Asian Fusion Tower

Sunday's menu choice sauteed spinach and bok choy, wasabi mashed potatoes, spicy peanut burger pattie, spicy mayo dressing and sliced avocado. Serves 4.

For the spinach, bok choy mixture:Place 2 Tsp peanut oil in a wok or large skillet. Over medium heat, add 5 quarts chopped spinach, and 2.5 quarts chopped bok choy. Saute for 3-5 minutes or until spinach is wilted and bok choy is tender. Add 2 Tsp. soy sauce, stir, turn off heat, and cover wok or skillet with lid.

For the wasabi mashed potatoes: Use 2 cups reheated leftover wasabi mashed potatoes from Veganomicon [p. 110 ] with 3 x more wasabi powder.

For the spicy peanut burger: In first bowl, mix 1/3 cup warm water, 1/4 cup soy sauce, 4 tsp. brown sugar, 3 tsp. garlic chile paste, 1 tsp. powdered ginger together and set aside. In a second bowl, measure 1 cup small granule tvp, 1/2 cup chunky peanut butter, 1 package Gimme Lean breakfast sausage. Combine the soy sauce mixture with the tvp, peanut butter, and sausage mixture. Mix well with hands and form 4 fat burger patties. Pan fry on low heat in peanut oil for 3 minutes per side.

For the spicy mayo sauce: Combine 3 Tsp. Vegenaise and 1 Tsp. Sirancha hot sauce and mix well.

For the avocado: 2 avocados, sliced in half, each half then sliced into 5-6 slices.

For the Assembly: Place 1/4 of the spinach bok choy mixture on the center of plate, pile 1/2 cup wasabi mashed potatoes on top, followed by 1 spicy peanut burger patty, 2 tsp. spicy mayo dressing, and 5-6 avocado slices.

Tips: The spicy peanut burger will be quite salty. Depending on how salty you like your meals, you may want to eliminate the soy sauce from the spinach bok choy saute.