|Javin Curry Powder
Lemon salad dressing
2oz apple cider vinegar
2oz lemon juice
6 tsp vegetarian oyster mushroom sauce (see photo on website)
½ tsp salt
2 tsp chop garlic & shallot
1 tsp finely chop lemon zest
½ tsp black pepper
Mixed all ingredients and enjoy
1-1/2 cup peeled almond soak overnight
1 tsp salt
2 oz lemon juice
2 cup of water
1 tsp nutritional yeast
1 clove garlic
Puree above ingredients in a blender. Transfer into container and refrigerate for thicker. Enjoy with toasted bread. Make almond range by add water to desire thickness. We use for wings dip or garnishing baguette.
Cut firm tofu in to cubes. Deep fry until light brown. Saute garlic and shallot until light brown. Add mushroom sauce and water at ratio 1-2 add fried tofu. Seasoning to taste (salt, sugar, and seasoning)
Eggplant, all purpose flour, corn starch.
Batter: mixed all purpose flour and corn starch at ratio 3 to 1. Slowly ad water and mixed flours to thickness for crunchy when fry.
Slice eggplant at 1/4in. Dip in batter and fry.
Top guacamole and enjoy.
1 cup of chop tomato
¾ cup of chop red onion
½ cup of scallion
½ cup of cilantro
2 ripe avocado
2-3 tsp of lime juice
Place all ingredients in a bowl. Thouroully mash avocado and add salt, sugar, and seasoning to taste.
Cut cauliflower in to thumb sizes.
Batter: mixed all purpose flour and corn starch at ration 3-1. Add water and mixed until light thick. If you drop a piece of cauliflower in the mixed batter and pick out with a tong and the batter not runs off the cauliflower then it is good enough. Remember the thicker the batter, will be crunchier when fry. Drop cut cauliflowers into the mixed batter then drop piece by piece into a bowl of bread crumb. Cover the cauliflower with bread crumb. Fry cauliflower until brown. Remove them for serve.
One bottle of siracha medium or strong to your preference. Mix it with one can of coconut milk, one pack of coconut power. Puree in blender. Pour in container and save for use with cauliflower wings.
Lions Mane Mushroom Wings
Cut LM mushroom in to thumb size.
Batter: mixed all purpose flour and corn starch at ration 3-1. Add water and mixed until light thick. If you drop a piece of LM wing in the mixed batter and pick out with a tong and the batter not runs off the mushroom then it is good enough. Remember the thicker the batter, will be crunchier when fry. Drop cut LM wings into the mixed batter then drop piece by piece into a bowl of bread crumb. Cover the cauliflower with bread crumb. Fry LM wings until brown. Remove them for serve.
One bottle of siracha medium or strong to your preference. Mix it with one can of coconut milk, one pack of coconut power. Puree in blender. Pour in container and save for use with LM wings.
Pad Thai noodle
Broccoli, cabbage, shredded carrot, chopped baby mushroom, slices fried tofu, chop green bean, chopped garlic and shallot, pad thai noodle, mushroom sauce, salt, sugar, and seasoning
Sauté chopped garlic and shallot until light brown. Add 3tsp mushroom sauce, ½ cup of water. Add salt, sugar, and seasoning to taste. Boil vegetables for 20 sec. transfer boiled vegetables in to sauté garlic and onion. Mixed well.
Boil pad thai noodle until tender. Add noodle to sauté vegetable. Mixed well at low heat. Garnish with scallion or cilantro. Enjoy.
Mi quang (Vietnamese authentic noodle)
Prepared ingredients: oyster mushroom, fried tofu, vegan sea crescents (vegan shrimp), shiitake mushroom, garlic, shallot onion, nutritional yeast, cayen pepper powder, and vegetable broth (slow cook carrot, cabbage, onion, broccoli stem, ect.),
pad thai noodle, turmeric powder, cayen pepper (optional for spicy).
