Category Archives: vegan

Pho

Greg found this vegetarian version of pho by Anna Jones via The Guardian when trying to recreate the pho he enjoys when visiting Blue Cliff Monastery.

For the stock
onions 2
garlic 1 bulb
ginger a small hand
cinnamon a 5cm stick
star anise 4
cloves 3
coriander seeds 1 tbsp
vegetable stock powder 1 tsp, or stock cube ½
dried mushrooms (Asian if you can find them) a large handful
soy sauce or tamari 1 tbsp
carrots 4

For the rest
dried flat rice noodles or pho noodles 200g
Basil or fresh Thai or Vietnamese basil and mint or shiso/parilla (if you can find them) a small bunch
fresh coriander a small bunch
pak choi or spinach 300g
sugar snap peas 200g
limes 4-5
beansprouts 200g
good chilli oil

Optional
pan-fried tofu, tossed in maple and soy at the end of cooking

Fill and boil a kettle and get all your ingredients together. Heat a large saucepan over a high heat.

Peel and quarter the onions and halve the bulb of garlic, bash the ginger until it almost starts to break up. Add the onion, ginger and garlic to the dry pan and toast until blackened and charred all over. This will take 4-5 minutes. *Warning! likely to trigger smoke alarm*

Next, add the cinnamon, star anise, cloves and coriander seeds and toast for a couple of minutes, stirring all the time. Now add 2 litres of hot water from the kettle, the stock powder or cube, the mushrooms and the soy or tamari and bring to a simmer. Chop the carrots into 2cm chunks and add these too. Cook for 25 minutes, until all the flavours have infused.

While the stock is simmering, put the noodles into a bowl, cover with boiling water from the kettle and put to one side. Drain after 8 minutes or following the packet instructions.

Pick the leaves from the stalks of all your herbs, quarter your pak choi and halve your sugar snap peas, lengthways.

Once the stock has had its time, sieve it into a large bowl and pour it back into the pan. Add the juice of 3-4 limes, depending on how juicy they are. Taste and adjust, make sure the lime, soy and spices come through, then add the sugar snaps and pak choi or greens and simmer for a couple of minutes, until the leaves have wilted a little.

Divide the drained noodles between four bowls and ladle over the stock and vegetables. Serve with beansprouts, herbs and the remaining lime cut into wedges, with some chilli oil for everyone to add as they choose.

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Shredded Tofu & Shiitake

Recipe shared by Theodate Lawlor at at a meeting of Greg’s Buddhist Sanga in November 2015, attributed to Melissa Clark, NY Times.

• 1 (15-ounce) package firm tofu, drained
• 2 tablespoons soy sauce
• 1 tablespoon Chinese Shaoxing or dry sherry
• Juice of 1/2 lime, plus lime wedges for serving
• 2 teaspoons toasted sesame oil
• 2 tablespoons peanut or grape-seed oil
• 7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
• ¼ cup sliced scallion
• 1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
• 1 (1-inch) knob of ginger root, grated
• 1 large garlic clove, grated
• 1 small red chile, seeded and finely chopped
• Salt, as needed
• ½ cup shelled edamame (defrosted if using frozen)
• ¼ cup chopped soft herbs, such as cilantro, chives or basil


1 Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.

2 In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.

3 Heat a large skillet over medium-high heat until it’s very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.

4 Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

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Willow Pond Farm White Bean and Sausage Ragout

A “recipe of the week” from our CSA, Willow Pond Farm

Greg substitutes chick peas for white beans, and used vegetarian sausage instead of chicken sausage to make it vegan. Use hot sausage or kielbasa and throw in a Parmesan rind for a Portuguese version.

White Bean and Sausage Ragout

Curried Kale with Tofu

Adapted from Curried Kale with Chickpeas

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

1 package extra firm tofu, drained
salt & pepper to taste

8 cups chopped kale or spinach, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook until mixed in. Then add tofu and cook for a minute or two more, stirring and constantly to prevent burning. Remove tofu and set aside. Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet, add the tofu back in and bring to a simmer. Check seasonings and add more to taste, continue simmering about 10 minutes. Add salt and pepper to taste and serve over Indian Spiced Rice.

Curried Kale with Chickpeas

The original recipe is vegan – your choice!

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

8 cups chopped kale, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste

2 cans chickpeas, drained and rinsed
salt & pepper to taste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt and pepper to taste and serve over rice.

Adapted from Fat Free Vegan Kitchen 

Janet’s Sweet Potato and Coconut Soup

A Chemo Crew recipe, 2014 

1/2 lbs sweet potatoes (about 3 large), washed
1 T olive oil
1 onion, chopped
1 2″ piece fresh ginger, peeled and thinly sliced
1 T red curry paste
1 15 oz can unsweetened coconut milk
3 c vegetable broth
3 T lemon juice
1 t salt
1 T sesame oil
1/2 fresh cilantro

Preheat oven to 400°.  Bake the sweet potatoes on an oven rack for 50 minutes or until tender. Remove from oven to cool.

Heat the oil in a large saucepan over medium heat. Saute the onion and ginger until onion softens, about 5 minutes. Stir in the curry paste and cook one minute more. Add the coconut milk and broth and bring to a gentle boil. Reduce heat and simmer, partially covered for about 5 minutes.

Skin the potatoes and cut into 1″ chunks. Add to soup and simmer 5 minutes more. – don’t let it boil! Stir in the lemon juice and salt.

Ladle soup into 4 soup bowls and drizzle the sesame oil evenly over each. Garnish with cilantro and serve.

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Balsamic Glazed Baby Beets

  • 1-2 dozen baby (1/2 to 2 inch) beets
  • 2 sprigs rosemary
  • 1/4 cup balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter
  • Pinch salt

Preheat the oven to 350 degrees (if you are going to bake your beets).

Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.

Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.

ALTERNATIVELY you can simply boil the beets until tender, 15-30 minutes.

If your beets are larger with tough skin, rub or peel off the skin when the beets have cooled a little, trimming off the root and stem ends. Set the beets aside.

In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes.