Quick & Easy

Braised Celery

Braised Celery
by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
1/2 cup of vegetable stock
1 tbsp sesame (or other) oil
Sea salt and black pepper to taste
Optional seasonings (e.g., nutmeg, smoked paprika)

Directions

1. Cut celery into 1-inch slices on the diagonal.
2. Heat oil in a large skillet over medium heat. Add celery and seasonings. Cook until celery starts to become tender.
3. Add broth, reduce heat to low, cover, and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce and celery to caramelize a bit.
4. Garnish with chopped leaves and serve immediately.

Print, PDF, Email

Scrambled Tofu

by Sister Khai Nghiem
makes 4 servings

Ingredients

One 16-ounce block of firm tofu
250 ml unsweetened soy milk
Onion and green onion/coriander, chopped
Salt and pepper to taste

Directions

1. Rinse the tofu thoroughly. In a bowl, use a fork to mash the tofu into a paste. Add salt and pepper to taste. Add soy milk to cover the tofu paste.
2. Heat oil in a pan. Stir fry the onion until fragrant and golden.
3. Add the seasoned tofu and soy milk paste. Gently stir the liquid until it thickens, about 5-7 minutes. Add chopped green onion or coriander.
4. Turn off the heat. Serve the tofu on a plate with some cracked black pepper.
5. Serve with toast.

Scrambled tofu recipe translated into English by Trac Le.

Print, PDF, Email

Fried Tofu with Nutritional Yeast

by Sister Boi Nghiem
makes 5 servings

Ingredients

1 box of firm tofu
5 tsp nutritional yeast (crush it with mortar and pestle into powder)
2/3 tsp salt
1/4 tsp sugar

Directions

1. Cut tofu as square or triangle shapes, put them into a bowl, then add sugar and 1/2 tsp salt, shake well and let sit for 15 minutes.
2. Mix crushed nutritional yeast and 1/4 tsp salt together.
3. Fry on low heat so tofu turns yellow and stays soft, put them on a tray, sprinkle the nutritional yeast all over them, shake well. Let sit for 5 minutes before serving.
4. Serve with rice.

Print, PDF, Email

Raw Lemon Cookies

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 cup cashews, soaked for 4 hours
Zest of 1 lemon
1/2 cup lemon juice (from about 2 lemons)
1 cup dry shredded coconut
1/4 cup agave nectar

Directions

1. Process cashews in food processor until they are pasty in consistency.
2. Mix in all other ingredients.
3. Place dough in 1 tbsp dollops on a dehydrator sheet.
4. Dehydrate for approximately 12 hours at 105°F (could also dehydrate at 115°F for 8-10 hours).

 

Print, PDF, Email

Raw Vegan Chocolate

by Khanh Doan

Ingredients

1/2 cup cacao butter
1/2 cup coconut oil
1/2 cup organic cacao powder
1/4 – 1/2 cup maple syrup or any sweetener of your choice (if you prefer sweet
chocolate)

Directions

1. Melt the cacao butter and coconut oil in a heatproof bowl. Place the cup or
bowl in a shallow pan containing a small amount of hot (almost boiling)
water. Stir the oil and butter occasionally until they’re completely melted.
2. Stir in the cacao powder with a whisk or fork until the mixture is smooth and
without lumps. Allow the process of stirring in the powder to become a
meditative process and perhaps align your breath with your stirring
movements.
3. If you choose to sweeten your chocolate, pour the maple syrup/sweetener into
the mix and stir well. Feel free to add vanilla, mint essence, or other
flavorings to your creation of love.
4. Pour the melted chocolate into a pan lined with waxed paper or into an ice
cube tray. You may choose to add nuts or dried fruits to the chocolate.
Refrigerate the chocolate for 30 minutes or store it in the freezer for 30
minutes.
5. Once the chocolate has cooled and hardened, remove from the refrigerator and
break into small pieces for storage or to immediately enjoy! As this is raw
chocolate, be aware that it will likely melt quickly, so be certain to store it in
the refrigerator.

Print, PDF, Email