Our new favorite noodle. Not exactly a noodle I suppose, but kind of? These thick oval discs come in a vacuum sealed package in the fresh noodle section of Asian markets and are simply scrumptious when stir fried with veggies and a rich soy saucy sauce. We used broccoli, carrots, mushrooms and cabbage, but you could use whatever you have around!
3 tablespoons light soy sauce (preferably a Chinese brand such as Pearl River)
1 tablespoon Chinese dark soy sauce or mushroom dark soy sauce (this isn’t sweet like the Thai kind, it’s just rich and actually less salty than Chinese light soy sauce, gives great color)
2 tablespoons Shaoxing wine
1 tablespoon mushroom “oyster” sauce
1 tablespoon Chinese chili oil (there are lots of good recipes out there including this one on Woks of Life)
1/2 tablespoon sesame oil
2-3 garlic cloves minced
1 piece of ginger minced
Good pinch of white pepper
1 cup of water
Rice Cake Stir Fry 1 tablespoon sesame oil
1/2 head of broccoli cut into florets
2 carrots peeled and sliced diagonally
8 ounces mushrooms cut into 4ths
1/2 cabbage sliced
1 pound fresh rice cakes
Green onions sliced
Mix together sauce ingredients.
Heat a wok and add sesame oil. Throw in the broccoli and carrots and spread out over the surface of the wok. Then leave them to char a little. Stir and add the mushrooms. After a few minutes, add the cabbage and continue to cook until slightly wilted.
Add the rice cakes and sauce and bring to a boil. Once the rice cakes are tender chewy, they are done. Top with green onions and enjoy!
Love this chickpea take on a tuna salad. The nutritional yeast and Maggi were inspired by Veg Annie’s recipe. She uses Bragg’s which tastes very similar to Maggi to me and I love nutritional yeast! I added onions and apple because I love little crunchy things in my “tuna” salad and my recipe is just vegetarian rather than vegan, I love me some Best Foods mayo!
1 1/2 cups cooked garbanzo beans or 1 can of garbanzo beans drained and rinsed
1/4 of an onion finely chopped
1 celery stalk chopped
1/3 of an apple chopped
1 tablespoons Best Foods mayo
1 tablespoon Maggi seasoning sauce (or Bragg’s liquid aminos)
1 tablespoon nutritional yeast
1 tsp onion powder
Mash up the chickpeas and mix with all the ingredients.
This is a delicious egg curry that I know I’ll be making again and again! Vindaloo has a touch of vinegar which I love. Here is a bit of history about the dish. A lot of times I try and eliminate extra steps, for … Continue reading →
Adding a little garam masala and lots of garlic make this yellow moong dal special. Recipe is based on the moong dal tadka recipe from a great blog Veg Recipes of India.
1 teaspoon olive oil
1 onion chopped
1 tomato chopped
1/2 inch ginger minced
1 cup yellow moong dal
1/4 teaspoon chili powder
1/2 teaspoon turmeric
4 cups water
1 tablespoon olive oil
1 teaspoon cumin seeds
4-5 garlic cloves smashed with the side of a big knife
1 or 2 green chilis slice lengthwise
1/2 teaspoon garam masala
Heat oil in a pressure cooker, add the onions and saute for a couple of minutes, then add the tomato, ginger, yellow moong dal, chili powder and turmeric and saute for a couple more minutes. Add the water and then pressure cook for about 6 minutes after the first whistle (I heat on high and then turn to low after the first whistle).
In a tadka or other small pan, heat the rest of the oil and add the cumin seeds. Once they start to pop, add the garlic and green chilis for a few seconds. Then add the garam masala and hing, then throw everything into the dal, stir and salt to taste.
I just LOVE this curry. I found this recipe for Malabar vegetable curry on Cooking Love! but used this recipe on Smita Chandra for the Malabar masala since I didn’t have a box of pre-made masala. The spice blend is truly wonderful. The Malabar coast is in Kerala, South India.
This curry is a little different with the corn and paneer and I didn’t have any green beans so I threw in the zucchini instead!
For this recipe, I list the amounts of the ingredients in the instructions as well. I find that I’m always going back and forth when reading recipes so I thought it might be helpful to have both a recipe list and the amounts in the instructions too!
Malabar Masala Powder/Other Ground Spices
1. Toast lightly in a skillet until fragrant:
1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/4 teaspoon fenugreek seeds
4 cardamon pods skin removed
1/2 of a star anise
1/3 of a cinnamon stick
1/4 teaspoon black peppercorn
1/4 teasoon mustard seeds
2. Add the following and toast until the coconut is lightly browned:
I love teriyaki and I love making all kinds of fun tacos. These teriyaki seitan tacos are the latest! Sweet, salty, spicy and creamy, I hope you’ll love them! I bet you could sub tofu as well and it would … Continue reading →
Wow, wow, wow. So I LOVE banh mi, Vietnamese sandwiches made on fresh warm baguettes and spread with pate and topped with picked carrots and daikon, slice jalapenos and cilantro sprigs. The outside is warm, the inside cool, the pate … Continue reading →
Oh my gosh, this Thai Curry soup is bowl drinking good! Look at our kid lapping it up. I was inspired by this yummy recipe on Budget Bytes. We used shirataki noodles which are these weird almost no calorie noodle, but are … Continue reading →
I’m in a Sichuan cooking kick. I got some great authentic ingredients on The Mala Project (awesome site, awesome store!) and have been trying things ever since. This recipe for mapu tofu uses mushrooms for the “meat”, just a little … Continue reading →