Pad See Ew

This is far and away my kids favorite dish. It is so rare for all 3 of them to like the same thing prepared in the same way - for example, they all like apples but one of them likes her apples whole, one of them likes them peeled and chopped, and the other one likes them chopped but not peeled. And so it goes with almost everything. This is one of the few things I can just make a big pot of an all of them will devour it without a single complaint or request for alteration.

So of course I have to be the annoying one with this recipe. My kids all eat it with broccoli, but I prefer gai lan (Chinese broccoli), so I make it with broccoli for them and with gai lan for my husband and I. You can use whichever one you want.

The signature of Pad See Ew is the sweet sauce. This is achieved by using kecap manis, which is a syrupy soy sauce. I've tried to make my own by caramelizing sugar in soy sauce but it's way easier and less messy to purchase it. They have it at my regular grocery store in the ethnic foods section or you could find it at any large Asian grocery or online. Often pad see ew will have fish sauce, I just add a little vinegar for that tang. 

14-16 oz. wide rice noodles, cooked/soaked according to package directions but just shy of done
1/4 c. kecap manis (sweet soy sauce)
2 Tbsp. shoyu or tamari
2 Tbsp. vegetarian stirfry sauce (any kind)
1 Tbsp. vinegar (rice or distilled white both work well for this)
2 Tbsp. canola oil (or other flavorless oil)
5-6 cloves of garlic (less if you're sensitive, but you really do need a lot)
1 onion, halved and thinly slices (I leave this out when I make it for my kids)
1 lb. extra firm tofu, cubed
1 bunch of gai lan or broccoli (broccoli cut into florets, for the gai lan, use both the leaves and the stems but separate them then chop them)

1) With any stirfry it's always best to try to prep everything before you start cooking because things cook quickly when you stirfry. To make the sauce, whisk together the kecap manis, shoyu or tamari or soy sauce, vegetarian stirfry sauce and vinegar in a small bowl and set aside. Slice your onion, cube your tofu, mince your garlic and prepare your broccoli or gai lan.

Here is what gai lan looks like.

2) Prepare the rice noodles according to the package directions, but keep them al dente because you will also stirfry them. If you can, try to time it so that the noodles finish cooking right before you're ready to add them to the wok.

3) Heat the oil in a large wok or pot over pretty high heat and add the garlic, saute until fragrant but not browning.  Add the onion, tofu, and the chopped gai lan stems if using. Continue to cook until the onions have softened a bit.

4) When the noodles are ready drain them and add them to the stirfry along with the sauce. Toss to mix well and cook for about 5 more minutes.

5) Add the greens and continue to cook until they are just barely wilted.

This makes 4-6 servings.

Baked Samosas

Samosas are an Indian pastry with a savory filling, usually some mixture of vegetables or ground meat. They are usually deep fried but they can easily be baked. I make a quick dipping sauce to go along with this, but you could serve them with a chutney if you'd prefer. I hate to brag again, but these are fantastic - even my kids loved them.

For the Samosas
1-2 tsp. canola oil
1/4 tsp. cumin seeds
1/2 a medium onion, diced
2 jalapenos, seeded and diced
1/4 tsp. ground corriander
1/2 tsp. garam masala
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. sea salt
3/4 c. frozen or fresh diced potatoes, thawed under hot water in a strainer and drained well
1/2 c. frozen peas, thawed under hot water in a strainer and drained well
1 tsp. vegetable broth
1 Tbsp. tomato paste
1/4 c. fresh cilantro, minced
1 sheet puff pastry, thawed according to package directions

For the Dipping Sauce
3/4 c. ketchup
2 Tbsp. mango chutney (optional)
1/2 tsp. curry powder

1) To make the sauce whisk all of the ingredients together in a small bowl and set aside.

2) Preheat the oven according to the package directions for the puff pastry you are using. Line a baking sheet with parchment paper, or lightly oil it, and set aside.

3) Preheat the oil in a large saute pan over medium heat and add the cumin seeds. Toast the seeds until they are lightly browned and fragrant, about 5 minutes.

4) Add the onion, jalapenos, spices, and salt. Saute until the onions are soft, about 5 more minutes.

5) Add the drained potatoes and peas and saute until warmed and mixed through with the onions, peppers and spices. Then add the vegetable broth and tomato paste and stir until incorporated with the vegetables.

6) Remove the pan from the heat and toss in the fresh cilantro.

7) Flatten the puff pastry on a lightly floured surface and roll it out until it's about 1/4 inch thick. Use a pizza cutter or sharp knife to slice the pastry into 4 long strips lengthwise and then 6 long strips widthwise so that you end up with 18 squares.

8) Fill each square with about 2 tsp. of the filling and then fold the edges in and crimp the edges closed to form a ball. Gently squeeze the ball in your hand to round it out and then flatten it a little bit between your palms. Repeat until your dough is used up placing the finished samosas on the prepared baking tray.

9) Bake the samosas for 15-17 minutes until lightly browned. Serve with the dipping sauce.

This makes about 4-6 appetizer servings and would be very easy to double for more.

Sesame Ginger Tempeh Sandwiches

As far as I know, Asian food and sandwiches aren't really synonymous. I'm not claiming to know all the food from every country in Asia, but I haven't heard of Chinese, Japanese, Thai, Vietnamese Korean or Indonesian sandwiches. If you know of any, please let me know so that I can try them because this sandwich is delicious.

This brings me to another point. When I say "Asian food" I recognize that Asia is a continent made up of vastly different people groups and cuisines. But this sandwich isn't really from any particular Asian country, it just uses various traditionally Asian flavors. So be notified, I know "Asian food" is a very general term and all food from Asia is not alike.

For this recipe you'll be making a marinade to bake the tempeh, a simple sauce, and a simple slaw. Then it's all assembled on a roll of your choice.

8 oz. tempeh (as usual for these tempeh sandwiches, try to get a long rectangle shaped tempeh cake rather than those short, stubby square ones).
1/4 c. water or vegetable broth
2 Tbsp. shoyu or tamari
2 Tbsp. fresh squeezed lemon juice (or rice vinegar in a pinch)
1 Tbsp. chile garlic paste
2 cloves of garlic, minced
1/2" knob of fresh ginger, peeled and grated or finely minced
2 scallions, roughly chopped
2 tsp. arrowroot powder or corn starch and 4 tsp. water, mixed together
2 c. cabbage, shredded
1/2 tsp. rice wine or brown rice vinegar
1/4 tsp. toasted sesame oil
A small pinch of sea salt
about 1/3-1/2  c. Veganaise
Sriracha hot sauce or chili garlic paste to taste, I like about 1 Tbsp.
4 rolls of your choice, (I like multigrain ciabatta, just because they're usually the right size for the tempeh patties)

1) Preheat your oven to 375 degrees F. Prepare the marinade by whisking together the water or broth, shoyu, lemon, chili garlic paste, garlic, ginger and scallions in a small bowl. Set aside.

2) Slice the tempeh in half width wise to make two squares. Then slice each square in half lengthwise through the center forming two flat squares (not two little fat rectangles).

3) Place the tempeh in a 2 quart baking dish and pour the marinade over the top. Gently toss the tempeh around to coat in the marinade and cover with foil and bake for 15 minutes.
 

4) Mix the arrowroot or corn starch and water together in a small bowl and set aside.

5) As the tempeh bakes prepare the slaw by sprinkling 1/4 tsp. sea salt, the vinegar, and the toasted sesame oil over the thinly sliced cabbage (you could also use a bagged slaw mix from the grocery store) and tossing it together. Set aside.

6) Also prepare the Sriracha mayo in a small bowl by whisking the Veganaise and Sriracha hot sauce or chile garlic paste together in a small bowl. Set aside. You can also slice open your rolls at this point.

