a place for vegan/vegetarian cuisine recipes; updating weekly

Beside the cooked noodles, I’m almost going raw. It looks simple, but beware, the sauce make this dish almost addictive! Chili sesame oil for those who like it hot.
Ingredients:
6 oz. spaghetti or Chinese noodle 
1 tsp ground garlic (or ginger) 
1 tsp minced redpepper (or cilantro) 
1 tsp peppercorn (also named Chinese pepper, Japan pepper, or Szechwan peppercorn) oil 
3 Tbs. soy sauce 
2 tsp. sesame oil 
2 tsp. chili oil 
1 Tbs. vinegar 
1 Tbs. sugar 
1 tsp. mushroom seasoning 
1/2 cup chopped cilantro, divided 
1 cucumber, peeled, seeded, and sliced (11/2 cups) 
1 large carrot, grated (1/2 cup) 
1 cup bean sprouts 
1 cup shredded vegetarian meat 
Directions: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.

Beside the cooked noodles, I’m almost going raw. It looks simple, but beware, the sauce make this dish almost addictive! Chili sesame oil for those who like it hot.

Ingredients:

Directions:
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.

4 notes

Homade “Chicken” Seitan.
Ingredients:Dry Ingredients:
½ cup vital wheat gluten 
1 tablespoon nutritional yeast (optional) 
Wet Ingredients:
1 cup of no-chicken broth (example, Imagine Organic No-Chicken Broth)* or 1 teaspoon of vegetarian Better Than Bouillon No-Chicken Base** mixed with 1 cup water 
For Broth:
2 cups of no-chicken broth or 2 teaspoons of vegetarian Better Than Bouillon No-Chicken Base** mixed with 2 cups water 
*No-Chicken Broth can be bought at Whole Foods Market** vegetarian Better Than Bouillon No-Chicken Base can be found at Whole Foods Market Tip: If using 1 teaspoon of vegetarian Better Than Bouillon No-Chicken Base, dissolve it first with 2 Tbsp of hot water before diluting it with water.Mix dry ingredients with wet ingredients. Knead into a dough. Wash it with water. Let it rest on a cutting board for 15 minutes. Pinch or cut into small pieces.Place gluten pieces into the pot when the broth is almost boiling (small bubbles rising but no rolling action at the surface). They will sink to the bottom. DO NOT let the broth boil. Keep it at that almost boiling state for the duration of cooking. Turn heat to low (lowest heat). Cover and simmer for about 1 hour 30 minutes. Sometimes open the lid and check to make sure the liquid is NOT boiling. Turn off heat and let the whole thing sit until the gluten sinks again. Then you can take it out and store it in some of the broth in the fridge for about a week.

Homade “Chicken” Seitan.

Ingredients:
Dry Ingredients:

Wet Ingredients:

For Broth:

*No-Chicken Broth can be bought at Whole Foods Market

** vegetarian Better Than Bouillon No-Chicken Base can be found at Whole Foods Market

Tip: If using 1 teaspoon of vegetarian Better Than Bouillon No-Chicken Base, dissolve it first with 2 Tbsp of hot water before diluting it with water.

Mix dry ingredients with wet ingredients. Knead into a dough. Wash it with water. Let it rest on a cutting board for 15 minutes. Pinch or cut into small pieces.

Place gluten pieces into the pot when the broth is almost boiling (small bubbles rising but no rolling action at the surface). They will sink to the bottom. DO NOT let the broth boil. Keep it at that almost boiling state for the duration of cooking. Turn heat to low (lowest heat). Cover and simmer for about 1 hour 30 minutes. Sometimes open the lid and check to make sure the liquid is NOT boiling.

Turn off heat and let the whole thing sit until the gluten sinks again. Then you can take it out and store it in some of the broth in the fridge for about a week.

12 notes

Yeah, it looks great, but too bad I can’t provide a recipe for this one because someone else I know made it.
But it’s still good to know that this sweet & savory guilty pleasure does exist somehow somewhere dairy-free and all.

Yeah, it looks great, but too bad I can’t provide a recipe for this one because someone else I know made it.

But it’s still good to know that this sweet & savory guilty pleasure does exist somehow somewhere dairy-free and all.

2 notes

After testing out all kinds of fried rice the past 2 years, I haven’t feel the perfect taste that can be achieved in this well-known traditional cuisine. At last, this is somewhat satisfactory until another recipe for fried rice show up. This is Thailand-oriented. Everything tastes so good with a pineapple twist. Just kidding folks. The reason why this plate is next to a potato is that it’s Mashed Potatos, not fried rice.

After testing out all kinds of fried rice the past 2 years, I haven’t feel the perfect taste that can be achieved in this well-known traditional cuisine. At last, this is somewhat satisfactory until another recipe for fried rice show up. This is Thailand-oriented. Everything tastes so good with a pineapple twist. Just kidding folks. The reason why this plate is next to a potato is that it’s Mashed Potatos, not fried rice.

0 notes

Ever heard of Gardein for a vegan subtitute meat? If you haven’t, seriously, check them out whenever you go to Ralph, Albertson, or Wholefood. This is , by far, the best “fake meat” ever made by great vegetarian chef who wanted vegetarian foods to be more appealing and readily cook. I was even doubting what I was eating. That’s how intense it is.
This is the Scallopini Glazed with Lemongrass Sauce. The presentation doesn’t look like 5 stars, but trust me, you won’t forget it after you taste it.

