Vegan Mofo 19: Y is for Yam Abacus Gnocchi with Broccoli Tahini Hemp Sauce

Pillows of yammy bites cloaked in a textured broccoli sauce redolent of tahini and hemp, uplifted with a touch of zesty lemon.

Singaporeans are a unique bunch. Not only do we have our own local parlance called Singlish, we name ingredients using the most confusing terminology that would baffle the rest of the world. In coming up with this dish, I learnt that what we call a yam is actually known to most as taro. And what most would know as yam is in Singapore, confusingly called the sweet potato. Furthermore the yam lexicon also includes the true yam and the purple yam or ube. The latter is often befuddled with the Japanese purple sweet potato (Okinawan purple yam). Just writing this is making my brain hurt!

To put things scientifically straight, a yam or taro is a large underground stem and is technically a tuber, while sweet potatoes are storage roots and do not have “eyes”. Apart from being totally different in shape and texture, they also differ in colour. Taros have a light purplish hue with grey undertones, while purple sweet potatoes and ube are dark purple. And finally, they taste different too. The taro is much starchier and less sweet than the sweet potatoes.

Today’s dish features yam (taro). In Chinese Hakka cuisine, it is often made into a dish called yam abacus beads, so named because they are shaped after the beads that make up the Chinese abacus. Yam abacus may be also be called the Chinese gnocchi, but being made from tapioca flour instead of wheat flour, the difference is that they have a bouncy chewy texture. They are usually stir-fried with garlic, shrimp, mushrooms and/or minced pork.

However the traditional yam abacus dish can be a tad oily, though the idea of the “bead” shape was cute. So I combined the idea of a classic Italian gnocchi with the bead shape of yam abacus. I had some leftover sweet potatoes so I decided to try out a sweet potato gnocchi too. The dressing was conceived out of an overdue need to use a week’s old broccoli. And we know the combination of tahini + hemp seeds work magic!

Truthfully I never had Italian gnocchi before so I don’t have a basis for comparison to these yam gnocchis. Nevertheless, they were not exactly fantastic; the buckwheat flavour was too strong. The sweet potato gnocchis were better in taste (sweeter), but the texture was slightly too soft. I suppose this recipe would work better with other milder flours that would not mask the flavours of the yam or sweet potato.

But one thing is definitely a keeper, the broccoli sauce! If you love tahini and hemp, this one is definitely worth a try. I also loved how the broccoli florets gave some texture to the sauce. It’s a very versatile sauce that would work well for pastas and salads, or a dip for fries, or just eat it up straight.

Yam Abacus Gnocchi with Broccoli Tahini Hemp Sauce
Vegan. Gluten-Free.

Ingredients
For Yam Gnocchi (makes about 18 gnocchi)

  • 1 cup (165g) yam (taro), peeled and chopped
  • 4 tbsp buckwheat flour
  • 1 tbsp glutinous rice flour (can sub with tapioca flour or use all buckwheat flour)
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/8 tsp ground cumin

For Sweet Potato Gnocchi (makes about 6 gnocchi)

  • 1/3 cup (55g) sweet potato, peeled and chopped
  • 1 1/2 tbsp buckwheat flour
  • 3/4 tbsp glutinous rice flour (can sub with tapioca flour or use all buckwheat flour)

Broccoli Tahini Hemp Sauce

  • 1 1/4 cups broccoli, cut into large florets
  • 1 tbsp tahini
  • 1 tbsp hemp seeds
  • 1/2 tsp garlic olive oil (or use garlic powder)
  • 5 tbsp water (can use reserved water from boiling the yams or sweet potato)

Directions

  1. Make the gnocchi. Clean, peel and chop the yam. Place about an inch of water in a saucepan and bring to boil. Place the chopped yam pieces into the boiling water and steam for about 5-10 mins until tender. Drain the yams (you may reserve the cooking liquid for the dressing).
  2. Using a potato masher, mash the yams until smooth. Then add in the buckwheat flour and glutinous rice flour (if using) and fold in until a dough forms. The dough should be moist but not sticky.
  3. To make abacus gnocchi, pinch our a small piece of dough and roll into a small ball. With your thumb and index finger, make a slight depression in the centre so that it will look like a abacus bead. Do try to make all the beads in the same size so that they will cooked evenly.
  4. Bring a pot of water to the boil and drop the dough rounds in a few at a time. Do not crowd the pot. Once they bob to the surface (about 5 mins), remove with a slotted spoon and place on a plate to cool.
  5. (Repeat the above process to make sweet potato gnocchi. As sweet potato is “wetter,” you may choose to dab dry the sweet potato pieces after boiling or the gnocchi may be too moist.)
  6. Make the sauce. Blanch the broccoli florets in boiling water for about 3 mins until bright green. Then place with broccoli with the remaining ingredients into a blender and blend on high until a smooth sauce forms. Instead of water, you may use the reserved yam or sweet potato cooking liquid for a sweeter and tastier dressing.
  7. Serve (or drench) the gnoochi with the broccoli sauce. Enjoy!

