A Summer Picnic with a Pan-Asian Twist
By Zel Allen
When it came to picnics, I was tiring of the ordinary. I needed to tap my imagination and create something that could make dining in the park an extraordinary and compelling adventure. The usual thick, juicy sandwich and containers of potato salad and coleslaw simply would no longer do.
What if I left the usual American-style picnic foods behind and pretended I was on an Asian picnic tour, visiting faraway places like Japan, Korea, China, Vietnam, Indonesia, and Cambodia? That could include tantalizing and exotic aromas, flavors, and textures that would make picnicking extraordinary. Yes, this tour would take me to distant places, even if I travel only as far as my local park, beach, or leafy glen in the forest. There, I'll find a nice shady spot and spread out a feast with a touch of the Orient.
What to Eat
To start my Pan-Asian picnic, I exchanged carrot sticks and ranch dressing for a delicious little appetizer that steals a flavor blend from Vietnam. The result was plump little Bánh Mì Stuffed Mushrooms to devour in a few bites. Because I adore nibbling on tasty little finger foods, there were tangy Marinated Tempeh Stix, a traditional food from Indonesia. Then, I ventured to Japan to offer a Spicy Wasabi Sauce for dipping those little fingers of tempeh.
Because this is a picnic, I wasn't bringing fancy platters or polished silver to this meal. Instead, I served Chinese-Style Kohlrabi Cakes with relaxed informality so everyone could dunk them into a savory Tamari-based sauce. These little patties are perfect finger food.
Nothing beats a solid fork for digging into a chunk of awesome Bulgogi, a dynamic, robustly seasoned seitan dish that's also popular in South Korea. Another Korean highlight I brought to the picnic was Japchae (pronounced Jop-jay), a flavorful, stir-fried yam-noodle dish enhanced with marinated tofu, mushrooms, green onions, carrots, and bell peppers. I love this dish — it absolutely zings with flavor!
Instead of typical condiments Americans might choose like ketchup, mustard, and mayonnaise, I switched to the pungent flavors of soy sauce, vinegar, ginger, and garlic for marinating, stir-frying, dipping, and assembling a delicious Sweet & Sour Papaya Salad or a Pan-Asian Cherry Salad with Papaya Seed Dressing. As an alternative, you might want to serve Singapore Sesame Dressing with the Pan-Asian Cherry Salad. Yam Noodle Salad is another delicious salad option.
What's for dessert is a question that's bound to come up, and are we ever ready! The Chinese-inspired dessert I included delivers in multiple ways. Of course, it is sweet, is easy to make, keeps well, requires no refrigeration or special handling, and is easy to transport. So, what is it? You'll just have to reach into the picnic pack and pull out the sweet surprise!
Beverages are a must, so perhaps I'll offer a cup of vegan wine, raise my glass, and shout "gaan-bay" — Chinese for "cheers" — to start the meal. My picnic pack could include a pungent red or dry white wine, or maybe both. Mustn't forget that corkscrew — that's one of the first things I tossed into the picnic pack. For serious thirst quenching, I packed a gallon thermos filled with a fruit-based iced tea beverage.
How to Pack
For these recipes, my headnotes and serving tips will offer suggestions for the best way to pack and bring ease to the picnic enjoyment. On my list of items to pack are serving spoons, forks, and iced tea spoons, plus extra bags to collect used utensils at picnic end. For sure, I'll be packing paper (or better yet, reusable) plates or bowls and cups. While I'm still challenged by chopsticks, many people find them easy to maneuver and will welcome them while dining Pan-Asian style.
Packing the foods takes a little extra thought. Picnic time is when comfort and convenience are the top consideration, so you'll want to pack the foods in containers that make the dishes easy to serve without much fuss. Items with runny sauces, like the Sweet & Sour Papaya Salad, dipping sauce for the Kohlrabi Cakes, and Singapore Sesame Dressing, require containers that seal securely and are important for avoiding spills.
While informality is my usual picnic style, I might pack a pretty tablecloth and cloth napkins to add a touch of home to the event. I've seen people bring long-stemmed crystal wine glasses and fancy candlesticks to the Hollywood Bowl, but that's the exception. Most people keep it simple.
