Category: rice

Vegan Mapo Tofu – Busan South Korea

Vegan Mapo Tofu – Busan South Korea

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.

Sushi Bento- Vancouver

Sushi Bento- Vancouver

Thai food adventures: Vegan veggie plate at Maya Mall, Chiang…

Thai food adventures: Vegan veggie plate at Maya Mall, Chiang mai

Photo

Curry Rice bowl – by Jeni

Curry Rice bowl – by Jeni

CRISPY BLACK PEPPER TOFU

CRISPY BLACK PEPPER TOFU

RISOTTO FINOCCHIO E ZENZEROIngredienti (4 persone): mezzo…

RISOTTO FINOCCHIO E ZENZERO


Ingredienti (4 persone): mezzo finocchio, 1 cipolla, brodo vegetale q.b., 300 gr di riso arborio, olio d’oliva q.b., 3 cucchiaini di zenzero in polvere, basilico
Procedimento: tagliare il finocchio a dadini, coprire il fondo di una pentola con l’olio e far soffriggere la cipolla e i dadini di finocchio A parte scaldare il brodo vegetale in un pentolino (se necessario salarlo). Dopodichè aggiungere il riso e farlo tostare per 1 minuto. Aggiungere un po’ di brodo al riso e mescolare. Continuare con questo procedimento fino a 5 minuti prima della fine della cottura, quando andrà aggiunto lo zenzero. Il risotto sarà cotto circa 18 minuti da quando è stato aggiunto il riso. Spegnere il fuoco, aggiungere delle foglie di basilico, mescolare e servire.

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RISOTTO WITH FENNEL AND GINGER

Ingredients (4 people) : half a fennel,  1 onion,  vegetable broth to taste, 300g arborio rice, olive oil to taste, basil to taste, 3 teaspoon of  ginger powder

Procedure: cut the fennel in cubes, cover the bottom of a pan with oil and fry the onion and the fennel. Aside heat the vegetable broth in a saucepan (add salt if necessary). Then add the rice and toast for 1 minute. Add a little of broth to the rice and mix. Continue in this way until 5 minutes before the end, when you have to add the ginger powder. The risotto will be cooked about 18 minutes from when you add the rice.Turn off the flame, add basil, mix and serve