Showing posts with label Q.E. (Quick and Easy). Show all posts
Showing posts with label Q.E. (Quick and Easy). Show all posts

Jul 31, 2017

smothered burritos

Smothered Burritos, wet burritos and enchilada-style burritos are all about the same thing: large enchiladas that are covered with red, green or white sauce. The filling can be varied, and they can include roasted vegetables, potatoes, vegan meats, vegan grounds, etc - limited only by your taste and imagination.

These burritos are just a springing board for you. Take this idea and run with it!

My burritos are filled with vegan chicken (I used Tofurkey slow roasted, this time), cumin rice, vegan cheese, cilantro and scallions. Traditionally, refried beans are also an addition.


In my mind, the appeal with smothered enchiladas versus traditional enchiladas is the speed: it is faster to roll up four burritos than to roll up a dozen small tortillas. In addition, enchiladas are still baked for about 30 minutes, but these are just broiled to melt the cheese.

In order to keep things easy and fast, you can use canned enchilada sauce, or you can make the one in the recipe, since you have to make the rice anyway.

Use the Instant Pot or a rice cooker to cook your rice, making it a hands-free affair.

Again, with my son having IBS I opted for brown rice tortillas, no beans, green parts of the scallions, and rice that is fresh and warm. The sauce is also pretty mild because I ground dried California chiles for the chili powder, but you can always up your spice.

The family was quite happy with these and I was happy because it was ready in about 35 minutes, including the broiling.

And...

Today is the last day to enter the giveaway for The China Study Family Cookbook! Enter HERE.






Smothered Burrito
Makes 4 burritos

Cumin Rice:
1 cup dry long grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and black pepper
Water, as needed

Red Sauce (or use a 20-ounce can vegan enchilada sauce):
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

Filling:
2 tablespoons garlic oil or olive oil (optional)
2 cups chopped seitan, or vegan chicken strips (Tofurkey or Beyond Meat)

Other:
4 large fajita tortillas (or even bigger)
1 cup refried beans (optional)
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup shredded vegan cheese
Vegan sour cream thinned with a few tablespoons of water
Shredded lettuce
Sliced black olives

1. Rice: Add the rice, cumin, oregano, salt and pepper, to taste, to a rice cooker. Add the required amount of water. Cook the rice according to appliance directions. Keep warm.

2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.

3. Filling: Heat the oil in a large skillet over medium heat. Cook the seitan or vegan chicken until golden, about 5 to 10 minutes. Season to taste.

4. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.

5. Place the tortilla on a work surface. Add 1/4 of: the seitan, the beans (if using), the scallions, and the cilantro. Add a large scoop of the rice (about 1/4) and a tablespoon of cheese to each burrito. Fold up the bottom flap, then fold the right and left flaps and roll up the burrito. Add them to a broiler-safe pan. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.

6. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce. 



© 2017 Copyright Zsu Dever. All rights reserved.







Jan 15, 2017

firecracker chickpeas and vegetables

Meal 2 of Week 4 Prep Ahead menu is Firecracker Chickpeas and Vegetables.  This delicious dish is full of vegetables and beans and is cooked in a spicy chili sauce.


This fiery dish is very versatile because you can adjust the heat level to suit your taste. You can use the called-for jalapeno or not. Or you can use 3 jalapenos. You can increase the garlic chili sauce or reduce it - the choice is yours.

This is a very easy and quick dish to make - made even faster as a Prep Ahead meal, but can still be ready in around 30 minutes, if you make the rice using my Fast and Easy Brown Rice recipe.

The dish is served with steamed broccoli but you can serve it with mustard greens, bok choy or even cauliflower.



Firecracker Chickpeas and Vegetables
Serves 4 to 6 

Firecracker sauce ingredients:
1/3 cup ketchup
1/2 cup vegetable broth
1 tablespoon garlic chili sauce
2 garlic cloves, minced
1 tablespoon reduced-sodium tamari
1 teaspoon cornstarch
1 teaspoon sweetener

12 ounces broccoli, cut into florets
2 bell peppers, sliced
1 jalapeno, seeded and minced (use gloves if needed)
1/2 medium onion, sliced
1 (15-ounce) can chickpeas (2 cups cooked)
3 cups cooked rice

1. Combine the ketchup, vegetable broth, garlic chili sauce, garlic, tamari, cornstarch and sweetener in a small bowl. Stir very well and set aside. 
2. Steam the broccoli until tender. 
3. Heat a large skillet over medium-high heat. Add the sliced peppers and onions. Stir-fry (cook, stirring constantly) until lightly charred. Add the chickpeas, cook to heat. Mix the sauce and add to the vegetables. Cook until thickened. Season with salt and pepper.
4. Serve the stir-fry with the broccoli and rice.



