Coconut Milk Panna Cotta with Ginger-Lime-Strawberries (vegan)

This recipe is from Recipezaar.com

For the Panna Cotta
1 (400 ml) can coconut milk (not sweetened)
50 g palm sugar or 2-3 tablespoons brown sugar
1 tablespoon dried shredded coconut
1 vanilla bean
1 teaspoon agar-agar
For the Ginger-Lime-Strawberries
1 fresh lime, juice of
1 tablespoon fresh ginger, finely chopped
1 tablespoon brown sugar
300 g strawberries

1. Slice the vanilla bean lengthwise in 2 halfs.
2. In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
3. Add the shredded coconut and on low heat stir or mix for 2 minutes. Add the Agar-Agar and bring to boil again, stirring for another minute.
4. Take out the vanilla bean. Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta. Refrigerate for at least 4 hours.

5. For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
In a bowl, mix the lime juice, the ginger and the brown sugar. Add the strawberries and toss to coat.
6. To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.

Sesame Peanut Noodles for Two (vegan)

1 clove garlic
3 tbsp natural-style peanut butter
2tbsp cup soy sauce
2 tsp sugar
1-2 Tablespoon hot chili oil (adjust to your liking)
1/2 teaspoon rice wine or dry sherry
2 servings of spaghetti, cooked according to package directions,cooled
2 spring onions, chopped

1. Mince the garlic, add peanut butter, soy sauce, sugar, chili oil and rice wine.
2. Puree in blender or mortar & pestle for 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
3. Put the spaghetti in a large bowl; top with sauce. Mix until the pasta strands are evenly coated. Garnish with spring onions

Thai Massaman, Pa Nang & Yellow Curry Pastes (vegan & Vegetarian)

These recipes traditionally use shrimp paste, please omit if as desired maybe try tamarind paste?

Massaman Curry Paste
3 Big dried chillies, soaked in hot water for 15 minutes and de-seeded
3 tbsp Chopped shallots
2 tbsps Chopped garlic
1 tsp Chopped galangal
1 1/4 tbsp Chopped lemon grass
2 Cloves
1 tbsp Coriander seeds
1 tsp Cumin seeds
5 White Peppercorns
1 tsp Shrimp paste
1 tsp Salt

1. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot, garlic, galangal, lemon grass, clove, coriander seed, cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Pa Nang Curry Paste
5 Dried chillies, soaked in hot water for 15 minutes and de-seeded
5 tbsp Chopped shallots
2 tbsp Chopped garlic
1 tsp Chopped galangal
1 tbsp Chopped lemon grass
1/2 tbsp Chopped kariff lime rind
1 tsp Chopped coriander root
5 White Pepper corns
1 tsp Salt
1 tsp Shrimp paste

1. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then, add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste.
2. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Yellow Curry Paste
3Big dried chillies, soaked in hot waterv for 15 minutes and de-seeded
3 tbsp Chopped shallots
1 tbsp Chopped garlic
1 tsp Chopped ginger
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tbsp Chopped lemon grass
1 tsp Shrimp paste
1 tsp Salt
2 tsp Curry powder

1. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot, garlic, ginger, coriander, seed-cumin, seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Thai Red and Green Curry Pastes (vegan)

2 fresh green chillies
1 small onion
1 tsp ground coriander
1 lime, juice and rind
1 stalk lemon grass
1 clove garlic
1 tsp soy sauce
1 tsp ground cumin
1/4 cup fresh coriander, stalks & leaves
1 tbls grated fresh ginger
2 tbls oil (vegetable)

1. Place all ingredients in a food processor. Blend for a few minutes until well processed.Use in green Thai curries.

Red curry paste is the same except use 2-3 red chillies instead + 1 tbl paprika. Red is hotter than the green curry.

