Miso Soup - SUPER EASY & FAST

Miso soup is super easy to make and takes only minutes to prepare (roughly 15 minutes or less). 

First thing - you'll need to stock your shelves/fridge with a few items from an asian market. If you keep these items on hand, you'll be able to make soup in a jiffy. 

- dried seaweed (I use the long strips)

-dried shiitake mushrooms

-toasted sesame seeds

-miso paste (yellow is milder and red is more robust)

-dry noodles (I use flat wheat noodles that are about 1/4" wide)

-nori flakes (minced seaweed for garnish)

-chili oil (optional)

None of the stuff above is absolutely necessary except the miso. 

If you're just making yourself a big bowl, a sauce pan will do. Otherwise, use a soup pot. 

FIRST STEP: ADD WATER

In your saucepan or soup pot, pour in the amount of water you want as your stock. Be sure to measure the amount of water because this effects the amount of miso you'll add at the very end. You can add more water as you go, but just keep track of the total cups added. 

SECOND STEP: ADD DRY INGREDIENTS

Toss in dried (hydrated) shiitake mushrooms (I usually break them up into smaller bite size pieces), dried seaweed (I usually break these up because they plump WAY up in the water) and wide noodles (if you have thin noodles that don't take long to cook, then add these towards the end). 

THIRD STEP: Turn burner on to medium heat (If you like it spicier add a few shakes of chili oil and/or red chili flakes. I also like to add fresh ground pepper for extra flavor.)

FOURTH STEP: ADD FRESH VEGGIES

I typically clean and chop (bite size pieces) my veggies while the dry stuff starts to get hot. (If you're slow at cutting veggies, you might want to start this stage first and then continue while the dry stuff cooks.) You can add a variety of veggies or none at all. Here are some of my favorite things to add: baby bok choy or nappa cabbage, red bell pepper, hot peppers, button mushrooms, scallions, tofu (not really a vegetable, I know). Try adding other stuff like thinly sliced carrots or leeks. (You can also add broccoli, but I personally do not like overcooked broccoli, so I tend to leave them out of non-creamed soups.) TOSS CHOPPED VEGGIES IN POT AND COOK UNTIL VEGGIES ARE TENDER.  

FIFTH STEP: ADD MISO

Never add miso to boiling water. Instead, in a mixing bowl whisk a little warm water with the miso paste until it is dissolved. Read the instructions on the miso package in regards to the amount needed per cup. Typically it is around one tablespoon per cup. Depending on how strong your miso is, you may want to add more or less. Remember you can always add more, so if you're unsure, start conservatively (you don't want a salty mess) and taste the broth as you add until you get the desired flavor that you want. REMOVE SOUP FROM BURNER, POUR IN DISSOLVED MISO AND STIR. 

SIXTH STEP: SERVE

I like to garnish mine with fresh bean sprouts, nori flakes and toasted sesame seeds. For those who like a lot of spice, offer red chili paste or sriracha sauce to add as a topper. EAT

Butter Bean Miso Hummus

I've been creating a lot of complicated dishes lately and haven't had the time to record them in my blog. I tend to record the easy stuff and unfortunately some of the best stuff I've been making hasn't made it to my blog. 

I recently had a big party at my house and cooked up a variety of vegan goodies. The non-vegans at the party went nuts for several of my recipes, which I find very rewarding. When you can open people's minds to the idea of veganism it can be very powerful. It's amazing how good tasting food can make more of an impact than a discussion about cholesterol, cancer and animal rights. The way to many people's hearts are definitely their stomachs! 

For my party I made three types of hummus. One was sun dried tomato and fresh basil, the second was a spicy black bean and for a third one I wanted something really different. I wanted to create something savory yet different than typical hummus. 

I pulled out various items from my pantry and fridge and just started adding things into my food processor. I sampled as I went until I got the right flavor. It wasn't fabulous at first, but like your typical hummus - it tasted WAY better once it chilled in the fridge for a while. It actually got even better the next day. I really have no idea of the amounts I used for most of the ingredients, so I'll just do my best to record what I used. I had so many compliments on this dip that I don't want to forget what I did. Okay.....

