Man cannot live on bread alone, but this bitch could probably live on nothing but pandesal.
This General Tso Sauce is an Asian American condiment that's great for stir frys, or as a dipping sauce.
Pimp je hutspot eens op met deze heerlijke gehaktballetjes in chipotle saus.
I found this recipe in an old church cookbook about 25 years ago and tweaked it to fit my family's tastes. It's a savory, creamy dish that's quick to fix on a busy school night. —Kristine Chayes, Smithtown, New York
This arroz caldo is a comforting Filipino soup with chicken wings and rice in chicken broth, seasoned with onion, garlic, ginger, and fish sauce.
Dubbel gefrituurde kip in een plakkerige zoet zure saus.
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
The result of all the kdramas I’ve been watching: constant noodle cravings. All those cravings and seeing endless bowls of this iconic Korean-Chinese fusion noodle dish has resulted into this Vegan Jjajangmyeon. ? Jjajangmyeon is a really popular Korean-Chinese fusion noodle dish with a really thick black bean sauce loaded with diced potatoes, zucchini, onions, and mushrooms instead of the usual pork. If you’ve watched k-dramas you’ve probably seen a few scenes with these noodles involves since they’re often ordered for takeout and are really affordable, too. The black bean paste or chunjang alone is quite salty so when cooked down with a little broth and the rest of the ingredients, it creates a nice rich flavour that’s perfectly complimented with a little sweetness from the sugar.
This was my first time making seitan. Then I deep fried it!!!! Hands down the most filling meals I’ve had in I don’t know how long. I’m talking filling on another plane of existen…
A rich, thick, and creamy savoury Filipino Peanut Stew with long beans, eggplant, and pechay tagalog (similar to bok choy). The word ‘kare’ is actually derived from the word curry. Kare-Kare gets is distinct orange-ish yellow colour from annatto seeds, that when soaked give off a rich reddish hue. Kare-Kare is traditionally cooked with ox tail, but there are other variants like a seafood, beef, and vegetable Kare-Kare. I grew up eating this dish and it’s something that I love to have with ‘bagoong’ or shrimp paste. It’s also a dish usually enjoyed by my family together whether there’s a special occasion or not. It’s perfect for sharing and is best enjoyed with some rice!
This was my first time making seitan. Then I deep fried it!!!! Hands down the most filling meals I’ve had in I don’t know how long. I’m talking filling on another plane of existen…
This vegan kimchi noodle soup is infused with a wonderful blend of spiciness, sweetness, and richness. The broth is flavored with kimchi, ginger, and garlic, and paired with tender tofu, mushrooms, and greens.
This chicken fra diavolo is chicken thighs in my version of fra diavolo sauce, the spicy Italian pepper and tomato sauce with fresh herbs and white wine. It's usually used with seafood, but we like spicy, and I wondered, “why not chicken?” We liked it with crusty bread, to get every last drop of the sauce.
Tangy, glossy broth filled with ingredients of diverse flavours and textures, hot and sour soup is hearty, comforting and delectable. Learn to make it the authentic Chinese way.
Juicy, tender chicken bites in sweet, spicy, savoury gochujang sauce. What's not to like? This Korean-inspired spicy gochujang stir-fried chicken is easy, only requires few ingredients to make, and tastes amazing! And some word of
This recipe is suitable for both breakfast and dinner. The butter beans and sweet cherry tomatoes are coated in a slightly spicy harissa sauce and served on a bed of tangy coconut yogurt alongside some warm, toasted pita bread. This recipe is a journey through mouth-watering flavours!
This Vegan Tofu Adobo or Adobong Tokwa is a vegan take on the classic Filipino dish, that’s commonly cooked using chicken or pork. This version uses tokwa, which is tofu in Filipino that I sliced into cubes and pan-fried to crisp before cooking down adobo-style. It’s packed full of flavour with the tofu acting like sponges and absorbing all the flavour. You can’t pass off on rice with this dish!
This was my first time making seitan. Then I deep fried it!!!! Hands down the most filling meals I’ve had in I don’t know how long. I’m talking filling on another plane of existen…
These peanut gochujang noodles are the perfect weeknight meal ready in just 20 minutes! Rich and creamy, with the perfect amount of spice, they’re sure to be a staple whenever you need something quick and delicious – which, let’s be honest, is pretty much ALWAYS!
