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Recipe


MAIN DISH

STIR-FRIED SOY STEAK WITH BOK CHOY

Serve with steamed rice or on a bed of rice noodles with a shredded cabbage salad tossed in ginger-soy vinaigrette.  cut into thin strips for the soy meat.
 
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 3 tablespoons vegetable or peanut oil (divided use)
• 3 or 4 dried red chiles
• 2 thin slices of ginger, about 2 inches by 1 inch, cut into matchsticks
• 2 large garlic cloves, minced
• ½ pound vegetarian VEGE steak, cut into thin strips
• 1 tablespoon rice wine or dry sherry
• 1 pound bok choy, sliced on the diagonal into 2-inch lengths
• ½ teaspoon sugar

In a small bowl, whisk together the cornstarch, soy and sesame oil with a tablespoon of water. Heat 2 tablespoons of the oil in a large wide skillet (not nonstick) or wok over high heat. Add the chiles, ginger, garlic, VEGE steak and rice wine.

Stir-fry, turning often with a slotted spoon, until the liquid evaporates, 2 to 3 minutes. Transfer to a plate and wipe out the skillet. Add the remaining tablespoon of oil and heat over high heat. Add the bok choy and sugar and quickly stir-fry, just to coat in oil, about 30 seconds. Cover and steam-cook 1 to 2 minutes depending on how crisp you want the bok choy.

Add the cornstarch mixture and cook a few seconds, until glossy.
Makes 4 to 6 servings.

Per serving: 194 calories (60 percent from fat), 13.7 g fat (2.5 g saturated, 5.3 g monounsaturated), 0 cholesterol, 10.1 g protein, 10 g carbohydrates, 1.3 g fiber, 75.3 mg sodium.




THAI VEGETARIAN CHICKEN WITH SNOW PEAS

Serve with steamed brown rice and a salad of ripe tomatoes tossed with Thai basil.   You can also substitue for
vege shrimp, vege fish or firm tofu for the VEGE chicken.

• 2 tablespoons vegetable oil
• 1 orange or yellow bell pepper, cored and cut into thin strips
• 2 large garlic cloves, crushed and minced
• 4 scallions, white and green parts sliced on the diagonal in 1-inch segments
• 1 pound VEGE chicken (nuggets or drumsticks)
• ½ pound snow peas • 1 tablespoon fish sauce
• 2 tablespoons oyster sauce

Heat the oil in a wok or large, wide skillet (not nonstick) over high heat, and stir-fry the bell pepper, garlic and scallions 1 minute. Add the VEGE chicken and cook a few minutes, then add the snow peas, fish sauce, and oyster sauce and stir-fry until the snow peas are tender-crisp, about 2 minutes.

Makes 4 to 6 servings.

Per serving: 266 calories (23 percent from fat), 16 g fat (3.5 g saturated, 7.5 g monounsaturated), 0 cholesterol, 18.7 g protein, 16.5 g carbohydrates, 1.8 g fiber, 492.1 mg sodium.

Vege Beef Chunks – UnBeef Stew: Put vegetables cut in chunks (3 ribs celery, 4 medium carrots, 2 large potatoes) in 5 cups of water with 2/3 cup ketchup, 1/4 cup soy sauce, 1 1/2 tsp garlic granules, 1 teaspoon dried tarragon leaves, 1 teaspoon dried sage, 1/4 tsp freshly ground pepper. Bring to a boil then reduce to simmer. Heat until vegetables are tender - about 30 minutes.

Add the vege beef chunks and heat for another 5 minutes.

Place 1/4 cup whole wheat pastry flour in a small bowl or measuring cup, whisk in 1/3 cup water until the mixture is smooth. Stir this mixture into the simmering stew, and cook stirring constantly until the gravy is thickened.


Vege Smoked Ham – Pineapple Ham: thaw out and cut into slices. Place in a lightly oiled baking dish, put drained canned pineapple chunks on top, sprinkle with dried cloves. Bake at 350 degrees for 20 minutes.

Vege Chicken Nuggets – UnChicken Satay: Make a marinade with 1 tsp black pepper, 1/2 - 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp tumeric, 1/4 tsp ground ginger, 1 tsp agave syrup or unrefined sugar, 1 Tbs vegetable oil, 1 Tbs Bragg Liquid Aminos or soy sauce, 1 Tbs lemon juice. Marinate vege chicken nuggets, chunks of green pepper, and cherry tomatoes for at least 15 minutes, turning several times to coat well.

In the meantime prepare the dipping sauce. Sauce: Over medium heat, combine 1/2 cup natural chunky peanut butter, 1/2 cup vanilla soy yogurt, 1/4 cup water, 2 Tbs Bragg Liquid Aminos or soy sauce, 1/4 tsp cayenne pepper, whisking frequently.

Thread the vege chicken nuggets, green pepper and cherry tomatoes on bamboo skewers and broil until the green pepper turns color, turning occasionally. Reheat the sauce. Serve with brown rice.


Vege Prawn/Big Shrimp – UnShrimp Scampi: Heat 1 Tbs virgin olive oil, 2 Tbs Soy Garden or other non-hydrogenized vegan margarine, 1/4 tsp salt, and a dash of cayenne in a pan until the margarine is melted. Add the "shrimp" an cook, turning and basting occasionally, until they are soft. Add 1/4 tsp cider vinegar, 1/4 tsp agave syrup and 1 – 2 tsp chopped parsley. Serve over cooked pasta or noodles.


Vege Bacon – Vegetarian BLTs: Thaw and cook bacon in a lightly oiled frying pan. Make sandwiches with the cooked UnBacon, lettuce and slices of tomato, and toasted bread spread with soy mayonnaise. Bacon water chestnut appetizer: Rinse off canned water chestnuts and soak in 1/3 cup soy sauce for 2 ½ hours. Roll in raw unrefined sugar then wrapped with UnBacon. Secure with toothpick and bake at 350 degrees for 30 minutes.