Hoisin-marinaded stir fry – like a boss!

HoisinStirFry.jpgSomehow going vegan has made me a better cook. Pre-vegan days I tried making stir fries but they were uninspired and incredibly monotonous. Not any more. This might be my favourite stir fry ever. It’s easy yet has a flavor complexity, and is fun to eat with its many different textures and the slurpy noodles.

Ingredients

Hoisin Marinade Sauce

3 tbsp soy sauce

2 tbsp water

2 tsp sesame oil

1 Tbsp unseasoned rice vinegar

1 tsp lime juice (about ½ lime)

1 tbsp peanut butter or almond butter

1.5 tbsp maple syrup

1.5 Tbsp minced or grated ginger (about a thumb-sized piece of ginger root)

4 cloves of garlic minced

1 hot green or red chili pepper, finely chopped

red pepper flakes to taste

12 oz firm tofu, patted dry and cut in bite-sized cubed

For the veggies and noodles

6 oz rice noodles (I use pad thai noodles)

4 baby bok choys sliced up

1 carrot cut into coins

1 red pepper diced

½ cup frozen peas thawed

3-4 mushrooms cleaned and sliced (I used cremini mushrooms but try any type that suits your taste)

1 tsp oil

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Directions

Mix all the marinade ingredients in a bowl large enough to hold the cubed tofu. I find it helpful to first melt the nut butter in the microwave so it mixes more readily with the other marinade ingredients.

Once your marinade is mixed, add the tofu cubes and toss them to coat them. Let them marinade for 10 minutes and up to 1 hour.

While the tofu marinades, prep your veggies and cook the rice noodles according to the package directions. When the noodles are cooked, drain them and place them in a large serving bowl.

Heat the oil in a wok or skillet on medium-high heat. Add the marinated tofu and marinade and sauté until the tofu starts to get some browned sides. When the tofu has some crispy colour, remove it from the wok and place it in the serving bowl with the rice noodles. Leave the marinade in the wok.

Add the stir fry vegetables and cook them in the marinade mix. They will cook very quickly – in about 3 minutes. Remove them and the marinade and add them to the bowl along with the tofu and noodles.

Toss everything and combine. Make sure the noodles are coated with marinade.

Top with a sprinkle of chopped peanuts.

Serve up and enjoy!!

This recipe makes 3-4 servings and is heavily based on a similar recipe from Vegan Richa.

 

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Massaman Curry – all the flavour without the heat

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Esther the Wonder Pig’s executive chef (Yeah, I know right? She has her own chef!) recently posted a recipe for Massaman curry. I had never heard of this dish – a fragrant, comforting, delicious stew originating in the Malaysian peninsula. While Esther is a pig of delicate tastes, I like my foods spicy and flavourful. We both agree that Massaman curry is best made vegan.

This curry is very straightforward to make and in less than 1 hour – from start to finish – you will be sitting down to a restaurant-worthy meal.

Do not let the long list of ingredients daunt you. You probably have most of the ingredients already on hand.

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Ingredients

1 pound yellow potatoes (about 2-3 potatoes), washed, unpeeled and cut into bite-sized pieces

1 small onion cut into 6 pieces

3 carrots cut into coins

3 cloves garlic minced

2 Tbsp coconut oil

1 Tbsp freshly grated ginger

2 Tbsp Chinese 5-spice powder

I Tbsp red curry paste (I use Thai Kitchen brand)

1 tsp turmeric

1 tsp salt

½ tsp cinnamon

1 piece of star anise

¼ tsp cumin

¼ tsp cardamom

1/8 tsp cloves

1/8 tsp cayenne pepper

400 ml (13 oz) can coconut milk

2/3 cup vegetable broth

½ Tbsp maple syrup (or brown sugar)

¼ cup peanut butter (please only use the kind that is just peanuts and oil – no brands full of added sugar and chemical brands)

½ cup whole, unsalted peanuts

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Directions

In a medium sized pot, heat the oil. Sauté the ginger, garlic, 5-spice powder, turmeric, cinnamon, cayenne pepper, cardamom, cloves and cumin to heat the spices through (this step helps release the flavours).

Add the broth, salt, coconut milk, star anise, maple syrup (or brown sugar) and curry paste. Stir to combine and bring to a boil. Add the potatoes, carrots and onions and reduce to a simmer.

