Vegan Summer Three Bean Salad With Tofu And Soy Vinaigrette Recipes

Steps:

• In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Steps:

• Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
• While rice cooks, place another medium pot of water over high heat to bring to a boil. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
• Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
• Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
• Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots. Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.

Steps:

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Steps:

• Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.
• Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.
• To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
• Drizzle in reserved lime juice mixture and toss for 5 seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.