Skip to content

Home
Basics
Menu
- Breakfast
- Lunch
- Dinner
- Dessert
- Street Food
Links
- Press
- Pantry
About
- Work With Me

Home
Basics
Menu
- Breakfast
- Lunch
- Dinner
- Dessert
- Street Food
Links
- Press
- Pantry
About
- Work With Me

Press

Los Angeles Times Submission Manager

VegNews | Image Downloads

Best of Vegan - Home | Facebook

Recipes | The Best Vegan Food Recipes | Good Old Vegan

Search for:

Welcome to Chez Jorge!

Email Sign-up:

Receive notifications of new posts.

Email Address

Connect with me:

Instagram
YouTube
Twitter
Pinterest
Facebook

Find me on Instagram:

CHANA MASALA. 🥘 An unapologetically flavorful N

CHANA MASALA. 🥘 An unapologetically flavorful North Indian dish with chickpeas and spicy gravy. It’s quite the perfect pairing with roti, paratha, and basmati rice. Now I know I usually only do east asian cooking, but these flavors are just too good to pass up. If you’re looking to explore the world of Indian #vegan cuisine, I say start with this one! :)

THE RECIPE (for 4):
400 g canned chickpeas, drained and rinsed
1 tsp vegetable oil, for frying
1 red onion, chopped
1 Tb ginger-garlic paste (5 cloves garlic, 1 inch ginger)
2 large tomatoes, chopped
1 Tb garam masala
1-2 Tb red chili powder
1/2 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric

To finish:
2 Tb vegetable oil
2 bay leaves
1/2 cinnamon stick
5 whole cloves
1 tsp cumin seeds
1/2 tsp salt
1 tsp amchoor
3-4 sprigs fresh coriander

🍅 Both dried and canned chickpeas / chana work well for this recipe, though I believe the former is most traditional. If using dried chickpeas, be sure to soak them for at least 8 hours prior. Crushing some of the chickpeas at the end helps thicken the gravy (without reducing for too long) and provides interesting texture.

🍅 When adding back the cooked chickpeas, add some of its cooking liquid to thin out the gravy. Here I added about 1.5 cups (360 g) of the cooking liquid.

🍅 Amchoor is dried mango powder. It provides a sweet and sour contrast that I think is essential to this dish. If unavailable, you can try substituting with lemon juice or tamarind.

BIG LOVE, George. x

LIANG PI NOODLES (涼皮) and wheat gluten (麵筋

LIANG PI NOODLES (涼皮) and wheat gluten (麵筋) tossed in nutty, numbing sesame sauce and spicy, fragrant chili oil.🌶 Such an incredible naturally #vegan Chinese street food, owing its roots to the Shanxi province. I usually make this dish one day after making seitan via the “washing flour” method, because you have to let the wheat starches sink to the bottom first. It’s such a beautiful way to make everything at home :)

THE RECIPE (for 3):
Wheat Gluten/Seitan
480 grams (4 cups) all-purpose flour
285 grams (1 cup + 3 tablespoons) water
1/2 teaspoon fine salt

Sesame Sauce
2 tablespoons Chinese sesame paste (or tahini)
1 teaspoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1/2 teaspoon ground Sichuan pepper (up to 1 teaspoon)
1 teaspoon ground five-spice
60 grams (1/4 cup) warm water

Toppings (per bowl)
2 cloves fresh garlic, grated
1 scallion, thinly sliced
1 tablespoon chili oil

For the homemade seitan/wheat gluten recipe, check out my last video! The full written recipe is linked in my bio. BIG LOVE, George. x

SCALLION PANCAKES (蔥油餅): There seems to be a

SCALLION PANCAKES (蔥油餅): There seems to be a million ways to make these. Each arriving at a slightly different, delicious result. I’ve been making scallion pancakes for a long time now, and it just fascinates me to see how versatile this kind of flaky pastry is — almost every cuisine seems to have a version as well. Today I’m presenting one special pancake: the Taiwanese street food style pancake.

The dough is flaky on the outside, laminated almost like a croissant, and soft, chewy on the inside, packed with scallion flavor. It’s just like how you would find them in the bustling street markets of Taipei, Taiwan. Quite a transporting bite. :’)

🌱THE RECIPE (makes 8):
620 g (5 cups) flour
410 g (1.8 cups) warm water
2 tsp fine salt

For Oil Paste:
200 g flour
120 g vegetable oil

For Scallion Filling:
20 scallions, chopped (~3 cups)
1/2 tsp fine salt

Link in bio for my other scallion pancake variations, such as an extra flaky version (蔥抓餅). BIG LOVE, George. x

Load More... Follow

New Recipes

Shallot Oil Noodles
April 12, 2021
Frozen Baked Sweet Potato (冰烤地瓜)
April 9, 2021
Vegan Konjac Steak
April 4, 2021
Vegan Kung Pao Chicken
March 25, 2021
Cumin Tofu Noodles (Vegan)
March 15, 2021

Categories

American (12)
Baked Goods (1)
Basics (7)
Breakfast (3)
Chinese (21)
Dessert (12)
Dinner (21)
Italian (2)
Japanese (19)
Korean (10)
Lunch (22)
Malaysian (1)
Mediterranean (1)
Street Food (14)
Taiwanese (25)
Thai (3)

By Month

April 2021 (3)
March 2021 (4)
February 2021 (4)
January 2021 (4)
December 2020 (4)
November 2020 (5)
September 2020 (6)
August 2020 (13)
July 2020 (17)
June 2020 (15)
May 2020 (7)

Top Recipes

Neve | Copyright 2020 © Chez Jorge | All Rights Reserved.