Recipes

Grilled Kabob with Sesame Sate Sauce

6/20/2012

Kebob
12 cherry tomatoes
12 sweet mini peppers
12 zucchini slices, 1/3 inch
12 brown or button mushrooms
12 firm fried tofu cubes 1/2 inch
12 smoked gluten cubes 1/2 inch

BBQ Sauce
2 tbsp black sesame seeds
4 tbsp soy sauce paste
4 tbsp Taiwanese BBQ Sate paste
2 tbsp water

Mix black sesame seeds, soy sauce paste, water, and sate paste together. Pre-marinate the tofu in the BBQ sauce and chill in the fridge for 3 hours before grilling. Soak bamboo skewers in water for 15 minutes. String all the ingredients together and brush with BBQ sauce. Set the oven to boil (about 500 degrees) or over a grill, remove after 3-6 minutes.

King Oyster Mushroom Linguini Pasta

6/20/2012

2 cups cooked linguini
1 cup sliced fresh king oyster mushroom
1/8 cup minced fresh Italian parsley
1/4 cup water
dash of salt
dash of cracked pepper
dash of olive oil

Saute mushrooms in medium high heat with oil and water. Drain the mushroom and put the mushroom sauce back in the pan, add salt, pepper, parsley cook for 30 seconds in medium high heat, then add linguini and mushroom and cook for another minute.

Roasted Poblano Red Chili Angel Hair Pasta

6/20/2012

2 cups cooked angel hair pasta
1 roasted skinned seeded poblano chili
3 cups red vine tomato
1 tbsp minced cilantro
dash of salt
dash of cracked pepper
dash of red chili flake

Boil whole tomato for 1 minute until skin cracks. Remove from water and skin the tomato. Put the tomatos back in the pan on high heat add red chili flakes, and cook tomatos for 4 minutes until dissolved. Blend poblano chili till smooth, add into the sauce along with salt cracked pepper. Toss in the pasta and serve.

Japanese Sesame Cold Udon Noodles

6/20/2012

4 cups cooked udon noodles
1 tsp minced cilantro
1/3 cup julienne five spice firm tofu or smoked setan
1/8 cup blanched Chinese celery
1/2 cup blanched mung bean sprouts

Spicy Mustard Sauce
1 tbsp Japanese dark sesame oil
2 tsp Japanese spicy yellow mustard
2 tbsp soy sauce paste
1 tsp Japanese sushi rice vinegar
1 tbsp water

For the sauce, mix sesame oil, mustard, soy sauce paste, water, vinegar. Mix the chilled noodles in the sauce. Plate the rest of the ingredients when ready to serve.

Japanese Green Tea Soba Noodles

6/20/2012

4 cups cooked green tea soba
1 tsp ground daikon
1/2 tsp ground fresh ginger
2 tbsp strips of shiso leaves
2 tbsp strips of roasted nori
1/8 cup daikon sprouts

Soba Sauce
1 tbsp ajipon
1/4 tsp yuzu chili paste
splash of japanese red chili powder
1/2 cup water

For the dipping sauce, mix ajipon, 1/2 cup water, yuzu chili paste, chili powder and set aside along with ginger and daikon. Plate the rest of the ingredients before serving.

Chinese Hot and sour Soup

6/20/2012

1/2 cup dried shitake mushroom julienned
1 cup napa cabage julienned
1 tsp soy sauce
1/4 cup carrots, julienned
1/4 cup for soup dried seaweed
1/2 cup silken tofu julienned
6 cups mushroom stock
dash of white pepper
dash of sesame oil
dash of salt
1/4 tsp Taiwanese black vinegar
1/2 tsp white or apple cider vinegar
2 tsp corn starch
2 tbsp cold water
1 tbsp fresh cilantro

Rinse dried mushroom then put into a pot with 6 cups of water. Leave in water till soft, when soft drain the mushroom to slice and save the mushroon water as a base for the soup. Add to the pot, mushroom water, carrots, tofu, napa cabbage, mushroom, seaweed and bring it all to a boil. Add salt, pepper, soysauce to the soup. To make a slurry, mix corn starch with cold water until smooth and add into the bubbling soup, stir fast to prevent clumping, turn the heat to low and add vinegar, and sesame oil. Add the cilantro before serving.

Red Lentil Soup

6/20/2012

1 tbsp oil
1 tbsp thyme
2 bay leaves
1 tbsp combination of whole dried spices: mehti, coriander, yellow and black
mustard seeds, caraway seed, cumin, nutmeg, fenugreek, clove
1 tsp fresh chili
1 tbsp sweet paprika powder
6 cups water
1 cup fresh tomato puree
1 cup fresh fig peeled diced
1 cup eggplant diced
1 cup fresh mushroom diced
1 cup celery minced including leaves
2 cups cooked red lentils
1 tbsp nutritional yeast flakes
1 tsp sea salt
1/2 cup parsely minced
1 whole lemon wedged

Toast dried spices, thyme, bay leaves, and chili in 1 tbsp oil for 1 minute on high heat, then add the paprika powder. Next add water, tomato puree,fig, eggplant, mushroom, celery and bring to a boil. Add cooked lentils last and bring to a boil. Then turn the heat to medium low and add nutritional yeast flakes, salt. Add the parsely in the pot before serving and serve the soup with a wedge of lemon.

Fresh Dill Potato Salad

6/20/2012

5 cups cubed boiled potato
1 cup vegenaise or vegan mayo
1 tbsp capers
1 tbsp diced olives
1 tbsp nutritional yeast
1 tbsp coarse mustard
1 tbsp relish
1/4 cup minced fresh dill
1/4 cup diced celery

Toss all the ingredients together.

Vietnamese Cabbage Salad

6/20/2012

1 cup shredded green cabbage
1 cup shredded purple cabbage
1 cup toasted julienne firm tofu
1 cup fresh button mushroom julienne
1 cup carrots julienne
1/2 cup crushed toasted peanuts
1 cup fresh herbs julienne: Thai basil, mint, cilantro

Dressing
1 cup fresh lime juice
1 cup water
2 tsp oil
sugar to taste
soy sauce to taste

Mix the dressing and set aside. Mix everything else together. Toss the dressing with the salad before serving.

Mache Rosettes Salad with Fig Balsamic Dressing

6/20/2012

2 cups mache Rosettes
1 fresh fig sliced
8 cinnamon candied almonds
5 roasted hazelnut

Fig Balsamic Dressing
dash of oil
2 tbsp water
1 tbsp balsamic vinegar
1 dried fig

For the dressing, mince dried fig, in a pan, boil the fig in water until soft then blend in the blender until smooth, set aside to cool. Add balsamic vinegar and a dash of oil. Assemble all the salad ingredients and add the dressing before serving.

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Grilled Kabob with Sesame Sate Sauce

King Oyster Mushroom Linguini Pasta

Roasted Poblano Red Chili Angel Hair Pasta

Japanese Sesame Cold Udon Noodles

Japanese Green Tea Soba Noodles

Chinese Hot and sour Soup

Red Lentil Soup

Fresh Dill Potato Salad

Vietnamese Cabbage Salad

Mache Rosettes Salad with Fig Balsamic Dressing

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