Crispy Fish with Assorted Strings Baked Salmon in Silver Package Stir Fried Fish Strips, Homestyle Stuffed Bean Curd balls with crab Crispy Bean Curd Balls Bean Curd Treasure Boxes Fried Crispy Packages Crispy Minced Bean Curd Deep Fried Stuffed Eggs Steamed Egg with Clams Stuffed Shrimp in Bean Curd Cake Smoked Vegetarian Goose Asparagus in Bacon Rolls Jade Squash with Crispy Sole Deep-Fried Vegetables Skewers Mold Scallop with Four Kinds of Vegetables Broccoli Salad with Assorted Dressing Assorted Ingredients with Bean Paste Bamboo Shoot Bundles Tri-Color Mushrooms Lotus Root's Cake, Szechuan Style Assorted Vegetable Salad Vegetable Salad Rolls String Beans with Szechuan Sauce String Beans with Meat Sauce Snow Peas Cream Soup Chicken Strings with Snow Peas Crispy Vegetarian Rolls.
Nutritious soup for karen. Content 1. Baked Strawberry Cheesecake 3. Bananarama Cheesecake 4.
Barley and Gingko In Soy Milk
Blueberry Cheesecake 5. Apple Pie Cheesecake 6. Mango Macadamia Cheesecake 7. Jackfruit Cheesecake 8. Pineapple Cheesecake 9. Apricot Cheesecake Orange Sour Cream Topped Cheesecake Baked Lime Cheesecake Citrus Cheesecake Lemon Curd Cheesecake Double Cheesy Cheesecake Chocolate Feather-Patterned Cheesecake Almond Crumble Cheesecake Creamy Sweet Corn Cheesecake Yam Cheesecake Velvety Honey Cheesecake Bailey Coffee Cheesecake Caramel Cheesecake Creamy Coconut Cheesecake Orange Cheese Dome Prune Cheese Pound Cake Carrot Cheesecake Chocolate Swirl Cheesecake Tiramisu Torte Cream Cheese Chiffon Cake Pandan Cheese Chiffon Cake Honey Cheese Swiss Roll Mocha Light Cheesecake Cotton Cheesecake Poppy Seeds Cheese Cup Cakes Chocolate Chips Cheese Muffins.
Sumptuous Flavours: Recipes
Ginger Spring Onion Fried with Pork 3. Honey Chicken 4. Foo Chook Braised with Belly Pork 7. Onions Fried with Ikan Billis 8. Red-cooked Beancurd 9. Tong Choy Steamed Minced Pork Appetizing Preserved Ginger Chicken Chocolate Cream White Chocolate Sauce Custard Milk Bread Pudding White Chocolate Sauce Briayani Prawn with Ghee Rice Chicken Tikka Mattled Flower Crabmeat with Steamed Eggs Black Beans Braised with Pig's Trotter Assam Prawns Tempoyak Masak Ikan Szechuan Twice-cooked Pork Honey Sauce Char Siew Five Spice Meaty Rolls Fragrant Saucy Ribs Mooncakes Fantasy Watermelon Cocount Milk Jelly Mooncake Honeydew Melon Jelly Mooncake Golden Syrup Sweeten Bean Paste Mooncake Skin Single Yolk Lotus Paste Mooncake Mixed Nuts Mooncake Pingpi Mooncake Gulai Assam Ikan Patin Cabbage Chicken Salad Chicken Tomato Delight Bubur Lambok Spiced Rice Cheese Onion Scones Healthy Bread Rolls Wheat Germ Bread Baking Inspirations Yam Rolls Wholemeal Bread Cheese Tarts Apple Pie Rich Walnuts Cake Chocolate Brownies Moist Chocolate Cake Joy of Baking by Bake with Yen 5.
Spicy Special complied by Wong Kee Sum 9. Chef's Cuisine by Lee Lit Chang Kueh Lapis Beras 2.
Kueh Sarlet 3. Kueh Dadar 4. Speckok Kueh Lapis Batavia 5. Kueh Bongkong 6. Kueh Khoo Moh Ho 7. Kueh Bangket 8. Kueh Bengka Pulot 9. Kueh Bolu Kukus Kueh Bengka Ubi Kayu Kueh Pisang Jemput-jemput Pisang Seray-kaya Kueh Talam Ko Swee Kueh Ko Swee Singapore Favourites 1. Poh Pia 2. Gado-gado 3. Otak-otak Panggang 4. Fried Radish Cake 5. Braised Hot Pot 6. Satay Chelop 7. Satay 8. Mee Goreng 9. Mee Rebus Mee Siam Rice Noodles in Beef Soup Noodles in Prawn Soup Fried Rice Noodles Tauhu Goreng Laksa Lemak Penang Laksa Chicken Rice Siamese Laksa Lemak Meat 1.
