{"id":262,"date":"2010-12-18T08:43:00","date_gmt":"2010-12-18T16:43:00","guid":{"rendered":"http:\/\/pacificasvnews.wordpress.com\/2010\/12\/18\/vegan-recipes"},"modified":"2016-09-12T20:20:37","modified_gmt":"2016-09-13T03:20:37","slug":"vegan-recipes","status":"publish","type":"post","link":"https:\/\/pacificainstitute.org\/bay-area\/2010\/12\/18\/vegan-recipes\/","title":{"rendered":"Vegan Recipes"},"content":{"rendered":"
Tofu Beancurd Rolls<\/strong><\/div>\n
<\/div>\n
\nIngredients <\/strong><\/div>\n
    \n
  • 2 tofu beancurd sheets (or yuba in Japanese stores)<\/li>\n
  • 5 oz beansprout<\/li>\n
  • 2 oz shredded carrot<\/li>\n
  • 2 oz shredded cucumber<\/li>\n
  • 2 tsb oil<\/li>\n<\/ul>\n
    \n Preparation<\/strong><\/div>\n
      \n
    1. Parboil all vegetables. Sprinkle salt to your taste.<\/li>\n
    2. Cut beancurd sheet into two triangles. Place the vegetable shreds in the middle and roll up.<\/li>\n
    3. Pan fry with oil till golden brown, and cut into sections to serve.<\/li>\n
    4. Can go with your favorite sauce, or the Chinese 5-flavor sauce as below.<\/li>\n<\/ol>\n
      \n

