How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard & Sarah Kramer

Author:Tanya Barnard & Sarah Kramer [Barnard, Tanya & Kramer, Sarah]
Language: eng
Format: epub
Tags: Social Science, Cooking, ebook, Vegan Cooking, Vegan Cookery, Vegetarian & Vegan, Veganism, book, Agriculture & Food
ISBN: 9781906502072
Publisher: Grub Street
Published: 2008-06-30T05:00:00+00:00

“ANYTHING GOES” VEGETABLE STIR-FRY

Using seasonal vegetables will change the character of this fast and easy stirfry. Remember to begin with the denser vegetables first (carrots, squash, etc.) and the more delicate vegetables later (bok choy, kale, peas, etc.).

2 medium carrots, chopped

1 head of broccoli, chopped (including stems)

4-6 mushrooms, chopped

1 lb medium or firm tofu, cubed

splash of olive oil

2 stalks celery, chopped

2- 4 leaves bok choy, roughly chopped

2 cups “Anything Goes” vegetables (e.g., snap peas, kale, bean sprouts)

Braggs (garnish)

flax oil (garnish)

gomashio (garnish)

In a large wok or frying pan, sauté the carrots, broccoli stems, mushrooms, and tofu in oil on medium-high heat until carrots are tender. Add the broccoli florets, celery, bok choy, and “Anything Goes” vegetables and simmer on medium high heat until al dente. Serve over rice, noodles, or on its own and garnish with Braggs, flax oil, and gomashio. Makes 2-4 servings.

CORRI’S GAGGLE OF GREEN GOO

My friend Corri is just learning the joys of cooking. This is her latest creation. Try serving it over rice or noodles.

½ pkg firm tofu, cubed

½ medium green pepper, chopped

1-2 stalks celery, chopped

½ cup mushrooms, chopped

1 tbsp olive oil

1-2 tbsp coriander chutney (or other green chutney)

3 cups bok choy, chopped

In a large saucepan or wok, sauté the tofu, peppers, celery, and mushrooms in oil on medium-high heat until the celery turns tender. Stir in the chutney, then add the bok choy (but don’t stir it in), cover with a lid, and cook on medium heat for 10-15 minutes. Stir once and then cook for another five minutes without a lid to blend the flavours. Makes 2 servings.

CORRI’S EASY GREEN CHOP SUEY

Corri thinks her recipe tastes like good chop suey. Try it and see! Serve over rice or noodles, and garnish with gomashio.

½ pkg firm tofu, cubed

2 stalks celery, chopped

4-8 mushrooms, chopped

1 tbsp olive oil

3 cups bok choy, chopped

2 tbsp miso

2 tbsp water

1 tsp fresh ginger, finely grated

2 tbsp Braggs

3 stalks green onion, chopped

2 cups fresh spinach, roughly chopped

dash of salt

In a large saucepan or wok, sauté the tofu, celery, and mushrooms in oil on medium-high heat until tofu starts to turn golden. Add the bok choy (but don’t stir it in), cover with a lid, and cook over medium heat for 10 minutes. In a small bowl, whisk together the miso, water, ginger, and Braggs. Pour over the vegetables and stir together. Add the onions and spinach, but again don’t stir them in. Add salt and cover for another 5 minutes. Stir it all together before serving. Makes 2 servings.

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