Vegan Fire & Spice

Try these recipes from: Vegan Fire & Spice!

Hunan Fried Rice

This tastes like restaurant-style fried rice, but without the msg and added oil. Omit the cayenne for a mild version.

  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon dark sesame oil
  • 1 tablespoon light brown sugar
  • 1 teaspoon minced fresh ginger
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne
  • 1 pound extra-firm tofu, drained and cut into 1/2-inch dice
  • 2 teaspoon cornstarch
  • 2 tablespoons cold-pressed canola oil
  • 1 red bell pepper, chopped
  • 1 cup shredded cabbage
  • 1/4 cup minced scallions
  • 3 cups cold cooked rice

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes. Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.

Heat the canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.

Serves 4

 

Chipotle Corn

The smoky heat of the chipotle plays nicely against the sweetness of the corn.

  • 1 pound frozen corn kernels, thawed
  • 1 tablespoon olive oil
  • 1 canned chipotle chile, minced
  • 2 tablespoons minced fresh cilantro or parsley
  • Sea salt and freshly ground black pepper

Cook the corn according to package directions, then drain and return to the pot. Add the oil and chile, stirring to coat. Stir in the cilantro and season to taste with salt and pepper. Transfer to a serving dish.

Serves 4

 

Seitan Fajitas with Poblano Chiles

Seitan combines with richly flavored poblano chiles to make great-tasting fajitas that can be mild to spicy, depending on the heat of the poblanos themselves, and if you add the optional red pepper flakes.

  • 2 tablespoons olive oil
  • 1 red onion, cut into thin strips
  • 8 ounces seitan, cut into strips
  • 2 poblano chiles, cut into thin strips
  • Juice of 1 lime
  • 1/2 cup tomato salsa, bottled or homemade
  • 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • 4 soft flour tortillas

Heat the oil in a large skillet over medium-high heat. Add the onion, seitan, and chiles and cook until the onion and chiles are softened and the seitan is browned, about 10 minutes. Add the lime juice, salsa, red pepper flakes, if using, and season to taste with salt and pepper. Cook 3 to 5 minutes longer to blend flavors. Divide the seitan mixture among the tortillas. Roll up and serve.

Serves 4

 

Chickpea Falafel

Chickpea patties, or falafel, are popular throughout the Middle East, and are eaten as an appetizer, a snack, in a pita bread sandwich, or as a main dish.

  • 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup minced fresh parsley
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup dried bread crumbs
  • Canola oil, for frying

In a food processor, combine the chickpeas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper, and 1/4 cup of the breadcrumbs and process until well combined. Taste to adjust seasonings. Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mixture is not firm enough to shape into patties, add another tablespoon or two of breadcrumbs. Dredge the patties in the remaining breadcrumbs.

Heat the oil in a large skillet over medium-high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Be careful not to burn. Repeat until all of the falafel are cooked.

Serves 4

Copyright @2009 by Robin Robertson