Spring Green Garlic Mushroom Adobo – A traditional Filipino recipe with a twist.

Ingredients:

* 2 cups small to medium button mushrooms halved
* 1 Tbsp. canola oil
* 1/2 cup (about 3 stalks) Kangkong water spinach cut into 1″ segments
* 1/2 cup green spring garlic (tops and bottoms sliced)
* 1/4 cup chicken or vegetable broth
* 1 1/2 Tbsp. soy sauce
* 1 1/2 Tbsp. coconut vinegar – available in Asian markets (or sub with 1 T white or rice vinegar)
* 2 tsp garlic minced or preferably slivered
* 1 each salaam leaf – available in Asian markets (or sub with 1 each bay leaf)
* 1 thai chili, crushed (optional)
* freshly ground black pepper
* 1 tsp fresh lemon juice

Method:

In a saute pan, heat the canola oil and add mushrooms. Saute mushrooms until they begin to color and slightly crust. Proceed to add the garlic, kangkong, and green spring garlic. As the greens wilt and before the garlic begins to brown, add the salaam leaf, thai chili if using, and chicken or vegetable stock and reduce by half. Add the vinegar and soy sauce and continue to saute for another minute. Remove from heat and season with fresh cracked black pepper and lemon juice. Transfer to a plate and serve hot. Great with rice or as a appetizer to nibble!

This recipe was featured on View From the Bay from Tim Luym of Poleng Lounge

Tofu and Vegetable Stir Fry

For this recipe, any vegetables can be used. These just happened to be what I had on hand. Enjoy!

Ingredients:

1 cup vegetable stock
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1/2 lb broccoli florets, cut into bite-sized pieces
2-3 zucchinis chopped
1 cup mushrooms, chopped
1 cup celery, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
**2 tablespoons cornstarch

Mix soy sauce, sesame oil with vegetable stock and set aside.

Heat canola oil in a hot saute pan or wok. Toss in celery, onions and zucchini and cook for about 2 minutes until onion becomes slightly transparent.

IF pan looks dry, add a little oil, then stir in mushrooms, garlic and ginger. Then add tofu and soy sauce mixer and reduce heat. Cover and cook for 2-3 mins.

*for thicker sauce, add cornstarch mixed with 3 tbsps of veggie stock or water and add to pan and stir before serving.

(sorry no photo – looked so good I gobbled it up! will take photo next time :p)

Vegan Hiyashi Chuka

Ingredients (serves 1 – multiply to increase servings)

Sauce:

2 Tbsp Ponzu Sauce (1 Tbsp Rice Vinegar and 1 Tbsp Soy Sauce can be used)
1 Tsp vegan sugar
1 Tsp roasted sesame seeds
1 Tsp sesame oil
yellow hot mustard – use as desired

Noodles

– Use Ramen noodles, Hiyashi Chuka prepackaged noodles ( I used this, but made my own sauce since it wasn’t vegan) or any noodles of your choice

Garnish

3-4 Tbsp corn (fresh, frozen or canned)
1/2 japanese cucumber julianned
2 Tbsp dried seawood (rehydrated in water for 5-10 mins prior to using)
1 medium tomato cut in wedges
1/4 – 1/2 cup cubed medium firm tofu
thinly sliced nori (use as desired)

Instructions:

Boil water and cook noodles per instructions on package.
While waiting, prepare sauce by combining sauce ingredients and setting aside.

Once noodles are cooked, strain out water and run under cold water to cool off noodles, and rinse off excess starch from noodles then set on plate. Garnish noodles with prepared vegetables, seaweed and tofu and pour sauce all over noodles and veggies. Then sprinkle sliced nori over noodles and veggies. Dab some hot mustard on the side and use as desired. Enjoy!

Inari Sushi stuffed with Somen Salad

Ingredients

* 1 package aburaáge – approx 20 (fried tofu pockets)
* 8 oz or 2 bundles of somen noodles
* 1/4 cup shredded nori
* 3 stalks of green onion chopped fine
* 3 tbsp black sesame seeds (lightly brown in skillet)
* 3 tbsp white sesame seeds (lightly brown in skillet)
* 3 tbsp sugar
* 3 tbsp rice vinegar
* 3 tbsp sesame oil
* a dash of mirin or sake

Cooking Directions

1. Break each bundle of somen noodles into thirds.
2. Boil a pot of water.
3. Add the somen and carefully stir.
4. Boil for 3 minutes.
5. Drain and rinse with cold water.
6. Mix the sugar, rice vinegar, sesame oil and mirin together in a small bowl.
7. Mix noodles with green onion, sesame seeds and sauce together.
8. Prepare the aburaáge, and stuff each piece of aburaáge with about 1/4 cup somen salad.

Top finished pockets with nori for garnish.

Enjoy!