Cameron Stauch Archives - Forks Over Knives

Ginger-Sesame Broccoli Rabe Salad

Cameron Stauch — Wed, 05 Mar 2025 18:10:33 +0000

Tender broccoli rabe (pronounced broccoli rob) gets bright and nutty flavor from minced ginger and toasted sesame seeds in this verdant side dish, which is a perfect accompaniment to any Thai-inspired meal. This often-underused veggie looks like broccolini but is a closer cousin of the turnip. Bitter when raw, its flavor softens when blanched. Toss with shallots, cilantro, scallions, raw garlic, ginger, and sesame seeds, and serve! Chopped tomatoes and cucumbers also work well in this dish. Seek out young ginger for a mellower flavor.

Tips

Broccoli rabe substitute: Broccoli, broccolini, Chinese broccoli (gai lan), green beans, or asparagus are great substitutes for broccoli rabe.

Variations: Substitute 1 tablespoon tahini for half of the sesame seeds for a saucier texture. (This will increase the fat a bit.) Or substitute 2 tablespoons roughly ground unsalted roasted peanuts for the 3 tablespoons sesame seeds. For a lower-fat option, reduce the sesame seeds by half.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 20 minutes

1 lb. broccoli rabe or 1 head broccoli
3 tablespoons toasted sesame seeds
2 shallots, thinly sliced
⅓ cup roughly chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Sea salt, to taste

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Trim an inch from the tough base of broccoli rabe stems and discard. (If using broccoli, cut into long bite-size florets.) Boil 5 minutes or until completely tender. Using tongs or a slotted spoon, transfer broccoli rabe to ice water until cool. Drain, then gently squeeze to remove as much water as you can. Roughly chop the stems into 3-inch lengths. (Leave the broccoli florets as is, if using.) Transfer to a medium bowl.
Roughly grind sesame seeds with a mortar and pestle (or pulse them three or four times in a clean electric coffee grinder). Add two-thirds of the ground sesame seeds to bowl with broccoli rabe; toss to coat.
Add remaining ingredients to bowl. Gently massage salad (or aggressively stir with the tongs) 15 seconds. Transfer to a serving dish and sprinkle with remaining ground sesame seeds.

The post Ginger-Sesame Broccoli Rabe Salad appeared first on Forks Over Knives.

Thai Lemongrass Soup with Mushrooms, Squash, and Greens

Cameron Stauch — Thu, 27 Feb 2025 17:47:10 +0000

A handful of humble ingredients are simply prepared in this fresh, invigorating soup inspired by the cuisines of Thailand’s mountainous northern provinces. A lemongrass- and garlic-infused broth anchor the flavors, while dried shiitake mushrooms add umami goodness, kabocha squash lends sweet notes, and spinach rounds things out. Low in calories, this is perfect as a starter soup or a light meal when you’re sick. Feel free to substitute as needed: kohlrabi or butternut squash for the kabocha squash; Swiss chard for the spinach; or Thai basil for the cilantro.

Tips

Lemongrass hack: If you have a spice- or tea-infuser ball, thinly slice the lemongrass, place it in the ball, and add to the broth. Thinly sliced lemongrass will add more flavor than the large pieces of lemongrass.

Substitutes: You can use butternut squash, acorn squash, or kohlrabi in place of the kabocha squash. Swiss chard will work just as well as spinach. And if you’re not a fan of cilantro, you can swap in Thai basil.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 25 minutes

1 clove garlic, peeled and thinly sliced
1 stalk lemongrass (see tip, recipe intro)
4 cups low-sodium vegetable broth
1 lb. kabocha squash, peeled and cut into bite-size pieces
¼ cup dried shiitake mushrooms, rinsed
4 oz. fresh spinach leaves, roughly chopped
1 scallion, thinly sliced
2 tablespoons roughly chopped fresh cilantro

