The Chinese Vegan Kitchen (42 page)

Caramel Bananas

The Chinese are crazy about caramel—so am I. For a fabulous taste sensation, serve with vanilla soy ice cream.

MAKES 6 LARGE OR 12 SMALL SERVINGS

¹
⁄
₂
cup packed dark brown sugar

¹
⁄
₂
cup granulated white sugar

¹
⁄
₃
cup light corn syrup

¹
⁄
₃
cup water

¹
⁄
₄
teaspoon salt

6 ripe yet firm medium bananas, peeled and quartered crosswise

Chopped crystallized ginger or chopped roasted peanuts, for garnish (optional)

In a small heavy-bottomed, deep-sided skillet (about 7 inches in diameter), combine the sugars, corn syrup, water, and salt. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved. Boil without stirring until reduced to 1 cup, 4 to 5 minutes. Remove from heat. Let cool to room temperature. (At this point, mixture can be refrigerated, covered, several days before returning to room temperature and proceeding with the recipe. If using as a dip, keep chilled, as mixture will be thicker.)

To serve individually: Divide bananas equally among 6 serving bowls or deep-welled serving plates and top with equal amounts of the caramel. Sprinkle with the ginger or peanuts, if using. Serve at once.

To serve as a dip: In a small bowl, add the chilled caramel and place in the center of a serving platter. Surround with the bananas and serve at once, with the optional garnishes offered separately.

{PER SERVING} Calories 318 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 82g • Dietary Fiber 3g • Sodium 103mg

{VARIATIONS}

To make Caramel Apples, replace the bananas with 6 medium or 4 large Fuji or other crisp red apples, unpeeled, cut into eighths. Prepare as directed in the recipe.
Garnish with toasted sesame seeds, or other suggested garnishes, if desired. If serving as a dip, rub the cut apple sections with fresh lemon juice to prevent discoloration before serving, if desired.

Chinese Five-Spice Fruit Salad

Much of the fruit I consumed in China, especially the peaches, seemed sweeter and juicier than the fruit I remembered eating back home— perhaps it was my mind playing tricks on my senses, intensifying the familiar to help me feel at home. In any case, the fruit was fabulous—feel free to substitute with your favorites.

MAKES 4 TO 6 SERVINGS

3 tablespoons sugar

¹
⁄
₄
teaspoon almond extract

¹
⁄
₄
teaspoon five-spice powder

1 banana, peeled and sliced

1 cup mango slices, fresh or canned

2 kiwifruit, peeled and thinly sliced

1 large peach, peeled and thinly sliced

4 large strawberries, hulled and halved

¹
⁄
₂
tablespoon cider vinegar

Mix together the sugar and almond extract. Stir in the five-spice powder. Set aside.

In a large bowl, combine the fruit and sprinkle with the vinegar; toss gently. Sprinkle with half the sugar mixture and toss gently. Sprinkle with remaining sugar mixture and toss gently. Cover and refrigerate a minimum of 1 hour or overnight and serve chilled, tossing gently before serving.

{PER SERVING} Calories 171 • Protein 2g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 7g • Sodium 5mg

Chocolate-Noodle Cookies

I am not quite sure how authentically Chinese these crunchy no-bake refrigerator cookies are, but they’re definitely delicious with a cup of hot coffee or tea.

MAKES ABOUT 2 DOZEN COOKIES

8 ounces bittersweet baking chocolate

²
⁄
₃
cup light coconut milk

1 cup crisp chow mein noodles

¹
⁄
₄
cup sweetened shredded coconut (optional)

Line 1 large or 2 medium baking sheets with parchment or waxed paper and set aside.

Place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until completely melted. Stir in the coconut milk until thoroughly blended. Stir in the chow mein noodles until well combined. Drop by the heaping teaspoonfuls onto the prepared baking sheet. Sprinkle evenly with the shredded coconut, if using. Refrigerate 30 minutes, or until set. Serve chilled. Cookies can be stored, covered, in refrigerator up to 5 days.

{PER SERVING} (per cookie) Calories 68 • Protein 1g • Total Fat 7g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 2g • Sodium 12mg

Chinese Fruit and Nut Balls

These delectable little balls are a must with a cup of Chinese tea. Feel free to vary the mix of fruit, so long as dates predominate—try to select a moist, sweet variety, such as deglet noor or Medjool.

MAKES 64 TINY BALLS

About
¹
⁄
₂
cup confectioner’s sugar (optional)

¹
⁄
₄
cup cake flour

1 tablespoon sugar

³
⁄
₄
teaspoon baking powder

¹
⁄
₈
teaspoon salt

1 cup finely chopped walnuts

³
⁄
₄
cup finely chopped pitted brown dates

2 tablespoons finely chopped dried pineapple

1 tablespoon finely chopped candied orange peel

1 tablespoon finely chopped crystallized ginger

¹
⁄
₄
cup water

Preheat oven to 350F (175C). Line an 8-inch-square baking dish with parchment or wax paper and set aside. Place the confectioner’s sugar, if using, in a small bowl and set aside.

In a medium bowl, using a wire whisk, mix together the flour, sugar, baking powder, and salt until thoroughly blended. Add the walnuts, dates, pineapple, orange peel, and ginger, stirring well to combine. Slowly add the water, mixing until a soft dough is formed. Spread the dough evenly in the prepared baking dish. Bake in the center of the oven until firm, 20 to 25 minutes.

While still warm, cut the baked dough into 1-inch squares. While still warm, remove the squares and, using your hands, roll into balls; let cool to room temperature. Working in batches, roll the cooled balls in the confectioner’s sugar, if using. Serve at room temperature. Completely cooled balls can be stored in an airtight container up to 1 week, or refrigerated up to 2 weeks.

