Vegan Fried Rice

I'll show you how to veganize one of the most ordered item on the Chinese menu the "Fried Rice". Once you taste this, it'll be like dining again in your favorite Chinese restaurant.

Restaurant Style Vegan Fried Rice

Ingredients:
1 tbsp grapeseed oil or any cooking oil
4 stalks green onion or scallions, sliced, leave 2 tbsp for garnishn
2 medium or 1 cup carrots, diced
1 cup frozen or canned sweet peas, rinsed and drained
1 pkg extra firm tofu, crumbled
1 pkg meatless soy protein or any plant-based meat substitute
2 cups of uncooked or 6 cups of cooked jasmine rice, 8 hrs to 1 day old
1/4 cup low sodium soy sauce, to taste
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Directions:

1. Line a colander with 2 sheets of paper towel then place the tofu in it. Place another sheet of paper towel, a small plate (that would fit the colander) and a heavy can on top of the tofu to help it drain the excess liquid.
2.  In a large nonstick wok or skillet, cook and brown the meatless protein over medium heat without using any oil (If you don't have any non-stick pan then use a tbsp of oil to cook it). Remove the meatless protein and set it aside for later.
3. On the same wok, add the oil and green onions then sauté for a minute or until green onion is fragrant. Add the tofu by crumbling it then season it with salt & pepper and give it a good stir. Cook it until any extra liquid has dried and has slightly turned browned.
4. Add the carrots and mix it in. Then season with garlic & onion powder and give it a good stir. Cook it for 3 minutes until the carrots are slightly tender but not done. Occasionally stirring to keep it from burning the bottom.
5. Turn off the heat and add the rice, this will prevent it from overcooking the rice. Add the soy sauce and give it a good stir. Turn the heat back on to low-medium and mix in the peas and meatless protein and stir all the ingredients together until everything is well combined. Cook it for another 3 to 5 minutes or until the rice is hot and soft but not overcooked. Serve it hot and enjoy!

Click on the video below

Vegan Laing with Kale ~ Axille's Vegan Corner

When I was a kid, I use to visit my grandfather (lolo) and grandmother (lola) in the province during summer vacation. In one of the bedrooms of their home, sometimes I would see these huge leaves that resembles a water lily leaf hanging on a clothes line. And at the time I use to think they were just wall decorations of some sort. But other than the wall decorations, I also thought he was hanging it dry to make fans out of it...you know like those folding hand paper fans :). What can I say, I'm just one of those kids that has creative imaginations ;). Then I also remembered that he would cook this really yummy dish called Laing accompanied with rice. Just recently, I recalled those memories then I put 2 and 2 together. I never knew that it was the same leaf that he would use to cook Laing until my sister-in-law's mother cooked one and it brought back memories of my grandfather, and I knew I have to learn how to make it.

My grandfather was from Bicol and I think it is one of the dishes that Bicol is known for so it was one of his specialty.  Laing is mainly made of dried Taro leaves, coconut milk and red hot chilies.

Dried taro leaves can be bought from oriental supermarkets and some online. I've tried it before and unfortunately it doesn't seem to taste like the ones my grandfather makes or the ones they serve in the restaurant maybe because of the way they were processed. I'm guessing like my grandfather use to do, is to get it fresh and hang them dry for a few days before cooking which gives it's distinct flavor. But then again, who would have the time or the resources to do that.

Since this ingredient is rare to find in a regular supermarket and I can't possibly purchase them online every time I have a craving, I had to improvise and find a substitute. The ones that came close to it's texture are collard greens and kale, either curly leaf or lacinato. However, the lacinato kale came close to how it taste but with a combination of other ingredients. So after several experiments, here's my vegan concoction. It's vegan because it doesn't have any meat and also it's low in calorie because I'm only using 1 can of coconut milk instead of 2 or more which is usually called for in this recipe. I think it's the closest to how my grandfather use to make it. Even though its not the same, at least it's satisfyingly good.

Laing (vegan)

Ingredients:

1 tbsp oil
1 medium onion, chopped
3-5 cloves garlic, minced or grated
2 tbsp ginger, grated
1 fresno & 1 serrano pepper, sliced (add 1 more serrano pepper to make it hot)
16 oz. crimini or small portobello mushrooms, chopped
1 to 1 1/2 cups vegetable broth
3-4 stringed or bunches lacinato or dinosaur kale, stem removed and cut bite size pieces
1 13.5oz coconut milk
2-4 tbsp white distilled vinegar, to taste
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

 

Directions:

1. In a large pot, heat the oil and sauté the onions, garlic, ginger, peppers and mushroom, cook it for about 5 minutes or until the mushroom start sweating. Then add the kale and 1 1/2 cups of vegetable broth. Cover with a lid and simmer for about 20 to 30 minutes, occasionally stirring and cook till the kale is al dente.
2. Mix in the coconut milk, vinegar, garlic powder, onion powder, salt & pepper, and give it a good stir. Cook for another 10 minutes or until the kale is completely cooked to your liking and the coconut milk has reduced and thickened. Serve hot with rice and enjoy.

Number of Servings: 8-10

Click below to view the YouTube video