In simple terms, Japchae is a Korean dish consisting of plenty of vegetables served with springy sweet potato noodles. Long, slender enoki mushrooms provide a fanciful garnish. If you can’t find these noodles or the Korean hot pepper paste called gochujang, you can use soba noodles and a different Asian chili sauce, such as Sriracha. This dish is equally good hot or cold.
1 pkg (350 g) organic extra-firm tofu
10 oz (285 g) sweet potato noodles
2 Tbsp (30 mL) low-sodium soy sauce
1 Tbsp (15 mL) gochujang (Korean red chili paste)
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) mirin or rice vinegar
4 or 5 baby bok choy
2 Tbsp (30 mL) grapeseed oil or peanut oil
1 carrot, sliced into matchsticks
1 red bell pepper, thinly sliced
2 garlic cloves, thinly sliced
3 green onions, white and green parts, thinly sliced
3 oz (85 g) enoki mushrooms, ends trimmed
1 Tbsp (15 mL) black sesame seeds
Place several sheets of paper towel on cutting board and place tofu on top of sheets. Top tofu with more paper towels and place heavy object on top. Let water drain from tofu for 10 minutes. Cut tofu crosswise into 7 equal-sized pieces, then cut each piece in half on diagonal, making a triangle.
Cook sweet potato noodles in large pot of boiling water for 5 minutes, or until tender, stirring often for the first minute. Be sure not to overcook or noodles will lose their chewy texture. Immediately drain and rinse thoroughly under cold water. Cut the bunch of noodles in half and set aside.
In small bowl, whisk together soy sauce, gochujang, sesame oil, and mirin or rice vinegar; set aside.
Separate bok choy leafy tops from stalks, roughly chop leaves, and thinly slice stalks.
Heat grapeseed or peanut oil in wok or large skillet over medium-high heat. Add tofu and cook for 3 to 4 minutes per side, or until golden brown. Remove tofu from pan and place on paper towels. Add carrot, bell pepper, bok choy stalks, and garlic to pan; cook until slightly tender, about 3 minutes. Stir in noodles, sauce, bok choy greens, and green onions; heat through.
Divide noodle mixture among serving bowls and top with tofu, enoki mushrooms, and sesame seeds.
Each serving contains: 333 calories; 10 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 50 g total carbohydrates (12 g sugars, 3 g fibre); 353 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.