Daily Vegan Lunch: Umami Fried Rice

vegan pickled plum fried rice
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NGREDIENTS:

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 prepare all ingredients.  Since I was using frozen peas, I combined peas and chopped carrots, covered them with water, and heated them in the microwave for two minutes.  You could also cook them on the stovetop until peas were warmed through and carrots were at the beginning of being tender.  Drain and set peas and carrots aside.  Chop green onions, mince pickled plum and discard the pit, set them aside.

Heat a tablespoon of oil in a large pan on high heat until it smokes.  Break the mushrooms up if needed and add them to the oil.  Stir fry 30 seconds to seal in the flavor.  Add the peas and carrots, stir fry for 30 seconds.  Add the rice, pickled plum, and green onion and stir fry for about a minute more.  Add soy sauce to taste and finish with sesame oil.

Daily Vegan Lunch for 9 December, 2013: Quick Rice Soup with Broccoli and Chickpeas

rice soup with broccoli and chickpeas IMG_3808

INGREDIENTS FOR ONE BOWL:

2 cups vegetable broth (I used Better Than Bouillon mixed with water)
1.5 cups cooked white rice — this is a great recipe to use if you accidentally overcook rice and it’s too mushy to use for anything else
2 tablespoons minced onion
1 tablespoon chopped pickled plums
1 cup broccoli florets
3/4 cup chickpeas
1 tablespoon roasted pine nuts
Nori seaweed, cut into strips, to sprinkle

DIRECTIONS:

Combine rice, broth, onion, chickpeas, pickled plums, and broccoli in a bowl and microwave for 2 minutes on high. Alternately, combine the same ingredients in a small pot on the stovetop and bring to a boil, turning heat down to medium as soon as it boils and simmering five minutes.

Roast pine nuts by placing them in a pan without oil on medium heat for about 5 minutes. Be careful to watch them so they don’t burn.

Top the soup with shredded nori and roasted pine nuts.

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

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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 14 November, 2013: Sweet and Sour Gardein Chicken

sweet and sour vegan gardein chicken

sweet and sour vegan gardein chicken

INGREDIENTS:

1 tablespoon vegetable oil

1 package Gardein breaded chicken strips (about 2 cups)

1.5 cups snow peas
1.5 cups bamboo shoot shreds

(alternately, use 3 cups of any sort of vegetable, such as carrots, tomato chunks, squash chunks, green peppers, broccoli, cauliflower, zucchini)

3/4 cup chopped sweet red bell pepper, I used red peppers from a jar

1.5 cups canned pineapple chunks, reserve juice

1/4 cup light or dark brown sugar
1/4 cup apple cider vinegar, white vinegar, or rice vinegar
1/2 cup vegetable broth
1 tablespoon arrowroot or cornstarch
1 tablespoon chili sauce OR 1 teaspoon tabasco or Sriacha

DIRECTIONS:

Heat oven to 400 degrees Fahrenheit. Bake chicken strips on a cookie sheet for 15 minutes. Flip and cook 5 more minutes. Take strips out of oven and let them cool. Cut chicken strips into bite size pieces.

Mix brown sugar, vinegar, broth, cornstarch, and chili sauce in a small bowl.

In a large pan, heat oil until it spreads at medium high. Add vegetables and stir fry for 1 minute. Add chicken strips and red bell pepper, stir fry for 1 minute more. Add pineapple. Make a well in the center of the pan. Add vinegar mixture to the pan. Mixture will thicken in about 30 seconds. Stir thickened sauce over the faux chicken and vegetables and serve over rice.

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

vegan barbecue fried rice

IMG_3681

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 all ingredients and set them in bowls stove-side. Heat 1 tablespoon oil in a large pan or wok until smoking. Fry vegan chorizo first, stirring it quickly. Add cabbage next and toss around for 30 seconds. Add rice, tomato, and green onions, stir until everything is incorporated.

Turn off heat. Make a well in the center of the stir fry. Pour soy sauce, ketchup, and vegan Worchestershire into this well and then stir them through. Add salt to taste.

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

vegan 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

Salt to taste

DIRECTIONS:

Soak mushrooms for 2 hours to reconstitute if you are using dehydrated ones.  Drain them in a colander and set aside.  Prepare ingredients and place them stove side.  Be sure to use refrigerated or frozen rice as only then will it  be firm enough to stand up to heat.