Instructions

In a medium pot bring garlic and ¼ cup water to a simmer. Cook over medium 5 minutes or until water evaporates and garlic softens.
Meanwhile, cut lemongrass in half crosswise, then cut the root end in half lengthwise. Gently smash the top section of the lemongrass with the back of a chef’s knife to break it up a bit.
Add lemongrass, vegetable broth, squash, and mushrooms to pot. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 minutes or until squash is tender.
Uncover pot. Using a slotted spoon, scoop out and discard lemongrass. Scoop out mushrooms and transfer to a cutting board. Trim and discard any hard stems, then thinly slice mushroom caps. Return mushrooms to pot. Add spinach; cook 2 minutes or until spinach wilts. Stir in scallion and cilantro. Serve immediately.

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Thai Pineapple Curry with Sweet Potato and Tofu

Cameron Stauch — Tue, 07 Jan 2025 18:49:31 +0000

This plant-based Thai curry is a version of gaeng hung lay—a pork-based curry iconic to Northern Thailand—and is fantastic on a cold winter’s day. Combining red curry paste and garam masala adds depth and warmth to this hearty dish, while tamarind paste provides tangy, citrusy notes. It’s important to cook out the curry paste to mellow the flavors. Juicy pineapple chunks complement silky tofu, earthy cauliflower florets, and tender sweet potato. For added savoriness, include some bite-size pieces of portobello mushrooms. Once you’ve sourced the ingredients, you’ll find yourself making this fragrant Thai pineapple curry often.

Tips

Red curry paste: Look for an oil-free, lower-sodium option, such as this one from Thai Kitchen.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups curry + 4 cups rice

Time: 40 minutes

1 medium onion
3 tablespoons store-bought oil-free red curry paste
1 tablespoon + 1 teaspoon garam masala
12 oz. cauliflower, cut into large florets
1 sweet potato, peeled and cut into 2-inch chunks
3 tablespoons tamarind paste
1 tablespoon pure maple syrup
½ of a 16-oz. package firm tofu, cubed
⅔ cup bite-size pieces fresh pineapple or juice-packed canned pineapple, drained
4 cups hot cooked brown jasmine or basmati rice, for serving
Fresh Thai basil leaves (optional)

Instructions

Peel the onion and trim the root end. Cut into six or eight wedges through the root end. Place in a large pot. Add curry paste, garam masala, and ¼ cup water; stir. Cook over medium 5 minutes or until water evaporates and the curry paste starts to stick to the bottom of the pot, stirring occasionally.
Add cauliflower and sweet potato to pot and stir to coat with curry paste and spices; cook 2 minutes. Add tamarind paste, maple syrup, and 2½ cups water. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 minutes.
Add tofu and pineapple; increase heat to medium. Simmer, uncovered, 10 to 15 minutes or until sauce is slightly thick and stew-like (not soupy). Serve curry with brown rice. If you like, top with Thai basil.

The post Thai Pineapple Curry with Sweet Potato and Tofu appeared first on Forks Over Knives.

Five-Spice Sweet Potato and Jackfruit Stew

Cameron Stauch — Fri, 08 Nov 2024 18:56:08 +0000

This chunky sweet potato and jackfruit stew is the perfect thing to warm you up on a chilly evening. The neutral flavor of young green jackfruit absorbs the complex heat of five-spice powder and the floral notes of lemongrass. Sweet potato and carrots complement the fleshy jackfruit and tender morsels of mushrooms. To make this a complete meal, serve it over brown rice, quinoa, or another whole grain. Garnish with cilantro and, if you like it spicy, thinly sliced fresh red chile.

