Category: Vegan Chinese

by betsy

Sizzling Summer Salads (vegan & plant-based)

Get your salad on!

As part of my tasty work with Tofutti, we create the occasional not-to-be missed FREE eCookbooks, a curated collection of favorite recipes, all with photos, in keeping with a theme. As mentioned previously, life and work prevented me from staying current on my beloved The Blooming Platter website, but I’m back!

And I am proud to share our Simple, Sizzling Summer Salads before summer is over. Where I live in Coastal Virginia, we definitely have a few more weeks of summer-like weather ahead of us…and it’s been a hot one until Mother Nature decided to grant us some reprieve just this weekend. (To access and download simply click on the linked title.)

But, let’s be honest: we are fortunate to have at our fingertips a wealth of summer season ingredients year-round and these salads will certainly satisfy 12 months of the year. So, beat the heat with this selection of simple-salads-with-a-twist…or just enjoy whenever the mood strikes. A colleague at the school where I teach taste-tested the entire set–she teaches in the summer and I started a tradition three years ago when I was hired to bring her lunch–and received a hardy and “hearty” thumbs-up.

Released for July 4, each salad honors one of the immigrant cultures that has helped make America what it is:

  • Chinese Chili Crisp Slaw
  • German Roasted Potato & Sauerkraut Salad with Maple Caraway Dressing
  • Creamy Greek Salad
  • Indian Broccoli, Cauliflower & Eggplant Salad with Creamy Chutney Dressing
  • Italian White bean, Peach & Mint Salad with Creamy Lemon Dressing

These easy recipes are all prepared with Tofutti Better Than Sour Cream. Tofutti makes my favorite non-dairy sour cream (not to mention cream cheese, ricotta, and ice cream), but feel free to substitute, though non-dairy products batched by different companies all vary in taste and texture and my recipes have only been tested with Tofutti. If you would like to purchase Tofutti products online so you always have them at the ready, visit Plantx.

Happy Last Gasp of Summer!

~Betsy

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by betsy

Sichuan-Inspired Noodles in Hot Chili Oil with Spinach

Yield: 1 to 2 Servings

This lightening quick, nutritious, delicious, and colorful meal is satisfying on every level. Plus, if you care about such things, the entire enormous bowl is only 300 calories.

Simply heat together 2 handfuls fresh baby greens and an 8 ounce package shirataki noodles. Drain, place in a large bowl, and toss with 1/2 to 1 teaspoon soy sauce, just shy of 2 tablespoons hot chilli oil, fried chilies in oil, or hot chili crisp–available on the International Isle at the grocery store–and an optional dash crushed Sichuan peppercorns to tastw. Heap into a bowl and garnish with a smidge of the hot chili oil or crisp and a few roasted and lightly salted peanuts.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #veganchinese #plantbasedchinese

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by betsy

Sichuan Vegetables in Hot Chili Oil with Garlic, Ginger, Scallions, & Peanuts (vegan & plant-based )

Yield: 6 to 8 servings

I am obsessed with the flavors of a dish called Tofu Braised in Hot Chili Oil at a local restaurant called Judy’s Sichuan. But, I could do without the deep frying of the tofu and the additional oil, as mesmerizing as it is. I have attempted a stir-fried veggie version or two in the past that were unspectacular fails.

But, recently, fellow foodie and friend, Juan Gelpi, introduced me to Sichuan peppercorns. Eureka! The missing flavor. So I started brainstorming and alighted on a non-traditional roasted prep which I love because it is hands-free cleaner, and neater.

I hope you love my tofu-less and non-braised version of Tofu Braised in Hot Chili Oil.

Sichuan Vegetables in Hot Chili Oil with Garlic, Ginger, Scallions, & Peanuts (vegan & plant-based )

Yield: 6 to 8

2 tablespoons vegetable or peanut oil
2 teaspoons sesame oil
6 to 8 cups cauliflower, broccoli, or a combination of florets
1 red bell pepper or 1/2 red and 1/2 green bell pepper, cut into 1-inch chunks
1 teaspoon sea salt
2 teaspoons ground Sichuan peppercorns (I purchase at Asian grocery)
2 tablespoons Chinese hot chili oil or fried chili crisp (I purchase at Kroger on International aisle)
2 to 3 inches fresh garlic, peeled and thinly sliced on diagonal
4 large cloves garlic, thinly sliced on diagonal
2 scallions, thinly sliced on diagonal
1/2 cup lightly roasted and salted peanuts

Preheat oven to 425 degrees. Pour oils into large roasting pan. Add vegetables, toss in oil, sprinkle with salt and Sichuan peppercorns. Roast for 20 minutes, stirring after 10. Remove pan from oven. Increase heat to 450 degrees. Stir remaining ingredients into vegetables, scraping up caramelized bits. Return to oven for 10 minutes, stirring after 5. Crack oven door, turn off heat, and allow to cool to warm. Serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedSichuan #veganSichuan

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by betsy

Sichuan Chex Mix with Hot Chili Oil (vegan & plant-based)

Yield: 4 quarts (16 cups or 1 gallon)

Every Christmas, my late mother made traditional Chex Mix. She would not be at all happy with my messing with tradition.