© 2017 Copyright Zsu Dever. All rights reserved.


Sep 23, 2016

bulgogi spring rolls

Although I have a more authentic (and still easy-to-make) recipe for Korean Bulgogi - which is barbecue that is served in lettuce leaves - in my cookbook Vegan Bowls [Amazon, B&N], I wanted to make a more portable version of this dish, so putting it into rice roll wrappers seemed to be the answer.


This version is simpler and less traditional, but still very delicious in its own right. I used my SteaK Setian recipe for this (found HERE), but you can also use portobello mushrooms or even tofu, if you like. The seitan is quite delicious, though, and isn't difficult to make at all.


The seitan is grilled to perfection after marinating in the sweet and salty mixture for a little while (or overnight) and is then chopped into strips.


The seitan is then rolled into rice spring roll wrappers along with rice noodles (I used udon noodles here), carrots, lettuce leaves, scallions and the ssamjang sauce, which is a spicy paste (here turned into a sauce) that usually accompanies Korean barbecue.


Although the recipe calls for doenjang (a fermented soybean paste) and gochujang (a spicy chili pepper paste), you can use dark miso (not white - it is too sweet) and sriracha as substitutes.

It is very important that you don't soak the rice paper for a long time; soak it only until it is pliable. It will soften up further as it sits with the moist ingredients rolled into it. A mistake folks often make is soaking it too long (please, ignore the package directions to soak for up to a minute) and then having the paper fall apart on them before they have a chance to roll it up. Remember: only until it is pliable.

Now, go forth and create your own masterpiece.




Bulgogi Spring Rolls 
Serves 4

Marinade:
2 tablespoons vegetable broth
1 1/2 tablespoons reduced-sodium tamari
1 tablespoon date paste*** or sugar
1/2 medium apple, cored and chopped
2 medium garlic cloves
1/2 order Seitan SteaK or 4 portobello mushrooms, stems removed and gills scraped out

Sauce:
2 tablespoons hot water
1 tablespoons doenjang or dark miso
1 tablespoon date paste*** or sugar
1 to 2 teaspoons gochujang or sriracha
1 teaspoon toasted sesame seeds 

Rolls:
8 (9-inch) spring roll wrappers
8 small lettuce leaves
1 large carrot, julienned
3 scallions, minced
4 ounces dry rice noodles or udon, cooked and cooled under running water, reserve the hot water for the spring roll wrappers

1. Combine the broth, tamari, sweetener, apple and garlic in a small blender. Blend until smooth. Transfer to a shallow pan and add the seitan. Coat well and set aside to marinade, from 10 to 60 minutes. 
2. Heat a grill pan over medium heat for 4 minutes. Spray with oil and add the seitan. Cook, about 4 minutes per side, basting as needed. Remove from the heat and set aside to cool. When cool, cut into strips.
3. Make the sauce by combining the hot water, doenjang, sweetener, gochujang and sesame seeds in a small bowl. Mix well until everything is dissolved. 
4. Dip a spring roll wrapper into the hot water reserved from the pasta and soak for 5 to 10 seconds, depending on how hot the water is. Soak only until the wrapper is pliable. It will soften once you add the other moist ingredients. Add a lettuce leaf and spread with the sauce. Add some seitan, carrots, scallions, and noodles. Roll up like a burrito, from the back roll to halfway and then fold in the sides. Finally roll it all the way up.  Serve or store, covered, for later enjoyment. 

*** Date Paste: Pit 10 medjool dates. Add to a mason jar and fill with enough water to cover, about 1 cup. Soften overnight in the fridge. Blend until very smooth, including the soaking liquid.  

© 2016 Copyright Zsu Dever. All rights reserved.


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Sep 22, 2015

veganmofo - seasonal + spinach salad + giveaway

#vgnmf15 Day 22 is all about seasonal produce and making such seasonal offerings into a dish.

I offer up my Spinach Salad Bowl with Fennel, Quinoa and Warm Pecan Dressing.

The seasonal produce for this dish is spinach, fennel and oranges (and pecans. Pecans count, right?). It also happens to be another recipe from my new cookbook, Vegan Bowls (AmazonB&N), and I got permission to share the recipe with you!




Speaking of which, Vegan Bowls is celebrating its FIRST WEEK ANNIVERSARY! I think that means party time - don't you?! Yup, that means a blog tour and giveaways!


