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Category Archives: Vegan

Shredded Tofu with Mushrooms and Edamame

April 22, 2018

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

Salt

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.

Tofu and Broccoli Stir Fry with Cumin

January 28, 2018


 

  • <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.

Pistachio Avocado Toast

November 5, 2017

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!!