#5 minute vegan garlic noodles

[leva1]

"Start your chilly morning with a Tropical Bliss Smoothie! 🌴🍍 Creamy coconut, juicy pineapple, and a hint of mango. Pure sunshine in a glass! #WinterIndulgence #TropicalEscape"

[najia-cooks]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp (7.5g) ground sumac

1 3/4 tsp (5.25g) onion powder

1 tsp (4g) kosher salt (1/2 tsp table salt)

1 tsp (5.5g) vegetarian granulated sugar

1 tsp (2.5g) black peppercorns, toasted and ground

3/4 tsp (2g) caraway seeds, toasted and ground

3/4 tsp (3g) garlic powder

3/4 tsp (2.5g) ground turmeric

3/4 tsp (2g) cumin seeds, toasted and ground

3/4 tsp (1.5g) aniseed, toasted and ground

1/2 tsp beet powder; or 5 drops red + 1 drop green food coloring

1/2 tsp (2.5g) MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

1 Tbsp red tahina

2 tsp miso paste (preferably red)

2 tsp pomegranate molasses

2 tsp vegetarian 'beef' stock concentrate (optional)

1 small yellow onion, quartered

2 cloves garlic, crushed

1 bay laurel leaf

1 stick cinnamon bark

5 allspice berries

5 green cardamom pods, crushed

2 cloves

1/2 tsp black peppercorns

1 tsp vegetarian granulated sugar

Several cups water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make liangpi noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until the surface is browned and crispy.

2. Mix liquid simmering ingredients together and whisk to combine. Pour over browned chops and add whole spices and aromatics. If necessary, add more water to cover.

3. Slowly bring simmering liquid up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

4. Cook at a very low simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and allow to soak in the simmering liquid (including spices and aromatics) for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

5. Remove lamb chops from liquid. In a large pot or deep skillet, bring simmering liquid (including spices and aromatics) to a boil, uncovered, until considerably reduced.

6. Strain to remove whole spices and aromatics. Return to pan and continue to reduce until thickened to a glaze-like consistency.

7. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

[marhor9879]

Creamy Alfredo-Style High Protein Pasta

Ingredients

Creamy sauce

8.8 oz (250 g)firm tofu

½ cup (65 g)raw cashews, soaked in boiling water for 10 minutes, drained

3 cups (720 mL)unsweetened soy milk†

⅓ cup (12 g)nutritional yeast flakes

1½ vegetable bouillon cube

1 Tbsp (8 g)cornstarch

1 tsp (1 g)dried oregano

Pasta

11 oz (320 g)dry fettuccine noodles

Beans

½ Tbsp (7 mL)vegetable oil

1 large shallot, finely chopped

2 cloves garlic, crushed

1½ cups (255 g)cooked butter beans

Toppings

¼ cup (27 g)seasoned toasted breadcrumbs

2 Tbsp (12 g)vegan parmesan (optional)

¼ cup (6 g)fresh basil (optional)

1 pinch ground black pepper (optional)

Directions

Add all the sauce ingredients to a high-speed blender. Blend until smooth. Set aside.

Cook the fettuccine noodles until al dente. Drain and set aside.

Meanwhile, add oil to a sauté pan on medium-high heat. When hot, add the shallot. Cook until golden.

Add the garlic and cook for 2 more minutes.

Add the beans and cook for 3 - 5 minutes, until they become lightly golden.

Lower the heat to medium. Add the sauce and cook for 5 - 7 minutes. The sauce will appear runny at fist but will thicken as it cooks. Stir continuously.

Add the pasta and toss to coat. Garnish with seasoned breadcrumbs, parmesan, basil, and pepper. Enjoy!

