Curried Potato/Chick'n Salad in Mini Flower Filo Cups OR on Crostini OR Filo Bird Nest

Curried potato/chik'n salad in mini flower filo cups.

This was a success recipe for appetizers!  The elegant mini flower cups made of Filo Pastry Sheets 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 ready-made filo cups 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.

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 Kataifi.  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.

Curried potato salad on filo bird nests.

This appetizer can also be served on crostini 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.

Curried potato/chik'n salad on crostini.

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.

Ingredients(from top left corner clockwise): cooked potato, celery, dried cranberries, roasted unsalted cashews, currants, and soy chicken (optional).

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.

Curried Potato/Chick'n Salad in Mini Flower Filo Cups OR  on Crostini or Filo Bird Nests
Makes 36 flower cups or crostini orv 36 bird nests

Printable Recipe

Ingredients:
5 medium yukon gold potatoes (yield 4-5 cups cooked potatoes) or 1 lb. soy chicken
3 stalks celery, finely chopped
1 cup roasted unsalted cashews, finely chopped
1 cup currants or raisins (chop raisins but not currants, if used)
1/2 cup dried cranberries,  finely chopped

Seasoning:
1 Tbsp. Sesame Oil
3 Tbsp. vegetable oil (olive oil, Grapeseed oil, etc.)
1 Tbsp. + 1 tsp.curry powder

Dressing:
1/2 cup Vegenaise or other vegan mayonnaise
1/3 cup lemon juice, from 1 lemon
grated lemon rind from 1 lemon
3-4 Tbsp. maple syrup (use 3 for less sweet)
1/2 tsp sea salt

1. Peel and boil/steam potatoes in water for 25 minutes.  Make sure that potato is cooked but still firm, not mushy.  Let it cool.
2. While potato is cooling, chop all the ingredients into uniform small-size morsels.
3. Prepare the salad dressing by combining all dressing ingredients in a small bowl until they are thoroughly mixed.
4. Chop cooked potatoes into small cubes.
5. 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.
6. Add all the salad ingredients into the seasoned potatoes.
7. Add combined salad dressing.  Toss and combine everything together.  This filling can be kept in the fridge and prepared ahead of time.
8. 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. 

Making flower cups:
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.

8  filo pastry sheets
1/4 cup oil (olive, grapeseed, vegetable)
mini muffin pans or tart pans
pastry brush

1. 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.
2. Cut oiled filo sheets into uniform sizes 3 x 3 inches. Repeat  steps 1 and 2 until there are enough for 36 flower cups.
3. 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.

Making filo bird nests:

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.

Shredded Filo Dough or Kataifi found in a frozen section in Middle Eastern market.

Oil spray in can (canola oil or olive oil)
Regular muffin pans or brioche pans (silicone is ok too)

1. 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.
2. Spray the filo strands with oil spray.
3. Wrap the sprayed strands around 2 fingers to form an O shape.
4. Transfer the filo onto the muffin pan or silicone pan.  Spread it around to make the nests
5. Repeat step 1-4 and fill out all the pans.
6. Bake in 350 F (preheated oven) for 10-15 minutes or until golden brown.
7. Use a fork to gently lift the nests out of the pans.  Let them cool then store in a tight container or serve.

Smokey Roasted Buffalo Cauliflower

Smokey Roasted Buffalo Cauliflower

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: Meads Green Door.  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!

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.

It is really simple to do.  I used this hot pepper sauce:  Trader Joe's Jalapeno Pepper Hot Sauce  but you can use other red hot sauce suitable for hot buffalo wings.  I also used smoked paprika and smoked salt (Alderwood Smoked Salt).

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.

This roasted cauliflower has crunchy-spicy panko breading morsels on it.

Smokey Spicy Roasted Buffalo Cauliflower
Serve 6-8 as snacks
Printable Recipe

6 cups cauliflower large chunks (about 1 large cauliflower)
3 Tbsp. Safflower Oil
3 Tbsp. Hot Pepper Sauce
1 tsp. sugar
1 tsp. smoked paprika
1 1/2 tsp. finely minced garlic
1/2 tsp. smoked salt

Optional: 1 cup panko breading

Accompaniments:
Vegan Ranch salad dressing
Celery sticks
Carrots sticks

1. 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.
2. Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.
3. Put cauliflower florets in a large bowl and drizzle with hot sauce mixture.  Combine thoroughly.
4. 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.
5. Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.
6. Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.
7. Serve IMMEDIATELY or store in a container for salad when it is cold.

Cauliflower combined with spicy sauce before they are roasted.

