"30-Minute Vegan Dinners" by Megan Sadd. Pan Macmillan Australia/TNS
LOS ANGELES: “30-Minute Vegan Dinners” is the first cookbook from Los Angeles recipe developer and food blogger Megan Sadd, known for her plant-based food blog, Carrots & Flowers, and a Facebook video channel.
Her cookbook focuses on 75 vegan dishes that are easy enough to make as weeknight meals.
“I think a cookbook of 75 skillets sounds rather boring,” she says in the book’s introduction, “so I created these recipes to push the envelope and help you reimagine what is possible to accomplish in 30 minutes.”
Her recipes include Moo Shoo Tofu, Pan-Seared Cauliflower Marsala and three versions of mac and cheese. She says this recipe is for onion lovers; it’s a vegan take on Mongolian Beef with portobello mushrooms and two kinds of onions.
MONGOLIAN MUSHROOMS & ONIONS
Makes 2 to 3 servings
3/4 cup jasmine rice
1 1/2 cups vegetable broth
16 ounces portobello, shiitake, or mushrooms of choice
2 teaspoons cornstarch
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1/4 teaspoon liquid smoke
1 yellow onion
5 green onions
2 tablespoons avocado oil
3 cloves garlic
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 teaspoon rice wine
1 teaspoon sesame oil
1/2 teaspoon white pepper
Cook the rice with the broth in a rice cooker (or according to package directions). Slice the mushrooms while the rice cooks.
Make the marinade: Mix the cornstarch, soy sauce, vinegar and liquid smoke together in a bowl. Gently toss the mushrooms in the marinade. Set aside.
Slice the yellow onion into thin strips. Cut the green onions into 2-inch pieces. Put the avocado oil in a large, deep pan over high heat.
Make the sauce: Mix the soy sauce, sugar, rice wine, sesame oil and pepper together in a small bowl.
Add the mushrooms to the pan. Cook until tender and browned, about 3 to 4 minutes. Mince the garlic while the mushrooms cook.
Add the yellow onion and garlic to the mushrooms and cook and stir until the onion is softened. Add the green onions. Pour the sauce over the pan and stir-fry for 1 to 2 minutes, or until the green onions soften. Serve over rice. Reprinted with permission from “30-Minute Vegan Dinners” by Megan Sadd, Page Street Publishing Co.
Tribune News Service
The fungus known locally as "Terfas" is the only thing, besides some wild grass, that grows under the desert sands nurtured by the combined effect of rain and cold temperatures at night.
The various types of flours available in the market are bound to confuse anyone who wanders down that particular supermarket aisle. Read on to find out the healthiest to pick.
Even though water is best for quenching thirst at Iftar but it can get quite boring. Instead, try these tasty and healthy alternatives to hydrate yourself.
Egypt will reopen the century-old Baron Empain Palace after a $6 million renovation of the Indian-inspired mansion built by a wealthy Belgian engineer in the upmarket Heliopolis district of the capital Cairo.
India's second spacecraft to the moon, Chandrayaan-2, will be inserted into the lunar orbit on Tuesday morning, the Indian space agency said.
A Hong Kong bakery is doing its part to support the city's pro-democracy protest movement by making mooncakes with a message.