10.16.2010

chinese crispy vegan pork

Asian Night

Tonight I made a meal based on a recipe from Bryanna Clark Grogan's Authentic Chinese Cuisine cookbook.

I am a huge fan of Bryanna and her website, Vegan Kitchen Feast, and I love this book. I read a few of the reviews on Amazon about this book and I even made a recipe from it that was being critiqued by a customer and I did not have the same experience that she did.

Which brought to mind the importance of seasoning food.

Many folks who are just starting out on the 'health' road via vegetarianism also cut out salt - something that they had not done before. This does not only make food bland, but it makes vegetarian food bland - and then it is vegetarianism that gets the ax, not the true culprit - salt.

If you are just beginning to be veg, it is important that you not sabotage your new diet by not making it taste as good as it can.

If you are fresh off the processed-foods-wagon, just eating freshly made food will automatically lower your sodium drastically without the need to eliminate all salt. Then in time, when  your palate adjusts to the new menu as well as the lower sodium in your new food, you can continue to rid yourself of even table/cooking salt.

So, please season your food. You are already doing well by cooking your own whole food, so don't undermine your chances of success.

Tonight's meal used TVP chickn cutlets. In order to rehydrate your TVP properly, it must be soaked in boiling liquid for two hours. Once the liquid boils you do not have to keep cooking it, but you do have to soak it for a long time otherwise it will be tough in spots.

I have made a How-To Breakdown for this and it will be up this weekend.

Everyone loved it, with the obvious "I don't like peas," " Ginger is too spicy!" etc.

Cost Breakdown:
TVP: $6
onion, garlic, ginger: $1
pepper, peas: $2
tomato paste, tamari: $.50
rice: $1
Total to feed a family of 5:
$10.50

4.5 out of 5 stars


3 comments:

  1. I definitely fell victim to the cold turkey salt ban. I'm now slowly using more salt. I think my palate is sensitive enough where I don't need that much salt on a regular basis, but every once in a while seasoning takes a dish to great. Thanks for the tip, I never thought about the salt issue from the perspective that I'm already cutting out processed so I'm taking in a lot less. I think that'll help me =)

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  2. I'm glad to hear this will help you! Thanks for letting me know :)

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  3. True that, nice shout out to the need to salt things at the beginning. I have weaned off of salt a lot but every recipe it seems needs a dash here and there (unless something makes up for it like a stock or tamari). "pork" looks wonderful.

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