Monthly Archives: April 2013

Vegan Basil “Chicken”

Turn a meat dish into a vegan alternative by choosing your ingredients wisely for a similar dish that is equally delicious as the original. Food blogger Marc Matsumoto explains how to mimic the flavor, texture, and taste in a full post on the Fresh Tastes blog.

Ingredients

  • 396 grams (14 ounces) firm tofu
  • 2 tablespoons vegetable oil
  • 100 grams (2.6 ounces) shiitake mushrooms, finely minced
  • 2-3 large cloves garlic, finely minced
  • 1-2 Thai bird chilies (to taste)
  • 1/2 red bell pepper, sliced thin
  • 1/2 small onion, sliced thin
  • 1 teaspoons unrefined sugar
  • 1 1/2 tablespoons white soy sauce
  • 1 teaspoon dark soy sauce
  • 25 grams Holy basil (or sweet basil if you can’t find it)

Directions

  1. Freeze, thaw and wash the tofu. See the post on vegetarian ground meat for the detailed process.
  2. Heat a pan over medium-high heat until hot. Add the oil and then add the mushrooms and garlic, sautéing until most of the moisture has evaporated and the mixture is very crumbly (about 10 minutes).
  3. Add the chili peppers, bell peppers, and onions and stir-fry until the onions and bell peppers are almost cooked.
  4. Add the vegan ground meat and stir-fry until the tofu has slightly browned.
  5. Add the sugar, white soy sauce and dark soy sauce, and continue stir-frying until all the liquid has been absorbed and the mixture is an even tan color.
  6. Finish by adding the basil and frying until bright green.

 

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Vegan Mango Pudding

This vegan mango pudding recipe has no cholesterol but plenty of richness. Food blogger Marc Matsumoto shares fruit substitution suggestions in a full post on the Fresh Tastes blog.

 

Ingredients

  • 340 grams (12 ounces) silken tofu
  • 3 ripe medium-sized mangoes
  • agave nectar (optional)
  • 20 vegan digestive biscuits

Directions

  1. Put the tofu in a colander and allow it to drain over a bowl for at least 30 minutes to get rid of the extra water.
  2. Peel two of the mangoes and remove as much fruit as possible from around the seed using a knife. You should have about 400 grams (14 ounces) of fruit. Put the mango and drained tofu into a blender and blend until smooth. If your mango was ripe, you shouldn’t need to add any sugar, but if it’s not sweet enough for your tastes, add some agave nectar.
  3. In a glass bowl, spread a 1/4″ layer of pudding down and top with biscuits. You can break the biscuits up into pieces to make them fit into the nooks and crannies. Continue alternating layers of biscuits and pudding until you run out of pudding (the top layer should be pudding).
  4. Cover and refrigerate overnight.
  5. To finish, peel and slice the remaining mango and spread the slices on top of the pudding. To serve, use a spoon to scoop the mango pudding into serving bowls.

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