During 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
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
**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.
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
- In a large bowl, whisk flour, cornstarch, baking powder, and salt to combine.
- 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.
- 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.
- 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.
- In a medium pot, heat the sesame oil over medium heat. Add the scallions, garlic, and ginger and cook for 1 to 2 minutes.
- Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
- 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.
- Cook, stirring occasionally, until the mixture thickens
- Add the cauliflower to the pot and toss to coat, carefully for about 4 to 5 minutes.
Garnish with sesame seeds and serve immediately.
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
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)
- 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.)
- Let the ball of dough relax for about 30 minutes and cover with a damp cloth.
- On a floured surface, roll out the dough into a thin rectangle.
- In a small bowl, combine both oils and brush oil mixture on the dough, cover with scallion and season with salt.
- Carefully, roll the dough like a scroll. Cut into 4 pieces.
- Take one piece and twist 3 times.
- Make a spiral out of this and roll again and flatten to make a 5 to 6 inch pancake.
- In a hot non-stick pan, coat with additional refined coconut oil and pan sear both sides until golden brown.
- Cut into wedges and serve warm with dipping sauce.
Vegetable Stir Fried Quinoa
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
- Rinse quinoa under cold water and drain.
- In a small saucepan, combine the 2 cups of water, bouillon cube, and drained quinoa and bring to a boil, covered.
- Stir, cover, and reduce heat to simmer and cook quinoa until water is absorbed, 12- 15 minutes.
- In a wok or non-stick sauté pan, add vegetable oil and heat over medium high heat.
- When oil is ready, sauté the garlic, onions, and red pepper 1 minute.
- Add ginger, then frozen corn, 2 minutes.
- Add snow peas and mushrooms and sauté, 1 minute.
- While stirring, add the cooked quinoa to the vegetables and mix well. You can now add the scallions.
- 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.