So many of you emailed me to say you liked my early post with vegetarian recipes that I thought I'd share some more of my favorites (thanks, guys!) plus the veggie versions of my Chinese grandma's favorite recipes. I'd love to share recipes from my Irish grandma, too, but I don't really have any - she didn't love cooking that much! So, veggie takes on my Grandma's Chinese Recipes (and here she is, on the left. Isn't she the cutest?!):
Grandma's Sweet and Sour (non) Pork Chop - Home Style
Ingredients: 6 pieces (about 1.5 to 2 lbs, .5" thick) of seitan
1/2 cup water
1/4 cup apple cider vinegar
2 T soy sauce
1/2 cup sugar (or 2 T stevia)
pinch of salt
2 T tomato ketchup
Method:
1. Mix water and vinegar and soy sauce, stevia/sugar, and ketchup thoroughly.
2. Sprinkle a little salt on each piece of seitan and brown in a small amount of oil over medium heat
3. Add mixture prepared in (1) and simmer until savory and tender
4. Enjoy!
Grandma's Cucumber Salad
Ingredients: 2 or 3 medium sized cucumbers
1/4 cup cooking oil
2 T sugar
1/4 cup vinegar
Method:
1. Peel cucumbers, cut into sections and scoop out seeds and soft portion. Slice into thin (1/8") slices.
2. In a container, mix cucumbers and salt. Shake and set aside 30 minutes.
3. Add sugar and vinegar and stir to mix. Drain excess water and put cucumbers on a plate.
4. Heat oil to hot. Pour oil on top of cucumbers and enjoy!
Then two of my veggie dinner stand-in favorites:
Vanilla Amaranth with peach Compote
*Amaranth can be hard to find. I substitute quinoa and it is delicious.*
Directions: 1. Heat 2 T coconut oil in medium saucepan over medium heat
2. Add 1 cup uncooked amaranth
3. Cook 2 minutes
4. Stir in 2 cups coconut or flax milk, a dash of salt and half a vanilla bean, split lengthwise.
5. Bring to a boil.
6. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
7. Remove vanilla bean.
8. Combine 3/4 lb fresh or frozen peaches, 1/4 cup water, 1/8 t cinnamon, and a dash of ginger in a saucepan over medium heat.
9. Bring to a boil.
10. Simmer 12 minutes, or until peaches are thick and tender. Serve over the amaranth.
Chickpea Rosemary Crepes
Crepes:
1. Combine 3/4 cup chickpea flour. 3 T brown rice or spelt flour, 2 t rosemary, 1 t grated lemon rind, 1/4 t salt and 1/8 t baking soda in a big bowl. Add 3/4 cup water, 2 T oil, 2 eggs, whisk and let stand 30 minutes.
Filling
2. While that's waiting, make the filling by combining 1 can chickpeas, 1 t flax or coconut milk, 2 t olive oil, 2 t lemon juice, 1/4 t pepper, a dash of salt, and 2 t goat cheese (optional - not for vegans) in a food processor until smooth.
Relish
3. Toss 1/4 cup diced yellow pepper and 1/4 cup diced red pepper and 1/4 cup diced orange bell pepper with 2 T diced onion, 1 t olive oil, 1/2 t balsamic vinegar, 1/4 t kosher salt, and 1/4 t black pepper.
Put It All Together:
4. Heat oil in a saucepan and pour in some crepe batter. Cook like thin pancakes, place the crepes on a warm towel.
5. Spread 1 heaping T of filling in the center of each crepe, roll it up and top with the relish. Viola! Delicious!
Grandma's Sweet and Sour (non) Pork Chop - Home Style
Ingredients: 6 pieces (about 1.5 to 2 lbs, .5" thick) of seitan
1/2 cup water
1/4 cup apple cider vinegar
2 T soy sauce
1/2 cup sugar (or 2 T stevia)
pinch of salt
2 T tomato ketchup
Method:
1. Mix water and vinegar and soy sauce, stevia/sugar, and ketchup thoroughly.
2. Sprinkle a little salt on each piece of seitan and brown in a small amount of oil over medium heat
3. Add mixture prepared in (1) and simmer until savory and tender
4. Enjoy!
Grandma's Cucumber Salad
Ingredients: 2 or 3 medium sized cucumbers
1/4 cup cooking oil
2 T sugar
1/4 cup vinegar
Method:
1. Peel cucumbers, cut into sections and scoop out seeds and soft portion. Slice into thin (1/8") slices.
2. In a container, mix cucumbers and salt. Shake and set aside 30 minutes.
3. Add sugar and vinegar and stir to mix. Drain excess water and put cucumbers on a plate.
4. Heat oil to hot. Pour oil on top of cucumbers and enjoy!
Then two of my veggie dinner stand-in favorites:
Vanilla Amaranth with peach Compote
*Amaranth can be hard to find. I substitute quinoa and it is delicious.*
Directions: 1. Heat 2 T coconut oil in medium saucepan over medium heat
2. Add 1 cup uncooked amaranth
3. Cook 2 minutes
4. Stir in 2 cups coconut or flax milk, a dash of salt and half a vanilla bean, split lengthwise.
5. Bring to a boil.
6. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
7. Remove vanilla bean.
8. Combine 3/4 lb fresh or frozen peaches, 1/4 cup water, 1/8 t cinnamon, and a dash of ginger in a saucepan over medium heat.
9. Bring to a boil.
10. Simmer 12 minutes, or until peaches are thick and tender. Serve over the amaranth.
Chickpea Rosemary Crepes
Crepes:
1. Combine 3/4 cup chickpea flour. 3 T brown rice or spelt flour, 2 t rosemary, 1 t grated lemon rind, 1/4 t salt and 1/8 t baking soda in a big bowl. Add 3/4 cup water, 2 T oil, 2 eggs, whisk and let stand 30 minutes.
Filling
2. While that's waiting, make the filling by combining 1 can chickpeas, 1 t flax or coconut milk, 2 t olive oil, 2 t lemon juice, 1/4 t pepper, a dash of salt, and 2 t goat cheese (optional - not for vegans) in a food processor until smooth.
Relish
3. Toss 1/4 cup diced yellow pepper and 1/4 cup diced red pepper and 1/4 cup diced orange bell pepper with 2 T diced onion, 1 t olive oil, 1/2 t balsamic vinegar, 1/4 t kosher salt, and 1/4 t black pepper.
Put It All Together:
4. Heat oil in a saucepan and pour in some crepe batter. Cook like thin pancakes, place the crepes on a warm towel.
5. Spread 1 heaping T of filling in the center of each crepe, roll it up and top with the relish. Viola! Delicious!
RSS Feed