Tag: vegan
Kung Pao Brussel Sprouts
Kung Pao Brussel Sprouts
This is a great preparation for brussel sprouts that only takes 20 minutes. Roast the sprouts and red onion at 400 degrees for 20 minutes. Toss in the kung pao sauce that takes 3 minutes to make. It is that simple. The brussel sprouts can be eaten as a side dish or as a main course with steamed rice. Kung pao brussel sprouts are also vegan friendly.
Servings: 2
Ingredients
- 1 lb brussel sprouts
- 1/2 medium red onion sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup cashews
Kung Pao Sauce
- 2 tbsp chinkiang vinegar
- 1 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 1/2 tsp sichuan peppercorns
- 5 dried red chilies
- 4 garlic cloves minced
- 1” ginger peeled and minced
Instructions
- Cut the bottoms off the sprouts and slice in half. Place cut side down on a baking sheet with the red onions. Drizzle the olive oil over. Season with salt and pepper. Bake in a preheated 400 degree oven for 15 minutes.
- Flip the sprouts over and roast for 5 more minutes.
- While the brussel sprouts are roasting, mix together the vinegar, soy sauce, sugar, and cornstarch. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Toast the Sichuan peppercorns for a minute. Scoop out and discard.
- Toss in the dried chilies and brown for a minute.
- Add in the ginger and garlic. Fry for a minute.
- Pour in the sauce. Turn off the heat. It will thicken instantly.
- Toss in the brussel sprouts and cashews. Make sure everything is evenly coated in the sauce.
Oyster Mushroom Stir Fry
Oyster Mushroom Stir Fry
I recently had over for dinner 2 new contributors to stonedsoup.net, Aaron and Sam Gilles. They brought over some locally grown golden and blue oyster mushrooms from R & R Cultivation here in the Twin Cities. We did a really easy Chinese oyster mushroom stir fry as a side to our lamb skewers. Simply heat up cooking oil in a sauté pan over medium high heat. Sauté the mushrooms and garlic for 3 minutes. Seasoning with salt at the beginning of the sautéing process helps the mushrooms release their moisture. Season with spy sauce and cooking wine and sauté for 1 more minute. That easy and ready in 5 minutes.
Ingredients
- 3 tbsp vegetable oil
- 1 lb oyster mushrooms
- 1 tsp salt
- 6 garlic cloves minced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 3 tbsp cilantro chopped
- cracked black pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the oyster mushrooms and garlic. Season with salt. Sauté for 3 minutes.
- Add in the soy sauce, cooking wine, and cracked black pepper. Sauté for 1 more minute.
- Take off the heat. Top with chopped cilantro.
Palak Dal
Palak Dal
Dal is dried split legumes(lentils, peas, and beans). They are one of the most important food staples in South Asia, especially in the Asian subcontinent of India where a large percent of the population is vegetarian. There are over 50types of dried dal such masoor, urad, moong, toor, chana, etc. Dal is mostly prepared as a soup, usually with a base of onions, garlic, and ginger. It is typically served with steamed rice and some type of a flatbread such as roasted poppadum. Dal is very high in protein, iron, fiber, and vitamin D.This dal recipe contains a hulled and split urad dal, which is a bean called matpe. It is simmered for 45 minutes, then mashed. Cumin seeds, onions, garlic, ginger, and green chilies are then fried, and the mashed dal is added. Chopped spinach is added the last 5 minutes of cooking. The dal is finished off with lemon juice. Serve the palak dal with steamed rice. While lentil soup doesn’t sound very exciting, this dal is unbelievably flavorful and is packed full of vitamins. Plus, all of the ingredients in this recipe is great for your immune system.
Equipment
- bean masher
Ingredients
- 2 cups split urad dal
- 1 bunch spinach washed and finely chopped
- 5 cups water
- 1 tsp turmeric powder
- 1/4 tsp asafoetida
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 8 garlic cloves finely chopped
- 1” ginger peeled and finely chopped
- 2 green bird’s eye chilies finely chopped
- salt to taste
- 1/2 lemon juiced
Instructions
- In a large pot, combine the dal, turmeric, asafoetida, and 4 cups of water. Simmer over medium heat for 45 minutes.
- Take off the heat. Mash the lentils with a bean masher or the back of a spoon. Set aside.
- Heat cooking oil in another large pot over medium heat. Fry the cumin seeds for 30 seconds.
- Add in the onions, garlic, ginger, and green chilies. Sauté for 8 minutes.
- Add in the mashed dal with 1 cup of water. Simmer for 5 minutes.
- Add in the chopped spinach. Season with salt. Simmer for another 5 minutes. Turn off the heat and squeeze out the juice of half a lemon.
