Spicy Vegan Burger with Buffalo Flavour


2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 1/4 tsp salt
1 Tbsp garlic salt or powder
1 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces


8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
hot sauce, to taste


  1. In a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/powder, and black pepper and sauté over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
  2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
  3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
  4. Return processed mixture to large batch and combine well. Shape mixture into patties.
  5. Preheat oven to 390°F.
  6. For more texture, patties can be coated in breading of your choice.
  7. Bake for 20 minutes, then flip patties. Bake for another 10-15 minutes.
  8. Grill or toast burger buns.
  9. Layer on sliced celery, lettuce, tomato, and red onion.
  10. Baste the patty in your favourite hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!

Japanese-style Grilled Fish Glazed with A Miso-mirin Mixture


1-1/3 cups white rice, such as jasmine or short-grain sushi rice
1/4 cup white miso
2 Tbsp mirin
1/2 tsp unseasoned rice vinegar
4 (5-oz each) skin-on salmon fillets, preferably about 3/4 inch thick
1/2 cup loose-leaf green tea
Kosher salt
3 medium green onion, thinly sliced (about 1/2 cup)
1 Tbsp toasted sesame seeds; more for garnish


  1. Cook rice and keep warm.
  2. Position a rack 4 inches from the broiler and heat the broiler on high.
  3. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes.
  4. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  5. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  6. Gently mix the green onion and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Makes 4 servings.

Source: Fine Cooking magazine

Lobster and Crab in Rich Cream Sauce


3 ounces Neufchatel cheese, or reduced-fat cream cheese
vegetable cooking spray
1 teaspoon vegetable oil
2/3 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup plus 2 tablespoons all-purpose flour
3 cups 1% low-fat milk
1 egg yolk, lightly beaten
1/4 cup sherry
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon paprika
Dash of ground red pepper
2 cups coarsely chopped lobster meat (2 [8-ounce] lobster tails)
1/2 pound lump crabmeat, drained
3 cups hot cooked long-grain rice (cooked without salt or fat)
paprika (optional)
lemon twists and fresh parsley sprigs to garnish (optional)


  1. Freeze cheese 15 minutes or until firm; cut into 1/4-inch cubes, and set aside.
  2. Coat a large skillet with cooking spray. Add oil, and place over medium-high heat until hot. Add mushrooms and onion. Saute until tender.
  3. Add flour and cook 1 minute, stirring constantly. (Mixture will be dry and crumbly.)
  4. Combine milk and egg yolk in a bowl, stir well. Gradually add to flour mixture, stirring well. Cook over medium heat 15 minutes or until thickened, stirring constantly.
  5. Add cheese, stirring with a wire whisk until smooth.
  6. Stir in sherry and next 6 ingredients. Reduce heat, and simmer 3 minutes, stirring constantly.
  7. Add lobster and crabmeat. Simmer an additional 8 minutes or until lobster is done, stirring frequently. Serve over rice. Sprinkle with paprika, and garnish with lemon and parsley, if desired.

Makes 6 servings.

Source: Cooking Light magazine

Dominican Republic Style Vegan Chili


2 tablespoons olive oil
3 cloves of garlic finely chopped
2 celery stalks, diced
1 onion, diced
1 red bell pepper, diced
2 teaspoons Jamaican jerk seasoning or chili sauce
1 cup coconut milk
3 tablespoons tomato purée
1 cup canned red or kidney beans, drained
2 tablespoons fresh lime juice
1 mango, diced
1/2 cup chopped cilantro (coriander)
cooked basmati rice, to serve


  1. Heat the olive oil in large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and sauté for 5–6 minutes, until the onion is translucent.
  2. Add the jerk seasoning or chili sauce and cook for 2–3 minutes.
  3. Stir in the coconut milk, tomato purée, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper, if needed.
  4. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
  5. Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes.
  6. Serve the chili over rice, garnished with the remaining mango and cilantro.

Makes 4 servings.

Source: Vegan: The Cookbook

Korean-style Roasted Pork Belly Wrap


3.3 pounds pork belly, skin on, boneless
cooked rice and lettuce leaves for serving

Poaching Liquid

8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1-1/2-inch piece ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste

Pickled Daikon (Moo Sang Che)

6 ounces daikon, julienned into long strips
4-1/2 teaspoons Korean apple vinegar or rice wine vinegar
1-1/2 tablespoons white granulated sugar
1-1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste


2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1-1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)

Bossam Sauce

2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger


  1. In a heavy pot, place the pork belly in and all of the ingredients for the poaching liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.
  2. Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.
  3. Preheat the oven to 350ºF/180ºC.
  4. In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the daikon well. Cover and chill for 1 hour before serving.
  5. Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.
  6. Make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.
  7. Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
  8. Transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You’ll love it.

Makes 4 to 6 servings.

Source: Judy Joo