Black Bean Paste

This makes about 2 cups of black paste but it is a great Asian base for recipes such as black bean sauce and hoisin.

Black Bean Paste

Ingredients

500 g (31/2 oz) salted black beans (Asian store), rinsed to get off extra salt
1 1/2 cups water
2 cloves garlic, chopped finely
2 tsp ginger, chopped finely
2 Tbls soy sauce (I use Tamari)
1 tsp grated peeled gingerroot
1 tsp grated orange rind
1/4 tsp crushed red pepper/sambol olak/chilli paste
2 Tbls rice vinegar
1/4-1/2 cup of vegan sugar (taste and add as desired)


Method

Place all ingredients except vinegar  and sugar in a saucepan and bring to boil.
Reduce to a simmer and cover for 20 minutes.
Remove from heat and mix in sugar & vinegar.
Pulse in a food processor until smooth.
For black bean sauce add paste to water and whisk.

Hoisin;

Szechwan Tofu & Green Beans

I made this recipe originally with TVP chunks and bok choy and the sauce was great, I just wasn't overly happy with the taste of the TVP chunks. This recipe is from InnerHarmonyNutrition on Food.com.

Szechwan Tofu & Green Beans
Serves 2

Ingredients

12 oz ounces tofu, pressed to remove liquid
12 ounces green beans, trimmed and cut into 2" pieces
2 tablespoons tamari soy sauce
2 tablespoon sake or 2 tablespoon water
3-4 teaspoon hot chili paste
4 teaspoons raw sugar
2 tablespoon sesame oil
2 garlic clove, minced
2 tablespoon ginger, minced
salt
pepper


Method

Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water.
In a small bowl, mix tamari soy sauce, sake or water, chili paste, and sugar to make a sauce, set aside.
In a saut� pan, heat sesame oil and saut� garlic and ginger for a minute.
Add beans and tofu and saut� until heated.
Add the sauce and saut� until the sauce is bubbly.
Season with salt and pepper.
Serve over rice!

Deep Fried Vegan Spring/Egg Rolls

This is a delicious filling for vegan spring/egg rolls adapted from a recipe on Jamie Oliver's page. I used rice paper rolls from the Asian market that were are made for deep frying but if you're not gluten free you can just use spring roll/wonton wrappers.

Deep Fried Vegan Spring/Egg Rolls

Ingredients

40g dried Asian mushro, I assume he means shiitake (I used button mushrooms, sliced and saut�ed)
50g vermicelli noodles
200g Chinese cabbage, finely sliced
1 carrot, peeled and julienned
3 spring onions, sliced on the diagonal
1 thumb-sized piece of ginger , peeled and grated
1 red chilli, finely chopped
1 large bunch of Thai basil, roughly chopped
1large bunch of coriander/cilantro, roughly chopped
20ml sesame oil
75g beansprouts
3 Tbls toasted peanuts, crushed
2 Tbls reduced-salt soy sauce (I used Tamari wheat free)
2 Tbls oyster sauce
1 Tbls cornflour
16 large spring roll wrappers , thawed if frozen (I got 12 using the rice paper wrappers)
1 Tbls Chinese five spice powder
1 litre groundnut oil for frying


Method

Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft.
Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles.
Add the sesame oil, beansprouts, peanuts, Chinese five spice, soy and oyster sauces, and mix well. When they�re ready, drain the mushrooms, then chop them and stir into the filling.
Season to taste.

In a small bowl, blend the cornflour and 2 tablespoons of cold water.
Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
Place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
**Because I used the rice paper rolls I only used one layer and rolled them like you would for fresh spring rolls and only used one layer.
Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper.
Brush each corner with the cornflour mixture, then start rolling up from the bottom.
When the filling is covered, pull the corners in from each side (to seal the ends as you go).
Continue rolling until the filling is tightly covered, then press to seal the top corner.
Lay the finished roll on a large baking tray and cover with a damp tea towel.

Put oil onto a high heat while you're wrapping the rolls.
Continue until you�ve filled all the wrappers.
Turn the oil heat down to a medium heat.
To check whether the oil is ready, drop in a piece of filling; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2�3 minutes, or until golden brown.
I got about 4 at once but mine were big, wonton wrappers are much smaller rolls.
Remove with a slotted spoon and drain on kitchen paper.
Serve with your favourite dipping sauce. I used sweet chilli and a combination of satay with hoisin.

Noodles with Peanut Sauce

This recipe was adapted from a recipe by Nigella Lawson.

Noodles with Peanut Sauce

Ingredients

for the dressing
1 tablespoon sesame oil
1 tablespoon garlic infused olive oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons lime juice

for the salad
125 grams sugar snap peas
150 grams beansprouts (rinsed)
1 red pepper (deseeded and cut into small strips)
2 spring onions (finely sliced)
1 floret of broccoli, separated and steamed
550 grams thick rice noodles (ready prepared)
20 grams sesame seeds
4 tablespoons chopped fresh coriander


Method

Whisk together all the dressing ingredients in a bowl or jug.
Stem broccoli, red pepper, bean sprouts and sugar snap peas.
In a large pan lightly fry spring onions with a small amount of oil.
Pour the dressing over them and let simmer for a minute.
Stir through the noodles, then the vegetables.
Sprinkle with the sesame seeds and chopped coriander and pack up as needed.

Quick Thai Red Curry

Quick Thai Red Curry

Ingredients

1 400g can coconut milk/cream
2 Tbls red curry paste
1/2 cup water
1 Tbls brown sugar
3 tsp soy sauce or 2 Tbls vegan fish sauce
1 tsp coconut amino (or omit)
1 cup soy beans
1 cup frozen corn
2 red or yellow peppers, sliced


Method

In a large pan pour half the coconut milk/cream and heat on medium.
When bubbles start to appear add in the red curry paste and whisk until well combined.
Pour in water and rest of coconut milk and heat on medium-high until bubbling.
Add in brown sugar, soy sauce, coconut aminos and frozen vegetables and bring to boil.
Reduce to simmer and add in peppers and cook until soft.
Serve with rice and top with cilantro if desired.

Pad Thai

I got recipe from the Post Punk Kitchen.

Pad Thai

Ingredients

8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tbls vegetable oil, divided
14 oz tofu, pressed and cut into 1/2 inch cubes
1/2 teaspoon salt, divided
1 bunch bok choy, chopped
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
Any vegetables you like.

For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water

To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges


Method

Boil water for noodles. Cook noodles.
In a large pan over high heat drizzle in 1 tablespoon of oil.
Add the cubed tofu and sprinkle with about 1/4 teaspoon salt.
Cook for about 7 minutes, tossing often, until it�s nicely browned.
Mix together all of the ingredients for the sauce and set aside.
Stem vegetables.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm.
In the same pan or new pan cook the garlic in the remaining oil very briefly over a medium-high, about 15 seconds.
Add the scallion and cilantro and toss just to get it wilted.
Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat.
Then add back the tofu and vegetables, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.

BBQ Shredded "Pork"

Perfect for vegan pork buns, salads or sandwiches! Recipe from Alien's Day Out.

BBQ Shredded "Pork"

Ingredients

1 540g can young green jackfruit in brine
1Tbs olive oil
1 tsp sesame oil
1 medium onion, sliced long
4 garlic cloves, minced
1 carrot, chopped
1 Tbs sugar or rice syrup
1 1/2 Tbs soy sauce
1 1/2 Tbs hoisin
1/2 Tbs minced ginger
1 tsp Chinese 5-spice powder*
salt and pepper to taste


Method

Rinse the jackfruit thoroughly to get rid of the brine, Cut out the tough core.
Use your fingers to shred any larger chunks of jackfruit.
In a large pan or pot, heat up the olive oil over medium-high heat and then add the onions, garlic, and ginger. Sautee for a a few minutes, until onions are starting to get clear.
Add the jackfruit pieces and carrots and continue to saute for another few minutes.
Add the remaining ingredients and cook for about 10 minutes, stirring occasionally to make sure it doesn't burn on the bottom.
Continue until all the sauces and flavors have been absorbed into the jackfruit and the veggies are fully cooked.

Taste and season with more salt and pepper, to taste.

Turn off the heat and let it rest in the pot for a bit so the flavors can settle in more, before serving.

*Chinese Five Spice;
Blend the following ground spices:
1 1/2 tbsp star anise
2 1/2 tsp fennel seeds
1 1/2 tsp cassia or cinnamon
1/2 tsp Szechwan pepper
1/2 tsp cloves
optional: 1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger.
Both will give added bite and depth of flavor

Quick Pho

This recipe was taken from Oh My Veggies. Recipe for homemade Hoisin sauce here.

Quick Pho

Ingredients

64 ounces homemade or low-sodium vegetable broth
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
Salt to taste
1 1/2 tablespoon vegan butter
6 ounces shiitake mushrooms, tough stems removed
1 1/2 tablespoon hoisin sauce
2 teaspoons sesame oil
14 ounces rice noodles, cooked according to package instructions
8 ounces bean sprouts
Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving


Method

In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Be cautious of how much stock you add because it will become too salty.
Bring to a full boil, then reduce the heat and simmer for 15 minutes.
While the broth is cooking, melt the butter in a large skillet over medium heat.
Add the mushrooms and saut� for about 6 minutes, or until tender, stirring frequently.
Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth.
Add bean sprouts, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

Miso Mushroom Noodle Soup

I loved this soup but I like miso and mushrooms. If you don't then it's probably not for you :)
I got this recipe from Miratel blog (random I know but I saw it on Pinterest). This recipe serves four small bowls or two large.

Miso Mushroom Noodle Soup

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy/tamari sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white and shiitake)
200g fresh soba or rice noodles


Method

Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat saut� the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don�t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes � the noodles and the mushrooms should be �al dente�.