Tag Archives: green onion

Vegan Mongolian Beef with Broccoli

If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.

I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.

Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.

seitan loaf

Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.

Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.

seitan in cornstarch

pan-fried seitan

Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.

vegan Mongolian beef with broccoli

Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.

vegan Mongolian beef with broccoli

Vegan Mongolian Beef with Broccoli
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Ingredients
  1. Sauce
  2. 2 teaspoons liquid aminos
  3. 2 teaspoons granulated sugar
  4. ¼ cup water
  5. 2 tablespoons cold water
  6. 1 teaspoon cornstarch
  7. Vegan Mongolian Beef and Broccoli
  8. 1 batch of steamed seitan
  9. 2 tablespoons cornstarch
  10. 2 tablespoons vegetable oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon freshly grated ginger
  13. 1 teaspoon red chili flakes
  14. 2 scallions, cut into 1 inch pieces
  15. Sesame seeds
Instructions
  1. 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
  2. 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
  3. 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
  4. 4. Place seitan in a bowl and coat on all sides with the cornstarch.
  5. 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
  6. 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
  7. 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
  8. 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/

BBQ Soy Curls & Coleslaw Burger

This week I thought I’d incorporate a product review with a recipe. I really enjoy Butler Soy Curls. A few years back I ordered some from Amazon and enjoyed cooking with them. A week or so ago, I rediscovered them again while perusing the shelves of a small, local vegan grocery store. They’re dehydrated curly strips made entirely from soy beans. All you have to do is reconstitute them and then utilize in whatever way you deem fit

soy curls 1

The soy curls are quick and easy to use. They also have a chewy consistency that creates a perfect analog for meat. The recipe below has 2 main components: bbq sauce and coleslaw . Make your own sauce or purchase a bottle from the store – either works fine. Cabbage can be purchased pre-shredded or buy the heads and shred your own. This is a great meal to whip up when you’re in a hurry or not in the mood to do a lot of cooking.

IMG_0433soy curls 2

Measure about 2 cups of soy curls into a bowl. Cover with water and allow to rehydrate for about 10 minutes. Drain and set aside.  Thinly shred the cabbage and other vegetables and combine in a large bowl. I used about half red and half green. Combine together the vegan mayonnaise, vinegar, sugar, pepper and salt in a another bowl. Pour over cabbage and mix well. Taste and and add seasoning as needed.

Add 1 tablespoon of oil in a frying pan and bring to medium heat. Add in the drained soy curl and allow to brown on all sides for about 10 minutes, stirring periodically. Turn the heat down and pour in about 1/2 cup of bbq sauce. Add more or less depending on your preferences. At this point I like to turn off the heat and allow the curls to continue cook but not dry out.

I like my bun a little crispy so I typically place it under the broiler on a high setting for a minute or so until it’s nice and golden brown. Watch carefully  though as it can burn very quickly. Heap a good portion of the curls onto the bun and top with the coleslaw. I ate mine with a side fries and a chili lime garlic aioli. Enjoy!

soy curl bbq

soy curl burger

 

BBQ Soy Curls & Coleslaw Burger
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BBQ Soy Curl Ingredients
  1. 2 cups Butler Soy Curls
  2. 1/2 cup bbq sauce
  3. 1 tablespoon olive oil
  4. Sandwich rolls
Coleslaw Ingredients
  1. 1 pound red and green cabbage, finely shredded
  2. 1-2 carrots, grated
  3. 2 green onions, fine chopped
  4. 1/2 cup vegan mayonnaise
  5. 1 tablespoon apple cider vinegar
  6. 1 tablespoon Sugar
  7. 1/8 teaspoon pepper, at least
  8. 1 dash salt
Instructions
  1. 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
  2. 2. Drain and set aside.
  3. 3. Combine cabbage, carrots, and green onions in a large bowl.
  4. 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
  5. 5. Add dressing to cabbage mixture. Mix well and set aside.
  6. 6. Bring olive oil to medium heat in a frying pan. Add drained soy curls to pan and sauté until they brown on all sides.
  7. 7. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
  8. 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan http://www.artisanalvegan.com/
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Black Bean and Quinoa Burgers with Caramelized Onions

Getting the right consistency in a meatless burger can be tricky. Many recipes either don’t hold together very well or the texture is completely off. It’s a battle that I’m constantly waging; the perfect burger recipe seems ever elusive. When I think I’ve finally thrown in the towel and given up, I find yet another recipe to try out!

