Rice Noodle Salad…again

1 package rice noodles
about 3″ of a wide daikon, shredded, julienned, or cut on spiralizer
2 carrots, shredded, julienned, or cut on spiralizer
a few leaves of savoy or Napa cabbage, shredded
1 red bell pepper, thinly julienned
1 cup bean sprouts
1/4 cup cilantro, chopped
1/4 cup soy sauce
2 Tbsp sesame paste
2 Tbsp brown sugar
1 Tbsp grated ginger
1 Tbsp tamarind paste
1 Tbsp toasted sesame oil
1 Tbsp lime juice
sriracha to taste

Prepare the noodles. Begin by soaking them in cold-to-room-temperature water for 10 minutes (this prevents them from sticking to each other later), then heat the water to a near boil and cook just until al dente. Drain, rinse with cold water, and toss with a bit of sesame oil to prevent sticking. Set aside.

Prepare each of the vegetables by julienning, shredding, or cutting on a spiralizer. Here is my daikon:

And here is my cabbage:

Put each of the vegetables in a bowl as you prep them.

Chop the cilantro, then place in the bowl with the vegetables. Set aside.

Put the rest of the ingredients in a small bowl. Adjust the ratio of each to suit your taste; I just estimated above what I used. I adore this little Fire King bowl for making small amounts of sauce.

Whisk. This sauce would also be good as a dipping sauce for summer rolls. In fact, it ended up kind of watered down in the salad, but was good enough to show off, so I might have to make it again soon for dipping.

Put the noodles into a large bowl or pot, then thoroughly mix in the sauce.

Add the vegetables and toss until everything is combined.

I’m thinking this will be a good potluck dish because it doesn’t need to be warmed before serving and in fact can just sit on my desk for a couple of hours in the morning instead of taking up space in the refrigerator.

The bundle of cilantro I bought was HUGE! Help me out: what are your favorite cilantro-centric recipes?

In other news, I had some Tofutti ricotta left over from my taste test last week, so I thought I’d sprinkle some on a butternut squash before baking. Mistake. The Tofutti ricotta did okay in the pasta bake I made for my review, but it did not fare as well baked “in the open” instead of mixed in a casserole and covered. I put a bunch of the ricotta in the hole left by the seeds, and a thin layer on the rest of the squash. The ricotta in the hole melted to a very thin, watery, tasteless liquid, and the remainder of it turned…kinda brown and crusty. Looks like cat food, non?

That whole brown part was hollow and crispy and slid right off the squash. The ricotta added absolutely no taste to the squash; it was like water. (The brown part was like crispy water, I guess.) I should have just poured it off and sprinkled some of my normal brown sugar on the squash; it would have been much better. I definitely won’t be buying that stuff again. I gave the rest of it to Gomez, who likes it far better than I do, though I can’t imagine why.

What’s that you say? You miss the raccoons? Well, that’s understandable!

Scrumpy was found alone near a school a few weeks ago. As you may expect, young raccoons like toys similar to those you would give your cat or dog. They are so dexterous and curious, however, that they also enjoy toys made for human children, with buttons they can push and parts they can yank on. They get into as much trouble than a toddler, that’s for sure!

Renata is much larger than Scrumpy and in fact her siblings were released months ago, but she wasn’t ready to go. She’s adopted Scrumpy and will over-winter with us to take care of him, which works out well because raccoons like company and also learn from each other as they grow. Renata kept pushing her face into the camera when I was trying to take Scrumpy’s picture. Does your cat or dog walk towards you whenever you try to take a picture? Raccoons are like that too, except I think usually their motive is more to steal your camera than to say hi.

Rice Noodle Salad

1 package rice noodles – I used wide ones, but thinner ones would work too
1 huge or 3 smaller carrots, cut on a spiralizer or julienned
1 small daikon, cut on a spiralizer or julienned
1 cucumber, cut on a spiralizer or julienned
2 cups bean sprouts
1/2 small head Savoy (or about 2 cups Napa) cabbage, shredded
2-3 scallions, thinly sliced on the diagonal
1/2 cup peanuts, crushed

For the dressing
3 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp brown sugar
juice of 1 lime
1 red chili pepper, minced

If you really don’t want to cook anything, soak the noodles in very hot water. I’m too impatient to do that and always boil mine for a couple of minutes. When they are al dente, drain them, rinse under cold water, and toss with some toasted sesame oil. Set aside.

Meanwhile, prep all of the vegetables. Whisk together all of the sauce ingredients. Then toss everything together except the peanuts and scallions. I used my hands to mix everything together before realizing that was a really stupid move considering I used a jolokia pepper in the sauce, but for some reason, it didn’t burn. (I’m not convinced what this farmer is selling to Whole Foods as jolokia peppers are really jolokias; they’re not that hot.)

Top with crushed peanuts and scallions. Serve with sriracha.

I also served tofu puffs with a sweet chili-vinegar dipping sauce. Super H sells these tofu puffs, which Mark loves:

I cut them in half and toast them in the toaster oven for one to two toast cycles to warm them up and make them slightly crispy outside:

I make a dipping sauce for them based on a recipe I got off the internet many, many years ago, back when I actually owned one of those evil appliances called a printer and used to print out recipes and store them in a huge, untamed notebook. I think I lost the printout so I can’t tell you where I got the recipe (I think a Thai recipe site) or if I’m even still making it as directed.

Sweet Chili-Vinegar Dipping Sauce

3 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp chili-garlic sauce
1 clove garlic, minced or pressed
pinch of salt

Whisk everything together.

Serve with the warmed tofu puffs.

Now, about those raccoons. They’re often asleep when I arrive to clean their enclosure.

