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Toronto Vegetarian Association Presents: Eggless "Egg" Salad Pockets (In English)

Watch video :     April 12, 2009

1 package/piece medium firm tofu
2 tablespoon mustard
1½ tablespoon apple cider vinegar
1½ tablespoon fresh lemon juice
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon sweetener of choice
(agave, brown rice syrup, organic sugar, etc.)
1½ stalks celery, finely diced
2 spring onions or 1 small onion, finely diced
3 tablespoon finely diced English cucumber
1 tablespoon chopped fresh parsley (optional)
Served with:
Pita pockets or sandwich bread, etc.



Directions

  1. Mash the tofu by using fork.
  2. Add in the plain mustard or just a little turmeric.
  3. Add in a teaspoon of salt and sugar.
  4. Add in 1½ teaspoons of apple cider vinegar.
  5. Add in 1½ teaspoons of fresh lemon juice.
  6. Mix that up so that the mustard gets incorporated and comes into a smooth dressing.
  7. Cut the celery and the spring onion into short strips and then chop it into fine bits.
  8. Chopped some cucumber.
  9. Add in the celery, spring onion, and the cucumber into the dressing, give it a little mix.
  10. Garnish it with finely chopped parsley. And mix as weel.
  11. Take the pita pocket, cut the little top off at the top, and then stuff it with the “egg” salad.
  12. Put them on a plate, and garnish it with little carrot curl or parsley or dill.

Toronto Vegetarian Association Presents: Creamy Carrot Dill Soup (In English)

Watch video :     April 10, 2009

For all ingredients, please use organic versions if available
¼ cup water
1 large onion, diced
5 carrots, peeled and sliced
1 sweet potato (or regular potato), diced
2 cups vegetable broth
2 cups water
1 cup plain soy or almond milk
2 tablespoons fresh dill, chopped
Salt to taste (optional)
Fresh ground black pepper to taste



Directions

  1. To saute, use water only. So when some water is heated, put in the chopped onion and give it a little stir. Make sure the heat is nice and high. When the water is dried up, just add 2 more tablespoons of water, then it will be adequate. Add a little bit of soy sauce or some apple cider vinegar.
  2. Start putting the harder vegetables in from chopped carrots and then the sweet potatoes.
  3. Stir and cook them all until they get very soft for about 10-15 minutes.
  4. Add in some salt for flavor.
  5. Add in the soy milk and let it boil.
  6. Add in some pepper and some fresh chopped dill.
  7. Put the soup into a blender and puree it.
  8. Pour the blended soup into a bowl and put some fresh dill on top as garnish.
  9. Ready to be served.

Canh Bánh Đa: 5-color Rice Noodle Soup from Northern Âu Lạc (Vietnam) (In Aulacese)

Watch video :     April 10, 2009

Red noodles (dry)
200 grams soy beans
300 grams tomatoes
Tamarind
Onions
Coriander
Spring onions
Lime or lemon
Red chili pepper
Kohlrabi, carrot, jicama
Soup stock seasoning
Seasoning powder
Vegetarian fish sauce
Sugar
Peppercorns
Annatto oil
Cooking oil
Water


Directions

  1. Soak 200 grams of soy beans in water at a temperature of 25-30o for 3-4 hours.
  2. Shelled the soy skin and then put them into the blender.
  3. After blending, filter it with 2 liters of water. Wear hand gloves for hygiene when filtering.
  4. Use plain woven fabric to filter the blended soy beans.
  5. When finish with the 2 liters of water, just stop and discard what’s left. Set aside the soy milk.
  6. To make the “crab,” prepare the tamarind water which is going to be cook with the soy milk, just add water and to fresh tamarind or dried tamarind and then boil it. Stop when the tamarind has separated.
  7. Filter the cooked tamarind and set it aside.
  8. Cut and dice finely some onions and then fry them until golden. This will be added it to the soup later.
  9. Cut the tomatoes and saute them until they are tender. Add a little soup into it so it will be well-done.
  10. After tomatoes are cooked well, add in the annatto oil to give it color. Set it aside.
  11. Boil the soy milk, and when it boils, add in slowly the filtered tamarind water. If the tamarind water is too little, the “crab” will not form and float up, but if the tamarind water is too much, the “crab” will be coarse. Wait until the “crab” is floating, mix slowly, and then add in the fried onion and the cooked tomatoes into it. Add in the vegetarian fish sauce. Add in some other seasoning so it will taste as liking.
  12. Prepare the water to rinse the noodles and some other seasoning. First, rinse the noodles and let it drain by spreading them in a pan until they are dry.
  13. Now prepare the broth to cook the noodle, use kohlrabi, carrots, jicama or pumpkin. Just cut them into little bigger pieces, simmer it with a moderate amount of water over medium heat. Do not simmer on high heat, because the water will become murky and it will not be taste good. Stir the broth continuously to keep it from burning. After simmering it, season it to out liking.
  14. After season it to taste, dip the noodle into it, so the noodles will absorb the flavor and it will be delicious.
  15. Just steep the noodles for a bit until they become soft, do not leave them in too long because the strands of the noodles won’t be al dente and will not taste as good.
  16. Put the noodles into a bowl. Put some finely slices of spring onion and a few slices of fresh tomatoes and some coriander leaves.
  17. Pour the “crab” soup onto the noodles. Scoop it gently so that the remaining “crab” won’t be break apart.
  18. The soup is ready to be served.

