pourable sauce is achieved. Adjust flavours if needed by adding more chilli, garlic and agave juice. Add 1 tablespoon of light soy sauce and ½ lime juice. Coat quinoa and set aside. For assembling the rice paper rolls, dip a sheet of rice paper roll into a bowl of hot water and keep rotating for 10-15 seconds until the rice paper is soften. Transfer the rice paper to a damp cutting board, until flat and smooth. Visually divide the rice paper into 3 sections and add a generous spoonful of quinoa to the bottom part of wrapper and add a layer of julienned carrot, julienned cucumber, julienned capsicum, coriander and mint leaves on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam side down on a serving platter and cover with a damp towel to keep fresh. Repeat process until all fillings are used up, about 8-10 rolls in total. Serve with cashew dipping sauce.
Tofu Steak with Enoki Mushrooms
Sakiko Kaku
Ingredients Method
450g tofu Corn flour 100g enoki mushrooms Green onion slices 1 tbsp. grated ginger 1-2 tbsp. soy sauce 2-3 tbsp. rice brain oil
1
2 3 4 5 6
Remove the moisture in the tofu by wrapping it in kitchen paper and placing it in the microwave for 1 minute. Slice the tofu 2cm slices and cover it with corn flour. Using a hot pan with rice bran oil, cook the tofu on both sides until golden. On the side, caramelise the enoki mushrooms. Place tofu on a plate and gently place the enoki mushrooms on top. Sprinkle green onions and ginger on top.
97