#cilantro root

[morethansalad]

Stuffed Bitter Melon Soup / แก้งจืดมะระยัดไส้ / Kaeng Jued Mara Yad Sai (Vegan)

[fieriframes]

[And cilantro. Oh, yeah. Yes. Mmm.]

[stashiokat]

Shopping List ▪lemongrass ▪bokchoy ▪tofu ▪napa cabbage ▪cilantro ▪beansprouts ▪shallots ▪cane sugar ▪galangal root

EDIT: i made the bg darker

[brigiddeacon]

Recipe for Taste of India Roasted Root Vegetables The spices used on these roasted vegetables have a strong Indian flavor, despite the fact that they are not a traditional Indian dish.

[thedeadkings]

Breakfast and Brunch - Chicken - Harvest Breakfast Pitas These delicious pita bread sandwiches, which come stuffed with chicken sausage, roasted vegetables, and goat cheese, are excellent for breakfast or lunch.

[gggoldfinch]

I had Indian food two weeks ago and I have not stopped thinking about it, it was so fucking good

[toadstoolgardens]

Low-Maintenance Gardening

There are so many reasons to choose a low-maintenance garden. Gardening should be a peaceful and fulfilling hobby, not something that adds stress or causes pain. A beautiful, bountiful, low-maintenance harvest is possible!

Annual Crops for the Low-Maintenance Garden

These set it and forget it crops have a long season, don't need a lot of babying, and usually get harvested all at once. Many of these can also be grown in raised beds, and some in containers (potatoes grow great in a 5 gallon bucket!!) if that's best for you.

Ideal Annual Crops: These can all go into cold storage for up to 8 months.

Garlic

Onions

Potatoes

Sweet Potatoes

Winter Squash

Beans

Pretty Good Annual Crops: These need some attention after harvesting for them to last as long as possible.

Broccoli

Brussels Sprouts

Cabbage ^^^Refrigerate these 3

Watermelon (Go into cold storage whole and last 2-3 weeks)

Tomatoes (You can grow determinate tomato varieties for a bumper crop that's harvested all at once. Sit tomatoes at room temperature 2-3 days and then process. Freeze, can, make sauce with them, etc.)

Herbs for the Low-Maintenance Garden

Herbs are the ultimate low-maintenance crop. So many options and they don't mind being ignored and can easily be grown in containers.

Ideal Herbs: These herbs are perennials and come back every year with just a little work on your part. All you need to do is prune them down to 5 inches once in the late spring and once around August to keep them growing indefinitely!

Chives

Oregano

Thyme

Rosemary (If you live in hardiness zones 7-10)

Pretty Good Herbs: These are annual herbs so you'll have to plant them each year. Both of these are also favorites of pollinators and beneficial insects!

Basil (put basil sprigs in a glass of water in the kitchen, change the water every few days, and after a while they should root for easy planting)

Cilantro

Fruits for the Low-Maintenance Garden

If you have the space and means to grow fruit trees or shrubs, they're an excellent low-maintenance choice. They bear a crop year after year with a little pruning (prune once or twice a year) and adding some compost or organic matter (once a year).

Ideal Fruits: These have a long storage life and require little processing after harvesting.

Apples

Citrus Fruits

Grapes

Pears

Pretty Good Fruits: These have much shorter storage life.

Berries (Grow a ton of fruit without much coaxing, but highly perishable so need to be eaten or frozen/processed after harvest)

Pawpaws (If you live in hardiness zones 5-9)

Plums

Some Tips for Low-Maintenance Gardening

Spend 15 minutes a day in the garden, whenever possible. This daily visit doesn't have to be spent working, especially if you're lacking energy, time, spoons, etc. It can be spent observing, enjoying, and just being in the garden, which is just as important as the doing!! Notice the changes as the days, weeks, and seasons change. Enjoy the plants, insects, birds, and other critters you've invited into your garden.

Mulch like a motherfucker. After planting, mulch that garden! A good mulching keeps weeds at bay, making less work for you.

Stagger harvest windows. Plan your planting times so you only have one or a few crops coming to harvest at the same time. This also allows for full appreciation and enjoyment of each crop, hopefully without burnout or overwhelm!