Simmer covered for about 20 minutes. You want the potatoes to be cooked through.

Fish out the piece of star anise; it’s done its work.

Add the peanut butter and peanuts and stir until the peanut butter is combined. You will have a thick, creamy sauce.

Serve on brown, basmati or jasmine rice. Enjoy!

 

 

 

 

Pad Thai – because I said it is

PadThai2.jpg I’ve been hesitant to post this recipe because Pad Thai is one of those dishes that people are a) very loyal to and b) very scornful about its authenticity. “Ketchup in Pad Thai is just so wrong,” I’ve heard people sneer.

Well hey… guess what. Sometimes I want a tangy, saucy, tomato-y, rice-noodle dish and simply don’t have a Thai street-food vendor handy. Anything else is indeed essentially unauthentic, and yet slurpy delicious anyway.

I made this dish with what I had on hand and was simply happily riffing in my kitchen. The next version I make will include some of the optional ingredients I list below.

So let’s make Audie’s vegan version of Pad Thai.

Ingredients

222 g rice noodles (about 8 ounces)

1 Tbsp coconut or peanut oil

1 small eggplant diced

1 red pepper cored and diced

1 small can bamboo shoots drained

12 oz firm tofu crumbled into fingertip-sized chunks

Other optional vegetables you could add: baby corn, mushrooms, broccoli, cauliflower

Sauce ingredients

1 cup Jufran hot banana sauce (or ketchup) divided in half

I Tbsp sesame oil

2 Tbsp soya sauce or tamari

1 Tbsp pomegranate molasses or tamarind sauce

Serve garnished with bean sprouts, diced peanuts, hot sauce, lime wedges and basil leaves

Directions

Cook the rice noodles according to package directions, drain and set aside.

In a large pot or wok, heat the coconut or peanut oil. Add the crumbled tofu and heat and stir as if you were making scrambled eggs. Add ½ cup of the hot banana sauce (or ketchup) and stir to coat the tofu. Add whatever vegetables you’re using and stir fry until the vegetables are just heated through and just slightly softened (you want to keep that vegetable crunch!). Add the remaining sauce ingredients and toss everything to combine. Add the cooked rice noodles and toss everything again so the noodles are coated.

That’s it! Serve up with lime wedges, diced peanuts, basil and hot sauce.

 

Linguini with spicy peanut sauce, kale and tempeh

linguiniTempehKale

If you had told me even a year ago that I’d eat kale and tempeh and like it, I would have laughed at you. But this saucy number changed everything.

The original recipe is from The Thug Kitchen. This is my lazy-ass thug version.

I timed myself today making this dish: it took just 23 minutes from the moment I stepped in the kitchen to the time I sat down with a big bowl of tempting, spicy noodles!

Noodles with peanut sauce, kale and tempeh

10 oz linguine (or other pasta)

8 oz tempeh

1 bunch kale (about 6-8 cups once you’ve torn and washed it)

For the sauce

1/3 cup peanut butter (NOT the stuff with extra chemicals and sugar – just peanuts peanut butter)

1/3 cup vegetable broth

2 tsp chili paste (I used sambal oelek)

2 tsp chili powder

1 green onion sliced

2 cloves garlic minced

2 tsp grated ginger (or if you’re feeling super lazy, use ½ tsp ground ginger)

1/2 tsp ground cumin

1 ½ Tbsp dark sesame oil

Juice of ½ lime

1 ½ Tbsp rice vinegar

2 Tbsp soya sauce or tamari

Cook the linguini according to package instructions. Use a big pot because you’ll be adding the kale and tempeh.

Wash and tear the kale into bite-size pieces. Do not worry about drying the kale. It’s going in the pot.

Cut the tempeh into dice-sized cubes.

When the noodles are done, turn off the heat. Add the kale and tempeh. Doing this blanches the kale quickly and perfectly preps the tempeh, which can have a sour aftertaste if it’s not cooked/steamed.

As soon as you have everything in the pot, drain the water. Put it in a big bowl, awaiting sauce.

For the sauce – in a sauce pan, mix all the sauce ingredients over medium heat until they are blended. Pour over the noodles/kale/tempeh and toss together.

Enjoy!! Makes 4 delicious servings.