Hati Babi Bungkus 3. Satay Babi 4. Babi Pong Tay 5. Baked Gammon with Pineapple 6. Five-spice Rolls 7. Braised Pork in Soya Sauce 8. Barbecued Pork Sparerib 9. Roast Pork Strips Streaky Pork in Dark Soya Sauce Mutton Kurmah Mutton in Tomato Curry Braised Mutton Ribs Braised Beef in Dark Soya Sauce Beef Rendang Beef Curry Beef Serondeng Sliced Beef Steak Fillet Steak Fillet Steak - Greek-style Grilled Pepper Steak Beef Brisket Poultry 1.
Steamed Stuffed Duck 2. Braised Duck 3. Diced Chicken with Toasted Almonds 4. Chicken in the Basket 5. Seven-minute Crispy Chicken 6. Paper-wrapped Chicken 7. Braised Chicken 8. Almond Chicken 9. Spring Chicken Chicken Stew Chicken in Tomato Curry Lemon Curried Chicken Ayam Tempra Ayam Sioh Ayam Buah Keluak Enche Kebin Ayam Kleo Chicken Adobh Seafood 1. Crabmeat in Milk Sauce 2. Baked Crabs 3. Crab Ommelette 4. Tomato Chilled Crabs 5. Fried Chillied Cuttlefish 6. Spicy Cockles 7. Chillied King Prawns 8. Butterfy Prawns 9. Prawns with Cashew Nuts Prawns in Soya Sauce Tempura Prawns Udang Kuah Pedas Nenas Sambal Tempe Sambal Udang Sambal Udang Kering Goreng Ikan Masak Assam Pekat Ikan Masak Kuah Lada Ikan Terobok Goreng Ikan Masak Pedas Assam Gulai Sambal Lengkong Steamed Pomfret Nasi Lemak Kukus 2.
Nasi Lemak 3. Nasi Kunyit 4. Nasi Kuning 5. Nasi Lontong 6. Nasi Pilau 7. Flavoured Chicken Rice 8. Fried Rice 9. Fried Noodles Fried 'Mah Mee - Nonya-style Steamed Glutinous Rice Chicken Congee Hokkien Fried Noodles Pork Congee Soups 1. Soto Ayam 2. Stuffed Chicken Soup 5. Tripe Soup 6. Spicy Sparerib Consomme 7.
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- A Black Man’s Revenge.
- Cooking With Asian Root by ynykyvykeb.tk - Issuu.
- Dalí (French Edition).
Itek Tim 8. Pong Tauhu Soup 9. Stuffed Cuttlefish Soup Shark's Fin Soup Salad- Nonya-style 3. Sayor Loday 4. Sambal Kangkong 5. Kachang Panjang Masak Lemak 6. Rebong Masak Lemak 7. Chop Suey 8. Sambal Blachan 9. Hot Chilli Sauce Dried Chilli Paste Mixed Vegetable Pickle Salt Fish Pickle Penang Achar Kelapa Goreng Desserts 1. Bubor Cha-Cha 2. Chendol 3. Talam Agar-Agar 4. Almond Jelly 5. Lotus Seed Fluff 6. Groundnut Creme 7. Baked Caramel Egg Custard 8. Golden Castle Pudding 9. Coconut Candy Ice Cream Cocoa Custard Western Cakes 1.
Hints for Cakes 2. Rich Butter Cake 3. Orange Butter Cake 4. Banana Cake 5. Cherry Cake 6. Pound Cake 7. Walnut Cake 8. Coffee Walnut Cake 9. Coffee Sponge Sandwich Chocolate Chiffon Cake Rich Chocolate Cake Chocolate Butter Icing Ginger Cake Rich Fruit Cake Christmas Cake Rich Butter Cream Butter Cream Swiss Roll Rose Marie Cake Semolina Cake Almond Oat Biscuits 3. Butter Almond Biscuits 4. Special Almond Biscuits 5. Almond Raisin Rock Cookies 6. Sponge Fingers 7. Coconut Biscuits 8. Semolina Biscuits 9. Semolina Crunchies Melting Moments Cat's Tongues Spritches Butter Biscuits Custard Tartlets Pineapple-shaped Tarts Pineapple 'Open' Tarts Beef Curry Puffs American Doughnuts Bread 1.