 Here are what are needed for the salad:

Roasted Buffalo Cauliflower Salad
Serve 6-8 as a meal

Cold roasted buffalo cauliflower above
6 cups of greens (can be cut up romaine lettuce, packaged spring mix, arugula, herb mix, etc.)
2 tomatoes, chopped
1 cup each chopped celery and carrots
1 can whole kernel sweet corn, drained
1 can black beans, drained and rinsed
1 can green olives, drained and sliced into 2
2 cups gardein chicken or baked tofu cubes
1-2 avocado, sliced
1 cup roasted pumpkin seeds
Tortilla chips, optional

Vegan Ranch Dressing or Vegan Creamy Garlic Dressing (store bought or home made)
My favorite is Follow Your Heart brand.

1. Arrange greens in a large salad bowl.
2. 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.
3. Drizzle with dressing. Toss.
4. Add sliced avocado and sprinkle with roasted pumpkin seeds just before eating.  Serve with tortilla chips to scoop salad.

Roasted Buffalo Cauliflower Salad with Vegan Ranch Dressing (sliced avocado and roasted pepitas are added later just before eating).

We enjoyed this salad so much and were having it for 2 weeks in a row.  I hope you'll like it too.

Vegan Martabak - Indonesian Savory Stuffed Pan Fried Bread

Baked martabak filled with spiced soy meat and scrambled tofu.  Served with spicy pickled cucumbers and mint chutney.

One of my blog readers asked me for this post after reading my blog of Vegan Martabak Manis - Indonesian Sweet Stuffed Pancake.  I finally have the time to post this veganized Indonesian snack.  This is another dish called Martabak but the savory kind.  Martabak, Murtabak or Mutabbaq is originally from Saudi Arabia but it has spread as street foods in Southeast Asian countries such as Indonesia, Malaysia, Thailand, and Singapore. Originally, it is made of minced mutton, garlic, onions, green onions, and a lot of eggs but I veganized it to use ground tvp  or veggie burger bits or soy crumbles and scrambled tofu. The soy meat is spiced with chili, garlic, ginger, cumin, garam masala, and coriander (Arabic/Indian spices).    I used a lot of cilantro/parsley and green onions for the herbs.   I served it with spicy pickled fresh cucumber(called Acar in Indonesia) and mint chutney.

This is another popular Indonesian street food.  I ate this often in my growing up years.  We always bought it from a street vendor since it was cheap and it was hard to make at home.  We could have not made it the way the vendor made it.  It required a special flat and large griddle (such as the Mongolian BBQ's large and  flat griddle).  It also required a special skill to make the very thin dough.  You will see that it is very exciting to watch the martabak vendor making this savory dish.  This is one of the youtube videos showing the real street vendor making it: Martabak Telur (egg Martabak) which is the kind without the meat, eggs only.  The vendor kneaded the dough and made it very thin (as thin as phyllo dough) and threw it to a hot oil.  He then added the filling and folded the thin dough over and over (mutabbaq means fold).  As you can see that this dish is super greasy.  I can't believe I used to eat something like that.

This version below that  I made is vegan and much healthier. I don't think I can go back eating this dish from the street again.  It is so greasy and unhealthy.  I tried hard to make it healthier at home.   I have 2 options in making it healthier: 1) bake it (as pictured above) which is the healthiest and 2) pan fried it (as pictured below) which is less healthy but it is very delicious as anything fried with oil is usually delicious.  I used grape seed oil and my oil was clean and fresh.  I would not eat anything fried using dirty oil such as what the food vendor in the youtube used.

Pan fried with oil martabak. Served with spicy pickled cucumbers and mint chutney.

The first version, the baked one, I used Phyllo Pastry Dough for the wrap.  For the 2nd version, pan fried with oil, I used whole wheat tortilla or wrap.  I used Rudi's Organic Bakery 7-Grain Flax Wrap  If you prefer a gluten free one, I believe such products are available such as: Ivory Teff Wraps from La Tortilla Factory or Food for Life Brown Rice Tortillas.

Vegan Martabak - Indonesian Savory Stuffed Pan Fried Bread
Makes 6-8 martabak pockets/packages
Note: see the variations for martabak filling at the end of the recipe.

Scrambled Tofu:
14 oz firm tofu, water packed, drained
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
3 Tbsp Nutritional Yeast
1/2 tsp salt
Oil to pan fry (grape seed oil, vegetable oil, or canola oil), 2-3 tsp

1. Make the scrambled tofu first by draining the firm tofu completely.  Crumble with your hands into a bowl.
2. Add all the spices and mix thoroughly into the crumbled tofu.
3. Drizzle about 2-3 tsp oil onto a hot flat frying pan.  Add spiced crumbled tofu.
4. Pan fry for 15 to 20 minutes until  all the water from the tofu evaporated and crumbled tofu is brown some and dry.  Set aside and let it cool.

