Vegan Cooking Tips
Quick and Easy Ideas for Radishes
By Chef Nancy Berkoff, EdD, RDRed, black, white, pink, striped, watermelon, daikon — radishes are root vegetables with a distinctive flavor ranging from the juicy crispness of the familiar red globe radish to the sharp bite of the turnip-shaped black radish. Radishes can be icicle-shaped or round.
In the United States, radishes are usually eaten raw. Fresh radishes can be added to cooked dishes such as soups, or heated and served as a whole vegetable. Their green tops are edible and lend a peppery taste to salads.
If you buy radishes with their leaves attached, remove the tops unless you'll be serving them the same day. Radishes will not keep as well with their tops left on. The leaves, if fresh and green, can be cooked like other greens or used in soups.
Daikon radishes, found at Asian markets and many supermarkets, should be evenly shaped and firm, with a glossy, almost translucent light green sheen. Store radishes in bags if they are not already packaged. Both red radishes and daikons will keep for up to two weeks in the refrigerator if sealed in a bag. Black radishes can be stored for months if they remain dry; store them in perforated bags in the refrigerator.
To prepare your radishes, scrub them and trim off the stem end and tip. Radish peel contains most of the mustard oils responsible for radish “heat;” you may want to peel the radishes. However, red globe and white icicle radishes are rarely hot enough to warrant peeling (and it's a shame to remove the cherry red skin). Daikons have a very thin skin that can be removed with a vegetable peeler, if you wish. Black radishes should be scrubbed; whether you peel them depends on the thickness of the skin. If the peel is thin, leave it on; the dark color provides a striking contrast to the white flesh.
If you are feeling “continental,” serve whole, small radishes with cold, vegan margarine and salt, in the French tradition. This makes a wonderful warm weather appetizer. If you have some left-over cooked risotto, quinoa, or fried rice, re-heat and serve topped with shredded fresh radishes. Shredded radishes add some additional crunch as a taco topping and some “juiciness” to vegan quesadillas.
Here are some radish cooking tips: • Microwaving: Place 1/2 pound (about 3/4 cup) sliced radishes in a microwaveable dish with 1 Tablespoon of water or broth. Cover and cook until tender. Cooking time: four minutes on HIGH. • Steaming: People who find raw radishes too spicy may enjoy the milder taste of steamed radishes. Cooked radishes will keep in the refrigerator for 4-5 days, so prepare extra. Steamed red radishes will turn pink. Place whole radishes in a vegetable steamer and cook over boiling water until barely tender. Shredded daikon can also be steamed, cooled, and added to salads. Cooking times: for whole radishes in a steamer, 8-12 minutes; for shredded daikon, five minutes. • Stir-frying: Sliced radishes or thin strips of daikon combine well with other vegetables, tofu, or vegan “meat” alternative in stir-fries. Be careful not to overcook the radishes so that they retain most of their crispness. Cooking time: 3-5 minutes. • Roasting: Preheat your oven to 400 degrees. Scrub radishes and remove greens. Place on an oiled baking sheet and allow to roast until just soft. This helps to sweeten radish “heat;” and makes a wonderful side vegetable. If your barbecue or grill is already hot, make a foil packet of radishes and allow to roast over the coals. • Quick Pickle: When all the pickles are gone from your store-bought pickle jars, cut cleaned and de-greened fresh radishes in quarters, and place in the remaining pickle brine. Refrigerate and enjoy your radish pickles!
