rice noodles - vegetarian recipes

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rice noodles vegetarian recipes

Spicy Bok Choy with Noodles and Peanuts

December 4 2017 Meatless Monday 

Wilted bok choy and peanuts fill a flavorful, savory broth alongside chewy noodles for a hearty one-dish meal. Look for fresh rice noodles in the pasta or Asian food section of most grocery stores. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 1 teaspoon sesame oil - 1 tablespoon peanut oil - 1 red onion, sliced - 2 cloves garlic, minced - 1 tablespoon peanut butter - 3 tablespoons soy ginger dressing - 1 tablespoon reduced-sodium soy sauce - 2 tablespoons orange juice - red pepper flakes, to taste - 1 (12 ounces) package fresh rice noodles - 6 (6-ounce) heads baby bok choy - 1/­­4 cup peanuts Place the oils in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables soften and become fragrant. Add the peanut butter, dressing, soy sauce, orange juice, red pepper flakes and 1-1/­­2 cups water to the skillet. Stir until bubbly and smooth. Cover and cook while you prepare the noodles. Bring a medium pot of water to a boil over medium-high heat and cook the rice noodles according to package directions. Drain and rinse with water. Transfer the cooked noodles to the skillet and stir to combine. Add the bok choy and peanuts to the pan and let cook for 1 minute, or until the bok choy is slightly wilted. Enjoy! The post Spicy Bok Choy with Noodles and Peanuts appeared first on Meatless Monday.

Vegetarian Pad See Ew

March 5 2017 Oh My Veggies 

This vegetarian version of pad see ew is made with bok choy, mushrooms, eggs, and stir-fried rice noodles in a sweet and savory sauce.

Peanut Noodles

February 20 2017 Meatless Monday 

This flavorful peanut noodle dish is not only packed with plant protein, but veggies and enticing aromatic herbs, too. This recipe comes to us from our friends at Pondicheri and is featured as a Meatless Monday special in the restaurant’s New York and Houston locations. Serves 4 - 4 cups /­­ 225 g Chinese thin rice noodles - 3 Tbsp sesame oil - 3-4 cloves garlic, chopped - 2 small carrots, julienned - 1 red bell pepper, thinly sliced - 1 stalk celery, thinly sliced on the bias - 1 small red onion, thinly sliced - 2 in /­­ 5 cm piece ginger, julienned - 2 tsp black pepper - 2 tsp salt - 4 Tbsp Shaoxing cooking wine or rice wine vinegar - Zest & juice from 1 orange - 2 Tbsp ketchup manis [Indonesian soy sauce] - 1 tsp Sichuan peppercorns, ground - 2 Tbsp sambhal olek [Indonesian chili sauce] - 2 Tbsp peanut butter - 2 cups /­­ 135 g spinach leaves, sliced - 1 cup /­­ 340 g purple cabbage, sliced - 2 Tbsp chopped cilantro - 2 Tbsp toasted & chopped peanuts Pour boiling water over the noodles & let them soak for 3-4 minutes. Drain & set aside. In a large wok or sauté pan, heat up the sesame oil & add the garlic. Almost immediately, add the julienned carrots & cook for 4-5 minutes, frequently stirring. Add the red bell peppers & cook for another minute. Turn up the heat & cook, stirring on high for 2-3 minutes. Add the celery, red onions, ginger, black pepper & salt. Cook for just under another minute & add the cooking wine, orange juice with zest, ketchup manis, peppercorns, sambhal olek & peanut butter. Continue cooking at high heat for 2-3 or until the sauce around the vegetables is bubbly. Add the noodles, spinach, cabbage, cilantro & peanuts. Toss to mix, turn the heat off & serve immediately. The post Peanut Noodles appeared first on Meatless Monday.

Tofu and Brown Rice Noodles in Hoisin Sauce

January 7 2017 Vegan Richa 

Tofu and Brown Rice Noodles in Hoisin SauceTofu and Brown Rice Noodles in Vegan Hoisin Sauce. Hoisin Noodles Veggie Stir fry. Use more veggies to make tofu-free. Vegan Hoisin Sauce Recipe. Gluten-free. 1 pot meals are perfect for weekdays and weekends and this one comes together quickly. Make your vegan hoisin sauce marinade. Marinate the tofu and set aside. Chop up the veggies you want to use. Boil the noodles, transfer to skillet and stir fry.  Easy, delicious and satisfying. You can use a vegan hoisin sauce or use my homemade version below. To make this nut-free use sun butter and omit the nuts.Continue reading: Tofu and Brown Rice Noodles in Hoisin SauceThe post Tofu and Brown Rice Noodles in Hoisin Sauce appeared first on Vegan Richa.

