FRESH VEGAN Issue 4

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Serves 4 Time: 20 minutes Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oilfree! If you’re gluten-free, just substitute fat rice noodles for the udon. Ingredients for Curry Sauce 4 to 5 cup vegetable broth 1 heaping tablespoon Curry Powder 3 tablespoons tamari or soy sauce 3 to 4 tablespoons potato flour (not starch) Method for Curry Sauce 1. Combine all ingredients in a saucepan and bring to a simmer. 2. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste. Ingredients for Noodles and Vegetables 4 servings of udon noodles, either fresh or dried 1 carrot, thinly sliced 1/2 cup daikon or turnips, thinly sliced 1 radish, zucchini, or broccoli stalk, thinly sliced 2 cups fresh spinach Method for Noodles and Vegetables 1. Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using. 2. You can steam, blanch, or sauté the vegetables separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. 3. Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly. 4. Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy. Japanese Curry Udon Noodles by Miyoko Schinner 34
Oyster Mushroom Tacos with Avocado Almond Crema By Terry Hope Romero Serves 2-3 Time: 20 minutes Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings. 1 pound oyster mushrooms, trimmed and pulled apart Smoke n’ Spice Rub Olive oil cooking spray Avocado crema 2 tablespoons sliced almonds 1 avocado, cut into cubes 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro (optional) ½ teaspoon salt 4 corn tortillas 2 cups shredded Romaine lettuce 1 small carrot, shredded 1 small red onion, sliced paper-thin Smoke n’ Spice Rub 2 tablespoons smoked sweet paprika 2 teaspoons organic sugar 1 teaspoons black pepper 1 teaspoons onion powder 1 teaspoon celery seeds 1 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos! 2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use. 3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover. 4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately! 35
Page 1 and 2: FRESH VEGAN magazine Issue 4 August
Page 3 and 4: 6 26 Creative vegetarian, vegan & r
Page 5 and 6: 101 112 Vegan bnb Travel Sarmado Si
Page 7 and 8: Interview with John Baley from Cash
Page 9 and 10: FV: Can you tell us more about your
Page 11 and 12: Almond Fudge Brownie (serves about
Page 14 and 15: Courgette pasta with cashew ‘chee
Page 18 and 19: 18 Raw Food: Revolution, Evolution
Page 20 and 21: 20 This makes for very confusing re
Page 22 and 23: Berry Zing Smoothie You may have he
Page 25 and 26: Vicki Cosio and Peruvian Vegan food
Page 27 and 28: Ingredients Serves 4 2 avocados 1 l
Page 29 and 30: PAPA RELLENA “A seitan filling en
Page 31 and 32: the last show we had on TV in the U
Page 33: Savory Mushroom & Leek Tarte Tatin
Page 37: Q. I know many of our readers will
Page 42 and 43: Vegetable Burritos with Green Lenti
Page 44 and 45: Win a copy of the Book “Mayumi’
Page 47 and 48: QYour father took over Clearspring
Page 49 and 50: Organic Japanese Soba Noodles Quick
Page 51 and 52: Organic Japanese Udon Noodles Quick
Page 53 and 54: Organic Japanese Soba - 100% Buckwh
Page 57: Soba Sushi A tasty, light alternati
Page 60 and 61: Beyond Sushi New York Beyond Sushi
Page 63: I n t e r v i e w Q : Your Rolled S
Page 66 and 67: Mighty Mushroom Six Grain rice, Eno
Page 68 and 69: Spicy Shroom Buckwheat Noodles Enok
Page 70 and 71: BEYOND SUSHI SIX-GRAIN RICE This re
Page 72 and 73: Vegan Miam 72
Page 74 and 75: About Japanese Curry, or Curry Rice
Page 77 and 78: Vegan & Gluten-Free Mitarashi Dango
Page 79: “Gloria” So Anna tell us what m
Page 82 and 83: Aux vivres Montreal QC Canada 82 Ou
Page 84 and 85:
How long have you been Q running Au
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Preparing the Sushi Quinoa You want
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Vegan in Africa Luke Berman has bee
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Sukuma Wiki Sukuma Wiki 90 Sukuma W
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Ndizi za Nazi (Bananas with Coconut
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Only a small amount of hormone is r
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“Food is the most intimate thing
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Millet & Tofu Bake with Pressed Chi
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Sarmado Sibley is unique Interview
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Maple Goji Living Granola Makes 10
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Jacqui reviews the book, talks to t
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Recipes from the book Baked Jalape
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Tiny Tomato Pies A crisp whole-grai
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We’ve taken a look at the best th
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Marcela who previously worked in th
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than meets the eye’ she says whic
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An Interview with Shushana Castle o
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a meal the body will spend 5 to 6 h
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Win A copy of “Rethink Food” by
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Jane Mathew Clea 127
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At the end of January this year, a
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Festivals 133
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We are proud thatFresh Vegan Magazi
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FRESH VEGAN Issue 4

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