We wanted to wish everyone a happy Thanksgiving. At Cofactor we celebrated by hosting a company potluck. Members of the team brought in a great assortment of dishes. With enough food to feed ourselves three times over everyone left full.
Dishes included:
- Spicy Bomb Peanut Sauce Spring rolls
- New Mexico Red Chili Enchiladas
- Vegetarian Quinoa Chili
- Vada and Chutney
- Smørrebrød
- Spicy Tofu with 朝天椒 (Skyward-Pointing Pepper)
- No-Bake Cookies
- Apple Pie
- Peach Cobbler
- Home-Made Whipped Cream
Next week we'll post some recipes for you to all enjoy.
Happy Thanksgiving!
Recipies:
Spicy Bomb Peanut Sauce Spring Rolls (Vegan and Gluten Free – adapted from the New York Times – Recipes for Health)
(Yield: 8 spring rolls + ~ 1 cup of dipping sauce)
Ingredients:
2 ounces mai fun (thin rice noodles)
1/4 cup rice vinegar
2 teaspoons gluten free soy sauce
8 oz extra firm tofu (plus your choice of oil, for frying)
2 large carrots, peeled and grated
1/2 daikon radish, peeled and grated 1/2 cup cilantro, chopped, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup basil leaves, coarsely chopped, plus additional leaves
Salt to taste
8 inner romaine lettuce leaves, chopped
8 rice flour spring roll wrappers
1 cup gluten free peanut sauce
Sriracha to taste
Directions:
1. Break the dry mai fun noodles in half. Cook them according to package directions, rinse and drain thoroughly, and toss with 2 teaspoons of the rice vinegar and all of the soy sauce.
2. Smash the tofu into small chunks – a fork works well for this – and fry until just slightly golden brown.
3. Place the shredded carrots, turnips, and chopped herbs into a large bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the lettuce in another bowl and toss with the remaining vinegar and salt to taste.
4. Fill a big bowl with warm water and submerge a spring roll wrapper until it is pliable (about 30 seconds). Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves, and basil leaves, vein side up, in a line across the center of the wrapper. Place a handful of the carrot mixture on the wrapper. Sprinkle with fried tofu. Top with a handful of lettuce and a handful of noodles. Fold the sides in, then roll the spring rolls tightly, squeezing to get a tight seal.
5. Add sriracha to the peanut sauce until taste-testing the mixture makes your eyes water. Garnish with cilantro if it makes you happy. You're done!
6. Refrigerate the rolls and dipping sauce until you're ready to serve, and wrap the rolls individually in plastic if storing overnight.
New Mexico Red Chile Enchilladas
Ingredients:
1 cooked rotisserie chicken from grocery store
1 dozen corn tortillas
6 Tbsp New Mexico Red Chile Flakes
1 Tbsp Salt
1 Tbsp Garlic
1 Onion
1 Cup Chedder cheese
1/4 cup vegetable oil
Prep:
– shred chicken from cooked rotisserie chicken
– fry the 1 dozen corn tortillas (one at a time for 1 minute each) in hot vegetable oil (1/4 cup) in frying pan on high heat.
– put the 6 Tbsp of red chille flakes in blender with 6 cups of water pulse blender until the flakes have pureed into a red chile sauce, add salt and garlic
– for each corn tortilla, put on plate with paper towels to soak up oil
– shred cheese
– dice onion
Assembly:
… repeat the process below three times (think of this as similar to a lasagna):
– put down layer of 4 tortillas on bottom of 9×12 baking pan
– put 1/3 of the chicken down in a layer
– pour 1.5 – 2 cups red chile sauce
– put 1/3 of the onions down
– put 1/3 of the cheese down
Bake:
– bake at 350 degrees for 20 minutes to melt cheese and meld flavors
– take out of oven and let sit for 20-30 minutes before serving
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