Moo Shu Vegetables and Pancakes, Part Two

Moo Shu Vegetables
adapted from Chloe's Kitchen by Chloe Coscarelli

1 package extra firm tofu
3 tablespoons soy sauce
1 onion, thinly sliced
8 ounces mushrooms, sliced
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
1 head cabbage, sliced
2 carrots, julienned
Salt to taste
2 teaspoons hot sesame oil
2 green onions, sliced
1/4 cup hoisin sauce
2 tablespoons soy sauce

Drain the tofu, and squeeze the excess water out of it. Cut into thin rectangles. Place the rectangles on a nonstick skillet, and brown the top and bottom of each piece. Set aside.

Combine, onions, carrots, and mushrooms in a large sauté pan with 1/2 cup of water over medium to medium-high heat. Add more water as needed to keep the vegetables from drying out. Sauté until softened, about 5 minutes. Add the ginger, garlic, and a good pinch of salt, and cook for a few minutes more. Add the 3 tablespoons soy sauce, cabbage, and tofu, and cook until the cabbage is tender and most of the liquid has evaporated. Remove from heat, and drizzle with the sesame oil. Finish with the green onions.

In a small bowl, combine the hoisin sauce with 2 tablespoons soy sauce.

My perfect moo shu is a pancake smeared with 1 teaspoon of hoisin, 1/3 cup of cabbage filling, and a flick of hoisin on top. Roll or fold into an eatable size, and keep plenty of napkins on hand!

Moo Shu Vegetables and Pancakes, Part One

Sometimes I forget how California I truly am. My extended family hails from Massachusetts and New York, I spent my college and grad school years in Chicago and Boston, and I have a traditional Irish Catholic name, so I somehow thought this made me less of a Left Coaster. But then, something will happen to remind me where I come from. On a date once, in the middle of a conversation on poetry and augury, I pulled out my tarot cards, and was told, “You’re so California right now.” Upon leaving happy hour early last Friday, my colleagues asked where I was going, and I told them I had to get home because I was attending an all day Women’s Bliss Circle in the morning. My utterance was greeted with some silence and some laughter. I got the same response when I told a friend that before we were able to drive, my best friend and I used to get Chinese food delivered to school, so we wouldn’t have to eat the cafeteria food.

My dish of choice was always moo shu. Chicken, pork, or vegetarian, it didn’t matter. What I loved were the paper-thin pancakes, slightly sweet hoisin sauce, and the still crisp cabbage. It was one of the first foods I remember being truly satisfied with when I became vegan. The meat is not the star of moo shu, and the egg is unremarkable, so this dish lends itself well to a plant-based diet. I could have easily made my own moo shu, but the pancakes seemed well out of my abilities as a cook. Happily, Chloe Coscarelli’s first book includes a recipe for moo shu AND pancakes. As with many things, there’s no substitute for the homemade, hand-rolled version, so do yourself a mitzvah, and make these for dinner this week!

Moo Shu Pancakes
adapted from Chloe’s Kitchen by Chloe Coscarelli

2 cups all-purpose flour
1 cup boiling water
1/2 teaspoon salt

Combine flour and salt in a large bowl. Add the boiling water, and mix with a wooden spoon. Once cooled, knead for a few minutes on a lightly floured surface. Form into a ball, and let sit covered for 20 minutes.

Roll dough into a 16 inch log, and slice into 1 inch pieces. One at a time, flatten each piece of dough with your hand, and then roll into a 6 inch circle. The dough will be quite sticky so have plenty of flour at hand.

Heat a nonstick skillet to medium-high heat. Cook each pancake individually; flip over once they have browned slightly, 30 seconds to 1 minute on each side. Stack pancakes and set aside.*

*Here is Chloe’s genius trick for keeping the pancakes warm: fill a small saucepan half-full with water, and bring to a simmer. Place a large heatproof plate on top of the saucepan. Stack the pancakes on the plate, and cover with a metal bowl.

Tofu Shiitake Dumplings in Spicy Peanut Broth

Growing up, I always heard my parents talk about these amazing dumplings they used to eat shortly after I was born, near Boston. They described, with near reverence, how the spicy broth was almost unbearably hot. This early exposure to wontons, much like an early exposure to language, primed me for a particular dumpling aptitude and appreciation.

