Description
Join us on Zoom as we make a Bloodroot recipe together and connect through food, memory, and community. This is not a cooking class. It’s a shared experience, cooking side by side in our own kitchens.
*Space is limited to 20 attendees, reserve your spot.
Our intention is to celebrate and keep alive the legacy of Bloodroot.To gather, cook, and share those familiar tastes, even now that Bloodroot’s doors are closed.
Come as you are. Cook with us. https://us05web.zoom.us/j/7037186117?pwd=2c7rUEAp6U0bRj4l39gboz9bQFJda7.1 *we will be recording this event.
Here is the recipe we'll be making together!
CAMBODIAN KANJI (CONGEE)
Recipe from the Bloodroot Calendar Cookbook
Serves 12
Cut 1 pound of tofu into 1/2 inch dice. Sauté in very hot ⅓ cup grapeseed oil in a large frying pan until crisp on all sides. Remove to paper towel.
Dice 1 large onion and thinly slice 1 large clove of garlic. Sauté in remaining oil over moderate heat until softened. Use mortar and pestle to lightly crush 3 whole cardamom pods. Add to pan with ½ teaspoon black mustard seed, 2 bay leaves, ¼ teaspoon turmeric, ⅛ teaspoon cayenne, and ⅛ teaspoon dry ginger. Sauté a few minutes to lightly brown, stirring constantly.
Turn contents of pan into a soup pot. Deglaze pan with 1 cup water, add water to pot. Wash ¾ cup basmati rice and add to pot together with 7 cups additional water, 1 tablespoon salt, and ¼ teaspoon fenugreek seed. Simmer covered approximately 20 minutes.
Meanwhile, wash but do not peel 4 Yukon Gold potatoes and cut into ½ inch dice. Turn into frying pan and barely cover with water. Cover and simmer until potatoes are just tender.
Add potatoes and cooking water to soup pot. Shred 1 large carrot and add with ½ can coconut milk and ⅔ cup cashews. Season to taste with salt and pepper. Add tofu crisps. Serve with chopped cilantro.
SHOPPING LIST
Produce
• 1 large onion
• 1 large clove garlic
• 4 Yukon Gold potatoes
• 1 large carrot
• 1 bunch cilantro
Refrigerated
• 1 lb extra-firm tofu
Pantry
• Grapeseed oil
• ¾ cup basmati rice
• ⅔ cup cashews
• ½ can coconut milk
Spices
• 3 cardamom pods
• ½ tsp black mustard seed
• 2 bay leaves
• ¼ tsp turmeric
• ⅛ tsp cayenne
• ⅛ tsp ground ginger
• ¼ tsp fenugreek seed
• Salt and pepper
PREP BEFORE JOINING THE ZOOM
To help us move easily through the recipe, please have the following prepared before the event:
• Dice 1 lb extra-firm tofu into ½-inch cubes (about the size of a standard die). *We will press and drain the tofu before cutting so it fries well
• Shred 1 large carrot
• Dice 1 large onion
• Thinly slice 1 large clove garlic
• Wash ¾ cup basmati rice
• Wash 4 Yukon Gold potatoes
• Chop cilantro
HAVE READY TO USE
• Measuring cups and spoons
• Grapeseed oil
• Cashews
• Coconut milk
Gather all spices so they are ready to use:
• Cardamom pods
• Black mustard seed
• Turmeric
• Cayenne
• Ground ginger
• Fenugreek seed
• Bay leaves
• Salt and pepper
Equipment:
• Large skillet or frying pan
• Soup pot
• Mortar and pestle (optional)
HELPFUL TIPS
What is ½ inch?
• About the size of a standard die (dice cube)
• Roughly the width of your pinky finger
Alternatives to a Mortar and Pestle
• Bottom of a sturdy mug or glass
• Flat side of a chef's knife
• Rolling pin in a zip-top bag
• Small cast iron pan
How to Shred Carrots
• Box grater (preferred)
• Food processor with shredding attachment
• Vegetable peeler for ribbons
• Knife for thin matchsticks
• Pre-shredded carrots are perfectly fine
Yukon Gold vs. Russet Potatoes
• Yukon Gold: creamier, buttery, and holds its shape better (preferred)
• Russet: starchier, breaks down more easily, and thickens the soup more
We look forward to cooking, sharing stories, and building community together.
Date & Time
Sun, Jun 28, 2026 2:00 PM - 4:00 PM