I found this recipe while flipping through the November 2014 issue of Organic Gardening. I liked the combination of quinoa and black beans. The latter possibly being a great binder for the burgers. Full disclosure: I made my burgers full sized and they were a little more moist then I’d prefer. Next time I make this recipe I’ll form smaller patties as suggested in the magazine.

Quinoa

Measure out and rinse 1 cup of quinoa. Add to pot and toast until dry and fragrant. Cook with 1-1/2 cup water and a pinch of salt for 10 minutes or until all the water is absorbed. Let stand 5 minutes, fluff, and set aside. 

Pulse black beans with 1/2 cup water in a food processor. Mix until well blended but still retains some texture. Add 2 tbsp. of oil in a pan over medium heat. Add chopped vegetables and sauté for about 7 minutes or until softened. Add herbs and spices and cook an additional minute. Stir in black bean mixture and continue to cook for 7-10 more minutes. Cook down the black beans until they become dry and stiff.

Black Bean and Quinoa Burgers

Stir the black bean-vegetable mixture and green onions into the quinoa. Add salt to taste. Allow the mixture to cool to room temperature before forming into 10-12 patties.

Black Bean and Quinoa Burgers

Place patties in a lightly oil pan set to medium heat. Cook each side for about 3 minutes or until they’re a golden brown color. It might take several batches to get through all patties. At this point use whatever toppings you desire or have on hand. I placed whole wheat buns along with patties topped with slices of Daiya swiss cheese under the broiler. Watch both carefully as the bun will easily burn and cheese will melt quickly. Remove and top with caramelized onions, tomato, and lettuce.

Black Bean and Quinoa Burger

Black Bean and Quinoa Burgers with Caramelized Onions
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Ingredients
  1. 1 cup quinoa
  2. 1-1/2 cups black beans
  3. 3/4 tsp. salt
  4. 2 tbsp. olive oil
  5. 1 cup onions, finely chopped
  6. 1/2 medium red bell pepper, diced
  7. 2 garlic cloves, minced
  8. 1 tsp. smoked paprika
  9. 1/2 tsp. ground cumin
  10. 1/2 tsp. dried oregano
  11. 1/2 cup green onions, sliced
  12. Whole grain hamburger buns
  13. Daiya swiss style slices or other vegan cheese (optional)
  14. Caramelized onions (optional)
Instructions
  1. 1. Rinse quinoa then transfer to a pot. Toast at medium heat for about 5 minutes until quinoa is dry and fragrant. Add 1-1/2 cups water and a pinch of salt. Cover pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until water is absorbed. Remove from heat and let stand for 5 more minutes. Fluff with a fork and transfer to a bowl.
  2. 2. In a food processor, pulse black beans with salt and 1/2 cup water until blended but still textured.
  3. 3. In a pan at medium heat, add olive oil, onions, bell peppers, and garlic. Sauté for 7 minutes until vegetables begin to soften. Add in herbs and spices and cook an additional minute. Mix in black bean purée and continue to cook an additional 7-10 minutes, stirring constantly. The black beans will become dry and stiff as the water is absorbed.
  4. 4. Transfer the vegetable-bean mixture into the bowl with the quinoa. Add green onions and salt to taste. Mix until well incorporated. Set aside and let cool to room temperature.
  5. 5. Form into 10-12 patties. Lightly oil a pan and cook patties for 3 minutes on each side or until golden brown.
  6. 6. Place patty topped with cheese under a broiler set to high. Remove once cheese begins to melt. Layer patty with caramelized onions with any additional toppings onto bun.
Adapted from Organic Gardening magazine
Artisanal Vegan http://www.artisanalvegan.com/

Tofu & Shiitake Mushroom Potstickers

Potstickers

I learned how to make potstickers during college from an exchange student from Russian . . . yeah, I don’t know either. I never forgot how to make them and have done so periodically over the years. I don’t recall the original recipe and it’s not really all that important since you can pretty much but anything you want into potstickers. Shiitake mushrooms and tofu make excellent analogs for meat. The mushrooms in particular have a nice chewy consistency to them.

