Vegan Moo Shu Vegetables in Lettuce Wraps

Vegan Recipes

 

 

 

I love traditional Moo Shu Vegetables in pancakes! They’re crunchy, spicy, aromatic, tasty, colorful and have the magical savory taste of umami. What’s not to love? Lots, if you are a vegan and mindful eater.  Most all Moo Shu Vegetable recipes have eggs which of course are a no no for a vegan. The recipes usually contain a lot of sugar, oil and possibly MSG and gluten. In my vegan recipe, we overcome these obstacles and still end up with lots of flavor, nutrients and umami! The secret ingredients include: jackfruit : nutritional yeast and shiitake mushrooms!

 

 

Ingredients:IMG_6036

  • 1 (20 oz.) can of young green jackfruit, drained, rinsed and cut into smaller pieces. (Make sure the jackfruit is not canned in sweetened syrup, brine or water is fine.)
  • 6 dried shiitake mushrooms, soaked in hot water: drain, remove stem and slice
  • 1 large onion chopped
  • 2 Tablespoons chopped ginger
  • 4 cloves chopped
  • 1/4 cup shredded carrot
  • 1 carrot peeled into strips or ribbons
  • 2 1/2 cups shredded cabbage (green or purple)
  • 1 cup mung bean sprouts
  • 1/2 sliced raw white or cremini mushrooms
  • 5 green onions
  • 1 cup vegetable broth (added as needed for sauteing
  • 2 teaspoons dark sesame seed oil
  • 1/4 cup nutritional yeast
  • 1 Tablespoon soy sauce
  • 4 tablespoons hoison sauce, ,divided
  • 1/4 cup white wine or rice wine (sake)
  • lettuce leaves (baby bibb, butter or iceberg)

Steps:

  1. Saute onions, ginger and garlic with 3 tablespoons of veggie broth in large sauce or fry pan for 3 minutes. Add more broth to pan as needed.IMG_6037 (1)
  2. Add jackfruit, 2 tablespoons hoison sauce, soy sauce and about 1/2 cup veggie broth. Cover and cook over low heat for 25 minutes.  You’ll know it’s ready when you can shred all the chunks of jackfruit with a fork.
  3. After shredding jackfruit, add shredded cabbage and carrots and mushrooms, saute until cabbage softens. Add vinegar and a splash of white wine or rice wine.IMG_6044
  4. Add sesame oil, remaining hoison sauce, nutritional yeast sprouts and carrot strips. Cover and steam until sprouts soften, about 2 minutes.
  5. Put into a serving bowl and toss. Add additional soy sauce and hoison sauce to taste. Serve with large lettuce leaves for wrapping on the side.

    ENJOY!

    Copyright 2017. All rights reserved.

 

 

 

Vegan Sushi Rolls

Vegan Recipes

artisticsushi

I love sushi.  In fact, going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again. I came up with these easy to make vegan sushi rolls that require little culinary skill other than cutting vegetables, making rice, and rolling. I also have posted a recipe for vegan spicy tuna rolls. If you’re having problems finding the ingredients try an Asian market.

ingredients2

Ingredients:

  • 2 cups uncooked sushi rice or short grain rice (white or brown)
  • 1/3 cup rice wine vinegar
  • 2 ripe avocados cut into strips
  • 3/4 cup green onions finally chopped
  • 10 sheets nori seaweed
  • 1 Tablespoon dry wasabi (or 2 Tablespoons prepared)
  • One large European cucumber (or regular cuke with seeds removed,) peeled and cut into strip
  • One pickled radish
  • soy sauce for dipping

Directions:

  1. Add rice to 3 cups water and cook. I use a rice maker.
  2.  Mix wasabi powder with 2 Tablespoons water.mixingwasabi
  3. Cut vegetables. Rinse cut radish in water several times.

     

  4. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  5. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  6. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed. Then place your desired topping toward the middle of the roll.  I like avocado and green onions rolls, pickled radish rolls and cucumber rolls with green onions. You can try asparagus, pickled carrot or any vegetable you like.
    Copyright 2017, All rights reserved.

Vegan Cream of Celery Soup

Vegan Recipes

IMG_5901

Looking for a cool dish on a hot day? Here in the New York we’re in the midst of a heat wave. As is my solution to a lot of troublesome events, I find cooking and eating can make my day a little sunnier (or hopefully a bit more cloudier in the case of a heat wave). But with the heat so intense, I don’t feel like slaving over the stove.  Instead, this easy to make vegan cream of celery soup which is served cold like a vichyssoise fits the bill. But unlike a traditional vichyssoise it doesn’t drive the calories up with unnecessary cream.  The thickness is achieved from beans and nutritional yeast, instead of potatoes, while the celery flavor is enhanced with fresh parsley and garlic. This is a perfect for lunch or dinner.   Add a green salad and fruit and voila, you have a perfect dinner for a heat wave!

