Vegan moo shu vegetables and chickpea scallion pancakes

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.

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Chickpea crepes with curried greens, potatoes, and radishes

This is perhaps one of the best meals we’ve ever made. We used this recipe for Addictive Chickpea Crepes and didn’t change a thing. They say you can leave out the carom seeds, but I actually think that is one of the best parts of the flavor, so get them if you can. The recipe makes 8 crepes and we ate them ALL.

For the filling:

5 garlic cloves minced

1 TBL mustard seeds

1 TBL turmeric

1 TBL curry powder

1 tsp cayenne

3 small potatoes, chopped into 2 inch pieces

1.5-2 cups radishes, quartered

1 cup water

1 bunch kale or chard (we had a mix)

1/4 cup white vinegar

salt to taste

In a dutch oven, heat 1 tsp oil and saute garlic and mustard seeds on medium heat until the seeds begin to pop. Add potatoes and radishes and stir. Add turmeric, curry, and cayenne and coat the vegetables. Add cup of water and bring to a boil. Cover and cook on medium low until potatoes are cooked, about 7  minutes. Add greens, salt, and vinegar. Stir mixture well, and cover. Cook 20-30 minutes, stirring occasionally.

Dutch Style Pancakes with Vegetables


Pancakes adapted from http://www.cooks.com/rec/doc/0,1618,144179-240205,00.html.

1 tsp. baking powder
1 c. whole wheat flour
2 eggs
1 c. milk
Mix thoroughly. Melt 2 tablespoons of butter. Have pan very hot. Pour in batter and cook thoroughly on each side.

Vegetable topping:

2 handfuls of kale
5 mushrooms
1/4 c. red bell pepper
1/4 c. yellow bell pepper
1/4 c. red onion
1/2 c. grape tomatoes
1 tablespoon apple cider or red wine vinegar
oregano, thyme, salt and pepper to taste

Heat a little olive oil in a pan. Add in onions first, then spices. Add in other vegetables and stir. Cook about 7 minutes on medium-low heat.

Top pancakes with vegetable mixture. Makes a lot!

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