January 18, 2024 / Lyn Jones / 0 Comments
Garlic, ginger & spicy broth in winter is soothing & helps clear the sinuses.
Serves 6
Ingredients
8 cups broth*
2 Tab low sodium soy sauce
1/4 tsp ground ginger
1 Tab white miso
1 tsp sriracha or more to taste
4 cloves garlic diced
1/2 yellow onion julienned
1 bundle bok choy whites and greens separated and diced into bite sized pieces
2 cups white mushrooms sliced
1 package firm tofu drained and cut in squares
1 package Konjac fettuccine noodles drained and rinsed**
OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes
1. Add water, broth, soy sauce, ginger, miso & sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes.
3..Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
4. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings****.
Notes
*I used vegan beef broth – (from Whole Foods or online or use favorite broth.
** If you can’t find these, feel free to swap for soba or rice noodles.
*** Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside.
**** top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving.
from other recipe – 1L chicken stock, 4 cm piece of peeled ginger, 4 eggs***, 2 Tab sesame oil, 200g king brown mushrooms-sliced lengthways: pre-fry, 1 peeled & julienned carrot, 4 green onions – thinly sliced on the diagonal, ¼ cup coriander leaves, black sesame seeds & sliced chilli – to serve
Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Iron: 1mg
https://www.thissavoryvegan.com/ or Wiltshire
May 29, 2016 / Lyn Jones / 0 Comments
Thai style – part of dinner party or for a family lunch
- 2 c finely minced cooked chicken; (without skin)
- 1/2 c cooked rice; (preferably jasmine)
- 2 cloves garlic; minced
- 3 shallot onions; finely sliced – spring onions I guess
- 6 coriander roots; finely sliced
- 15 Thai basil leaves; finely sliced (or basil)
- 1 ts freshly ground white pepper
- 2 Tab Pure palm sugar; grated
- 2 Tab fish sauce
- beancurd sheets; lightly wet 10 Minutes ahead; or filo
CORIANDER SESAME SAUCE
- 1/2 c Lime or lemon juice
- 1/2 c Cold water
- 1/2 c Pure palm sugar
- 2 sm Red birdeye chilli; sliced
- 3 shallot onions; sliced
- 1 bunch coriander plant; including roots: washed, coarsely chopped
- 1/3 c roasted sesame seeds
- 3 Tab Fish sauce
Directions:
1.Mix the above ingredients in a bowl and marinate half an hour prior to using (except bean curd sheets).
2.Place the chicken mixture on the centre of the beancurd sheet and roll into little sausage forms.
3.Tie both ends with corn husk or strips of leek.
Grill the chicken bon bon under a moderate temperature, until golden brown.
CORIANDER SESAME SAUCE:
1.Heat water and lemon juice in a pot, add pure palm sugar to dissolve.
2.Reduce the content until it becomes a light syrup. Add the onions and chilli. Remove to cool.
3.Blend the light syrup with the coriander and sesame seeds until it becomes a smooth sauce.
This sauce can be made and stored for a couple of weeks in an air-tight jar and kept in the refrigerator.
To serve: Cut the crispy grilled Bon Bon into thick slices, place on a few avocado wedges and spoon the coriander sesame sauce evenly on the chicken slices.
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 13g Carbohydrate; 3mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates