Category Archives: Vegan
I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.
1 package firm tofu (15 ounces), drained
4 tablespoons soy sauce
2 tablespoons Chinese Shaoxing sauce
Juice of 1 lime
2 teaspoons sesame oil
2 teaspoons cornstarch
3 tablespoons peanut oil
3 cups shiitake mushrooms, sliced
1/3 cup green onions, chopped
1 stalk lemongrass, trimmed and outer leaves removed
1 inch fresh ginger
3 garlic cloves
1 jalapeno, seeds taken out
¾ cup shelled edamame
½ cup chopped, basil, cilantro and chives
Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.
In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.
Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.
In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well. Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.
- <WORKING ON FORMAT>
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon corn starch
- 1 teaspoon honey
- ¼ cup water
- 3 tablespoons peanut oil
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 2 serrrano chilies, chopped
- 2 teaspoons ground cumin
- 1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
- 3 cups broccoli florets
- 3 scallions, chopped
- 1 teaspoon sesame oil
In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.
Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.
I think everyone is serving avocado toasts these days- especially the vegan places. I am not vegan but I do enjoy an avocado toast every once in a while. I have tried some in the past and my gripe is that they all taste bland. I have no issues with vegan cooking but I feel most things I have tried at vegan restaurants or cafes, are bland. Vegan doesn’t mean without flavor??? I enjoy cooking all kinds of dishes, with or without meat- the most important thing is flavor… so, here is my version of avocado toast- a lot yummier and a lot cheaper!!
- 1 ripe avocado, peeled and pit taken out and smashed
- 1/3 cup cherry tomatoes, chopped
- 1 garlic cloves, minced
- 1 serrano chili, chopped
- Juice of ½ lime
- 1 teaspoon pistachio oil
- 1 tablespoon chopped pistachios
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
Mix all the ingredients in a small bowl and check for seasonings.
- 2 sourdough slices, toasted
Slather the avocado mixture on the toasted slices and serve!!