Vegan Yum Yum (17 page)
step 3
Once all the veggies are prepared, heat up the wok. Add 1 to 2 tablespoons of oil on medium-high. Once the wok is hot, add the tofu carefully. Tofu + oil = HOT OIL SPLATTER. If you have a large mesh strainer, use that over your wok to play splatter defense. Use a long wooden spoon to agitate the tofu in the pan, frying for a few minutes while stirring it around until it's golden on all sides. If you have a decently seasoned wok, sticking won't be an issue, but if you don't, I'd recommend a little less oil and a nonstick pan.
Ingredients
1 14-ounce block of extra-firm tofu, well pressed and cubed small
(2 cups) (may substitute seitan for the tofu; cut into small pieces/strips)
1½ cups brown rice, uncooked
1 cup diced mushrooms, any kind
3 carrots, peeled and thinly sliced/shredded
(1 cup, packed)
1 cup chopped snow peas, 1-inch pieces
1 cup ¼-inch diced zucchini
1 cup diced yellow bell pepper
(1 pepper)
1 cup diced red bell pepper
(1 pepper)
2 cups broccoli, chopped small
1 cup kale, shredded
2 to 3 tablespoons canola or peanut oil to use in wok
1 tablespoon soy sauce plus ½ teaspoon ginger powder, mixed
(or 1 teaspoon fresh ground ginger)
Black pepper
3 tablespoons soy sauce, for the veggies
¼ cup low-sodium tamari or soy sauce
(or to taste)
1 tablespoon mirin
1 tablespoon toasted sesame oil
Sesame seeds for garnish
(optional)
step 4
Once the tofu is fried and golden, dump in the soy sauce/ginger mixture and stir until it bubbles up, reduces, and starts giving the tofu even more color. Use a slotted spoon to remove the tofu from the wok and place aside in a small bowl.
step 5
Add the broccoli to the pan (there should be oil left, but if there isn't, add a wee bit more). Cook, stirring, for 2 minutes or so. Add the mushrooms and cook for another 2 minutes. Add the kale and cook for another 2 minutes. Add the carrots, peas, zucchini, and peppers and cook for a few minutes more.
step 6
Grind some black pepper over the top. Add 3 tablespoons soy sauce and mix well. Cook until the mixture is steaming again and veggies are softened, 2 to 3 minutes.
step 7
The rice should be done by now. Add the rice to the wok and mix well. Add the tamari or soy sauce (or to taste), mirin, and sesame oil, mixing well until the alcohol smell of the mirin has dissipated, a minute or two. Taste, adding more soy sauce if you think it needs it. Serve immediately, placing tofu on top, sprinkled with sesame seeds.
Chana Samosas
Y
ou can easily add both nutrition and flavor to classic potato Samosas by adding chickpeas, also known as chana. I've had both baked and fried Samosas, and there really is a huge difference in flavor and quality when you bite the bullet and deep-fry them. If you use a small, deep pot you can use less oil. If you do choose to bake them, I recommend doing a simpler (and flatter) half-moon shape, brushed with olive oil.
Chana Samosas
Makes 16 Samosas
step 1
Combine the flour, olive oil, water, salt, and cumin seeds and knead until smooth. Divide the dough into 8 equal balls, rolling each. Let the dough rest under lightly oiled plastic wrap while preparing filling (or for at least 20 minutes).
step 2
Boil the potatoes until tender and set aside.
step 3
Heat the oil and the margarine in a large skillet until hot. Add the cloves, cardamom pods, bay leaf, cinnamon stick, mustard seeds, and cumin seeds.
step 4
When the mustard seeds begin to pop, add the drained chickpeas. Cook until the chickpeas begin to brown.
step 5
Put the chickpea mixture and the previously cooked potatoes into a bowl and mash. Add the turmeric, garam masala, salt, and lemon juice, mix well.
Ingredients
2 cups all-purpose flour
cup olive oil
to 1 cup water
½ teaspoon salt
½ teaspoon cumin seeds
1 cup potato, diced and peeled
2 tablespoons olive oil
1 tablespoon Earth Balance margarine
2 cloves
2 cardamom pods
1 bay leaf
1 1 x 1-inch cinnamon
stick
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 14-ounce can chickpeas, drained
¼ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon salt, to taste
Lemon juice, to taste
step 6
Remove the balls of dough from the bowl and roll each of them into a disc that is 5 to 6 inches across, then slice in half.
step 7
Place half of a dough disc on your palm, with the straight edge aligned with your index finger as shown in the photo.
step 7
Form the dough into a cone and stuff with the filling.
step 8
With the seam in the center, close the Samosa by stretching and pinching the dough over the top. You can use a little bit of water to help seal the Samosa, if desired.
step 9
Set the Samosas aside, covered.
step 10
Heat a pot with several inches of oil to approximately 375 ºF. Fry the Samosas until golden brown. Drain on paper towels before serving. Serve warm with tamarind chutney.
