18 March 2016

Tasty Inspirations

770

 

RECIPE IDEAS 

 

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

30 minutes or fewer

Stir-fries are an ideal way to experiment with exotic mushrooms.
  • 1 tsp. cornstarch
  • 2 Tbs. low-sodium soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chile sauce, such as sriracha
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. sesame oil
  • 3 Tbs. canola oil, divided
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
  • 1 lb. bok choy, cut into 1 ½-inch pieces
  • 2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

 

Kung Pao Sliders


 
Sliders
  • 1 14-oz. pkg. extra-firm tofu, patted dry
  • 4 Tbs. low-sodium soy sauce
  • 2 Tbs. natural cane sugar
  • 2 tsp. toasted sesame oil
  • 1 tsp. cornstarch
  • 16 wheat or white slider-size buns
Slaw
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. vegan mayonnaise
  • 2 Tbs. no-salt-added creamy natural peanut butter
  • 5 tsp. natural cane sugar
  • 2 Tbs. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 clove garlic, minced (1 tsp.)
  • ⅛ tsp. ground black pepper
  • 1 pinch cayenne pepper, optional
  • 4 medium carrots, julienned (8 oz.)
  • 2 medium zucchini, julienned (8 oz.)
  • ¼ cup dry-roasted peanuts, finely chopped

1. To make Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces. Transfer to baking dish. Whisk together soy sauce, sugar, oil, and cornstarch in bowl. Pour over tofu, cover, and chill 1 hour.

2. To make Slaw: Whisk together soy sauce, mayonnaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne (if using) in bowl. Stir in carrots, zucchini, and peanuts. Chill.

3. Preheat oven to 375°F. Coat baking sheet with cooking spray. Drain tofu, and transfer to prepared baking sheet. Bake 25 minutes. 
Flip, and bake 20 to 25 minutes more, or until crispy. Fill buns with 1 tofu slice and 2 Tbs. Slaw.

 

Black Soybean and 
Hoisin Lettuce Wraps


30 minutes or fewer

In Japan, black soybeans cooked in a sweet syrup (kuromame) are eaten as part of osechi ryori, the customary New Year’s meal. Black soybeans can be found at Asian markets and some specialty health food stores; if you can’t find them, substitute regular black beans.
  • 1 Tbs. toasted sesame oil
  • 10 oz. cremini mushrooms, quartered
  • 1 large red bell pepper, chopped (1⅔ cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 Tbs. grated fresh ginger
  • 1 15-oz. can black soybeans, drained and rinsed, or 1½ cups cooked black soybeans
  • 2 Tbs. hoisin sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. sriracha sauce
  • 12 leaves butter lettuce, washed and dried (from 1 head)
  • 2 Tbs. finely sliced green onions

1. Heat oil in skillet over medium-high heat. Add mushrooms and bell pepper, and sauté 8 to 10 minutes, or until mushrooms have released their juices and begin to brown.

2. Add garlic and ginger, and sauté 
30 seconds. Add soybeans, hoisin, vinegar, and sriracha, and sauté 2 to 3 minutes, or until soybeans are heated through and mixture is well combined.

3. Remove from heat, and scoop 1/4 cup soybean mixture into each lettuce leaf. Sprinkle each wrap with green onions, and serve immediately.

 

Tempura Green Beans with Sriracha Aioli


30 minutes or fewer

Sriracha, a tangy combination of chiles, vinegar, sugar, and garlic, gets its name from the town of Si Racha, Thailand. The most common brand in the United States, Huy Fong, sometimes called rooster sauce, is made in Rosemead, Calif.
Tempura Green Beans
  • 1 dried shiitake mushroom, optional
  • 1 cup cake flour
  • ⅓ cup white rice flour
  • ¼ tsp. baking soda
  • 1 ¼ cups cold club soda
  • 1 egg yolk
  • 3 cups vegetable oil, for frying
  • 1 lb. thin green beans or haricots verts, trimmed
Sriracha Aïoli
  • ½ cup low-fat mayonnaise
  • 2 Tbs. sriracha
  • 2 tsp. vegetarian ponzu

1. To make Tempura Green Beans: Grind shiitake mushroom in spice grinder, or grate with Microplane zester. Transfer to medium bowl, and place over larger bowl of ice.

2. Whisk shiitake powder with cake flour, rice flour, and baking soda in bowl. Stir together club soda and egg yolk in small cup. Whisk egg mixture into flour mixture until barely combined—lumps will remain.

3. Fill medium pot with oil to depth of 11/2 inches. Heat oil over medium heat until 350°–360°F. Coat 7 to 9 beans in batter. Fry 1 minute, or until golden. Drain on metal rack or paper towels, and repeat with remaining beans.

4. Meanwhile, to make Sriracha Aïoli: whisk together all ingredients in small bowl. Serve tempura with aïoli.

 

Bibimbap with Spicy Steamed Tofu and Fried Eggs


Preparing Dolsot Bibimbap Rice in the oven frees up your stove top for the steamed tofu and egg toppings.
  • 2 Tbs. plus 1 tsp. toasted sesame oil, divided
  • 2 Tbs. rice wine vinegar
  • 2 Tbs. gochujang (Korean chile paste) or other hot sauce
  • 1 10-oz. pkg. firm tofu, drained and cut into 2-inch triangles
  • 2 medium carrots, cut into matchsticks (1 cup)
  • 1 small zucchini, cut into matchsticks (1 cup)
  • 1 small red bell pepper, cut into matchsticks (1 cup)
  • 4 large eggs
  • 1 recipe Dolsot Bibimbap Rice or 4 cups steamed rice
  • 2 cups cooked spinach
  • 1 Tbs. toasted sesame seeds
  • Gochugaru (Korean chili powder), optional, for garnish

1. Whisk together 2 Tbs. oil, rice wine vinegar, and gochujang in small bowl. Measure out 1/4 cup sauce, and set aside. Pour remaining sauce over tofu, turning to coat, and let marinate 5 minutes.

2. Steam tofu triangles in steamer 5 minutes. (This may need to be done in batches depending on size of steamer insert.)

3. Preheat oven to 400°F. Line baking sheet with parchment paper. Spread carrots, zucchini, and bell pepper in single layer on prepared baking sheet, and roast in oven 5 minutes, or until crisp-tender.

4. Heat remaining 1 tsp. oil in large skillet over medium heat. Fry eggs in oil 4 to 5 minutes, or until just set.

5. Leave Dolsot Bibimbap Rice in its skillet or Dutch oven, and top with tofu, spinach, and vegetables, alternating so there are four tidy portions of each. Gently place eggs in center, drizzle reserved sauce over top, and garnish with sesame seeds and gochugaru (if using).

 

Live Spring Rolls with Lemon-Ginger Dipping Sauce


30 minutes or fewer

For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own.
Lemon-Ginger Dipping Sauce
  • ¾ cup raw tahini
  • 2 Tbs. raw agave nectar
  • 4 tsp. nama shoyu or soy sauce
  • 1 Tbs. lemon juice
  • 2 tsp. minced fresh ginger
Live Spring Rolls
  • 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
  • ½ cup grated or julienned carrots
  • ½ cup grated or julienned raw beets
  • ½ medium red bell pepper, seeded and thinly sliced or julienned (½ cup)
  • ½ cup mung bean or sunflower sprouts
  • 8 large fresh basil leaves
  • 4 sprigs fresh mint

To make Lemon-Ginger Dipping Sauce:

1. Whisk together all ingredients and 1/2 cup water in small bowl.

To make Live Spring Rolls:

2. Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.

 

Crispy Kimchi Noodle Pancake


Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.
  • 3 ½ oz. dried thin rice noodles
  • 2 cups prepared cabbage kimchi, chopped
  • 1 small onion, chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • ¾ cup all-purpose flour
  • 1 tsp. light-brown sugar
  • 2 Tbs. plus ½ tsp. toasted sesame oil
  • 2 Tbs. low-sodium soy sauce

1  Prepare noodles according to package directions. Drain, and rinse under cool water. Drain again.
2  Combine kimchi, onion, and garlic in medium bowl. Chop noodles, and add to cabbage mixture, stirring to blend. Stir in flour, brown sugar, and ¼ cup water.
3  Heat large non-stick skillet over medium-high heat. Add 1 Tbs. oil, swirl around to coat. Spread batter in pan. Reduce heat to medium, and cook 10 minutes, gently loosening edges after 5 minutes. Slide pancake, cooked side down, onto large plate. Add 1 Tbs. oil to skillet, and flip uncooked side of pancake into skillet. Cook 10 minutes more, pressing down on top occasionally.
4  Meanwhile, combine remaining ½ tsp. oil, soy sauce, and 2 tsp. water in small bowl.
5  Transfer pancake to plate, cut into 6 wedges, and drizzle with sauce.

 

 (* Please be informed that all recipe resources are originally from www.vegetariantimes.com)

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