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[fangsgender]

today was grocery day, so i tried making this roasted vegetable pasta i saw on youtube. (the actual measurements are in the comments) i made it once before, and it wasn’t great—it was extremely under seasoned, salty and kinda soupy when i followed the recipe, so i edited the recipe for my own purposes, and now i’m offering it to you (and the tumblr ai data scraper, i suppose)

roasted vegetable pasta recipe

to a baking/casserole dish, add:

2 cups of cherry tomatoes, whole

1/2 of a zucchini, skinned and chopped

3 mini bell peppers, chopped

6 cloves of garlic, skinned

5 quarters of an artichoke heart (in oil, unless you have fresh)

1/2 of a yellow onion, chopped

1/2 cup of sliced mushrooms

1 handful of curly parsley, finely chopped and squeezed with a paper towel

1 handful of basil, finely chopped and squeezed with a paper towel

3 sprigs of fresh thyme

drizzle olive oil, balsamic vinegar and honey

season with salt, pepper and italian seasoning mix (mine is dried parsley, basil, thyme, marjoram, and oregano, but you could throw in garlic powder, onion powder and red pepper flakes too. that’s a little too much garlic for me but everyone’s lust for garlic is different)

mix everything together by hand, so the vegetables are well oiled and seasoned

cover with tinfoil and bake @ 400F for one hour

make al dente pasta—i like cavatappi but this is up to you, smaller noodles work better

at the end, mix up your vegetables, smushing the tomatoes, garlic, zucchini, etc. and slowly incorporate pasta water and cream/vegan cream until it reaches a sauce consistency (can vary depending on vegetable and pan size,) probably about half a cup to a cup of pasta water, and 5-ish tablespoons of cream, but you’ll know when it becomes a thick sauce. this was the biggest hurdle in the original because you have to add them back and forth teaspoons at a time, or it’ll get soupy and weird. i think maybe she wanted it to be soupy? unclear but i didn’t care for it.

finish by incorporating grated parmigiana and romano cheese/vegan cheese into the sauce

serve with more grated cheese and basil leaves on top

if you wanna make more, measure with your heart and how much stuff the pan will hold. the most important part of this is honestly not following the recipe too closely and seasoning the fuck out of the vegetables. i omitted sun dried tomatoes in oil because i think they’re kinda salty and gross, and spinach because there was just way too much water, but you decide your own destiny. if you do decide to include spinach, i would throw it in with the pasta at the last minute, and then add it to the sauce. this would also probably be awesome with eggplant and mozzarella or burrata, also

[ragsy]

For the ask meme: 5, 18, 29?

5. favorite form of potato?

halved new potatoes, drizzled with olive oil, tossed with salt, black pepper, garlic powder, onion powder, and cayenne pepper, roasted for 15-20 minutes at 425°F

or crinkle cut fries from culver's 🥔🥔

18. your boba/tea order?

taro milk tea with tapioca. tastes like purple

29. preferred pasta noodle?

this is a radiatore stan account but DO NOT get me wrong: my DNA is 90% pasta and i will never turn down any shape

[abramsbooks]

RECIPE: Coconut Pho Bowls (from Body Harmony by Nicole Berrie)

This might be my favorite thing to make in the winter. Actually, in the summer too. It reminds me of the piping hot bowls Nick and I would get on the beach in Phuket. In fact, eating hot, steamy, soupy bowls can be quite cooling in the hotter months. The creamy, salty broth is so easy to make and, shockingly, you don’t even need that much time. Fifteen minutes for a fragrant multilayered broth? You bet. It’s also hard to mess up if you have the right aromatics. You can add pretty much any vegetables you have on hand and it’ll still be great. What makes this soup, though, are the fresh and bright herbs and the crunchy, spicy fixings. And don’t forget the lime wedge for extra alkalinity.

Makes 4 to 5 bowls

Ingredients

2 tablespoons coconut oil

2 cloves garlic, smashed and minced

1 large yellow onion, minced

1‑inch (2.5‑cm) knob turmeric, or ½ teaspoon dried

1½- to 2‑inch (4- to 5‑cm) knob ginger, grated

1 teaspoon sea salt

3 scallions, halved

2 cups (115 g) cooked vermicelli

1 (131/2-ounce/398-ml) can full-fat unsweetened coconut milk

1 cup (75 g) napa cabbage, thinly sliced

3 carrots, peeled and shaved

1 red bell pepper, cored and thinly sliced

1 cup (96 g) shiitake mushrooms caps, sliced

2 cups (142 g) broccoli florets and stems, roughly chopped

1 tablespoon coconut sugar

Juice and zest of 1 lime

2 tablespoons tamari sauce

1 zucchini, shaved into “noodles” with a serrated vegetable peeler or thinly sliced into long strips

