Discover more from To Vegetables, With Love
Miso-glazed radishes with rice noodles
and a round-up of US launch week for Tenderheart and upcoming tour events
This is June’s free To Vegetables, With Love newsletter, available to free and paid subscribers. Enjoy…
Lately, my fridge has been full of radishes. At this time of year, they are plentiful and cheap in New York. But with abundance, there is the risk becoming bored of them quickly. I usually eat radishes raw, sliced thinly to add crunch to salads. But the other day, I decided to substitute them for turnips in a recipe from Tenderheart, and serve with rice noodles. The result was very good. I’ve shared the recipe below (along with ideas for subsitutions).
Onwards with the book tour
Launch week for Tenderheart in New York has been full of love.
Thank you to everyone who came out to my talks and my Greenmarket book signing. I had two very intimate and soulful conversations with Doris Ho-Kane at Yu + Me Books and Yewande Komolafe at Books Are Magic. I have loved talking to each and every one of you. I loved signing your copies of Tenderheart but also your copies of To Asia, With Love and Neighborhood! I loved seeing Domino’s copy of Tenderheart, thick with a system of post-it notes denoting recipes cooked, to be cooked soon, to be cooked in the future. I met Ali, a fellow ‘Surry Hills Graduate’ and we worked out that we would have lived 2 streets from one another back in Sydney. Thank you for the love, I am so grateful. I love New York.
Amazon reviews are great appreciated. If you are inclined, I would love if you would leave me a review on Amazon (even if you didn’t purchase your copy there). I’ve been told that reviews will make the book more discoverable to a wider audience. Many, many thanks in advance. Review here.
On Monday, I’m taking the Tenderheart love tour to Boston! I’ll be in conversation with Tamika Francis, founder of Food and Folklore, as part of WBUR CitySpace’s “Curated Cuisine” series. Then on Wednesday, I’ll be hopping over to Washington DC, where I’ll be in conversation with my friend Joe Yonan from The Washington Post and author of this excellent book. I feel especially close to DC since working with Voraciously team on my Plant Powered II series so I look forward to meeting you all. Then from DC, I’m heading west to SF, LA, Seattle and Portland. All the details are below.
While out West, there are two dinners you should know about. In LA, Woon Kitchen will be hosting a special Tenderheart dinner. I’ve been an admirer of Keegan and Mama Fong from Woon for a long time and have followed their story on social media, so I couldn’t be more excited about this. There will be specials on the menu inspired by Tenderheart. No need to book, just turn up (though reservations are needed for tables of 8 or more - book on Woon website). Now Serving will be selling books and I’ll be there to sign them and chat.
In Portland, the incredible Hannah Che, the author of one of my favourite books of 2022, is cooking up a vegan dinner inspired by Tenderheart, with her popup Surong. Hannah is a big talent, and I cannot wait to taste her renditions of my recipes. Book your ticket here.
Here is the full list of events with links to register for events where that is needed. Please don't wait on booking, as tickets are limited and some are close to being full.
6/5 @6:30pm: WBUR CitySpace’s “Curated Cuisine” / in conversation with Tamika Francis. Tickets here.
6/7 @6pm: Bold Fork Books at The Line DC / in conversation with Joe Yonan. Tickets here.
6/8 @6:30pm: Omnivore Books on Food / in conversation with Soleil Ho. Event info here.
6/11 @ 8am-12pm: Now Serving LA signing at Hollywood Farmers Market
6/11 @5 - 8pm: Dinner at Woon with Now Serving LA. No booking required. Reservations available for groups of 8 or more.
6/12 @7pm: Now Serving LA / in conversation with Ben Mims. Event tickets available here.
6/13 @6:30pm: Book Larder / in conversation with Aran Goyoaga. Tickets here
6/14 @ 4-6pm: Vivienne Culinary Books / in-store meet and greet and book signing. Tickets HERE
6/14 @ 7-9pm: Vivienne Culinary Books Pop-Up Dinner with Surong PDX by Chef Hannah Che. Hannah will cook a dinner inspired by Tenderheart at Futura Coffee Roasters. Tickets HERE
6/22 @6pm: Barrett Bookstore at Deane Kitchens. Tickets HERE
News and new recipes
I haven’t forgotten about my friends in the Southern Hemisphere. ABC Everyday has published my latest recipe, a winter warmer - cauliflower, pea and potato curry pie. It's made with pantry staples, but delivers big flavours. This is a recipe you will be able to riff on all winter long, subbing in whatever veg you have on hand. I’m imagining it would work well with a sweet potato topping too.
The delightful Nigella featured Tenderheart on her Cookbook Corner, sharing my pea and egg-drop macaroni soup recipe from Tenderheart. It’s a great recipe all year round because it’s made with frozen peas (though use fresh if you have them).
I loved this piece in Epicurious about my beloved Broccoli Forest Loaf from Tenderheart. It’s a lively and entertaining piece about the joys of savoury cake. For those of you who don’t have Tenderheart, they have featured the recipe too. I hope you all get to try it.
Bon Appetit published their list of the 14 Best Vegetarian Cookbooks of All Time and I am honoured and thrilled that Tenderheart was included on this list.
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This month’s recipe
Miso butter–glazed radishes with rice noodles
This recipe is a variation of one from the Turnip chapter of Tenderheart, subbing in radishes, and thick rice noodles for black rice. The dish is equally surprising and satisfying. Of course, if you are in a part of the world where radishes are not in season, sub with turnips (they are in season in the Southern hemisphere) or perhaps try something very different like brussels sprouts or cauliflower florets.
The original recipe can be found in the turnip chapter of Tenderheart.
300g thick rice noodles
4 bunches globe radishes (about 24 radishes), radishes quartered and greens reserved
60g (4 tablespoons) vegan or salted butter
2 cloves garlic, grated
¼ cup white (shiro) miso
4 teaspoons maple syrup
sea salt (optional)
handful coriander/cilantro leaves
Vegan and gluten free
Bring a large pot of salted water to the boil. Add the noodles and cook according to packet instructions. Drain and rinse until cold water. Drain again.
Meanwhile, heat a large skillet over medium-high heat. When hot, add the radishes, 3 tablespoons of the butter, the garlic and miso and stir until the butter has melted and the radishes are coated. Add 1/4 cup (60 ml) of water and, when the liquid is bubbling, reduce the heat to medium and cover with a lid. Cook for 2-3 minutes, tossing once halfway through, until the radishes are just tender, juicy and golden.
Remove the lid, add the remaining 1 tablespoon of butter, drizzle with the maple syrup and toss well. Add the greens to the pan and toss for 30 seconds. Rinse the noodles with water to loosen them and then immediately add them to the noodles (don’t drain them, the water will deglaze the pan) and toss until combined. Taste and season with about 1 teaspoon of sea salt, if needed (some brands of miso are saltier than others so season accordingly).
Top with coriander/cilantro and serve warm.