Category: Asian

Categories
Asian Gluten-Free Recipes Tofu Vegan Vegetarian

General Tso’s Tofu

This popular American classic takes on a vegan flavor with General Tso’s Tofu! So simple and yummy this one is sure to please everyone in the family.

Ingredients

  • 1 package of firm tofu, cubed
  • 1/2 cup corn starch
  • For the Marinade:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
  • For the Sauce:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
    • 3 Tbsps. maple syrup
    • 1 Tbsp corn starch
    • 1/2 cup water
    • 1 clove garlic, minced

Directions

  1. Drain the tofu, pat dry, cut in cubes and marinade with soy sauce and apple cider vinegar for at least 3 hours.
  2. For the sauce: mix the soy sauce, apple cider vinegar, maple syrup, corn starch and water.
  3. Add some oil and garlic to a pan, warm for a few seconds and add the sauce. Warm till it thickens
  4. Add the tofu and toss to coat. Serve with warm white rice.
Categories
Asian Eggplant Gluten-Free Mediterranean Recipes Vegan Vegetarian

Delicious Baba Ganoush

Enjoy dipping with this Delicious Baba Ganoush made with oven-roasted eggplant!

Ingredients

  • 1 eggplant
  • 1 clove roasted garlic
  • 2 Tbsps. lemon juice
  • 2 Tbsps. olive oil
  • 1 Tbsp tahini
  • 1/8 tsp paparika
  • 1/8 tsp red cayenne pepper flakes

Directions

  1. Slice the eggplant in half, brush with olive oil and place cut side down on a sheet pan.
  2. Broil for 20 minutes, turning the pan once.
  3. Place the garlic clove in the pan after 10 minutes to roast.
  4. Let the eggplant cool and scoop out the flesh. drain the extra liquid using a strainer/colander.
  5. Mix the eggplant, lemon juice, olive oil, tahini in a blender for a few seconds. Serve with a sprinkle of paprika, cayenne pepper flakes, parsley and a drizzle of olive oil.
Categories
Asian Indian Recipes Tea

Easy Classic Chai Tea

Here’s how you can spice up your beverage for a cuppa Easy Classic Chai Tea!

Ingredients

  • 2 cloves
  • ¼ tsp. cardamom seeds
  • ¼ tsp grated ginger
  • 2 bags of tea
  • ½ cup plant-based milk
  • 2 tsps. sugar (optional)
  • 2 cups of water

Directions

  1. Microwave a cup of water with a clove, 1/8 tsp. cardamom and 1/8 tsp. grated ginger, and a tea bag for a minute. Strain or fish out spices with a spoon.
  2. Stir in 1/4 cup milk and 1 tsp. sugar (optional). Enjoy your warm cup of chai tea!
Categories
Asian Cabbage Carrots Celery Recipes Vegan Vegetarian

Vegan Baked Eggrolls

Vegan Baked Eggrolls are a delicious, healthy and quick to make!

Ingredients

  • 1 cup cabbage, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • ½ tsp Chinese 5 spice (substitute : cumin and anise seeds)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 8 vegan egg roll wrappers
  • 2 Tbsps olive oil

Directions

  1. Warm a little oil and add spice till aromatic ( few seconds) followed by cabbage, celery and carrots. Sauté till the vegetables are soft. Sprinkle with salt, pepper and set aside.
  2. Place an egg roll wrapper with the pointed edge towards you and spoon some vegetable mixture in the center. Fold the bottom edge over, then sides and roll to make the egg roll. Repeat till all the vegetable mixture has been used.
  3. Place on a baking sheet, brush with oil and bake at 350F for 20 minutes. Serve hot with dipping sauce.
Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Asian Chick Peas Gluten-Free Recipes Vegan Vegetarian

Kung Pao Chick Peas

Kung Pao Chick Peas blend Asian flavors and go well on their own or served over rice!