 

Boy, am I relieved than Vegan Mofo is over! It was so much fun, intense and a burden all at the same time. I’ll do a proper Vegan Mofo roundup (20th post) and reflection tomorrow.

Vegan Mofo 8: J is for Jicama – peanut delirium spicy thai quinoa Jicama pomelo salad

Jicama (HEE-ka-ma/HIK-ka-ma) is an irony. Gnarly, gigantic and intimidating in its exterior, underneath its rough peel lies a mildly sweet, crunchy and refreshing surprise. Some consider it to have the same flavour as the water chestnut; my best analogy would be a radish without it peppery pungence, or an Asian pear without its sweetness.

For me, Jicama is something familiar yet unfamiliar. I had been eating jicama long before I knew what what it was. In local cuisine, it is the scrumptious filling for popiah (Fujian-style fresh spring rolls) or kuih pie tee (savoury mini pastry cups). It is also usually boiled, usually with carrots, to make a light Chinese-style soup. Yet I have never really bothered with jicama; after all there are plenty more prettier and more tasty vegetables around. However in the name of Vegan Mofo, I decided it was time to familiarize myself with some local vegetables!

Upon further research on this tuber, I was surprised to learnt that jicama is also popular in Mexican cuisine and in fact, it actually originated in Mexico. In the 17th century it was introduced to the Philippines by the Spanish, and from there taken to China and Southeast Asia. Whereas Asians like to have their jicama cooked, in Mexico it is usually eaten raw – sliced and sprinkled with salt, chili and lime. What a interesting idea; it never occurred to me that it could be eaten raw!

Fusing the ideas of Mexican jicama crudites with Asian cuisine, this Peanut Delirium Spicy Thai Quinoa Jicama Pomelo Salad with Sriracha Glazed Peanuts was conceived. A mouthful of a title, but I promise, you too will want a mouthful of this salad. Full-on peanut flavour from the dressing and crunchy sriracha roasted peanuts (seriously, the bomb!) with a blast of punchy spice from the copious amounts of more sriracha and red pepper flakes. I know that jicama was supposed to be the star ingredient, but who can compare when peanut butter is around? Nevertheless, it does play an important role – impart a pleasant crunch to the salad which makes it so incredibly good.


I’m really happy with the outcome of the dressing because I’ve been trying to perfect the Thai-style peanut butter dressing. Rather than consulting and comparing numerous recipes, I went by taste, adding a bit more agave and squirting more sriracha as needed. If you’re looking for a spicy peanut butter dressing with the kick of limes, this is it.

Peanut Delirium Spicy Thai Quinoa Jicama Pomelo Salad with Sriracha Glazed Peanuts
3-4 servings.
Vegan. Gluten-Free.

Ingredients
For the Sriracha Glazed Peanuts

  • 1/2 cups raw peanuts
  • 1/4 tbsp olive oil
  • 1/2 tbsp Sriracha hot sauce (Huy Fong brand)
  • 1/4 tsp Chinese five spice powder
  • 1/8 teaspoon garlic powder (optional)
  • 1/8 tsp white pepper (optional)

For the Spicy Peanut Delirium Dressing

  • 3 tbsp natural unsalted peanut butter
  • 1 tbsp tamari
  • 1 tbsp agave syrup
  • 1 tsp mirin or 1/2 tbsp rice wine vinegar
  • 2 tsp freshly grated ginger
  • 3/4 tbsp sriracha
  • Juice of 3 small limes
  • 1 tbsp water to thin (f necessary)
  • 1 tsp red pepper flakes (use less if prefer less spicy)

For the Salad

  • 1/2 cup uncooked red quinoa
  • 1 cup jicama batons (from about 1/3 of a medium jicama)
  • 1/2 cup red cabbage, chopped
  • 1/3 cup red bell pepper, diced (from about 1/2 a medium pepper)
  • 1/2 cup carrot, thinly sliced
  • 1 cup pomelo sacs (more recommended, up to 2 cups)
  • Few bunches of cilantro, chopped

Directions
For the Sriracha Glazed Peanuts

  1. Preheat the oven to 350°F/170°C. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the oil, sriracha and seasonings. Add the peanuts and mix until evenly coated.
  3. Spread the nuts evenly onto the parchment paper. Bake for 10-15 mins until toasted. Let cool completely before storing in an airtight container.

