Any delicious vegetarian cuisines?!
Looking to try something new for dinner :-)Www@FoodAQ@Com
Answers:
Yes vegetarian Pho
Ingredients
for the broth!.!.!.
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt
for the soup !.!.!.
1 pound rice noodles
8 ounces seitan or fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste
Cooking Instructions
To make the broth, heat a large pot over medium-high heat!. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char!. Add the stock and soy sauce and bring to a boil over high heat!. Turn the heat down to medium-low, cover, and simmer for about 25 minutes!. Strain into a clean pot and discard the solids!. Taste the broth and add salt if necessary!. Keep warm over low heat!.
While the broth is simmering, prepare the rice noodles!. Place the noodles in a large bowl!. Pour boiling water over the noodles to cover and soak for 20 minutes!.
When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through!. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls!. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls!. Ladle the hot broth over the noodles!. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish!.
Makes 4 to 6 servingsWww@FoodAQ@Com
Ingredients
for the broth!.!.!.
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt
for the soup !.!.!.
1 pound rice noodles
8 ounces seitan or fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste
Cooking Instructions
To make the broth, heat a large pot over medium-high heat!. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char!. Add the stock and soy sauce and bring to a boil over high heat!. Turn the heat down to medium-low, cover, and simmer for about 25 minutes!. Strain into a clean pot and discard the solids!. Taste the broth and add salt if necessary!. Keep warm over low heat!.
While the broth is simmering, prepare the rice noodles!. Place the noodles in a large bowl!. Pour boiling water over the noodles to cover and soak for 20 minutes!.
When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through!. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls!. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls!. Ladle the hot broth over the noodles!. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish!.
Makes 4 to 6 servingsWww@FoodAQ@Com
Genres of veg-friendly foods:
Mexican (erm, fake Mexican like Baja, unless you question about lard)
Mediterranean/Greek/Persian/Middle-Eas!.!.!.
Indian <--yea, I'm Indian, there's a reason we invented being veggie, if you don't like spicy stay away from Punjabi places and go with South Indian foods
Italian <--I like it, my Dad can't stand it though
Thai (with heavy modification)
Ethiopian <--easy on the Inari, I think that's what it's called, the bread stuff, it'll fill you fast
Or, pick a random place, look at the menu, and see what native choices they offer, or something that seems like it'll be easy to modify!. I've yet to find any place I couldn't eat at (except Arby's, grrr)Www@FoodAQ@Com
Mexican (erm, fake Mexican like Baja, unless you question about lard)
Mediterranean/Greek/Persian/Middle-Eas!.!.!.
Indian <--yea, I'm Indian, there's a reason we invented being veggie, if you don't like spicy stay away from Punjabi places and go with South Indian foods
Italian <--I like it, my Dad can't stand it though
Thai (with heavy modification)
Ethiopian <--easy on the Inari, I think that's what it's called, the bread stuff, it'll fill you fast
Or, pick a random place, look at the menu, and see what native choices they offer, or something that seems like it'll be easy to modify!. I've yet to find any place I couldn't eat at (except Arby's, grrr)Www@FoodAQ@Com
Check out your local Indian restaurant -- they have tons of veggie dishes!.
Try chickpeas (channa), spinach paneer, okra, eggplant!.!.!.
Pick any non-meat dish and it will be tasty!.Www@FoodAQ@Com
Try chickpeas (channa), spinach paneer, okra, eggplant!.!.!.
Pick any non-meat dish and it will be tasty!.Www@FoodAQ@Com
seasonal salad , cooked mushroom with olive oil with garlic!. sour eggplant !.Www@FoodAQ@Com