      5-Flavor Sauce<\/strong> (Mix and ready!)<\/p>\n

      Ingredients <\/strong><\/p>\n<\/div>\n

        \n
      • 1 tsb minced ginger<\/li>\n
      • 1 tbsp vinegar<\/li>\n
      • 1 tbsp sugar<\/li>\n
      • 1 tsp ketchup<\/li>\n
      • 1 tsp coriander<\/li>\n
      • \u00bc tsp red chille<\/li>\n
      • 1 tsp soy paste<\/li>\n
      • \u00bd tsp sesame oil<\/li>\n<\/ul>\n
        Queen Chik\u2019n<\/strong><\/div>\n
        \nIngredients<\/strong><\/div>\n
          \n
        • 1 half-shaped vegan chicken (available in Wholefoods)<\/li>\n
        • \u00bc tbsp vegan natural mushroom seasoning<\/li>\n
        • \u00bc onion<\/li>\n
        • \u00bc tbsp black pepper<\/li>\n
        • 2 tsp Kim Lan vegan oyster sauce (or soy paste)<\/li>\n
        • 1 tsp water<\/li>\n
        • \u00bc tbsp brown sugar<\/li>\n
        • 2 or 3 tsp oil<\/li>\n<\/ul>\n
          Preparation<\/strong><\/div>\n
            \n
          1. Cut half vegan chicken into 8 square pieces and then slice each piece into 2 thinner ones\u00a0 (still the same size but just thinner).<\/li>\n
          2. Pan fry these vegan chicken pieces till golden brown. Then use the same pan stir-fry sliced onion for 1 or 2 minutes while mixing vegan oyster sauce, sugar, black pepper, seasoning and 1 teaspoon of water into a bowl.<\/li>\n
          3. Put all fried chicken pieces back into the pan that you just stir fried onion, and pour this bowl of mixed ingredients in. Keep medium heat and mix evenly and for 5 mins or until it dries up. Done!<\/li>\n
          4. Serve with quinoa, a nutritious grain. Can also use tempeh, seitan, firm or superfirm tofu (e.g. Idylwood Sprouted Tofu) instead, after sliced and marinated with diluted soy sauce about half day.<\/li>\n<\/ol>\n
            Nutritional Yeast Cheesy Melt Sauce<\/strong><\/div>\n
            <\/div>\n
            Ingredients <\/strong><\/div>\n
              \n
            • \u00bd cup nutritional yeast (RedStar or Cal brand, high in B-vitamins)<\/li>\n
            • \u00bd cup whole wheat flour (or use 2 tbsp cornstarch if to make pizza)<\/li>\n
            • 1 tsp salt<\/li>\n
            • 1\u00bd cups water<\/li>\n
            • 3 cloves garlic<\/li>\n
            • 1\u00bd tsp mustard<\/li>\n
            • 1\/8 cup olive oil<\/li>\n<\/ul>\n
              \nPreparation<\/strong><\/div>\n
                \n
              1. Mix all in a bowl and transfer to a pan and stir on medium low heat until bubbles form.<\/li>\n
              2. Let bubble for 30 seconds, then turn off heat. For a thinner sauce add water or reheat.<\/li>\n
              3. Great for pizza, or anything you would want cheese on, such as steamed veggies.<\/li>\n<\/ol>\n
                Super Salad Dressing <\/strong>(Blend until smooth and creamy)<\/div>\n
                  \n
                • \u00be cup roasted sesame tahini<\/li>\n
                • 1 tbsp maple syrup or agave<\/li>\n
                • 1\/3 cup water<\/li>\n
                • \u00bc sea salt<\/li>\n
                • 3 tbsp nutritional yeast<\/li>\n
                • \u00bc tsp black pepper<\/li>\n
                • 3 tbsp soy sauce<\/li>\n
                • 4 tbsp apple cider vinegar<\/li>\n
                • 2 large cloves garlic<\/li>\n
                • 1 tbsp Spirulina<\/li>\n
                • 2\u00bd tbsp vegetarian broth (or melt 1 tbsp mushroom seasoning in a bit of water)<\/li>\n<\/ul>\n
                  Pesto Chik\u2019n <\/strong>Sandwich<\/strong><\/div>\n
                  \nIngredients<\/strong><\/div>\n
                  Sauce <\/strong><\/div>\n
                    \n
                  • 2\u00bd buns of sweet basil (Thai basil)<\/li>\n
                  • \u00bc cup cilantro (optional)<\/li>\n
                  • 2 cup extra virgin olive oil<\/li>\n
                  • \u00bd cup walnut<\/li>\n
                  • \u00bc cup pine nut<\/li>\n
                  • 2 tbsp minced garlic<\/li>\n
                  • 3 tsp salt<\/li>\n
                  • 3 tsp mushroom seasoning<\/li>\n<\/ul>\n
                    Sandwich<\/strong><\/div>\n
                      \n
                    • 1 baguette<\/li>\n
                    • \u00bd tbsp Fallow Your Heart Vegenaise<\/li>\n
                    • \u00bd box of Trader Joe Chickenless Strips (or Morning Star Meal Starter Chik\u2019n Strips)<\/li>\n
                    • dash of Maggie sauce or soy sauce or Braggs Liquid Amino to taste<\/li>\n<\/ul>\n
                      Preparation<\/strong><\/div>\n
                        \n
                      1. Blend sauce for 1-2 minutes. Can keep up to 1 week in the fridge.<\/li>\n
                      2. Stir fry strips with Maggie and mushroom seasoning. Take it out of the pan and mix with pesto sauce.<\/li>\n
                      3. Put butter on bread and toast the bread. Put vegan mayo on the bread. Assemble sandwich with lettuce, tomato and vegan strips.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                        Tofu Beancurd Rolls Ingredients 2 tofu beancurd sheets (or yuba in Japanese stores) 5 oz beansprout 2 oz shredded carrot 2 oz shredded cucumber 2 tsb oil Preparation Parboil all vegetables. Sprinkle salt to your taste. Cut beancurd sheet into two triangles. Place the vegetable shreds in the middle and roll up. Pan fry with […]<\/p>\n","protected":false},"author":16,"featured_media":4262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[535,519],"tags":[516],"class_list":["post-262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-norcal","category-recipe-corner","tag-norcal"],"_links":{"self":[{"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/posts\/262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/comments?post=262"}],"version-history":[{"count":0,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/posts\/262\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/media\/4262"}],"wp:attachment":[{"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/media?parent=262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/categories?post=262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pacificainstitute.org\/bay-area\/wp-json\/wp\/v2\/tags?post=262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}