Optional

¼ cup (60 ml) Vegan Fish Sauce

Garnish

½ cup fresh mint leaves

½ cup fresh cilantro leaves

½ cup lightly packed fresh basil leaves

¼ cup roasted peanuts, crushed orroughly chopped

1 lime, quartered

Thinly sliced Bird's Eye Chili, or, redchili flakes, or chili oil

½ cup raw bean sprouts

METHOD

In a 3-quart (2.8-L) stockpot, heat the coconut oil. When it has melted, add the garlic, onion, turmeric, and ginger and sauté on medium low for 2 minutes, until fragrant, being careful not to brown. Add 6 cups (1.4 L) water, the fish sauce, if using, and the scallions. Season with salt. Bring to a boil, then simmer for 15 minutes or up to an hour, depending on how much time you have.

While the broth is simmering, in a pot of boiled water, off heat, hydrate the vermicelli, loosening the strands for 3 to 4 minutes. Drain and rinse with cold water. Separate the strands with your hands. If you’re not using the noodles right away, you can add 1 tablespoon avocado oil and massage them to prevent clumping.

Once the broth has finished simmering, turn off the heat and add the milk. Combine well. Bring to a low simmer and add the cabbage, carrots, bell pepper, mushrooms, and broccoli. Simmer for 3 to 5 minutes, until the vegetables are tender but still bright and al dente. Add the sugar, lime juice and zest, and tamari and salt to taste.

In 4 or 5 deep soup bowls, nestle ½ cup cooked noodles and ¼ cup zucchini noodles then ladle 1 to 2 cups vegetables and broth over the noodles. Garnish with mint, cilantro, and basil and crushed peanuts. Add a lime wedge, bean sprouts, and the chili flakes or chili oil. Serve immediately.

Founder of the popular lifestyle brand Bonberi, Nicole Berrie presents a guide to food-combining for a healthier, more balanced life

In Body Harmony, Nicole Berrie reveals how she personally transitioned from the partying years of her teens and twenties to the fast-paced world of fashion and media, eventually settling into a thriving and balanced life and career in wellness. Sharing recipes, advice, and thoughtful guidance, this book is an inspirational lifestyle manual and cookbook dedicated to those seeking the ever-elusive answer to how to nourish themselves with clean, plant-based foods while still indulging in the joys and delicacies of life.

In the introductory chapters, Berrie outlines the founding tenets of the Body Harmony lifestyle and discusses topics ranging from plant-based cooking and intuitive eating to the importance of nontoxic beauty rituals and self care. In addition, the book includes more than 50 original vegan recipes for juices, smoothies, salads, and soups, and grounding grain-based dishes, all meant to cleanse and nourish the body and soul while keeping the reader both pretty and full.

For more information, click here.

[spooniechef]

The Dinner Diaries, Day 5 - Revamped Old Favourite (alternative Student Alfredo, 1 spoon)

Keeping this diary has been really helpful, because it gets me actually thinking about my eating habits. I'm finding that at least part of my problem with disordered eating is my trying and failing to adhere to the standard "mealtime" thing. I tend not to be hungry when I first wake up, and by the time I am, it's generally past what one would consider 'lunchtime'. This gets me going, "Eh, I can wait until dinner" (because that was the constant refrain when I was hungry as a kid, probably) and hyperfocus past the hunger symptoms. Then "dinnertime" comes around and I'm generally hangry and headachy and nauseous and disinclined to eat.

Today I basically turned around at about 4pm and said, "To hell with this; I'm having lupper". "Lupper" is a thing my dad used to say when I was a kidl; he figured that since you could have brunch as a meal that wasn't quite breakfast and wasn't quite lunch either on the timing or the components of the meal, you could also have a meal that wasn't quite lunch and wasn't quite supper on the same principles. Thus he hybridised "lunch" and "supper" - "lupper". It does seem to help me get over having a full-on meal at 4:30pm, anyway.

Also I had to use up some leftovers. That's the thing with batch cooking; trying to make sure you eat it before any of it goes bad. So I had the last of my chicken from recent roast, and some garlic and chive cream cheese that needed eating. I thought about my Student Alfredo recipe and remembered that a friend of mine ... I think on Facebook ... suggested cream cheese as an alternative to cream of mushroom soup in tuna noodle casserole. I also remembered that cream cheese is a primary ingredient in the sauce for my Chicken Broccoli Pasta Bake recipe. I didn't feel like doing a whole bake, so I sort of combined the two. So, Student Alfredo Redux!

