Fruit popsicles in Taiwan

Fruit popsicles in Taiwan

Vegan Mapo Tofu – Busan South Korea

Vegan Mapo Tofu – Busan South Korea

nuriastales:

nuriastales:

Chinese sesame-ginger “beef” &am…

Chinese sesame-ginger “beef” & broccoli

recipe under the cut!

INGREDIENTS:

for the beef & broccoli:

  • 1 bag of Gardein beefless tips
  • 1 cup broccoli florets
  • ½ yellow onion, sliced
  • 4 cloves of garlic, peeled and crushed
  • a 2″ chunk of fresh ginger, peeled and sliced thinly lengthwise
  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 tbsp sesame seeds (optional)

for the marinade:

  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 2 tsp cornstarch

for the cornstarch slurry:

  • 3 tbsp + 1 tsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp water
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp black pepper
  • 1 tbsp cornstarch
  • 1-2 tsp chili garlic sauce (optional)

INSTRUCTIONS:

1. thaw beefless tips by placing the bag in a large bowl full of warm water.

2. mix ingredients for the marinade in a large bowl. add beefless tips to the bowl, stirring to coat, and refrigerate. mix ingredients for the cornstarch slurry in a bowl and refrigerate. (all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

3. boil ¼ cup of water in a large pan, or a wok on a wok ring if you have a gas stove. blanch broccoli for about three minutes, stirring occasionally. set aside.

4. heat oil over high heat in your pan or wok until oil is smoking. add ginger and garlic and fry for about 30 seconds, until aromatic. remove garlic and ginger from the oil.

5. lower heat to medium and fry onions for a few minutes until slightly softened. add beefless tips and marinade and fry until almost done, stirring occasionally.

6. add cornstarch slurry and sesame seeds. lower heat to medium-low and simmer until the sauce is slightly thickened. add broccoli and fry for another minute until softened.

vegan fried rice with “chicken,” w…

vegan fried rice with “chicken,” walnuts, and dried figs

recipe under the cut!

ingredients:

  • 1 cup jasmine rice, uncooked
  • ¼ cup vegetable oil
  • 1 onion, cut into strips
  • 1 bag Gardein chick’n strips
  • 1 cup walnuts
  • ½ cup dried figs, stemmed and halved
  • 2 tsp salt, or to taste
  • 2 tsp ground cinnamon, or 2 cinnamon sticks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground mace
  • 1 tsp ground white pepper

instructions:

1. measure rice into a bowl and cover with cool water. agitate with your hands and pour the water out. repeat until the water is no longer clouded (this will get rid of excess starch on the rice). cook rice according to package directions and refrigerate for a few hours. (leftover rice from take-out will also work well.)

2. heat oil over medium heat in a large pan, or a wok if you have a wok ring and a gas stove (this is the only way the wok will get hot enough to fry rice).

3. add onions and cook for about thirty seconds until aromatic. add chick’n and spices and cook for another 8-10 minutes, stirring occasionally, until chick’n is crispy.

4. add walnuts and figs and continue to cook until figs are soft and moist.

5. raise heat to high. add rice and fry for 3-4 minutes, adding more oil if needed. taste and adjust spices.

Chinese vegetable stir-fry with crispy noodles…

Chinese vegetable stir-fry with crispy noodles

recipe under the cut!

INGREDIENTS:

for the stir fry:

  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 8oz bag of chow mein noodles
  • 4 large shiitake mushrooms, slivered (about 1 cup)
  • 1 cup snow peas
  • 1 yellow pepper, thinly sliced
  • 2-4 carrots, sliced or julienned (about 1 cup)
  • 1 cup baby corn
  • 1 ½ cup broccoli florets
  • 1 cup bean sprouts
  • 1 large onion, diced
  • 5 cloves garlic, crushed and minced
  • 1 tbsp fresh ginger, grated

for the sauce:

  • ½ cup soy sauce
  • 2 tbsp cornstarch
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ cup water
  • 2 tsp white pepper
  • 1 tbsp sweet chili sauce
  • 2 tsp Chinese five-spice

INSTRUCTIONS:

1. mix the ingredients for the sauce and set aside.

(all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

2. coat noodles with 2 tbsp of oil in a large bowl.

3. heat a large pan, or a wok on a wok ring if you have a gas stove (otherwise the wok won’t get hot enough), over high heat. fry the noodles, stirring constantly, until light brown and crispy. set aside.

4. heat ¼ cup oil over high heat in your wok or pan. add garlic, ginger, and onion and fry, stirring constantly, for a few minutes until the onion begins to soften.

5. add broccoli and baby corn and continue frying for another minute.

6. add the carrots, mushrooms, snow peas, and yellow pepper and fry until the pepper begins to soften.

7. pour in the sauce and continue frying until the sauce thickens. add in bean sprouts and continue to cook for about a minute, until the sprouts are wilted.

8. pour vegetable and sauce mixture over the noodles and serve.

poweredbyplantscr:

poweredbyplantscr:

The better you feed yourself, the stronger you will feel, and the bigger impact you will have on the world. 

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poweredbyplantscr:A simple yet fully nutritious vegan meal from…

poweredbyplantscr:

A simple yet fully nutritious vegan meal from Susbida. A very little place located in San Jose downtown. I’ve discovered so many flavors in here, is just amazing! …and it’s super cheap too compared to the regular vegan options out there! 🍲
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Everything you eat, I can eat it vegan! 💚
http://bit.ly/2hF5bEF