Unusual grape varieties. Often ancient; not Chardonnay. White: Italy. Modern Classic: Back to the Origin. ABC: Anything but Chardonnay. Unusual grape varieties, once European, now global. White: Curious Blends. A 'New' Spanish Icon? Where every village, 'lieu - dit' and cru is different. Pinot Noir: Around the World. The winemaker's hardest challenge: to equal great red Burgundy. Italy: Classic Red I. Famous meets Curious. Piedmont: Roses and Tar. Vajra Majestic Veneto: Amarone Etc. Curious Vines: Italy.
Italy: Classic Red II. Tradition meets innovation. Traditional Tuscans. Tuscany: A Chance to Taste. Tintos: Reds of Spain and Portugal. Tempranillo, Garnacha, Touriga Nacional etc. Rioja: Oak and Land. Grandees of Spain and Portugal. Iberia: Local. Maria The Two Sides of Iberia: Crossroads. Left Bank. First Growths. Right Bank. Bordeaux Red Flight. Fine wine used to mean Bordeaux, but the wine world is bigger now, and these are the new stars.
Red: Langton's Australians. Old Vines of Australia: The Barossa. Red: Southern Stars. Modern America: Not Just Napa. On the map since the "Judgment of Paris". Red: Napa Cabs. Red: North America. Brave Europe: Geography and Red Grapes. Place can be a flavour. Guigal Grenache: Queen of Blends. Curious Vines: Europe. Meditation: Sweet Wine. Sweet but not simple: risky and complex to grow and make. Wines are listed in order of sweetness and flavour: from light to luscious.
Sweet Sparkling. Vajra 5. Late Harvest. Noble Rot. Dried Grape. Fortified: Vintage Port and Madeira. Last Few: The End of the Line. Limited availability - last chance to taste. Solera: Sherry. Cocktail Character. Lychee Martini Belvedere vodka, lychee, lime and orange cream citrate bitters. Floating Goddess Belvedere vodka, pomelo, blueberry, elderflower, pink grapefruit and Burlesque bitters.
The Hakka Belvedere vodka, Akashi-Tai sake, lychee, lime, coconut and passion fruit. Strength and Grace. Pink Mojito Don Julio reposado tequila, mint, lime and cranberry. Georgia Julep Buffalo Trace bourbon, mint, peach and raspberry. Wine by the Glass Sparkling. Antica Formula Cocchi Americano Cocchi Americano Rosa Cynar Kirin Ichiban Lager, Japan 4. Big Drop Pale Ale, England 0. House Spirit. Tanqueray No. Ten Gin Spirit Selection. Single Malt - Speyside. American Bourbon - Tennessee.
American Bourbon - Rye. Fine Spirits - Digestif. Fine Spirits - Armagnac. Fine Spirits - Calvados. Fine Spirits - Cognac. Bar Food. Bar snacks. Prawn crackers. Roasted cashews and pistachios. Vegan dim sum platter. Orchard List. Kombucha - Gently sparkling, fermented tea. Cold brew tea - Pure, delicate flavour. Tachibana Sencha deep steamed green tea Yame, Japan, House brewed.
Sparkling Juice - Fizzy, fruity and complex. Fruit Blend - Soft cocktail. Ling Hao apple, yuzu, ginger, lemon, basil and cucumber. Kowloon Cooler strawberry, raspberry, blackberry, lychee, apple, cranberry and lemonade. Gavati Refresher lemongrass, raspberry, peach, guava, elderflower and lemon. Coco Passion coconut, passion fruit, almond and coconut water. Green Nile kiwi, ginger, coriander, lychee and apple.
Mai-Shin - Brewed tea and rice blend. Mattari Kent, England. Juice Infusion - Enhanced flavour. Salted grapefruit, Lychee and Yuzu. Mango, Yuzu and Sesame. Craft Soda and Tonic - Modern and inventive. Luscombe Damascene Rose Devon, England. Drinking Vinegar - Crispy and vibrant.
Yarty Cherry with soda water Hampshire, England, serves two. Yarty Strawberry with soda water Hampshire, England, serves two. Water - Natural and refreshing. Voss Still Norway. Voss Sparkling Norway. Only at London Only at London. Mountain Peak. Plum Old Fashioned Blanton's Gold bourbon, plum, meringue foam, chocolate roll and Peychaud's bitters. Goji Strawberry Martini. Dim Sum Sundays Cocktails. Hakka Punch. The Chinese Mule Belvedere vodka, akashi-tai sake, coriander, ginger, lime and ginger beer.
Orchard list. Fruit blend. Dim Sum Sunday. Dim Sum. Har gau. Chinese chive jade dumpling. Truffle chicken shui mai with tobiko. White peppercorn seafood dumpling. Black truffle pumpkin puff. Fried vermicelli chicken. Morel mushroom puff with mooli and spring onion. Baked lamb puff with almond. Stir fry black pepper rib eye beef with Merlot. Chinese vegetable. Chocolate clay pot dark chocolate cream, cocoa nibs, mandarin ice. Dim Sum Sunday - Vegetarian. Gong choi and lily bulb dumpling. Cordycep flower shui mai.