Filling

Save time by preparing your ingredients ahead of time. Press tofu with a tofu press if you have one; alternately, wrap it in a dish towel or paper towels and top with some heavy objects to squeeze out the excess water. Add crumbled tofu, cabbage, carrots, mushrooms, garlic, and ginger in frying pan with olive oil and cook for a few minutes. The mushrooms and vegetables will begin to soften. Add in soy sauce, green onions, and sesame oil and cook a few more minutes.

PotstickersPotstickers

Find a place to sit down where you can spread out a bit. Place about 1 tbsp. of filling on a gyoza wrapper. Dip finger in water/cornstarch mixture and moisten around the wrapper’s edge. Fold in half and use fingers to seal the potsticker closed. I found a baking sheet came in handy for holding all the completed potstickers.

Potstickers

Place potstickers in a lightly oiled frying pan set to medium-high heat. Add as many as possible without too much overlapping as they tend to stick together. Cook for 1-2 minutes or until the undersides begin to brown. Steam the potstickers by adding about 1/4 cup water to the pan. Cover and cook an additional 2 minutes. Continue this process until all the potstickers have been cooked.

Potstickers

Combine all the ingredients for the dipping sauce and serve immediately. I personally find them just as delicious hot or cold. I ate the leftovers from this batch the following day for lunch. Uncooked potstickers can also be stored in the freezer. Freeze flat on a cookie sheet or plate. Once frozen toss into a ziplock bag. I let them defrost slightly before cooking them as mentioned above.

PotstickersPotstickers

 

 

Tofu & Shiitake Mushroom Potstickers
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Potsticker Ingredients
  1. 1 package of gyoza wrappers
  2. 1 block of firm or extra firm tofu, pressed and crumbled
  3. 1 cup shiitake mushrooms, diced small
  4. 2 cups napa cabbage, diced small
  5. 1 medium sized carrot, grated
  6. 2-3 green onions, thinly sliced
  7. 2 tbsp. olive oil
  8. 2 tbsp. liquid aminos
  9. 2 garlic cloves, minced
  10. 1/2 tsp. ginger, minced
  11. 1 tsp. sesame seed oil
  12. 1 tbsp. cornstarch
Dipping Sauce Ingredients
  1. 1/4 cup liquid aminos
  2. 2 tbsp. rice vinegar
  3. 1/4 cup of water
  4. 2 tsp. sugar
  5. 1-2 green onions, thinly sliced
  6. 2 tsp sesame seed oil
Instructions
  1. 1. In a large frying pan, heat olive oil to medium-high heat. Add in mushrooms, tofu, cabbage, carrots, garlic, and ginger and cook for about 5 minutes.
  2. 2. Add green onions, sesame oil, and liquid aminos and cook an additional 2-3 minutes.Remove from heat and transfer into a large bowl.
  3. 3. Mix 1/2 cup water with cornstarch in a small bowl. This will be used to moisten and seal edges of the wrappers.
  4. 4. Spoon about 1 tbsp. of filling into center of wrapper. Dip finger into water bowl and moisten around the edge. Fold in half and pinch edges until sealed shut. Continue until all the filling is used. Place finished potstickers on a cookie sheet or cutting board.
  5. 5. Lightly oil a large frying pan to medium-high heat. Place as many potstickers in the pan as possible without too much overlapping as they tend to stick together. This might require cooking the potstickers in several batches.Pan fry for about 1-2 minutes or until golden brown.
  6. 6. Pour in about 1/4 cup water, cover, and cook for an additional 2 minutes.
  7. 7. Combine all ingredients for the sauce. Serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

How to Make Kimchi!

kimchi

This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.

Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.

This is the firindexst kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.

The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!

  I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.

Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.

 Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.

Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!

Vegan Kimchi
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Ingredients
  1. 1 head of nappa cabbage, chopped into bite sized pieces
  2. 1/4 cup sea salt dissolved in a small bowl with water
  3. 1/4 cup ko choo kah rhoo (Korean chili powder)
  4. 1 tbsp. garlic, chopped
  5. 1 tbsp. ginger, chopped
  6. 3-4 green onions, chopped
  7. 2 tbsp. salt
  8. 1/2 yellow onion, roughly chopped
  9. 1 apple, peeled and cored
  10. 8-10 pint sized mason jars
Instructions
  1. 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
  2. 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
  3. 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
  4. 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
  5. 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
  6. 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
  7. 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
Notes
  1. The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/