Vegan Hamburger Rice Balls

Ingredients:

2 cups Japanese short grain rice, uncooked

2 Beyond Meat patties

2 Daiya cheddar slices

1/4 cup vegenaise

1 tbsp sriracha (or to taste)

ketchup

Equipment:

Rice cooker or pot and rice paddle

Metal spatula or knife

Cutting board and knife

3 800 ml containers (from Daiso)

Small bowl and spoon

Rice ball mold (from Daiso, I used heart shape but triangle will work as well)

Cook 2 cups of rice in rice cooker or in pot according to package directions.

While rice is cooking divide patties in half with metal spatula or knife. Form 4 smaller patties and cook for 2 minutes each side over medium low heat. Set aside to cool.

In a small bowl, mix vegenaise and sriracha.

Cut 3 patties into quarters. (You will have one patty leftover.)

Cut cheese like a tic-tac-toe board to make 9 pieces. (You will have a few pieces leftover.)

Place a thin layer of rice onto bottom of rice ball mold.

Spread a tsp of sriracha mayo, place quarter of Beyond patty on top, piece of cheese, ketchup, top with rice, and press down top of rice mold to form rice ball.

Place rice ball in container (4 will fit in each container) and repeat. Makes 12 rice balls. (Some rice and sriracha mayo will be leftover but not enough to make another rice ball. From cooking the rice to making the last rice ball took me 40 minutes including taking a drink break.)

Vegan Green Tea Latte

1 cup Silk vanilla unsweetened almond milk
1 tsp green tea powder
1 packet Untapped maple syrup (100 calories, 38 grams)
1 cup ice (I used 8 moon shaped cubes)

Blend almond milk, green tea powder, and  until powder is dissolved. Add ice and blend until smooth.
Makes 1 serving

Vegan Overstuffed Mini Burritos

1 tbsp canola oil
1 small or 1/2 red onion, diced (mine was leftover from vegetable skewers and stir fry)
1 package Gardein chick'n strips (if teriyaki flavor omit sauce for another use)
1 package Mission organic tortillas (6 count)
1 can Sprouts vegetarian refried beans
1 can Sprouts diced tomatoes with chiles
6 tbsp Tofutti sour cream, divided
chili powder to taste
garlic salt to taste

Heat oil over medium high heat and saute onions until for a minute
Add chick'n strips, season with chili powder and garlic salt
Cool until slightly browned, cut strips in half, and set aside

In a skillet heat 2 heaping 2 tbsp refried beans placed on lower half of one tortilla
Cover and separate halved chick'n strips and onion into six portions, about 5 halved strips per portion
Evenly separate diced tomato also into six portions
Once beans are heated remove from heat and place tomatoes next to beans and chick'n strips next to tomatoes
Top with a line of sour cream, about 1 tbsp
Fold on each side and roll into a burrito
Repeat with remaining tortillas

Vegan Vegetable Skewers and Stir Fry

Teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds
Vegetable skewers:
1 red onion ($1.25)
1 green bell pepper ($0.50 on sale)
2 white gold potatoes
8 oz whole baby bella mushrooms ($2.49)
5 steel skewers (21cm/8.3in, from Daiso)

In a small saucepan, combine sugar, mirin, soy sauce, garlic powder, and bring to a boil.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture.

Cut onion, bell pepper, and potatoes into one inch cubes. Set scraps aside for stir fry.
While cutting vegetables soak mushrooms in water. Drain and remove stems.
Lay out vegetables on a sheet pan for 5 skewers.
Row 1: Mushrooms
Row 2: Bell Pepper
Row 3: Potato
Row 4: Red Onion
Row 5: Potato
Repeat rows 2 through 5 until you have a 4 rows each of bell pepper, potatoes, and onion. Finish last row with mushrooms.
Assemble skewers and coat with teriyaki sauce.
Grill or bake at 350 degrees F until cooked, flipping half way through cooking time, about 20 min per side.

Vegetable stir fry:
Scraps from vegetable skewers
1 tbsp canola oil
1 tbsp soy sauce (I used 1 soy sauce packet)
1 tsp ginger powder
1/2 tsp garlic salt
Miyako roasted sesame seeds for garnish

Heat oil in a wok. Add vegetables and cook over high heat until potatoes start to brown.
Stir in ginger powder, garlic salt, and soy sauce.
Cover and cook over low heat until potatoes are done, about 30 minutes.
Remove from heat and garnish with sesame seeds.

