egan Resources
Directions: 1. Cook rice first with a proportion of 2 cup rice to 3 cup water using an electric rice cooker. 2. Boil tofu for about 10 minutes in salty water, drain off water, and then stir fry the tofu. Cut it to the size desired. 3. Cut vegetables and stir them with oil and salt. 4. Mix the ingredients together with hot rice cooked. |
Directions: Cut the vegetables and mix them together. Add lemon juice, salt, olive oil and Italian dressing before eating |
Directions: To make the "crust", place almonds, dates, and salt into food processor and blend until the mixture sticks when you pinch them together. To make the filling, toss the pear slices with the ginger and cinnamon in a large bowl. Mix gently so that you do you smash or break the pear slices. Mix well so all the pear slices soak in the flavor of ginger and cinnamon. Scoop the filling into a baking pan, gently press down on it so that the pears flatten. Top the mixture with the "crust" and serve. This raw crisp will keep for 1 day in the refrigerator. |
Directions: 1. Preheat oven to 350F 2. Mix oil, sugar, syrup, rice milk, and extract in a large bowl 3. Combine flour, cocoa powder, baking soda, salt, and cinnamon and sift into wet ingredients. Mix everything together until texture is smooth and uniform. 4. Lightly oil non-stick cookie sheet. Roll cookie dough into rounded tablespoons and flatten with fork. Make sure there is enough room for cookies to spread. Sprinkle on top sugar, cinnamon, sprinkles, or other decorations of your choice. Be creative and have fun! 5. Bake for 10-12 minutes. Let cookies cool for 2 minutes before removal. Serve with a nice cold cup of soymilk ^^ |
Directions: 1. Heat a nonstick skillet over medium heat, put the vegan butter in and melt, put in flour and stir until the flour turn golden. set aside. 2. put soymilk in the pot and bring to a boil, stir in the fried flour, stir until smooth. 3. put mushroom in, bring to a boil. add sea salt.. Garnish with black pepper and parsley. |
Directions: To make the "dough" of the donuts, in a bowl, smash banana by hand or with a large wooden spoon. Add 3/4 of the ground flaxseed and mix well. If the mixture seems too dry, add the rest of the flax seeds to make it a dough-like texture. If you like, you can add in cinnamon to the mixture for variety. The "dough" should hold together very well when you form a ball shape but should not be overly sticky. Form the dough into small donuts shapes by first rolling parts of it into a ball and then use your index finger to poke a hole in the middle. You can do this anyway you'd like. Set onto your plate and that's the base for your donuts! To make the fudge topping, mix the cacao powder and the agave together well until a fudge mixture is formed, it will look like a rich, liquid chocolate. Use a spatula to spread the fudge topping on top of your donuts. Serve immediately or place into fridge for later! Donuts should be able to save for 3-4 days in the fridge. |
Directions: Cook rice first with a proportion of 2 cup rice to 3 cup water using an electric rice cooker. Stir fry vegan burger with onion, ginger root and mushroom. Stir fry other vegetables together. Mix the ingredients together with hot rice cooked. |
Directions: Boil tofu for about 10 minutes in salty water, drain off water, and then stir fry the tofu. Mix them together. Add lemon juice, salt, olive oil and Italian dressing on it before eating. |
Directions: 1) Soak mushroom and black wood ear in water for half an hour. Drain, and then cut off the stems. Slice the mushrooms and black wood ear thinly. 2) Soak rice noodle in water for 10 minutes and cut into half. 3) Start by heating up 1/2 tablespoons of oil in a pan over high heat. Add onion and mushroom and sauté until fragrant and brown, remove from the pan, and then set aside. 4) Heat 3 tablespoons of oil in a large pan over high heat. Add tomato, garlic, soy sauce, and sugars, then sauté until tomato become soft and the skin can be peeled off. 5) Add in Cabbage, black wood ear, carrot, Chinese celery, and snow pea into the hot pan, and then stir fry for 3 minutes until vegetables became soft. Then add the sauté mushroom, onion and 2 cups of water. 6) Add salt according to your favor. 7) Add rice noodle in the center of the pan. Add the little soy sauce on top on the noodle then cover it for 10 minutes 8) Turn off the heat. Mix ingredients thoroughly to coat all the noodles and incorporate all the vegetables. Then ready to serve. 9) Serve hot. |
