How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (20 page)

LINDA’S GINGER “CHICKEN”

This recipe has served as comfort food in the Sperling/Cuddington household for many, many years. It is good for colds, stomach aches, and bruised psyches. Enjoy!—Linda

The mock “chicken” can be made in advance to save on time and will keep in fridge for six days or freezer for six months.

Mock “Chicken”:

1 cup wheat gluten flour

1 cup water

Broth:

4 cups water

½ cup nutritional yeast

¼ cup soy
or
tamari sauce

2 tsp onion powder

2 tsp dried sage

1 tsp dried thyme

¼ tsp salt

Ginger Dish:

3 3-inch pieces of fresh ginger, peeled, sliced into paper-thin coins (approx. ¾ cup)

¼ cup vegetable oil

cup soy
or
tamari sauce

2 tsp corn starch

¼ cup water

2 green onions, finely chopped (garnish)

In a medium bowl, stir together the wheat gluten flour and water until it becomes elastic. Knead for 5 minutes and set aside.

In a large saucepan, bring all of the broth ingredients to a boil. Slice gluten into 1 inch chunks and drop carefully into broth. Reduce heat, cover with lid, and let simmer for 50–60 minutes, stirring every 10 minutes, until broth has reduced.

In a large pot on medium-high heat, sauté the ginger in oil for 3–4 minutes or until ginger starts to soften and change color. Add “chicken” chunks and sauté 2–3 minutes more, stirring often to prevent sticking. Add the soy sauce, cover pot with lid, and turn down heat to medium. Simmer for 20 minutes, stirring occasionally to make sure the sauce evenly coats the ingredients.

Once “chicken” is cooked, stir together the corn starch and water in a small bowl. Add to pot and stir together well until sauce is thickened. Place “chicken” in a large serving bowl, garnish with green onions, and serve with rice and a side of steamed gai-lan or broccoli. Makes 4–6 servings.

SARAH’S DELICIOUS CHILI

This is one of my favourite recipes. You can whip this up in an instant and feed the masses in a moment’s notice! This chili always tastes best the next day and freezes well.

1 medium onion, chopped

2 medium carrots, chopped

1 tbsp olive oil

3½ cups cooked
or
canned kidney beans

1 28-oz can diced tomatoes (3½ cups)

6 oz tomato paste

2½ cups cooked
or
canned chickpeas (garbanzo beans)

8-12 mushrooms, chopped

1 12-oz can of corn (1½ cups)

¾ cup rice

1-3 tbsp chili powder

1 tbsp pepper

2 tbsp curry paste

2 cups vegetable stock
or
water

In a large pot, sauté the onions and carrots in oil on medium-high heat until the onions become translucent. Add the remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally. Serve with fresh bread. Note: you could also add any other veggies you have kicking around; peppers or zucchini work well. Makes 6-8 servings.

TANYA’S ASIAN CREATION

When I was living in Japan, I discovered the art of subtlety in cooking. I used my imagination and came up with masterpieces like this one using only salt and pepper as the spices. I had a hard time in Japan trying to adhere to my vegan lifestyle, but I stuck to my guns and I’m a better vegan warrior for it now. Enjoy this one. If you find it’s a little too hot, you can use a little less pepper next time; my feelings won’t be hurt.

buckwheat noodles (enough for 4 people)

2 cups cubed squash (e.g., kuri, kabocha, butternut or acorn; don’t use spaghetti squash)

2 tbsp olive oil

1 lb medium tofu, cubed

1-3 tsp pepper

1 tsp salt

3 stalks green onions, chopped

4 tbsp flax oil

Braggs (garnish)

gomashio
(garnish)

In a medium pot, boil the noodles in water on high heat. Meanwhile, in a medium saucepan, sauté the squash in the oil on high heat for about 5 minutes, then add the tofu, pepper, and salt. Continue cooking until the squash can be easily pierced with a fork. Add the onions, cover and set aside. When the noodles have finished cooking, rinse in hot water, then place back into the pot and toss with the flax oil to prevent the noodles from sticking. Place them into a bowl or on a plate and top with the squash mixture, then garnish with Braggs and gomashio. Makes 2-4 servings.

RICE PAPER VEGGIE WRAPS

Light, refreshing, and easy to make. Excellent for picnics or hot summer days when cooking seems impossible.

4-6 mushrooms, chopped

½ cup Braggs
or
soy sauce

1 large carrot, grated

4 radishes, grated

1½ cups cabbage, grated

2 stalks green onions, chopped

1 medium tomato, chopped

1 cup sunflower sprouts

½ cup
hummus

6 sheets of rice paper

In a small bowl, marinate the mushrooms in the Braggs for 10-15 minutes. While marinating, prepare the remaining vegetables and set aside. Fill a large bowl with lukewarm water and soak 1 sheet of rice paper until paper becomes soft and pliable. Shake carefully or pat off excess water. Lay the sheet down on a plate or cutting board and fill the centre with a little bit of each vegetable, including the mushrooms, and about 2 tablespoons of hummus. Wrap up like a burrito and lay seam-side down on plate. Repeat process. Use the remaining marinade as a dip. Makes 6 wraps.

NORI SUSHI ROLLS

We’re going to have a sushi party tonight! Alright!

4 cups cooked brown rice
or
sushi rice

2 tbsp
gomashio

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 cup carrot, grated

1 cup beets, grated

1 small cucumber, sliced like matchsticks

1½ cups sprouts (e.g., sunflower, broccoli, spicy)

2-3 avocados, sliced

3 stalks green onion, chopped

8 nori sushi sheets

Braggs (for dipping)

Wasabi (for dipping)

In a large bowl, combine the cooked rice, gomashio, maple syrup, and vinegar and place in refrigerator to chill for 10-15 minutes. When rice has chilled, place nori sheet on a sushi mat or cutting board and spread ½ cup of the rice mixture over
of the nori sheet closest to yourself. Add each vegetable, placing it in the middle of the rice mixture. Roll the nori away from you. Dab a little water with your finger to seal up the edges. Slice into two or four pieces. Use Braggs and wasabi for dipping. Try different sorts of vegetable combinations for variation. Makes 16-32 rolls.

SWEET POLENTA PIE

This mouth-watering dish is just one example of how satisfying a masterful blend of roasted vegetables overtop a colourful bed of polenta can be. It will delight and excite your tastebuds.

Roasted Veggie Topping:

1 medium carrot, chopped

1 small zucchini, chopped

4 mushrooms, quartered

1 small green pepper, sliced

1 small red pepper, sliced

1 small red onion, chopped

2 cloves garlic, minced

½ cup water

1½ tbsp tomato paste

1 tsp apple cider vinegar

1 tbsp maple syrup

1 tbsp olive oil

4 leaves fresh basil, finely chopped