Coconut sesame rice
Preparation Time: 20min
|
Cooking Time :
20 min
|
Yield : 4 servings
|
Ingredient Name
|
Quantity
|
uncooked jasmine rice
|
2 cups
|
coconut oil or butter
|
1
tbsp
|
Brown sugar/jaggery
|
1
tbsp
|
Water
|
2
cups
|
Coconut milk
|
1
cup
|
(sweet) grated coconut
|
¼ cup
|
Sesame seeds, toasted
|
2 tbsp
|
Sea salt
|
1
tsp
|
Directions:
In rice cooker:
1. Put
butter/coconut oil, sugar/jaggery, water, coconut milk, salt, and rice all
together in the rice cooker. Let cook through and then let stand for 10 min.
On the stovetop:
1. Heat
butter/oil in a saucepan, add sugar/jaggery + salt, and stir into oil. Add rice
and stir until coated. Then add water + coconut water, bring water to a boil,
then cover and lower heat and leave for approximately 20 minutes. Once water is absorbed, remove from heat and
keep covered for another 10 minutes.
2. While rice is cooking,
toast coconut flakes and sesame in a dry pan over medium high heat until
browned (about 2 minutes). Stir frequently to avoid burning. Garnish on top of
finished rice.
Vegan hot and sour
soup (vinegar and onion free)
Preparation Time: 20min
|
Cooking Time :
20 min
|
Yield : 4-5 servings
|
Ingredient Name
|
Quantity
|
Dried
shredded wood ear mushrooms, soaked
|
¼
cup or 1 handful (when dry)
|
Dried
tiger lily buds, soaked with ends trimmed
|
Approx
20, or 1 handful (when dry)
|
Fresh
wood ear mushrooms, sliced
|
¼
cup
|
Fresh/rehydrated
shitake mushrooms, sliced
|
½
cup
|
Bamboo shoot, julienned
|
1
(fresh)
|
Mushroom soup stock
|
3-4
cups
|
Lime juice, freshly squeezed
|
¼
cup
|
firm tofu, cut into
thin strips
|
1 container
|
red pepper
flakes/skin, chopped (no seeds)
|
1/4 tsp or 1-2
peppers
|
Soy sauce
|
3
tsp
|
Salt
|
1
tbsp
|
ground black pepper
|
1 tsp
|
Chili oil
|
1/2 tbsp
|
sesame oil
|
1 tbsp
|
Ginger, finely
chopped
|
1 thumb
|
Note for soaking the dried
lily buds and mushrooms: In separate bowls, cover the lily buds and tree ear
mushrooms with hot water; let soak until soft (20 min). Drain and rinse the
lily and mushrooms. Trim the tough ends from the buds and cut them in half.
Directions:
1.
In
a large pot, combine the broth, lily buds and mushrooms, cover and bring to a
boil over medium-high heat
2.
Reduce
the heat and add bamboo shoots, ginger, salt, tofu, and red pepper; simmer over
medium heat for 10 min or so
3.
Add
in the rest of the ingredients, (except the lime juice) and simmer over medium
heat for 5 minutes.
4.
Add
the lime juice at the very end.
Simple Buddha’s delight
Preparation Time: 20min
|
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Cooking Time :
20 min
|
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Yield : many servings
|
Note for soaking the dried wood
ear mushrooms: In a bowl, cover the wood ear mushrooms with hot water; let soak
until soft (20 min). Drain and rinse the mushrooms.
Directions:
1.
Mix
sauce: a dash of coriander powder, soy sauce, ginger, jaggery/sugar, and sesame
oil
2.
Heat
large sautée pan to medium heat and add cookin oil
3.
Add
finely chopped lemongrass and lotus root with a little bit of soy sauce. Cover
and let cook for about 5 min on medium heat, then add mushrooms and let cook
for another 5 min
4.
Add
sauce, bamboo shoots, water chestnut, simmer for 3 min
5.
Add
remaining vegetables, and simmer together over medium-low heat for a few
minutes, and then serve!
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