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
October 16, 2021 / Lyn Jones / 0 Comments
Serves: 4-6
- half of a red onion – thinly sliced
- apple cider vinegar
- 1 tsp coconut sugar (optional)
- 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
- 1 Tab neutral coconut oil or ghee
- 1 tsp cumin seeds
- 1½ tsp turmeric – fresh or ground??
- sea salt – to taste
- 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
- ⅓ cup pistachios – chopped (or try peanuts)
- 2 medium eggplants – sliced into wedges
- 1 Tab coconut oil
- sea salt
- freshly ground black pepper
- za’atar – or use ground thyme
- ¼ cup tahini
- 1 tsp maple syrup or honey
- ½ teaspoon sriracha or Tabasco (optional)
- pinch of sea salt
- freshly squeezed juice of 1 lemon
- ¼ cup purified water
- Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.
- Drain the millet and thoroughly rinse it in a strainer.
- Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
- Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.
- Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
- Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
- Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.
- Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.