Coconut Curry, Broth with Daikon and Carrot, Quinoa Congee

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I’ve completed three more of Amy Chaplin’s dishes. I’m in love with each of them, and the first is this coconut curry with tamarind tempeh and forbidden black rice (recipe #17). Before making this dish, I’ve never tried tempeh, a fermented soy product. I’ve decided tempeh is the most curious food, but one that is quite addicting. I was able to find the tamarind fruit at a local Asian grocery store that I suspect I’ll be frequenting quite a bit.

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The second dish, pictured below, is an Asian-inspired broth with daikon, carrot, and 100% buckwheat noodles (recipe #18). This was another dish of firsts for me, as this was my first time eating daikon. It reminds me very much of kohlrabi. This also was the first time I used ume plum vinegar. I like this vinegar but it is so very salty! I’ll need to experiment a bit more to get the measurements just right.

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I was very excited to find reasonably-priced dried shiitake mushrooms for making broths, key for both the soup above and the congee below.

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Out of the three dishes in this post, I believe this quinoa congee (recipe #19) will become the most used in my cooking repertoire. As Chaplin explains, congee is an Asian dish that can be made with any grain. Being a complete protein, quinoa is an excellent choice for a simple dinner.

IMG_6160I topped this porridge-like dish as Chaplin does so many of her grains: with a simple drizzle of cold-pressed flax oil and tamari along with scallions, parsley, and avocado.

All in all, three lovely dishes.

Comments

  1. Anonymous says:

    🙂

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