tag:blogger.com,1999:blog-241553122024-03-14T01:17:57.671-07:00SPICE ISLAND VEGANSPICE ISLAND VEGAN - a blog about veganizing Southeast Asian ethnic dishes such as Indonesian dishes I grew up with or any other....spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-24155312.post-42442177163384629582013-11-30T15:31:00.001-08:002013-12-08T15:27:01.003-08:00Curried Potato/Chick'n Salad in Mini Flower Filo Cups OR on Crostini OR Filo Bird Nest<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lhgvnV8_vlY/UppgZXnFLhI/AAAAAAAABnU/gk2UnDIkBfs/s1600/Potato+Curry+Mini+cups-5477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="http://1.bp.blogspot.com/-lhgvnV8_vlY/UppgZXnFLhI/AAAAAAAABnU/gk2UnDIkBfs/s640/Potato+Curry+Mini+cups-5477.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried potato/chik'n salad in mini flower filo cups.</td></tr>
</tbody></table>
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This was a success recipe for appetizers! The elegant mini flower cups made of <a href="http://en.wikipedia.org/wiki/Phyllo" target="_blank">Filo Pastry Sheet</a>s are a beautiful presentation for potlucks and parties. It is a bit complicated to make the flower cups but it was worth it. As a short cut, there are <a href="http://www.athensfoods.com/athens-mini-fillo-shells/#.Uppp9MRJ6LI" target="_blank">ready-made filo cups</a> you can buy in super market frozen section. I decided to make my own and share with you how to do it at the end of this blog. <br />
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This appetizer can also be served on filo bird nests. It looks elegant and great for parties. I made my own bird nests from shredded filo dough called <a href="http://www.fillofactory.com/fillo-dough/16-oz-kataifi.html" target="_blank">Kataifi</a>. Honestly, this looks complicated but it is easier than making the mini filo cups. I have pictures and instructions below. You can buy the shredded filo dough in a 1 lb. box in frozen section in a Middle Eastern market.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8wW6pHiqzoA/UqT7wRChH3I/AAAAAAAABpI/i9T-c2FgNHI/s1600/phyllo+bird+nest-5497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="442" src="http://4.bp.blogspot.com/-8wW6pHiqzoA/UqT7wRChH3I/AAAAAAAABpI/i9T-c2FgNHI/s640/phyllo+bird+nest-5497.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried potato salad on filo bird nests.</td></tr>
</tbody></table>
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This appetizer can also be served on <a href="http://en.wikipedia.org/wiki/Crostini" target="_blank">crostini</a> which is much easier to do. Just slice a baguette or whole grain bread thinly, about 1/4 inch, and then toast them. Either way is great. However, I love to bite into crunchy baked phyllo pastry cups much more than toasted bread.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0vARJusRXuU/Upprjhi5asI/AAAAAAAABnk/YLJlT2yVOz8/s1600/Potato+Curry+crostini-5484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-0vARJusRXuU/Upprjhi5asI/AAAAAAAABnk/YLJlT2yVOz8/s640/Potato+Curry+crostini-5484.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried potato/chik'n salad on crostini.</td></tr>
</tbody></table>
This curried potato salad can also be converted to curried 'chicken' salad (soy chicken, soy curls, etc.). Or it can be a combo of potato and soy chicken, like what I did here below. The other ingredients are roasted unsalted cashews, dried cranberries, currants or raisins, and fresh celery which added the crunchiness and chewey-ness of the salad. The lemon juice and rinds added the sourness to the salad while the maple syrup, currants and dried cranberries added the sweetness to it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KjwlfkiLYt0/Upps5aX3qkI/AAAAAAAABnw/sLPQuoNyX3Y/s1600/Potato+Curry+Mini+cups+ing-5474.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://3.bp.blogspot.com/-KjwlfkiLYt0/Upps5aX3qkI/AAAAAAAABnw/sLPQuoNyX3Y/s640/Potato+Curry+Mini+cups+ing-5474.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients(from top left corner clockwise): cooked potato, celery, dried cranberries, roasted unsalted cashews, currants, and soy chicken (optional).</td></tr>
</tbody></table>
The ingredients are chopped in small pieces. I also chopped the roasted cashews and dried cranberries. However, I left the currants whole since they are kind of small. However, if you use raisins, I would recommend to chop those too. The idea is to have all ingredients in the same size.<br />
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<b><u>Curried Potato/Chick'n Salad in Mini Flower Filo Cups OR on Crostini or Filo Bird Nests</u></b><br />
Makes 36 flower cups or crostini orv 36 bird nests<br />
<br />
<a href="https://docs.google.com/document/d/1ch6FA2BUlDc-qw9ws39c1fteHq9V3aI6N0YSmDK119g/edit?usp=sharing" target="_blank">Printable Recipe</a><br />
<br />
Ingredients:<br />
5 medium yukon gold potatoes (yield 4-5 cups cooked potatoes) or 1 lb. soy chicken<br />
3 stalks celery, finely chopped<br />
1 cup roasted unsalted cashews, finely chopped<br />
1 cup currants or raisins (chop raisins but not currants, if used)<br />
1/2 cup dried cranberries, finely chopped<br />
<br />
Seasoning:<br />
1 Tbsp. Sesame Oil<br />
3 Tbsp. vegetable oil (olive oil, Grapeseed oil, etc.)<br />
1 Tbsp. + 1 tsp.curry powder<br />
<br />
Dressing:<br />
1/2 cup <a href="http://followyourheart.com/vegenaise-eggless-mayonnaise/" target="_blank">Vegenaise</a> or other vegan mayonnaise<br />
1/3 cup lemon juice, from 1 lemon<br />
grated lemon rind from 1 lemon<br />
3-4 Tbsp. maple syrup (use 3 for less sweet)<br />
1/2 tsp sea salt<br />
<br />
<br />
<ol>
<li>Peel and boil/steam potatoes in water for 25 minutes. Make sure that potato is cooked but still firm, not mushy. Let it cool.</li>
<li>While potato is cooling, chop all the ingredients into uniform small-size morsels.</li>
<li>Prepare the salad dressing by combining all dressing ingredients in a small bowl until they are thoroughly mixed.</li>
<li>Chop cooked potatoes into small cubes.</li>
<li>Heat sesame and vegetable oil in a large saucepan. Add curry powder, stir. Then, add potatoes or small cubes of soy chicken. Stir and combine with the seasoning and oil for 1-2 minutes. Take it off heat and let it cool.</li>
<li>Add all the salad ingredients into the seasoned potatoes.</li>
<li>Add combined salad dressing. Toss and combine everything together. This filling can be kept in the fridge and prepared ahead of time.</li>
<li>Fill mini flower filo cups or bird nests with 1-2 tablespoons of salad each OR spread 1-2 tablespoons of salad on crostini. Best served immediately or up to 2 hours. </li>
</ol>
<div>
<b>Making flower cups:</b><br />
Similar to the filling above, these flower cups can be prepared ahead of time then stored in tight containers for a few days. On the day of the event, fill them up with the filling above about 1-2 hours before the event.<br />
<br />
8 filo pastry sheets<br />
1/4 cup oil (olive, grapeseed, vegetable)<br />
mini muffin pans or tart pans<br />
pastry brush<br />
<br />
<br />
<ol>
<li><span style="text-align: center;">Use a pastry brush, spread oil onto a layer of filo pastry, then top with another layer. Repeat until 4 layers are piled on top of each other. Brush the top layer with oil.</span></li>
<li><span style="text-align: center;">Cut oiled filo sheets into uniform sizes 3 x 3 inches. Repeat steps 1 and 2 until there are enough for 36 flower cups.</span></li>
<li><span style="text-align: center;">Form into a cup on a mini muffin pan(oiled side down). These can be done in batches. Bake at 350 F for 15 minutes or until golden brown.</span></li>
</ol>
</div>
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<b>Making filo bird nests:</b><br />
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You will need 1 lb shredded filo dough or called Kataifi. Please follow the instructions on the box to thaw it before you start. These filo bird nests can be prepared ahead of time then stored in tight containers for a few days. On the day of the event, fill them up with the filling above about 1-2 hours before the event.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EenJMFI8pIU/UqT8Rvx6CaI/AAAAAAAABpQ/LbVzKf83fiM/s1600/phyllo+bird+nest-5490.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-EenJMFI8pIU/UqT8Rvx6CaI/AAAAAAAABpQ/LbVzKf83fiM/s400/phyllo+bird+nest-5490.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Filo Dough or Kataifi found in a frozen section in Middle Eastern market.</td></tr>
</tbody></table>
Oil spray in can (canola oil or olive oil)<br />
Regular muffin pans or brioche pans (silicone is ok too)<br />
<br />
<ol>
<li>Separate strands of shredded filo, cut into about 5 inches long. Use a damp cloth to cover the rest of the shredded filo dough while working with some strands to form the bird nests.</li>
<li>Spray the filo strands with oil spray.</li>
<li>Wrap the sprayed strands around 2 fingers to form an O shape.</li>
<li>Transfer the filo onto the muffin pan or silicone pan. Spread it around to make the nests</li>
<li>Repeat step 1-4 and fill out all the pans.</li>
<li>Bake in 350 F (preheated oven) for 10-15 minutes or until golden brown.</li>
<li>Use a fork to gently lift the nests out of the pans. Let them cool then store in a tight container or serve.</li>
</ol>
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spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com88tag:blogger.com,1999:blog-24155312.post-90506704316583355522013-09-08T15:35:00.000-07:002013-09-08T15:38:50.020-07:00Arugula and Figs Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QZ8xNYdwzCo/UizwcdzeCyI/AAAAAAAABl0/TdranwMPEXg/s1600/Arugula+Fig+Salad-5437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-QZ8xNYdwzCo/UizwcdzeCyI/AAAAAAAABl0/TdranwMPEXg/s640/Arugula+Fig+Salad-5437.jpg" width="640" /></a></div>
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How is the weather at your end? It is hot and humid where I am. I tend to eat more salads; therefore, this blog is simple and to the point. I consumed a similar type of salad last July at a banquet of a friend's daughter's big wedding. A few vegan items were served at the wedding and I like the salad containing arugula, chopped apple, sliced dried black mission figs, roasted almonds and refreshing, citrus-y, pungent dressing. It was really good that I had seconds of the salad. Since then I have recreated it at home and added more items into the salad such as grape tomatoes and cannellini or great northern beans. I named it Arugula and Figs salad even though there are more than just arugula and figs in it. I really love the salad ingredients combination. The additional of white beans added an earthy taste to it. This salad can be a light meal by itself and is a great meal to eat and prepare during the hot weather.<br />
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I am using <a href="http://www.madeinnature.com/product/organic-black-mission-figs/" target="_blank">Made in Nature Black Mission Figs</a> (dried and unsulfured). This product is also organic and non-GMO.<br />
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<a href="http://1.bp.blogspot.com/-n_cRhEUxGRE/UizyvhnooLI/AAAAAAAABmA/m111XApoieo/s1600/Black_Mission_Figs_Bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-n_cRhEUxGRE/UizyvhnooLI/AAAAAAAABmA/m111XApoieo/s320/Black_Mission_Figs_Bag.jpg" width="284" /></a></div>
I suppose you can use fresh figs but somehow I like the chewy dried figs in the salad. The texture is in contrast with the crunchy chopped apples and roasted almonds.<br />
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Below are the salad ingredients I used:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Jl5uhSlCVXI/UizzMWfBtiI/AAAAAAAABmI/5RFfRN-SCTA/s1600/Arugula+Fig+Salad+ing-5435.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="378" src="http://4.bp.blogspot.com/-Jl5uhSlCVXI/UizzMWfBtiI/AAAAAAAABmI/5RFfRN-SCTA/s640/Arugula+Fig+Salad+ing-5435.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left, clockwise: Fuji apple, arugula, dried figs, grape tomatoes, and roasted blanched almonds (beans are not pictured).</td></tr>
</tbody></table>
For the salad dressing, I use my favorite Roasted Walnut Oil and Orange Muscat Champagne Vinegar from Trader Joe's. You can use other vinegar such as Fig Vinegar, Rice Vinegar, or any other white vinegar. Additional squeezed of fresh orange or lime are nice but they are optional. I have done it without the citrus juice and it is delicious. You can also use other type of oil such as olive oil, almond oil, grapeseed oil, etc.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--o0EFEtPdgo/Uiz1jz1CqZI/AAAAAAAABmU/WIr_X_WACbA/s1600/Arugula+Fig+Salad+Dressing-4874.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/--o0EFEtPdgo/Uiz1jz1CqZI/AAAAAAAABmU/WIr_X_WACbA/s400/Arugula+Fig+Salad+Dressing-4874.jpg" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Walnut Oil and Champagne Vinegar are my favorites.</td></tr>
</tbody></table>
<b><span style="font-size: large;">Arugula and Figs Salad</span></b><br />
<b>Serve 4-6 </b><br />
<b><br /></b>
<b><a href="https://docs.google.com/document/d/1an_7huZ-ziB-EIMOmgRqJAOx6zGOJS3WNqxbjXhobhk/edit?usp=sharing" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 box fresh arugula about 8-10 oz. (rinsed and drained, use a salad spinner to get rid or excess water)<br />
1 can (15 oz.) Cannellini or Great Northern Beans (organic if possible), rinsed and drained<br />
6-8 dried black mission figs<br />
1 cup roasted blanched almonds<br />
1-2 Fuji apples (or other crisp apples), peeled, cored, and chopped<br />
1.5 cups grape tomatoes<br />
<br />
<b>Salad dressing ingredients:</b><br />
2-4 Tbsp. Roasted Walnut Oil (use 2 for lower calorie dressing)<br />
4 Tbsp. Orange Muscat Champagne Vinegar<br />
1/2 Tbsp. Agave Nectar<br />
3/4 tsp. salt<br />
1/2 tsp. freshly ground black pepper.<br />
1/4 cup fresh squeezed orange juice (from 1/2 orange) or fresh squeezed lime juice (from 1/2 lime), optional<br />
<br />
<br />
<ol>
<li>Combine oil and vinegar, whisk until the mixture is emulsified.</li>
<li>Add agave nectar, salt, black pepper, and citrus juice. Combine by a whisk again and set aside.</li>
<li>Slice dried figs crosswise thinly, remove the tough stem and top.</li>
<li>Combine with other salad ingredients. To keep chopped apples from browning, you can squeeze some lime juice on them and combined.</li>
<li>At serving time, combine the salad dressing and toss.</li>
</ol>
<br />
Enjoy this refreshing salad!<br />
<b><br /></b>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com8tag:blogger.com,1999:blog-24155312.post-56149307327615572192013-08-11T18:47:00.000-07:002013-08-11T18:50:24.639-07:00Sticky Rice (black and white) with Mango - the Modern Way<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lBAS1xASPMs/Ugglv8DrbII/AAAAAAAABk4/2ByyNMXl9R4/s1600/Sticky+Rice+and+Mango-5450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-lBAS1xASPMs/Ugglv8DrbII/AAAAAAAABk4/2ByyNMXl9R4/s640/Sticky+Rice+and+Mango-5450.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Thai Glutinous/Sticky Rice and Mango</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-S3mLHhHOiDU/UggmEBuOlLI/AAAAAAAABlA/PPLjAm29JuY/s1600/Sticky+Rice+and+Mango-5451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-S3mLHhHOiDU/UggmEBuOlLI/AAAAAAAABlA/PPLjAm29JuY/s640/Sticky+Rice+and+Mango-5451.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Thai Glutinous/Sticky Rice and Mango</td></tr>
</tbody></table>
I have been playing with glutinous/sticky rice (they are also called sweet rice) in my kitchen. I am using my favorite rice cooker to cook the sticky rice. I just love cooking sweet/sticky rice this way, the modern way, because traditionally, cooking sticky rice is a long process. The traditional way of cooking it is explained: <a href="http://importfood.com/stickyrice.html" target="_blank">here</a> and<a href="http://importfood.com/thaipurplestickyrice.html" target="_blank"> here</a> which involves rinsing, soaking (for 6-8 hours), and steaming for 45 minutes. That's how I used to cook them. Due to the steps involved I seldom cook them.<br />
<br />
After acquiring the<a href="http://video.bedbathandbeyond.com/v/6803/zojirushi-neuro-fuzzy-rice-cooker-warmer-ns-zcc10/" target="_blank"> 'best in the world' </a>rice cooker with induction cooking and Neuro Fuzzy logic that has the SWEET rice setting, the traditional cooking method is thrown out of the window. It is so EASY cooking rice: measure and rinse rice, put them in the rice cooker, add water (measure accordingly), and push button. Basically, I can have sticky rice anytime I want without the planning and soaking them before hand. If you don't have the fancy rice cooker, cooking it the traditional way is the way.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3ah0euJFd_M/Uggvf02dk4I/AAAAAAAABlQ/BR6_1Ci6YZ4/s1600/Sticky+Rice+and+Mango-5441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3ah0euJFd_M/Uggvf02dk4I/AAAAAAAABlQ/BR6_1Ci6YZ4/s400/Sticky+Rice+and+Mango-5441.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite rice cooker</td></tr>
</tbody></table>
This kind of Thai dessert, sticky rice and mango, is popular in Thai restaurants in my area. Restaurants can charge from $5.95 to $6.95 per plate. However, you can be the judge on how cheap and easy it is to make it at home. The white sticky rice and mango is what restaurants usually serve. However, I believe that the black one is more nutritious. Therefore, I presented both kinds in this blog. I prefer the black one which is more chewy and grainy. The black rice is more of a dark purple since it is a combination of the black and white sticky rice together.<br />
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The other reason for blogging this dessert now is because <a href="http://en.wikipedia.org/wiki/Ataulfo_(mango)" target="_blank">Champagne/Ataulfo mango</a> is in season. Champagne mango is my favorite kind of mango. The ingredients listed below can be found in Asian market.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Qfi27bddfF0/Uggyvrf6ocI/AAAAAAAABlg/DXQ6E4LrlGo/s1600/Sticky+Rice+and+Mango-5438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Qfi27bddfF0/Uggyvrf6ocI/AAAAAAAABlg/DXQ6E4LrlGo/s640/Sticky+Rice+and+Mango-5438.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From top left to right, clockwise: Coconut oil (I used Trader Joe's), Aroy-D coconut milk for DESSERT, Champagne/Ataulfo mango, Thai white sweet/sticky/glutinous rice(black rice is not shown), split mung beans, and defrosted pandan leaves.</td></tr>
</tbody></table>
<br />
<b><u>White or Black Sticky Rice with Mango</u></b><br />
<b>Serve 6</b><br />
<b><br /></b>
<b><a href="https://docs.google.com/document/d/1hwBj7wufhyOvMdlWGV40HpP3x9LWoDuy6yXJLh1Ikiw/edit?usp=sharing" target="_blank">Printable Recipe</a></b><br />
<b><br /></b>
<b>White Sticky Rice:</b><br />
1 1/2 cups <a href="http://importfood.com/stickyrice.html" target="_blank">white Thai glutinous/sticky/sweet rice</a> (2 rice cooker cups)<br />
1/4 tsp. salt<br />
3-4 Pandan leaves (4-inches long) or 1/2 to 1 tsp. pandan extract<br />
1 tsp. coconut oil<br />
water<br />
<br />
<b>Black Sticky Rice:</b><br />
3/4 cup <a href="http://importfood.com/stickyrice.html" target="_blank">white Thai glutinous/sticky/sweet rice</a> (1 rice cooker cup)<br />
3/4 cup <a href="http://importfood.com/thaipurplestickyrice.html" target="_blank">black Thai glutinous/sticky/sweet rice</a> (1 rice cooker cup<br />
<span style="font-size: x-small;">Note: for softer black rice, soak in water for 6-8 hours.</span><br />
1/4 tsp. salt<br />
3-4 Pandan leaves (4-inches long) or 1/2 to 1 tsp. pandan extract<br />
1 tsp. coconut oil<br />
water<br />
<span style="font-size: x-small;">Note: rice cooker cup means the small plastic cup that comes with the rice cooker. Pandan leaves can be found in the frozen section in Asian market. Pandan extract also can be found in Asian markets.</span><br />
<br />
<b>Coconut Milk Sauce:</b><br />
1 can (14 oz) thick coconut milk for DESSERT (it says in the can)<br />
<span style="font-size: x-small;">Note: coconut cream can be use and add water to thin it out.</span><br />
1/2 tsp. + a dash kosher salt or 3/4 tsp. table salt<br />
1/3 cup sugar (use only 4 tablespoons for less sweet)<br />
3-4 Pandan leaves (4-inches long) or 1/2 to1 tsp. pandan extract<br />
1 Tbsp. Tapioca Flour mixed with 1 tablespoon water<br />
<span style="font-size: x-small;">Note: tapioca flour is the best for this sauce, other thickening agent is not recommended.</span><br />
<span style="font-size: x-small;"><br /></span>
<b>Crunchy Mung Bean topping:</b><br />
2-3 Tbsp. Split Mung Beans (Moong Dal), soak in water until soft, about 1 hour<br />
1/2 tsp oil<br />
<br />
6 ripe Champagne/Ataulfo Mango<br />
<br />
Cooking rice:<br />
<br />
<ol>
<li>Rinse the rice (mix white and black for the black sticky rice) using a bowl, each time stir in fresh water and then drain them in a colander. Do this 3-4 times.</li>
<li>Put drained and rinsed rice in a rice cooker. Pour water into the rice cooker just under the 2 line (for black rice pour in more water on the 2 line). </li>
<li>Add salt, pandan leaves or extract, and coconut oil.</li>
<li>Set it on the SWEET setting, push the Cooking button. </li>
<li>Rice should be ready in 25 minutes.</li>
</ol>
<div>
Cooking Coconut Milk Sauce:</div>
<div>
<ol>
<li>Put coconut milk, sugar, salt, and pandan leaves or extract in a small heavy pan, stir to mix.</li>
<li>Mix tapioca flour and water in a small bowl. Then, mix it into the coconut milk mixture.</li>
<li>Cook on a medium low heat and continuously stirring for about 5 minutes or until the sauce coat the spoon and sauce is thickening. The mixture will start to boil but not hard boiled. Take it off heat and let it cool. <span style="font-size: x-small;">Note: Do not allow sauce to boil on stove because the coconut milk will break.</span></li>
</ol>
<div>
Cooking Mung Bean topping:</div>
</div>
<div>
<ol>
<li>Drain split mung beans on a colander and pat dry with a paper towel.</li>
<li>Heat a cast iron or non-stick pan on a medium heat stove. </li>
<li>Add 1/2 tsp oil. </li>
<li>Toast mung beans in oil until crispy and brown.</li>
<li>Drain on top of paper towel. Set aside.</li>
</ol>
<div>
Options in assembling the rice dessert:</div>
</div>
<div>
<ol>
<li>Once the rice is cooked and still warm, pour 1/3 to 2/3 cups of coconut milk sauce into the rice and mix. Another option is to add more sugar into the warm rice. You can sweeten it up to your liking. However, remember that the coconut milk sauce is already sweet.</li>
<li>Serve rice warm, topped with coconut milk sauce, and mung beans topping.</li>
<li>Peel mango, cut them up, and serve next to the warm sticky rice.</li>
</ol>
<div>
Enjoy!</div>
</div>
<br />
<br />
<br />
<span style="font-size: x-small;"><br /></span>spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com17tag:blogger.com,1999:blog-24155312.post-77449316188952008512013-07-21T16:26:00.001-07:002013-07-26T22:12:06.709-07:00Vegan Banh Mi Sandwiches<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Sep3EFR4AqM/UexS23vnAyI/AAAAAAAABjA/U8M8GII7jFY/s1600/Banh+Mi-5427.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="http://4.bp.blogspot.com/-Sep3EFR4AqM/UexS23vnAyI/AAAAAAAABjA/U8M8GII7jFY/s640/Banh+Mi-5427.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banh Mi with homemade grilled 'pork' patty and Cilantro Lime Aioli</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hOmygwaX4ZI/UexS80J66rI/AAAAAAAABjI/VmLNrYvAgVQ/s1600/Banh+Mi-5428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-hOmygwaX4ZI/UexS80J66rI/AAAAAAAABjI/VmLNrYvAgVQ/s640/Banh+Mi-5428.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banh Mi with Candied Smoked Ham and Dijon Mustard</td></tr>
</tbody></table>
I haven't been cooking lately because the weather is too hot. However, a post from Bryanna at Vegan Feast Kitchen blog about <a href="http://veganfeastkitchen.blogspot.com/2013/07/vegan-spinach-chicken-patties-open-to.html" target="_blank">Vegan Spinach "Chicken" Patties (Open to Experimentation)</a> prompted me to a new experiment with her recipe. I made it Asian style in my experiment and it became Vegan Cilantro Roasted Lemongrass "Pork" Patties instead of "Chicken" patties. I used the patties in Vietnamese <a href="https://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC" target="_blank"><i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b>Bánh mì</b></i> </a>with homemade Vegan Cilantro Lime Aioli and topped with traditional <i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b>Bánh mì</b></i> toppings(pictured above). I grilled the patties on a cast iron skillet thus it became Vegan Grilled "Pork" Patties <span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b style="font-style: italic;">Bánh mì.</b></span><br />
<span style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"><b style="font-style: italic;"><br /></b></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">I just want to warn everyone that this recipe is very cilantro-ey. Some people don't really like cilantro or coriander leaves. I love them. A lot of Vietnamese dishes use a lot of cilantro. If you don't like cilantro you may stick with spinach or parsley.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><br /></span></span>
I also did another experiment to make Candied Vegan "Ham" or "Bacon" using Chinese Style Vegan Smoked Ham I bought in Asian market. I also served the Candied "Ham" in <i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b>Bánh mì</b></i> with dijon mustard and topped with traditional <i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b>Bánh mì </b></i>toppings(pictured above, too).<br />
<br />
The traditional <i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><b>Bánh mì</b></i> toppings are fresh cilantro, cucumber, jalapeno slices and pickled shredded daikon and carrots.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4z07TUB9c7c/UexafTjlbpI/AAAAAAAABjY/K3rNWrL8XyI/s1600/Banh+Mi-5422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://3.bp.blogspot.com/-4z07TUB9c7c/UexafTjlbpI/AAAAAAAABjY/K3rNWrL8XyI/s640/Banh+Mi-5422.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients of <i><b>b</b></i><i style="background-color: white; font-family: sans-serif; line-height: 19.1875px; text-align: start;"><b>ánh mì</b></i> toppings are: cilantro, jalapeno, cucumber, pickled daikon and carrots.</td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="background-color: white; line-height: 19.1875px;"><b><u><span style="font-family: Times, Times New Roman, serif;"><i>Bánh mì </i>Ingredients:</span></u></b></span></div>
<div style="text-align: left;">
<span style="line-height: 19.1875px;"><span style="font-family: Times, Times New Roman, serif;">Pickled Shredded Daikon Radish and Carrots, recipe below</span></span></div>
<div style="text-align: left;">
<span style="line-height: 19.1875px;"><span style="font-family: Times, Times New Roman, serif;">Jalapeno slices</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Fresh Cilantro</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Cucumber Slices</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Cilantro Lime Aioli Sauce(recipe below) or Dijon Mustard</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Vegan Cilantro Roasted Lemongrass "Pork" Patties, recipe below or</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Vegan Candied Smoked "Ham", recipe below</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Vietnamese Baguette(Banh Mi Tay), store bought or homemade(pictured below)</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">(I have tried made it myself using this <a href="http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html" target="_blank">recipe</a>)</span></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qzTEBD291kI/UexojYfb3hI/AAAAAAAABjo/fptALqhkbu0/s1600/Baguette-1-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-qzTEBD291kI/UexojYfb3hI/AAAAAAAABjo/fptALqhkbu0/s400/Baguette-1-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade baguette</td></tr>
