Archive for January 19th, 2010

H and I cruised a few asian stores over the past couple of days looking for vegan sauces,  yuba [dried bean curd] and assorted asian goodness overall.  I can never pass up Chinese long beans, ever.   They completely rock my world so I had to cook them up pronto!


1 bunch Chinese long beans, cut into bite-sized lengths

2 Japanese eggplant, cut into bite sized pieces

2 sticks dried bean curd, rehydrated in water briefly and cut into bite-sized pieces

2 cloves garlic, sliced

canola oil

vegetable stock

1/2 cup hoisin sauce

1/4 cup tamari sauce

1/4 cup rice wine vinegar

1 T chili and garlic sauce

1 T black bean paste


Heat pan on medium high heat and add a drizzle of canola oil.  Add eggplant and cook for a couple of minutes then add in garlic and long beans.   Continue cooking for a few more minutes.  Add the rehydrated bean curd.  Splash in a bit of vegetable stock to help steam the vegetables. [I don’t like saturating food with oil and much prefer the lighter flavor of vegetable stock.] 

Mix together the hoisin, tamari, rice wine vinegar, chili and garlic sauce and black bean paste in a bowl.  Add to the pan and mix well.  Serve over rice or, as I did , yakisoba noodles.

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A director of the China Project and author of The China Study, T. Colin Campbell speaks about his research concerning the correlation of cancer with the ingestion of animal protein.   Really fascinating information that turned a Virginian farm boy into a confirmed dietary vegan. 

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