With apologies to my mother, this year’s vegan Sichuan Chex Mix is inspired by my Chinese obsession from Judy’s Sichuan in Virginia Beach, VA: Tofu Braised in Hot Chili Oil. Redolent of garlic, ginger, and chilies, this dish features 4 other key ingredients: fried tofu and stir fried jalapeños, red and green bell pepper, and peanuts over Jasmin rice.

I think, though I am not certain, that an elusive flavor in the dish is lent by Sichuan Peppercorn which I purchase st the Asian market and grind myself. Warm, but not hot (to me), this seasoning also adds a very temporary, characteristic, and pleasant lip numbing sensation. The Chex mix is delush with or without.

Seasoning Mix:
1/2 Cup vegan butter
1/2 cup olive oil
2 tablespoons Soy Sauce
2 tablespoons Fried Chili in Oil (sold in a jar on Kroger’s Asian aisle)
2 teaspoons grated ginger (I purchase it in a squeeze jar)
1 tablespoon Garlic Powder
1 tablespoon Onion Powder

Optional: 1 to 3 teaspoons ground Sichuan Peppercorn

Cereal Mix:
7 cups Rice Chex cereal
5 cups pretzel sticks
*3.5 ounces crispy fried onions in bag, carton, or can
*3.5 ounces crispy jalapeños in a bag
*3.5 ounces crispy red bell pepper or beets in a bag or carton
4 ounces roasted and salted edamame
1 cup roasted and salted peanuts

*I use Fresh Gourmet brand from Kroger. I wanted bell pepper, but couldn’t find them in two stores, so the beets added that red, sweet, and earthy element I wanted.

Preheat oven to 250 degrees. Melt butter in large roasting pan in preheating oven. Stir in remaining Seasoning Mix ingredients followed by all Cereal Mix ingredients, coating evenly. Bake 1 hour, stirring every 15 minutes. Cool completely and package in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedsichuan #vegansichuan #plantbasedchexmix #veganchexmix
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by betsy

Blooming Best Hot Chili Oil (vegan & plant-based)

I put this addicting condiment on everything…or nothing!

I first became hooked on it in Braised Tofu in Hot Chili Oil–with bell peppers, sliced garlic, and fried peanuts–at Judy’s Sichuan in Virginia Beach, VA.

My first attempt was an utter fail, but the next method I developed is never-fail. I stir this Hot Chili Oil into–or drizzle it over– roasted vegetables, beans and legumes, grains, salads, noodles, soups, vegan mayo and sauces, and even into popcorn. It makes everything better! And it makes a quick and easy gift.

1- 7.41 ounce jar Laoganma Spicy Chili Crisp (I purchase at Kroger)

1/4 cup olive, peanut, or vegetable oil

1/4 cup orange infused olive oil or another 1/4 cup olive, peanut or vegetable oil (the orange and chili combo will send you!)

5 cloves garlic minced, covered, and heated for about 30 seconds in microwave to soften

Optiomal: sea salt

Decant Spicy Chili Crisp into a 12 to 16-ounce jar. Stir in oils, garlic, and optional salt. Store, covered, in fridge. Feed mixture periodically with more Spicy Chili Crisp, oils, garlic, and salt, as desired.

#hotchilioil

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by betsy

Sweet and Sour Pineapple, Onions, & Peppers (Vegan & Plant-Based)

Yield: 4 to 6 servings

This dish is so quick and easy and tastes like authentic Chinese takeout! Add tofu, as pictured, or mushrooms for an even heartier take.

I think my garnish is so cute: a retro flower made just from what I had on hand: a water chestnut with a cashew and hot chili oil center.