Martabak Filling:
1 cup chopped leeks, the white part only
1 cup chopped green onions
1 cup chopped parsley or cilantro
1 Tbsp minced garlic
1 Tbsp minced ginger
1 to 2 fresh green chili or red chili, minced
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander
1/2 tsp turmeric
1 small tomato, chopped
12 oz frozen Boca Crumbles
Note: Other kind of soy crumbles can be used such as Lightlife Smart Ground, Gimme Lean Beef Style, or reconstituted tvp
1/2 tsp salt, only if the soy crumbles are not salty
Note: if using reconstituted tvp, add several tablespoons of soy sauce or tamari
2-3 tsp oil

From top left, clockwise: chopped green onion, chopped parsley, scrambled tofu, chopped chili, and chopped leeks.

1. Heat oil in a shallow frying pan.  Add leeks, chilies, garlic, and ginger. Saute for a few minutes until soft. 
2. Add turmeric and combine.  Then, add cumin seeds, garam masala, and coriander.  Stir fry a few more minutes.
3. Add chopped tomato and saute until the juices from the tomato are evaporated.
4. Then, add the soy crumble/tvp.  Break the crumble with a spatula.  Combine all the ingredients thoroughly.  The filling has to be kind of dry.  Continue to pan fry until all the liquid and juices evaporated (15 minutes or so).
5. Add the parsley or cilantro and all the green onions.  Taste and add salt if necessary. Combine and take it off heat.
6. Set it aside and let it cool before assembling the martabak.

Wrapper:
1/2 pkg. Phyllo Pastry Dough (follow the instructions in the box to thaw and to save the rest)
OR
1/2 pkg.  Whole Wheat Tortilla or Wrap (about 9 or 10 inch diameter), make sure that it is pliable and not too thick. Use the kind that can be made into a burrito

Oil to brush on Phyllo or more oil to pan fry.

Baked Martabak (version 1):

1. Combine scrambled tofu and martabak filling above in a bowl.
2. Take 3 layers of phyllo dough onto a cutting board and cut into a 9 or 10 inch square (meanwhile make sure the rest of the phyllo dough is covered tightly or else it will dry up).   Take a brush and brush a thin layer of oil on 1st layer, top with the 2nd layer and brush a thin layer of oil, and then top with the 3rd layer.
3. Scoop some filling (about 3/4 cup) onto the layered phyllo dough and wrap it like a package.
4. Brush with oil and turn over the bundle and brush with more oil.
5. Continue with the rest of the phyllo pastry and the filling.
6. Preheat oven to 400F.  Bake martabak packages on an ungreased cookie pan for 30-45 minutes or until brown.  Serve warm.

Martabak, wrapped into a package and brushed with oil.

Turn it over and brush with more oil before it is baked.

Pan Fried Martabak (version 2):

1. Combine scrambled tofu and martabak filling above in a bowl.
2. For each whole wheat tortilla, scoop filling on to the tortilla and wrap into a package such as pictured above (the one with phyllo).  Do not brush with oil. Use water to glue the seams together and carefully lay each package flat with the seams on the bottom. 
3. Continue to make the packages with each whole wheat tortilla and all the filling.
4. Meanwhile, heat 1/2 inch of oil into a cast iron or heavy duty frying pan.  Heat oil into 350 F.
5. With the seams down, take each package and immerse carefully into the hot oil.  Flip to fry the other side.  Fry about 1 to 2 minutes on each side or until it is brown.
6. Drain on a paper towel to remove excess oil.  Serve warm.

Spicy Pickled Cucumber or Acar

Spicy Pickled Cucumbers or Acar (can be made ahead of time)
1 1/2 cup chopped English Cucumber
1 fresh red chili, chopped
3/4 tsp salt
4 Tbsp sugar
4 Tbsp white vinegar

1. Combine chopped cucumber with salt and sugar.  Add chopped fresh chili, combine.
2. Add white vinegar.  Set aside for 1 to 2 hours before using (keep in the fridge).

Mint chutney

Mint Chutney(can be made ahead of time)
2 cups cilantro or parsley, roughly chopped
2 cups fresh mint, roughly chopped
1 to 2 green chilies, roughly chopped
2-3 cloves shallot, peeled, roughly chopped
1 tsp salt
1 Tbsp sugar
juice of 1 fresh lemon

1. Combine parsley/cilantro, mint, green chilies, shallots, salt, and sugar in a food processor.
2. Process until all ingredients are finely chopped.
3. Take the processed ingredients into a bowl.
4. Add lemon juice and combine thoroughly.
5. Set aside for 1 to 2 hours before using (keep in the fridge).

Variations to the fillings of martabak:

• For more 'eggy' version, double the scrambled tofu so there are more scrambled tofu than the 'meat' filling. 

OR

• Use the scrambled tofu only (double the amount above) for the filling and use green onions, cilantro/parsley and the filling spices(without the extra turmeric, tomato and the soy crumbles).

Enjoy another Indonesian streed food, veganized!

