Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.


Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

4 cups cooked and cooled Basmati Rice
1 carrot chopped ¼ inch dice
1 cup snow peas, sliced lengthwise in 1/8” slices (julienned)
½ cup frozen or fresh corn kernels
½ cup small dice red bell peppers
½ cup green onion, thin slice
2 Tbsp. toasted sesame seeds

Ginger Miso Vinaigrette

Yield: 1 ½ cups

½ cup rice vinegar
¼ cup white miso
½ cup chopped green onion
3 Tbsp. maple syrup
2 Tbsp. soy sauce
2 Tbsp. olive oil
1 Tbsp. chopped ginger
2 tsp. toasted sesame oil
1/8 tsp. turmeric

Toss rice and vegetables together in large bowl to incorporate all ingredients.
Add Ginger Miso Vinaigrette and mix together well.

Grilled Zucchini and green Onion Tostadas with Chimmichurri Sauce

Grilled Zucchini and green Onion Tostadas with Chimichurri Sauce

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

Chimichurri Sauce

1 cup parsley, whole, stems removed lightly packed
1/2 cup, chopped cilantro
1/2 cup, olive oil
1/4 cup apple cider vinegar
2 garlic cloves, sliced
1/2 medium shallot, sliced
1 tsp. crushed red pepper flakes
1/2 tsp. cumin

Put all ingredients in a blender and blend until smooth. Serve at room temperature, drizzled over the tostadas.

Tostadas

4 medium Zucchini
2 bunches, Green Onions
½ cup Olive Oil
1 tsp. salt
1 doz. Corn Tortillas
2 ripe summer tomato, sliced

Slice zucchini in half and then in ¼ inch slices lengthwise.
Drizzle with ¼ tsp. salt on each side, put in colander and let sit for 30 minutes to sweat.
Trim green onions and toss in 2 tsp. of olive oil, place on grill and cook until grill marks form, then turn and cook other side.
Remove zucchini from colander, brush each side with olive oil and place on grill. When nice grill marks form, turn over once and cook other side.
Brush tortillas lightly with oil and heat on griddle until slightly crispy.
Arrange zucchini slices and green onion pieces on tortillas.
Top with tomato slices and drizzle of Chimmichurri Sauce.

Tofu Dengaku (Tofu on a stick)

Tofu Dengaku (Tofu on a stick)

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

2 lbs Tofu
3 tbsp Red Miso
2 tbsp Maple Syrup
2 tsp Soy Sauce
2 tbsp Mirin
1 tbsp Sake or white wine
¼ cup Water

Soak bamboo skewers in warm water for at least 20 minutes.
Cut tofu into 1 ½ x 4 inch sticks.
Mix miso, maple syrup, soy, mirin, sake and water together in a sauce pan and simmer until thick, about 5-7 minutes.
Let cool and marinade tofu for at least 30 minutes. Reserve marinade.
Remove tofu from marinade and skewer each of the tofu pieces.
Brush miso mixture on tofu.
Place on the grill and leave on until line marks form then turn over and do the other side.
Brush again with miso mixture right after removing from grill.

Vegan Cabbage Rolls

Vegan Cabbage Rolls

This recipe is from my favorite vegan restaurant Native. This makes a lot of cabbage rolls so you can freeze the rest for later.

2 large green cabbages
¼ cup olive oil or sunflower oil
2 onions, finely chopped
1 cup reconstituted textured soy protein granules, bits or flakes (recipe follows)
½ cup uncooked brown rice
½ cup uncooked jasmine rice
28 –oz can crushed tomatoes
1 cup sauerkraut, drained
½ cup water
1 cup chopped parsley
½ cup chopped mint (optional)
2 tsp sea salt
½ tsp black pepper

Remove core from the bottom of each cabbage and place both in a large pot with 2 inches of water. (You may have to use two pots or steam one at a time). Cover and steam for 25 minutes.

In a skillet, sauté onions in oil until transparent and lightly browned. Add soy protein and raw brown and jasmine rice, and sauté 2-3 minutes. Add tomatoes, sauerkraut, water, parsley, mint, salt, and pepper. Stir well, cover and simmer 15 minutes.

Preheat oven to 375 F. After cabbage has steamed and cooled, separate leaves. Place each leaf, seam side up, on a work table or cutting board. Put a large spoonful of the soy protein-rice mixture in the center of each leaf; fold in the sides of the leaf, and then roll.

Arrange stuffed leaves in a lightly oiled baking dish. When the dish is full, add 1 inch of water, broth, or tomato sauce and cover with a lid or foil. Baked for 1 ½ hours. Let cool 10 minutes before serving. Garnish with chopped parsley and a dollop of soy or regular sour cream.

Reconstruction for Granules, Bits or Flakes.

1 cup textured soy protein granules, bits, or flakes
1 cup water

Bring water to a boil and stir in the protein granules. Remove from heat, cover and let sit 10 minutes.

You can find protein granules in specialty food stores such as Whole Foods in the bulk food section.