Need to use huge quantities of cilantro
Posted by hopfrog on Mar 19, 2007 · Member since Sep 2004 · 905 posts
Well, my garden is bursting with a HUGE amount of cilantro. I want to use most of it up before the summer heat really kicks in and it all dies (I live in Las Vegas--already nearly 90 degrees). Last year I had lots too and it just went to seed and then died mid April. I already use it as a garnish in amost all Mexican and Indian food I make, and I make black bean burgers (http://vegweb.com/index.php?topic=7653.0) which require quite a bit of cilantro. I'm looking for recipes that might require cups of the stuff--maybe a cilantro pesto or some kind of sauce?
Any ideas? Anyone want to come over and take some cilantro off my hands?
Elizabeth
I love Cilantro! I wish you could ship it to me ;)
I think you chould make a cilantro pesto or chimichurri and freeze it. When I buy basil, it's usually too much for my recipe, if I'm cooking for just me and my SO. I made a great pesto (which I really need to post here, come to think of it...) with all the extra leaves, and just froze it. I just put it in a tupperware to freeze... then when I need a bit, I'll take the tupperware out of the freezer and let it thaw enough to scoop out a tablespoon or two, then re-freeze. I've been doing this since September!
I would also suggest putting lots of cilantro in your salsa and guacamole, if you haven't already.
Thanks Stumbleene! I've never heard of chimichurri sauce, so I did a quick google search, sounds interesting. What do you like to serve it with? Tofu?
Elizabeth
Mmmm, I second the cilantro pesto idea!!! :)
You can make a big bowl of traditional Greek salad, Cyprus style - that uses a lot of Cilantro as Cilantro is used there as a salad green rather than a traditional herb garnish. I usually use 1/3 shredded cabbage, 1/3 finely chopped Cilantro, and 1/3 finely chopped green lettuce. Toss that all together, and top with veggies. Greek olives are a must - cracked green, oil cured black, or Kalamata - something like that. And Tomatoes are very important. Cucumbers, green peppers, and summer squash are nice. For dressing, use lemon juice and olive oil, salt, and pepper. Some Greek salads use feta, but that is normally omitted for Lent and other "fasting" seasons - so you don't need feta to make it authentic. If you're a big feta fan, you can use something like Jo Stepaniak's Betta Fetta, if you want.
can u freeze dry or whatever it is that's done to the cilantro and save it ?
I haven't done it before, I read about freezing fresh herbs. Put a small amount in an ice cube tray and fill with a little water. Then when your recipe calls for cilantro (or basil, ect.) Just drop an ice cube in the pot.
sofrito: cilantro, onions, garlic, bell peppers (red and/or green). put all in food processor and then freeze in small freezer containers ( i use baby food jars or those cute little pimento jars). use this sofrito whenever you are going to cook spanish, mexican, caribbean, puertorican, etc. all u have to do is defrost, saute, add spices, vegan broth or whatever depends on the recipe.some sugestions are arroz con tofuchicken, red beans and rice, picadillo, veggie empanadas, soups, stews,chili, etc.
Thanks Stumbleene! I've never heard of chimichurri sauce, so I did a quick google search, sounds interesting. What do you like to serve it with? Tofu?
Elizabeth
Actually, I haven't made it since I've been vegan. But I would suggest making up the sauce and using it as a marinade for seitan or tofu strips, and then baking or grilling them. Then use extra sauce for dipping. Maybe you could use it on "fries" or over pasta or rice too.
oh my, cilantro - that's leafy coriander yes? - wish I could grow that in my yard (blighty a bit too cold despite global warming!) as I really like it. I use it mainly with Indian foods - I made Gujarati style cauliflower and peas from here which was really good (not really hot blow your brains out but a gentle spice taste - noted your comment re. current temp in Vegas) with cilantro/coriander torn over the top - Bombay potato (aloo) or spinach potato (saag aloo) would be good too. You could make a raita with coriander as well as mint and cucumber.
I once saw a Chinese documentary in which a lady was preparing a won-ton type thing for a railroad cafeteria (for the workers). She finely chopped HUGE amounts of green coriander (cilantro), blended it with ground meat (OK, use tofu) and soy and ginger and made the wonton-type shapes (she made her own pastry) which were then some baked, some fried, some boiled in soup. Take your choice.
This is a basic Chinese sauce: 1/4 c each of soy and dry sherry, a pinch of sugar, and ginger to taste. Add that to your coriander and tofu and you're good to go. You can add pepperflakes or whatever ad lib to vary the flavour.
If you happen to own a copy of Vegan with a Vengeance, there's a recipe for Sweet Potato Crepes with Cilantro-Tamarind Sauce. This sauce uses 2 cups lightly packed fresh cilantro. You could also make up a cilantro pesto just by subbing in cilantro for the basil in your favorite pesto recipe. I also love to use a bunch in Thai dishes like Peanut Noodles and Pad Thai.