Stir-Fried Vegetables

By Christina Gentila,
NFCA Volunteer

Ingredients

Stir-Fried Vegetables: (Serves 4)

• 8 ounces extra firm tofu
• 8 dried shiitake mushrooms
• 1/4 cup dashi (make sure it is Gluten-Free!)
• 2 tablespoons reduced-sodium soy sauce (make sure it is Gluten-Free!)
• 2 tablespoons sake
• 1/2 teaspoon salt
• freshly ground black pepper
• 2 tablespoons rice bran oil
• 1 medium yellow onion; peeled, halved, and cut into thin crescents
• 2 medium carrots; trimmed, peeled, and diagonally cut into thin slices
• 1 medium Yukon gold potato (about 1/2 pound); diagonally halved, each half cut into 1/4-inch thick
• slices
• 1/2 pound string beans; trimmed and diagonally cut in half
• 1 yellow summer squash; trimmed and diagonally halved, each half diagonally thinly sliced
• 1 red bell pepper; cored, seeded, and cut into thin strips

1. Rinse the tofu under cold water. Drain and cut into small dice.
2. Place the shiitake mushrooms in a small bowl and add 2 cups of water. Let soak for 20 minutes. Remove 1/4 cup of the mushroom soaking water (or 1/2 cup if making a vegetarian version) and place in a small bowl. Blend in the dashi (omit if making the vegetarian version), 1 tablespoon of the soy, the sake, and the salt. Add several grinds of pepper to this seasoning mixture.
3. Drain the mushrooms; squeeze gently to remove excess water. Cut off the stems. Cut each cap into thin slices.
4. Heat the oil in a wok or large sauté pan over high heat. Add the onion and shiitake caps and stir-fry for 3 minutes. Add the carrots and potato slices and stir-fry for 3 minutes. Stir in half of the seasoning mixture and cook for 4 minutes.
5. Add string beans, yellow summer squash, and remaining seasoning mixture. Continue stir-frying the vegetables for 6 more minutes, or until the potatoes are cooked through and most (if not all) of the seasoning liquid has evaporated. Add the tofu, red pepper, and the remaining tablespoon of soy. Toss to mix, and stir-fry for 2 minutes. Transfer to a large serving bowl.

Cauliflower Steak

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Cauliflower Steak

• 1 Head Cauliflower
• Extra Virgin Olive Oil
• Salt
• 2 Tbsp. Diced Shallots
• 1 Clove Garlic, Sliced
• 1 Medium Sized Onion, Sliced
• Water
• Sea Salt

1. Peel the outer green leaves from the cauliflower and discard. Cut out the core of the cauliflower and discard. Cut a 3/4 inch slice from the center of the cauliflower, from stem end to tip. Using a paring knife, score some small slices into the stem part of the cauliflower slice, going about half way into the stem.
2. Trim the tips from the remaining cauliflower florets, and chop into similar-sized “pebbles”.
3. Heat 4 tablespoons of oil over low heat in a small saucepot, and add the onions and a little salt. Add enough water to barely cover the onions, and cook them until they are golden in color, about 45 minutes. Remove the onions from the oil and puree them in a blender. Adjust the flavor of the puree with salt.
4. Coat the large slice of cauliflower with oil and sprinkle with salt, then place on a hot grill. Evenly cook the cauliflower on the grill to achieve marks, and then remove the steak onto an oven-safe metal plate. Place the cauliflower into an oven set at 350° F.
5. Heat a tablespoon of oil in a sauté pan and add the shallots and garlic. Cook the shallots and garlic until they are golden in color, and season them with salt. Add the cauliflower pebbles and briefly sauté them until they are soft.
6. Place a small amount of the sautéed cauliflower pebbles on the base of a plate, and drizzle some of the onion puree over the plate. Remove the cauliflower steak form the oven once soft, and place it on top of the sautéed mix. Sprinkle some sea salt over the steak, and drizzled some olive oil over the plate.

Tomato-Peach Gazpacho

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Tomato-Peach Gazpacho

• 1 lb. plum tomatoes, chopped
• 1 lb. yellow peaches, pitted and chopped
• 1⁄4 lb. chopped cucumber, with skin
• 3 tbsp. sherry vinegar
• 2 tbsp. extra virgin olive oil
• 2 tsp. honey
• salt to taste

1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.

White Chocolate Scallops with Cauliflower Puree

By Edgar Steele,
NFCA Chef Spokesperson

Ingredients

• 6 oz. fresh scallops
• Cocoa butter for dusting
• 8 oz cauliflower
• 3 qts. salted water
• 3 Tbsp. heavy cream, heated
• 1 tsp. extra virgin olive oil
• 1 oz butter, room temperature
• 1 Tbsp. white chocolate, chopped
• 1 tsp. chopped parsley
• Salt to taste

1. Trim the tips of the cauliflower to yield ¼ cup cauliflower florets. In a small saucepot, heat salted water to a boil. Place the cauliflower in the water and boil just until soft, about 3 minutes. Drain the water and add the cooked cauliflower directly into a blender. Add 2 tablespoons of the hot cream and the butter, and puree on high speed until the mixture is smooth.
2. Add the white chocolate to the remaining cream and stir until it is completely melted and keep this mixture hot.
3. Heat the oil in a small sauté pan, and sauté the cauliflower florets until golden brown. Season them with salt.
4. Dust the scallops in the cocoa butter, season them with salt and heat a sauté pan to medium high heat. Add the scallops to the pan, and allow them to cook to a golden color on both sides.
5. Place a few dollops of the cauliflower puree onto a plate. Place the seared scallops on top of the puree. Arrange the sautéed cauliflower in a scattered fashion around the scallops. Drizzle a small amount of the white chocolate over the plate. To finish, sprinkle the parsley over the scallops and serve hot.

Red Cocnut Curry with Chicken & Eggplant

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

• 1 Tbsp garlic, minced
• 1 yellow onion, diced
• 2 Tbsp olive oil
• 2 large chicken breasts
• 1 Tbsp red curry paste (Thai Kitchens brand is gluten-free)
• 1 (8oz) can coconut milk
• 2 cups water
• 1 cube chicken stock (Swanson’s is gluten-free)
• 2 cups eggplant
• 8 fresh basil leaves, torn in pieces
• Salt, to taste

1. In a large saucepan, sauté olive oil, garlic and onion.
2. Add in diced chicken breasts and cook for about 5 minutes.
3. Stir in coconut milk and curry paste and allow to boil for 5 minutes.
4. Add water, chicken stock, and basil.
5. Bring back to a boil and cook until basil is tender (3-5 minutes).
6. Add eggplant.
7. Lower heat and simmer until eggplant is tender (about 10 minutes).
8. Serve with basmati rice.