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Recipes From Bloodroot Collective
Chinese Bean Curd Skin Rolls
1/3 cup soy sauce
1 1/2 Tbsp. sugar
1 1/2 Tbsp. sesame oil
3/4 tsp. salt
1 1/2 cups water
Bean curd skins
1 1/2 cups dried shiitake mushrooms
3/4 cup water
1 1/4 cups seitan (wheat gluten)
6 cups shredded Chinese cabbage
3 1/2 cups diced onion
1 1/4 cups slivered carrots
2 garlic cloves, thinly sliced
2 Tbsp. chopped fresh cilantro
3-4 Tbsp. oil
1 1/2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
3/4 tsp. salt
Black pepper, to taste
1 Tbsp. sesame oil
1 1/4 Tbsp. cornstarch
1 1/2 tsp. sugar
Scallions, sliced (optional)
Cilantro, chopped (optional)
• Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
• Defrost the bean curd skins if frozen.
• Soak the shiitake mushrooms in water.
• Dice the wheat gluten and reserve the liquid. Set aside.
• Combine the cabbage, onion, and carrots in a large bowl. Set aside.
• Add the garlic and cilantro to the wheat gluten. Set aside.
• Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
• Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
• Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
• Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
• Oil a baking sheet and preheat the oven to 400° F. Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.
Makes 5 to 6 servings
Wild Rice Crêpes With Shiitake Mushrooms and Spinach and Pignoli Nuts
For the Crêpes :
2 Tbsp. potato starch
2 1/2 cups water
1 tsp. salt
1 Tbsp. oil
1/2 tsp. sesame oil
1/2 cup chickpea flour
2 cups unbleached white flour
For the Mushroom Sauce :
10 dried shiitake mushrooms
2 cups hot water
2 Tbsp. olive oil
2 1/2 cups button mushrooms, sliced
4 shallots, chopped
2 cloves garlic, chopped
2 Tbsp. flour
1/2 cup mirin or Chinese rice wine
1 1/2 Tbsp. tomato paste
2 Tbsp. soy sauce
1 1/2 Tbsp. nutritional yeast
1 Tbsp. white miso
1 Tbsp. balsamic vinegar
For the Filling :
1 1/3 cups brown basmati and wild rice mix
2 cups water
1 tsp. salt
1 Tbsp. olive oil
2 shallots, chopped
1/4 cup pignoli nuts, coarsely chopped
6 cups shredded spinach
Soy sauce, to taste
18 stalks asparagus, steamed
To Make the Crêpes :
• In a food processor, combine the potato starch and 1 Tbsp. water. Gradually add the water until a thin paste is made. Add the salt, oils, and flours. Process, gradually adding as much water as the processor can conveniently hold. When the paste is very smooth, pour into a pitcher. Whisk in water as needed to make a thin, creamy batter.
• Heat a crêpe pan over medium heat. Lightly oil the pan and pour the batter into it. Swirl to spread. When lightly browned on one side, carefully turn with a spatula to barely cook the other side. Slide each crêpe out and stack neatly on a dish. Set aside.
To Make the Mushroom Gravy :
• Soak the shiitake mushrooms in the hot water. Once soft, squeeze out the extra water and reserve. Cut the stems off and thinly slice the shiitakes.
• In a frying pan, heat the olive oil. Sauté the button mushrooms over very high heat. When they begin to brown, add shiitakes, shallots, and garlic. Stir constantly and cook until very browned. Stir in the flour and cook for one more minute. Add the mirin, reserved shiitake liquid, tomato paste, soy sauce, nutritional yeast, white miso, and balsamic vinegar. Bring to a simmer. Remove from heat.
To Make the Filling :
• Add the rice, 1 1/3 cups water, and salt to a pot. Cook, covered, over lowest heat for 40 minutes. Do not stir. Add water if needed. When the rice is cooked, divide it between two bowls with one-third of it in one bowl and two-thirds in the other bowl. Set aside.
• Heat the olive oil in a frying pan and sauté the shallots and nuts until the shallots are wilted and the nuts are browned. Add the spinach and stir with a slotted spoon until wilted. Add soy sauce, to taste. • Add the spinach mixture to the bowl with the least amount of rice.
• To the larger bowl of rice, add the mushrooms and enough gravy to moisten. Reserve the remaining gravy.
• Place a spoonful or two of filling on each crêpe and roll up. There should be twice as many mushroom crêpes as spinach crêpes.
• Serve with the remaining mushroom gravy and asparagus.
Makes 8 to 9 servings
Sourdough Chocolate "Devastation" Cake
A very easy and delicious vegan cake. You will need good-quality unsweetened cocoa and sourdough starter to make it.
For the Cake :
5 Tbsp. unsweetened cocoa
1 1/2 cups Sucanat or sugar
3 cups unbleached white flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. instant coffee
1/2 tsp. cinnamon
1 cup sourdough
1 2/3 cups water
2 Tbsp. vinegar
1 cup oil
1 tsp. vanilla
Raspberry fruit preserves
For the Chocolate Glaze :
1 cup water
1/3 cup unsweetened cocoa
2 1/2 Tbsp. maple syrup
1 1/2 Tbsp. instant coffee
Dash salt
1 1/2 Tbsp. kudzu or cornstarch
3/4 tsp. vanilla extract
2 Tbsp. Kahlua (optional)
• Lightly oil and line 2 nine-inch round pans with waxed paper.
• Preheat the oven to 350°F.
• Combine the dry ingredients in a bowl. Use a dry whisk to blend thoroughly. Set aside.
• Combine the wet ingredients in another bowl, and stir together well. Use a wooden spoon to mix the wet and dry ingredients with as few strokes as possible to blend.
• Immediately divide the batter into the two prepared pans. Bake for 25 to 30 minutes, or until just done. Cool for 5 minutes, then turn out onto a rack. Peel off and discard the waxed paper. Let cool.
• Spread the tops of both cakes with raspberry preserves. Stack the cakes on a plate.
• In a pot, combine all the glaze ingredients, except the vanilla and Kahlua. Bring to a boil, stirring constantly, and cook until thickened.
• Remove from the heat and stir in the vanilla and Kahlua.
• Serve the cake with the chocolate glaze on the side.
Makes 1 2-layer cake
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