Tomaticán, Chilean Veggie Confetti Stew (In Spanish)

Watch video :     April 3, 2009

½ kilo of green bean
½ kilo of tomatoes
1 red pepper
¼ kilo chopped corn
Basil stems
½ onion
½ carrot
Olive oil
Sea salt



Directions

  1. Chop the tomatoes into cubes. Slice the onion.
  2. Cut the tips of the green beans, and then take out the little hard parts. Slice them.
  3. Grate a little bit of carrot.
  4. Heat about 3 teasponns of olive oil. Add in the onion and then the red pepper.
  5. Chop the basil leaves.
  6. Add in a pinch of salt into the pan and then add in the green beans.
  7. Add in the tomatoes and let it cook for 20 minutes.
  8. After 20 minutes, it is ready to be served. Sprinkle some chopped basil on top as garnish.
  9. Serve it with rice, noodle or just by it self.

Vegan French Toast with Caramel Sauce and Fruit Garnish (In French)

Watch video :     April 2, 2009

Vegan French Toast
1½ cups soy milk
2 tablespoons flour
1 teaspoon sweetener (vegan brown sugar)
1 teaspoon powdered cinnamon
1 tablespoon nutritional yeast (or psyllium husks)
7 bread slices

Vegan Caramel Sauce
1½ cups brown sugar
1½ cups cold water
½ cup cold soy milk
3 tablespoons corn starch
5 teaspoons (25 milliliters) vegan butter
1 teaspoon vanilla extract

Caramelized Apple
3 apples
2 tablespoons icing sugar
1 tablespoon vegan butter
Served with fresh fruit



Directions

Vegan French Toast
1. Mix everything together(except the bread)
2. Let the mixture sit for a while so that it blends well
3. Use slotted spoon to coat the bread with the mixture.
4. Put the bread on pre-heated pan.

Vegan Caramel Sauce
1. Mix the sugar with water inside the pot and heat it
2. Mix soymilk and cornstarch
3. When 1. start to boil put 2 inside the pot
4. When 3 becomes thick enough for you, add in vegan butter
5. Add vanilla extract

Caramelized Apple
1. Cut apples in quarters and remove the core
2. Cut them again into 3 pieces
3. Apply vegan butter on the pre-heated pan
4. Put in apples and stir so the apples get coated buy veganbutter
5. Add in icing sugar according to personal taste (2 TBS)

Serve everything together and enjoy!







Guisantes, Colorful Pea Stew from the Pacific Islands (In English)

Watch video :     April 2, 2009

½ cup (1½ pound) vegan ham
2–3 medium bell peppers, cubed
6 ounce package frozen peas
3 ounce tomato paste
1 tablespoon soy sauce
1–2 tablespoons of patis (vegan fish sauce)
2–3 garlic cloves, diced
1 small onion, diced
3–4 bay leaves
2 tablespoons olive oil
1½ cup water