Vegan Street  and Here September 25
It's Got Vegan In It  September 22
Veg Kitchen  September 23
Healthy Slow Cooking  September 24
Dianne's Vegan Kitchen  September 25
Chic Vegan  September 28
Global Vegan Kitchen  September 29  (giveaway - ends October 5)
Good Good Things  October 1
Kelli's Vegan Kitchen  October 2  (giveaway - ends October 11)
The Taste Space October 6  (giveaway - ends October 20)
Glue and Glitter  October 6
The Food Duo  October 7  (giveaway - ends October 29)
Vegan Eats and Treats  October 8 (giveaway - ends October 15)
Vegan Crunk October 8
Julie Hasson  October 9  (giveaway - ends October 15) 
Heather Nicholds  October 9 (giveaway - ends October 14)



Since I am sharing a salad bowl recipe with you, why not look at the Salad Chapter of Vegan Bowls




You can see the entire recipe list for Vegan Bowls HERE.

Let's start with a giveaway on this blog, since I am probably the most excited! The winner will be chosen next Monday night at midnight, September 28.  Enter below for your chance to win a copy! To be eligible to win you must be following this blog via email or RSS feed (link). Contest is open to US residents only. Good luck!












Spinach Salad Bowl with Warm Pecan Dressing
SERVES 4 
This is a spin on spinach salad with warm bacon dressing. This salad is filled with shaved fennel, perfectly cooked quinoa, and candied pecans. The warm orange-pecan dressing ties all the flavors together and delivers a delicious, filling salad. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt

DRESSING
1 cup raw pecan pieces
5 tablespoons fresh orange juice, divided
2 teaspoons pure maple syrup, divided
3 tablespoons grapeseed oil
1 tablespoon plus 1 teaspoon white wine vinegar
1 tablespoon vegetable broth

SALAD
8 cups coarsely chopped fresh spinach (about 2 bunches, tough stems removed)
1 cup shaved fennel (about 1 small bulb) 

QUINOA: Combine the quinoa, broth, garlic, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium- low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.

DRESSING: Toast the nuts in a small skillet over medium heat, stirring frequently, until golden, about 4 minutes. Remove from heat and transfer half of the nuts to a small blender. Add 2 tablespoons juice and 1 teaspoon maple syrup to the nuts in the skillet. Cook until the liquid evaporates, about 3 minutes. Transfer the glazed nuts to a parchment paper and set aside to cool. Add the remaining 3 tablespoons of juice, 1 teaspoon maple syrup, oil, vinegar, and broth to the blender. Blend until smooth. Season with salt and black pepper. When ready to serve, warm the dressing in the small skillet and add about half of the warm dressing to a large bowl.

SALAD: Add the spinach and fennel and toss. To serve, divide the salad and quinoa among wide bowls and serve with the remaining dressing. Alternatively, toss the salad with the quinoa and serve with the remaining dressing.



a Rafflecopter giveaway

Sep 3, 2015

veganmofo - q&e + thai panang curry bowl

Our prompt for day 3 of veganmofo is quick, easy and delicious.

Right away I knew which recipe I would post!

Panang Curry is our whole family's favorite Thai dish, I kid you not! To think that you can make this curry dish in less than 30 minutes is awesome - but to make the dish into a complete meal is even better, and the icing on the cake.

This recipe appears in Vegan Bowls (AmazonB&N), but I couldn't help but share it with you today!




Basically, Thai curry is coconut milk that is cooked into curry paste. The paste can be made of green curry (using fresh green chilies) or  red curry (using dried red chilies). Panang uses red curry paste with the addition of peanut butter.

Because I am aware that red curry paste is difficult to find vegan (some have shrimp or fish sauce), or when found, a little bottle is sold at an outrageous price, I have included a wonderful, fragrant and most of all, easy, Red Curry Paste in Vegan Bowls.

In addition to being easy and delicious, the Red Curry Paste I offer is low in heat. Using more dried Anaheim peppers (a.k.a California chilies) than small red hot chilies is the key to adjusting the heat level of the paste, and, in turn, the heat level of the curry. Not everyone loves a lot of spice, and my recipe offers great flexibility in that department.

The recipe below uses store-bought curry paste, but if you get the book, you will also receive your very own curry paste recipe.

Enjoy this easy and simple vegan bowl!











Thai Panang Curry Bowl
SERVES 4 
This is such a simple recipe that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen

CURRY
1 (13.5-ounce) can coconut milk, divided
3 tablespoons red curry paste 
2 tablespoons peanut butter
3 (2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.