{PER SERVING} (per 4 balls, or
¹
⁄
₁₆
of recipe) Calories 85 • Protein 2g • Total Fat 5g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 1g • Sodium 36mg

Chocolate-Ginger Litchis

Whole peeled, canned litchis make quick work of this elegant dessert, ideal for stress-free entertaining, as it can be prepared 24 hours ahead of serving.

MAKES 6 TO 8 SERVINGS (18 TO 24 PIECES)

1 (20-ounce) can whole peeled seedless litchis, drained

2 ounces crystallized ginger or candied cherries, slivered

6 ounces bittersweet chocolate, broken into small pieces

1 tablespoon vegetable shortening

Arrange litchis, round sides up, between several layers of paper towels. Let stand at room temperature about 1 hour, or until dry. Line a baking sheet with wax paper and set aside.

Stuff equal amounts of the ginger inside the cavity of each litchi.

In the top of a double-boiler set over simmering water, combine the chocolate and shortening. Cook, stirring constantly, until chocolate is melted. Remove top of double boiler from the heat and set aside to cool slightly, about 5 minutes.

Working in batches, carefully dip litchis, stuffed sides up, in the melted chocolate. Carefully lift the litchis out of the chocolate and place on the prepared baking sheet. When finished, drizzle litchis evenly with any remaining chocolate. Refrigerate, uncovered, until chocolate coating is chilled and set, about 1 hour. If not serving immediately, cover loosely with plastic wrap and store in the refrigerator up to 24 hours. Serve chilled.

{PER SERVING} (
¹
⁄
₆
of recipe) Calories 274 • Protein 3g • Total Fat 18g • Sat Fat 10g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 5g • Sodium 11mg

Watermelon Bowl with 12 Fruits

Inspired by the offertory gifts of melons, mangoes, and apples at the Pentecost Sunday Mass in Changsha’s Roman Catholic Church on June 12, 2011, this celebratory salad contains 9 more fruits, for a grand total of no less than 12. Each fruit represents, in my mind, the 12 fruits of the Holy Spirit—love, joy, peace, patience, kindness, goodness, forbearance, gentleness, faith, modesty, self-control, and purity—which I witnessed everywhere I went in China. Feel free to use whatever fresh fruits are in season for the filling—but in keeping with the “spirit” of the salad, try to use 12!

MAKES 12 SERVINGS

2 cups water

1 cup rock sugar (yellow or clear) or
³
⁄
₄
cup granulated sugar

¹
⁄
₄
cup mango juice, fresh or canned, or apple juice

1 large oblong-shaped seedless watermelon (8 to 10 pounds)

1 cup cubed or balled cantaloupe

1 cup cubed or balled honeydew melon

1 cup mandarin orange segments (from about 2 oranges)

1 cup cubed pineapple

1 cup cubed mango

1 cup cubed papaya

1 cup cubed dragon fruit

1 cup fresh or canned peeled seedless litchi or longan halves

1 banana, peeled and thinly sliced

1 kiwifruit, peeled, quartered, and thinly sliced

1 apple, cored and chopped

In a medium saucepan, bring the water, rock sugar, and mango juice to a gentle boil over medium heat, stirring to dissolve the sugar. Boil gently until reduced to about 1
¹
⁄
₂
cups, 12 to 15 minutes, stirring occasionally. Remove from heat and let cool to room temperature.

With a large, sharp knife, remove the top
¹
⁄
₄
section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, leaving about
¹
⁄
₂
inch of flesh inside the shell of the watermelon. Place 1 cup of the watermelon flesh in a large bowl and add the 11 other fruits. Reserve the remaining watermelon flesh for another use (if necessary, add more to fill up watermelon “bowl”).

Add the cooled sugar syrup to the 12 fruits, tossing gently yet thoroughly to combine. Transfer to the prepared watermelon shell. Cover with plastic wrap and refrigerate a minimum of 1 hour, or overnight, and serve chilled.

{PER SERVING} Calories 130 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 33g • Dietary Fiber 2g • Sodium 5mg

Hainan-Style Sweet Mung Bean Soup

Grown in China for more than 5,000 years, mung beans are valued in Chinese medicine for their cleansing and detoxifying properties. Sweet mung bean soup is especially popular during the hot summer months, when it is consumed to prevent heat-related illnesses. On the tropical island of Hainan, this cooling and refreshing version is often prepared with the addition of coconut milk. Pandan leaves are available in Asian markets; if you can’t locate them, omit from the recipe and stir in
¹
⁄
₁₆
teaspoon of pandan essence or pure vanilla extract along with the coconut milk and sugar.

MAKES 4 TO 6 SERVINGS

6 cups water, plus additional, as needed

1 cup dried mung beans, rinsed and picked over, soaked overnight in water to cover by several inches, drained

2 pandan leaves, tied in a knot

1 cup unsweetened light or regular coconut milk

²
⁄
₃
cup packed light brown sugar, or to taste

In a large stockpot, bring the water, mung beans, and pandan leaves to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until beans have split open and are tender, about 45 minutes, stirring occasionally and adding water, if necessary. Add the coconut milk and sugar and cook, stirring, 5 minutes. For a thicker soup, simmer, uncovered, stirring occasionally, until desired consistency is achieved. Serve warm or at room temperature. Alternatively, completely cooled soup can be refrigerated, covered, up to 5 days and served chilled.

{PER SERVING} Calories 252 • Protein 10g • Total Fat 4g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 6g • Sodium 31mg

Green Tea Soy Ice Cream with Sweet Red Bean Paste

While vanilla soy ice cream is equally delicious here, the green tea variety provides a picture-perfect contrast to the red-hued topping. In a pinch, canned sweet red bean paste, available in Asian markets and some well-stocked supermarkets, can be used in lieu of a homemade batch, below.