Chow Vegan

When Tribe Hummus offered me a try of their hummus, I thought why not? I’ve been getting Trader Joe’s hummus automatically for awhile now and haven’t really considered any other brand.

Tribe hummus contains no artificial preservatives, saturated or trans-fats, hydrogenated oils, or dairy. While they have tons of unique as well as classic flavors, I was limited to what was available at my local Whole Foods. I settled on the Roasted Garlic and Spicy Chipotle.

First off, the texture of the Tribe hummus is thick and rich. The chipotle had a nice red color but wasn’t really that spicy at all. The Roasted Garlic was also relatively mild with a hint of garlic. They’re both good as a dip or eaten with falafels.

I haven’t ever tried cooking with hummus before, I never really thought of it as an ingredient. I got the idea from the recipe section of the Tribe Hummus website (it was for fish but I thought a hummus crust would be great on tofu).

The recipe is basically the same as my Crispy Baked Tofu, but instead of brushing the tofu with olive oil, I slathered on the hummus. It makes the breadcrumbs stick really well, sadly, it doesn’t come out of the oven crispy. Served with another flavor of hummus and tabouli, the lack of crispness is all but forgotten.

Hummus-Crusted Baked Tofu
Makes 10 to 12 slices

1 pound firm or extra firm tofu, drained and water pressed out
1 cup panko breadcrumbs
1 tub Spicy Chipotle hummus or other variety
1 tub Roasted Garlic hummus or other variety (optional)
Salt to taste (optional)
Olive oil
Tabouli

Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs and salt if using and mix well.

Brush a baking sheet with olive oil. Take one tofu slice and slathered the hummus on the front and two sides, place in the breadcrumbs and coat well. Turn over the slice and apply hummus to the back and other sides and coat with breadcrumbs. Place on the baking sheet. Repeat until all the slices are coated.

Bake tofu slices for about 20 – 30 minutes, carefully turning them over halfway through. The coating will fall off if not flip over gently. Serve with additional hummus (same flavor or different variety) on the bottom of a plate, top with tofu slices and tabouli.

Note: Once cooled, the coating will stay on. I actually like it better overnight, after the texture firms up a bit.

Disclosure: I received the hummus free of charge to review. The opinions and experience expressed herein are my own. There was no pay to say.

Ani’s Raw Food Asia Giveaway
Don’t forget to enter the giveaway, it ends on Wednesday, August 24th.

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Ani’s Raw Food Asia is turning out to be one of my all-time favorite cookbooks, I’ve been making and learning about all sorts of new dishes.

I never really ate Korean food before, not even before I was vegan. Quick and easy to make, namuls are seasoned then mixed veggie side dishes that are served with rice. After being massaged with oil and seasonings, the veggies soften, almost like they’re cooked. See above photo, from front to back:

• Spinach Namul
• Shiitake Mushroom Namul
• Baby Bok Choy with Chinese Cabbage in Ginger Sauce – actually a Chinese side dish but I served it like it was one of the namuls

I also tried the Yellow Coconut Curry Vegetables – beautiful color and great flavor. The veggies were a tad too crunchy for me but I think that’s just a personal preference (I liked the namuls since they’re more similar to cooked food).

I did heat up the leftovers and that was better. Next time, I’ll heat the curry just a tiny bit. Ani said I could. She did. Twice. Right there on page 16 and 134.

And I made the Matcha Green Tea Ice Kream. I didn’t have a high speed blender so it could have been smoother than what is pictured. As I said here, I’m no fan of green tea ice cream by itself but it’s great when accompanied by a cookie, cake, or other ice cream.

It’s doubtful I’ll ever be a 100% raw foodist, but I’m finding more and more raw dishes that I like better than the cooked version. To see for yourself, I’m giving away a copy of Ani’s Raw Food Asia.

To enter the giveaway:
Leave a comment in this post with your favorite Asian food, raw or cooked. Comment must be made by midnight PST on Wednesday, August 24th; one entry per person. No purchase is necessary to enter or win.

One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Thursday, August 25th. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the cookbook that I received from the publisher (approximate retail value $22.50). I did not drool on it.

Official Rules:
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.

Disclosure: I received the cookbook free of charge from the publisher to review. The opinions and experience with the cookbook expressed herein are my own. There was no pay to say.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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Vegetarian Pho From Ani’s Raw Food Asia

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Another cookbook recently landed in my kitchen for review, Ani’s Raw Food Asia by Ani Phyo. While excited, I admit I also had doubts. I’m most familiar with Chinese food and it’s usually cooked (some dishes are even cooked a couple of different ways before it’s finally served), there’s not much that’s uncooked. But if anybody can pull off Asian raw food, it’s Ani.

The nicely designed cookbook is jam packed with Asian-American fusion raw food and drink recipes, along with cooking and lifestyle tips. The style of writing is light and conversational in tone, resulting in an easy and inspirational read.

As soon as I saw the recipe for vegetarian pho, I knew what I was going to try first. What a delight! The flavors are spot-on, satisfying savory – you don’t even notice it’s raw. Served at room temperature, it’s perfect for those super hot days.

