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In honor of President Obama receiving the Nobel Peace Prize, MCCN thought we would thought we do something sweet and shed the light on peace…Peace Foods.
Peace Foods is Switzerland’s only retail and wholesale bakery dedicated to producing and distributing, high quality, all natural American Style baked goods and desserts for Classic and Special-Dietary requirement food lovers. Peace Foods products contain no preservatives, and no additives, and by using a process called Flash Freezing, Peace Foods is able conserve fresh baked goods and ship them throughout Switzerland, next day DHL door-to-door, without compromising on the taste or flavor of the product.
Peace Foods for a Cause
Peace Foods supports a more peaceful world by donating a percentage of all sales to organizations that support peace. This year, we are working with Kiva.org in providing financing for microloans to entrepreneurs in developing countries. With person-to-person lending, we are helping to shatter the poverty penalty, and take part in creating a more peaceful world, one bite at a time
1 lb potatoes (approx. 2 large)
2 tsp salt
1 bay leaf
1 cup fresh or frozen peas
1/2 tsp salt
1/2 red onion
1 inch piece ginger
1 to 2 green chilies (or serrano)
tbsp grapeseed or vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tbsp chickepea flour (also called – besan, chana, or gram flour)
1/2 fresh lemon (1 tbsp lemon juice)
1/2 tsp garam masala
3 tbsp grapeseed or vegetable oil*
tbsp chickepea flour (also called – besan, chana, or gram flour)
1/2 fresh lemon (1 tbsp lemon juice)
It’s a very simple mix of potatoes, peas, onion, ginger, chilies, spices and a touch of fresh lemon juice. To bind it all together you add a bit of besan (chickpea flour). Then you form it into patties and then fry.
Peel and cut the potatoes into about 1″-inch dice.
Then cover with cold water, add the salt and bay leaf and bring to a boil. Then turn the heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so.
Meanwhile go ahead and cook the peas.
Once the potatoes are just cooked through (soft enough to mash, but not mushy), drain and add back to the hot pot and set aside. This will dry out the potatoes a bit while you go ahead and prepare the rest of your mise en place.
To prepare the mirepoix, finely dice the onions, ginger and green chilies. If you like things spicy, add both chilies with or without the seeds. Now, set this all aside while you mash the potatoes.
To fry the mirepoix heat a fry pan over medium high heat. Once hot add the oil, followed by the the onions, ginger and chilies. et cook for about a minute until the onions just start to soften. Then add all of the spices and let cook for a few seconds until aromatic.
To mix the patties, gently fold together the potatoes, peas, onion-spice mixture, chickpea flour and lemon juice.
If adding the cilantro, finely chop and add to the mix.
To form the patties, take about an 1/8 of a cup and form into golf ball-like rounds. Then gently press them flat to form patties.
Up to this step can be done several hours ahead of time, covered and stored in the refrigerator until ready to cook.
To fry the patties use a good non-stick fry pan, if you have one.
Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney.
If desired, sprinkle the tops of the patties with a bit of chat masala.
Heat the pan, over medium heat, once hot add the oil, followed by the patties. Once golden brown on the one side, flip and continue to cook on the other side.
Once golden brown and heated through place onto a plate lined with paper towels.
* Note: The amount of oil you use is up to you, basically it is just used for color. The more oil you use the more evenly golden they will be.
Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat masala.
Recipe from Rouxbe Cooking School
2/3cupSliced Shiitake Mushrooms, by Dynasty
1pkgFirm Tofu, by Silken
2tbspPotato Starch, by Hinokuni
3tbspSoy Sauce – all purpose, by Marukin
1tbspManjo Aji Mirin, by Kikkoman
1/8tspWhite Pepper Powder
4tspVegetable Oil – divided
2cupsRice, by Calrose
2 Carrots – julienne cut
1 Yellow Onion – cut into thin wedges
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
Recipe and Image from Asian Food Grocer
What to do:
- First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
- Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don’t heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
- You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I’m lazy, and there are so many tutorials already).
- Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll ‘em up.
- Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn’t have to be perfect, and if you can’t knot it then that’s okay too. Once you plop them in the oil, everything will bind.
- Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.