Directions: To make the soy barbecue sauce, combine all the ingredients in a bottle, cover and shake well. In a sauté pan, heat the canola oil and sauté the stems of broccoli for about 1 minute. Add the flowers of broccoli and sauté for 30 seconds. Add the sliced seitan and cashew nuts and sauté until the broccoli is crisp and turns into bright green color. Season with the soy barbecue sauce. |
Dry:
Directions: 1. In a large bowl, combine the dry ingredients 2. In separate bowl, combine the wet ingredients. 3. Add the wet mixture to the dry mixture and knead well. Divide the dough into 12 pieces and set aside. 4. In a steamer, add water and bring to boil. Place a sheet of parchment paper in the steamer and add the seitan on top of the sheet. Cover and steam for about 12-15 minutes: take the seitan out with parchment paper and slightly cool. Flip the seitan over, and steam for another 12-15 minutes. Repeat the process until the rest of the seitan is done. Set aside to cool and dry (20 minutes). 5. Preheat the oven to 375 F. Place a sheet of parchment paper on a baking sheet and arrange the seitan. Bake each side of the seitan for 7-10 minutes. Let it cool and refrigerate until use. 6. From now on, you can do anything: Slice and stir-fry with vegetables, add to your curry, or make cutlets, etc... Enjoy! |
Directions: Boil tofu for about 10 minutes in salty water, drain off water, and then stir fry the tofu. Steam Potato, cut vegetables, and mix them together. Add lemon juice, salt, olive oil and Italian dressing on it before eating. |
Notes: *Vegan ham slices can be found at Whole Foods Market, Trader Joe’s, Vons, T&L **Vegenaise can be found of Whole Foods Market Directions: To make tofu marinade: 1. Mix soy sauce with mushroom seasoning on a plate 2. Coat tofu with the mixture, let sit for 10 minutes To fry the tofu: 1. Put oil in frying pan, add tofu in then heat the pan 2. Fry until golden brown evenly 3. Spread some oregano over tofu and flip them over evenly To make the mayonaise: 1. Put the onion into a bowl 2. Add ketchup, vegenaise, mustard then mix them To make the club sandwich: 1. Pick a layer of bread, spread mayonaise 2. Pick second layer of bread, spread veganaise 3. Put lettuce leaf on the bread, add tomato, add tofu 4. Make 3 rolls of protein slices and put onto tofu 5. Do the same onto second layer of bread 6. Take whole second layer of bread and put on top first one 7. Spread mayonaise on third layer of bread, then put on top of whole sandwich 8. Stick 4 cocktail skewers to the sandwich 9. Cut sandwich into 4 triangles |
Directions: Cook rice first with a proportion of 2 cup rice to 3 cup water using an electric rice cooker. After cooking the rice, add the mixture of vinegar, sugar and salt to it. Spread 1 cup rice on 1 piece seaweed sheets, put the vegetables, Tofu, Ham, and sesame on it, and then wrap it. Note: Sushi Vinegar can replace the mixture of vinegar, sugar, and salt. |
Directions: 1. Use a double boiler and melt the chocolate. Boil the water with medium heat until the water boils, then set it to low heat. Make sure you don't burn the chocolate and don't let the chocolate bubble. 2. Meanwhile, blend the cashew and water together until it's liquidifies. 3. When the chocolate is melted, pour the cashew mixture in the chocolate. 4. Then add the soy creamer, maple syrup, vanilla extract (or other extracts if you like or expresso grounded coffee mixed with warm soy creamer/soy milk). Mix them well together. 5. Prepare a plate covered with food wrap, then pour the mixture in. Refrigerate it for an hour or more. 6. Take it out and roll the solid into balls. You can take uncrushed nuts to be the filling of the ball and roll it over with coco powder or in another melted batch of chocolate. Note: Instead of cashew, you can use 8 oz. of vegan cream cheese. If you feel like the chocolate and cashew mix is too loose to solidify, vegan cream cheese is also a great ingredient to help thicken the truffle. Hence, you can add 4 oz of vegan cream cheese to the chocolate mix to help it thicken. |
Directions: 1. Soak black dry fungus, dry mushroom in warm water for 15 minutes seperately, wash, drain. 2. Soak dry bean threads in warm water for 20 minutes or until it's soft, drain. 3. Filling: Put Chinese cabbage, mushroom, black fungus, bean threads, carrot, green onion, ginger into food processor to chop them finely and mix them together. Mix in oil, sugar, salt, seasoning, soysauce, black pepper. 4. Place a small bowl of water on the work area. Lay out one of the dumpling wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). 5. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred. Serve the dumpling with dipping sauce, or soy sauce mixed with minced ginger, or vinegar mixed with ground garlic for dipping. |
Directions: 1. Soak black/white dry fungus in warm water for 15 minutes, wash, drain. 2. Put water in a large pot, bring to a boil. Add white fungus and black fungus into the water and cook for 2 minutes or until the fungus begin to soft. Take it out and drain. 3. Put water in a large pot, bring to a boil. Add to the water about 1 teaspoon of salt. Dip spinach into the water for 5 seconds. Take it out and drain. 4. In a bowl, mix together the soysauce, sugar, vinegar, sesame oil. 5. Mix spinach, white/black fungus in a big bowl, pour in the dressing and mix well. Put sesame seeds on top to taste. |
Directions: 1. soak the dry mushroom in warm water for 15 minutes, drain, cut into small pieces. 2. add flour into water and mix well. 3. Heat the oil in a large skillet. Add the seitan and stir fry for 2 minutes. Add soy sauce, stir for another 1 minute. Add mushroom, cook for 2 minutes. Add green pepper/red pepper, salt, cook for 1 minute. 4. Pour the flour water in, and stir for 1/2 minute. Black pepper to taste. Now it's ready to serve. |
Directions: Preheat oven to 350F 1. Cook the apples in simmering water a little bit to make them soft but NOT mushy (about 2 min) and set aside 2. Cream together the butter and sugar, then add the apple sauce and soy milk 3. Add in the flour and baking powder, stir until just combined, you'll get a muffin batter texture 4. Grease your baking pan and pour the batter in. Smooth out the surface & arrange the apples in a circle or anyway you like on top of the cake 5. Mix together sugar, ginger, cinnamon, and lightly sprinkle on top of cake Bake for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean; let cake completely cool before serving From: The Joy of Vegan Baking |
Note: * Bean curd can be found in many Asian grocery stores, such as 99 Ranch, T&L, Lucky Seafood, Thuan Phat, Vinh Hung, etc. It can also be replaced by soft/silky tofu. Directions: Boil bean curd in salty water for a few minutes and then cut it thinly. Add corn kernels and vegetable broth to a blender and blend until smooth. Pour the mixture from the blender through a sieve into a pot to obtain the corn puree. Boil this corn puree with vegetable broth, and then add bean curd, carrot, mushroom, onion to cook for about 2-3 minutes at medium heat. Add a mixture of corn starch and water into the pot and stir well. Add salt, sugar and seasoning. Turn off heat. Add sesame oil to give more flavor. Garnish with black pepper and cilantro. |
Sauce: Preparing the sweet spicy lime sauce by whisking together sugar, soy sauce, lime juice, lime zest, red chili flakes, garlic, and mint. Tofu: 1. Heat a nonstick skillet over medium heat to properly “dry fry” the tofu (fry without any oil). 2. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. 3. After a couple of minutes, flip the tofu over and press the other side. 4. After 10 minutes of dry frying, the tofu will look golden brown, then add the sweet spicy lime juice and stir to coat tofu. 5. Cook until the sauce bubbles up, reduces and forms a glaze. Turn off heat. Serve with dark leafy green and grain/rice/pasta base. |
Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl. Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting. For icing: Beat margarine and shortening first until they’re soft. Then add sugar to beat for 1 min. Then add powered sugar to beat until they’re mixed well. Finally adding vanilla and beat until the mixture looks creamy. Source: http://shmooedfood.blogspot.com/2006/01/fluffy-white-cupcakes.html |
1. Boil the hot water. Add a teaspoon of salt and the green bean in. 2. Boil the tofu separately in salt water or in vegetable broth. Take the tofu out to dry. 3. Slice the tofu. Set up pan with a tablespoon of oil to fry the tofu. 4. On separate pan with a tablespoon of canola oil, pour the minced garlic in until it’s golden. Then put the onion in until the whiteness of onion becomes more transparent. Then add the green beans and the fried tofu. 5. Add the curry powder, turmeric powder, mushroom seasoning, and salt until everything is coated. 6. You may add other things like curry leaves, coconut milk, pepper, and lemon juice in the process to your likings. |
Mash tofu in a bowl using your hands or potato masher, add turmeric, sea salt, pepper, seasonings, mix well then add chopped red and green bell peppers. Heat oil in a saute pan. Add garlic and saute for 2 minutes. Add tofu and saute for 5 to 8 minutes, stirring occasionally, until tofu is bright yellow and heated through. Serve hot over cooked rice. |
Combine all the ingredients and stew over medium high heat for 10 minutes or until the vegetables soften. Sprinkle soy cheese (option) on top and serve over cooked rice, pasta or with bread or crackers. |
Wash rice before cooking: ->put rice in the pot, add water enough to cover the rice, then wash the rice by whirling your hand around the rice gently, discard water completely. Repeat this one or two more times. Measure and add water for cooking. Use rice cooker for easy, time saving and convenience. When rice is cooked and still hot use a fork or a spoon to separate and fluff the rice. |
1. Preheat the oven to 350 F degrees. 2. Beat together the butter and the sugar until creamy. 3. Add Tofutti sour cream and vanilla. 4. Add combined flour, baking soda, cinnamon, and salt. 5. Mix them well together and add oats and raisins. 6. Use a tablespoon and swoop out a chunk to put onto the cookie sheet. Bake for 10 to 12 minutes. 7. Take out for cooling. Happy Baking! |
1. Prepare the tofu and fry them. Cut them into smaller slices. Slice the onion into peach slices. 2. On a new pan, use 1 tsp. of sesame oil and a pinch of salt, put and mix the onion slices in and the fried tofu. 3. Toast the pita bread. 4. Serve with Veganaise spread stuffed with the tofu and onion mixture and arugula. |
1. Boil the tofu with salt. Then cube the tofu after finished. 2. Cut all the vegetables into cubes and cut the tomatoes in half. 3. Mix everything altogether. *Note: This does not contain dressing recipe. |
1. Cook the pasta by following the instruction behind the wrapper. 2. Cut the mushrooms and onion into slices. Mince the garlic and prepare the thyme. Prepare the other ingredients and fry the tofu. 3. Set up the pan to warm and use 1 tablespoon of oil. Put garlic and onion in, followed by thyme, mushroom, artichoke. Mix them well together. 4. Pour in the cooked pasta and mix them well again. Then put 2 tablespoons of Italian parsley in with spices like salt, pepper, and 1 tbsp. of mushroom seasoning. 5. Put Cherry tomatoes last, the fried tofu, and capers. |
Beat vegan cream cheese, sugar, soy yogurt, cornstarch with an electric mixer at low speed for 4-5 minutes, periodically scraping the sides of the container. Pour filling into the pie crust. Bake in preheated oven at 300̊ F for 35 minutes on lower rack. Remove and allow to cool. Refrigerate before serving. Additional Comments: This is an altered recipe from vegetarian recipe book “Supreme Kitchen” 3rd edition by Supreme Master Ching Hai and other contributers. * Vegan Cream Cheese can be found at Trader Joe’s, Whole Foods Market. **Soy yogurt can be found at Henry’s Marketplace, Whole Foods Market. |
1. Cook noodles in boiling water according to package directions. Drain, and rinse under cold running water. Mix with sesame oil. 2. In a bowl mix together sesame oil, soysauce, vinegar, sugar, mushroom seasoning, peppercorn oil, chili oil. Add garlic and red pepper. (Or alternatively, add ginger and cilantro).warm water to thin, if necessary. Toss together noodles with the mixed sauce. 3. Mix noodles with cucumber, bean sprouts, carrot, and vegetarian meat, garnish with remaining cilantro and serve. |
1. Heat 1 tablespoon of oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all. 2. While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, ginger, chopped vegan fish. Cook until the vegan fish is crispy. Add the bell peppers, mushroom, soysauce, vinegar, cook for another 2 minutes. Combine with the rice, and season to taste with pepper. Garnish with cilantro and serve. |
1. Preheat the oven to 350 degrees. 2. Put dry ingredients into a bowl. Brieftly mix the dry ingredient together with a spoon or fork. 3. Put oil, soy milk, and vanilla in a seperate bowl. Stir until the mixture comes together. 4. For smooth banana texture, put the banana in a bowl and mash them together. When they are nicely mashed, put the banana in the dry ingredient bowl and mix them together with a spoon. 5. Then slowly pour in the wet ingredients. Continue mixing until the mixture is smooth. 6. Prepare the pan by spraying or wetting a towel with vegetable oil and wipe tha pan. You can use a cut-out piece of paper to put on the bottom of the pan, wet with vegetable oil, so when it would be easier to take the cake out, especially if you're making a double layer cake. 7. Pour in the pan and bake for 35 minutes. You can test the readiness of the cake by using a chopstick or the other end of the spoon and poke it into the cake. If the chopstick has wet ingredients stick on to it, then it's not ready. Bake it a couple of minutes more until the cake tester comes out clean. 8. Remove from oven and let it cool. You can serve this immediately with a little bit of powder sugar sprinkled on top and crushed fruits. Or for a more extravagant display, you can use Soy Whip Cream or toppings to your liking. - Note: Overmixing your batter will create a more dense cake with a tougher crumb. |
Boil 2 cups of vegetable soup & 2 cups of water. Add diced carrots first. After 1-2 minutes, add mushroom, green pea, corn, chives and cook for about 2-3 minutes at medium heat. Add a mixture of corn starch and water into the pot and stir. Then add tofu, and seaweed. Add salt and seasoning. Turn off heat. Add sesame oil to give more flavor. Garnish with black pepper and cilantro. Additional Comment: *Roasted seaweed can be found in many Asian grocery stores (for example, Mitsuwa, Marukai, Zion, 99 Ranch, Lucky Seafood, Thuan Phat, Vinh Hung, etc.), and also at Albertsons, Vons, Whole Food Market, Henry's,... -Please use organic vegetables if possible. |
In a large bowl, mix together the flours and gradually add water. Knead until it forms a nice dough. Roll the dough into a flat circular shape. Spread 1 Tablespoon of oil onto the surface, make sure it is nice and even. Make a straight cut from the center of the circle to its edge. Roll the oiled-dough into a cylinder, hold it by its tip and push dough flat down. Roll the dough once again into a thin circular shape. Heat up 2 teaspoons of oil in a pan on medium-low. Put the layered pizza into the pan, shake it around gently to prevent it from sticking. Make sure both sides are golden before removing from heat. |
Rinse thoroughly rice in the tap water and drain it. Put the rice in the electric rice cooker, then add enough water. Allow about 20 minutes for the rice to be well done. Put all the fillings into a preheated pan, then stir-fry until well done. Season to taste. Mix the fillings with the cooked rice altogether, then serve. |
Roll sliced ham into a funnel-like shape. Put carrot inside the funnel. Spread vegenaise on top. Garnish with some cilantro, then serve. |
Heat oil in a small skillet. Add in onion, bell pepper and garlic, and cook until the vegetables are tender. Stir in tomato sauce, olives and red pepper flakes. Bring the mixture to a boil. Simmer uncovered for 5 minutes and cover it up. Chill thoroughly. Combine sauce with shrimp in a small bowl. It takes about 8 minutes to cook the dish. |
First deep-fry the roll-cut eggplants -> Heat half a pot of oil on medium heat, then carefully put in the eggplants. When eggplants look transparent, take them out, drain away the oil, and set aside. On a new cooking pan, heat up 1 Tablespoon of oil on high heat. Sauté bell peppers Add in soy sauce, sugar, filtered water, and minced garlic. Toss in the deep-fried eggplants. Switch the heat to medium and let all the ingredients soak up the flavor for 2-3 minutes before removing from heat. |
1. Put the pan on high heat to heat up the oil 2. Put in vegetarian BBQ sauce and Sriracha hot sauce. When the mixture starts to sizzle, put in the minced garlic, soy sauce, and ½ cup of water (this is the base of the dish which gives it flavor) 3. Toss in cubed bamboo shoot and sauté until it soaks up the flavor 4. Gently add cubed soft tofu, push and wiggle it around the pan so that all tofu pieces are colored. 5. Pour in starch mixture and remove pan from heat 6. Add sesame oil to taste 7. Put tofu onto a plate and sprinkle chopped onion on top for garnish |
1. Preheat oven to 375° Fahrenheit 2. In a bowl, mix together flour, salt, and baking soda 3. In another bowl, cream together sugar, vegan butter, and vanilla extract for several minutes until creamy. Then stir in the Ener-G egg replacer mixture. 4. Gradually add in the dry flour mixture into the creamy mixture; mix everything until the texture is uniform. If it seems too dry, you can add 1-2 Tablespoons of water. 5. Stir in almond, coconut flakes, and chocolate chips to make the final product. You can also try adding dried cranberries, raisins, or your favorite nuts. 6. Place rounded Tablespoons of cookie dough onto an ungreased cookie sheet with enough spacing in between for them to spread. Bake for 9-12 minutes and cool before removal. |
Mix seasoning with flour. Coat each turkey piece. Heat oil in skillet, fry the turkey, a few pieces at a time. Cook or Place in oven and Bake at 375 degrees until golden brown. Ingredients for Creamy Gravy:
Mix cornstarch with vegetable broth. Add to hot oil, stir constantly. Gradually add coconut milk, salt and pepper. When it become slightly thickened, gravy is ready to serve with turkey. |
1. Preheat oven to 400F 2. Cut baked potatoes in half lengthwise. Cut the potatoes in half and scoop out the center, leaving about ¼ inch thick skin (avoid breaking the skin). Save the scooped-out potatoes for other use, such as mashed potatoes. 3. Place potato skins in a large baking sheet with the skin side down, and bake for 5 minutes. 4. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon coconut milk. 5. Return to oven and bake 10 minutes. 6. Remove the skins from the oven and let them cool for 5 minutes. 7. Dollop 1 tablespoon salsa and 1 tablespoon sour cream on each potato skin. Garnish with cilantro if desired. Serve hot. |
1. Cut thin slices off the bottom of each tomato 2. Scoop out pulp with a small spoon and discard the pulp 3. Put the tomatoes on to paper towels with the open bottoms downward to drain. 4. Put mayonnaise, green onion, chervil, dill and lemon pepper in a small bowl 5. Fry the Boca burger in a pan to brown 6. Mix the fried Boca burger with the content in the bowl. Scoop the mixture into the tomatoes. Serve at once. Or, it can be stored in a refrigerator for up to 8 hours. |
1. Cut the onion to fine thin slices. Cut the tomatoes into slices as well. 2. Bake or fry the vegan burger. 3. Cut the bread into two slices and lightly toast the bread if you prefer. 4. Skin the avocado and put it in a bowl. Then mix salt and lemon juice with the avocado. 5. Spread vegan mayonnaise on the bread. 6. Add layers of to tomatoes, onions, vegan burger, and avocado in the order of your liking. Makes 4 servings. |
