The Chinese Vegan Kitchen (12 page)

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teaspoon salt

3 cups reduced-sodium vegetable broth

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cup water, plus additional, as needed

1 tablespoon chopped fresh ginger

2 to 3 teaspoons reduced-sodium soy sauce, or to taste

2 to 3 teaspoons toasted (dark) sesame oil, or to taste

Freshly ground black pepper, to taste

Chopped garlic chives or green parts of scallions (optional)

Preheat oven to 400F (205C).

In a large bowl, combine apples, carrots, sweet potato, canola oil, and salt; toss well to coat. Arrange in a single layer on an ungreased rimmed baking sheet. Bake for 15 to 20 minutes, or until soft and lightly browned.

Transfer roasted vegetables to a medium stockpot and add the broth, water, and ginger; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes are tender, 12 to 15 minutes.

Transfer the soup to a food processor fitted with the knife blade, or a blender; process until smooth and pureed. Return to the pot and stir in the soy sauce, sesame oil, and pepper; reheat over low heat, stirring occasionally and thinning with water, as needed. Serve warm, garnished with the chopped garlic chives, if using.

{PER SERVING} Calories 197 • Protein 10g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 7g • Sodium 648mg

Bamboo Shoot Soup

This simple yet delicious soup is the perfect starter for any Asian-style meal. Chinese chili paste can replace the Sichuan sauce, if desired. Though fresh winter bamboo shoots are preferable, the frozen varieties are close seconds, and blanching the canned ones before using helps eliminate their somewhat tinny taste.

MAKES 4 TO 6 SERVINGS

About 2 pounds fresh winter bamboo shoots, prepared and precooked (see Cook’s Tip, below), coarsely chopped, or 16 ounces frozen cooked bamboo shoots, thawed, drained, coarsely chopped, or 1 (16-ounce) can bamboo shoots, rinsed, drained, and coarsely chopped

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tablespoon canola oil

2 scallions, white and green parts separated, white parts finely chopped, green parts thinly sliced

6 cups low-sodium vegetable broth

1 tablespoon black bean sauce with garlic

1 to 2 teaspoons reduced-sodium soy sauce

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to 1 teaspoon Sichuan sauce, or to taste

1 teaspoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

If using canned bamboo shoots: In a medium saucepan, bring the bamboo shoots and water to cover to a boil over high heat; boil 1 minute. Drain.

In a medium stockpot, heat the canola oil over medium heat. Add the white parts of the scallions and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Add the broth and bamboo shoots and bring to a boil over high heat. Reduce the heat to medium and stir in the black bean sauce, soy sauce, and Sichuan sauce. Simmer, uncovered, 5 minutes, stirring occasionally.

Remove the pot from heat and transfer about ⅔ of the soup mixture to a blender, or a food processor fitted with the knife blade. Blend or process until smooth and pureed. Return to the pot and add the scallion greens, sesame oil, and pepper. Reheat over low heat as needed, stirring occasionally. Serve warm.

{PER SERVING} Calories 130 • Protein 19g • Total Fat 4g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 7g • Sodium 883mg

{COOK’S TIP}

To prepare fresh bamboo shoots for safe consumption, peel away the outer leaves and trim any fibrous tissue at the base so that about 50 percent of the original weight remains. Slice the flesh into thin strips and boil in lightly salted water 15 to 20 minutes, or until just tender. Drain and use as directed in recipe.

Velvet Corn Soup

A Chinese classic since the 1950s, this retro-style soup, whose integral ingredient is a can of creamed corn, is consistently tasty. Contrary to popular belief, “creamed” corn contains no dairy.

MAKES 4 SERVINGS

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tablespoon canola oil

2 scallions, white and green parts separated, thinly sliced

2 large cloves garlic, finely chopped

3 cups low-sodium vegetable broth

1 (15-ounce) can creamed corn

1 tablespoon reduced-sodium soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

Salt and freshly ground black pepper, to taste

1 teaspoon toasted (dark) sesame oil

In a large saucepan, heat the oil over medium heat. Add the white parts of the scallions and cook, stirring constantly, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Add broth and bring to a boil over medium-high heat. Add creamed corn, soy sauce, wine, salt, and pepper and let come to a simmer; reduce heat to medium-low and cook, stirring occasionally, 2 to 3 minutes, to allow flavors to blend. Stir in the scallion greens and sesame oil and serve hot.

{PER SERVING} Calories 152 • Protein 11g • Total Fat 3 • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 23g • Dietary Fiber 4g • Sodium 843mg

Butternut Squash Soup with Star Anise and Ginger

This fragrant, pumpkin-colored soup is an excellent opener to Thanksgiving.

MAKES 6 SERVINGS

1 tablespoon canola oil

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cup chopped shallot or red onion

1 tablespoon chopped fresh ginger

3 star anise

2 cloves garlic, finely chopped

1
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pounds butternut squash, peeled, seeded, and cut into
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-inch pieces (about 20 ounces or 5 cups)

4 cups low-sodium vegetable broth

2 cups water

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teaspoon salt, or to taste

Freshly ground black pepper, to taste

1 to 2 teaspoons reduced-sodium soy sauce, or to taste (optional)

1 to 2 teaspoons toasted (dark) sesame oil (optional)

Chopped fresh cilantro or parsley, for garnish (optional)

In a medium stockpot, heat the oil over medium heat. Add the shallot, ginger, and star anise and cook, stirring, until shallot is just softened, about 2 minutes. Add the garlic and cook, stirring, until garlic is softened but not browned, 1 to 2 more minutes. Add squash, broth, water, salt, and pepper; bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until squash is very tender, about 20 minutes

Remove and discard star anise. Working in batches, transfer squash mixture to a food processor fitted with the knife blade, or to a blender; process or blend until smooth and pureed. Return to the pot and add the soy sauce and sesame oil, if using; reheat over low heat as needed, stirring occasionally. Serve warm, garnished with the cilantro, if using.