Salad and basil, and toasted peanut for garnishing
Tear oyster mushroom, dice fried tofu, dice shiitake mushroom, dice pineapple
Sauté garlic and onion util begin to turn brown. Add 1tsp nutritional yeast and 1/3 tsp cayenne pepper powder. Put all remaining prepared ingredients in and sauté a little. Add one cup of vegetable broth, and one cup of water or more to your desire. Cook until mushrooms are tender (3-5 min). Add seasoning (sugar, salt, seasoning)
Boil handful of pad thai noodle in turmeric and paprika pepper until tender. Drain the noodle and save the turamic water for next time. Place noodle in bowl, top salad, basil. Pour cook ingredients on side of noodle. Garnish with toasted peanut and serve. Enjoy your vegan Mi Quang noodle.
Marinated sauce for soy slices
One cup of chopped lemon grass, one cup of shallot, 2 cloves of garlic, one piece of peeled ginger about thumb size. Place all ingredients in food processor and run until almost puree. Add ½ cup mushroom sauce, 1 tsp of salt, 2 tsp sugar, 2 tsp of sesame oil, ½ cup of vegetable oil.
Prepare soy slices:
Boil ½ lbs of soy slices until tender. Drain soy slices and let them cool down to room temperature. Add above marinated sauce and let it sit for few hours before use. Can save in refrigerator. Usually will last for 10 days.
Can use marinated soy slices for Mongolian Dishes. Can pan fried with little oil as BBQ (add 2-3 tsp mushroom sauce mixed as 1tsp mushroom sauce and 2 tsp water).
Heavenly Mung Bean Noodle
2 rolls mung bean noodle
1 midsize carrot shredded
1 cup diced cabbage
1 cup diced green bean
2 crimini mushroom diced
Sliced fried tofu (optional)
Chopped scallion or cilantro for garnishing
Chopped shallot onion and garlic 2 to 1 ratio
Mixed seasoning, salt, and sugar 2-1-1 ratio respectively
Preparation: soak mung bean in water for 15 min, finely shred carrot in to string, finely dice cabbage, dice green bean in to slices, dice mushroom in to 1/8 inch thick, slice fried tofu.
Cook: Drop mung bean noodle into boiling water for 10 seconds then drain the noodle, sauté chopped shallot onion and garlic until lightly brown in a non-stick pan. Add all vegetable and little water, sauté for a few minutes or to the desire tenderness. Add 1 tsp mixed seasoning. Remember you can add soy sauce later if desire but cannot remove seasoning once added. Adjust seasoning to your taste in trial and error. Finally add drained mung bean and mixed well with sauté vegetables in low heat.
Healthy curry soup
Javin curry powder (this is the best brand), couple midsize potato, a medium size sweet potato, 3-4 crimini mushroom, mid size carrot, one 2 square inches tofu block, 1 can of coconut milk, jpk curry powder, scallion onion, red onion, and mixed seasoning (seasoning, salt, and sugar 2-1-1 ratio).
Vegeble broth: cook onion, jicama, dikon, carrot, cabbage core, broccoli core, any root vegetable you can think of in a slow cook pot. Screen the broth let it cool. Can freeze the broth for future use. Leave enough for this curry soup say 2 cups.
Preparatio: peel potato skin and chop in to thumb size, wash carrot and chop to desired thickness. Wash, drain, and fried potatoes and carrot.
Pan fried potatoes and carrot to lightly brown.
Heat cooking pot with little oil for 10-15 seconds, add each tsp of Javin curry powder for each serving portion. Add vegetable broth, coconut milk 1 cup each preserving. Add 1 tsp chick pea powder. Add fried vegetables, mushroom, and fried tofu. Add 1 tsp mixed seasoning for each serving or to desire taste. Bring the pot to boil at mid level hea. Add water to desire thickness. Add onion (red onion and scallion before turn off heat).
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BE VEGAN – MAKE PEACE – DO GOOD DEEDS by SUPREME MASTER CHING HAI
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