Rhymes With Vegan

Pho real??

yes, pho real...and mighty damn good too.

my partner and i have been eating this every night for the past week and just don't seem to get sick of it!  it's perfect for a cold winter night alongside a big glass of wine.

we used zucchini noodles (so good!) rather than rice noodles, but feel free to experiment however you choose.

vegan pho

 

the broth

6 cups veg broth

¼ tsp freshly grated ginger

2 cloves garlic – minced

2 medium shallots – minced

¼ cup braggs

¼ cup thai basil leaves

½ tbsp lemongrass

¼ tsp cracked black pepper

1 small jalapeno – chopped

1 bay leaf

1 cinnamon stick

squeeze of ½ lime

 

the filling

1 large zucchini – julienned

3 cups bean sprouts

3 cups roasted mock duck – chopped

2 large carrots – shredded

 

the garnishes

cilantro leaves

sriracha sauce

lime

in a large pot bring your broth and all of the ingredients to a boil for 2-3 minutes.  reduce to a simmer for 20-25 minutes.

once simmered, remove with a mesh strainer, the basil leaves, cinnamon stick and bay leaf.

in a bowl put some zuch noodles topped with mock duck, bean sprouts and then shredded carrots.  ladle the hot broth over the top until about ¾ full.

top with your various garnishes, especially the sriracha sauce (remember that it is very spicy, so if you prefer no heat leave it out)

serve with chopsticks, a large spoon and a glad of red wine.

 

enjoy!

spicy mock duck lettuce wraps

after a very long, fun filled holiday season, it's nice to come back, unwind, think of the past year and get ready for what's to come.

these finger foods are a great way to start out the new year right!  they can be served as an appetizer, or as your main course.

for those of you on the 21 day vegan challenge, i highly recommend these easy to make, but flavorful wraps.

spicy mock duck lettuce wraps

 

serves 12

 

1 medium onion – chopped

2 cloves garlic – minced

¼ cup braggs

½ cup hoisin sauce

4 tbsp sriracha sauce (reserve 1 tbsp for extra garnish)

1 small piece of fresh ginger – minced

1 large can of mock duck – chopped into bite size pieces

1 can water chestnuts – chopped

1 carrot – shredded

2 scallions – chopped

¼ cup cilantro – chopped

12 lettuce leaves – romaine or iceberg

½ cup toasted peanuts – chopped

canola oil

cracked pepper

in a wok or large pan heat your oil to medium and add your onion, garlic and ginger.  cook until the onion begins to sweat.  you can now add your water chestnuts.  cook another 5-7 minutes.  add your mock duck, braggs, hoisin and sriracha sauce.

cook for 10-12 minutes, or until all of the flavors have combined. add a bit of cracked pepper.

in a small skillet heat your peanuts with no oil until they become very fragrant.  remove from heat immediately so they do not burn.

place a little of the filling into each lettuce leaf and garnish with toppings.

serve with a glass of pinot grigio.

enjoy!

grilled szechuan tofu w/ broccoli slaw and toasted almonds

ugh.

that's how i feel.

too. much. of. a good. thing.

so, let's have something a little lighter...a little less filling.  something that rejects thanksgiving and all of it's wonderful splendors.

szechuan it is then.

spicy, spicy szechuan.

 

grilled szechuan tofu w/ broccoli slaw and toasted almonds

 

serves 4-6

 

½ cup szechuan sauce

1 large package of wildwood tofu (super firm)

3 tbsp toasted sesame oil

1 package broccoli slaw

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 clove garlic – chopped

¼ tsp fresh ginger

handful almonds

salt and pepper to taste

 

in a small bowl combine 2 tbsp sesame oil, soy sauce, rice wine vinegar, garlic and ginger.  Whisk together very well.  set in fridge to chill for 20 minutes.

 

slice your tofu into 1 in thick cutlets.

combine the cutlets in a large bag with the szechuan sauce and 1 tbsp sesame oil.  let marinate for 30 minutes tossing the cutlets around every 10 minutes or so.

 

in a large bowl combine your broccoli slaw with the chilled oil/vinegar mixture.  add salt and pepper to taste.  put back into fridge to keep cool.