Put it on the calendar. Write down planting, harvesting, and pruning windows for each crop.

Most importantly, BE GENTLE WITH YOURSELF. Gardening, even a low-maintenance garden, is hard! You will lose plants. You will lose crops. You will make mistakes and have failures. You weren't able to get to the garden and all your sprouts died? That's totally okay and you can always start them again! You weren't able to harvest in time and the birds got all your berries? You're welcome, birds! Do your best, do what you're able, and you're doing amazing!!💖

Source

[despazito]

the fresh cilantro i bought at the desi grocer has a stronger flavour, is is staying good way longer bc the roots arent chopped off, and cost less than half what i pay at the stupid monopolized chain stores

like it's honestly crazy that these independent food stores that have a fraction of money to operate with and are importing good authentic stuff consistently have the better deals. it really is pure greed by the loblaws & co. overlords

[sea-lestial-dream-witch]

Welcome Spring Rituals🌺🌼🌿🍃

Spring is a time of rebirth and rejuvenation: the bees are back, flowers are blooming, and plants and animals are no longer dormant and hibernating. Throw away the old and make room for the new during this season.

Here are some ways to welcome the season of Spring. Many of these are quick or easy, great for beginner witches, those on a budget and witches in hiding!

• Cleanse while you clean: Do a deep clean of your home or space. Use lemon, white vinegar, rosemary - something potent and cleansing. Wash your pillowcase, blanket and bed sheets. After your space is clean, open the windows and light a candle/incense or use room spray to freshen the area. You can also banish stale energies while doing this. *Please exercise caution while using cleaners*

• Throw out the old: Donate, sell, give away, recycle and dispose of that which you no longer need. A fresh, clean space creates a clear mind.

• Garden: Plant herbs, flowers, and plants native to your area. Don’t have a lot of space or know-how? Next time you go to the grocery store grab cilantro, basil, green onion (or look into other easy options) and chop off the bottom of the stems at an angle, place in a cup of tap water indoors by a window that gets plenty of sun. Such plants can easily survive in water and after they grow roots place them in a small cup or bowl of soil. If you can’t buy soil go outside and grab some if it’s organic and safe (untouched by unsafe pesticides and fertilizers). Some things can grow by being planted whole or sliced (ginger) or by extracting seeds (tomato) so take your time and do research before you spend unnecessarily.

• Save the Bees: Learn about flowering plants in your area that attract bees. Buy some seeds and plant away! You can also look into flowering plants which attract butterflies and hummingbirds if you wish. If you cannot buy seeds you can learn how to remove them from the insides of some flowers and plant them.

• Flower power: If you live in an area with many flowering plants, go out and admire their beauty. Envision how they’ve survived year after year, how the balance of rain and sun allows them to flourish, and how they’re part of a delicate, beautiful, natural system. If you have your own garden, pluck some flowers if you wish and make a beautiful bouquet to decorate your space with.

• Crystal cleanse: Renew your crystals by cleansing and recharging them. Gather rain water or use moonlight (or a preferred method) to pamper them a bit! Go a step further: clean and cleanse your altar and witchy tools.

• Mindfulness: Spring is a wonderful time to meditate more - light some incense, use meditation tools such as a tuning fork or chimes. Listen to guided meditations. This is also a great time to journal more and sort through your thoughts. Leave behind old, stale energies of the previous year to allow newer, better things to take that place.

• Burn the past: Write a letter (to yourself) about past grief, regrets, and failures. Burn this letter and bid farewell to the feelings and emotions attached to it. After, you may write and keep a separate letter full of goals, wishes and aspirations to last you until next Spring or longer.

• Kitchen witchery: Cook and/or bake and imbue the foods you make with positive things such as peace, good health, and prosperity. Look into recipes specifically meant for spring and utilize produce which is commonly used during springtime. Add color to your food through the use of different veggies, fruits, spices, herbs, etc.

• Expand your craft: Ever tried sun magic? Wind magic? Used sound in your craft? Learn how to make sigils, try a new spell, make a spell jar, research and aspect of witchcraft you don’t know much about. Educate yourself on cultural appropriation, respecting closed traditions, how people around the world welcome springtime, the history of witchcraft both in the east and west.