</tbody></table>
<div style="text-align: left;">
<b><u><a href="https://docs.google.com/document/d/1b4A9wYx-lLZPem_wkLOcZWGg6LXfqaWKe_deXOajQYg/edit?usp=sharing" target="_blank">Printable Recipe for Vegan Grilled "Pork" Banh Mi</a></u></b><br />
<b><br /></b>
<b><a href="https://docs.google.com/document/d/1m4mKZzJaczlowF-k4enwfR-Ihh0MGJRxzBAg_3JrBCE/edit?usp=sharing" target="_blank">Printable Recipe for Vegan Candied Smoked "Ham" Banh Mi</a></b><br />
<b><u><br /></u></b>
<b><u>Pickled Shredded Daikon Radish and Carrots</u></b></div>
<div style="text-align: left;">
1 large daikon radish, peeled</div>
<div style="text-align: left;">
4 carrots, peeled</div>
<div style="text-align: left;">
4 Tbsp vinegar, divided</div>
<div style="text-align: left;">
2 tsp salt, divided</div>
<div style="text-align: left;">
4-6 tsp sugar, divided</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<ol>
<li>Using a food processor, shred radish and carrots separately. </li>
<li>In 2 bowls, 1 for radish and 1 for carrots, pile shredded radish and carrots, separately.</li>
<li>For each bowl, add 1 tsp salt and 2-3 tsp sugar (add more to make it sweeter). Rub the shredded radish or carrots with salt and sugar, mix well,</li>
<li>Add 2 Tbsp vinegar in each bowl. Mix and let the radish and carrots macerated in room temperature or fridge.</li>
</ol>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>Cilantro Lime Aioli Sauce</u></b></div>
<div style="text-align: left;">
Yield 1.5 cups</div>
<div>
<span style="font-size: x-small;">This sauce is great with a lot of things. I have served it with 'fish' tacos, sandwiches, and use it as a dip for tortilla chips.</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
2 cups packed fresh cilantro including stems (cleaned and dried in a towel)</div>
<div>
1 large jalapeno, chop in large pieces</div>
<div>
2 large cloves garlic</div>
<div>
4 large green onions</div>
<div>
juice of 1 lime (about 1/4 cup)</div>
<div>
1 tsp salt</div>
<div>
1 Tbsp. agave nectar</div>
<div>
2 Tbsp. oil (optional)</div>
<div>
Vegan Mayonnaise, store bought or check out <a href="http://veganfeastkitchen.blogspot.com/2013/07/my-low-fat-vegan-mayo-with-no-extracted.html" target="_blank">Bryanna's recipe</a></div>
<div>
<br /></div>
<div>
<ol>
<li>Put all ingredients above except the mayonnaise and blend until smooth.</li>
<li>I store the Cilantro Lime mixture and the mayonnaise separately. Just before serving, I combine equal parts of cilantro lime mixture and mayonnaise until well blended.</li>
</ol>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hxqI23uy320/UexqjShuAYI/AAAAAAAABkA/7CmxmNnuFD8/s1600/Banh+Mi-5417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-hxqI23uy320/UexqjShuAYI/AAAAAAAABkA/7CmxmNnuFD8/s400/Banh+Mi-5417.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cilantro Lime Sauce before it is combined with vegan mayo</td></tr>
</tbody></table>
<b><u><br /></u></b>
<b><u>Vegan Cilantro Roasted Lemongrass "Pork" Patties</u></b></div>
<div>
Yield 12 oval patties</div>
<div>
Adapted from <a href="http://veganfeastkitchen.blogspot.com/2013/07/vegan-spinach-chicken-patties-open-to.html" target="_blank">Bryanna's Vegan Spinach "Chicken" Patties</a></div>
<br />
2 6-inch fresh lemongrass (white part only), chopped in large pieces<br />
2 large shallots, chopped in large pieces (about 2/3 cup altogether)<br />
4 large cloves garlic<br />
1 Tbsp. oil<br />
<br />
2 large green onions<br />
2 cups packed fresh cilantro including stems (cleaned and dried in a towel)<br />
1 Tbsp. <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/44/no-beef-base" target="_blank">no beef broth paste</a><br />
1 3/4 cups boiling water<br />
2 cups plain textured soy protein granules (TVP) or crumbs from bottom of Soy Curls bag<br />
1 lb. medium-firm tofu, drained<br />
1 cup Vital Wheat Gluten (gluten powder)<br />
1 Tbsp. mushroom powder<br />
Note: This is ground dried shiitake mushroom (grind until powdery smooth in a spice grinder)<br />
1 tsp. salt<br />
1 tsp. garlic granules<br />
1 tsp. ground white pepper<br />
Note: a lot of Vietnamese dishes use ground white pepper as seasoning.<br />
2 Tbsp. 'fish' sauce or Braggs Liquid Aminos<br />
<br />
<ol>
<li>Start with a dry food processor, grind chopped lemongrass into a fine fibrous pulps. This may take 1-2 minutes. Add chopped shallots and garlic cloves. Process some more until it become a fibrous spice paste.</li>
<li>Heat oil in a wok or on a cast iron pan, saute the spice paste on a medium heat. Stir fry for literally 10-15 minutes until the herb paste brown and roasted. Stir the paste frequently. When it becomes loose, brown, dry, and fluffy, turn off the heat and let it cool. (See the same method in making <a href="http://www.spiceislandvegan.blogspot.com/2013/04/vegan-lemongrass-soy-fish-or-tofu.html" target="_blank">Lemongrass Tofu</a>).</li>
<li>While stir frying the lemongrass in step 2, mix the no beef broth paste with boiling water. Add to the TVP and let sit 10 minutes.</li>
<li>Preheat oven to 350 degrees F. </li>
<li>Using the same food processor (you don't need to wash), grind fresh cilantro and green onions.</li>
<li> Mash the drained tofu (squeeze out excess water) and mix well with the soaked TVP(squeeze out excess water), cilantro and green onion mixture, cool roasted lemongrass shallots mixture and the remaining ingredients, <b><i>except</i></b> the gluten flour. Mix thoroughly.</li>
<li>Add the gluten flour and mix well again.</li>
<li>Scoop up some of the "dough' and roll into a ball, then press down into a patty on a piece of baking parchment or silpat. I made it oval shapes because I am serving it in a baguette. There will be about 12-13 patties.</li>
<li>Place the patties on parchment-lined or silpat-lined baking sheets, cover with foil and bake for 20-25 minutes. The patties will be soft when they come out of the oven. Let them cool on baking sheets. Cool or chill thoroughly in the fridge. They will firm up as they cool. Store in a container with parchment in between the patties and refrigerate or freeze for future use.</li>
<li>When ready to serve, grill or brown them on both sides and medium heat on a oiled cast iron skillet.</li>
</ol>
<div>
<b><u>Vegan Candied Smoked "Ham"</u></b></div>
<div>
<span style="font-size: x-small;">Using a loaf of store bought smoked vegan ham. I frequently perused Asian market in search of Smoked Vegan Ham. I often found one or two that is vegan. The one I purchased was VegeFarm brand.</span></div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
Store bought vegan ham</div>
<div>
Vegetable oil</div>
<div>
Maple syrup</div>
<div>
<span style="font-size: x-small;"><br /></span></div>
<div>
<ol>
<li>Slice thawed vegan ham vertically and about 1/4-inch thick.</li>
<li>On a cast iron skillet, heat a tablespoon oil, pan fry a few ham slices until golden brown.</li>
<li>Add 1-2 tablespoons maple syrup. Let syrup bubbles up and coats the ham slices.</li>
<li>Keep frying until syrup reduced and ham slices turned to roasted brown (see picture below)</li>
</ol>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P7ylyuLV_5c/UexqVBqP5XI/AAAAAAAABj4/h4Y9EZbGyH4/s1600/Banh+Mi-5425.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="http://3.bp.blogspot.com/-P7ylyuLV_5c/UexqVBqP5XI/AAAAAAAABj4/h4Y9EZbGyH4/s400/Banh+Mi-5425.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied Smoked Vegan Ham</td></tr>
</tbody></table>
<div>
<br /></div>
<b><u>Assembling <i style="background-color: white; font-family: sans-serif; line-height: 19.1875px;">Bánh mì:</i></u></b><br />
<br />
<ol>
<li>Cut about 6-8 inches of baguette and slice in half horizontally, almost all the way through but not quite.</li>
<li>Slather with Cilantro Lime Aoli for making Grilled "Pork" sandwich or with Dijon Mustard for the Candied "Ham" sandwich.</li>
<li>Add Grilled "Pork" Patties or Candied Smoked "Ham" slices, top with pickled shredded daikon radish and carrots, jalapeno slices, cucumber slices, and more cilantro.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1uKU7jkrIAc/UexrtgRkfCI/AAAAAAAABkQ/olWTBQSRlAU/s1600/Banh+Mi-5424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-1uKU7jkrIAc/UexrtgRkfCI/AAAAAAAABkQ/olWTBQSRlAU/s400/Banh+Mi-5424.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembling Grilled "Pork" Patties Banh Mi with Cilantro Lime Aioli</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-omIkPlLTDzU/Uexr6gfcHZI/AAAAAAAABkY/tz6MTf7eT-A/s1600/Banh+Mi-5426.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-omIkPlLTDzU/Uexr6gfcHZI/AAAAAAAABkY/tz6MTf7eT-A/s400/Banh+Mi-5426.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembling Candied Smoked "Ham" Banh Mi with Dijon Mustard</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2o06Db0oJrE/UexsKn-VYoI/AAAAAAAABkg/2udHCUWZq6U/s1600/Banh+Mi-5429.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-2o06Db0oJrE/UexsKn-VYoI/AAAAAAAABkg/2udHCUWZq6U/s400/Banh+Mi-5429.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The details in Grilled "Pork" Banh Mi with all the toppings and aioli</td></tr>
</tbody></table>
<div>
Enjoy!</div>
</div>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-86830329252151007052013-05-31T14:58:00.002-07:002013-05-31T15:18:29.267-07:00Indonesian Javanese Gado-Gado, Veganized<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hbJ_7xwP1uM/UaOycehJfbI/AAAAAAAABhw/DrI-zk2gJTc/s1600/Gado-gado-5400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-hbJ_7xwP1uM/UaOycehJfbI/AAAAAAAABhw/DrI-zk2gJTc/s640/Gado-gado-5400.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veganized Javanese Gado-Gado without the sauce: steamed kale, cabbage, green beans, bean sprouts, underneath. Topped with steamed sliced potatoes, baked seasoned tofu, baked seasoned tempeh, fresh tomatoes, and fresh cucumber slices.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-afxXBF-YMCQ/UaOysYJqCaI/AAAAAAAABh4/ZPSERev7heM/s1600/Gado-gado-5401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="347" src="http://3.bp.blogspot.com/-afxXBF-YMCQ/UaOysYJqCaI/AAAAAAAABh4/ZPSERev7heM/s400/Gado-gado-5401.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The peanut Gado-Gado sauce</td></tr>
</tbody></table>
Summer is almost here! I am craving salad type of dish and dishes that I don't need to spend a lot of time in the kitchen. I've been thinking about blogging Gado-Gado for a while now. Finally! Here it is!<br />
<br />
<a href="http://en.wikipedia.org/wiki/Gado-gado" target="_blank">Gado-gado</a> is an Indonesian Javanese salad consisted of boiled or steamed vegetable served with peanut sauce. It is a complete meal and usually served with <a href="http://en.wikipedia.org/wiki/Lontong" target="_blank">lontong</a> or <a href="http://en.wikipedia.org/wiki/Ketupat" target="_blank">ketupat</a> (Indonesian rice cake) but it can be served without it. I believe that it is also gluten-free. When the salad ingredients are combined with the sauce, it looks like this one below. It is so delicious eaten with the garlic tapioca chips or <a href="http://en.wikipedia.org/wiki/Krupuk" target="_blank">kerupuk</a> (the chips on the right side behind the salad) or <a href="http://en.wikipedia.org/wiki/Emping" target="_blank">emping</a> (the yellowish chips on the left side behind the salad).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NJdMZu-Gk9I/UaO3Ef0VdbI/AAAAAAAABiI/krm-F2ZvSio/s1600/Gado-gado-5403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="http://3.bp.blogspot.com/-NJdMZu-Gk9I/UaO3Ef0VdbI/AAAAAAAABiI/krm-F2ZvSio/s640/Gado-gado-5403.jpg" width="640" /></a></div>
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During college days, I worked in an Indonesian restaurant and my job was making gado-gado sauce. The restaurant cut corner by using creamy peanut butter (like Jif or Skippy) and then added hot water, sambal, brown sugar, and some minced garlic. In my opinion, it was disgusting to do it that way and that it was not authentic but since it is not my restaurant I just did what I was told to do. Customers liked it but they didn't know any better. It is not how I make it at home obviously. Sometimes I bought a packaged imported gado-gado sauce from Asian markets but the best is to make the sauce from scratch at home.<br />
<br />
<strong>Peanut Sauce:</strong><br />
The peanut sauce is the key to this salad. I like to use roasted peanuts and blend it using a Vitamix or a food processor with the other spices and herbs added to it. Although, if you want it easier and if you don't have a high speed blender, you can use Natural Peanut Butter(such as Natural Crunchy Peanut Butter from Trader Joe's), make sure that the ingredients are just peanuts and salt, not the one that has other ingredients in it like oil, sugar, etc. I usually buy Trader Joe's Lightly Salted Peanuts.<br />
<br />
I also use my own sambal that has no shrimp paste in it. However, you can also use <a href="http://www.huyfong.com/no_frames/oelek.htm" target="_blank">sambal oelek</a> which has no shrimp paste for an easier way. I will be adding sugar, salt, tamarind juice, lime juice, etc. but this way I can control the amount of sugar and salt. If I use a store-bought peanut butter that has sugar in it, I am pretty much stuck with the amount of sugar so I prefer not to. DH doesn't like sweet food and pretty much doesn't like peanut sauce made from store-bought peanut butter. He said that the Indonesian peanut sauce is too sweet. He likes my peanut sauce because I make it not too sweet and a bit on the sweet sour side with lime and lemon juice added to it.<br />
<br />
<br />
<strong>Vegetables:</strong><br />
All kinds of vegetables that are good being steamed will be good for this salad. However, the traditional vegetables are long beans or green beans, cabbage, bean sprouts, spinach, and potato. I also like to steam the vegetables instead of boiling them. Fresh vegetable such as tomatoes and cucumbers are great additions too.<br />
<br />
<strong>Protein:</strong><br />
The traditional gado-gado also uses boiled eggs which I don't use. The traditional way also use fried tempeh and/or tofu. I use baked tempeh and tofu.<br />
<br />
<strong><u><strong>Indonesian Javanese Gado-Gado</strong><br />
<strong>Serve 6-8</strong><br />
<strong><a href="https://docs.google.com/document/d/1MP3cO0Sz-B8ISYyPbtaZ3OEp0n3h4v-LlqYnB-m15dk/edit?usp=sharing" target="_blank">Printable Recipe</a></strong></u></strong><br />
<br />
<strong>Accompaniments:</strong><br />
Garlic tapioca crackers/chips or <a href="http://en.wikipedia.org/wiki/Krupuk" target="_blank">kerupuk</a> <br />
<a href="http://en.wikipedia.org/wiki/Emping" target="_blank">Emping</a> (padi oats crackers/chips)<br />
<a href="http://www.thaitable.com/thai/recipe/fried-shallots" target="_blank">Fried Shallots,</a> optional<br />
<br />
<strong>Vegetables:</strong><br />
3-4 cups cabbage, cut into bite pieces<br />
3-4 cups kale, cut into bite pieces<br />
3-4 cups green beans, cut into bite pieces<br />
3-4 cups bean sprouts<br />
3 potatoes, each cut into 3<br />
2 tomatoes, sliced<br />
2 cucumbers, sliced<br />
<br />
<ol>
<li>Steam cabbage, kale, green beans, separately on a vegetable steamer or basket for 7 minutes each. Prepare a bowl of ice water. After each vegetable is steamed, immerse into the bowl of ice water to stop cooking. This way the vegetable will stay bright green and still a bit crunchy.</li>
<li>Steam bean sprouts for 5 minutes and immerse into a bowl of ice water similar to step 1.</li>
<li>Steam potatoes for 15-20 minutes until tender but still firm. Let them cool and then peel. Then slice into bite pieces.</li>
</ol>
<br />
<strong>Baked Tofu and/or Tempeh(store bought baked tofu can be used instead)</strong>:<br />
1 to 1 1/2 lb. extra-firm tofu<br />
3/4 to 1 cup water<br />
1/4 cup <a href="http://www.tradekey.com/product_view/id/84829.htm"><span style="color: #2288bb;">dark Superior brand mushroom soy sauce</span></a><br />
Note: regular soy sauce will do but this dark mushroom soy sauce is my preference. It makes the baked tofu dark chocolate brown but the inside is light cream color. Pretty and delicious!<br />
2 tablespoon maple syrup or organic molasses<br />
1 teaspoon hickory liquid smoke, optional for this recipe<br />
<br />
<ol>
<li>Slice tofu or tempeh about 1/3-inch thick lengthwise. Mix the rest of the ingredients in a plastic container with tight lid in which you can soak all of the tofu or tempeh slices in this marinade sauce. Marinate the tofu slices for 24 hours in refrigerator.</li>
<li> Bake drained marinated tofu or tempeh slices on an oiled cookie sheets for 10- 12 minutes in 400 F oven. Flip and bake the other side about another 10-12 minutes. Let them cool before use.</li>
</ol>
<strong>Peanut Sauce:</strong><br />
<strong><a href="https://docs.google.com/document/d/1wvilYpNmVyYdaF_oPczhgjdJPKUfEu7fFiXN23hbnD8/edit?usp=sharing" target="_blank">Printable Recipe</a></strong><br />
1 1/2 cups lightly salted roasted peanuts<br />
1 1/4 cup light coconut milk<br />
4 garlic cloves<br />
5 shallots cloves<br />
4 Tbsp. palm sugar or brown sugar<br />
Juice of 1 lime, about 3-4 Tbsp.<br />
3 kaffir lime leaves<br />
1/4 tamarind liquid from soaking dried tamarind paste in warm water<br />
2 Tbsp. <a href="http://www.huyfong.com/no_frames/oelek.htm" target="_blank">sambal oelek</a>, or less for less spicy<br />
1 tsp. salt, or to taste<br />
1 Tbsp. white miso<br />
1 Lemon, optional<br />
1 Tbsp. <a href="http://www.gourmetsleuth.com/Dictionary/K/Kecap-manis-5634.aspx" target="_blank">Kecap Manis,</a> optional<br />
<br />
<ol>
<li>Combine roasted peanuts, garlic, shallots, coconut milk, palm or brown sugar, tamarind juice, sambal oelek, salt, and miso in a high speed blender or food processor. Pulse and blend until desired consistency. Usually, it is the consistency of a gravy. Some people like a crunchier sauce. It is a matter of a taste on the consistency.</li>
<li> If food processor or blender is not used and if using natural peanut butter, mince shallots and garlic finely, and then combine with coconut milk, palm or brown sugar, tamarind juice, sambal oelek, salt, and miso in a bowl or a medium size pot until thoroughly blended.</li>
<li>Add the kaffir lime leaves, if using, into the sauce</li>
<li>Heat the sauce in a medium size pot until it boils, turn down the heat, and then simmer for about 10 minutes. If the sauce is too thick, add more coconut milk or water.</li>
<li>Remove from heat, add the juice of lime, kecap manis, and squirt 1-2 Tbsp. of lemon juice. This step is optional to those who likes the sauce sweet. The amount of sugar can also be adjusted depending on how sweet the sauce to be. Add more salt if necessary.</li>
<li>Let it cool before using and store in the fridge. When this sauce is cold (refrigerated), it tends to be very thick. Add warm water or reheat in a pot to thin it out.</li>
</ol>
<strong>Serving:</strong><br />
Gado-gado usually is served in room temperature. It is a great to prepare this dish ahead of time, store the ingredients separately in the fridge, then assemble just before serving.<br />
<br />
<ol>
<li>Combine vegetables in a large salad bowl (including the tomatoes and cucumber).</li>
<li>Add peanut sauce and toss together. Sprinkle with fried shallots.</li>
<li>Add garlic crackers/chips (kerupuk) and emping(padi oats crackers) on top or on the side.</li>
</ol>
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<a href="http://1.bp.blogspot.com/-L13ohA05KdM/Uaka43PowII/AAAAAAAABic/WFhgZubPqMw/s1600/Gado-gado-5405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-L13ohA05KdM/Uaka43PowII/AAAAAAAABic/WFhgZubPqMw/s320/Gado-gado-5405.jpg" width="320" /></a></div>
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Garlic Tapioca Crackers/Chips (Kerupuk)</div>
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<a href="http://1.bp.blogspot.com/-XMZ9fG3LXrw/UakbIGbwrII/AAAAAAAABik/G9jjemjq98I/s1600/Gado-gado-5404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://1.bp.blogspot.com/-XMZ9fG3LXrw/UakbIGbwrII/AAAAAAAABik/G9jjemjq98I/s320/Gado-gado-5404.jpg" width="320" /></a></div>
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Emping (padi oats crackers/chips)</div>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com3tag:blogger.com,1999:blog-24155312.post-73658556177014263482013-05-01T09:05:00.002-07:002013-05-01T09:10:16.422-07:00Vegan Indonesian Sambal Goreng(Curry) with Beyond Meat and Viva La Vegan Grocery<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-X7g1YC9Iw8s/UXRzXXNWuwI/AAAAAAAABgs/p5ROxwjWG6Y/s1600/chickn+curry-5383-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-X7g1YC9Iw8s/UXRzXXNWuwI/AAAAAAAABgs/p5ROxwjWG6Y/s1600/chickn+curry-5383-2.jpg" height="444" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indonesian Sambal Goreng with Beyond Meat, Potatoes, and other Vegetables</td></tr>
</tbody></table>
I am posting yet another Indonesian dish. It has been an Indonesian cuisine fewer at our house lately. Sambal Goreng (pronounce some-ball go-rang) is a Javanese dish made of <a href="http://en.wikipedia.org/wiki/Sambal" target="_blank">sambal</a> (spicy chili condiment) that is stir fried with other herbs and spices for long minutes before coconut milk is added to it. It is a stew curry like Thai panang or red curry. The traditional ingredients are not vegetarian (except sometimes we use potato) such as chicken livers, gizzards, etc. Items that are kind of gross to vegetarians. Sometimes people use shrimps and fish also. The Javanese also use <a href="http://en.wikipedia.org/wiki/Shrimp_paste" target="_blank">terasi</a> or shrimp paste. Therefore, a vegetarian has to be careful in eating Indonesian curry that has no meat in it since shrimp paste may still be used.<br />
<br />
I veganized it without using shrimp paste or meat by using potato, carrots, green beans, and edamame. I also use miso to replace the shrimp paste. Tofu and tempeh can also be added to it. This time I incorporated <a href="http://www.beyondmeat.com/" target="_blank">Beyond Meat</a> just because I just want to try cooking with <a href="http://www.beyondmeat.com/" target="_blank">Beyond Meat</a>. I love to experiment and try new things. I am fine with eating tofu and tempeh but I love to venture to other options that are available to vegans.<br />
<br />
It was not easy to get my hands to <a href="http://www.beyondmeat.com/" target="_blank">Beyond Meat</a>. I first heard about it from <a href="https://www.facebook.com/pages/Phoney-Baloneys/234892743273998" target="_blank">Phoney Baloney's</a> when they still have their sandwich business. They made delicious chick'n sandwiches with this product. For a long time <a href="http://www.beyondmeat.com/" target="_blank">Beyond Meat</a> is not available to retail consumers like me. Only just recently that it is available in Whole Foods in retail packaging. However, I didn't buy it from Whole Foods this time. I bought the 5 lbs. package of unseasoned one from <a href="http://www.vivalavegangrocery.com/" target="_blank">Viva La Vegan Grocery</a>.<br />
<br />
It's a long drive for me to get to <a href="http://www.vivalavegangrocery.com/" target="_blank">Viva La Vegan Grocery</a>. However, it was well worth it. Not only I was able to shop for vegan stuff WITHOUT LOOKING AND CHECKING INGREDIENTS (how awesome is that?) but I also got to eat at <a href="https://www.facebook.com/pages/Vegan-With-Joy/467286433311188" target="_blank">Vegan with Joy</a> (the vegan deli inside this grocery store). The food at this deli was really good and the grocery was large. It was an awesome visit to this place.<br />
<br />
Now, about this dish. I use the same herbs I used in making the <a href="http://www.spiceislandvegan.blogspot.com/2013/03/vegan-indonesian-lamb-curry-gule-or.html" target="_blank">Vegan Indonesian 'Lamb' Curry</a> but I used less spices and a milder spice, coriander. I did use fresh chili and controlled the spicyness in my guidance title 'About the level of heat' in this <a href="http://www.spiceislandvegan.blogspot.com/2013/03/vegan-indonesian-salad-with-spicy.html" target="_blank">blog</a>. The dish below looks red and spicy but it is not that hot.<br />
<br />
<strong><u>Vegan Indonesian Sambal Goreng (Curry)</u></strong><br />
<strong>Serve 6-8</strong><br />
<strong><a href="https://docs.google.com/document/d/1otiwK61P1JJBnUBcEjABVpDh06JFGR7x4KRWI61qqzA/edit?usp=sharing" target="_blank">Printable Recipe</a></strong><br />
<br />
<strong>Ingredients:</strong><br />
12 oz. <a href="http://www.beyondmeat.com/" target="_blank">Beyond Meat</a>, Extra Firm Tofu, or Tempeh, cut into cubes<br />
<span style="font-size: x-small;">Note: if using tofu or tempeh, I usually, bake them in the oven until brown and crispy first</span><br />
2 cups shelled edamame (frozen and then thawed)<br />
2 medium tomatoes (fresh), diced into cubes<br />
1 1/2 cups frozen green beans(thawed)<br />
1 1/2 cups diced carrots (peeled and diced)<br />
2 cups diced potatoes (peeled and diced)<br />
1-2 tsp. salt<br />
2-3 brown sugar or palm sugar<br />
1-2 tbps. miso<br />
1 cup thick coconut milk<br />
1 cup vegetable broth<br />
2 tsp ground coriander<br />
1/4 cups tamarind water or a few squeezes of lime, optional <br />
<span style="font-size: x-small;">Note: soak 1 inch tamarind paste in warm water</span><br />
Oil for stir frying sambal<br />
<br />
<strong>Spice paste ingredients:</strong><br />
6 shallot cloves, peeled<br />
5 garlic cloves, peeled<br />
5 candlenuts<br />
3 large dried New Mexico chili<br />
<span style="font-size: x-small;">Note: Soak the dried chili in the 1-2 cups warm water for 10 minutes, remove stem and seeds, drained and reserve the soaking water</span><br />
3 fresh Thai Chili (green serrano chili), use less for less spicy<br />
<br />
<strong>Fresh herbs:</strong><br />
2-3 slices fresh ginger<br />
2-3 slices fresh galanga or laos<br />
2 stalks fresh lemongrass (use the white part only), pound them and then slice to 2 inches long<br />
3-4 fresh kaffir lime leaves<br />
<br />
<strong>Accompaniments:</strong><br />
Fried Shallots or Brambang goreng<br />
Chips (veggie or garlic chips) or garlic <a href="http://en.wikipedia.org/wiki/Prawn_cracker" target="_blank">krupuk</a><br />
<br />
<ol>
<li>Put all spice paste ingredients into a food processor, mini chopper, or blender. Grind until it becomes a paste. Add a little bit of chili soaking water to make it easier to grind.</li>
<li>Heat a large pot or wok in medium high temperature. Add 1-2 tablespoons of oil. Add the spice paste. Stir fry the sambal or spice paste for about 10 minutes. Add a little bit more of chili soaking water if it sticks to the wok or pot.</li>
<li>Add all of the fresh herbs ingredients. Then, stir to combine.</li>
<li>Add tofu, tempeh, or Beyond Meat, diced carrots, diced tomatoes, and diced potatoes. Add miso. Add 1 cup vegetable broth and more of the chili soaking water until it barely covers the ingredients but not too soupy.</li>