Tips

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Jackfruit: Be sure to use young green jackfruit packed in water, not the yellow ripe jackfruit in sweetened syrup.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups stew + 2 cups rice

Time: 40 minutes

2 medium carrots, chopped (1 cup)
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups water or coconut water
1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices
1 tablespoon no-salt-added tomato paste
2 teaspoons low-sodium red miso paste
¾ teaspoon Chinese five-spice powder
1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups)
8 oz. sweet potato, peeled and chopped (1½ cups)
1 stalk lemongrass, cut crosswise into thirds and lightly smashed
2 tablespoons reduced-sodium soy sauce
2 teaspoons date syrup or pure maple syrup (optional)
2 cups cooked brown rice
½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional)
Fresh cilantro leaves

Instructions

In a medium saucepan combine carrots, garlic, ginger, and ½ cup of the water. Cook over medium 10 minutes or until all water has evaporated, stirring occasionally.
Add mushroom slices; cook over medium 5 minutes or until slices have released all liquid and shrunken in size, stirring occasionally. Stir in tomato paste, miso, and five-spice powder. Cook and stir 2 minutes more.
Add the remaining 2½ cups water. Stir to loosen any bits stuck to bottom of pan. Add jackfruit, sweet potato, lemongrass, and soy sauce. Bring to boiling; reduce heat. Partially cover and simmer 15 minutes or until sweet potato and carrots are fork-tender.
Taste and adjust seasoning, drizzling with date syrup if needed to balance bitterness. Spoon brown rice and stew into serving bowls. Top with chile (if using) and cilantro.

The post Five-Spice Sweet Potato and Jackfruit Stew appeared first on Forks Over Knives.

Vietnamese Eggplant with Cashews, Sesame, and Chile

Cameron Stauch — Fri, 01 Nov 2024 17:33:38 +0000

These full-flavored baked Vietnamese eggplant rounds complement virtually any Asian-inspired meal as a warm side or room-temperature salad. They’re wonderfully easy to prepare. Simply slice the eggplant into rounds and roast them in the oven. Then, drizzle with a tasty soy sauce dressing flavored with ginger, fresh chile, and garlic. Pop them back in the oven for a few minutes until the eggplant looks glossy, then garnish with scallion, cashews, cilantro, mint, and sesame seeds. Yum!

Tips

Eggplant varieties: The recipe calls for Italian or globe eggplant. You can also use slender Chinese eggplant and slice it on the bias to get good-size rounds.

Gluten-free version: To make this gluten-free, use tamari instead of soy sauce.

Wear gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 slices

Time: 45 minutes

1¼ to 1½ lb. Italian/globe eggplant (1 large or 2 medium)
2 tablespoons low-sodium vegetable broth
1 tablespoon reduced-sodium soy sauce
1 tablespoon pure maple syrup
3 cloves garlic, minced
2 teaspoons minced fresh ginger
½ of a fresh long medium-hot red chile, finely chopped (see tip, recipe intro)
¼ teaspoon freshly ground black pepper
1 scallion, thinly sliced
1½ tablespoons coarsely chopped roasted cashews
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
2 teaspoons sesame seeds, toasted

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Trim off stem end of eggplant and discard. Cut eggplant crosswise into about 16 ¾-inch-thick slices. Place slices in a single layer on prepared baking sheet. Bake 25 minutes or until tops are lightly browned and the flesh is soft.
Meanwhile, in a small bowl stir together the next seven ingredients (through black pepper). Spoon evenly over baked eggplant slices. Return to oven. Bake 5 to 8 minutes more or until most of the liquid has been absorbed and eggplant looks glossy.
Sprinkle with scallion, cashews, cilantro, mint, and sesame seeds.

The post Vietnamese Eggplant with Cashews, Sesame, and Chile appeared first on Forks Over Knives.

Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup

Cameron Stauch — Fri, 20 Sep 2024 17:07:25 +0000

With a perfect combination of sweet, tangy, and earthy, this invigorating Vietnamese-inspired brown rice noodle soup is a treat for the taste buds and makes an excellent light meal or appetizer. Sweet pineapple, umami-rich mushrooms, and earthy bamboo shoots balance the tang of tamarind, while crunchy celery and bok choy bring freshness. Juicy plum tomato quarters retain their shape and look stunning in each bowl, while fresh red chiles infuse every mouthful of the savory broth with mild to moderate heat. (If you’re not a fan of spice, feel free to dial back the amount of chiles or leave them out entirely.) Serve over cooked brown rice vermicelli noodles with a squeeze of lime juice and a garnish of chopped fresh Thai basil, scallions, and cilantro, and get ready to slurp!

