Archive for the ‘VEGAN’ Category
Kung Pao Mushroom
May 26, 2018 Lee
Leave a comment

Kung Pao Mushroom

China Sichuan Food, Elaine, China.
This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 3 large King Oyster mushrooms, or 4 smaller ones
  • ½ cup peanuts, skinless, toasted
  • 1 spring onion, white only, cut into 1/4 inch slices
  • 6-10 dried Bird's Eye chilies, chopped, less for less heat
  • 2 tablespoons cooking oil
  • 15-20 black peppercorns, Sichuan peppercorns if you have them

For the Stir Fry Sauce

  • ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1 inch fresh ginger, grated
  • 1 tablespoon fresh spring onion, chopped, green and white parts
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon corn starch
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • ½ teaspoon sugar

Instructions
 

  • Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into ½ to ¾ inch pieces
  • Mix together the Sauce in a bowl, set aside.
  • Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  • Add the mushroom and cook until they are soft and tender.
  • Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  • Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  • Serve over steamed rice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,VEGAN,VEGETARIAN
Easy Spring Roll Wrappers
May 21, 2018 Lee
Leave a comment

Easy Spring Roll Wrappers

China Sichuan Food, Elaine, China.
This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Chinese
Servings 25 spring roll wrappers

Ingredients
  

  • 200 grams all purpose flour, (1⅓ cups)
  • 1¼ cups water, more as needed, a teaspoon at a time
  • ½ teaspoon salt

Instructions
 

  • In a bowl, mix together the flour and salt, then stir in the water, stir until well mixed.
  • Place a strainer on another bowl, pour the mixture through the strainer to remove any lumps. Now your mixture is perfect.
  • Now you need a non stick pan with a flat bottom, and a brush. Heat the pan on low heat, then quickly brush the flour mixture into the pan to make a round skin. Increase the heat and the skin will turn white and will lift from the pan. Cooking takes about 10 seconds.
  • Flip the skin over and cook for another few seconds and it will lift from the pan. Turn heat to low.
  • Place skin on a plate to cool before stacking them to prevent the skins from sticking to each other.
  • Wipe out any crumbs in the pan, and repeat the steps until all the batter is used, about 20 wrappers.
5 Ingredients or Less,: CHINESE,INGREDIENTS,VEGAN,VEGETARIAN
Kidney Bean Salad
April 17, 2018 Lee
1 Comment

Kidney Bean Salad

Adapted from an internet recipe.
Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

For the Salad

  • 1 can red Kidney beans, drained, rinsed, or 1½ cups you cooked, Shortcut.
  • 1 can corn, drained, or 1½ cups fresh cooked or frozen
  • ½ cucumber, diced, if small cucumber, use all of it
  • 1 cup cilantro, chopped
  • 2-3 spring onions, sliced, white and green
  • ¾ cup Feta cheese, crumbled

For the Dressing

  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1-2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • salt and pepper, to taste

Instructions
 

  • Add all the salad ingredients to a large mixing bowl and toss together.
  • In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  • Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days. (I chose to add the Feta cheese after this is chilled, that is why you do not see it in this.)

Notes

Shortcut: Kidney Beans (Pressure Cooker).
Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans. 3. For vegetarian or vegan, omit the cheese.
#1 Go-To Recipes,SIDES,VEGAN,VEGETARIAN
Basic Applesauce (Slow Cooker)
December 15, 2017 Lee
1 Comment

Basic Applesauce (Slow Cooker)

Adapted from an internet recipe.
I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar! I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Potato Masher

Ingredients
  

  • 6 medium apples
  • ½ cup water
  • pinch salt, small pinch
  • ½ cup sugar, optional, not really needed

Instructions
 

  • Add the water and a pinch of salt to your slow cooker and set to High setting.
  • Peel, core, cut the apples in quarters, and slice. Put the apple slices in the slow cooker.
  • Cover and cook until the apples are soft. Stir about every 15 minutes, after 30 to 45 minutes, mash with a potato masher. Add sugar if desired depending on how sweet you would like this. Cook to melt the sugar in and cook down to a sauce.
  • Cook for another 30 minutes on Low setting, and you have the best tasting applesauce ever. Serve as a dessert or use as an ingredient in baking.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS,INGREDIENTS,VEGAN,VEGETARIAN
Easiest Cookies Ever
February 18, 2017 Lee
Leave a comment