I have my own fond memories of the chicken dumplings in spicy peanut broth I used to eat at Ho Chow’s when I was in high school. The sauce was so spicy that if you breathed wrong, you’d be coughing for the rest of dinner. Somehow, it was worth it, and I have longed for them ever since.

On a recent trip to Oregon, I had dinner at a great Asian fusion restaurant that skillfully combined Japanese, Chinese, Singaporean, and Thai flavors in each dish. To start, we enjoyed these delicate tofu stuffed dumplings in a light miso broth. The wontons were tender and perfect, but the broth was a little too mild for my taste. In my head, I paired them with that hot and spicy peanut broth, and couldn’t wait to create my own vegan version. 

Tofu Dumplings

1 package extra firm tofu
1/2 cup minced carrot,
1 cup minced shiitake mushrooms (you can use cremini if necessary; I also like to add a few maitakes)
1/2 cup minced cabbage
1 tablespoon ginger, finely grated
2 cloves of garlic, crushed
1/4 cup soy sauce
1 tablespoon sesame chili oil
1 package wonton or pot sticker wrappers (check to make sure there is no egg)

In a large sauté pan, stir fry the carrots, mushrooms, cabbage, ginger, and garlic until tender, about 7 minutes. In a large bowl, combine the vegetables, tofu, soy, and sesame oil. Combine with a fork (or use your hands) to break up the tofu and incorporate the other ingredients. Taste the filling, and add more soy sauce if necessary.

Place 1 heaping tablespoon filling in the center of the dumpling wrapper. Wet the edges with water and fold the edges to seal the dumpling.

You can steam the dumplings in a steaming basket over a wok of boiling water for 12-14 minutes, or boil the dumplings in boiling water for 5-6 minutes. Place on an oven safe plate and keep warm in a 200° oven.

Set aside to be combined with the peanut broth. 

Spicy Peanut Broth

1 cup vegetable stock
1/4 cup peanut butter
3 tbsp chili paste
1  1/2 tbsp rice vinegar
1/4 cup soy sauce
1 teaspoon sesame chili oil
2 sliced green onions

In a small saucepan, combine the vegetable stock, peanut butter, chili paste, rice vinegar, and soy sauce. Bring mixture to a simmer, and cook for 3-5 minutes, allowing all of the flavors to combine. Add more chili paste for heat. If the broth gets too thick, add more vegetable stock until it attains a smooth, thin consistency. Ladle the broth over the dumplings, drizzle with sesame chili oil, and finish with green onion. Serve immediately - as if you could wait!

Corn and Cauliflower Noodles in Peanut Sauce

I always know I’ve been watching too much Law & Order when I start to imagine how my belongings would represent me in the inevitable police search after my untimely demise. A perusal of my cookbooks would immediately reveal my culinary leanings. My favorite cookbooks have abused bindings, and easily fall open to reveal sauce splattered recipes partially concealed by my marginalia. Thankfully, an ill fate hasn’t befallen me, allowing me to write this blog post on one such recipe. The first time I saw the recipe for this dish, my thoughts went something like this: “Corn. Hmmm...I like corn. Cauliflower. I love cauliflower. Noodles. Yum! In peanut sauce? Sold!” After making it for the first time, I adjusted it somewhat, like doubling it for a start, and then made it again three days later. It was delicious steaming from the skillet, and equally so pilfered straight from the fridge the next day.

Corn and Cauliflower Noodles in Peanut Sauce
adapted from Big Vegan by Robin Asbell

6 tablespoons soy sauce
6 tablespoons natural peanut butter
3 tablespoons rice vinegar
3 tablespoons brown sugar
2 tablespoons canola oil
2 cups corn, fresh or frozen
2 yellow squash, sliced in 1/4” slices
1 head cauliflower, sliced in florets
6 green onions, sliced diagonally  
2 tablespoons finely grated ginger
3 garlic cloves, peeled and crushed
1 teaspoon crushed red pepper flakes
12 ounces dried whole wheat angel hair pasta
1/3 cup roasted peanuts, chopped
Salt and pepper

Heat oven to 375°. Place squash and cauliflower in a shallow baking dish. Drizzle with 2 tablespoons canola oil, and season with salt and pepper. Bake until golden and caramelized, about 15 minutes for the squash and 25 minutes for the cauliflower. Set aside.

