Oriental/African

Chinese Sesame Noodles

½ c. sesame paste or creamy peanut butter

1 c. hot water                                    2/3 c. soy sauce

1 tsp. garlic powder                         1-2 tsp. ginger

4 tsp. honey                                       Peanuts

2 lb. cooked Chinese udon noodles or spaghetti

1 peeled, shredded zucchini           ½ avocado

2 leaves kale

1.       Mix sesame paste with hot water. Whisk in soy sauce, honey, garlic, and ginger. Place in blender with avocado and kale.

2.       Boil zucchini with noodles according to package directions. Drain and rinse in cold water.

3.       Toss sauce with noodles and peanuts.

Make it a Meal: broccoli, fortune cookies, pineapple

Lo Mein Noodles

2 pkg. Udon noodles                        ½ c. no-chicken broth

4 tsp. rice vinegar                             ½ c. soy sauce

4 tsp. sesame oil                               2 tsp. sugar

Shredded carrots, shredded zucchini, chopped broccoli

1.       Boil the noodles and zucchini according to the package directions. Be sure to rinse the noodles after draining.

2.       Mix together the sauce. Toss in the noodles, carrots, and broccoli.

3.       Fry in a little olive oil to desired consistency, about 5 minutes, stirring frequently.

Make it a Meal: fortune cookies, mangos, peas

Vegetable Stir Fry

Sliced onion, bell pepper, carrots, zucchini, celery, pineapple, apricot, cashews, or sweet potato

Teriyaki stir fry sauce or homemade following:

1 tbsp. brown sugar

1 tbsp. cornstarch (diluted with ½ c. water to remove lumps)

½ bottle teriyaki sauce or sweet n’ sour sauce

1.       Stir fry veggies. Add fruits and nuts last. Top with sauce and simmer a few minutes.

Make it a Meal: rice, honeydew melon

Sweet and Sour Meatballs

Lentil meatballs                                Sweet n sour sauce

Steamed Broccoli                             Pineapple chunks

1.       Stir pineapple, broccoli, and meatballs in sauce.

Make it a Meal: rice or noodles, grapes, green beans

Pot Stickers

1 spaghetti squash with noodles shredded out (or 1 or 2 c. cooked rice)
3 chopped green onion                   3 chopped celery stalks
1 shredded zucchini                         2 shredded carrots
1 tbsp. soy sauce                              ginger
1 tbsp. sesame oil                            wonton wrappers

1.       Mix together vegetables and seasonings.

2.       Follow directions on wonton package as to how to fill pot stickers.

3.       Fry the pot stickers in about 1 tbsp. of oil per side. Add. 1/2 c. hot water, cover and steam for 2-3 minutes.

Make it a meal: cantaloupe, carrots, dipping sauce, fortune cookies

Dipping Sauce for Egg Rolls and Pot Stickers

1 tsp. sesame oil                               1/2 tsp. ginger

4 tbsp. soy sauce                              1 tsp. rice vinegar

¼ c. no-chicken broth                      2 tsp. cilantro
squeeze of lime or lemon juice

Egg Rolls

1 spaghetti squash with noodles shredded out
3 chopped green onion                   3 chopped celery stalks
2 shredded carrots                          1 shredded zucchini
1 tbsp. sugar or honey                    ginger
1 tbsp. sesame oil                            1 tbsp. soy sauce
egg roll wrappers

1.       Fill a wrapper with a few tablespoons of filling and roll it up.

2.       Place the rolls on a parchment paper lined baking sheet and bake at 350 for 10-12 minutes, or fry them if you prefer.

