Steamed Dumplings

 Vegan Steamed "Pork" Boa Buns

Makes 30 buns- 3.5 hours including rise time.

CLICK HERE to see the video!

Bun/Boa Dough

4 cups AP flour

3 Tbsp Sugar

1 1/2 tsp Salt

1/3 cup melted Earth Balance

3 1/2 tsp Instant dry yeast

1 to 1 1/2 cup of water

 

Parchment paper-cut into 2-3" squares, make 30

 

Add all ingredients to a large bowl and mix together until a rough dough forms. 

Transfer the dough to the counter, using flour to dust when necessary.

Knead the dough for 10 minutes either by hand or mixer.

( If using a mixer be careful to not over knead, start with 5 minutes and increase time if necessary to attain desired consistency )

The dough should be smooth and elastic. 

Form the dough into a ball and place in an oiled bowl, moving the ball around to cover the dough with a little oil. Cover loosely with plastic and then a kitchen towel. 

Place in a warm spot in the kitchen and proof for one hour.

 Make the filling

 

Vegan "Pork" Filling

 

2 cups of Vegan pork crumbles ( I use Wegmans brand)

** Substitute ground pork, beef or minced shrimp for a non-vegan option**

1/2 small Onion minced fine

1" piece of fresh Ginger, minced almost to a paste

2 large Garlic cloves, minced very fine

1 red Thai chili pepper ( or more to taste)

2 tsp. Sweet soy

 ( or 2 tsp soy mixed with a 1/2 Tbsp or more sugar)

2 tsp. Sesame oil

1 Tbsp Chopped cilantro ( optional)

Approx 1-2 tsp of vegetable oil for binding-omit this when substituting meat or shrimp

 

Mix all of the ingredients together well into a large bowl and add just enough oil that, when using your hands, binds the ingredients together, set aside

After Dough has risen for one hour, punch down the dough and divide into 5 pieces, working with one at a time, while cover the remaining pieces with plastic wrap.

 

Roll each piece, working with one at a time, into a log approx 10" long. Cut each log into 6 pieces or if your using a scale, into 30 gram pieces. 

Roll each piece into a ball and place on a floured sheet pan and cover with plastic wrap. This prevents the dough from forming a crust and inhibiting the rise. Continue until all 30 pieces have been rolled.

Cover with plastic wrap and kitchen towel and set aside to rest and rise for 30-35 minutes. 

While these are rising cut out approx 3x3 inch pieces of parchment, one for each dumpling.

 

Roll each piece of dough out into approximately 3" round, rolling out 3-4, while leaving the remaining pieces covered. 

Using a little water on your finger tips, lightly moisten the edges of each pieces, placing a small amount of filling in the center ( do not overfill)

and shape into your desired shape ( see the videos for instruction if necessary)

Place each finish dumpling onto a parchment square, and place back unto the plastic wrap to cover. Fill all pieces and set aside to rise an additional 35-40 minutes. If you wish to freeze some of the them, then after filling, prior to the remaining 30 minute rise, freeze and when ready to use, defrost, bring to room temp and rise another 35 minutes or so prior to steaming.

Prepare your steamer according to the manufacture and steam for 10 minutes. Enjoy!

 

Dipping Sauce

1/2 tsp minced Ginger

2-3 Tbsp Sweet Soy or more to desired taste

1/3 cup of Soy sauce

1/2 tsp toasted Sesame oil

1 Thai chili pepper minced *optional- to taste

2 scallion, white & green parts, chopped

Combine all ingredients well, and adjust the taste according to your preference

Quick & Easy

Kimchi Fried Rice

Use whatever vegetable that you have in your fridge. I used carrots, onion, green peppers, red chili peppers, and baby bok choy, but you could use just about anything, broccoli, cauliflower, cabbage etc. 

You can add more or less vegetables, rice, kimchi, & hot peppers, however you like it.

1 cup white rice, boiled and cooled.

1/2- 3/4 cup homemade or store bought Kimchi chopped into bite size pieces, including juices

1/4 onion, sliced thin

1/4 green pepper, chopped fine

1 small carrot, sliced thin

1 small or more red chili pepper, according to taste

6 baby bok choy, sliced in half, washed & dried, sprinkled with olive oil & seasoned with kosher salt, garlic powdered & black pepper.

