Twist on Thai

I've looked at this recipe for years with interest, but I have never made--until now. The crepes are a bit time consuming, however it's a fun and different meal to mix things up a bit. If you're in the mood to try something new, these should definitely be on your list. You may want to add some stir-fried tofu to make this a completely nutritious meal--we will next time.

Thai Vegetable Crepes with Peanut Sauce (Vegetarian Planet, Didi Emmons)

1 recipe Peanut Sauce (recipe follows)

Filling:

1 1-lb. eggplant, peeled and cut into 1/2-inch cubes

1 Tbs. canola or corn oil

3 carrots, cut into 3-inch-long julienne strips

10 scallions, halved lengthwise, cut into 3-inch lengths, then cut into julienne strips

2 red bell peppers, seeded and cut into julienne strips

1 Tbs. soy sauce

2 cups cooked rice, or 4 cups chopped nappa cabbage

Crepes:

1 3/4 cups unbleached white flour

2/3 cup glutinous rice flour (available in Asian markets)

1 tsp. salt

4 eggs

1 3/4 cups water

About 1 Tbs. canola or corn oil (or some spray oil)

Garnish:

Whole chives

1. Make the filling: Preheat the oven to 375. Spread the eggplant cubes on a baking sheet that has been lightly coated with oil. Bake the eggplant for 15 minutes or until it has softened.

While the eggplant bakes, heat the 1 Tbs. oil over medium heat in a large skillet. Add the carrots, scallions, and peppers. Saute them for about 8 minutes, stirring frequently. Stir in the soy sauce, then the rice or nappa cabbage. Cook for 2 minutes more, stirring frequently. Take the pan off the heat, and stir in the baked eggplant.

2. Make the crepe batter: In a large bowl, mix the white flour, the rice flour, and the salt. In another bowl, combine the eggs and the water. Slowly add the liquid to the dry ingredients, whisking continuously. Whisk until the mixture is almost smooth.

3. Cook the crepes: Over medium-high heat, coat a griddle, a crepe pan, or a large skillet with oil. Ladle 1/3 cup of the batter onto the surface, and let the crepe cook for 1 minute. Flip the crepe over with a spatula, and cook it another minute. Transfer the crepe to a plate, and ladle another 1/3 cup batter onto the hot surface. Continue cooking the crepes in this fashion until you have twelve. Keep them warm by covering them with a kitchen towel.

4. Assemble the crepes: Warm the filling in the skillet. Warm the peanut sauce over low heat in another skillet. Then ladle some sauce (about 1/4 cup) onto each large dinner plate. Spoon about 3 Tbs. filling onto each crepe, roll the crepes, and plate two on each plate. Serve the crepes garnished with whole, crisscrossed chives.

Peanut Sauce

1/4 cup smooth or chunky peanut butter

1/2 cup coconut milk (you can freeze the rest of the milk in the can for later use)

1/4 cup finely chopped dry-roasted, unsalted peanuts

2 Tbs. Thai or Vietnamese fish sauce, or 1 Tbs. soy sauce

3 Tbs. rice vinegar

2 tsp. minced fresh ginger

2 garlic cloves, minced

2 Tbs. chopped cilantro (optional)

hot chile sauce to taste (optional)

1. In a large bowl, whisk together the peanut butter and the coconut milk for a minute or two, until the mixture is smooth.

2. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic, and, if you like, cilantro. If you want some heat, add a bit of chile sauce.

Fantastic Fusion

Don't let the number of steps daunt you. This recipe is a must-try. None of the steps are difficult, and you end with a fantastic meal of crunchy rice cakes with flecks of vegetables and the most perfect coconut-sweet potato-ginger sauce that is literally plate-licking good. We added pan-fried tofu and a bed of spinach to the dish, as Didi Emmons suggests in her variations, to create a well-balanced meal.

Golden Rice Cakes with Sweet Potato-Ginger Sauce (Vegetarian Planet, Didi Emmons)

Rice:

3 Tbs. canola or corn oil

2 garlic cloves, minced

2 cups uncooked jasmine rice

2 1/2 cups water

1 tsp. salt

Sweet Potato-Ginger Sauce:

1 medium sweet potato (about 3/4 lb.)

