http://www.cooks.com/rec/doc/0,1843,154171-224202,00.html
5 or 6 oz. dried vermicelli or bean thread noodles
6 tbsp. rice wine vinegar
2 tsp. soy sauce
1 med. cucumber
4 tsp. sugar
1 tsp. salt
1 tbsp. thinly sliced green onions
1 1/2 tsp. sesame seeds for garnish
Cook noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly and transfer to medium sized bowl. Add vinegar, sugar, soy sauce and salt. Mix well. Cover and chill until cold.
Peel and seed cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in plastic bag or wrap and refrigerate.
To serve, divide noodles among 4 serving bowls. Top with a small handful of cucumber slices, a few slices of green onion and sesame seeds. Serve cold.
Makes 4 servings.
*Carrot Top Soup Recipe*
6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
*Try sautéing the chopped carrot tops lightly in olive oil with garlic and onion. Then add other garden-grown veggies (the carrots themselves, zucchini, tomato, peppers, fresh herbs), sauté some more, then fold the entire garden mish-mash inside a whole wheat tortilla, brown it, and call it a quesadilla. Truly a great vegan treat, and the carrot tops gave a nice crunchy texture.*
*Carrot Top Tea*
This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. Excellent for anyone suffering from urinary complaints.
Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn't all been drunk before then.
Carrots store best with their tops removed so making tea from the leaves is an excellent use of resources. Young leaves can also be used in salads.
I'm so looking forward to trying these!
