Wednesday, December 30, 2009

Episode 6- The last episode of 2009!!

Wow, what a ride this has been. Can't wait to tackle 2010 like an NFL defensive lineman. Booya!! So, here it is, the last episode of 2010. Thai Night in the Orange Kitchen

Yet again I attempted to make something I love to eat but would never have thought that I could make, Vegetarian Thai food. Here in Los Angeles there are great vegan thai restaurants with amazing appetizers. My two favorites are summer rolls with that delicious hoisin sauce and satay. What I like about this satay is that it is still relatively healthy. It's not fried and dripping in oil. Instead the marinate soaks into the tofu and browns nicely under the broiler.


Tofu Satay

1 White Onion
2 Cloves of garlic
The juice of 2 Limes
2 small bunch of cilantro
1TB chili sauce
2TB Rice wine vinegar
2TB Agave syrup or 1TB sugar
1/4 cup Soy
1 TB freshly grated ginger
2TBS Sesame Oil

Blend the ingredients in your processor and season with salt to taste. If it is too hot, add more sugar and lime. If it is too sweet, add lime and chile and if it's too sour add sugar and chile. Yup its all a balancing act of sweet, salty, sour and hot.

Cut 1 package of extra firm tofu into little rectangular slabs, a bit like a deck of cards but a tad smaller. Marinate the tofu slabs for a half of an hour.

Preheat your broiler.

Skewer each tofu slab and place on a baking sheet. Add a bit more marinate to coat the tops and cook until golden brown. Flip the skewers and add more marinade to the exposed tops. Broil until brown and remove.

Summer Rolls

1 large cucumber cut into matchsticks
2 carrots cut into matchsticks or thinly sliced
1 bunch of mint
1 bunch of sweet basil
1 package of rice paper sheets
1 package of rice or mung bean noodles
Hoisin sauce
rice vinegar
ground roasted peanuts

Marinate the carrots in rice vinegar, sugar or agave, and water for at least an hour. This will season them.

Boil your rice noodles and drain. Toss in 2 tbs of rice vinegar.

In a bowl full of tepid water, add two sheets of rice paper. When the rice paper begins to feel soft, drain and place on your work surface. Carefully spread the sheet. Add 3 to 4 mint leaves face down on the sheet. Then place the cucumber sticks, carrots, basil leaves and rice noodles. Squeeze a line of hoisin sauce and sprinkle some peanuts. over.

Wrap the bottom over the ingredients, then pull in the sides. Roll like a tight burrito and cut in half.

Peanut Sauce

1 cup of creamy peanut butter
2 cloves of chopped garlic
1 tsp chile sauce
2 tsp Agave syrup
1 tsp rice wine vinegar
juice of 1/2 lemon
2 tbs cilantro leaves
2tbs sesame oil
1/3 cup of soy sauce
1/2 cup of water

Mix the ingredients together until creamy. If it seems to thick add more water. Cook on the stove over a low heat until the sauce becomes smooth and aromatic. Once the sauce cools it will become thicker.


I had a great year and my sincerest thanks for all of your support. I raise my glass of wine to you all and hope that you get into the kitchen and start cooking those vegetables!!

Alpha Andy


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