To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.
Tag Archives: sweet pepper
I used this recipe. I decided to replace the soft tofu with fried tofu as I dislike the texture of soft tofu. I used tomato paste in place of ketchup.
Here’s the recipe. I used chopped large tomatoes in place of cherry tomatoes, and I used less rice than the recipe called for.
It’s not authentic Vietnamese cuisine, but this sandwich (recipe) is still nice. Since I wasn’t being authentic anyway, I used Turkish bread instead of a baguette, and seasoned tofu in place of tempeh. I used purple carrot, sweet pepper and cucumber for the vegetables, and chilli oil instead of chilli sauce.
I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.
I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.
This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.