Tag: rolls
Wordless Wednesday: Out Of The Blue
Veggie Maki Sushi
Cucumber Sunomono
Crispy Brussels Sprouts
Thai Hippie
Spicy Kaluna Crunch
Crunchy Cabbage
Spicy Charred Edamame
Blue Sushi Sake Grill
11410 Century Oaks Terrace Suite 144
Austin, TX 78758
Rock and Roll
Quick and easy is the name of the game these days, at least when it comes time to throw together a meal. My latest fixation is based on one of my favorite dishes, but slightly tweaked to cut down on cooking and prep time. It’s not rocket science or terribly innovative stuff, but fun, tasty, and takes about 10 minutes total to slap together. Just think sushi, but ditch the rice and reach for some soba noodles instead.
Pick any sort of soba you’d like (pictured above are matcha-flavored noodles, thus the lovely shade of green) and tie 1 – 2 ounces together at the very end of the bundle with kitchen twine or clean crochet cotton. Toss into boiling water, and cook for 3 – 4 minutes. Meanwhile, chop up any veggies (or tofu, tempeh, even beans!) you have on hand into thin match sticks. Here, I went with carrot, cucumber, red beet, avocado, shiitake, and daikon sprouts.
Drain and lightly rinse the cooked noodles in cold water, and let dry for a minute or two. Lay out a sheet of nori on a dry, clean workspace, and carefully drape the noodles over about half of the sheet. Cut of the top of the bundle that’s become fused together, and spread the noodles as evenly as possible. Place your veggies and other fillings in the center of the noodles, and wrap the whole thing up like you would for any sushi roll. Cut into 6 pieces with a very sharp knife, and serve with soy sauce.
Even if you aren’t pressed for time, this variation makes for a nice change of pace from the standard white rice sushi!
Luck of the Eater
As St. Patrick’s Day approaches, an excitement fills the air. People are preparing their most impressive green outfits, planning meals of “traditional” corned beef and cabbage (bleh), and most importantly, stocking up on the libations. You don’t need much of an excuse to drink around here, but this holiday seems like the perfect reason to get totally smashed, so that seems to be the point of the whole day by the time one reaches college.
Of course, I don’t drink and am not even the least bit Irish, so this holiday has typically fallen through the cracks for me. To be perfectly honest, I still don’t know what it’s all about or how one is supposed to celebrate without imbibing great quantities of alcohol, but I’ve decided that I want to pay my respects to the celebration in the only way I know how: By baking!
Setting aside the sugar after having overdosed a bit on marshmallows, it was high time to get something green back into my body. And what could be more appropriate for St. Patrick’s day than green clovers, after all? Smuggling a handful of spinach into the young dough, I’ll be the first to admit that it’s not about to fulfill anyone’s daily requirement, but it did add some lovely flavor and just a hint of natural coloring.
Even if this holiday doesn’t hold much significance for me, just pulling those lovely golden buns out of the oven was cause for celebration. Finally, a simple sort of bread that is cooperative, easy, and incredibly tasty, appropriate for more than just special occasions, too. Even my mom was taken aback by how buttery they were!
For all those who are yeast phobic, give this one a try. You might just find that you luck will improve. It’s no coincidence that they embody such a fortuitous symbol!
Yield: Makes 12 Rolls
Four-Leaf Clover Rolls
Infused with chopped spinach for a subtle green color, these four-leaf clover rolls will improve your luck for working with yeast, since it's a truly foolproof recipe.
Prep Time
30 minutes
Cook Time
20 minutes
Additional Time
3 hours
Total Time
3 hours 50 minutes
Ingredients
- 1 Cup Plain Non-Dairy Milk
- 1 Tablespoons Granulated Sugar
- 1 (1/4 Ounce) Package Dry Active Yeast
- 5 Tablespoons Vegan Butter, Divided
- 1 Tablespoon Flax Seeds
- 2 Tablespoons Water
- 2 Teaspoons Salt
- 1/2 Cup Frozen Chopped Spinach, Thawed
- 4 Cups All-Purpose Flour
Instructions
- Briefly heat the milk just until it’s lukewarm; around 90 degrees or so. Add in the sugar and yeast and let it sit for about 15 minutes to become frothy and active.
- When ready, melt the 1/4 cup of vegan butter and add it to the liquid mix. Grind up the flax seeds using a spice or coffee grinder, and then process them for just a minute with the water. Incorporate this into the other liquids as well, along with the salt and thawed spinach (make sure you squeeze as much water out as possible!)
- Now, transfer this mix into your mixer and begin gradually adding flour in a couple of installments. You may need more or less than called for, so just keep an eye on it and allow it to fully combine everything before changing the amounts. Once it has more or less come together, switch in your dough hook, and allow it to process for about 10 minutes, until it’s a smooth elastic ball. You can also knead it by hand, but be aware that it will take longer to reach the proper texture.
- Lightly grease a large bowl and drop the ball of dough in, covering lightly, and allow it to sit in a warm place for about an hour and a half, until doubled in size. After it’s nicely risen, lightly grease a muffin tin in which to house the rolls. Gently punch the dough down, and cut it into four pieces. Each of those pieces should be cut into 12 more pieces, and then you’ll want to roll each of those pieces between
your hands to form nice smooth little balls. Fit four balls into each muffin indentation. Cover the whole tray with a clean towel, and let it sit to rise again for one and a half hours. - As the rolls near the end of their final proofing, preheat your oven to 400 degrees and melt the single tablespoon of butter. Lightly brush the tops of each roll with the margarine just before popping them into the oven. Bake for about 16 – 20 minutes, until golden brown. Let them sit in the muffin tin for 10 minutes after leaving the oven, and then finish cooling them on a wire rack.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 2mgSodium: 369mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.