In a food processor add the following: 

-2 cans drained butter beans

- 1 heaping tablespoon of yellow miso (miso is very salty - so you might want to add a little at a time because the canned butter beans may already be a little salty)

- 3 green onions (cut into thirds before tossing in)

- a tablespoon (maybe more) of tahini (I used the regular not the roasted, but they should both taste fine, I think.)

- coarse ground pepper to taste

- red pepper flakes to taste

- nori flakes (this is seaweed and it will add to the salty flavor so be sure to keep your salt balance in check) to taste

- roasted sesames to taste 

- a tablespoon (maybe less) of sugar (this just helps balance out the flavor but don't go crazy with  the sugar - I just tossed a few sprinkles in here and there as I tried to get the taste just right)

- wasabi powder to taste

- extra virgin olive oil - to get the whole thing mixing (add as needed to blend) 

- I don't remember adding two of the key ingredients of typical hummus - garlic and lemon juice. I suppose you could add these two ingredients (or just one) but I don't think they're necessary. 

The final consistency will resemble mash potatoes, if it is too stiff to dip a chip then add more olive oil and continue to blend. 

When trying to get the balance right, be sure to sample the dip with the exact type of dipping device your guest will use. If you're serving salty chips, make sure your dip isn't too salty. If you're serving french bread then make sure the hummus has a full flavor that will incorporate with the bread as a flavor sensation. 

Savory steamed dumplings: Sweet potato, shiitake and mock duck (gluten)

My Dad turned 89 last week and we had a large gathering at my house. I made all of the food; which was all vegan. It was carnivore approved and no one missed any of the flesh or (milk) puss they were used to. I made a variety of foods and my guests nagged me to give them the recipes. Since they all came from my head, I need to blog as much of the dishes as I can before I forget. 

One of the show stoppers was my steamed dumplings. These little suckers are a little time consuming to make, but well worth it. If you've never made asian dumplings, I'd suggest watching a tutorial on the web. If you google it, you'll find step by step images and video on how to stuff and fold the dumpling. When buying the dumpling skins, make sure they are the round ones (the square ones are for wonton and the thickness is different) and vegan (some brands contain egg). 

I used to make one dumpling at a time, but I found it easier to lay out as many dumpling skins as you can (I used an extra large cutting board as my base), place the stuffing in each, then fold (you must wet the rim of the dumpling before you fold and pinch the skin edges together). You will need something to steam the dumplings with. I use the traditional bamboo steamers, which is placed in a wok. The wok contains the water which then steams the dumplings. I line my bamboo steamer with parchment paper. The dumplings peel right off and there is no cleanup. I also flavor the water in the wok with miso and/or large chunks of sea salt. 

Dumpling contents:

Put the following in a food processor.....

 

- 1 large sweet potato (cooked: either bake ahead of time or pop in the microwave until soft)

- 1 handful of shiitake mushrooms (I used fresh ones, however if you use the dried ones make sure you rehydrate them enough to be soft)

- 1 can of mock duck (wheat gluten) drained (you can use your own seitan, but this stuff has been perfectly flavored for the job)

- a couple of shakes of dark mushroom soy sauce (this stuff is the bomb! - it has a rich, salty flavor that brings out the flavor of the mushrooms)

- a couple of shakes of vegan mushroom oyster sauce (this stuff is also the bomb - it has a sweet taste that will bring out the flavor of the sweet potato)

- a few shakes of thick ground pepper

Pulse in the food processor until everything is chopped up. You want a thick consistency, not creamy; so don't blend the mixture. You might want to open the food processor between each pulse to push the contents down. 

I stored the mixture in the fridge for 24 hours to bring out the flavor. If you don't have that much time, you can probably start stuffing the dumplings whenever you want. Just make sure that the mixture is at least room temperature or colder. If you used a hot potato, you'll need to wait until the mixture cools. 