Vegan Bánh Xèo (Vietnamese Crêpe Lettuce Wrap)

Warning:  This is a looong blog and recipe.  This is  because I provided several options (including a gluten-free option) so  readers can pick and choose what to use and which to follow.  Don't be afraid!  The recipe is actually pretty simple.  If you watch the video and try it, with a bit of practice making the crêpe, it is actually not that hard.  I make this dish all the time and it is delicious!

Bánh Xèo, pronounced 'bun say-o', translated to 'sizzling cake', is a unique southern-style Vietnamese Crêpe dish.   I call it Vietnamese Crêpe Lettuce Wrap (say that a few times as a tongue twister).   It is a lettuce wrap because of the way it is eaten, wrapped in lettuce with fresh herbs and vegetables and then dunked into a sauce.  It is so DELICIOUS and SAVORY that you want it again and again.  I decided to veganize it based on conversations I had recently with my out-of-state vegetarian friend, Yongkie, whom just ordered this dish for the first time in a Vietnamese vegetarian restaurant and was excited to learn to make it at home.

Yongkie and I both agreed that this is a dish that is so MESSY to eat.  Just like eating tacos, you will need to learn how to eat it without getting your hands all sticky and nasty with food juices.  It is a dish that we all feel more comfortable to eat at home in front of your family members.   Definitely, I would not recommend  this dish if you are on a date in a restaurant. :-)

Although I have made this dish at home several times, I learned that it is hard to describe how to make it to a person who lives out-of-state.  I searched for several youtube videos and sent them to describe the process of making bánh xèo, traditionally.  The recipes in the videos are not vegetarian nor vegan but what is important is to learn the techniques in preparing the batter, cooking the filling,  timing and cooking the crêpe, and eating it (wrapping in a lettuce and dunking it into the sauce).  Therefore, if you replace the filling and the fish sauce ingredients with what I suggested in my recipe, you will be able to prepare a vegan bánh xèo at home.

This youtube video by yummies4dummies is the one I really like.  Tina Pham is also so funny and energetic (the slo-mo near the end cracks me up).  Check out this Bánh Xèo video from yummies4dummies.  Her recipe and techniques are right on.  Yongkie told me that he watched it twice before he made it.  After replacing the filling and sauce ingredients with vegetarian ingredients,  the technique worked for him.  He said that it will be easier to make it next time after his first attempt.  My only critique of the video is that I thought Tina poured too much batter into her frying pan.  I think  less batter is better for a thinner crêpe which then becomes crispier.  The video plays about 9 minutes but you have to see it till the end when she showed us how to eat bánh xèo and you'll know what I mean by MESSY.

The batter Tina and Yongkie used was made from a pre-mixed flour you can buy at a Vietnamese market.  It is called Bánh Xèo flour.  This is one example:

It usually has the picture of the crêpe in front of it so it is not that hard to find.  I suggested to Yongkie to make it with a pre-mixed flour because it is the easiest for the first timer.  However, the pre-mixed flour usually contains 'all white' flour.  Like all food that is made using white flour only, it raises your blood sugar high and then drop it quickly.  One becomes hungry again too quickly.  The ingredients listed on the bag is rice flour, cornstarch, turmeric, and tapioca.  Another brand I found in the market has some wheat flour in it  (not whole wheat).  If you are trying to avoid gluten, you'll have to read the ingredients carefully.

If you are trying to avoid WHITE flour, I suggest another option, a healthier option:  Bryanna Clark Grogan's Sizzling Saigon Crepe batter from her latest cookbook World Vegan Feast published by Vegan Heritage Press on August 8, 2011.  

You can buy this wonderful cookbook from Amazon.com  I own one and use it often.  In fact, I was her Vegan Feast subscriber and tried so many of her vegan recipes including this one.  The good news for gluten-free vegan folks, Bryanna's batter is GLUTEN-FREE.  Bryanna let me blog her batter recipe which contains soaked split mung beans and brown rice flour.  There are extra steps to do but by using this batter, you'll feel that there is an extra 'uumph' after you eat it because it is more filling and nutritious.  

The dipping sauce traditionally is made with fish sauce. I veganized it by using Vegetarian 'Fish' sauce or Soy Sauce or Bragg Liquid Aminos which both fermented naturally and salty.    I also listed 3 different dipping sauce recipes and you can choose what you would like to use.  I prefer a dipping sauce that has a lot of fresh lime juice, a bit sweet, and spicy (hot).  Yongkie likes it on the sweet taste with a small amount of lime juice or vinegar and not spicy at all.  Bryanna's sauce is also great and not as  spicy.

Vegan Bánh Xèo (Vietnamese Crêpe Lettuce Wrap)
Serve 4-6 (or 4-6 crêpes)   Choose Batter No. 1 or 2 and Dipping Sauce no. 1, 2, or 3.

