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| From An Opera Singer in the Kitchen |
I hope everyone has enjoyed their weekend as much as a I have. After a very gloomy and rainy week, God has been so merciful as to bestow on us a gorgeous weekend full of sunshine! I love those surprises for sure. Yesterday Ryan and I had a nice drive to Holland to have our voice lessons. My teacher is the most inspirational person I have had.
I do not know if I have mentioned it here, but I have had 5 voice teachers since my undergraduate degree and I have to say that that has shocked many. Somehow it happened, but I thank God for having learned so many things from these teachers. I took a hiatus of 5 years before starting voice lessons again. Someone asked me, “Why does a great opera singer have to take voice lessons if you know how to sing so well already?” Very nice, but not so true. Technique is terribly important and at one point I fooled myself into believing that I no longer needed teaching. WHAT a silly person I was!
After I started lessons with Nicholas Loren in Holland, my whole confidence level has boosted up tremendously. He is not negative at all and is super supportive of ones vocal needs. I cannot believe that after 10 years of singing, I have reached a point where I know I have hit my best singing, and there is EVEN more to come!
After our lessons, Ryan and I were terribly hungry, since we had not had breakfast, so we trekked over to Deboer’s Bakery in Holland. This place makes the best Dutch treats and breads that we have tasted and it comes well recommended too! On Saturdays, though, they only serve breakfast so I was limited in my vegan choices. I went mentally prepared. Ryan, on the other hand, wanted to order everything on the menu, LOL. I persuaded him to order the Hippy Hash, which was roasted potatoes, grilled onions, chorizo, eggs, tomatoes and a hollandaise sauce. I chose the same thing, but I had them change the entire thing. Here is the final product:
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| From An Opera Singer in the Kitchen |
I had them keep the roasted potatoes and grilled onions, but then had them add a variety of vegetables! Super delicious with some muesli toast on the side too!
Later in the afternoon we headed back home and relaxed before playing racquetball. I then walked home and hiked for an hour before heading home. I worked that brunch for sure! On my way home I visited an Asian market I frequent often and bought a few items I needed for dinner. I actually left the place with a bunch of veggies I cannot normally find at a reasonable price at the store.
A few weeks ago, after a voice lesson, I eyed my voice teacher’s January issue of Bon Appetit Magazine. I found a whole section on meatballs. I know, I know. What is a vegan looking at meatballs for? Well, I do have vegan meats that I had in the freezer sent to me by MATCH vegan meats. This is why this magazine intrigued me, besides it being great on its own as well. I took a look at several recipes and decided to try my hand at making a Vietnamese sandwich.
A traditional Vietnamese sandwich has always been something I always wanted to to try. I even had a chance to just try it in Toronto last month.The funny thing is that they use mystery meat that is not quite exciting to me but I know that they use tons of veggies and they stuff a big sub sandwich and it only costs like 2 bucks. I know! Anyway, Bon Appetit had a great recipe I tried and that I veganized. The recipe called for ground pork for the meatballs, which was perfect since I had vegan gound “pork” to use.
The steps to prepare this sandwich were super easy and it made enough for one casual dinner and one delicious lunch. Today we enjoyed this sandwich with my own quick version of a Mai Tai that sealed the whole deal! Enjoy both recipes!
Vietnamese Meatball Bahn Mi
slightly adapted from Bon Appetit magazine
makes 4 sandwiches
Hot Chili Mayo
2/3 cup Veganaise
3 green onions, finely chopped (leave out dark green tops)
2 tablespoon hot chili sauce (such as sriracha)
Meatballs
1 pound Match vegan ground “pork”
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
Four 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
Hot chili mayo
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
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| From An Opera Singer in the Kitchen |
Meatballs
Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
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| From An Opera Singer in the Kitchen |
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
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| From An Opera Singer in the Kitchen |
Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves.
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| From An Opera Singer in the Kitchen |
Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
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| From An Opera Singer in the Kitchen |
Quick Mai Tai drink
for each glass
1.5 ounce pineapple juice
1.5 ounce orange juice
1 ounce triple sec
1 ounce light rum
1/2 ounce lime juice
Add all ingredients to an 8 ounce tumbler and add ice.
