Dolmades

Ingredients

20 vacuum-packed vine leaves in brine
1/2 cup long grain brown rice
1-1/2 tbsp olive oil
1 small onion, finely chopped
1/2 cup pine nuts
3 tbsp raisins
2 tbsp chopped fresh mint
1/2 tsp ground cinnamon
1/2 tsp ground allspice
2 tsp ground sumac
2 tsp lemon juice
2 tbsp tomato puree (paste)
salt and ground black pepper
lemon slices and mint sprigs, to garnish

Method

  1. Rinse the vine leaves well under cold running water, then drain.
  2. Bring a pan of lightly salted water to the boil. Add the rice, lower the heat, cover and simmer for 10-12 minutes, or until almost cooked. Drain.
  3. Heat 2 tsp of the olive oil in a non-stick frying pan, add the onion and cook until soft.
  4. Stir in the pine nuts and cook until lightly browned, then add the raisins, chopped mint, cinnamon, allspice and sumac, with salt and pepper to taste. Stir in the rice and mix well. Leave to cool.
  5. Line a pan with any damaged vine leaves. Trim the stalks from the remaining leaves and lay them flat. Place a little filling on each. Fold the sides over and roll up each leaf neatly. Place the dolmades side by side in the leaf-lined pan, so that they fit tightly.
  6. Mix 1-1/4 cups water with the lemon juice and tomato puree in a small bowl. Whisk in the remaining olive oil until the mixture is well blended.
  7. Pour the mixture over the dolmades in the pan and place a heatproof plate on top to keep them in place.
  8. Cover the pan and simmer the dolmades for about 1 hour, or until all the liquid has been absorbed and the leaves are tender.
  9. Transfer the dolmades to a platter, garnish with lemon slices and mint sprigs and serve hot or cold.

Makes 4 to 5 servings.

Source: The Ultimate Book of Vegan Cooking


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Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

  1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
  2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
  4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
  5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

  6. Add scallions and peas and cook for 1 minute while stirring.
  7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
  8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine


Today’s Comic

Hoisin Tofu Tacos with Scallion Tortillas

Ingredients

1 (16-ounce) block extra-firm tofu, pressed
3 tablespoons cornstarch
1/4 cup vegetable oil
1/2 cup hoisin sauce

Quick-pickled Cucumbers

1 English cucumber, sliced
1 cup rice wine vinegar
1 teaspoon soy sauce
2 teaspoons cane sugar
1/4 teaspoon salt
1/2 teaspoon red chili flakes

Scallion Tortillas

1/3 cup chopped scallions (the green parts), divided
1-1/2 cups all-purpose four
3/4 cup boiling water
1/4 cup sesame oil, divided

Method

  1. Make the quick-pickled cucumbers. In a medium bowl, combine all ingredients. Let sit in refrigerator while preparing rest of meal.
  2. Make the Scallion Tortillas. In a medium bowl, using a wooden spoon, mix together flour and boiling water until a mixture forms. Once cool enough to touch, transfer mixture to a floured work surface and knead for 4 minutes. Form into a ball, wrap loosely in plastic wrap, and let sit for 30 minutes.
  3. After 30 minutes, unwrap dough and place back on floured surface. Roll into a log about 20 inches long and cut into 16 equal pieces (about 1-1/4-inch each).
  4. Starting with one piece, cut side up, roll into a disk 3 inches in diameter. Add 1 teaspoon chopped scallions on top, then fold sides of disk into middle, securing scallions inside. Using a rolling pin, roll dough out into a 5-inch tortilla. Add more flour to surface and rolling pin if necessary to prevent sticking. Dust off any excess flour on tortilla, then oil each side with ½ teaspoon sesame oil and set aside. Repeat again until all dough is used up.
  5. In a skillet over medium-high heat, warm two tablespoons of sesame oil. Fry each tortilla for 45 seconds on each side, until both sides are golden brown.
  6. Make the tofu. Slice block into equal 1/2-inch pieces and add to a medium bowl. Crumble into small pieces, add cornstarch and toss to coat.
  7. In a large skillet over medium-high heat, warm oil. Add crumbled tofu and fry for 10 minutes, stirring occasionally, until crispy. Turn heat off and mix in hoisin sauce. Assemble tacos with tofu and serve topped with quick-pickled cucumbers.

Makes 4 servings.

Source: Veg News


Today’s Comic

Moroccan Carrot Salad

Ingredients

3-4 carrots, thinly sliced
1 tsp agave syrup
3-4 garlic cloves, chopped
1/4 tsp ground cumin, or to taste
juice of 1/2 lemon
2-3 tbsp extra virgin olive oil
1-2 tbsp red wine vinegar or fruit vinegar, such as raspberry
2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley
salt and ground black pepper

Method

  1. Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments to dry, then put in a large bowl.
  2. Add the agave syrup, garlic, cumin, lemon juice, olive oil and vinegar and toss together until all the carrots are evenly coated.
  3. Add the herbs and season. Serve warm or chilled.

Makes 4 to 6 servings.

Source: The Ultimate Book of Vegan Cooking


Today’s Comic

Tofu and Wild Rice Salad

Ingredients

6 oz basmati rice
2 oz wild rice
9 oz firm tofu, drained and cubed
1 oz preserved lemon, finely chopped
4 oz bunch of fresh parsley, chopped

Dressing

1 garlic clove, crushed
2 tsp clear agave syrup
2 tsp of the preserved lemon juice
1 tbsp cider vinegar
1 tbsp olive oil
1 small fresh red chili, seeded and finely chopped
1 tsp harissa paste (optional)
ground black pepper

Method

  1. Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10-15 minutes to cook, while the wild rice will take 45-50 minutes. (It is possible to buy packets of ready-mixed long grain and wild rice. This takes 25 minutes to cook because the tough outer skin of the wild rice has been broken.)
  2. Whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to marinate for about 20 minutes while the rice cooks.
  3. Drain the two rice, rinse well under cold water and drain again. Place in a large mixing bowl.
  4. Mix the tofu, dressing, lemon and parsley into the rice. Serve immediately.

Makes 4 servings.

Source: Vegan Cooking


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