From Ani Phyo’s Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way. This book is rad, you should buy it! The rendang is on page 153. We made this with broccoli, mushrooms, peppers, carrots, onion, corn, and peas.
For the sauce: blend together 1/2 cup peanut butter, 1/4 cup warm water, 1 garlic clove, 2 TBL reduced-sodium tamari or soy sauce, 1 TBL rice vinegar, 1/4 tsp cayenne, 1.5 TBL fresh ginger.
Saute or lightly steam 1 large head of broccoli (save the stems), 1 red pepper chopped, 1 cup sliced mushrooms, 1 diced shallot, 1 cup edamame.
In the food processor: pulse together the broccoli stems and 2-3 carrots until you get a rice-like texture.
In a large bowl: mix together vegetables, sauce and 2 cups of the broccoli-carrot mixture.
Serve over pickled cabbage and top with extra broccoli-carrots.
The chickpeas are blended into the broth. With broccoli, rice spaghetti (GF), carrots, celery, garlic. Lots of cayenne. Perfect for the cold, rainy weather. Perfect for a day of getting some good news finally. Happy Vegan Mofo.
Spicy, sour, and so many vegetables!
Cook the 1 cup of rice with salt and a little Earth Balance. Allow to cool and fluff with a fork.
Meanwhile, saute cumin seeds, ginger, garlic, add 2 cups diced tomatoes and 2 TBL white vinegar. Add 2 TBL curry, 1 TBL coriander, and 1 TBL cayenne. Cover and simmer 5 minutes.
Chop 4-5 cups vegetables of different colors: carrots, zucchini, squash, onions, radishes, broccoli, plus 1 cup lima beans and 1/2 cup raw cashews. Add the carrots and onions to the tomato sauce and cook about 5 minutes, until carrots are tender. Add other vegetables and stir well, cook on medium heat covered about 5 more minutes.
Stir in rice and cook 5 minutes uncovered. Serve with soy yogurt and fresh cilantro.
Edit 3/8/2012: Did you know this is the most popular post on the entire blog? Leave a comment and tell us why you like it! And check out our moo shu rolls and fried rice. Happy cooking!
We didn’t get enough of the chickpea crepes last night, thus we schemed to make chickpea SCALLION crepes today. What goes with scallion pancakes? No necessarily moo shu, but in our case yes, definitely moo shu. This recipe is much lighter in oil and sugar than what you may have eaten in restaurants before. Also, no eggs, which is great for vegans and people who just don’t like eggs. Voila.
For the moo shu:
We used this tasty recipe from Eating Well, but we added enough other items that I’ll repost it here (with our changes). This also includes a link to a very tasty homemade hoisin sauce. It takes five minutes to make, and it’s worlds better than the store bought sugary stuff.
2 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
5 cloves garlic, minced
2 cups mushrooms,quartered
2 cups finely chopped cabbage
2 cups broccoli
2 carrots, sliced into matchsticks
2 cups mung bean sprouts
1/2 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
5 tablespoons homemade hoisin sauce
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms cook 2-3 minutes until mushrooms release their juices and are slightly seared. Set mushrooms aside.
Heat remaining oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the hoisin sauce and mushrooms; cook, uncovered, stirring, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
For the scallion pancakes:
Mix together 1 cup of chickpea flour with 1.25 cups water until the batter is smooth. This will probably require you to use your hands to get out the lumps. Stef valiantly does this!
Then add 5 finely diced scallions, 1/4 tsp salt, 1.5 tsp cayenne, 1.5 tsp red pepper flakes, mix well.
Heat 1/2 tsp sesame oil in a small frying pan until the oil streams quickly. Whisk the batter, then pour 1/4 cup of the batter into the pan so that it covers the bottom completely. Allow to cook about 1.5 minutes, or until the top has stopped bubbling. Flip over and cook another 1.5-2 minutes, or until done.
Add a little sesame oil before each new pancake, and give the batter a quick stir before measuring out the next batch.
Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.
For the Sauce:
1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste
Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.
1/2 red onion
1 1/2 red bell pepper
4 pickled jalapeno peppers
2 celery stalks
8 oz frozen corn
1 head broccoli
2 small yukon potatoes
4 garlic cloves
1 can black beans
1 can pinto beans
28 oz diced tomatoes
4 cups vegatable broth
1/2 tbl. cumin
1 tsp cayenne (or more!)
salt and pepper
1 tsp. olive oil
Chop all vegetables into bite sized pieces.
Saute onion, red bell pepper and garlic until soft and fragrant, in a large stock pot. Add in celery and carrots, stirring frequently. Add corn, jalapenos, spices, salt and pepper, cook for about 5 minutes. Add in canned tomatoes (do not drain). Bring to a boil. Add in vegetable broth, bring to a boil. Add in broccoli and potatoes, and beans, reduce heat to low and cover. Cook covered for about 30 minutes. Check to see if the potatoes are tender. Cook for about 5 minutes uncovered. Serve as soup, or over rice as a stew.