Now start stuffing the dumplings. Each dumpling will only hold a little dollop of the mixture, so you can make around 25 or so from this recipe. Don't over stuff the dumpling or it will tear. 

Serve warm, with a dipping sauce (although they're so tasty you don't really need extra sauce). I prefer sweet chili sauce or hoisin (plum sauce). However, tradational dipping sauce is fine too, but is salty rather than sweet. 

Vegan Kitchen Staples

To make my life easier in the kitchen, I typically have the following on hand at all times:

Brown Rice

TIP: Brown rice is a great source of fiber and has a rich nutty flavor. Yes, it takes longer to cook brown rice rather than white rice, but your body will appreciate the extra 20 minutes of cooking time. If you hate waiting for rice to cook, then cook a bunch at once. Cooked rice stores fine in the fridge for a few days. Whenever I incorporate rice with a meal, I always get the brown rice cooking first. By the time I'm done, so is the rice. 

Crushed Garlic
TIP: I buy this stuff in bulk too. Costco has a giant container for around 5 bucks. Trader Joes has a really creamy crushed garlic. You can always crush it yourself, but that takes extra time and effort. I use crushed garlic in nearly everything (except of course - desserts). 

Dried Mushrooms

Tip: All kinds of exotic mushrooms are available dried. They last forever and can be brought back to life with a little hot water. If the mushroom chunks are too large, break apart when they're dry, once they're rehydrated they're tougher to slice. Mushrooms can add flavor to soups, sauces, etc. I love shiitakes!! I picked up a giant bag of dried ones at Costco at a great deal. Also, Asian markets are another great place for dried mushrooms and you'll be able to find a wide variety. 

Flax Meal

Tip: You can buy flax meal in bulk, but it can lose its nutritional potency if left out for too long. I use Bob's Red Mill brand and I keep it in the refrigerator to extend its freshness. Flax meal works great as an egg replacer. I add it to cookies, pancakes, scones, bread, etc. I've even used it in mock-meatloaf. It has a wonderful rich nutty flavor and is a great source for fiber and Omega 3 fatty acids. If you have issues with wheat, this is a safe alternative as well. 

Kalamata Olives
TIP: I get these at Costco in a GIANT jar and the price for one jar is about what you'd pay for a tiny jar at Zupans. These little olives are great in hummus, sauces and as pizza toppings. 

Margarine (Vegan)

TIP: I use Earth Balance brand; which is available in tubs and sticks (which is great for baking). This product is the perfect substitute for butter in any recipe. The margarine works great for sauces, soups, scones, cookies, dumplings, breads, etc. 

Miso

Tip: The darker the miso paste the stronger and saltier the taste. This stuff is filled with all kinds of nutrients and can add a nice kick to soups, spreads, marinades, sautés, dips, dressing, etc. Keep in mind that if you boil miso, then you will lose a lot of its nutrients. Add to soups at the very end of the cooking process. You can dissolve it in a little bit of warm water and then add it to the soup broth. 

Nori Flakes

TIP: These dried flakes of seaweed are not only nutritious but they are filled with a wonderful flavor. You can buy these at an asian market such as Uwajimaya. I love to use these flakes as a topping for soups (such as miso or wonton) or as part of a marinade for tofu and tempeh. 

Olive Oil
TIP: Never buy olive oil that comes in a plastic container; not only does it ruin the flavor but it can potentially be bad for you. I get the cold-press extra virgin olive oil from Trader Joes; around 10 bucks for a tall bottle.

Oyster Sauce (Vegan)

TIP: You can buy this through Food Fight or an Asian Grocery (my favorite is Uwajimaya - I LOVE this supermarket and they have an online store too). This is my newest secret ingredient. This stuff tastes amazing on kale, beet greens, collard greens and swiss chard. Just saute the greens with olive oil, then add a nice size dash or two the oyster sauce (you can add a couple of dashes of mushroom soy sauce for a saltier flavor). 

Paprika 

TIP: You can get a giant container at Costco or you can even buy it in bulk; either way is cheaper than the grocery store spice aisle. Paprika is rich in flavor and gives a nice zip to soups, stroganoffs, sauces, tacos, dips, dal, etc. 