When considering how I would transport all these delicacies, a couple of thoughts came to mind. For an intimate picnic for two, a traditional picnic basket with handles is ideal and adds a touch of romance, but a sizable cooler, perhaps one on wheels, is needed for a fun day at the park with the whole family.
And when the lovely day of picnicking comes to a close, I've made sure there were plenty of bags to collect the dirty plates, cups, napkins, and other discards. In some locales, it's hard to find a trash barrel. In that instance, I simply bring the throwaways home. Being a considerate citizen takes a little effort but goes a long way in keeping the picnic area clean. Also, it protects the little critters in the environment from ingesting food scraps that are not healthy for the wildlife.
Bánh Mì Stuffed Mushrooms
(Makes 20 mushrooms)
My affinity for Vietnamese bánh mì sandwiches inspired this unique appetizer that turns the marinated carrot-and-daikon radish mixture into an awesome stuffing for mushrooms — just pick them up and nibble away! You can prepare these a day ahead, put them in a covered container, and tuck them into the fridge.
Marinade
1/2 cup plus 2 Tablespoons mild vinegar
1/2 cup warm water
1/4 cup organic sugar
Combine ingredients in a large bowl, mix well until sugar is fully dissolved, and set aside.
Carrot Combo
2-1/2 medium carrots, coarsely shredded
1/2-pound daikon radish, coarsely shredded
2 teaspoons organic sugar
1-1/2 teaspoons salt
Place ingredients in a large bowl and massage the mixture for approximately 3-5 minutes or until carrots are very soft and flexible. Put the combo in a strainer and rinse well under running water to remove the excess salt. Drain completely, pressing out all excess liquid. Transfer the carrot/radish mixture to the marinade and set aside for at least 1 hour or up to 4 hours to marinate.
Mushrooms
Approximately 20 button or cremini mushrooms (3/4 pound)
1 to 1-1/2 Tablespoons extra-virgin olive oil
1/2 pound vegan ham or baked seasoned tofu
1/4 cup vegan mayonnaise
1-1/2 Tablespoons reduced-sodium soy sauce or tamari
1-2 Tablespoons black sesame seeds
Preheat oven to 350 degrees. Remove stems from the mushrooms by pressing on them with your thumb. (Save the stems for another recipe.) Arrange the mushroom caps on a large rimmed baking sheet and brush with the oil. Bake for 10 minutes. Remove and cool the mushrooms by turning them upside down on a triple layer of paper towels so they can drain.
Put vegan ham or tofu, mayonnaise, and soy sauce or tamari into the food processor and pulse-chop briefly until ham or tofu is coarsely minced. Transfer mixture to a large bowl.
Remove Carrot Combo from marinade with a slotted spoon, squeezing out all the liquid. Add to vegan ham mixture and mix well to combine them.
Using a small spoon, stuff mushrooms until they are heaping, pressing on them firmly. Garnish the tops with a tiny pinch of black sesame seeds, pressing to secure them.
| Total calories per mushroom: 63 | Fat: 3 grams |
| Carbohydrates: 6 grams | Protein: 4 grams |
| Sodium: 316 milligrams | Fiber: 1 gram |
Marinated Tempeh Stix with Creamy Wasabi Sauce
(Makes 15 pieces)
Finger foods are the happiest foods to enjoy at a picnic. In grand Indonesian style, these tempeh stix are marinated and briefly sautéed. For convenience, prepare these 1-2 days ahead, pack them in ready-to-go containers, and refrigerate.
Tempeh Stix
1/3 cup plus 1 Tablespoon rice vinegar
1/3 cup organic brown sugar
1 Tablespoon chopped ginger
1 garlic clove, minced
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon crushed red pepper flakes, or to taste
8 ounces tempeh
Vegetable oil
Cluster of parsley, cilantro, or mint leaves, for garnish
In a 4- to 5-cup container, combine vinegar, sugar, ginger, garlic, soy sauce, and pepper flakes and mix well. Cut tempeh crosswise into 3/8-inch strips and put them into the marinade. Cover the container securely and shake well, turning it in all directions to cover all the tempeh with the marinade. Refrigerate for 3-4 hours, turning the container frequently.
