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Tag Archives: cilantro

Vietnamese-inspired super veg omelette

02 Sunday Mar 2014

Posted by Zoli in breakfast, eggs, gluten free, healthy, omelettes, Vegetarian, Vietnamese

≈ 5 Comments

Tags

chilies, cilantro, daikon radish, gluten free breakfast, omelette, sesame oil, vegetable omelette, Vietnamese food, vietnamese omelette

Vietnamese-omelette

This is a bit of work, so if you’re not feeling it then go for the cereal or the pot of yogurt, but know that you will be missing out. This is one really great omelette. No cheese, no butter, lots of fresh veg and ginger and chilies. It’s spectacular. Maybe you can get someone ELSE to make it for YOU so that you can enjoy it without any of the hassle. But then you should do the dishes.

Ingredients
makes one large omelette
3 eggs, yolks and whites separated into two bowls.
1 clove garlic, minced
fresh ginger, equal to size of garlic clove, minced
1 red chili, deseeded and sliced thinly
2 spring onion, sliced thinly
4-6 mushrooms, sliced thinly
handful fresh cilantro, chopped
1 shallot, sliced thinly
1/4 cup pickled carrots and radish*
olive oil
soy sauce
toasted sesame oil
salt and pepper

* This was leftover from the carrots and daikon radish pickled for my tofu bánh mì sandwiches (Soooo the best sandwich ever). To make it fresh, julienne a carrot and equal-sized daikon radish and put in a jar filled with half water, half vinegar. Let sit for at least two hours before using.

1) Heat up 2 tbs olive oil in a small frying pan and gently fry half the garlic, ginger and chilies. Add the shallot and mushrooms, a splash of soy sauce and a splash of sesame oil. Fry gently for a couple minutes to cook the mushrooms. Set aside.
2) Gently blend the egg yolks with a fork. Then whisk the egg whites to soft peaks.
3) Fold the whipped egg whites into the egg yolks gently. Add just a dash of salt and pepper to the eggs.
4) Add the cilantro, spring onion and remaining chilies to the egg mixture. Gently fold together.
5) Heat up 2 more tbs of olive oil in the frying pan. Add the remaining garlic and ginger and gently cook for 1 minute in the oil. Then bring to a medium high heat and pour in the egg mixture. Let cook on medium high heat for 2 or three minutes until the bottom has set and is golden brown.
6) Loosen the sides and bottom of the omelette with a spatula and then flip over with one swift motion. This omelette is sturdier than it looks.
7) Place the cooked mushroom mixture onto one side of the omelette and then top with the homemade pickled carrot and radish. Drizzle a tbs of soy sauce and sesame oil over the vegetables.
8) Fold the top of the omelette over the vegetable mixture. Continue cooking the bottom of the omelette for a minute or two. Then gently flip the omelette over to cook the top. Any filling can be stuffed back in the middle. Cook for 1-2 more minutes.
9) Gently slide onto a plate and top with fresh cilantro. Serve with sriracha for more heat.

Vietnamese-veggies

whipped eggs
whipped-eggs-with-veg
whipped-omelette-cooking
vietnamese-omelette

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Vegetarian bánh mì sandwich

07 Friday Feb 2014

Posted by Zoli in baguette, bread, healthy, peanut free, quick and awesome, sandwiches, Sauces, spices, vegan, Vegetarian, Vietnamese

≈ 4 Comments

Tags

bánh mì, cilantro, pickled carrots, sriracha, tofu, vegetarian bánh mì sandwich, vietnamese sandwich, vietnamese vegetarian

Vegetarian banh mi sandwich
A bánh mì sandwich is a combination of the French influence (baguette and mayonnaise) from their colonial period in Vietnam with native Vietnamese ingredients such as cilantro and fish sauce. Traditional ingredients are all kinds of pork (grilled, marinated, ground into pork roll), chicken, pate… but also fried egg or tofu. Vegetables such as pickled carrots, cilantro and sliced cucumber are a must and the condiments are usually mayo, soy sauce and chili sauce or chilies. This is a fun sandwich as there are so many variations. The end result is a delicious combo of salt, sweet, tang and spice. Sadly, I have yet to make it to Vietnam (or nearby NYC) for a bánh mì sandwich and had to create my own. I made a tofu version today and we (me, hubby, and grandma) loved it. My new picnic staple!

Tofu bánh mì
makes 2 sandwiches
Soft and chewy baguette
Block of extra firm tofu
3 cloves garlic, sliced
handful cilantro
1 carrot
small piece daikon radish (optional)
1 cucumber or 2 small persian cucumbers
1 stalk lemongrass, chopped (optional)
french mayo or vegan mayo spread
sriracha (or sliced chilies)
good quality soy sauce
good quality sesame oil
rice vinegar
salt and pepper

1) Make the pickled carrots and daikon radish by a) shredding them in a processor or julienne them by hand, b) put in a jar with 2 parts water and 1 part rice vinegar for a couple hours or overnight. I skipped this step because I was too hungry to wait and simply drizzled plenty of rice vinegar over my carrots. The tangy-er, the better.
2) Next marinate the tofu. Chop the fresh lemongrass if you have it (I used dried lemongrass—making sure to remove the stalk before eating—but I’m not sure it added much). Cut 2/3 of the block of tofu into small strips. Add the lemongrass, garlic and tofu to a ziploc bag. Then add 1 tsp sesame oil, salt and pepper and about 5 tsp or more of good soy sauce. Mix around and let marinade for a few minutes.
3) While the tofu is marinading, wash and chop the cilantro and slice enough cucumber for two sandwiches.
4) Heat up plenty peanut oil or vegetable oil in a frying pan. More oil means crispier tofu; a good thing. Add the contents of the ziploc bag to the frying pan—garlic, lemongrass, soy sauce, tofu, etc. Stir occasionally but cook on all sides till tofu is browned and a little crispy.
5) Assemble the banh mi: a) Spread plenty (don’t be shy) of mayo and sriracha on baguette halves. Layer the pickled carrots, cucumber and lots of cilantro on the baguette. Add the tofu and drizzle some more soy sauce over everything. Add sliced chilies or extra sriracha if you are a bad ass.

Enjoy this completely awesome, delicious, healthy, fun, not-boring sandwich any time, any place, any day.

sriracha mayo
pickled carrots, cucumber, sriracha
cilantro, pickled carrots, cucumber, sriracha
Vegetarian banh mi sandwichVegetarian banh mi sandwich

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