Recipes

Spicy Sichuan Mushroom Wantons

6/20/2012

3/4 cup fresh king oyster or shemiji mushroom minced
pinch of salt
pinch of white pepper powder
10 wanton sheets

Spicy Sichuan Sauce
1/2 tsp Japanese seasoned sushi vinegar
1/2 tsp seasoned mala Sichuan chili sauce or paste
1 tbsp soy sauce paste
1 tbsp water

For the sauce mix vinegar, chili, water, soy sauce paste and set aside. Toss mushroom, salt, white pepper together. Wet the edges of wanton wrapper with water, place 1 tsp of mushroom filling on the center, pinch all the corners together and then seal all the edges. Drop wantons in boiling water and boil for 3 minutes until all puffed and floating to the top.

Red Pepper Shimeji Mushroom Penne

6/20/2012

2 cups cooked penne pasta
1/8 cup minced Italian parsley
2 cups shimeji mushroom
1/8 cup minced cherry tomato
1 tbsp nutritional yeast
2 sheets of vegan smoked provolone cheese
dash red pepper flakes
dash of salt dash of cracked pepper
dash of oil
1/3 cup water

Saute mushroom with oil and salt until tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside. For the sauce, saute tomato until soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency, then add mushroom and pasta.

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.

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.

Spicy Mustard Gyoza

6/20/2012

1 cup leafy mustard leaves, minced
2 tbsp fresh mushroom, minced
2 tbsp carrots, minced
dash of salt
dash of white pepper
dash of oil
dash of sesame oil
1 packet of gyoza sheets
1/2 cup water

Goyza Sauce
1 tsp soy sauce paste
1 tsp water
dash of Taiwanese black vinegar
dash of chili oil or sauce

Saute in oil mustard leaves, mushroom, and carrots with salt and white pepper for 2 minutes and set aside to cool. When cool, add a splash of sesame oil and mix well. Wet the edges of gyoza sheet with water. Place 2 tsp of filling onto a gyoza sheet, fold and seal. Heat the pan with a dash of oil in medium high heat, place the gyoza on the pan to crisp for 15 seconds or until slight golden brown on the bottom, then add water and cover the pan with a lid for 4 minutes or until all the water has evaporated. For the sauce, mix the rest of the ingredients together.

Artichoke in Pesto Sauce

6/12/2012

1 cup raw pine nut
3 cup pre-roasted salted cashew
1 cup fresh sweet Italian basil leaves
2 tbsp fresh oregano leaves
3 cup oil or water
dash of sea salt
dash of cracked black pepper
4 artichoke halves blanched

Toast pinenuts on a pan over medium low heat, 6-10 minutes until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency. Place pesto on the center of artichoke heart.

Spicy Sichuan Mushroom Wantons

Red Pepper Shimeji Mushroom Penne

Grilled Kabob with Sesame Sate Sauce

Japanese Sesame Cold Udon Noodles

Japanese Green Tea Soba Noodles

Spicy Mustard Gyoza

Artichoke in Pesto Sauce

About Vegan Recipes

Categories

Archives