 

heat your grill (or grill pan) to medium/high.  toss your tofu cutlets on and grill each side for 5-8 minutes or until a mice marking has developed and then flip and continue to grill for another 5-8 minutes.

 

remove from heat and toss back into the marinade bag.  let sit and cool for 15 minutes so that the marinade will cling to the cutlets.

 

chop up your almonds into tiny pieces; in a small skillet heat your chopped almonds on medium until the aroma fills the room.  remove and toss with the tofu cutlets.

 

pile a cutlet or two onto some slaw, drizzle with a little more szechuan sauce and serve with a glass of chilled white wine.

enjoy!

squash stuffed w/ quinoa pilaf and coconut curried chickpeas

a cool, crisp fall evening calls for a rich, warm dinner cooking in the oven.

tonight's menu?

squash stuffed w/ quinoa pilaf and coconut curried chickpeas

(and of course a large bottle of red wine...)

 

squash stuffed w/ quinoa pilaf and curried chickpeas

 

serves 4

2 medium sized acorn squash – cut in ½

1 cup quinoa (pre-soak the quinoa per the packaging directions)

2 ½ cups broth

½ cup peas

2 scallions – chopped

¼ cup toasted squash seeds

1 can coconut milk

1 ½ tbsp garam masala

1 ½ tbsp curry powder

½ tsp freshly grated ginger

1 tbsp red pepper flakes

1 tsp cayenne pepper

2 tbsp olive oil

1 tbsp fresh chopped parsley

2 cans garbanzo beans

1 small can roasted mock chicken

1 small leek – chopped

2 cloves garlic – minced

salt and white pepper to taste

 

pre-heat your oven to 400 degrees.

lay your cleaned and de-seeded squash face down in 1-cup broth and bake for 30-40 minutes, or until soft.  save the seeds to bake and use as a garnish.

in a small saucepan heat the rest of your broth to boil, add your quinoa and let cook for 15-20 minutes.  toss with 1 tbsp olive oil, peas and 1 scallion. set aside.

in a medium pot, heat the rest of the olive oil, leeks and garlic on medium-high for 3-5 minutes.  add your mock chicken and your chickpeas.  cook for 10-12 minutes.  you can now add your coconut milk, garam masala, curry powder, ginger, cayenne and a pinch of red pepper flakes.  add salt and pepper to taste.

cook this mixture for about 15-20 minutes, stirring occasionally.

when the squash is done, throw your seeds into the oven for 15 minutes or until golden brown.

take each squash, add pilaf and then the curry and garnish with fresh parsley, scallions, red pepper flakes and toasted squash seeds.

serve with a deep burgundy wine.

enjoy!

red thai curry w/ steamed edamame and jasmine rice

this was another lunch delivery idea...hmmm...either way i just had to make it...a warm, creamy red curry with a kick of heat at the end, followed by the nuttiness of the edamame pop (as i like to call it)

in the curry was roasted mock duck, bamboo shoots, spinach, pea pods, red peppers and thai basil...simmering for about 20 minutes...and let's not forget the steamed jasmine rice....this is all making my mouth water as i write this....i am now going to wipe the drool off of my face and post the pics and recipes...

red thai curry with steamed edamame and jasmine rice
(serves 5)

1 small can of red thai curry paste
2 cans coconut milk
2 cloves garlic - minced
1 tsp olive oil
1 tbsp thai basil - freshly chopped
2 tbsp vegetarian fish sauce (use tamari if you don't have the fish sauce)
1 tbsp organic raw sugar
2 cups roasted mock duck (or you can use tofu, if you prefer)
2 cups fresh peapods
1 cup fresh spinach - chopped
1 small red bell pepper - sliced thin
1/2 small red thai chili pepper - chopped
5 cups steamed jasmine rice - cooked per directions on the packaging
1 large bag of edamame - in the shell
sea salt

in a large skillet, heat your oil and add your garlic.  let the garlic become very aromatic and then add your curry paste.  mix together the paste with the garlic until smooth, then add your coconut milk.  wisk together well.  add your fish sauce, sugar, thai chili.  cook for approximately 10-15 minutes on a low to medium heat.

clean your pea pods, red pepper, basil and spinach.
set aside.

in a medium pot, cover your edamame with water and let cook until tender to the bite.  approximately 10 minutes.  remove from heat, drain and sprinkle with sea salt.

open your roasted mock duck.   rinse under water in a strainer.  chop into small bite size pieces.
you can now add this to your curry mix.  cook for approximately 5-7 minutes.

you can now add your vegetables.
let cook for approximately 8-10 minutes.

pour your curry onto some rice with a little edamame on the side.

serve with a pinot noir.
enjoy!