You learn very quickly to NEVER put ANYTHING you don’t want mutilated within reach of a raccoon. They are extremely devious! Here is one on its back destroying a paper towel I made the mistake of putting down for half a second.

But seriously, how could you possibly be mad at this face?

Or this one?

Answer: you can’t.

Fastest Pad Thai Ever

cooked rice noodles (this is a great way to use up leftovers, which I tossed very lightly with sesame oil before storing)
peanut butter (smooth or crunchy is okay)
tamarind pulp or concentrate
soy sauce
jaggery (my favorite sugar, available in Indian groceries, and Wegmans is now carrying this product) or brown sugar
sriracha
protein, such as cubed tofu or shredded seitan (optional)
shredded or thinly sliced veggies (optional) – my Quick Pickled Carrots are perfect

Put the peanut butter, tamarind, soy sauce, jaggery or sugar, and sriracha in a blender in proportions that are pleasing to your palate and blend until smooth. Taste and adjust flavors. Thin with water and blend again. Heat for a minute or two in the microwave (or on the stovetop in a small saucepan), and then whisk. If your noodles are cold, warm them in the microwave for a minute or two. Toss everything together.

The pickled carrots are particularly brilliant here because the provide the extra tang that you usually get by squeezing a lime over your noodles, so if you don’t happen to have a lime on hand, you’re covered. For my protein, I used a handful of the shredded seitan chicken from Nature’s Soy, which I get at Super H. Top this with crushed peanuts, cilantro, and/or bean sprouts if you have them on hand, but if you don’t and you’re just going for super fast, this was quite tasty as is.

And today is a Torticia day. Torticia is a silly little animal. I think she’s getting a little pudgy, and although she and Gomez spend hours racing around the house all day, she’s been a bit lazy when I’m playing with her. Whereas Gomez leaps around like an Olympic gymnast trying to catch dangling toys, Torticia often rolls on her back and waits for the toy to come to her. She’s roly poly.

She’s lazy.

She takes naps to recover from naps.

She’s also an extremely cuddly, affectionate, friendly, tolerant, fuzzy, little ball of wonderfulness. This morning when I woke to her sleeping between my legs, as soon as she realized I awake, she snuggled up on my chest and purred and purred and purred and begged to be petted, and snuggled some more, and was basically so incredibly cute it brought tears to my eyes. She’s so loving and warm, and extremely soft and silky. It’s just a joy to touch her.

And then she goes and does something classy like this:

Although really she’s probably the most beautiful cat in the universe.

Mark’s been battling quite a chest cold for several days now, and I’m hoping this tickle in my throat isn’t going to turn into anything worse. But I happen to think that spicy soups are just the thing at the beginning or end of a cold (or the middle, or, well, any other day, quite frankly), and I had most of a can of coconut milk left from another recipe that I wanted to use up, which got me thinking about laksa. I don’t see laksa much on menus in this area for some reason, although maybe it’s just never found under the vegetarian section so I miss it. So the first time I ever had laksa was actually in Sydney (where it was found under the vegetarian section of a menu). I’d therefore be hard pressed to call myself a laksa expert so the recipe I present here may have little in common with a genuine laksa, but it was spicy and good so I’m presenting it anyway. I used this recipe as a reference for the spices.

Curry Laksa

8 oz rice noodles (either wide or vermicelli)
4 shallots, roughly chopped
4 cloves garlic, roughly chopped
2″ piece ginger, roughly chopped
1 tsp coriander seeds
1 tsp ground dried lemongrass (I bought this at Penzeys for those times I don’t have lemongrass on hand, obviously you can substitute fresh lemongrass)
2 Tbsp sambel olek
peanut oil
3 cubes frozen cilantro (or a handful fresh, chopped)
1 cube frozen basil (or a few leaves fresh)
2 tsp curry powder
4 cups vegan broth
1 1/4 cup coconut milk (this is what I had leftover; I’d just dump an entire can in if I were making this again)
1 carrot, cut into squat matchsticks
1 can young green jackfruit (in brine), shredded
1/4 cup chopped bamboo shoots
1/4 cup water chestnuts
1/2 cup frozen corn kernels
1 cup frozen spinach
1 cup frozen asparagus stalks, chopped
tofu puffs or frozen fried tofu, chopped
limes, to garnish

I didn’t have a lot of fresh veggies and didn’t want to make a trip to the grocery store, which is why my veggies are pretty weird. I’d really have liked to have had bean sprouts, so much so that I almost did make that trip to the store. If I had, I’d have gotten some fresh cilantro and maybe basil (Thai or holy basil if they had it), and some green vegetables of some sort.

Place the shallots, garlic, ginger, lemongrass, coriander, and sambel olek into a small food processor or chopper.

Process until smooth.

Pour some peanut oil into a soup pot over medium heat, then dump the paste from above in and fry until it darkens somewhat (but do not let it burn).

Meanwhile, prepare the rice noodles. I soak them in boiling water until they are done.

Drain the jackfruit. I’m using it as a sort of seafood alternative here, by the way.

Shred it with your fingers.

Add the broth, coconut milk, curry powder, the jackfruit, and any non-frozen veggies that are relatively hard (like the carrots).

Cook until the veggies are almost soft, then add the herbs, frozen veggies, and any other items (except the tofu puffs and bean sprouts, which I’d just top on the soup raw later).

To serve, place some noodles in a large bowl, then ladle the soup over them. Top with the tofu puffs and bean sprouts if you have them. Squeeze the lime over the soup before eating.

I am supposed to tell you that Mark recommends seasoning this with sriracha. Mark, of course, recommends seasoning everything with sriracha.