Vegetable oil
Natural oil spray in a can
8-inches or 10-inches non-stick frying pan

Batter No. 1(adapted from Tina Pham, using pre-mixed flour):
12 oz Bánh Xèo flour  (1 package)
 Note: if there is no salt and sugar in the ingredients list, add 1 tsp. salt and 1 tsp. sugar for extra flavors
1/2 tsp. Tumeric
1 tsp. Vietnamese curry powder, optional
 Note: Vietnamese curry powder can be bought in a Vietnamese market, it looks like this:

14 oz. Coconut milk or light coconut milk
3 cups water
1/2 cup chopped green onions

OR

Batter No.2(adapted from Bryanna Clark Grogan's Sizzling Saigon Crepe), gluten-free:
3/4 cup moong dal (split and skinned mung beans)

1 1/2 cups brown rice flour
2 cups coconut milk or light coconut milk
1 tsp. salt
1 tsp. sugar
1/2 tsp. turmeric
1 tsp. Vietnamese curry powder, optional  (see description and picture in batter no. 1)
1/2 cup chopped green onions

Filling:
2 cups vegan smoked ham or vegan shrimp or  baked tofu or regular firm tofu, sliced
Note:  my favorite is the vegan smoked ham because of it's smoky flavor
2 cups onions, sliced
2 cups cremini mushrooms or baby bella mushrooms or brown enoki mushrooms, sliced
2 cups red bell pepper, sliced
2 cups bean sprouts
3 Tbsp. minced garlic
salt and black pepper

Dipping Sauce No. 1, on the mild and sweet side, Yongkie's recipe:
1/2 cup vegetarian soy sauce or Bragg's Liquid Aminos
1/2 cup water
1/2 cup sugar
3 Tbsp fresh lime juice
1 tsp. minced garlic
1/3 cup shredded carrots

Dipping Sauce No. 2, sweet and sour, Bryanna's recipe:
2 cloves garlic, crushed
1/4 tsp (or more to taste) Vietnamese chili sauce
1/4 cup vegetarian soy sauce or Bragg's Liquid Aminos
3 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
2 Tbsp. sugar
1/2 small carrot, finely-grated

Dipping sauce no.3, sweet, sour, and spicy, my recipe:
1/3 cup fresh squeezed lime juice (from 3-4 limes)
1/3 cup vegetarian soy sauce or Bragg's Liquid Aminos
1/4 cup agave nectar
1 tsp. minced garlic
1 fresh serrano chili or Thai chili, minced
Note: for less hot, use 1/2 of a chili

Fresh Vegetables:
1 head red leaf or green leaf lettuce
1 bunch fresh cilantro
1 bunch fresh mint
1 English cucumber, french cut slices
1 1/2 cup carrots, peeled and shredded  mixed with 3 Tbsp. rice vinegar, 1 Tbsp. sugar, and 2 tsp. salt
Note: You can make the pickled carrots 1 hour ahead a day ahead, set it in a room temperature, then drained before serving.

Step 1, making the batter
To make the batter with pre-mix bag of flour (batter no. 1), just mix them all together in a bowl (like in the video).
To make batter no. 2:  Cover the moong dal with water to cover and soak for 30 minutes.  Drain them and place in the blender with the remaining batter ingredients.  Blend until VERY smooth.  Set aside (in the blender container) in the refrigerator until time to cook.

Step 2, making the sauce:
Choose  dipping sauce no. 1, 2, or 3 recipe.  Combine all ingredients together in a bowl, stir to mix well.

Step 3, preparing the vegetables:
Arrange the vegetables in a large platter like this:

Step 4, making the crêpes(see video for the demo), for each crêpe:

Sauteing the filling

Adding bean sprouts

1. Heat non-stick frying pan in a medium heat, put 2 tsp. vegetable oil.
2. Grab about 2-3 tbsp. sliced onions and 1/2 tsp minced garlic.  Throw them into the heated pan, saute.
3. Add 2 tbsp each sliced mushrooms, red bell pepper slices, and the protein slices (whether it is veggie ham, tofu, or veggie shrimp).
4. Sprinkle with salt and pepper and continue pan frying until a bit brown.  Spread the filling in a single layer in the frying pan.
5. Pour 1/4 cup to 1/3 cup batter and swirl around the pan until the batter is spread thinly covering the filling ingredients.
6. Immediately cover with a lid tightly and set timer to 4-5 minutes.
7. Remove lid,  add 1/4 bean sprouts in half of the crêpe.  Cover tightly again and set timer for 2 minutes.
8. Flip crêpe, the half without the bean sprouts, over the bean sprouts.  Slide it out to a serving plate and serve immediately.  The crêpe  should be eaten immediately.
   Note: Since there are only 2 of us at home, I usually store the batter in the fridge for the next meal.  It works well and is better than eating the leftover crêpe the next day.

Think about the possibility of a Bánh Xèo party with your friends.  With portable butane gas stoves and non-stick frying pans, each guest can take turn making his or her own crêpe and learn something new.