Jun 18, 2015

zuppa toscanan

Zuppa Toscana is an Italian soup made of sausage, potatoes, kale and cream. I made a simple bechamel sauce to replace the cream, which is nothing more than cooking some flour in a little oil and adding the liquid. The flour-based roux thickens the soup and makes it creamy, therefore replacing the need for the cream.

I used ground Tofurkey sausage in this, along with seasoned lentils, but you can use either with equally great results.

I garnished my soup with some leftover Bacon Tofu from Everyday Vegan Eats (page 134) because I made a quadruple batch earlier in the week and I had a little bit leftover. The crisp vegan bacon was quite delicious in this soup and I recommend it highly.

If you have EVE and haven't tried the bacon, I urge you to do so...but go full out and pan-fry it because it gets crispy and crunchy and oh! so tasty.










Zuppa Toscana
Serves 4

3 tablespoons  olive oil, divided
½ medium onion, minced
3 garlic cloves, minced
2 cups ground vegan sausage (such as Tofurkey Italian sausage) OR 2 cups cooked lentils (see note)
3 tablespoons whole wheat pastry flour
1 ½ cups unsweetened plain vegan milk
3 cups vegetable broth
1 bay leaf (if not using seasoned lentils)
1 pound red potatoes, chopped
8 ounces kale, tough stems removed and chopped
Sea salt and black pepper
1 cup chopped prepared vegan bacon (such as Bacon Tofu from Everyday Vegan Eats)
½ cup minced fresh basil
1. Heat 1 tablespoon oil in a large pot over medium high. Add the onion, garlic and sausage, if using. Cook until golden,about 8 to 10 minutes. Remove and set aside.
2. Add the remaining oil and the flour. Cook the flour for 2 minutes and add the milk. Whisk well to prevent lumps. Add the broth, bay leaf, if using, the potatoes and kale. Season with salt and black pepper.  Bring to boil, reduce to simmer and cook until the potatoes are tender, about 15 to 20 minutes.
3. Taste and adjust seasoning. Remove and discard the bay leaf. Serve the soup garnished with  bacon and basil.

Note: Cook the lentils with 1 bay leaf, 1/2 teaspoon fennel seeds and 1/8 teaspoon red chili flakes.

© 2015 Copyright Zsu Dever. All rights reserved.

Aug 24, 2014

"vegan chocolate" cookbook giveaway



First and foremost, "Vegan Chocolate - Unapologetically Luscious and Decadent Dairy-Free Desserts" by Fran Costigan is amazingly all about chocolate. Vegan. From the Chocolate Chunk Banana Bread Pudding (above - we'll get to that later), to the Opera Cake below and anything in between, be it a drink, a frozen dessert or a candy, Fran has got it covered.

When I first received the book, I was stunned (though shouldn't have been) by the photography by the very talented Kate Lewis, who does complete justice to each of Fran's recipes that is lucky enough to have been photographed - and plenty there are, in this book. This is a cookbook of chocolates that Julia Child would be proud of!



A small sampling of the offerings are:

~a complete chapter on Truffles!
~Brownie Pudding Cakelettes (page 79)
~Brooklyn Blackout Cake (page 94)
~White and Dark Chocolate Cheesecake (page 97)
~Intensely Chocolate Trifle (page 110)
~Buche de Noel (page 116)
~Gluten-Free Chocolate Chunk Cookies (page 144)
~Raspberry Chocolate Silk Tart (page 164)
~Chocolate Panna Cotta (page 176)
~Chocolate Jello Shots (!!) (page 193)
~Chocolate Espresso Gelato (page 198)
~Chocolate Dulce de Leche (page 234)
~Hot Chocolate Mexican-Style (page 245)
~Chocolate White Russin (another, yes!) (page 258)

.... you get the picture. If you want to make anything chocolate related, this is the book you want.

Some of the recipes are easy as pie (such as the above Bread Pudding), while some are showstoppers, such as the Opera Cake below.


Beyond the scope of the recipes and the subject itself (chocolate!), Fran writes effortlessly and the recipes are clear and precise. For the more intricate recipes, such as the cake above, she even provides a game plan that makes a traditionally complex dessert seem like a walk in the park, complete with a time table and how long each component of the recipes will keep. This makes holiday baking and dessert making a breeze!

And that is just one chapter in the book! The other chapters contain recipes that range from super easy and quick to intermediate. This book is not just for the novice baker/cook, but also for someone who wants to put something extra special on the table - a truly versatile and long-reaching cookbook.

