Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz, Terry Hope Romero Page B
Authors: Isa Chandra Moskowitz, Terry Hope Romero
Tags: food.cookbooks
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with salsa and guacamole.
Variations:
Sweet Potato-Black Bean: ½ cup of mashed sweet potato (about 1 very small sweet potato, peeled and boiled), ½ cup of cooked black beans, ½ teaspoon of ground cumin.
Spinach-Cilantro: ½ cup of cooked, chopped spinach, squeezed to remove excess water (half a 10-ounce package of frozen chopped spinach is ½ perfect), ¼ cup of chopped fresh cilantro leaves, ½ teaspoon of ground coriander.
BUTTERNUT SQUASH AND PUMPKIN SEED RICE PAPER ROLLS
MAKES 12 ROLLS
TIME: 1 HOUR 15 MINUTES
Rice noodles make the perfect canvas for velvety butternut squash, crunchy pumpkin seeds, and fresh herbs. Don’t be intimidated by working with rice paper wrappers; it’s easy once you get the hang of it, and rolling fresh spring rolls is a skill that will last a lifetime. Before you begin, you will want to lay a very clean, slightly damp kitchen towel (or a layer of paper towels) on your counter; rice paper wrappers can be slippery and the towel makes a great work surface. Rice paper wrappers can be found in the “ethnic” section of any well-stocked supermarket, at health food stores, or at an Asian grocery.
We’ve included a simple soy dipping sauce recipe, but for a sublime and really fall-y experience pair these with Cranberry-Chili Dipping Sauce (page 213).
➣ Roasting the squash in cubes gives them a nice caramelized crunch on the outside that you wouldn’t get if you just roasted the squash whole.
➣ If a wrapper rips a bit at the edges, don’t worry; once it’s rolled, you won’t be able to tell.
Rolls:
1 pound butternut squash, peeled, seeded, and cut
into ¼-inch cubes
2-3 teaspoons olive oil
12 (8-inch) round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks
1 cup fresh cilantro, torn into bite-size pieces (Thai
basil makes a nice variation)
⅓ cup roasted, salted pumpkin seeds, chopped
coarsely
Dipping sauce *contains soy:
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon Asian hot chile oil (or more to taste)
2 teaspoons toasted sesame oil
2 tablespoons sugar
Prepare the squash:
Preheat the oven to 400°F. Place the butternut cubes on a baking sheet and rub them all over with the oil; drizzle on another teaspoon if you need to. Arrange the cubes in a single layer and roast for 15 minutes. Remove from the oven, toss, and cook for 10 more minutes or until tender and slightly caramelized. Transfer the squash to a plate to cool.
While the squash is cooking, prepare the noodles. There are usually directions on the package, but just in case: Boil a large pot of water. Once it is boiling, turn off the heat, add the noodles, and cook for 10 minutes, stirring occasionally. Drain in a colander and run cold water over them to prevent further cooking. Set aside until ready to use.
To Assemble:
Fill a large pie plate or bowl with very warm water; tap water works just fine. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened.
Handle each wrapper gently as you place it on your work surface. Place about ¼ cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you’ll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve. Mix the dipping sauce ingredients together and stir rigorously to dissolve the sugar. Serve with the rolls.
BROCCOLI-MILLET CROQUETTES
MAKES 16 CROQUETTES
TIME: 2 HOURS, LOTS OF IT INACTIVE
Somehow,
Variations:
Sweet Potato-Black Bean: ½ cup of mashed sweet potato (about 1 very small sweet potato, peeled and boiled), ½ cup of cooked black beans, ½ teaspoon of ground cumin.
Spinach-Cilantro: ½ cup of cooked, chopped spinach, squeezed to remove excess water (half a 10-ounce package of frozen chopped spinach is ½ perfect), ¼ cup of chopped fresh cilantro leaves, ½ teaspoon of ground coriander.
BUTTERNUT SQUASH AND PUMPKIN SEED RICE PAPER ROLLS
MAKES 12 ROLLS
TIME: 1 HOUR 15 MINUTES
Rice noodles make the perfect canvas for velvety butternut squash, crunchy pumpkin seeds, and fresh herbs. Don’t be intimidated by working with rice paper wrappers; it’s easy once you get the hang of it, and rolling fresh spring rolls is a skill that will last a lifetime. Before you begin, you will want to lay a very clean, slightly damp kitchen towel (or a layer of paper towels) on your counter; rice paper wrappers can be slippery and the towel makes a great work surface. Rice paper wrappers can be found in the “ethnic” section of any well-stocked supermarket, at health food stores, or at an Asian grocery.
We’ve included a simple soy dipping sauce recipe, but for a sublime and really fall-y experience pair these with Cranberry-Chili Dipping Sauce (page 213).
➣ Roasting the squash in cubes gives them a nice caramelized crunch on the outside that you wouldn’t get if you just roasted the squash whole.
➣ If a wrapper rips a bit at the edges, don’t worry; once it’s rolled, you won’t be able to tell.
Rolls:
1 pound butternut squash, peeled, seeded, and cut
into ¼-inch cubes
2-3 teaspoons olive oil
12 (8-inch) round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks
1 cup fresh cilantro, torn into bite-size pieces (Thai
basil makes a nice variation)
⅓ cup roasted, salted pumpkin seeds, chopped
coarsely
Dipping sauce *contains soy:
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon Asian hot chile oil (or more to taste)
2 teaspoons toasted sesame oil
2 tablespoons sugar
Prepare the squash:
Preheat the oven to 400°F. Place the butternut cubes on a baking sheet and rub them all over with the oil; drizzle on another teaspoon if you need to. Arrange the cubes in a single layer and roast for 15 minutes. Remove from the oven, toss, and cook for 10 more minutes or until tender and slightly caramelized. Transfer the squash to a plate to cool.
While the squash is cooking, prepare the noodles. There are usually directions on the package, but just in case: Boil a large pot of water. Once it is boiling, turn off the heat, add the noodles, and cook for 10 minutes, stirring occasionally. Drain in a colander and run cold water over them to prevent further cooking. Set aside until ready to use.
To Assemble:
Fill a large pie plate or bowl with very warm water; tap water works just fine. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened.
Handle each wrapper gently as you place it on your work surface. Place about ¼ cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you’ll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve. Mix the dipping sauce ingredients together and stir rigorously to dissolve the sugar. Serve with the rolls.
BROCCOLI-MILLET CROQUETTES
MAKES 16 CROQUETTES
TIME: 2 HOURS, LOTS OF IT INACTIVE
Somehow,
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