Tag Archives: dairy-free

February 10, 2013 · 9:24 pm

Dark Chocolate Peanut Butter Buckeyes (vegan)

Buckeyes

Chocolate and peanut butter fell in love on an unsuspecting day, not much different than today.  The weather was cold, but not too cold.  The sky a nondescript dusty blue.  These were the olden days, the golden days, before Reese’s were even a gleam in the eye of a lucky entrepreneur.

Peanut Butter Balls

Rolling the Peanut Butter

Chocolate and peanut butter just couldn’t get enough of each other.  They had a little fun, took a little roll in the hay, and created a love child.  Yes, that’s right, a peanut butter love child dipped in chocolate.  I hate to be the one to have told you this, but I thought you should know. This is just what happens when two foods with perfect genes fall in love.

Chocolate Chunks

Chopped Chocolate

The first time I made buckeyes, I knew they would be good.  I mean, how could you go wrong with two foods so meant for each other?  I didn’t, however, expect them to be this good.  I’m not really a sweet eater most of the time.  I’m normally a savory kind of gal, so a couple bites of most desserts usually does it for me.  I’ve never felt such a compulsion to keep going back to the fridge as I did with these buckeyes.

Undipped

I’m reminded of sneaking bites of dough while mom was occupied with pressing the Hershey’s Kiss into the middle of her peanut butter cookies.  The cookies were always good, but I always thought the dough was even better.  This peanut butter filling has the same sweetness and little hum of vanilla as the cookie dough, with a little bit of saltiness and a more concentrated peanut butter flavor.

I heart Buckeyes

Some combinations seem to have been written in the stars.  I have a chocolate peanut butter lover at home as well.  If you do too, look no further. Heart-shaped boxes filled with waxy chocolates are over-rated.  Buckeyes are where it’s at.

Lovey Buckeyes

Dark Chocolate Peanut Butter Buckeyes

Adapted from The Splendid Table

Makes about 60

Although this recipe has been adapted to be dairy-free, real cream cheese and butter can be substituted.  Be sure to use emulsified peanut butter for this recipe.  The oil-on-top type won’t work as well here.  

For the centers:

  • 1/4 cup vegan cream cheese, at room temperature (or real cream cheese)
  • 1 1/2 cups creamy peanut butter
  • 10 tablespoons vegan butter, such as Earth Balance (or real unsalted butter)
  • 2 teaspoons fine sea salt
  • 1 cup almond flour
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

For the coating:

  • about 4 cups dark or semi-sweet chocolate, chopped

Instructions:

Make the centers: Combine all ingredients in the bowl of a mixer.  Blend together at medium-high speed until smooth and creamy.  Refrigerate the mixture for at least 30 minutes, or until chilled but still pliable.

Form the peanut butter balls:  Scoop a tablespoon of the peanut butter mixture and roll it into a ball with your hands.  Place it on a baking sheet covered in parchment paper.  Repeat for the rest of the peanut butter mixture.  Refrigerate until firm, at least 30 minutes.  (Leftover filling can be stored covered in the refrigerator for up to a week).

Prepare the chocolate:  Bring an inch or two of water to a boil in a small/med saucepan.  Place the chocolate in a metal mixing bowl on top of the pan of boiling water.  When the chocolate begins to melt, whisk it until smooth.

Dip the buckeyes:  Spear a peanut butter ball with a toothpick, and twisting it into the chocolate, without submerging it completely.  Place it on a baking sheet covered in parchment paper.  Carefully  twist the toothpick to remove, and smooth over the hole with your fingers.  Repeat with the remaining peanut butter balls.  To create hearts, use the end of an oval-handled utensil such as a spoon, to stamp the two sides of the heart.  Fill with melted chocolate using the back of a spoon,  a squeeze bottle or piping bag.

Refrigerate until the buckeyes firm up.  They can be stored in single layers separated by wax paper in an  airtight container for up to 4 weeks.

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January 4, 2013 · 3:02 pm

Lucky Black-Eyed Pea, Turkey Sausage and Kale Soup (with a vegan variation)

Vegan Black Eyed Pea and Kale Soup 

Welcome to the first week of the new year.  I don’t know about you, but the mister and I ate well these past couple months!  This time, I don’t mean well in the nutritional sense, I mean well in the tasty carb-laden sense.  January is the time I like to bring myself back into balance.  In these winter months, I’m usually looking for something to fill me up, warm me up, and satisfy my craving for food that comforts, without using heavier meats, carbs and creamy dairy.  That’s where knowing how to coax and prod ingredients together is key.