Directions

  1. Heat some oil in a pan, and then add in the garlic.
  2. Slightly saute for about 30-40 seconds just to get the aroma out.
  3. Add in the onions, and then the vegan ham. Just cook them so it’s a little bit seared on both sides. Cook the vegan ham just for about 1-2 minutes on medium high heat.
  4. Put on the pan’s lid to keep the moisture in the vegan ham.
  5. Add in the water, and then the tomato paste.
  6. Add in the bay leaves.
  7. Cook for another 3-4 minutes.
  8. Add in the soy sauce, and the vegan fish sauce. Cook for 1-2 minutes.
  9. Put on the lid and reduce the heat a little bit. Let it simmer.
  10. Add in half of the peas.
  11. Add in the orange bell peppers, the red bell peppers, the yellow bell peppers, and finally the green bell peppers.
  12. Slowly stir.
  13. Let them all cook for another 5 minutes on low to medium high heat.
  14. Let the stew cools down a bit before serving it.

Chinese Napa Cabbage Rolls Drizzled with Vegan Oyster Sauce (In Cantonese)

Watch video :     March 29, 2009

(For all ingredients, please use organic versions if available)

Napa cabbage leaves
Shredded
shiitake mushrooms
Shredded jicama
Shredded carrots
Shredded wood ear fungus
Vegan ham strips
5-spiced tofu strips

Seasoning:
¼ teaspoon sugar
1/3 teaspoon salt
¼ teaspoon vegetable seasoning
Sauce:
½ cup water
½ teaspoon sugar
¼ teaspoon salt
½ teaspoon sesame oil
3 teaspoons corn starch
1 tablespoon vegan oyster sauce


Directions

  1. Boil some water to cook the napa leaves.
  2. Add in a little bit of oil and salt, and then add in the napa leaves.
  3. Cook the napa leaves until they become soft. Boil for about 1 or 2 minutes.
  4. Soak the boiled leaves in some cold water so it won’t turn yellow.
  5. Drain the water, and put the leaves aside.
  6. Put some oil in the frying pan and heat it.
  7. Add a little bit of sugar and salt into the oil.
  8. First, stir fry the shiitake mushrooms, next the wood ear fungus, and then the dried tofu.
  9. Add in the shredded carrots.
  10. Add in a little bit of water, some seasoning.
  11. Add in the jicama.
  12. Add in the shredded vegan ham.
  13. Fry the mixture for about 2-3 minutes, then pour it out to be used as filling.
  14. Prepare the steamer and boil some water.
  15. Meanwhile, wrap the roll. Spread out the leaves, add some stuffing. Place the stuffing closer to the side, nearer to you. Press the filling firmly. Fold the two sides in, and then roll the whole thing forward, and that’s it. If some leaves are torn, patch the hole with smaller leaves.
  16. When the water in the steamer already boils, put all the rolls into the stearmer. Steam it for about 4-5 minutes.
  17. Meanwhile, prepare the sauce. Add 1 tablespoon of vegan oyster sauce, a little salt, a little sugar, and a little bit of sesame oil.
  18. Prepare 2 teaspoons of cornstarch. Mix it with the sauce mixture.
  19. Take out the roll from the steamer. Place it on a dish nicely.
  20. Heat a little bit of oil in a wok, pour the sauce mixture into the wok. Add in some water. The sauce should be not too thick nor too watery.
  21. Pour the sauce over the rolls, all the way through.
  22. Sprinkle some minced veggie ham on top.
  23. Ready to be served.

Happy Hawaiian Teriyaki Veggie Burger with Coleslaw (In English)

Watch video :     March 26, 2009

Happy Hawaiian Burger:
Boca Burger (or any vegan burger)
Burger buns
Pineapple slices
Green leaf lettuce
1 tablespoon vegan butter
Vegenaise (or any vegan mayonnaise)
Teriyaki glaze:
2 tablespoons minced ginger
½ cup soy sauce
¼ cup apple cider vinegar
¼ cup pineapple juice
½ cup brown sugar
Corn starch
Coleslaw:
4 cups shredded cabbage (½ large cabbage)
Carrots, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup soy milk
¼ cup sugar
1 tablespoon white vinegar
Juice of ½ lemon
Pinch of salt
Pepper to taste
Served with:
Potato chips or French fries