Preheat oven to 375 degrees. Arrange tempeh on a lightly oiled baking sheet and roast for approximately 20 minutes. Remove them from the oven and set aside to cool.
When cooled, put tempeh pieces in a quart-sized, heavy-duty zip-top plastic bag, put the bag in a covered container to protect it from getting crushed, and refrigerate until ready to pack. Put the cluster of parsley in a small plastic bag and tuck it into the tempeh container.
Spicy Wasabi Sauce
1/2 cup vegan mayonnaise
1 Tablespoon plus 1 teaspoon prepared dairy-free horseradish
3/4 teaspoon prepared wasabi, or to taste
In a small bowl, combine mayonnaise, horseradish, and wasabi and mix well with a fork until smooth and creamy. Transfer the sauce to a covered container and refrigerate until ready to pack.
To serve, unwrap tempeh and put stix on a heavy-duty paper plate. Put the container with wasabi sauce in the center or at the edge of the platter and garnish with the cluster of herbs.
| Total calories per one stix: 70 | Fat: 4 grams |
| Carbohydrates: 5 grams | Protein: 3 grams |
| Sodium: 80 milligrams | Fiber: <1 gram |
Chinese-Style Kohlrabi Cakes
(Makes ten 2-patty servings)
Kohlrabi, a vegetable related to cabbage that resembles a turnip and tastes somewhat like a broccoli stem, rarely receives the spotlight, yet it shines at the picnic table. This tasty, make-ahead recipe delivers colorful little patties — perfect appetizer bites for hungry picnickers who love dunking food into a lively sauce. Pack the kohlrabi cakes in a covered container that makes them easy to transport and serve. If kohlrabi is unavailable, substitute with turnips.
Kohlrabi Cakes
1 medium kohlrabi (approximately 1/2 pound), peeled and coarsely shredded
1 small carrot, peeled and coarsely shredded
1 medium daikon radish, coarsely shredded
1/2 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup brown rice or any rice flour
1 Tablespoon toasted sesame seeds
2 teaspoons sesame oil
3/4 teaspoon salt
1 small clove garlic, minced
1/2 cup ice cold water
2 Tablespoons Follow Your Heart VeganEgg (available in natural foods stores or online)
Preheat oven to 425 degrees and line 2 large rimmed baking sheets with parchment.
In a large bowl, combine all ingredients except for water and VeganEgg. Mix well to distribute ingredients evenly.
In a small bowl, combine water and VeganEgg and whisk or beat with a fork for a full minute or until lightly thickened. Add VeganEgg to the kohlrabi bowl and mix well to incorporate it completely.
Spoon 2 rounded Tablespoons of kohlrabi mixture for each patty onto the prepared baking sheet. Use your fingers to form small patties approximately 1 1/2 inches in diameter.
Bake for 15 minutes and turn the patties over. Switch the pans' oven rack positions and bake 12-15 minutes longer. Allow the patties to stand approximately 10-15 minutes to firm before serving.
Asian Dipping Sauce
2 Tablespoons reduced-sodium soy sauce or tamari
2 Tablespoons rice vinegar
1 Tablespoon mirin (Japanese rice wine) or white wine
1-2 teaspoons sesame seeds
1 teaspoon minced ginger
1 teaspoon sesame oil
2 garlic cloves, minced
In a small bowl, combine all ingredients and mix well. Cover securely. The sauce makes a tasty accompaniment for the Kohlrabi Cakes.
| Total calories per serving: 76 | Fat: 2 grams |
| Carbohydrates: 12 grams | Protein: 2 grams |
| Sodium: 356 milligrams | Fiber: 3 grams |
Bulgogi
(Serves 5)
A traditional Korean main dish usually made with beef, this flavor-infused vegan version features hearty chunks of tempeh and seitan. It pairs well with a variety of salads and noodle dishes. In addition, it is enhanced with an irresistible sweet-and-sour marinade that makes it a stand-out picnic centerpiece.
