Wednesday, January 12, 2011

Salsa Rolls and Taco Soup......Crispy Orange Tofu and Asian Slaw

I made up a taco soup with the ingredients I had on hand - turned out pretty good topped with tortilla chips and avocados. I sauteed an onion and couple cloves of garlic in a bit of oil. I had leftover echilada sauce (about 2 cups) from making the Mexican Shepherds Pie and added that to the onions. Then added 2 cups faux chicken broth, teaspoon of cumin, teaspoon of salt, tablespoon of chili powder, some leftover TVP from the breakfast burritos and 2 cups of pinto beans. Pretty yum. Made Salsa Rolls to go with it. They were good but prob wouldn't make them again simply because I like some other recipes better.
Salsa Rolls (adapted from 500 Vegan Recipes)
1/2 cup salsa
1/4 cut heated water
1 T canola oil
1 T agave (I used honey because that's one non-vegan ingredient I still use!)
1 cup whole wheat flour
2/3 cup white flour
1/3 cup cornmeal
2 T gluten
1 t fine sea salt
1 1/4 t yeast

Combine salsa, water, oil, and agave. In separate bowl, combine remaining ingredients. Add wet to dry. Knead 8-10 min. Coat with small amount of oil. Cover and let rise 90 min. Punch down dough and divide into 12 rolls. Cover and let rise additional 30 min. Bake at 375 for 15-20 min or until browned.
I was really excited to try the Crispy Tofu with Orange Dipping Sauce (my picture doesn't show the dipping sauce) from Kind Diet but was a bit disappointed in the lack of flavor. I think it needed some salt and the tofu just wasn't crispy. It was chewy but not crispy. THe picture in the book looks fabulous! I marinated and baked my own tofu as the recipe called for using baked tofu and I didn't have any. I wouldn't make this again but we enjoyed it enough to say it was a yummy dinner. Recip can be found at I made an Asian slaw to go with it and it was pretty tasty. The only thing I would do next time would be to add some raisins to it. It needed a bit of sweetness and I think raisins would pair very nicely with the other flavors. Asian Slaw (adapted from Better Homes and Gardens)
1/3 cup peanut butter
1 t curry powder
1/2 t each salt, garlic powder, ground ginger
1/3 cup water
2 T each oil and water
Whisk all ingredients together and set aside.

7 cups sliced cabbage (or part cabbage, part shredded carrots)
1/2 cup slivered, toasted almonds
1/2 cup raisins (my suggestion for next time I make it)

Mix cabbage, nuts, raisins with dressing.

1 comment:

  1. I'm bummed that the tofu wasn't great :( I'll hopefully try something first, so you can avoid a recipe next time. You need to help me with my bread aptitude. It's lacking! I tried a whole winter to get bread down. I used to be able to do it, but something happened. Maybe having kids zapped that part of my brain.


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.