Colcannon is a traditional Irish dish consisting of creamy, buttery mashed potatoes and tender cooked kale seasoned with green onions, salt, pepper and parsley.
Ingredients
• 3 pounds russet potatoes (about 4 large)
• ½ cup non-dairy butter or margarine,
plus 1 to 2 T additional melted butter or margarine for garnish
• 1 cup hot non-dairy milk
• 1 T olive oil
• 6 oz baby kale; or mature kale with tough ribs removed and then chopped
• 3 green onions, white and green parts, finely chopped
• sea salt or kosher salt, to taste
• coarse ground black pepper, to taste
• 2 T chopped parsley for garnish
Preparation
Peel and cut the potatoes into large chunks. Immediately immerse the cut potatoes in 4 quarts of water. Add 1 tablespoon of salt and bring to a boil. Cook until fork tender, about 8 to 10 minutes.
While the potatoes are cooking, flash sauté the kale and green onions with the olive oil in a large skillet until the kale is wilted and tender. Transfer to a bowl and set aside.
Drain the potatoes in a colander and then transfer to a large mixing bowl or back to the cooking pot. Mash the potatoes with the butter and hot milk. Add salt and pepper to taste. Stir in the sautéed kale and green onions.
Transfer the colcannon to a serving dish and garnish with the parsley. Make a well in the center of the colcannon and garnish with a tablespoon or two of melted butter or margarine. Serve immediately.
Print Recipe
Vegan Irish Colcannon
Votes: 7
Rating: 4.43
You:
Rate this recipe!
|
|
Votes: 7
Rating: 4.43
You:
Rate this recipe!
|
Tofu bacun is so easy to prepare and yields excellent results. It just requires a little time for pressing the tofu (8 to 12 hours), marinating the tofu with the seasoning liquid (a minimum of 12 hours), and low-oven baking or drying in a food dehydrator (about 2 hours). For this recipe I recommend using a tofu press, such as the TofuXpress®, that will hold the shape of the tofu while compressing the texture and removing the water prior to marinating. This recipe yields about 8 oz./½ lb. of bacun.
Ingredients
• 1 block (about 14 oz before pressing) extra-firm tofu
• high-temp cooking oil for frying
Marinade Ingredients
• ⅔ cup water
• ⅓ cup tamari, soy sauce or Bragg Liquid Aminos™
• ¼ cup dark brown sugar or real maple syrup
• 1 T vegan Worcestershire Sauce
• 1 T liquid hickory smoke
Preparation
Press the tofu to remove as much water as possible. Blot the surface dry and then cut ⅛-inch thick slices lengthwise.
Combine the marinade ingredients and stir until the sugar dissolves. If you prefer a less salty bacun, opt for low-sodium tamari or soy sauce. Pour a small amount of the marinade into a small food storage container and begin layering the tofu strips into the container, overlapping the slices as you layer. Handle the slices carefully as they will be rather delicate.
Pour the remaining marinade over the slices and seal the container. There should be sufficient marinade to just about cover the slices completely. Seal the container and refrigerate for a minimum of 12 hours and up to 48 hours, with 24 hours being ideal.
Preheat the oven to 225°F/110°C. Place a non-stick baker’s cooling rack on a baking sheet. If you don’t have a cooling rack, line the baking sheet with parchment paper.
Place the slices in a single layer on the rack. Again, handle the slices carefully as they will be rather delicate. Place the sheet on the middle oven rack and low-bake for 2 hours.
Alternately, a food dehydrator can be used at the highest setting. Dry for 2 hours or until the slices are dry to the touch but not completely dehydrated.
Place the slices in a food storage container and refrigerate until ready to finish and serve.
Finishing the Bacun
Tofu bacun benefits from frying in oil to create the crispy texture. Pour enough high-temp cooking into a skillet to cover the bottom completely and place over medium-high heat. Add the strips to the skillet without overcrowding and fry until nicely browned, turning occasionally. Transfer to a plate lined with paper towels to drain. Try laying the bacun on the towel with an undulation to mimic a cooked bacon appearance. If desired, season with some coarse ground black pepper while still hot. The bacun will crisp further as it cools and will hold the undulated shape.
Serve immediately or store in a sealed container in the refrigerator until ready to use in recipes. Pre-fried bacun can be reheated in a low oven.
Print Recipe
Sweet and Smoky Tofu Bacun
Votes: 11
Rating: 3.73
You:
Rate this recipe!
|
|
Votes: 11
Rating: 3.73
You:
Rate this recipe!
|
This dish is the vegan variation of Chinese lemon chicken. The tempeh can also be subbed with pressed extra-firm tofu or vegan chikun. The sauce is lemony, sweet, savory and has just a hint of heat.
