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Tag Archives: vegetarian

Chard/Mangold and Tofu Gyoza

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To make this, I took about half a package of (previously frozen) tofu and squeezed out the water before crumbling it and mixing it with two heaping spoonfuls of gochujang (Korean chilli paste). I took a handful of chard leaves and stems, chopped them roughly and blanched them, then squeezed the water out of them, too, before dicing them. There are also three diced spring onions in the mix.

After mixing the filling, I put it in ready-made wrappers. The wrappers had egg in them, which is why this dish isn’t vegan, but it would be easy to make or buy ones without egg, as I sealed them with water. I fried them on each side in a bit of oil, then added some water and a lid and let them steam until the water was gone. I served them with soy sauce and chilli oil, and turned out even tastier than I expected!

 

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Cabbage Fried Rice

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I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.

Aubergine/Eggplant Curry

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This curry is made with tamarind and sesame seeds. It is not my favourite aubergine/eggplant dish.

Capsicum Sada Masala

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In this curry, sweet peppers are cooked with onion and a bit of coconut.

Eggless Malted Chocolate Cake

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I made two, rather than three layers of this cake. I did not really notice the malt flavour in the cake.

Sabaneh Wa Ruz Bil Sha’riyeh

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This recipe comes from Palestine Plate by Joudie Kal. For me the recipe makes altogether too much rice relative to spinach, but the spinach, garlic and lemon combination is nice.

Lentil and Chard/Mangold Soup

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The base of this soup consists of red lentils cooked until they dissolve and cashew cream. Chard/mangold adds some greens, and citrus juice (I used lemon as I didn’t have limes) and cilantro perk it up and keep it from being too heavy. I enjoyed this soup.