Directions

  1. To prepare the teriyaki sauce, heat a little bit of oil in a pan. Add in the minced ginger. Stir. Let the ginger be brown.
  2. Pour in ½ a cup of soy sauce, ¼ of apple cider vinegar, and ¼ cup of pineapple juice. Stir.
  3. Add in ½ a cup of brown sugar. Let them all boil and then add in slowly the corn starch mixture to make it thick.
  4. Strain the sauce to eliminate the ginger pieces. Set the sauce aside.
  5. To prepare the coleslaw, heat a pan on medium high heat.
  6. Put in the vegan butter. Stir. Let the butter melt.
  7. Add in the pineapple slices and let them brown on both side and then set it aside.
  8. Meanwhile, take the cabbage, cut it half, and then cut it nice and thin. Put it in a large bowl.
  9. Take the carrot, peel it, and cut it into thin slices. Put it into the bowl.
  10. Cook the burger on the pan. Let it brown on both sides.
  11. To prepare for the coleslaw sauce, take ½ a cup of Vegenaise, add ½ a cup of soy milk, ¼ of sugar, a tablespoon of white vinegar, and ½ a lemon juice. Whisk them all.
  12. Add in a couple pinches of salt and a bit of ground pepper. Whisk again real quick.
  13. Pour the sauce over the shredded vegetables. Mix well.
  14. Put the vegetable mix in the fridge and let this soak in. Mix it again one more time when it’s ready to eat.
  15. To prepare the burger, take the hamburger bun and add the Vegenaise.
  16. Dip the burger in the teriyaki sauce and then put it on the bun.
  17. Add the pineapple slices, the lettuce on top of the burger.
  18. Put the burger on a plate. Add in the coleslaw and some potato chips or french fries on the side of the burge.
  19. Ready to serve.

Uniquely Cameroonian:Plantains with Vegan Mbongo'o (Dark Sauce Stew) (In Bassa)

Watch video :     March 26, 2009

20 basil leaves
2 tomatoes
100 grams onion
5 grams garlic
30 grams Scotch bonnet pepper
15 grams mbongo
50 grams njansang
5 grams African nutmeg
10 grams of stock seasoning cube
30 grams hiomi
Vegetable protein
1 teaspoon salt
200 milliliters vegetable oil
Plantains
Directions

  1. Put all the ingredients into a blender and add some water, and then blend them all to become a good mixture.
  2. Put the pot on the stove, add in the oil, and heat it.
  3. Add in the slice onions into the heated pot.
  4. Meanwhile, put the vegetable protein in a bowl and then pour in the blended mixture into to bowl. Add in the vegetable stock cube. Mix it well.
  5. Rinse the blender with some water so that all the mixture left is clean, and then our them into the heated pot.
  6. Add in the vegetable protein mixture. Stir it well so it won’t stick to the pot. Let it cook for about 25-30 minutes.
  7. Meanwhile, arrange the boiled plantains on a plate. Arrange the plantains nicely with some room in the middle.
  8. When the Mbongo’o is ready, add in the Mbongo’o in the the middle.
  9. Ready to be served.

Philippine Veggie Kare-Kare (Traditional Stew in Peanut Sauce) (In Tagolog)

Watch video :     March 26, 2009

1 cup vegan ham, cubed
5 long beans
1 eggplant
1 banana heart
5 pechay leaves (Chinese cabbage)
3 tablespoons oil
colored with atchuete (annatto oil)
3 tablespoons cornstarch
2 cups water
2 garlic cloves, minced
1 onion, sliced
2 teaspoons peanut butter
3 teaspoons sugar
Salt for taste
Vegan bagoong
Broccoli





Directions
  1. Cut the petchay into two.
  2. Chop the eggplant into long rectangular shape.
  3. Cut the banana heart into fours.
  4. Cut the long beans into three.
  5. Chop the garlic and onions.
  6. Heat the pan and put in the oil colored with atchuete.
  7. Add in the garlic and onions. Saute them but not let them get overcooked.
  8. Add in the veggie ham and then the banana heart.
  9. Add in the long beans. Let them cook.
  10. Meanwhile, prepare the cornstarch and water mixture.
  11. Put in the cornstarch mixture and let it boil.
  12. Add in 2 teaspoons of peanut butter.
  13. Add in the sugar.
  14. Add in the salt to taste. Mix everything.
  15. Add in the eggplant and the petchay.
  16. Mix again. Now the kare-kare is sticky.
  17. Boil until all the veggies are done. Maybe for about 5 minutes.
  18. The Veggie Kare-Kare is done.
  19. Serve it with the vegetarian bagoong in the middle of the plate.

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