Here's what you'll need:

Half a bag of pasta

3/4 regular-sized container of Philly garlic and chives cream cheese

Maybe 1/3 cup of milk

1 pat butter

1.5 or so cups frozen mixed vegetables

Basically any leftover cooked meat

Spices to taste

The ingredients list is mostly the same as the original, but obviously the coeliac-unfriendly powdered soup mix is gone. Today I did need to use up some mushrooms so I sliced some up and heated them with the meat, and mostly stuck with garlic pepper, garlic salt, and onion salt for seasoning. Once again, you can probably use just about any meat, but I'd probably stay away from red meats, just because they'd overpower things a bit. So the ingredients list is much the same - just the methodology's a little different.

Here's what you do:

Boil the pasta, adding the mixed vegetables when the pasta’s nearly done; set aside

In a deep frying pan, add the butter and melt on low heat. Add the meat (as well as any onions, fresh garlic, or mushrooms you might be wanting to use); saute on medium-low heat until the onion's starting to get tender and everything is warmed through.

Ass the milk, cream cheese, and any other spices you might feel like using; stir and heat on medium heat until the cream cheese has melted and everything is smooth

Add the pasta/vegetable mix; stir until all pasta is coated with the sauce. Heat on medium-low heat for another 2-3 minutes

It's more or less the same recipe - tastes a little creamier, requires actual taking of Lactaid if you're lactose-intolerant, but at least avoids the gluten. You could try going vegan with it by sticking with vegetables and mushrooms and using oil instead of butter, but you'd have to be careful to find a brand of dairy-free soft cheese that melts properly, which I have found ... difficult. Also tends to be a little more expensive.

So that was my lupper, and there will be an actual late supper involving another serving of it, along with some salad. This has ensured that I have eaten my leftover chicken before it goes off. Which unfortunately is more than I can say for the remains of my cucumber. The salad I'm going to have with my late supper will just have to be the last of the lettuce and tomatoes, then. Ah well.

(Also I will be using the benefits of a system full of Lactaid by having some of my Ben & Jerry's Peanut Butter Cup ice cream.)

[the-official-account]

Edil's instant ramen adventure #6: Sapporo ichiban miso ramen

A maybe vegan/vegetarian (I'm not reading the ingredients that closely) option!

These noodles didn't come with microwave instructions, so I put all the seasoning in and had it there for 6 minutes on high. I was a bit intimidated by this spice packet, the had the exact dimensions of a packet of silica gel

Upon opening it I found it was, in fact, spice and not, in fact, silica gel

The small amount of spice made me worry it would be POTENT the ramen is mild! And very flavorful

While the soup and the packaging look quite humble, I find myself very impressed with the taste and smell. I'll be eating these with fried eggs seasoned with garlic salt, but taste and small tests are being done separately. The texture of the noodles are as springy as desired, and the miso broth is banger, if a bit salty for my taste (this could be my fault and I should've added more water before cooking, which would likely fix the issue)

And giving the ingredients a closer look, this flavor is definitely vegetarian, (though may contain shellfish for allergen information) but I don't find myself wanting for flavor at all!

As someone who's lived with multiple vegetarians who have struggled for a good ramen option, I'm incredibly excited to tell them about this! I don't have any desire for spice with this Flavor, and can't think of the top of a specific sauce I can reccomend to go well with this for those who desire it, but it's definitely OK for those who aren't a spice fan, with or without the silica packet.

I do find myself taking the noodles out of the broth, though, just so they don't get overcooked, they are very absorbent. the flavor is still great, though I do prefer to eat out of the broth if possible.

A solid base that I think could easily be made into a proper meal with the addition of veg and protein, I'll have to give this an 8/10. It's a damn solid noodle! Personally, I might opt for the Shin chicken before this one more often than not, because a real spicy meal is rejuvenating, but I do think these are objectively better.