• Expand your skills: Try something new! Take an art or cooking class, buy a cookbook, learn to crochet or sew, consider hobbies that are practical and exciting. Invite new skills and interests into your life. Study plant identification, learn how to garden on YouTube, learn how to identify stars… whatever may interest you, be open to it. Look for online tutorials, videos, free apps, library books, and people to aid you.

• Create: Spring brings vibrant colors and we can find so many ways to honor this. Draw, color, doodle, write, sing and dance. Paint a birdhouse, or some stones. Decorate your Grimoire or Book of Shadows. Add color to your life.

• Glamify: When you have free time, try on different clothes, makeup, hairstyles, and jewelry. Mess around, have fun with it, and see which combinations make you feel best. Glamours are such a subtle way to practice your craft. Wear colors that make you happy whether it’s clothes, accessories, hair or nail polish!

• Rest: Stop. Slow down, breathe mindfully. Turn off or silence devices, log off social media. Take a substantial break from screens. Take a nap. Have a soothing cup of tea. Stare at the sky. Spring is a time of growth and growth requires rest.

•Pampered and polished: Massage yourself from head to toe with lotion or body oil. Take your time and go in slow circular motions. Don’t neglect your scalp, face, neck, shoulders or feet. Visualize leaving old pains and worries in the past.

Do something extra for yourself, whether this means added rest, an at-home facial, deep condition for your hair, maybe you need a good back scratch or to stretch out, or a cooling or heating pad (frozen veggies or warm dishcloth can be used) over your eyes or a sore area. Listen to your body and tend to yourself when possible.

Take a steamy shower or bath. Toss flower petals, herb sprigs or citrus slices into your bath. After, indulge in a lotion, perfume, or body oil you enjoy. Wash away the energies of the past and the remnants of winter. Surround yourself with what makes you happy and feel good.

• Say thank you: Thank special people, loved ones, and pets. Take a while to think about those who uplift you, support you, make you laugh, and listen to you. Show gratitude towards others. You may also thank the universe, nature, and God or deities you worship however you see fit, whether this means time spent in nature, prayer or offerings.

• Share your bounty: Cook and bake for your loved ones, give them something from your garden such as flowers, herbs, veggies etc. This can also be as simple as giving someone a genuine compliment. Have a “one dish” party with friends/family in which everyone pitches in. Come together and teach people something or learn something new. Plant a garden with your friends/family/community. Share your resources but do not dim your own flame to keep others lit. Take time for yourself, too.

🌊sea star witch🌟

These are mere suggestions and we tend to know what suits us best. I understand not everyone has the time, energy, spoons, resources or funds for all or half of these activities.

If you’re stumped, burned out and exhausted (like I am) don’t feel pressured to try all or most of the above. Slow down and tend to yourself.

Sit back and enjoy the beautiful spring skies, listen to the birds, watch the flowers grow, watch clouds pass by over head. Appreciating spring can be as simple as this!

[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.

[mariacallous]

You know what’s the worst during summer? Turning on your oven. As if you aren’t shvitzing enough already, oh sure, let’s turn on the oven to make dinner and make the house 20 degrees warmer.

Crockpot cooking might seem more like a winter essential, but actually throwing dinner into your crockpot is a lot easier, and a lot cooler, then turning on that oven. So don’t break a sweat — let your crockpot be your secret to staying cool this summer, for weeknight cooking and even Shabbat! Here’s some favorite recipes to try:

Slow Cooker Cilantro Lime Chicken Tacos from Belle of the Kitchen

Lettuce Wrap Pulled Beef Tacos with Guacamole

Easy Whole Chicken in a Slow Cooker from The Kitchn

Crockpot Tomato Sauce

Slow Cooker Hawaiian Chicken from Lemon Tree Dwelling (substitute olive oil for butter)

Latin-Inspired Vegetarian Cholent

Crockpot Root Beer BBQ Drumsticks from The Frugal Girls

Easy Slow Cooker Barbecue Brisket from Simply Scratch

Israeli-Inspired Crockpot Stuffed Peppers

And for Dessert:

