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HELP Cutting edge vegetarian or vegan dishes

post #1 of 6
Thread Starter 
Hi everyone im mew here, im desiggning newenu amd need help with creating a cutting edge vegetarian or vegan dishes with some south east asian twist.. im really new on vegetarian and i dont want to justaking some salads or normal dishes, and also try not to used common tofu things.. im looking something with ommpphh that have nice flavor, texture and color and also have some fresh asian herbs in it and any suggestion on some exotic ingredients to play with? Thank you and sorry if its too long
post #2 of 6

Here's some things that I have done in the past.

 

Stuffed Apple, a Granny Smith Apple stuffed with oven roasted Acorn Squash, Dulse Sea Vegetable, Red Onion, Red Bell Pepper, and Shiitakes and topped with a creamy Ginger Vinaigrette

 

Stuffed Tomatoes vine ripened Tomatoes stuffed with Asparagus tips, Sunflower Seeds, Daikon Radish Sprouts, and Tempeh, then drizzled with a Green Tea Vinaigrette

 

Pacific Rim Napoleons Grilled Asian Eggplants layered with Abura-Age and Bok Choy and zig zagged with two Sauces; an Asian Peanut Sauce and a Thai Yellow Curry Sauce

 

Pineapple Angel Hair Pasta tossed in a Tamarind Pineapple Sauce, topped with Pineapple, Tahu goreng, and Jicama, drizzled with Asian Black Bean Vinaigrette and sprinkled with pickled Ginger and Cilantro

 

Vegetarian Pad Thai Rice Noodles stir fried with Chili Paste, and topped with Broccoli, Napa Cabbage, Snow Peas, Jicama, and Roma Tomatoes, garnished with Peanuts and a side of Cilantro, Soy, Lime Sauce

 

Seasoned Tofu Steaks Tofu seasoned with Ajitsuke Nori, then sautéed and served with stir fry vegetables with a Sesame Ginger Sauce and Forbidden Rice

 

Thai Coconut Ratatouille Japanese Eggplant, Roma Tomatoes, Green Cabbage, and Bananas simmered in a Coconut, Lemongrass, and Ginger Broth and served over Jasmine Rice

 

Tea Crusted Tofu and a trio of Greens Tofu seasoned with Green Tea sautéed with Asian Pear Apples, Radishes, Cherry Tomatoes, Enokii Mushrooms and served on a bed of pan seared Bok Choy, Dandelion, and Beet Greens

 

Grilled Stuffed Cucumber a Cucumber stuffed with sprouted Mung, Adzuki, Lentil, and Garbanzo Beans; brushed with Chile Oil, grilled and topped with a Sesame Spinach Sauce and sprinkled with Aji Nori Furikake


Edited by cheflayne - 5/10/15 at 11:44pm
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post #3 of 6

I'll write up some more ideas if I have more, don't have a ton of time to dedicate to this at this second but I am passionate about the subject (*11 years exp. as a vegan to qualify me). I have to say, a lot of places serve up the same thing, whatevers trendy to feed to vegetarians these days, and it is boring; I am happy you're putting some thought into this rather than the non-meat dishes being an after thought on the menu.

 

Message me about this stuff if you want more clarification about seitan (the most realistic and versatile vegan protein, originated in asia over 2000 years ago) and how to make it, the mu shu dish, or anything else.

 

For a start, what about a japanese style buckwheat udon noodle soup with mushrooms in a miso broth base? maybe some kombu seaweed, scallions, pickled ginger, and shredded carrots as cold garnishes for the top.

 

Tempeh is a highly underrated protein, firmer texture than tofu which cuts down on preparation time since you don't have to press it to get the water out for a firm slab like you do with tofu. Basically treat tempeh as any other kind of protein you would cook; marinate then grill or sauté or whatever.

It originates in indonesia and is used in all kinds of asian and vegan dishes.

 

Vegan mu shu pork is a unique option that i guarantee your vegetarian/vegan clientèle will not be tired of, likely they won't have had it anywhere else.

 

Normally shredded carrots, onions, garlic, bean sprouts, bok choy/cabbage and mushrooms are used as the vegetables...Serve with mu shu style pancakes, made fresh that day cause they get dry.