Marinade
1/4 cup reduced-sodium soy sauce
2 Tablespoons plus 1 teaspoon organic sugar
2 Tablespoons plus 1 teaspoon mirin (Japanese rice wine)
1-1/2 Tablespoons sesame oil
1 Tablespoon maple syrup or agave nectar
1 Tablespoon toasted sesame seeds
1 Tablespoon chopped green onions
2 cloves garlic, minced
1/4 teaspoon ground pepper
1/8-1/4 teaspoon crushed red pepper flakes
Seitan/Tempeh Combo
1 pound sliced or chopped seitan
8 ounces tempeh, cut into 1/2-inch pieces
1 small red onion, cut into half moons
1 medium red bell pepper, cut into thin julienne slices
1 teaspoon sesame oil
In a large bowl, combine marinade ingredients. Add seitan, tempeh, and onions to the bowl, combine, and marinate in the refrigerator for 30 minutes to 2 hours.
While the mixture is marinating, put bell peppers into a large, deep skillet with sesame oil. Cook and stir over high heat until the peppers are just tender, approximately 1 1/2-2 minutes. Remove bell peppers and set them aside.
Transfer the marinating ingredients, including marinade liquid, to the skillet and cook and stir approximately 3-4 minutes until juices evaporate and onions are softened. Stir in bell peppers to garnish, cook for 1 minute, and set aside to cool completely. Transfer to a securely covered container and refrigerate.
| Total calories per serving: 334 | Fat: 13 grams |
| Carbohydrates: 25 grams | Protein: 32 grams |
| Sodium: 834 milligrams | Fiber: 2 grams |
Japchae
(Serves 6)
Japchae (pronounced Jop-jay) is a very tasty, traditional Korean, vegetable-happy stir-fry noodle dish that can be enjoyed warm or cold. It makes a perfect main dish picnic item because it's all enclosed in one covered container and then carefully transported to the picnic.
The key to making this dish with ease is having all of the vegetable items prepped in advance and the seasoning ingredients ready to use near the stovetop. You should also have handy a set of measuring spoons, a large deep skillet, a stockpot to cook the noodles, a colander, and a large bowl to hold the salad. That way, the dish actually comes together quickly.
Tofu Marinade
1/2 pound extra-firm tofu, cut in half lengthwise and then thinly sliced crosswise
5 fresh shiitake mushrooms, stems discarded and caps sliced (or dried shiitakes soaked for 3 hours to soften, then sliced)
1 garlic clove, minced
1 Tablespoon plus 1 teaspoon reduced-sodium soy sauce or Bragg Liquid Aminos
1-1/2 teaspoons organic sugar
1 teaspoon sesame oil
Freshly ground pepper to taste
In a medium bowl, combine ingredients and mix well with a wooden spoon. Set aside to marinate while you prepare the noodles, vegetables, and sauce below.
Noodles
Approximately 10-12 cups water to cook noodles
4 ounces yam noodles (also called sweet potato noodles, available in Asian and natural foods stores)
Warm water to rinse noodles
2 teaspoons vegetable oil
Fill stockpot with water and bring to a boil. Drop in noodles and cook until they are transparent and soft, approximately 5-6 minutes. Drain noodles in a colander and rinse them in warm water. Drain well and put them into the large bowl. Use a kitchen scissors to cut noodles into manageable lengths, approximately 6 inches. Add vegetable oil and mix with your hands to distribute the oil throughout. Set aside.
Vegetables
5 teaspoons sesame oil, divided
1 medium onion, cut into thin half-moons
3 large green onions, cut crosswise into 2-inch pieces
Pinch salt
10-12 button mushrooms, sliced
1 large carrot, peeled and cut into 2-inch matchsticks
1 medium red bell pepper, cut lengthwise into thin strips
4 ounces baby spinach
Put 1 teaspoon sesame oil into the skillet and warm over medium heat. When hot, add onions, green onions, and salt. Using a wooden spoon, stir-fry for approximately 2 minutes, until just tender. Transfer to the bowl with the noodles and set aside.
