Tag: vegan
Makai Seekh Kebabs
Makai Seekh Kebabs
Makai Seekh are sweet corn kebabs. Potatoes and sweet corn are mixed together and turned into a dough. The mix is wrapped around skewers; the same way if you were making Iranian koobideh. They are then brushed with oil and either broiled or grilled. Theses kebabs are vegan and as good as any meat kebab out there.
Equipment
- metal skewers
Ingredients
- 3 cups potatoes cubed
- 2 cups sweet corn
- 1/2 tsp garam masala
- 1 slice bread soaked in 2 tbsp of water
- 1/4 cup chickpea flour
- 3 tbsp ginger minced
- 3 green onion chopped
- 3 bird’s eye chilies
- salt to taste
- vegetable oil
Instructions
- Boil the potatoes until they are cooked. Drain and let cool.
- In a food processor, blend the ginger, green onions, and green chilies to a paste.
- Add the sweet corn and blend it until it’s roughly chopped.
- Mash the potatoes with a potato masher. They don’t need to be smooth. Lumps are good.
- Mix the bread and corn mixture to the potatoes. Season with salt. Mix in the chickpea flour. Let sit in the refrigerator for 20 minutes to firm up.
- Turn on your oven’s broiler. Place the top rack 6” away. Oil your hands. Form the dough around metal skewers. Place on a rack on a baking sheet lined in foil. Brush with oil.
- Broil for 10-12 minutes on each side. Let rest for 5 minutes before serving.
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 …
Spinach and Peanut Salad
Spinach and Peanut Salad
Spinach and peanut salad is a popular cold appetizer served in China. It is a combination of 2 other cold appetizers, vinegar peanuts and Chinese style spinach salad; both using the same gingery vinegar dressing.When cooking the spinach, bring a pot of water to boil. Blanch the spinach for 2 minutes. Put the spinach in an ice bath to stop them from cooking. Shocking the spinach in ice water also preserves the green color of the spinach. Once the spinach is cool, squeeze out all of the water. You may have wondered why I used a lb of spinach for and appetizer for 2. 1lb of spinach yields an amount smaller than a baseball once squeezed. It cooks down that much, but the flavor is highly concentrated.To cook the peanuts, heat them up in cold oil over medium heat. If you were to toss the peanuts in hot oil, they would burn quickly. The good thing is that the peanuts don’t absorb any of the oil starting out in cold. Letting them cool afterwards will crisp them up. After that, mix the peanuts with the spinach and pour the dressing over. Garnish with sesame seeds.
Servings: 2
Ingredients
- 1 lb baby spinach
- 1 tbsp vegetable oil
- 1/2 cup raw peanuts
- 2 tbsp Chinese black vinegar
- 2 tsp sugar
- 2 tsp ginger minced
- 1 tsp light soy sauce
- 1/2 tsp sugar
Garnish
- 1 tsp white sesame seeds
Instructions
- Bring a pot of water to boil. Toss in the spinach. Blanch for 2 minutes.
- Strain the spinach in a colander. Place in an ice bath to stop the spinach from cooking.
- Squeeze out all of the excess water from the spinach. Roughly chop and place in a bowl.
- Heat up the raw peanuts in a small skillet in cold oil over medium heat. Constantly stir for 5 minutes until the peanuts are browned. Remove from the pan and let cool.
- Mix together the black vinegar, sugar, soy sauce, ginger, and salt in a bowl.
- Mix together the peanuts and spinach. Pour the dressing over. Garnish with sesame seeds.
Kung Pao Brussel Sprouts
Kung Pao Brussel Sprouts
This is a great preparation for brussel sprouts that only takes 20 minutes. Roast the sprouts and red onion at 400 degrees for 20 minutes. Toss in the kung pao sauce that takes 3 minutes to make. It is that simple. The brussel sprouts can be eaten as a side dish or as a main course with steamed rice. Kung pao brussel sprouts are also vegan friendly.
Servings: 2
Ingredients
- 1 lb brussel sprouts
- 1/2 medium red onion sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup cashews
Kung Pao Sauce
- 2 tbsp chinkiang vinegar
- 1 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 1/2 tsp sichuan peppercorns
- 5 dried red chilies
- 4 garlic cloves minced
- 1” ginger peeled and minced
Instructions
- Cut the bottoms off the sprouts and slice in half. Place cut side down on a baking sheet with the red onions. Drizzle the olive oil over. Season with salt and pepper. Bake in a preheated 400 degree oven for 15 minutes.
- Flip the sprouts over and roast for 5 more minutes.
- While the brussel sprouts are roasting, mix together the vinegar, soy sauce, sugar, and cornstarch. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Toast the Sichuan peppercorns for a minute. Scoop out and discard.
- Toss in the dried chilies and brown for a minute.
- Add in the ginger and garlic. Fry for a minute.
- Pour in the sauce. Turn off the heat. It will thicken instantly.
- Toss in the brussel sprouts and cashews. Make sure everything is evenly coated in the sauce.