Soy crumble bean curd dumpling. Shanghai dumpling. Mooli and onion pancake. Pumpkin puff. Morel and vegetable spring roll. Tofu, aubergine and Japanese mushroom clay pot with chilli and black bean sauce. Stir-fry black pepper yellow bean with sugar snap. Vegetable fried rice with preserved olive leaf. Chocolate Clay Pot dark chocolate cream, cocoa nibs, mandarin ice. Taste of Hakkasan Taste of Hakkasan. Dim sum selection with sakura salad.
Vegan dim sum selection v with sakura salad. Stir-fry Chilean seabass in truffle sauce with shimeji. Golden Week Golden Week. Hot and sour soup with foie gras. Lamb dumpling, chocolate and mint. Chilli crab dumpling, black sesame sponge, soft shell crab. Spanish tortilla dim sum, truffle, quail egg.
The Fast Metabolism Diet by Haylie Pomroy (2013): What to eat and foods to avoid
Peking duck with beetroot pancake, lychee and rose. Grilled octopus, tomatillo ketchup, sha cha sauce. Stir-fry rib eye beef, gnocchi and lily bulb. Chinese black laksa of sea bass. Enoki mushroom noodle. Three ways crispy egg fried rice with paprika. Naranja Cheng citrus, Pedro Ximenez, tarragon. Oriental Frontera Belvedere vodka, plum sauce infused fino sherry, pink grapefruit, chilli and Hakkasan sweet and sour. Festive Festive Signature Menu. For parties of two or more. Must be pre-booked and only available from 12 noon until 5pm with a two hours return time.
Dim sum platter har gau, scallop shumai, Chinese chive dumpling, duck and yam bean dumpling. Spicy prawn with lily bulb and almond. Stir-fry water chestnut, sugar snap and cloud ear. Jasmine rice. Jivara bomb milk chocolate, hazelnut praline, rice krispies. Festive Signature Menu. Sesame prawn toast. Stir-fry Chilean sea bass with lily bulb and soya crumble. Jasmine smoked crispy chicken. Three style mushroom stir-fry with gai lan, lily bulb and macadamia nut.
Chocolate and kalamansi delice chocolate mousse, kalamansi, roasted hazelnut. Festive Signature Vegetarian Menu. Crispy bean curd peel and basil cress salad with mango and onion in yuzu dressing. Vegetarian dim sum platter crystal dumpling, vegetable shumai, yam bean and shiitake dumpling, vegetable bean curd roll. Four style vegetable stir-fry in Szechuan sauce with asparagus, yam bean, shimeji mushroom and Morinaga tofu.
- Recipes and Wooden Spoons (Tales from Grace Chapel Inn Book 3).
- Alle Jahre wieder - Score.
- Lovebook: Unto the measure of the stature of the fullness of poetry.
Wok-fry vegetarian abalone in XO sauce. Trinity supreme dim sum platter gold leaf lychee and lobster dumpling, royal king crab jade dumpling, black truffle and Dover sole dumpling. Grilled Chilean sea bass with pomegranate glaze. Seasonal vegetable. Hakkasan signature Peking duck with Prunier caviar with pancake, baby cucumber and spring onion. Crispy freshwater prawn with dried chilli and cashew nut.
Wok-fry Angus rib eye beef with baby lotus root and mustard seed. Coffee and cassis ganache coffee ganache, cassis, toasted pecan nut. Tropical Baked Alaska coconut, passion fruit, warm pineapple. Hakkasan signature Peking duck with Special Reserve Qiandao caviar with pancake, baby cucumber and spring onion, second course with a choice of XO sauce or ginger and spring onion. Golden fried soft shell crab. Grilled Chilean sea bass in honey. Stir-fry Australian lobster in spicy black bean sauce.
Seared Wagyu beef with white asparagus. Stir-fry Peking duck. Mui choi rice. Bergamot and chestnut dome citrus mousse, chestnut, Woodford reserve bourbon whiskey. Magnums: Champagne. Magnums: White. Magnums: Rose. Magnums: Red. Sweet Wines. City a La Carte Supreme. Black Pepper and Wagyu Beef Dumpling. Foie Gras Taro Croquette. Champagne Scallop and Prawn Dumpling. Peking Duck with special reserve Qiandao caviar. Wagyu Beef Bun with salted cabbage. Szechuan Pepper Beef with eryngii mushroom.
