#vegetarian chilli

[hungryforfood]

veggie bean chilli, with rice, soured cream, and cheese

[daisysdinnerdiary]

Vegetarian Chilli

[vegan-nom-noms]

Slow Cooker Vegan Bean And Vegetable Chilli

[nourishcolourbites]

[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.

[buffetlicious]

Now that I am back to office Monday to Friday, you will see less of me eating Vegetarian Rice (斋饭) as I am having breakfast and lunch in company’s canteen. This is what I had for brunch - spicy sambal mock squids, creamy sweet imitation pork ribs and braised fried bean curd skin with rice.

[robinksimblr]

PIMENTO CHEESE A CUSTOM HOMESTYLE RECIPE

A simple, quick and spicy cheesy dish for your sim families to enjoy. Often made as a spread or a dip, pimento cheese is a southern American classic. 

It has all three sizes (8 servings, 4 servings and single serving)

Vegetarian-Safe, Contians Lactose

Please don’t re-upload as your own!

Optional SCCO any cheese, any mayo & any cream cheese, and Icemunmun jalapeño ingredients (can be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON EARLY ACCESS) PUBLIC RELEASE (03/08/2023)

[worstloki]

Series of street videos but it's Peter Parker trying to introduce different spices to Asgard

[frostedpane]

[barelycarne]

speaking about vegan kitchens in vienna, we got a lot and they are always awesome.

13/03/2024

[stefford]

Fusion Dahl

Dahl that came out really well. I only realised how much I enjoyed it after I’d eaten it all in four consecutive meals. I took no photo and I only jotted down the ingredients, most of which I would say I just added the usual amount. Who really measures this stuff anyway? Red lentils 2 cupsStock 2 cups. Vegetable 🥦 if vegan, chicken 🐓 is fine.One tin crushed tomatoes 🍅1 Onion 🧅 choppedLots of…

[vegan-nom-noms]

Vegan Caribbean Feast With Jerk Jackfruit, Rice & Beans, Fried Plantain And Mango Salad

[spockeye-fierce]

I smoked some tofu and eggplant to troll the redneck next door.

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!

[buffetlicious]

Today’s Vegetarian Rice (斋饭) came with real vegetables rather than the usual flour-based dishes. Beside the curry mock mutton & potato, there are bok choy & black fungus stir-fry with deep-fried spring rolls filled with julienned carrots, jicama (沙葛) and bean sprouts

[parveens-kitchen]

Tomato Soup - Chilli Cheese Toast

Tomato Soup & Chilli Cheese Toast – A Perfect Comfort ComboWhen the weather turns a bit chilly or when you’re in need of a cozy meal, few things are as satisfying as a bowl of warm tomato soup paired with a crispy, cheesy toast. Today, we’re diving into one such simple yet heartwarming meal – **Tomato Soup & Chilli Cheese Toast**. The tangy flavors of the soup perfectly complement the spiciness…