October 17, 2011
Ingredients:
1 stalk of celery
1 cucumber
1 carrot
1 oz cilantro (cut small)
2 oz mint (cut small)
1 tsp salt
1 tsp sugar
2 oz lemon juice
1 oz of sesame seed (dry fried)
Directions:
Shred celery, cucumber and carrot, then mix and press them with salt for 15 seconds, wash them with water twice and squeeze the water out. Put them out in a plate and mix them with lemon juice, sugar then sesame, cilantro and mint on the top.
October 13, 2011
Ingredients for Veggie turkey breast with wild rice and cranberry stuffing:
1 veggie turkey (4 pounds)
1 cup all-purpose flour
1/2 cup sugar
pepper & garlic + sesame seeds + soy sauce
¾ cup low fat sour cream
Fresh cilantro sprigs (optional)
Directions:
Mix seasoning with flour. Coat each turkey piece. Heat oil in skillet, fry the turkey, a few pieces at a time. Cook or Place in oven and Bake at 375 degrees until golden brown.
Ingredients for Creamy Gravy:
2 tablespoons cornstarch
1/2 cup coconut milk
1 cup vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons soy-sauce (or seasoning)
Directions:
Mix cornstarch with vegetable broth. Add to hot oil, stir constantly. Gradually add coconut milk, salt and pepper. When it become slightly thickened, gravy is ready to serve with turkey.
Ingredients:
1/2 cup flour
1/4 cup cornstarch
1/2 tsp. baking soda (if using Wheat flour, no baking soda is needed)
1/4 tsp. salt
3/4 cup ice water
1 yellow onions
1 package string beans
1 carrot
oil for deep frying
Directions:
Shred carrot, thin slice onions and string beans.
In medium bowl, place vegetables, stir together in flour with ice water until vegetable is light coated with flour. Pour oil into 3 quart pan or deep fryer. Heat to 375 degrees. Dip veggies into batter. Fry a few at a time, turning once 1 to 2 minutes or until golden brown and crisp. Make about 25 pieces. Drain on paper towels.
October 12, 2011
Ingredients:
1 cup shredded Taro
1 cup mashed organic firm Tofu
5 ears chopped black mushroom
1/2 cup shredded carrots
1/2 cup chopped bean thread (optional)
2 cloves garlic chopped
5 shallots minced or 2 Tablespoon chopped white onion
1 Table spoon black pepper
1 Teaspoon mushroom seasoning
1/2 Teaspoon sea salt
1/2 package spring roll wrappers
Oil for deep frying
Directions:
Mix all ingredients together. Spoon mixture in a wrapper. fold both sides, roll over and seal the end with water. Make about 12 rolls. Deep fry in 1/2 pot of oil (enough to merge the entire spring roll) until golden brown
October 11, 2011
Ingredients:
2 Tsp vegetable oil
3 Tsp curry powder mild
2/3 cups coconut milk
2 cooked potatoes
10 baby carrots
1 Tsp brown sugar
10 baby mushroom
2 Tsp lime juice
1/8 coup cilantro leaves
¼ cup cashews, toasted
1 cup soybean gluten chopped
1 clove lemon grass
1 cup vegan meat
4 lime leaves
1 clove garlic chopped
8 whole okra
3 cups vegetable broth
salt and ground black pepper
1 shallot
Directions:
Heat the oil in a saucepan and add garlic. Add curry powder and lime leaves. Add baby carrot and cooked mushroom and lemon grass. Add vegan meat and soybean gluten, okra, potatoes. Pour 3 cups vegetable soup onto the saucepan, then cook, stir, over medium heat for 1 minute to a boil.
