Date: 07/27/2024 07/28/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Cold Mixed Wheat Gluten
Summary:
This is a chewy and flavorful vegan cold dish where wheat gluten absorbs the tangy sauce, paired with crisp vegetables, creating a refreshing and well-balanced summer delicacy.
Ingredients:
Fresh wheat gluten 200g (torn into small pieces)
Cucumber 50g (julienned)
Carrot 50g (julienned)
Toasted white sesame seeds 1 teaspoon (optional)
Light soy sauce 1.5 tablespoons
Aged vinegar 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
White pepper powder to taste (optional)
Salt 1/2 teaspoon
Sugar 1/2 teaspoon (optional)
Chili oil 1 tablespoon (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare the Wheat Gluten and Vegetables:
Tear the fresh wheat gluten into small pieces. Wash and julienne the cucumber and carrot.
2. Blanch the Wheat Gluten (Optional):
Bring water to a boil, blanch the wheat gluten for 10 seconds, then drain to enhance its texture.
3. Make the Dressing
In a small bowl, mix light soy sauce, aged vinegar, vegetarian oyster sauce (optional), salt, sugar (optional), white pepper powder, and chili oil (optional). Stir well.
4. Combine the Ingredients:
In a large bowl, add the wheat gluten, cucumber, and carrot. Pour in the prepared dressing and toss until evenly coated.
5. Let It Marinate:
Allow the salad to sit for 5-10 minutes to enhance the flavors and texture.
6. Serve and Enjoy:
Sprinkle toasted white sesame seeds on top for extra aroma, and serve chilled or at room temperature for a chewy, tangy, and refreshing bite. form it into a ball.