7) When the tempeh has baked for 15 minutes, remove the foil, give the arrowroot/water mixture one last whisk and pour it over the tempeh sauce (try to pour it into the spots where the sauce is visible). Use a fork to try to mix the arrowroot into the sauce a bit. Flip the tempeh patties over with a spatula and return to the oven, uncovered, for an additional 10-15 minutes to let the sauce thicken a bit.

8) To assemble the sandwiches, spread the Sriracha mayo over the tops and bottoms of each roll. Place a tempeh patty on the bottom half of each roll and top the tempeh with some of the slaw. Place the top of the roll over the slaw and secure with a toothpick or some similar device.

This makes 4 sandwiches.

Liquid Sunshine (Green Juice)

Sorry to be annoying, but you need a juicer for this recipe and you need one that can juice greens. Good juicers are pricey, but I figured most chronic diseases are even more costly so a few years ago I decided to invest in my family's health and get a juicer. Everything I read always posits green juice as one of the most beneficial health foods. Greens just can't be beat, they are so jam packed with nutrients. Juicing is a delicious and easy way to get loads of greens into your diet. Some people complain about the taste of green juice, but if you ask me this tastes like summertime, warm breezes, sunshine, and happiness.

1 bunch of kale, collards or other dark green (warning: mustard greens are disgusting in this), about 10 leaves (you can juice the stems too)
4 ribs celery
1 whole lemon, peel and all
1 medium-small golden beet (or purple if you can't find golden), ends cut off but peel left on
1/2" piece of ginger, washed but not peeled
2 apples - peels, seeds and all

1) Juice all of the ingredients according to the directions for your juicer. I do mine in the order listed above and turn it from low to high for the beet, ginger and apples. Run the vegetables through slowly so you can extract the maximum amount of juice.

2) Stir, transfer to a glass, and enjoy.

This makes 1-2 servings and even kids like it!

Cold Soba Salad

This could be as easy as just making the dressing and tossing with the noodles, but you can also add various combinations of vegetables. My favorite vegetables in this salad are thinly sliced shallots and green peas.

Soba noodles are found in the Asian section of most large grocery stores nowadays. They are traditionally made with buckwheat flour, but I've noticed a lot of the brands have part buckwheat flour and part wheat flour. If you can find 100% buckwheat flour soba noodles you should give them a try if you like sea vegetables because they do taste a little like wakame and have an interesting almost slimy texture. The ones that include wheat flour are more mild and grainy.

8 oz. dry soba noodles, cooked according to package directions
1/4 c. seasoned or brown rice vinegar
1/4 c. natural peanut butter
1 Tbsp. (overflowing) shoyu, tamari or low sodium soy sauce
1 tsp. (or more) sriracha (found in the Asian section of most grocery stores, it's a lovely Asian hot sauce)
Small drizzle each of toasted sesame oil and pure maple syrup
About 1 tsp. fresh grated ginger (optional but really good)
1 thinly sliced shallot or red onion
1/2 c. green peas, thawed by running under hot water in a strainer (if using frozen)

1) Cook the soba noodles according to package directions, drain in a colander and rinse with cold water until the pasta is completely cooled.

2) As the noodles cook, whisk together everything but the vegetables in a large bowl.

3) When the noodles are finished cooking and have been rinsed under cold water add them, along with the peas and shallots, to the dressing and toss to coat.

Eat immediately or chill first. This makes 4-6 servings, depending on how hungry everyone is and what else you're eating.

Baked Kimchi Wontons

This is my new favorite appetizer. And may I just say, Asian cultures make the best appetizers in the world (sorry Americans, Italians, and Mexicans). I don't want to toot my own horn, but these are amazing.

1 package extra firm tofu, crumbled
3 Tbsp. shoyu or tamari
3/4 c. minced Kimchi, homemade or store bought
1 tsp. toasted sesame oil
4 scallions, thinly sliced
1/2 a medium red or white onion, minced
8 oz. crimini or shiitake mushrooms, diced
About 18 oz. eggless pot sticker wrappers, about 1 1/2 packages
2 Tbsp. non-dairy milk
2 Tbsp. toasted sesame seeds (or black), to garnish, optional
Sweet chile garlic sauce for dipping

1) Crumble the tofu into a mixing bowl with your fingers and then smash it up with a fork or potato masher. Mince and add the kimchi and the shoyu and set aside.

