Coconut sesame rice, Vegan hot and sour soup (vinegar and onion free), Simple Buddha’s delight [Maya Yampolski]

Coconut sesame rice                       

Preparation Time:  20min

Cooking Time :  20 min

Yield : 4 servings

Ingredient Name	Quantity
uncooked jasmine rice	2 cups
coconut oil or butter	1 tbsp
Brown sugar/jaggery	1 tbsp
Water	2 cups
Coconut milk	1 cup
(sweet) grated coconut	¼ cup
Sesame seeds, toasted	2 tbsp
Sea salt	1 tsp

Directions:

In rice cooker:

1.      Put butter/coconut oil, sugar/jaggery, water, coconut milk, salt, and rice all together in the rice cooker. Let cook through and then let stand for 10 min.

On the stovetop:

1.      Heat butter/oil in a saucepan, add sugar/jaggery + salt, and stir into oil. Add rice and stir until coated. Then add water + coconut water, bring water to a boil, then cover and lower heat and leave for approximately 20 minutes.  Once water is absorbed, remove from heat and keep covered for another 10 minutes.

2.      While rice is cooking, toast coconut flakes and sesame in a dry pan over medium high heat until browned (about 2 minutes). Stir frequently to avoid burning. Garnish on top of finished rice.

Vegan hot and sour soup (vinegar and onion free)

Preparation Time:  20min

Cooking Time :  20 min

Yield : 4-5 servings

Ingredient Name	Quantity
Dried shredded wood ear mushrooms, soaked	¼ cup or 1 handful (when dry)
Dried tiger lily buds, soaked with ends trimmed	Approx 20, or 1 handful (when dry)
Fresh wood ear mushrooms, sliced	¼ cup
Fresh/rehydrated shitake mushrooms, sliced	½ cup
Bamboo shoot, julienned	1 (fresh)
Mushroom soup stock	3-4 cups
Lime juice, freshly squeezed	¼ cup
firm tofu, cut into thin strips	1 container
red pepper flakes/skin, chopped (no seeds)	1/4 tsp or 1-2 peppers
Soy sauce	3 tsp
Salt	1 tbsp
ground black pepper	1 tsp
Chili oil	1/2 tbsp
sesame oil	1 tbsp
Ginger, finely chopped	1 thumb

Note for soaking the dried lily buds and mushrooms: In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until soft (20 min). Drain and rinse the lily and mushrooms. Trim the tough ends from the buds and cut them in half.

Directions:

1.      In a large pot, combine the broth, lily buds and mushrooms, cover and bring to a boil over medium-high heat

2.      Reduce the heat and add bamboo shoots, ginger, salt, tofu, and red pepper; simmer over medium heat for 10 min or so

3.      Add in the rest of the ingredients, (except the lime juice) and simmer over medium heat for 5 minutes.

4.      Add the lime juice at the very end.

Simple Buddha’s delight

Preparation Time:  20min

Cooking Time :  20 min

Yield : many servings Ingredient Name Quantity Vegetables: Dried wood ear mushrooms, soaked ¼ cup or 1 handful (when dry) Fresh shitake mushrooms, halved ¾ cup Lotus root, sliced 1-2 roots Bamboo shoot, julienned 1 (fresh) Water chestnuts, peeled and sliced 1-2 handfuls Carrots, sliced diagonally 1-2 carrots Snow peas, de-threaded 1-2 handfuls Baby bok choi, ends trimmed 2 handfuls Optional: Broccoli, chopped big bite size; napa, chopped 1 head of broccoli; 2 handfuls napa Sauce: Soy sauce 2 tbsp (approx) Sugar/jaggery ½ - 1 tbsp Coriander powder 1 tsp Sesame oil 1 tbsp Ginger, finely chopped 1 thumb

Note for soaking the dried wood ear mushrooms: In a bowl, cover the wood ear mushrooms with hot water; let soak until soft (20 min). Drain and rinse the mushrooms.

Directions:

1.      Mix sauce: a dash of coriander powder, soy sauce, ginger, jaggery/sugar, and sesame oil

2.      Heat large sautée pan to medium heat and add cookin oil

3.      Add finely chopped lemongrass and lotus root with a little bit of soy sauce. Cover and let cook for about 5 min on medium heat, then add mushrooms and let cook for another 5 min

4.      Add sauce, bamboo shoots, water chestnut, simmer for 3 min

5.      Add remaining vegetables, and simmer together over medium-low heat for a few minutes, and then serve!