In a small saucepan, combine the soy sauce, peanut butter, rice vinegar, and brown sugar. Stir until smooth. Set aside.

Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain and set aside.

Heat a large skillet over medium high heat. Add the corn, cauliflower, squash, ginger, and garlic, and sauté briefly, 1 to 2 minutes. Add most of the scallions (save some for garnish), the pepper flakes, and the noodles. Cover with the sauce, and toss to combine. Garnish with chopped peanuts and green onions. Enjoy immediately, and then again later!

A Vegan Day at the Movies

Growing up, one of my favorite family activities was going to the movies. I have the best memory of being scared out of my wits at Jurassic Park, to the point where I flung a bucket of popcorn out of my lap, and all over the floor (much belated apologies to the Century Theaters’ staff). Food has always been an important part of my movie-going experience, and that hasn't changed since I became vegan. Hot dogs, Junior Mints, popcorn and nachos are the staples of cineplexes across the country which makes it hard to find a suitable snack. Amazingly, the nacho cheese that comes sealed in a tub is actually made with real cheese, but the butter on your popcorn is (often) vegan! However, popcorn does not a meal make, so I like to bring a bag full of goodies.

The 7:00 showing at the theater demands dinner. You can always go the standard route with a foil wrapped vegan dog, but if you’re going to go the trouble of sneaking in food, you might as well raise the bar. When faced with this situation recently, I opted for this bright, fresh noodle salad. Delicious at room temperature, easily transported, and accompanied by chocolate covered pretzels, this dish makes a perfect movie meal!


Soba Noodle Salad with Snow Peas
adapted from Fresh & Fast Vegetarian by Marie Simmons

1 1/2 cups snow peas, sliced diagonally in half
1 teaspoon plus 1/2 teaspoon salt
12 oz soba noodles
1 carrot, julienned
1 cucumber, julienned
1 red bell pepper, julienned
4 green onions, sliced into thin diagonals
1 tablespoon toasted sesame seeds
2 teaspoons toasted sesame oil
1/3 cup rice vinegar
3 tablespoons canola oil
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, crushed

Bring a medium saucepan of water to a boil. Add the noodles, and cook for 3 minutes. Add the snow peas and 1 teaspoon salt to the pan, and cook for one minute more. Drain the noodles and snow peas, and rinse with cold water. Transfer the contents of the pan to a bowl, and toss with the sesame oil.

In a small bowl, combine the rice vinegar, oil, soy sauce, ginger, garlic, and 1/2 teaspoon salt.

Combine the noodles, snow peas, carrots, and cucumber in a bowl, and toss with the dressing. Top with green onions and sesame seeds. Serve cold or at room temperature.

A Vegan Birthday Party: Cold Peanut Noodles

My sister Summer recently celebrated her 14th birthday! Summer has been kind enough to share her vegan experience with me and my readers, and was happy to extend that privilege to this year’s birthday party.

It’s a bit of a challenge to feed 10 14 year old girls vegan food that is friendly and satisfying. Events like this give my family and me an opportunity to show how delicious and approachable the vegan lifestyle is. It doesn’t have to be scary and unfamiliar. People are often amazed by how much of the food they already love just happens to be vegan, like hummus and pita chips. When creating the menu for Summer’s party, we tried to consider what would be most appealing to teenage girls, what would be easy to prepare in a large quantity, and what would best represent the joyful vegan lifestyle.

We decided on Cold Peanut Noodles, one of Summer’s favorite dishes, for the main dish. Pita and hummus, fresh vegetables and fruit rounded out the dinner menu. And the girls loved it! Several asked for seconds and thirds, and all the vegetables and fruit disappeared. So, I’m counting this one as a win for Team Vegan!

 

Cold Peanut Noodles
adapted from Smitten Kitchen

1/2 cup natural peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon fresh ginger, peeled and chopped
1 clove garlic, crushed
2 tablespoons rice vinegar
1 1/2 tablespoons sesame chile oil
1 tablespoon agave nectar
Juice of 1 lime
1 pound whole wheat noodles (spaghetti or linguine)
4 green onions, sliced in 1/4” pieces
1 red bell pepper, sliced in 1/4” strips
1 carrot, julienned
1 cucumber, seeded and julienned
1/2 cup snow peas, sliced in strips
3 tablespoons sesame seeds, toasted

In a blender, combine the peanut butter, soy sauce, warm water, ginger, garlic, rice vinegar, sesame oil, agave nectar, and lime juice. Blend until smooth.

