Korean recipes: Butternut squash porridge (hobakjuk) The recipe for Hobakjuk needs only a few ingredients.
But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls! Ingredients 2 or 3 small butternut squash, water, salt, sugar, sweet rice flour. How to prepare butternut squash: Wash the exterior of the butternut squashes in cold water.Cut the squash in half lengthwise and remove the seeds and stringy stuff with a spoon. Place the butternut squash in a large pot. Agedashi Tofu Recipe with Tips (揚げ出し豆腐) 78: Vegan low-carb, low calorie, 'zen' bento. Bento contents: Fried tofu (atsuage) with negimiso, 150 calories Konnyaku sautéed with ginger, garlic and chili peppers (variation of Konnyaku aglio olio e peperoncino), 50 caloriesSweet pepper and carrot confetti, 30 calories Steamed baby pak choi with sesame oil, 20 calories Total calories (approx): 250 (how calories are calculated) Time needed: 30 minutes (if all components are made in the morning, much less time if you make things in advance)
A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan. Nikujaga, stewed potatoes with meat, is a staple of Japanese home cooking.
It’s filling and comforting, and appears quite frequently for dinner at our house. Recently though I’ve been making this vegan version more frequently, which is just as tasty as the meaty version. Thick fried tofu (atsuage) is the protein replacement, but it’s not just there for it’s nutritional benefits - I love the texture in a lot of dishes. Pelmeni recipe and some photos from Russia.
My diet hasn’t been an exemplar one during this holidays: although usually I had a good breakfast, my lunch and dinner were disastrous. I skipped lunch many times, or substituted it with a couple or three of sorbets: ice cream is incredibly cheap and it is sold everywhere (yeah, even in winter). When the weather was not good a cup of coffee would do. Nevertheless, I managed to make some shots of my decent meals.
My shopping. This was the only time I found soymilk. Fresh , bought in a market. Zucchini paté. I will upload the best photos of the trip on Flickr. Limit xD I definitely miss Russian food. The “It’s Spring” Dish. Spring has officially arrived : Anything left outside for a few seconds will be covered in spring pollen!
My car has turned yellow from black and any outdoor surface is completely covered with the yellow dust. There isn’t even a point in cleaning it up cause a few hours later will be back to yellow.I was taking pictures outside, and then my camera became yellow too! It’s literally snowing pollen. So in the spirit of spring I made this dish, consisting of spring veggies. Lovely & Light Cranberry, Apple, and Almond Quinoa. I finally got around to ordering a new pair of Brooks Adrenaline GTS 10’s!
Stank-free and blinding white. ;) I discovered Brooks Adrenaline last Spring when I had a special fitting done at Fit 2 Run in Sarasota, Florida. I suffered from chronic blisters for a couple years and it caused me a lot of frustration not knowing why I kept getting bad blisters with every pair that I tried. Tempeh and Celeriac Mash. Indonesian Tempeh with Green Beans and Crushed Peanuts de *♥†♥*Garden of Vegan*♥†♥ * sur Myspace. Vegan Lentil Walnut Loaf with Sweet Potato. Despite what you may think, living with a food blogger is not always peachy!
Aside from the new dishes, plentiful leftovers, and a freezer packed with goodies, there are dishes, messes, computer troubles, steep grocery bills, minor breakdowns, and taste-testings gone wrong. Despite all of this, Eric’s biggest complaint is that I rarely make the same dish more than once! In the name of new blog content, I try to make new recipes so I have fun things to post for you guys, but in the process I often leave fabulous recipes in the dust. Palak Moong {recipe} and the 660 Curries Cookbook Winner! [Eating Rainbow | Green | no. 5 Spinach + Green Lentils] We owe you all a few things don’t we?
Some posts. Some recipes. Some colors of the rainbow?! Oh yeah, and we need to actually give some of our giveaways away. Mung Dal (Lentils) by Heather Carlucci-Rodriguez. By Heather Carlucci-Rodriguez Serves 8 1/2 cup mung dal (lentils) 2 cups water 2 green Thai chilies, finely chopped 1 pinch turmeric 1/2 teaspoon salt 2 tablespoons cilantro, finely chopped 1 tablespoon canola oil 1/2 teaspoon cumin seeds 1 small red onion, diced small 1/2 tablespoon fresh ginger, grated 1/2 tablespoon coriander, ground 1/2 teaspoon ground cumin 1/8 teaspoon paprika Combine dal, water, chilies, turmeric and salt. Bring to a boil. Cook cumin seeds in canola oil until seeds sizzle. 15 Minute Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. Get Your Glo Back: Immunity Booster Stir-fry. Eric and I have both been feeling like we are coming down with something this week.
For whatever reason, we have just been feeling a bit tired and not ourselves. I thought tonight would be the perfect night to make an immunity-boosting stir-fry to prevent any worsening of our condition. This is also a great recipe for the Back To School season. Being in tight quarters with kids and adults can make the healthiest of people feel under the weather. Uighur-Inspired Noodles with Peppers and Sweet Potatoes Recipe. Nutritional information Serves 4 30 minutes or fewer The cuisine of the Uighur people of Northwestern China is very different from most Chinese cooking.
Bob's Red Mill Recipes - Teff and Sweet Potato Timbales with Feta. Easy Vegan Sushi « Fresh Tortilla Tacos with Black Bean, Pineapple Salsa and Paprika Roasted Sweet Potatoes «