Ingredients (use vegan versions): 1 package mu shu pancakes (check these for fat content first) a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes and then cut into thin strips 2 cloves garlic, minced 1 large onion, cut into very thin wedges 1 small head green cabbage, finely shredded …
Ingredients (use vegan versions): 1 cup mixture of dhals (use any combination of tur dhal, chana dal or even split yellow peas) 2 cups long grained rice Salt to taste. Directions: Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhals and rice together in a bowl with …
Ingredients (use vegan versions): 2 cups of buckwheat flour 1 cup of all-purpose flour 2 cups cold water 2 1/4 cups boiling water 1 teaspoon salt 2 teaspoon baking soda non-hydrogenated vegan margarine Directions: Mix buckwheat and all-purpose flour together. Stir in cold water. Add the salt and stir well. Pour boiling water and stir …
Ingredients (use vegan versions): 1 1/2 cups yellow cornmeal 3 1/2 cups water 1 can pinto beans 1 cup frozen corn 2 roasted red pepper, chopped (from jar, packed in oil) salsa cooking spray Directions: Combine water and cornmeal in large saucepan. Cook over medium heat until thick, about 7-10 minutes. Add beans, corn, and …
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Filling: Ingredients (use vegan versions): 3 cups sliced leeks 1/2 cup dry vegan white wine 2 1/2 cups thinly sliced or small-diced domestic mushrooms 2 1/4 ounces fresh shiitake mushrooms 1 teaspoon balsamic vinegar Salt Freshly ground black pepper 1 tablespoon Italian parsley or mixed herbs Directions: Crepe Batter: Ingredients (use vegan versions): 1/2 cup …
Ingredients (use vegan versions): 1 eggplant Barbecue Sauce salt Directions: Preheat the oven to 350 degrees. Peel and cut the eggplant into 1/3-inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30 minutes. Wipe off salt with a clean kitchen towel. Lay the slices out on a lightly …
