I love Falafel and I love Curly Fries. Did I love this version of the two? EHH. It filled the void and I’d eat it again if I was at the same restaurant since there weren’t many options for me. Homemade is always better!
Homemade Pad See Ew. This was the reverse of above. It was good…kinda EHH. Its much better to just order this at a restaurant. I’m not giving up though and will figure out a perfect homemade version of my favorite Thai dish. Especially since I can get pad see ew noodles at Whole Foods now.
My take on Cashew Chicken that you can order at Chinese Restaurants. I loved how this came out. I’m still missing my recipe notebook. EEP! It’s terrible not being able to find it. I have so many recipes in there that I want to share and some that need to be worked on. Hopefully it will show up soon. I have a sneaky suspicion it’s in my daughters bedroom!
My husband has been asking for over a year for me to make a vegan version of Volcano Beef, his favorite chinese meal at one local restaurant. I finally got around to it a month ago and he was thrilled with the results. I’ve made it two times so far, each different ways and feel if I combine the best of both ways I’ll have a new recipe to post soon! There is just a technique or two I need to perfect first.
BBQ Seitan and Mushroom Tacos
We could eat taco’s everyday. This was a quick meal before heading out to Brooklyn to visit friends one evening. Mushrooms, seitan, garlic, onions, red peppers sauteed in olive oil and coated with a store bought BBQ sauce at the end until heated through. Topped with some mesclun greens. We liked this meal to much I made it again for us the next night.
I’m currently working on a Seitan Bolognese recipe, but since we tend to eat a lot of seitan (see above two pictures) I made it one night with chickpeas to cut back on the full on gluten meal. This one can also be filed under Dinners With My Sister. She ate with us that evening and was very happy with this meal. Hopefully I’ll be posting both the Seitan and the Chickpea versions of the recipe during VeganMoFo.
Supreme Rice and Beans
We eat Rice and Beans at least once a week. It gets very boring so I went a little fancy the last time I made them. I seared some sliced mushrooms in oil w. pepper and salt. Made a quick Guacamole. Then blended up a cashew cream in the Vita Mix. My husband and I only want to eat Rice and Beans like this now. The mushrooms are really what put it over the top!
Mirin Glazed Tempeh w. String Beans and Peanut Sauce
A recipe in progress. The Mirin Glazed Tempeh was amazing. My 20 month old son and I couldn’t stop eating it straight from the pan.
Kung Pao Tofu
Another recipe in progress. I’m not quite sure whats missing but I’ll figure it out soon. :)
Tofu and Broccoli w. Shoyu-Mirin Sauce
I was craving Chinese food hard core last night. I was also craving tofu which is very unusual. We aren’t big tofu eaters. I love it. My husband…not so much…so it’s a once every 3 months type of food. I’m going to try to make it a once a month food though since myself and both kids are into it.
Usually when I’m craving some Chinese food I just make a vegetable stir fry. I wanted something different last night. First I fried little tofu triangles in some olive oil to make a nice crust on both sides. Then I sauteed some garlic and onions with some carrots and broccoli that I received from our food co-op. Once the broccoli was cooked through I added the tofu back to the pan and sauteed for a few more minutes until the tofu was brought back up to temperature. In a small bowl I mixed arrowroot powder with shoyu, mirin and some sesame oil. Poured that into the hot pan with the broccoli and tofu and stirred until the sauce thickened. Topped the whole thing off with some peanuts and dinner was ready!
Even though my husband isn’t a big fan of tofu he liked this dish a lot as did both kids. My only complaint is that there weren’t any leftovers because I’d really like to be eating this right now for lunch. :)
A few weeks ago we received a few green peppers from the food co-op we recently joined. I never buy and/or use green peppers. They aren’t my favorite so I figure why bother wasting my time with them. As the week went buy I used up pretty much everything from the co-op except these stinkin’ peppers. I didn’t know what to do with them. Initially I was just going to make a veggie stir-fry with them. That same day while I was making a batch of my Basic Seitan an idea popped into my head. Pepper Seitan! A take on Pepper Steak, which was one of my Mom’s culinary specialties while I was growing up.
Now it’s been over 18 years since I’ve last had my mothers Pepper Steak. All I remembered is that it had peppers, steak and soy sauce in it and was served over white rice. I started doing some research online and couldn’t believe how varied everyone’s Pepper Steak recipes were! I didn’t remember tomatoes being in my mothers or that there was honey in it. Some recipes called for 1/2 cup of soy sauce while others called for 2 Tablespoons. Red wine vinegar? I eventually ventured downstairs to my parents apartment and quizzed my Mom on her Pepper Steak making skills. She didn’t know where her recipe was but she did confirm that her’s had tomatoes in it…but not red wine vinegar. I was on my own with this recipe and since the recipes I found online varied so much I figured I might as well just wing it.
Peppers, Onions, Garlic and Red Pepper Flakes
The results were wonderful. Definitely different from my Mom’s version but delicious all the same. My husband wants this to be a regular meal in our house.
2 Tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, thinly sliced
2 green bell peppers, medium diced
pinch of red pepper flakes
3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced)
1/2 of a 15 oz can of diced tomatoes w. juice
1 cup water
1 beefless bouillon cube
1/4 cup agave syrup
1/2 cup tamari (or soy sauce)
1 Tablespoon arrowroot powder (or cornstarch)
1 bunch of scallions, thinly sliced , approx. 3/4 cup
Heat oil in a medium or large saute pan over medium heat. Saute the garlic, onion, peppers and red pepper flakes until cooked through, about 8-10 minutes. Remove from pan. Return pan to heat and add the seitan and saute 3-4 minutes to brown. Add the tomatoes, water, beefless bouillon cube and agave syrup. Stir until the bouillon cube dissolves. Add the pepper and onion mixture back to the pan and cook for 5 minutes. In a small bowl mix the tamari and arrowroot powder until dissolved. Stir the tamari mixture into the pan. Stir constantly until the sauce thickens, should be no more than 5 minutes. Remove from heat and serve over white or brown rice topped with sliced scallions.