Dried Black Eyed Peas

Black Eyed Peas (1)

Today’s soup is the definition of slow food.  It’s meant for one of those days where you can give the ingredients time to transform–roast and caramelize, lazily simmer… It’s best to be made while you laze or work around the house, breathing in the smells, taking momentary breaks to chop or saute.  Roasted vegetable stock is a secret weapon that every full- or part-time vegetarian should have in their arsenal.  I make the stock whenever I’m looking for caramelized fullness, adding a layer of depth to soup or sauce.

vegetables

Roasted Vegetables

You can choose between two different variations of this soup: the vegan version or the turkey sausage version.  I use the turkey sausage when I’m looking for a more filling soup with an added layer of savoriness, and the vegan version when I’m just in the mood for vegetables.  Either variation will satisfy your craving for healthy comfort food during these chilly winter months.

Soup with Turkey Sausage

I hope the new year brings you everything the ingredients in this soup represent;  peas for prosperity, greens for money, and healthy ingredients married together to satisfy your belly and make your body happy!

Lucky Black Eyed Pea, Turkey Sausage and Kale Soup

Although this is slow food, be sure to read through the steps first in order to avoid making it slow-er food!  The black eyed peas will need to soak overnight (or quick soak for 2-3 hours).  While the half the vegetables are being roasted for the stock, the other half can be simmering while the beans are cooking.  

  • 1 1/2 cups dried black eyed peas, soaked overnight or quick-soaked (see note)
  • 1/2 pound ground turkey sausage (optional)
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 2 ribs celery, chopped
  • 4 large cloves garlic, minced
  • 1 14.5 ounce can crushed fire roasted tomatoes (I use Muir Glenn brand)
  • 6-8 cups roasted root vegetable stock (recipe follows)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper, plus additional to taste
  • 3/4 teaspoon dried thyme, or 3/4 tablespoon chopped fresh thyme leaves
  • 3 bay leaves
  • 1 1/2 teaspoons kosher salt, plus additional to taste
  • 1 bunch dino kale (aka: Lacinato), torn into 1 1/2 inch pieces (discard the thickest parts of the stem)
  • 3 teaspoons red wine vinegar, or to taste

1. Make the roasted root vegetable stock (recipe follows)

2. Drain and rinse the soaked beans (this step can be done while the broth simmers). Place them in a medium saucepan and cover with 2-inches cold water.  Bring to a boil, then cook at a simmer for about an hour to an hour and a half, until beans are tender but not mushy.  Drain and set aside.

3. For the turkey sausage version only (otherwise, skip to step two): heat 1 tablespoon of the olive oil in a large dutch oven or saucepan over medium high heat.  Add the turkey sausage to the pan, breaking it into smaller pieces with a spatula.  Cook, stirring occasionally for 5-6 minutes, or until the sausage is cooked through and browned.  Remove the sausage to a plate and set aside.

4. Heat the remaining oil in a large dutch oven or saucepan until shimmering.  Add the diced onion, carrot, parsnip and celery.  Saute for 8-10 minutes until the root vegetables are crisp tender and onion is softened.  Add the garlic and saute, stirring constantly, for an additional minute.  Add the tomatoes, cooked black eyed peas, cooked turkey sausage, crushed red pepper flakes, black pepper, thyme, bay leaves, and 1 1/2 teaspoons kosher salt.  Add 6-8 cups broth (you may need more if using turkey sausage).

5. Bring to a boil over medium high heat.  Immediately reduce heat to medium-low and simmer for an hour.

6. Add the torn kale and simmer for an additional 8-10 minutes, or until the kale is cooked but still holds its shape.

7. Add the red wine vinegar, and season to taste with additional kosher salt and freshly ground black pepper, if desired.

