Ingredients:
1 cup rice
1 cup vegetable soup
1/2 cup filtered water
1 teaspoon seasoning powder
For Filling:
1 cup dice-chopped vegan ham
1/2 cup dice-chopped carrot
1/2 cup green peas, onion and cilantro
2 tablespoons vegetable oil
1 teaspoon garlic powder
Directions:
Rinse thoroughly rice in the tap water and drain it. Put the rice in the electric rice cooker, then add enough water. Allow about 20 minutes for the rice to be well done. Put all the fillings into a preheated pan, then stir-fry until well done. Season to taste. Mix the fillings with the cooked rice altogether, then serve.
Creative option: put fried rice into shaped pans to make it more cute fried-rice blocks.
Ingredients (for 2 servings):
1 cup vegan ham
1 cup vegan/ soy cheese
1 cup Vegenaise
¼ cup green onion
½ cup onion
1 French bread, sliced
Some salt, pepper, seasoning
Directions:
Cube the ham, and then fry with onion. Add pepper, salt, seasoning to taste. Let it cool.
Mix Vegenaise, vegan cheese, green onion in a bowl, and then add ham and onion. Add a proper amount of this mixture on bread slice and toast.
Ingredients:
½ lb “chicken” seitan or “chicken” scaloppini (for example, Gardein “Chicken” Scaloppini*)
3 tablespoons lemongrass, minced
1 tablespoon garlic, minced
¼ teaspoon vegetarian seasoning
¼ cup Teriyaki Marinade
½ tsp of red chili flakes
A pinch of salt and pepper
½ cup all-purpose flour
Some cooking oil for frying
*Gardein “Chicken” Scaloppini can be found at Whole Foods Market, Ralphs, or Albertsons
Directions:
Slice seitan or “chicken” scaloppini into desired size. Set aside. Season with salt and pepper, and then dredge in the flour. Fry them until brown, about 3 minutes on each side. Set aside.
Preheat a little bit of oil, stir fry garlic, lemongrass until fragrant, and then add fried seitan or fried vegan “chicken” scaloppini.
Add vegetarian seasoning, teriyaki marinade, chili flakes. Stir fry for a little bit. Remove from heat. Serve warm.
Ingredients:
1 medium size (or 1 lb) carrots
1 jicama (small size)
2 pieces of tofu
1 bunch of Salad
1 clutch of basil or mint
1 tsp pepper
1 tsp mushroom seasoning (or ½ tsp of salt and 1/2 tsp of sugar)
Some vegetable oil
4 cups of warm water in a bowl
5 – 6 pieces of rice paper
For Peanut Sauce:
2 tbsp peanut butter
5 tsp Hoisin sauce
1 cup water
Directions for sauce:
Put the Hoisin sauce, the peanut butter and water in a small pot, stir well and cook in a med. heat until boil. Adjust to your personal liking.
Directions for summer roll:
Grate the carrots and jicama into 1 inch strip. In a heated pan, pour in canola oil and fry tofu. Then cut the tofu into 1 inch strips like the carrots.
In another clean pan, add in about 1 tbsp oil and fry carrots, and jicama together for 2 – 3 minute then add in fry tofu and stir fried one more minute. Then, add 1 tsp salt and 1 teaspoon pepper.
Fry until they soften yet still crunchy. Pour the mixture into a bowl and let it cool. Prepare a table for wrapping.
Place rice paper, a bowl of hot water, mint, the bowl of fried mixture of carrots, jicama, and tofu on the table.
Wrapping: Dip a piece of rice paper into the bowl of hot water for 3 seconds. Then pull it out and set it on an empty plate. Put some salad and mint or basil on the rice paper, then the mixture of carrots, jicama, and tofu. Fold the sides in first before rolling it into a roll.
Ingredients (8 servings):
2 teaspoons olive oil
¼ teaspoon red pepper flakes
¼ cup finely chopped onion
1 pound vegan shrimp, chilled
1 tablespoon chopped, pitted green olives
1 tablespoon chopped green bell pepper
A clove garlic, minced
1/2 can (4 ounces) tomato sauce
Directions:
Heat oil in a small skillet. Add in onion, bell pepper and garlic, and cook until the vegetables are tender. Stir in tomato sauce, olives and red pepper flakes. Bring the mixture to a boil. Simmer uncovered for 5 minutes and cover it up. Chill thoroughly. Combine sauce with shrimp in a small bowl. It takes about 8 minutes to cook the dish.
