Food recipes
Wasabi Pea Puree
Wasabi Pea Puree
Ingredients:
2-1/2 cups peas (fresh or frozen)
1/2 cup water
Directions:
1–1-1/2 teaspoons wasabi paste, to taste
1–3 tablespoons egg-free mayonnaise (optional)
ADDITIONAL INGREDIENTS
salt flakes and cracked black pepper, to taste
lemon wedges
1. Prepare the tofu by slicing the block into approximately 1/4-inch (1 centimeter) deep x 3/4-inch (2 centimeters) wide x
4-inch (16 centimeters) long strips and toss with the lemon juice and soy sauce in a shallow bowl.
2. Set aside while you prepare the remainder of the dish.
3. Prepare the wasabi pea puree by adding the peas and water to a frying pan. Gently simmer over low heat for 5 minutes until
tender and bright green.
4. Remove from the heat, rinse under cold water, and, using a fork or stick blender, puree the peas until smooth, adding the
wasabi to taste. If you would like a smoother and runnier puree you can add a little mayonnaise until you reach the desired
consistency. Set aside.
5. Prepare the rice crumbs by combing well with the Szechuan pepper, white pepper, and salt flakes. Remove the tofu from the
lemon juice and soy (reserving this) and pat dry with paper towels.
6. Combine the cornstarch with the reserved lemon juice and soy, whisking until smooth.
7. In a medium, deep saucepan, pour in the oil to a depth of around 6 inches (15 centimeters). Heat on high until the surface
begins to shimmer.
8. Working with one piece at a time, dunk the tofu into the cornstarch mixture, shaking to remove the excess, and then roll in
the rice crumbs, pressing and patting to coat the tofu evenly.
9. In small batches, deep-fry the breaded tofu for 1 minute until it is crisp and golden. Remove from the oil and drain on
paper towels. Fry only a few pieces of the breaded tofu at a time to avoid overcrowding the oil.
10. Serve the tofu sprinkled with extra salt flakes, a few cracks of pepper, and wedges of lemon. Accompany with the wasabi pea
puree and a crunchy side salad, like the Sprout Salad on .
135
Red Lentil Sausage Rolls
PREP TIME: 80 MINUTES • SERVES: 12–18 AS AN APPETIZER
(MAKES AROUND 80 MINI SAUSAGE ROLLS)
Try serving the mini sausage rolls with Quick Tomato Relish, or use your favorite homemade or store-bought
variety. For a family dinner try making larger meal-sized sausage rolls—simply increase the cooking time a little.
The prepared sausage rolls are suitable to freeze, making them perfect for entertaining. Choose puff pastry labeled
as suitable for vegetarians, and strict vegetarians should look for one of the vegan-friendly varieties.
PERFECT FOR NEW VEGETARIANS • LEGUME PROTEIN • GREAT
FOR ENTERTAINING • SOY PROTEIN • DIFFICULTY LEVEL ***
4-1/2 cups water
136
Ingredients:
2-1/2 cups peas (fresh or frozen)
1/2 cup water
Directions:
1–1-1/2 teaspoons wasabi paste, to taste
1–3 tablespoons egg-free mayonnaise (optional)
ADDITIONAL INGREDIENTS
salt flakes and cracked black pepper, to taste
lemon wedges
1. Prepare the tofu by slicing the block into approximately 1/4-inch (1 centimeter) deep x 3/4-inch (2 centimeters) wide x
4-inch (16 centimeters) long strips and toss with the lemon juice and soy sauce in a shallow bowl.
2. Set aside while you prepare the remainder of the dish.
3. Prepare the wasabi pea puree by adding the peas and water to a frying pan. Gently simmer over low heat for 5 minutes until
tender and bright green.
4. Remove from the heat, rinse under cold water, and, using a fork or stick blender, puree the peas until smooth, adding the
wasabi to taste. If you would like a smoother and runnier puree you can add a little mayonnaise until you reach the desired
consistency. Set aside.
5. Prepare the rice crumbs by combing well with the Szechuan pepper, white pepper, and salt flakes. Remove the tofu from the
lemon juice and soy (reserving this) and pat dry with paper towels.
6. Combine the cornstarch with the reserved lemon juice and soy, whisking until smooth.
7. In a medium, deep saucepan, pour in the oil to a depth of around 6 inches (15 centimeters). Heat on high until the surface
begins to shimmer.
8. Working with one piece at a time, dunk the tofu into the cornstarch mixture, shaking to remove the excess, and then roll in
the rice crumbs, pressing and patting to coat the tofu evenly.
9. In small batches, deep-fry the breaded tofu for 1 minute until it is crisp and golden. Remove from the oil and drain on
paper towels. Fry only a few pieces of the breaded tofu at a time to avoid overcrowding the oil.
10. Serve the tofu sprinkled with extra salt flakes, a few cracks of pepper, and wedges of lemon. Accompany with the wasabi pea
puree and a crunchy side salad, like the Sprout Salad on .
135
Red Lentil Sausage Rolls
PREP TIME: 80 MINUTES • SERVES: 12–18 AS AN APPETIZER
(MAKES AROUND 80 MINI SAUSAGE ROLLS)
Try serving the mini sausage rolls with Quick Tomato Relish, or use your favorite homemade or store-bought
variety. For a family dinner try making larger meal-sized sausage rolls—simply increase the cooking time a little.
The prepared sausage rolls are suitable to freeze, making them perfect for entertaining. Choose puff pastry labeled
as suitable for vegetarians, and strict vegetarians should look for one of the vegan-friendly varieties.
PERFECT FOR NEW VEGETARIANS • LEGUME PROTEIN • GREAT
FOR ENTERTAINING • SOY PROTEIN • DIFFICULTY LEVEL ***
4-1/2 cups water
136
Printed from https://recipe.bluelayer.org/recipe/67737/wasabi-pea-puree