Vegan Connection Home ] Vegan Recipes ] Fatfree Recipes ] Vegan Wine ] Vegan Beer ] Jackson Restaurant Guide ] 101 Reasons ] Contact Us ]


From: Ed Resnick Posted to

Chinese Casserole

Trish Rucker asked about quick, simple foods. While I'm not single, I can sympathize with Trish, being the only one in the family eating VLF. Before I went on the Ornish diet (8 months and 40 pounds ago), I was experimenting with Chinese casserole cooking. I have been making the following dish with a lot of variations lately. I cook it in a small, 1 pint, sandy pot (an earthenware casserole glazed on the inside but not the outside.) However, you can use any small pot. All measurements are approximate. 

  • 2 oriental eggplant cut into bite size chunks 
  • 1/3 cup frozen peas 
  • 1 chopped scallion 
  • 1/2 cup water or vegetable broth 
  • 2 tablespoons soy sauce 
  • 2 tablespoons shao sing rice wine 
  • 1/2 teaspoon black bean chile paste 
  • 1 tablespoon cornstarch mixed with water to form a thin paste 

Put everything except the cornstarch mixture into the pot. Bring to a boil and simmer covered for 10 minutes. Thicken the sauce with the cornstarch and serve with brown rice or Japanese soba noodles. The variations are endless. You can replace the eggplant with firm tofu cut into 1 inch cubes. This past weekend, I used a mixture of tofu and vegetarian abalone that I got in an oriental market. The peas can be replaced with any mixture of green vegetables or mushrooms. I've even used fresh spinach. Any oriental paste type condiment can substitute for the black bean chile paste. Chile paste with sweet basil is particularly good. You can also use a little curry powder, or leave it out altogether. 

[Susan's Note: My best combination of ingredients so far has been eggplant, mushrooms and cubed seitan. Also, I double the ingredients to make more. I made it once with chunks of pineapple and left out the black bean paste in favor of a sweet and sour sauce.]

Back to Fatfree Recipes

Back to Recipes

Back to Main Page