Aids Health Foundation

Angela Johnson: Chinese-inspired meal, Vegan style, of course!

Aids Health Foundation

angela Johnson 2015During the blizzard of 2016, I was inspired to take on the task of cooking a ‘close-to-authentic,’ Chinese-inspired meal. Vegan style, of course! Enjoy and plan ahead!

By Angela Johnson

 

General Tso’s Cauliflower Chik’n

INGREDIENTS

(CAULIFLOWER)

1/2 cup all-purpose flour

1/3 cup cornstarch

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 egg replacement (see below)

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 cup refined coconut oil (or vegetable oil of your choice)

1 head cauliflower, cut into bite-size florets

 web-General-Tsos-Cauliflower-Chikn

**For my egg replacement, I use flaxseed meal and water. Just add a tablespoon of flaxseed meal to a ½ cup of water and blend well.

 

(SAUCE)

2 teaspoons sesame oil

6 scallions, chopped finely

3 cloves garlic, minced

1 tablespoon minced ginger

1/4 cup vegetable broth

1/4 cup tamari sauce

3 tablespoons rice vinegar

2 tablespoons mirin (usually found in Asian food section w/ soy sauce, rice vinegar) 

3 tablespoons agave sweetener (alternative to sugar found near honey)

1 tablespoon cornstarch

Sesame seeds, for garnish

 

DIRECTIONS

  1. In a large bowl, whisk flour, cornstarch, baking powder, and salt to combine.
  2. In a smaller bowl, whisk the egg replacement, soy sauce and vinegar to combine. Slowly pour the egg replacement mixture into the flour, whisking constantly. The batter should be “dip-able,” but add a little water if necessary.
  3. Heat the oil in a medium-sized frying skillet until very hot. Test it by dropping a small amount of batter into the oil. It should immediately sizzle and float.
  4. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s browned on all sides. Drain on paper towels.
  5. In a medium pot, heat the sesame oil over medium heat. Add the scallions, garlic, and ginger and cook for 1 to 2 minutes.
  6. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
  7. In a small bowl, whisk the agave and cornstarch to together. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth. Return the mixture to the pot and bring to a simmer.
  8. Cook, stirring occasionally, until the mixture thickens
  9. Add the cauliflower to the pot and toss to coat, carefully for about 4 to 5 minutes.

Garnish with sesame seeds and serve immediately.

 

Scallion Pancakes

web-Scallion-Pancake

INGREDIENTS

 

2 cups all purpose flour

1 cup boiling water

1/2 cup sliced scallions

2 tablespoons sesame oil

1/3 cup refined coconut oil, melted

Salt to taste

 

(DIPPING SAUCE)

Combine all ingredients

 

1/4 cup tamari sauce

1/4 cup Rice vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

2 teaspoon agave syrup (alternative to sugar)

 

DIRECTIONS

 

  1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. (With the same procedure, you can use a food processor with a metal blade.)
  2. Let the ball of dough relax for about 30 minutes and cover with a damp cloth.
  3. On a floured surface, roll out the dough into a thin rectangle.
  4. In a small bowl, combine both oils and brush oil mixture on the dough, cover with scallion and season with salt.
  5. Carefully, roll the dough like a scroll. Cut into 4 pieces.
  6. Take one piece and twist 3 times.
  7. Make a spiral out of this and roll again and flatten to make a 5 to 6 inch pancake.
  8. In a hot non-stick pan, coat with additional refined coconut oil and pan sear both sides until golden brown.
  9. Cut into wedges and serve warm with dipping sauce.

 

Vegetable Stir Fried Quinoa

web-Vegetable-Stir-Fry-Quinoa

INGREDIENTS

 

1 cup white quinoa

1 vegetable bouillon cube

2 cups cold water

2 tablespoons refined coconut oil (or vegetable oil of your choice)

2 garlic cloves, chopped

1 small yellow onion, chopped

½ of red bell pepper or small red pepper, chopped

2 teaspoons minced ginger

½ cup frozen corn

1 cup fresh snow peas or snap peas

1 cup white mushrooms, chopped

4 stalks of scallions, sliced thinly

2 tablespoons tamari sauce (or to taste)

1 tablespoon sesame oil

 

DIRECTIONS

  1. Rinse quinoa under cold water and drain.
  2. In a small saucepan, combine the 2 cups of water, bouillon cube, and drained quinoa and bring to a boil, covered.
  3. Stir, cover, and reduce heat to simmer and cook quinoa until water is absorbed, 12- 15 minutes.
  4. In a wok or non-stick sauté pan, add vegetable oil and heat over medium high heat.
  5. When oil is ready, sauté the garlic, onions, and red pepper 1 minute.
  6. Add ginger, then frozen corn, 2 minutes.
  7. Add snow peas and mushrooms and sauté, 1 minute.
  8. While stirring, add the cooked quinoa to the vegetables and mix well. You can now add the scallions.
  9. After mixing, turn off heat and add tamari sauce and sesame oil. Toss the stir-fry around.

The key to a good vegetable stir fry, is to not overcook the vegetables. The snow peas should be crunchy and flavorful.

Serve immediately.

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