Slow Cooker Rice Cardamom Pudding with Peaches from MyRecipes.com

Slow Cooker French Toast Bread Pudding from Better Homes & Gardens

[morethansalad]

Vegan Khao Ka Moo (Teochew Chinese "Pork" Stew) ข้าวขาหมูวีแกน

[swampgallows]

i wonder if the people who hate mint chocolate also don't like root beer, maybe they have a sensitivity to wintergreen. or ive wondered if maybe they're super sensitive to the tannins in chocolate that make the mint taste as dry/sharp as toothpaste to them. because it's generally dark(er) chocolate used in the chips than milk chocolate in candy bars etc which have a much milder flavor. as a cilantro gene haver i can sympathize but toothpaste is such an antiseptic mint to me that it feels like saying you can't enjoy orange chicken or lemon bars because they taste too much like the citrus scent in dish soap. like fresh squeezed lemonade doesn't taste like how pine sol smells, nor does mint ice cream taste like toothpaste. at least to me

[bl0ss0mr0t]

hybrid bone broth pho/ramen with 6 minute eggs, king mushroom, bamboo shoots, seaweed, and marinated lotus root. cilantro and sprouts for garnish.

[allsadnshit]

Taiwanese iron goddess of mercy tea latte with local raw honey + homemade spicy pumpkin pie, lamb bone broth simmered daikon radish, fresh ginger, scallion, shiitake mushroom, cilantro, taiwanese wood fired soy paste, fish sauce, with black rice noodles + roasted dandelion root tea

[rederiswrites]

Truly, spring is upon me, and I am working this health improvement for everything it's worth.

Four days ago, I managed to finish weeding the front herb beds, making this the first time I can recall that they were actually all caught up on weeding simultaneously. Weeding them is a skilled task, because it takes a trained eye to realize that in the middle of that clump of deadnettle and chickweed you're about to yank out, there is a single stem of French Tarragon that has somehow survived. I have yet, however, to give the last area I weeded a quick cultivation and then spread seeds for dill and cilantro and poppies.

Two days ago, I managed to clear and plant a solid twenty square feet of my kitchen garden (calling this and the field garden "gardens" feels....aspirational, given how much of them is actually just grass and weeds). So now I've got spinach and lettuce that may or may not recover from the wildlife, mustard greens, broccoli, cauliflower, collards, and kohlrabi planted. And then yesterday and today I managed to gather enough grass clippings to mulch it all. Grass clippings aren't an amazing mulch but they're certainly the one I have. The Boy helped rake, and @phantomtheraccoon collected the clippings and mulched the last of the garden, while I weeded the long-neglected space where the goth garden was two years ago and planted in a bunch of Solomon's Seal and Myoga (Japanese Ginger) I got off FB Marketplace.

There's more Solomon's seal yet to plant, but I'm going to put it in the odd shady nook at the front of the house that we call the Sculpture garden (also very much aspirational, as there are no sculptures), along with the lovely mix of ferns, heucheras, and hostas I've been collecting for the spot. All of which also need to be planted. I think that's like...fifteen plants plus a sack of solomon's seal that's been out of the ground bare-root for a week now. And I gotta clear turf to plant them. It's fine; don't worry about it.

Today after the raking and the hauling and the weeding and the planting, Phantom and I went on a whirlwind tour of the beautiful, sun-drenched (ow, the sun) spring countryside and grabbed cardboard boxes from a friend to mulch with, cheap strawberry and lily plants from another FB Marketplace listing, chick feed for the chicks that grow like balloons, and parsley from Walmart. Ahh, Walmart garden center. You suck, but you came through for me on this one thing. You had some really nice parsley.

And now, though it is dinner time if you're sensible, I have to see how much of the family I can rouse so we can prepare a bed for these strawberries, which are at this moment blooming and healthy and sitting, freshly dug today, in a plastic grocery bag on my deck.

All of which entirely ignores prepping ground to plant seeds and onion sets and in a week and a half it's time for peppers and tomatoes and EVERYTHING else to go in. Also the twenty or so trees and shrubs sitting behind the house in pots waiting to be planted out before the heat of summer comes.

Also this sack of sunchokes that is currently sprouting and growing sitting on my kitchen table, which I haven't yet figured out where to plant.