v.curiosity | spring2016 | issue 2

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Hard Thai Basil Ginger Lemonade 1 cup sugar 1 cup water 2 tsp sliced or grated fresh ginger 1/4 cup loosely packed Thai basil leaves, plus more for garnish 1 cup fresh squeezed lemon juice 2 cups mid-quality vodka In a small saucepan, combine sugar, water, ginger, and basil. Bring to a boil and then quickly lower heat to a simmer, cooking until sugar is completely dissolved, about 10 minutes. Remove from heat and allow to cool, then strain syrup into a jar and discard both ginger and basil. Chill completely. In a large pitcher, combine lemon juice, syrup, and vodka with lots of ice. Stir and serve over more ice with basil leave garnishes. Sweet Sesame Tofu Skewers 1 block firm tofu, pressed for at least 6 hours 1 teaspoon rice vinegar 1/2 teaspoon chili paste 1/2 teaspoon garlic powder 3 tablespoons agave syrup +1 teaspoon 2 tablespoons sesame oil 3 tablespoons soy sauce Black sesame seeds, for sprinkling 6 wooden skewers, soaked in water for at least one hour Preheat oven to 350. Cut tofu in half widthwise, then cut each smaller block in half again twice, once lengthwise then widthwise, then diagonally, to form sixteen triangles. Carefully thread three triangles onto each skewer (two skewers will have just two triangles), and place on a parchmentlined baking sheet. In a small bowl, whisk together remaining ingredients except sesame seeds. Baste tofu on one side, flip, and baste on other side. Place in oven and bake for 45 minutes, basting at 15 minute intervals to build up glaze as each layer bakes in. Remove from oven, pour any remaining glaze over skewers and garnish with sesame seeds. Can be served warm or at room temperature. Asian Sunflower Pâté Cabbage Cups Marinated mushrooms: 2 cups sliced shitake mushrooms 1/2 tablespoon sesame oil (oil free: 1 teaspoon sesame seeds) 1 teaspoon lime juice salt and pepper to taste Pate 1 ½ cups sunflower seeds, sprouted if preferred ¾ cup celery, roughly chopped 1 large carrot, roughly chopped ¼ cup broccoli stalk 1 heaping tablespoon peanut butter 1 teaspoon lime juice 1 garlic clove ¼ cup coconut amino's dash of ginger powder Toppings 34 26
1 cup Napa cabbage, shredded 1 cup carrot, julienned 1 cup sugar snap peas ½ cucumber sliced in halves bib lettuce or purple cabbage cups For the mushrooms: In a medium bowl, combine mushrooms and marinade ingredients. Cover and refrigerate for 30 minutes. For the pate: In food processor, combine all ingredients. Pulse until well combined and smooth. To assemble: Place one heaping tablespoon of pate on a lettuce or cabbage leaf. Top with mushrooms, shredded cabbage, carrots, snap peas, and cucumbers. Raw Thai Curry Carrot Soup Flesh of 2 young Thai coconuts 3 cups coconut water from the Thai coconuts 2 tablespoons red curry paste 1 carrot, cut in chunks 1/2 cup coconut amino's 1/2 cup raw, unsalted cashews 1 cucumber 2 teaspoons fresh lime juice 1 tablespoon fresh lemon juice 1 garlic clove 3 tablespoons green onion, roughly chopped 1 tablespoon jalapeño, roughly chopped Dash of ginger powder 1 teaspoon pink salt Combine all ingredients into high-speed blender, such as Vitamix. Blend till smooth. (This may take a few minutes.) Chill for at least one hour before serving. Mango-Jicama Spring Rolls 1 large jicama 12 ounces frozen mango chunks 4 tablespoons agave syrup 1 teaspoons chili powder 1 teaspoons minced ginger 1/2 teaspoons salt 1 bunch fresh cilantro, rinsed dash cayenne pepper rice paper wrappers In a medium bowl, add mango, agave, chili powder, ginger, and salt. Chill in refrigerator for at least two hours or overnight, then use a blender to puree into a smooth filling. Set aside. Using a large, sharp knife, cut jicama into a large square, then slice into matchsticks. Working one at a time, wet rice paper and place flat on work surface. Add 5-7 cilantro leaves, layer on 2 tablespoons mango puree, top with jicama. Roll tightly and proceed the same process until all ingredients have been used. Can be served immediately or chilled up to two hours. Coconut Nests with Pineapple Cream Note: This recipe is quite simple and quick, but requires some downtime. The easiest way to prepare is to rinse the rice and make the pineapple cream the night before. For the pineapple cream: 1 cup pineapple juice (no sugar added, 100% juice) 27 35
Page 1 and 2: Throw A Garden Party Asian-Inspired
Page 3 and 4: 1
Page 5 and 6: Contents Ginger and basil create a
Page 7 and 8: Masthead EDITOR IN CHIEF Amelia Coo
Page 9 and 10: 7
Page 11 and 12: Fresh Start Here Comes The Sun Smoo
Page 13 and 14: cruelty-free cosmetics brands still
Page 15 and 16: 13 5
Page 17 and 18: 2 3 4 5 1 Haricots Verts with Shall
Page 19 and 20: Simple Seared Lemon Garlic Tofu 1 b
Page 21 and 22: Tuscan Summer Vegetable Soup 6 tabl
Page 23 and 24: Quinoa Zucchini Medley 1 cup quinoa
Page 25 and 26: EVERYTHING BECOMES SO INCREDIBLY FR
Page 27 and 28: IS THERE ANY DRINK that's more perf
Page 29 and 30: GET A LITTLE DIRTY WITH DIY SEED BA
Page 31 and 32: 21 29
Page 33 and 34: 23 31
Page 35: THE EVER-VERSATILE Spring Rolls are
Page 39 and 40: SPRING BREAK WRITTEN BY CATLIN GALE
Page 41 and 42: 31 39
Page 43 and 44: OH, HONEY HONEY SATISFYING YOUR SWE
Page 45 and 46: THICK AND NUTTY Perfect for October

v.curiosity | spring2016 | issue 2

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