Tag Archives: vegetable broth

Vegan Bistek Part II

It seems like a really long time ago when I posted about Tofustek! and I actually find it hard to believe that it took me this long to make the recipe using soy curls instead of tofu.


Here is the recipe using soy curls:

1 cup soy curls
1/4 c soy sauce
1 tbsp lemon juice or calamansi juice if you’ve got it
2-3 tbsp veggie broth (I used ‘Not Beef’ boullion)
ground black pepper
1 medium onion, sweet vidalia recommended but any onion will do
olive oil

Rehydrate the soy curls as directed on the package, drain, and then add the soy sauce, lemon juice, broth, and black pepper. Mix and set aside to marinate. In the meantime, slice the onion into rings.

Fire up a pan and brown the soy curls in olive oil — do not add the marinade and set it aside, you’ll need it later! When done, put the soy curls in a bowl. Then, put the onions in the pan and cooking to your liking: I like them to be more on the raw side. Add the marinade to the pan and then remove from heat.

Place the onions on top of the soy curls and pour the liquid over everything. Ta da! You’re done!

This goes great with fresh veggies. Try it out! –Melissa


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Cooking Challenge: Chicken/Chickpea Piccata

My sister and I have started a cooking challenge of sorts. We take a dish and then, together, make two versions of it: vegan and non-vegan. It has solved two problems for us. First of all, she has three kids that keep her busy and so we aren’t able to spend as much time together anymore. Cooking is something that she has to do for her family and that we both enjoy doing, and it’s a fun way for us to hang out and be productive at home. Secondly, it solves the problem of having to accommodate my vegan diet. Last week, we made two versions of chili (we used Christie’s recipe for the vegan version) and two versions of sausage balls (vegan recipe will be posted pending further experimentation and satisfactory results). This week, we made chicken piccata and chickpea piccata.

Chickpea Piccata

1 16oz can garbanzo beans, drained
1 sliced shallot
5 or 6 cloves of garlic, minced
1 tbsp breadcrumbs
2 cups vegetable broth (I used two packets of Swanson Vegetable Flavor Boost and 1 cup water)
1/3 cup dry white wine
1/4 cup capers
juice of half a lemon, save the other half for garnish or to spritz fresh lemon juice on the dish after plating
3-4 cups spinach
olive or safflower oil
salt and pepper

Heat up the oil in pan. Brown the shallots and garlic. Then, add the breadcrumbs and mix until the crumbs are toasty.

Add the broth, wine, salt, and pepper. Let it heat to a rapid boil until it’s reduced a bit. Then, add the chickpeas and capers. Once it is all heated through, add the lemon juice and remove from heat. Top it with the spinach, which should wilt nicely. Piccata dishes are great with pasta, mashed potatoes, probably even with rice. We used spaghetti.

I tried a bit of my sister’s chicken piccata. Both dishes turned out tasty. I’ll go ahead and say that in my completely biased opinion, I liked mine better. Both recipes were easy and used ingredients that we are both likely to have on hand at any given time. The vegan version cooked more quickly, and it’s a plus that undercooked chickpeas aren’t potentially life-threatening. Bonus: no cholesterol in the vegan version. I think I will be making this recipe many times.

Cooking is always more fun and satisfying when you share it with someone you love! XOXO… Melissa

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Tofu and Vegetables in Garlic Sauce

Today is my Dad’s birthday. My Mom planned a feast… a feast of nothing vegan. Ribs. Pork chops. Upo cooked with ground meat. Baked catfish. Pancit with chicken (and using chicken broth). Tofu and Chinese broccoli in oyster sauce. Even that last item wasn’t vegan. So, I asked if I could cook the tofu myself, using an easy vegan recipe that I found online as my guide. (Psssstt… check out this blog from Jes, who wrote the recipe. It’s amazing.)

1 pound extra firm tofu
2 bunches Chinese broccoli (try with other veggies or a mix of veggies–carrots, regular broccoli,  baby corn, bok choy…)
1/3 cup safflower or olive oil
1 tbsp sesame oil (optional)

Sauce Ingredients:
2 cups vegetable broth
1/3 cup soy sauce
4 or 5 cloves of garlic, minced
1 tbsp ginger, minced
1/3 cup sugar
2 tbsp corn starch

Fist, make the sauce. Bring the vegetable broth to a boil and then add the soy sauce, garlic, ginger, and sugar. Stir the mixture together. When it’s heated through and combined, remove from heat and set aside.


Prepare your tofu. Cut it as you wish: I cut mine into cubes. Prepare your vegetables. I cut the broccoli stems into 1″ or so pieces but left the leaves whole. If you’re using Chinese broccoli, separate the stems and leaves into two groups since it will take longer for the stems to cook.

They look like little marshmallows!

Heat the oil in a wok and add the tofu. When the tofu has been browned, add the broccoli stems. Once the stems are cooked–easily stabbed by a fork but still crisp–make another hole and add the leaves and florets.


Once the leaves/florets are wilted, reduce the heat a bit, and add the sauce. Mix everything together. Make a hole in the pan and then add the corn starch to thicken the sauce. Once the sauce is of desired consistency, remove from heat. Serve the dish with rice or grain of your choice (I opted for a brown rice/quinoa mix).

This recipe is so cheap and easy, as well as a great way to enjoy Chinese food without wondering if that vegetable dish you ordered is really vegan. I’m also happy to report that the dish ended up being a hit with our guests today. –Melissa

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