2 Tbsp Mirin

1-2 Tbsp sesame oil, to taste

1  tsp. black soy

3 tsp Olive oil 

Black salt for topping** Optional

In a large pan, heat 1 tsp or so olive oil on med heat, add the baby bok choy, cook until edges are brown on both sides and they have softened. Remove from pan- Don't wash

Put 1  tsp or so of olive oil and fry the onions, peppers, carrots, and hot pepper in the same pan until just starting to caramelize and cooked through

Add mirin, black soy, sesame oil and kimchi to the pan, and cook for about 5-6 minutes until juice has almost evaporated. 

Remove from pan. Add last tsp of olive oil, get nice and hot, and add cold rice and stir fry, scraping the bits and pieces from the bottom of the pan!

Cook for about 3 minutes of so, add the veggies and bok choy to the rice, stirring well to coat, and cook for a couple more minutes. Adjust seasoning and spice level to taste and Enjoy!

** I like to sprinkle a little Indian black salt, which tastes like egg on top for an authentic taste

 

 

Garlicky Gingered Grits with Sauteed Sesame Mushrooms and Baby Bok choy

ASIAN GRITS, Who Knew......

INGREDIENTS

For the Grits

1 Cup of water

1/4 cup of  quick cooking Grits

1/4 tsp of salt, or more to taste

1/2 " fresh ginger, grated

2 cloves garlic minced

1/4 small Thai red pepper-optional

1 Tbsp. Cashew cream-optional ( recipe under "cashews")

For the Mushrooms

1 tsp olive oil

5 Baby Bella mushrooms, sliced

2 Tbsp, finely diced onions

1/2 tsp. fresh ginger grated

1/2 tsp sesame oil

1 tsp. soy sauce

1/2 tsp of sugar-or more to taste

salt to taste

sesame seeds -optional

For the Bok choy

4 baby bok choy, sliced in half, washed and dried

garlic powder, salt and black pepper to taste

1 tsp olive oil

Optional Toppings

sliced scallions

cilantro

Method.

Toss the baby bok choy, with garlic powder, salt and black pepper to taste. Heat olive oil in a small pan and when the oil is hot put bok choy face down into the oil, cook until they have some caramelization, then flip them over and carmelize on the other side. Remove from heat and set aside.

Next prepare the mushrooms...

 Heat the olive oil, then add the onion and cook for a minute or two-don't let them brown.

Add the mushrooms and season with a little salt. Start cooking until the mushrooms start to soften, then add the garlic, ginger, sugar, sesame oil, and soy sauce. Cook until mushrooms are tender, sprinkle with sesame seeds and set aside while you cook the grits.

Heat one cup of water in a small pot until it starts to boil, add the grits slowly, and cook, stirring for about 3 to 4 minutes. Add the remaining ingredients except for the cashew cream and continue to cook for another 4 minutes or so, until the grits are tender. Stir in the cashew cream .

Place grits in a bowl, top with mushrooms and bok choy and finished with some chopped cilantro and scallions if desired. ENJOY!

Bami Goreng

Delicious Indonesian Bami Goreng

Ingredients:

1 lb. Asian noodles of your choice, cooked to package directions and set     aside ( I used Udon)

1 Tbsp. Refined coconut oil

1/2 large onion, sliced

3 cloves minced garlic

1 inch piece of ginger, grated or finely chopped

6 scallions, cut into 1" pieces

2 cups veggies of your choice ( I used broccoli, cauliflower, and carrots, 1    Thai   chili, sliced

1-2 Tbsp. cilantro chopped

3 Tbsp. Ketjap Manis

2 Tbsp. Sambal Olek

1-2 tsp. soy sauce

Prepare the noodles according to the package directions; drain and set aside.

In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is soft

Stir in the scallions,  and veggies

Then stir in the noodles, ketjap manis, soy sauce, and sambal.

Mix thoroughly until heated through (about 5 minutes) then add the cilantro and stir.

Serve hot.

 

Caramelized Kimchi Anyone..

Caramelized Kimchi Fries

The most amazing combination, happen when you pair these unlikely ingredients! 

This is my Veganized version of Chef Aaron Sanchez' famous late night snack

1. 
   
