Asian Style

PP/PS Spicy Bok Choy with Beet Infused Quinoa

Artistic Vegan Beet Infused Quinoa.jpg

Chef: Christa Clark, ArtisticVegan.com

Makes: 2 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min








INGREDIENTS

Quinoa

  • ½ c quinoa (*or your favorite grain)

  • ¼ c lentils

  • 1 ½ c filtered water (*or vegetable broth)

  • 1 ½ t beet powder

  • 1 T chopped fresh herbs (your choice, I used dill)

Base

  • 1 large bundle of Bok Choy

  • ¼ c tamari (or GF soy sauce)

  • ½ c water

  • 3 cloves garlic minced

  • 1 lime, juiced

  • ¼ c sesame seeds (Optional, PS if you use these)

  • Red pepper flakes to taste

  • Black pepper to taste

DIRECTIONS

  1. Place the quinoa and lentils with water in a rice cooker. Add 1 ½ t beet powder, stir and press cook.

  2. Meanwhile, bring a pot of water to a boil.

  3. Rinse and cut Bok Choy lengthwise and in half.

  4. Set aside.

  5. Prepare the sauce by mixing the tamari sauce, water, garlic, lime juice, sesame seeds (if using) red pepper flakes and black pepper in a small bowl. Set aside.

  6. Once the water is boiling add the Bok Choy to balance. Stir for 1-2 min watching closely as to not overcook.

  7. Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.

  8. Place the squeezed Bok Choy in the small bowl with sauce, mix well to incorporate the flavor.

  9. Take a measuring cup (I used 1) and pack it with quinoa lentil mixture.

  10. Place it in a blow and surround it with the Spicy Bok Choy.

  11. Pour excess sauce on top of the quinoa and lentils.

  12. Top with a fresh herb and serve.

  13. ENJOY!

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.


Visit her at:

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PS Thai Style Noodles with Cashews and Pineapple

Del Stroufe Thai.jpg

Chef:  Del Sroufe
Makes:  4-6 Servings
Prep Time: 20 minutes
Cook Time:  40 minutes
Total Time: 1 hr

INGREDIENTS

  • 1 lb whole-grain linguine
  • 1 T arrowroot powder
  • 1 c low-sodium vegetable broth
  • 1 1/2 c canned lite coconut milk (See PP alternative below in TIPS)
  • 3 T tamari, or to taste
  • 1 T Thai red curry paste
  • 1 T curry powder
  • Grated zest and juice of 1 lime
  • 2 t crushed red pepper flakes
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 3 c sliced bok choy
  • 3 garlic cloves, minced
  • 1 1/2 c coarsely chopped fresh pineapple
  • 1/2 c toasted cashews, for garnish (Eliminate for PP)
  • 1/4 c finely chopped fresh basil, for garnish
  • 1/4 c finely chopped fresh cilantro, for garnish
  • 3 T finely chopped fresh mint, for garnish 

DIRECTIONS

  1. Cook the whole-grain linguine according to the package instructions, then drain and rinse under cold water until cool. Set aside. 
  2. While the linguine is cooking, in a medium-size bowl, whisk the arrowroot powder into the vegetable broth.                                                                                                             
  3. Whisk in the coconut milk, tamari, Thai curry paste, curry powder, lime zest and juice, and red pepper flakes. Set aside. 
  4. Sauté the onion and bell pepper in a large skillet over medium-high heat until the onion turns translucent and starts to brown, about 5 minutes. 
  5. Add water 1 to 2 T at a time to keep the vegetables from sticking. 
  6. Add the bok choy and garlic and cook for another minute. 
  7. Stir in the red curry paste mixture, pineapple, and cooked linguine and cook until heated through. 
  8. Serve, garnished with the cashews and chopped fresh herbs.

TIPS 

  1. Coconut milk has a lot of fat in it and should be used sparingly. I like its flavor, but I often make this dish instead with 1 1/2 cups unsweetened plant milk thickened with 1 tablespoon arrowroot powder and flavored with 1/4 teaspoon coconut extract. Use the extract sparingly, as it can overpower the dish. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

Dels Cookbook for his byline.jpg

 

 

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PS Quick and Easy Stir Fry

Chef:  Debra Walter
Makes:  6-8 Servings
Prep Time:  20 Minutes
Cook Time:  6 minutes veggies/20 minutes quinoa
Total Time:  40 Minutes

INGREDIENTS

  • 6 c vegetables, washed and cut into bite size pieces (I use carrots, celery, red pepper, mushrooms,  broccoli, pea pods, sugar snap peas, zucchini, onions)
  • Shoyu and gomasio* to taste
  • 1 ½ c quinoa 

DIRECTIONS

  1. Cook quinoa according to package instructions; when finished cooking, turn off heat, but leave covered.
  2. While quinoa is cooking, in a large saute pan, pour in ¼ c water or vegetable broth and bring to a boil.
  3. When the liquid is boiling, add the vegetables and stir fry for 6 minutes or until everything is crisp tender.
  4. If the broccoli isn’t soft add a tablespoon of water and cover the pan for 2 minutes.  
  5. Splash with shoyu and gomasio to taste.
  6. Serve stir fry over the quinoa.
  7. Enjoy!

*Gomasio is a dry condiment of sea salt and sesame seeds, toasted and ground.  

Debra Walter, who has lived a vegetarian/vegan/gluten free for more than 30 years, is passionate about baking and cooking.   She would love to answer your questions or tell you about her personal chef services at chefveggi@aol.com

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PS Oven "Fried Rice" Casserole

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  3 to 4 servings
Prep Time: 20 minutes
Cook Time:  45-55 minutes
Total Time:  1 hr-1 hr 15 minutes

 

 

INGREDIENTS

  • 1 1/2 c bite-sized broccoli florets
  • 2 c cooked brown basmati rice
  • 1 1/2 c firmly packed, diced baby bok choy
  • 1 1/4 c shredded carrots
  • 1 1/4 c vegetable broth
  • 3/4 c salted, roasted cashews
  • 3 cloves garlic, minced
  • 1 T minced fresh ginger
  • 1 t reduced-sodium tamari


DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine.
  3. Transfer to a 9 x 11 inch or similarly sized casserole.  
  4. Cover and bake for 45 to 55 minutes, or until the vegetables are soft and the casserole is heated through.
  5. Serve hot.


With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian
 

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PS or PP: Easy Peasy Veggie Biryani

Chef:  Jean & Gary Hayes
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10-20 minutes
Total Time: 15-20 minutes

INGREDIENTS

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 c raw basmati rice or raw brown basmati rice
  • 1 1/2 c frozen potatoes O'Brien (with potatoes, onions, peppers)
  • 1 c frozen broccoli
  • 1 c frozen cauliflower
  • 1/2 c frozen peas
  • 1/4 c frozen corn
  • Optional- a few raisins and raw cashews (Eliminate for PP)
  • curry powder
  • fenugreek
  • turmeric

DIRECTIONS

  1. Start with the onion, garlic, and raw Basmati rice.
  2. Sauté the onion and garlic, adding several shakes of your favorite curry powder.
  3. Add a couple of shakes of fenugreek if you have it. That’s the one spice that I think makes curry taste like curry. 
  4. Add the raw rice and sauté with the onion, garlic, and spices, adding water and cooking according to the package directions for the rice. Add a few shakes of turmeric to the rice mixture. 
  5. You can make quick work of this dish if you have an electric pressure cooker. Basmati rice only takes 4 min to cook and brown basmati, 22 minutes. I use 10 min quick release.
  6. While the rice is cooking steam the vegetables, frozen or fresh, in vegetable broth. 
  7. Throw in a few raisins and cashews while you’re at it (optional). 
  8. Sprinkle in some more curry powder with the vegetables.
  9. When the rice and vegetables are done, combine them in a big fancy bowl so your wife can take pictures.

TIPS 

  1. Have some curry powder and Sriracha sauce at the table if you want to turn up the heat on your plate!

Jean Haye’s,(http://theplantbasednurse.com/) plant-based husband, Gary Scott Hayes.

