Tuesday, March 22, 2011

Chinese Night at Casa Carbone

We have vowed in the past to eat at least one vegetarian meal a week. I know you vegetarians cringe when I say we don't always manage it. But here is a nice, healthy, though time consuming vegetarian meal that we thoroughly enjoyed.

Steamed dumplings, with tofu, bean sprouts, green onions, carrots, ginger, garlic, and soy sauce. Served with 2 dipping sauces; a soy, sesame oil, rice vinegar sauce, and a sweet mustard, ginger sauce.

Mustardy Kale (recipe follows)

Served with brown rice.

Mustardy Kale (for two)
1 bunch curly Kale
1/4 c tahini, well mixed
1/8 c umeboshi vinegar
1 tbs spicy mustard (or more to taste0
1-2 cloves garlic, minced
1/8 - 1/3 c kale water

Wash kale and remove the center rib from leaves. Chop coarsely. Boil completely covered for 10-25 minutes. (Older leaves will like a longer boil.) Meanwhile, place tahini, vinegar, and mustard in a med. bowl. Stir vigorously, or whisk. Mince garlic and add to tahini mixture. Mixture will be quite think. Add small amounts of hot kale water to mixture until it is smooth, light, and the consistency of heavy cream. Drain kale, add kale to tahini mixture and mix to coat well. Serve immediately.