Add 2 more teaspoons sesame oil to the skillet and heat. Add button mushrooms. Cook and stir over medium-high heat until just tender, approximately 1 1/2-2 minutes. Transfer to the bowl with the noodles and set aside.
Add remaining 2 teaspoons sesame oil to the skillet and heat. Add carrots and bell peppers and stir-fry for approximately 2 minutes, until just tender. Add spinach and stir in until just wilted, approximately 30 seconds. Transfer to the noodles bowl.
Add Tofu Marinade ingredients to the skillet and stir-fry over medium-high heat for 1-2 minutes or until shiitake mushrooms are cooked. Add the skillet contents, marinade and all, to the noodle bowl.
Seasoning Sauce
2 garlic cloves, minced
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon organic sugar
Freshly ground pepper to taste
2 teaspoons sesame oil
In a small bowl, combine Seasoning Sauce ingredients. Mix well and add to the noodle bowl.
Finally, combine all ingredients in the noodle bowl using your hands to mix well and distribute all the vegetables evenly. Taste and adjust seasoning.
Garnish
1-2 Tablespoons toasted sesame seeds
Sprigs of fresh mint or cilantro
Sprinkle sesame seeds over the top of the noodle-veggie mixture. Add some sprigs of mint or cilantro to the center or the edge of the bowl and serve with a large spoon or tongs.
| Total calories per serving: 233 | Fat: 11 grams |
| Carbohydrates: 29 grams | Protein: 7 grams |
| Sodium: 434 milligrams | Fiber: 3 grams |
Sweet & Sour Papaya Salad
(Serves 5)
The lively blend of seasonings in this salad encompasses the definitively sweet, salty, sour, and spicy flavors so typical of Cambodian cuisine. Though the Maradol papaya's native home is Mexico, it's become a very common fruit eaten throughout Southeast Asian countries. When green, the papaya is firm and not very sweet. Wait until the flesh turns more yellow, feels soft when gently squeezed, and develops a few dark spots. Then, it will be delicately sweet, juicy, and delicious, especially when splashed with sweet-and-sour seasonings.
Salad
2 ripe medium Maradol papaya (Mexican papaya), cut into bite-sized chunks
3-4 romaine lettuce leaves, thinly sliced
1 large cucumber, peeled, halved lengthwise, and cored, or 2 Persian cucumbers, unpeeled and thinly sliced
1 cup chopped mint leaves
1/2 large red bell pepper, cut into thin julienne slices 1-1/2 inches long
1/2 cup chopped basil or cilantro leaves
4 heaping Tablespoons roasted, unsalted peanuts
1 shallot, chopped
In a large bowl, combine ingredients and toss well.
Dressing
2 Tablespoons plus 2 teaspoons organic brown sugar
2 Tablespoons rice vinegar
Juice of 1 lime (approximately 2 Tablespoons)
3/4 teaspoon salt
Pinch cayenne
In a small bowl, combine ingredients. Mix well and add to salad just before serving. Toss well and transfer to an attractive serving bowl.
Garnish
1 Tablespoon dried, unsweetened shredded coconut
3 sprigs mint, basil, or cilantro
1 fresh lime wedge
Sprinkle coconut over the top and garnish with herbs and lime wedge.
| Total calories per serving: 141 | Fat: 4 grams |
| Carbohydrates: 24 grams | Protein: 4 grams |
| Sodium: 363 milligrams | Fiber: 5 grams |
Pan-Asian Cherry Salad with Papaya Seed Dressing
(Serves 10)
Typical Asian salads differ greatly from our familiar, lettuce-based American versions. Here, I've applied a little Asian-American fusion by featuring Asian ingredients like baby corn, snow peas, and bean sprouts along with leafy lettuce and beans. Maradol papayas have their origin in Mexico and Central America but have also migrated to Southeast Asia, where they are very popular fruit. The papaya seeds lend their uniquely pungent flavor to a delicious salad dressing.
Pack the salad in a large covered container, pack tongs for serving, and pour the dressing into a bottle for easy serving.