Truffle Pork Belly Rib. Lobster Vermicelli Pot. Gold Leaf Seafood Rice. Dim Sum Steamed. Scallop Shui Mai. Prawn Shui Mai with Chicken. Pork and Prawn Shui Mai. Chicken Shui Mai. Beef Shui Mai. Ingredient insight: Just one cup provides more than percent of your daily requirement of vitamins C and K. Dating back before BC, cabbage is one of the oldest cultivated vegetables in history and is regarded for its use in traditional medicine.
Ingredient insight: One cup of cabbage has percent of your suggested daily dose of vitamin C. Ingredient insight: Packed with vitamin A, one serving provides a whopping percent of your daily needs. Often relegated to a simple burger topper, this widely available leafy vegetable can help in maintaining heart health. Ingredient insight: Romaine is a great source of potassium, an electrolyte that supports a regular heart beat. Perfect for: Put a spin on the traditional Caesar salad by grilling romaine hearts, drizzling with vegan dressing, and sprinkling with dairy-free parmesan.
Arguably the most widely cultivated leafy green, spinach has earned a name for itself thanks to its incredible benefits to eye, bone, and brain health. Ingredient insight: Remarkably high in iron, every grams of these leaves contain 25 percent of your recommended daily intake. Perfect for: Include one cup in your morning smoothie for a refreshing green boost at the start of your day.
Pump up your recipe repertoire with these foodie-approved greens that taste as good as they look on your plate. The vitamin-rich tops are brimming with benefits, making them a regular feature at high-end eateries. Perfect for: Swap endive leaves for crackers, and load them up with everything from chickpea tuna salad to umami-rich walnut pesto. While this may look like your average head of lettuce, the leaves are packed with bitter flavors of chicory, proving that this green is anything but ordinary.
Escarole makes an elegant addition to menus at top-notch restaurants. Ingredient insight: An entire head of these lacy greens supply 16 grams of dietary fiber. Perfect for: Escarole pairs perfectly with sweet butternut squash and spaghetti for a comforting winter pasta dish. Viewed as both an annoying weed and esteemed culinary ingredient, purslane can be easily foraged. Persnickety cooks flock to it for a reason. Ingredient insight: Fresh purslane contains more omega-3 fatty acids than any other leafy vegetable, with grams providing milligrams of this essential vitamin.
This variety originated in Italy in the 15th century, and its burgundy-hued leaves have become a go-to color booster for gourmands. Ingredient insight: This not-green green adds a punch of vitamin B2— essential for energy production—and helps ward off migraines. You may be tempted to toss turnip greens, but these edible tops are packed with vital phytonutrients.
Perfect for: Slowly simmer turnip tops in vegetable stock with garlic and spices to reduce bitterness, and serve alongside barbecued tempeh. Ingredient insight: A half-cup serving a day will provide vital vitamins such as B6, C, and K. Perfect for: Sear with sesame oil, garlic, and ginger for a flavorful side dish or as a tasty addition to a wholesome bowl. Far from a new discovery, this staple of Southern and African American cuisines is enjoying a spike in popularity for its superfood qualities.
Ingredient insight: Just one cup of boiled collards provides about eight grams of fiber—a crucial component for reducing blood-sugar levels and lowering cholesterol. Be sure to add a bit of tempeh bacon for extra flavor. Ingredient insight: One serving contains an astounding percent of the daily requirement of vitamin K, which is associated with a lower risk for developing prostate cancer.
Though consumed for more than 5, years, this distinctive green is having a moment in thanks to its zippy taste and versatility. Ingredient insight: One cup of mustard greens provides a hearty dose of omega fatty acids— 31 milligrams of omega 3s, and 34 milligrams of omega 6s. Available in a rainbow of colors, Swiss chard makes for meals as pleasing to the eye as they are to the body. Ingredient insight: Containing at least 13 different polyphenols, this colorful vegetable has antioxidants boasting preventative benefits for all major chronic diseases. Perfect for: This dark, leafy green thrives in winter, making it the perfect addition to warming soups, stews, and hearty pasta dishes.
This aquatic plant species served as a staple in the diet of ancient Roman soldiers, but today, medicinal qualities and a spicy, peppery taste have thrust it back into the spotlight. Ingredient insight: With 41 milligrams of calcium per cup, watercress will help bones stay strong and healthy when consumed regularly. Perfect for: A mainstay of English teatime, sandwiches layered with watercress, cucumber, and vegan cream cheese are a sophisticated way to enjoy this ancient green. Into a heavy-bottomed pot over medium heat, warm oil. Add garlic and zucchini and cook for 2 minutes longer.