Smoked Tofu and Mango Summer/Salad Rolls

My first encounter with the recipe of this yummy Vietnamese-style Summer/Salad Rolls or goi cuon (not the fried ones called cha gio which is also called spring rolls) was at Bryanna's Vegan Cooking Class in 2004. I fell in love with it. The way she combined the flavors of ripe mango, marinated-and-baked tofu, carrots, basil leaves, cucumber, lettuce, vermicelli noodles, and peanut sauce is BRILLIANT! For the last 5 years, I lost count how many times I made this dish. I brought the summer/salad rolls to potlucks too. Every time it never fails to be the first dish gobbled up by my non-vegan or vegan friends attending the potlucks.

Recently, I went to a poolside vegan potluck hosted by Orange County Veggie Meetup group and brought these rolls. Again, they were gone in a matter of minutes. I decided to blog it and share my version with the world.

Like any recipe, especially the one that I use many times, this recipe went through many iterations of changes. Every time I made it, I may use slightly different ingredients. Thus it is not really the same as the original recipe. I invite you to be creative also and use ingredients that you like. However, I think the combination of the baked or smoked tofu and ripe mango is a 'must have'.

I sometimes use a store-bought-baked-and-marinated tofu for a short cut. There are a few vegan baked tofu brands with Thai or Teriyaki flavors (those are the best for these rolls) that are ready to eat. This is just perfect if you don't mind the cost and that you'll like to save time. You can also buy store-bought Teriyaki sauce to use for the marinade and then bake the tofu at home. I have done these before too when I am lazy or really busy. I usually make my own marinade, add liquid smoke to it, and bake the tofu. Don't be nervous about using liquid smoke! It is natural and vegan. You can read this blog about it. Apparently, liquid smoke is just smoke and water but adding a few drops of this liquid to your tofu marinade will make your tofu so flavorful and smoky. I provide my version of smoked-marinated-baked tofu below.

About the rice paper or banh trang, for those who are not familiar with Vietnamese rice paper, I recommend this blog about selecting rice paper. I prefer the Red Rose brand but I have also used the Three Ladies brand. For beginners, I definitely recommend these brands. Here is a blog about How to Make Rice Paper. I believe that's the traditional way. The ones that are sold in stores are probably industrialized with machines in factories. Here is also a blog for a Step by step how to roll these spring/summer/salad rolls or goi cuon (not a vegetarian recipe). I also provide the step by step pictures below. I hope with these you'll have an idea how it is done.

Vegan Smoked Tofu and Mango Summer/SaladRolls
Serve 16

Summer/Salad Rolls Ingredients:
16 Vietnamese rice papers
2 large ripe mango, peeled and cut in 4" by 1/2" thick
1 medium head of green lettuce, shredded thinly
1 English cucumber, cut in 4" by 1/2 " thick
2 cups julienne cut peeled carrots marinated with:
2 Tbsp. vinegar, 1 tsp salt, and 1 tsp vegan sugar
1 lb baked-and-marinated tofu or smoked tofu, cut in 4" by 1/2" thick
1 cup basil leaves, separate leaves from stems
Note: I like to use the Thai Basil type but I have used the Italian Sweet Basil too. Whatever is available in your area will be fine.
Optional: 2-3 cups cooked rice vermicelli or thin soba noodles

Clockwise from upper left hand corner: ripe mango, cucumbers, basil leaves, julienned-and-marinated carrots, smoked-baked tofu, and shredded green lettuce.

Peanut Dipping Sauce Ingredients:
1/3 cup hot water
4 Tbsp creamy peanut butter
2 Tbsp soy sauce
2 Tbsp agave nectar
2 Tbsp vinegar or fresh lime juice
1 Tsp sesame oil
1 Tsp Chinese Chili Garlic Sauce or Sriracha
2 Tbsp chopped green onion

1. Marinade the julienne cut peeled carrots with the vinegar, sugar, and salt. Combine and set aside for 30 minutes to 1 hour. The carrots will be limp and seasoned or pickled. Then drain them thoroughly (you can do this 1 day ahead if you like).
   
2. To make the peanut dipping sauce, combine hot water and peanut butter until it is well mixed and the peanut butter is melted and thinner. Then, add the rest of the peanut dipping sauce ingredients, set aside (you can to this 1 day ahead if you like).
   
3. Prepare a large bowl of warm water (about 120F), a damp and clean kitchen towel(wet a clean kitchen towel and squeezed the water out), a large plate or cutting board. Set all the ingredients of the Summer/Salad rolls around you so that it is within reach. BTW, I learned this method at Bryanna's vegan cooking school in 2004.
   

4. Dip a rice paper in the bowl of warm water and circle it around to make sure it is all wet and covered with water.
   

5. Quickly put the rice paper on the damp kitchen towel. Let the water soaks through the paper. I usually count about 30 seconds before I put the ingredients on it and start rolling.
   