The recipe calls for kelp noodles which I’ve never tried before. Made from a sea vegetable, kelp noodles are rich in minerals, fat-free, gluten-free, low in carbs and only 6 calories per serving. They’re clear and surprisingly crisp. Straight out of the fridge, the neutral-tasting noodles are crunchy. Left to warm to room temperature, the noodles become softer.

Vegetarian Pho with Vegetables and Hoisin Sauce
Makes 4 servings

Marinade
1/4 cup diced yellow onion
1/2 cup sliced button mushrooms
1/4 cup Nama Shoyu or Bragg Liquid Aminos

Broth
1 tablespoon grated ginger
1 teaspoon minced garlic
1 bay leaf
4 cups filtered water

Noodles
4 cups kelp noodles (about 1 pound of noodles)

Vegetables
1/2 cup shredded napa cabbage
1/2 cup tender greens like mustard, Bibb, red leaf, mache, or spinach
1/3 cup basil leaves
1/3 cup coarsely chopped fresh cilantro
2 tablespoons thinly sliced scallions

Garnish
1 cup bean sprouts
1 lime, cut into wedges
1 fresh red or green chile pepper, sliced
1 batch Hoisin Sauce

Marinate onion and mushrooms by tossing in a bowl with Nama Shoyu. Set aside for 20 minutes to marinate and soften.

Make broth by placing ginger, garlic, bay leaf, and 1 cup water in blender. Blend smooth. Add remaining water and the onion marinade mixture. Pulse lightly to mix.

Place noodles into four serving bowls. Put vegetables on top of noodles in each bowl. Pour broth into each bowl.

Place vegetable garnish onto one plate. Serve as a side along with Hoisin Sauce.

Hoisin Sauce
Makes 1/2 cup

1/4 cup Nama Shoyu
2 tablespoons almond butter
2 to 3 tablespoons yacon syrup, to taste
2 teaspoons apple cider vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon minced garlic
Pinch cayenne powder, to taste

Place all ingredients into a small bowl. Whisk until mixed well.

Will keep a week or longer in the fridge.

From the book Ani’s Raw Food Asia by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2011.

Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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At most supermarkets, peaches and nectarines are labeled either yellow or white. But at the farmers market, local vendor Kashiwase Farms has all sorts of different peaches and nectarines. Practically from A to Z – Aortic Rose, Honey Royale, Snow King, White Lady, Zee Lady, to name just a few – I never even knew there was so many varieties.

My latest favorite is the Honey Kist nectarine – sweet with a bit of a mango taste. Combined with the flavors of fresh basil, mint and cilantro, crisp bean sprouts, baby romaine lettuce and served with a spicy dipping sauce, it’s a taste of summer in a roll.

Peachy Vietnamese Summer Rolls
Makes 4 rolls

Filling
1 medium Honey Kist yellow nectarine, or other variety, chopped
2 heads baby romaine lettuce, shredded
1 small carrot, julienned
1 green onion, thinly chopped
Handful of fresh bean sprouts
Fresh mint, chiffonade
Fresh basil, chiffonade
Fresh cilantro, chopped

4 eight inch round rice paper sheets
Hoisin sauce
Chili garlic sauce

Fill a large bowl with cold water and dip one rice paper sheet into the water for a minute or so until soft. Place the rice paper sheet on a flat work surface.

In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place seam side down on a serving plate. If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.

For the dipping sauce, combine a spoonful of the hoisin sauce with a bit of the chili garlic sauce to desired spiciness. Thin with a little water if the sauce appears to be too thick.

Slice each roll in half and serve with the dipping sauce.

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Since I only shop at Trader Joe’s occasionally, I was delighted to see some new (at least new to me) vegan food. While they’ve always had vegan items, there’s many more options now. So what’s the best of the various vegan offerings? Time for a little Trader Joe’s vegan food smackdown!

First up is the cookie round, Soft-Baked Snickerdoodles ($2.99) vs Vegan Chocolate Chip Cookies ($3.99). The snickerdoodles just edges out the chocolate chip cookie, so soft and chewy with a bit of a cinnamon taste. The chocolate chip cookies were good too with plenty of chocolate chips and bits of walnut, but not quite as soft and chewy.

Next, is the Asian frozen food entree round, Vegetable Panang Curry with Jasmine Rice ($2.99) vs True Thai Vegetable Pad Thai ($1.99). The curry had a nice spicy flavor, plenty of sauce and veggies ranging from zucchini to kale to baby corn, all for 590 calories.

The pad thai had a tad less calories, weighing in at 520. It also had a spicy flavor. The veggies, mostly bean sprouts and chives, were on the bottom with the noodles on top, which seems to help prevent overcooking of the veggies. It was also very light on the tofu, only a few small pieces were included.

It wasn’t too bad but the vegetable curry was definitely the better of the two. Both entrees also were fairly high in fat and sodium – probably something to get only once in awhile.

