Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 * Exported from MasterCook * Stir-Fried Tofu And Bok Choy Recipe By :Vegetarian Times, March 1999, page 60 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm or extra-firm tofu -- drained 1 tablespoon vegetable oil 1 bunch bok choy with leaves sliced crosswise and rinsed 3 thinly sliced scallions -- up to 4 (or other green spring onion such as ramps or Egyptian onion) 3 cloves garlic -- minced 3 tablespoons bottled stir-fry sauce -- or to taste Crushed red pepper flakes -- (optional) Coarsely chopped peanuts -- (optional) 4 SERVINGS DAIRY-FREE Meal plan: Cook an 8-oz. package of Asian noodles (udon, soba or Chinese wheat noodles), then season with soy sauce and a small amount of dark sesame oil. In addition, serve sliced red and green bell peppers, crisp cucumbers and carrot sticks. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towels, then cut into 1-inch dice. In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry until golden on both sides, about 5 minutes. Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and peanuts if using, and serve right away. PER SERVING: 199 CAL.; 18G PROT.; 13G TOTAL FAT (2G SAT. FAT); 6G CARB.; 0 CHOL.; 44MG SOD., 1G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 3g Total Fat; (89% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet-And-Sour Tempeh With Cucumber And Cauliflower Recipe By :Vegetarian Times Magazine, April 1998, page 42 Serving Size : 4 Preparation Time :0:00 Categories : " To Work " Main Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 tablespoon coarsely chopped garlic (about 4 to 6 cloves) 8 ounces tempeh cut into bite-size pieces 1 1/2 cups small cauliflower florets 1/2 cup vegetable stock 1 medium onion cut lengthwise into thick wedges 1 tablespoon soy sauce 2 tablespoons distilled white vinegar 3 tablespoons sugar 1 teaspoon salt 1/2 seedless English cucumber -- peeled halved lengthwise and cut crosswise into 1 thick slices 8 cherry tomatoes -- halved lengthwise 4 SERVINGS VEGAN In her cookbook Real Vegetarian Thai (Chronicle Books, 1997), author and Thai cooking instructor Nancie McDermott says that in Thai cookery, sweet-and-sour dishes are very popular and much lighter than their Chinese counterparts. The sauce in this dish is a flavorful juice, perfect for seasoning a dish of plain boiled rice. Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add tempeh, toss well, and spread it out in a single layer. Cook, turning once, until lightly browned, about 1 minute on each side. Add cauliflower and toss well to coat with other ingredients. Add stock and cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes. Add onion, soy sauce, vinegar, sugar and salt and toss well. Cook for 2 minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry tomatoes, toss well, and cook until heated through, about I minute. Transfer to a serving platter and serve hot or warm. PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G CARB.; 0 CHOL.; 976MG SOD.; 7G FIBER. - - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 12g Total Fat; (40% calories from fat); 12g Protein; 27g Carbohydrate; trace Cholesterol; 1001mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veggie Peking 'Duck' Recipe By :Vegetarian Times Magazine, April 1998, page 38 Serving Size : 8 Preparation Time :0:00 Categories : " To Work " Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 oz pkg. frozen dried bean curd sheets 1 2/3 cups low-sodium vegetable broth 1/2 cup low-sodium soy sauce 2 tablespoons sugar 2 tablespoons mirin -- (sweet rice wine) OR dry sherry 4 green onions -- sliced 1/2 inch gingerroot peeled and thinly sliced 1 pinch five-spice powder Peanut oil -- as needed Prepared hoisin sauce -- as needed 1 8 inch packa flour tortillas -- (optional) Prepared plum sauce as needed Sliced green onions for garnish 8 SERVINGS VEGAN Dapeng Ren, Chinese chef and culinary instructor, suggests either serving this as an appetizer or combining it with flour tortillas for a main dish. Frozen dried bean curd sheets are available at Asian markets. Don't be confused if they're labeled " Spring Roll Wrappers. " Just check the ingredients, which will contain only soybeans. Five-spice powder is available in the spice section of large grocery stores and at Asian markets. Bean curd sheets come 4 to a package and are large circles folded together into one 12- by 7-inch rectangle. Open up circles gently and refold along original fold lines into individual 12- by 7-inch rectangles. Now fold each rectangle in half lengthwise and in half again. You will have four 12- by 3-inch packages. Place these four packages side by side, seam side down, in one layer in a 9- by 13-inch baking pan. In medium saucepan, combine broth, soy sauce, sugar, mirin or sherry, chopped green onions, ginger and five-spice powder. Bring to a boil. Reduce heat and simmer 5 minutes. Pour sauce through strainer over bean curd sheet rectangles in baking pan, pressing down with spatula to make sure sauce is absorbed. Cover and marinate 1 hour at room temperature. With large slotted spatulas, working with one at a time, lift each marinated bean curd sheet package onto paper towels to drain. Gently pat with paper towels to remove excess moisture. In large nonstick skillet, heat oil as needed, about 2 teaspoons at a time, over medium-high heat. Ease in bean curd sheet package, seam side down. Cook, turning once, until brown, about 3 minutes on each side. Place on paper towels to blot any excess oil. Repeat with remaining bean curd sheet rectangles. To serve, slice each rectangle diagonally on cutting board with sharp serrated knife into 3/4- to 1-inch-wide slices. Place on heated platter. Serve with prepared hoisin sauce. PER SERVING: 319 CAL.; 14G PROT.;7G TOTAL FAT (1 SAT. FAT); 51G CARB.; 0 CHOL.; 884MG SOD.; 0 FIBER. VARIATION: Warm flour tortillas, spread each with plum sauce, a few strips of julienned green onions, two or three slices of Veggie Peking 'Duck' and roll. - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 601mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sichuan Fried Eggplant Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Eggplant 2 c Peanut oil -- for deep-frying -----BATTER----- 1/4 c All-purpose flour 2/3 c -Water 1/4 ts Salt -----SAUCE----- 1 tb Peanut oil 3 tb Finely chopped scallions 1 tb Finely chopped fresh ginger 2 ts Chili bean sauce 2/3 c Stock (chicken or vegetable) 2 tb Rice wine or dry sherry 1 tb Chinese black vinegar -OR- cider vinegar 3 tb Tomato paste 2 ts Sugar 2 tb Dark soy sauce 1 t Cornstarch -- mixed with: 1 t -Water Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them. For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes. For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside. Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 1695 Calories (kcal); 163g Total Fat; (84% calories from fat); 5g Protein; 62g Carbohydrate; 0mg Cholesterol; 915mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sichuan Style Bean Curd Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Bean curd 1 ea Green pepper, sliced 1 ea Leek, sliced 2 ea Green chilies, chopped 3 tb Oil 2 ea Red chili peppers 1 tb Soy sauce 1 tb Dry sherry 2 tb Yellow bean paste 2 ts Sesame oil Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice. Jack Santa Maria, " Chinese Vegetarian Cooking " - - - - - - - - - - - - - - - - - - - Per serving: 3048 Calories (kcal); 332g Total Fat; (96% calories from fat); 9g Protein; 18g Carbohydrate; 0mg Cholesterol; 8235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 66 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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