Easiest Cookies Ever

Stephen Connell, United States.
If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dessert
Cuisine Vegan, Vegetarian
Servings 12 cookies

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 banana
  • 1 cup quick cooking rolled oats
  • handful raisins, optional, OR any dried fruit

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with parchment paper.
  • Peel the banana and place in a bowl, add the oats, and any dried fruit. Using your hands mix everything together.
  • For oven baking, just drop by spoonful's to make about 12 cookies, slightly flatten them down, bake for about 15-20 minutes or until slightly golden brown.
  • For microwave cooking, shape spoonful's into flat cookie circles and cook for 30 seconds to 1 minute, making sure they do not burn.
5 Ingredients or Less,DESSERTS,VEGAN,VEGETARIAN
Recovery Vegan Stew
March 26, 2016 Lee
Leave a comment

Recovery Vegan Stew

Dave Williams, Thailand.
Original recipe from my good friend, Dave Williams, Thailand, "I call this 'Recovery Stew' because it is high in carbs with a good percentage of amino acids (protein) and a healthy mix of a lot of different minerals. There are, additionally, a lot of antioxidants in these ingredients, so it helps your body to recover from exercise by both replacing what you've used and by adding nutrients that you might not have had in your system." Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 cup organic Jasmin rice, cooked
  • 1 can Garbanzo beans (chickpeas), do not drain, or 1½ cups cooked with broth, Shortcut
  • ¼ yellow bell pepper, diced
  • 6 medium okra, sliced in large pieces
  • 1 clove garlic, smashed and chopped
  • 1 tablespoon Goji berries
  • 1 tablespoon Flax seed
  • 1 tablespoon Black Sesame seed
  • 3 tablespoons Golden Mountain Spicy tomato sauce, it is not really that spicy
  • sea salt and white pepper, to taste
  • 1 tablespoon Chaat Masala, Indian spice, optional

Instructions
 

  • Add cooked rice and Garbanzo beans (with liquid from can) to a big pot and cook on low. Cover the pot. Cook for about 15 minutes or so on very low heat. Add additional water as needed to maintain a good stew consistency.
  • Add Goji berries, bell pepper, okra, garlic, and tomato sauce. Stir and cook for another 5 - 10 minutes on low (covered pot).
  • Add the remaining ingredients and stir, you can cook for a minute or so, but its best not to cook the milled seeds so you can retain the maximum nutritional value from them. Remove from heat, cover the pot, and let sit for a few minutes. Serve.

Notes

Easily under $1 per person per meal.
Shortcut: Chickpeas (Pressure Cooker).
* Best Value $1 or Less per Serving,VEGAN
Broccoli & Potato Soup
March 22, 2016 Lee
2 Comments

Broccoli & Potato Soup

Dave Williams, Thailand.
Sounds like a great soup, a must try.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Vegan
Servings 2 servings

Equipment

  • Blender

Ingredients
  

  • 4 medium potatoes, roughly diced, skin on
  • 1 head large broccoli, roughly chopped, including stem
  • sea salt and black pepper, to taste

Instructions
 

  • In a medium sized pot, boil potatoes until soft, then add chopped broccoli and cook for about 5 minutes more, there is no need to cook the broccoli until soft. Keep a lid on the pot at all times while boiling. Remove from heat and let cool for a little while.
  • Once cooled a bit, use a slotted spoon to scoop out the potatoes and broccoli into your blender. Add some water from the pot. Save the rest of the water in case you need to change the consistency later. The water is also rich in the water soluble vitamins. You can refrigerate the water for several days and use in any recipe that calls for water.
  • Blend thoroughly. Add salt and pepper to taste, then blend some more. Add water from the pot to get the smoothness that you desire. Serve with rice crackers or any bread not made with eggs or dairy and you have a great meal.

Notes

Well under $1 per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI,VEGAN