Korean BBQ Sauce

Korean BBQ Sauce

I have used this sauce as a dipping sauce for Asian dumplings, roasted potatoes with it,  and served it on top of tacos. It is wonderfully versatile. It is hot as it is made from Korean red curry paste which I find  at my local Asian Market. I do add a very tiny bit of stevia as I find it smooths out the flavour, but it is purely optional. It doesn't make a lot so you may want to consider doubling or even tripling the recipe.

Ingredients

1 Tblsp Korean red curry paste
1 tsp soy sauce
2 Tblsp maple syrup
1/2 tsp rice vinegar
tiny dash stevia, optional ( this is less than what what you would grab between your thumb and finger)

Directions

Place all ingredients in a small jar and shake well.

Store in fridge.

Enjoy!

Enchiladas

Enchiladas 

These enchiladas were a real hit with my family.  They requested that I make them about once a week they enjoyed them so much. I put them in a single layer between two 9x13 inch pans.

Ingredients

1 3/4 bulgur
2 cups boiling water
1 tsp soy sauce, optional
1/2 tsp onion powder
1/2 tsp garlic powder

1 cup heaping onion, sliced
1/3 cup jalapeno, diced fine
1/2 cup green pepper, diced fine
1/2 cup red pepper, diced fine
1 tsp garlic, minced

4 Tblsp flour, whole wheat
3 cups water

1 Tblsp soy sauce
2 tsp vegetable stock powder
1 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
dash black pepper
1/4 tsp turmeric

14- 16 corn tortillas

Vegan cheese sauce, double batch,  recipe found here:  http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html

lettuce for garnish, optional
salsa for garnish, optional
vegan sour cream for garnish, optional

Directions

Place bulgur, boiling water, and first amounts of soy sauce,  onion and garlic powders in a bowl. Stir and let sit for about 25 minutes.

Meanwhile, saute the onion until about half cooked, adding as little water as possible.

Add in all the peppers and garlic, continuing to add as little water as possible so the vegetables do not burn. Cook until tender.

Whisk together the flour and water. Make sure the mixture is smooth. If not smooth, use an emersion blender to blend.

Once the vegetables are cooked, Add in the flour and water mixture, along with the  nutritional yeast, pepper, turmeric, and  the second amounts of soy sauce, onion and garlic powders.  Cook until thickened and bubbly.

Add in the bulgur. Mix well. Taste and adjust seasonings.

Heat about half of the corn tortillas on a plate in the microwave until soft and pliable.

Using about 1/2 cup of the bulgur mixture, spread it along the bottom of each 9x13 inch pan.

Take about a serving spoon amount of the bulgur mixture and place down the center of the tortilla. Top with the vegan cheese sauce.

Carefully close the tortillas and lay it facedown in the pan. Repeat until all the bulgur mixture is used, and heating the second half of tortillas as required. You will need a second pan. I only had single layers of enchiladas in each pan.

Cover the tortillas with the remaining cheese sauce.

Cover with aluminum foil and place in a preheated 350 oven for about 20-30 minutes until hot.

Serve topped with lettuce, salsa and tofu sour cream if desired.

Enjoy!

Potato Pizza

Potato Pizza

I first saw the idea for this 'pizza' on a social media web site. I thought it was a great idea to make a pizza crust out of potatoes, so I decided to try experimenting. This is what I came up with. I think the base can be flavoured any way you decide, and topped any way as well.  How much you use of each ingredients depends how how big you want your pizza to be so really how many potatoes you spiralize and how big your grill is.

Ingredients for the Base

8-10 cups Potatoes, spiralized

2 tsp onion powder

2 tsp garlic powder

1 Tblsp chili garlic sauce, more or less to taste, this stuff is HOT

1/2 tsp black pepper 

1 tsp turmeric

Other spices like salt, oregano or basil, optional

Topping Ingredients

Sweet Chili Sauce or Pizza Sauce or BBQ Sauce

Nutritional yeast

Red Onions, sliced fine

Peppers, sliced fine 

Other topping as desired like olives, mushrooms, spinach, broccoli,  etc. , optional

Directions

Place spiralized potatoes into a big bowl.

Add the ingredients listed for the mixing up the base and combine well.

Place the potatoes on a preheated grill. I used a George Foreman Grill for this. But any similar type non stick grill with a lid should work.  The base should be thick so that the sauce does not run to the bottom of the potatoes. Close the grill and let it cook until cooked throughout and crispy. Mine took about 24 minutes. 

