“To live content with small means – to seek elegance rather than luxury, and refinement rather than fashion, to be worthy, not respectable, and wealthy, not rich – to study hard, think quietly, talk gently, act frankly, to listen to stars and birds, babes and sages, with open heart – to bear all cheerfully – do all bravely, await occasions, never hurry; in a word, to let the spiritual, unbidden and unconscious, grow up through the common. This is my symphony.”
– William Ellery Channing
CELEBRATION POMELO + NOODLE SALAD
A bright, fragrant and fresh salad to celebrate a year of good laughs + great food . Plenty More might just be the most inspiring vegetarian book I have ever flipped through. Every recipe has such original flavor combinations and the pages are just bursting with color. I pretty much bookmarked every page, but a few recipes had me making lists for new ingredients to try. Orange blossom water has been my favorite purchase yet.
A few notes: BE VIGILANT when peeling the pomelo. The pith and membrane are pretty bitter and can affect the taste of your salad. I tried to do it too quickly and had to remove more before digging in. So lesson learned, take your time, you want only pulp. The original recipe says to leave the ginger strips in, which I love, but the flavor can sometimes be a little overpowering. I’d perhaps suggest to remove some or all and keep in the marinade on the side.
Feel free to bulk out this salad with some fresh greens, mâche or watecress to feed a crowd. It’s a great party pleaser as it is served cold and the marinade can be served on the side. Can be kept in the fridge overnight for easy prep, but noodles are best the day of.
Merriest everything + happy always everybody!.
Vegan + Gluten Free. Serves 2-4. Recipe barely adapted from Ottolenghi’s, Plenty More. Genius.
5 tablespoons rice wine vinegar
1/4 cup brown rice syrup
1 tablespoon orange blossom water
2 star anise pods
2 cinnamon sticks
1 piece fresh ginger, cut into strips ( 1 1/4 inch, 3cm)
1 red chili, seeded and cut into thin strips
Rice noodles for 4, about 100g grams per person
1 large pomelo (or 2 small grapefruit if you can’t get your hands on one)
1 mango, peeled and cut into strips
1/2 cup cilantro leaves
1/3 cup mint leaves
1 red shallot, thinly sliced
1 teaspoon organic cold pressed sesame oil
Juice of one lime
2 teaspoon black sesame seeds
1/4 cup raw peanuts, roughly chopped
Sprinkle of salt
First make the marinade. Place the vinegar and brown rice syrup in a small saucepan and warm gently, stirring, until combined. Remove from heat, add the orange blossom water, star anise, cinnamon, ginger, and chili and set aside.
Use a sharp knife to peel the pomelo skin. Divide into segments and use the knife to remove and discard the pith and membrane. Break the fruit segments into 1 or 2 bite size chunks, put in a shallow dish and pour in the marinade. Leave for at least 30 minutes – the longer the better.
During this time cook noodles according to package directions, then let cool.
Remove and discard to star anise, cinnamon and perhaps ginger (see note). Place the pomelo in a large bowl and add 3 tablespoons of reserved marinade, along with mango, noodles, cilantro, mint, shallots, sesame oil, lime and salt. Gently toss, add more marinade if needed and greens is using, then sprinkle with sesame seeds and peanuts and serve.
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