Cherry Salad
1/2-1 pound fresh cherries
1/2 head romaine lettuce, torn into bite-sized pieces or finely shredded
1/2-1 head red leaf, green leaf, or butter lettuce, torn into bite-sized pieces or finely shredded
One 14-ounce can kidney beans, drained and rinsed
One 15-ounce can straw mushrooms, drained
1/4-1/2 pound button mushrooms, sliced
2 cups purple cabbage, chopped or finely shredded
1 large carrot, peeled and coarsely shredded
1/2 pound snow peas, tough ends trimmed
1/4-1/2 pound bean sprouts
One 15-ounce can baby corn, drained and cut in half crosswise
1/4-1/2 bunch fresh regular basil, Thai basil, or mint, chopped
Wash cherries well and dry them with paper towels. Use a cherry pitter to remove the pits, and cut each cherry in half. Set aside for garnish.
In a large salad bowl, combine lettuces, beans, mushrooms, cabbage, carrots, snow peas, and sprouts. Use salad tongs to toss all ingredients together.
Garnish the top of the salad with baby corn, fresh cherries, and chopped fresh basil or mint. Cover the salad and refrigerate until ready to pack for the picnic. At serving time, toss again and serve with the Papaya Seed Dressing on the side. (See Note below.)
Papaya Seed Dressing (Makes 1-1/2 cups)
1/4 cup fresh papaya seeds from a Maradol papaya
2 green onions, coarsely chopped
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup rice vinegar
2 Tablespoons plus 1 teaspoon reduced-sodium soy sauce or tamari
1 Tablespoon plus 1 teaspoon organic sugar
1 large clove garlic, coarsely chopped
1 teaspoon sesame oil
1 teaspoon dark miso
1/4 teaspoon salt
1/4 teaspoon xanthan gum or guar gum
Scrape seeds from one papaya into a bowl, and remove only the amount needed for making the dressing. Refrigerate the remaining seeds for a future recipe. (See Note below.)
Put papaya seeds in a blender and add remaining Papaya Seed Dressing ingredients. Process on high speed until smooth and lightly thickened.
Use a funnel to pour the dressing into a narrow-neck bottle for easy serving, close bottle, and chill until ready to pack for the picnic. Refrigerated, the dressing will keep for up to 1 week. Shake well before using.
Notes:
If you are looking for an alternative to the Papaya Seed Dressing, the Singapore Sesame Dressing recipe that follows is a great choice.
Some papayas are very abundantly endowed with seeds and contain more than you'll need for this dressing. If you're not ready for a second batch of the dressing right away, put the leftover seeds in a small, covered container or plastic bag. Refrigerate them for up to 4 days or freeze them for up to 6 months.
| Total calories per serving: 108 | Fat: 1 gram |
| Carbohydrates: 21 grams | Protein: 6 grams |
| Sodium: 402 milligrams | Fiber: 6 grams |
Singapore Sesame Dressing
(Makes 1-1/4 cups)
My son, who lives in the Philippines, raved about his favorite sesame dressing available only in his local markets. After he described the flavors and possible ingredients, I headed for the kitchen to prepare this dressing in anticipation of his upcoming visit. He loved it, and so did my husband. The dressing makes a delightful alternative to Papaya Seed Dressing for the Pan-Asian Cherry Salad.
1/2 cup water
1/4 cup organic canola oil
1/4 cup sesame oil
2-1/2 Tablespoons distilled vinegar
2 Tablespoons roasted sesame seeds
2 Tablespoons soy sauce or tamari
1 teaspoon packed organic brown sugar
1/2 teaspoon xanthan gum or guar gum
In a blender, combine all ingredients and blend on high speed for a full minute. Using a funnel, pour dressing into a narrow-neck bottle for easy serving. Use immediately or cover and chill until ready to serve. Refrigerated, the dressing will keep for 7-10 days. Shake well before using.
| Total calories per 2 TB serving: 110 | Fat: 12 grams |
| Carbohydrates: 1 gram | Protein: <1 gram |
| Sodium: 125 milligrams | Fiber: <1 gram |
Yam Noodle Salad
(Serves 6)
A succulently flavored salad, this recipe could be considered Pan-Asian as the noodles, known as konjac or shirataki, are native to Japan, China, and Indonesia.
