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Vegan Mofo #9 Soybean Sprout Soup

Date: October 9, 2012
Author: BeyondNFinity™
Categories: Soup
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Sick Day!!!

Actually sick day started Sunday afternoon and is still with me. I have a cold. How I got a cold is beyond me. I blame it on not eating kimchi everyday for a couple of weeks. I ran out and had to make more, however, at the same time, I didn’t eat any. Yet, when I’m stressed, I do wear myself down and illness can happen. With that being said, I only had enough enough to get something hot to drink. Hence, the soybean sprout soup.

 

The Koreans have been known to say this soup is great for hangovers.

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Vegan Mofo #9 Soybean Sprout Soup

Yield: Serves 4

Ingredients

  • 1 pound of soybean sprouts
  • 1/2 cup onion, sliced thinly
  • 2 garlic cloves, minced
  • 1/2 teaspoon kelp granules
  • 2 teaspoons soy sauce or tamari
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil

Instructions

  1. Rinse soybean sprouts in water. Pick out bad sprouts, if any.
  2. Place sprouts in pot to saute.
  3. Add 1/2 cup of onions and continue to saute until onions caramelize slightly.
  4. Add garlic, soy sauce or tamari and 6 cups of water, making sure to scrap any bits from the bottom of the pot.
  5. Boil for 30 minutes.
  6. Add green onions and sesame oil.
  7. Boil 5 minutes.
  8. Serve.
https://www.beyondnfinity.com/soybean-sprout-soup/

 

Vegan Mofo #6 Japchae (Sweet Potato Noodles w/ Stir-Fried Vegetables)

Date: October 6, 2012
Author: BeyondNFinity™
Categories: Noodles, Tofu
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Stir Fry, Vegetables, and Noodles! YUMMM!!!

Say that really fast several times. Stir fry, vegetables, and noodles. Stir fry, vegetable, and noodles. Stir fry, vegetables, and noodles. Oh my!!!

I LOVE Korean food, always have. The wonderful balance of flavors. The simplicity of ingredients that come together to create amazing meals. Once all the prep is done, dishes are prepared with ease.

One dish that can take a short time to prepare once all the prep is done. Japchae!

Japchae is a simple noodle dish filled with stir-fried vegetables served at special occasions. It can be a side dish or a main dish. As well as it is served with rice. In the past it was only vegetables. Traditionally, it is made with mushrooms, onions, cucumbers, bell peppers, carrots, beef, and spinach. Yet, this is a vegan version, so the beef is out. Really, this dish is made with any vegetable you can find and then topped off with sesame seeds.

I generally don’t keep spinach in the house. I usually use kale. which to me is heartier and works well with the flavors of sesame oil and soy sauce. However, I didn’t have kale nor mushrooms in the house. So I used what I had which was broccoli and tofu.

Instead of stir-frying the vegetables, I steam the vegetables, bake the tofu, boil the noodles, and then prepare it all in a bowl with soy sauce, sesame oil, a little sugar – I use agave. It can be served hot or at room temperature.

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Vegan Mofo #6 Japchae (Sweet Potato Noodles w/Vegetable Stir Fry)

Yield: Serves 4

Ingredients

  • 1 pound sweet potato noodles or cellophane noodles
  • 1 small onion, cut in half, sliced thin
  • 1 carrot, julienned
  • 1/2 bell pepper, thinly sliced
  • 1 pound fresh broccoli
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame seeds

Instructions

    Noodles
  1. Boil noodles according to the package. Drain. Add a little sesame oil to prevent sticking.
    2. Vegetables
  2. Heat skillet, enamel cast iron pot, or wok to medium-high. Add all prepped vegetables.
  3. Stir-fry until softened and slightly browned for about 4 minutes.
    4. Tofu
  4. Slice tofu.
  5. Either bake in a 400ºF for 30 minutes or stir-fry until brown in the same skillet as the vegetables once vegetables are done.
    6. Assembly
  6. Quickly add noodles, remaining sesame oil, and soy sauce or tamari. Cook for 1 minute more.
  7. Serve hot or at room temperature.
https://www.beyondnfinity.com/japchae-sweet-potato-noodles-w-stir-fried-vegetables/

Vegan Mofo #20 Tofu and Dumplings

Date: October 21, 2011
Author: BeyondNFinity™
Categories: Soup, Tofu
Comments: 1 Reply

 

There is nothing like a nice bowl of something hot and delicious once the weather starts to get a little cooler. Finally, the weather in Florida has started to cool down at night, making it great for some tasty fall dishes. I love soups and stews of all kinds as long as I can make them vegan, I am there!

 

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Vegan Mofo #20 Tofu and Dumplings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: Serves 4

Ingredients

    Tofu
  • 1 14 ounce package extra-firm water packed tofu
    • Soup
  • 1 cup onion, chopped
  • 1 1/4 cups celery, chopped
  • 1 1/4 cups carrots, chopped
  • 2 teaspoons rosemary, ground
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups water
    • Dumplings
  • 1 1/4 all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons vegan margarine, cold and cubed
  • 1/4 cup non-dairy milk
  • 2 whole green onions (scallions)

Instructions

  1. Preheat oven to 400
    2. Tofu
  2. Remove tofu from package.
  3. Rinse.
  4. Squeeze.
  5. Cut into cubes.
  6. Bake for 35-40 minutes.
    7. Soup
  7. Saute onions, celery, and carrots on medium for 15 minutes.
  8. Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
  9. Add vegetable broth and water.
  10. Stir.
  11. Simmer.
    12. Dumplings
  12. Add the all-purpose flour and baking powder to a bowl and mix.
  13. Add the cubed vegan margarine to the flour mixture.
  14. Combine the vegan margarine and flour until it resembles pea size crumbs.
  15. Pour in non-dairy milk.
  16. Mix together until all the ingredients are mixed together, yet do not over work the dough.
  17. Dust your work surface with a light coating of flour.
  18. Place dough on top gently roll the dough in the flour.
  19. Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
  20. Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
  21. Stir dumplings into your pot of soup.
  22. Cook on medium for 20 minutes. As the soup cooks, it will thicken.
  23. Stir in sliced green onions.
  24. Serve.
https://www.beyondnfinity.com/vegan-mofo-20-tofu-and-dumplings/