Author Archives: Danielle
This is by far the thing I have missed since I’ve been a vegan. I tried making sushi a couple years ago but I could never get the rice down. If you follow the recipe bellow the rice with come out sticky which is want you need to make awesome sauce sushi. After you get down making the rice, then making the sushi is the easy part. Place the veggies you like on the seaweed and enjoy. I used cucumber, vegan shrimp, avocado, and carrots. You can also use asparagus, mushrooms, radishes, and pretty much any vegetable you like. -Alex
- Vegan Shrimp
Cut up all veggies in ¼” in width and as long as the veggie is long. Cut vegan shrimp the same way and put on a pan with a little olive oil and sesame seeds. Put on 300 F for about 10mins.
Put rice down on sushi roller and then seaweed. Place veggies and shrimp on the seaweed and role on the bamboo sheet. Cut sushi about 1″ in hight and serve with wasabi, ginger and duck sauce and enjoy.
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Do not mix rice while on stove.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve
for sticky rice recipe: http://www.food.com/recipe/chinese-style-sticky-rice-277122
If you would have asked me little over six months ago, I would have said my favorite food is seafood. So I combined my favorite food now, pasta, and my past favorite. I order the vegan shrimp on this vegan store website http://www.veganstore.com. This is a really simple recipe and it tastes really good.
- 1c all purpose flour
- 1c semolina flour
- 2 tbs olive oil
- couple pinches of salt
Combine all ingredients and put through a pasta maker, and cut out 2in circles.
- 5-6 Vegan breaded shrimp
- ½ chopped up onion
- 2-4 tbs vegan cream cheese
- couple splashes of white wine
Chop up the shrimp and onions and fry in a pan for a couple minute, then add the cream cheese and wine, to make a paste. Let cream cheese melt. Scoop about a teaspoon into your circle pasta and fold in half and then bring the two end together. Bring a pot of water to a boil and drop your tortellini, and let boil for a few minutes.
I use to get these all the time at Chinese buffet with crab inside. I couldn’t find cans of young green jackfruit, so I used the gourmet blend mushrooms as the meat. I also added old bay seasoning to give it more of a seafood taste. This is a really good dish and not that hard to make.
Vegan Crab Rangoon
20 oz. can of young green jackfruit, in brine or water
2 cups vegetable broth
1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)
1 scallion, thinly sliced
2 tsp toasted sesame oil
canola or grapeseed oil
square vegan wonton wrappers (or make your own)
- for the wrappers
- 1 cup pastry flour
- 1 cup rice flour
- 1 1/2 tsp Ener-G, whisked with 1/2 cup water
- 3/4 tsp salt
prepared Thai chili sauce (or make your own)
black and white sesame seeds
Place the jackfruit into a crockpot with the broth, ensuring all pieces are covered with the liquid, adding a bit more broth if needed. Cook the jackfruit for 2-3 hours on the highest setting.
Remove the jackfruit from the broth (you can reserve the broth for using later), and shred it up as finely as possible with a fork and knife. It should be really soft and almost fall apart. Discard any seeds or tough pieces. Measure out 1 cup of the shredded jackfruit and place it into a bowl. (Use any leftover jackfruit to make this salad or other jackfruit recipes.)
Add in the scallion and sesame oil, and mix to combine. Then, add in the softened vegan cream cheese and stir until well combined. Set aside.
To deep fry them, place several inches of canola or grapeseed oil into a small saucepan. To prepare them for frying, place a teaspoon of the filling in the center of the wonton, then fold them. I folded them by dabbing water at 12, 3, 6 and 9 o’clock, then folded 12 and 6 o’clock up like a taco, then pushed in the sides at 3 and 9 o’clock, pinching them well to form a seal.
Heat the oil over medium-high heat for about 7 minutes. Throw a pinch of the filling into the oil. If it sizzle immediately, you are ready to fry.
Slowly drop 2 of the wontons into the hot oil until golden brown (it should only take 45 seconds or so). Transfer to a paper towel to drain, and repeat until all of the wontons are fried.
To bake them, preheat your oven to 425. Place a teaspoon of filling in the center of a wonton. Run a bit of water with your finger around all of the edges, then fold it over to create a triangle. Place them onto a well-oiled baking sheet. Bake for about 7 minutes on one side (or until golden brown), flip, then bake the other side for an additional 4 minutes, or until golden brown.
Serve immediately with the homemade or prepared Thai chili sauce.
When I frist saw this recipe I didn’t really think that it was going to tastes good, but it sooo did. I couldn’t find lobster mushrooms, so I got gourmet blend mushrooms from Publix. I cooked the mushrooms just as if they were dried and it worked perfect. I also didn’t find kelp so I got seaweed and crushed it into small bits, because seaweed has such a strong tastes I would put just a little less then want the recipe says. Even my sister that doesn’t usually like vegan food, she like it and wanted a bowl full. Might be my favorite meat supplement recipe so far.
Vegan Lobster Bisque
3 0.5 oz packages of dried lobster mushrooms (or 2 cups fresh, if you can find them!)
3 cups vegetable broth (I used no-chicken flavor)
2 large shallots
2 medium carrots
2 stalks celery
3 cloves garlic
4 Tbs vegan margarine
2 Tbs all-purpose flour
1 Tbs kelp powder
1 Tbs Old Bay Seasoning
1 cup dry white wine (Chardonnay is best)
2 large roma tomatoes
1 cup cashew cream
Fresh parsley for garnish
Fresh ground salt and pepper
Lobster mushrooms are not mushrooms, but rather parasitic ascomycetes that grow on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. Regular gourmet blend will work too. Toss the dried (or fresh) ones all in 3 cups of broth in a medium pot and bring it to a boil. Then reduce the heat and simmer for 30 minutes until the mushrooms are reconstituted. SAVE THE LIQUID. This broth is one of the keys to the bisque’s lobster flavor.
While your mushrooms are reconstituting, roughly chop your shallots, carrots, and celery.
Add them and 3 Tbs of your margarine to a large pot on Medium. Stir often, making sure nothing browns. Once your shallots are translucent, mince and add your garlic cloves and cook for 1 minute. Add the rest of your margarine and then flour, kelp powder and old bay seasoning, making a roux. Cook this for one minute.
Next, add wine, tomatoes, and reserved mushroom broth to the pot. Bring to a boil, then immediately reduce heat to low and simmer for 20 minutes.
Your mushrooms are now done, and they should be much bigger than they were in dried form. Chop those babies up, roughly. Don’t get all mincey on ‘em.
You’ll want to reserve a few larger pieces for the center of your soup. It just helps with the presentation of the dish. This piece looked like lobster meat. Weird.
After the 20 minutes of simmering is up, blend the pot ingredients in a blender in batches and return to stove. Then, add your cashew cream and lobster pieces to the pot and stir. Bring up the heat to medium for a minute, and then it’s time to dish it out! Ladle the bisque into soup bowls and top with reserved large lobster mushrooms, parsley, and salt and pepper. Serve with oyster crackers.
**The wine is absolutely a necessity in this dish. It’s not that the bisque wouldn’t taste good without it, it’s just that it’s so amazing with it. Also, if the bisque is super thick at the end, you can add a bit more broth to thin it out.