Altered from
http://www.justonecookbook.com/how-to/teriyaki-sauce/
 http://www.house-foods.com/product/Wok+Me+Up+Sweet+Teriyaki/ https://www.mccormick.com/recipes/salads-sides/stir-fry-vegetables

Vegan Korean Inspired Pigs in a Blanket

1 box Pepperidge Farms puff pastry sheets ($5.99 at Ralphs for 2 sheets)
1 package Lightlife veggie dogs ($3.49 at Ralphs for 8 veggie dogs)
1 small onion, diced
8 oz can corn, drained (I used 8.75 oz Del Monte whole kernel corn no salt added)
1-2 tbsp vegenaise
ketchup, for topping (in squeeze bottle, I used Japanese ketchup)

Preheat oven to 400 degrees F
Take puff pastry out of package, remove paper, and set aside to thaw (don't thaw for more than 40 min)
Mix onion and corn in a bowl. Measure one heaping cup to use as topping for veggie dogs. Set aside extra onion and corn for another use
Stir vegenaise into one heaping cup of onion and corn mixture
Unfold puff pastry sheet and cut into four squares
Place veggie dog on edge of puff pastry and roll to cover veggie dog, pinching edges and ends of puff pastry to seal
Repeat with rest of veggie dogs and second sheet of puff pastry
Place puff pastry covered veggie dogs on a half sheet pan lined with a silicone mat
Cut about eight equally spaced slits into each puff pastry covered veggie dog
Twist open to create an infinity sign
Top each puff pastry covered veggie dog with about two tablespoons of onion and corn mixture
Top with ketchup
Bake for 25 min or until puff pastry begins to brown
Puff pastry is 1980 calories total for both sheets, 240 calories per serving when divided into 8 pieces

Slightly altered from https://www.youtube.com/watch?v=BFvtuc1law0
http://www.beyondkimchee.com/twisty-sausage-bread/

Vegan Filipino Inspired Spaghetti

8 oz Barilla spaghetti (4 servings)
2 tbsp vegetable oil, divided
2 Lightlife veggie hot dogs, diced
1/4 cup Heinz ketchup
8 oz Sprouts tomato sauce
1/2 cup water (to easily pour residual tomato sauce stuck to the can)
1 tsp sugar
1/8 tsp garlic salt

Cook spaghetti according to package instructions, drain, and toss with 1 tbsp oil
Heat 1 tbsp oil over medium heat and saute diced hot dog pieces until they begin to brown
Gradually stir in ketchup, tomato sauce, water, and sugar
Toss spaghetti until coated with sauce
Add garlic salt and mix until incorporated
Makes two 4 oz servings

Altered from https://www.wikihow.com/Make-Filipino-Style-Spaghetti

Vegan Miso Ramen

Miso ramen:
2 cloves garlic
1 inch ginger
1 shallot
1 tbsp Miyako roasted sesame seeds (iri goma)
1 tbsp sesame oil
1 House Foods organic tofu cutlet
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
3 tbsp Marukome premium white miso (870mg sodium)
1 tbsp sugar
1 tbsp Shirakiku cooking sake
4 cups vegetable broth
¼ tsp white pepper powder
2 servings ramen noodles (I used カップラーメンの替玉麺, 600mg sodium)
Gardein chick'n scallopini
Simmering sauce:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated

In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.

Grind sesame seeds and set aside
Cut tofu into 1cm cubes and set aside
Mince the garlic, ginger, and shallot
In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger, and shallot until fragrant
Add the tofu and increase heat to medium high
Add chili bean paste and miso
And add sesame seeds and sugar and mix well
Add sake, vegetable broth, and pepper
Noodles will be done cooking in less than 2 minutes so prepare ramen toppings first so you can serve the hot ramen immediately
Bring a large pot of unsalted water to a boil (ramen noodles already have salt in the dough)
When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure you drain the water well. Serve the noodles into bowls
Add the soup and top with various toppings
870mg sodium per serving + sodium from vegetable broth

Altered from https://www.justonecookbook.com/homemade-chashu-miso-ramen/
https://www.house-foods.com/products/organic-tofu/vacuum-pack-and-tofu-cutlet/organic-vacuum-pack-tofu-cutlet
https://usa.lkk.com/en/products/chili-bean-sauce
https://www.marukomeusa.com/collections/soup-and-noodles/products/our-premium-white-miso
https://www.ok-tanaka.com/products/%E3%82%AB%E3%83%83%E3%83%97%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%AE%E6%9B%BF%E7%8E%89%E9%BA%BA/
(Cup Ramen no Kaedamamen, bought from Marukai)