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

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 www.thekindlife.com. 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:

Prairie + SkyJanuary 12, 2011 at 7:23 AM
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.
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"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 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 (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.

Pumpkin Bread

The vegan version!

1 1/2 cups flour
1 1/4 t baking soda
1 t salt
1 t cinnamon
1/2 t ground nutmeg
1 cup solid pack pumpkin puree
1 cup brown sugar
1/2 cup soured soymilk (add 1 T vinegar to your half cup measure and fill the rest with soymilk
egg replacement for 1 egg
2 T vegan margarine

Preheat oven to 350. Mix dry ingredients together and set aside. Mix wet ingredients and stir into dry until incorporated. Pour into greased loaf pan and bake 45-1 hr or until toothpick inserted comes out clean.

Whole Wheat Batter Bread

2 1/2 cups warm water
2 packages active dry yeast
1/4 cup honey (or agave)
6 cups whole wheat pastry flour
4 t salt
4 T non-hydrogenated vegetable shortening

Dissolve yeast in water. Add honey, half of flour, salt and shortening. Beat 2 min o med speed of mixer, scraping sides of bowl frequently. Blend in remaining flour until smooth. Scrape sides of bowl. Cover with damp cloth and let rise in warm place until doubled in size - about 30 min. Stir down by beting 25 strokes. Shape nad place in 2 greased 9in loaf pans. Smooth tops with floured hand. Let rise again for about 40 min. Bake in 350 degree oven for 40-45 min or until browned and cooked through.