Available on Amazon for 1.50$ per serving, these are a good mid range noodle, that delivers solid flavor without the high price range veg packet additions (which I'm not really a fan of anyway. Its better to just add kimchi and whatever else fresh, if possible. Many of the dried additions don't cook well and taste bad) these are also pulling through in terms of affordability! The sodium content is 86% which may actually be the lowest I've seen thus far, and I'm inclined to agree with amazons 4.9/5 rating for these. While not the BEST noodle (as my scale is comparing for the best, and not individual noodle merit like the Amazon ratings) this one is damn good!

[loveoriginalcollectionsalad-blog]

Spicy Udon Stir Fry

Spicy Udon Stir Fry

Inspired by Yaki Soba / Udon ( which literally means fried noodles) this Udon Noodle dish is super flavorful. It’s salty, spicy with a bit of sweetness and so easy to make. You’ll be Noodle to face in about 30 minutes! What I love about quick noodle recipes like this is that you can really customize it with whatever veggies you have on hand. You can add Shiitake Mushrooms, Cabbage, Red Peppers just to name a few. I used crumbled Tofu because I was going for the texture of “ground beef” but you can certainly use Tofu cooked any way you like or an entirely different plant protein. As for the spice level I’d say this is mild to medium but I like spice so adjust to your preference.

Serves 1-2 ( one very hungry person) You can add a 2nd package of Udon to stretch the recipe.

Ingredients

7oz (200g) package of fresh or frozen Udon Noodles

8 oz  (225g) of Extra Firm Tofu finely crumbled ( I used Wildwood Super Firm it’s already pressed)

1 large Carrot julienned

2 Green Onions sliced thin (reserve some of the green parts for garnish)

4 cloves of Garlic minced

2 Tbsp (30 ml) of Grape Seed Oil for cooking

Sauce

2 Tbsp (30 ml) of Vegan Oyster Sauce (you can find at Asian markets)

1 1/2 Tbsp (23 ml) of Dark Soy Sauce

1 Tbsp (15 ml) Soy Sauce or Tamari

2 tsp (10 ml) Rice Vinegar

1 1/2 Tbsp (23 ml) Sambal Oelek (crushed chili paste)

2 tsp  (8g) of Sugar

White Pepper to taste

Directions

1. Make the sauce by combining all of the ingredients and set aside.

2. Using a fork or your fingers, crumble the Tofu to resemble ground “beef” (I recommend pressing your tofu first or allowing it to drain thoroughly before cooking)

3. Add your Udon Noodles to boiling water and cook for about 1 minute. Drain and rinse with cold water. Set aside.

4. On med-high heat, sauté the crumbled Tofu in about 1 Tbsp of Oil until browned

5. Add 3 Tbsp of the sauce to the Tofu and continue to cook until crisp

6. Remove the Tofu and set aside. In the same pan add another Tbsp of Oil and sauté the Carrots for a minute or two before adding in the Garlic and Green Onions. Cook until the Garlic becomes fragrant.

7. Add in the cooked Udon Noodles and stir. Cook for about a minute.

8. Add in the cooked Tofu and mix well. Continue to cook for a minute while stirring.

9. Add in the remaining sauce and mix together making sure everything is well coated. Heat through and serve.

https://theyummyvegan.com/blog/spicyudonstirfry

[notjordie-gvf]

spinach and sundried tomato pasta

ingredients

8 oz linguine noodles

1 tbsp oil

1/3 cup sundried tomatoes, finely chopped

3 garlic cloves, minced

1 cup canned coconut cream, top fatty part only

1/4 tsp paprika

1/2 tsp salt

1/8 tsp chili powder

1/2 cup vegan parmesan, grated

2 cups fresh spinach, ribbons

5 basil leaves, ribbons

cook the pasta per package directions

in a skillet, over medium heat, add oil

once shiny, add garlic and sundried tomatoes, stirring occasionally for two minutes

add coconut cream, paprika, salt, and chili powder, stir well and bring to a boil

add cheese and stir, add spinach and stir

remove from heat, add in pasta and basil. top with cheese and serve

[leva1]

Soo Cutie Cap Cake

delicious recipe for cherry cake:

Ingredients:

1 3/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1/2 cup milk 1 tsp vanilla extract 1 cup fresh cherries, pitted and chopped Instructions:

Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Stir in the vanilla extract and chopped cherries until evenly distributed.

