I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.
Tag Archives: mint
I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.
Here’s the recipe. If I were to make this again, I think I’d replace the lemon juice with lime.
It’s been a while since I posted about juice, because there isn’t all that much to say about it. I had galangal left from making Thai green curry paste, so I decided to make carrot-galangal juice with a touch of mint. I used 2 carrots, 4 mint leaves, 500 ml water and piece of galangal about half a thumb by one thumb in size. I also added a few drops of flaxseed oil and some liquid stevia after I had blended and drained it.
Galangal has a bit more kick than ginger, which is what I would usually use in this juice, so the stevia is certainly needed. It’s extremely refreshing and I like it better than carrot-ginger juice.
I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.
To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.
To make this dish I prepared quinoa as if making rice: I used a ratio of 3 parts water to 1 part quinoa, brought the water to a boil, added the quinoa, put on a lid and turned the heat to low, let it cook for 15 minutes, then let it sit off the heat for an additional 5. Once the quinoa was cool, I added salt, then mixed in a chopped carrot, olive oil, a handful of finely chopped mint, and a handful of finely chopped parsley. The salad is seasoned with crema di balsamico and lemon juice.