For the Spicy Peanut Delirium Dressing

  1. In a small bowl, mix together all ingredients for the dressing except for the water and red pepper flakes. If necessary, add water to thin out the dressing to desired consistency (I added 1 tbsp). Finally add the red pepper flakes until preferred spiciness level. As a guide, 1 tsp red pepper flakes would give a very spicy dressing.
  2. If not using the dressing immediately, store in the refrigerator.

For the Salad

  1. Cook quinoa. First rinse the quinoa, then place it in a saucepan with 1 cup water. Bring to boil, reduce heat to a simmer, and cook about 15-20 mins or until all the water has been absorbed and quinoa is cooked through. Fluff with a fork and set aside to cool.
  2. Add the cooked quinoa to a large mixing bowl. Add the remaining salad ingredients (jicama, red cabbage, red pepper, carrots, pomelo sacs and cilantro) and mix until well combined.
  3. To serve, mix in the peanut dressing and top with the sriracha peanuts.

Caution: Please have a cup of cold water ready by the side!

 

Vegan Mofo 5: G is for Greens & Grass

After the indulgence of the Birthday weekend and the whirlwind of the Nom Yourself Contest, I’m wanting culinary simplicity, freshness and greens. However in the spirit of Vegan MoFo and to keep up my commitment, I ditched the quick-and-easy ready-made salad mix to create a big, bright, colourful and cheerful blog-worthy salad. May this Rainbow Broccoli Salad with Avocado Orange Dressing bring you smiles and miles of happiness!


This salad is not merely a rainbow of colours, but also of textures and tastes. Crunchy carrots and toothsome florets; sweet corn kernels and peppery peppers; reds, orange, yellow and greens. Rainbows are not an everyday occurrence, but we can always make [and eat] our own!


For the dressing, I was inspired by the sweet zesty flavours of an Orange Cilantro Slaw. However I wanted to incorporate a creamy element amidst all the crunchiness, avocados being the most obvious choice. The Avocado Orange Dressing is then further spiced with ginger, cider and pepper flakes for the flavour punch. The result? A midly sweet, tangy and buttery dressing that nicely percolates through the salad. This dressing would certainly work well as a sauce for zucchini noodles or other pasta too.

Finally, as a double dose of greeness, I made my first glass of wheatgrass juice! On a whim, I bought a packet of wheatgrass from the supermarket a couple of days ago, despite not knowing how to use it. After turning to Google, here’s what I gathered:
wheat grass

  • Wheatgrass (or Wheat Grass) refers to the the young grass of the common wheat plant Triticum aestivum. It is usually cultivated in a greenhouse or grown at home in trays for the purpose of juicing and drinking.
  • Wheatgrass can be grown and harvested after 7-10 days.
  • It is recommended that specially designed wheatgrass juicers be used to juice wheatgrass. Compared to regular juicers, wheatgrass juicers act like a press to extract the juice at a very slow speed (80-120 RPM vs 1000 RPM). Extracting the juice at a high speed would oxidize and damage the enzymes. Moreover normal juicers or blenders may risk clogging from the high fiber content of grass.
  • Wheatgrass is ranked as a superfood. It is a complete protein (contains 17 amino acids); packed with minerals (contains 92 of the 102 known minerals found in soil including calcium, iron and zinc); rich in enzymes (30 enzymes including digestive enzymes – amylases, proteases and lipases); and chlorophyll (70%).
  • The many health benefits of wheatgrass: as an energizer, cleanser and builder – primarily attributed to chlorophyll.
  • Wheatgrass is also available as supplments in the form of tablets and powder. (Not sure how it compares in terms of nutrition to the juice though).

Without a wheatgrass juicer, I did the next best thing – blended the grass using an immersion blender (specifically 1/2 cup cut wheatgrass with 1 3/4 cups water) then strained it to remove the pulp. Surprisingly it was all very easy because the pulp clumped together just under the blades and can be readily removed – and be saved for use as a facial mask if desired. To take green to the extreme, I added in spirulina and matcha powder. This produced a mildy grassy and vegetal juice, but in a enjoyably refreshing manner. It’s definitely going to be a regular on the green smoothie roster! Note that both my sister and mum couldn’t stomach the “grassiness” of it, so you may want to add more water or blend it other fruits or fruit juices to dilute the taste.

So here is a double dose of greens: a salad and a juice. Have your eyes turned green yet?