Shchi is a hearty cabbage and sauerkraut Russian soup or stew, with potatoes, onions, carrots and dry mushrooms. Making it in the Instant Pot makes the process much faster.
Tender fonio balls served in a delicious coconut peanut sauce flavored with spices, ginger, and garlic.
For this recipe, I used small homemade cylindrical rice cakes. If you use the thicker cylindrical rice cakes, slice them before stir frying. You can also use pre-sliced rice cakes. Feel free to substitute any of the vegetables with whatever you have on hand. Also, feel free to add more gochujang if you want more spice. If you are not vegetarian, the rice cakes also taste great with a drizzle of fish sauce. This is a tteokbokki-inspired recipe. If you are interested in making tteokbokki, check out these recipes from Maangchi, Korean Babsang, or Robin Ha’s cookbook, Cook Korean!
15 Minute Bacon & Kimchi Fried Rice that is delicious and easy to make. This fried rice recipe taste better than takeout!
This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.
This time I will introduce you to bok choy tofu doenjangguk. Doenjangguk is a soup made with Korean fermented soybean paste (doenjang) and a staple of Korean cuisine. This recipe is made with tofu and bok choy but there are many different types made with different ingredients. The one constant...
Need some fat free potato recipes that are gourmet? I’m pretty much trying to keep you covered over here. Now I didn’t do the potato cleanse diet so I’m not 100% sure what’s…
For this spicy tofu recipe, I am using a very pressed style of tofu that is sometimes called “firm tofu” or “super firm tofu,” depending on the tofu maker. Read note 1 for more information. If you are using “extra-firm tofu,” read to note 2 for directions on how to prepare the tofu. If you opened a can of coconut milk for this recipe, here are some ideas on what to do with leftover coconut milk.
Chinese Hot and sour chicken soup (酸辣湯) is easy to make, healthy, ready in 30 minutes. It tastes authentic and uses cooked chicken.
Video of me making everything is below. And as usual my husband split most of this with me. Thanks homie. Vegan Blue Smoothie Bowl with Cherries Oh my god, the cherries kept sinking. Because this w…
What do you cook when you really can't be bothered cooking? These one-pot, quick spicy coconut noodles hit the spot for me every time. Part ramen, part noodle soup, part saucy noodle bowls, they're creamy, delicious, nourishing comfort food. Bonus: they take just 20 minutes to make!
A wonderful shrimp dish full of Bangladeshi flavors
I love picnics. Growing up, one of my favorite meals my grandma made for me was little rice balls with a walnut filling in the middle.
A sticky, spicy and slightly sweet tofu and broccoli dish, this is the best of Chinese takeout food but made at home and in the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook!
Att baka piroger är inte alls svårt. Och de är perfekta att ta med i matlåda, på picknick, eller varför inte ha i frysen att ta fram som mellanmål eller en snabb middag. Recept utan gluten • soja • ägg. Receptet ger 10-12 piroger. Receptet är inte laktosfritt men låglaktos! Loppfrö, psylliumskal, fiberhusk... Dessa små frön gör degen smidig och lätt att hantera.
This Pad Thai Zucchini Noodles with Jackfruit Chicken is dressed with a sweet & savoury peanut dressing. The perfect lightened up meal thats ready in under 30 minutes and packed with summer vegetables.
Because everyone has a sweet tooth.
“Lumpia” or spring roll is a staple in Filipino cuisine. There are different variations like Lumpiang Ubod (Heart of Palm Spring Rolls) and Lumpiang Togue (Beansprout Spring Rolls) but they’re all cooked in the same way by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce. These Lumpiang Gulay are filled with a mix of cabbage and a few other vegetables. I love using cabbage or repolyo in Filipino, because of its crunch and sweet note. These are delicious as a snack or even enjoyed with some rice!
Pungent, aromatic and refreshing, cold noodles with Sichuan dressing is such a delectable dish to try! My recipe explains in detail the cooking method, ingredient sourcing and topping inspirations.
