It’s surprisingly easy and wholly filling.
- Heat the hotpot up in the oven at roughly 400°F for 5 minutes or so. Enough to get the whole thing nice and piping.
- Pull it out and put it on your stove on high with some sesame oil and potato for a minute.
- Add about half a cup of hot water, a bundle of yuba, and spices to taste (e.g. a cube of Golden Curry Sauce Mix).
- Let that boil off before adding a couple cups of cooked rice, one shredded carrot, a couple inches of chopped ginger, some snow peas, and some pre-steamed gyoza.
- Turn the element down as low as it can go, cover with the lid and let it sit for 10 minutes or so to brown the bottom.
The following details Greg Opperman‘s recipe for vegan macaroni and “cheese”. Likely one of the tastiest of dishes I’ve ever had. It’s a touch elaborate, but well worth the effort.
- 1 cup TVP
- 2 cups water
- 2 tbsp vegetable oil
- 2 tbsp mild chili powder
- 1 tbsp cumin
- 1 tsb soy sauce
- 1 veggie broth cube
- 1 tbsp Sriracha
- ¼ cup chopped sage leaves
- Combine ingredients in a saucepan.
- Boil then simmer.
- Adjust flavours as necessary.
- ½ cup flour
- ½ cup vegetable oil
- 4 cups unflavoured “milk” (soy, almond or rice)
- 1½ tbsp tumeric
- 1½ tbsp madras curry
- 1 tbsp garam masala
- 2 tbsp soy sauce
- 1 veggie broth cube
- 1 tbsp yellow mustard
- 1 inch fresh ginger
- 4 cloves garlic
- 1 batch veggie beef (as per above)
- 1 cup nutritional yeast flakes
- 8 ounces peas
- 8 ounces corn
- 1 pound rotini pasta (al dente)
- Make a roux with the oil, flour and milk.
- Add the spices and bring to a bubble.
- Simmer with the remaining ingredients.
- ¼ cup sage leaves
- 1 cup panko breadcrumbs
- 8 ounces margarine
- Melt the margarine.
- Add the sage.
- Add the breadcrumbs and combine.
- Preheat the oven to 400°F.
- Pour the main sauce into the casserole dish, followed by the topping.
- Bake for 30 minutes (you’ll want the topping to be crispy, which may require broiling).
- 8 cups shredded root vegetables (e.g. yam, sweet potato, beet, carrot, onion, etc.)
- 1 cup flour
- ½ cup cornstarch
- 1 tsp salt
- ½ cup water
- ¼ cup oil
- spices to taste
Shred the vegetables in a food processor (if you try this by hand, you’re likely to be at it all day). Mix the dry and wet separately before combining. Fry them up in a waffle iron and serve hot with any kind of dressing that suits: ketchup, salad dressing, raw tahini. It’s all good.
A while back there was a restaurant in Toronto called Juice For Life. It’s since turned into Fresh, but the recipes are still mostly the same. Well, their first cookbook has a fairly simple recipe in it that’s a decent stand-by when nothing complicated is called for.
- 4 cups cooked rice
- 1 batch tahini sauce
- 2 tsp. tamari
- 2 carrots, grated
- 1 bunch parsley, chopped (or red onion)
- 1 lemon, cut in wedges (or any other garnish, like paprika and cayenne)
Just put a couple tablespoons of the tahini sauce on the rice along with the tamari. Garnish as you’d like and eat. Fairly simple and easy to play around with.
Okay this one’s a three-parter, but it’s well worth the effort. All told, they’re actually pretty easy to make. Think of them as dinner crêpes with a little less effort.
Black bean filling
- 6 tbsp. olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 tsp. cumin
- 1 tsp. cayenne pepper
- 2 tsp. apple cider vinegar
- 2 tsp. lime juice
- 1 tsp. sea salt
- 4 cups canned black beans
- Cook the onions and garlic in the oil for 5 minutes or so.
- Add in everything except the black beans and simmer for another 5 minutes.
- Mash the black beans and add them in.
- Let it sit for a minutes.
- 2 cloves garlic, minced
- ½ cup chopped parsley (or onion sprouts)
- ½ tsp. sea salt
- 2 tbsp lemon juice
- ⅔ cup water
- ½ cup tahini
- Chop it all up fine.
- Mix it all together or blend if you don’t like chunks.
- Put a tortilla on a heated frying pan with oil.
- Spread some black bean filling on half the tortilla.
- Fold the tortilla in half and fry it until golden crispy on both sides.
- Cut it into 4 slices and serve with drizzled tahini.