Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Vietnamese Summer Garden Noodle Salad

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish

Dressing……

Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar

Directions

In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.

Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Herbed Pot Stickers with Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.

Citrus Miso Dipping Sauce
Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Citrus Thai Basil Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 4-6 drinks

Ingredients

2 Thai tea bags
2 tablespoons orange zest
½ cup orange juice
½ cup thai basil leaves
½ cup turbinado sugar
4 cups water
1 cup coconut milk
Ice

Directions

In a large sauce pan place the tea bags, orange zest, juice, thai basil leaves, sugar and 2 cups of water. Bring to a boil and reduce heat and simmer for about 5-7 minutes. Strain out the tea bags, leaves and zest and add the remaining water and stir. Allow to cool. In a glass filled with ice, fill the cup about 75% with the tea mixture and fill with coconut milk.

Vanilla- “Butter” Cast-Iron Pineapple Upside-Down Cake

March 31st, 2011 § 0 comments § permalink

Makes 1 large cake

Ingredients

8 tablespoons (1 stick) margarine
1 vanilla bean, split and scraped clean
1 cup sugar, separated
1 fresh pineapple, cored and sliced
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons coarse salt
¾ cup egg replacers (replacers must equal approximately 3 large eggs)
1 teaspoon vanilla extract
½ cup coconut milk

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of margarine in a cast iron skillet over medium heat, making sure to coat all sides. Add the vanilla bean and the scrapings from the vanilla bean and ½ cup of sugar and cook until the margarine starts to melt and turn golden brown, about 3 minutes. Add pineapple rings forming a circle covering entire bottom of pan filling any blank spots (cut rings if you need to fill spots) arranging for an aesthetically pleasing design. Place in the oven for 15 minutes or until pineapple is tender. Set aside.

Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder, baking soda and salt. Separately, in the bowl of a large mixer over medium-high speed or by hand, beat the remaining margarine and sugar until fluffy. Reduce speed to medium and add egg replacers, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and coconut milk. Drop spoonfuls of batter over pineapple mixture and spread evenly with a spatula coating evenly and making sure pineapple is not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes. Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

Ginger Carrot Muffins with Ginger-Spice Butter

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

For the ginger carrot muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup carrots, shredded
½ cup raisins
Coarse sugar

For the ginger-spice butter

½ stick margarine, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated

Directions

For the ginger carrot muffins

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in carrots and mix well. Combine together the flour and carrot mixtures a little at a time until thick but still smooth. Fold in the raisins and mix gently.

Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean. Serve with ginger-spice butter.

For the ginger-spice butter

In a small bowl combine all ingredients and mix well. Spread on warm muffins.

Blueberry Lemon Flax Muffins with Lemon-Flax Streusel Topping

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

Non-stick cooking spray
2 cups whole wheat pastry flour
2 tablespoons cornstarch
2 tablespoons baking powder
½ teaspoon salt
½ cup almond milk
â…“ cup almond oil
½ cup coconut milk
1 tablespoon lemon zest
1 tablespoon lemon juice
â…“ cup unrefined cane sugar
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
½ cup flax seeds

For the lemon-flax streusel topping

2 tablespoons whole wheat pastry flour
2 tablespoons brown sugar
½ tablespoon flax seeds
½ tablespoon lemon zest
1 tablespoon margarine

Directions

Preheat oven to 400ËšF. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a medium mixing bowl sift together the flour, cornstarch, baking powder, and salt, and set aside. In another medium bowl, whisk together the almond milk, almond oil, coconut milk, lemon zest, lemon juice, sugar and vanilla extract until frothy. Slowly add the dry mixture to the wet, and stir until combined. Gently fold in the blueberries and the flax seeds until just distributed, careful to not over mix.

To make lemon- flax streusel topping combine all ingredients in a small bowl using a fork or better yet your fingers, and set aside.

Pour the batter into the prepared muffin tins. Divide the topping mixture over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean. Serve.

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