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: ??

Spiced Rice with Peas

A nice variation on rice that can be served with curries.

Spiced Rice with Peas

Ingredients:

1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water

Method:

1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.

2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.

3. Add peas, salt, water and bring to the boil.

4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.

5. Stir rice with a fork and remove whole spices. Serve hot.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 4-6

Rating: 4/5

Chickpea, Cauliflower and Peas Curry

You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.

Chickpea, Cauliflower and Peas Curry

Ingredients:

2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)

Method:

1. Cut the cauliflower into bite-sized florets.

2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.

3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.

4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.

5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.

6. Roughly chop the coriander and stir through just prior to serving.

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

Serves: 4

Rating: 4.5/5

Kumara & Pea Rice Cakes

This is a different version of rice/vege patties that are around.

Kumara & pea rice cakes

Ingredients:

100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)

Method:

1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)

2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.

3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.

4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.

5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.

Source: Australian Good Taste - November 2005 , Page 55

Serves: 4

Rating: - again, haven't tried this one yet.