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Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Friday, September 5, 2014

Fiery Lemongrass Seitan (Wheat Gluten)| Mì Căn Xào Xả Ớt Chay| 越式香辣檸檬草炒麵筋



Servings: 3
Type of course: Main course


Ingredients


  • 500g/ 17.5 oz Seitan/Wheat Gluten
  • 1 stem Lemongrass (chopped)
  • 3 Chili Peppers (minced)
  • 1 1/2 tbs Soy Sauce
  • 1 1/2 tbs Sugar

Preparation

  1. Cut the wheat gluten into bite sized pieces.
  2. Chop lemongrass and chilipeppers, mix in a bowl with the seitan.
  3. Heat up one or two teaspoons of oil in a skillet, stir-fry seitan for two minutes over medium-high.
  4. Add soy sauce and sugar, stir to combine.
  5. Stir-fry for another two minutes and transfer to a serving plate.



For more instructions please see my YouTube recipe video!

Wednesday, September 3, 2014

Vietnamese Vegan Soy Dip /Cách Làm Tương/ 素式酱(越式色拉圈酱)的做法



Ingredients


  • 2 cloves of Garlic (minced)
  • 200 g / 7 oz. Hoisin Sauce 海鲜酱
  • 420 ml/ 1.5 cups Water
  • 1.5 tsp Sugar
  • 1 tsp Potato Starch/ Tapioca Starch

Preparation

  1. In a skillet, heat up some oil over medium high and stir-fry garlic until fragrant.
  2. Add hoisin sauce, sugar and water, stir to combine.
  3. In a separate bowl dissolve the starch in water.
  4. Gradually add the starch-water mix into the sauce until it obtains the desired thickness.


For more instructions please see my YouTube recipe video!




Friday, August 29, 2014

Asian Inspired Vegan/Vegetarian Fried Noodles/ Mì Xào Tàu Hũ / 素菜炒麵的做法



Ingredients for 2 servings


  • 1 Egg (optional for vegans)
  • 1 Stalk Spring Onion, cut into fine rings (optional)
  • 1 tsp Ginger, minced (optional)
  • 1 clove of Garlic, minced
  • Chili Peppers (optional, to taste)
  • 1 large Carrot, peeled & ends cut off
  • 150 g/ 5.3 oz Soy Sprouts
  • 1/2 tbs 绍兴酒 Shaoxing Rice Wine/dry sherry (optional)
  • 1/4 tsp Sesame Oil
  • 2 1/2 tbs Soy Sauce
  • 125 g/ 5.3 oz Noodles (uncooked)



  • 100 g/ 3.5 oz firm Tofu (optional)
  • 1 1/2 tsp Soy Sauce
  • 1/2 tsp Sesame Oil



  1. Rinse the tofu and the soy sprouts under running water.
  2. Cut tofu into slices and dry each with a paper towel, cut into strips the size/thickness of your ring finger.
  3. Heat up cooking oil in a skillet, fry the tofu strips over medium heat until golden and crispy.
  4. Pour the grease into a small bowl, leaving a bit in the skillet to make a flat omelette. Transfer the omelette to a plate for later use.
  5. The hotness from the chili can be reduced by removing the chili seeds. Add the chili to the soy sauce to infuse it with spiciness. Discard the peppers before you use the soy sauce for the noodles.
  6. Julienne the omelette and the carrots.
  7. Bring some water to a boil and cook the noodles according to package instructions.
  8. Drain noodles, quench them under running water, then let them dry.
  9. Heat up the saved oil in a skillet over high. 
  10. Once the oil is hot, add ginger, garlic and chili peppers.
  11. When the garlic is fragrant, add the carrot sticks. Tossing them in the oil helps your body absorb their nutrients more efficiently.
  12. Add tofu and rice wine,then the noodles, soy sauce and the sesame oil. mix well.
  13. Lastly, add the soy sprouts and the spring onions. 



For more detailed instructions please see my YouTube recipe video!




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No Knead Vegan Seitan/ Wheat Gluten Recipe| Mì Căn/ Mì Căng| グルテンミート/ セイタン| 麵筋





Ingredients for 3 servings


  • 1 kg/ 7 cups All Purpose Flour
  • 750 ml/ 3 1/4 cup Water



Preparation


  1. Graddually add water to the flour, continuously knead with a hand mixer and kneading hooks until combined.
  2. Wrap with cling film and let the dough rest for an hour.
  3. Fill the bowl with water and wash the dough for 30-60 seconds. Dump the water, refill and continue washing.
  4. Repeat for a total of 9 times.
  5. In a small pot bring water to a boil, then add the dough.
  6. Cook for 30 minutes over medium, turning the dough every now and then in the beginning to prevent it from burning to the bottom of the pot.
  7. Take the seitan out of the water, place it on a cutting board and use a spatula to squeeze the excess water out of the seitan.
  8. This Seitan can be stored in the fridge for about a week and lasts several months in the freezer.



For more detailed instructions please see my YouTube recipe video!




Share Your Thoughts With Me!

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Saturday, August 23, 2014

Vietnamese Pickled Vegetables Recipe - Cách Làm Đồ Chua/ 越式泡菜的做法



Ingredients


  • 500 g/ 17.6 oz carrots
  • 600 g/21.2oz radish
  • 1 litre/ 4 cups tap water
  • 300 g/ 10.6 oz sugar
  • 300 ml/ 10.6 oz vinegar

  1. Wash and peel carrots & radish.
  2. Cut off ends.
  3. Use knife or veggie cutters to cut into thin slices (3mm/ 0.2") formed like a flower petal. Regular chips do, too, if you don't need them to look decorative.
  4. Transfer into an appropriate container which MUST NOT be made of aluminium, copper or brass. (Otherwise the acid in the vinegar can release hazardous metal particles from the container into your food.)
  5. In a pot, bring the rest of the ingredients to a simmer over high. Once it's simmering, turn off the heat and let it cool down until merely warm.
  6. Pour the mixture into the container filled with the veggies, wait for everything to cool down and close the lid.
  7. Let everything rest for at least a day. 

For more detailed instructions please see my YouTube recipe video!




Share Your Thoughts With Me!

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