Dan Dan Noodles

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Nowadays you can pretty much Google search any recipe, type the word ‘vegan’ in front of it and come up with something good. I do this as a matter of course when I have something in mind I really want to make.

Browsing noodle dish recipes for ease of execution and simplicity of ingredients, I came across this creative and healthful new addition to my repertoire on Caroline Phelps website, Pickled Plum.

This spicy Asian noodle recipe is super-simple to make. After cooking and draining my thin, whole wheat spaghetti, I blitzed the sauce ingredients in the blender. Sauce done. Everything after that went super-fast.

IMG_5800.jpgBrowning the mushrooms and celery over high heat.

IMG_5802.jpgI added thawed edamame for texture and protein along with the scallions.

IMG_5806.jpgWarming the sauce with noodles and spinach. I used almond butter instead of peanut.

IMG_5808.jpgIt all comes together!

This is a good veggie-ful weeknight dinner option. It will go even faster if you make the sauce and cook the noodles ahead, like maybe the night before, or use leftover spaghetti from Italian night.

Find the full recipe HERE

 

 

Korean Gochujang Barbecue Bowl

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You may have noticed a condiment called gochujang popping up in your neighborhood grocery recently. It’s basically a spicy Korean ketchup that has made its way into the mainstream and it’s delicious! But why buy it when you can make it so easily?? Try your local Asian market for Korean chili powder, or buy it here through Amazon.com. The rest of the ingredients are already in your pantry!

 

KOREAN BARBECUE BOWL

INGREDIENTS:

1 CUP TOFU, EXTRA FIRM, PRESSED, CUT INTO SMALL TRIANGLES 1/4 INCH THICK
2 CUPS CREMINI MUSHROOMS, HALVED
1 CUP ONION, YELLOW, SLICED

MARINADE:
¼ CUP LOW SODIUM TAMARI
¼ CUP AGAVE NECTAR
2 TBSP SESAME OIL
1 TBSP WHITE WINE
2 TSP MINCED GARLIC
4 CHOPPED SCALLIONS
1 TBSP KOREAN CHILI POWDER

GRAIN:
1 CUP JASMINE RICE, UNCOOKED
2 TBSP SESAME SEEDS, WHITE, TOASTED
1 SCALLIONS, JULIENNED

METHOD:
1.PREPARE MARINADE: MIX ALL MARINADE INGREDIENTS AND POUR OVER TOFU, MUSHROOMS AND ONIONS. MARINATE UNTIL COOK TIME.:
2.PREPARE RICE: COOK USING DESIRED METHOD, THEN FINISH WITH TOASTED SESAME SEEDS, RESERVING A PINCH FOR GARNISH.:
3.TO COOK: HEAT A SMALL AMOUNT OF OIL IN SAUTE PAN OVER MEDIUM-HIGH FLAME AND ADD DESIRED PORTION OF TOFU, MUSHROOMS AND ONIONS. :
4.SAUTE UNTIL BROWNED AND SAUCE IS THICKENED. SERVE OVER RICE, WITH GOCHUJANG CHILI SAUCE (RECIPE BELOW).

Servings/Yield: 2 servings

KOREAN CHILI SAUCE (GOCHUJANG)

2 TSP SESAME OIL
¾ TSP GRANULATED GARLIC
⅓ CUP KETCHUP
¼ CUP MAPLE SYRUP
¼ CUP KOREAN CHILI POWDER
2 TSP APPLE CIDER VINEGAR
1 TBSP SESAME SEEDS, TOASTED
COMBINE ALL INGREDIENTS IN SAUCEPAN AND SIMMER OVER LOW HEAT ABOUT 7 MINUTES UNTIL FLAVORS ARE WELL BLENDED.
Servings/Yield: 8 servings

Vegetable Potstickers

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These lovely little dumplings are a favorite at our local Japanese restaurant. Served with a simple dipping sauce, they make a tasty appetizer or a light meal. I was strolling my neighborhood Asian market and finally came across egg-free gyoza wrappers. I couldn’t wait to get into the kitchen and fulfill my vision!

These can be filled with whatever flavorful blend of vegetables you prefer. You could also add a variety of proteins such as crumbled tofu, shelled edamame or one of the many flavors of Gardein meat substitute, chopped fine. Get creative!

Vegetable Potstickers

Ingredients:

Egg-free gyoza wrappers (store-bought or homemade)

Filling:

2 cups shredded green cabbage (I used pre-packaged angel hair coleslaw), lightly chopped

3/4 cups shredded carrot, chopped

1-2 scallions, chopped

1 cup shelled edamame (thawed, if frozen), roughly chopped

1 Tbsp. cornstarch

1-2 Tbsp. soy sauce or tamari sauce

1 Tbsp. grated fresh ginger

1/s Tbsp. sesame oil, or to taste

Salt, to taste

Sesame oil for frying

1/4 cup water

Method:

If you prefer a softer cabbage, place shreds in microwave for about 3 minutes at 50% power or saute lightly in sesame oil. Otherwise, proceed with the next step. Combine vegetables in a bowl and mix in cornstarch. This will absorb excess water. Add seasonings and taste for flavor. Add additional soy sauce or salt or sesame oil to your liking. Make sure it tastes good.

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Scoop about a teaspoonful of filling on the center of the gyoza wrapper, making sure the filling is not dripping wet. Lightly apply a bit of water around the edges of the dough. Fold over like a half-moon, pinching the edges to seal. Continue until the filling is used up.

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Heat about 1 tbsp. sesame oil in a non-stick skillet over medium-high heat. Fry  as many dumplings as will fit in the pan at the same time until brown on the bottoms. Do not turn over. The following step is crucial. Immediately add the 1/4 cup water around the outside edges of the pan’s interior and cover. This will steam the dumplings. When all the water is evaporated and the bottoms “stick” to the skillet, they are done.

Serve immediately with dipping sauce (recipe follows)

Dipping Sauce

2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp.  rice wine vinegar
¼ tsp. sugar

1/2 tsp. chili-garlic paste (optional)

Method:

Combine all ingredients, stirring until sugar is dissolved.

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General Tso’s Tofu with Green Tea Soba

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I am always looking to veganize recipes. Any recipe. Some of them traditionally feature meat. That doesn’t stop me from subbing out for tofu or tempeh or any other protein…even beans or legumes if the sauce sounds legit.

Here is one such recipe I actually picked up from my daughter Kat’s Facebook timeline. She is not vegan, but enjoys plant-based dishes and loves to cook. We share recipes and ideas all the time. This one looked so good, I simply couldn’t resist.

All I did was switch out the chicken for pressed, cubed tofu. I also would recommend skipping the crock pot and just making the sauce on the stove, because tofu, as it cooks down, does not provide moisture the way chicken does.  I also opted to make my own hoisin sauce, which turned out delicious, by the way 🙂 Just double it, and you will be all set.

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I was so proud of my dish, I packed some up to share with Kat :;-)

Here’s the original recipe from ChefSavvy.com: General Tso’s Tofu.