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

MALAYSIA vegan cookbook on Kickstarter On August 16th, 2016 I launched the Kickstarter Crowdfunding project for The Lotus and the Artichoke MALAYSIA vegan cookbook! This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th... make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. The Lotus and the Artichoke – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, The Lotus and the Artichoke is back with a new cookbook... and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 intense weeks exploring Malaysia, Singapore & Borneo: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boats all over the place. Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: The Lotus and the Artichoke – MALAYSIA: A Culinary Adventure with over 70 Vegan Recipes. My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: - 160 pages - with over 60 full page color photos - Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo - Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond - Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts - Discover new flavors, tasty spices, and easy, awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Pre-Order my MALAYSIA cookbook on Kickstarter Some of the recipes: - Kelabit Mango Salad - Shredded Beet & Coconut Salad - Cucumber Zucchini Salad - Acar - pickled vegetables - Urap - traditional veg side - Penang Laksa Soup - Curry Mee - Nonya Noodle Soup - Spicy Mushroom Noodle Soup - Wonton Soup - Popiah Rolls - Otak-Otak - steamed quiche pockets - Satay Skewers w/­­ peanut sauce - Serunding Kelapa - roasted coconut & spices - Sauce Kachang - satay sauce - Sambal Belachan - red chili sauce - Pineapple Pepper Chutney - homemade red curry rempah paste - vegan faux-fish sauce - super 5-spice powder - Nasi Lemak - coconut creamy rice & ginger lemongrass tofu - Nasi Kandar - Malay street food feast - Nasi Kerabu - herbs, spices & olive mushroom rice - Nasi Goreng - fried rice classic - Mee Goreng - fried noodles with vegetables & crumbled tofu - KLFC - Kuala Lumpur Fried “Chicken” - Mushroom Murtabak - stuffed, grilled Indian flatbread - Sayur Campur - mixed vegetables w/­­ dark soy sauce - Sayur Lodeh - mixed vegetables w/­­ coconut gravy - Kang-Kong Goreng - stir-fried spinach - Bao - steamed buns w/­­ spicy seitan - Assam Tofu Faux-Fish - Asian casserole - Crispy Curry Tempeh Cubes - Soya Rendang - Black Pepper Seitan - Eggplant & Okra Tomato Curry - Szechuan (Kung Pow) Seitan - Char Kuey Teow - stir-fried rice noodles - Hong Shao Rou - roasted jackfruit - Mushroom Manchurian - Roti Canai - red curry & flatbread w/­­ chutney - Banana Leaf - Indian curry meal - Gobi 65 - Indochinese batter-fried cauliflower - Punjabi Sizzler - Apam Balik - crunchy peanut pancakes - Cendol - shaved ice, green noodles & syrup - Kueh Dadar - green pandan crepes - Kueh Lapis - multi-color cake - Ondeh-Ondeh - sweet, chewy dumplings - Kuih Kodok - fried banana fritters - Chocolate Mint Cake - Lychee Banana Sorbet - Coconut Ice Cream - Iced Ginger Lime Soda - Purple Dream - ... and more! Pre-Order my MALAYSIA cookbook on Kickstarter The post MALAYSIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

One Pot Peanut Sauce Noodles

April 7 2016 Vegan Richa 

One Pot Peanut Sauce NoodlesOne Pot Peanut sauce noodles or pasta, Ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe. Pin this Recipe.  On days when you just want some great tasting food within minutes of thinking about it, you make this Super Easy 1 Pot Peanut butter or Almond Butter Sauce Noodles and Veggies! Just chop things up, layer, cook and done.  I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any.  Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. What’s your favorite one pot meal? Continue reading: One Pot Peanut Sauce NoodlesThe post One Pot Peanut Sauce Noodles appeared first on Vegan Richa.

Vegetable Pancit

January 18 2016 Meatless Monday 

Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s perfect fit for healthy eating resolutions. This recipe comes to us from Christin of Veggie Chick. Serves 8 - 8 ounces rice noodles - 3 teaspoons sesame oil, divided - 1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture - 1 white onion, peeled and diced - 4 garlic cloves, minced - 2 large carrots, grated (about 1 cup) - 3-4 cups chopped green cabbage (about 1/­­2 head) - 2 cups baby broccoli florets - 2 tablespoons tamari or soy sauce - 1 teaspoon fresh ginger (or 1/­­2 teaspoon dried ground ginger) - 1 veggie bouillon cube - 3/­­4 cup vegetable broth - 1/­­2 teaspoon ground sea salt Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside. Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium. Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes. Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day. The post Vegetable Pancit appeared first on Meatless Monday.

Falooda Kulfi (Indian Ice Cream)

April 29 2015 Manjula's kitchen 

Falooda Kulfi (Indian Ice Cream) Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot.  “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it.  You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats! Recipe will serve 6. Ingredients: - 1/­­2 cup corn starch or arrowroot - 2 cup water - 1/­­2 cup sugar - 1/­­4 cup water - 12 strings of saffron - 1/­­2 cup kulfi for each serving, check my web site for kulfi recipe - Wide bowl of ice cold water with some ice Also need sev maker Method - For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator. - Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk. - Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove. - Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl. - Leave the falooda in ice cold water at least for 2 hours before using. - Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water. Serving the Falooda Kulfi Use individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great. The post Falooda Kulfi (Indian Ice Cream) appeared first on Manjula's Kitchen.

7 Delicious and Easy Asian-Style Noodle Dishes

April 15 2015 VegKitchen 

7 Delicious and Easy Asian-Style Noodle DishesAll kinds of Asian noodles have become widely available, both in natural foods stores and well-stocked supermarkets. Combined with lots of veggies and other tasty ingredients, they’re the basis of quick, healthy meals. In Vegetable Chow Mein, the noodles are stir-fried along with the veggies. The amount and varieties of vegetables can be varied. Why call for take out when its so easy (and less greasy) to make this at home? Southeast Asian-Flavored Noodles with Tempeh Croutons is a spicy dish of noodles and vegetables dressed in peanut sauce. It’s a fusion of Indonesian and Thai-influences. Its so easy to make Veggie Lo Mein, a Chinese take-out favorite, at home--and its lighter and less heavy on the oil than its restaurant counterpart. Asian Noodles with Spicy Stir-Fried Corn and Cabbage is a lively stir-fry that will be on the table quickly you when you want something easy and spicy. Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true in Singapore-Style Tofu Yellow Curry with Rice Noodles, a tasty and pleasantly offbeat noodle dish seasoned with both soy sauce and curry. In Udon Noodles with Asparagus and Cashews, these tasty ingredients are entwined in a light sauce. Serve this a simple tofu or tempeh preparation. Easy Vegan Pad Thai is a plant-based take on the popular Thai noodle dish. It’s easy to recreate at home, with ingredients you can get at the supermarket.

Singapore Noodles with Pan-Fried Tofu

March 4 2015 Oh My Veggies 

With curried rice noodles, crispy pan-fried tofu and veggies to boot, this meatless version of Singapore noodles is even better than takeout.