2. Ingredients
3. 1/4 cup sugar
4. 1 oz.  distilled white vinegar ( 1/8 cup )
5. 1 tsp. olive oil
6. 1 large clove garlic, minced
7. 1 tsp. minced fresh ginger
8. 2 tablespoons Korean chile paste (gochujang)
9. 2 tablespoons soy sauce
10. 1 1/2 cup kimchi
11. 1/4 cup veganaise
12. 1 1/2 Tbsp. Sriracha
13. 3 potatoes, sliced into fries and baked with salt and pepper in the oven at 425 for 25 minutes, flipped and baked another 10 minutes.
14. Shredded vegan cheddar cheese,  chopped white onion, sliced scallions, cilantro, for serving 
15.  In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet with the tsp. of oil and cook the ginger and  garlic for a minute or so. turn up the heat until very hot. Add the kimchi and cook over high heat until the liquid is thick and the kimchi is caramelized in spots, about 10 minutes. If there seems to be too much liquid, dump some out in order for the kimchi to caramelize.
16. In a small container whisk the veganaise with the sriracha.
17. Divide the fries into to plates, top with the Kimchi., sprinkle with the vegan cheese, both onions and cilantro. Top with some Sriracha mayo and additional Sriracha, if you want an extra kick!
18. 
    
19. 
    
20. 
    

Savory Rice Porridge

CONGEE

with sauteed mustard greens, caramelized onion relish, hot pickled red onions, and chili oil

Congee

2 cups leftover cooked brown rice

4-5 cups of water

salt to tasteBring 4 cups of water to boil, and add the brown rice, cover and cook, stirring occasionally until rice breaks apart and turns into a pap-like consistency can take anywhere from 45 minutes to two hours.

Season with salt to taste

Serve with savory condiments ( pickled red onions, caramelized onion relish, and greens recipes are all listed on this blog )

Drizzle with hot chili oil and serve

Oodles of Noodles

Shiitake & Baby Bok Choy, Brown rice Noodle Bowl

4 cups, washed and thinly sliced shiitake mushrooms

8 baby  bok choy, divided in to 4 lengthwise pieces each

5  Tbsp soy sauce, divided

2 Tbsp water

1 small onion, diced

2-3 tsp agave or 1/4 cup of mirin

1 tsp earth balance

1 tsp olive oil

2  Tbsp minced fresh ginger

3 medium cloves of garlic, crushed

1 Tbsp toasted sesame oil

2 tsp Sambal oelek 

Brown rice noodles for one, cooked according to package

Prepare mushrooms, sauce and bok choy.

–  In a large non stick pan heat earth balance and olive oil and cook onion for about 3-4 minutes. Add the   4 tablespoons soy sauce and add mushrooms.  Give a quick stir to coat and then cook on high heat for 6 minutes then give them another stir and cook an additional two minutes.  The should be brown, slightly crispy and a little caramelized, remove from pan and set aside

In the same pan, add the  agave or mirin, garlic, ginger, water, sesame oil, 1 tablespoon of soy sauce and sambal oelek, cook until combined, about 2 minutes. Add the noodles,  bok choy and mushrooms.  Cook over medium high heat until bok choy is wilted.  Serve immediately.

Dimsum Heaven!

Daikon & Shiitake Bao

Bao Ingredients

2 packages or 4 teaspoons active dry yeast

1 1/2 cups slightly warmed water

4 1/4 cups bread flour

6 tablespoons sugar

1 tablespoon sea salt

1 rounded 1/2 teaspoon baking powder

1/3 cup Earth balance

Makes about 40

Combine the yeast and water in the bowl and mix well until dissolved.

Add the flour, sugar,  salt, baking powder, and earth balance and combine with your hands. Knead the dough ( about 10 minutes ) until it's a smooth ball. Lightly oil a large bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Set aside in a arm placed until the dough doubles, about and hour and 15.

While the dough is rising, cut out two parchment squares for each bao.  ( I only use about 12 at a time, the rest I freeze for a later date. I'll explain when to do this later in the recipe)

Punch the dough down and turn it out onto a clean work surface. Fivide the dough in half, then divide each half into 5 equal pieces. Roll the pieces into logs, then cut each log into pieces.  I weighed out each ball at about 30 grams. Roll each piece into a ball. Cover the balls with plastic wrap and allow them to rise for 30 minutes.

 Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 4-inch-long oval.  Fold the oval in half, placing a piece of parchment in between the fold, to keep it from sticking together, them place in on a piece of parchment and place it back under the plastic 

At this point, I do 12 buns, and freeze the remaining balls for later use. 

 Let the 12 buns, rise for another 45 minutes.

Then place the buns in a steamer. Don't overlap or crowd them. Work in batches if necessary. Steam the buns on the parchment squares for 10 minutes. Let them cool, then stuff and eat!

Ingredients for Filling

• 1 piece of daikon  about 2-inches wide, and 6 inches long, peeled
• 1/2 cup white wine or sake
• 1/4 cup mirin
• 3 tablespoons soy sauce
• 2 tablespoons agave
• 1/2 cup water,
• 1 small piece kombu
• 12 fresh shiitake mushroom caps
• 1/2 cup rice wine vinegar
• Kosher salt
• Cut daikon into twelve 1/2-inch slices. Combine wine, mirin, soy, agave,water, and kombu  in a medium saucepan. Add daikon slices and shiitake. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasionally until daikon is completely tender and colored all the way through, about 30 minutes. Transfer daikon and mushrooms to a paper towel-lined plate to drain. Return remaining liquid to a gently boil over medium heat and cook until reduced to 1/4 cup, about 10 minutes. . 
• Fill the buns with filling and any other condiments you may enjoy. I used pickled daikon & cucumbers, scallions, cilantro and a vegan sriracha aoli.

Filling Recipe adapted from Serious eats

Summer Spring Rolls

Summer Spring Rolls with  a Citrus & Cilantro dipping Sauce

Ingredients

Rice paper wrappers

Sliced fresh veggies... I used

yellow peppers, scallions, red cabbage- shredded, sprouts, basil leaves, sliced avocados, and fresh spinach leaves.

Cilantro Citrus Dipping Sauce

2 Tbsp cilantro, minced

2 lemons or 3 limes squeezed, seeds removed

3 Tbsp rice wine vinegar

1-2 tsp of agave

dash of salt and pepper

1/8 tsp cumin

1 1/2 tsp. minced jalapenos

Soak each wrapper in water for 20 seconds or so, until it's  soft and pliable. Remove from water and place on a dry kitchen towel. Place your sliced veggies in the center, and wrap paper around the veggies, fold in the sides, and continue rolling until you have a tight cylinder.

Combine all dipping Sauce ingredients and mix well, and get busy dipping!

Spicy Kimchi Noodles

SPICY VEGAN KIMCHI NOODLES

1 cup homemade ( or store bought )Vegan  kimchi

½ cup vegan kimchi juice

3 cloves garlic minced

2 teaspoon agave

1 tablespoon gochujang

1 1/2tablespoon soy sauce

1 1/2 tablespoon toasted sesame oil

1 1/2 tablespoon rice wine vinegar

1 tsp chili powder-more or less to taste

1 package brown rice noodles

Homemade or store bought pickled cucumber and beets for side condiments

In a large bowl add kimchi, kimchi juice, minced garlic, agave, gochujang, chili powder, sesame oil,

  and vinegar Mix until all combines. Set aside.

Cook noodles according to instructions and drain well, rinsing with cold water well.

In a large pot, add sauce mix and cook for a couple of minutes. Add the noodles in the sauce until noodles are evenly coated with sauce.

Serve slightly warm or even better at room temperature

 top with condiments

Vegan Kimchi Fried Rice

Amazing Vegan Kimchi Fried Rice

INGREDIENTS

1  tablespoons  olive oil

2 large clove garlic, finely minced

1/2 small onion, finely diced

1 small hot pepper, minced

6 large collard leaves washed and cut into fine pieces

16 oz jar homemade or Vegan kimchi cut into small pieces including juices

3 tablespoon soy sauce or to taste

1/4 teaspoon sesame oil

3 dashes black pepper

3 stalk scallion, cut into small rounds

1-2 tsp agave optional

2 1/2 cups cooked rice ( I use half brown, half white mix)

Method:

Heat oil and  Sauté the  onion until soft for several minutes, add garlic and  hot pepper and cook another minute. add collards and cook for about 5 minutes. Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well. Add the soy sauce, sesame oil, agave, black pepper, and scallion. Stir a few times to blend with the rice.  Serve with condiments. ( I use pickled ginger, diced beets, and additional kimchi- but get creative and use whatever you like )

#kimchi #vegan

Vegan Bulgogi

Korean Tofu & Shiitake Bulgogi

1 sliced medium onion

1 tsp. Extra virgin olive oil

10-15 shiitake mushrooms sliced

1 package extra firm tofu, sliced 

3 green onions chopped ( optional)

4 cloves of minced garlic, 

1" piece of fresh ginger

2  red Thai peppers ( or any red hot pepper)

1 Tbsp Sambal Olek

1/2 tsp chili powder ( optional for extra spicy )

3 Tbs natural agave or brown rice syrup

2 Tbsp soy sauce

½ tsp ground black pepper

4 tsp of sesame oil

Combine garlic, ginger, and hot peppers in a mortar & pestle and pound until it forms a paste. Add to sambal olek, soy, sesame oil, black pepper, and agave and combine well. Cover sliced tofu with this marinade and marinate for an hour. ( if you have time, otherwise just proceed)

Heat up olive oil over medium high heat. Cook the onion for a couple of minutes till starting to soften add the sliced mushroom and cooked for another couple minutes.

Add tofu and marinade and cook until hot and combined. Add a little water and cornstarch to thicken it  if you would like it a little more saucy.

Transfer it to a serving plate and serve with a bowl of brown rice and serve with kimchi.

Pad Kee Mao

Spicy Drunken Noodles

aka Pad Kee Mao

You may have to hit the Asian Supermarket to pick up a few of these specialty sauces but believe me, this recipe will be worth it..

Drunken Noodle Sauce

2 Tbsp. Chinese Vegetarian stir fry sauce ( vegan option for Oyster sauce

2 Tbsp. Thai thin soy sauce ( vegan option for shrimp paste)

3 tsp. Agave

2 Tbsp. Thai Golden Mountain sauce

2 Tbsp. Thai black soy sauce

2 tsp. rice wine vinegar

2 tsp. fresh lime juice

3 tsp. Asian Chili garlic sauce

Ingredients:

12 ounces Dried ho fun or super wide rice noodles

1/2 onion thinly sliced

5 cloves garlic, minced

1 jalapeno sliced into thin rings( more or less to your taste)

4-5 baby bok choy sliced

2 cups Chinese cabbage

6 or 7 broccoli florets

1 carrot, sliced into thin julienne

3 scallions, thinly sliced

1 Tbsp. bottled Thai basil or 1/2 cup fresh Thai basil

Cook rice noodles according to package and set aside.

Wish together all ingredients for Drunken noodle sauce and set aside.

Heat a large pan over medium heat and cook the onion,  jalapeno, and garlic until soft, adding water by the teaspoon to prevent sticking.

Add remaining ingredients except for the Thai basil. Cook until veggies are al dente.

Add the cooked noodles, half the sauce, and the Thai basil and cook for 1-2 minutes. Add remaining sauce and cook until most of the liquid has absorbed and everything is coated in sauce and noodles are gently seared in some places.

Serve with a wedge of lime!

Recipe adapted from Vegan Eats World

It's just a noodle kind of day..

Spicy Udon Noodles with Bok Choy

Something about these cold raining days, that makes me feel like a bowl of spicy, chewy udon noodles...

Ingredients:
1/2 package udon noodles, cooked according to package directions
1 small onion
1 Bunch of Bokchoy,  stems sliced, and leaves chopped
1 small carrot julienned

1/4 to 1/2 jalepeno, mince to taste

8-10 Shitake mushrooms, sliced

8-10 broccoli, florets

3 cloves garlic, minced

For the sauce

1 heaped tsp Sambal Oelek (Indonesian chilli sauce)
juice of 1 lime
1 tsp agave nectar
1 tsp white wine or rice wine vinegar
3 tbsp soy or tamari sauce and 1 Tbsp Mirin
1.5 tsp fresh ginger

1 tsp. organic cornstarch

Method:

1. Heat a large pot and cook onions, stirring to keep from sticking about 2-3 minutes
2. Add the bokchoy, carrots, broccoli, mushrooms and garlic and cook till al dente ( if they start to stick, add water by the teaspoon full and stir)
3. Combine all ingredients for the sauce in a small pot and cook for just over a minute and slightly thickened.
4. Add the noodles and sauce to the vegetables and toss to coat well.

