Daily Vegan Lunch for 11 December, 2013: Fast Teriyaki Udon Stir-Fry

fast vegan udon teriyaki IMG_3814

INGREDIENTS:

2 packages udon noodles (about 3 cups)
1 teaspoon oil
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon black bean garlic sauce, hoisin sauce, or vegan Worchestershire sauce (each will yield a slightly different flavor)
1.5 cups broccoli florets
1/2 cup chopped red bell pepper (I used some from a jar)

DIRECTIONS:

If you’re using dry udon noodles, cook them according to package directions and drain. If you’re using frozen ones, take them out of the plastic packaging and thaw them until just defrosted. I used refrigerated udon noodles which need no cooking. Set the prepared noodles aside.

Bring a frying pan to medium heat. Lay the broccoli and chopped red pepper evenly in the pan and add 1 tablespoon of water. Cover and allow to steam 3 minutes. Add the noodles, adding an additional tablespoon of water if you are using refrigerated ones to help them break apart. To the same pan, add oil, soy sauce, sugar, and black bean garlic or other sauce. Stir until everything is incorporated and heated through, about 3 more minutes.

Daily Vegan Lunch for 5 December, 2013: Unchicken Fried Rice

I swear, this is my last unchicken recipe of the year. For some reason, the stores in my area have been putting unchicken on sale so I had a lot to use up — then I made up my own tofu unchicken recipe with vegan mayo so it might seem like I’m unchicken obsessed.

un-chicken fried rice vegan

IMG_3791

INGREDIENTS:

3 cups cooked white rice, refrigerated at least 8 hours or frozen and thawed
1.5 tablespoons oil (canola, corn, or peanut oil works the best)

1 cup frozen peas, thawed
1.5 cups finely chopped carrot
1 cup frozen corn, thawed

1.5 cups green onion, chopped
2 – 3 tablespoons soy sauce
2 teaspoons sesame oil

4 – 5 Gardein Chicken Tenders or 2 cups other veggie meat or protein (seitan, tempeh, smoked tofu, etc)
Salt to taste

DIRECTIONS:

Thaw unchicken pieces on the countertop for 2 hours or microwave them for 1 minute and 30 seconds.

In a microwave-safe bowl or container, combine chopped carrot, peas, and corn. Fill with water until vegetables are covered. Microwave for 5 minutes on high. Alternately, cook veggies in water on the stovetop until it reaches a boil, turn heat down to medium, cover and allow to cook 10 minutes.

Drain the vegetables, set aside.

Chop the green onion and set aside and prepare rice, soy sauce, chopped unchicken pieces, vegetables, and sesame oil at stoveside.

In a large pan, heat oil until it reaches the smoking point. For this reason, DO NOT use a Teflon or non-stick coated pan as non-stick pans leach toxic chemicals into food when extremely hot! I use a cast iron pan.

Add the unchicken and stir-fry about 30 seconds. Unchicken will brown.

Add the vegetables, stir fry another 30 seconds.

Add the rice and soy sauce, stir fry about 1 minute until some of the rice browns.

Add the onion and sesame oil to finish; take the pan off heat source. Stir to incorporate.

Daily Vegan Lunch for 4 December, 2013: Unchicken Udon

Udon is the fastest meal in the East or the West. It is a street food in Japan. I like udon because the noodles don’t need cooking — they only need to sit in hot water long enough to separate. Even the frozen or dry ones don’t take very long.

un-chicken udon vegan

IMG_3789

2 packages dry, frozen, or refrigerated udon (I used refrigerated)
4 cups vegetable broth
2 tablespoons soy sauce
1/4 cup mirin (sweet cooking wine, alternately, use any dry white wine and add a couple teaspoons of sugar)
2 tablespoons sake
1.5 cups green onions, chopped
Salt to taste

4 – 5 Gardein chicken tenders or 2 cups any vegetable protein (seitan, tempeh, smoked tofu) cut into bite sized chunks

DIRECTIONS:

Prepare veggie chicken by baking at 400 for 20 minutes on a cookie sheet. Turn over and let them cook for 5 more minutes.

Finely chop green onions and set them aside.

