Orange Ginger Garlic Beef

Ingredients

1-1/2 lbs lean beef, cut into thin strips
5 pieces dried orange peel or 2 tsp orange zest and 2 tbsp frozen orange juice concentrate, thawed
7 or 8 broccoli florets
2 tbsp sugar
1/4 cup red wine vinegar or Chinese black vinegar
1/2 tsp salt
2 tsp dark soy sauce
1/4 cup cornstarch
2 cups vegetable oil for deep frying
3 tbsp grated ginger root
1 tbsp minced garlic

Method

  1. Spread beef on a baking sheet lined with paper towels and allow to dry thoroughly in refrigerator for 30 minutes.
  2. In a small bowl, soak orange peel (if using) in 2 tbsp warm water for 5 minutes or until just soft. Drain, reserving liquid. Set aside.
  3. Blanch broccoli in boiling salted water for 2 minutes. Set aside.
  4. In small bowl, combine sugar, vinegar, orange peel liquid or orange juice concentrate, salt and soy sauce. Mix well and set aside.
  5. In a plastic bag, toss beef with cornstarch until thoroughly coated.
  6. In a wok over medium-high heat, heat oil until just smoking. Fry beef in batches until crispy golden brown, about 3 minutes.
  7. With a slotted spoon, transfer beef onto a paper towel and keep warm.
  8. Drain all but 1 tbsp oil from wok. Add orange peel or zest, ginger root and garlic. Cook, briefly to extract flavors. Add vinegar-soy sauce mixture, bring to a boil and cook until the sauce becomes caramelized and syrupy in appearance.
  9. Adjust seasoning to taste with salt and pepper.
  10. Add beef, stir-fry to coat with the sauce.
  11. Serve immediately, garnished with broccoli florets.

Makes 4 servings.

Source: New World Chinese Cooking

Vegan Corn Dog

Ingredients

4 vegetarian Sausages
2 large hot dog buns

Corn Flour Batter

75 g plain flour
45 g yellow cornmeal
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp vegan egg replacer
1 tbsp water
125 ml oat milk
sunflower oil

Seasoned Flour

50 g Plain Flour
1 tsp cayenne seasoning
1 tsp paprika seasoning
pinch of salt and pepper

Tobacco Onions

1 slice white oion
2 tbsp Old Bay Seasoning
100 g plain flour

Garnishes

1 tbsp fresh coriander finely chopped
chili jam
vegan barbeque sauce

Method

  1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
  2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt and pepper in a bowl. Roll the Linda sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
  3. Next make your tobacco onions, by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
  4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170ÂșC. Dip the sausages into the corn batter mix and then fry in the oil until golden brown – around 5 minutes. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
  5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown – around 4 minutes. Remove from the oil and drain.
  6. Serve two sausages in each of your hot dog buns, topped with crispy Tobacco onions, chili jam and barbeque sauce. Garnish with fresh coriander.

Makes 2 servings.

Source: Vegan Food and Living

Peanut and Tofu Cutlets

Ingredients

1/2 cup brown rice
1 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1-3/4 cups peanuts
9 oz firm tofu, drained and crumbled
small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
2 tbsp soy sauce
2 tbsp olive oil, for shallow frying

Method

  1. Cook the rice according to the instructions on the packet until tender, then drain.
  2. Heat the vegetable oil in a large, heavy frying pan and cook the onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
  3. Spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned.
  4. Place the toasted peanuts, onion, garlic, rice, tofu, coriander or parsley, if using, and soy sauce in a blender or food processor. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  5. Divide the paste into eight equal mounds and form each mound into a cutlet shape or square.
  6. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary, and cook them for about 5-10 minutes on each side, until they turn golden and are heated through.
  7. Remove the cooked cutlets from the pan with a metal spatula and drain on kitchen paper. Keep them warm in a low oven while you fry the remaining cutlets. Serve immediately with green vegetables or a crisp salad and salsa.

Makes 4 servings.

Source: Vegan Cooking

Artichokes with Beans and Almonds

Ingredients

2 cups shelled broad (fava) beans
4 large globe artichokes
1/2 cup olive oil
juice of 1 lemon
2 tsp sugar
3/4 cup blanched almonds
1 small bunch of fresh dill, chopped
2 tomatoes, skinned, seeded and diced
sea salt

Method

  1. Put the beans in a pan of water and bring to the boil. Lower the heat, then simmer for 10-15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
  2. Prepare the artichokes. Cut off the stalks and pull off all the leaves. Dig out the hairy choke from the middle using a teaspoon, then cut away any hard bits with a small sharp knife and trim into a neat cup shape. Rub the cup-shaped bases – called bottoms -with a mixture of lemon juice and salt to prevent them from discolouring.
  3. Place the prepared artichokes in a large, heavy pan. Mix together the olive oil, lemon juice and 1/4 cup water and pour the mixture over the artichokes.
  4. Cover the pan with a tight-fitting lid and bring to a simmer. Cook the artichokes in the lemon juice and olive oil mixture gently for about 20 minutes.
  5. Add the sugar, prepared broad beans and blanched almonds to the pan. Cover again with the lid and continue to simmer gently for a further 10 minutes, or until the artichokes are tender.
  6. Toss half the chopped dill into the pan and season with sea salt. Mix all the ingredients together, then turn off the heat. Leave the artichokes to cool in the pan.
  7. Lift the artichokes out of the pan and place them hollow-side up in a large serving dish. Mix the diced tomatoes with the beans and almonds in the pan.
  8. Spoon the bean and vegetable mixture into the middle of the artichokes and all around them. Garnish with the remaining dill. Leave to cool to room temperature, then serve.

Cook’s Tip

Fresh globe artichokes should be treated the same as a bunch of fresh flowers. As soon as you get them home, place them in a jug (pitcher) of water until you are ready to use them.

Makes 4 servings.

Source: Vegan Cooking

The Ultimate Vegan Burger

Ingredients

14 oz can of pinto or romano beans, rinsed and drained
1 cup cooked brown rice
1 cup very finely diced broccoli stalks and leaves, cooked and drained
1 cup grated carrots or finely chopped carrot peelings
1/2 sweet onion. peeled and finely minced
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp flaked garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup gluten-free panko bread crumbs
1 Tbsp extra-virgin olive oil
6 large leafy lettuce leaves
6 sliced and toasted brioche buns, or gluten-free equivalent (optional)

Method

  1. In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky.
  2. Add remaining ingredients, except for bread crumbs, oil, and buns.
  3. Using your hands, work mixture together until fully blended.
  4. Shape mixture into 6 equal-sized patties about 1/2 in thick.
  5. In medium-sized bowl, place bread crumbs and press each burger into crumbs until lightly coated.
  6. In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook over medium heat for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
  7. Assemble burgers on lettuce-lined, toasted brioche buns and serve with toppings of your choice.

Makes 6 servings.

Source: Alive magazine