 

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PP: Ginger Baby Bok Choy Stir Fry

Chef:  Vicki Brett-Gach
Makes:  4 servings
Prep Time:  20 minutes
Cook Time:  25 minutes
Total Time:  45 minutes

 

 

INGREDIENTS

  • 1/2 c leeks, trimmed, rinsed, and sliced (or 1/3 c sweet onion, diced)
  • 1 large carrot, cut into very thin julienne strips
  • 1 T fresh ginger, minced
  • juice of one orange (approximately 1/2 c)
  • 2 T Bragg’s Liquid Aminos (or soy sauce)
  • 1 T rice wine vinegar
  • 1 1/2 lbs baby bok choy, trimmed, rinsed, sliced thinly (leaves and stalks)

Spicy Tofu 

  • 1 package extra firm tofu, diced or crumbled
  • Bragg’s Liquid Aminos (or soy sauce)
  • Siracha Sauce (or extra hot habanero sauce)
  • To serve:  2c – 3c Steamed Brown Rice

DIRECTIONS

  1. Heat a large wok or skillet with 1/4 c of water. Sauté leeks and carrots for about 5 minutes, or until soft and tender.
  2. Stir in the ginger, orange juice, Bragg’s, vinegar, and the bok choy greens and leaves.
  3. Bring to a boil. Reduce to simmer, and continue to cook until greens are wilted and bright green, about 2 to 4 minutes.
  4. Add the pineapple (if using) and the Spicy Tofu on top of the bok choy mixture, and gently stir for one minute to heat through. 
  5. Serve immediately over steamed brown rice.

Spicy Tofu

  1. Heat a large wok or skillet with 1/4 cup of water. Add tofu to the pan and brown slightly, stirring occasionally.
  2. Sprinkle to taste with Bragg’s Liquid Aminos and hot sauce.
  3. Continue to cook until browned well. Turn off heat and set aside.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

 

 

 

 

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PP: Easy Veggie Low Mein

Chef:  Chuck Underwood
Makes: 2-4 Servings
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

 

 

 

Ingredients 

The Sauce

  • ⅓ c Low Sodium Vegetable Broth
  • 3 T Low Sodium Soy Sauce
  • 1 T Lime Juice
  • 1 t Brown Sugar
  • 1 t Chili Garlic Sauce
  • ½ t Ground Ginger
  • 1 T Corn Starch
  • 1 T Water

The Stir Fry

  • 8oz Spaghetti Noodles
  • 1 Carrot, sliced into matchsticks
  • 1 Leek (white part slice into matchticks)
  • 1 Red Bell Pepper (sliced into strips)
  • 4 oz Mushrooms
  • 4 oz Shiitake Mushrooms
  • 2 handfuls Baby Spinach

Directions

  1. In a small Saucepan, mix all sauce ingredients together (except Corn Starch)
  2. Over med heat, cook until bubbly, then stir in Corn Starch/Water slurry to thicken
  3. Set sauce aside for now
  4. Prepare noodles according to package directions
  5. Drain noodles, rinse, and set aside
  6. In a large Wok, stir fry all veggies until crisp tender
  7. Use Broth, Water, or Soy Sauce to prevent sticking
  8. Add noodles to wok and mix thoroughly
  9. Add Baby Spinach and combine
  10. Stir in sauce and mix well until thoroughly combined and spinach has wilted

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: TO-FU Young

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 30 minutes (mostly unattended)

INGREDIENTS

  • 2 portobello mushrooms, rinsed
  • 2 scallions, chopped
  • 1 c mushrooms, chopped
  • 1 pkg. bean sprouts, rinsed
  • 1 12.3-oz. pkg. firm or extra-firm silken tofu (sold in Asian sections of supermarkets)
  • 2 t Turmeric
  • 2 T soy sauce

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Water-saute portobello mushrooms for 10 minutes. Remove from pan and set aside
  3. Water-saute scallions and mushrooms for 5 minutes. Add bean sprouts and saute until bean sprouts are tender, being careful not to overcook them. Drain excess water and set aside.
  4. In a blender, blend tofu, turmeric, and soy sauce.
  5. In a large bowl, combine the tofu mixture with the bean sprout/mushroom mixture.
  6. Line a pan with non-stick aluminum foil. Using a large spoon, place tofu mixture on foil-lined pan to resemble two large pancakes. 
  7. Cook for 15 minutes, then carefully flip the ‘pancakes’. (If they break, simply rearrange into pancake shapes.) Cook for another 15 minutes. Optionally, broil for a few minutes to crisp the topside.
  8. Serve each To-Fu Yung pancake on top of a portobello mushroom. Enjoy with a side of black rice and steamed kale. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: P.F. Chung's Lettuce Wrap

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 20 minutes
Bake time:  30 - 40 minutes
Cook time: 10 minutes
Total Time:  1 hr 10 minutes

