Nifty Mom

Vegan, Eco-conscious, Natural Parenting, Unschooling Wife and Mom

Tofu Egg(less)rolls January 2, 2009

When I was prego with Punkyroo I had a cravings for Chinese food, the problem is Hubby hates chinese food beyond eggrolls and steamed rice and since he’d be hungry too I just picked another place we both could eat ate.  Well I finally came apon how to make eggrolls and YUM YUM they are sooo good and Hubby loves them too. Well when we went vegetarian I had to find a substitue for the ground chicken in it. At first I tried the ground vegan sausage crumbles but Hubby didn’t like the texture and so I finally tried the Tofu and it worked great. At that time I didn’t know you are suposed to press the tofu and then cook so when I made tofu the first time in a dinner it was disgusting and so I was afraid to try it again but after I learned how to properly prep tofu I tried it in these and it worked!! YAY I can keep my eggrolls. But then when we went Vegan (or should I say Punkyroo and I went vegan since Hubby is vegetarian) I found out my eggroll wraps I was using had egg in them.. I always wondered why they where called eggrolls when they didn’t have egg in them. So after all the ones in the stores having egg I finally found an Asian store and found some without egg! Yay! So sorry to say that you may need to do some searching for the wraps unless you can make them or have already made vegan eggrolls before.

 

Tofu Egg(less)rolls

 

Tofu Egg(less)rolls-Punkyroo's dish

 

Tofu Egg(less)rolls

  • 1 pck of Extra Firm Tofu (16oz)
  • 1 Tbs grated ginger (you could mince it if you are unable to grate)
  • 1 medium cabbage head (green),finely chopped
  • 10 oz bean sprouts
  • 1/2 cup shredded carrots
  • 5 green onions, chopped
  • 30-40 eggroll wrappers (It depends on how much you stuff them, sometimes I have 30 and other times I have as much as 40, due to this I usually buy 2 packages of wraps just in case)

Stir fry the tofu and ginger in a skillet on high heat until lightly browned. Add the cabbage, brean sprouts, carrot and green onions;cook for 2 minutes. (if you’d like your filling with some slight seasoning you can add 2-3 tbs of tamari now). Take the skillet off the heat and let cool down. Use 2 tbs of the filling for each egg roll (I usually make some smaller for Punkyroo).

Follow the directions to fold the wraps on the package (if it doesn’t place the wrap on a dry surface with a corner pointing at you, place the filling in the middle, Fold the corner facing you over the filling snuggly, Fold both side corners snugly against the filling, wet the last corner with a little bit of water and roll to seal the last corner, lay flap side down until ready to cook to prevent unrolling itself).

Take a large skillet, wok, or other device to fry your eggrolls in. Fill with oil enough so each roll would be half deep. I usually set my burner on notch 7 since it’s not too too hot to pop oil every second but enough to brown each side quickly. Add a few rolls at a time and cook until golden brown usually around 2-3 minutes; flip on other side and repeat. Place on a paper towel lined plate and let cool.

If you are looking for a baked version, Sorry I havn’t looked into how to bake them yet. I’d love to learn how to to get away fromt the oil. So if anyone knows the directions to bake eggrolls please let me know!!

And since this is a rare dish to make in our house since the oil fried-ness and all here is a dip that is sooooo yummy but its only used for these.

  • Vegan mayo
  • Brown spicy mustard

Add amount of mayo you think is enough to serve with amount of rolls you will serve. Than add mustard and keep adding until desired taste is reached. I always eyeball and taste test it so I can’t give measurements but  Hubby LOVES it. Usually I make around 3-4 rolls for each of us, well 1-2 for Punkyroo; so I usually do 3 big spoon fulls of mayo and around 3 tbs looking like squirts of mustard and go from there, any left over I just cover and serve with the next nights batch of rolls.

 

Tofu Stir Fry October 30, 2008

I don’t know about you but I’m addicted to Get Fresh with Sarah Snow. On one of her episodes she was dealing with 2 teenage vegans (well one was trying to go vegan) and she talked about alternatives and also had one of them make a vegan dinner that would appeal to the rest of the omni family. Her is her recipe for that stir fry (you’ll notice a few things aren’t in mine due what I had on hand). Hubby and Punkyroo love it, and thanks to this I discovered Bok Choy and oh my goodness it’s yummy!

