Eat Dance Live

First things first: I love my mom. Why? Aside from all the obvious reasons, she took it upon herself to veganize one of my favourite recipes this weekend. Fen Zheng Rou (Beef) or Fen Zheng Pai Gou (Pork) has always been one of my favourite dishes growing up and I was kind of sad to have to let it go when I became vegan (this is despite the fact that I loved the dish despite the meat). BUT, because my mom is awesome and loves me lots, I introduced her to seitan and she decided to attempt to veganize her age old recipe for me and it turned out better than ever! I can’t tell you enough how much I love this woman. Considering what I said about “Cooking is like Piracy”, I apparently learned that from my mom. This is all based on me watching her and having to estimate a recipe she now does more by memory and reflex than ever needing to measure things out: Ingredients 2 medium-sized sweet potatoes, peeled 4 small taros, peeled (don't forget to wear gloves or your hands ge...

This recipe makes a really addictive caramelized seitan that’s great with anything from rice to stir-fried veggies or on its own. All the ingredients in this recipe can (and should!) be bought organic if possible. You can always add salt to taste, but I try not to. And yes, I will learn to enhance the photo quality of my food. Ingredients 1 package of seitan (I love the Westsoy Chicken-Style kind) 2 tablespoons tomato paste 2 tablespoons of mango jam (adjust more or less for sweetness) 2 teaspoon apple cidar vinegar 2 teaspoon of soy sauce (low-sodium is always best!) 1 teaspoon of fresh ground pepper sesame oil for frying (you can substitute with canola or olive but pay attention to the effect that will have on taste!) chopped onion (optional) 1. Mix everything except the seitan and the onions in a small bowl to make a sauce. Always taste it to see if it’s to your liking (the finish product gets m ore sugary and thick so keep that in mind) 2. Lightly o...