Sunday, January 23, 2011

Potato Kale Soup and Breadsticks...Mu Shu Veggie Rolls

Not that photography is my strongpoint anyway but these pictures really didn't turn out good at all! But, they are better than no pictures so...I have posted them anyway :-)
This soup is slightly like my vegan version of Zuppa Toscana but I think this had a little more flavor. Very mild, warm, perfect with a sprinkle of crushed red pepper and hot breadsticks. I put mine in my crockpot so it would be ready when we got home from church. My house smelled delish and all I had to do was throw in the kale, pop the bread in the oven, and put together a quick salad. Perfect!

Potato-Kale Soup (adapted from Cooking Light Oct 02)
 2 tablespoons vegan butter
 1 1/2 cups finely chopped onion
 1 garlic clove, minced
 7 cups faux chicken broth
 4 cups coarsely chopped peeled potatoes (about 1 1/2 pounds)
 1/4 teaspoon salt
 1 bay leaf
 6 cups chopped fresh kale (about 3/4 pound)
 1 teaspoon dried basil

Place butter, onion and garlic in crockpot and turn on high. "Cook" in crockpot for 10 min, allowing butter to melt and mix with onions/garlic. Add remaining ingredients except kale. Stir and let cook 3-4 hours on high. Add kale. Cook additional 10-15 min (depending on how done you like your kale). Serve topped with a sprinkle of crushed red pepper if you like a little spice.

Soft Breadsticks (adapted from recipezaar)
1 1/3 cups warm water
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoons olive oil
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons yeast

Place warm water in bowl along with yeast. Allow to dissolve. Add remaining ingredients. Use dough hook to knead dough for 5-7 min. Cover and allow to rise 1 hr. Form into breadsticks or rolls. Bake at 400 for 10-15 min or until lightly browned.

I have made mu shu veggies for years and though I oftentimes added chicken, the rest of the recipe didn't really need veganizing. It is simple, low in fat, full of veggies and very yummy! I used to serve it in tortillas since I didn't want to take the time to make Chinese pancakes (like are served with mu shu at Chinese restaurants). This time I decided to use rice wrappers instead. Worked perfectly! Cheaper and lower in fat than tortillas, I will definitely use these again!

Mu Shu Veggie Wraps
4 cups chopped veggies of your choice (I used cauliflower, onions, cabbage, carrots)
1 T sesame oil
2 clovoes minced garlic
2 t Chinese five spice powder
2 t ground ginger
1/2 t salt
1 T soy sauce
hoisin sauce
rice papers (soaked according to package instructions)

In large skillet, heat oil. Add onions and garlic. Cook until onions are tender. Add remaining ingredients except hoisin and rice papers. Cook until veggies are tender. You can add a bit of water if the veggies aren't getting done or are sticking to the pan. We like our veggies on the crisp-tender side - you can cook them as long as you like though. Working with one rice paper at a time, take a soaked paper and spread 2 teaspoons hoisin sauce over the surface. Place large scoop of veggies into middle of wrapper. Roll up. Repeat until all filling is gone - the number of rolls will depend on how big you want them to be. As I was making mine, I turned my oven on low and placed my rolls on a plate as I completed making them. This kept them warm and also dried the rice papers out a bit as they get pretty soft and wet during the process of making the rolls. They were perfect this way. Serve with additional hoisin if desired.

1 comment:

  1. That all looks so yummy, and made me really hungry! I'll be making that soup soon :)


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.