1/2 cup catsup
1/2 cup rice vinegar
2 tablespoons dark molasses
2 teaspoons soy sauce
1 red bell pepper, cored and cut into chunks slightly larger than dice
1 green bell pepper, cored and cut into chunks slightly larger than dice
1 white or yellow onion, cut into chunks slightly larger than dice
1-20 ounce can pineapple tidbits in juice, drained and juice reserved (refrigerate half of pineapple for another use)
2 tablespoons cornstarch
Optional add-ins: 1 pound cubed extra firm tofu or sauteed mushrooms
Optional garnishes: sliced water chestnuts, lightly salted and roasted cashew halves, and hot chili oil

In a medium bowl, whisk together first 4 ingredients and set aside. In a tablespoon of oil or hot chili oil, or about 4 tablespoons water, sprinkle bell peppers and onion with salt and sauté until tender. Pour catsup mixture over, stir, and heat through. Whisk cornstarch into reserved pineapple juice and add to skillet with pineapple tidbits, cooking and stirring until mixture is thick and heated through. Stir in tofu or mushrooms if desired, and heat through. (Or you can saute mushrooms with other vegetables. ) Serve over rice, if you like, garnished as desired. I like to create retro flowers out of sliced water chestnuts with centers made out of 2 cashews each and a dab of hot chili oil.

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by betsy

Cuban-Asian Fusion Nachos + Hot Chili Oil Hack (vegan & plant-based)

Yield: 2 servings

These deliciously different–but not bizarre–nachos substitute plantains for corn chips and infuse the tasty black bean topping with a hint of coconut milk, orange, and spice from my new obsession: Sizchuan Hot Chili Oil. No one will judge if you drizzle more of the addicting oil over the top.

1/2 large yellow onion, thinly sliced

1-15 ounce can seasoned vegan black beans, including juice

3 ears grilled corn, kernels cut from cob

1 cup lightly packed baby spinach or kale leaves

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

Sea salt to taste

1/4 to 1/3 coconut milk (I use lite, but regular is more flavorful)

1 generous tablespoon Sizchuan Hot Chili Oil, made with blood orange-infused olive oil (see my hack below)

2 servings packaged plantain chips

Toppings: white vegan cheese like mozarella, halved tri-color cherry tomatoes, vegan sour cream, minced cilantro

In large skillet over medium heat, dry saute onion, stirring frequently, until starting to soften and color. Add all remaining ingredients, except chips and toppings, and cook, continuing to stir frequently, until onion is softened, greens are wilted, mixture is heated through, and flavors are married. Divide chips between 2 plates, spoon half of bean mixture over each, top as desired, and serve immediately.

Note: After topping with cheese, you can run nachos under broiler or pop into mic for 30 seconds before adding remaining toppings.

Hot Chili Oil Hack

1-8 ounce jar Lao Gan Ma: Spicy Chili Crisp (I purchase at Kroger or online)

4 to 5 cloves garlic, thinly sliced and softened by heating for 30 seconds in microwave

1/4 cup neutral vegetable oil

1/4 cup blood orange-infused olive oil (or another 1/4 cup oil + zest of 1/2 large orange

1/2 teaspoon sea salt or more to taste

Decant Spicy Chili Crisp into a larger jar, stir in remaining ingredients, cover, and chill. Stir before using; heat if desired. Delicious on virtually everything savory.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegannachos #plantbasednachos #veganasianfusion #plantbasedasianfusion #vegancubanfusion #plantbasedcubanfusion
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by betsy

Crispy Baked Cauliflower (with option to bathe in Hot Chili Oil) [Vegan & Plant-Based]

Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside)

1/4 cup vegan mayo (I used Walton Farms no-calorie)

1/4 cup all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground turmeric

1/2 teaspoon sea salt

Approximately 25 cauliflower florets

Hot Chili Oil (see back below)

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place mayonnaise in a shallow carton or bowl. Whisk together remaining ingredients except cauliflower in a small deeper carton or bowl. Add cauliflower florets about three at a time to mayo and coat well using fingers. Drop into flour mixture, shake to coat, and place a couple inches apart on lined baking sheet. Repeat with remaining florets. Bake 15 minutes, turn, and bake 15 more minutes. Serve with sauce of choice or, do as I do and dip each floret quickly into hot chili, place on serving plate, sprinkle with sliced green onion and peanuts and serve immediately with chopsticks.

Hot Chili Oil Hack: purchase a prepared product, but decant into a larger jar, and add lots more oil, 5 large cloves sliced garlic softened for 30 seconds in microwave, and salt to taste. I love a neutral oil, but, when I discovered I was out, I learned that blood orange-infused oil is absolutely lovely with the chilies.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancrispybakedcauliflower #plantbasedcrispybakedcauliflower

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by betsy

Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

#veganwontonchips #plantbasedwontonchips #veganchineseblackbeandip #plantbasedChineseblackbeandip #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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