January 14th continued....

Spicy Peanut Dressing

I threw together these little wraps of carrots, red peppers, avocado, and sprouts wrapped in Nori and drizzled them with this amazing dressing...

2 cloves garlic

1 Tbsp minced ginger

2 Tbsp Tamari

2 Tbsp Agave

1/3 cup organic peanut butter

1/3 cup ( more or less ) water

chili powder to taste

Place all ingredients in the blender and blend till smooth, adjust with water to your liking.

( recipe by This Rawsome Vegan Life )

Happy New Year 2014!!!

This year I'm making a few small changes in my diet...I am eliminating all oils from my diet... Yes all oils, including coconut and olive oil ! and believe me YOU won't miss them, but your arteries will!

I no longer think of it as  a Vegan diet..

But  a " Whole Foods, Plant Based Diet"

so to start off the New Year with an all new recipe....Here goes...

12/30/2013

Udon Noodle Stir-Fry

Ingredients:

1 Medium onion, peeled and sliced into 1/4 " slices

1/2 small head of cabbage, sliced into 1/4" slices

1 large carrot, shredded

1/2 cup Asian sauce ** recipe 

1 pound package of Udon noodles-cooked according to package directions, drained 

2 cups shiitake mushrooms, stems removed and sliced

6 scallions, sliced into 1/2 " pieces

Heat a large skillet over high heat. Add the onion and stir-fry for 2-3 minutes, the onion will begin to carmelize. Add water 1-2 Tbsp of water to prevent from sticking. Add the cabbage and carrot and stir fry till tender, adding water 1-2 Tbsp at a time, as not to steam the veggies. Add the cooked noodles and Asian Sauce and stir to coat. Add scallions and serve.

Asian Sauce

1/4 cup Tamari

1/4 cup vegetable stock

2 tsp minced ginger

2 cloves garlic, minced

1/4 cup Raw Agave

2 tsp, organic cornstarh

1 Jalepeno pepper, minced

Combine all ingredients in a medium pan and cook over medium heat until thickened, about 5 minutes. Stores for approx 1 week.

This recipe is adapted from Forks over Knives, The Cookbook

DAY 257

Grilled, Sesame-Marinated Baby Bok Choy

 

 

Marinade

 

1/2 cup olive oil
2 tbsp sesame oil
1/3 cup rice wine vinegar
2 Tbsp soy sauce
2 tsp fresh grated ginger
1 tbsp sesame seeds

1 Tbsp Raw Blue Agave

 

Slice the Baby bok choy's and cover in marinade. Let sit for 15 minutes or more.

Grill on the grilled till lightly charred, sprinkle with salt and pepper and drizzle with marinade.

Marinade is a great salad dressing too! 

DAY 179

Hot, Sweet & Sour Eggplant

 Ingredients

2 Large eggplant

1 Large yellow  pepper, diced

1/2 medium onion chopped

1 tsp. Coconut oil

2 Tbsp Tamari

1 Tbsp Braggs Liquid aminos1/4 cup Rice wine vinegar

2 tsp. Raw blue Agave

2 cloves garlic, minced

1/4 tsp. chili powder

2 tsp. cornstarch

1/4 cup water

1 tsp. olive oil

Diced eggplant into medium sized dice.

Place on a baking sheet and sprinkle well with salt.

Roast in oven at 400 for 25 minutes or until tender. Heat olive oil in a small frying pan, and saute the onion and peppers until soft but not brown, add the garlic and saute 1-2 minutes. Combine Tamari, Aminos,rice wine, Agave, chili powder, and cornstarch in small bowl and wisk till smooth, add to eggplant and cookfor several minutes until glaze is thick and coats all the eggplant well. Add 1/4 water to think if sauce is too thick, cook additional minute if you add the water. Serve warm. Serve with Brown rice or Quinoa.