I was talking to my parents tonight, and my dad asked if we've cooked anything interesting lately. Turns out, we had a very interesting lunch! Our fridge was full of fresh greens from this morning's farmers market, and our cupboards have fun things from a recent trip to the Asian market. Here's the recipe (really, a record of the improvisation, since I had no idea what the end product would be):
1. Make brown rice. (I used 1 cup dry rice.)
2. Peel, chop and microwave beets until they're soft. (I used 8 oz., about a cup.)
3. Roughly chop beet greens (4 cups?) and carrot greens (1/2 cup?) - if you have nice, fresh, feathery carrot greens, that is.
4. Put the beets, greens and a little water and soy sauce in a pot on the stove. Cover and simmer until the greens get soft. Stir occasionally.
5. Meanwhile, wash your carrots (10 very small ones - about the size of Sharpies) and a big radish, and cut the radish into slivers.
6. Puree the beet/greens mixture in your food processor.
7. when the rice is done, mix it with the puree, and add a healthy splash of rice vinegar.
8. Make sushi rolls with the rice mixture. Put a carrot and some radish slivers in the center of each one.
The result is a very festive lunch! Carrots for the Easter Bunny, and green rice for St. Patrick. (Note: our beets were very pale pink. The rice would probably turn fuchsia if you used regular dark beets.) I would have taken a picture, but we ate them up too quickly.
I also made our tried-and-true chocolate silk pie.
1. Melt a bag of chocolate chips.
2. Blend the chocolate chips with a package of silken tofu.
3. Pour it into a pre-baked crust. (I used a graham cracker crust.)
4. Let it set in the fridge or freezer for a while.
Next time I make this, I'm going to add some cayenne, and maybe some chopped almonds. Tonight, I just sprinkled a little cinnamon on top, which was also pretty tasty.
(A little early for Easter, but as long as I'm talking about chocolate and the Easter Bunny, I may as well include it!)