Thursday, November 14, 2019

Vegan Dan Dan Noodles

I had my eye on this for so long but didn't get a chance to make it and when I got it, Made it and it was perfect on the first try so I had to share it. Here I made it with soy crumbles, but you can make it with tofu and mushroom combo or just the mushroom or vegan chorizo works too.  Typically it made with pork so if you are a meat-eater, you can make it with pork, beef, chicken mince and enjoy it. It sounds and looks like a lot of preparation but its nothing, the dish has all different components in it but when you put together, it becomes a wholesome dish.

You have to prepare egg noodles and keep it aside. Make the sauce for this and keep it aside. Boiled the green vegetable (your choice) and keep it aside. Make "meat " filing and keep it aside. At the end of the bowl, you mix everything and enjoy the spicy bowl of noodles which is called Dan Dan noodles.  This dish originally from the Sichuan region in China and there they love to eat spicy food. But you can adjust the level of spice as per your liking.

Ingredients : 

Vegan Soy Crumble topping : 

1 cup soy crumbles
3 Green onions chopped
2 cloves of garlic chopped
1 1/2 tbsp tamari sauce or soy sauce
2 tbsp rice wine  vinegar
1 tbsp oil

Noddle sauce : 

4 tbsp Peanut butter
4 tbsp Tamari sauce
4 tbsp vinegar
4 cloves of garlic finely chopped
3 green onions finely chopped
1 tbsp Agave or sugar
1/3 to 1 cup Chili oil with flakes - Depend upon your taste buds

To assemble : 

10 oz Egg noodles or fresh noodles or spaghetti, vegan noodles
Any leafy greens, spinach, bok choi, swiss chard

Method : 

Sauce : 

Whisk peanut butter and tamari then add vinegar. Stir till it mixes it nicely. Then add garlic, onions, agave. Add chili oil spoon by spoon and taste it and as per your liking add less or more. The sauce should not be runny. Keep it aside.

for Topping : 

Heat a pan, add oil in it. add garlic and saute for a minute. Add green onion along with soy crumbles. Cook for 2 minutes.

Add sauces and mix it again. Turn off the flame and keep it pan.

Cook the noodles as per the instruction. Blanch the vegetable you are using.

To serve :

Take a bowl. add noodles first. Then add sauce on top then soy crumbles on top of it and on side put the vegetable. Mix well and enjoy hot or cold.

Friday, November 8, 2019

Arepas with Re fried beans and Guacomole

So the first question comes in mind is what is Arepas? Arepas is a flat, round, unleavened patty of soaked, ground kernels of maize or corn but nowadays its maize meal or flour and you can grilled, baked, fried.

Traditionally, arepas are made by soaking and pounding dried corn in a large mortar and pestle. The moist pounded dough would then be shaped into cakes and cooked. These days, people buy pre-cooked, dehydrated masarepa - Arepa four, which just needs to be mixed with water and salt to form a dough.

Arepas are Latin American food, Mostly Columbia and Venezuela have this one while Columbian areas are made with sweet corn and thin and mostly with cheese as studding, while Venezuelan is more like sandwiches, anything you can fill it up.

Here I am showing you basic stuffing, you can go crazy with your ideas from chicken to pork to lamb to all vegetables. Instead of cover with half of the arepa, you can make it as open sandwich also.

Ingredients for Arepas 

2 cups Flour, I have used this one
1 tsp Salt
2 1/2 cup water

 Ingredients Refried beans : 

1 can refried beans
1 tsp taco seasoning
2 cloves chopped garlic
1 seedless Jalapeno chopped
few drops of Tabasco
1 tsp oil

For the Pico De Gallo 

1 Diced tomato
1/4 cup diced red onion
1 tsp diced jalapenos
1/4 cup chopped cilantro
salt as per taste

Method : 
Pico de gallo
Chop all the vegetables and add together in a small container, mix well and place the container in the fridge until ready to use. 
Refried beans : 
In a small pan, add oil.
Add garlic and jalapenos and saute till you get a nice aroma, for a minute or so.
Add refried beans, seasoning and little water to lose the mixture.
Stir it nicely and cover it and cook for 5 minutes on slow flame.

Arepas : 
Take the flour in a big bowl, add salt and water and then mixing with your hand and kneading until you have a soft dough. 
Roll the arepas into 2 inch balls, and flatten to cook.
In a pan, add a bit of oil and cook the arepas on medium heat until they are golden brown, about 5 minutes on each side. 
Don't rush the process by putting on high flame, you need it to cook from inside also.

Once the arepas are done the cooking, it’s time for plating!
Half-open each arepa, and add a layer of refried beans, guacamole, pico de gallo, and top with queso fresco if you are using it.
Server together with the rest of the guacamole and arepa, and enjoy!
I had it with the side of leftover Mexican rice. 

You can have this for snack, meal or appetizer or snack. Make it with your favorite ingredients and top it with cheese, gauc, beans but not too much, its tiny to hold lot of things and you have to use it warm once its get cold , it become hard and you have reheat it. 

Thursday, October 31, 2019

Soy Chunks Pulav with Boondi Raita

I just love one-pot meals, either is noodles, rice, and lentils,  pulav , biryani. This is a very easy pulav dish, just put everything in one pot and cook it. You can put everything in the pressure cooker and cook it for one whistle too. Here I took soy chunks, which are big in shape so It gives meaty texture and chewiness. It's up to you if you want to add potatoes or not, I like potatoes with chunks either in gravy dish or in pulav.  The whole dish will come together in 20 minutes. I serve it along with simple boondi raita, you can have it onion and tomato raita, cucumber raita.

