When I got my latest issue of Fresh Vegan magazine, I was overwhelmed (in a deliciously, wonderful way) by the amount of unique and mouthwatering global recipes contained in the current issue. The great folks over at Fresh Vegan (Ron Fairfield and Jacqui Deoir) were kind enough to allow me to reprint a couple of recipes from their current issue, to share with HappyCow readers. Thanks Ron and Jacqui! I love ethnic food, and that’s what I love so much about this magazine…they delve into so many different cuisines, and have the most beautiful photographs to go along with the recipes. And if you like vegan sushi…well, all I can say is that you will love this issue.
The first recipe is “Vegan Shumai” (steamed dumplings) from macrobiotic chef Mayumi Nishimura (who also used to be Madonna’s personal chef) and the second recipe is “Maharagwe” (an African stew) from Luke Berman, a vegan living in Africa. Both recipes are sure to become mainstays in your household.
VEGAN SHUMAI
Ingredients:
12 pieces shumai skin (store bought)
1 cup of seitan (or soy protein)
2/3 cup of onion
2-3 cloves of garlic
2-3 dried Shiitake mushrooms (soaked in water to reconstitute)
pinch of sea salt
pinch of black pepper
1-2 Tablespoons unbleached white flour (kuzu or arrowroot flour can be used)
Dipping Sauce:
1 teaspoon brown rice vinegar
2 teaspoons shoyu
1 teaspoon mustard of your choice (optional)
Directions:
1. Mince seitan, onion, garlic and Shitake mushrooms.
2. Place all ingredients, except unbleached white flour, in a bowl and mix them well by using your hand. Add unbleached flour (just enough to hold ingredients together) to the bowl and mix well. Shape them as pictured (into small dumplings).
3. Bring water to boil in a pot. Place steamer with some leafy vegetables (slice if necessary) in the bottom of the steamer, then place shumai on top of leafy vegetables. This will prevent the skin from sticking to the bottom of the steamer. Steam for 10 to 15 minutes till done.
4. Serve Vegan Shumai with dipping sauce in a small cup. (Whisk all ingredients together to make the dipping sauce). The Vegan Shumai is nice accompanied with the steamed vegetables. Makes 12 pieces.
MAHARAGWE
Ingredients:
1 cup dried red kidney beans (soaked overnight)
¾ cup coconut milk
¼ cup finely chopped onions
1 tablespoon crushed ginger
1 cup chopped tomatoes
½ teaspoon salt
¼ cup additional coconut milk
1 to 3 tablespoons vegetable oil
Directions:
1. Put beans, salt, and water in a pot (water should be about 1 inch above the beans) and bring to a boil. Once the beans boil, cover the pot and simmer on medium-low heat. Add water as needed to maintain the level.
2. When the beans are almost cooked (a good 1 – 2 hours), heat oil in a different pan, sauté onions, and stir until brown. Stir in ginger and cook for 1 minute. Add tomatoes, lower heat to medium-low, and cover the pot. Simmer until the tomatoes soften. Use a cooking spoon to press the tomatoes while cooking to soften them quickly. Add coconut milk and beans. Continue to cook until soft. If the water cooks away before the beans are cooked, add the extra coconut milk. The liquid should be at the same level as the beans when the beans are ready to serve. Serves 4.
Now, if you’re like me, no dinner would be complete without a little something sweet! Here is my recipe for Peruvian Dark Chocolate Candy Bar Cookies with Sea Salt.They are crunchy on the outside and gooey in the middle…with just the right amount of sweet and salt. If you like this recipe and other recipes I’ve shared from my cookbook Peruvegan, check out the current issue of Fresh Vegan magazine. The current issue contains numerous other recipes from my cookbook. And many blessings and thanks to Ron and Jacqui for doing such a beautiful article about my cookbook!
PERUVIAN DARK CHOCOLATE CANDY BAR COOKIES WITH SEA SALT
Ingredients:
½ cup vegan margarine, softened
½ cup brown sugar
3/8 cup evaporated cane juice
1 ½ tablespoons water
1 teaspoon vanilla extract
1 cup flour
¾ cup rolled oats, pulverized into a powder in the blender
½ teaspoon baking soda
½ teaspoon salt
One 3oz. bar of Peruvian (vegan) dark chocolate, cut into shreds and tiny chunks
Sea salt
Directions:
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. Combine margarine, brown sugar, evaporated cane juice, water and vanilla and mix well. Add dry ingredients and mix thoroughly. Add chopped candy bar. Bake on parchment lined cookie sheet for ten minutes. Remove from oven. Press down lightly with a spatula. Sprinkle lightly with sea salt.
3. Allow to cool and devour. Lick fingers if necessary! Makes approximately 16 cookies.
For more information on the magazine go to www.freshvegan.eu
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