Garlicky Fried Rice with Asparagus and Mushrooms

The poor lighting in this photo does not do this dish any sort of justice.  Garlicky Fried Rice with Asparagus and Mushrooms was so good, I couldn't stop eating it.  Only putting the leftovers away saved my stomach from exploding.  This was easy to prepare and even easier to eat.  I'm sure your taste buds would agree.

Garlicky Fried Rice with Asparagus and Mushrooms

Ingredients:

1 Tbs. Coconut Oil
2 Carrots, chopped small
8 to 10 Asparagus spears, ends trimmed, and chopped small
1 cup of sliced mushrooms
1 head of garlic, sliced thin
2 cups of leftover, cooked brown rice
1/4 cup of soy sauce
2 tsp. ground ginger
1/2 cup of coarsely chopped peanuts

Directions:

Heat oil in a large pan over medium heat.  When oil is melted, add the carrots, asparagus and mushrooms.  Stir-fry for five or so minutes, until just fork-tender.  Add the garlic and cook for a minute longer.  Add the rice, soy sauce and ginger.  Cook another five minutes, until heated through.  Add the peanuts and stir.  Serve immediately.  So, so good.  Feeds five hungry vegans.

Easy Coconut Curry Seitan Stir-fry

Here is a twist on the classic stir-fry using seitan.  I love whipping up a simple seitan for dinner as an option for our protein.  Even though you can make seitan itself as flavorful as you want, I like to keep it simple when I'm using it in a sauce.  That way there's no competing for flavors in the dish.  Because I was making a coconut curry sauce, I knew I wanted our seitan to be a simple one.  See below for that recipe as well as for the rest of the stir-fry. 

Easy Coconut Curry Seitan Stir-fry

Ingredients:

Prepared seitan (recipe below)
2 Tbs.canola oil
Salt and pepper to taste
1 yellow onion, quartered and sliced
1/2 head of green cabbage, sliced
2 Tbs. fresh ginger, peeled and chopped small
1 Tbs. green curry paste
1 - 15oz. can coconut milk
1 bunch of cilantro chopped (w/out bottom stems), about one cup

Directions:

[For the seitan: 
2 cups gluten flour
2 cups water or vegetable broth
1/4 cup soy sauce
1/4 cup vegan Worcestershire sauce
In a large bowl, mix all of the ingredients well.  After it comes together quickly, knead a few times, just to make sure there are no dry spots.  Wrap several times in aluminum foil and steam for one hour.  Let cool a few minutes.]

In a large pan, heat the oil over medium heat.  Slice the seitan in "thinnish" rectangles, about two inches long.  Add the seitan to the pan and cook for ten minutes, or until the seitan is browned on all sides.  Stir frequently.  Salt and pepper the seitan to your taste while sauteing.  Add the onion, cabbage and ginger, and cook for another five or ten minutes, until they are fork tender.  Move the seitan and veggies to the side of the pan with a spatula.  Drop the green curry paste on the cleared side of the pan.  Add the coconut milk to the paste and whisk well.  Stir back in the seitan and veggies into the curry coconut sauce.  Cook for two or so minutes, until it is heated through.  Add the cilantro and stir well.  Ready to eat!  Served over noodles, this makes a complete meal.  Feeds five hungry vegans.

Tofu Stir-fry with a Light Asian Sauce

Here is a simple stir-fry with a twist for fun.  I usually make my stir-fries no hassle: quickly sauteed tofu and veggies, sprinkled with a bit of soy sauce.  But, when I have time (an extra five minutes) or the gumption, I will make this slightly thickened sauce.  It adds a bit more flavor, but it is also nice to have a sauce that coats the veggies and sticks to them as you eat your dish.  It makes for a nice, light meal.  Hope you enjoy it!

Tofu Stir-fry with a Light Asian Sauce

Ingredients:

2 Tbs. canola oil
2 pkgs. water-packed, extra-firm tofu
1 cup sugar snap peas
1 red bell pepper, julienned
2 stalks of celery, sliced diagonally
1 Tbs. fresh ginger, peeled and chopped small
2 tsp. sesame oil
2 cups broth
2 Tbs. soy sauce
2 Tbs. corn starch

Jasmine rice

Directions:

Heat canola oil in a large pan over medium heat.  Drain and slice the tofu into small rectangles.  When oil is hot, add the tofu to the pan.  Cook for about ten or fifteen minutes, stirring occasionally, until the tofu starts to brown. Add the peas, bell pepper celery and ginger.  Turn the heat down to medium and cook for another five minutes.  Sprinkle the sesame oil over the ingredients and stir.  In a small bowl, whisk together the broth, soy sauce and corn starch.  Pour in the pan, and stir well.  Cook for another five minutes or so, until the sauce thickens.  Stir frequently.   When bubbling and thickened, turn off heat.  Can add more soy sauce to taste, if desired.  Serve over jasmine rice.  Feeds five hungry vegans several times a year.