14 oz. coconut milk

1/2 cup water or orange juice

1 Tbs. minced fresh ginger

salt and fresh-ground black pepper to taste

1 carrot, coarsely chopped

1/2 red bell pepper, seeded and coarsely chopped

4 scallions, both green and white parts, coarsely chopped, and 2 scallions, finely chopped

2 eggs, beaten

1. In a saucepan with a tight-fitting lid, heat 1 Tbs. of the canola or corn oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice, and stir constantly for 1 minute more. Add the water and salt. Bring the rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes.

2. While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain them, and let them cool.

3. In a saucepan, bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low, and cook for 5 minutes. Remove the pan from the heat.

4. Slip the skin off the cooled sweet potato, and puree the flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet potato puree back into the saucepan, and add salt and pepper. Keep the sauce warm.

5. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add half of the jasmine rice and the 2 beaten eggs, and run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice, and mix well. Put half of this mixture into a clean bowl.

6. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola or corn oil between the skillets, or spread it all on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball, then place each ball in a skillet or on the griddle, and pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.

7. Reheat the sauce, and ladle it onto plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Variations: To make this entree heartier, embellish it with some pan-fried tofu. Or rest the rice cake on some spinach that has been pan-fried in olive oil and formed into a round slightly larger than the rice cake, and ladle the sauce around the spinach.

Hearty Fall Salad

September's Cooking Light included a series of vegetarian grain salads that all looked fantastic. The previously posted quinoa salad was one of them, and here is another. This Toasted Barley, Green Bean, and Shiitake Salad with Tofu was also delicious and worth trying. The toasted barley has a nutty flavor and chewy texture that melds well with the shiitakes and tofu. Adam is not a fan of green beans, so we exchanged them for asparagus spears. The dressing was a bit sweet for our taste, but that could easily be toned down. And, this salad does take quite a long time to make. I would make it over the weekend and pack it for lunches. All in all though, a nice, hearty fall salad for a brisk, sunny day.

Toasted Barley, Green Bean, and Shiitake Salad with Tofu (Cooking Light, September 2010)

Tofu:
1 (12-oz.) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
1 Tbs. brown sugar
2 Tbs. lower-sodium soy sauce
1 tsp. grated peeled fresh ginger
1 tsp. dark sesame oil
1 garlic clove, grated
cooking spray

Salad:
2 Tbs. dark sesame oil, divided
1 cup uncooked pearl barley
5 cups water
3/4 tsp. salt, divided
1 lbs. green beans, trimmed and cut into 2-inch pieces
10 oz. large shiitake mushrooms, stems removed
1 1/2 cups thinly sliced green onions
1/4 cup rice wine vinegar
2 Tbs. lower-sodium soy sauce
2 Tbs. agave nectar or honey
2 tsp. finely grated peeled fresh ginger
1 garlic clove, minced

1. To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.
2. Preheat oven to 375.
3. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl. Pour sugar mixture over tofu in dish, and turn to coat. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 35 minutes, turning after 15 minutes. Cool completely.
4. To prepare salad, heat 1 tsp. sesame oil in a heavy saucepan over medium-high heat. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently. Add 5 cups water and 1/2 tsp. salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender. Drain; cool completely. Place barley in a large bowl.
5. Cook green beans in boiling water for 4 minutes or until crisp-tender. Drain and plunge green beans into ice water. Drain well; pat dry. Add beans to barley.
6. Heat a grill pan over medium-high heat. Brush tops of mushrooms with 2 tsp. oil. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned. Sprinkle evenly with remaining 1/4 tsp. salt. Cool slightly; slice mushrooms thinly. Add tofu, mushrooms, and green onions to barley mixture.
7. Combine remaining 1 Tbs. oil, rice wine vinegar, 2 Tbs. soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk. Drizzle over barley mixture in bowl; stir well to combine. Serve at room temperature or chilled.