Spicy Peanut Rice Noodles

January 19 2015 Meatless Monday 

Rice noodles soak up savory flavors of garlic, peanuts, hoisin and basil in this Thai dish. Carrots and bell pepper are sautéed with ginger then tossed with the flavorful noodles before its all finished off with refreshing cucumber strips. This recipe comes to us from Katrika of Republic of Curries. Serves 4 - 1 (10 ounces) package wide rice noodles - 1/­­2 cup unsalted peanuts - 4 large garlic cloves, peeled and divided - 1 inch stick fresh ginger, peeled - 2 dried serrano peppers - 4 tablespoons peanut oil, divided - 2 tablespoons fresh basil, julienned - 1/­­2 cup hoisin sauce* - 2 tablespoons low sodium soy sauce - 1 teaspoon sugar - salt, to taste - 1 large carrot, julienned - 1/­­2 green bell pepper, sliced - 3 white mushrooms, sliced - 1 cucumber, peeled, deseeded and sliced - 1/­­4 cup cilantro *Found in Asian markets or the Asian or sauce sections of most grocery stores. Bring a large pot of water to a boil over medium-high heat. Add the rice noodles and cook according to package directions, or until tender. Drain the noodles in a colander, rinsing with cold water to remove excess starch. Chop the noodles roughly and set aside. Crush the peanuts using a mortar and pestle if available and set aside. The backside of a large knife can be used to crush the peanuts if a mortar and pestle is not available. Mash 3 of the garlic cloves with the fresh ginger until they form a paste and set aside in a separate bowl. Smash the remaining garlic clove with the serrano peppers to make a paste and set aside in another separate bowl. Place 2 tablespoons of the peanut oil in a frying pan over medium heat. Add the noodles, garlic chili paste and basil to the pan. Sauté for about 4-6 minutes, or until the noodles are slightly crispy. Season the noodle basil mixture with the hoisin sauce, soy sauce, crushed peanuts, sugar and salt to taste, taking care to stir to ensure the seasonings are evenly distributed. Turn heat down to low and cook for 3-5 minutes more, or until the noodles have soaked up the sauces. Transfer to a serving platter. Place the remaining 2 tablespoons peanut oil in a separate frying pan. Add the carrots, bell peppers and garlic ginger paste to the pan. Mix well and sauté for 4-6 minutes, or until the carrot slices are just cooked, but not yet tender. Add the mushrooms and cook for 3-5 minutes more, or until the mushroom slices are golden. Add the veggies to the platter with the noodles. Top with the cucumber slices, cilantro and enjoy! The post Spicy Peanut Rice Noodles appeared first on Meatless Monday.

Sesame Noodles with Asparagus Tips

July 28 2014 VegKitchen 

Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. Its endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Rep rinted with permission from  The New Vegetarian Cooking For Everyone  by Deborah Madison, copyright (C) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Serves: 6 to 8 Marinade: - 1/­­4 cup light sesame oil - 1 tablespoon toasted sesame oil - 7 tablespoons soy sauce - 3 tablespoons Chinese black or balsamic vinegar - 31/­­2 tablespoons dark brown sugar - 2 teaspoons sea salt - 2 teaspoons chili oil - 1 tablespoon minced ginger - 1 garlic clove, finely chopped - 1/­­4 cup chopped cilantro Noodles and Asparagus: - 2 pounds asparagus, trimmed and thinly sliced on a diagonal - 1 (14-ounce) package Asian rice noodles - 10 scallions, including the firm greens, thinly sliced - 1/­­4 cup sesame seeds, toasted until lightly browned Mix the marinade ingredients together, stirring to dissolve the sugar. Bring a large pot of water to a boil. Add salt and the asparagus.  Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry. Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.  Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus.  Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds. - Explore more recipes using Asian noodles. - Click here for more asparagus recipes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Thai Fresh Spring Rolls with Peanut Dipping Sauce

April 28 2014 Meatless Monday 

Making Thai spring rolls is one of my favorite kitchen activities--its especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. --Marea Goodman, co-author of Straight from the Earth Serves 6; makes 12 rolls For the Peanut Sauce: -  1/­­4 cup/­­60 ml peanut butter, salted or unsalted, creamy or crunchy -  1/­­4 cup/­­60 ml very hot water (about 180°F/­­82°C) - 1 tbsp soy sauce - 1 tbsp rice vinegar - 2 tsp agave nectar - 1 tsp fresh lime juice -  1/­­8 tsp salt - Freshly ground black pepper For the Tofu: - 1 tbsp low-sodium soy sauce - 1 tbsp extra-virgin olive oil -  1/­­8 tsp freshly ground black pepper - 8 oz/­­225 g extra-firm tofu, cut into twelve 3-by-1/­­2-in/­­7.5-cm-by-12-mm sticks For the Spring Rolls: - 1 cup/­­170 g cooked rice noodles, prepared according to package directions - 12 cucumber sticks, 3 by 1/­­4 in/­­7.5 cm by 6 mm - 12 carrot sticks, 3 by 1/­­4 in/­­7.5 cm by 6 mm - 1 cup/­­85 g packed mung bean sprouts - 1 ripe avocado, sliced lengthwise into 12 even pieces - 12 pieces heirloom or romaine lettuce, torn into 3-by-3-in/­­ 7.5-by-7.5-cm pieces -  1/­­4 cup/­­10 g coarsely chopped fresh spearmint -  1/­­4 cup/­­10 g fresh cilantro - Twelve 6-in/­­15-cm spring roll wrappers To make the peanut sauce: Stir together the peanut butter and hot water in a small bowl until smooth. Add the soy sauce, vinegar, agave, lime juice, salt, and a pinch of pepper and stir until thoroughly combined. Set aside at room temperature. To make the tofu: Position a rack in the middle of the oven and preheat it to 375°F/­­190°C/­­gas 5. Whisk together the soy sauce, oil, and pepper in a small bowl. Drain the tofu sticks on paper towels to remove excess water. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece. Make sure every side is thoroughly coated. Allow the tofu to marinate for at least 10 to 15 minutes before baking. Bake the tofu on the middle rack for 15 minutes. Remove it from the oven, flip each stick over, then bake for another 15 minutes, or until golden brown. To make the spring rolls: Place the noodles, cucumber, carrot, bean sprouts, avocado, lettuce, mint, cilantro, and tofu on individual plates around your work surface. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce. You will want to leave at least 1 in/­­2.5 cm at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange 1 piece each of carrot, cucumber, tofu, and avocado, a generous 1 tbsp each of the bean sprouts and noodles, and 1 tsp each of the mint and cilantro. Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Press the edges of the wrapper together to close. You will have the top of the spring roll open, and tightly wrapped bottom and sides. Repeat until all 12 spring rolls are assembled. Serve with the peanut sauce. The post Thai Fresh Spring Rolls with Peanut Dipping Sauce appeared first on Meatless Monday.