Mix broth, soy sauce, mirin, and sake in a pot on the stove and heat until nearly boiling on medium-high heat.

Remove noodles from packaging and drop them directly into the broth. Frozen or dry noodles will take up to 4 minutes longer than refrigerated ones.

If using refrigerated noodles, turn off the heat immediately. For frozen or dry, wait until the noodles are al dente.

Add onions and mix.

Top the soup with pieces of unchicken or other veggie meat.

Daily Vegan Lunch for 1 May 2013: Cold Cabbage Noodle Salad

korean vegan cabbage noodle salad

 

INGREDIENTS:

5 cups chopped cabbage or bok choy

1.5 cups noodles or 1 package ramen, soaked in hot water until soft
3/4 cup dried shiitake mushrooms soaked in 3/4 cup water
1 carrot, julienned
5 green onions, minced
1 cucumber, diced
1 cup raisins

FOR THE DRESSING:
1/4 cup reserved mushroom water
1/4 Chinese cooking wine or dry sherry
1/4 cup soy sauce
2 Tablespoons agave nectar
1 Tablespoon cornstarch

Drain the water from the ramen noodles and combine them with cabbage, carrot, green onions, and cucumber in a large bowl. Soak mushrooms for 10 minutes. Save 1/4 cup of the water for later. Dice the mushrooms once they are soft and add them to the cabbage mixture.

Make the dressing by combining mushroom water, cooking wine, soy sauce, agave nectar (can substitute 3 tablespoons sugar) and cornstarch in a small bowl or large measuring cup. Heat the sauce mixture on a stove in a small pan on medium heat until it thickens, stirring as you go. Alternately, cook the sauce in the microwave by microwaving for 1 minute on high and then stirring and heating for 30 seconds more at a time until sauce thickens.

Pour the dressing over the salad and add the raisins. Chill in the refrigerator for a couple of hours. Makes about 4 large servings.

Daily Vegan Lunch for 8 March, 2013: Pad Thai

This has that sweet-spicy-dry peanutty thing that I missed when I used to eat restaurant pad thai.

pad thai with dates

INGREDIENTS:

1/2 package rice noodles, cooked (about 4 cups)
1/4 cup chili sauce or ketchup with a teaspoon of tabasco or Sriacha
1/4 cup peanuts
1/4 cup fresh lemon juice
3 large or 5 small dates, pitted
1 cup green or white onion, chopped
1 carrot, julienned
half a bunch cilantro (3/4 cup chopped) or fresh basil

DIRECTIONS:

Cook noodles according to package directions, drain and set aside. Steam carrots in some water by julienning them and immersing them in water in a bowl or cup and microwaving for 1 minute or by boiling them in a pan for three minutes until just barely softened. Drain carrots. Put dates into a food processor or blender and blend until finely chopped. Add lemon juice, chili sauce, onion, peanuts, and cilantro or basil to the food processor and pulse until all ingredients are finely chopped and mixed together. Toss the resulting stuff with the carrots and noodles.

Daily Vegan Lunch for 4 March, 2013: One Pot Thai Coconut Soup

Spicy coconut, lime, mushrooms, carrot, and noodle soup when it is snowing outside… Yum.

thai coconut soup

5 cups water
1 veggie broth cube
3/4 cup shiitake mushrooms
1 carrot, chopped
1 cup onion, chopped
1.5 cups firm tofu, cut into cubes
Quick cooking Korean noodles or linguine. If using linguine, soup will take about 10 minutes longer in cooking time

3 cloves garlic
2 tablespoons red chili sauce, Sriacha, or tabasco or 1/2 teaspoon cayenne pepper
Juice of one lime

1 can coconut milk (13.5 ounces)

Fresh cilantro

Soak mushrooms in water in an large pot on the stove for about 5 minutes. Turn burner on and add veggie broth cube, carrots, onion, and tofu. Bring it to a soft boil at medium-high heat, then turn the heat to medium. Add quick cooking noodles. Noodles should be done in about 2 minutes, longer if using regular linguine.

Once noodles are al dente, add garlic, chili sauce, and lime juice. Stir in coconut milk and simmer for about 3 more minutes. Serve with fresh cilantro.