The Foundation's Sesamum Salad

The Foundation is a vegetarian restaurant in Vancouver that I always think of as a place for large inexpensive nachos, indifferent service, and this salad. When I heard the restaurant was closing, I thought I would try and re-create the recipe so we can enjoy it at home. I think I came pretty close, what do you think?

The Foundation's Sesamum Salad

Ingredients:

For Sauce:

-- 1/4 c. vegetable broth
-- 1/2 c. peanut butter
-- 1/2 c. coconut milk
-- 2 T. soy sauce
-- 1 heaping T. honey

Salad:

-- 1 can garbanzo beans, drained
-- 1 package medium-firm tofu
-- 1/2 cup quinoa
-- oil for pan
-- spring mix
-- 6 (?) cups broccoli florets (can use some cauliflower if you have a child who refuses to eat broccoli) 
-- 2 T. sesame seeds, toasted

Directions:

1. Drain tofu, then cut into 12 pieces, I like to make them triangle-shaped like foundation does, and let dry for awhile while you do the other steps.

2. Get a large pot of water, set it to boil, and cut up broccoli into florets. Add broccoli to water and boil until cooked to your liking. When it is cooked, drain broccoli.

3. Get a medium pot and cook quinoa according to package directions. Mine says to add in 2x as much water as quinoa, boil for 15 minutes, then let sit.

4. Put some oil in a large fry pan, then fry tofu over medium-high heat on each side for about 5 minutes, until slightly brown.

5. Add sauce ingredients to a glass mixing cup or bowl, microwave 1 minute to warm up, then mix with a small whisk or fork until smooth.

6. Drain any excess oil from pan, then add the garbanzo beans and cooked broccoli to the tofu. Pour the peanut sauce over and heat over med-low heat until hot. Try not to boil the sauce, it may separate.

7. Fill your serving plates or bowls with spring mix, then add maybe 1/4 cup of quinoa, then scoops of the tofu/broccoli/peanut sauce mixture, then sprinkle with sesame seeds. If your kid refuses to eat spring mix, you can serve the tofu mixture on rice or quinoa instead.

Enjoy!

Rasam

Rasam

Rasam is the second main soupy dish South Indians make to mix with rice and eat with curries. In my opinion, this is especially good with potato curry.  NOTE THAT the previous version of this recipe did not come out right at all. I have adjusted amounts below hoping to have a better result next time.

Ingredients:

1/2 c. toor dal (cooked)
2 t. tumeric
1 tsp. tamarind paste
salt to taste
2 t. sambar powder
3 big shakes of asofetida powder
1 medium tomato, cut up
3-4 cloves garlic, roughly chopped (optional)
2 t. rasam powder
1 handful cilantro
1/2 t. mustard seed

Steps:

1. Cook 1/2 cup dry toor dal plus 2 t. tumeric powder for 3 whistles in a pressure cooker.  Set 1/2 cup aside for this recipe, the rest you can save for later.

2. While that is cooking, in a medium pot mix tamarind paste, sambar powder, salt, asofetida powder, plus 2 cups of water, then add cut up tomatoes and garlic if using, boil until the tomatoes are tender.

3. Add rasam powder to the pot, turn fire to low, add dal to pot and water until it is a watery rasam consistency. Cook until foam comes out on top of the rasam, then turn off the heat and add a handful of minced cilantro.

4. Finally, Cook mustard seed in some oil over a flame until it pops, then add to the rasam. Can also temper 1/2 t. of rough cracked black peppercorn if your spices are a bit old and you want it to be spicier.