Here’s the recipes we talk about in the episode – straight from Tamlyn!
Ramen Burger (via Yumsugar)
1 pkg. Ramen, any flavor
1 egg, beaten
1 tsp. neutral oil, canola or grapeseed
Cook ramen noodles according to directions and use the soup flavor packet. Strain noodles, reserve broth for another use. Mix noodles with beaten egg, as it will serve as the binder. Divide ramen noodles into 2 and place portions into lightly Pam’ed dessert ramekins or like plastic/glass bowls (flat-bottomed vessels work better for pan-frying crisply). Press into ramekins and cover with plastic wrap and weigh down with a can of chili, soup, whatever. Refrigerate for at least 15 minutes. To fry, heat oil in pan at medium high. To remove ramen noodles out of ramekins, rim sides of the ramen noodle “bun” with edge of knife and gently invert onto heated frying pan. Do not touch and let fry for 3 minutes, or until it get to color you like – golden, golden brown, brown and then flip bun with spatula and fry other side. No need to drain on paper towels, they’ll become 2 deliciously crispy ramen buns!!
I believe scallions and arugula are a must for this burger…I made my burgers teriyaki-style with ginger, garlic, scallions, Worcestershire sauce, bread crumbs – and place an American cheese or a mild cheddar slice atop finished burger so it will get all melty, a fried egg, and sliced tomatoes…no condiments needed! But, if you want something mayonnaise-like…
Hinoki and the Bird Tofu Puree (via Daily Candy)
2 shallots, minced
4-6 garlic cloves, minced
4 tsps. ginger, minced
1 pkg. extra-firm tofu, roughly chopped
4 tsp. soy sauce
Salt and pepper
1 cup grapeseed oil, plus 1 T. for frying
Heat 1 T. grapeseed oil in non-stick frying pan at medium high heat and add aromatics: minced shallots, garlic, and ginger. Cook for 2 minutes. Add tofu and cook additional minute. Remove from heat, salt and pepper to taste and add soy sauce.
Place mixture in blender and gradually process, slowly pouring in 1 cup grapeseed oil. Puree should be shiny, silky, and smooth, like mayonnaise. Refrigerate for 3 hours. Serve with Spicy Greens Salad.
Spicy Greens Salad
1 pkg. baby arugula
1 pkg. baby spinach
1/2 c. ponzu sauce
1 1/2 c. olive oil
Blend ponzu sauce and olive oil. Toss with greens.
Now I’ve made the tofu puree a number of times and added more of the aromatics to my liking and reduced the grapeseed oil to 1/2 cup, wanting it a bit more of a thicker consistency. I’ve also used whatever tofu was in my refrigerator, silken, regular, firm – I don’t feel there’s much of a difference. Instead of soy sauce, I’ve added ponzu sauce. Or a little of both! I’ve also added 1/2 – 1 Tablespoon of Sriracha sauce, black bean sauce, X.O. Sauce, lemongrass sauce, black pepper sauce (any of those delicious Lee Kum Kee sauces in those cute little jars).
And use this atop the ramen burger instead of the cheese and fried egg, it serves as a mayonnaise! To make it vegan friendly, use a veggie burger or slices of avocado and top it with micro-greens, favorite veggies and whatever! It’s a good and delicious portion of protein without it being heavy…