Thursday, April 26, 2012

Oyster Mushroom Burrito

Ingredients: Oyster mushrooms, red bell pepper, black beans, cumin, sea salt, olive oil.

1. Sautee oyster mushrooms with olive oil until tender.
2. Add red bell pepper and cook about 3 more mins.
3. Season with ground cumin and sea salt.
4. Wrap the mushrooms and some cooked black beans in a burrito.

Monday, April 16, 2012

Triangular Tofu Object

Ingredients: (1 serving)

1 Extra Firm Tofu
some chopped kale leaves
1/4 cauliflower
2 tbsp soy sauce
1 tbsp nutritional yeast (optional)
sea salt
olive oil

1. Arrange tofu in a large pan over high heat without oil. Heat it about 5 minutes to drain the excess water in the tofu. This will help the tofu to get crunchy and golden brown easier. 
2. Add olive oil, cauliflower, kale. Gently stir. Cover the pan. Let it cook about 5 minutes.
3. Flip the tofu over and cook the other side. Uncover. 5 minutes.
4. Add soy sauce, nutritional yeast ( slight cheese flavor) and salt to taste.

There are usually 3 types of Tofu in the market according to the firmness.
Silken tofu
Firm tofu
Extra firm tofu

Extra firm tofu makes very delicious tofu scramble. They stay in shape and absorb more flavor from what you cook. On the other hand, silken tofu makes very smooth tofu soup. They have a more plain taste.

Saturday, April 14, 2012

Chickpeas Stew

Ingredients: (2 servings)

Chickpeas (about 2 cups)
1 zucchini 
1 onion
1 potato
1 carrot
1 green pepper
3 tbs. tomato paste
3 cloves of garlic
1/2 tbs. minced ginger
sea salt
cilantro (optional)
cumin (optional)

1. Cook chickpeas first or use canned chickpeas.
2. Sautee onion, garlic, ginger and potato for 5 mins.
3. Add cooked chickpeas along with the liquid and the veggies to the sauteed onion mixture.
4. Cook 20 mins until veggies are tender.
5. Add tomato paste and cook for another 5 mins.
5. Season with salt, cilantro and cumin.

Tuesday, April 3, 2012

Vegan Mac N Cheese

1. Cook some pasta and steam some veggies that you like. (eg. broccoli)

2. Mix the ingredients below in a large pan:

1/4  cup vegan butter (eg. the Earth Balance brand)
1/3 cup all purpose flour (eg. brown rice flour)
3 cups unsweetened nut milk (eg. almond milk)
1/2 cup nutritional yeast (eg. the Bragg brand)
2 table spoons tomato paste
2 tea spoons sea salt
1 tea spoon garlic powder
1 table spoon lemon juice
1 table spoon agave (optional)

Whisk them until creamy. Setting the pan over low heat may help you mix them faster.

3. Pour the "cheese" over the pasta and veggies. Enjoy!

A little more information about nutritional yeast. Click here. 

Sunday, April 1, 2012

Black Bean Mushroom Soup

black beans, onions, baby bella mushrooms, sea salt.

Cook the black beans until very tender first.
Then add some mushroom slices and onions.
Maybe a little more water if you want more soup.
Cook for another 10 mins.

Vegan Pesto Sauce

Ingredients: (3 servings)
4 oz fresh basil
1/2 cup pine nuts
2 avocados / 1/2 cup daiya cheese
3 table spoon lemon juice
4 cloves of garlic
1/2 cup olive oil
sea salt
black pepper
red chili powder (optional)

Blend the ingredients in a food processor until smooth.
Your choice of using avocados or daiya cheese. Avocados make it more smooth.
Serve with pasta.