Sunday, 7 September 2008

Paper Chef September 2008


After a much deserved vacation, the Paper Chef is on!

July's winner, Andrew from Scottish Cow, has announced the theme ingredients for the challenge - Yogurt, Quinoa, Rice Paper/Wrapper and Tomatoes. As these are all staples at casa puppies, we were raring to go.

My submission is Spicy Quinoa Vegetable Wraps with Yogurt Dipping Sauce.



Wraps

pkg 8 inch Vietnamese rice paper wrappers
1 cup organic quinoa, washed
2 cups water
salt and pepper

Let the quinoa, water, salt and pepper come to a boil and let simmer gently, covered, 7 minutes. Remove from heat and let sit until cool. Fluff with fork.

Add:
juice of 1/2 lime
1 minced jalapeno
1 generous cup lime red pepper salsa (mine is homemade from this year's canning and also contains tomatoes)
handful of parsley or cilantro leaves or a mix of both

Toppings
2 red peppers cut into thick matchsticks
4 coloured tomatoes, halved and sliced (you can use all red but I used red, orange and yellow)
1 cucumber, peeled, seeded and cut into thick matchsticks

Moisten one wrapper at a time and place 2 tbsp quinoa mixture in center, top with a couple pieces each cucumber, tomato and red pepper. Roll and seal. Repeat with the rest.

If you have not rolled rice paper wrappers before, here is a link to show you how.


Yogurt Dipping Sauce
1/2 cup yogurt, plain
1/3 cup tahini
juice of 1/2 lime
1 clove garlic, minced
salt and pepper
a good pinch each of cumin seed and coriander seed, toasted and bashed in a mortar and pestle.

Mix together and let sit in fridge for one hour for flavours to marry. Serve with wraps.
I made this for my daughter's birthday celebration and she loved it. She is (mostly) vegetarian and the dish contains all of her favourite flavours. This event had remarkably good timing!

Check out Paper Chef next week for the voting and the round-up.