STUFFED SWEET POTATOES

These are a flavour packed bowl of goodness. The result is a soft stuffed sweet potato, and should be transferred to a plate with care so it doesn't break. They will still taste great, just not be as pretty.

 Ingredients

4 medium       sweet potatoes

1 19 oz can     black eyed peas, or your favourite type of bean

1 cup              quinoa, cooked, 

1                     red bell pepper, finely diced

1 small           red onion, finely diced

2   cloves       garlic, finely diced

1 tsp               cumin

1/2  tsp           smoked paprika

1/2 tsp            chili powder

2 Tblsp           nutritional yeast

2-4 Tblsp        mushroom seasoning

1/4 cup           cilantro

Instructions

1.  Prick the sweet potatoes all over.  Bake the sweet potatoes in a 400  F oven until soft and cooked through. 

2. Meanwhile prepare the filling . Sauté the onion, red pepper and garlic for a few minutes until soft. Set aside.

3.  Once the sweet potatoes are baked and cool enough to handle, carefully cut in half. Scoop out the pulp into a bowl without tearing the outer skin and reserve the skins

4.  Mash the sweet potato pulp and add the onion mixture, quinoa, beans, and all the spices, including the cilantro.

5   Adjust the seasonings to your taste. If the sweet potatoes were quite large you may want to double the seasonings, but be sure to taste  in order to avoid over-seasoning.

6.   Serve warm. Garnish with additional cilantro and red pepper is desired.

7.   These result in a soft sweet potato , so handle with care when transferring to a plate or serving dish.

8.   Enjoy!

 

CHINESE VEGETABLES

This is probably my family's favourite way to eat vegetables. It is so simple, but packed with flavour.

Use your favourite crunchy stir fry vegetables in this recipe. It pairs perfectly with rice.

Base Ingredients

4  cloves        garlic, minced

2 slices          ginger, minced

Sauce Ingredients

2 tsp             sugar

1 tsp             cornstarch

2 Tblsp         mushroom seasoning 

2 Tblsp         cooking wine, my favourite is  Shao hsing rice cooking wine

4 Tblsp         water, cold

Vegetables

4 cups         mixed vegetables ( I use a combination of thinly sliced carrots and                               zucchini, red and green peppers in bite sized chunks,  broccoli, and red                       onion

Instructions

1  In a large frying pan, sauté ginger and garlic in water until soft and water has evaporated

2. Prepare sauce ingredients by mixing everything in a large measuring cup.

3. Bring a large pot of water to a rapid boil. Carefully, add the vegetables and cover the pot. Immediately set a timer for 3 minutes. ( you can cook less if you want your veggies crunchier).

4. Place a strainer in the sink and when the times goes off, strain your veggies and run cold water over them until it stops steaming. Keep draining veggies while you heat the sauce.

5 Place the frying pan with the ginger and garlic on a medium heat. Pour in the sauce ingredients and whisk until it thickens and is bubbly. Cook for about a minute.

6 Add in the well drained vegetables and stir.  

7. Enjoy!

Note

1. This recipe doubles well.

2. This recipe reheats well. I often make it for holidays the day before. 

3. If you do not have mushroom seasoning you could use your favourite bouillon seasoning, however you will need to adjust to taste. 

STEAMED SOY CURL 'PORK' BUNS

These steamed buns are very simple to make and taste great served with a dipping sauce of your choice, although I  recommend a sweet chili sauce. Please refer to the Note at the bottom of the recipe for instructions regarding the parchment paper.

 Dough

2 1/4 cups        All Purpose Flour

1/3 cup            Sugar

1 Tblsp            Baking Powder

Filling

1/2 lb               Soy Curls Rehydrated, and weighed after rehydrating

1/4 cup            Green Onions, Chopped

1/3 cup            Water

3 Tsp               Soy Sauce

2 Tsp               Hoisin Sauce

1 Tblsp            Sugar

1 Tblsp            Cornstarch

Instructions

1. Place flour, sugar and water in the bowl of a food processor.
2. With the motor running, add in 2/3-1 cup of hot water. Start with the lower amount and allow the food processor to work and add water until a ball is formed.
3. Cover with plastic wrap and allow dough to rest for 30 minutes. Longer is ok.
4. Chops larger pieces of soy curls into smaller pieces if desired using either a knife or  kitchen shears.
5. Place all filling ingredients into a small pot and cook until mixture is bubbling and thick.
6. Allow mixture to cool.