Pumpkin Miso Broth with Soba

November 2 2016 My New Roots 

Pumpkin Miso Broth with Soba Danes are not big pumpkin eaters. Carrots, sure. Cabbage, indeed. Potatoes, definitely. But even though they seem to have caught on to the Halloween jack-o-lantern carving thing, actually consuming pumpkins is not high on their list. Just last week I was at the grocery store and saw a display of huge spaghetti squash on clearance, being promoted as autumn decorations.  Pfff, what?! I scooped up as many as I could (I mean, they were less than two bucks a pop) and I excitedly starting telling the cashier about the wild and crazy deal in the produce aisle, all the amazing things you could do with this gourd, and how it turns into freakin noodles. She raised an eyebrow, but was largely unimpressed. Maintaining conviction, I awkwardly carried my bushel of spaghetti squash to my bike, but not before telling two random customers on the way out as well. Just trying to spread the word, people! So aside from decorative (and reminder: totally edible) spaghetti squash, there is really only one proper pumpkin here in Denmark, and that is the Hokkaido. These spherical, bright orange beauties are available at most grocery stores, and for good reason: they are a very delicious and super versatile variety. They are yummy roasted, stuffed, baked, blended into dips, or in soups and stews. I dig them because you can eat the skin, which gives a serious boost of carotenes and fibre. Hokkaido pumpkins can also be called Kuri squash, and similar varieties include red Kabocha, Hubbard and Ambercup. As a PSA to Denmark, I would love to suggest growing these or other varieties of pumpkin since every single type has something special to offer, besides a being a decoration that is. Anyway, on to the recipe! As soon as the one-and-only pumpkin hit the stores a couple weeks back, I made this soup. Craving something creamy and soothing to combat autumn drizzle, I blended the steamed pumpkin with ginger and miso for the most luscious of broths, made even more satisfying with the addition of soba noodles. A few nights later I made it again and added even more goodies: spring onion, seaweed, toasted sesame and sautéed shiitake mushrooms. So. Good. I am obsessed with the combination of the sweet pumpkin and savoury miso, especially with the spicy warmth of the ginger to bring it all together. I also love the consistency of the soup, which is thinner than most of the purées I make. Its really more broth-like, and coats the soba in the perfect way. Unbelievably comforting on a chilly fall night, this dish will be on heavy rotation here this season, and I hope in your home as well. Pumpkin Miso Broth with Soba comes together in under 30 minutes, so its the perfect weeknight dinner. Plus, it is made mostly with pantry staples, so all you need to pick up at the store is a pumpkin! If you want to make this meal even faster, you can skip the toppings altogether, as the soup on its own is totally delicious, and can be made in under 20 minutes. It also freezes well, so make a double batch and store half in the freezer for your next there-is-nothing-to-eat emergency. You can thank me later. Miso delicious! Most people are familiar with miso from Japanese restaurants where miso soup is served, but beyond that I think Westerners greatly under utilize this miraculous umami gift from the gods! It is a consistent condiment in my kitchen repertoire and most times when I use it in something Ive served to guests, they often ask why the dish tastes so special. The answer is miso. Miso is a Japanese word meaning fermented beans. Traditionally, miso is made from soybeans and is found in the form of a thick paste. The process of making miso involves soaking cooking, and mashing soybeans, then finally inoculating the mix with koji (a specific mold spore) and salt. This mixture is transferred to a crock or barrel where it is left to ferment for months or years. Miso comes in various colours, depending on whether or not other legumes or grains were used in the fermentation process, and the length of fermentation. White, yellow, red, brown and dark brown miso are some of the shades youll see in the store. In general, lighter miso tends to be sweeter and milder, while darker miso leans towards the saltier and pungent. I generally keep two kinds in my fridge, since they taste so incredibly different. This recipe calls for light miso, and I really stress using this variety since a dark miso would be far too rich and overwhelming. I prefer to use dark miso in things like gravies and sauces. Either way though, miso is an explosive umami bomb that will add tons of complex, satisfying flavour to many of your favourite foods. Because of this six taste, miso gives plant-based foods that umph that it can be lacking. When buying miso, look for an organic or non-GMO product that is raw /­­ unpasteurized. Unpasteurized miso will always come in the form of a paste, whereas the instant miso soup that you can find on the dry goods shelf is likely pasteurized and therefore not as health-promoting. If your miso comes packaged in plastic, transfer it to an airtight clean glass jar or ceramic crock when you get home, and store it in the fridge for up to a year. Unpasteurized miso is full of live cultures and for that reason it should never be boiled. If you read this recipe through, youll see that I only add the miso at the end when the soup is in the blender. This is to ensure that we preserve all of those delicate nutrients and precious enzymes that would be destroyed with high heat. If you are going to reheat this soup, make sure to do so gently and stir constantly to avoid scorching. Some notes on the recipe ingredients: if you absolutely cannot find light miso, a simple vegetable stock or bullion can be used in its place. But it’s worth tracking down. Soba noodles can be found at Asian supermarkets, health food stores, and gourmet foods shops. Make sure to look for noodles that are 100% buckwheat flour, as many brands of soba will add wheat flour to act as a binder, and keep in mind that these will not be gluten-free. Some people also find the taste of pure soba noodles off-putting since buckwheat can taste very strong, but I love it! Finicky kids (and adults) may prefer the milder-flavour of brown rice noodles, or even whole grain pasta.     Print recipe     Pumpkin Miso Broth with Soba Serves 4 as a main, 6 as a side Ingredients: 1 Tbsp. coconut oil 2 medium yellow onion 3/­­4 tsp. fine grain sea salt 3 cloves garlic 1 medium, 2 lb /­­ 1kg Hokkaido pumpkin (or other favourite hard winter squash) 3 – 4 cups /­­ 750ml - 1 liter water 3 – 4 Tbsp. white or light miso 1 Tbsp. minced fresh ginger 175g /­­ 6oz. soba noodles (100% buckwheat) toppings: spring onion sesame seeds sautéed shiitake mushrooms seaweed, optional (I used oarweed, but any sea vegetable is good!) Directions: 1. Roughly chop onions, mince garlic. Wash the pumpkin well (as youll be eating the skin), and chop into chunks. 2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant. 3. Add the pumpkin and stir to coat. Add 3 cups /­­ 750ml of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender. 4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice spring onion, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet over high heat for 5-7 minutes. 5. Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary - youre looking for a creamy consistency, but it should not be thick like a paste. I like the soup to be on the thinner side for this dish. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil). 6. Ladle soup into bowls, top with soba, spring onion, sesame seeds, mushrooms and crumble the seaweed over top. Serve immediately and enjoy. This soup is wildly tasty and saisfying, and will probably make you look forward to cooler temperatures and nights spent in. I hope you all are having a lovely fall so far. Sending big love and cozy moments to you all, Sarah B. Show me your soups on Instagram: #MNRpupmkinmisobroth The post Pumpkin Miso Broth with Soba appeared first on My New Roots.

