LAFFlines #12: Crispy Rice Salad with Ginger Carrot Dressing
Baby ginger and (look closely) Rose. The two year anniversary of Rose’s gotcha day was Wednesday.
#Ginger
What’s trending in your kitchen so far in 2025? I’m on a ginger kick. Baby ginger from Glade Road Growing is winning January.
The breakfast of champions may be Wheaties, but the beverage of champions—I’ve now realized—is golden milk. At age 43, my nose still scrunches at coffee. Tea is okay in a utilitarian sort of way. It is primarily good as a heating agent when it’s 12 degrees outside. Hot chocolate is amazing if you make it thick and rich with chocolate chips, but buckle up for the impending sugar crash.
Enter golden milk. Simmer the ingredients listed below for 10-12 minutes. Boom: delicious now, still vibing later.
Ingredients:
1 cup milk (cashew milk has my favorite flavor, but original Ripple is thicker and more nutrient dense) 1 teaspoon pure maple syrup 1 teaspoon turmeric ½ teaspoon cinnamon ½ teaspoon vanilla extract ¼ teaspoon grated ginger Pinch black pepper
One batch of golden milk fits perfectly in one of my favorite mugs. It reminds me of my grandfather who was the fire chief in Bedford.
Some people strain golden milk. Not I—give me all the good stuff.
Speaking of good stuff, if you want a golden snack or dessert, substitute yogurt for the milk. Kite Hill’s unsweetened Greek style yogurt has the perfect creamy tang. Just stir in the other ingredients. Up the game by adding roasted spiced nuts: Combine 3 cups nuts, ½ teaspoon sea salt, ½ teaspoon turmeric, ¼ teaspoon cayenne pepper, 1-2 tablespoons maple syrup, and 1-2 tablespoons olive oil. Spread the seasoned nuts in a single layer on a parchment-lined baking sheet. Bake at 350 for 9-11 minutes. Store in an airtight container in the fridge or freezer.
Crispy Rice Salad with Ginger Carrot Dressing
By dinner time, I’m ready for more ginger. By more ginger, I mean go-big-or-go-home. I mean more-is-more. I mean baby ginger just got bold, and nobody puts baby in the corner.
Start with the rice. In the 25 minutes that the leftover rice crisps up in the oven, you can make the dressing and prep the veggies.
RICE: Enough for 2 salads.
1 cup leftover (or freshly cooked) rice 1 teaspoon sesame oil (or olive oil or even cooking spray) ¼ teaspoon soy sauce
Heat the oven to 400 F.
Stir the oil and soy sauce into the rice. Spread the rice in a single layer on a baking sheet lined with parchment paper. Bake for 20-30 minutes or until the rice is crispy. (The time window is large because cold white rice—for example, leftover jasmine rice—takes 30 minutes, while freshly cooked brown rice will be crispy in 20-22 minutes.)
Meanwhile, make the dressing…
DRESSING: Makes about 2.5 cups (~600 ml)
2 cups carrots (about 6 carrots) 1 package silken tofu (I use the 10.9 oz package of Mori Nu firm or extra firm silken tofu; approx. 1 cup) 3-4 tablespoons peeled, fresh ginger 4 tablespoons rice vinegar 3 tablespoons coconut aminos 2 tablespoons pure maple syrup
Combine all of the ingredients in a food processor or blender. The intensity of fresh ginger varies; adjust the overall flavor to your liking. High quality maple syrup and farm fresh carrots also make a difference. This dressing is thick, similar to a dip. You can thin it out by adding a few tablespoons of water at a time. (You can even use the liquid in a jar of pickled ginger to thin it out without diluting the flavor.) The dressing is coral pink—salmon meets Barbie.
When the rice is crispy, assemble the salad: greens + avocado + edamame + LAFF protein crumbles + rice + dressing. (Leftover spiced nuts from the golden yogurt? Toss some of those on top!)
To calculate the amount of ingredients, consider ONE salad to include 2-3 cups greens, ½ an avocado, ¼-½ cup edamame, ½ cup LAFF protein crumbles, ½ cup leftover rice (before crisping it), and ¼-½ cup dressing.
I wish the dressing looked as good as it tastes. Alas, I am a home cook not a food stylist.
If you don’t have LAFF, try this spiced, shredded tofu: Drain one block (14 oz) firm or extra firm tofu (not silken!). Use the large side of a box grater (cheese grater) to shred the tofu directly onto a parchment-lined baking sheet. Stir in 1 teaspoon of sesame oil or olive oil, ½ teaspoon turmeric, and ½ teaspoon garlic powder. Sprinkle with salt and pepper. Bake at 400 for 55 minutes, stirring every 10 minutes.
Where to get LAFF this week: The Roanoke Co+op
Roanoke Co+op: Located at 1319 Grandin Rd, SW, in Roanoke, this spic-and-span grocery store blew me away. You do not have to be a co+op member to shop there. Find a wide array of local produce and packaged foods produced by small companies. They have great weekly deals, too.
Online - free delivery in the New River Valley. If you have any trouble with the website, email me: hello@laffkitchen.com
Eats: Located at 708 N Main St in Blacksburg, Eats always has something (good!) to surprise me.
Eastern Divide Brewery: Located at 3175 Commerce Street in Blacksburg, Eastern Divide is open Wednesdays-Sundays. They’re going to test out LAFF this week now that the Virginia Tech students are back in town.
Email: If you prefer to pay with a check, email me at hello@laffkitchen.com. We’ll work it out!
Closing Note
Three beings I love have birthdays in January—my older brother Brad, my friend Alisa, and my dog Rose. All three of them are redheads. #gingerlove
Cheers,
Abby