Rainbow Broccoli Salad with Avocado Orange Dressing
About 4-5 servings.
Vegan.
Inspired by an Orange and Cilantro Slaw.
Ingredients
For the Salad

  • 1 head medium broccoli, cut into florets (about 2 1/2 cups)
  • 1/4 head small red cabbage, shredded and chopped (about 3/4 cup)
  • 1/2 medium red bell pepper, diced (about 3/4 cup)
  • 1/2 large carrot, peeled and diced (about 3/4 cup)
  • 2/3 cup sweet corn kernels (fresh or frozen)

For the Dressing

  • 1 avocado, chopped
  • 1 orange, peeled and seeded
  • 1 inch ginger root, grated
  • 1 tsp apple cider vingear
  • 1 tsp tamari
  • 1/8 tsp red pepper flakes (optional)
  • Bunch of Italian parsley (optional)
  • 1/4 cup water

Directions

  1. Cut the broccoli into small florets and steam until tender but still bright-green, about 3-4 mins. Immediately transfer the broccoli to an ice bath to stop the cooking and then drain well.
  2. In a large bowl, combine the broccoli florets with the remaining salad ingredients – bell pepper, carrots and corn.
  3. To make dressing, place all the ingredients for the dressing into a blender and blend on high until smooth and creamy. Best if dressing is made several hours in advance and refrigerated.
  4. About 15 mins before serving toss salad with dressing. Toss and enjoy!

 

Basic Wheatgrass Juice (using blender)
About 2 cups.
Ingredients

  • 1/2 cup wheatgrass, cut into 1″ pieces
  • 1 3/4 cup ice-cold water
  • 1/4 tsp spirulina powder (optional)
  • 1/4 tsp matcha powder (optional)

Directions

  1. Place wheatgrass and water into blender and blend on high.
  2. Pour juice into cups through a sieve to remove pulp.

I think an immersion blender works better as it will be easier to remove the pulp. You may save the wheatgrass pulp for composting or use as a facial mask.

 

Have you tried making wheatgrass juice before?

Cauliflower “No-Potato” Salad

Rarely do I post two days in a row, but this Cauliflower Salad from the Nouveau Raw Kitchen is too good not to share. Basically it’s a faux potato salad using cauliflower florets as a substitute, smothered in a lemony zucchini cashew cream dressing.

The dressing is really the dealbreaker. The zing of lemons and mustard is tempered by the subtle herbaceous tones of dill, and blended cashews make the dressing incredibly creamy without the need for mayonnaise. It’s a dressing you want to keep because it’s so versatile. Not only does it serve as the dressing for this potato salad, but I believe it would taste great with other salads as well as as a pasta sauce.

The original salad called for using raw cauliflowers, but I steamed them lightly to get rid of the bitter, sulfurous taste. If you have a dehydrator there is also an option of dehydrating them. As for the sauce, while it is darn amazing already, I would supplement it nutritional yeast in the future for a cheesy flavour. The best thing of this salad is that the flavour develops over time, so go ahead and make a big batch for the week and enjoy!

Cauliflower “No-Potato” Salad
2-3 servings.
Vegan.
Adapted from the Noveau Raw.
Ingredients

Cauliflower marinade

  • 2 cups cauliflower florets
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt

Add-ins

  • 1/2 red pepper, finely diced
  • 1/4 cup diced cucumbers

Lemon Zucchini Dressing (makes about 3/4 cup)

  • 1/4 cup raw cashews, soaked overnight
  • 1/2 medium zucchini, peeled and roughly chopped
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp stone ground mustard
  • 1/2 tbsp dried dill
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1 tbsp water, or as needed to blend

Directions

Marinate Cauliflower

  1. Optional: you may choose to steam the cauliflower florets before proceeding to marinate them.
  2. Place cauliflower florets in a large bowl and add lemon juice, olive oil and salt. Toss until the cauliflower is well coated. Allow it to marinate 4 hours or overnight in the fridge.

Make the Dressing

  1. Place ingredients for the dressing into the blender and blend, adding water as needed to achieve a smooth consistency.

Make the Salad

  1. Remove the bowl of marinated cauliflowers from the fridge and drain excess liquid the bowl.
  2. Add in the red peppers and cucumbers and toss together.
  3. Add dressing and stir together so everything gets coated. The excess sauce may be saved for other salads or as a pasta sauce.
  4. Chill in the refrigerator until cold before serving. Enjoy!