Spiralize Your Veggies: Featuring Pad Thai Zoodle Salad

July 25 2016 Meatless Monday 

With zucchinis at the height of their season, what can you do with this popular form of summer squash that wont require an oven or stove? Just in time arrives our latest No Cook Summer Recipe video, featuring Pad Thai Zoodle Salad. Pad Thai is a traditional street food from Thailand, a vegetable stir-fry made specifically with rice noodles to distinguish it from other Asian cuisine. In our version, weve retained the classic Pad Thai flavors but gave it a healthier spin, exchanging rice noodles for raw zucchini. You can find zucchini easily in local groceries and even fresher and organic at farmers markets. If youve been growing your own zucchini, perhaps youve got a major surplus right now. This is a great way to use it up! For our Pad Thai Zoodle Salad, weve used a spiralizer to create spirally noodles from the zucchini (watch our video). If you dont have a spiralizer, a Julienne cutter works well, and you can even use a box grater. Tossed into the salad goes sliced red peppers, shredded carrots, chopped green onion, and tamari-marinated tofu chunks, sprinkled all over with crushed peanuts. So light, so easy, so delicious, and so much fun to eat those spirals with chopsticks! Next week stay tuned for our last No Cook Summer Recipe video: Vegan Ceviche Lettuce Cups. Its a fresh veggie sandwich delightfully inspired by the cuisine of Latin America. The post Spiralize Your Veggies: Featuring Pad Thai Zoodle Salad appeared first on Meatless Monday.

Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans

March 22 2016 Golubka Kitchen 

Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans As though writing a cookbook and trying to stay on top of a second grader’s homework and extracurriculars is not enough, we’re planning a long overdue and major kitchen renovation this summer. When I say long overdue, I am not exaggerating one bit, as we haven’t put a hammer or paintbrush to the kitchen in the thirteen years of living in this house. Something has always topped it on the priority list, which, I know, sounds crazy considering what I do. Our kitchen is nicely sized and sunny, but has many questionable and outdated details from the 90s along with badly aging countertops, the layout needs improvement, and there is a low hanging ceiling in an otherwise high ceilinged house. There’s lots of unearthed potential, and we are finally coming around to letting it free. To me, this is extremely exciting – the kitchen is my office, the place where the family eats, and also happens to be the central hangout spot in the house. Somehow, we’ve managed to put ourselves onto a very tight schedule – the book manuscript is due June 30th, and the kitchen is being knocked down July 1st, the next day! For now, I’m planning and gathering ideas, scouting Craigslist and Pinterest, and picking up old pieces of driftwood off the beach – who knows when I’ll need them. Hot soup has always been my ultimate comfort food, and I know I will be needing lots of it in the months to come. Vietnamese pho is king when it comes to soups that warm you from the core, and I’ve been experimenting with vegetarian pho recipes during the past couple of weeks. The main component of any pho, but especially vegetarian pho, is the broth. This pho broth is first and foremost based on toasted spices – star anise, cinnamon, coriander, cardamom, peppercorn, and clove – each bringing its individual character to the flavor profile. I’m not normally the biggest fan of cinnamon in savory dishes, but in this broth it balances with tamari, brown rice vinegar and chili to create a fragrant and deeply nourishing broth.  I bought a few too many sweet potatoes from my favorite local farm and they made it into the pho in place of rice noodles, truly hitting the spot. This soup is all I want to eat right now. It’s warming, spicy and substantial, but also loaded with springy, crunchy vegetables and tons of herbs – the perfect balance, if you ask me. Ciao Italian readers! Our book The Vibrant Table is now available in Italian, and you can order it here. Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Note: I noticed that making the broth the night before lends the best flavor, so if you have time, let the aromatics sit in the broth for a night. 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/­­2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods – green shells removed 1 medium onion – sliced into 8 wedges 3 garlic cloves – crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 1/­­2 lb shiitake – hard stems removed, caps sliced 6 cups purified water 3 1/­­2 tablespoons tamari 1 tablespoon brown rice vinegar 1/­­4 teaspoon sriracha 1 1/­­2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes – spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/­­2 large broccoli head – cut into florets 2 baby bok choy or 1 regular bok choy – sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds 1. Warm dried spices in a medium soup pot over medium heat, stir around until toasted and fragrant, for about 2-3 minutes. Add onion, garlic and ginger and toast for another couple of minutes, until fragrant and onion begins to get some colour. Carefully add water (it may splatter) and shiitake stems, followed by tamari, brown rice vinegar and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Remove from heat and let infuse further for at least 30 minutes or as long as you have time (overnight is best). Strain, discard solids. 2. Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3-4 minutes, until they turn bright green in color. Set aside. This step can be eliminated and you can add broccoli and bok choy directly to the broth, along with the sweet potato noodles or later, together with mung bean sprouts, if you want to keep the greens extra crunchy. 3. In the meantime, bring the broth back to a boil, add cooked beans, sweet potato noodles and sliced shiitake caps. Adjust the heat to a simmer and cook for 3 to 5 minutes, depending on the type of spiralizer used. Mine makes very thin threads, so 3 minutes is enough time, while other spiralizers produce much thicker noodles, which need longer cooking time. Add sauteed broccoli and bok choy to the broth, followed by mung bean sprouts. 4. Remove pho from heat, add lime juice, herbs and sesame seeds. Serve warm with more lime juice and/­­or fresh herbs.

