Daily Vegan Lunch: Umami Fried Rice

INGREDIENTS: 1 tablespoon oil 2 cups cooked rice, chilled (I used rice I had saved and frozen) 1 cup chopped carrot 1 cup frozen peas 1 cup green onion, minced 1.5 cups (approximately) mushrooms, I used maitake 1 tablespoon pickled plums (umeboshi) minced Soy sauce to taste 1 teaspoon sesame seed oil DIRECTIONS: Chop and […]

Daily Vegan Lunch for 21 December, 2013: Curry Fried Rice-Style Barley and Tofu

This is shown with some leftover okra and onions from a lovely vegan dinner at a local Indian restaurant that was one of the best meals I have ever eaten.  Thanks Shuba and Subu! INGREDIENTS: 1 cup barley, cooked (ends up as about 3 cups) Water for cooking barley 3/4 cup frozen peas 1 carrot, […]

Daily Vegan Lunch for 13 November, 2013: Barbecue Tomato Fried Rice

INGREDIENTS: 1 tablespoon oil 1 cup vegan chorizo, veggie burger crumbles, or finely chopped vegan sausage (I used vegan chorizo) 2.5 cups cooked refrigerated rice 1 cup tomato, chopped 1.5 cups cabbage, chopped 1.5 cups green onions, chopped 2 teaspoons soy sauce 1 tablespoon ketchup 1 teaspoon vegan Worchestershire (or additional soy sauce) DIRECTIONS: Prepare […]

Daily Vegan Lunch for 1 November: Cloud Ear Mushroom Fried Rice

INGREDIENTS: 1 tablespoon oil 2 cups rice, preferably long grain, cooked and then refrigerated or frozen 1.5 cups any kind of mushrooms, I used dried cloud ear mushrooms also known as Chinese black fungus 2 cups fresh spinach 1 cup green onions 2 teaspoons mushroom vegetarian oyster sauce or soy sauce 1 teaspoon sesame oil […]

Daily Vegan Lunch for 25 July, 2013: Kim Chi Fried Rice

INGREDIENTS: 3 cups cabbage, shredded or chopped 1 tablespoon oil 2 cups cooked long grain rice, refrigerated 24 hours 1.5 cups chopped green onion 1 teaspoon dark sesame oil 1 tablespoon gochujang (Spicy Korean miso available in most Asian groceries) 1/4 cup soy sauce or to taste DIRECTIONS: Prepare all ingredients, including rice, and set […]

Daily Vegan Lunch for 21 July, 2013: Pineapple Yuba Fried Rice

Delicious. I wish Chinese restaurants served this but they are too obsessed with putting eggs and/or fish in everything. INGREDIENTS: 1 tablespoon oil 1 cup crumbled yuba, soaked 5 minutes and drained extremely well (substitute tofu or veggie meat) optional 1.5 cups cooked long grain rice, chilled in the refrigerator at least 5 hours 1 […]

Daily Vegan Lunch for 10 October, 2013: Peanut Fried Brown Rice

INGREDIENTS: 1 tablespoon vegetable oil 1.5 cup peanuts 2 green onions, minced 1 carrot, chopped small 1 cup frozen peas 5 – 6 cups cooked brown rice 1 tablespoon soy sauce DIRECTIONS: Pre-cook chopped carrot and peas in a small bowl by covering the carrots and peas with water and microwaving 2 minutes or by […]