Ingredients for the Tempeh
• 1 package (8 oz) tempeh (or 8 oz pressed and cubed block tofu or vegan chikun)
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 2 T Shaoxing wine or sweet mirin (or water)
• 2 T unmodified potato starch, cornstarch or arrowroot powder
• 2 T all-purpose flour or rice flour
• toasted sesame seeds for garnish (optional)
For the Sauce
• 1 T peanut oil or other cooking oil, plus more for frying
• 2 cloves garlic, minced
• 2 tsp grated ginger
• 1 cup vegan chikun broth or vegetable broth
• ¼ cup fresh lemon juice
• 2 T organic sugar, or to taste
• 1 tsp fresh lemon zest
• 1 tsp sambal oelek, Sriracha™ or other hot red pepper sauce
• 4 tsp unmodified potato starch, cornstarch or arrowroot powder, dissolved in just enough water to create a slurry
• sea salt or kosher salt, to taste
Preparation
Slice the tempeh in half crosswise and simmer in enough water to cover for 10 minutes. This will help soften the tempeh and remove bitterness. Drain on paper towels until cooled. Slice the tempeh into bite-size cubes. Place the cubes into a food storage bag and add the tamari and wine/mirin. Seal and marinate in the refrigerator for a minimum of a few hours and best overnight.
Drain the excess marinade from the bag and add 2 tablespoons starch and the flour. Seal and gently toss to coat evenly. Place on a plate to dry while the sauce is prepared.
Add the 1 tablespoon oil to a medium saucepan and place over medium-low heat. Add the garlic and ginger and sauté for 30 seconds. Add the remaining sauce ingredients except for the starch slurry. Bring to a boil, whisk in the starch slurry and stir until thickened. Taste the sauce and add additional sugar or salt as desired. Reduce the heat to low to keep warm while frying the tempeh.
In a wok or deep skillet, heat 1-inch of oil over medium-high heat. When the oil begins to shimmer, carefully add the cubed tempeh and fry until golden brown. Transfer to a plate lined with paper towels to drain.
Add the fried tempeh to the lemon sauce and toss gently to coat. Serve immediately and sprinkle with the toasted sesame seeds.
Print Recipe
Lemon Tempeh
Votes: 8
Rating: 3
You:
Rate this recipe!
|
|
Votes: 8
Rating: 3
You:
Rate this recipe!
|
A hearty casserole, vegan Greek moussaka features layers of potato, eggplant, savory beaf crumbles cooked with onion, crushed tomatoes, parsley and red wine, and an enriched and creamy cashew-based Béchamel that’s baked until golden brown. My plant-based variation is an adaptation of a generational family recipe from the Greek village of Ardactos on the island of Crete. I tried to stay as true to the flavors of the dish as possible. This recipe requires several components, which can be prepare separately and then assembled prior to baking the dish; however, I’ve written the recipe so the dish can prepared seamlessly from start to finish.
Ingredients for the Eggplant Layer
• 2 medium eggplants (aubergine), about 3 lbs, peeled or unpeeled
• olive oil as needed
• coarse sea salt or kosher salt
• coarse ground black pepper
Ingredients for the Potato Layer
• 3 medium russet potatoes
• sea salt or kosher salt
Ingredients for the Meatless Meat Layer
• 2 T olive oil
• 1 large onion, peeled and diced
• ¾ cup water
• ½ cup dry red wine (such as Cabernet Sauvignon, Merlot, etc.)
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 1 T porcini mushroom powder
• 1 T Worcestershire sauce (pg. ) or commercial vegan equivalent
• 1 cup dry TVP/TSP granules (textured vegetable protein/textured soy protein)
• 1 cup crushed tomatoes (from canned)
• 1 T tomato paste
• ¼ cup finely chopped parsley
• sea salt or kosher salt and coarse ground black pepper, to taste
Ingredients for the enriched Béchamel
• 2 and ⅔ cup plain unsweetened non-dairy milk
• ⅓ cup olive oil
• ½ cup (about 2.5 oz/71 g) whole raw cashews (pre-soaking unnecessary)
• 4 tsp nutritional yeast flakes
• 1 T mellow white miso paste
• 1 T fresh lemon juice
• 1 tsp sea salt or kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp ground nutmeg
Preparation
Slice the eggplant crosswise about ¼-inch thick. Place a colander into the sink and add layer of eggplant slices. Sprinkle generously with the coarse salt and repeat with layers of eggplant and salt (don’t worry about using too much salt as it will be rinsed away later). Let the eggplant drain about 30 minutes and up to 1 hour to remove bitterness. Rinse well and pat dry on several layers of paper towels.
Position an oven rack in the center of the oven and preheat to 350°F/180°C. Line a baking sheet with parchment paper and place layer of eggplant on the parchment. Brush with olive oil and season with a bit of salt and pepper. Repeat the layers as needed. Bake uncovered in the oven for 40 minutes. Remove to cool.