Roasted Root Vegetable Stock

Adapted from The Vegetarian Kitchen by Peter Berley

Makes about 6-8 cups

  • 2 pounds carrots, cut into 1-inch pieces
  • 2 pounds yellow onions, trimmed, peeled, and cut into 1-inch pieces
  • 1 head garlic, separated into cloves (unpeeled)
  • 2 tablespoons olive oil
  • 3 1/2 quarts cold water
  • 1 pound parsnips, cut into 1-inch pieces
  • 1 small turnip, cut into 1-inch pieces
  • 1 celery rib with its leaves, cut into 1-inch pieces
  • 1 (1-inch) piece ginger root, cut into 1/8-inch thick rounds
  1. Preheat the oven to 400˚F.
  2. In a medium bowl, toss together half the carrots, parsnips, onions, and garlic cloves with the oil, and spread them across one or two baking sheets.  Roast for 40-50 minutes, stirring occasionally, until the vegetables are well caramelized.
  3. In the meantime, put the remaining vegetables, along with 2 quarts of the water in a large saucepan.  Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until the other half of the vegetables are finished roasting.
  4. Add the roasted vegetables and an additional 6 cups water to the saucepan.  Bring to a boil over high heat.  Reduce the heat to low, and simmer, uncovered, for 1 1/2 hours.
  5. Strain the stock and discard the solids.

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December 24, 2012 · 8:07 pm

Cranberry-Orange Cinnamon Rolls (Vegan)

Gooey Cinnamon Rolls

Christmas and the art of procrastination

I’ve tried to be organized and efficient.  Believe me, I would love to muster up just a drop of the left-brained efficiency required to tackle tasks in advance, in a calm and serene manner.  Gifts purchased or homemade, wrapped and placed under the tree. Strings of cranberries draped around the perfect tree.  Mulled cider wafting through the clean house.  Stockings all hung by the chimney with care, and nothing left to do to but settle down for a long winter’s nap.  Unfortunately, try as I may, Christmas Eve is always a whirlwind.  It’s the deadline for tying up all the loose ends of holiday to-dos.

Roll the Dough

Christmas preparations happened extra late this year.  Who am I kidding, with me, Christmas preparations always happen in a somewhat frenzied manner.  Take, for example, the Mister and I’s foolproof method for procuring the perfect tree.  Let fate choose your tree for you.  To do this one must make sure to wait long enough that most tree lots are empty.  When you find a tree lot that has a few mis-shapen trees left, you’ll know you’ve struck gold.  This year, we were thrilled to find a tree, flouncy and filled out on one side, and relatively flat on the other, a perfect fit against the living room wall.

Zest and Sugar

Zesty Sugar

Now, this next one takes a bit of advance planning.  When purchasing a house, be sure to move next to neighbors that use more than their fair share of electricity around Christmas time with a gaudy holiday display.  When lit, the reindeer on their roof will cast a pleasant holiday glow on yours until you can put up a couple strings of lights.

Filling the Rolls

Risen Rolls

The thing I love about Christmas morning is that the frenzy comes to an end.  Even if you have to rotate from house to house like the mister and I, making the rounds, there is nothing left to buy, and whatever is, just is.  I’m finally tying up preparations, and thought I’d throw out one more last-minute idea to all of my fellow procrastinators who haven’t yet thought about Christmas breakfast.  For all the organized people out there, who already have plans, these rolls would be great for any breakfast or brunch.  They are scented with cinnamon and orange, tender and gooey inside, their sweetness punctuated with tart cranberry.

Baked Golden Brown

Gooey Baked Rolls

However you celebrate, I hope you enjoy the people around you and some delicious food.  And most of all, fellow procrastinators, enjoy the calm after such a whirlwind of holiday preparations.  Merry Christmas!

Cranberry-Orange Cinnamon Rolls

Makes about 24 rolls

Adapted from Two Peas and Their Pod

For the dough:

2 packages of yeast, dissolved in 1 cup lukewarm water
3 tablespoons coconut oil
3 tablespoons vegan butter, such as Earth Balance (or use real butter), softened
1 cup granulated sugar
7 1/4  cups all purpose flour (plus more if dough is still sticky)
2 cups hot water
1 tablespoon salt
grated zest from 1 medium orange, about 1 tablespoon

For the Filling:

1 stick unsalted butter, softened
1 cup light brown sugar
1 1/2 cups dried cranberries
1 tablespoon ground cinnamon
Zest of 2 large oranges
3/4 cup granulated sugar

For the orange sugar topping:

Zest of 1 large orange
1/2 cup granulated sugar

For the frosting:

4 tablespoons vegan butter, melted
2 cups powdered sugar
2 tablespoons unsweetened almond milk
1  tablespoon orange zest
2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

For the Dough:

1. Add the yeast to 1 cup of lukewarm water. Stir and set aside for about five minutes, or until proofed (the top layer should look foamy and bubbly)

2. In the bowl of a stand mixer, place the coconut oil, 3 tablespoons butter, sugar, and salt to hot water and beat for about a minute, or until the butter and coconut oil are melted.  Allow to cool to lukewarm. Stir in 2 cups of flour and mix until smooth.  Stir in the yeast mixture and the 1 tablespoon orange zest and mix until well combined.

3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand for about 8-10 minutes, adding flour as needed if the dough is sticky,  until satiny and smooth.

4. Put the dough in a floured bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape.

6.  Add the filling: spread dough evenly with 4 tablespoons of softened butter. Sprinkle the dough with 1/2 cup  and 3/4 cup dried cranberries. Rub the orange zest, cinnamon, brown sugar and granulated sugar together in small bowl. Sprinkle half of the mixture over the dough.

7. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick (after cutting with the floss, you may need to finish cutting it with a sharp knife). Rub the zest of one orange and half cup of sugar together in a small bowl. Dip and twist the rolls into the orange sugar mixture. Place rolls in greased 9X13 baking pans.Now follow the exact same steps with the other half of the dough.

8. Place the rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake  425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes.

8. To make the frosting-in a medium bowl combine, butter, powdered sugar, almond milk, orange zest, orange juice and vanilla extract. Whisk until smooth. Frost rolls generously with frosting. Serve warm.

*Rolls may be re-heated in a 300˚ oven if needed

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November 22, 2012 · 10:52 am

Spiced Apple Croustades

Thanksgiving is a day where you can eat dessert during dinner (sweet potato pie, anyone?), and still eat bonus dessert after dinner is all over.  It’s a time to eat slowly, and together, with friends and family.  Is your time spent laughing and joking, as was par in my family, or participating in more “mature” grown-up conversation?  Growing up with my comedian of a brother, there really was no other option.  Either way, Thanksgiving is sacred time.  Not sacred in the traditional sense, but sacred as in upheld; a time when cell phones are off, no television commercials blaring in the background, and no reason to run off to the next errand.  A time for the face-to-face conversation with people who hopefully uplift you, or if not, at least people who help you grow.

Thanksgiving also marks the starting point to the holiday finish line.  It’s really the calm before the holiday storm, although it may not feel calm now. Ovens on full whack,  family members stuffed into small kitchens, dishes full of Thanksgiving feast components…  Soon enough, there will be concerts to hear, and parties to throw and attend, and gifts to buy…  And more gifts to buy (as I’ve been reminded by all the gurus of black friday advertising).  After the turkey is roasted, and all food is magically hot and ready to put on the table at the same time (ha!), you can let out a big breath and enjoy just being for a little while before the real craziness ensues.

Speaking of all the upcoming festivities,  now’s the time to put a few tricks up your sleeve. You’re going to need a few show-stoppers in your repertoire.  The kind that people ooh and ahh over, and think you spent hours on.  The kind you want to set on the table underneath a silk scarf, and reveal like a rabbit in a hat.

I first laid eyes on these fancy little croustades in the October issue of Bon Appétit. After a little bit of customization (the original recipe needed a few tweaks to turn out right), I was thrilled with the results.  With a medium amount of effort (ie: not this, but certainly not that)  They emerged from the oven in their own little packages, tops all crackly and crisp, filled with gooey spiced apple.  A dusting of powdered sugar put them over the top, and they tasted as good as they looked.  I served them with chinese five-spice coconut milk ice cream (that’s a whole other subject, for another time), and decided to field test them for you, eating one during breakfast time, snack time, and dessert time.  I’m happy to report with confidence that these croustades are equally suited for breakfast (think apple turnovers) as they are for dessert.

Happy cooking, eating, and conversation today, and remember to keep this little gem in your repertoire for when you need a fancy little bite to add to your upcoming festivities.  Happy Thanksgiving!

