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Vegan for the Holidays


Vegan for the Holidays has sold out its first printing.
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Vegetarians in Paradise
 Vegetarian Cooking with Zel



Warm days and warm nights make August the ideal time to gather some friends and enjoy the pleasure of outdoor dining on the patio. These delightful summer occasions call for easy, make-ahead foods that go well with a tall, refreshing glass of iced tea. We've got the perfect starter that can also double as a side dish.

Tasty make-ahead, finger-food starters for five to six hungry diners, these colorful little patties make perfect appetizer bites that can be served warm, cold, or room temperature. They're easy to assemble and can be made up to two days ahead. The recipe includes Vegan Egg, a powdered egg replacer made by Follow Your Heart, and available in natural food markets. Kohlrabi rarely receives the spotlight, yet offers healthful doses of protein, fiber, potassium, vitamin C, and beta carotene. Serve the veggie cakes with dipping sauce on the side.

Chinese Style Kohlrabi Cakes

CHINESE STYLE KOHLRABI CAKES

Yield: about 20 patties about 1 1/2-inches (3.8 cm) in diameter

    Cakes
    1 medium kohlrabi or turnip (about 1/2 pound/226g), peeled and coarsely shredded
    1 small carrot, peeled and coarsely shredded
    1 cup (240 ml) coarsely shredded daikon radish
    1/2 cup (60 ml) chopped green onions
    1/2 cup (60 ml) diced red bell pepper
    1/2 cup (60 ml) brown rice flour
    1 tablespoon toasted sesame seeds
    2 teaspoons sesame oil
    3/4 teaspoon salt
    1 small clove garlic, minced

    Egg Replacer
    1/2 cup (60 ml) ice cold water
    2 tablespoons Vegan Egg powder (from Follow Your Heart) or egg replacer of your choice

  1. Preheat the oven to 425 degrees F.(Gas Mark 7), and line 2 large rimmed baking sheets with parchment.
  2. In a large bowl, combine the kohlrabi, carrot, daikon, onion, bell pepper, flour, sesame seeds, sesame oil, salt, and garlic. Mix well to distribute the ingredients evenly.
  3. In a small bowl, combine the water and Vegan Egg and beat with a fork or whisk for a full minute, or until lightly thickened. Add the Vegan Egg to the kohlrabi bowl and mix well to incorporate it completely.
  4. Spoon 2 rounded tablespoons of the kohlrabi mixture for each patty onto the prepared baking sheet. Use your fingers to form small patties about 1 1/2 inches (3.8 cm) in diameter.
  5. Bake 15 minutes and turn the patties over. Switch the pans' oven rack positions and bake 12 to 15 minutes longer. Allow the patties to stand about 10 to 15 minutes to firm before serving.

    Asian Dipping Sauce
    2 tablespoons Tamari or soy sauce
    2 tablespoons rice vinegar
    1 tablespoon mirin (Japenese sweet wine) or 1 1/2 teaspoons maple syrup
    1 teaspoon minced ginger
    1 to 2 teaspoons sesame seeds
    1 teaspoon sesame oil
    2 garlic cloves, minced

    Combine all the sauce ingredients in a small bowl and mix well. Serve on the side.




Click here for past cookingwithzel@home.comeonin recipes


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