 

asian inspired

i was inspired to whip up some chinese food the other day ever since i discovered this incredible asian supermarket in my neighborhood, united noodle.  i was like a kid in a candy store; touching everything in front of me and racking my brain of all the things i could create.  and as you all know, the options for a vegan are pretty endless...not to mention, who can turn away 99 cent tofu??

so, to keep it simple i whipped up some mock duck fried rice and some high-heat green beans (as i like to call them...for 2 reasons)

mock duck fried rice w/ 'high heat' green beans

1 cup long grain rice - cooked per the directions
2 carrots - diced
1 cup peas
2 scallions - chopped
1 cup mock duck - chopped into bite size pieces
1/4 cup braggs (or tamari)
2 tbsp olive or canola oil
2 tsp toasted sesame oil
2 handfuls of fresh green beans
1 red pepper
6 red pearl onions
2 cloves garlic - minced
1/2 cup water chestnuts
1 tsp chili garlic sauce (this is optional, because it really cranks up the heat!)
1 tbsp toasted sesame seeds (optional)
salt and pepper

if it is possible, make the rice the night before.  fried rice is best with day old rice.  if not, put your cooked rice into the fridge for an hour or so to get very chilled and hard.

in a medium skillet or wok, heat 1 tbsp olive oil and 1 tsp sesame oil.  bring to a high, smoking heat and then add your carrots, 1 scallion and 2 tbsp of your braggs.  cook until the carrots have a good bite to them.  you can now add your rice, mock duck and peas.  cook for approximately 10 minutes. add a bit more raw scallion on top for garnish.

in the same skillet or wok, add the rest of your olive and sesame oil.  heat until smoking, then add your garlic and green beans.  let sizzle for approximately 3-4 minutes, or until they begin to brown a bit.  add your red pepper, water chestnuts, pearl red onions, chili garlic sauce and the rest of the braggs.  toss around one another for approximately 3-5 minutes, add your sesame seeds (optional).  serve immediately.

serve with a delicious sake.

enjoy!

 

mee kah teeh

in minneapolis there is a great thai restaurant that makes this yummy rice noodle and red curry dish (a.k.a. mee kah teeh!). back in the day, i used to eat it, but not anymore cause they can't strip the fish sauce out of it and make it vegan... i know because i've asked. so, i decided it was time to replicate this warm and spicy melding of flavors myself. my version is just as delicious. fish sauce? who the hell needs it!!!

mee kah teeh

2 tbsp peanut oil
1 can lite coconut milk
2 tbsp red curry paste
2 tbsp tamari
2 tbsp brown sugar
1 cup frozen peas
2 packages seitan (or tofu if you prefer...when i make this again, i would use tofu instead as the seitan has a flavor already)

2 cups bean sprouts
1 tbsp red pepper flakes
1/2 squeezed lime juice
1 lime
1/2 cup crushed peanuts
1/2 cup fresh chopped cilantro
1/2 package of thai stir-fry rice noodles

in a medium pot, bring water to a boil. remove from heat. immerse 1/2 package of the rice noodles into hot water and let stand for 8-10 minutes or until noodles are soft. drain; rinse with cold water.

in a wok or skillet, heat your oil and add your seitan or tofu. cook for approximately 6-8 minutes for a slight golden brown. add your coconut milk, red curry paste, brown sugar and tamari. let simmer for 20-25 minutes (the flavors will blend).  then add your lime juice, red pepper flakes and peas. let cook for another 8-10 minutes.

in a separate mixing bowl, combine your curry mixture with the bean sprouts and your cooked noodles.

garnish with crushed peanuts, cilantro and a little slice of lime.

goes great with a cold glass of pinot grigio.

enjoy!