Tuesday, September 7, 2010
Tempeh Lettuce Cups, Ginger Broccoli, Sweet Brown Rice and Hot and Sour Carrots
This turned out to be a pretty yummy meal. I bought some sweet brown rice from Whole Foods and I must say, I wouldn't buy it again. It was very sticky which was fine but it was actually bitter - not sweet at all! Very strange. The tempeh filling for the lettuce cups was very tasty the two veggie sides were quite yum.
Tempeh Lettuce Cups
8 oz tempeh
2 T brown sugar
1/2 cup water
1/4 cup soy sauce
2 T rice vinegar
2 T hoisin sauce
1 T lemon juice
1-2 t Asian cili paste
2 t sesame oil
2 T canola oil
1/4 cup chopped onion (I used green onion)
1 t minced garlic
1 cup minced white mushrooms
1 cup minced water chestnuts
8-12 whole leaves iceberg lettuce
In a medium saucepan of simmering water, cook the tempeh over medium heat for 30 min. Drain, pat dry, set aside.
In a small bowl, combine the sugar, water, soy sauce, vinegar, hoisin sauce, lemon juice, chili paste, and sesame oil. Mix well and set aside.
In a large skillet, heat canola oil over medium-high heat. Crumbled the tempeh and add it to the skillet. Cook, stirring, until browned, about 5 minutes. Remove the tempeh from pan and set aside.
To the same skillet, add the onion and garlic and cook until softened. Stir in the mushrooms and water chestnuts and cook 2 min longer. Add the tempeh and sauce. Simmer, stirring, 3-5 min to blend the flavors.
To serve, spoon the tempeh mixture into the lettuce leaves.
Hot and Sour Carrots
2 T rice vinegar
2 T soy sauce
1 T sesame oil
1/2 T sugar
1/2 t chili paste
2 1/2 cups sliced carrots
Steam carrots until tender- about 10 min. Combine remaining ingredients. Pour over carrots, stir to combine and warm.
Ginger Broccoli
1/2 T peanut oil
1/2 T sesame oil
3 cloves minced garlic
4 t minced fresh ginger
1 lb broccoli, chopped
3 T water
1 T soy sauce
1 rice vinegar
Heat oils in a large skillet. Add garlic, ginger and broccoli and stir fry until garlic is golden and broccoli turns bright green. Add remaining ingredients and stir until broccoli is crisp-tender.
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Crispy Herbed Potato Stack
Tamale Fixings
"Buttermilk" Blueberry Pancakes
"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.
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 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.
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 (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.
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.
Ooh, that looks like a fantastic use for tempeh.
ReplyDeleteAmber Shea