Recipes from Tech TV Helpathon

Ginger-Butternut-Orange Soup

Makes approximately 10 (12 oz.) servings

Prep time: 45 minutes
Cooking time: approx. 2.5 hours

1 Tb. olive oil
1 lrg. onion, sliced
1 large butternut squash peeled and diced.
1/4 cup ginger, peeled and sliced
2-4 cloves garlic, thinly sliced
1 cup rice vinegar or sake
3 quarts water
3 Tbs orange zest (orange--not white--part of skin)
1/2 bu. cilantro, chopped
1/2 bu. scallions, thinly sliced on bias (angle)
Salt and pepper to taste

Heat soup pot on medium heat with olive oil until smoking.
Sauté onions, garlic, and ginger for 2 to 3 minutes until translucent.
Add rice wine and simmer for 2-3 minutes.
Add butternut squash and 2 quarts of H20.
Simmer slowly for 2 hours.

Ladle contents into a blender and puree.
CAUTION: Always be very careful, pureeing hot food in as contents may 'erupt'. You may want to remove the top and cover with a plate - always leave some space for heat to escape.

If needed, you can adjust consistency/remaining quart of H20.
Return pureed mixture to rinsed pot, heat and simmer.
Add cilantro, orange zest, and scallions.
Season w/salt and pepper.
Serve and enjoy!

Vietnamese Spring Rolls with Peanut Sauce

Spring roll wrappers (rice)

Carrots Snow peas
Bell pepper Red and yellow Scallions
Diakon radish Cucumber
Cabbage Leeks (blanched)
Shiitake mushrooms (poached or sautéed) Cilantro (chopped)
Mint (chopped) Basil (chopped)
Furiake shake (Purchase at Asian store.) Sesame seeds

The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Julienne all vegetables, chop all herbs.
Blanch leeks and sauté or poach mushrooms.
Moisten rice paper rolls in between paper towels or with spray bottle.
Let sit for five minutes.
Uniformly place vegetables into the center of each roll.
Top with herbs, scallions, shake and sesame seeds.
Gently roll the rice paper, if needed, seal the ends with a small amount
   of water.
Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce

Makes 1 1/2 cups

Sesame oil (light) 1T
Organic peanut butter 1 cup
Ginger root- chopped 2 T.
Garlic- chopped 1 T.
Lemon grass- chopped T.
Scallions- chopped 2 T.
Sesame seeds- toasted 1T.
Cilantro chopped 1/2 bunch
Rice vinegar 2 T
Agave nectar 2 T
Water to adjust consistency

Sauté ginger, garlic, lemon grass, and scallions in sesame oil.
Put all other ingredients into food processor and pulse.
Add water to adjust consistency.

If you have any questions e-mail or

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