Stir in tomatoes and tomato juice , tomato paste, thyme, oregano, red pepper, salt, and black pepper. Add vegetable broth, turn heat to high, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Add beans, and simmer uncovered for 5 minutes. Remove from heat, and stir in kale and lemon juice. Let soup rest for 5 minutes, ladle into serving bowls, and top with hemp seeds.
Into a blender, add tomatoes and tomato juice , chipotle pepper, and adobo sauce. Into a heavy-bottomed pot over medium heat, melt oil. Add onions, carrots, and bell peppers, and cook, stirring often, until softened, about 5 to 6 minutes. Stir in garlic and sweet potato, and cook for 1 minute longer.
Add blended tomato mixture, stir to incorporate, and add chili powder, cumin, salt, and water. Mix well, turn heat up to high, and bring to a boil. Stir in lentils, turn heat to low, and cover. Cook for 35 to 40 minutes, or until lentils are tender. Ladle stew into serving bowls, and serve warm, topped with Cashew Sour Cream and cilantro.
Into a blender, combine all ingredients, and process until smooth and creamy. Cover and refrigerate until ready to use, up to 1 week. Freeze a larger batch and reheat for an easy supper. Into a blender, add water and miso, and blend until smooth. Add bay leaves, miso broth, salt, and pepper.
Bring to a light boil, and stir in noodles and chickpeas. Cook until pasta is al dente, remove from heat, discard bay leaves, and stir in 2 tablespoons parsley. Let soup rest, uncovered, for 5 minutes before serving. Ladle into serving bowls, and sprinkle with remaining 1 tablespoon parsley. Into a blender, add water, cashews, and miso paste, and blend until smooth. Add garlic, thyme, salt, and pepper, and cook, stirring, for 30 seconds longer. Add potatoes, bay leaf, and miso mixture. Bring to a boil over high heat, then reduce heat to low, partially cover with a lid, and simmer for 15 minutes.
Remove from heat and discard bay leaf. Ladle half of soup into a blender, evenly transferring broth and vegetables. Pour blended mixture back into soup, add 3 tablespoons parsley, and stir to incorporate. To serve, ladle into serving bowls and top with black pepper and remaining 1 tablespoon parsley. Into a heavy-bottomed pot over mediumlow heat, melt oil. Stir in garlic and cook for 1 minute. Add cauliflower, stir well, and mix in vegetable broth, paprika, and beans. Bring to a boil.
Cook for 15 minutes, remove from heat, and stir in nutritional yeast and tahini. Working in 2 batches, transfer soup to a blender and blend until completely smooth. To serve, ladle into serving bowls, and top with Whole Grain Croutons. Preheat oven to degrees. Drizzle with oil, sprinkle with salt, and toss together by hand to coat bread. Spread onto a baking sheet in a single layer, and bake for 15 to 20 minutes, or until well-toasted.
Store at room temperature until ready to use. Into a blender, add water, tamari, miso, goji berries, and ginger, and blend until combined. Goji berries may remain partially intact. Into a soup pot over medium-low heat, melt oil. Add miso mixture, kimchi, kimchi juice, tofu, and scallions. Reduce heat to low, and slowly bring to a warm temperature over several minutes without boiling. Once hot, remove from heat, garnish with sesame seeds, and serve warm.
Heal All The powerhouse ingredients in this cold-fighter deliver maximum nutrition to cure whatever might be ailing you. Goji berries add a punch of antioxidants and vitamin C Ginger root soothes inflammation Coconut oil fights bacteria and viruses Garlic and shiitake mushrooms give the immune system a boost Miso broth is rich with electrolytes to keep you hydrated Kimchi aids digestion, and its spicy peppers are a natural decongestant.
Non Carne Our vegan version of hearty Texas-style chili is packed with spicy peppers and smoky jackfruit for a down-home comfort meal. In a dry skillet, toast chilies over medium heat, 30 seconds per side, until softened and fragrant. Place in a large bowl along with garlic, and pour in enough hot water to submerge. Soak 20 minutes. In a medium bowl, add jackfruit, tomato paste, soy sauce, paprika, steak seasoning, and brown sugar. Use hands to toss and evenly coat jackfruit. In a Dutch oven or heavy-bottomed pot over high heat, heat 1 teaspoon oil.
Add jackfruit mixture and sear 8 to 10 minutes, turning occasionally, until browned on all sides. Remove from pot and set aside. Reduce heat to medium, add remaining 1 teaspoon oil and onions. Cook 6 to 8 minutes, stirring occasionally, until browned and tender. Set aside. While onions cook, drain soaked chilies, reserving liquid and garlic, and roughly chop.