Ingredients:

  • 3 cloves of garlic, roughly chopped
  • 1 medium onion, chopped (I used a Vadalia, but any white or yellow onion works)
  • 1 large celery heart, chopped
  • 1 quart (32 oz.) low-sodium vegetable broth
  • 2/3 cup of drained white beans
  • 1/2 cup chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon turmeric
  • 1/4 cup white wine
  • Salt (very little is necessary) and pepper to taste

Directions:

  1. Add onion, celery, garlic and 1/4 cup broth to a non-stick fry pan. Over medium heat saute until soft (about 10 minutes).IMG_5875
  2. Get parsley. If you like me you’ll venture to your glorious vegetable garden and cut it. Ahhh, the joys of warm weather. Be sure to bring a flashlight if it’s dark. YouIMG_5877may need to scare off the coyotes and fisher cats.  (Don’t get me started on fisher cats.  We just recently started hearing and seeing them in our yard. Their howls  sound as though someone’s getting murdered in your yard. If you hear these screeches on a regular basis you probably have fisher cats. If these pests aren’t causing the ruckus, you might consider relocating to a safer area.)
  3. Add turmeric, wine and a little pepper to sauteing vegetables and simmer until all the liquid is gone.IMG_5879
  4. In the food processor put beans, parsley, one cup of broth, and nutritional yeast.  Process until smooth.IMG_5882
  5. Add sautéed vegetables and another cup of broth to food processor. Blend again until smooth. Do not over blend.
     

  6. Scrape contents of food processor bowl out into a large pot. Heat over medium heat than gently whisk in the remaining broth until soup reaches desired consistency. Salt and pepper to taste. Let the soup cool off in the refrigerator for at least 2 hours before serving. If you started dinner late like I sometimes do, go ahead and serve it warm. The kids and mainly mother need to get to bed at a decent time.IMG_5902

ENJOY!

Copyright 2017.  All rights reserved.

 

 

Spicy Vegan Tuna Rolls

Vegan Recipes

IMG_5588

This recipe was made for my daughter who loved spicy tuna rolls but is a vegan now so she doesn’t eat them anymore. Like many favorite foods, there are great vegan alternatives that don’t harm animals or fish. These rolls are so easy to make, delicious and healthy.

Ingredients:

  • 1 1/2  cups sushi rice or short grain rice (white or brown)
  • 1/4 cup rice vinegar
  • 1 Tablespoon sesame oil
  • 1 package tempeh (about 8 oz.)
  • 1/2 cup vegan sour cream or store-bought vegan mayonnaise
  • 1 ripe avocado cut into strips
  • 1 bunch green onions finely chopped (discard white part at end)
  • 1 Tablespoon hot chili sauce
  • 8 sheets nori seaweed
  • pickled ginger for garnish

Directions:

  1. Add rice to 2 1/2 cups water and cook. I use a rice maker.
  2.  Steam tempeh in a double boiler for 10 minutes.
  3. Cut vegetables.
  4. When tempeh is done steaming put in small bowl. Break into pieces with a fork add vegan sour cream or mayonnaise and hot chili sauce and combine.
  5. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  6. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  7. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed.

     

  8.  

  9. Using the bamboo mat or plastic wrap carefully roll up from rice topped end. Roll firmly to keep the roll together when you get about 2″ from seaweed end dampen  your finger tip with water and wipe to seal end.   Place roll seal-side down on cutting board and finish making the rest of the rolls. When done use a serrated knife to cut rolls into 1.5″ logs. Place on serving plate.  Garnish with wasabi and pickled ginger.

    IMG_5586

    ENJOY!

How to Make a Fidget Spinner

How To DIY, Uncategorized

Fidget spinners are the latest fad for teenage boys. This year’s hottest toy was originally designed to help kids with ADHD, autism or anxiety stay focused in the classroom. Now they are banned in high schools across the country. Educators claim they are doing the opposite of what they were originally intended and are a distraction in class.

That said, kids love them. If you are looking for a non-screen related activity to do with your teenager, try making a fidget spinner or two together. He might actually get into it. Just make sure he doesn’t take it to school.

Materials:

  • hot glue gun and several glue sticks
  • paper
  • cardboard (can be a piece from a box or cereal box)
  • stencil or template of  fidget spinner
  • scissor
  • model magic clay or modeling clay
  • one ball bearing (my son got his from his old skateboard)
  • nail polish
  • 2 small pom poms or a piece of felt
  • glue or glue stick

Directions:

  1. Print out template of fidget spinner. Press here to get one. Cut it out.
  2. Glue cut-out spinner template onto a piece of cardboard.
  3. Cut out cardboard template with a pair of scissors or box knife.
  4. Get about a tennis ball size of model magic or clay and flatten clay into 1/2 inch thick piece of clay that’s bigger than the template.
  5. Press the cardboard template into the clay so it makes about a 1/2″ mold.
  6. Remove paper template and press ball bearing into center of form.

     

  7. Plug glue gun into an outlet and wait until it’s warmed up.  Fill the imprint with glue. It will probably take several stick. Be careful to go around ball bearing not over it otherwise the fidget spinner won’t spin. Fill to top of mold.

     

  8. After glue hardens in a couple of minutes gently remove spinner from clay.  You can do any touch-ups with the glue gun.

     

  9. Glue a small pom pom to each side of the center of the ball bearing.IMG_5457
  10. Paint spinner with nail polish and allow to dry.

     

  11. Now you’re ready to spin.

    ENJOY!

    Copyright 2017.  All rights reserved.