You can find my other soy chunks recipes  Soya Kheema Masala Green Chickpeas, and Soya Curry, Vindaloo Pulav with Soya and Potatoes,  Soya Malai Kofta Curry Methi Aloo with Soya Granules

Ingredients : 

1 cup Basmati rice
1/2 cup dried soya chunks
1 onion chopped
2-3 dry red chilies
10 Black peppercorns
Few cloves
1 tsp whole cumin (jeera)
1 Potato cut in big chunks
1 tbsp Turmeric powder
1 tbsp Cumin coriander powder
1 tbsp Biryani masala
salt as per taste
1 tbsp Red chili powder
1 tbsp ginger garlic paste
1 green chili cut in big rounds
2 tbsp oil
Boiled egg cut in half


Take one big microwave bowl and add soya chunks with water in it, fill it till all chunks are soaked.
Put it in the microwave on high for a minute, drain the water and squeeze the water out and keep it aside.

Heat up a deep pan with oil in it.

Add whole spices first then jeera.

when jeera changes the color, add onion and cook till its brown.

Add powder masala along with ginger, garlic, and chilies in it.

Saute till raw smells go from ginger-garlic.

Add potatoes, chunks, and rice and mix it.

Add enough water and salt.

After one boil, put it on medium flame and cook it till all water is gone and rice is cooked perfectly.

Don't poke too much while it's cooking. You don't want to break the rice.

When it is done, sprinkle some coriander leaves before serving.

Serve with boondi raita, mix up the yogurt, at the time of the serving, add salt and mix it, put some boondi in it, sprinkle roasted jeera powder, coriander leaves.

If you want you can top it with a boiled egg.

Friday, October 25, 2019

Thai Pra Ram Tofu with Vegetables (Peanut Butter Sauce) - Vegan

I love South Asian food, I prefer that over any other cuisines. So always in a lookout for easy and delicious and spicy recipes. This is the by far easiest and quick thai Curry you can have it. Add vegetables as per your liking and sauce comes so quick you will be amazed. And when you add your own planted chilies in it, flavor are surely double. You can use any other protein instead of Tofu and make it and keep the sauce ready in other bowl and this dis will be fast to finish. You can serve it with zoodles, noodles or brown, white or stir fry rice and make a meal out of it.

Ingredients : 

1/4 Tofu cut in small cubes
1 Carrot cut in small pieces
1 Onion cut
1 Small Red pepper chopped
1/4 cup chopped red cabbage
Few flowers of Broccoli
4 Mushroom chopped
Few leaves of Spinach
2 tbsp oil

For the sauce : 

1/2 cup creamy peanut butter
1 tbsp Maple syrup
2 tbsp Rice vinegar
2 tbsp fresh cilantro chopped
3 cloves garlic chopped
1-2 Tbsp Tamari sauce or soya sauce
1 tbsp sambal Olek sauce
1/4 to 1/2 cup warm water, depending upon your choice of gravy


Heat a pan on medium heat, add 1 tbsp oil and add small cubes of tofu. Make it brown from all the sides, don't burn it.

Once it's done keep it aside.

When tofu is browning, make a sauce.

In a bowl. add all the ingredients and lastly add water as per the need. Mix it till it becomes well blended.

Heat a pan again, add oil, saute first, a carrot then broccoli and then other vegetables except for spinach.

Then add tofu and mix all the vegetables.

Add sauce and quickly mix it till it becomes thick, if it is too thick for your taste, add little warm water and make it thinner.

Shut off the gas and add spinach and mix it.

Serve it hot alongside your favorite plain rice, jasmin rice, brown rice, stir fry rice or noodles.

Thursday, October 17, 2019

Easy Vegan Laksa Soup

I was eyeing on this so long and I knew it that this will be going to become my favorite soup and it is now. It has simple ingredients but bold flavors. You don't have to go to the trouble to make laksa paste from scratch. Just take your favorite Thai red curry, add broth, coconut milk, empty fridge with whatever vegetables you have and voila, Laska soup is ready to serve. It's perfect for fall evening to have this bowl of soup for dinner but you can have it for lunch also. This soup belongs to Singapore, so if you are on that side of the world, you are lucky but for people like us we have to make it at home. You can use any toppings, bean sprouts, lettuce, cabbage. If you can find vegan fish sauce, add it, it will give nice zest.

Ingredients : 

6 tbsp Red curry paste
2 cups vegetable broth
1 tbsp oil
1 cup light coconut milk
1 tsp curry powder
salt as per taste
1 tsp sugar
1 tbsp Sambal Olek
1/2 cup tofu chopped in small cubes
1/4 cup red cabbage
1/4 cup broccoli
6-7 white mushroom chopped
3 cloves of garlic chopped finely
1 and a half cup of rice noodles boiled
1 A large egg boiled and cut in half
1/4 lemon wedge
Cilantro leaves
Fish sauce -optional for serving on top

Method : 

In a saucepan, on low heat, add oil and red curry paste and garlic.

Stir well and cook the paste for 10 minutes until paste changed the color.

Add 1/4 cup broth and dissolve curry paste.

Add remaining stock, coconut milk, curry powder, salt, sugar, sambal oelek, all the vegetables.

Stire and bring to a boil, lower the heat and cover and cook for 10 minutes.

On the side, boil the noodles and egg and keep it aside.

In a serving bowl, first, have half of the noodles, pour the broth mixture on it and top it with lettuce, egg, cilantro, and lime wedge and serve immediately.

If you have fish sauce, sprinkle it.

Believe me, it will be your house's favorite noodle soup.

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