Ingredient

  • 1 pkg. extra-firm tofu
  • 5 T soy sauce, divided
  • 3 T hoisin sauce
  • 2 T rice vinegar
  • 2 tsp. ginger
  • ¼ tsp. red pepper flakes
  • 8 oz. mushrooms, finely chopped
  • 1 can water chestnuts, finely chopped
  • 2 green onions, sliced
  • Lettuce leaves

Directions

  1. Wrap block of tofu in a paper towel or linen cloth to remove excess moisture.
  2. Cut tofu into small cubes. Place tofu cubes in a bowl and add 2 T of the soy sauce.
  3. Mix gently to coat all cubes. Place tofu cubes on a parchment-lined pan and bake for 30 to 40 minutes - until firm on the outside but still soft on the inside. 
  4. Mix together hoisin sauce, the remaining 3 T soy sauce, rice vinegar, ginger, and red pepper flakes. Set aside.
  5. Water-saute the mushrooms and green onions until tender. Add water chestnuts, baked tofu, and the hoisin/soy mixture. Cook for 8 - 10 minutes, stirring frequently.
  6. To serve, place a scoop of the bean mixture on lettuce leaf. 


Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com
 

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PP: Easy Buddha Bowl

Chef: Vicki Brett-Gach
Makes: 1 serving
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1 to 2 c of fresh salad greens (red romaine, baby spinach, baby kale, radicchio, etc. )
  • 1 to 2 c of a variety of raw or steamed chopped vegetables (carrots, celery, zucchini, bell peppers, broccoli, etc.)
  • 1/2 to 1 c of cooked whole grain and/or starchy vegetable (brown rice, quinoa, butternut squash, corn, etc.)
  • 1/2 c of cooked beans (black beans, chickpeas, edamame, hummus, tofu, tempeh, etc.)
  • Garnish (fresh herbs, dried fruit, olives (PS), diced dill pickles, raw nuts (PS)
  • Dressing (splash of salsa, flavored vinegar, fresh-squeezed citrus juice, etc.)

 

Directions

  1. Place a bed of fresh greens at the bottom of your bowl.
  2. Over the greens, place next to one other, just like friendly neighbors, the other vegetables, along with grains and beans.
  3. Garnish with your choice of herbs, dried fruit, nuts, etc. Dress as desired.
  4. Enjoy your creation.


VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

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PP: Thai Soup with Kale, Carrots and Ginger

Chef:  Jean Hayes
Makes: 1 servings
Prep time: 5-10 minutes
Cook time: 5 - 10 minutes
Total time:  10-20 minutes

Ingredients

  • About 2 handfuls of curly kale or whatever dark green leafy vegetable you prefer, chop or tear it into smaller pieces or use prewashed, prechopped kale to save time. If you don’t like kale stems, watch the video of Ann and Jane Esselstyn stripping kale: 
  •  A few shakes of garlic powder or a clove of fresh minced garlic
  •  A 1 inch chunk of fresh ginger, grated (you can use a ceramic grater or just put it in a mini chopper and grind it up)
  •  1 green onion chopped, green and white parts
  • A sliced carrot or a few sliced baby carrots
  • Low sodium vegetable broth
  • ½ t or less of white miso
  • A splash of low sodium soy sauce
  • ½ t of chili garlic sauce or Sriracha sauce
  • A beet slice cut into thin strips
  • Optional: Brown rice noodles, rice vermicelli, or noodles of your choosing

Directions

  1. Steam the kale in a medium skillet with the garlic, ginger, green onion and carrots until the veggies are cooked to your liking. I only steam them for a few minutes.
  2. Put the steamed veggies in a large soup or pasta bowl.
  3. Add more veggie broth to the skillet, keeping in mind the size of your serving bowl and heat it up with the miso, soy sauce, more garlic if you love garlic, chili garlic sauce or sriracha and heat it up. If you would like noodles in your soup, add them here and follow the directions on the package.
  4. Pour the broth mixture over the steamed veggies.
  5. Place the sliced beets on top of the soup in a tic tac toe pattern.
  6. Add more Sriracha or chili garlic sauce at the table if you are a spicy soul.
  7. Put “Forks over Knives” in the DVD player or queue it up on Netflix and see what you missed the first time you watched it!