6. Pile the ingredients on the wet rice paper. At this time the paper will be limp and pliable but it should not tear. If you wait too long the rice paper will be too soft and easily torn. You'll have to work QUICKLY.
   
   
7. Start rolling like making burrito. I like to put the basil leave on the outside layer of the roll to make it prettier. I usually put the leave right side down. You can put 1 leave or 2 to 3 leaves in a row. You'll see the result later. It's nice!
   

8. Then, continue wrapping it like burrito. Again, work QUICKLY!
   

9. Roll and tada! Here is the final result and you'll see the leave behind the transparent rice paper. It's an art!

10. Repeat steps 4 to 9, 15 times. It looks hard but with practice it will become easier and easier each time. If the rice paper is torn or stuck together, you can throw it away and start all over again. It's cheap, you know. Believe me, I have done that and been there before but I am persistent and determined to tackle this skill. I had practiced many times and ate many smoked tofu and mango goi cuons which is not too bad of an experience. DH loves it too that I practiced a lot.
    
11. Then, you can eat the roll whole with the peanut dipping sauce or cut it in a diagonal like the picture below.
    

If you are allergic to peanut, I have a peanut-free dipping sauce for it. Check out the salad dressing in my blog titled Vietnamese Green Mango Salad. This dressing is great for a dipping sauce for this salad roll.

Regarding the smoked-baked-marinated tofu, you may want to check on Bryanna's blog regarding A Nifty Gadget for Pressing Tofu. This kind of tofu is great for this recipe. I don't have this nifty gadget myself but I usually buy an extra firm tofu. Bryanna suggesteds 2 parts soy sauce, 1 part maple syrup, and a little sesame oil for the marinade. I added 1 part of water, 1 tsp liquid smoke, 1 tsp garlic powder, and 1 tsp onion powder for the smoked tofu marinade sauce. Make sure that all the tofu slices are covered in the marinade sauce and let them submerged in the marinade for at least 4 hours. Then, you can bake them in a 400F oven for 15-20 minutes or pan fry them in a skillet. Basically, you can create your own version of the marinade sauce.

These rolls are to be eaten within a day (we have no problems with that). They are not good to be refrigerated and eaten the next day(have done that, too).

Enjoy these summer rolls(goi cuons) this summer!

Soyatoo! and Gimme Lean 'Sausage' Roll

I updated this blog with an easy solution for the Soyatoo can. I have been having problem trying to work the Soyatoo cans. Lots of time, the whipped soya cream will not come out. Anonymous posted a solution on one of the comments below. Thanks so much! This is very helpful.....

"Anonymous said...
Anyone having issues with Soyatoo, here's a quick fix:I once bought it and it stopped working half way, this was because I put it back in the fridge and when I took it back out (then left it for 10 minutes as suggested) it still didn't work and all that came out was the propellant. I found the solution a few days ago, the Soyatoo needs either a very long time to soften from being in the fridge or (if you're impatient like me :P) run it under hot water.It really works wonders within seconds. You can tell if it worked by shaking it, if the cream is loose inside, it worked. I haven't found it to ever need more than a few seconds under the water though."

I haven’t blogged for a while due to ‘cooking laziness’…he he…. Yes, I have suffered this disease for a few weeks. After I enjoyed my vegan birthday and someone else’s cooking, we have been eating out a lot. We live in the city so it is easy to find vegetarian or vegan restaurants around us. At home, we have been eating a lot of sandwiches and soups and store-bought vegan stuff.

Talking about store-bought vegan stuff, see what I just bought: Soyatoo! the vegan soy whip in a can.


I have heard about this product months ago from Bryanna’s Newsletter Subscribers’ forum and have been waiting for it to appear at the Whole Foods near me. I finally saw it at this store and bought it. Amazing, soy whipped cream? Yes, I can squirt it out like regular whip cream out of a can. It has lighter texture than regular whip cream. I was satisfied with that and liked the taste. The only thing is that the whipped soy cream doesn’t stay up as long as the regular whip cream. After a few minutes, it sort of became a melty looking cream although it is still creamy. Pictured is a blackberry shortcake I made, topped with Soyatoo whipped soy cream.



This coming Thanksgiving, vegans are able to enjoy vegan pumpkin pie with Soyatoo whipped soy cream on top. Dreamy!

The second item I enjoyed lately is the Gimme Lean from LightLife. Inspired by Albion Cooks’s blog entry: Vegetarian English Sausage Roll (September 13, 2006), I bought Gimme Lean ‘Ground Beef’ style and made a vegan sausage with it. I should have bought the ‘Sausage’ style but I could not find it. So I decided to add my own ‘sausage’ flavoring to the ‘Ground Beef’ style. I rarely use this product and in the beginning I didn’t like it. But somehow, I think, this product was improved and now I like it. I bought Pepperidge Farm Puff Pastry or Aussie Puff Pastry (which is vegan) and filled it with the gimme lean sausage. The result was very good. It was really easy to make and enjoyable as snacks with spicy mustard.