Ever heard of Gardein for a vegan subtitute meat? If you haven’t, seriously, check them out whenever you go to Ralph, Albertson, or Wholefood. This is , by far, the best “fake meat” ever made by great vegetarian chef who wanted vegetarian foods to be more appealing and readily cook. I was even doubting what I was eating. That’s how intense it is.

This is the Scallopini Glazed with Lemongrass Sauce. The presentation doesn’t look like 5 stars, but trust me, you won’t forget it after you taste it.

0 notes

Well, if any of you know what “Pâté” is, I believe this is the vegan dupe for this tradition French paste. It’s almost as essential as Vegenaise and perfect any sandwich.
 The key ingredient is simply CHESNUT. Will update with a recipe as soon as I remake it and measure the stuff.

Well, if any of you know what “Pâté” is, I believe this is the vegan dupe for this tradition French paste. It’s almost as essential as Vegenaise and perfect any sandwich.

 The key ingredient is simply CHESNUT. Will update with a recipe as soon as I remake it and measure the stuff.

0 notes

Long time to update. Sorry folks.
Vietnamese “Shaking Beef”
Ingredients:
9 oz (255 g) Gardein beefless tips (1 package) 
1 Tbsp canola oil for stir frying 
½ red onion, roughly sliced 
½ white onion, roughly sliced 
2 stalks green onion, cut in to 1-inch length 
1 Tbsp Earth Balance butter 
1 bunch watercress or pea sprouts, washed and drained 
For the marinade:
1 Tbsp garlic, minced 
½ tsp salt 
¼ tsp white pepper 
1 tsp sugar or agave nectar 
1 Tbsp canola oil 
For the stir-fry sauce:
1 Tbsp soy sauce (for example, Bragg Liquid Aminos soy sauce) 
1 Tbsp sugar 
1 Tablespoon liquid seasoning (for example, vegetarian oyster sauce or mushroom flavor sauce) or 1 teaspoon Better Than Bouillon No Beef base or 1 teaspoon red miso paste 
½ Tbsp rice vinegar 
2 Tbsp mirin 
For the white onion marinade:
1 Tbsp rice vinegar 
1 Tbsp olive oil 
1 teaspoon sugar 
¼ teaspoon salt 
¼ teaspoon ground black pepper 
Marinate the beefless tips with garlic, salt, white pepper, cane sugar and oil.Combine the stir-fry sauce ingredients. Stir and set aside.Marinate the white onion with rice vinegar, olive oil, sugar, salt and ground black pepper for 5-10 minutes. Put the white onion marinade over the watercress and arrange on a platter.Heat pan, add 1 Tbsp oil and brown tips on all side. Add thinly sliced ½ red onion and 2 green onions and stir-fry for 1 minutes. Add the stir-fry sauce (soy sauce, sugar, liquid seasoning, rice vinegar and mirin). Cook for another minute until well coated. Add the Earth Balance butter, stir until the butter melts. Remove the beefless tips, and put them over the watercress and the white onion marinade.

Long time to update. Sorry folks.

Vietnamese “Shaking Beef”

Ingredients:

For the marinade:

For the stir-fry sauce:

For the white onion marinade:

Marinate the beefless tips with garlic, salt, white pepper, cane sugar and oil.

Combine the stir-fry sauce ingredients. Stir and set aside.

Marinate the white onion with rice vinegar, olive oil, sugar, salt and ground black pepper for 5-10 minutes. Put the white onion marinade over the watercress and arrange on a platter.

Heat pan, add 1 Tbsp oil and brown tips on all side. Add thinly sliced ½ red onion and 2 green onions and stir-fry for 1 minutes. Add the stir-fry sauce (soy sauce, sugar, liquid seasoning, rice vinegar and mirin). Cook for another minute until well coated. Add the Earth Balance butter, stir until the butter melts. Remove the beefless tips, and put them over the watercress and the white onion marinade.

0 notes

Saturated fats taste good.
EVERBODEH LOVES VEGAN CHEESECAKE.

Saturated fats taste good.

EVERBODEH LOVES VEGAN CHEESECAKE.

1 note

Sister’s experiment. It was good, but she doesn’t know how to remake it the same way. D: GRAWR.
I think she uses all the spices on the table. Particularly a little bit excessive sugar + soy sauce.

Sister’s experiment. It was good, but she doesn’t know how to remake it the same way. D: GRAWR.

I think she uses all the spices on the table. Particularly a little bit excessive sugar + soy sauce.

0 notes

Corn soup. Simple soup with a complicated process, but has a taste you’ll never forget.
Secret to any (typically asian) soups: Pour a tablespoon or teaspoon of toasted sesame oil after the soup has been put into bowls. That way, the sesame aroma is freshed and very much different to if you put the sesame oil in the pot in the process. Spray grounded pepper on the surface.

Corn soup. Simple soup with a complicated process, but has a taste you’ll never forget.

Secret to any (typically asian) soups: Pour a tablespoon or teaspoon of toasted sesame oil after the soup has been put into bowls. That way, the sesame aroma is freshed and very much different to if you put the sesame oil in the pot in the process. Spray grounded pepper on the surface.

0 notes