Happy Halloween! Anyone going as Hurricane Sandy for Trick-or-Treat?
Here in Brooklyn, we survived the Frankenstorm. Spent all day Monday locked up in the apartment, listening to the wind howl and the rain beat our windows. We watched from our third story window as a few cars drove past, and people walked into the bar across the street. The power stayed on, and I made soup and apple cake. It wasn’t until Tuesday morning that we realized the extent of the damage.
Now, on to the food. My mom told me (so it MUST be true) that if you try any food ten times, by the tenth time you will like it. I’ve always been a broccoli hater, so I’ve been experimenting with her theory. Every year (sometimes even twice) I buy a little broccoli and make some fancy meal with it. I’ve discovered over the years that there are two ways to make it that really taste grand. Puree it into some kind of broccoli pesto or sauce – or roast it. Really, I can devour any vegetable that has been roasted. Especially when it has been doused in a thai-scented coconut and cilantro sauce.
I used a bright yellow cauliflower in here, but of course any cauliflower, or even brussels sprouts, will do. And I bet a homemade curry paste would be just fantastic in this, but with my only current method of transportation being walking – there was no way to get to any kind of shop that stocks lemongrass, galangal or kaffir lime leaves. Next time.
Coconut & Cilantro Noodles
1 small head of broccoli, cut into small florets
1 small head of cauliflower, cut into small florets
8 oz. tempeh, cubed
2-3 T. coconut oil
6-8 oz. soba or udon noodles
1 bunch of cilantro
juice of 1/2 lime
1/2 c. coconut milk
1 T. green curry paste
1 tsp. agave syrup/sugar/honey
toasted large flake coconut for garnish (optional)
Preheat oven to 425. Place the broccoli and cauliflower either in a bowl or right onto the baking sheet and drizzle with the oil and some salt. Toss to coat. Spread onto the baking sheet in a single layer. This is where a good food blogger would tell you to roast the tempeh on a separate baking sheet so you can take them our as they are ready. However, I’m kinda lazy and I threw the tempeh cubes onto the same sheet as the broccoli. It all got done at the same time, and I had one less dish to wash. So, making sure your tempeh is also coated in oil and salted, place however many baking sheets you’ve decided to use into the oven and roast for about 30 minutes, flipping once halfway. You’re looking for browning all across the board.
Meanwhile, bring a pot of water to boil and add the noodles. Cook for the amount of time specified on the package (mine said 4-6 minutes) then drain. Set aside.
To make the sauce, combine most of the cilantro (reserving a little for garnish) the lime juice, coconut milk, curry, sweetener and 1/4 – 1/2 a teaspoon of salt in a food processor or blender and puree until smoothish. You’ll probably still have little bits of cilantro, and that’s quite alright.
In a serving bowl combine the noodles with the contents of your roasting pans. Pour the sauce over top and toss gently to coat everything evenly. Serve topped with the extra cilantro and coconut flakes, if you’re using them.