<li>Simmer and stir to combine with the spice paste. Add salt, brown sugar or palm sugar, and the coriander. Continue simmering and stir frequently about 20 minutes or until carrots and potatoes are done but still firm. The tomatoes should disintegrate some at this point.</li>
<li>Add coconut milk, edamame pods, and green beans. Taste and add more salt, sugar, and the tamarind water or a few squeezes of lime, if using. Combine and simmer for another 5-10 minutes.</li>
<li>This dish is better served the next day when all the spices and herbs are absorbed to the ingredients. Before serving, remove all the fresh herbs ingredients out of the curry.</li>
<li>Serve on top of steamed rice, sprinkle with fried shallots, and eat with chips on the side.</li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Z_7ahDZaliM/UXR8Pz4bxoI/AAAAAAAABg0/rUf475GEsKM/s1600/chickn+curry-5387.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Z_7ahDZaliM/UXR8Pz4bxoI/AAAAAAAABg0/rUf475GEsKM/s1600/chickn+curry-5387.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's delicious served on top of steamed rice, accoumpanied with chips(krupuk). Using the chips to scoop rice and curry is a yummy way to eat this dish.</td></tr>
</tbody></table>
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<br />spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com3tag:blogger.com,1999:blog-24155312.post-66919353203877445202013-04-16T14:31:00.000-07:002013-04-16T14:34:26.527-07:00Vegan Indonesian Nasi Goreng (Fried Rice)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nb9qdtWeV1c/UWsgRaTqVDI/AAAAAAAABgM/VyJsJD9sf_g/s1600/Nasi+Goreng-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-nb9qdtWeV1c/UWsgRaTqVDI/AAAAAAAABgM/VyJsJD9sf_g/s640/Nasi+Goreng-2.jpg" height="434" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indonesian Nasi Goreng served with Veggie Chips, Slices of Cucumber and Tomato, and Scrambled Tofu</td></tr>
</tbody></table>
Indonesian fried rice also called Nasi Goreng (Nasi = Rice, Goreng = Fried) is different than any other fried rice. This Javanese fried rice is usually spicy hot and a bit sweet. We use <a href="http://www.gourmetsleuth.com/Dictionary/K/Kecap-manis-5634.aspx" target="_blank">Kecap Manis</a> or sweet soy sauce to add the sweetness(Kecap Manis sounds like KEH-chuhp MAH-nees or similar sound to Ketchup Mayonnaise but there is no ketchup nor mayonnaise in this sauce). Traditionally, Indonesians eat this dish for breakfast with fried eggs served on top. The fried rice is always made from leftover yesterday's rice. Any leftover rice usually ends up as fried rice for breakfast the next day (Indonesians eat rice 3 times a day). This dish can also be found in lunch or dinner menu or at street vendors so it is not really just a breakfast food. It is usually meaty with chicken and shrimps. On top of egg, the other accompaniments are usually shrimp chips and cucumber and tomato slices. These accompaniments will counterbalance the heat of the dish. <br />
<br />
Watch this <a href="http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/indonesianasigorengrecipe/recipes/food/video/Indonesian-Fried-Rice-233562" target="_blank">video</a> on how a non-vegetarian Nasi Goreng is made. The video mentioned that Nasi Goreng is popular in Holland and a part of Dutch food. This is true since the Dutch conquered Indonesia for hundreds of years and brought this savory hot dish back to their homeland.<br />
<br />
In veganizing this dish, I used the following:<br />
<br />
<strong><u>Rice</u></strong><br />
I use white or brown basmati rice (long grain rice is the best for fried rice). I cooked and put the rice in the fridge the day before or use leftover rice and then break it down with hands (just like in the video). It is really important to do this before stir frying the rice.<br />
<br />
<strong><u>Meat Substitute</u></strong><br />
I used Gardein, Soy Curls, or Baked Tofu (store bought or home made). Sometimes, I use vegan shrimp but not always. I also love adding shelled edamame to it or frozen peas will do too.<br />
<br />
<strong><u>Shallots</u></strong><br />
If you notice, Indonesian food use a lot of shallots. We prefer to use shallots than onions. We use a lot of shallots. In fact, I didn't see brown or white onions until I moved to US. In Java, we always use shallots for our cooking<br />
<br />
<strong><u>Accompaniments</u></strong><br />
I used scrambled tofu as the egg and veggie chips instead of shrimp chips. There are <a href="http://www.alibaba.com/product-free/115865623/Garlic_Crackers.html" target="_blank">Indonesian garlic chips</a> that are available that I could have deep fried just like what they did in the video but I was just too lazy to do the deep frying (make magic as the Chef in the video said). I used these <a href="http://www.amazon.com/Good-Health-Veggie-Chips-1-Ounce/dp/B000V0CW5K" target="_blank">Veggie Chips</a> (available in Trader Joe) instead. The chips are great to use to scoop the fried rice. The crunchiness of the chips combined with sweet hot fried rice, scrambled tofu, and cucumber/tomato slices is pretty yummy!<br />
<br />
<strong><u>Sambal</u></strong><br />
The use of sambal is really important. Sambal and Kecap Manis are the key to Indonesian fried rice. I love to make this fried rice when I have my <a href="http://spiceislandvegan.blogspot.com/2011/11/sambal-tomatspicy-javanese-tomato.html" target="_blank">Sambal Tomat </a>(Spicy Javanese Tomato Sambal). Another kind of sambal such as <a href="http://www.huyfong.com/no_frames/oelek.htm" target="_blank">Sambal Oelek</a> or<a href="http://www.huyfong.com/no_frames/garlic.htm" target="_blank"> Chili Garlic Sauce</a> can be used but homemade Sambal Tomat is just much better.<br />
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<strong><u>Fried Egg</u></strong><br />
For this dish, I tried making the scrambled tofu with <a href="http://www.thevegg.com/" target="_blank">The Vegg</a>. It was good but I found that this product is pretty expensive. I have made scrambled tofu without it and turned out almost the same. Any recipe for scrambled tofu is good to go.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ReGuHAAYjkI/UWshrpLLlHI/AAAAAAAABgc/jFzVYFClTpo/s1600/Nasi+Goreng-1-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ReGuHAAYjkI/UWshrpLLlHI/AAAAAAAABgc/jFzVYFClTpo/s640/Nasi+Goreng-1-2.jpg" height="458" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use long grain rice</td></tr>
</tbody></table>
<b>Vegan Indonesian Nasi Goreng(Fried Rice)</b><br />
<b>Serve 6-8</b><br />
<strong><a href="https://docs.google.com/document/d/17plDlpr5RlbTeC2BNOXzeikguA6sQhMlpDvQb_erB_c/edit?usp=drive_web" target="_blank">Printable Recipe</a></strong><br />
<br />
<strong>Ingredients:</strong><br />
6 cups cooked White Basmati Rice (leftover cold rice)<br />
<span style="font-size: x-small;">Note: If rice is made the same day, put it in the fridge for 3-4 hours before using.</span><br />
2 cups soy chicken such as <a href="http://www.gardein.com/index.php" target="_blank">Gardein</a>, <a href="http://www.butlerfoods.com/" target="_blank">Soy Curls</a> (rehydrated), or <a href="http://spiceislandvegan.blogspot.com/2006/08/sushi-party-vegan-temaki-and-inari.html" target="_blank">smoked baked tofu</a>, small cubed<br />
1 cup <a href="http://www.vegeusa.com/VegeUSA/products/vegan_shrimps.html" target="_blank">vegan shrimps,</a> diced (optional)<br />
2 cups shelled edamame, thawed<br />
2 1/2 cups shallots or onion, slice thinly<br />
1 - 2 red jalapenos, chopped (reduced or opt out for less spicy)<br />
4 garlic cloves, minced<br />
2 Tbsp. Safflower or Canola Oil<br />
1/4 cup vegetable broth<br />
4 green onions, slice thinly<br />
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<br />
<strong>Sauce/Spices:</strong><br />
6 Tbsp. <a href="http://spiceislandvegan.blogspot.com/2011/11/sambal-tomatspicy-javanese-tomato.html" target="_blank">Sambal Tomat</a> or 3 Tbsp <a href="http://www.huyfong.com/no_frames/oelek.htm" target="_blank">Sambal Oelek</a>/<a href="http://www.huyfong.com/no_frames/garlic.htm" target="_blank">Chili Garlic Sauce</a><br />
<span style="font-size: x-small;">Note: My sambal tomat is less hot than store-bought sambal. To reduce heat, cut it in half.</span><br />
2 Tbsp. <a href="http://www.amazon.com/Tropics-Toyomansi-Philippine-12-35-Ounce-Bottle/dp/B001FB6C0U" target="_blank">Toyomansi</a> or Vegan Fish Sauce replacement or <a href="http://bragg.com/products/la.html" target="_blank">Bragg's Liquid Aminos</a><br />
5 Tbsp. <a href="http://www.amazon.com/ABC-Kecap-Manis-Sweet-Sauce/dp/B000EINWCQ" target="_blank">Kecap manis</a><br />
1/2 tsp. salt or to taste<br />
1/2 tsp. ground white pepper<br />
<br />
<strong>Accompaniments:</strong><br />
Veggie Chips or Garlic Chips<br />
Tomato slices<br />
Cucumber Slices<br />
Homemade scrambled tofu (optional)<br />
Brambang Goreng or <a href="http://www.epicurious.com/recipes/food/views/Crispy-Fried-Shallots-51114600" target="_blank">Fried Shallots</a><br />
<br />
<ol>
<li>Break down the cold rice with fingers so rice is loose and dry. Make sure that all clumps are broken down. Set aside.</li>
<li>Heat wok on top of medium high heat. Add oil and swirl the oil around to cover wok surfaces.</li>
<li>Add shallots/onions. Stir fry until they are fragrant and limp. Then add garlic and chopped red chili.</li>
<li>Stir fry more until onions/shallots are a bit brown. Add soy chicken/seitan/soy curls/tofu to the wok. Add the vegan shrimps, if using. </li>
<li>Stir fry some more and add vegetable broth when things start to stick into the wok.</li>
<li>Add sambal, toyomansi/liquid aminos/fish sauce replacement, kecap manis. Combine with stir fried ingredients. Stir fry until sauce ingredients are combined well with all other ingredients.</li>
<li>Gradually add rice and shelled edamame to the work and mix well with the stir fried ingredients in the wok. Taste and add salt and white pepper. Add more kecap manis, toyomansi, and sambal if necessary.</li>
<li>When everything is combined well and taste delicious. Mix in the green onions. Combine well and take it off heat.</li>
<li>Serve with fried shallots on top and scrambled tofu, tomato slices, cucumber slices, and veggie or garlic chips on the side.</li>
</ol>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-6586209545254602532013-04-01T13:21:00.000-07:002013-04-04T16:51:57.304-07:00Vegan Lemongrass Tofu or Faux Fish<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YECzof0g1GI/UVczPsKEBuI/AAAAAAAABdo/NrVQu3FPO7o/s1600/Lemongrass+fish-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YECzof0g1GI/UVczPsKEBuI/AAAAAAAABdo/NrVQu3FPO7o/s400/Lemongrass+fish-1.jpg" height="266" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-R5sR0DQyh_U/UVijybXo5NI/AAAAAAAABe4/iVnKRPSLG_E/s1600/Lemongrass+tofu-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-R5sR0DQyh_U/UVijybXo5NI/AAAAAAAABe4/iVnKRPSLG_E/s400/Lemongrass+tofu-1.jpg" height="282" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Above: Lemongrass soy/faux fish. Below: Lemongrass tofu.</td></tr>
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We visit vegan Vietnamese restaurants pretty often. Our favorites are nearby <a href="http://www.yelp.com/biz/loving-hut-orange-4" target="_blank">Loving Hut</a> and <a href="http://www.yelp.com/biz/thuyen-vien-anaheim" target="_blank">Thuyen Vien</a>. Lemongrass soy fish or tofu is on their menu and we love this dish. I've been trying to develop a recipe that I want to blog but somehow could not get the taste right until I found a perfect sauce to replace the fish sauce. I found it by way of facebook, a discussion with a fellow vegan about a replacement of fish sauce. This sauce is called Toyomansi, a Filipino soy sauce with <a href="http://en.wikipedia.org/wiki/Calamondin" target="_blank">calamansi</a> in it. Perusing a nearby Asian market, I found it, here is the picture of the bottle below: </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-takbYXSLCaE/UVczVX-hYXI/AAAAAAAABeM/sTk-pZToe_Y/s1600/toyomansi-1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-takbYXSLCaE/UVczVX-hYXI/AAAAAAAABeM/sTk-pZToe_Y/s320/toyomansi-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toyomansi, a delicious fish sauce replacement.</td></tr>
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I thank my fellow vegan in fb for her suggestion. This sauce is quiet delicious.<br />
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<strong>Making it with faux fish or soy fish:</strong><br />
Another discovery, lately, for me, is a store with a lot of vegan faux meat in Monrovia, CA, called <a href="http://www.vegeusa.com/" target="_blank">Vege USA</a>. This Taiwanese based company for faux meat and seafood products has been in business since 1998. They were creating vegetarian products instead of vegan products. However, visiting the store (the headquarter has a small market or store) and talking to the worker in the store, this company is in the process to turn their products to vegan. There is a whole freezer section dedicated for vegan products. The process takes a long time but they are trying. I was able to get a good vegan soy fish from them. In the past, I made my own <a href="http://spiceislandvegan.blogspot.com/2008/08/how-to-make-vegan-fish-or-mock-fish.html" target="_blank">vegan soy fish</a> but lately buying it is easier. Some people will say that they don't like faux meat or seafood. Oh well, I grew up eating fish and love the 'seafoody' flavor so I still enjoy eating faux fish.<br />
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<div>
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<strong>Making it with spongy tofu:</strong><br />
If faux fish is not your thing, you can make this dish with tofu. I suggest the extra firm tofu. I found that tofu can be bland in a stir fry dish unless I soak and marinade the tofu pieces first with the spices. I fix the problem by freezing the extra firm tofu first overnight and then leave it to thaw the next day on a colander. Before freezing it, do not squeeze the water out of the tofu. I usually take out the tofu from the box, wrap it in a saran wrap tightly and put it in the freezer. The water in the tofu will be frozen and crystallized so when it is thawed, it forms holes as pictured below. After it is thawed, I squeeze the water out and the tofu becomes spongy. If the tofu is soft, there are a lot of water in the tofu so when it is thawed, the tofu reduced to half of the original size. For this dish, I prefer the extra firm spongy tofu. The benefit of using the spongy tofu is that the sauce and spices easily absorbed into the tofu so it is not bland. The tofu is really like a sponge absorbing the spice and sauce well. But then again, some people do not like the texture of spongy tofu. In that case, extra firm tofu can be used in this dish (without freezing and thawing). It is a matter of preference.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RPE1GL9HuJY/UVikDgvvAaI/AAAAAAAABfA/y6mWEu-G_Y8/s1600/spongy+tofu-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RPE1GL9HuJY/UVikDgvvAaI/AAAAAAAABfA/y6mWEu-G_Y8/s400/spongy+tofu-1.jpg" height="218" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left to right: extra firm tofu, extra firm spongy tofu, soft spongy tofu</td></tr>
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<strong>Vegan Lemongrass Soy Fish or Tofu</strong> <br />
<strong>Serve 6</strong> <br />
<a href="https://docs.google.com/document/d/1MrB6fNWIm5K1oGytPFksJBF0jFEhb-tZj5AN1skGvB4/edit?usp=drive_web" target="_blank">Printable Recipe</a><br />
<br />
<strong>Ingredients:</strong> <br />
4 cups soy fish or extra firm spongy tofu or extra firm tofu (drained, pressed) <br />
2-3 Tbsp. Canola or Safflower oil <br />
4 garlic cloves <br />
5 shallot cloves <br />
2 stalks fresh lemongrass, use the white stalk only and remove the fibrous and leafy tops, cut into 1-inch chunks <br />
1 medium red jalapeno or 2 red thai chili, optional <br />
¼ tsp. salt, optional <br />
Note: toyomansi or vegan fish sauce can be salty. Salt may not be necessary. <br />
2 Tbsp. Brown Sugar <br />
3 Tbsp. Toyomansi or Braggs Liquid Aminos or Vegan Fish Sauce <br />
½ tsp. curry powder <br />
1 cup vegetable broth (non-salty kind is preferable) <br />
<br />
<ol>
<li>Preheat oven to 425 F. Cut soy fish, tofu or spongy tofu to bite sizes. With a brush or oil -spray bottle, apply oil soy fish or tofu pieces (using ½ to 1 tablespoon of the oil). </li>
<li>Bake soy fish or tofu until crispy, about 25minutes - for fish and 35 minutes for tofu, flip over about halfway of cooking. The fish or tofu should be brown and crispy. Set aside to cool. </li>
<li>Using a food processor, grind lemongrass, garlic, shallots, optional red chili, and salt until it is very fine. Scrape the side a couple times to gather ingredients. The final result is a spice paste. </li>
<li>Heat a large wok or nonstick frying pan on a medium high heat. Add 2 tbsp. oil. Then, immediately, add the herb paste (from no. 3). Stir fry this herb paste for 10 minutes. Be patient, this is dry frying process. It needs to be slightly brown and dry before continuing to the next phase. Add a little more oil or water if it starts to stick to the pan. The aroma of browned herbs will be delicious. </li>
<li>Add baked soy fish or tofu and mix with the browned herbs, mix well and stir fry for 1-2 minutes.</li>
<li> Add toyomansi or liquid aminos or vegan fish sauce, brown sugar, curry powder, and mix well with soy fish or tofu mixture. </li>
<li>Add vegetable broth. Let the soy fish or tofu soak all the liquid and stir fry for another 5 minutes. Another option is not to use broth and have this dish as a dry dish. I like it both ways. </li>
<li>Take it off heat and enjoy with <a href="http://spiceislandvegan.blogspot.com/2011/10/my-perfect-brown-rice.html" target="_blank">my perfect brown rice</a> and <a href="http://spiceislandvegan.blogspot.com/2013/03/vegan-indonesian-salad-with-spicy.html" target="_blank">Indonesian Salad with Spicy Grated Coconut Dressing</a> or <a href="http://spiceislandvegan.blogspot.com/2012/04/indian-kale-cabbage-thoran-balinese-soy.html" target="_blank">Indian Kale-Cabbage Thoran</a>. </li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ic5ujxzO6iU/UVczVUTqO1I/AAAAAAAABeQ/oh20Nn0Bq4g/s1600/soy+fish-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ic5ujxzO6iU/UVczVUTqO1I/AAAAAAAABeQ/oh20Nn0Bq4g/s320/soy+fish-1.jpg" height="270" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked soy fish until crispy.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sdjelCmP0vM/UVczQjE6qgI/AAAAAAAABdw/0BCllkRfJZk/s1600/Lemongrass+before-1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sdjelCmP0vM/UVczQjE6qgI/AAAAAAAABdw/0BCllkRfJZk/s1600/Lemongrass+before-1.jpg" height="226" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-A22gxOCNKEE/UVczRNlg9HI/AAAAAAAABd4/idY901ALPI8/s1600/Lemongrass+after-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-A22gxOCNKEE/UVczRNlg9HI/AAAAAAAABd4/idY901ALPI8/s320/Lemongrass+after-1.jpg" height="190" usa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> After: Spice paste was sticky before. After 10 minutes, it is brown, fluffy, and loose.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fontx1pbIcY/UVczUt4erMI/AAAAAAAABeA/NiUY1XAp6K4/s1600/combo+meal-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fontx1pbIcY/UVczUt4erMI/AAAAAAAABeA/NiUY1XAp6K4/s400/combo+meal-1.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve Lemongrass fish or tofu with brown rice, Indonesian salad, or Indian Thoran, a perfect combo.</td></tr>
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spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com1tag:blogger.com,1999:blog-24155312.post-44963619268977117562013-03-30T09:32:00.002-07:002013-04-04T16:51:34.438-07:00Vegan Indonesian Salad with Spicy Grated Coconut Dry Dressing- Urap<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sIeGlTDKDxw/UVcQR_Yah_I/AAAAAAAABcE/UfA7duhauFA/s1600/Urap-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-sIeGlTDKDxw/UVcQR_Yah_I/AAAAAAAABcE/UfA7duhauFA/s640/Urap-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Javanese Salad - Urap</td></tr>
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I am blogging Indonesian food again. My DGH (my dear gringo husband) likes Indonesian dishes so I continue with this trend to make more veganized Javanese dishes. He loves this Javanese traditional dish called <a href="http://en.wikipedia.org/wiki/Urap" target="_blank">Urap</a>! This one is a dish that Indonesians make for community celebrations such as birthdays, house warming parties, baby showers, weddings, bridal showers, etc. etc. It's great for potlucks or picnics since it can be served in a room temperature. Just like the Koreans who bring <a href="http://spiceislandvegan.blogspot.com/2011/10/korean-stir-fried-glass-noodle-vegan.html" target="_blank">Japchae</a> into potlucks or picnics, Indonesians bring Urap. One reason this dish is great for potluck is that it is easy to make as long as the fresh (can be frozen and then thawed) grated coconut can be obtained. This dish is similar to <a href="http://spiceislandvegan.blogspot.com/2012/04/indian-kale-cabbage-thoran-balinese-soy.html" target="_blank">Indian Kale-CabbageThoran</a> that I blogged back in 2012.<br />
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The title says 'Dry Dressing'. Yep, it is not like the Western salad dressing with oil and vinegar, emulsified. This dish uses thinly grated coconut, the thinner or smaller the better, as dry dressing. Usually, it is also spicy hot like <a href="http://en.wikipedia.org/wiki/Sambal" target="_blank">sambal</a>. However, the level of heat can be reduced by using my tip below(about the level of heat). I have trained DGH to eat spicy hot food but his is not at the level of heat I can take and I always make it less spicy for him.<br />
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<strong>About the coconut:</strong><br />
OMG, coconut became so popular in the US. The natural market in my neighborhood I go to sells coconut oil, coconut milk, coconut cream, coconut juice, fresh young coconuts, etc. Wow! I remember about 20 years ago I had to hunt down coconut juice or coconut milk in Chinatown when I wanted to make Indonesian dishes. For this dish, I buy the frozen grated coconut(from fresh and not dried) at an Indian market/store. Actually, the guy at the Indian market sells fresh coconuts (not the young coconut) and is willing to break the coconut for the customers. I am just too lazy to peel and grate the fresh coconut. I could have done it with a <a href="http://www.amazon.com/Microplane-38004-Professional-Spice-Grater/dp/B00009WE3Z/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1364321444&sr=1-2&keywords=microplane+grater+spice" target="_blank">fine spice Microplane grater</a>. I am also hoping that my readers can find this kind of frozen grated coconut at a nearby Indian market. I haven't yet tried to prepare this dish with unsweetened dried grated coconut and reconstitute it with warm water. It may work, however, the taste is better if it is made with fresh coconut. Below are pictures of 2 different brands of frozen grated coconut in the Indian markets. <br />
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<a href="http://4.bp.blogspot.com/-GqWrmsWY6PE/UVcRQh5viLI/AAAAAAAABcM/iVoO44prYR0/s1600/Grated+Coconut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GqWrmsWY6PE/UVcRQh5viLI/AAAAAAAABcM/iVoO44prYR0/s320/Grated+Coconut.jpg" height="320" width="277" /></a></div>
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<a href="http://3.bp.blogspot.com/-IgTnHyN3uO8/UVcRVqiLLPI/AAAAAAAABcU/RDUcMUZKk8U/s1600/Deep_grated+coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IgTnHyN3uO8/UVcRVqiLLPI/AAAAAAAABcU/RDUcMUZKk8U/s320/Deep_grated+coconut.jpg" height="212" width="320" /></a></div>
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<strong>About the level of heat:</strong><br />
Big chili is not hot! The smaller chili is hotter than the big one, that's for sure. The red small chili(fresh <a href="http://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol" target="_blank">Chili Arbol</a>) is <strong>SUPER hot </strong>(about 15000-30000 Scoville unit). Chili Arbol is not as hot as Habanero but it is pretty hot. I usually use 2-3 of this red chili per dish and it can be omitted altogether. The next level is the medium size chili such as <a href="http://en.wikipedia.org/wiki/Jalape%C3%B1o" target="_blank">red Jalapeno</a> (basically, it is jalapeno that is ripened) which is <strong>medium hot</strong>. The <strong>mildest</strong> is the <a href="http://en.wikipedia.org/wiki/New_Mexico_chili" target="_blank">dried New Mexico</a>(dried Anaheim pepper) that is reconstituted in warm water after the stem and seeds removed. New Mexico chili is readily available in most market, especially, Hispanic market. Therefore, it really depends how you like the heat. I combine the red small chili with 3-4 large New Mexico chili in my dishes. Sometime I combine the red Jalapeno with New Mexico chili. I always use the New Mexico chili since I like the taste(a bit sweet) and how it makes the dish red but not hot. If fresh small red chili is not available, the dried chili called Chili Arbol can be used. They also need to be reconstituted in warm water. I have used this kind of dried Chili Arbol when the fresh ones are not available. <strong>Warning:</strong> always use gloves when handling chili or wash hands immediately and don't rub face or eyes.<br />
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<a href="http://4.bp.blogspot.com/-b63Qk6zcQhQ/UVcRyq-TNhI/AAAAAAAABcc/RFxXQk_8cyo/s1600/Indo+spice+and+herbs-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b63Qk6zcQhQ/UVcRyq-TNhI/AAAAAAAABcc/RFxXQk_8cyo/s320/Indo+spice+and+herbs-2.jpg" height="313" width="420" /></a></div>
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From lower right, clockwise: hot fresh chili arbol, medium red jalapeno, reconstituted New Mexico chili, hot red dried chili arbol.</div>
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<br />
<strong>Vegan Indonesian Salad with Spicy Grated Coconut Dry Dressing- Urap<br />Serve 6 </strong><a href="https://docs.google.com/document/d/10Z_tDQIRk3tnPpstQzgA_Jgu1IGdb62gyuGdMkyH8pE/edit?usp=sharing" target="_blank">Printable Recipe</a><br />
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<strong>Vegetable Ingredients: (they will shrink after steaming)</strong><br />
6-8 cups kale, cut into julienne or shreds<br />
1 cabbage, cut into julienne or shreds (about 6 cups)<br />
4 cups cut green beans (fresh), either julienne cut or about 1 inch<br />
2 cups bean sprouts, optional<br />
<br />
<strong>Dry dressing ingredients:</strong><br />
1 ½ cup fresh grated coconut or frozen and then thawed<br />
4 garlic cloves<br />
4-5 shallot cloves<br />
1 tsp. salt<br />
3-4 large New Mexico chili, reconstituted in warm water after seeds and stem removed<br />
2-3 hot red chili or serrano chili, use less for less hot and see 'About the level of heat' how to make this dish spicy or less spicy, can be omitted completely for mild spicyness<br />
1 Tbsp. miso (light brown or white mellow)<br />
<span style="font-size: x-small;">Note: traditionally, this dish is made with terasi or shrimp paste. I replaced it with miso.</span><br />
1 Tbsp. palm sugar/gula jawa/brown sugar<br />
New Mexico chili soaking water or plain water<br />
<br />
<strong>Preparing the dry dressing:</strong><br />
<ol>
<li>Using a food processor or mortar and pestle, grind garlic, shallot, salt, New Mexico chili, red hot chili/serrano chili until smooth. Add a little water or chili soaking water, a little at a time, until this mixture come into a paste.</li>