Cooked spiralized potatoes

Preheat oven to 425 F.

When the potatoes are cooked, transfer to a parchment lined pan.

Top with sauce of choice, I used sweet chili sauce. Sprinkle with nutritional yeast.

Top with remaining chosen ingredients.

Place in oven for 8-10 minutes.

Remove and transfer to a cooling rack.

Enjoy!

TIP

If making the base ahead of time, be sure to transfer the cooked base off the pan and parchment onto a cooling rack. This way it will stay crispy. When you are ready to top the 'pizza', return to parchment lined pan, top and bake.  

 

Udon Noodle Soup

Udon Noodle Soup

This is a simple soup to prepare. I think the addition of some vegetables would only add to the flavour. Mushrooms, julienne carrots or bean sprouts would be good choices. Here is a link to the mushroom seasoning that I use: http://24vegan.com/shop/y-te-thuc-pham/mushroom-seasoning/

   

Ingredients

Broth
 
6 cups water
4 dried mushrooms
8 tsp mushroom seasoning
2 green onions
1/2 cooking onion
1 tsp garlic clove, whole or minced

Other Ingredients

3 Tblsp soy sauce
600 grams udon noodle
1 green onion, for garnish

 
Directions

Add water, dried mushrooms, mushroom seasoning, green onion, cooking onion and garlic to a soup pot.

Bring to a boil and  reduce heat so broth is simmering. Cook for 30 minutes.

Remove vegetables from broth, saving the mushrooms.

When mushrooms are cook enough to handle, slice them up and return them to the broth.

Meanwhile, add the soy sauce and noodles to broth. Simmer until noodles are cooked to desired tenderness about 3 minutes, or according to package directions.

Ladle into bowls and top with green onion.

Enjoy!

Asian Cold Noodle Salad

Asian Cold Noodle Salad

This is an easy salad to make with wonderful Asian flavours. You can really add any diced vegetables you desire.

Ingredients

300 gram pkg vermicelli noodles

1/2 cup carrot, grated
1/2 cup red pepper, diced fine
1/3 cup red onion, diced fine
3 small green onions, chopped fine


Sauce Ingredients

3 cloves garlic
1/3 cup rice vinegar
3 Tbslp soy sauce
1/4 cup Thai sweet chili sauce
1 tsp chili garlic sauce, or more to taste
2 Tblsp cilantro, chopped

Directions

Place noodles in boiling water and cook for about 5 minutes until desire tenderness is reached.  Drain and rinse.

With a clean pair of kitchen shears, cut noodles so they are easier to eat. This is optional.

Pour the sauce over the noodles and mix well. Add in the vegetables and mix again.

Place in fridge for at least an hour until ready to serve.

Enjoy!

Wholewheat Pancakes

Wholewheat Pancakes

We eat a lot of pancakes and this one is easy and delicious. I garnished these pancakes with fresh slices of banana and raspberries. This recipes makes about 10 large pancakes.

Ingredients

Dry Ingredients

2 cups wholewheat flour
1/4 tsp stevia or 1 Tblsp real maple syrup
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp almond extract

Wet Ingredients

2 flax eggs ( 2 tblsp ground flax mixed with 6 Tblsp water, let sit for a few minutes)
2 1/2 cups non dairy milk

Directions 


Place dry ingredients into a bowl and mix well.

Place wet ingredients into a bowl and mix well.

Let mixture sit for a few minutes before using.

Preheat a non stick fry pan until hot.
Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

 

 

 

Fresh Tomato Soup

Fresh Tomato Soup

Here's a great way to use up some of those fresh tomatoes from the garden. I started with my Mother's recipe for tomato soup and altered in order to use less sodium. My daughter says this is a fantastic soup giving it a 10 out of 10 for flavour. This makes a small pot of soup.

Ingredients

2 tomatoes, peeled, and core removed ( about 14-16 ounces)
1/2 cup onion, chopped
4 cups water
2 1/2 tsp vegetable stock powder
1 cup cooked brown rice
2 Tblsp quick oatmeal
Black pepper to taste
3/4 cup nutitional yeast
1 tsp onion powder
 1/8 tsp garlic powder

Directions

Saute onion in as little water as possible until cooked.

Add water and tomatoes. I wanted tiny pieces of tomatoes, so before the water heated up, I used my hand blender and pulsed the soup a few times until I got the consistency I wanted.

Add in all of the remaining ingredients.  Cook for about 20-30 minutes, stirring occasionally.

Enjoy!