| Vegan Egg Foo Yung 1/2 pkg. firm tofu, frozen overnight, thawed and crumbled 4 green onions, sliced 1 clove garlic, crushed 1 green and/or red pepper, chopped 1 cup fresh bean sprouts (may use canned) 3 cups cooked brown rice 3 tbsp. light soy sauce 1/2 pound fresh mushrooms, chopped Saut� onion, garlic and pepper in a little water. Add bean sprouts and mushrooms (drizzle with a little water to 'steam fry') and cover. Add soy sauce, rice and crumbled tofu. Stir and heat completely. Serve. |
| Vegan Potstickers Wrappers: 2 cups all-purpose flour 1/4 tsp salt 1 cup boiling water Mix flour, salt and boiling water until a soft dough forms. Knead dough on lightly floured surface until smooth and no longer sticky (about 2 - 3 minutes). Cover with a kitchen towel and allow to rest for 20 minutes. Filling ingredients: 2 cups napa cabbage, finely chopped 1 cup fresh spinach, blanched and chopped 1/2 cup bok choy, finely chopped 1 pkg. (8 oz.) White Wave baked tofu (oriental or Thai style), diced small 1/2 cup fresh mushrooms, diced 1/4 cup green onions, finely chopped 1/2 tsp. grated fresh ginger 1 tbsp. finely chopped garlic 1/2 tsp. salt 1/2 tsp. sugar 1 tbsp. light soy sauce 1 tbsp. rice vinegar 2 tbsp. cornstarch white pepper, to taste Place cabbage and spinach in a clean towel and wring out excess moisture. Place in a bowl and add remaining ingredients. Stir to combine. Cover and set aside. Uncover dough and knead several times. Divide dough into halves. Shape each half into a 12-inch long roll. Cut each roll into 1/2-inch slices and roll each slice into a 3-inch circle. Place 1 tablespoon of filling mixture on center of circle, fold in half and pinch the edges together at one end. Starting there, make 5 - 6 pleats along the edge to close. Place seam side up on a baking sheet. Keep finished potstickers covered with a damp cloth until all are made. Spray a large non-stick pan with a little pan-spray, heat to medium high. Place potstickers in single layer and 'fry' for 1 - 2 minutes (bottoms should be golden brown). Add 1 cup of water and bring to a boil. Cover and steam for 6 - 7 minutes, adding more water if necessary. Repeat with remaining potstickers, keeping the cooked ones warm until ready to serve. Serve with your favorite dipping sauces or one of the following: Dipping Sauces: 6 tbsp rice vinegar 3 tbsp light soy sauce Mix and serve or 1/2 cup red wine vinegar 1/2 cup ketchup 1/3 cup sugar 15 drops red pepper sauce Mix all ingredients. Cover and refrigerate. Makes 1 1/4 cups |
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