In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
Tip: This burger mixture freezes well for later use.
1 scallion, chopped (white and green portions separated)
2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
2 ½ cups vegetable, or mushroom stock
1-1.5 teaspoon soy sauce
1/8 teaspoon pepper
1/2 teaspoon sesame oil
Salt, to taste
1 egg, beaten
1/2 tsp. sambal obleek
Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
For potato salad dressing: 1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
Scallions, sliced, green parts
Black sesame seeds
Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
When the water is boiling, carefully add in 3 eggs to the sauce pot.
Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
For the dressing, combine all the ingredients together and set aside.
Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
Garnish with sliced scallions and black sesame seeds.
Serve immediately or refrigerate in an airtight container for 3-4 days.
2 long Chinese eggplants, cut on an angle into large bite-sized pieces
1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
½ red bell pepper, cut into large bite-sized pieces
½ orange bell pepper, cut into large bite-sized pieces
4 tablespoons oil
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
½ teaspoon sugar
¼ teaspoon white pepper
½ teaspoon sesame oil
Salt, to taste
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.
2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.
Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.
Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture. cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack. Remove from oven pour over some marinade then put back in over for 1 min. Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.
10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
1/4 cup barbecue sauce
1/4 cup water
1 1/4 cups vital wheat gluten (150 grams)
3 tablespoons nutritional yeast
1 tablespoon smoked paprika
1 tablespoon onion powder
1 1/4 teaspoons garlic powder
1/2 teaspoon smoked salt
3/4 cup water
2 tablespoons soy sauce
3/4 cup barbecue sauce, approximately
Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
Preheat oven to 375F. Oil a 8×8 or 9×9-inch Pyrex baking dish.
Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
Cut into 16 “ribs” and serve with additional barbecue sauce.
Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.
Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I’ve tried, I have found Chaokoh to have the most tender jackfruit.
Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.