Vegetarian chop Suey (vegan)

2 cakes Bean curd (tofu)
2 tablespoons Wooden Ears, dried (mushrooms)
175 g broccoli
175 g bamboo shoots
100 g mushrooms
4 tablespoons oil
1 1/2 teaspoon salt
1 teaspoon sugar
2 spring onions, finelly chopped
1 tablespoon light soy sauce
2 tablespoons rice wine or dry sherry
1 teaspoon Cornflour, mixed with 1 tablespoon cold water

1. Cut the bean curd into about 24 small pieces.
2. Soak the Wooden Ears in water for about 35 minutes, rinse them clean and discard any hard roots.
3. Cut the broccoli and bamboo shoots into uniformly small pieces.
Heat a wok over a high heat, Add about half of the oil and wait for it to smoke.
4. Swirl the pan so that its surface is well greased.
5. Add the bean curd pieces and shallow-fry them on both sides until golden. Then scoop them out with a slotted spoon and set them aside.
6. Heat the remaining oil and add the broccoli. Stir for about 30 seconds and then add the Wooden Ears, bamboo shoots and the partly cooked bean curd. Continue stirring for 1 minute and then add the salt, sugar, spring onions, soy sauce and wine.
7. Blend well and when the gravy starts to boil, thicken it with the cornflour and water mixture. Serve hot.

Spinach Oriental Wontons (vegan)

25 wonton wrappers
1 large spring onions
2 tablespoons sesame seed oil
8 tablespoons soy sauce
425 ounces firm tofu
1 teaspoon sesame seeds
1/2 teaspoon ginger powder
140g ounces sliced baby spinach

1. Heat a frying pan and add the sesame seed oil. Once hot, add the slicedspring onions.
2. Crumble the block of tofu over the frying mixture. Pour soysauce over it and mix. Let that simmer for 5 minutes while you slice the spinach. Remove from heat and stir in the spinach.
Let this cool before continuing to the next step. You want the filling to be cool before assembling the wontons.
2.Fry in 1/2 inch of vegetable oil. 2 minutes on one side, one minute on the other OR until crispy and golden brown.

Tofu & Wakame Noodles (vegan)

220g buckwheat noodles/soba
1/4 C. oil
50g firm tofu, cut into 1 in. cubes and patted very dry
3 c. thinly sliced mushrooms
1 1/2 tsp. minced ginger
2 c. vegetable stock
1/4 c. tamari soy sauce
10g wakame

1. Bring a large pot of water to boil and drop in the buckwheat noodles.Cook about 10 min.Drain well.
2. Meanwhile,heat the oil in a large skillet over high heat until hot but not smoking.Add the tofu and stir - fry until golden, about 10 min.Remove from the pan and set aside.
3. Reduce the heat to medium and add the mushrooms..Stir-fry until the mushrooms are brown and tender, about 7 min.
4. Meanwhile,put the wakami in a bowl and soak about 5 min.Remove from bowl and chop, removing and discarding the tough rib.
5. Return the tofu to the pan and add the ginger.Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min.
6. Place some noodles in each soup bowl.Spoon equal portions of the tofu mixture and broth over each serving.

Japanese Miso Soup (vegan)

1/2 tofu
60 grams wakame
4 cups soup stock
60 grams miso paste

1. Cut tofu into small cubes (1cm)and wakame into 2cm squares.
2. Bring soup stock to a boil in a pot. Dissolve miso paste in the stock. Add tofu cubes and wakame. Heatsoup to a slight boil. Remove from heat and pour into soup bowls.

Indonesian Sticky Rice Cakes with Brown Sugar Sauce (vegan)

Rice Cakes
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt
To make Rice Cake:
1. Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
2. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
3. Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

To make the sauce:
1. Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
2. Add rice cakes and simmer for 20 minutes.
3. Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Assorted Chinese Sauces & Oils (vegan)

Universal Sauce (great over sumplings or with rice)
1/4 cup soy sauce
1T rice wine
1T rice wine vinegar
2t sugar
1T minced scallion
1.5T minced garlic
2T sesame oil
2t chili oil or chili paste


All Purpose Stir Fry Sauce
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.

Chilli Oil
Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup.

Hot Chilli Sauce
30 dried hot chili peppers, each about 1 half inches long
half Cup warm water
6 tablespoons corn oil
3 garlic cloves, minced
225g red bell peppers, seeded and chopped coarse
6 tablespoons soy sauce

1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.

