Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

Irish Tofu Stew

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IRISH STEW
    2 1/2 cups veggie stock
    2 medium onions quartered
    1/2 cup barley
    1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
    1/2 pound tofu cut into bite-size pieces
    1 cup veggie stock
    2 stalks celery, sliced
    2 tablespoons low-sodium soy sauce
  1. Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
  2. Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
  3. Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
  4. Adjust the seasoning, if needed, and serve

“Chicken” Fried Seitan, Mushroom – Celery Gravy, Fried Onions & Mash Potatoes Recipe

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Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy

Mash Potatoes and Fried Onions

Ingredients:

  • Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
  • oil for frying

Breading:

  • 1 cup bread crumbs
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • dash of salt & pepper
  • 1/2 cup soy milk
  • flour (enough to coat all the steaks)

Gravy:

  • 1 medium onion, sliced
  • 1 cup of sliced mushrooms
  • 1 stack of celery, sliced and diced
  • 3 tablespoons flour
  • 1-1/2 cups soy milk
  • 1 tablespoon vegan margarine
  • pinch of thyme
  • salt and pepper

Fried Onions:

  • 2 Medium Onions, sliced thinly
  • 2 Cups soy milk
  • All-Purpose Flour
  • Oil for frying
  • Salt

Vegetable:

  • Green Beans, cut ends off and wash clean
  • pot of water with a dash of salt added

Mash Potatoes:

  • 4 red potatoes, cubed
  • pot of water for boiling, with dash of salt
  • 2 tablespoons vegan margarine
  • 1/2 cup of soy milk

Directions:

First Fried Onions:
Cut the ends off the onions, peel them, and slice them in half lengthwise. Slice them thinly into half-moons. Try to keep your slices all the same width so that the onions cook evenly.

Soak the onions in 2 cups soy milk for at least 10 minutes.

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Heat oil over medium heat in a wok or other pot to a depth of 1-2 inches.

Grab a handful of onions from the soy milk, shake them off a little, and place them in a bowl. Coat with flour completely, tossing with two forks to keep your hands clean. Use enough flour so that they’re not soggy.

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Test the oil by putting one onion in, if it bubbles up, it’s ready. Guard against the oil being too hot – it should take 7-9 minutes before the onions start to turn golden brown!

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Fry for 7-9 minutes a batch, turning occasionally, until the onions are very crispy and caramelized. The onions themselves should be a very rich golden brown, beautifully caramelized, and the breading a light golden brown. Drain on a paper towel or cloth, and sprinkle with salt to season.

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If making ahead, store in an airtight container until ready for use.

Prepare Seitan Steaks..

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In a bowl, combine the bread crumbs, basil, and oregano.  Add salt and pepper if you wish.  Then, pour soymilk into a second bowl, and place flour into a third bowl.  I like to have these set up right next to each other, to make breading simple.

One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture.  Repeat until all steaks are breaded.

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Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy.  Place the fried steaks onto a plate covered with paper towels to absorb the excess oil.  Reserve the frying oil when you are finished to make the gravy.

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Gravy:

After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left).  Add 3 tablespoons flour and stir until mixed.  Slowly add the 1-1/2 cups soy milk and 1-2 tablespoons vegan margarine to the pan, stir well.  Cook and stir until gravy bubbles and thickens.  Add salt and pepper to taste.

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Mash Potatoes:

Placed cubed potatoes into a pot of water, covering the potatoes about an inch. Boil until potatoes are softened.

Strain potatoes and place in a bowl with vegan margarine and soy milk. Mix until smooth and keep covered until ready to serve.

Green Beans:

Blanch beans in salty boiling water for two minutes.

Put all together and serve. dsc00396

ENJOY!!!


Vegetable and Barley Soup Recipe

Vegetable and Barley Soup

Ingredients:

  • 2 large red potatoes, washed and cubed
  • 2 green onions, chopped
  • 3 carrots, pealed and chopped
  • 4 celery sticks, chopped
  • 1 cup of dried pearl barley
  • 1 bunch of Kale, chopped
  • enough vegetable broth to cover (or water)
  • salt and pepper to taste
  • 1 tablespoon Emerial Seasoning (Emerial Essence – Food Network) -

    Emerial Essence Seasoning:

    Ingredients

    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme

    Directions:

    Combine all ingredients thoroughly.

Very simple to prepare this one! Place all your vegetables except the kale in a large pan with the barley. Cover well with broth, boil and simmer until everything is cooked.

Add the Kale and salt and cook for another 5 minutes.

Serve with Garlic Bread

Enjoy!!!

Kimchi (Kimchee) Vegan Recipe – Probiotics

Kimchee (kimchi) – Fermented Vegetables – Probiotic

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

My Recipe

Ingredients:

  • 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
  • 5 carrots pealed and cut into bite-size pieces
  • 5 celery salks, washed and cut into -bite-size pieces
  • Left over broccoli stems I had, cut into bite-size pieces
  • 3-4 tb sea salt (regular salt will do)
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 dried red pepper
  • 1 tb cayenne Pepper
  • 1 ts sugar

Instructions:

In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2-quart jar or crock.

Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar.

Cover loosely with a clean cloth and set aside for 3 to 7 days.

Sauted Vegetable Scramble with Pita Bread Recipe

Morning Vegetable Saute with Pita Bread

  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • a few button mushrooms, chopped
  • 1 carrot, pealed and chopped
  • 1 stalk of celery, chopped
  • 1/3 red pepper, chopped
  • 1 green onion, chopped
  • Pita Bread, flat Bread, warmed
  • Few stems of Cilantro
  • Few sprays of Bragg’s Amino Acids
  • 1 tbsp of Nutritional Yeast
  • Sea salt and pepper to your tasting
  • 2 Tbsp Olive Oil for cooking

Method:

Heat olive oil in a skillet. Add carrots, celery, mushroom, red pepper, squash and zucchini and saute for 5-7 minutes. Spray and few squirts of Bragg’s and mix well with vegetables. Sprinkle Nutritional Yeast and mix well. Cook for a few more mutes. Heat Pita bread and cut into triangles.

Serve with green onion and cilantro on top of vegetables. Spoon vegetables into a pita triangle. You can add hot sauce, if you like.

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