Monday, December 17, 2012

Veganication - Teaching at the Whole Foods Tribeca Wellness Club

I know I can sometimes be a little bratty when it comes to cooking vegetarian.  The truth is, I'm actually starting to warm up to other realms of protein.  It doesn't always have to be riblets and lamb chops at the dinner table.  Sometimes, especially after yoga, you'll see me indulge in a big bowl of bulgar salad, or a nice winter squash hash accompanied with a nice seitan steak (mleh, not really. That actually sounds really gross).  

You'll most likely find me flex my veggie muscles while teaching my Wellness Class at the Whole Foods Tribeca.  It is there where I teach students how to make tasty vegan Cambodian treats without using any of my usual decadent ingredients (such as bacon and butter). Below are my favorite recipes!  

Hot and Sour Soup

5 Cups Vegetable stock
1 large Jalepeno  
2 Stalks of Lemongrass — smashed
4 Kaffir Lime Leaves — Bruised 
4 Cloves of Garlic
2 tablespoons of Soy Sauce
1 tablespoon Agave Nectar
Juice of One Lemon
4 oz Oyster Mushrooms — Coarsely Separated 
1 bunch of Cilantro


Add lemongrass, kafir lime leaves, garlic to vegetable stock and allow to simmer for ten minutes.  Add the mushrooms,soy sauce, agave nectar and lemon juice and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.

Cambodian Tempeh Lettuce Wraps


¼ cup lime juice
2 tbs agave
2 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar


2 8-oz. pkg. plain tempeh, broken into chunks
1 Tbs. vegetable oil
2 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup low-sodium vegetable broth
¼ cup chopped fresh mint
¼ cup lime juice
2 Tbs. chopped shallots
1 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar
2 tbs. agave
1 tsp. chile sauce, such as sriracha

Toppings and Wraps

½ lb. green beans, thinly sliced
2 cups bean sprouts
1 cucumber, peeled into thin strips
1 large carrot, shredded
Fresh mint, cilantro, and basil
18 whole large lettuce leaves
½ cup chopped peanuts

1. Sauce: whisk together all ingredients in small bowl.

2. Filling: Coarsely crumble tempeh. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.


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