Tofu & Fried Noodles (vegan)

This is a traditional dish from Brunei

450 g Uncooked soba noodles
3 tb Low-sodium soy sauce
1 tb Brown sugar
2 ts Crushed red pepper flakes
1 c Finely chopped onions
1 tb Minced garlic
1 tb Peeled & grated gingerroot
1 c Snow peas
6 spring onions, chopped
1 t Grated lime peel
1 c Mung bean sprouts
8 oz Firm tofu -- cut into 1/2-inch cubes
1 tb Fresh lime juice
1/4 c Chopped fresh coriander

1. Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar.
2. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with coriander. Serve hot.

Sri Lankan Peanut Sauce (vegan)

Great with tofu & veg on rice or even with a salad.

4 Garlic cloves
1/4 c Roasted peanuts
5 tsp Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

1. Place all of the dressing ingredients in a blender and blend until smooth. If the dressing seems too thick, add another teaspoon of water.

Vietnamese Stir Fried Vegetables (vegan)

6 Dried Chinese mushrooms
1/2 C Water
1 tbsp Dark soy sauce
1 tsp Sesame oil
2 tsp Sugar
1 stalk Celery
1/4 Medium cabbage
1 Small lettuce
3 Spring onions
1 clove Garlic, finely grated
1/2 tsp Finely grated fresh ginger
1 tbsp Oil
1 1/2 tbsp Light soy sauce
1/4 C Water
1 tsp Cornflour
Few leaves mustard cabbage

1. Soak dried mushrooms in hot water for 30 minutes.
2. Remove and discard stems, slice tops thinly, then simmer in a small saucepan with half cup water, soy sauce, sesame oil and sugar until liquid is almost all absorbed.
3. Slice celery diagonally into bite-size pieces, cut white cabbage, mustard cabbage and lettuce into bite-size squares and spring onion into short lengths.
4. Fry garlic and ginger in oil over medium low heat for a few seconds only.
5. Add stems of vegetables and stir fry over high heat for 2 minutes, then add leafy parts and fry 30 seconds.
6. Add sauce and prepared mushrooms and mix together. Add water, bring to the boil, thicken with cornflour blended with a little cold water and stir until it boils and thickens,

Serve at once with rice.

Spicy Middle Eastern Kabab Sauce (vegetarian)

This sauce is great on rice or with vegetables to give them a kick!

2 med Onions, peeled
2 c non-fat plain yoghurt
Dash of Lemon juice or rice vineger
Sugar
Pepper to taste
2 tb Ground cumin seeds
2 tb Ground coriander seeds
1/2 - 3/4 tsp cayanne pepper or Chili paste
2 tsp Fresh ground ginger and Garlic paste
Chopped corriander to taste
1/2 tsp Turmeric

1. Liquify in blender. Simmer until thickened slightly and flavor is set.

Afghan Tamarind Potatoes (vegan)

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil or other oils
1 med Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

1. Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
2. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.
3. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet.
4. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper.
5. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

Sweet Soy Dipping Sauce (vegan)

This sauce is great with deep fried tofu or raw veg crudites.

¼ Cup hot water.
1 Tablespoon soy sauce. I prefer La choy.
1 ½ to 2 Tablespoons sugar (or to your taste).
½ Teaspoon Sambal Olekek grounded chili paste. (Option)
1 Tablespoon fresh lime juice.
¼ Cup roasted unsalted peanut. Crushed.

Mix hot water, soy sauce, lime juice, sugar and hot pepper together. Mix well. Top with peanut before serving.

Sweet & Sour Vegetables (vegan)

1 400g can pineapple chunks in jice
1 cup sliced carrots
4 cups chopped broccoli
1 onion, cut in wedges
1 cup water
1 bunch spring onions, cut into 1 inch pieces
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 large green pepper, cut into 1 inch pieces
for Sauce
1 cup unsweetened pineapple juice
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch

1. Drain the pineapple, reserve the juice and set aside.
2. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.
3. Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened.

Hot & Sour Mushroom Soup (vegan)

3 c Vegetable stock
1 ts Pepper sauce
1 Inch Lemon grass, finely chopped into rings
3 Kaffir lime leaves, roughly torn into three
1 ts Unrefined Sugar
2 tb Lemon juice
2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms
2 sm Fresh red or green chilis - (more if desired) -- crushed to split open

1. In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce.
2. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente.
3. Pour into a serving bowl and garnish with coriander leaves.

(This is a traditional Cambodian Dish)