Ingredients:
tofu puffs or frozen tofu cubes
shiitake mushrooms, quartered
green beans, cut into 1 inch pieces
carrot, sliced
garlic, minced
ginger, minced
white pepper
vegetarian oyster sauce
mushroom stock
teriyaki sauce
cornstarch
green onion, chopped
red chili pepper, thinly sliced
Stir fry the vegetables and add the sauce ingredients. When thickened, remove from heat and sprinkle with garnishes. Serve with rice.
Ingredients:
1 teaspoon oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
1 tomato, chopped
1/4 teaspoon cumin
vegetable stock
1 cup brown lentils
1 potato, diced
salt and black pepper, to taste
1 small carrot, grated
chorizo, sliced
1/2 cup cream
juice of 1/2 lime
1/4 cup cilantro
1/2 teaspoon cumin
Cook onion and garlic in the oil. Add the green onion and tomato as well as the cumin. Cook until tomatoes are tender and add the stock, lentils, and potato. Cover and simmer until potatoes are cooked. Season with salt and pepper. Add the carrot and chorizo and simmer until they are cooked through.
Meanwhile, combine cream ingredients in a blender.
Ladle soup into bowls and spoon cream over.
Ingredients:
1/2 cup water
1/3 cup soy sauce
1/4 cup rice syrup
2 tablespoons tomato paste
1-1/2 tablespoons gochujang
1 clove garlic, minced
2 teaspoons ginger, minced
a block of tempeh, cut into strips and steamed
1 red bell pepper, cut into strips
1 red onion, sliced
2 green onions, chopped
2 teaspoons sesame seeds, toasted
1 teaspoon sesame oil
wrap breads
lettuce leaves
kimchi
avocado
Combine sauce ingredients and marinate the tempeh in it for a few hours.
Stir fry the tempeh (or roast) and add the vegetables and cook until tender. Stir in the green onion, sesame seeds, and sesame oil.
Assemble wraps by placing lettuce, kimchi, avocado, and filling mixture.
