This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.
Category Archives: vegan
Hummus, barrata and fig jam: vegan and vegetarian
Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.
Peanut sauce: vegan
This is our favorite peanut sauce. My Indonesian mother-in-law gave me the recipe. It’s great served on boiled mung bean sprouts. I put a pot of water to boil, add the mung bean sprouts and just bring back up to a boil, stir and drain.
Massaman curry: vegan
This curry is very hearty and will fill you up. I add pre-cooked tofu to my bowl before filling it with the curry and a half a cup of cooked white rice.
Carrot ginger soup: vegan
This soup tastes really good and it’s very low in calories, a bonus. We like it to be a little chunkier than totally pureed, it’s up to you.
Cold sesame noodles: vegan
This is one of our favorite recipes, it equals cold sesame noodles that we used to get as take out in New York.
Wilted brussels sprout salad: vegetarian or vegan
This salad is delicious. The first time I made it I halved the brussels sprouts and tossed them in the olive oil and baked them at 400˙F for 15 minutes till they started to brown on the edges.
Miso vegetable soup: vegan
This dish is very nutritious and very low in calories. It was tasty, but i think next time I would like a little more creaminess and might add a potato or maybe sauté some onions and the mushrooms before making the soup part.
Blueberry chili: vegan
This recipe was delicious. Tonight we ate it plain without any rice or pasta. I think I would like it with some rice next time.
Drawn to Food 