Sea Salt
TIP: No need to buy an expensive salt grinder, you can buy sea salt in a container that has a twist top that grinds the salt. I've gotten them at both Costco and Trader Joes. 

Soy Milk

TIP: If you hate the taste of soy milk, try starting off with vanilla. However, if you plan on cooking with it, use plain unless you're making a dessert. Other milk substitutes such as rice and almond are wonderful as well. I get mine in bulk at Costco (they sell the organic type), but you can also get a great deal at Trader Joes. Silk makes an incredibly yummy soy milk too. Use soy milk in place of cow's milk (a.k.a cow puss) in any recipe. 

Sun Dried Tomatoes
TIP: I get these at Costco in a GIANT jar for approximately 7 bucks. They don't carry them year round, so stock up when they have them. Sun dried tomatoes are packed with flavor and can add zip to hummus, spreads, dips, sauces, etc.

Tamari

TIP: Tamari has a salty, nutty flavor that can be used in a variety of dishes/recipes. It's not the same as soy sauce and is similar to Bragg's Amino Acid. Although I use both, I typically lean more towards Tamari because it tastes less salty (at least to me).  Tamari can add flavor to stir fries, sautés, soups, dips, sauces, etc. If your soup broth tastes a little bland, add a few shakes of tamari to bring out the flavor. 


Teriyaki Sauce
TIP: I like the one from Trader Joes that contains sesame seeds. Asian markets are another great place for tasty, inexpensive teriyaki sauce. Just a little can add a lot of flavor to mock meat loaf, marinades and veggies. 

I'll keep adding to this list....more to come.

Spicy Tempeh Lettuce Wraps

I was having a hankering for lettuce wraps and decided to make my own. I used to order the tofu lettuce wraps at PF Changs, but I discovered that they're NOT vegan (the chef in Las Vegas told me that there is something in the sauce that is derived from an animal). Any-who, I wanted to make something along those lines, but rather than tofu I experimented with tempeh and the result was delicious!! (Check out my new t-shirt design for tempeh freaks)

You'll need....

- 1 package of tempeh. I used the five grain type from Turtle Island Foods.

- 1 head of lettuce (Traditionally lettuce wraps are made with iceberg lettuce, but I used a healthier variety of lettuce and it tasted great.)

- 1 lime

- 1/2 bag of fresh, uncooked bean sprouts

- a kick a** marinade (see below for my suggestion)

First I created a marinade for the tempeh, which I also used to cook the tempeh. The amounts are approximate. I put the marinade in a plastic container that had a lid, so I could shake the tempeh around and get it all nice and covered with tasty goodness.

Kick A** Marinade: 

- 1 heaping tablespoon of crushed garlic

- 1 or 2 hot peppers finely chopped (I used a red and a yellow hot pepper without the seeds)

- 2 scallions chopped up

- a few shakes of sesame seeds

- a few shakes of chili oil

- 5 or so grinds of pepper

- 1 tablespoon ( depending on your spice level you may want to reduce this amount) of chili paste (you can get this from an asian market, I used one with black beans and chili)

- 1 to 3 tablespoons teriyaki sauce (I used the one from Trader Joes with the sesame seeds)

- 1 to 3 tablespoons of vegan oyster sauce (I got this tasty sauce from Food Fight)

- 2 to 3 tablespoons of olive oil

- 1 or 2 teaspoons of ginger powder

If you want to take this up a notch....add a couple of shakes of red pepper flakes. Yowza!

Cut up the tempeh into very small cubes. Add tempeh to marinade a little at a time, fully coating the tempeh with the marinade. Store in fridge for 45 minutes to an hour.

Sauté mixture. Add one or two more tablespoons of vegan oyster sauce as you saute. 

Place a nice size scoop into a lettuce leaf, squirt a little lime on top, put some bean sprouts on top and wrap. Depending on the type of lettuce you use, your wrapping technique will vary.