In a large pan, heat the oil to the smoking point.  Add the mushrooms and the rice.  Stir fry about one minute.  Add the spinach, mushroom or soy sauce, and green onions.  Toss to combine until evenly distributed.  Finish with sesame seed oil and salt, mix through, and take off heat.

Daily Vegan Lunch for 18 October, 2013: Black Rice, Tofu, and Red Cabbage

IMG_3528

INGREDIENTS:

2 cups cooked black rice
1/2 avocado (about 1 cup) peeled, pitted, and chunked
1 cup peeled, chopped cucumber
1/4 cup chopped onion
1 cup chopped red cabbage
1/2 teaspoon cumin
2 tablespoons apple cider vinegar, rice vinegar, or red wine vinegar
1 teaspoon sugar, or to taste

2 teaspoons oil
1.5 cups firm tofu
1 teaspoon cumin
1/2 teaspoon garlic salt

DIRECTIONS:

Slice tofu and pat the slices dry with a clean towel or paper towels. In a small pan, bring oil near to smoking (medium-high). Cut tofu into cubes and sprinkle them with cumin and garlic salt. Fry the tofu in the hot oil until slightly brown on all sides.

Combine black rice, avocado, cucumber, onion, red cabbage, additional 1/2 teaspoon cumin, vinegar, and sugar (optional) in a medium sized bowl. Add cooked tofu and toss to combine all ingredients.

Daily Vegan Lunch for 14 October, 2013: Yuba Rice With Peas and Corn

rice and yuba bowl vegan

INGREDIENTS:

5 cups cooked sushi rice
1.5 cups chopped onion
2 teaspoons oil

2 cups yuba, soaked in 2 cups vegetable broth (save broth for final dish)
1 cup frozen peas
1 cup frozen corn

1 teaspoon dried basil
1 can mild diced green chiles

DIRECTIONS:

Soak yuba in broth for at least 20 minutes. Do not drain broth, just leave it in there with the yuba. Rinse and pre-cook rice according to package directions. Sauté the onion in a large pan or pot in oil until translucent on medium high heat. Add the rice and add the yuba/broth mixture. This will soak the rice and keep it from sticking to the bottom of the pan. Add peas and corn and cook until heated through. Add basil, diced green chiles, and salt to taste.

Daily Vegan Lunch for 13 October, 2013: Sushi Maki With Cooked Fillings

more vegan sushi

INGREDIENTS:

2 carrots, peeled and sliced
1.5 cups spinach leaves
1 cup maitake or oyster mushrooms
2 tablespoons water
1 teaspoon oil

1 tablespoon sesame seeds

4 cups cooked sushi rice (I used Botan calrose rise)
2 tablespoons rice vinegar
2 teaspoons sugar

3 nori sheets

2 tablespoons sesame seeds

DIRECTIONS: Rinse and cook sushi rice according to package directions. Mix vinegar and sugar in a small bowl and heat for 30 seconds in the microwave until sugar dissolves. Dump the vinegar mixture into sushi rice and stir. Taste and add salt if needed.

Oil a large pan and bring to medium heat. Sauté carrots, mushrooms, and spinach on 3 different sides of the pan. Keep them separate and add water a teaspoon at a time to the spinach pile until the spinach pile wilts. Once it does, take the spinach out. The mushrooms, now slightly browned, can be taken out. The carrots will soften in about 5 minutes. Take them out before they lose too much firmness.

Roast the sesame seeds by putting them in a small, dry pan (no oil) at medium heat. In about 5 minutes, they will start becoming golden-brown. Take them off the heat as soon as they start browning noticeably. Set aside.

Make the rolls. Place nori sheet shiny side down on a clean, dry surface. Start by spreading about 1.5 cups rice evenly across a nori sheet. Next, lay a strip of carrots, mushrooms, and spinach about 1/4 of the way in to the nori. Sprinkle with a big pinch of roasted sesame seed. Roll the fillings into the roll. Some people use a mat for this but I do not. Set the roll seam side down on a clean surface. Once you have finished rolling all three rolls, cut them into bite sized pieces with a serrated knife.

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

vegan peanut 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 boiling the carrots and peas in water for 2 minutes in a small pan on the stove top. Strain, set aside.

Set all ingredients within easy reach of the stove. Heat a large fry pan to high heat with one tablespoon of oil. When the oil smokes, add the peanuts. Quickly toss the peanuts (so they don’t burn) for 30 seconds. Add the carrots and peas, onions, and rice. Stir to coat the mixture with oil and distribute the ingredients. Add the soy sauce, stir and take off of heat.