Assembly

1.  Remove dough from plastic wrap and roll into a log shape. 
2.  Cut log into 12 equal pieces.
3.  Lightly flour countertop surface and roll each piece. 
4.  Place a small amount of filling in the center of the dough. Try to keep any filling from touching the edges of the dough.
5.  Pull the edges of the dough up above the dough and pinch the pulled pieces together to form a ball. Make sure it is sealed well.
6.  Place on a parchment lined steamer basket, being sure not to crowd the buns as they will expand during cooking. Cook in batches if required. 
7. Steam over boiling water for 10 minutes.  Remove from steamer.
8. Enjoy. 

Note

I use parchment paper that has been manufactured for steamer baskets. It has holes already punched in it. If you do not have prepunched parchment paper then you can tear parchment paper into smaller pieces that will fit under each bun making sure the bun does not touch the steamer basket. This will allow the steam to come up nicely around each bun.

 SOY CURL CHICKENLESS STEW

I find soy curls are a very versatile ingredient and the beauty of this recipe is that they are used without needing to rehydrate before using them. They are added to the stew dry.

Ingredients

1     small onion, diced (about 3/4 cup)

6     cloves garlic, minced, about 1 tblsp

1/2   tsp poultry seasoning

1/4   tsp black pepper

 1    cup frozen diced carrot

3     cups broth, I used mushroom broth (I use water mixed with mushroom 

       seasoning)

4     oz. dry soy curls

2     potatoes, cut  into bite sized pieces

1/2  cup nutritional yeast

1     cup frozen green peas

       Additional mushroom seasoning to taste 

       Hot cooked rice to serve

Method

1. Cook onion and garlic in a pot until onion is translucent.
2. Add in poultry seasoning and black pepper. Stir.
3. Add in carrots, broth, soy curls, potatoes and nutritional yeast. Cook about 20 until the potatoes are cooked through. stir as required to avoid burning.
4. Stir in frozen peas and cook a few minutes until they are hot. 
5. Serve over rice. 
6. Enjoy!

                     Taco Soup 

I use my Instapot almost daily  With this soup you measure, set the timer and walk away. 

Ingredients

1    cup onions, diced

1    cup dry soy curls, crumbs work very well in this recipe

4    cups mushroom broth ( I use water plus 4 Tblsp mushroom seasoning)

2    cups canned tomatoes

2    cups tomato sauce

2    cans black eyed peas, or your favourite bean

4    cups corn, frozen

4    Tblsp Taco Seasoning, I used Club House Brans

1/2  tsp black pepper, or to taste

1/8  tsp stevia, or to taste

  

       Salt and pepper to taste.

Method

1.  Place all ingredients, except cilantro, in a 6 quart instapot and cook for  

     5 minutes on Pressure cook setting. Allow pressure to release naturally.  

2.  Serve with cilantro sprinkled on top.

3.  Enjoy!

TIP

I think adding a chopped jalapeno or frozen chopped carrots would also be tasty.

                     Hummus 

This is probably the best hummus that I have ever eaten. I adapted it from a Turkish recipe that was loaded with oils.  Please refer to the picture below the Instructions for the type of red pepper paste that I use.

Ingredients

1     19 oz can chickpeas, or 1 1/2 cups cooked 

2     cloves garlic

1     Tblsp mushroom seasoning

1/4   tsp black pepper

1/2   cup aquafaba, (chickpea cooking liquid)

1      Tblsp hot red pepper paste

1      Lemon, juiced

Instructions

1. Place everything in a blender and mix until smooth and creamy. If you do not have a high speed blender you may need extra aquafaba.
2. Enjoy!

This is the hot pepper paste that I use.

Tip

When I juice the lemons, I remove the seeds from the pulp and add it to the blender. 

 

BANANA MUFFIN 

These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.

DRY INGREDIENTS

1/4    cup white sugar

1/4    cup brown sugar

1       tsp baking soda

1       tsp, heaping  baking powder

1/2    tsp salt

1/2    tsp cinnamon

1 1/2 cup all purpose flour

WET INGREDIENTS

4      large bananas, mashed ( or 5 if they are small)

1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about

       15  minutes)

1/3  cup water

METHOD

1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed

    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 

    individual muffins from the pan and place on  cooling rack being careful not to 

    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!

TIP 

If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.