Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

I haven't tried this recipe yet, but it looks amazing. I can't wait to try it out.

You can get the dried tofu skin (sometimes known as "bean curd skin" or "bean curd sheets") on the shelf at your local quality asian market. I found mine by chance at the Westfield in Hornsby!

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

Ingredients :

200 g (4 cups) fresh mung bean sprouts
50 g (1/2 cup) enokitaki mushrooms, separated, cleaned, and blanched
2 carrots, peeled and cut into very fine strips
110 g (1 cup) sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried tofu skin
1 tablespoon flour
2 tablespoon oil

Dipping Sauce:

2 tablespoon sesame paste or tahini, blended with 5 teaspoon water
1/2 teaspoon black soy sauce
1/2 teaspoon salt
3 1/2 teaspoons sugar
4 tablespoon black Chinese vinegar
1 tablespoon sesame oil
2 clovers garlic, minced
1 spring onion, thinly sliced
2 sliced fresh ginger, minced
1 red finger-length chili, deseeded and minced

Method :

1. Bring a large pot of lightly salted water to a boil and add the bean sprouts, mushrooms, carrots, and snow peas. Stir a few times, leave in the water for about 30 seconds, then transfer to a colander, rinse in cool water, drain, and set aside.

2. Cut each tofu skin sheet in half. Place one half on top of the other. Repeat, ending up with 4 layered rectangles about 20x25 cm.

3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skin over the vegetable to form cylinders. To prevent the tofu skin from opening up while frying, seal the skin with a dab of paste made from flour and water.

4. Heat the oil in a large skillet over high heat and when the oil is hot, but not smoking, gently place the rolls in the pan and fry for about 2 minutes, then turn and try the other side for another 2minutes. The skins should turn light golden brown, but be careful not to scorch them. When done, remove from the skillet and place on paper towels on a plate to remove excess oil.


Source: http://www.asianfood-recipes.com/Asian_Vegetarian/Vegetarian-Bean-Curd-Skin-Rolls-with-Sesame-Ginger-Dipping-Sauce.php

Serves: 4
Rating: ??

Mushroom Curry

This is an Indian dish called Dhingi Kari. It can be served with rice and a coconut raita (found elsewhere on this site).

A nice reminder that simple things can taste surprisingly good.

Mushroom Curry

Ingredients:

2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice

Method:

1. Cut the mushrooms into slices

2. Finely slice leeks or onions

3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.

4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.

5. Cover and cook on a low heat for 8-10 minutes.

6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.

7. Remove from heat and stir in lemon juice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 6-8

Rating: 4.5/5

Marinated Mushroom and Strawberry Salad

I know it sounds wierd, but you've got to try it!

This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).

It is vegan, as well as being gluten, soy and nut free.

Marinated Mushroom and Strawberry Salad

Ingredients:

Marinated Mushrooms:

3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper

Salad:

4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar

Method:

Marinated Mushrooms:

1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.

2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.

3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.

Salad:

1. Whisk together the balsamic vinegar and olive oil to create the dressing.

2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.

3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.


Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4.5/5

Zucchini and Mushroom Bake

This is a "diabetic-friendly", vegetarian recipe.

The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.

Zucchini and Mushroom Bake

Ingredients:

1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated

Method:

1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.

2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.

3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.

4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.

5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.


Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 4

Pesto, Goat's Cheese and Stuffed Field Mushrooms

My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.

Pesto, Goat's Cheese and Stuffed Field Mushrooms

Ingredients:

Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt

Method:

1. Preheat the oven to 180*C. Line a baking tray with baking paper.

2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.

3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.

4. Place stuffed mushrooms in the oven for 20-25 minutes.

5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.

6. Heat the corn kernels through.

7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.

Serves: 2

Rating: 5

Spinach and Mushroom in Creamy Tomato Sauce

An easy, homemade pasta sauce that's almost as easy as opening a jar!

Spinach and Mushroom in Creamy Tomato Sauce

Ingredients:

1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)

Method:

1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.

2. Add spinach and mushrooms and stir.

3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.

4. Serve over cooked pasta.

Serves: 4

Rating: 4

Tofu Steaks

Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!

Tofu Steaks

Ingredients:

500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced

Method:

1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.

2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.

3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.

Serves: 2+

Rating: 4

Vegetarian Rissoles

I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.

I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce

Vegetarian Rissoles

Ingredients:

1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter

Method:

1. Sautee onion in butter until it goes golden and opaque.

2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.

3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.

4. Add sauteed vegetables mix well until combined.

5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.

6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.

7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.

NOTE: Try not to turn the rissoles more than once as they can break apart.


Serves: 4-6

Rating: 4

Risotto With Mushrooms and Pinenuts

This recipe is great with asparagus in place of the mushrooms (if in season)

Risotto With Mushrooms and Pinenuts

Ingredients:

4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese

Method:

1. Bring water and stock powder to the boil in a saucepan and keep simmering.

2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.

3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.

4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.

Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.

Serves: 4

Rating: 4

Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland

Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

Ingredients:

Risotto:

2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)

Roasted Tomatoes:

a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray

Fried Garlic Mushrooms:

as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil


Method:

1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.

2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.

3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.

4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.

5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)

6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).

7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.

Serves: 4

Rating: 4

Chinese Vegetable Broth with Noodles

Another quick and easy dish ready for winter.

Chinese Vegetable Broth with Noodles

Ingredients:

3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways

Method:

1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.

2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Serves: 4

Rating: 4

Mushroom Risotto

Simple, and delicious!

Mushroom Risotto:

Ingredients:

2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter

Method:

1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.

Serves: 2

Rating: 4

Stuffed Field Mushrooms

This dish has got a bit of everything: iron, zinc, calcium, vitamins, protein, etc!

Stuffed field mushrooms:

Ingredients:

4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped

Method:

1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.

2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.

3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.

4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.

Serves: 4

Rating: ???

Cream of Garlic and Mushroom Soup

This dish has heaps of iron in it, as well as calcium, and garlic (to keep away those nasty colds and 'flus). Vampires beware! The dish really doesn't taste too garlic-y by they time the ingredients are all blended together, though.

Cream of Garlic and Mushroom Soup:

Ingredients:

25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)

Method:

1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.

Serves: 4

Rating: - 4.5

Nut Roast/Nut Loaf

Ok, so this recipe originally made me think...I thought, it was trying to imitate meat loaf a little too much...but it proved me wrong.

The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!


Nut Roast:

Ingredients:

Loaf:

2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs

Tomato Sauce:

30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar

Method:

1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.

2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)

3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.

4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.

Serves: 4

Rating: 4.5 stars!