 

Commercially prepared seitan can be used, or firm pressed tofu, or tempeh. Whatever protein you are most comfortable with, it just has to have a good texture, no mushiness. I make this with tofu that has been pressed for about an hour, then cut into the pieces it will be served in (so, 1cm thick triangles cut from the tofu blocks). Then, coat the tofu pieces in oil and bake until browned and firm, 20 min each side about. After that you reserve them for after you make the sauce and then put them in there to soak up some flavor

 

As far as the previous poster's list goes, I am most excited by the following dishes:

 

Tea Crusted Tofu and a trio of Greens Tofu seasoned with Green Tea sautéed with Asian Pear Apples, Radishes, Cherry Tomatoes, Enokii Mushrooms and served on a bed of pan seared Bok Choy, Dandelion, and Beet Greens

 

Pacific Rim Napoleons Grilled Asian Eggplants layered with Abura-Age and Bok Choy and zig zagged with two Sauces; an Asian Peanut Sauce and a Thai Yellow Curry Sauce

 

Seasoned Tofu Steaks Tofu seasoned with Ajitsuke Nori, then sautéed and served with stir fry vegetables with a Sesame Ginger Sauce and Forbidden Rice

 

Some of the suggestions sounded more inspired than most but still versions of foods that vegetarians have been offered and stuck with as their only option one too many times, such as the ratatouille and the pad thai. However, if they aren't the lone option on the menu for vegetarians and they are as well thought out and seasoned as the above-mentioned items sound, it'll be all good.

post #4 of 6
Thread Starter 

Great ideas!!! Thanks all for the recipe gonna try the seitan one, never play with it definitely gonna try one.. Thank you so much chef!

post #5 of 6
Grea
Quote:
Originally Posted by practicepastry View Post

I'll write up some more ideas if I have more, don't have a ton of time to dedicate to this at this second but I am passionate about the subject (*11 years exp. as a vegan to qualify me). I have to say, a lot of places serve up the same thing, whatevers trendy to feed to vegetarians these days, and it is boring; I am happy you're putting some thought into this rather than the non-meat dishes being an after thought on the menu.

Message me about this stuff if you want more clarification about seitan (the most realistic and versatile vegan protein, originated in asia over 2000 years ago) and how to make it, the mu shu dish, or anything else.

For a start, what about a japanese style buckwheat udon noodle soup with mushrooms in a miso broth base? maybe some kombu seaweed, scallions, pickled ginger, and shredded carrots as cold garnishes for the top.

Tempeh is a highly underrated protein, firmer texture than tofu which cuts down on preparation time since you don't have to press it to get the water out for a firm slab like you do with tofu. Basically treat tempeh as any other kind of protein you would cook; marinate then grill or sauté or whatever.
It originates in indonesia and is used in all kinds of asian and vegan dishes.

Vegan mu shu pork is a unique option that i guarantee your vegetarian/vegan clientèle will not be tired of, likely they won't have had it anywhere else.

Normally shredded carrots, onions, garlic, bean sprouts, bok choy/cabbage and mushrooms are used as the vegetables...Serve with mu shu style pancakes, made fresh that day cause they get dry.

Commercially prepared seitan can be used, or firm pressed tofu, or tempeh. Whatever protein you are most comfortable with, it just has to have a good texture, no mushiness. I make this with tofu that has been pressed for about an hour, then cut into the pieces it will be served in (so, 1cm thick triangles cut from the tofu blocks). Then, coat the tofu pieces in oil and bake until browned and firm, 20 min each side about. After that you reserve them for after you make the sauce and then put them in there to soak up some flavor

As far as the previous poster's list goes, I am most excited by the following dishes:

Tea Crusted Tofu and a trio of Greens Tofu seasoned with Green Tea sautéed with Asian Pear Apples, Radishes, Cherry Tomatoes, Enokii Mushrooms and served on a bed of pan seared Bok Choy, Dandelion, and Beet Greens

Pacific Rim Napoleons Grilled Asian Eggplants layered with Abura-Age and Bok Choy and zig zagged with two Sauces; an Asian Peanut Sauce and a Thai Yellow Curry Sauce

Seasoned Tofu Steaks Tofu seasoned with Ajitsuke Nori, then sautéed and served with stir fry vegetables with a Sesame Ginger Sauce and Forbidden Rice

Some of the suggestions sounded more inspired than most but still versions of foods that vegetarians have been offered and stuck with as their only option one too many times, such as the ratatouille and the pad thai. However, if they aren't the lone option on the menu for vegetarians and they are as well thought out and seasoned as the above-mentioned items sound, it'll be all good.
t ideas!
post #6 of 6

I would start with checking out your local/Farmers/Asian markets' Produce section to see what is Seasonal (& inspirational) in your area, & go from there.  Put a new twist on some classics, i.e.

 

Vegetarian Pho

Spring rolls and egg rolls - can be filled with just about anything - avocado, mango, sprouts, etc, and a peanut or dipping sauce of choice

Oldies but goodies like egg foo young - with your personal twist

Kimchi tacos - asian-inspired tacos using eggs in place of tortillas

Won-tons filled with veggie of choice

Eggplant balls (instead of meatballs) with an Asian twist

Lettuce or Cabbage wraps

Cauliflower fried rice

Asian lasagna

Asian Pizza

 

I've been playing around with Kikkoman's citrus (lemon and lime) Ponzu sauces - drizzling over potstickers and soup.  Pretty good stuff.


How about Tempura-Battered Green/Long Beans and Ponzu Dipping Sauce.


Edited by Cerise - 8/18/15 at 7:43pm
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