Tag: vegan
Gobi Manchurian
Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese influenced dish eaten all over India. The sauce that the fried cauliflower is tossed in is reminiscent of sweet and sour pork, but less sweet and a lot more spicy. You can eat gobi manchurian as an appetizer or with egg fried rice as a main course.
Servings: 2
Ingredients
- 1 head cauliflower cut into medium sized florets
- 3/4 cup corn flour
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup water
- oil for frying
Sauce
- 3 tbsp vegetable oil
- 5 green onions white parts only; chopped
- 2 tbsp ginger garlic paste
- 3 tbsp chili garlic sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tsp sugar
- 1/2 tsp black pepper
- salt to taste
- 1 cup water
Garnish
- green onions green part; chopped
Instructions
- Mix together the batter ingredients.
- Toss the cauliflower into the batter. Make sure every piece is evenly coated.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Lightly drop some of the battered cauliflower into the oil. Fry for 6-8 minutes until they are golden brown. You will have to fry the cauliflower in a few batches.
- Drain on paper towel and set aside.
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the green onions for 2 minutes.
- Add in the ginger garlic paste and sauté for 2 more minutes.
- Stir in the chili garlic sauce, ketchup, and soy sauce. Turn the heat to low and simmer for 1 minute.
- Add in the vinegar, sugar, black pepper, salt, and water. Simmer for 5 minutes until the sauce thickens.
- Turn off the heat Toss the fried cauliflower into the sauce. Garnish with green onions.
Curtido
Curtido
Curtido is a slightly fermented Salvadoran cabbage slaw that is eaten with practically everything all over Central America. The cabbage is slightly wilted with boiling water, rinsed with cold water, then mixed with julienned carrots, onion, jalapeño, oregano, vinegar, sugar and salt. Typically the curtido is left out overnight covered to slightly ferment the cabbage, then put in the refrigerator for a day before eaten. Think of this as the Salvadoran version of sauerkraut or kimchi. Serve the curtido with pupusas, tacos, sandwiches, tamales, enchiladas, smoked meats…the list goes on and on.
Equipment
- mandolin
Ingredients
- 1/2 head green cabbage shredded
- 4 cup boiling water
- 2 large carrots finely julienned on a mandolin
- 1/2 medium red or white onion sliced paper thin on a mandolin
- 1 red jalapeño finely chopped
- 1 tsp dried oregano
- 1/2 cup vinegar
- 2 tsp sugar
- 1 tsp sea salt
Instructions
- Place the shredded cabbage in a strainer. Pour the boiling water slowly over the cabbage. Rinse with cold water. Press out as much water as possible.
- Mix the cabbage together with all of the ingredients. Refrigerate overnight before use.
Smoked Tofu
Tips For Smoking Tofu Extra firm tofu works best since it has the least amount of liquid. Wrap the blocks of tofu in multiple layers of paper towels and press for 30 minutes. Marinate the tofu for 2 hours. Pat the tofu dry with paper …
Puerto Rican Spicy Cabbage Salad
Puerto Rican Spicy Cabbage Salad
This is a great salad that takes 15 minutes to make. It is really kinda the Puerto Rican take on coleslaw; except there’s also radishes, celery, green onion, tomato, and avocado. They Dressing is olive oil and vinegar based, with no mayo like the typical coleslaw you are used to. The dressing also has hot pepper sauce added to give this cabbage salad a kick. Let the salad sit in the refrigerator for an hour before serving.
Servings: 8
Ingredients
- 6 cups green cabbage shredded
- 6 radishes cut in half moon shape; thinly sliced
- 1 medium tomato diced
- 1 cup celery finely chopped
- 2 green onions finely chopped
- 1 avocado cut into small cubes
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 lime juiced
- 1 tsp hot pepper sauce
- 1/2 tsp salt
Instructions
- Mix together the cabbage, tomatoes, green onion, radishes, and celery in a large bowl.
- Mix together all of the dressing ingredients.
- Pour in the dressing and toss the salad. Keep tossing it. There you go. Toss it some more. Toss. Toss. Toss. Make sure that salad is nice and tossed. Add in the cubed avocado and gently toss it 1 more time.