Into a blender, add 1 cup soaking liquid, chipotle peppers, reserved garlic, and cumin. Blend until a smooth paste is formed. Once onions have browned, add chili paste to pot. Add stock, masa harina,. Pick a pepper Found in Mexican markets or the Mexican aisle of most grocery stores, dried chili peppers should be pliable and not crispy. Prefer a milder chili? Ancho, New Mexico, or Pasilla will add a smoky flavor without the heat. Top that Get creative with your garnishes such as lime wedges, minced onion, cilantro, vegan sour cream, diced avocado, yellow mustard, cornbread, or corn chips.
Our yummy soups are packed in microwavable, BPA-Free pouches. Lightly salted, certified organic, kosher, vegan and filled with North American grown ingredients. Bring to a low simmer, and cook 40 to 45 minutes, stirring occasionally, until jackfruit is tender. Patton thesexyvegan. Into a blender, add all ingredients and process until smooth. If mixture is too thick, add another tablespoon of water. Serve immediately or refrigerate until needed. Into a blender, add all ingredients and process until thick and smooth. In a microwave-safe bowl, add tahini and chocolate chips and heat on high for 30 seconds.
Stir mixture and heat for another 30 seconds. Stir again until chocolate is completely melted. If chocolate is not completely melted after stirring, heat for another 15 to 20 seconds. Into a blender, add chocolate mixture with remaining ingredients and process until thick and smooth. Master this Middle Eastern ingredient and take your dips to new heights with these pro tips from Chef Julie. Sauce secrets There can be a big difference in flavor between brands of tahini.
For the best-tasting dips, look in Middle Eastern markets or in the international sections of grocery stores for tahini made with roasted sesame seeds. Beyond the dip For a vibrant salad dressing, thin the Green Goddess Dip with 2 tablespoons of water. For a milder flavor, reduce the chipotle pepper to just one in the Smoky Chipotle Dip. For the Chocolate Mousse Dip, serve with pretzels or sliced fresh fruit for a fun dessert. Oil change For a thicker tahini, drain off the extra oil on top, and refrigerate to thicken.
If your tahini is on the thin side, add less water to the dip recipes. Julie Hasson juliehasson. Our spicy taco bowl is guaranteed to turn up the heat. In a large pot, bring 3 cups water to a boil. Add rice, garlic powder, chili powder, and cayenne. Cook rice about 30 to 35 minutes, or until tender. Add onion, garlic, mushrooms, walnuts, and cumin seeds, and cook until fragrant and golden, about 5 to 7 minutes. Into a food processor or high-speed blender, add cooked mushrooms, salt, oregano, ancho and guajillo powders, paprika, and lime juice, and process until blended.
Into a medium bowl, pour mixture, fold in tomato, and set aside. To serve, place rice into 4 individual serving dishes. Top with WalnutMushroom Chorizo, add toppings, and serve warm. These three key ingredients in our Walnut-Mushroom Chorizo Taco Bowl are full of nutrition, so load up on them! Walnuts The only nuts that contain significant omega-3 fatty acids, walnuts help prevent heart disease and stroke. Purple cabbage Just one cup of raw purple cabbage provides a boost of vitamin C, folate, calcium, and potassium.
Garlic cloves When garlic is chopped or crushed, it releases a sulfur compound called allicin, which contains manganese, vitamin B6, and vitamin C. Our vegan chorizo is simple to make and can be used for many different dishes. Here are our favorite ways to devour it. Stuffed inside a taco shell or burrito Tossed into a tofu scramble Sprinkled inside a cheese quesadilla Cooked in a meatless chili Folded into Spanish rice.
Layers of vanilla cake, dulce de leche, and fried plantains come together in this out-of-this-world sweet treat.
For the cake, preheat oven to degrees and lightly grease a 9-inch cake pan. In a large mixing bowl, sift together flour, sugar, baking soda, allspice, and salt. In a small mixing bowl, whisk together milk, banana, oil, vinegar, and vanilla. Add wet mixture to dry and whisk until completely smooth. Transfer cake batter to cake pan and bake for 25 to 27 minutes, or until an inserted knife comes out clean. Set on cooling rack for 20 minutes before removing from pan. While cake is baking, make dulce de leche filling. For the filling, in a small saucepan over medium heat, bring coconut milk and brown sugar to a boil.
Adjust heat to medium-low and simmer for 13 minutes, whisking occasionally. In a small bowl, whisk milk and cornstarch together until smooth, pour into pan, and whisk again until mixture thickens. Add salt, whisk more, then transfer to a bowl. Refrigerate for 30 minutes.