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Serve the cake as is, or dust it with powdered sugar for an extra touch of sweetness.

Enjoy your delicious cherry cake!

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

[health-e-diet]

Classic Korean Dishes You Need to Try

Korean cuisine is known for its bold flavors, vibrant colors, and unique combinations of ingredients. Here are some classic Korean dishes you absolutely need to try, along with easy recipes to help you bring the deliciousness of Korean food into your kitchen!

1. Bibimbap

Bibimbap is a mixed rice dish topped with an array of vegetables, meat (usually beef), a fried egg, and gochujang (Korean chili paste).

Easy Recipe: Cook rice and set aside. Sauté vegetables like spinach, carrots, and mushrooms separately. In a bowl, place a serving of rice, arrange the sautéed vegetables on top, add sliced beef (or tofu for a vegetarian option), and top with a fried egg. Drizzle with gochujang and mix before eating!

2. Kimchi

Kimchi is a staple in Korean cuisine, made from fermented vegetables, typically napa cabbage and radishes, seasoned with chili pepper, garlic, and ginger.

Easy Recipe: Chop napa cabbage and sprinkle with salt, letting it sit for a few hours. Rinse and mix with garlic, ginger, gochugaru (Korean chili powder), and fish sauce (or soy sauce for a vegan version). Pack into a jar and let ferment at room temperature for a few days before refrigerating.

3. Bulgogi

Bulgogi is marinated beef that’s grilled or stir-fried, known for its sweet and savory flavor.

Easy Recipe: Slice beef thinly and marinate in a mixture of soy sauce, sugar, sesame oil, garlic, and pepper for at least 30 minutes. Stir-fry the marinated beef with sliced onions and carrots until cooked through. Serve with rice and lettuce leaves for wrapping.

4. Japchae

Japchae is a stir-fried glass noodle dish made with sweet potato noodles, vegetables, and sometimes meat.

Easy Recipe: Soak sweet potato noodles in hot water until soft, then drain. Stir-fry a mix of vegetables (like bell peppers, carrots, and spinach) in sesame oil, add the noodles, and season with soy sauce and sesame seeds. For added protein, toss in some beef or tofu.

5. Tteokbokki

Tteokbokki are spicy rice cakes that are chewy and satisfying, often found in street food stalls.

Easy Recipe: Boil water with gochujang and sugar to create a sauce. Add sliced rice cakes and fish cakes (optional), simmer until the sauce thickens, and garnish with chopped green onions and sesame seeds.

These classic global Korean recipes showcase the essence of Korean cuisine, combining flavors and textures that are sure to delight your taste buds. Whether you’re new to cooking or looking for easy recipes to try at home, these dishes are a great way to enjoy the rich culinary tradition of Korea!

[askwhatsforlunch]

Pak Choi Ramen (Vegan)

Fragrant and spicy, a steaming bowl of these Pak Choi Ramen is a delicious way to warm up on a rainy day! Happy Monday!

Ingredients (serves 2):

1 1/2 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

2 beautiful pak choi

1 tablespoon soy sauce

1 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

3 cups water

60 grams/2 ounces dry ramen noodles

1 tablespoon demerara sugar

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

Once boiling, stir in the ramen noodles. Cook, 3 minutes.

Stir demerara sugar into the wok, until dissolved. Allow the noodles to simmer, a couple of minutes more.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Serve Pak Choi Ramen hot;

[captionsofchastity]

Vegan noodles that taste great when cooked with mushrooms, garlic, and vegan parmesan cheese. This recipe is quick, easy, and full of flavor, so it's great for both vegans and non-vegans for a weeknight dinner.

Ingredients: 8 oz 225g vegan noodles. 2 tbsp olive oil. 4 cloves garlic, minced. 8 oz 225g mushrooms, sliced. 1 cup 240ml vegetable broth. 1/4 cup 60ml vegan parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the noodles. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. Put mushrooms slices in the pan and cook them for about 5 to 7 minutes, until they release their water and get soft. Add the vegetable broth and let it cook for two to three minutes. Toss the cooked noodles with the mushroom mixture in the pan after adding them. Add the vegan parmesan cheese and stir it in until it melts and is spread out evenly. Add pepper and salt to taste. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Maria