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Title: Bam Bam Salad
Yield: 1 Servings
Ingredients
1 c carrots; florettes
1 c shitaki mushrooms; quartered
1 c asparagus; cut on the bias
1 c beets; gophrette
13 oz jicama; diced (7 ounces for
-mille
1/2 lb tofu; extra firm
2 ts sesame oil
1 tb tamari
1/4 ts garlic powder
1/4 ts paprika
4 oz green leaf lettuce; use baby
- greens if possib
1/2 c parmesan cheese; freshly
-grated
1/3 c millet
1 white onion; grated
1/2 c bean sprouts
1 1/2 c water
3 oz mushrooms; enoki for garnish
1 ts sea salt
1/2 ts black pepper
Instructions
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer
Permission is granted to reprint this information, as long as credit is
given to the Indiana Soybean Development Council
Culinary competition winner, 1997 National Restaurant Show
1. Prep all vegetables according to recipe requirements.
2. For the tofu: Combine sesame oil, tamari, garlic powder, and paprika in
a small mixing bowl. Place the tofu on a pan with another pan on top of the
tofu (to press the tofu). Leave pressed until water is removed. When all
water is removed, slice into battonettes (small baton shapes). Place tofu
into marinade, then put on parchment paper and bake at 350 degrees for 17
minutes or until crispy.
3. For the millet: Bring 1-1/2 cups of water to a boil in a small saucepan
with a pinch of sea salt. When water starts to boil add the millet and
reduce heat. Cook on heat for about 5 minutes, then remove from the stove
and allow mixture to steep. After 5 minutes, place in a mixing bowl and add
grated onion and grated jicama to the millet. Product will be soft. Form
millet into discs and place on greased parchment paper. Bake at 350 degrees
for 15-25 minutes.
4. For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets.
Preheat oven to 400 degrees. Spray parchment with vegetable spray and
graciously sprinkle parmesan cheese on the paper. Bake for 7 minutes or
until golden brown. Remove from the stove quickly and form ring around any
size can. Size will be based upon personal preference. When ring cools
remove parchment paper and product will be self standing.
5. Finally, toss salad with remaining vegetables and place in parmesan
ring. Add tofu and millet discs to your plate, then drizzle 1 ounce of
ponzu vinaigrette (recipe follows) over the top of the salad.
Serves 4 Nutrition information per serving: 296 calories, 3 grams saturated
fat, 9 grams total fat (28% of calories), 16 grams protein (21% of
calories), 38 grams carbohydrates (51% of calories), 8 mg cholesterol, 3
grams fiber, 1,019 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh
on Aug 16, 1997
Title: Bam Bam Salad
Yield: 1 Servings
Ingredients
1 c carrots; florettes
1 c shitaki mushrooms; quartered
1 c asparagus; cut on the bias
1 c beets; gophrette
13 oz jicama; diced (7 ounces for
-mille
1/2 lb tofu; extra firm
2 ts sesame oil
1 tb tamari
1/4 ts garlic powder
1/4 ts paprika
4 oz green leaf lettuce; use baby
- greens if possib
1/2 c parmesan cheese; freshly
-grated
1/3 c millet
1 white onion; grated
1/2 c bean sprouts
1 1/2 c water
3 oz mushrooms; enoki for garnish
1 ts sea salt
1/2 ts black pepper
Instructions
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer
Permission is granted to reprint this information, as long as credit is
given to the Indiana Soybean Development Council
Culinary competition winner, 1997 National Restaurant Show
1. Prep all vegetables according to recipe requirements.
2. For the tofu: Combine sesame oil, tamari, garlic powder, and paprika in
a small mixing bowl. Place the tofu on a pan with another pan on top of the
tofu (to press the tofu). Leave pressed until water is removed. When all
water is removed, slice into battonettes (small baton shapes). Place tofu
into marinade, then put on parchment paper and bake at 350 degrees for 17
minutes or until crispy.
3. For the millet: Bring 1-1/2 cups of water to a boil in a small saucepan
with a pinch of sea salt. When water starts to boil add the millet and
reduce heat. Cook on heat for about 5 minutes, then remove from the stove
and allow mixture to steep. After 5 minutes, place in a mixing bowl and add
grated onion and grated jicama to the millet. Product will be soft. Form
millet into discs and place on greased parchment paper. Bake at 350 degrees
for 15-25 minutes.
4. For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets.
Preheat oven to 400 degrees. Spray parchment with vegetable spray and
graciously sprinkle parmesan cheese on the paper. Bake for 7 minutes or
until golden brown. Remove from the stove quickly and form ring around any
size can. Size will be based upon personal preference. When ring cools
remove parchment paper and product will be self standing.
5. Finally, toss salad with remaining vegetables and place in parmesan
ring. Add tofu and millet discs to your plate, then drizzle 1 ounce of
ponzu vinaigrette (recipe follows) over the top of the salad.
Serves 4 Nutrition information per serving: 296 calories, 3 grams saturated
fat, 9 grams total fat (28% of calories), 16 grams protein (21% of
calories), 38 grams carbohydrates (51% of calories), 8 mg cholesterol, 3
grams fiber, 1,019 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh
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