Asian Vegan Potluck

I know when I first began publishing this blog, I focused almost exclusively on vegan fashion. I published a secondary blog about vegan food. As I enjoy food, entertaining, fashion, and fitness, I have decided to include all of these topics into one blog. After all, what fashionista does not love entertaining (after all what better way to show off our great fashion flare). And of course, most great fashionistas are fitness enthusiasts to ensure we look as absolutely fabulous as possible in our wonderful vegan and organic fashions.

Last weekend was my brother’s birthday. He is a Halloween child. This was another great opportunity for me to put my apron on and introduce friends and family to more wonderful and delicious vegan foods. My brother loves Asian food, so I decided to make some Korean food and some Thai food. The food was so delicious. My brother was way stoked. I made vegan “chicken” lettuce wraps, sweet and sour papaya salad, and tofu satay.

Vegan “Chicken” Lettuce Wraps

2 cups steamed white or brown rice, cooked as directed on package

1 head butter lettuce

1 package vegan chicken strips, marinated

Gojujong

Korean red pepper oil

Marinade

1/4 cup soy sauce

1/4 cup water

1 bunch green onions, diced

4 cloves of garlic diced finely

1 tablespoon freshly grated ginger

1 tablespoon red pepper flake

1 tablespoon sesame oil

1/4 cup agave syrup

Mix all ingredients for the marinade together in a bowl. Place vegan “chicken” strips in marinade and let sit overnight.

Put a little olive oil or vegetable oil in a stainless steel skillet and heat slightly. Add marinaded chicken strips and cook for about 5-10 minutes, until heated all the way through. Take a butter lettuce leaf and put in some of the steamed rice, add chicken, gojujung and/or red pepper oil. Wrap the lettuce and eat. Now I am getting hungry and craving this for dinner.

Tofu Satay

1 package extra firm tofu

1 8oz container plain vegan yogurt

1 tablespoon freshly grated ginger

3 cloves finely chopped garlic

1 teaspoon agave syrup

wooden skewers

Mix all ingredients, except tofu in a bowl. Cut tofu block in half and slice tofu into 1/2 thick strips. Lay strips in a baking dish and cover with yogurt mixture. Let sit over night.

Next day, soak wooden skewers in water to keep them from burning. Take out tofu strips and put onto wooden skewers. Place on the grill and cook for about 4-5 minutes on each side. Long enough to get grill marks, but not so long that it dries out the tofu. Serve with peanut dipping sauce.

Peanut Dipping Sauce

1/2 cup peanut butter

2 tablespoons soy sauce

1 tablespoon red pepper oil

1 tablespoon red pepper paste

2 tablespoons agave syrup

1/4 cup hot water

Place on ingredients in the blender and blend until smooth. Serve with tofu satay.

Sweet and Sour Papaya Salad

2 green papayas

1/2 package baby carrots

2 cucumbers

1/2 head green cabbage

1/2 cup red wine vinegar

1/2 cup agave syrup

1 teaspoon sesame oil

1 teaspoon freshly grated ginger

Cut all vegetables and papaya into julienned strips. Thinly slice cabbage. Place fruit and vegetables into a salad bowl. In a small mixing bowl, whisk together red wine vinegar, agave syrup, sesame oil, and ginger. Pour mixture over fruit and vegetables and let sit overnight. Serve chilled the next day.

These recipes are guaranteed to be a hit with your guests, so be sure to keep them set aside for your next Asian themed party.

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