Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.

Ingredients

For the Cucumber Sushi

1. One medium cucumber (mine weighed 8 oz.)
2. 1 mushroom, sliced into VERY thin strips
3. 1/4 avocado, sliced into VERY thin strips
4. small handful of carrots (I used pre-cut "matchsticks")

Method

1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
4. Carefully roll into sushi and add to plate!

Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu

1. 3 oz. firm tofu 
2. 1 T Bragg's liquid aminos
3. sesame seeds for sprinkling

Method

1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste

1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
2. 2 tsp spicy brown mustard
3. 2 tsp fresh minced ginger
4. water, as needed

Method

1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 

Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.  

Szechuan-Style Seitan and Asparagus Stir-Fry

I love Asian food. Always have, always will. It is definitely my all-time favorite ethnic food. I love to cook it, eat it, and, to be quite honest, LOOK at it (hey, come on-you KNOW vegan sushi is pretty beautiful, to say the least!).
Chinese food definitely tops the charts when it comes to favorite Asian food. Nothing beats that garlicky, tangy bite that Chinese food provides. YUMMMMMMM. Paired with some steaming hot brown rice, you've got yourself a perfect meal.
This stir fry was inspired by Isa Chandra's "Asparagus Stir-fry with Seitan Beefless Tips" (however I did not even look at the recipe before making this...I just heard the title and was intrigued to try and recreate it!)...that and the fact that I had some asparagus I needed to use, like, two days ago...!
This came out wonderfully. Each ingredient plays such a crucial role I advise not leaving anything out. Get ready to be taste-bud transported to China...

Szechuan-Style Seitan and Asparagus Stir-Fry

Szechuan-Style Seitan and Asparagus Stir-Fry; Vegan. Serves One.

Ingredients

1. 1/4 Cup Vital Wheat Gluten 
2. 1/4 tsp EACH onion powder, garlic powder, and poultry seasoning (mine contained marjoram, nutmeg, rosemary, thyme, and sage)
3. Scant 1/4 Cup water
4. 6 oz. asparagus spears, washed and largely chopped
5. 2 tsp minced garlic
6. 1/4 Cup chopped onion
7. 1 T Bragg's liquid aminos
8. generous sprinkling of black pepper

Method

1. Prepare your seitan by bringing a small pot of water to the boil on the stovetop. In a bowl, mix together the gluten, onion powder, garlic powder, and poultry seasoning. Add scant 1/4 cup of water and stir together. Knead dough well in hands and form a log. Wrap TIGHTLY in foil, twisting ends and folding them in. Place seitan log in boiling water for 15 minutes. Meanwhile, set oven to 350 F to preheat while seitan cooks.
2. Remove seitan from boiling water (with TONGS!) and place dirtily onto a baking sheet. Bake in foil wrap for 15 minutes. 
3. When finished baking, remove from oven and let stand, still wrapped in foil, for about 5 minutes to cool.
4. Heat a non-stick pan over medium heat. Add liquid aminos and a splash of water. Add onion and garlic and cook about 1 minute, stirring regularly. Add asparagus and more water, if necessary, to prevent sticking. 
5. While veggies are sautéing, carefully unwrap your foiled seitan. Slice roll in half lengthwise, then chop into small bite-size pieces. Add seitan bites to veggie sauté. Cook, stirring occasionally, for 5-7 minutes, until seitan looks well-coated in sauce mixture. 
6. Serve! This is great with brown rice and fresh melon.

Close-up time.