Bring a large pot of water to a boil. Cook the noodles according to the package direction. Combine the noodles, chopped vegetables, and peanut sauce, and toss until all ingredients are coated. Top with sesame seeds. Refrigerate until ready to serve. 

Greens Week, Part II

Greens are one of the most versatile ingredients to work with, not to mention how quick and easy they are to prepare. A huge pile of spinach and arugula, microwaved for two minutes, topped with lemon juice and salt, makes a great addition to any lunch. When making a side of greens for dinner, I like to incorporate similar flavors from the main dish. This broccoli was conceived as a side dish for an Asian tofu stir-fry, incorporating chili, garlic and soy. Later, I was testing one of my recipes, a Southeast Asian tofu dish, and it did not turn out well. I already had brown rice prepared, I was starving, and I had nothing to eat. Remembering this flavorful, and satisfying broccoli dish, I adapted it to spinach, and added some cashews for a little protein and fat. 5 minutes later, I had a nourishing and tasty dinner. Eating greens shouldn’t be an ordeal, and eating well shouldn’t take hours of preparation. You can use this recipe for a main dish, or a side, and have a spectacular and good-for-you dinner in minutes.

 

Chili Garlic Greens

1 tablespoon chili garlic paste
2 tablespoons chinese rice wine
2 tablespoons soy sauce
Greens of your choice (1 head broccoli, 6 cups spinach, etc.)
1/2 cup cashews (optional)

In a large sauté pan, combine the chili garlic paste, rice wine, and soy sauce. Stir to combine, and bring to a simmer. Add the greens, cover, and simmer until tender; time will vary depending on which green you are using. Toss and serve immediately.

Noodle Soup

It’s funny how dishes come into being. Several weeks ago, I started a hunt for udon noodle soup recipes, and found nothing really inspiring. So, I forgot about it for awhile. Then, I was at the Asian market, and found the udon noodles, and then forgot about it for awhile. A couple weeks ago, I actually had udon noodle soup at a Japanese restaurant in San Francisco, and it was pretty good, but I knew I could do better. Finally, this past weekend, as we were driving to the grocery store, my Mom pointed out a noodle place and suggested it for dinner. I responded that I didn’t know anything about it; was it good? It turns out that she meant making noodles for dinner, not eating at that restaurant. All the pieces had finally converged and the conditions seemed right for noodle soup.

Winging it has had varied results for me in the past; see my first attempt at wonton soup. But, I’ve learned some things in the past year, and have a few more tricks up my sleeve. This soup is definitely one of my best results; light, fresh, and so good for you, and it tastes amazing to boot!

Noodle Soup

2 tablespoons peanut oil
1 clove garlic, crushed
1 tablespoon ginger, grated
1 carrot, sliced diagonally, 1/4” thick
1 cup mushrooms (you can use pretty much whatever kind you want)
1/4 cup Chinese Rice Wine
1 red bell pepper, sliced into 1/4” strips
1 cup snow peas
3 to 4 heads baby bok choy, chopped roughly
2 zucchini, halved and sliced 1/4” thick
1 package extra firm tofu, diced into 1/2” cubes
1 pound fresh udon noodles
4 cups vegetable stock
1/4 cup soy sauce
Juice of 1/2 lime
1 tablespoon chili garlic paste
Sliced Green Onions for garnish
Cilantro for garnish

In a large pot, heat the oil over medium high heat. Add the garlic and ginger, and fry for 1 minute. Add the carrots and mushrooms, and sauté until tender, 7 to 10 minutes. Add the wine to deglaze the pan, scraping up all the stuck bits. Add the bell pepper, snow peas, bok choy, zucchini, tofu, and stock. Bring to a boil. Add the noodles, soy sauce, lime and chili-garlic paste. Simmer for about 3 minutes, until the noodles are tender. Taste for seasoning, and add more soy or lime if necessary. Scoop into large bowls and top with cilantro, green onion, and a wedge of lime. Enjoy!

Summer Rolls, Part III: Peanut Dipping Sauce

Let’s face it. The very best part of Summer Rolls is the peanut dipping sauce. Mixed with lime and ginger, it has so many layers of flavor, and provides the perfect savory flavor to the fresh crispness of the rolls. Plus, peanut butter just makes everything better!

1/2 onion, diced finely
1/2 inch piece of ginger, grated
1 clove garlic, crushed
1 1/2 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons water
1 1/2 tablespoons brown sugar
1/3 cup peanut butter
Juice of 1 lime

In a small pot, heat the canola oil. Add the garlic and sauté until tender, about 5 minutes. Add the onion and ginger and sauté until fragrant, 2 to 3 minutes. Add the soy sauce, water, brown sugar, lime, and peanut butter. Whisk until smooth and creamy. Serve immediately, or refrigerate until needed.

Summer Rolls, Part II: Making Your Rolls

Summer Rolls are a very common dish at most Thai restaurants. I love Summer Rolls for so many reasons; they’re light, fresh, and healthy, perfect for warm evenings eating in the backyard; they’re also quick and easy, making them good for weeknights when you’re short on time. Summer Rolls are so versatile; you can fill them with tons of different vegetables, brown rice noodles, and fresh herbs for a super healthy and nourishing meal.

1 carrot, julienned
1 red bell pepper, julienned
1 cucumber, julienned
1/2 cup snow peas, sliced finely
1/2 cup cilantro (basil and mint also go well)
1/2 package brown rice noodles
Rice paper wrappers
1 recipe baked tofu, sliced into 1/2” x 1/2” matchsticks

Bring a small pot of water to boil. Cook the brown rice noodles according to the package directions. Drain and rinse in cold water. Fill a shallow pan with cold water. Soak 1 rice paper wrapper in the water until flexible, but not mushy. Lay the wrapper flat on a smooth, dry surface. Lay a few stems of cilantro lengthwise on the wrapper. Cover the cilantro with the vegetables and tofu. Lay a handful of brown rice noodles across the vegetables. It’s easier to roll the wrappers if they’re not too full.

Fold the sides of the wrapper in toward the filling.

Pull the bottom of the wrapper over the filling, and roll the wrapper tightly. Set on a plate, and cover with a damp paper towel while making the other rolls. Serve with a side of tangy peanut sauce!

Summer Rolls, Part I: Baked Tofu

A lot of people think that being vegan means eating nothing but tofu and vegetables, and sometimes that’s true! Tofu + Vegetables = Crazy Delicious! Like I said yesterday, vegetables deserve our love and attention, and so does tofu. Tofu is a magnificent protein because it can take on so many flavors. Mixed with cumin, paprika, and lime, it goes great in a breakfast burrito; marinated in soy, chili, and garlic, it’s the perfect addition to stir fry; smooth, silken tofu even makes a great base for key lime or pecan pie. The point is, tofu can’t just be diced and eaten as a snack; you have to love it up a bit. This marinated and baked tofu would be great in stir fry, sushi, or crisp, fresh, Thai summer rolls, as I used it!

Baked Tofu

adapted from Children's Quick and Easy Cook Book

2 tablespoons soy sauce
2 tablespoons agave nectar
Juice of 1 lime
2-3 drops Tabasco sauce
1 clove garlic, crushed
1/2 inch piece ginger, grated
1 container extra firm tofu

In a shallow dish, whisk together the soy sauce, agave nectar, lime, Tabasco, garlic, and ginger. Drain the tofu, wrap in several paper towels, then press with a heavy casserole dish and several cans, to remove any excess moisture. Slice the tofu into 1/2 inch slabs, then slice each piece in half. Lay the tofu in the marinade, coating it completely. Let marinate for 30 minutes. Heat the oven to 425ºF. Lightly grease an oven proof dish, then lay the tofu in the pan, then place in the oven. Bake for 30 to 40 minutes, or until crisp and golden on both sides. Dice or slice according to the recipe.

Spicy Lime Slurping Noodles

A few weeks ago, I saw a very exciting post on my facebook news feed: “Have your vegan recipe published!” Chef Christy Morgan, friend to vegan superstar Alicia Silverstone, was requesting recipes for a Southeast Asian vegan cookbook she’s currently working on. The only stipulations were that it be an original dish inspired by the food of Southeast Asia, Vietnam, Thailand, Malaysian, Laos. It seemed like a spectacular opportunity, and a fun challenge. As I said last week, I have been taking tentative steps toward developing my own dishes without recipes, and I am pleased to report that my first attempt was a huge success!