Apple Croustades

Loosely Adapted from Bon Apetit

Makes 12 Croustades

The apples mixture can be made and refrigerated a day in advance, so all that will be left to do is to layer the phyllo and assemble the croustades.  It’s hard to find dairy-free desserts at this time of the year, with everything filled with heavy cream and butter.  If you’re lucky enough to be a butter-eater, by all means enjoy, but for my dairy-free friends, the results are equally good with Earth Balance.  Oh, and do be sure to thaw your phyllo dough in the refrigerator overnight, as phyllo doesn’t take kindly to thawing in most other ways.

Filling

3 pounds apples, a mix of tart and sweet

1/4 cup unsalted butter or Earth Balance vegan butter, melted

1/2 cup sugar

2 teaspoons lemon juice

1/2 teaspoon vanilla extract

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/8 teaspoon kosher salt

2 teaspoons of cornstarch mixed to a paste with 2 teaspoons water (optional)

Pastry and Assembly

12 13×18-inch sheets frozen phyllo dough, thawed (from a 1-pound package)

1 stick butter or Earth Balance Butter, melted and cooled, plus more for pans, at room temperature

1/3 cup (approximately) sugar

All-purpose flour (for pan)

powdered sugar for dusting

Equipment

Standard muffin pan

Preparation

For the filling:

Peel half the apples.  Core and chop all of the apples into 1/2” pieces.

Heat the butter in a large saucepan over medium high heat.  Add the apples, sugar, lemon juice, vanilla extract, cinnamon, cloves, nutmeg and kosher salt.  Stir to coat.  Reduce heat to medium and cover the pan.  Cook, stirring occasionally for 10-15 minutes, or until the apples are soft but not mushy.  If much liquid remains, add the cornstarch mixture and stir well.

Set aside to cool completely.  Filling can be made and refrigerated a day in advance.

Assembly:

Preheat oven to 375˚F.

Butter the muffin cups and dust with flour, tapping out excess.

Unroll the phyllo onto a work surface and cover with a damp kitchen towel (squeeze out as much moisture from the towel as you can).

Carefully transfer 1 sheet of phyllo to a clean work surface.  Using a pastry brush, brush the surface of the phyllo with a thin layer of butter, and sprinkle with a generous teaspoon of sugar.  Top with another sheet of phyllo, brush with butter and sprinkle with sugar.  Repeat 2 more times, for a total of four layers of phyllo.Cut the layered phyllo in half lengthwise, then cut both pieces in half crosswise, for a total of four pieces.  Set aside, covered with plastic wrap to prevent drying.

Repeat the process of layering and cutting two more times with the remaining phyllo, butter and sugar, for a total of 12 rectangles.

Arrange the phyllo into each muffin cup, gently pressing the dough down the sides.  Fill each cup with 1/4 cup apple filling.  Gather the edges of the phyllo and press toward the center to make a purse.

Bake, rotating the pan halfway through, until golden brown on top, 27-35 minutes.  Allow to cool slightly.  Dust with powdered sugar.  To remove from pan, run a paring knife around the edge of each croustade, and lift them out of the muffin cups onto a serving plate.

Croustades can be returned to the muffin pan and re-warmed if needed.

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December 31, 2011 · 10:48 am

Avocado Eggrolls with Asian Ginger Slaw and Sweet Chile-Lime Dipping Sauce

Staying in for the night with your honey, watching Dick Clark’s New Year’s Rockin’ Eve in your favorite spot on the couch?  There’s an app for that.  Going to a party at a close friend’s house for some New Years shenanigans?  There’s an app for that.  Hosting a party with small bites to be nibbled on throughout the night, accompanied by a bubbly cocktail?  I’m pretty sure there’s an app for that too.

Earlier in December, the mister and I hosted a pre-Christmas get-together for a small group of friends. I always make enough food to feed not only a small battalion, but an entire brigade as well (a trait directly inherited from my mother.  I don’t quite have mom’s Martha Stewart-like ability to tszuj a table yet, but that will come with time.)  We had coconut crusted gulf shrimp, bacon-wrapped dates, tortilla chips and homemade canned summer salsa, tortilla española with romesco aioli, and these avocado eggrolls, with sweet chile lime dipping sauce.  Oh–and this list doesn’t include the tasty assortment of apps that each guest brought.  Yes, I’d say we went a bit overboard.