Lemongrass Noodle Bowl with Mock Duck

June 19 2015 VegKitchen 

Lemongrass Noodle Bowl with Mock DuckThis dish is bursting with crave-worthy Vietnamese flavors: lemongrass, lime, mint, ginger. I like to use homemade broth and infuse it with aromatics, but you can use bouillon, if you like. Just try not to make the base too strong; you want all the flavors to shine through. Mock duck is really just seitan, but if youre familiar with those little cans of mock duck at the Asian grocery, feel free to use those! Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, (C)2015. Published by Perseus Books, reprinted with permission. Save Print Lemongrass Noodle Bowl with Mock Duck Author: Isa Chandra Moskowitz Recipe type: Asian Noodles Cuisine: Vegan /­­ Healthy Prep time:  1 hour Cook time:  1 hour Total time:  2 hours Serves: 4   Ingredients Marinated seitan 1/­­4 cup chopped shallot 1 clove garlic 1 teaspoon agave nectar A few grindings of freshly ground black pepper 1 tablespoon soy sauce 1 tablespoon peanut or other vegetable oil 2 tablespoons sliced lemongrass Juice of 1 lime 2 cups thinly sliced seitan Broth 2 tablespoons coriander seeds 1 tablespoon peanut or other vegetable oil 2-inch piece fresh ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegan vegetable broth (or equivalent bouillon) Juice of 1 lime To serve 8 ounces vermicelli rice noodles Sriracha Thinly sliced red onion Thinly sliced red pepper Lots of fresh mint Lots of fresh cilantro Lime wedges Instructions First, marinate the seitan: Toss all the marinade ingredients, except the seitan, into a small food processor and puree until (relatively) smooth. Place the seitan in the marinade. Let marinate for about an hour, turning a couple of times to keep everything evenly coated. Meanwhile, prepare the broth: Heat a stockpot over medium heat. Dry toast the coriander seeds for about 3 minutes, until theyre fragrant and a few shades darker. Add the peanut oil, onion, garlic, and ginger and sauté for about 15 minutes. Add the lemongrass, salt, broth, and 6 cups of water. Cover and bring to a boil. Once boiling, lower to a simmer and cook for about 30 more minutes, or until everything else is ready. While the broth is simmering, prepare your noodles according to the package directions. Once they are ready, drain and rinse under cold water and set aside. Its okay if theyre at room temp. Then prepare the mock duck: Heat a large pan (preferably cast iron) over medium heat. Drizzle a little peanut oil in the pan. Sauté the mock duck for about 10 minutes, until nicely browned. Oh, and if you like things spicy, add a big pinch of red pepper flakes while sautéing. Back to the broth. After it has simmered for 30 minutes or after all other components are ready, strain the broth through a fine-mesh strainer (remember to have a large bowl underneath, obviously), then return to the pot to keep warm. Add the lime juice. To assemble the bowls, place one quarter of the noodles in each of four large bowls. Pour in the broth. Add sriracha to taste. Tuck the veggies and fresh herbs all over. Top with the mock duck and garnish with lime wedges. Serve with a fork or chopsticks and a large spoon. 3.3.3077 Here are more recipes for Asian Noodles. Enjoy more Seitan Recipes. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Two-Sprout Pad Thai

April 23 2015 Vegetarian Times 

1 | To make Sauce: Combine all ingredients and 1/­­2 cup water in small bowl. Set aside. 2 | To make Pad Thai: Place rice noodles in large bowl, cover with at least 2 inches very hot water, and let stand 8 minutes to soften. Drain, rinse under cold water, and set aside. 3 | Pulse Brussels sprouts in food processor until coarsely chopped. Set aside. 4 | Heat 1 Tbs. oil in large skillet or wok over high heat until oil shimmers. Add tofu, and cook 2 to 3 minutes, or until golden brown. Transfer to paper-towel-lined plate to drain, and season with salt and pepper, if desired. 5 | Add Brussels sprouts, 1/­­2 cup green onions, garlic, and ginger to pan, and stir-fry 1 to 2 minutes. Push vegetables to side of pan. Add eggs, and scramble until dry, pushing eggs into vegetable mixture once cooked. 6 | Add drained noodles and half of Sauce to pan, and cook 2 to 3 minutes, or until most liquid has evaporated, tossing with two spatulas. Add half of remaining Sauce, and cook until pan is dry. Stir in remaining Sauce and bean sprouts, and cook 30 seconds more, or until heated through and only some liquid remains. Transfer to serving bowl, and top with tofu, cilantro, and cashews. Garnish with remaining 1/­­2 cup green onions and lime wedges.

7 Vegan Bowls from VegKitchen and Around the Web

March 12 2015 VegKitchen 

7 Vegan Bowls from VegKitchen and Around the WebBig, bountiful bowls are all the rage, and its easy to see why. A bowl in this context is a basically an artful arrangement of veggies and sometimes protein on a bed of grains or noodles. Its not just a big bowlful of one dish, where every bit is the same as another. Its a little of this and a little of that, adding up to a feast for the eyes as well as the palate. This delightful Veggie Sushi Rice Bowl tastes like your favorite vegetable sushi, but without the fuss and mess of the rolling and cutting. Its a great way to use leftover cooked rice and a nice combo of cooked and raw. Angela Liddons Enlightened Miso Power Bowl will keep your energy high for hours. Miso adds a wonderful umami flavor to foods like the sweet potatoes and edamame included in this arrangement. From Isa Moskowitz, Curried Peanut Sauce Bowl with Tofu and Kale features flash-steamed kale and simply prepared seared cubes of tofu. It can be served over rice, quinoa, or rice noodles. Linda Wagners easy and beautiful Vegan Burrito Bowl makes a great lunch or dinner meal and is very hearty and filling. It makes a perfect picnic or potluck dish, too.   In Roasted Veggie and Black Bean Bowls, Kelly of The Pretty Bee has put together a combo of black beans, brown rice, mushrooms, carrots, and onions. The ingredients are simple, but they make a healthy, delicious lunch or dinner. Mama Eats Plants says that this Macrobiotic Rainbow Bowl (with a tahini-soy dressing) is seriously amazing -- fast and super nutritious, you can make it completely raw by omitting the rice. Ashley Melillo of Blissful Basil created this Grab-n-Go Sweet Potato, Cranberry, and Quinoa Power Bowl with a bit of fall holiday flare, but you can enjoy it any time the weather is cool and you need some warming up.