This dish was inspired by the flavors and techniques of Malaysia; the bright tartness of lime, and the heat of red chiles. Tender and chewy noodles accompanied by crisp vegetables immersed in a bright and savory broth. So called “slurping” noodles because you won’t be able to resist slurping up this broth, even after all the noodles are gone!

Spicy Lime Slurping Noodles

2 tablespoons chili-garlic sauce (add more if you want it spicier)
1/4 cup shoyu
Juice of 1/2 lemon
Juice of 1 lime
2” of ginger, grated or chopped finely
2 cups of vegetable stock
1/2 cup coconut milk
1 red bell pepper
4-5 heads of baby bok choy
1 pound whole wheat noodles (I used linguine, but you could use soba or rice noodles)
3 green onions
1/2 cup cilantro
3 tablespoons vegetable oil
1 package extra firm tofu (15 ounces)
Crushed peanuts for garnish

Prepare the broth. In the bowl of a food processor, combine the chili-garlic sauce, shoyu, lemon juice, lime juice, and ginger. Pulse until smooth and thoroughly mixed. Pour the mixture into a small saucepan. Add the vegetable stock and coconut milk. Bring to a boil, then simmer over low heat for 5 minutes, until all the flavors have combined.

Prepare the vegetables. Remove the very end of each head of bok choy, separating the leaves, then rinsing thoroughly. Leave the very center of each bok choy intact. Seed and de-rib the bell pepper, then slice into 1/4” strips. Slice each strip in half. Slice the green onion into 1/4” circles, using both the white and green parts. Remove the cilantro leaves from the stems, then finely chop the stems.

Bring a large pot of water to a boil. Cook the noodles according to their individual instructions. Drain and set aside.

Prepare the tofu. Drain the tofu, then press firmly with paper towels to remove the excess water. Slice the tofu into 1” slices, then cut each slice in half.  Heat 2 tablespoons of  vegetable oil in a large not non-stick pan over medium-high heat. Place the tofu in the pan, repeatedly pressing down on the tofu with a spatula to release some of the remaining water. Allow the tofu to brown until it comes up easily with a spatula. If it sticks, it’s not ready. Flip the tofu, and repeat on the other side. Transfer the tofu to a cutting board, and chop into 1” cubes. Place the tofu in the broth and return to a simmer.

Putting the whole dish together. Heat the remaining 1 tablespoon vegetable oil in the same sauté pan. Add the bok choy and bell pepper, and cook until just tender, about 3 minutes. Add the noodles to the vegetables, then pour the broth over the whole thing. Toss briefly, allowing the noodles to soak up some of the sauce. Serve the noodles with a generous portion of broth, and top with the cilantro and peanuts.

Vegan Products I Love: Trader Joe's Vegetable Gyoza

I have mentioned Trader Joe’s Thai Vegetable Gyoza many times before on this blog, but I realized that I had never written specifically about them. Trader Joe’s is a miracle for vegans, as they have a wide selection of vegan prepared foods, helpfully labeled with a big V, such as Vegetable Panang Curry, Lentil Curl Chips, and Roasted Red Pepper Hummus. I worship Trader Joe’s. Truly, they should pay me for how much I talk them up to my friends, family, and various strangers on the street (and now my blog). But, honestly, these pot stickers are delicious, quick, and healthy. Served with a side of steamed spinach and arugula and a spicy dipping sauce, I eat them for lunch almost every week. Pick up a bag, and stick them in your freezer. Some Sunday afternoon, when you don’t feel like cooking or going out, these dumplings will be just what you were looking for.

It's important to keep the dumplings close together so they cook quickly and evenly.

For 6 dumplings, heat 1 tablespoon canola oil over medium high heat in a large not nonstick sauté pan. Place dumplings in a tight circular pattern starting at the center of the pan. Cook uncovered for 4 minutes. Add 2 tablespoons water, cover, and cook for another 6 minutes. Remove the cover, and scoop the dumplings out with a spatula. If the dumplings are stuck to the pan, they are not done cooking. Leave them be and check them in a couple minutes.

For the dipping sauce, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 splash of sesame chili oil in a small bowl. Stir to combine.