Ingredients

  • 1 16 oz. can chick peas, washed and drained
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • ¼ onions, diced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. garlic, grated
  • ½ cup roasted peanuts (optional)
  • 1 tsp crushed red pepper
  • 1 tsp olive oil
  • ½ cup vegetable broth/water
  • FOR THE SAUCE:
    • 2 Tbsps. soy sauce/tamari
    • 1 Tbsp. Balsamic vinegar
    • 1/4 cup maple syrup
    • 1 tsp olive/sesame oil
    • 2 tsps. corn starch

Directions

  1. Sauté the onions, ginger, and garlic for about a minute until the onions are soft. Add red bell peppers, celery, red pepper flakes, chick peas and vegetable broth/water and cook for about 3 minutes.
  2. Whisk all the ingredients for the sauce till there are no lumps and pour it over the vegetable mixture. Heat till the sauce thickens and mix well.
  3. Top with roasted peanuts (optional). Serve by itself or over rice.
Categories
Asian Indian Recipes Tofu Vegan Vegetarian

Tofu Manchurian in 3 Easy Steps

Enjoy the tastes of North East India with Tofu Manchurian in 3 Easy Steps!

Ingredients

  • 1 package extra firm tofu
  • 1/3 cup red peppers, diced
  • 1/3 cup green onions, sliced
  • 3 Tbsps. tomato sauce
  • 3 Tbsps. soy sauce
  • 2 Tbsps. corn starch
  • 2 Tbsps. oil
  • ½ cup water

Directions

  1. Drain the tofu and slice into cubes. Place on a sheet pan, brush with oil and broil for 10 minutes till it browns.
  2. Add some oil to to a pan and sauté the red peppers for about a minute. Add the green onions, tomato sauce, soy sauce and cornstarch mixed with water. Heat till the sauce thickens.
  3. Add the tofu to the sauce and mix well. Serve with rice or noodles.
Categories
Asian Burger Chick Peas Gluten-Free Mediterranean Recipes Vegan Vegetarian

Falafel Burger

Make this mouth-watering, vegan, and gluten-free burger with this Falafel Burger recipe. Tastes awesome with or without a bun!

Ingredients

  • 2 cans chick peas, washed, drained
  • 1 clove garlic, minced
  • ½ onion, chopped
  • ½ inch slice ginger, minced (optional)
  • 1 tsp serrano peppers, chopped
  • 1 tsp cumin powder
  • 1/3 cup chick pea flour
  • 1/3 cup canola oil

Directions

  1. Add the garlic, ginger, onions, chick peas to a food processor and pulse into a rough mixture. Empty into a mixing bowl.
  2. Mix in cumin powder, chick pea flour and divide into six portions.
  3. Make them into patties and place on a parchment lined pan. Refrigerate the burgers for at least ½ hour.
  4. Add a little oil to a griddle and cook the burgers for about 8 minutes, turning over every two minutes.
  5. Assemble with spinach, grape tomatoes, cucumbers, tahini and hot sauce. Enjoy it with or without a bun!
Categories
Asian Carrots Cucumber Recipes Sandwiches Vegan Vegetarian

Bahn Mi

Bahn Mi is a Vietnamese sandwich on a baguette that is a great for summer picnics.

Ingredients

  • 1/3 cup baby carrots, julienned
  • 1/3 cup cucumber, julienned
  • 1 package tofu, sliced and grilled
  • 1/3 cup cilantro
  • 1 baguette, sliced and toasted
  • 1 Tbsp mayonnaise
  • 1 tsp hot sauce
  • 1/3 cup white vinegar
  • 1/4 cup water
  • 2 Tbsps salt

Directions

  1. Heat the vinegar, water and salt for about a minute till the salt dissolves to make pickle juice. Cool.
  2. Place the carrots and cucumber in a mason jar and pour the pickle juice over them. Let is sit for about 1/2 hour.
  3. Slice the baguette in half and toast it. Cut into 6 inch pieces.
  4. Mix the mayonnaise and hot sauce. Spread this on the toasted baguette slices.
  5. Place the grilled tofu on a slice of baguette. Add some pickled carrots, cucumber and cilantro. Top with another baguette slice.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.