Sweet swaps For a quick dessert, make the dulce de leche filling and top with fresh fruit such as strawberries and a ready-made coconut whip for the perfect parfait. To make a dulce de leche pudding, add one more teaspoon of cornstarch and top with vegan chocolate chips. Portion control To make smaller trifles, divide cake, filling, and garnishes in half and assemble in 8-ounce ramekins.
For our trifles, the plantains need to be very ripe, so the peels should be black. Transfer plantains to a paper towel-lined plate, and sprinkle with allspice and salt. To assemble, cut cake into 8 equal slices. Crumble into bite-sized pieces and place half in bottom of 4 ounce glasses. Top with 2 tablespoons dulce de leche, then a layer of plantains and 1 tablespoon golden raisins. Repeat process for a second layer, insert cinnamon stick, and sift powdered sugar over top. Jackie Sobon veganyackattack. Made only with cacao, coconut sugar, vanilla bean, and Himalayan salt, this bar features rich ganache studded with cacao chunks and drenched in percent dark chocolate.
Raw chocolate. Made from the unroasted beans of the cacao plant, this indulgent treat is as luscious as it is healthful. Simple ingredients such as raisins, dates, coconut oil, and cacao powder combine for an ultra-moist brownie enrobed in melt-in-your-mouth chocolate—a sinfully delicious snack mercifully packaged in individual bites.
With flavors of bread pudding and marshmallow, this devilishly dark and subtly sweet bar employs Peruvian lucuma for a sumptuous superfood boost. With hints of maple and floral essences, super-smooth Ecuadorian chocolate is liberally sprinkled with crunchy, raw cacao nibs in a dark bar perfect for those who love a little textural variety.
Farm to table is only a few steps away at the Ravens restaurant in charming Mendocino, CA. Created in by entrepreneurs Jeff and Joan Stanford as both a physical and philosophical extension of their Stanford Inn—the only vegan eco-resort in the United States—the restaurant offers a gourmet dining experience in fabled Mendocino, CA.
The decadence begins when your server brings you a complimentary amusebouche—just a tantalizing little morsel from talented chef Sadhana Berkow to prime your palate. Crowd favorites among the array of tempting small-plates include a rotating selection of sushi, tamari-maple glazed tofu, and tacos with barbecued trumpet royale mushrooms and fresh pineapple.
Other savory showstoppers are the ravioli filled with spinach and herbed ricotta, tamales stuffed with local butternut squash and Serrano chilies, and the tangy Thai red curry—an artful combination of garden-fresh vegetables and tofu in a fragrant coconut-milk. Holistic hospitality The Ravens—so named because of the two birds who took up residence on the property as the restaurant was being built—also offers a breakfast menu that you will dream about long after you return home.
Begin with fresh-squeezed orange juice and your choice of organic coffee or tea, then get ready to be dazzled by chefprepared waffles, French toast, pancakes, chilaquiles, country potatoes, and portobello benedict. And the fresh-baked scones and muffins are a must. Dining at the Ravens is a revelation in plant-based pleasures. Almost everything on the dinner menu either is or can be made gluten-free, and the servings are deceptively filling, so save room for dessert. Indeed, sumptuous sweets are reason enough to dine at the Ravens, and you can tuck into a delectable assortment that includes pastries, tortes, custards, and housemade ice creams.
Or go old-school and order the banana split crafted with chocolate, strawberry, and vanilla-rum coconut ice creams and served with softly whipped coconut cream finished with a dusting of toasted coconut. This gooey confection, framed by two generous chunks of bittersweet chocolate-almond bark, is even more delicious than the sundaes you devoured as a kid.
With 41 guest rooms, an indoor lap pool, a solarium, and a wellness center, the Stanford Inn is deeply committed to providing a true eco-resort experience. Designed as the ultimate vegan getaway, the rustic-yet-luxurious Stanford Inn by the Sea is a seductive getaway for body and soul. Take in the surrounding beauty, take your time over carefully crafted courses, and take an omnivorous friend for what could be a lifechanging experience.
The award-winning, environmentally friendly haven fully reflects a deep vegan ethic—from the organic bedding in the guest rooms to the water bottle fill-up stations to the sweet potato dog treats throughout the resort. Here are 10 reasons a stay at the Stanford Inn is the perfect recipe for restoration. Fitness junkies, please stand up! Yoga Kai blends yoga and stand-up paddle-boarding in the glittering blue bay of Ala Moana Beach Park.
Get ready to say ahhh-loha! Looking to send your tastebuds on a trip? Although not fully vegan, the Downbeat Diner is a local favorite for its funky retro vibes hello, red vinyl booths , live music, a full bar, and greasy-spoon fare served until midnight. Try the Loco Moco, a veganized Hawaiian plate lunch featuring hearty scrambled tofu, a savory veggie patty, and creamy tahini gravy.