It’s time for my favorite food-centric holiday, so I’m sharing my vegan twist on a classic Thanksgiving dish. Instead of the same old boring mashed potatoes, try my Quinoa Cauliflower Mash as an alternative vehicle for all things gravy.
- 2 cups diced shiitake mushrooms
- 1 cup diced crimini mushrooms
- ½ cup julienned red bell pepper
- ½ cup chopped water chestnuts
- ¾ cup cashew pieces
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons chopped green onions
- 2 tablespoons vegan oyster sauce
- 1 tablespoon coconut aminos
- 4 pitted medjool dates
- ¾ cup hot water
- 1 tablespoon sesame oil
- 4-6 romaine lettuce leaves
- For Garnish
- ¼ cup shredded carrot
- sesame seeds
- For Gluten-free
- Omit vegan oyster sauce and use a total of 3 tablespoons coconut aminos
- Add hot water and pitted dates to a blender.
- Blend on high speed for one minute until you have transformed the mixture into date syrup.
- Set aside.
- Heat sesame oil over med-high heat and sauté garlic,ginger and green onions until fragrant (about one minute).
- Toss in mushrooms,then add vegan oyster sauce and/or coconut aminos and ½ cup date syrup(use more if you like a sweeter sauce).
- Mix well, cook for one minute.
- Add water chestnuts,cashews,red bell pepper and season with salt and pepper to taste.Give it one last stir and serve immediately in lettuce wraps.
- Garnish with shredded carrots, sesame seeds and Sriracha.
Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.
Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally I mix it up with raisins, dried apricots or cherries.
- 1 can coconut milk
- 2 cups no-chicken broth
- 2-3 stalks lemongrass, sliced
- 3 kaffir lime leaves
- ¼ cup Thai ginger (galangal), rough chopped
- 3 Hawaiian chilies split open with seeds
- 3 cloves garlic, smashed
- 1T Sambal Olek
- 1T lime juice
- 2T Coconut sugar
- 1 tsp ground coriander
- 1 cup seasoned shiitakes [See Braised Shiitake recipe]
- 1 cup fresh cilantro leaves
- For garnish:
- Lime wedges
- Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
- Chopped tomato
- In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
- Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge
The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.
When life gives you wonky tomatoes, make this easy tomato jam! This rustic recipe does not require peeling, de-seeding or any of that nonsense.
Enjoy this sweet and savory tomato spread with crackers and cream cheese, take a BLT to the next level or as a delicious glaze for tempeh.
Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops!
Bibimbap is my favorite excuse to eat copious amounts of gochujang. As much as I love piles of perfectly seasoned vegetables atop a mountain of crispy rice, it’s the tasty firestorm I crave.
This recipe was inspired by my recent visit to Hangawi in NYC. I think these vegan Bibimbap bites would be perfect for parties or served up during your next K-drama marathon.