For the greens, place 2 cups spinach, and 2 cups arugula in a microwave safe bowl. Microwave for 1 minute, or until wilted, but not soggy. Spoon a little of your dipping sauce over the greens and mix.

Minced Tempeh in Lettuce Cups

Before I became vegan, I was a complete omnivore. Unlike many vegans, I did not make a gradual transition from omnivore to pescetarian, vegetarian, and finally vegan. No, I went all in. As such, I have spent a lot of time thinking about the foods I loved before I made this transition, and how I can find a satisfactory reinterpretation for my new dietary values. One of my favorite omnivorous dishes was the Minced Chicken in Lettuce Cups from my favorite Chinese restaurant, Wok City Diner. I had been thinking about them, and craving them, but I knew I could find a more compassionate and healthful version that would satisfy my hankering. Tempeh is one of the first foods I started experimenting with when I switched to a plant based diet. I have enjoyed it in many of my favorite meat-based dishes, including tacos and stir fry, so it seemed like a good fit for this dish. After tweaking some of the flavors, this dish tastes even better than how I remembered the original. One of the gifts of this lifestyle is realizing, over and over, that I don’t have to give up the foods I previously loved. I get so much more out of the vegan lifestyle than I ever had to renounce.

1 tablespoon canola oil
1 carrot diced
1/2 onion diced
1/2 bell pepper diced
1 package tempeh, diced in 1/4” pieces
1/2 cup cashews diced
3 tablespoons chili garlic sauce
1 teaspoon sugar
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
1 can water chestnuts diced
1/2 cup parsley
3/4 cup bulgur wheat cooked
Lettuce cups

Heat oil in a large pot. Add onion, carrot, and bell pepper and sauté until softened, 10 to 15 minutes. Add the tempeh and cook until browned. Add the cashews and allow to soften, 5 minutes. In a small bowl, combine chili garlic sauce, sugar, soy, rice vinegar, and sesame oil. Add to the pot with water chestnuts, parsley, and bulgur. Simmer for a couple minutes. Scoop into individual lettuce leaves, and serve immediately.

Finishing Your Soup

For the first part of this soup click here: Wonton Soup

Vegetable broth is a variable beast. If you’ve been here before, you’ll know that I only recommend Swanson’s pre-made broth. I’ve tried others, and they are horrible. The broth is what ruined my first attempt at wonton soup, suffusing everything with the taste of old vegetables. Blech! Vegetable stock, unlike chicken broth, does not get better with time. 30 to 40 minutes tops, and it’s done. Otherwise it tastes like, you guessed it, old vegetables that have been sitting around for hours, which is what they are. So, in order to make a successful wonton soup, I knew I had to make my own wontons and my own stock. And this time, it was great! This is, unfortunately, not a great soup for freezing, but the filling and the wrappers can be frozen, as can the stock, so you can thaw them out and put it all together again!

Vegetable Broth

2 medium carrots, roughly chopped
2 medium onions, quartered
1 daikon radish, roughly chopped
1 bunch scallions, roughly chopped
4 dried shitake mushrooms
Handful of parsley
3 garlic cloves peeled
2 bay leaves
20 peppercorns
2 tablespoons salt

Place all ingredients in a large pot with 3 quarts of water (12 cups) and bring to a boil. Cover and simmer for 30 to 40 minutes. Strain out the vegetables.

Finishing Your Soup

8 cups baby Bok Choy, chopped
1 carrot sliced
2 green onions sliced

Steam bok choy in a pot with three cups of stock. Remove bok choy and add carrots. Cook until tender. Remove carrots and add wontons. Cover wontons with stock. Boil wontons gently until the skins look wrinkled, about five minutes depending on the thickness of your wrapper. Add salt to taste, 2 tablespoons soy sauce and 1 tablespoon rice wine to the broth. Add bok choy, green onions, and carrots to the soup. Add more broth if necessary. Stir gently, drizzle with spicy sesame oil, and serve immediately.

Wonton Soup

Wonton soup is the perfect meal for many occasions; it’s great for when you want something hot, something light, or something filling. It somehow manages to accomplish all of these things while also being healthy and delicious. Clearly, wonton soup is one of those things I was going to have to adjust for a vegan diet, if I was going to continue to be a happy herbivore. I got the inspiration for these when I made the eggplant meatballs a few weeks ago. I was amazed, and a little grossed out, by how truly meaty the meatballs were, and wondered how else this might be used. When I first became vegan, I tried to make wonton soup, and it was disgusting, almost inedible. But, it taught me a few very important lessons.