The mister and I are going out dancing for New Year’s Eve this year, but I couldn’t resist making these eggrolls again this week, this time to be eaten as a meal over asian slaw.  My decision was partially inspired by the ending of holiday appetizer party season, and the fact that avocado season is in full swing–three for $1, anyone?    I was inspired to create these after I saw Elissa’s beautifully photographed avocado eggrolls on 17 and Baking.  Hers are absolutely delicious, but I decided to create my own version, packed with tangy lime, ginger, scallion*, and cilantro, with a sweet chile dipping sauce.  Kind of like an asian guacamole fried in a wrapper until crunchy and golden.  I always like eating fried foods with something fresh and healthy to balance out the texture and heat. This time, I tossed cabbage and carrot with a simple ginger-rice vinegar dressing and a squeeze of lime.

In the summer, there are barbeques to be held, and spring will be time for much lighter fare.  This, my friends, is prime time for hot, flavor-packed small bites, to bring people around the table.  Remember, there’s an app for just about anything, so I hope your New Year’s Eve is filled with tasty food and good company.  I’ll see you in 2012!

Ginger-Scallion Avocado Eggrolls with Sweet Chile-Lime Dipping Sauce and Asian Slaw

Makes 8 large eggrolls

The best eggrolls are served golden, crisp and hot, and these are no exception.  Plan on serving them immediately after frying, lest they lose their crispness.  The filling can be made a few hours ahead of time–just be sure to spread a piece of plastic wrap directly on top of the avocado mixture to avoid browning.  Oh, and one more thing– Avocados take on a funny taste when over-mushed, so mush gently!

For the Eggrolls:

  • 5 large avocados
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon fine sea salt, or to taste
  • 1 tablespoon grated fresh ginger root
  • 2 scallions, chopped (1/4 cup minced red onion works too)
  • 1/4 cup chopped cilantro
  • 8 eggroll wrappers
  • Small dish of water, to seal
  • Canola or vegetable oil, to fill a medium pot (not nonstick) or dutch oven to 2 inches

Cut each avocado in half and remove the seed.  With a butter knife, score the inside of the avocado (kind of like tic-tac-toe), and scoop out the flesh with a spoon into a medium bowl.  With a fork, gently mash the avocado together with the lime juice and salt, leaving some texture.  Gently fold in the remaining ingredients until evenly combined.

To fill the eggrolls, lay out one wrapper with a corner pointed toward you, and place 1/4 cup of filling in the center.  Fold the corner over the avocado mixture.  Fold the left and right corners toward the center and roll. Dip a finger into the water, and trace it over the inside edge of the last corner, then seal it onto the eggroll.

Fill a medium pot to 2 inches with oil, and heat over medium-high heat until hot.  Test the heat of the oil by dropping a small piece of eggroll wrapper in.  The oil should immediately bubble, and the wonton should float to the top.  Working in batches of 2, gently lower in the eggrolls, and fry, turning occasionally, until golden brown, about 2 minutes.  Remove the eggrolls to a paper towel lined plate to cool slightly before serving.  Serve while hot with sweet chile dipping sauce.

*When I made these to photograph, I had forgotten to buy scallions, so I subbed red onion, which is what you see pictured…no harm done!

Sweet Chile-Lime Dipping Sauce

Really, just a slightly doctored up version of the pre-made Thai sweet chile sauce we all love.  Thanks, Epicurious!

  • 3/4 cup Asian sweet chili sauce*
  • 3 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons fresh lime juice

Mix all ingredients together in a small bowl.

Asian Ginger Slaw

  • 2 cups thinly sliced red cabbage (from about a quarter of a medium red cabbage)
  • 2 cups thinly sliced green cabbage (I used regular green cabbage, but napa would be good here as well)
  • 1 medium carrot, peeled and julienned or grated
  • 1/4 cup unseasoned rice wine vinegar
  • juice from 1/2 lime
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 to 3/4 teaspoons salt, to taste
  • 1 tablespoon peanut or canola oil

Place the cabbage and carrot in a medium bowl.  In a separate small bowl, whisk the rice wine vinegar, lime juice, ginger, salt,  and oil together until combined.  Pour into the bowl with the cabbage and carrot.  Stir and toss well until well coated.   Let stand for about 30 minutes to allow the flavors to develop.  Toss again and serve.

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