Sweet Sour TSP, Fried Rice, Zucchini Muffins

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Vegan cooking show - Sweet&sour tsp, fried rice, zucchini muffins

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Sweet Sour TSP, Fried Rice, Zucchini Muffins

  1. 1. ZUCCHINI MUFFINS 6. Spoon batter into muffin cups. 5. Deep fry the marinated chunks until 7. Bake for 20 minutes or until a toothpick golden brown, then remove from oil inserted in the center comes out clean. 6. Pour oil out of the pan, leaving roughly 2 tablespoons oil in the pan SWEET & SOUR DELIGHT 7. Stir fry the onion & garlic in the remaining oil, then pour sauce into mix 8. Add the pre-fried chunks, then stir fry 9. Add chopped bell peppers, then stir fry 10. Add pineapple, then stir fry 11. If the dish is too watery, add some corn starch to thicken the sauce 12. Add a little sesame oil for flavor and shine in the final dish Ingredients (makes 4 or more servings): RAINBOW FRIED RICE  1 C all-purpose flour  1 C whole wheat flour Ingredients (makes 4-5 servings):  1 Tbsp baking powder  1½ C of dry textured soy protein  1/4 tsp salt  2 bell peppers, chopped: 1 green, 1 red  1/4 tsp nutmeg  ½ an onion  1/2 C sugar  1 clove of garlic  1 C shredded zucchini  1 C pineapple chunks (@10oz)  1 Tbsp lemon zest  2 tsp salt & pepper  2 Tbsp canola oil  1 tsp mushroom seasoning  1 Tbsp vegan sour cream  2 tsp corn starch  3/4 C soy or almond milk  1½ C vegetable oil  1/3 C raisins  splash of sesame oil  1/3 C dry pineapples Sweet & Sour Sauce Ingredients (makes 2-3 servings):  1/4 C chopped walnuts or almonds  3 Tbsp ketchup  1.5 C of long grain rice, cooked Directions:  2 Tbsp vinegar  ½ C chickpeas 1. Preheat oven to 375 degrees  2 Tbsp sugar  5 pieces of dried shitake mushrooms 2. Line a 12-cup muffin pan (or 30-cup  2 Tbsp pineapple juice  ½ C soy sauce mini muffin) with paper cases or spray  a pinch of salt  1 onion (diced) with nonstick cooking spray Directions:  1 red sweet pepper (diced) 3. In a large bowl, combine flour, baking powder, salt, nutmeg and sugar 1. Soak the soy protein chunks in hot  ½ C corn 4. In a medium bowl, combine zucchini, water for 10-15 minutes  1 stalk broccoli lemon zest, canola oil, sour cream and 2. Squeeze the water out of the chunks  3 mushrooms (sliced) almond milk, stirring well 3. Marinate chunks with salt, pepper,  1 green onion (chopped) 5. Make a well in the dry ingredients. Add mushroom seasoning, and corn starch.  1 stalk of celery (chopped) zucchini mixture, raisins, pineapples & Let sit 10-15 minutes 4. Pour oil into a deep pot and heat until Seasoning sauce: walnuts. Stir until just moist. Do not  2 Tbsp soy sauce over mix. medium hot  ½ tsp sugar brought to you by www.veganlosangeles.com
  2. 2.  A dash of white pepper  ½ tsp mushroom seasoning  1 tsp sesame oil Mix ingredients well Pre-preparation: Cook rice in 2 cups of water. Soak chickpeas overnight, and then cook for 50 minutes and drain. Cook with soy sauce and water for 10 minutes, then let sit for an hour. Soak Shitake mushrooms in hot water for 1 hour, then stir- fry. Cut broccoli to small pieces, boil, set in cold water for 2 minutes, and then drain. Directions: 1. Heat a wok or frying pan & add 2 Tbsp of cooking oil 2. When the oil is hot, toss in the chopped onion & red pepper. Stir fry. 3. Add a dash of salt & the rice to the mix. Stir fry for at least 5 minutes. 4. Add chickpeas and corn. Stir fry more. 5. Add seasoning sauce to pan. Stir fry. 6. Add the broccoli & mushrooms. Stir fry. 7. Add the green onion and celery right before taking the rice off the fire. brought to you by www.veganlosangeles.com

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