The latest from the Radish
It finally started to feel like fall this week in New York City with what felt like a rapid drop in temperature. A comforting bowl of soup is what I immediately crave when the seasonal chill starts to set in. Using an immersion blender or high speed blender is the perfect way to achieve creamy soup without dairy or butter. Additionally, the squash has a good amount of body and starch which allows for a creamy and decadent texture sans the cream. In my continual quest to optimize nutritional value in my food, I added immune boosting ginger and curry powder to the soup base.
I have a few iterations of energy bites on my site, but none that feature tahini as the shining star. These balls are great for a pick-me-up between meals or when you need a sweet treat. The bites contain fiber, potassium, protein, and healthy fat to keep you satiated and well nourished. Tahini, which is made from sesame seeds, is a vegan source of calcium and iron. Sesame seeds are also a great source of copper, an essential trace mineral and antioxidant which is needed by the body to build connective tissue, produce energy, transport iron, and prevent oxidative damage.
Lots of people are cold noodle fans. It’s delicious, satisfying, and a staple in Asian take-out. What’s not to love about this classic dish is that it’s often made with rice or Chinese egg noodles doused in a sauce heavy on the sugar, MSG, and sodium. This version lightens things up with noodles made from nutrient-rich sweet potatoes and cabbage and tossed in a sauce of peanut butter, tamari, ginger, garlic, and lots of fresh lime juice. It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, and a scattering of gomasio finishes this dish with a nice contrast of textures and flavors.
The September issue of Bon Appetit Magazine features a chopped salad from San Francisco restaurant, Che Fico. The image alone sold me, but so did the layers of flavors from all the ingredients - honey roasted squash, seared brussels sprouts, bitter radicchio, marinated chickpeas, salty olives, and cheese all tossed with a peppy Italian dressing. The multi-step process to recreate this salad was definitely something I was not sold on. I love the idea of this hearty salad as a main, but don’t love the multiple steps required to make it. I set out to build a better version that did not take two plus hours, still tasted amazing, and shaved some of butter and the cheese from the original recipe.