Vermicelli Pudding – Seviyan Kheer

January 27 2015 Vegan Richa 

Vermicelli Pudding – Seviyan Kheer Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months. They might vary a bit depending on the region. Vermicelli noodles/­­pasta (wheat based) is usually used to make the pudding. I also use vermicelli rice noodles when I want a a gluten-free version.  Nuts and dried fruit are toasted and added to the pudding and used for garnish. Flavors such as cardamom, saffron and rose water are used in the pudding.  I made a batch for Republic day yesterday. Happy Belated Republic day India! I make my pudding with a touch of vanilla. The pudding also makes a great breakfast. Make it less sweet and serve with fruits. The pictured Seviyan was made with gluten-free rice vermicelli.    Continue reading: Vermicelli Pudding – Seviyan KheerThe post Vermicelli Pudding – Seviyan Kheer appeared first on Vegan Richa.

Forbidden Rice Spring Rolls

September 20 2014 VegKitchen 

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs makes for a beautiful and satisfying appetizer. Serve with peanut sauce for a special gluten-free, vegan lunch for two. Recipe contributed by Leslie Cerier; photo by Tracy Eller. Serves 2 for lunch; or 6 as an appetizer - Two 2.8 ounce packages forbidden rice ramen noodles (use equivalent amount of brown or white rice noodles if black noodles are unavailable) - 1 cup grated carrots - 1 thinly sliced avocado - 1/­­2 cup fresh cilantro leaves - 1/­­3 cup fresh mint leaves - Eight 8-inch, spring roll rice paper wrappers - Peanut Sauce and/­­or tamari for serving Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls. To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel. In the middle of the rice paper, arrange some carrots leaving about an inch on the right and left sides. Sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado. Serve immediately with peanut sauce and/­­or tamari. - Here are more  tasty vegan appetizers.

Curried Peanut Sauce Bowl with Tofu & Kale

July 15 2014 VegKitchen 

Curried Peanut Sauce Bowl with Tofu & KaleThis is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate … I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. (C) 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company. Serves: 4 For the tofu:  - 1 tablespoon olive oil  - 14 ounces extra-firm tofu, cut into 3/­­4-inch cubes  - 1/­­4 teaspoon salt  For the sauce and kale:  - 2 teaspoons olive oil  - 1 tablespoon minced fresh ginger  - 3 cloves garlic, minced  - 1 cup water  - 1/­­2 cup smooth peanut butter  - 2 teaspoons curry powder (see Note)  - 2 tablespoons rice vinegar  - 2 tablespoons tamari  - 2 tablespoons agave nectar  - 1 teaspoon sriracha  - 1 bunch kale, stems removed, torn into pieces  - Pinch of salt  For serving:  - 4 cups cooked brown rice, quinoa, or rice noodles  - Sriracha (optional)  - Fresh cilantro (optional)  This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking the plate, and, once everything is totally gone, sniffing around your kitchen like an addict wondering if maybe you spilled a little somewhere. I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles.  Prepare the tofu:  Youll need a cast-iron pan, or something nonstick that can take very high heat. Preheat the pan over high heat. Once the pan is good and hot, apply the olive oil in a thin layer. Add the cubed tofu and sprinkle with the salt. The tofu should immediately sizzle when it hits the hot the pan; otherwise, turn up the heat. Cook for about 7 minutes, tossing often, until its nicely browned.  Prepare the Sauce:  Preheat a 2-quart saucepan over medium-low heat and add the oil. Sauté the ginger and garlic in the oil for about 30 seconds. Add the water and deglaze the pan, then turn up the heat a bit. Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamari, agave, and sriracha. As the ingredients heat up, the peanut butter will blend smoothly into the water as you stir. It should take 5 minutes or so, stirring often. Taste for seasonings, especially to see if you like the level of curry, and add more if you like.  Prepare the Kale:  Get your steaming apparatus ready. Place the kale in the steamer and sprinkle on a pinch of salt. Steam for about 5 minutes, until soft but still with a little spring to it.  To Assemble:  Spoon the rice into bowls. Add the kale, then the tofu, and smother in the peanut sauce. Top with sriracha and cilantro, if you like.  Note: I use S&B Oriental Curry Powder for this, the kind that comes in a red-and-yellow container. It has star anise in it, and I love the matchup of star anise and peanut. It will still be good with any curry powder, but if you can fi nd some of this brand, snatch it up. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! - Here are lots more easy tofu recipes. - Here are more recipes for hardy greens.

