Steamed Vegetable Buns

Ingredients:

• 4 cups flour
• 1 tbsp sugar
• 3 tbsp yeast
• 1/2 cup hot milk
• 3/4 cup hot water
• 4 cloves garlic (minced)
• 2 tbsp ginger (minced)
• 1 cup onions (finely chopped)
• 1 carrot (minced)
• 3 cups cabbage (finely chopped)
• 1 zucchini (finely chopped)
• 2 cups mushrooms (finely chopped)
• 1 1/2 cups bean sprouts(chopped)
• 3 tbsp oil
• 3 tbsp dry wine
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 1/2 tablespoons chili paste
• 1 tbsp cornstarch
• 2 tbsp water
• 24 pieces wax paper or aluminum foil (3"x3")

Procedure:

Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.

FILLING:

Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.

BUNS:

When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.

Fish Adobo (Spanish Style)

Ingredients:

• 1/2 cup water
• 3 Tbsp cane vinegar
• 1/4 cup soy sauce
• ½ cup olive oil
• ½ cup sliced sour pickles
• ½ cup Sliced carrots
• 2 pcs Chili
• 3 cloves garlic, crushed
• 5 pcs whole cloves
• 1/4tsp peppercorn
• 1 bay leaf
• 1 tbsp Spanish paprika
• 1/2 kilo fish fillet, (cubed)

Procedure:

1. Sauté all the vegetables in olive oil then add in all the spices.
2. Add the water, vinegar and soy sauce to the pot and simmer.
3. Add the fish and simmer until the fish cooks.

Tostada and Grilled Veggies

Ingredients:

• 3Tbsp olive oil
• 3 medium zucchinis, cut diagonally into 1/2 inch wide
• 4 portabello mushrooms, stemmed
• 1 1/2 bunches scallions, root ends trimmed
• 4 flour tortillas
• 3 cups tomato salsa, store bought
• 120 grams of feta cheese, crumbled
• 1 lime cut into 4 wedges

Procedure:

1. Heat grill and lightly oil.
2. In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
3. Drizzle with olive oil.
4. Add some salt and pepper.
5. Brush tortillas with oil.
6. Grill till brown and crispy.
7. Place 1 tortilla on serving plate.
8. Cover with zuchinni and mushrooms.
9. With kitchen shears, snip the scallions over the vegetables.
10. Top with salsa and feta cheese. Serve with lime wedeges.

Fish Tacos

Ingredients:

• 4 fish fillets (preferably Salmon)
• 2 teaspoons chili powder
• 1 T olive oil
• 1 can corn kernels
• 1 garlic clove, minced
• 1/2c scallions
• 1 cup prepared salsa
• lime wedges for garnish

Procedure:

1. Heat the griddle with a little of olive oil.
2. Rub the fillet with salt and pepper.
3. Sprinkle top of fillets with chili powder.
4. Grill till fish is opaque and coked through and through.
5. In another pan, add corn and garlic.
6. Remove from pan.
7. Stir in the salsa and scallions.
8. Season with salt and pepper.
9. Serve in plate with corn and garnish with a wedge of lime.

Tortillas with Grilled Vegetables

Ingredients:

• 3 Tsp olive oil
  
• 3 medium zucchinis, cut diagonally into 1/2 inch wide
  
• 4 portabello mushrooms, stemmed
  
• 1 1/2 bunches scallions, root ends trimmed
  
• 4 flour tortillas
  
• 3 cups tomato salsa, store bought
  
• 120 grams of feta cheese, crumbled
  
• 1 lime cut into 4 wedges
  

Procedure:

1. Heat grill and lightly oil.
   
2. In separate piles, arrange zucchini, mushrooms and scallions on baking sheet. 
   
3. Drizzle with olive oil.  
   
4. Season with some salt and pepper.
   
5. Brush tortillas with oil. 
   
6. Grill till brown and crispy. 
   
7. Place 1 tortilla on serving plate. 
   
8. Cover with zuchinni and mushrooms. 
   
9. With kitchen shears, snip the scallions over the vegetables.
   
10. Top with salsa and feta cheese. 
    
11. Serve with lime wedges.
    

Italian Style Stuffed Peppers

Ingredients:

• 4 green bell peppers, halved and seeded
  
• 1 loaf stale focacia bread, crumbled
  
• 1 tablespoon olive oil
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1 (2 ounce) can anchovy fillets, chopped
  
• 8 pitted green olives, chopped
  
• 2 tablespoons extra virgin olive oil
  
• 1/2 teaspoon ground black pepper
  
• 1/2 teaspoon crushed red pepper flakes
  
• 1 (15 ounce) can tomato sauce
  
• Parmesan cheese grated
  

Procedure:

 

1. Preheat oven to 350 degrees F (175 degrees C). 
   
2. Place peppers in a greased baking dish; Place in the oven. 
   
3. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
   
4. Heat oil in a large heavy skillet over low heat. 
   
5. Saute onion until translucent, then stir in garlic. 
   
6. Let garlic cook for 2 minutes, then stir into bread. 
   
7. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. 
   
8. Mound pepper halves with stuffing. 
   
9. Surround peppers with tomato sauce and a small amount of water in baking pan.
   
10. Sprinkle w/ parmesan cheese.
    
11. Broil for 1 minute.
    

Spicy Radish Appetizer

Ingredients:

• 3 radish
• 1/2 cup salt
• 3 tbsps rock sugar, pounded fine
• 1 tbsp chili sauce
• 1 tbsp sesame oil

Procedures:

1. Rinse radish, cut into finger size strips. Sun all day until dry and soft, remove at night, coat evenly with salt, wrap in clean cloth and press under heavy weight overnight. Sun dry for a day again. Repeat this process for a week without adding salt.
2. Cut radish into thin strips, rinse and soak in cold boiled water for 1/2 hour, remove and drain. Stir in sugar, chili sauce and sesame oil.

Fried Spicy Tofu

Ingredients:

• 1 (16 ounce) package extra-firm tofu, drained and pressed
• 2 cups vegetable broth
• 3 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 3 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sage
• 1/2 teaspoon cayenne pepper

Procedure:

1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
2. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
3. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
4. Warm oil in a large skillet over medium-high heat.
5. Remove tofu sticks from broth, and squeeze most of the liquid.
6. Roll sticks in breading.
7. Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Creamy String Beans Soup

INGREDIENTS

• 3 tablespoons flour
• 2 1/2 cups milk
• 1 cup sour cream
• 1 pound fresh green beans, trimmed
• Salt to taste
• 1/4 cup white wine vinegar

DIRECTIONS

1. Stir the flour and 1/4 cup of the milk together in a saucepan until no lumps remain.
2. Stir in the remaining milk and sour cream. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 15 minutes.
3. Add the green beans, and cook until tender, about 5 minutes.
4. Stir in the vinegar, and season to taste with salt before serving.

Vegetarian Siomai

Ingredients:

2 tbsp peanut oil
1 garlic cloves
1 tsp ginger (minced)
1 scallion (chopped)
1 onion (coarsely chopped)
1/2 small cabbage (coarsely chopped)
2 tsp thin soy sauce
1/2 tsp sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup boiled or frozen green peas
10 lettuce leaves

Procedure:

1. Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
2. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon for filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.
3. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
4. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Soy Dipping Sauce.

Makes: 24 pieces of Siomai

Bean Quesadillas

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 1/2 (10 ounce) package frozen corn
• 12 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 1/4 cup vegetable oil

DIRECTIONS

1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Onions in "Barbecue" Sauce

Ingredients:

• 2 medium onions, sliced into rings
• 1/4 cup vegetable broth
• 1/2 cup vegan barbecue sauce

Procedure:

1. Sauté onions in broth in a large pan over medium-high heat for 8 minutes.
2. Add barbecue sauce and heat 2 minutes longer. Serve warm.

Serve over your favorite veggie burger or as a side dish.

Spinach Filled Wanton

Ingredients:

• 10 ounces fresh spinach
• 1 tbsp oil
• 1 garlic cloves (minced)
• ¼ cup onion (minced)
• 10 water chestnuts (minced, rinsed, & drained)
• 1 pound wanton wrappers (about 60 pcs)
• Salt & pepper (to taste)

Procedure:

Wash the spinach, and trim hard stems. Drain, and then dry with paper towels, chop coarsely and set aside.

Place wok over medium-high heat. When it begins to smoke, add the oil, then the garlic and onion. Stir-fry for 30 seconds. Add the spinach and water chestnuts and stir-fry until the spinach is dry, for about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the wanton. Dip you fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished wantons while shaping the remainder.

Cook the wantons either in boiling water or soup stock until they are just tender, or deep-fry until golden brown.


Makes: 60 pieces of wantons

Vegetarian Green Chili

Ingredients:.

• 1 onion chopped
• 4 garlic cloves, smashed or chopped
• 1 tbsp olive oil
• 6 cups vegetable bouillon
• 12 pcs roasted, peeled, chopped green chili
• 2 tbsp. flour or cornstarch
• salt & pepper to taste

Procedure:

1. Saute onion, garlic in olive oil.
2. Add chili, and vegetable stock.
3. Add salt and pepper.
4. Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.
5. Simmer for 45 minutes.

String Beans with Sesame Seeds

Ingredients:

• 1/4 kilo String beans
• 2 tablespoons toasted sesame seeds
• 2 tablespoons sugar
• 2 tablespoons dashi stock
• 1 teaspoon miso paste
• 2 tablespoons soy sauce

Procedures:

1. Boil 1/4 kilo String beans until done. Set aside.
2. Grind 2 tablespoons toasted sesame seeds with mortar and pestle.
3. Add 2 tablespoons sugar, 2 teaspoons dashi stock, 1 teaspoon miso paste, 2 tablespoons soy sauce. Blend well.
4. Toss with cooked green beans.
5. Top with more sesame seeds.

Prep time: 5-10 minutes
Cooking time: 5-10 minutes
Yield : 4 servings