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A new wave of vegetarian cooking!

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Sticky Pineapple Rice/Quinoa!

sticky pineappleMy daughter did not take up the juice diet as she’s about to have a baby. In her last weeks she has been getting more hungry than usual, probably to put the fat on my grand-daughter. I can hardly wait. As the rest of the household was juicing she had less variety of food to eat than usual.

However, she made it work from our fruit juicing as there was some pineapple pulp/juice left over with some cooked rice and Quinoa in the fridge. Her mind working overtime decided to make sticky pineapple rice/quinoa dish. Had a small taste…it was too good! Tangy, salty, sweet and hot – all tastes in one.

INGREDIENTS:

  • 1 cup cooked rice
  • 1 cup cooked Quinoa
  • 1 cup broccoli – cut small florets
  • 2 cups pineapple pulp juice (juice with a juicer without using a strainer/ or can throw a couple slabs of pineapple in the blender and finely blend)
  • 3 garlic cloves – slice
  • 1/4 white onion chopped
  • 1/4 finely minced jalapeno green chilli
  • 1 tsp red chilli oil – contains sesame/soy/ginger/garlic oil
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt

PREPARATIONS: 

  • In a pan heat olive oil and red chilli oil on medium, add and saute garlic & onions until golden.
  • Then saute broccoli florets for a few minutes. Remove florets to a plate.
  • Then add the green chilli, cooked rice/quinoa, salt and pour in the  pineapple pulp until it thickens and becomes sticky.
  • Garnish with broccoli florets

*Note:

  • Cooking Rice/Quinoa: Microwave uncovered 1/2 rice and 1/2 cup quinoa in 3 cups of water for 15 – 20 min.

Mushroom & quinoa dumplings w/ savory peanut sauce

Recently, my daughter went with her friends to this dim sum place. Unfortunately, in between the chicken feet and pork dumplings the only vegetarian item she was able to get was salad. Now I know the craze about the Asian Dim Sum experience, which I am sure is very close to delicious, but how to make the same Asian sensation scrumptiously vegetarian?  Here came my inspiration to prepare a Vegetarian Dumpling experience.

Mushroom & Quinoa dumplings w/ savory peanut sauce

Mushroom & Quinoa dumplings w/ savory peanut sauce:

Dumpling Ingredients:

  • 1 pack of Pot Sticker wraps (should make 30 dumplings)
  • 1 packet of diced medium white mushrooms (24 oz)
  • 1 cup of cooked Quinoa (Microwave 1/2 cup of Quinoa grains to 1 cup of water for 15-20minutes)
  • 2 cloves of garlic
  • 1 piece of ginger
  • 6 colored sweet peppers
  • 1/2 red onion
  • 2 Thai green chillies
  • 2 tbsp olive oil
  • 1 1/2  tbsp soy sauce
  • 1 1/2 tbsp red wine vinegar
  • salt to taste
  • 1 tbsp Sriracha red hot sauce
  • 1 tbsp roasted sesame seeds
  • 3/4 tbsp sesame oil
  • 3/4 tbsp of dried basil (or fresh basil)

Dumpling Preparation:

First make and keep aside the Food Processor Mix (Coarsely blend garlic, ginger, sweet peppers, onion & Thai green chillies in Food Processor using Pulse option)

Dumpling filling: In a hot pan roast sesame seeds, add olive oil, add diced mushrooms (cook till water reduced in mushrooms), then add Food Processor Mix (above), then let it cook for another 5-6 minutes, then top it off with Quinoa, soy sauce, red wine vinegar, basil leaves, Sriracha red sauce, and at the very end add sesame oil. Cook for another 3-5 minutes.

Fill the dumplings: Wet the edges of the Pot Sticker Wraps with water. Add one tbsp of the filling in one side of the wrap and bring the other side and press together. Use a fork to press the edges of the wrap together and close the dumpling. (repeat till finish wrap and filling)

Cook dumplings: Steam dumplings on medium heat for 6-7 minutes.

Peanut Sauce Ingredients & Preparation

Blend 1 cup of semi-roasted peanuts, 2 Thai chillies, 2 cloves garlic, 1/4 bunch of cilantro, 1 tbsp of soy sauce, 1/2 fresh lemon (remove skin & seeds), 1/4 tsp lemon zest, 1/2 squeeze of lemon juice, salt to taste. Blend with even consistency and serve with above Mushroom & Quinoa dumplings!! Savor every moment.

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