Continuing on with Asian food, up next is the frozen dumpling round, Thai Vegetable Gyoza ($3.79) vs Cucumber Wonton Rolls ($2.69). I didn’t care for the cucumber wontons and so, there’s no photo (I couldn’t bring myself to buy another bag of it). I guess I’m just not used to having a cucumber filling in wontons. The gyoza on the other hand are quite tasty.

The filling is nicely seasoned with a gingery and chive taste. The wrapper is the chewier, thicker potsticker variety. It comes already lightly browned on the bottom, just steam or pan-fry to heat up.

Onto the savory snack round, Crunchy Curls ($2.69) vs Baked Onion Rings ($1.99). I struggled with this round as I liked them both, so I’m going to have to call it a draw. You really can’t go wrong with either one.

Made out of lentils and potatoes, the curls are nice and crunchy. It doesn’t really taste like lentils at all, it’s kinda like Pringles but in a thicker, curly form. 130 calories in a serving of 31 curls with 4 grams of fiber and 3 grams of protein. Fun to dip in hummus too.

The Baked Onion Rings are basically the vegan equivalent of Funyuns but with fewer ingredients and no artificial colors or flavors or preservatives. They’re crisp with just a bit of sweetness. Nutritionally, they don’t stack up as well as the lentil curls, 150 calories in a serving of 14 pieces with less than 1 gram of fiber and 2 grams of protein.

Lest you think I only stock up on sweet treats, snacks and frozen dinners, I do like Trader Joe’s tofu, tempeh, fresh bread, olive oil, tortillas, soy yogurt, nuts…

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The winner of the Wildly Affordable Organic cookbook is number 9.

Congratulations Sarah S.! Please email me your mailing address and I’ll send the book out to you.

Thanks everybody for playing, more stuff coming soon!

The newest book to plop on my doorstep for review is Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet – All on $5 a Day or Less by Linda Watson. I remember when I first started buying more organic food way back when, it was definitely a shocker compared to prices for conventional food and produce.

I’ve acclimated now and shop at the farmers market for what’s in season and wouldn’t think of buying non-organic produce, especially anything listed on the Organic Dirty Dozen. Wildly Affordable Organic is helpful for those just starting out with shopping, cooking and eating tips and strategies, as well as seasonal menus and recipes.

The book begun as an experiment to eat well on a food stamp budget which I found quite interesting (that could have been a whole book in itself). The plans and menus are less interesting for me as I rarely follow them.

But I do like to try new recipes, not all of them are vegan though, some call for eggs and dairy. But in the back, there is a list of which recipes are vegan-friendly. I tried the Noodles in Spicy Peanut Sauce with Seasonal Vegetables – it’s quick and simple to make with easy to find ingredients.

To get you organized and onto the organic path, I’m giving away a copy of Wildly Affordable Organic.

To enter the giveaway:
Leave a comment in this post with your favorite must-have organic food, affordable or not. Comment must be made by midnight PST on Sunday, July 24th; one entry per person. No purchase is necessary to enter or win.

One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Monday, July 25th. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the book that I received from the publisher (approximate retail value $17.00). I did not drool on it.

Official Rules
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.

Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.

This post also contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

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You know what I haven’t done in a long time? Experiment with the roasted tofu recipe. This would be #6 – roasted tofu cubes in a Coke-a-Cola and leek sauce. You’re unlikely to see this cooked-with-cola dish at any Chinese restaurant as it’s a home kitchen kind of a thing. Normally made with chicken wings, I subbed in tofu and added leeks.

I don’t know the exact origin, but I picture a cook long ago with a soda bottle saying “Hey, let’s add some of this stuff to the sauce and see what happens!” I imagine it’s the same way Coke got added to sauce for BBQ (but said in English).

You don’t actually taste the cola in the finished dish but it does add a subtle flavor and sweetness. You have to use Mexican Coke since that has sugar in it instead of the high fructose corn syrup in American Coke. Mexican Pepsi works too. I even tried Zevia, a natural cola soda with Stevia.

Like all of the previous roasted tofu recipes, it’s fairly easy to make. Basically, roast the tofu and make the sauce. The only difference is the tofu blocks in the store nowadays are 14 instead of 16 ounces. Anyone else noticed that?

Chinese Coke-a-Cola Tofu
Serves 2

1 14-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

Sauce
1/2 medium leek, white and some green part, chopped
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine
6 tablespoons Coca-Cola
1 tablespoon oil
Sprig of cilantro for garnish (optional)

Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes, flip over and roast the other side for 15 minutes.

While the tofu is roasting, prepare the sauce. Combine all of the sauce ingredients except the leeks in a bowl.

Heat a wok to hot, add the oil. Swirl the oil to coat the wok. When the oil is hot, add the leeks, stir-fry for a minute or so. Add the rest of the sauce ingredients. Reduce the heat to low and simmer until the tofu is ready.

Add the tofu pieces, stir to coat well. Cover with a lid and cook down until the sauce is thickened (there shouldn’t be very much liquid left), about 5 minutes on medium-low.

Garnish with the cilantro if using. Serve with steamed rice.

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Roasted Tofu with Leeks and Black Bean Sauce
Roasted Tofu Cubes From Vegan Soul Kitchen