Make it a Meal: rice, strawberries, dipping sauce, fortune cookies

Oriental Salad

1 tbsp. cornstarch                             ½ c. sugar

¼ c. water                                           ¼ c. olive oil

3 tbsp. cider vinegar                         1 tbsp. soy sauce

1 can chow mein noodles                1 c. salted cashews

¼ c. chopped green onions              1 head lettuce

¼ c. ketchup

1.       Boil sugar, cornstarch, water, oil, ketchup, vinegar, and soy sauce. Cook 2 min.

2.       Cool. Toss salad, nuts, noodles, and onions with sauce.

Make it a Meal: peaches, egg rolls, teriyaki green beans

Chinese Chicken Salad

Iceberg lettuce, shredded                    ¼ c. lemon juice

1 can chow mein crunchy noodles     ½ c. nuts

½ bottle thai peanut sauce                  1/3 c. soy sauce

1 big can mandarin oranges, drained

Optional: pieced up seitan

1.       Fry the seitan. Add soy sauce, lemon juice, and thai sauce. Simmer 2-3 minutes.

2.       Put lettuce in the salad bowl. Top with oranges, nuts, and noodles.

3.       Pour sauce mixture over lettuce and serve hot.

Version 2:

1.       Leave the lettuce in big leaves.

2.       Mix the sauce, oranges, nuts, and noodles.

3.       If too thin you can add a spoonful of rice or two.

4.       Place a big spoonful of filling on each lettuce leaf and roll up.

5.       Serve over rice.

Make it a Meal: melon, fortune cookies

Benihana Rice

4 c. Calrose rice

¾ sweet onion, diced                     3 celery stalks, diced

3 peeled carrots, diced                  3 green onion, diced

Sesame seeds                                  Soy sauce

Pepper                                              Vegetable oil

Vegan butter mixed with garlic powder

1.       Rinse rice until water runs clear (a few minutes). Cook according to package directions.

2.       Cook vegetables in oil to soften, till onion is clear.

3.       Add rice to a good amount of vegan butter in a pan. Top with vegetables. Coat the top with sesame seeds, pepper, and soy sauce. Fry till cooked.

Make it a Meal: seitan fried w/zucchini and teriyaki

Ginger Sauce

1 ½ c. onion (6 part onion to 1 part ginger)

1 part rice wine vinegar                 ¼ c. ginger

A little bit of lemon/lime juice      2 part soy sauce

1.       Chop onion and garlic in a blender. Add vinegar 1/3 way up vegetables and soy sauce 2/3 way up vegetables. Add the lemon/lime juice. Vegetables should be just covered in the blender.

2.       Blend till smooth, adding more vinegar and soy sauce to desired consistency.

Moroccan Tagine

¼ tsp. cinnamon                                1 tsp. ginger

1 tsp. paprika                                     1 tsp. cumin

¼ tsp. turmeric                                  1/8 tsp. cayenne

2 tbsp. olive oil

1 onion, peeled, halved, and cut into half rings

1 yellow, orange, or red bell pepper, diced

15 oz. can diced tomatoes

1 butternut squash, cut into 1 inch cubes (6-7 cups)

15 oz. can garbanzos, drained and rinsed

2 zucchini cut in half and then sliced

½ c. raisins                                           Salt to taste

1.       Measure out spices in a small dish and set aside.

2.       Cook onions in oil about 7 minutes. Add bell pepper and spices and cook for another minute.

3.       Add tomatoes, squash, and 2 c. water. Bring to boil and the reduce heat, cover, and simmer 20 minutes.

4.       Add garbanzos, zucchini, and raisins, cover, and simmer another 10 minutes. Season with salt.

Make it a Meal: orange couscous, oranges

Bean and Lentil Pottage

½ c. dried kidney beans, soaked overnight in 3 c. water

¾ c. lentils, rinsed                            2 c. water

2 tbsp. soft vegan butter                2 chopped onions

2 cloves garlic minced                     1 tsp. coriander

¾ tsp. salt or more to taste            ½ c. rice

½ tsp. pepper                                    ¼ tsp. cumin

1/8 tsp. cayenne                              2 c. water

1 c. fresh parsley

1.       Boil beans with their water and cover and cook till tender. Add the 2 c. water and boil covered again for 25 minutes.

2.       Sauté onion and garlic in the butter for 12 minutes. Puree in a blender along with the parsley.

3.       Pour the blended vegetables into the bean mixture along with the rice, lentils, and seasonings. Add 2 more cups of water and boil.

4.       Cover, reduce heat, and cook for 20 more minutes till rice is done.

Make it a Meal: French bread, peaches, peas