 

Eggless Salad Bagel Sandwich October 29, 2008

So I tried Vegan Dad’s Eggless Salad recipe from his blog and I have to say it is really yummy. I strongly urge to let it sit overnight like he recomends, it’s so much better then just made. Hubby thought it was ok but he never liked eggs pre-vegan so. But Punkyroo gobbled it down the day after it soaking up flavor (she didn’t like it just made and in a wrap) and put on a bagel with a slice of vegan cheese and spinach. I swear this tastes just like the filling for deviled eggs. Very good! I did add extra mustard, green onions and pickle.

 

 

 

Simmered not fried October 9, 2008

Filed under: Dinner,Vegan — niftymom @ 1:08 am
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Well I keep seaching for new recipes for dinner so help us get a variety of tastes,textures and nutrients and I came across the Tofu Dumplings in Moosewood Restaurant Low-Fat recipes book with some changes.  Hubby dislikes me trying new recipes but I just don’t want to eat the same thing each week, besides our homemade Pizza Fridays. I agree new recipes is a big unknown…it could be really good or be totally nasty. And believe me we’ve had our share of nasty new recipes, I will still never forget the Macaroni recipe I got that seriously smelled like cigarettes that filled our tiny loft apartment! 

So I  decided to make a light version of my fried rice with the won tons just in case we didn’t like how they turned out. I have to say though these were tricky to fold without them bursting open, which in the water will just release all the yummy insides to float in the boiling water. *edited to add…When I first made these I followed the simmer cooking instructions but since Hubby disliked the texture of the won tons this way, I fried them and he LOVED them; Punkyroo was opposite she liked them simmered but not fried; Myself, I liked both but as long as the won tons were pressed correctly for the simmering way.

* notice the 4 wontons, the 2 on the left are ones that weren’t pressed good enough and got water in the filling, the 2 on the right are perfect-it has a “vacumed bag” look to it.

Tofu Vegetable Dumplings ( Tofu Won Tons)

  • 1 oz dried shiitake mushrooms
  • 2 cups boiling water
  • 6 garlic cloves, minced
  • 1 tbs grated fresh ginger root
  • 1 tsp ground anise
  • 1 cup peeled and grated carrots
  • 1 cup minced bok choy
  • 1 tsp canola oil
  • 1 block pressed tofu, crumbled
  • 1 package of wonton or dumpling wrappers

Place the shiitake in a heatproof bowl, cover with the boiling water, and set aside for at least 20 minutes. When the shiitake have softened, drain them; you can strain and reserve the liquid to use as dashi another time. Cut off and discard the tough stems. Mince the caps.

In a saucepan on medium low heat, combine the shiitake, garlic, ginger, anise, carrots,  cabbage, and oil. Cover and cook for 5 minutes, stirring frequently. Add the tofu, soy sauce, scallions.Mix everything well.

Place a rounded tsp of the tofu vegetable mix on the center of a wrapper. Moisten the outer edges of the wrapper, fold one corner over to the diagonally opposite corner to form a triangle, then press the edges together to seal the dumpling. Use a little more water if the wrapper opens at the joint. place the filled dumplings on a large platter or several plates, cover with clear plastic wrap and refrigerate or package and freeze them until ready for use. * try not to have them touching in the fridge since they will become moist and try to stick to each other.

Cook dumplings in gently simmering water or broth for 5minutes.

* If you want to fry them just take a skillet and place 1/4inch of oil inside, heat the skillet on med-high heat ( I use the 6 notch on our stove). Place the wontons in the oil, You might want to use tongs or a long stirring spoon to place in the pan and to flip. Let the wontons fry for about 3 minutes or until the bottom side is golden brown, then flip and repeat. Place the wontons on a plate with 2 papertowels on top to absorb excess oil.

 

 

Garden Rice

*since Hubby doesn’t like the tast of Brown Rice I use Minute white Rice

  • 2 cups Minute Rice
  • 2 1/4 cups water or vegie broth (depends if I have the broth)
  • 1 tbs olive oil
  • 2 cups mixed frozen vegies (I like using peas, corn and carrots)
  • 1 tsp pepper
  • 1 tbs tamari

Add the rice and water in a microwave safe bowl. Cook for instructed time (8minutes).

While the Rice cooks place a large pot on med-high heat. Add the oil, pepper and vegetables, stir until evenly coated with oil. Stir ever so often to prevent burning. Once the rice is done add it to the pot along with the tamari, stir until mixed well. Serve immediatly.