v.curiosity | spring2016 | issue 2

v.curiosity

v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes

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

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