I chose to make the Bread Budding because my children had been asking me to make one, as they had seen many non-vegan renditions on TV shows and were wondering what all the hype was. Then this book fell in my lap, including a bread pudding recipe. May all our desires be answered so easily!

The recipe was completely delicious and addictive! I really am not one for sweets, but I kept going back for another bite of this. I couldn't resist! Make it yourself and see!

Who wants this book?

I am giving away a copy to one lucky winner (US residents only, please).

Leave a comment and follow me via Twitter, a reader or Facebook. Make sure to leave me a clear way to get in touch with you. Contest ends September 1 (first day of Vegan MoFo - have you signed up yet?)

Without further delay, here is the recipe by Fran Costigan and the photo by Kate Lewis of that scrumptious Chocolate Chunk Banana Bread Pudding. It may be summer time, but one bite and you'll see that heating up the oven is all worth it.


Photo by Kate Lewis




Chocolate Chunk Banana Bread Pudding

The humble origin of bread pudding dates back to thirteenth century England when a “poor man’s pudding” was assembled from stale leftover bread, bits of fruit, and spices moistened with sweetened water. Contrast that lean and thrifty pudding with contemporary recipes often served in expensive restaurants, which are made with egg-rich breads, such as brioche or challah, baked in custards made with three or more eggs, heavy cream or whole milk, and sweetened with sugar. There’s a lot to like about the technique and texture of these modern bread puddings, but clearly a recipe renovation is needed. In my version, cashew cream, coconut milk, and starch make the creamy custard, and a healthy dose of chocolate provides the wow factor. I use protein-rich, easy-to-digest sprouted bread, but any bread you like will do. Serve the pudding warm right out of the baking dish, or make it ahead and warm before serving. If you want to spice up brunch with Ms. or Mr. Sweetie, try the heart-shaped variation at the end.


Makes 8 Servings

Ingredients
      6 slices sprouted wheat bread, or another bread
      1/2 cup raw whole cashews, rinsed and soaked
in boiling water to cover for 1 hour
      1/2 of a 13.5 to 14-ounce can unsweetened full-fat coconut milk,
 well-stirred (do not use light)
      1/4 cup plus 2 tablespoons organic granulated sugar
      2 tablespoons pure maple syrup (Grade B or dark amber) or agave syrup
      2 teaspoons pure vanilla extract
      1 tablespoon tapioca starch or organic cornstarch
      1 ripe medium-size banana
      3 1/2 ounces dark chocolate (any percentage), chopped into chunks

Preparation
1.    Cut the bread into roughly 1-inch chunks. Put the chunks into a large bowl and set aside until needed.
2.    Drain the cashews and put them into a blender. Add the coconut milk, sugar, maple syrup, and vanilla. Blend, starting on low and increasing the speed to high for 1 minute or until the liquid is perfectly smooth. (If you have a high-speed blender, this will take about 1 minute. If using a standard blender, blend the ingredients in 2 or 3 batches until perfectly smooth.)
3.    Add the tapioca or cornstarch to the blender and blend for 1 minute. Pour the liquid into a 2-cup measure and add enough water or nondairy milk to equal 1 1/3 cups.
4.    Pour the liquid over the bread and set aside to soak about 15 minutes, stirring gently with a silicone spatula a couple of times, until the bread is soft and has absorbed most of the liquid.
5.    While the bread soaks, position a rack in the middle of the oven and preheat to 375˚F. Oil the sides and bottom of an 8 x 8-inch baking pan.
6.    Spoon the bread mixture into the prepared pan. Coarsely chop the banana and mix into the soaked bread. Sprinkle the chocolate chunks over the top. Press some of the chocolate into the bread mixture.
7.    Place the pan on the middle rack of the oven. Immediately reduce the heat to 350˚F. Bake for 15 minutes or until slightly puffed and firm to the touch. Let cool slightly before serving.


Serving
Serve warm or refrigerate until cold. Reheat in the oven.

Keeping
The bread pudding is best eaten the same day but may be refrigerated in a covered container overnight.

Variation
Bread Pudding Hearts: After the pudding has baked and cooled, refrigerate it until firm. About 30 minutes before you are ready to eat, remove the pudding from the refrigerator and cut small heart-shaped portions, or one large heart to share. Place on a baking sheet. Preheat the oven to 350˚F. Set the table while the pudding hearts heat in the oven back to melty, chocolaty goodness, about 15 to 20 minutes.



Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo credit: Kate Lewis

Aug 13, 2014

spicy eggplant and zucchini



Eating out vegan can be a challenge at times, but should be no more difficult than asking a few pointed questions. Some establishments are more accommodating than others, nevertheless finding something to eat on any menu is always possible - even if that means ordering a green salad with oil and vinegar. Boring, but still possible.

Dining at P.F. Chang's, a chain casual Chinese-American restaurant, is more on the easy side because the personnel tend to be more educated regarding their menu and are more knowledgeable about items that are vegan or vegan-friendly.

Each ethnic restaurant comes with its own set of standard questions to ask in order to discover hidden animal ingredients. Asian restaurants tend to use fish sauce, oyster sauce, lobster or other shellfish sauce and egg in pasta or a specific dish. This is, of course, in addition to the usual meat and dairy.

P.F. Chang's has a vegetarian menu, so the work is done for you, but if you want to replace tofu in any meat-centered dish, it is wise to inquire in particular about the sauces.

All this is leading to one of our favorite dishes on the menu - Stir-fried Eggplant. My son loves this especially, but when we discovered that the eggplant is deep-fried, we were a little startled. In fact, that vegetarian dish, thanks to the frying, is one of their most calorie and fat laden menu item.

Ouch. Stir-fried, huh?




Making the eggplant at home is a better option and avoiding the deep frying is a must - but the eggplant has to be tender while at the same time not so tender that it completely falls apart.

Roasting the eggplant is a great way to go, but that is not a pleasant prospect in the middle of summer. Anything to keep the oven off! Because grilling uses minimal oil and still cooks the eggplant, I went in that direction. No secret about my love of my cast-iron grill pan.

And since my CSA is bursting with zucchini, that got into the mix, too. It is actually a welcome textural addition. I also added cashew nuts for crunch and because my youngest loves nuts in savory dishes - and I agree with her. Besides, cashews are a pretty standard fare in Indian and Asian recipes.

Use my method to cook brown rice, and this meal can be ready in about 30 minutes. The sauce is sweet and spicy, the eggplant is tender and this is another make-at-home dish that is better than the original.



SWEET AND SPICY EGGPLANT AND ZUCCHINI PRINTER-FRIENDLY RECIPE


Sweet and Spicy Eggplant and Zucchini
Serves 4


8 tablespoons (½ cup) vegetable broth, divided
1 tablespoon neutral oil, divided
Fresh ground black pepper
1 medium eggplant (about 1 pound), cut into 1-inch slices
2 medium zucchinis, cut into 1-inch slices
½ cup cashew pieces
1 tablespoon arrowroot starch or cornstarch
6 tablespoons reduced-sodium tamari
1 to 2 tablespoons sambal oelek
2 tablespoons brown rice vinegar
2 tablespoons brown sugar
2 celery ribs, cut into ¼-inch slices
8 garlic cloves, minced
1 (1-inch) piece ginger, grated
4 scallions, cut into 2-inch pieces

1. Heat a grill pan over medium heat. Combine 2 tablespoons broth, 1 teaspoon oil and plenty of black pepper in a large bowl. Toss the eggplant slices with the marinade and grill the slices until almost tender, about 4 minutes on each side. Turn the slices a quarter turn after 2 minutes to achieve a hashtag pattern. This will help the eggplant cook but not burn. Transfer the eggplant to a work surface and cut each slice into quarters. Set aside.
2. Toss the zucchini slices with the remaining marinade and grill until almost tender, about 3 minutes per side. Transfer to a work surface and cut into bite-size pieces. Set aside.
3. Heat 1 teaspoon of oil in a small skillet over medium heat. Stir in the cashews and cook until golden, about 3 to 5 minutes. Remove from heat and set aside.
4. Combine 2 tablespoons of broth with the cornstarch in a small bowl and set aside. Combine the remaining 4 tablespoons of broth, tamari, sambal oelek, vinegar and sugar in a small bowl and set aside.
5. Heat the remaining 1 teaspoon of oil in a large pot over medium-high heat. Stir in the celery and cook 1 minute. Stir in the garlic, ginger and scallions and cook 1 minute. Reduce heat to medium and add the reserved eggplant, zucchini and tamari mixture. Stir, cover and cook until the eggplant is tender, about 3 to 5 minutes.
6. Stir in the cornstarch mixture and cook just until thickened. Remove from heat and stir in the reserved cashews. Serve with cooked rice.





© 2014 Copyright Zsu Dever. All rights reserved.





I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck.