farm fresh salad with spicy tahini tvp crisps and coriander-garlic vinaigrette, originally uploaded by aarn! +13th June, 2009+.
rehydrated about 1.5c. of dry tvp in some hot tap water, until fully expanded. then strained and rung dry using a fine metal sieve. mixed into the tvp a beaten egg, 3T. smooth tahini, 1.5T. coarse cornmeal, 1T. honey, 1T. canola oil, some lemon juice (maybe 1/2 lemon), a crushed clove of garlic, 1/2-1t. cayenne, 1t. coriander, salt and pepper. mixed well, then folded the mixture in a large piece of parchment paper, and rolled out with a rolling pin until about 1/4-in thick throughout, then peeled back the top layer of
paper. heated 2T. of canola oil in a medium frying pan, and used a spatula to slide along the bottom layer of parchment paper and delicately pick up a spatula sized layer of the tvp mixture, and flip into the hot oil. cooked a few of these sheets of tvp, without disturbing, until lightly browned on the first side, and then flipped and repeated. each new batch of crisps required a little more oil. wasn't trying to deep fry anything, but that probably would have been a better approach. the medium frying temperatures produced a better tasting result, hotter temps gave a better texture. sliced the finished product into 3/4-in wide strips after cooling on some paper towels on a plate (huh, just like deep frying).
whisked together 2T. seasoned rice vinegar, 1T. honey, 1 crushed clove of garlic, 1t. ground coriander, and a pinch of salt and pepper, then mixed in about 2T. of canola oil, until to the right taste and consistency.
chopped up and washed a handful of large spinach, red leafy lettuce, chicory, pea tendrils and romaine (all from the first delivery of the new parker farm csa via metroped!!), tossed in the dressing with some sauteed red onions and topped with a few of the crisps in a chilled rimmed soup bowl.