2) Heat the sesame oil in a saute pan and add the scallions, minced onion and mushrooms. Saute over medium heat until soft, about 5-7 minutes.

3) Add the sauteed vegetables to the tofu mixture and mix well.

4) Take a wonton wrapper and wet the entire circumference with your finger dipped in water. Add about 2 tsp. of the tofu mixture to the bottom half of the wrapper. Fold the wrapper over the mixture, forcing the mixture to stay in the wrapper, and seal the edges by pressing it down with a fork. Repeat until the mixture is used up.

5) Place the finished wontons onto the prepared baking sheets. Rub the tops of the stuffed wontons with a finger dipped in non-dairy milk and then sprinkle the sesame seeds over the tops of the wontons.

6) Bake for 15-20 minutes until just golden brown. Transfer to a serving platter and serve with sweet chile garlic sauce for dipping.

This makes about 10-12 appetizer servings.

Red Beans and Rice

When I first became a vegetarian in college my mainstay was those bags of Zatarain's red beans and rice. In the many, many, many years since college I've come to avoid pre-packaged meals as much as possible. I've often looked at red beans and rice recipes, but reading over ingredient lists I've been left uninspired and I have to admit I've not tried a single one I've looked at. Maybe they all would have been delicious, but I just wasn't motivated by them to try. So, of course, I finally decided to make my own. I don't know how this ingredient list will strike you, but let me assure you it is very delicious. The recipe is not a lot of work, but it does take quite a long time for the beans and rice to cook. For that reason this is an excellent meal to make on the weekend when you have some extra time, then you can use the leftovers for lunches during the week.

About 1 lb. of small red beans (if it's a little over or under that's no big deal), sorted, soaked and rinsed
About 2 tsp. extra virgin olive oil
1 large onion, diced
6 oz. tomato paste
1 Tbsp. yellow mustard
1 tsp. dried oregano
6 c. water, plus more added during the cooking process
1 c. rice
1 scant Tbsp. sea salt
1 pound container of fresh salsa (I got it in the deli section of the grocery store), or 1 recipe Pico de Gallo.

1. Lay the beans out on a large kitchen towel and sort through them removing any debris or discolored, broken, or  malformed beans. Rinse the beans to clean and then place them in a large bowl covered with 2-3 inches of water. Let them soak for at least 6 hours up to overnight. Once they have soaked, rise them in a strainer and set aside.

2. When the beans have been soaked and rinsed heat the olive oil in a large, heavy soup pot or Dutch oven. Add the onion and let it saute until soft, about 7 minutes.

3. When the onion is soft add the tomato paste, mustard and oregano. Let the tomato paste melt as you stir the mixture around to evenly coat all of the onions.

4. Once the tomato paste is distributed evenly over the onions add the beans and about 6 cups of hot water, or enough to cover the beans by about 2-3 inches, and bring to a boil.

5. Let the beans cook at medium boil (not a gentle simmer) for about 2 hours until they are completely soft, stirring occasionally and adding more hot water when it starts to evaporate too much. You want to keep the beans submerged in a lot of liquid so that they have room to move around in the pot and cook evenly.

6. When the beans are fully cooked but not falling apart, add 1 c. of rinsed brown rice and a little more water if necessary. Let it cook for 45 minutes longer, partially covered, and stir occasionally but keep an eye on it because you'll start letting the water evaporate at this point to form a thick sauce.

Here the salsa has just been added.

7. As the mixture boils only add more water at this point if it is about to dry out, but just enough to keep it boiling without drying out. Keep stirring and scraping the bottom of the pan at this point to avoid burning. When the rice is fully cooked, after about 45 minutes, add the entire container of fresh salsa and let it cook for 15 minutes longer as the liquid continues to evaporate into a thick sauce.

This is how thick the sauce should be.

 This makes 6-8 servings and tastes lovely topped with fresh Guacamole.