<li>Combine the spice paste with the grated coconut, miso, and sugar thoroughly with hands or a large fork.</li>
<li>Steam this dressing for 15-20 minutes. Set aside and let it cool.</li>
</ol>
<strong>Preparing steam vegetables:<br /><span style="font-size: x-small;">Note: the veggies are supposed to be lightly steamed, don’t overkill in the steaming process.</span></strong><br />
<ol>
<li>Use a large steamer such as a large wok with bamboo steamer on top. Boil 4-5 cups of water.</li>
<li>Once the water is boiling, pile in shredded kale, steam for 5-6 minutes.</li>
<li>Take out the steamed kale and spread onto a cookie sheet for a quick cooling.</li>
<li>Repeat step 2 and 3 for cabbage, green beans, and bean sprouts. Bean sprouts takes only 3-4 minutes. Each time spread steamed vegetables on a cookie sheet for a quick cooling.</li>
</ol>
<strong>Mix the salad:</strong><br />
<ol>
<li>Mix the lightly steamed vegetables and dry dressing when everything is COOL.</li>
<li>Combine dressing and veggies thoroughly and serve in a room temperature. Add salt if necessary.</li>
<li>Store in the fridge but let it out on a room temperature or heat up in a microwave for 1 minute before serving.</li>
</ol>
Just like <a href="http://spiceislandvegan.blogspot.com/2012/04/indian-kale-cabbage-thoran-balinese-soy.html" target="_blank">Indian Kale-Cabbage Thoran</a>, this dish is usually better accompanied with somekind of fish dish. The <a href="http://spiceislandvegan.blogspot.com/2013/04/vegan-lemongrass-soy-fish-or-tofu.html" target="_blank">Lemongrass Soy Fish</a> is a great companion.<br />
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<br />spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com9tag:blogger.com,1999:blog-24155312.post-69093815347193903182013-03-24T12:38:00.002-07:002013-04-04T16:51:17.261-07:00Vegan Indonesian 'Lamb' Curry - Gule or Gulai<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EksB_1CanvU/UU4laG12fAI/AAAAAAAABbE/sZEBtcUt5Fk/s1600/Gule-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-EksB_1CanvU/UU4laG12fAI/AAAAAAAABbE/sZEBtcUt5Fk/s640/Gule-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indonesian 'Lamb' Curry - Gule or Gulai</td></tr>
</tbody></table>
The Indonesian food cravings still exist in my system. I crave Indonesian ethnic dish such as this one Indonesian Lamb Curry or called Gule or Gulai. I think I am craving the spices and not craving to eat the lamb/goat or meat. The curry taste is pretty unique. I can't really compare it with Indian curries since the spices are similar to Indian but we, Indonesians, add fresh herbs to it like galanga, kaffir lime leaves, bay leaves, and lemon grass. It doesn't taste like Thai curry either since spices like cloves, coriander, cardamom, and cumin are used. Is it a fusion between Indian and Thai curry? Maybe, that's the only thing I can describe it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GAn4tsyWi_8/UU9K58sR3wI/AAAAAAAABbk/_J2v6s_coaw/s1600/Indo+spice+and+herbs-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-GAn4tsyWi_8/UU9K58sR3wI/AAAAAAAABbk/_J2v6s_coaw/s640/Indo+spice+and+herbs-1.jpg" height="411" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbs used in Indonesian dishes(from left to right, clockwise): galanga, shallots, garlic, ginger, kaffir lime leaves, and lemon grass.</td></tr>
</tbody></table>
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<br />
I opted to use fresh herbs as much as possible. Living in Southern California makes it easier to do that since I can find them easily in Asian markets. In fact, if you read my previous posts, I grow my own <a href="http://spiceislandvegan.blogspot.com/2006/04/will-work-for-vegan-food_28.html" target="_blank">lemon grass</a> and <a href="http://spiceislandvegan.blogspot.com/2007/04/spicy-tomato-seitan-stew-ala-spice.html" target="_blank">kaffir lime</a>. These plants are thriving all year long in my backyard and I just pluck them whenever I need to cook Southeast Asian dishes.<br />
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In the past, I often cook Indonesian dishes by buying store-bought spice paste like <a href="http://www.amazon.com/Bamboe-Gulai-Mutton-Soup-1-2-Ounce/dp/B007MY6T1G" target="_blank">Bamboe,</a> <a href="http://www.amazon.com/Gulai-Ayam-Chicken-Curry-Seasoning/dp/B00886ER7U" target="_blank">Munik</a>, or <a href="http://www.amazon.com/Indofood-AUTHENTIC-INDONESIAN--product-Indonesia/dp/B008NYBFIG/ref=sr_1_8?s=grocery&ie=UTF8&qid=1364076799&sr=1-8&keywords=Indonesian+spices" target="_blank">Indo Food</a>. It is supposed to be easy. I can just stir fry the spices, add other ingredients, add coconut milk if needed, and voila, an Indonesian dish is done. However, lately, I found out that these spice companies started adding MSG although sometimes it is not listed in the ingredients list. In fact, they started to do that on Indonesian snacks and chips, too. Urrrgh! I am not sure either if terasi or shrimp paste is included but not listed. Therefore, I decided to make my own spices and learn to cook it from scratch which is more elaborate but believe me the taste is better homemade.<br />
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Tools needed: mini chopper/spice grinder, a food processor or a mortar and pestle as shown in my previous <a href="http://spiceislandvegan.blogspot.com/2011/11/sambal-tomatspicy-javanese-tomato.html" target="_blank">post</a>.<br />
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<strong><u>Vegan Indonesian 'Lamb' Curry - Gule or Gulai</u></strong><br />
<strong>Serve 6</strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
2 pkgs. <a href="http://www.gardein.com/products.php?p=2" target="_blank">Gardein Beefless Tips</a> or 3-4 cups cubed super firm tofu or 3-4 cups cubed tempeh<br />
<span style="font-size: x-small;">Note: The Gardein Beefless Tips are the best for this dish. A friend of mine said 'I can fool a meat eater using these'.</span><br />
1 cup coconut milk or light coconut milk<br />
1 cup water or vegetable broth<br />
1 Tsp. salt or more to taste<br />
2 Tbsp. palm sugar or brown sugar<br />
2 cinnamon sticks<br />
Oil, non-flavor such as canola or safflower oil<br />
<br />
<strong>Herbs:</strong><br />
2-3 slices fresh ginger<br />
2-3 slices fresh galanga or baby ginger<br />
2 stalks lemon grass, sliced (use white part only)<br />
3 bay leaves, dried<br />
3 kaffir lime leaves, crushed with your hands to releace aroma<br />
<br />
<strong>Spices to blend in a spice grinder or mortar:</strong><br />
1 Tbsp, coriander seeds<br />
1 tsp. black peppercorns<br />
1/4 of a nutmeg or 1/4 tsp. ground nutmeg<br />
5 whole cloves or 1/4 tsp. ground cloves<br />
1 tsp. cumin seeds<br />
2 cardamom seeds<br />
1/2 tsp. turmeric powder<br />
<span style="font-size: x-small;">Note: I suppose you can use all ground spices to start with. However, I prefer to temper my spices on a hot cast iron and then cool them before grinding. </span><br />
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<strong>Spice paste:</strong><br />
6 candlenuts or kemiri(see picture below)<br />
6 shallot cloves<br />
<br />
<strong>Accompaniments:</strong><br />
Fried shallots for topping<br />
<a href="https://www.google.com/search?q=nasi+lalapan&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ADBR&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=lIjBTvPOF-KtiAKU0tmsAw&ved=0CB4QsAQ&biw=1280&bih=765&sei=mIjBTuGvKoauiAL9stCmAw" target="_blank">Lalapan</a> or fresh cut tomatoes, cucumber, lettuces, green beans, etc.<br />
<span style="font-size: x-small;">Note: Lalapan means eating rice, meaty dish, and fresh vegetables with sambal.</span><br />
<a href="http://spiceislandvegan.blogspot.com/2011/11/sambal-tomatspicy-javanese-tomato.html" target="_blank">Sambal Tomat</a> from my previous post<br />
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<ol>
<li>If using firm tofu or tempeh, pan fry cubes in oil or sprayed with oil and baked them in 400F oven for 15 minutes to brown them. Set aside. This step is to firm up the tofu or tempeh as they will be simmered in curry sauce.</li>
<li>Combine all spices and blend until smooth in a spice grinder or in a mortar and pestle.</li>
<li>Into a mini chopper or a food processer or the mortar, add candlenuts, shallots, and spices above (no. 2) and blend into a spice paste. Add a little water if necessary to make the paste.</li>
<li>In a heavy bottom pot or a wok, add 2 tbsp. oil on a medium high heat. Add spice paste and pan fry for 5 minutes until fragrant. Be patient to stir fry the spice paste since this step release the aroma for the curry. </li>
<li>Add fresh herbs: ginger, galanga, kaffir lime leaves, lemon grass. Also add the cinnamon sticks. Combine them with the stir fried spice paste for another 3 minutes.</li>
<li>Add Gardein Beefless Tips or cubed tofu or tempeh. Combine the spices and herbs with this ingredient for another 3-4 minutes.</li>
<li>Add coconut milk, water, salt, and palm or brown sugar. Add more salt or sugar to taste.</li>
<li>Simmer for 30 minutes.</li>
<li>Serve with rice and accompaniments.</li>
</ol>
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<a href="http://4.bp.blogspot.com/-if5IbCFktm0/UU9PngXDYKI/AAAAAAAABbw/h2HQFHZ0I1U/s1600/Indo+spice+and+herbs-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-if5IbCFktm0/UU9PngXDYKI/AAAAAAAABbw/h2HQFHZ0I1U/s320/Indo+spice+and+herbs-1-2.jpg" height="213" width="320" /></a></div>
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Indonesian dishes often use dark palm sugar or <a href="https://www.google.com/search?q=nasi+lalapan&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ADBR&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=lIjBTvPOF-KtiAKU0tmsAw&ved=0CB4QsAQ&biw=1280&bih=765&sei=mIjBTuGvKoauiAL9stCmAw#hl=en&rls=com.microsoft:en-us%3AIE-SearchBox&rlz=1I7ADBR&tbm=isch&sa=1&q=gula+jawa&oq=gula+jawa&gs_l=img.3..0j0i24l9.749043.750663.0.750914.9.8.0.1.1.0.125.656.7j1.8.0...0.0...1c.1.7.img.Opxr85mdd3c&bav=on.2,or.r_cp.r_qf.&bvm=bv.44158598,d.cGE&fp=276b9daf75a25a47&biw=1920&bih=911" target="_blank">gula jawa</a>, <a href="https://www.google.com/search?q=nasi+lalapan&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ADBR&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=lIjBTvPOF-KtiAKU0tmsAw&ved=0CB4QsAQ&biw=1280&bih=765&sei=mIjBTuGvKoauiAL9stCmAw#hl=en&rls=com.microsoft:en-us%3AIE-SearchBox&rlz=1I7ADBR&tbm=isch&sa=1&q=tamarind&oq=tamarind&gs_l=img.3..0l10.23097.24247.2.24512.8.8.0.0.0.0.93.671.8.8.0...0.0...1c.1.7.img.aCkX4uNeB0Q&bav=on.2,or.r_cp.r_qf.&bvm=bv.44158598,d.cGE&fp=a625619cceb9f6f7&biw=1920&bih=911" target="_blank">tamarind paste</a>, and <a href="https://www.google.com/search?q=nasi+lalapan&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ADBR&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=lIjBTvPOF-KtiAKU0tmsAw&ved=0CB4QsAQ&biw=1280&bih=765&sei=mIjBTuGvKoauiAL9stCmAw#hl=en&rls=com.microsoft:en-us%3AIE-SearchBox&rlz=1I7ADBR&tbm=isch&sa=1&q=kemiri&oq=kemiri&gs_l=img.3..0l7j0i5l3.20965.21795.4.22060.6.6.0.0.0.0.100.482.5j1.6.0...0.0...1c.1.7.img.kQ7EkA4p99A&bav=on.2,or.r_cp.r_qf.&bvm=bv.44158598,d.cGE&fp=a625619cceb9f6f7&biw=1920&bih=911" target="_blank">candlenuts or kemiri</a>.</div>
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<a href="http://1.bp.blogspot.com/-6Xko28PIMaU/UU9Tp33P5DI/AAAAAAAABb0/o5EaQyq6TDI/s1600/Gule-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6Xko28PIMaU/UU9Tp33P5DI/AAAAAAAABb0/o5EaQyq6TDI/s320/Gule-1-2.jpg" height="208" width="320" /></a></div>
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This is how I served this dish to my husband today, from top left, clockwise: <a href="http://spiceislandvegan.blogspot.com/2011/11/sambal-tomatspicy-javanese-tomato.html" target="_blank">Sambal Tomat</a>, <a href="http://spiceislandvegan.blogspot.com/2011/10/my-perfect-brown-rice.html" target="_blank">My Perfect Brown Rice</a>, and fresh cut vegetables. <br />
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<br />spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com16tag:blogger.com,1999:blog-24155312.post-1781324769875759592013-03-16T15:46:00.003-07:002013-04-04T17:11:00.179-07:00Vegan Yeast Doughnuts <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-he2OB-RSBRM/UUTTIRBxxSI/AAAAAAAABXk/oiQPznuJf4U/s1600/vegan+donut-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-he2OB-RSBRM/UUTTIRBxxSI/AAAAAAAABXk/oiQPznuJf4U/s640/vegan+donut-1.jpg" height="426" width="640" /></a></div>
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This is a long post. Also, I am going to the dark side with this post, to the unhealthy world: <strong>Vegan Doughnuts!</strong> Is it spelled doughnut or donut? Does it matter? I will use both spellings. I posted some pictures of these doughnuts in fb a while back and my vegan friend asked me to blog the recipes. I don't usually eat doughnut and haven't been for a long long time since it is not available readily for us vegans. I really try to eat healthy vegan food so it is good that it is not easy to get this unhealthy but delicious morsel.<br />
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I am talking about yeast doughnut instead of the cake doughnut. You know that there is a difference, right? My favorite is the yeast kind. I've been to <a href="http://www.yelp.com/biz/ronalds-donuts-las-vegas?q=vegan" target="_blank">Ronald's Donut</a> and <a href="http://voodoodoughnut.com/" target="_blank">Voodo Doughnut</a> , shops who sell this kind of donuts. They are really really good but thank goodness they are really really far away. I also prefer the deep fried kind. Sorry, if it is not deep fried it is not a doughnut to me. I don't usually eat deep fried food, not daily, but once a while I will eat deep fried food and enjoy it. If it is baked, the yeast doughnut is called bread in the shape of doughnut. For the cake doughnut, if it is baked, then, it is really cake in the shape of doughnut. This is just my opinion. If I want to eat doughnut then I prefer the deep fried one. Someone will ask me if these can be baked. Yes, but then it is bread. They can be baked in 375F for 25 minutes until golden brown. The sugar will not stick to the baked doughnut so I sprayed or dipped the doughnuts into coconut oil or vegan butter before I sprinkle them with sugar. Below is a picture of baked Bombolini, an Italian donut filled with vegan custard and sprinkled with cinnamon sugar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HHOOtygSpKI/UUYM4zV8DAI/AAAAAAAABZA/3079Rha-v-E/s1600/bombolini-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-HHOOtygSpKI/UUYM4zV8DAI/AAAAAAAABZA/3079Rha-v-E/s400/bombolini-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Bombolini, an Italian donut style</td></tr>
</tbody></table>
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This recipe came about after I learned making bread recently. I perused many different sweet bread recipes and tried to imagine which one would be good for doughnuts. I also tried different ways of replacing eggs in sweet bread and this one seems to be the perfect way for doughnuts. After trying and changing a few ingredients and measurements, I came up with this recipe below. I have been really satisfied with the result. The doughnuts melt in my mouth and so very soft and light.<br />
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I would like to share some tips and suggestions about the ingredients first so you'll know what I use:<br />
<br />
<ol>
<li><strong>About the yeast: </strong>After learning baking bread, I have been using <strong>SAF Instant Yeast</strong> and bought it in <a href="http://www.amazon.com/Saf-Yeast-Instant-Yeast-16-oz/dp/B0001CXUHW" target="_blank">1 lb package from Amazon</a>. The instant yeast is easy to use because it doesn't need to be activated with warm water. Basically, I just throw in the instant yeast, flour, salt, liquid together and then knead it. No fuss with mixing it with warm water at all.</li>
<li><strong>About the flour:</strong> I use Unbleached All Purpose flour. King Arthur is supposed to be the best for making bread but it is hard to find in my area and if I find it, it is very expensive. I use<a href="http://www.bobsredmill.com/organic-unbleached-white-flour.html" target="_blank"> Bob's Red Mill organic</a> kind and it's good. After learning making bread, please, please, weigh the flour for measuring instead of using a cup measuring. For accuracy, this is the way to do it since measuring flour by cup-measuring tool is not as accurate due to your environment (dry or humid air, etc.).</li>
<li><strong>About the coconut oil</strong>: I am trying not to use products with palm oil in it so I came up with this <a href="http://www.amazon.com/Trader-Joes-Organic-Virgin-Coconut/dp/B007UWNBYS" target="_blank">Organic Virgin Coconut oil from Trader Joe's</a>. I love it.</li>
<li><strong>About temperature:</strong> Please make sure that all ingredients are at room temperature. Do not refridgerate ingredients before hand. If it is cold, let it out at a room temperature before mixing.</li>
<li><strong>Planning:</strong> It takes about 12 hours or more to develop the dough. Planning is really important. I prepared the dough on a weekend day and shape the doughnut early in the morning the next day. Meanwhile while waiting for the dough to be ready, I prepared the glazes, the filling, and the topping ingredients.</li>
</ol>
<strong><span style="font-size: large;">Vegan Yeast Doughnut</span></strong><br />
<strong>Makes 1 dozen doughnuts and more than 1 dozen doughnut holes</strong><br />
<strong></strong><br />
<u>Ingredients</u>:<br />
280g or 10 oz. Unbleached All Purpose Flour (about 2 cups, but please use a food scale to weigh the flour)<br />
3 Tbsp. vegan sugar<br />
1/2 tsp. sea salt (fine texture)<br />
1 Tbsp. Instant Yeast<br />
1/2 cup coconut milk (from a can or fresh)<br />
3 Tbsp. Organic Virgin Coconut Oil (it is solid kind)<br />
<br />
<u>Egg replacement</u>:<br />
1 Tbsp. Cornstarch<br />
1/2 cup water (at room temperature)<br />
<br />
Grapeseed oil or Safflower oil for high heat for deep frying (abou 6-9 cups, depending on the size of the pot)<br />
<br />
<ol>
<li>Mix the cornstarch and water in a small pot (2-cup) and use a whisk, combine it together, vigorously, until all the cornstarch is mixed and not lumpy. It will be smooth and the color of milk (opague).</li>
<li>Cook it on top of medium high heat. Use the whisk, keep stirring, until the mixture is thickened and bubbly. When it starts to boil, turn down the heat to simmer and let it simmered for about 1-2 minuts until the color is not chalky or opague anymore but resembles the texture and color of glue.</li>
<li>Let it cool in the pot.</li>
</ol>
<u>Kneading the dough:</u><br />
I prefer to use a mixer with a dough hook.<br />
<ol>
<li>Into a mixer bowl (with the dough hooks attached), add the cooled cornstarch mixure above, coconut milk, flour, sugar, sea salt, and instant yeast. Turn on the machine to knead for about 2-3 minutes.</li>
<li>Add the solid coconut oil and let the machine knead and mix for another 7 minutes. The dough should be smooth and not sticking to the side of the bowl. If there are remnants of dough sticking to the side, it means that there is not enough flour, add a little bit more flour until the dough is combined and kneaded.</li>
<li>The dough should be smooth to the touch and NOT STICKY but soft.</li>
<li>Shape the dough into a ball and put it in an oily bowl (use oil spray lightly on the inside of the bowl). Cover with a saran wrap to prevent drying out and let it sit at a room temperature for about 1 hour.</li>
<li>After 1 hour, the dough should rise a little bit.</li>
<li>Refridgerate the dough in the bowl, covered, for at least 12 hours (or up to 18 hours) before starting to shape doughnuts. </li>
</ol>
<u>Shaping doughnuts:</u><br />
<ol>
<li>Prepare several sheet pans covered with silpat, parchment paper, or saran wrap and dust lightly with flour.</li>
<li>Take out dough from the fridge. At this time, the dough is firm and cold, almost the same as pie pastry. Use warm hands to knead it on a floured cutting board and then use a rolling pin to flatten it and rolled it down to 12-inch diameter and about 1/4-inch thick (just like preparing pie crust). Using a doughnut cutter or your own invention of a cutter(see picture below), cut the dough into doughnut shape, saving the holes, lay the doughnuts onto the prepared sheet pans.</li>
<li>Re-knead the dough scraps by shaping them into a ball and use the rolling pin to flatten again. Roll it down to a smaller diameter and about 1/4 inch thick. Repeat again until finish.</li>
<li>Another option is to cut the dough into bars.</li>
<li>Let the doughnut dough rise for about 1 1/2 hour in a warm place. Cover with linen towels to prevent drying out.</li>
</ol>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hAhW3ERvNMY/UUTkX-IwP7I/AAAAAAAABXs/hRf3dZVEes4/s1600/cutting+donut+dough1-1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-hAhW3ERvNMY/UUTkX-IwP7I/AAAAAAAABXs/hRf3dZVEes4/s320/cutting+donut+dough1-1.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a drink shaker, I cut the dough for the large circle.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-549Yuy8fPqg/UUTkyPav-1I/AAAAAAAABX8/Mn4o5_jSkdY/s1600/cutting+donut+dough1-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-549Yuy8fPqg/UUTkyPav-1I/AAAAAAAABX8/Mn4o5_jSkdY/s320/cutting+donut+dough1-3.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, use the top for the small circle. Voila!</td></tr>
</tbody></table>
<br />
<br />
<u>Frying the doughnuts:</u><br />
<ol>
<li>Prepare sheet pans with a lot of paper towel on it (may use brown supermarket bag underneath it to absorb more oil).</li>
<li>Using a heavy cast iron pot, heat oil into 375F (use a frying thermometer).</li>
<li>Deep fry each donut about 1 minute, flipping to the other side, until golden brown. Do not over crowd it by frying 2-3 doughnuts at a time. Deep fry doughnut holes about 5 at a time.</li>
<li>Keep oil heated up to 375F at all time. If the temperature goes down, wait a few minutes until it goes up again.</li>
<li>Place the fried doughnuts on the the prepared sheet pans and let the oil absorbed.</li>
<li>Glaze, fill, top, and enjoy! Unfortunately, these doughnuts will not keep for the next day. They are best to be consumed in the same day. Donut shops make donuts everyday.</li>
</ol>
<u>Glazing, filling, and topping doughnuts</u>:<br />
The glaze, filling, and toppings make doughnuts better, for sure. It is best to glaze, sprinkle with sugar, and top the doughnuts while they are still warm. However, it is best to insert the filling when they are already sprinkled with sugar and that they are cooled. For custard filled chocolate bars, it is best to fill first then glaze the donuts. Below are a few tips and recipes. Each type of glaze and filling are good for 1 dozen donuts so please select one type of glaze for the recipe above or make half a recipe.<br />
<br />
<u>Sugar Glaze (enough to glaze 1 dozen donuts and their holes):</u><br />
1 cup powdered sugar<br />
2 1/2 to 3 Tbsp. non-dairy milk<br />
1 tsp. clear almond or vanilla extract, optional<br />
Mix powdered sugar with non-dairy milk 1 tablesspoon at a time. Add the extract, if using. After 2 tablespoon of liquid, check the consistency, it should be thick and coat a spoon. If it is too thick, add more liquid 1 teaspoon at a time until desired consistency.<br />
<br />
<u>Maple Glaze(enough to glaze 1 dozen donuts and their holes):</u><br />
1 cup powdered sugar<br />
2 1/2 to 3 Tbsp. non-dairy milk<br />
1/4 - 1/2 tsp. maple extract<br />
Mix powdered sugar with non-dairy milk 1 tablesspoon at a time. Add the extract. After 2 tablespoon of liquid, check the consistency, it should be thick and coat a spoon. If it is too thick, add more liquid 1 teaspoon at a time until desired consistency.<br />
<br />
<u>Chocolate Glaze(enough to glaze 1 dozen donuts and their holes):</u><br />
3 Tbsp. Organic Virgin Coconut oil<br />
1/2 Tbsp. Light Corn Syrup<br />
2 Tbsp. non-dairy milk<br />
1 tsp. vanilla extract<br />
1/3 cup vegan chocolate chips<br />
1 cup powdered sugar<br />
Melt coconut oil and corn syrup in a small pot (2-cups size). Add chocolate chips. Use a whisk, melt and combine the ingredients together until it becomes a warm liquid. Add the extract. Then, add powdered sugar. Whisk and combine until it is smooth. It is best to keep this glaze warm so I suggest to make it right before the frying of the donut. Put it in a microwave for 30 seconds if it is drying out.<br />
<br />
<u>Custard Filling(enough to fill 1 dozen donut bars):</u><br />
2 1/2 Tbsp. <a href="http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C" target="_blank">Bird's Custard Powder</a><br />
3 Tbsp. vegan sugar<br />
1 1/2 cup soy milk creamer<br />
1 tsp. vanilla extract<br />
<ol>
<li>Mix custard powder, sugar, and 1/2 cup of the creamer(cold) in a small pot. Use a whisk to combine them together until mixture is not lumpy and smooth.</li>
<li>Heat the rest of the creamer in another small pot until it is hot. Add the combined mixture from no. 1 above. Keep stirring with a whisk until it starts to simmer and bubbly. Turn the heat down and let it simmered while keep stirring for anothe 3-4 minutes until the mixture is thickened.</li>
<li>Take it off heat and add the extract. Put wax or parchment paper on top and let it cool. Refridgerate for 1-2 hours before using.</li>
<li>To fill doughnuts, pour custard into a piping bag with a large tip. Insert a chopstick or small knife into the side of the donut to make a hole. Pipe the custard into the donut then glaze with the chocolate glaze if making custard filled chocolate donut bars. </li>
</ol>
Another filling suggestion: strawberry jam and raspberry jam (without seeds).<br />
<br />
<u>Toppings and sprinkles</u>: sugar, colorful sprinkles, chopped nuts, shredded coconut, coconut bacon (<a href="http://spiceislandvegan.blogspot.com/2012/10/my-version-of-coconut-bacon.html" target="_blank">homemade</a> or <a href="http://www.phoneybaloneys.com/bacon/" target="_blank">Phoney Baloney Coconut Bacon</a>), chocolate sprinkles, etc.<br />
<br />
See my creation and combination below. Which one is your favorite?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qrtjbPu3_04/UUTxWhMi6gI/AAAAAAAABYQ/AwieCl74GrA/s1600/vegan+donut-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qrtjbPu3_04/UUTxWhMi6gI/AAAAAAAABYQ/AwieCl74GrA/s400/vegan+donut-2.jpg" height="293" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate frosted and topped with nuts and pearl sugar.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RJM0oW24a9o/UUTxsD3RoMI/AAAAAAAABYY/uGrTQFzEMSc/s1600/vegan+donut-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RJM0oW24a9o/UUTxsD3RoMI/AAAAAAAABYY/uGrTQFzEMSc/s400/vegan+donut-3.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple glazed, sugar glazed, and sprinkled with sugar.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fELeqgYJx_8/UUTyCMFMVWI/AAAAAAAABYg/kCyfgeqhK3c/s1600/vegan+donut-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fELeqgYJx_8/UUTyCMFMVWI/AAAAAAAABYg/kCyfgeqhK3c/s400/vegan+donut-6.jpg" height="287" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughnut bars: maple glazed topped with coconut bacon and chocolate glazed filled with vegan custard.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0iITDHEJxKg/UUTyiQZx5KI/AAAAAAAABYo/21GVLfjQsLE/s1600/vegan+donut-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0iITDHEJxKg/UUTyiQZx5KI/AAAAAAAABYo/21GVLfjQsLE/s400/vegan+donut-4.jpg" height="230" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Round shaped: sprinkled with sugar, jam filled or vegan custard filled.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XbWMPygNOXM/UUTy2h66hKI/AAAAAAAABYw/qKv4um5QUeo/s1600/vegan+donut-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-XbWMPygNOXM/UUTy2h66hKI/AAAAAAAABYw/qKv4um5QUeo/s400/vegan+donut-5.jpg" height="250" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't forget the donut holes: glazed or sprinkled with sugar.</td></tr>
</tbody></table>
<br />spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com17tag:blogger.com,1999:blog-24155312.post-74609082248249139572013-02-17T16:23:00.002-08:002013-04-18T09:12:38.264-07:00Smokey Roasted Buffalo Cauliflower<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hRqcKuJLSw0/URg1yB_sk_I/AAAAAAAABWU/a-EeDEpvO4o/s1600/Roasted+Buffalo+Cauliflower-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-hRqcKuJLSw0/URg1yB_sk_I/AAAAAAAABWU/a-EeDEpvO4o/s640/Roasted+Buffalo+Cauliflower-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smokey Roasted Buffalo Cauliflower</td></tr>
</tbody></table>
<br />
If you like spicy hot snacks, this snack is for you. This post was inspired by Roasted Buffalo Cauliflower from a new vegetarian cafe in Orange, CA: <a href="http://www.meadsgreendoor.com/" target="_blank">Meads Green Door</a>. I had a Taco Salad for lunch at this restaurant which contain greens, black beans, corn, green olives, roasted pumpkin seeds, avocado, tomato, grilled soy chicken (Gardein, I think), and roasted buffalo cauliflower with chipotle ranch dressing. I decided to create it at home: Smokey Roasted Buffalo Cauliflower. Oh yeah!<br />
<br />
It was delicious! I should have served this as a Super Bowl snack but, oh well that was 2 weeks ago, I still enjoyed it after Super Bowl. This dish is best serve immediately when it is still hot. However, when it is cold, it's great for salad. Therefore, I also made the salad and called it Roasted Buffalo Cauliflower salad with vegan ranch dressing. The star was the roasted cauliflower so I put it in the middle of the bowl.<br />
<br />
It is really simple to do. I used this hot pepper sauce: <a href="http://www.amazon.com/Trader-Joes-Jalapeno-Pepper-Sauce/dp/B0064HEIZ6" target="_blank">Trader Joe's Jalapeno Pepper Hot Sauce</a> but you can use other red hot sauce suitable for hot buffalo wings. I also used <a href="http://www.amazon.com/Chiquilin-Smoked-Paprika-Tin-2-64oz/dp/B000NO943C" target="_blank">smoked paprika</a> and <a href="http://www.saltworks.us/alderwood-smoked-salt-salish.html" target="_blank">smoked salt</a> (Alderwood Smoked Salt).<br />
<br />
There are a lot of other buffalo cauliflower recipe in the Internet but most of them are deep fried. This recipe is ligher since it is roasted and I prefer it this way. I also did some experiment to incorporate panko breading sprinkled onto the marinated cauliflower. The results will produce some crunchy-spicy panko breading morsels which are so delicious. Either preparation is good whether it is with or without the panko breading although the one without panko breading is more suitable for the salad below.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6dTY5FRNZtk/USFs9xV67yI/AAAAAAAABXE/YsLsW-T76Po/s1600/roasted+cauliflower+with+panko-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-6dTY5FRNZtk/USFs9xV67yI/AAAAAAAABXE/YsLsW-T76Po/s640/roasted+cauliflower+with+panko-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This roasted cauliflower has crunchy-spicy panko breading morsels on it.</td></tr>
</tbody></table>
<br />
<br />
<strong><u>Smokey Spicy Roasted Buffalo Cauliflower</u></strong><br />
<strong>Serve 6-8 as snacks</strong><br />
<strong></strong><a href="https://docs.google.com/document/d/1eBtunNGm_fskSj28KzDpvCnfWlwzN5VvpL2NGadPhQ0/edit" target="_blank">Printable Recipe</a><br />
<br />
6 cups cauliflower large chunks (about 1 large cauliflower)<br />
3 Tbsp. Safflower Oil<br />
3 Tbsp. <a href="http://www.amazon.com/Trader-Joes-Jalapeno-Pepper-Sauce/dp/B0064HEIZ6" target="_blank">Hot Pepper Sauce</a><br />
1 tsp. sugar<br />
1 tsp. smoked paprika<br />
1 1/2 tsp. finely minced garlic<br />
1/2 tsp. smoked salt<br />
<br />
Optional: 1 cup panko breading<br />
<br />
<u>Accompaniments:</u><br />
Vegan Ranch salad dressing<br />
Celery sticks<br />
Carrots sticks<br />
<br />
<ol>
<li>Preheat oven to 425-450 F, depending on how hot your oven is. Mine is not too hot so I used 450 F and put it in convection roast setting if you have one.</li>
<li>Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.</li>
<li>Put cauliflower florets in a large bowl and drizzle with hot sauce mixture. Combine thoroughly.</li>
<li>If using panko breading, sprinkle the panko and if possible let them stick to the marinated florets. Not all breading will stick to the cauliflower.</li>
<li>Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.</li>
<li>Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.</li>
<li>Serve IMMEDIATELY or store in a container for salad when it is cold.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--DI1ncVwKLk/URg2IVlyxkI/AAAAAAAABWc/GpcWy8c57nI/s1600/Roasted+Buffalo+Cauliflower-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/--DI1ncVwKLk/URg2IVlyxkI/AAAAAAAABWc/GpcWy8c57nI/s400/Roasted+Buffalo+Cauliflower-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower combined with spicy sauce before they are roasted.</td></tr>
</tbody></table>
Here are what are needed for the salad:<br />
<br />
<strong><u>Roasted Buffalo Cauliflower Salad</u></strong><br />
<strong>Serve 6-8 as a meal</strong><br />
<strong></strong><br />
Cold roasted buffalo cauliflower above<br />
6 cups of greens (can be cut up romaine lettuce, packaged spring mix, arugula, herb mix, etc.)<br />
2 tomatoes, chopped<br />
1 cup each chopped celery and carrots<br />
1 can whole kernel sweet corn, drained<br />
1 can black beans, drained and rinsed<br />
1 can green olives, drained and sliced into 2<br />
2 cups gardein chicken or baked tofu cubes<br />
1-2 avocado, sliced<br />
1 cup roasted pumpkin seeds<br />
Tortilla chips, optional<br />
<br />
<a href="http://www.followyourheart.com/products/vegan-ranch/" target="_blank">Vegan Ranch Dressing</a> or <a href="http://www.followyourheart.com/products/creamy-garlic/" target="_blank">Vegan Creamy Garlic Dressing</a> (store bought or home made)<br />
My favorite is Follow Your Heart brand.<br />
<br />
<ol>
<li>Arrange greens in a large salad bowl.</li>
<li>Add all the ingredients on top and arrange as pictured below. If using panko breading, sprinkle the crunchy, spicy, roasted panko morsels over the salad.</li>
<li>Drizzle with dressing. Toss.</li>
<li>Add sliced avocado and sprinkle with roasted pumpkin seeds just before eating. Serve with tortilla chips to scoop salad.</li>
</ol>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wUK3osz-RBg/URg2gBSZadI/AAAAAAAABWk/0nCv7fkGrGs/s1600/Roasted+Buffalo+Cauliflower-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wUK3osz-RBg/URg2gBSZadI/AAAAAAAABWk/0nCv7fkGrGs/s640/Roasted+Buffalo+Cauliflower-3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Buffalo Cauliflower Salad with Vegan Ranch Dressing (sliced avocado and roasted pepitas are added later just before eating).<br />
<br /></td></tr>
</tbody></table>
We enjoyed this salad so much and were having it for 2 weeks in a row. I hope you'll like it too.spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-81865308499586981772013-02-10T16:03:00.001-08:002013-04-04T16:50:19.767-07:00Spicy Italian Pasta - Valentine Red Trader Joe's Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RliSOLy7SAQ/URgX_IXuYKI/AAAAAAAABVs/BYMiCgpukAI/s1600/spicy+italian+pasta-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-RliSOLy7SAQ/URgX_IXuYKI/AAAAAAAABVs/BYMiCgpukAI/s640/spicy+italian+pasta-3.jpg" height="406" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Italian Pasta</td></tr>
</tbody></table>
For Valentine's Day I am cooking red, red pasta that is. This time I am going to post something that I've been doing lately that is preparing something quick for dinner. I shop weekly at a neighborhood small grocery called <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a>. This store is not nationwide. It is also not available internationally, of course. I just want to share how I love this store. Everything on that plate above was bought from this store(except spices). It is hard at times to find vegan ingredients but this store provides plenty vegan stuff. .<br />
<br />
What I love about this store is that most ingredients are already cut and prepared so I don't need to do a lot of chopping. I still have to chop a few items such as onions, bell pepper, garlic, etc. but most vegetables are already cut into bite pieces (including the sun-dried tomatoes). If there is no Trader Joe's near you, I hope you can find similar ingredients at a nearby store.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kAWSN-mD0RA/URgZIspswII/AAAAAAAABV0/9mmKVT1JiZ4/s1600/spicy+italian+pasta-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kAWSN-mD0RA/URgZIspswII/AAAAAAAABV0/9mmKVT1JiZ4/s640/spicy+italian+pasta-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients I bought at Trader Joe's to prepare this spicy italian pasta, from left hand corner, clockwise: organic broccoli florets, red bell pepper, onion, pitted kalamata olives, sliced cremini mushrooms, Tofurky Italian Sausage, high fiber spaghetti, sun-dried tomatoes, roasted pine nuts, green capers in a jar, tomate paste (not shown).</td></tr>
</tbody></table>
The pasta can be replaced with a gluten-free pasta such as quinoa pasta or brown rice pasta. I have done it a few times but this time I am trying their high-fiber pasta. The broccoli florets are cooked at the end in the pasta cooking water so the color stays bright green. <br />
<br />
<strong><u>Spicy Italian Pasta</u></strong><br />
<strong>Serve 6-8</strong><br />
<strong></strong><br />
1 Onion, chopped<br />
1 Tbsp. minced garlic<br />
1 Red Bell Pepper, chopped<br />
1/4 dry sundried tomatoes, soaked in 1/3 cup warm water<br />
6 or 8 oz Cremini mushrooms, sliced<br />
2 <a href="http://www.tofurky.com/tofurkyproducts/sausages.html" target="_blank">Tofurky Italian Sausage</a> (half of the package pictured above), sliced to 1/2 inch cubes, optional<br />
1/2 cup pitted kalamata olives, drained, slice each olive into 2<br />
2 Tbsp. Capers, drained<br />
1/2 tsp. Fennel Seeds<br />
1/2 tsp. dried Oregano leaves<br />
1 tsp. dried red pepper flakes<br />
1/3 cup tomato paste<br />
1 cup vegetable broth<br />
Salt and freshly grated black pepper<br />
1-2 Tbsp. Olive oil<br />
<br />
2 cups Broccoli Florets<br />
1/2 cup loosely chopped flat leaf parsley<br />
1/4 cup roasted pine nuts<br />
<br />
1 lb. dry spaghetti pasta (any kind such as whole wheat, gluten-free, brown rice, or high fiber)<br />
<br />
<ol>
<li>Put 4-5 quarts of warm water in a pasta cooking pot on a high heat. Add a generous amount of kosher salt. It takes a while to boil this much water so I usually start it ahead of time, about 10 minutes before I start preparing other ingredients.</li>
<li>Soak dry sundried tomatoes in 1/3 cup warm water before chopping all other ingredients.</li>
<li>In a heavy cast iron pot (5 qts), heat olive oil. Add onions, garlic, and red bell pepper. Saute until onions are translucent.</li>
<li>Add fennel seeds, oregano leaves, and dried red pepper. Stir and combine until fragrant.</li>
<li>Add mushrooms and Italian Sausage. Stir and saute until mushrooms are soften. Add kalamata olives and capers.</li>
<li>At this time, the pasta water should be boiling, add dry pasta and simmer according to the time on the package minus 1 minute. For example, if the directions say 8 minutes, simmer for 7 minutes. If it says 12 minutes, cook for 11 minutes only. The finishing of cooking the pasta will be with the sauce mixture in the pot.</li>
<li>Drain sundried tomatoes, chop into pieces if necessary. Pour sundried tomatoes soaking water into the vegetable broth.</li>
<li>Add sundried tomatoes pieces into the pot, stir.</li>
<li>Add vegetable broth and tomato paste into the pot. Combine with the rest of ingredients and turn the heat down to low.</li>
<li>When pasta is al dente, drain and add the cooked pasta into the pot. Combine with the sauce mixture until the broth is almost absorbed.</li>
<li>Meanwhile, add broccoli pasta into the boiling pasta water, simmer for 2 minutes. When the broccoli reached a bright color, drain, and then add to the pasta mixture in the pot.</li>
<li>Add chopped flat leaf parsley and taste for salt. Add more salt if necessary and some grated black pepper. Sprinkle with roasted pine nuts.</li>
<li>Serve immediately.</li>
</ol>
Tips: This dish can prepared ahead of time. After step 12, spread this dish onto a large flat tray so it cools immediately and the cooking process is stopped. Otherwise, the pasta will stick together and becomes mushy from overcooking. When it is cool, store in a large plastic or glass container. Reheat in the microwave the next day.<br />
<br />
Happy Valentine's Day!spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com7tag:blogger.com,1999:blog-24155312.post-56225244834122158742013-01-21T10:59:00.001-08:002013-04-04T16:49:59.284-07:00Vegan No-Knead Seeduction Artisan Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UYx1b7Tqjsw/UPxYU7-A9GI/AAAAAAAABO0/Yuy0aIpclSY/s1600/Seeduction%2Bbread-1-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-UYx1b7Tqjsw/UPxYU7-A9GI/AAAAAAAABO0/Yuy0aIpclSY/s640/Seeduction%2Bbread-1-2.jpg" height="427" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Seeduction Bread</td></tr>
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I was recommended to try an artisan bread called <strong>Seeduction</strong> at Whole Foods market by a friend. It is a delicious bread and whole grain healthy. Unfortunately, it contains honey in it so it is not a 100% vegan bread which is too bad because I really like it. It is also kind of expensive for a small loaf of bread. The bread is crusty on the outside and soft in the inside. It has the crunch and tasty seeds on each bite. The roasted millet on the outside is pretty crunchy and savory. I love it, it is truly my kind of bread!<br />
<br />
I set a goal to veganize this bread after perusing the ingredients on display. It has become an obsession to obtain the right recipe. I can say that I was seeduced. :-) I made it 4-5 times and each time DH said "this is good", then he said "it is better now", then he said "it is much better now", then he said "Wow, this is the best". He had been eating too much seeduction bread for the last 2 months. This post is about this bread and my journey in learning baking artisan breads.<br />
<br />
On top of this obsession, in the past few months, I also learned other new bread baking skill by starting to bake simple French baquette with just white flour. Then, proceed in making vegan doughnuts, whole wheat bread, Vietnamese baquette, and all kinds of no-knead whole grain breads. I found that no-knead bread is really interesting and easy. It is just the way to do it to save time. I invested a few tools during my bread making journey: a healthy whole grain cookbook, a bread lame, a bread whisk, and a dough scrapper(this one was a Christmas gift). The cookbook I bought was <a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-ebook/dp/B003GFIVWA/ref=sr_1_1?ie=UTF8&qid=1358025548&sr=8-1&keywords=healthy+bread+in+five+minutes+a+day" target="_blank">Healthy Bread in Five Minutes a Day byt Jeff Hertzberg, M.d. & Zoe Francois</a>.<br />
<br />
Below are the whisk with a long metal handle I used to stir the no-knead dough and the bread lame I used to slash the top of the dough.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XG9bvZCpMXw/UPHVAWPX0bI/AAAAAAAABLQ/yLClhEnsxnw/s1600/Soups%2BStews%2BBreads-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XG9bvZCpMXw/UPHVAWPX0bI/AAAAAAAABLQ/yLClhEnsxnw/s400/Soups%2BStews%2BBreads-9.jpg" height="400" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread Lame and Whisk, both bought at Sur La Table for about $6.00 each.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-coYYzwHvj1Q/UPxgRtKbVpI/AAAAAAAABPk/sLHSdAFVVek/s1600/Soups%2BStews%2BBreads-10.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-coYYzwHvj1Q/UPxgRtKbVpI/AAAAAAAABPk/sLHSdAFVVek/s320/Soups%2BStews%2BBreads-10.jpg" height="320" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6-quarts plastic container</td></tr>
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I used the technique of making this bread: <a href="http://www.kingarthurflour.com/blog/2012/12/10/1210-no-knead-chocolate-cherry-pecan-bread-a-toast-to-the-holidays/" target="_blank">No-Knead Chocolate-Cherry-Pecan Bread</a> into baking the vegan seeduction bread below. This chocolate-cherry-pecan bread is a real delicious bread. I recommend it!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9MMZmvWj2bw/UPxfMjaarnI/AAAAAAAABPU/oPfnRopU-54/s1600/bread-6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9MMZmvWj2bw/UPxfMjaarnI/AAAAAAAABPU/oPfnRopU-54/s320/bread-6.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No-Knead Chocolate-Cherry-Pecan Bread</td></tr>
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I would like to share several tips about <u>tools</u> in baking no-knead bread:</div>
<ol>- A whisk and bread lame such as pictured above are very helpful.<br />- A large plastic container to raise bread dough overnight or in the fridge may be a necessity, especially, if making a large amount of no-knead bread. Mine is a 6- quarts plastic container with a lid.<br /> - A cheap shower cap to cover the bowl of bread dough while it is rising can be a great help. I brought home those shower caps provided in hotels/motels which are still in packages (unopened) and use them to cover my bread bowl (learned this from several blogs).</ol>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CdWSoVAmJY4/UPxl_ecKNUI/AAAAAAAABQU/lynJUPGDfaE/s1600/Seeduction%2Bbread-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-CdWSoVAmJY4/UPxl_ecKNUI/AAAAAAAABQU/lynJUPGDfaE/s320/Seeduction%2Bbread-3.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover bowl of bread dough with a shower cap(unused).</td></tr>
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- An oven thermometer is a good idea to check if your oven has an accurate temperature.<br />
- A food scale can provide an accurate measurement of dry ingredients such as flour and water. I like to weigh my flour and water for accuracy and consistency.<br />
- An <a href="http://www.amazon.com/Taylor-Digital-Instant-Read-Pocket-Thermometer/dp/B00004XSC3" target="_blank">instant read thermometer</a> ensures the baked bread is really done. I had several bad experience thinking that my bread was done but it was doughy inside. This problem could not be fixed so I've been using a thermometer to check the doneness of the baked bread since then.<br />
- Invest on a baking stone, <a href="http://www.amazon.com/Sassafras-La-Cloche-Brick-Oven/dp/B00004S1D5" target="_blank">cloche</a>, <a href="http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1358721198&sr=1-1&keywords=baking+stone" target="_blank">enameled cast iron pot</a>, or a <a href="http://www.amazon.com/Romertopf-Reco-No-111-Clay-Baker/dp/B00092FRWA" target="_blank">Rommertof Clay Baker</a>. I found that using these really made the crust of my bread crackling hard while the inside of the bread is still soft. This is what artisan bread is all about.<br />
<br />
I would also like to share several tips about <u>ingredients</u>:<br />
<br />
- Yeast. I've been using <a href="http://www.amazon.com/Saf-Yeast-Instant-Yeast-16-oz/dp/B0001CXUHW/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1358719453&sr=1-1-catcorr&keywords=instant+yeast+saf" target="_blank">instant yeast SAF brand</a>. I found that this is the best yeast for no-knead bread making and the method I use below. I had several experiences that my bread dough won't rise using the dry active yeast in the envelopes even though they are not expired yet. I think those yeast may go bad after sitting on stores' shelves. It was very frustrating so I bite the bullet and bought 1 lb. instant yeast and store it in the freezer. I haven't had any problem since then.<br />
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- Flour. I use Bob's Red Mill brand flour whether it is the <a href="http://www.bobsredmill.com/organic-unbleached-white-flour.html" target="_blank">Organic Unbleached White Flour</a>, <a href="http://www.bobsredmill.com/Organic-Hard-White-Wheat-Flour.html" target="_blank">Organic Hard White Wheat Flour</a>, or the <a href="http://www.bobsredmill.com/organic-whole-wheat-flour.html" target="_blank">Organic Whole Wheat Flour</a>. Somehow it is harder for me to find King Arthur brand which is also pretty expensive in my area but if you can, go right ahead.<br />
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- Salt. I use <a href="http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/13/morton-coarse-kosher-salt/" target="_blank">kosher salt</a> when baking bread. <br />
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- Water. I don't usually use warm the water when baking no-knead bread. The water I use is usually a room temperature, not cold or not warm water. If the weather is cold, I mixed cold water with warm water to make it lukewarm but not hot. Also, since I was using the instant yeast I don't have the need to mix warm water with the yeast to activate it. Instant yeast is great to mix directly with dry ingredients before liquid is added to the dough. I even sprinkle the instant yeast on the bread dough before the 2nd rise.<br />
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The instructions for this recipe seems long and complicated but it is not. It needs planning but the mixing and preparing of this bread only take minutes. Then, I let it rise for 12 hours, then I did something about it for a few minutes, then I had to wait again, then I prepared for the baking for a few minutes. I could do all kind of errands, watch movie, and other things while making this bread. After you do it once, you'll be able to do this on a weekend and enjoy it during the work days.<br />
<br />
<strong><u>Vegan Seeduction Bread</u></strong><br />
Serve 6-8, this recipe can be doubled for 2 loaves<br />
<br />
<strong>Dry Ingredients</strong>:<br />
1 cup White Whole Wheat or Whole Wheat flour (4.5 oz)<br />
1 1/2 cups Unbleached White Flour (7.5 oz)<br />
3/4 cup rolled oats (not instant oatmeal)<br />
1 Tbsp. Ground Flaxseeds (golden or dark)<br />
1/2 Tbsp. kosher salt<br />
2 Tbsp. Vital Wheat Gluten flour<br />
3 Tbsp. Rye Flour<br />
1/4 tsp. Instant Yeast for 1st rising (additional 1/2 tsp. Instant Yeast to be added later)<br />
<br />
<strong>Liquid Ingredients:</strong><br />
1 1/4 room temperature water<br />
<a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>1 Tbsp. Organic Molasses<br />
2 Tbsp. Agave Nectar<br />
2 Tbsp. Canola Oil/Safflower Oil<br />
<br />
<strong>Seeds( can be decreased or increased or use other types of seeds):</strong><br />
3 Tbsp. raw Pumpkin Seeds<br />
2 Tbsp. raw Sunflower Seeds<br />
1 Tbsp. Poppy Seeds<br />
2 Tbsp. Hulled Millets<br />
1 Tbsp. Sesame Seeds<br />
<br />
Additional 1/2 tsp. raw and not toasted Hulled Millets for on top of bread (for before baking)<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CbBR-xFJkPM/UPx0YqtywlI/AAAAAAAABQ0/tyBbM_6ZmsI/s1600/Seeduction%2Bbread-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-CbBR-xFJkPM/UPx0YqtywlI/AAAAAAAABQ0/tyBbM_6ZmsI/s400/Seeduction%2Bbread-6.jpg" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From lefthand corner, clockwise: sunflower seeds, pumpkin seeds, <br />
hulled millet, sesame seeds, and poppy seeds.</td></tr>
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Step 1:<br />
Mix dry ingredients (not including the seeds) together in a bowl, stir with the whisk.<br />
Step 2:<br />
Mix all the liquid ingredients together in a measuring cup and pour into the dry ingredients slowly. <br />
Stir with the whisk vigorously until they are mixed. The dough will be wet and brownish. No kneading is necessary!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WghRw7wcsCY/UPx1neOxdXI/AAAAAAAABRE/U2LLpt63CUM/s1600/Seeduction%2Bbread-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-WghRw7wcsCY/UPx1neOxdXI/AAAAAAAABRE/U2LLpt63CUM/s320/Seeduction%2Bbread-1.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing dry and liquid ingredients together with whisk, no kneading.<br />
</td></tr>
</tbody></table>
Step 3:<br />
Cover the dough with plastic wrap or an unused shower cap (as pictured above). Do not use a tight lid. Put the covered bowl on the kitchen counter for at least 12 hours (not refridgerator). After 12 hours, it can be stored in the refridgerator for 7 days before the next steps.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-B0YodY6zQ5I/UPx2VxHVHdI/AAAAAAAABRg/567kGFkXbDM/s1600/Seeduction%2Bbread-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-B0YodY6zQ5I/UPx2VxHVHdI/AAAAAAAABRg/567kGFkXbDM/s320/Seeduction%2Bbread-2.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough will be brown and wet.</td></tr>
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Step 4:<br />
Meanwhile while waiting for the dough to rise, heat cast iron pan on a medium heat, roast all seeds except the 1 tsp. hulled millet for on top of the bread. Keep stirring for 3 minutes until the seeds start to crackle (you'll hear tiny crackling). Take it off from heat and take roasted seeds off the pan into a bowl. Set aside.<br />
<br />
Step 5:<br />
After 12 hours, the dough should rise to almost double the original size. If it doesn't, there is something wrong with the yeast (it is probably is not alive).<br />
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<tr><td style="text-align: center;"><a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-IucyQaGx5g8/UPx3w7-ocAI/A%3Cdiv%20class=" separator="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6tIkYPqISHY/UPx5p4lbUxI/AAAAAAAABTM/yhUvzRS9a5Q/s1600/Seeduction%2Bbread-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6tIkYPqISHY/UPx5p4lbUxI/AAAAAAAABTM/yhUvzRS9a5Q/s320/Seeduction%2Bbread-8.jpg" height="213" width="320" /></a></a></td></tr>
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Step 6:<br />
At this time, the dough will be easy to handle. Spread some flour on a large cutting board. Wet your hand and stretch the dough into flat rectangle. Important: <u>Sprinkle the additional 1/2 tsp. Instant Yeast</u> on the stretched dough and then sprinkle the roasted seeds (step 4) onto the dough. Roll the dough from the short end side to form an oval loaf. The idea is that the seeds are kneaded in the dough instead on the outside of the bread. This is to prevent the seeds to taste burnt due to baking. It maybe hard to prevent all the seeds inside the bread dough but try as much as possible to hide them inside.<br />
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Step 7:<br />
Using a clay pot baker or an enameled cast iron pot, put parchment paper on top of the pot and place loaf shaped dough onto the parchment paper. The shape can be oval or round. It doesn't really matter. Cover it with the shower cap or the lid of the clay baker/pot. Let it rise for 2-5 hours.<br />
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Step 8:<br />
When the loaf almost double its size, remove the loaf by holding the parchment paper to carry the loaf onto another loaf pan or a cookie sheet, just a temporarily place while pot is heating. <br />
<br />
Step 9: <br />
Soak the clay baker (lid and bottom) in water (immerse completely) for 15 minutes. This is not necessary when using an enameled cast iron or a baking stone. Remove clay baker from water and wipe off the excess water.<br />
<br />
Step 10:<br />
<u><span style="color: #0066cc;"></span></u>Put the wet clay baker or enameled cast iron pot into a cold oven and preheat oven to 500 F with the clay baker/pot in it (lid and bottom). Set timer to 30 minutes. When the timer goes off, the clay baker or cast iron pot should be hot. Spray the top of the loaf with water and then sprinkle the additional 1 tsp. raw hulled millet. Slice the top with a bread lame (several slices). Carefully, remove the lid of the clay baker or enameled cast iron, drop the loaf (by using the parchment paper as holders) into the hot pot. Cover with the lid. Lower the heat into 450F. Set timer to 30 minutes.<br />
<br />
<a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Step 11:<br />
After 30 minutes, take off the lid and bake uncovered for another 10-15 minutes. Using the instant thermometer, check the thickest part of the bread for the temperature. If the temperature reached 204-210F then, the bread is done. Otherwise, continue baking until the inner temperature inside reached the desired number.<br />
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Now, however it is tempting to cut and eat the bread when it is hot off the oven, DON'T! Let the bread cools down before you cut it. If you do, it will be <u>gummy</u>. The bread needs to rest for a while and finishing its baking. Enjoy and hopefully you are seeduced like me!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jMMzDsLg87o/UPyF-Bxy5uI/AAAAAAAABVM/UYl1joDlZEk/s1600/Seeduction%2Bbread-2-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-jMMzDsLg87o/UPyF-Bxy5uI/AAAAAAAABVM/UYl1joDlZEk/s640/Seeduction%2Bbread-2-2.jpg" height="521" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The seeds inside the bread are not burned while <br />
the raw millet outside were toasted during the baking process.</td></tr>
</tbody></table>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-55821364622680093792013-01-17T09:52:00.001-08:002013-01-17T10:01:44.367-08:0010 Most Popular Spice Island Vegan Posts! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UzPbDQE3GZM/UPbosshyQfI/AAAAAAAABOI/Jiu9zzO-fwI/s1600/unagi%2Bdonburi2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-UzPbDQE3GZM/UPbosshyQfI/AAAAAAAABOI/Jiu9zzO-fwI/s640/unagi%2Bdonburi2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Mock Fish - Unagi Donburi</td></tr>
</tbody></table>
Happy New Year Everyone! I would like to thank my followers, viewers, vegan friends, and family for your support over the years. I have been blogging since March 24, 2006. I was very active in the beginning but other hobbies and work sometimes took over my blogging time. It is not easy to create recipes, taking food pictures, write what I cooked, and to plan the whole thing, basically. I found it hard sometimes to continue. I faced hard issues such as injuries, death in the family, lacking of creativity and ideas what to blog, failed cooking experiments, laziness, boredom, poor food pictures, blogging technology issue, etc. but I strives to continue. I am sure other bloggers agree with me that one time or another we all think about quitting. I didn't. It has been almost 6 years and I will keep it going and going. I will be slow at times and active at times but I will move on.<br />
<br />
Below is an interesting fact: 10 Most Popular Spice Island Vegan Posts (highest number of post visits, no. 1 is the highest):<br />
<br />
<ol>
<li><a href="http://spiceislandvegan.blogspot.com/2008/08/how-to-make-vegan-fish-or-mock-fish.html" target="_blank">How to Make Vegan Fish or Mock Fish - Vegan Unagi Donburi August 14, 2008</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2008/09/vegan-sushi-party.html" target="_blank">Vegan Sushi Party! Septemer 28, 2008</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2009/02/revisiting-vegan-tiramisu.html" target="_blank">Revisiting Vegan Tiramisu February 13, 2009</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2006/09/buddhas-mock-peking-duck-or-mu-shu.html" target="_blank">Buddha's 'Mock Peking Duck' or Mu Shu Tofu? September 4, 2006</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2006/08/vegan-quinoa-and-brown-rice-sushi-and.html" target="_blank">Vegan Quinoa and Brown Rice Sushi and Cavi-Art August 7, 2006</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2008/04/vegan-pecan-sticky-buns-move-over.html" target="_blank">Vegan Pecan Sticky Buns - Move Over Cinnabon April 14, 2008</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2008/04/cassava-or-yuca-what-is-it.html" target="_blank">Cassava or Yuca --What is it? April 26, 2008</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2009/06/vietnamese-green-mango-salad.html" target="_blank">Vietnamese Green Mango Salad June 19, 2009</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2007/04/spicy-tortilla-soup.html" target="_blank">Spicy Tortilla Soup! April 16, 2007</a></li>
<li><a href="http://spiceislandvegan.blogspot.com/2011/11/vegan-korean-mushrooms-and-tofu-stew.html" target="_blank">Vegan Korean Mushrooms and Tofu Stew November 2, 2011</a></li>
</ol>
My very first post is this one: <a href="http://spiceislandvegan.blogspot.com/2006/03/where-is-punjab.html" target="_blank">Where is Punjab? March 24, 2006</a> <br />
<br />
It has been a very exciting cooking journey! I have never thought that being a vegetarian and vegan can be this exciting. I am enjoying cooking and blogging!spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com0tag:blogger.com,1999:blog-24155312.post-73255656167090475742013-01-13T12:37:00.001-08:002013-04-04T16:49:41.987-07:00Red Lentil and Sweet Potato Stew<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EsPnr6yA0qc/UPMQZTrFgUI/AAAAAAAABMI/lSIRXBRudqg/s1600/Red%2BLentil%2Band%2BPotato%2BStew-1-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-EsPnr6yA0qc/UPMQZTrFgUI/AAAAAAAABMI/lSIRXBRudqg/s640/Red%2BLentil%2Band%2BPotato%2BStew-1-3.jpg" height="387" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Lentil and Sweet Potato Stew served with homemade vegan Seeduction bread</td></tr>
</tbody></table>
This blog is the result of watching too much cooking shows on TV. I was watching the show called <a href="http://beta.abc.go.com/shows/the-chew" target="_blank">The Chew with Daphne Oz's</a> healthy recipes and was inspired to cook this stew. I changed it a little bit and I love the result. It is a stew with full of vitamins from lentils, sweet potato, and other vegetables like carrots, kale, celery, and leeks(leeks was my addition). This is a stew that you can consume to avoid colds, flu, and other ailments during the cold winter months.<br />
<br />
I like what Daphne said about red lentils. She said that after cooking red lentils the orange color of the lentils disappeared so she used carrots and sweet potato to maintain the orange color in the stew. It is definitely true. If you buy Red Lentils raw ( which is also called Masoor Dal in India), you buy orange color lentils as the picture shown below. They are very pretty. Then, after you cook them, they become cream color or light yellow. I often become disappointed with the disappearing color such as shown in the picture above. Using vegetables such as carrots and sweet potato will maintain the orange color of the dish so it looks more appetizing. Daphne even chopped the sweet potato so small, the same size of the red lentils. What a great idea! In this stew I chopped the carrots and sweet potato the same size so you will need to guess when you bite into it: Is it carrot or is it sweet potato? Or you can slice the carrots bigger like Daphne did (coins size).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9Xa653O9bOI/UPMS2qdPMZI/AAAAAAAABMo/T4Fr15Mr5kI/s1600/red%2Blentils.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-9Xa653O9bOI/UPMS2qdPMZI/AAAAAAAABMo/T4Fr15Mr5kI/s400/red%2Blentils.jpg" height="194" width="259" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncooked red lentils or masoor dals</td></tr>
</tbody></table>
The addition of kale is for health and color, adding deep green color into the stew. The final result is a stew with light yellow, green, and orange color. She also used cumin, coriander, turmeric, and chipotle pepper flakes, the spices I love. I don't have chipotle pepper flakes so I used chipotle pepper powder. <br />
<br />
The stew is really easy to make and delicious. It is a bit sweet from the natural sweetness of carrots and potato and it went well with whole grain Seeduction bread. The chipotle pepper added a little bit of bite of spicyness. I served the stew with the home made bread I made with a recipe I've been working on for a month. It is the healthy Seeduction bread. I will blog about it later when I am satisfied with the result. Meanwhile I can show you a picture of a Seeduction loaf I baked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NBlFJD02SpE/UPMVng-HyjI/AAAAAAAABNI/NkSO__JjMp0/s1600/seeduction-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-NBlFJD02SpE/UPMVng-HyjI/AAAAAAAABNI/NkSO__JjMp0/s640/seeduction-1.jpg" height="339" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Seeduction bread with pumpkin seeds, sunflower seeds, millet, flaxseeds, and sesame seeds</td></tr>
</tbody></table>
<strong></strong><strong>Red Lentil and Sweet Potato Stew</strong><br />
<strong>Serve 8-10</strong><br />
<strong>Adapted from <a href="http://beta.abc.go.com/shows/the-chew/recipes/Red-Lentil-Sweet-Potato-Stew-Daphne-Oz" target="_blank">Daphne Oz stew recipe</a></strong><br />
<strong></strong><br />
Ingredients:<br />
1 Tbsp. Olive oil or Safflower oil<br />
1 Red Onion, finely chopped, about 1.5 cup<br />
1 small Leeks, cleaned and finely chopped (the top part only), about 1 cup<br />
2 cups Carrots, peeled and chopped into 1/4 inch cubes or smaller<br />
2 cups Sweet Potato (yam), peeled and chopped into 1/4 inch cubes or smaller<br />
1 Tbsp. minced Garlic<br />
1 cup chopped Celery, about 2 ribs<br />
2 cups Red Lentils or Masoor Dals (rinsed thoroughly)<br />
2 tsp. Cumin powder<br />
1 tsp. Corriander powder<br />
1/2 tsp. Turmeric powder<br />
1 tsp. Chipotle Pepper flakes or 1/2 tsp. Chipotle Pepper powder<br />
6 cups broth made from <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/43/no-chicken-base" target="_blank">Better than Bouillon No-Chicken</a> base ( I used 4 tsp with 6 cups of hot water)<br />
<br />
4-5 cups Lacinato Kale (black kale), ribs removed and chopped coarsely<br />
<br />
Salt and Pepper to taste (about 3/4 tsp salt and 1/2 tsp black pepper)<br />
<br />
<ol>
<li>Heat a 4-5 quart soup pot and then add the oil.</li>
<li>Add onions, leeks, and minced garlic. Sprinkle with a bit of salt and black pepper. Saute for 4 minutes.</li>
<li>Add celery, carrots, sweet potato. Then add all the spices: cumin, coriander, turmeric, and chipotle pepper. Stir and saute for another 4 minutes.</li>
<li>Add the red lentils and vegetable broth. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes.</li>
<li>Finally, add the chopped kale and simmer for another 5 minutes. Taste for more salt and black pepper. Turn off the heat.</li>
</ol>
<br />
Enjoy!spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com2tag:blogger.com,1999:blog-24155312.post-29810553367884757082012-12-10T14:03:00.000-08:002013-04-04T16:49:08.723-07:00Roasted Butternut Squash and Smoked Apple Sage Sausage Penne<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TDiykrKhCDg/UMY3v6MCwXI/AAAAAAAABKM/bFlZdAsev6w/s1600/Roasted+Butternut+Squash+Penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" src="http://1.bp.blogspot.com/-TDiykrKhCDg/UMY3v6MCwXI/AAAAAAAABKM/bFlZdAsev6w/s640/Roasted+Butternut+Squash+Penne.jpg" height="448" width="640" /></a></div>
<br />
Mid December is a busy time for me. We are busy preparing dishes for potlucks at my workplace and DH's workplace to celebrate the holidays. We plan way ahead what to bring and how to bring the dishes. We feel that it's wonderful to be able to share our vegan dishes to our non-vegan co-workers. We choose dishes that are easy to reheat, to transport, and is still good to eat at a room temperature. The microwave ovens at work are usually so busy that even after we reheat our dishes, we may still have to wait before the potluck party starts.<br />
<br />
This year, I decided to bring Roasted Butternut Squash and Smoked Apple Sage Sausage (Field Roast Vegan Sausage). This dish is easy to make, colorful, delicious, easy to transport, and easy to reheat. I even made this dish the weekend before the week of the potluck party and stored it in the fridge. <br />
<br />
I used fresh herbs: fresh sage and flat leaf parsley. I also used fresh spices: nutmeg and black pepper. I would recommend the fresh herbs and spices. The taste is much better using a nutmeg that is grated from a nut than using the already ground nutmeg, for example.<br />
<br />
I also used chopped roasted hazelnut as a topping. The combination of butternut squash, sage, apple sage sausage and hazelnut is incredibly good.<br />
<br />
<br />
<strong>Roasted Butternut Squash and Smoked Apple Sage Sausage Penne</strong><br />
<strong>Serves 6</strong><br />
<br />
3 cups butternut squash chunks (without peels and seeds, about 3/4 inch cubes)<br />
1 lb. Penne Rigate (dried pasta, can use gluten-free, if preferred)<br />
2 <a href="http://www.fieldroast.com/products/retail/field-roast-sausages/" target="_blank">Smoked Apple Sage Sausage, Field Roast Brand</a>, slice to 1/2 inch chunks<br />
1 small red bell pepper, sliced <br />
1 small yellow bell pepper, sliced<br />
1/2 red onion, sliced (about 1/2 cup)<br />
1/2 brown onion, sliced (about 1/2 cup)<br />
3 cloves garlic, minced<br />
2 Tablespoons chopped fresh sage (if you prefer dried, use 2 teaspoons)<br />
1/4 cup chopped fresh flat leaf parsley<br />
1 tsp. salt, more for roasting butternut squash<br />
1/2 tsp. freshly grated black pepper, more for roasting butternut squash<br />
1/4 tsp. freshly grated nutmeg<br />
Olive oil<br />
<br />
1/2 cup chopped roasted hazelnut<br />
<br />
<ol>
<li>Preheat oven to 425 F. Place butternut squash chunks on a cookie sheet. Sprinkle with olive oil, salt, and black pepper. Use a spatula to combine oil and spices and spread the chunks in one later. Roast the chunks for about 30 minutes. Check for doneness. Depending on the size of the chunks, the squash should be firm but not too done. If the chunks are too done, they will be mushy when combined with the pasta. Set them aside to cool.</li>
<li>Heat 4 quarts of water in a pasta pot. Add salt generously. When the water comes into a boil, add the dry pasta. Simmer for 9 minutes until they are al dente and not soft. The finishing of the pasta cooking will be done later when combined with other ingredients.</li>
<li>Meanwhile, while the pasta is simmering, heat 1 tablespoon olive oil on a large wide pot. Add onions and garlic. Saute until they are soft and fragrant.</li>
<li>Add red and yellow bell pepper. Saute for 1-2 minutes.</li>
<li>Add Smoked Apple Sage Sausage chunks. Saute for 3-4 minutes until brown. Add a little bit of pasta cooking water if they stick to the pan (instead of more oil).</li>
<li>When pasta is al dente, drain, and pour into the pot with other ingredients. Combine.</li>
<li>Add 1 cup of pasta cooking water, salt, pepper, and nutmeg. Combine well and let pasta cook 1 minute longer. To cook the pasta longer, add more pasta cooking water (1/2 to 1 cup) when water evaporates. Add more salt and pepper if necessary.</li>
<li>Add the roasted butternut squash chunks and chopped flat leaf parsley. Combine. Then, take it off from heat.</li>
<li>Just before serving, sprinkle with chopped roasted hazelnut.</li>
</ol>
This dish is reheatable in the microwave and is also good eaten in at room temperature. Sprinkle the chopped hazelnuts after it is microwaved and just before serving.<br />
<br />
Enjoy! spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-76918093130838224522012-10-20T14:58:00.002-07:002013-04-04T16:48:50.243-07:00Spicy Vegan Chow Chow<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2C2c3oA6X20/UIMT_-zG18I/AAAAAAAABIY/aqaJHimlFes/s1600/vegan+chowchow-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-2C2c3oA6X20/UIMT_-zG18I/AAAAAAAABIY/aqaJHimlFes/s640/vegan+chowchow-1.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Chow Chow</td></tr>
</tbody></table>
<br />
I love animals but this is not a blog about <a href="http://en.wikipedia.org/wiki/Chow_Chow" target="_blank">chow chow</a> the dog although I love this type of dog, so cute. This is about <a href="http://en.wikipedia.org/wiki/Chow-chow" target="_blank">chow chow the relish.</a> It is a famous kind of relish in southern part of the United States. My idea of trying it came from <a href="http://beta.abc.go.com/shows/the-chew/recipes/Pork-Chops-Chow-Chow-Michael-Symon" target="_blank">Michael Symon's Chow Chow in the show The Chew</a>. It looked pretty darn good that I got to try it. I have never heard of chow chow relish before. It is time to experiment.<br />
<br />
I modified the recipe by adding cauliflower and revising the amount of salt. I used agave nectar instead of sugar. I also add more fresh jalapenos since I like it spicy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oGVaM-jYRT4/UIMURGlmt0I/AAAAAAAABIg/zcFm6ysRHFc/s1600/vegan+chowchow+ing-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-oGVaM-jYRT4/UIMURGlmt0I/AAAAAAAABIg/zcFm6ysRHFc/s640/vegan+chowchow+ing-1.jpg" height="458" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chow Chow ingredients from left to right: fresh corn, yellow, red, and green bell peppers, cauliflower, fresh jalapenos, and red onion.</td></tr>
</tbody></table>
Unfortunately, I could not find yellow fresh corn so I used white corn. It will be more colorful to use yellow corn. Frozen sweet yellow corn can also be used (about 10 oz bag).<br />
<br />
<strong><u>Spicy Vegan Chow Chow</u></strong><br />
<strong>Serve 6 (makes 6 cups, 2 jars)</strong><br />
Adapted from Michael Symon's recipe<br />
<br />
2 ears fresh yellow corn (cut the corn kernels of the cobs)<br />
<span style="font-size: x-small;">Note: substitute with 10 oz yellow sweet corn bag, thawed, if fresh corn are not available</span><br />
1/2 cauliflower, cut into small pieces<br />
1 medium green bell pepper (seeded and chopped)<br />
1 medium red bell pepper (seeded and chopped)<br />
1 medium yellow bell pepper (seeded and chopped_<br />
1 red onion (peeled and chopped)<br />
3 fresh jalapenos (stemmed and chopped)<br />
1 1/2 cups white vinegar or apple cider vinegar<br />
1/2 cup water<br />
3/4 cup agave nectar<br />
1 Tbsp. table salt<br />
1 tsp. whole allspice<br />
1 cinnamon stick<br />
1 tsp. celery seeds<br />
1 tsp. yellow mustard seeds<br />
1.5 tsp. whole black peppercorn<br />
<br />
2 jars with tight lids<br />
<br />
<ol>
<li>Combine vinegar, agave nectar, salt, allspice, cinnamon stick, celery seeds, mustard seeds, and black peppercorns in a saucepan over high heat. Wait till it boils, then turn it down to simmer for 30 minutes. Set aside. Remove cinnamon sticks and whole allspice.</li>
<li>In the video, Michael Symon used a food processor to chop all the vegetables (corn kernel not included). This is a real quick method to chop vegetables. I tried this method but I prefer to chop the vegetables into small pieces with a knife.</li>
<li>In a saucepan, combine corn kernels and cut vegetables with the pickling mixture from no.1. Add enough water to cover the vegetables but not too soupy.</li>
<li>Bring to a boil with a high heat. Once it is boiling, turn it down to a simmer for 15-20 minutes.</li>
<li>Once the relish is cooled down, pour into a jar, seal, and keep refridgerated up to 2 weeks.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-18XIG-HAXjg/UIMZnRvtnsI/AAAAAAAABI8/T2XbBpeWVr0/s1600/vegan+chowchow+in+a+jar-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-18XIG-HAXjg/UIMZnRvtnsI/AAAAAAAABI8/T2XbBpeWVr0/s400/vegan+chowchow+in+a+jar-1.jpg" height="400" width="227" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refridgerated Chow Chow in a jar.</td></tr>
</tbody></table>
<br />
What can you use this relish with? You can use it as a topping of veggie hot dog, veggie burger, or on a sandwich filling. My favorite use of it is using it with slaw. I mixed this relish with cabbage slaw or broccoli slaw. I don't add anything to it, just combine the chow chow and shredded cabbage or shredded broccoli stalks and carrots (see picture below). It is a great slaw for those who don't like mayonnaise-based slaw just like DH. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WOJp02hKDn4/UIMZ2fdPrhI/AAAAAAAABJE/Q6F2FYC5Y6s/s1600/vegan+chowchow+slaw-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-WOJp02hKDn4/UIMZ2fdPrhI/AAAAAAAABJE/Q6F2FYC5Y6s/s640/vegan+chowchow+slaw-1.jpg" height="412" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli slaw mixed with spicy chow chow.</td></tr>
</tbody></table>
Furthermore, you can use the chow chow based slaw in a sandwich or veggie hot dog. Below is my use of this kind of slaw in a BBQ sandwich. I ate this kind of sandwich at <a href="http://phoneybaloneys.com/menu/" target="_blank">Phoney Baloney's Healthy Sandwiches called Cali BBQ</a>. This BBQ sandwich starts with 2 toasted squaw sandwich bread, slathered with yellow mustard, topped with BBQ 'beef' steak trips (strips from Trader Joe's combined with your favorite BBQ sauce), and topped with chow chow broccoli slaw and sliced pickles.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tjdPWOUGgB4/UIMcIW4SZUI/AAAAAAAABJM/Bv1sSij3jms/s1600/bbq+sandwich-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tjdPWOUGgB4/UIMcIW4SZUI/AAAAAAAABJM/Bv1sSij3jms/s640/bbq+sandwich-1.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ sandwich with chow chow broccoli slaw.</td></tr>
</tbody></table>
<br />
I hope you are as brave as I am to experiment, too!spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com3tag:blogger.com,1999:blog-24155312.post-16005202037244768952012-10-15T19:48:00.000-07:002013-04-04T16:47:49.377-07:00My Version of Coconut Bacon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--ZBVV3w5EXw/UHsqY1VniFI/AAAAAAAABHQ/_tAw8I0pxfY/s1600/coconut+bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/--ZBVV3w5EXw/UHsqY1VniFI/AAAAAAAABHQ/_tAw8I0pxfY/s640/coconut+bacon.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Smoky Coconut Bacon</td></tr>
</tbody></table>
I was first introduced to coconut bacon when I first visited the <a href="http://phoneybaloneys.com/" target="_blank">Phoney Baloney's Sandwich Shop</a> in Irvine. My first reaction was WHAT? How strange? However, after tasting their gluten-free VEGAN ELVIS sandwich which includes peanut butter, banana , house made coconut bacon on toasted whole wheat sourdough , I was sold. The owner of this shop gave me a taste of his house made 'bacon' just by itself. Yum! I asked him what to put into the coconut flake to make the bacon and he gave some ideas but not a recipe.<br />
<br />
I started searching the Internet and VOILA, many results, this coconut bacon IS popular among vegetarians! It was first created by Chef Jesse Kimball from the Memphis Taproom, a non vegan chef. This is what I learned from chubby vegetarian <a href="http://chubbyvegetarian.blogspot.com/2012/03/smoked-coconut-bacon-3-quick-questions.html" target="_blank">blog</a>. In Memphis Taproom, Cheff Kimball serves vegan club sandwich with smoked coconut with added spices so it tastes like bacon. Brilliant!<br />
<br />
Since this discovery, I've been making coconut bacon at home and use it as toppings for salad, vegetable dish, or just munch them as snacks. It is also great for BLT or BLAT, or club sandwich. My version of the coconut bacon includes ground CAYENNE to add some spicyness. It adds a bit of bite to it.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9ce7gJURb6o/UHzI0SQX43I/AAAAAAAABHs/Rn1i_zX8xUs/s1600/Coconut+Bacon+Ing-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9ce7gJURb6o/UHzI0SQX43I/AAAAAAAABHs/Rn1i_zX8xUs/s640/Coconut+Bacon+Ing-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients used from top left, clockwise: dry unsweetened coconut large flakes, low sodium tamari, onion powder, liquid smoke, cayenne pepper and garlic granules (black pepper, maple syrup and toasted sesame oil are not shown).</td></tr>
</tbody></table>
<br />
I love to use this brand of dry unsweetened organic large coconut flake: <a href="http://www.amazon.com/Lets-Do-Organic-Unsweetend-Coconut/dp/B000F4D5IU" target="_blank">Let's Do Organic</a>. I know that Chef Kimball uses a fresh coconut and smoke it but I am just too lazy to do that. This brand of coconut is cut pretty thin. Although I have also used the <a href="http://www.bobsredmill.com/coconut-flakes.html" target="_blank">Bob's Red Mill</a> brand. Which ever you can find will be good as long as the coconut is cut thin, the flake is large, and is unsweetened.<br />
<br />
<strong><u>Spicy Smoky Coconut Bacon</u></strong><br />
Makes 5 cups (make a lot all at once and store them in a tight container)<br />
<br />
1/2 cup <a href="http://www.amazon.com/San-J-Reduced-Sodium-Tamari-Sauce/dp/B0004M1J54" target="_blank">Tamari, low sodium</a> <br />
1/4 cup maple syrup<br />
1 Tbsp <a href="http://www.wrightsliquidsmoke.com/" target="_blank">Liquid Smoke</a><br />
1 Tbsp toasted sesame oil<br />
1 tsp. garlic granules<br />
1 tsp. onion powder<br />
1/8 - 1/4 tsp. cayenne powder (1/4 tsp if you want is SPICY)<br />
1/8 tsp. ground black pepper<br />
<br />
5 cups dry unsweetened coconut large flakes <br />
<ol>
<li>Combine thoroughly all of the the marinade ingredients above in a bowl (without the coconut flakes).</li>
<li>Then, add the coconut flakes and gently stir them to combine with the marinade. Stir gently so not to break the large flakes. I like to let it sit for about 1 hour since the coconut flake is dry I want the coconut to soak in the marinade.</li>
<li>After about 1 hours, preheat oven to 325 F. Layer 2 large cookie sheets with parchment paper or foil (parchment works better). Then, spray them with canola oil spray.</li>
<li>Layer the marinated flakes, as single layer as possible, on the 2 cookie sheets. Do not pour leftover marinade sauce onto the sheets since we want to bake them to dry.</li>
<li>Bake for 10 minutes. Take them out and stir. The flakes should be slighly brown by now. </li>
<li>Then, bake them again for 5 more minutes. At this point keep watching so they don't get burnt. It is easy to burn them so be careful. Depending on how hot your oven is. Take them out and stir and check. The baked flakes should still be WET but the flakes are BROWNED and all liquid marinade is ABSORBED. If the flakes are too wet, after stirring them, bake them again for another 3-5 minutes but keep checking.</li>
<li>How do you know when they are done? The flakes will still be limp and brown but not burnt. The flakes should NOT BE CRISPY when you take them out of the oven. They will be crispy during the cooling down process. Leave the flakes on the cookie sheets and let them cool. As they cool they will become crispy and dry. When they are cool, rake them gently with a fork and pick out the ones stuck to the parchment paper or foil. Store in a tight jar and last for 2 months.
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /><span style="font-size: x-small;">Note: if they are not crispy when they are already cool, put is in a 250 F for 5 minutes and then let them cool again.</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-n-5XLCwKAno/UHzJYAMdYlI/AAAAAAAABH0/CC47vqHGMyA/s1600/Coconut+Bacon+before+baking-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-n-5XLCwKAno/UHzJYAMdYlI/AAAAAAAABH0/CC47vqHGMyA/s640/Coconut+Bacon+before+baking-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread marinated coconut flakes onto a cookie sheet.<br />
<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tkL50ky6dRk/UHzJqvk7vZI/AAAAAAAABH8/GptGttEqitc/s1600/Coconut+Bacon+after+baking-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-tkL50ky6dRk/UHzJqvk7vZI/AAAAAAAABH8/GptGttEqitc/s640/Coconut+Bacon+after+baking-1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After they are baked, let them cool until they turned crispy and dry.</td></tr>
</tbody></table>
<br />
<br />spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com4tag:blogger.com,1999:blog-24155312.post-6580715574432097922012-09-28T14:44:00.000-07:002013-04-04T16:47:26.467-07:00Quinoa and Arugula Salad with Citrus Champagne Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-G7kQVlKwHOA/UGTbUOVrGbI/AAAAAAAABGQ/Mre_MkHZhIk/s1600/Quinoa+Arugula+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-G7kQVlKwHOA/UGTbUOVrGbI/AAAAAAAABGQ/Mre_MkHZhIk/s640/Quinoa+Arugula+Salad.jpg" height="426" width="640" /></a></div>
My blog this time is about flavors instead of spices. I love this salad because it has all flavors we are familiar with in one bite: bitter(arugula), sweet(canteloupe or honeydew and orange), sour(champagne vinegar and lime), salty(hickory smoke tofurky or smart bacon or tempeh bacon), creamy(soy feta or daiya cheese) and savory/earthy(garbanzos or chickpeas and quinoa). I've been eating a lot of salad and fresh vegetables as summer is still strong in my area. It really is an endless summer! I am sharing this good and refreshing salad. It's a light meal in itself and I hope you will enjoy it. <br />
<br />
The following are the ingredients I used in the salad:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M1i9owsPoHA/UGTbyE-0YmI/AAAAAAAABGY/mxBEW7oRRoM/s1600/Quinoa+Arugula+Salad+Ing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-M1i9owsPoHA/UGTbyE-0YmI/AAAAAAAABGY/mxBEW7oRRoM/s640/Quinoa+Arugula+Salad+Ing.jpg" height="370" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From top left, clockwise: fresh baby arugula, cooked quinoa, soy feta, cooked chickpeas/garbanzos, sliced red onion, sliced hickory smoke tofurky, and ripe canteloupe </td></tr>
</tbody></table>
<br />
About the 'cheese': In this version, I used <a href="http://www.veganstore.com/product/sunergia-soy-feta-cheese-alternative/vegan-cheese-and-dairy-alternatives" target="_blank">Soy Feta by Sunergia Foods,</a> about 1/2 a block. However, you are welcome to substitute it with other white vegan cheese such asi <a href="http://www.daiyafoods.com/our-products/mozzarella" target="_blank">Daiya Mozzarella</a> or omit it.<br />
<br />
About the 'the smoky things': Our favorite smoky seitan is <a href="http://www.tofurky.com/tofurkyproducts/deli_slices.html" target="_blank">Hickory Smoked Tofurky Deli Slices.</a> I sliced and separated them thinly. You are also welcome to replace it with other smoky vegan bacon such as <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Organic-Smoky-Tempeh-Strips" target="_blank">tempeh bacon</a> or <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Bacon" target="_blank">smart bacon</a> from LightLife.<br />
<br />
About the champagne vinegar and oil (see picture below): I found Orange Muscat Champagne vinegar at <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a> that was perfect for this salad dressing. However, you may find other champagne vinegar at a different store. I also love to use Roasted Walnut Oil (see below). You may use any other kind of oil such as olive oil, canola oil, or grapeseed oil. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PuhBAA4vQ1Y/UGTiEj0Rw8I/AAAAAAAABG0/R-OlkkoW8l4/s1600/Champagne+vinegar+and+oil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-PuhBAA4vQ1Y/UGTiEj0Rw8I/AAAAAAAABG0/R-OlkkoW8l4/s400/Champagne+vinegar+and+oil.jpg" height="400" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinaigrette ingredients: roasted walnut oil, orange muscat champagne vinegar (or any other champagne vinegar), fresh orange juice, and fresh lime juice.</td></tr>
</tbody></table>
<strong><u>Quinoa and Arugula Salad with Citrus Champagne Vinaigrette</u></strong><br />
<strong>Serve 4-6</strong><br />
<strong></strong><br />
Salad ingredients:<br />
2 cups cooked quinoa<br />
6 cups arugula<br />
2 cups ripe canteloupe or honeydew, cut in julienne<br />
<span style="font-size: x-small;">Note: use a ripe melon by choosing a white and creamy color skin (avoid the greenish one)</span><br />
1 cup cooked garbanzo or chickpea beans<br />
1 cup Hickory Smoked Tofurky deli slices or tempeh bacon or smart bacon<br />
1 to 1.5 cup thinly sliced red onions<br />
<span style="font-size: x-small;">Note: I prefer to mascerate the red onions in the vinaigrette so they are not too strong or oniony</span><br />
1/2 block of Soy Feta, crumbled, optional<br />
<br />
<ol>
<li>Combine the ingredients above, except red onions (see below).</li>
<li>Add vinaigrette (recipe below) and crumbled soy feta. Add more ground black pepper to taste.</li>
</ol>
<br />
Citrus Champagne Vinaigrette ingredients:<br />
3 Tbsp. oil (can be roasted walnut oil, olive oil, canola oil, or grapeseed oil)<br />
3-5 Tbsp. Champagne vinegar (I used Orange Muscat Champagne Vinegar)<br />
1/4 cup fresh orange juice (without seeds and pulps)<br />
1/4 cup fesh lime juice (without seeds and pulps)<br />
1-2 tsp. agave nectar (depending how sweet is the orange juice)<br />
3/4 tsp. salt<br />
1/4 tsp. freshly ground black pepper<br />
<br />
<ol>
<li>To make the vinaigrette, whisk oil and vinegar together in a small bowl until it is emulsified and creamy. <a href="http://en.wikipedia.org/wiki/Vinaigrette" target="_blank">Vinaigrette</a> usually has the same amount of oil and vinegar but I added more vinegar in my dressing for a low fat version. I also added more fruit juices.</li>
<li>Add fruit juices and continue whisking. Taste and add agave nectar. If the orange juice is pretty sweet, I only add 1 tsp. </li>
<li>Add salt and ground black pepper. Combine and whisk some more. This dressing is supposed to be tangy, sweet, and salty.</li>
<li>I like to soak the thinly slice red onions in this dressing so they are mascerated and becomes soft before I add them to the salad (about 30 minutes). This way the onions are not too strong. If you like strong onions flavor, you can skip this step.</li>
</ol>
<span style="font-size: x-small;">Nutrition Facts (without the soy feta)</span><br />
<div class="serving">
<span style="font-size: x-small;">Serving Size
<div id="serving_size_div" style="display: inline;">
<span id="serving_size_amt_disp">1</span><span id="serving_size_amt" style="display: none;">1</span> serving (<span id="nutCurWeight">245.1</span> g)</div>
</span></div>
<div class="line">
<span style="font-size: x-small;">Amount Per Serving Calories <span id="nutLabelItem0">214</span><span id="nutLabelItem0Val" style="display: none;">14</span></span></div>
<div class="line">
<span style="font-size: x-small;">Total Fat <span id="nutLabelRoundItem1">9.1</span>g, Saturated Fat <span id="nutLabelRoundItem2">0.8</span>g, <span id="nutLabelRoundItem2Val" style="display: none;">0.8 </span><i>Trans</i> Fat <span id="nutLabelRoundItem3">0.0</span>g, <span id="nutLabelRoundItem3Val" style="display: none;">.0</span>Cholesterol <span id="nutLabelItem2">0</span>mg, Sodium <span id="nutLabelItem3">255</span>mg,<span id="nutLabelItem3Val" style="display: none;">5, </span>Total Carbohydrates <span id="nutLabelRoundItem6">28.8</span>g</span><span id="nutLabelRoundItem6Val" style="display: none;">28.8</span></div>
<div class="line">
<div class="dv">
<span id="nutLabelRoundPct6Val" style="display: none;">10</span><span style="font-size: x-small;">Dietary Fiber <span id="nutLabelRoundItem7">3.7</span>g, <span id="nutLabelRoundItem7Val" style="display: none;">7</span>Sugars <span id="nutLabelRoundItem8">8.9</span>g, <span id="nutLabelRoundItem8Val" style="display: none;">8.9, </span>Protein <span id="nutLabelRoundItem9">6.1</span>g</span><span id="nutLabelRoundItem9Val" style="display: none;">6.1</span></div>
</div>
<table border="0" cellpadding="0" cellspacing="0" class="vitamins"><tbody>
<tr><td><span id="nutLabelItem4Val" style="display: none;">4</span></td><td align="middle"></td><td align="right"><span id="nutLabelItem5Val" style="display: none;">4</span></td></tr>
<tr><td><span id="nutLabelItem6Val" style="display: none;">6</span></td><td align="middle"></td><td align="right"></td></tr>
</tbody></table>
spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com0tag:blogger.com,1999:blog-24155312.post-35429294011331818912012-09-16T15:10:00.001-07:002013-04-04T16:47:09.555-07:00Vegan Boston Cream Pie with Orange Rosemary Custard Filling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OaMECKvdyLo/UFYxsOfJRvI/AAAAAAAABFs/XfxBIHzoDso/s1600/Boston+Cream+Pie-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-OaMECKvdyLo/UFYxsOfJRvI/AAAAAAAABFs/XfxBIHzoDso/s640/Boston+Cream+Pie-2.jpg" height="438" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boston Cream Pie with Orange Rosemary Custard Filling</td></tr>
</tbody></table>
I usually don't blog desserts because I don't usually have a sweet tooth and really love salty snacks instead. However, this time is an exception since tomorrow is someone's birthday and I challenged myself to make Vegan Boston Cream Pie. The idea came from the cooking show <a href="http://beta.abc.go.com/shows/the-chew/recipes/Boston-Cream-Pie-Carla-Hall" target="_blank">The Chew where Carla Hall made a Boston Cream Pie with Orange Rosemary Custard filling</a>. I decided to veganize it.<br />
<br />
<a href="http://en.wikipedia.org/wiki/Boston_cream_pie" target="_blank">Boston Cream Pie</a> is not a pie but it is a round cake, filled with vanilla custard, and topped with chocolate ganache. This Boston Cream Pie is not an original one. It is one with a twist. Instead of a vanilla cake, I made an orange flavor cake. I also add orange flavoring to the chocolate ganache frosting. I was especially intrigued with the idea of 'Orange Rosemary Custard' filling. Is it going to be good? I just got to try it. It was delicious! DH LOVES this cake (he is the one with a sweet tooth). He was surprised about the rosemary adding a unique flavor to the cake. He said, "It's just a hint of rosemary!" It really makes this cake unique and elegant.<br />
<br />
To make the custard filling I used Bird's Imported English Dessert Mix and then add <a href="http://www.tofutti.com/ss-hydro.shtml" target="_blank">Tofutti Better than Sour Cream</a> to make it more creamy. I also used triple sec such as <a href="http://www.cointreau.com/heritage-8.html" target="_blank">Cointreau</a> orange liqueur, orange flavor extract, and fresh orange peels for the citrus flavoring. Fresh rosemary is very strong and 1 sprig of it was enough to permeate the custard filling.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-u39GDr08yBc/UFYzZdPD8GI/AAAAAAAABF0/flmFA-lHFV4/s1600/Boston+Cream+Pie+ing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-u39GDr08yBc/UFYzZdPD8GI/AAAAAAAABF0/flmFA-lHFV4/s640/Boston+Cream+Pie+ing.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients used to make custard and ganache (top left, clockwise): Bird's Imported English Dessert Mix, fresh orange, Tofutti Better than Sour Cream, Fresh Rosemary sprigs, Orange Extract, triple sec (Cointreau), vegan chocolate chips.</td></tr>
</tbody></table>
<u></u><strong><u>Vegan Boston Cream Pie with Orange Rosemary Custard Filling</u></strong><br />
<strong>Serve 12</strong><br />
<br />
<strong><u>Vegan Orange Genoise Cake</u></strong><br />
<strong><span style="font-size: x-small;">Makes 3 layers of 9-inch cakes</span></strong><br />
<span style="font-size: x-small;"><span style="font-size: small;">I made </span><a href="http://veganfeastkitchen.blogspot.ca/2012/07/triple-lemon-vegan-wedding-or-any.html" target="_blank"><span style="font-size: small;">Bryanna's Vegan Lemon Genoise Cake</span></a><span style="font-size: small;">. I followed the 1 1/2 recipe to make 3 layers of 9-inch cake (although the original recipe: 2 layers, should be fine, too). I changed the flavor to orange by adding fresh grated orange rind of a large orange instead of the lemon rind. I used white vinegar instead of lemon juice. I also used orange extract instead of the lemon extract</span>.</span><br />
<span style="font-size: x-small;"></span><br />
<strong><u>Vegan Orange Rosemary Custard Filling</u></strong><br />
<strong><span style="font-size: x-small;">Makes about 3 cups</span></strong><br />
<span style="font-size: x-small;"></span><br />
2 1/2 cups soy milk<br />
1/2 cup soy creamer<br />
1 sprig fresh rosemary<br />
3 - 4 slices fresh orange rinds, each 3-inches long<br />
5 Tbsp. sugar<br />
<br />
2 pkgs/sachets Bird's Imported English Dessert Mix<br />
<br />
1/2 cup Tofutti Better Than Sour Cream<br />
<br />
Additional flavoring:<br />
1 Tbsp. grated orange rinds<br />
1 tsp. orange flavor extract<br />
2 Tbsp. triple sec liqueur<br />
<ol>
<li>Combine first 5 ingredients in a medium pot (without the sour cream and Imported English Dessert Mix).</li>
<li>Heat until milk started to boil and sugar is dissolved. Turn down heat to simmer and let it simmered for 10 minutes.</li>
<li>Use a strainer, strain the flavored hot milk to remove the rosemary and rinds. Let it cool.</li>
<li>Combine Bird's Dessert Mix and the flavored cooled milk. Heat and stir until pudding is thickened. Let it boil for 2-3 minutes. Take it off heat. Let it cool in the fridge.</li>
<li>Add the additional flavoring: orange rinds, extract, and liqueur.</li>
<li>Add sour cream and combine well. You may use a hand mixer to mix it really well and creamy. Set it aside in the fridge until it is time to assemble the cake.</li>
</ol>
<br />
Assembling the cake:<br />
<ol>
<li>Put a layer of genoise cake on a cake stand.</li>
<li>Add 1/2 of vegan orange rosemary custard filling. Spread it evenly.</li>
<li>Add another layer of genoise cake. Then add the other half of the custard filling and spread it evenly.</li>
<li>Add the final layer of genoise cake. Set it aside in the fridge for at least half an hour before frosting.</li>
</ol>
<br />
<strong><u>Orange Flavored Chocolate Ganache</u></strong><br />
<br />
11-12 oz good quality vegan chocolate chips<br />
6-7 Tbsp. soy creamer<br />
2 Tbsp. triple sec liqueur<br />
2 tsp. orange flavor extract<br />
Optional: grated orange rinds ( 1 tsp.)<br />
<br />
<ol>
<li>Just before the cake is ready to be frosted (after cake was assembled and sat in the fridge), in a double boiler, melt chocolate. </li>
<li>Start to add 1 tablespoon at a time of soy creamer and alternate with liqueur and orange extract until chocolate becomes a pourable sauce.</li>
<li>Pour chocolate ganache onto assembled cake and spread it evenly on top and sides of the cake.</li>
</ol>
Store assembled and frosted cake in the fridge until serving time.spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com6tag:blogger.com,1999:blog-24155312.post-44242414276472100802012-08-24T14:17:00.000-07:002013-04-04T17:10:35.181-07:00Spicy Korean Gochujang Bowl<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JZiBtniuSJs/UDfXMfd_7tI/AAAAAAAABEg/c2LYT6BXJEU/s1600/spicy+korean+assembled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-JZiBtniuSJs/UDfXMfd_7tI/AAAAAAAABEg/c2LYT6BXJEU/s640/spicy+korean+assembled.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Korean Gochujang Bowl</td></tr>
</tbody></table>
<br />
Lately, I have been cooking 500-calories- or-less-per-serving meals that can be served in room temperature since the weather has been so hot this summer. I use a <a href="http://caloriecount.about.com/cc/account/index.php" target="_blank">calorie count website</a> to calculate the calories for each serving. I've been trying to limit my lunch and dinner to 500 calories or less which still contain nutritious ingredients and delicious but keep me full for long hours. My breakfast usually is about 250 calories or less. I do have low calorie snacks of fruits or veggies in between. Hence, I lost 10 lbs. It's working!<br />
<br />
This dish, Spicy Korean Gochujang bowl, is one of my 500-calories-or-less-served-in-room-temperature creations. I love Gochujang (Korean Hot Pepper Paste)! I love its hot, sweet, and fermenty taste. It is so great mixed with sesame oil, garlic, ginger, soy sauce, sesame seeds, rice vinegar, and agave nectar. The paste is thick and gooey like peanut butter. It can be found in Korean markets. There is a brand of gochujang sauce called <a href="http://www.anniechun.com/our-food/sauces/gochujang" target="_blank">Annie Chun's Gochujang sauce</a> but this was not what I used. That one is a sauce and not a paste. It has been mixed with brown sugar, sesame oil, and other ingredients. I am making my own gochujang sauce from the gochujang paste I bought in a red tub. You can use the store-bought gochujang sauce if you'd like and use it on this bowl. The paste I bought at the Korean market came in a red plastic box such as below.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-357XcOsWjpk/UDe6II08sII/AAAAAAAABDY/p_2ZRdZ3C3M/s1600/gochujang+paste-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-357XcOsWjpk/UDe6II08sII/AAAAAAAABDY/p_2ZRdZ3C3M/s400/gochujang+paste-2.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gochujang paste in red plastic container.</td></tr>
</tbody></table>
The ingredients of my Spicy Korean Gochujang Bowl start with cooked short grain brown rice on the bottom. Then, it is topped with gochujang scrambled tofu, pan fried baby spinach, pan fried baby bella/cremini mushrooms, sliced fresh Persian cucumber, and fresh grape tomatoes. Then, drizzled with gochujang sauce/dressing, sprinkled with roasted black sesame seeds, and served with seasoned seaweed lavers. I am combining fresh vegetables such as fresh cucumber and grape tomatoes with cooked spinach and mushrooms in one bowl. Each item in this dish can be prepared and stored separately and bring them to a room temperature before they are assembled to a bowl. This is a great dish to bring for a lunch without heating it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ai4XRp8eU2c/UDe6ch93JvI/AAAAAAAABDg/AL-WIjtRD8s/s1600/spicy+korean+bowl+ing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ai4XRp8eU2c/UDe6ch93JvI/AAAAAAAABDg/AL-WIjtRD8s/s640/spicy+korean+bowl+ing.jpg" height="384" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left, clockwise: baby spinach, ginger, gochujang paste in a red container, persian cucumbers, garlic, baby bella or cremini mushrooms, grape tomatoes. Cooked short grain brown rice, tofu, sesame seeds, and seasoned seaweed laver are not pictured.</td></tr>
</tbody></table>
Seasoned seaweed lavers have become so popular as snacks. It is so tasty and yummy with rice and gochujang sauce.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PIK0G1Y53to/UDe92VGXP_I/AAAAAAAABD8/CMUSk19f-sQ/s1600/seaweed+laver.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-PIK0G1Y53to/UDe92VGXP_I/AAAAAAAABD8/CMUSk19f-sQ/s320/seaweed+laver.jpg" height="221" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasoned Seaweed Laver</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-45ovEG8eYt0/UDe2Vxq-LQI/AAAAAAAABC8/GkBX3xgvlM0/s1600/spicy+korean+bowl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-45ovEG8eYt0/UDe2Vxq-LQI/AAAAAAAABC8/GkBX3xgvlM0/s640/spicy+korean+bowl.jpg" height="402" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how the Spicy Korean Gochujang is eaten on top of or rolled in a seasoned seaweed laver.</td></tr>
</tbody></table>
<br />
<strong><u>Spicy Korean Gochujang Bowl</u></strong><br />
<strong>Serve 6</strong><br />
<span style="font-size: x-small;">Note: </span><span style="font-size: small;"> Each item in this dish can be prepared and stored separately and bring them to a room temperature before they are assembled to a bowl. This is a great dish to bring for a lunch without the use of a microwave. </span><br />
<br />
Ingredients:<br />
4 cups cooked short grain brown rice<br />
Gochujang scrambled tofu (recipe below)<br />
6-8 cups baby spinach<br />
8 oz. cremini/baby bella mushrooms, sliced<br />
8 oz grape tomatoes, cut in half, horizontally,<br />
4-5 Persian cucumbers, medium size, slice horizontally<br />
1 tsp. Toasted Sesame Oil<br />
Gochujang sauce (recipe below)<br />
Salt <br />
6 Seasoned seaweed lavers<br />
Toasted black sesame seeds<br />
<br />
<ol>
<li>Pan fry baby spinach with 1/2 tsp toasted sesame oil, sprinkle with a little salt, until spinach is brigh green and wilted. Set aside.</li>
<li>Pan fry cremini/baby bella with 1/2 tsp toasted sesame oil, sprinkle with a little salt, until mushrooms are brown and all the juice evaporated. Set aside.</li>
<li>For each bowl, put 3/4 cup brown rice on the bottom, add gochujang scramble tofu, spinach, mushrooms, tomatoes, cucumber slices. Drizzle gochujang sauce and sprinkle with some toasted black sesame seeds. Serve with seasoned seaweed laver.</li>
</ol>
<br />
<u>Gochujang Sauce:</u><br />
2 Tbsp. Gochujang paste<br />
<span style="font-size: x-small;">Note: this dish is spicy so to make it less spicy and hot, use 1 Tbsp only.</span><br />
1 Tbsp. Toasted Sesame Oil<br />
1 Tbsp. Soy Sauce/Tamari<br />
1 Tbsp. Agave Nectar<br />
1 Tbsp. Rice Vinegar/Brown Rice Vinegar<br />
2 tsp. Roasted Sesame Seeds<br />
2 Tbsp. water <br />
<br />
Combine all ingredients above and stir until smooth. <br />
<br />
<u>Gochujang Scrambled Tofu:</u><br />
<u></u><br />
1.5 block of water packed firm tofu (20 oz), drained and pressed water out<br />
1 tsp. Toasted Sesame Oil for pan frying<br />
<br />
<u>Marinade sauce for tofu:</u><br />
2 Tbsp. Gochujang paste<br />
<span style="font-size: x-small;">Note: this dish is spicy so to make it less spicy and hot, use 1 Tbsp only.</span><br />
1 Tbsp. Toasted Sesame Oil<br />
1 Tbsp. Soy Sauce/Tamari<br />
1 Tbsp. Agave Nectar<br />
1 Tbsp. Fresh Ginger, finely chopped<br />
1 Tbsp. Fresh Garlic, finely chopped<br />
<br />
<ol>
<li>Crumble drained tofu with your hands or a fork into a bowl.</li>
<li>Combine all the ingredients of the marinade sauce and mix until smooth.</li>
<li>Add the marinade sauce to the crumble tofu and set a side to marinade for 20-30 minutes.</li>
<li>Pan fry seasoned tofu onto a non-stick frying pan with the 1 teaspoon of sesame oil on a medium high heat.</li>
<li>Leave the tofu alone for 4-5 minutes before stirring. This will create a brown crispy scramble tofu. Keep doing this for 15-20 minutes until scramble tofu is dry (all the water evaporated) and tofu is brown. Set aside.</li>
</ol>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-727Ls7KL5bU/UDfiXgn5eUI/AAAAAAAABE8/fVD1gfomEvk/s1600/tofu+before.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-727Ls7KL5bU/UDfiXgn5eUI/AAAAAAAABE8/fVD1gfomEvk/s320/tofu+before.jpg" height="213" width="320" /></a> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gochujang scramble tofu before it is pan fried.</td></tr>
</tbody></table>
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<strong></strong><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sut69i9PL2A/UDfilNiCn3I/AAAAAAAABFE/m80o6_gO-e8/s1600/tofu+after.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-sut69i9PL2A/UDfilNiCn3I/AAAAAAAABFE/m80o6_gO-e8/s320/tofu+after.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gochujang scramble tofu after it is pan fried.</td></tr>
</tbody></table>
<u>Amount Per Serving:</u><br />
Calories 464 Calories from fat 120, Total Fat 13.4g (Saturated Fat 1.6 g), Cholesterol 0 mg, <br />
Sodium 564 mg, Total Carbohydrate 72.3 g, Dietary Fiber 8.6 g, Sugar 13.2 g, Protein 17.7 g.spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com5tag:blogger.com,1999:blog-24155312.post-26085920293856771392012-08-18T11:52:00.001-07:002013-04-04T16:46:19.708-07:00Stuffed Tomatoes and Bell Peppers - Asian Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-r-ppVLiae80/UC_OQXHEejI/AAAAAAAABBA/ERbJYwB0eK0/s1600/Stuffed+tomatoes+and+bell+peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-r-ppVLiae80/UC_OQXHEejI/AAAAAAAABBA/ERbJYwB0eK0/s640/Stuffed+tomatoes+and+bell+peppers.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Tomatoes and Bell Peppers - Asian Style </td></tr>
</tbody></table>
A while back, I had this dish at a vegetarian restaurant called <a href="http://www.onevegworld.net/" target="_blank">One World Vegetarian</a> and decided to make it myself at home. Apparently, this restaurant does not serve this dish anymore which is too bad since I love this dish. I think it is originally a Vietnamese dish which uses ground pork as the stuffing. To veganize it I used crumbled and drained firm tofu, shiitake mushrooms, and <a href="http://en.wikipedia.org/wiki/Cellophane_noodles" target="_blank">mung bean noodle</a> (bean thread noodle or glass noodle or cellophane noodle). The cellophane noodle acts as a binder for the stuffing. In the picture above, I served this dish with sweet and sour sauce and garlicky sauteed baby spinach. I also serve this dish with steamed brown rice. The dish is so COLORFUL and use rainbow colors vegetable such as below:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uTtpkoRfUAY/UC_QWZVXAEI/AAAAAAAABBI/_2opeFcppKQ/s1600/Stuffed+tomatoes+ing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uTtpkoRfUAY/UC_QWZVXAEI/AAAAAAAABBI/_2opeFcppKQ/s640/Stuffed+tomatoes+ing.jpg" height="430" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients from left corner, clockwise: yellow, orange, and red bell peppers, onion, 1 block of firm tofu, bean thread noodle, fresh shiitake mushrooms, and medium ripe tomatoes.</td></tr>
</tbody></table>
The sweet and sour sauce is optional. Without this sauce, the stuffed tomatoes and bell peppers are already so tasty. The sauteed baby spinach was also a side dish that can be replaced with any other stir fried vegetables. However, I love a colorful dish and thought that it looks so appetizing to combine yellow, orange, red, and green on my plate.<br />
<br />
<strong><u>Stuffed Tomatoes and Bell Peppers - Asian Style</u></strong><br />
<strong>Serve 8</strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
3 medium size bell peppers (1 yellow, 1 orange, and 1 red)<br />
3 medium size ripe tomatoes<br />
9 fresh shiitake mushrooms, chopped into coarse bits (including the stems)<br />
1 water packed block firm tofu (14 oz), drained <br />
1/2 large onions, chopped into coarse bits<br />
3 stalks of green onions, chopped coarsely<br />
2 oz dry <a href="http://importfood.com/nove3001.html" target="_blank">bean thread noodle</a> (soak in hot water)<br />
1/4 cup all purpose flour<br />
1 Tbsp. <a href="http://prg.stores.yahoo.net/mushroompowder.html" target="_blank">Mushroom Seasonings or Mushroom Powder</a><br />
<span style="font-size: x-small;">Note: I love the mushroom powder from </span><a href="http://www.pistolrivermushrooms.com/mushseason.htm" target="_blank"><span style="font-size: x-small;">Pistol River Farm</span></a><br />
1 tsp. Sugar<br />
1/4 tsp. Ground White Pepper<br />
1 tsp. Salt<br />
Toasted Sesame Oil<br />
Canola Oil or Grapeseed Oil<br />
a 9-inch non-stick frying pan or cast iron pan with a tight lid<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iMPs2ccURhg/UC_XWd5-tjI/AAAAAAAABBk/buh9wc1MlSo/s1600/tomatoes+scraped.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-iMPs2ccURhg/UC_XWd5-tjI/AAAAAAAABBk/buh9wc1MlSo/s320/tomatoes+scraped.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the inside of the tomatoes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MmyCsm0GX5U/UC_Xq6ZS-yI/AAAAAAAABBs/dd3uSw7_5E4/s1600/prepared+bell+peppers.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-MmyCsm0GX5U/UC_Xq6ZS-yI/AAAAAAAABBs/dd3uSw7_5E4/s320/prepared+bell+peppers.jpg" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the inside of the colorful bell peppers.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-d3-ypMXXdMY/UC_bJf61GqI/AAAAAAAABCI/dEyNuaEYL_w/s1600/stuffed+tomatoes-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-d3-ypMXXdMY/UC_bJf61GqI/AAAAAAAABCI/dEyNuaEYL_w/s320/stuffed+tomatoes-2.jpg" height="215" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fresh tomatoes were stuffed with tofu, mushrooms, <br />