Vegan Sausage Rolls
Makes 24 2-inches rolls
Printable Recipe

1 Gimme Lean Ground Beef Style
½ to ¾ cup fresh breadcrumbs
½ cup soy milk
½ tsp dried thyme
½ tsp dried marjoram
1 tsp dried crumbled sage
¼ tsp rosemary
½ tsp freshly ground black pepper
½ tsp salt

1 pkg Pepperidge Farm Puff Pastry or Aussie Puff Pastry
Preheat oven to 400 F.

Soak breadcrumbs in soymilk for a few minutes. Then, add all sausage ingredients to mix them well with your hands. Form little sausages (about 2 inches long) and roll them with your hands.

Prepare puff pastry according to the manufacturer’s directions. Roll each sausage in puff pastry sheet with a little overlap, cut sheet, and seal the overlap with your fingers.
Lightly coat baking sheets with olive or canola oil (use spray if you like). Bake the wrapped sausages in the oven for 25 minutes or until golden brown. Let it cool for 10 minutes before serving.

Buddha's 'Mock Peking Duck' or Mu Shu Tofu?

OR



Buddha's 'Mock Peking Duck' or Mu Shu Tofu? Vote for one and tell me why! I voted for the 'Mock Peking Duck'. I love the crispyness of the yuba. DH likes both but voted for the Mock Peking Duck too. It is like the bad versus the good or the devil versus the angel, the Mock Peking Duck has more fat and is addicting but the Mu Shu Tofu is low fat and good for you. I suppose to eat the Mu Shu Tofu only since I am in Weight Watcher and counting points! :-) Oh well, I am bad!

The idea of making the 'Mock Peking Duck' dish came from reading Bryanna's blog: Buddha's "Roast Duck" with Yuba. I followed her recipe and served it 'Peking' style ( pictured on the left, above) on a fresh thin pancake or crepe( spring roll wrapper that I bought from the Chinese market), topped with thinly sliced scallions, and drizzled with 'Duck Sauce'. Here is how mine came out after it was fried crispy, before it was cut:


I followed Bryanna's duck sauce recipe also but added 2 tsp. cornstarch mixed with 2 tsp. water to thicken it. This sauce was very good.
I found this fresh Spring Rolls wrapper or Mandarin thin crepe in a Chinese market. This was how I started thinking about making the Mu Shu Tofu. Then, the 'mock duck' idea came later on. For those of you who have ordered Mu Shu anything in a Chinese restaurant should know what this crepe looks like. I know some of you may not be able to get it in the areas where you live, especially, if you don't live in a city. However, if your nearby Chinese restaurant serves Mu Shu, you can ask them where to buy it. Most restaurants don't make the thin crepe themselves.
I adapted the Mu Shu Tofu recipe from Bryanna's 'Authentic Chinese Cuisine for the Contemporary Kitchen' cookbook (Mock Peking Duck recipe is in this book too). Bryanna's is not Chinese but her recipes are pretty authentic. I am very impressed and using this cookbook all the time in my kitchen. Mu Shu Tofu recipe is printed on page 126. You can also make Mandarin Pancakes yourself and follow her recipe on page 88 but I haven't tried this myself. I thought I'll save it for later if I ever live in the 'boonies' and can't get the fresh crepes from a nearby Chinese market.
Here is how I made it ( I didn't use the scrambled tofu as listed in the recipe but I used my smoked baked tofu):
Mu Shu Tofu
Adapted from Bryanna's Authentic Chinese Cuisine cookbook
6-8 servings
Printable Recipe

Ingredients:
5 dried Chinese black mushrooms or shiitake mushrooms
1/2 small cabbage, shredded(about 4 to 5 cups)
1 large or 2 medium carrots, peeled, shredded
2 cups slivered smoked baked tofu, recipe in previous post
3 green onions, thinly sliced
2 tsp sesame oil
Sauce:
2 tbsp light soy sauce
1 tbsp brown or yellow bean sauce
1 tbsp dry sherry (I used Aji-Mirin)
1 tbsp mushroom soaking broth
1 tsp unbleached sugar
24 Mandarin Pancakes
Hoisin Sauce (store bought)
In a separate bowls, soak the dried mushrooms in a boiling water for 20 minutes. When they are soft, drain them, reserve some of the soaking water for the sauce above. Discard the stems, cut into sliver.
Heat a large wok or heavy skillet over high heat until it's very hot. Add the sesame oil. When the oil is hot, add the tofu slivers and stir-fry until they are brown. Add slivered mushrooms, cabbage, and carrots. Stir-fry for a few more minutes. Add the sauce ingredients and toss well. Add green onions and mix.
Serve with Mandarin Pancakes. Each diner places a bit of hoisin sauce on the pancake, add the mu shu mixture, rolls it up, and eats it with their hands.