Chickpea Burgers

  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • 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.

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

10-minute tomato egg drop noodle soup from thewoksoflife.com/

  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 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?!

 

” Lupo’s ” Spiedie marinade

  • 1cup olive oil
  • 1cup lemon juice
  • 1cup white vinegar*
  • 2 garlic cloves (finely chopped or pressed)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1teaspoon dried oregano
  • 1teaspoon garlic salt
  • 1teaspoon salt
  • 1teaspoon cracked black pepper
*use cider vinegar per Jack Reed
  1. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).

Kimchi Potato Salad

hero-v_kimchi-potatosalad_99871 pound Yukon potatoes, peeled
5 eggs

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
For garnish:
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.

 

stir-fried eggplant, potatoes & peppers from thewoksoflife.com/

  • 3 cldi-san-xian-8oves garlic, smashed and peeled
  • 2 scallions, chopped
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • 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.

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.

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 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.

 

General Tso’s sauce from purewow.com

purewow_general_tsos_12 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.

Maple, burbon, orange glazed salmon

IMG_00623 tbsp maple syrup
3 tbsp OJ
2 tbsp bourbon
1.5 tbsp soy sauce
1 clove of garlic, minced
1 tsp butter

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.

Jacked-Up Vegan Ribs from blog.fatfreevegan.com/

    • 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
    • jackfruit-vegan-ribs11/4 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.
Notes

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.