For the picnic, pack the salad in a large, covered container and bring 2 large serving spoons. Pack the sesame seeds in a separate small container and sprinkle a bit over each serving for the finishing touch.
Vegetable Stir-Fry
2 small broccoli crowns, cut into florets
One 9.5-ounce package king oyster mushrooms, sliced crosswise
1 medium onion, thinly cut into half moons
1 medium yellow squash, sliced and slices halved
1 medium red bell pepper, chopped
1 Tablespoon chopped ginger
1 Tablespoon sesame oil
1 Tablespoon grapeseed oil
2 garlic cloves, chopped
1/8-1/4 teaspoon crushed red pepper flakes
1/4 cup rice vinegar
3 Tablespoons plus 1 teaspoon reduced-sodium soy sauce
1 teaspoon maple syrup
1/4 teaspoon Lee Kum Kee chili bean sauce (optional; available on www.amazon.com)
In a large non-stick skillet, combine broccoli, mushrooms, onions, squash, bell peppers, ginger, sesame and grapeseed oils, garlic, and pepper flakes. Cook and stir over high heat for approximately 4-6 minutes or until the vegetables are just tender.
Turn off the heat and add remaining ingredients. Mix well and set aside.
Noodles
8-10 cups water
4 ounces yam noodles (also called sweet potato noodles, available in Asian and natural foods stores)
Warm water to rinse noodles
2 teaspoons grapeseed oil
2-3 Tablespoons toasted sesame seeds, for garnish
In a 6- to 8-quart pot, bring water to a boil. Add noodles and cook for 5-7 minutes or until the noodles are softened.
Drain noodles in a colander and rinse in warm water. Drain well. Use kitchen scissors to snip the noodles into smaller lengths for easier handling. Add grapeseed oil, mixing it into the noodles with your fingers.
Add cooked noodles to the Vegetable Stir-Fry, tossing them with a wooden spoon or your fingers to distribute them throughout. Transfer the salad to a serving platter and garnish with sesame seeds.
| Total calories per serving: 189 | Fat: 8 grams |
| Carbohydrates: 27 grams | Protein: 4 grams |
| Sodium: 347 milligrams | Fiber: 3 grams |
Chinese Almond Cookies
(Makes 4 dozen cookies)
Chinese restaurant meals sometimes conclude with an almond cookie and a dish of orange slices. Bake these cookies up to 3 days ahead, or place them in the fridge or freezer for longer storage. To avoid crushing the cookies, pack them in a firm covered box or container.
2 Tablespoons Follow Your Heart VeganEgg (available in natural foods stores and online)
1/2 cup ice water
1 cup vegan margarine
3/4 cup organic sugar
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 dozen whole or blanched almonds
Preheat oven to 350 degrees and have ready 2 large rimmed baking sheets covered with parchment paper.
In a small bowl, combine VeganEgg and ice water. Use a small whisk to blend the mixture into a smooth creamy texture. Set aside.
In a large bowl, combine margarine, sugar, and almond extract. Using the back of a spoon, mash and mix until all the ingredients are incorporated. Stir until smooth and creamy.
In a medium bowl, combine flour, baking powder, and salt and mix well to distribute the ingredients evenly. Add the flour mixture into the large bowl a little at a time, mixing well after each addition.
Form dough into balls approximately 1 1/4-inch in diameter and place them on the baking sheets approximately 2 inches apart. Oil the bottom of a drinking glass and press on the balls to flatten slightly. Press an almond into the center of each cookie and brush cookie tops with VeganEgg mixture.
Bake cookies for 12-14 minutes. Then, switch the baking sheets around on the oven racks and bake 4-5 minutes longer. Remove and cool.
| Total calories per cookie: 75 | Fat: 4 grams |
| Carbohydrates: 8 grams | Protein: 1 gram |
| Sodium: 62 milligrams | Fiber: <1 gram |
Zel Allen is a regular contributor to Vegetarian Journal and the author of several vegan cookbooks. She lives in California.
