I’ve been trying a few new recipes lately and wanted to share two that I really like.
Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
30 minutes or fewer
Stir-fries are an ideal way to experiment with exotic mushrooms.
• 1 tsp. cornstarch
• 2 Tbs. low-sodium soy sauce
• 2 tsp. minced fresh ginger
• 2 tsp. Thai chile sauce, such as sriracha
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. sesame oil
• 3 Tbs. canola oil, divided
• 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
• 1 lb. bok choy, cut into 1 ½-inch pieces
• 2 cups sliced fresh shiitake mushrooms
1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.
3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.
This Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy recipe is from the February 2010 issue of Vegetarian Times. I have used different types of mushrooms each time I made it and it is always yummy. You can eat it as is or serve it over rice. Last night I had it over black rice, another new food for me.
Vegan Parmesan Cheese
• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp salt
• 1/4 tsp garlic powder
Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.
This is simply delicious. I have been eating it on everything! Next time I make it, I will back off a bit on the salt, but that is the only change I’d make.
The Vegan Parmesan Cheese was part of the Vegan Zucchini Asparagus Gratin recipe from Minimalist Baker.