Genius Chickpea Tofu

April 1 2014 My New Roots 

Genius Chickpea Tofu As someone who eats a predominantly plant-based diet, you can imagine that Ive enjoyed a long history of consuming soy-based foods. When I became a vegetarian at 16 and vegan thereafter, there wasnt the variety of plant-based protein foods readily available as there are these days, nor was I educated about alternatives to meat back then. Soy became my answer and my replacement for everything from dairy to eggs to chicken nuggets (eew). Before I knew it, I was eating some form of soy up to three or four times a day, when things started to get weird. Without going into too much detail Ill just say that my PMS and menstrual issues became incredibly, ahem, challenging. I didnt even like being around me. Period. Ha. Once I started studying holistic nutrition, I began to think that perhaps my issues lay in the hands of the health food industrys little darling. Yes, soy. Seeing as I was really grooving on being a human guinea pig while studying, I decided to give up the soy for other foods, such as hemp, chia, nuts, seeds, leafy green, other legumes just to see what would happen. Call it a coincidence, but after a couple months, my symptoms started to clear up and I returned to my regular, only slightly neurotic self, every 28 days. Did I miss tofu? Actually, yes. And I still do from time to time, which is why Im pretty darn excited to share this recipe with you today. A recipe for tofu, made from chickpeas. But first, lets discuss soy. Ive gotten a lot of emails and inquiries from many of you regarding this topic, because soy and soy foods are drowning in controversy these days. What is all the fuss about? Well, there are two schools of thought: one being that soy is a highly valuable source of plant-based protein because it is complete (meaning that it contains all essential amino acids). The other school of thought is that soy is bad, or even harmful for you if it is not fermented. This brings up a good point, and its great to hear that more people are turning toward fermented foods, especially legumes and grains. But the idea that unfermented soy is downright dangerous to eat is blowing things a little out of proportion if you ask me. If we are going down that road, then we also have to say that all legumes, grains, nuts and seeds are harmful if not fermented. The process of fermentation neutralizes some of the naturally occurring phytic acid (a compound that binds to minerals in the digestive tract making them difficult to absorb), while breaking down some the hard-to-digest proteins. Soy actually contains less phytic acid than some of its vegetable counterparts, like flax, sesame, Brazil nuts, and pinto beans. This is why soaking legumes, grains, nuts and seeds before eating them is important for better digestion, nutrient assimilation, and therefore overall health. That is a statement I can get behind. Fermented soy foods include tempeh, miso, and naturally brewed soy sauces, like tamari. I for one have been eating fermented soy foods exclusively for the past few years just because I feel better eating that way. I also choose non-GMO and organic soy because I support those agricultural practices. In conclusion, I will say that eating any food in balance is okay, as long as it is minimally processed. That definitely excludes tofu chicken nuggets, soy cheese, soy eggs, and even most soymilk (always check the ingredient list - some brands are good and some contain a laundry list of un-pronounceables). My rule of thumb with any food, is that if you cant make it at home, dont eat it. Although tofu and tempeh are bit of an ordeal to make yourself, Ive done it and it is possible. Tofu chicken nuggets? Good luck with that one. Okay, onto the Chickpea Tofu! Although this stuff is pretty genius, I am not the genius who came up with it. Its a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu (here’s the original recipe I followed). It is easy to make with just a few basic ingredients and is a tasty, soy-free alternative to regular tofu that I think will be on the regular rotation in my kitchen. I think the really surprising thing about Chickpea Tofu is its texture. It is lusciously creamy and silky, not unlike silken tofu in fact. It is delicate yet firm, and kind of melts in your mouth. Ive found it works really well fresh in salads (a traditional way of serving it), and in soups. This way you can really enjoy its unique consistency. I liked the it in a simple miso-ginger broth with a few rice noodles swirling around too. Ive even seen recipes online for egg salad sandwiches and coconut curries. Yum! The downside of Chickpea Tofu is that it doesnt do all the things that tofu can do. It doesnt fry very well (deep fried however, Im sure would be ah-mazing), nor can you really bake it to crisp up as I had hoped. But, I am pretty new at this game and looking forward to trying out more recipes with it. If anyone out there really knows how else to work with Chickpea Tofu, please clue me in down below in the comments section! I am so curious to learn more. Some thoughts on the recipe... You can purchase chickpea flour at most health food stores, but it is also available (and tends to be much cheaper) at ethnic grocery stores. Chickpea four is also called garbanzo bean flour, gram flour, and cici flour. It also falls under the name besan, an Indian flour made from both chickpeas and yellow split peas. This will work just fine for the recipe. I think making a half batch of this would be a good idea. This made so much tofu that I had to freeze the majority of it, and I have no idea what it will be like after thawing. I used turmeric in my recipe, which is a traditional ingredient for colour. This is optional but gives the tofu a lovely golden hue. I also added garlic powder - a decidedly untraditional ingredient but I am really happy that I did because it gave the tofu a mellow garlicky flavour, which I love. This is also optional.     Print recipe     Genius Chickpea Tofu Makes more tofu than you could ever eat Ingredients: 3 cups /­­ 350g chickpea flour (or besan, a yellow split pea + chickpea flour combo) 15 cups /­­ 3 1/­­2 liters water 1/­­2 Tbsp. coconut oil or ghee 2 1/­­2 tsp. fine grain sea salt 1 Tbsp. ground turmeric (optional) 1 tsp. garlic powder (optional) Directions: 1. In a very large stockpot (make sure that is has capacity to hold over 20 cups /­­ 4 1/­­2   liters), combine the chickpea flour and water. Place somewhere to sit where it will not be disturbed. Let sit overnight, for about 12 hours. 2. In the morning, without moving the pot, carefully remove 6 cups of water from the top of the mixture with a ladle, and discard. 3. In a medium stockpot, melt the oil over medium heat. Carefully pour in the remaining liquid, without disturbing the bottom too much (what youll be left with is a thick chickpea sludge, which will be used as the thickening agent). Add the salt, and turmeric if using, and whisk well to combine. Cook over medium heat, stirring frequently for 20-30 minutes, until the mixture begins to simmer and thicken. 4. Add the chickpea sludge. Like magic, you will notice almost immediately that the mixture thickens. To avoid the bottom burning, whisk vigorously and continuously for 10 minutes. 5. Line a 7×10 (18x25cm) baking pan with a clean cotton tea towel or cheesecloth (something you dont mind being stained with turmeric!). This is important because the fabric will help absorb excess liquid. Pour the thickened chickpea mixture into the pan and smooth out the top. Fold the edges of the cloth over the top and let sit at room temperature until the evening, when it is ready to eat (about 8 hours). 6. To remove tofu from the pan, place a cutting board on top and flip over, pull cloth away. Store leftovers in the fridge for up to five days. The salad in the top photo was a very quick dish I threw together to enjoy the tofu with, and it turned out so well I thought I should share it with you. I took the dressing from this recipe and combined it with shredded purple cabbage, spring onion, and plenty of cilantro. Later in the evening for dinner, I tossed the leftovers together with brown rice pad thai noodles, and it went over very well with the husband. He said it tasted better than junk food, which, coming from him, is the biggest compliment ever. *   *   *   *   *   * In other news, I am thrilled to mention that Ive been nominated again this year for the Saveur Best Food Blog Awards! Super cool. And congrats to the other nominees in my category of Special Diets - what an honor to be in your company! If youve been enjoying My New Roots in the past year, show some love and vote for me (scroll down to the bottom of the page to the last category). Thank you a ton for your support. Im still wild about writing this blog and it feels good knowing youre wild about reading it. Hugs and Chickpea Tofu, Sarah B.


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