Asian Archives | Stephanie Dreyer

Asian Archives | Stephanie Dreyer

September 21, 2020
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(This post contains affiliate links.)

 

If I had a dollar for every time someone asked me where I get my protein, I’d be really, really rich! All kidding aside, “Where do you get your protein?” is probably the #1 question I get asked as a vegan. It’s also the thing that my well-meaning family and friends worry about most. Thanks to Robin Robertson, I can now hand them her new cookbook, The Plant Protein Revolution Cookbook and let them page through the over 85 mouth-watering recipes that showcase an abundance of plant-based protein, (along with a load of other nutrients and a ton of big, bold flavors).

This recipe for Indonesian Noodles with Tempeh is just one delectable example that offers robust protein that anyone, vegan or not, can enjoy. From snacks and appetizers, to soups, stews, salads, sandwiches and of course, main courses, Robin shatters the annoying myth that you can’t get enough protein on a vegan diet. Before sharing her fantastic array of recipes, she dives deep into the many sources of plant protein and how much we really need. This chapter is loaded with great information and a valuable resource for new and experienced vegans alike.

The subsequent chapters are a delicious round up of recipes by category. The “Stovetop Simmers and Skillets” is one of my favorites, including this recipe for Indonesian Noodles with Tempeh, as well as Tofu Ramen Bowls, Edamame Fried Rice and Quinoa and many others that I’ll be rotating into my family’s weekly meal plans very soon!

I also love the chapters on Protein-Rich Sweets (YUM!) and Plant Protein Basics that includes some general recipes for creating vegan meats, as well as some non dairy sour cream, mayo and cheese. Oh and did I mention there’s a whole chapter on breakfast? That chapter alone makes this cookbook worthy of adding to your collection!

Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you’re getting plenty of protein, you can count on The Plant Protein Revolution Cookbook to deliciously deliver all the recipes you need.


Indonesian Noodles with Tempeh

(Recipe reprinted with permission from The Harvard Common Press)

Makes 4 to 6 servings

 

Also known as bami goreng, these flavorful noodles are a popular dish in Indonesia. Tofu or seitan can be used instead of tempeh, if you prefer. Substitute rice for the noodles and you will have a dish called nasi goreng.

 

Ingredients:

8 ounces (225 g) rice vermicelli (or use cooked ramen or cooked spaghetti)
2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
8 ounces (225 g) Braised Tempeh (page 167), cut into 1/2-inch [1 cm] dice
1/3 cup (70 ml) tamari
1/2 cup (130 g) creamy natural peanut butter
2/3 cup (140 ml) low-fat unsweetened coconut milk
2 tablespoons (30 ml) fresh lemon juice
1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
1 teaspoon natural sugar
11/4 cups (295 ml) water
1 red bell pepper, seeded and chopped
6 cups (420 g) chopped bok choy
1 large carrot, shredded
1/2 cup (50 g) chopped scallions, white and green parts
3 garlic cloves
1 tablespoon (8 g) grated fresh ginger
1 cup (134 g) frozen peas, thawed
1/4 cup (35 g) chopped unsalted dry roasted peanuts
2 tablespoons (8 g) minced fresh cilantro

Directions:
1. Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside.
2. Heat the water in a large skillet or wok over medium high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside.
3. In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside.
4. Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
5. Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.

Indonesian Noodles

 


April 3, 2019
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Homemade vegan ramen is a labor of love so I’m super excited about this Easy Vegan Miso Ramen that is ready in 5 minutes. Five minutes!!! Thanks to Trader Joe’s, you can put together this soup with just 5 ingredients. And if you have instant hot water like I do, all you need is 5 minutes to make this meal. Oh and it’s delicious…so so so good! It’s also very healthy and low calorie. Miso soup for everyone!

It all starts with the Vegan Instant Miso Ramen from Trader Joe’s. Yep, that’s right – instant soup! I use pre-cooked and pre-shelled edamame so it will take a little longer if you buy frozen. To make this recipe, you’ll chop your vegetables while the water boils or the soup steeps. Then, it all gets stirred together and this Easy Vegan Miso Ramen is served!

This is supposed to make 1 serving (which I eat all by myself every time), but realistically, this could easily serve 2 (or more if you’re serving it as a first course and not a meal). 

Vegan-Miso-Rame

Easy Vegan Miso Ramen

Ingredients

  • 1 container Trader Joe's Miso Ramen
  • 1 stalk baby bok choy chopped
  • 2 green onions sliced on the diagonal
  • 4 shiitake mushrooms sliced
  • 1/3 cup edamame beans shelled and cooked
  • Dash Trader Joe's Umami seasoning (optional)

Instructions

  1. Add boiling hot water to the contents of the Ramen cup along with the seasonings. (I toss the oil packet).

  2. While the soup steeps, prep the vegetables.

  3. After 5 minutes, stir in the vegetables, edamame and Umami seasoning, if using.

  4. Add more boiling water if desired. (I like to add a little more because the broth is so delicious.)

Vegan-Miso-Ramen


November 5, 2018
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These Tofu Lettuce Wraps are an easy weeknight dinner and an instant hit with the kids. I mean, what kid doesn’t like to eat with their hands?!!

Serve the filling and lettuce leaves family style and let the family go to town making wraps and stuffing their faces 🙂

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Got a busy week and can’t even spare the 20ish minutes to get the filling made? Batch cook it on the weekend.

I serve these alongside veggie potstickers (frozen from Trader Joe’s) or vegan egg rolls. My kids love rice so a steaming bowl typically makes an appearance too.

Tofu Lettuce Wraps

Ingredients

  • 16 ounces Trader Joe's Organic Tofu Super Firm minced
  • 2 celery ribs minced
  • 2 small carrots (or 1 large) minced
  • 2 inch piece of ginger peeled and finely minced or grated
  • 8 ounce can of water chestnuts drained and minced
  • lettuce leaves (such as romaine, Bibb, or iceberg) for serving
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1/3 cup shoyu (or soy sauce)
  • 1/4 cup rice vinegar
  • 6 green onions (white and green parts) finely sliced and minced

Instructions

  1. Heat sesame oil in a large saucepan.

  2. Add all vegetables except the green onions, the ginger and garlic. Cook 5-7 minutes until vegetables are tender.

  3. Add tofu, shoyu and rice vinegar. Cook 10 more minutes.

  4. Remove from heat and stir in the green onions.

  5. Serve with lettuce leaves.

These Tofu Lettuce Wraps also make a great appetizer for a destination Asian meal. Enjoy!

 

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