Tips

Tamarind paste: For this recipe, look for Thai tamarind paste or cooking concentrate, such as Aroy-D or Cock Brand, in Asian grocers or the international aisle of your supermarket. Indian tamarind concentrates are too dark and sour for this soup.

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups soup + 2⅔ cups noodles

Time: 30 minutes

6 cups low-sodium vegetable broth
2 plum tomatoes, cut into 8 wedges each
4 oz. fresh white button or cremini mushrooms, halved or quartered
½ cup canned sliced bamboo shoots, rinsed and drained
1 stalk celery, thinly bias-sliced
⅓ cup finely chopped fresh pineapple
¼ cup Thai tamarind paste or concentrate (see tip, recipe intro)
1 large head baby bok choy, leaves separated and chopped (2 cups)
1 cup bean sprouts
1 tablespoon pure maple syrup
8 oz. brown rice vermicelli noodles
2 scallions, thinly sliced
Small handful fresh Thai basil leaves, large leaves torn
2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges
1 fresh long medium-hot red chile or 2 Thai bird chiles, thinly sliced (see tip, recipe intro) (optional)

Instructions

In a large pot combine the first seven ingredients (through tamarind paste). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Add bok choy and bean sprouts. Simmer 2 minutes more, or until bok choy is crisp-tender. Stir in maple syrup.
Meanwhile, cook noodles according to package directions.
Divide noodles among serving bowls. Sprinkle with scallions, Thai basil, and cilantro. Ladle soup into bowls. Serve with lime wedges and top with chile slices (if using).

The post Vietnamese Tamarind, Pineapple, and Brown Rice Noodle Soup appeared first on Forks Over Knives.

Silky Squash Vietnamese Rice Porridge

Cameron Stauch — Wed, 11 Sep 2024 19:10:38 +0000

Roasted and mashed squash adds extra body and sweetness to this plant-based take on chao ga, a Vietnamese rice porridge that typically features chicken. The consistency of chao ga varies from thin to thick. This thicker version is perfect for a light meal-in-a-bowl. Brown Thai jasmine rice has a nutty, floral flavor, which gets even tastier when cooked with fresh ginger and miso paste. Don’t forget the toppings: A pinch of sesame seeds (or peanuts), a dash of chile, and a sprinkling of scallions and fresh cilantro take this tantalizing Vietnamese rice porridge to the next level.

Tips

How to rinse rice: Place rice in a large bowl with enough water to cover. Gently swirl the grains with your hand. Pour off the starchy water.

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Gluten-free: You can make this gluten-free by omitting the soy sauce or using tamari instead. Be sure the miso paste you buy is gluten-free (many are).

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 60 minutes

½ of a 2-lb. kabocha squash, seeds and fibers scooped out
¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro)
1 2-inch piece fresh ginger, peeled and quartered
1 tablespoon miso paste
Reduced-sodium soy sauce (for drizzling, optional)
2 tablespoons coarsely chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon toasted sesame seeds or chopped peanuts
1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional)
2 teaspoons minced fresh ginger
Freshly ground black pepper, to taste

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash cut side down on baking sheet. Bake 50 minutes or until very tender.
Meanwhile, in a medium saucepan combine rice, ginger quarters, miso paste, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is tender.
When squash is cool enough to handle, scoop out flesh and add it to saucepan; mash with a potato masher until blended. Simmer 5 minutes more. For a thicker texture, turn off heat, cover, and let stand at least 15 minutes.
Remove ginger quarters from porridge. Divide porridge among bowls and drizzle with soy sauce (if using). Garnish with the remaining ingredients.

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