While the eggplant is baking, peel and slice the potatoes about ¼-inch thick. Immediately place into a large cooking pot with plenty of cold water to cover. Add 2 teaspoons salt and bring to a full boil. Drain in the colander and set aside to cool.
Next, add 2 tablespoons olive oil to a large skillet and place over medium heat. Sauté the onions until tender and lightly golden. Add the water, red wine, tamari, mushroom powder and Worcestershire. Bring to a boil and add the TVP/TSP granules, crushed tomatoes and tomato paste. Stir well, reduce the heat to medium low, cover the skillet and cook about 20 minutes. Stir occasionally.
To prepare the Béchamel, add all ingredients to a blender and process on high speed for 2 full minutes. Transfer to a medium saucepan and cook over medium-low heat until the mixture comes to a simmer. Do not boil. Reduce the heat to low to keep warm.
Assembling the Moussaka
Preheat the oven to 350°F/180°C (if not already heated).
Lightly oil a 9”x13” shallow baking dish. Arrange the potatoes in an even layer on the bottom of the baking dish, overlapping as you layer. Spread about ⅔ cup Béchamel sauce over the potatoes.
Next, layer the eggplant slices as you did the potatoes and spread about ⅔ cup Béchamel sauce over the eggplant.
Spread the meatless meat mixture over the eggplant and top with the remaining Béchamel sauce. Season with a little coarse ground black pepper and bake for 50 to 60 minutes or until golden brown on top.
Let rest at room temperature for at least 30 minutes before slicing and serving.
Print Recipe
Greek Moussaka, Vegan-Style
Votes: 2
Rating: 5
You:
Rate this recipe!
|
|
Votes: 2
Rating: 5
You:
Rate this recipe!
|
This is my own adaptation of Chinese hot and sour soup. I’ve eaten many versions of hot and sour soup throughout my life. Some were very good while others were very gelatinous and/or so acidic that the broth burned the back of my throat. I feel I’ve struck a nice balance of hot and sour and with just enough starch slurry added to create body without being gelatinous. I broke tradition and used tender straw mushrooms rather than the tough and chewy Chinese fungus. I also replaced the bamboo shoots with bean sprouts (although you can certainly use bamboo shoots if you prefer). The tofu was shaved into fragments to resemble cooked egg. Julienned bok choy greens were added and the soup garnished with green onions and cilantro. The heat is created with a blend of ground white pepper and sambal oelek (a Southeast Asian red chili pepper sauce). If desired, shredded porq from my Seitan and Beyond Cookbook can also be added, although I omitted it here.
Ingredients for the Broth
• 8 cups water
• 2 large onions, peeled and quartered
• 3 ribs bok choy (white part only; reserve the greens for the soup)
• 2 large carrots, unpeeled and cut into large pieces
• ½ cup plus 2 T tamari, soy sauce or Bragg Liquid Aminos™
• ¼ cup rice vinegar
• 6 cilantro stems (reserve the leaves for garnish)
• 6 cloves garlic, minced
• 2 T nutritional yeast flakes
• 1 T porcini mushroom powder
• 1 T grated ginger root
• 1 T dark brown sugar
• 2 tsp sambal oelek or Sriracha™
• 1 tsp ground white pepper
Ingredients for the Soup
• ½ block (about 5 oz) pressed extra-firm or firm block tofu (not silken tofu), shaved with a sharp knife into fragments
• 1 can (15 oz) straw mushrooms, drained and halved lengthwise
or 8 oz small button mushrooms, halved
• reserved bok choy greens, julienned into ribbons
• 3 green onions, white and light green parts sliced and set aside in 1 dish
and the greens chopped and set aside in another dish for garnishing
• 1 and ½ cup fresh bean sprouts or 1 can (14 oz) bean sprouts, drained well
• 2 T plus 2 tsp cornstarch, unmodified potato starch or arrowroot powder dissolved in ¼ cup water
• ¼ cup chopped cilantro for garnish
Preparation
Add all broth ingredients to a large soup pot. Cover and bring to a boil. Reduce the heat to a gentle simmer and cook for 1 hour.
With a spider or slotted spoon, remove the large vegetable solids and transfer to a bowl (after the vegetables have cooled a bit, the broth collecting in the bottom of the bowl can be added back to the soup pot). Discard the broth vegetables.
Add the tofu, mushrooms, bok choy greens and green onions (white and light green parts only). Bring the soup back to a simmer, cover and cook for 30 minutes.
10 minutes before the soup is done, add the bean sprouts and stir in the starch slurry to thicken the soup (be sure the broth is simmering). Taste the soup and add salt if needed.
Ladle into individual serving bowls and garnish with the green onions and cilantro.
Print Recipe
Hot and Sour Tofu Vegetable Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