Tips:

  • Eating with a friend? Just double the recipe! 
  • Don’t get hung up on exact measurements. Plant-based eating is very forgiving. If you change it up or even “mess it up,” it will still taste great if you use good ingredients!
  • If you need to be mindful of your sodium intake if you have hypertension or heart disease, you can reduce or eliminate the miso and soy sauce.
  • Remember to have fun with your food and enjoy!

The Plant-based Nurse

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PP: Simple Stir Fry

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total Time:  25 minutes

Ingredients

  • 2 zucchini, sliced and cut into quarters
  • 1 red pepper, cut in thin strips
  • 1 green pepper, cut in thin strips
  • 1 onion, chopped
  • 1 cup salsa
  • 1 8-oz box couscous
  • 1 can beans (black, garbanzo, or pinto)

Directions

  1. Place chopped veggies in a pan with about ¼ cup water.
  2. Cover and steam until tender, about 8 - 10 minutes, adding more water if pan begins to brown.
  3. Rinse and drain beans. Heat in a microwave just enough to gently warm. 
  4. Cook couscous according to package directions.
  5. Mix salsa into steamed vegetables
  6. To serve, place couscous on plate and top with steamed veggies.
  7. Top with beans and serve. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: Baked Tofu

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 10 minutes
Cook time: 45 - 60 minutes

 

Ingredients 

  • 1 16-oz. package extra firm tofu 
  • ¼ cup tamari soy sauce

Directions

  1. Wrap a few clean linen towels around the block of tofu and press with hands for a few minutes to absorb excess water.
  2. Cut the block of tofu into bite-sized pieces. 
  3. Place tamari soy sauce in a bowl, add the tofu pieces, and mix gently to absorb the soy sauce.
  4. Place the marinated tofu in a pan lined with parchment paper.
  5. Bake at 450 degrees for 30 minutes. Remove tofu and turn each piece with a fork.
  6. Bake for an additional 15 - 30 minutes until tofu is desired firmness. 

Tip

  1. Anyone transitioning to a plant-based diet who thinks they don’t like tofu should try this recipe.
  2. This recipe makes chewy, flavorful cubes that can be used as a topping for any rice or pasta entree. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: Chinese Asian Pineapple Stir Fry

Chef:  Chelly
Makes: 1-2 servings
Prep time: 20 minutes

Ingredients

  • 1-2 large parsnips
  • 1/2 c hemp seeds (optional)
  • sea salt and pepper to taste!
  • 1 bunch chopped scallions
  • 2 c of chopped assorted vegetables

Pineapple sauce

  • 1 c pineapple
  • 1/2 c tamari sauce
  • 1 t pepper or cayenne
  • 1/4 c agave, maple syrup, (whole plant based sweetener)

Directions

  1. Add pepper and parsnip to your Vitamix/high speed blender with the “S” blade and chop until it resembles rice.
  2. Add hemp seeds and vegetables mix well. 
  3. Add pineapple sauce.
  4.  Enjoy!

Tips:
1. This stir fry can be served on a bed of dark leafy greens.
2. Wrap the stir fry in a collard leaf and enjoy as a wrap.

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDEVINEHEALTH.COM

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PP: Thai-Style Veggie Wraps

Chef: Andrea Seppinni
Makes:  10 wraps
Prep Time:  20 minutes
Total Time:  30 minutes (Does not include time to marinate the mushrooms)

 

 

Ingredients

For the Mushroom Marinade and Shiitake Mushrooms

  • ¼ c reduced sodium gluten free tamari (or try coconut aminos for even lower
  • 2 T unseasoned rice wine vinegar
  • 2 T mirin (sweet cooking rice wine)
  • ¼ lb. fresh shiitake mushrooms, stems trimmed, cut into ¼ inch slices

For Wraps

  • 10 rice paper wraps, plus a few extra for practice
  • 3 medium red radishes, sliced paper thin or mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 3 carrots, sliced paper tin on a mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 2 c small spinach leaves, destemmed
  • ½ yellow bell pepper, cut into matchsticks
  • 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3 inch long, ¼ inch square sticks
  • 1 bunch cilantro, leaves and tender stems plucked off
  • 2 green onions, white and tender green parts sliced tinly
  • Any other raw or blanched chilled veg your heart desires!
  • Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
  • A bowl of very warm water to dip the rice papers
  • A silicone baking pan liner (parchment paper works, too), suggested
  • A platter or prepared storage container in which to place completed rolls

Directions

For Marinade and Shiitake Mushrooms

  1. Whisk the ingredients together in a bowl large enough to hold the sliced mushrooms, add mushroom, and allow to marinade for a ½ hour (or up to overnight covered in the fridge).
  2. Pour the mushroom with their marinade into a nonstick skillet (preferably ceramic-coated), and saute over medium high heat to soften the mushrooms and carmelize the marinade onto them.
  3. Allow the mushrooms to cool and set aside.