{PER SERVING} Calories 104 • Protein 9 • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 4g • Sodium 439mg

Chinese Cabbage and Fresh Corn Soup with Shiitake Mushrooms

Here is an ideal soup to make in late summer with the last of the season’s less-than-perfect corn, when the first nip of fall is in the air.

MAKES 4 SERVINGS

2 fresh ears yellow corn, shucked

4 cups low-sodium vegetable broth, plus additional, as needed

3 cups water, plus additional, as needed

2 cups shredded Napa or green cabbage

8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced, or 8 fresh shiitake mushrooms, stemmed and thinly sliced

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cup chopped fresh carrot

2 scallions, white and green parts, thinly sliced

2 teaspoons sesame oil

1 teaspoon Chinese chili paste (optional)

Salt and freshly ground pepper, to taste

Working one by one, place an ear of corn in a deep-sided bowl and lean against the side. With a
serrated knife, carefully cut off the kernels while moving the knife away from you. Set the kernels aside and save the cob.

In a medium stockpot, bring the broth and water to a boil over high heat. Add the corncobs, reduce the heat to between medium and medium-low, and simmer briskly, partially covered, 15 minutes. Remove the cobs and add the corn kernels, cabbage, mushrooms, and carrot; return to a brisk simmer over medium-high heat. Reduce the heat to between medium and medium-low and simmer, partially covered, stirring occasionally, about 10 minutes, or until vegetables are tender, adding additional broth or water, as needed. Stir in the scallions, sesame oil, chili paste (if using), salt, and pepper. Serve warm.

{PER SERVING} Calories 148 • Protein 14g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 7g • Sodium 538mg

Hunan-Style Tomato, Potato, and Cauliflower Soup with Chili Peppers

Cauliflower is one of the most beloved vegetables in Hunan, where the beautiful white heads grow prolifically. For a delicious meal-in-a-bowl soup, add some cubed tofu to the simmering broth.

MAKES 4 TO 6 SERVINGS

1 tablespoon peanut oil

1 to 2 fresh red chili peppers, seeded and thinly sliced

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

1 pound boiling potatoes, peeled, cut into small dice

1 pound cauliflower (about
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medium head), cut into bite-size pieces

2 medium tomatoes (about 6 ounces each), peeled, seeded, and chopped (see Cook’s tip,
page 112
)

4 cups reduced-sodium vegetable broth

2 cups water

1 to 2 tablespoons reduced-sodium soy sauce

1 teaspoon sugar

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teaspoon salt, or to taste

Freshly ground black pepper, to taste

2 scallions, white and green parts, thinly sliced

1 tablespoon toasted (dark) sesame oil

1 teaspoon Chinese chili paste, or to taste

2 teaspoons cornstarch mixed with 2 teaspoons water

In a wok or large deep-sided nonstick skillet, heat the oil over medium-high heat. Add the chili pepper, ginger, and garlic and cook, stirring constantly, 1 minute. Add the potatoes, cauliflower, and tomatoes and cook, stirring, 2 minutes. Add the broth, water, soy sauce, sugar, salt, and black pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes are tender but not mushy, 20 to 30 minutes. Add the scallions, sesame oil, chili paste, and cornstarch mixture; cook, stirring constantly, until thickened, 1 to 2 minutes. Serve warm.

{PER SERVING} Calories 248 • Protein 17g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 33g • Dietary Fiber 9g • Sodium 850mg

Harbin-Style Sweet-and-Sour Red Cabbage Borscht

In northern China, particularly in and around the city of Harbin, close to the Russian border, a spicy sweet-and-sour variation of borscht known as hongtang, or red soup, is made primarily with red cabbage, not beets. Though optional, a dollop of plain soy yogurt or nondairy sour cream is simply delicious here. Serve with pumpernickel bread and a tossed spinach and mushroom salad for a hearty cold-weather meal.

MAKES 4 SERVINGS

1 tablespoon canola oil

1 small red onion (about 4 ounces), thinly sliced

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

4 cups shredded red cabbage

1 to 2 fresh red chili peppers, seeded and chopped

3 cups low-sodium vegetable broth

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cup water

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cup plain rice vinegar

2 tablespoons reduced-sodium soy sauce

2 to 3 whole star anise

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cup packed light brown sugar

Salt and freshly ground black pepper, to taste

1 tablespoon toasted (dark) sesame oil

2 scallions, green parts only, thinly sliced

Plain soy yogurt or nondairy sour cream, for garnish (optional)

Toasted sesame seeds or caraway seeds, for garnish (optional)

In a medium stockpot, heat the canola oil over medium heat. Add the onion, ginger, and garlic and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage and chili pepper and cook, stirring constantly and scraping from the bottom to prevent sticking, until vegetables are softened and cabbage is wilted, about 5 minutes. Add the broth, water, vinegar, soy sauce, and star anise and bring to a boil over high heat, stirring from the bottom to loosen any browned bits. Reduce the heat to medium-low and stir in the brown sugar, salt, and black pepper; simmer, uncovered, until cabbage is very tender and liquid is reduced by about half, about 20 minutes, stirring occasionally and adjusting the heat between medium and medium-low to maintain a simmer. Remove and discard the star anise. Stir in the sesame oil and scallion greens. Serve warm, garnished with a dollop of soy yogurt and sprinkled with sesame seeds, if desired.