onions, green onions, and seasonings.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0g1_ityH0Bs/UC_bgY6glzI/AAAAAAAABCQ/Jk0d9cYb7mc/s1600/stuffed+bell+peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0g1_ityH0Bs/UC_bgY6glzI/AAAAAAAABCQ/Jk0d9cYb7mc/s320/stuffed+bell+peppers.jpg" height="196" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fresh colorful bell peppers stuffed with tofu, mushrooms, <br />
onions, green onions, and seasonings.</td></tr>
</tbody></table>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<br /></div>
<ol>
<li>Put the drained block of tofu in a colander under heavy objects (such as canned vegetables) to press out more of the water out of the tofu. Press for 30 minutes or longer. You can use <a href="http://www.tofuxpress.com/" target="_blank">TofuXpress</a> but I haven't really acquired this nifty gadget yet and still doing it in the old fashion way.</li>
<li>Soak the dry bean thread noodle in a bowl of hot water for about 10 minutes. Then drain the noodles onto a colander. With a kitchen scissor or knife, cut the drained cellophane noodle into 1-inch strands. Set aside</li>
<li>Cut all the bell peppers and tomatoes into halves. Remove the stems from the bell peppers(it's ok to have holes on the bottom). Remove the inside such as the seeds and cut out all the ribs from inside the bell peppers and tomatoes. Throw away the seeds but save the ribs for the sweet and sour sauce recipe below.</li>
<li>Pour 1/2 tablespoon of sesame oil in a frying pan. Saute chopped shiitake mushrooms and onions for about 5 minutes until they are soft, brown, and mushrooms are dry. Set it aside and let it cool.</li>
<li>Crumble the drained and pressed tofu with your hands into a large bowl. Add the sauted onions and mushrooms, chopped green onions, all purpose flour, mushroom powder, sugar, salt, ground white pepper, and cut cellophane/bean thread noodle. Combine thoroughly to form a stuffing.</li>
<li>Stuff each half of tomato and bell pepper with the stuffing (no. 5) up to the rim.</li>
<li>Heat a flat 9-inch frying pan on a medium heat. Put 1/2 tablespoon toasted sesame oil and 1/2 tablespoon canola/grapeseed oil and swirl them around to coat the pan.</li>
<li>Starting with the stuffed tomatoes, put the tomatoes bottom sides(skin sides) down first. Cover with the lid and leave it alone for 10 minutes. This is important to cook the tomatoes.</li>
<li>Then, flip them carefully with a spatula to fry the stuffed sides. Cover with the lid again and leave it alone for another 5 minutes. Take the lid off and cook more for another 5 minutes. Carefully remove the pan fried tomatoes from the frying pan, set them aside.</li>
<li>Add more oils (1/2 Tbsp sesame and 1/2 Tbsp canola/grapeseed) into the frying pan. Continue with the stuffed bell peppers, put the peppers bottom sides (skin sides) down first. Cover with the lid and leave it alone for 13 minutes(bell peppers need more time).</li>
<li>Then, flip them carefully with a spatula to fry the stuffed sides. Cover with the lid again and leave it alone for another 7 minutes. Take the lid off and cook more for another 5 minutes. Carefully remove the pan bell peppers from the frying pan, set them aside with the pan fried tomatoes.</li>
</ol>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Amount per Serving:</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Calories 157<span style="display: none; mso-hide: all;">157</span><span style="mso-spacerun: yes;"> </span>Calories from <span style="mso-spacerun: yes;"> </span>Fat 67, <span style="display: none; mso-hide: all;">67</span> Total Fat 7.5g<span style="display: none; mso-hide: all;">7.5</span> 12%<span style="display: none; mso-hide: all;">12</span>, Saturated Fat 1.2g<span style="display: none; mso-hide: all;">1.2</span> 6%<span style="display: none; mso-hide: all;">6</span>, Sodium 300mg<span style="display: none; mso-hide: all;">300</span> 13%<span style="display: none; mso-hide: all;">13</span>, Total Carbohydrates 19.5g<span style="display: none; mso-hide: all;">19.5</span> 6%<span style="display: none; mso-hide: all;">6</span>, Dietary Fiber 2.2g<span style="display: none; mso-hide: all;">2.2</span> 9%<span style="display: none; mso-hide: all;">9</span>, Sugars 3.8g<span style="display: none; mso-hide: all;">3.8</span>, <span style="mso-spacerun: yes;"> </span>Protein 5.4g<span style="display: none; mso-hide: all;">5.4</span><o:p></o:p></span></div>
atoes. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-edwemlnRRcE/UC_dFkrIbgI/AAAAAAAABCY/oTTTJli4UP0/s1600/stuffed+tomatoes+pan+fried.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-edwemlnRRcE/UC_dFkrIbgI/AAAAAAAABCY/oTTTJli4UP0/s320/stuffed+tomatoes+pan+fried.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed tomatoes, pan fried.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bMfjsfOMPG0/UC_dXht7VbI/AAAAAAAABCg/1HYayH9M9xI/s1600/stuffed+bell+peppers+pan+fried.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-bMfjsfOMPG0/UC_dXht7VbI/AAAAAAAABCg/1HYayH9M9xI/s320/stuffed+bell+peppers+pan+fried.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed bell peppers, pan fried.</td></tr>
</tbody></table>
<strong><u>Sweet and Sour Sauce</u></strong><br />
<strong>Serve 8</strong><br />
<span style="font-size: x-small;">This is an optional sauce to serve with the stuffed tomatoes and bell peppers.</span><br />
<br />
Combine in a bowl and stir:<br />
1 can (8 oz.) tomato sauce<br />
1/3 cup rice vinegar<br />
4 Tbsp. sugar<br />
3 Tbsp. light soy sauce<br />
2 Tbsp. cooking wine or sherry<br />
1 1/2 Tbsp. Cornstarch<br />
1/8 tsp. Ground White Pepper<br />
1 3/4 cup water or low sodium vegetable broth<br />
<br />
1/2 large onion, sliced<br />
Optional: the inside of the tomatoes and bell peppers (without the seeds), chopped into small bits.<br />
Toasted Sesame Oil<br />
<ol>
<li>In a medium pot on a medium heat, put 1/2 tablespoon toasted sesame oil. Add sliced onions and the tomatoes and bell peppers bits. Saute until onions and vegetables are soft, about 4-5 minutes.</li>
<li>Add the combined sauce, stir, and bring it to a boil. Turn down the heat and simmer for 5-8 minutes until thickened. Serve.</li>
</ol>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Amount Per Serving<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Calories 66<span style="display: none; mso-hide: all;">66</span> Calories from Fat <span style="mso-spacerun: yes;"></span>8<span style="display: none; mso-hide: all;">8</span>, Total Fat 0.9g<span style="display: none; mso-hide: all;">0.9</span> 1%, <span style="display: none; mso-hide: all;">1</span>Saturated Fat 0.1g<span style="display: none; mso-hide: all;">0.1</span> 0%, <span style="display: none; mso-hide: all;">0</span>Sodium 385mg<span style="display: none; mso-hide: all;">385</span>16%,<span style="display: none; mso-hide: all;">16</span><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Total Carbohydrates 11.7g<span style="display: none; mso-hide: all;">11.7</span> 4%,<span style="display: none; mso-hide: all;">4</span> Dietary Fiber 0.7g<span style="display: none; mso-hide: all;">0.7</span> 3%, <span style="display: none; mso-hide: all;">3</span> Sugars 8.0g<span style="display: none; mso-hide: all;">8.0</span>, Protein 0.5g<o:p></o:p></span></div>
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<strong><u>Garlicky Baby Spinach</u></strong><br />
<strong>Serve 2-4</strong><br />
<span style="font-size: x-small;">This is an optional side dish to servw with the stuffed tomatoes and bell peppers.</span><br />
<br />
6-8 cups baby spinach<br />
6 garlic cloves, chopped or slice thinly<br />
1/2 salt<br />
Cracked black pepper<br />
Toasted Sesame oil<br />
<ol>
<li>In the frying pan used for preparing the tomatoes and bell peppers, heat 1/2 tablespoon toasted sesame oil on a medium high heat.</li>
<li>Add garlic and toast for 30-40 seconds.</li>
<li>Add baby spinach and stir. Sprinkle salt and cracked black pepper.</li>
<li>Cover with the lid for 1-2 minutes or until the spinach is wilted and soft.</li>
<li>Take it off from heat and serve.</li>
</ol>
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Amount Per Serving<br />Calories 61<span style="display: none; mso-hide: all;">61</span> Calories from Fat 22<span style="display: none; mso-hide: all;">22</span>, Total Fat 2.4g<span style="display: none; mso-hide: all;">2.4</span> 4%, <span style="display: none; mso-hide: all;">4</span>Saturated Fat 0.3g<span style="display: none; mso-hide: all;">0.3</span> 2%,<span style="display: none; mso-hide: all;">2</span> Sodium 139mg<span style="display: none; mso-hide: all;">139</span> 6%,<span style="display: none; mso-hide: all;">6</span>Total Carbohydrates 4.7g<span style="display: none; mso-hide: all;">4.7</span> 2%, <span style="display: none; mso-hide: all;">2</span>Dietary Fiber 1.5g<span style="display: none; mso-hide: all;">1.5</span> 6%, <span style="display: none; mso-hide: all;">6</span>Sugars 0.1g, <span style="display: none; mso-hide: all;">0.1</span>Protein 4.3g</span><br />
<br />
<span lang="EN" style="color: black; font-family: "Verdana","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span>Enjoy!spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com6tag:blogger.com,1999:blog-24155312.post-64770421538010306982012-08-05T14:10:00.000-07:002013-04-04T16:45:49.804-07:00Vegan Cottage Pie with a Twist<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-z3yFqbDFfQQ/UB7jyrwF7vI/AAAAAAAABAg/uZot7sN0ivE/s1600/Cottage+Pie-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z3yFqbDFfQQ/UB7jyrwF7vI/AAAAAAAABAg/uZot7sN0ivE/s640/Cottage+Pie-2.jpg" height="396" width="640" /></a></div>
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Inspired by the <a href="http://www.london2012.com/" target="_blank">London Games, Summer Olympic 2012</a>, I made my version of <a href="http://en.wikipedia.org/wiki/Cottage_pie" target="_blank">English Cottage Pie or Shepherd Pi</a>e. I don't usually like bland casseroles and decided to put a twist into this casserole. Therefore, this is not the original cottage pie recipe. You can find the original recipes in the Internet, I am sure. Usually, cottage pie includes chopped meat, cream, and butter (and some use eggs). My version is veganized. The twist was that I use <a href="http://allrecipes.com/recipe/roasted-garlic/" target="_blank">Roasted Garlic</a>, <a href="http://www.amazon.com/Hungarian-Paprika-5-Ounce-Tins-Pack/dp/B000H25W2C" target="_blank">Hot Hungarian Paprika</a>, and <a href="http://www.amazon.com/La-Tourangelle-Roasted-Walnut-16-9-Ounce/dp/B001EQ5EJQ" target="_blank">Walnut Oil</a> (instead of vegan butter), and <a href="http://www.daiyafoods.com/our-products/cheddar" target="_blank">Daiya Shredded Cheddar Cheese</a>. I have never made this kind of casserole with roasted garlic. It turned out to be pretty delicious. The rich flavor of butter is replaced by the roasted garlic and walnut oil.<br />
<br />
<strong>Vegan Cottage Pie (Shepherd Pie) with a Twist</strong><br />
<strong>Serve 6</strong><br />
<br />
Filling ingredients:<br />
1/2 Tbsp. grapeseed oil or canola oil<br />
3 cloves garlic, minced<br />
1 1/2 cup chopped onions<br />
8 oz mushrooms (button or brown), sliced<br />
3 Tbsp. unbleached all purpose flour<br />
12 oz <a href="http://www.bocaburger.com/products/crumbles.aspx" target="_blank">Crumbles Meatless Ground</a> (Boca Brand) <br />
10 oz frozen Peas And Carrots<br />
1 tsp <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/44/no-beef-base" target="_blank">Better Than Bouillon No Beef Base</a>, mixed with<br />
1.5 cup warm water <br />
2 tsp. <a href="http://www.amazon.com/Hungarian-Paprika-5-Ounce-Tins-Pack/dp/B000H25W2C" target="_blank">Hot Hungarian Paprika</a><br />
1/4 tsp black pepper<br />
<br />
Mashed Potato ingredients:<br />
1 3/4 lbs Yukon Gold Potatoes<br />
1/2 cup <a href="http://allrecipes.com/recipe/roasted-garlic/" target="_blank">Roasted Garlic</a>, mashed with a fork<br />
1 cup <a href="http://www.daiyafoods.com/our-products/cheddar" target="_blank">Daiya Shredded Cheddar Cheese</a><br />
1/3 cup <a href="http://www.tofutti.com/ss-hydro.shtml" target="_blank">Better Than Sour Cream</a> or soy milk<br />
1/4 tsp salt<br />
1/4 tsp white pepper<br />
3 tbsp <a href="http://www.amazon.com/La-Tourangelle-Roasted-Walnut-16-9-Ounce/dp/B001EQ5EJQ" target="_blank">Walnut Oil</a><br />
<br />
<span style="font-size: x-small;">Note: There are already some salt in the Boca Crumbles, No Beef Base, and Daiya Cheese. Therefore, I added a little salt into this dish but you can adjust it to your own salty taste.</span><br />
<ol>
<li>Heat a large frying pan or pot. Add oil to the pan, then, add chopped onions and minced garlic. Saute until onions and garlic are soft. Add sliced mushrooms saute about 4 minutes. Add 3 tbsp flour, combine. </li>
<li>Add Boca crumble and break clumps apart. Add water and no beef bouillon (combined as broth). Add the frozen peas and carrots. Combine throughly.</li>
<li>Add the hot Hungarian paprika and black pepper. Combine the filling and set aside.</li>
<li>Meanwhile, cut the potatoes with the skin into cubes and put in a pot with enough water to cover the entire potatoes. Bring to a boil and simmer for about 35 minutes until they are really tender. </li>
<li>Drain potatoes, while they are still hot, add walnut oil and the mashed roasted garlic cloves. Mash the potato until smooth. Then, add shredded Daiya cheese, tofu sour cream or soy milk, salt and white pepper. Combine thoroughly.</li>
<li>Preheat oven to 350 F. Spray 3 qt casserole pan with oil spray. Add the filling into the casserole pan. Cover with mashed potato topping. Wet your hands and pat the mashed potato topping into a smooth surface. Sprinkle with more hungarian paprika. Bake for 35 minutes until the top is brown.</li>
</ol>
<strong><span style="font-size: x-small;">Nutrition Facts:</span></strong><br />
<div class="serving">
<span style="font-size: x-small;">Serving Size </span><br />
<div id="serving_size_div" style="display: inline;">
<span style="font-size: x-small;"><span id="serving_size_amt_disp">1</span><span id="serving_size_amt" style="display: none;">1</span> serving (<span id="nutCurWeight">403.1</span> g), Calories from fat 98</span></div>
</div>
<div class="line">
<span style="font-size: x-small;">Amount Per Serving:</span></div>
<div class="line">
<div class="label">
<span style="font-size: x-small;">Calories <span id="nutLabelItem0">341, </span>Total Fat <span id="nutLabelRoundItem1">10.9</span>g</span></div>
</div>
<div class="line">
<div class="dv">
<span style="font-size: x-small;">Saturated Fat <span id="nutLabelRoundItem2">2.6</span>g<span id="nutLabelRoundItem2Val" style="display: none;">2.6</span></span></div>
</div>
<div class="line">
<div class="labellight">
<span style="font-size: x-small;"><i>Trans</i> Fat <span id="nutLabelRoundItem3">0.0</span>g<span id="nutLabelRoundItem3Val" style="display: none;">0.0</span></span></div>
</div>
<div class="line">
<div class="label">
<span style="font-size: x-small;">Cholesterol <span id="nutLabelItem2">0</span>mg<span id="nutLabelItem2Val" style="display: none;">0</span></span></div>
<div class="dv">
<span style="font-size: x-small;"><span id="nutLabelPct2Val" style="display: none;">0</span>Sodium <span id="nutLabelItem3">761</span>mg<span id="nutLabelItem3Val" style="display: none;">858</span></span></div>
</div>
<div class="line">
<div class="dv">
<span style="font-size: x-small;"><span id="nutLabelPct3Val" style="display: none;">36</span>Total Carbohydrates <span id="nutLabelRoundItem6">47.9</span>g<span id="nutLabelRoundItem6Val" style="display: none;">47.9</span></span></div>
</div>
<div class="line">
<div class="dv">
<span style="font-size: x-small;"><span id="nutLabelRoundPct6Val" style="display: none;">16</span>Dietary Fiber <span id="nutLabelRoundItem7">9.4</span>g<span id="nutLabelRoundItem7Val" style="display: none;">9.4</span></span></div>
</div>
<div class="line">
<div class="dv">
<span style="font-size: x-small;"><span id="nutLabelRoundPct7Val" style="display: none;">38</span>Sugars <span id="nutLabelRoundItem8">5.9</span>g<span id="nutLabelRoundItem8Val" style="display: none;">5.9</span></span></div>
</div>
<div class="line">
<div class="label">
<span style="font-size: x-small;">Protein <span id="nutLabelRoundItem9">21.2</span>g<span id="nutLabelRoundItem9Val" style="display: none;">21.2</span></span></div>
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<table border="0" cellpadding="0" cellspacing="0" class="vitamins"><tbody><span style="font-size: x-small;"></span>
<tr><td><span style="font-size: x-small;">Vitamin A <span id="nutLabelItem4">104</span>% <span id="nutLabelItem4Val" style="display: none;">104</span></span></td><td align="middle"><span style="font-size: x-small;">•</span></td><td align="right"><span style="font-size: x-small;">Vitamin C <span id="nutLabelItem5">55</span>%<span id="nutLabelItem5Val" style="display: none;">55</span></span></td></tr>
<span style="font-size: x-small;"></span>
<tr><td><span style="font-size: x-small;">Calcium <span id="nutLabelItem6">12</span>%<span id="nutLabelItem6Val" style="display: none;">12</span></span></td><td align="middle"><span style="font-size: x-small;">•</span></td><td align="right"><span style="font-size: x-small;">Iron <span id="nutLabelItem7">22</span>%<span id="nutLabelItem7Val" style="display: none;">22</span></span></td></tr>
<span style="font-size: x-small;"></span></tbody></table>
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spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com4tag:blogger.com,1999:blog-24155312.post-2377385290560286252012-08-02T13:35:00.002-07:002013-04-04T16:45:10.574-07:00Vegan Rad Na with Soy Curls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_f3ONXVISWI/UBrPDzCEt3I/AAAAAAAAA-M/j9bMzhZNbH8/s1600/Rad+Na-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-_f3ONXVISWI/UBrPDzCEt3I/AAAAAAAAA-M/j9bMzhZNbH8/s640/Rad+Na-4.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Rad Na - Thai Crispy Rice Noodle topped with Saucy Stir Fry Veggies and Soy Chicken</td></tr>
</tbody></table>
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Today I am craving for a Thai Noodle dish and decided to make Rad Na which is a crispy pan fried rice noodle topped with stir fry veggies with lots of gravy-like sauce. If you like gravy or a thickened sauce on top of a pile of rice noodle, this is a dish you'll like.<br />
<br />
<a href="http://en.wikipedia.org/wiki/Rat_na" target="_blank">Rad Na or Lad Na</a> is a Thai noodle dish influenced by the Chinese culture. It is usually made with sliced chicken breast, Chinese broccoli, and mushrooms stir fried in a gravy-like sauce that is usually made from chicken stock, fish sauce, and oyster sauce (thickened with cornstarch or tapioca starch). To veganize it, I opted to use <a href="http://www.butlerfoods.com/" target="_blank">Soy Curls</a> instead of <a href="http://www.gardein.com/index.php" target="_blank">Gardein</a> or other chicken substitute. It is because I just love how <a href="http://www.butlerfoods.com/" target="_blank">Soy Curls</a> soaks up the marinade and spices I used on them. Of course, tofu can be used also and I recommend 1 box of water packed firm tofu (about 14 oz) to replace the soy chicken. Or you can omit the soy chicken and double up the mushrooms to be simple and direct.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SeFDYldv_2c/UBrRDpgaokI/AAAAAAAAA-U/dyocsoETtLs/s1600/Rad+Na+ing-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-SeFDYldv_2c/UBrRDpgaokI/AAAAAAAAA-U/dyocsoETtLs/s640/Rad+Na+ing-2.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rad Na Stir Fry Ingredients, clockwise from top left: bok choy, onion, oyster mushroom, shiitake mushroom, baby corn, garlic, and soy curls.</td></tr>
</tbody></table>
To replace the chicken stock or broth, this time I used <a href="http://www.billsbest.net/products.html" target="_blank">Bill's Best Chik'nish</a> instead of <a href="https://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/43/no-chicken-base" target="_blank">Better Than Bouillon No Chicken Base</a> because I wanted to control the amount of sodium or salt. The sauces that I used for this dish is already salty enough. I am afraid if I use salted vegetarian broth this dish will turn out too salty. Chik'nish is the only vegetarian broth that has no salt in it so it is my preference to use when I want to watch the amount of salt I put into my dish.<br />
<br />
The sauces I used are Thai sauces such as:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-H1nWvRPWcXQ/UBrUN8-DMgI/AAAAAAAAA-s/ir8MG_CcvM4/s1600/sauces.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-H1nWvRPWcXQ/UBrUN8-DMgI/AAAAAAAAA-s/ir8MG_CcvM4/s400/sauces.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetarian Oyster Mushroom Sauce, Healthy Boy brand Black Soy Sauce, and Golden Mountain Seasoning Sauce.</td></tr>
</tbody></table>
I bought these sauces at a Thai market I visited a while back (or an Asian market may carry these sauces also). I used a little bit of bean sauce (pictured below with the noodle) that I have on hand, a Chinese style bean sauce. I usually use this <a href="http://importfood.com/sakh2103.html" target="_blank">Thai Yellow Bean Sauce, Healthy Boy brand</a>, but I was out of it. I also love the <a href="http://en.wikipedia.org/wiki/Sriracha_sauce" target="_blank">Sriracha sauce</a> drizzled on top of this dish as a spicy condiment.<br />
<br />
I also found BROWN RICE Pad Thai rice noodle (pictured below). It works great. This noodle dish usually uses the wide rice noodle that can be found at the Asian market. However, I wanted to try this BROWN RICE noodle instead. I was not disappointed.<br />
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<a href="http://1.bp.blogspot.com/-rGUl6x2DR50/UBrXrOpyYSI/AAAAAAAAA_E/zQWpiRQqbG4/s1600/noodle+and+bean+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rGUl6x2DR50/UBrXrOpyYSI/AAAAAAAAA_E/zQWpiRQqbG4/s320/noodle+and+bean+sauce.jpg" height="312" width="320" /></a></div>
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<br />
<strong><u>Vegan Rad Na (Thai Crispy Noodle topped with Saucy Veggie Stir Fry)</u></strong><br />
Serve 6-8<br />
<br />
<strong>Stir Fry ingredients:</strong><br />
3-4 large Bok Choy bundle (4-5 cups) or Chinese Broccoli, washed and cut into 3 inches long<br />
5 oz or 1 cup cut baby or mini corn<br />
5 large fresh shiitake or reconstituted dried shiitake mushrooms, sliced<br />
8-10 fresh oyster mushrooms, sliced<br />
5 large cloves garlic, minced<br />
1/2 large onion, sliced thinly<br />
1 Tbsp. <a href="http://importfood.com/sagm0705.html" target="_blank">Golden Mountain Seasoning Sauce</a><br />
1 Tbsp. <a href="http://importfood.com/sakh2101.html" target="_blank">Black Soy Sauce</a><br />
1 Tbsp. <a href="http://www.asianfoodgrocer.com/product/vegetarian-oyster-sauce-17-oz" target="_blank">Vegetarian Oyster Mushroom Sauce</a><br />
2 - 2.5 cups <a href="http://www.billsbest.net/products.html" target="_blank">Bill's Best Chik'nish</a> broth<br />
2 tsp. cornstarch or tapioca starch combined with 3 Tbsp. water<br />
1 tsp. sugar (optional)<br />
<span style="font-size: x-small;">Note: I don't usually use sugar but all Rad Na recipes use sugar. I leave it up to you to use it.</span><br />
Salt to taste<br />
<span style="font-size: x-small;">Note: I found that all the sauces above provided enough salt so I didn't add any salt.</span><br />
1/4 tsp. white pepper<br />
1 Tbsp. Canola Oil or Grapeseed oil<br />
Chopped cilantro (optional)<br />
<a href="http://en.wikipedia.org/wiki/Sriracha_sauce" target="_blank">Sriracha sauce</a> (optional)<br />
<br />
<strong>Preparation of Soy Curls or Tofu:</strong><br />
1/2 pkg <a href="http://www.butlerfoods.com/" target="_blank">Soy Curls</a> (4 oz dry) or 1 box firm tofu, drained and cubed<br />
3/4 cup <a href="http://www.billsbest.net/products.html" target="_blank">Bills Best Chick'nish</a> broth,warmed (omit if using tofu)<br />
2 tsp. <a href="http://importfood.com/sakh2101.html" target="_blank">Black Soy Sauce</a><br />
2 tsp. <a href="http://www.asianfoodgrocer.com/product/vegetarian-oyster-sauce-17-oz" target="_blank">Vegetarian Oyster Mushroom Sauce</a><br />
1 Tbsp. Cornstarch or Tapioca starch<br />
<ol>
<li>If using Soy Curls, soak in Chik'nish broth for 10 minutes. Then, drain the excess broth if there is any.</li>
<li>Mix reconstituted Soy Curls or tofu with black soy sauce, oyster mushroom sauce, and starch. Mix and set aside.</li>
</ol>
<strong>Preparation of Saucy Stir Fry Veggies with Soy Curls:</strong><br />
<ol>
<li>Heat a wok or large frying pan and add oil.</li>
<li>Add the minced garlic and sliced onions. Stir fry until onion is soft, about 3-4 minutes.</li>
<li>Add the prepared or marinated soy curls. Stir fry until soy curls are brown, about 3-4 minutes.</li>
<li>Add all mushrooms and baby corn. Stir fry for another minute. Add a little bit of broth if ingredients stick to the frying pan.</li>
<li>Add the Golden Mountain Seasoning Sauce, black soy sauce, and oyster mushroom sauce.</li>
<li>Add the Chik'nish broth and white pepper.</li>
<li>Let it come to a boil, turn down the heat, and then add the bok choy or Chinese broccoli. Combine and let it simmer for a minute.</li>
<li>Add the cornstarch or tapioca starch water combo.</li>
<li>Let it thicken and simmer for another minute. Turn off the heat.</li>
</ol>
<br />
<strong>Preparation of Pan Fried Crispy Rice Noodle:</strong><br />
2 pkgs (8 oz each) <a href="http://www.anniechun.com/our-food/noodles/pad-thai-brown" target="_blank">Brown Rice Pad Thai noodle</a><br />
4 tsp. <a href="http://importfood.com/sakh2101.html" target="_blank">Black Soy Sauce</a><br />
4 tsp. <a href="http://www.asianfoodgrocer.com/product/vegetarian-oyster-sauce-17-oz" target="_blank">Vegetarian Oyster Mushroom Sauce</a><br />
Toasted Sesame oil<br />
9-inch flat non-stick frying pan or cast iron pan.<br />
<ol>
<li>Soak brown rice noodle in warm water for 8-10 minutes (following the directions in the package).</li>
<li>Drain noodle (don't worry if it doesn't look like it is cooked). Divide into 2 batches for pan frying it.</li>
<li>Heat frying pan in high heat then add 1 tablespoon sesame oil.</li>
<li>Add half of the soaked and drained noodle. Drizzle 2 tsp black soy sauce and 2 tsp oyster mushroom sauce, combine with noodle. Stir fry and spread noodle on a frying pan about 1/2 inch thick.</li>
<li>Leave it for 3 - 4 minutes so the bottom is sizzling and crispy before flipping it to the other side. Don't worry if noodles are sticking to each other.</li>
<li>Let the noodle becomes crispy and brown on the frying pan for another 4-5 minutes. </li>
<li>Flip on a serving plate.</li>
<li>Repeat step 3-7 for the other batch of noodle. The pan fried noodle should look like this picture below.</li>
<li>Serve the crispy pan fried noodle with the Saucy Stir Fry Veggie and Soy Curls on top. Add chopped cilantro if desired. Drizzle with Sriracha sauce and dig in!</li>
</ol>
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<a href="http://4.bp.blogspot.com/-3UGj4yOW3oA/UBrgeXMJTqI/AAAAAAAAA_g/9NuWgzlYp1w/s1600/pan+fried+noodle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3UGj4yOW3oA/UBrgeXMJTqI/AAAAAAAAA_g/9NuWgzlYp1w/s640/pan+fried+noodle.jpg" height="426" width="640" /></a></div>
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<strong>Tips on reheating or eating this as leftover:</strong><br />
<ol>
<li>I found that it is best to pan fry the noodle just before serving. It is best to pan fry only the amount to be consumed and save the un-fried noodle in a tight container if you plan to eat this as a leftover.</li>
<li>The gravy or sauce tends to absorbed into the veggies and soy curls if it is consumed the next day. You can add more broth and seasonings to produce more gravy.<strong> </strong></li>
</ol>
<span id="goog_1631470977"></span><span id="goog_1631470978"></span>spiceislandveganhttp://www.blogger.com/profile/13993360181907389563noreply@blogger.com3