Vegan Recipes for Chinese New Year
It is a norm for a lot of families to maintain a vegetarian diet on the first day of Chinese New Year. This is mainly for the belief of cleansing and for good deeds. Indeed, studies suggest that a plant-based diet is healthier and helps to reduce the risk of non-communicable diseases (NCDs) including obesity, Type II Diabetes Mellitus, and Coronary Heart Disease.
Here we suggest some of the vegetarian dishes that you can implement during Chinese New Year.
#1 Luo Han Zhai
Ingredients:
1. Chinese cabbage (wash and cut into halves)
2. Dried Chinese mushrooms (wash, soak, discard stems and sliced at 45°)
3. Fresh Chinese mushrooms (rinse over running water)
4. Dried cloud ear fungus/ wan yu (wash, soak and tear out the hard part)
5. Glass noodle (soak and cut into smaller length)
6. Black moss/ fatt choi (soak)
7. Dried gluten ball (blanch over boiling water, rinse and cut into halves)
8. Gingko nuts (crack the shells, peel the skin and wash)
9. Snow peas (wash & blanch over hot water followed by immersed in cold water to retain the green color)
Direction:
1) Fill up water in a large wok/ pot and bring to a boil, add in dash of salt. Add in the harder parts of the cabbage to cook first and then followed by leafy leaves. Cook until 70% done as you still need to braise them later on.
2) Leave some water on the wok/ pot and add in the rest of the ingredients, except for snow peas which will be added just before serving
3) Season with oyster sauce and sesame oil. Start to braise the vegetables. Stir constantly until it dries. Adjust seasonings if necessary.
4) Once it is done, wait until it cools down and keep in the fridge. This dish is best consumed overnight as it will be more flavorful.
5) To serve the next day, reheat and add in cooked snow peas to mix before serving.
#2 Kung Pao Tofu
Ingredients:
For the tofu
1 package extra-firm tofu, drained
3 Tbs. gluten-free tamari
1 Tbs. agave nectar
2 tsp. toasted sesame oil
1 tsp. cornstarch
2 tsp. vegetable oil for pan frying
For the vegetables
1 tsp. safflower oil 2 Tbs. vegan mayonnaise
2 large carrots, chopped 2 Tbs. peanut butter
2 zucchini, chopped 2 Tbs. agave nectar
2 stalks celery, chopped 2 Tbs. brown rice vinegar
2 bell peppers, chopped 2 tsp. toasted sesame oil
1 yellow squash, chopped 2 cloves garlic, minced
1/2 small purple cabbage, shredded 1/2 tsp. ground black pepper
3 Tbs. tamari 1/4 cup peanuts, toasted
Direction:
Cut the tofu into cubes. In a bowl, add the tamari, agave, toasted sesame oil and cornstarch. Whisk until mixed. Add the tofu to the marinade and let it sit in the fridge for at least 30 minutes.
While the tofu is chilling in the marinade, make the sauce for the dish. In a bowl, combine the tamari, mayonnaise, peanut butter, agave, brown rice vinegar, toasted sesame oil, garlic, and pepper. Whisk together until smooth. Add water slowly until reach the consistency you desire.
In a small skillet, add the peanuts and toast them over a low flame. Be careful not to let them burn. Shake the skillet every now and then to turn the peanuts. Set aside when ready.
In a deep skillet, add the oil over high heat. Drain the tofu from the marinade and place the tofu in the hot skillet. Let cook, turning the pieces often, until the cubes are browned on all sides. While the tofu is cooking, chop up the veggies you are using.
When the tofu is browned, remove from the skillet and set aside. Add the remaining oil to the hot skillet and add the veggies, one by one, stirring often, until they are just tender. It’s good to let the veggies keep their crunch, especially since a sauce is going on top.
When the veggies are to your liking, add the peanut butter and mayo sauce on top and mix through until the sauce is heated through. Add the tofu back to the skillet and garnish with the toasted peanuts.
#3 Stir Fried Lotus Roots
Ingredients:
1⁄2, a whole lotus root sliced very thinly
1 piece fresh ginger, peeled and chopped (about 1 inch long)
2garlic, cloved peeled and chopped
1 1⁄2cups of roughly choppedgreen onions
2 tablespoons hot red chili peppers, finely chopped
3 tablespoons oil
2 teaspoon vinegar
1tablespoon sesame seeds
Few pinch of pepper
1 1⁄2tablespoons soy sauce
1teaspoon sesame oil
Direction:
1. Put the sliced lotus root into vinegar water as you slice it. Drain well just before cooking.
2. Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
3. Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color. Turnover and cook a couple more minutes.
4. Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
5. The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold.
Further reading: http://www.food.com/recipe/stir-fried-lotus-root-with-sesame-and-green-onions-405243
#4 Spicy Asian Cucumber Avocado Onion Salad
Ingredients:
2 cucumbers
1 Avocado
1/2 small red onion
2 TB. hemp seeds
Pinch of cayenne
1 -2 TB. of coconut aminos (can substitute Bragg’s Aminos or Tamari)
Optional items: grape tomatoes, seaweed (dulse, hijiki, arame)
Direction:
Cut cucumber, avocado, and onion into bite sized pieces. Put into a bowl.
Sprinkle hemp seeds and a dash of cayenne on top of cucumber/avocado/onion mix.
Add coconut aminos to taste and gently mix well. Chilled for one hour and serve.
Further Reading: http://www.onegreenplanet.org/vegan-recipe/spicy-asian-cucumber-avocado-onion-salad/
#5 SnowFungus with Ginkgo & Red Dates
Ingredients:
1 piece Snow Fungus
15 Ginkgo Nuts
10-15 pieces Dried Longan
10-15 Red Dates, pitted
1.5 liter Water
Rock Sugar, to taste
Direction:
1. Soak snow fungus in a large bowl filled with water for about 15 minutes or until soft. The snow fungus will expand in water, about 1-2 times its original size, and become almost translucent.
2. Remove and rinse under a running tap to remove dirt particles. Using your hands or scissors, cut off the discolored parts and hard stem. Next, tear snow fungus into small florets. Rinse thoroughly and drain the water.
3. In a large pot, add the soaked snow fungus and the other ingredients (except rock sugar).
4. Bring to a boil and reduce to simmer slowly for about 30-45minutes. When the water turns brown in color and all ingredients are tender, then add rock sugar to taste.
Further reading: http://www.justasdelish.com/snow-fungus-gingko-red-dates/
Shine wishing you a Happy Red Monkey New Year!