For Wraps

  1. Place your dipping water, a clean rolling surface with the silicone pan liner down and your filling ingredients.
  2. Dip the papers momentarily one at a time in very warm water - in and out. Soakinggives you a rice blob.  By the time you lay out the quick-dipped rice paper and fill, it is completely malleable.
  3. Start filling on the left third of each rice paper, leaving a 1 inch border on the top, bottom and side; flip the left-side flap over the filling then two  ends (Note:  If you are a leftie, reverse  direction with filling and rolling, starting from the right.)
  4. Begin rolling tightly from the left to the right, which will automatically stick when you get       to the end.
  5. Place completed rolls seam-side-down on a serving platter or into a storage container.
  6. To serve, carefully cut each roll in half on the bias with a serrated knife, and turn a few up       on their ends to expose the colorful fillings.
  7. They look beautiful laid out on finely shredded red cabbage.
  8. Garnish with cilantro sprigs, micro greens, black sesame seeds, or just let their fillings shine through their naked translucent skins.

Tips

  • Don’t be afraid to pack these babies up and take them on the road.  Just line your storage container with non-stick parchment paper (don’t use plastic wrap, or you’ll be scraping the rice paper off with your teeth!), and also place parchment paper between each layer.
  • Make the wraps the day you plan to head out and sprinkle mung bean sprouts or pea shoots between the layers as well; the sprouts or shoots look lovely, taste good and help keep the Thai-Style Veggie Wraps just moist enough.
  • Store chilled in an ice chest or insulated bag with a freezie block until ready to serve!

COPYRIGHT 2015 - PLANTCHEF.COM



 

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PP: Land and Sea Sushi

Chef: Denise Kling-Pelto
Makes: 3 rolls/24 pieces
Prep Time: 45 minutes
Cook Time: Rice: 15 minutes, beans: 10 minutes

Ingredients

  • 3 Nora seaweed sheets
  • short grain sweet rice/brown rice
  • 4 T Mirin
  • 2 T Rice Vinegar
  • Flavored Tofu;  Lowfat   ~OR~
  • Savory beans: 1 cam cannellini beans sauteed w/ 1 cup vegetable broth w/ 1/8 c Dulse
  • colorful peppers Julienne
  • carrots julienne 12  2” pieces
  • celery  julienne 12 2” pieces
  • kale small leave sections
  • red cabbage ½ c slices

OPTIONAL INGREDIENTS

  • Arame ½”  inch bunch (adds texture, contrasting dark color and a mild seafood flavor).
  • Any vegetable you love or have left over
  • Your favorite bean    

Directions

  1. Rinse rice by running fingers through in a colander until water is clear.  Cook (rice cooker, heavy saucepan, pressure cooker) following package directions.
  2. Bring to a boil.   Cover and simmer until rice is tender but not mushy.
  3. Healthy saute beans w/ vegetable broth and dulse - or cut tofu into strips.
  4. Blanch the vegetables.  The goal is to make them tender, not mushy; firm.   
  5. Put your sushi mat (bamboo going horizontally)on a flat, sturdy surface.  Place the Nora seaweed shiny side up.  Mix mirin and rice vinegar into rice.  Place about a ¼” of rice over seaweed sheet, BUT make sure to leave about a ½ inch at top and bottom without rice.
  6. Place the vegetables and beans/tofu horizontally at the center across the entire width.  Arrange the vegetables and beans/tofu so as to maximize color and texture differences.  
  7. Using both hands, start at the bottom and roll the sushi as tightly as possible tucking in as you roll upward.  Repeat for each roll.  Once rolled, refrigerate for at least 30 minutes.  Cut in ½ slices and serve on a bed of greens w/ light soy sauce.

TIP: Sushi Mat makes the rolling a breeze! Leave an inch at top and bottom of mat.  Shiny side up and stripes vertical. Divide your ingredients into 3 separate groupings to make sure the rolls are equal in size.  

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