First, not all dumplings are created equal. I initially used frozen, pre-made dumplings for my soup, and they were okay, but nothing special. I have since discovered Trader Joe’s vegetable gyoza which are crispy, light, and loaded with good ginger flavor. So now, I eat those when I want a quick dumpling. But to make my wonton soup spectacular, I knew I would have to start from scratch.

Wontons

2 tablespoons olive oil
1 medium eggplant unpeeled and diced in 1/4” to 1/2” cubes
6 green onions chopped finely
3/4 cup walnuts
Salt and pepper
2 cups dried bread crumbs
1/2 cup firm tofu, processed until smooth
8 water chestnuts chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
1 teaspoon sugar
1 1/2 inches of ginger grated finely
1/4 cup carrot very finely minced
2 cloves garlic minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 pound fresh wrappers (These are most easily found at a Chinese market; be sure they don’t contain egg. Don’t worry if you can only find potsticker or shu mai wrappers. They work just fine)

Heat two tablespoons of olive oil in a large sauté pan. Add the eggplant and cook until it is tender, 15 to 20 minutes. Add the green onion and cook briefly. Transfer into a large bowl.

Process the walnuts with one cup of the eggplant and onion mixture. Pulse until smooth. Return to the eggplant mixture. Add the bread crumbs, tofu, water chestnuts, soy sauce, rice wine, sugar, ginger, garlic, sesame oil, and cornstarch and mix thoroughly with a fork, taking care not to smush the mixture. Taste for salt and pepper (don’t worry! there’s no raw meat or eggs in this)

Lay wonton wrapper flat. Scoop 1/2 tablespoon (roughly) of filling into the center of the wrapper. With your finger, paint fresh water along 1/2 of the outer edge of the wrapper. Fold wrapper in half and press edges together firmly. Now, wet the two corners of your half circle, fold them toward each other, and pinch them together. Repeat. Place prepared wontons on wax or parchment paper to keep from sticking.

Check back tomorrow for vegetable broth and finishing your soup!

A Stir-Fry Proposition

The tofu, vegetable stir-fry is one of my staple dinners. The great thing about this meal is its versatility. For instance, today I had broccoli, carrots, black and maitake mushrooms. At other times, I’ve used bok choy, bell peppers, and onions. Or, spinach, sweet potatoes and snow peas. Really, whatever you have at hand will be delicious, so get creative! 

 

The next layer of flexibility comes with the tofu. Tofu is a fabulous replacement for meat in many dishes, and a great source of lean protein. As a bonus, it can be cooked a million different ways: baked, fried, braised, sautéed, you name it. The diverse ways of preparing tofu provide an entirely varied textural and taste experience. For this stir-fry, I pan fried my tofu, which gives it a beautiful, crispy exterior, leaving it soft and smooth inside. Each particular method will allow the tofu to absorb the flavorings in different ways and give you a wider variety of options in your cooking.

One of the most common fears about converting to a plant based diet is a dramatic decrease in variety. The prevailing misconception is that we eat the same thing all the time. Well, hopefully, if you’ve been following my blog for even a short time, you can see that’s not true. According to Jonathan Safran Foer, Americans eat less than one quarter of one percent of all edible foods. Still think an omnivorous diet is varied? In reality, transitioning to a vegan diet forced me to step outside my comfort zone and embrace dozens of foods I had never tried before. For example, in my former life, stir fry would have been served on white or brown rice. Now I play with tons of different grains like bulgur, cracked wheat berries, millet, quinoa, cornmeal, and those are just the grains I eat for breakfast! I now feel more playful toward my food, engaging in a creative experimentation with a wider range of ingredients, instead of substituting a different meat to achieve so-called variety. So, just because a stir-fry always contains tofu, veggies, and whole grains doesn’t mean it will ever taste remotely the same. The possibilities for your meal when you factor in sauce, tofu preparation, and possible vegetables, as well as choice of grains, become truly unlimited.

To that end, I am not providing a recipe for this dish. Instead, I am encouraging all of you to make your own vegan stir-fry. Send me a picture of it and I will put it up on my blog to share!