1. Finely cut the green cabbage (or lettuce) and the red cabbage. 2. Cut the tomatoes and red radishes into cubes. 3. Soak dried seaweed in water for about 3 minutes before cutting them into pieces. Then mix the seaweed with other vegetables. 4. Squeeze the lemon into a small bowl, and then mix with salt and oil. Spread it in the salad bowl. 5. Bake or fry the nuts until they are golden. Then add to the salad on top when serving. Makes 4 servings. |
1. Cook the rice first with a proportion of 2 cups rice to 3 cups water using an electric rice cooker to make 6 cups of rice. 2. Meanwhile, cut the vegetables to finger size. 3. After the rice is cooked, take the rice out and leave it for cooling until you don’t see the steam anymore. 4. Then add the mixture of vinegar, sugar and salt to the rice. Mix it. 5. Spread 1 cup rice on 1 piece seaweed sheets. Put the vegetables, vegan burger (or tofu), and sesame oil on it. 6. Roll it tightly. Then cut into half-inch pieces. Makes 6 servings. |
Cook rice in a rice cooker, and cool it down. Leave the frozen peas and carrot to defrost. Cut onions into slices. Pour canola oil in a heated pan and fry tofu to golden brown. Then cut it into small cubes. In another heated pan, put in margarine or vegan butter. Then add in onion to fry. When the onion appears slightly transparent, add in the tofu cubes. Add in 1 tablespoon oyster sauce, 1 teaspoon salt and pepper, 1 teaspoon soy sauce, and some mushroom seasoning to taste. When the mixture turns slightly golden, put in rice, then the peas and carrots. Fry the mixture for about 10 minute. Stir constantly. Lastly, you can use cilantro and green onion for decoration. |
Add canola oil to heated pan, and fry the onion until it becomes transparent. Add in tofu and continue to fry until they turn golden. Then put in tomatoes and peapods and fry for about 2 minutes. Put in sesame oil, salt, pepper, and vegetarian oyster sauce to taste. Continue to fry until flavors sink in. |
Rinse sweet rice and yellow beans 3 times. Then put them in a pot with 1 cup of water. Wait until the water boils, then lower the heat to Low-Med. Let it sit for 20 minutes; make sure that the pot is not boiling while it sits on the low heat. Then take it down and let it cool. Put the sweet rice and the yellow beans into a blender and blend it until it becomes a puree. Set up a new pan; put the Hoisin sauce, the peanut butter, and the oyster sauce in. Then pour the puree mixture in until the pot boil. Tasting: Put 1 tablespoon of sugar and 1 can of vegetable raw. Adjust to your personal liking. Directions (For making the rolls): Cut the carrots and jicama shoot into 1 inch long pieces. In a heated pan, pour in canola oil and fry tofu. Then cut the tofu into 1 inch strips like the carrots. In another clean pan, add in about 1 tbsp oil and fry carrots, tofu, and jicama together. Then, add 1 tsp salt and 1 teaspoon pepper. Fry until they soften yet still crunchy. Pour the mixture into a bowl and let it cool. Prepare a table for wrapping. Place rice paper, a bowl of hot water, mint, the bowl of fried mixture of carrots, jicama, and tofu on the table. Wrapping: Dip a piece of rice paper into the bowl of hot water for 3 seconds. Then pull it out and set it on an empty plate. Put some mint on the rice paper, then the mixture of carrots, jicama, and tofu. Fold the sides in first before rolling it into a roll. |
Shredded carrot, thin slice onions and string beans In medium bowl, place vegetables, stir together in flour with ice water until vegetable is light coated with flour. Pour oil into 3 quart pan or deep fryer. Heat to 375 degrees. Dip veggies into batter. Fry a few at a time, turning once 1 to 2 minutes or until golden brown and crisp. Make about 25 pieces. Drain on paper towels. |
Heat the oil in a saucepan and add garlic. Add curry powder and lime leaves. Add baby carrot and cooked mushroom and lemon grass. Add vegan meat and soybean gluten, okra, potatoes. Pour 3 cups vegetable soup onto the saucepan, then cook, stir, over medium heat for 1 minute to a boil. Pour coconut milk and season with salt and pepper to taste. About 4 servings. |
Mix all ingredients together. Spoon mixture in a wrapper. fold both sides, roll over and seal the end with water. Make about 12 rolls. Deep fry in 1/2 pot of oil (enough to merge the entire spring roll) until golden brown |