 

On a side note, a few days ago my food chopper has completely gave up after I abused it by using it to blend nuts. Then just today, the mini-blender decided to go out-of-order too; the rubber stopper for the blender got sucked into the machine and was blitz into pieces. So now I’m without a chopper or a blender. Is this a sign that it’s time to invest in a food processor? Oh yeah! 😉

Rad Rainbow Summer Rolls

Vietnamese summer rolls, fresh spring rolls or “salad rolls” as directly translated from gui cuon, is probably one of best known of Vietnamese dishes, alongside the ubiquitous pho. Its enduring popularity – in restaurants, magazines, blogs, potlucks and parties – can be largely attributed to its freshness and tastiness, as well as to its adaptability to whatever ingredients you have on hand. As long as you’ve got fresh, crisp, colorful veggies, they are bound to be delicious.

Recently I’ve come across some scrumptious summer rolls on FoodGawker. Seeing that I had loads of veggie scraps to get rid of, I thought I’d try my hand at them. I bought a packet of rice papers from Cold Storage, and prepared to stuff them with a vegetable medley of lettuce, carrots, roasted red peppers, mango, avocado, and cilantro.

Rice paper is sold dried, and once rehydrated in water, it becomes a semi-transparent and elastic sheet. If you’re into aesthetics, it is important to plan your layout for layering the ingredients, so as to ensure the bright-colored veggies show through the roll. This can be done by placing the brighter colored ingredients against the skin (ie bottom layers), while the less “appealing” ingredients like lettuce as the top layers. I also learnt the hard way not to go overboard with the filling; you want a nice compact plump roll, but not one that is bursting or tearing.

Undeniably, the real flavor resides in the dipping sauce. Typically, the dipping sauce for Vietnamese summer rolls (nuoc cham) typically contains chili, garlic, hoisin, fish sauce, lime, ginger. However, I took this opportunity to tweak a almond butter-tamari dressing that I had used previously for a salad. While slightly inauthentic, it still exemplifies the sweet-salty-spicy combination of nuoc cham. Alternatively if you’re lazy, a squeeze of bottled sriracha would do the trick instantaneously.

The dipping sauce turned out rather thick and a bit too salty. Actually to call it “dipping” is quite a misnomer since its consistency was more suited for spreading instead! Nevertheless it still went excellently well with the rolls.

I feel conflicted about dishing out a recipe for the Summer Rolls, because it can be regarded as a “kitchen sink” dish. They can be as easy or complicated as you want. Use a nice colorful combination of veggies (and shrimp if you’re non-vegetarian) that pleases your eyes and palate. Importantly, use the freshest ingredients possible because inherently, summer rolls are all about freshness.

I’m quite happy with the results since this is my first attempt at handling the rolls. The crunch of the veggies against the chewy rice skin, the sweetness of the mango against the salty & spicy sauce; there was just so much complex flavours going on! Aesthetics wise, the rolling may look amateurish but practice makes perfect.

Rad Rainbow Summer Rolls
This should be regarded as an idea list rather than strictly a recipe.
Vegan.

Ingredients
My version:

  • Rice wrappers
  • Lettuce or other salad leaves
  • Carrot sticks
  • Red pepper slices
  • Mango slices
  • Avocado slices
  • Cilantro

Other possible ingredients

  • Cucumber sticks
  • Bean sprouts
  • Tofu
  • Tempeh
  • Shrimp (for non-vegetarians)
  • Vermicelli
  • Herbs: mint, chives

Almond dipping sauce

  • 2 tbsp maple almond butter (Maranatha)
  • 3/4 tbsp tamari
  • 1/2 tbsp lime juice (juice of 1 lime)
  • 1 clove garlic, minced (I used leftover roasted garlic)
  • 1/2 tsp grated ginger
  • 1/2 tsp sriracha
  • 1/4 tsp sesame oil
  • Few dashes of cayenne powder

Directions

  1. Pour a few inches of warm water in a large shallow dish. Dip a rice paper into the water and let it soak for about 1 min until soft and pliable. Remove and lay it on a cutting board or other non-porous flat surface (do not use wood!).
  2. Layer on the ingredients for the filling. Arrange the cilantro and other bright-colored veggies at the bottom against the skin, then the less “appealing” ingredients. Do not overfill or it will be difficult to wrap up and the skin may tear.
  3. Wrap the roll up, starting by folding in each side, then rolling up from the bottom. Set aside and cover with a damp paper towel while you finish the rest of the rolls, being careful not to let them touch each other as they sit, or the wrappers will stick to each other.
  4. To make the Almond dipping sauce, mix all the ingredients together in a small bowl.
  5. Serve summer rolls with Almond dipping sauce on the side.