Category: Vegan

Khanom chin (ขนมจีน)

Khanom chin are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli. Khanom in Thai usually refers to desserts, but in a wider sense can denote foods that use any type of flour as its main ingredient. Although chin means “Chinese” in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China.

There are many delicious Thai dishes with Khanom chin. Most of them are based in Central Thailand. On the picture you can see a breakfast plate in central Thailand.

Udon Noodles with Crispy Tofu

This Japanese wheat based noodles are a perfect base for a fast and simple dish. You can buy them dried or -as we use in this recipe- fresh. In Japan this noodles are mostly eaten as a soup but here we created a wok based version of a Japanese classic.

Time to prepare: 10 minutes

Time to cook: 10 minues

Servings: 4

Ingredients:

  • 1 pack (200 g) fresh Udon noodles
  • 4-5 fresh mushrooms, quartered
  • 1 pack firm tofu, diced
  • 100 ml veggie broth (Read how to make your own veggie paste)
  • 2 carrots, cut in matchsticks
  • 2 garlic cloves, minced
  • 2 green onion, chopped
  • 2 tsp ginger, grated
  • 2 red thai chilis, seedless, chopped
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 tbs black sesame seeds
  • 1 bunch fresh coriander, for serving

Method:

  • In a wok heat sesame oil and stir fry tofu until lightly brown.
  • Stir in carrots, garlic, ginger and thai chilis. Stir fry for 1 minutes.
  • Pour in veggie broth and add mushrooms. Stir fry for 3-4 more minutes.
  • Add fresh noodles and soy sauce. Stir well.
  • Shut down heat and stir in green onions and black sesame seeds.
  • Serve with fresh coriander on top.

 

 

 

 

 

Sayur Lodeh

Sayur lodeh is a vegetables in coconut milk soup popular in Indonesia, but most often associated with Javanese cuisine. There is a Malayan version of this soup as well but it is a little bit different. Here is our simple vegan recipe for Indonesian Sayur Lodeh.

Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4

 Ingredients (Curry Paste):

  • 10 Dried Chillies
  • 3 Red Chillies
  • 6 Buah Keras (Candlenuts)
  • 4 Cloves of Garlic
  • 150 g Shallots, chopped
  • 15 g Turmeric Powder
  • 20 g Belacan (Shrimp Paste), toasted
  • 30 g Hae Bee (Dried Shrimp)
  • 35 g Ginger, peeled
  • 35 g Galangal, peeled
  • 2 Lemongrass stalks, just use the white part

Other Ingredients

  • 300 g Snake Beans, cut into 5 cm length
  • 1 Large Carrot, peeled and cut into 5 cm strips
  • ¼ Cabbage (approx 500g), cut into pieces
  • 400 g Fried Firm Tofu, diced
  • 300-400 ml Coconut Milk
  • 500 ml Vegetable Stock (Read how to make your own veggie paste!)
  • 3 Kaffir Lime Leaves
  • 1 tbs neutral oil
  • 3 fresh chilis, seedless for serving
  • Salt and pepper to taste

Method:

  • In a mortar mix all ingredients for curry paste until you have a smooth paste.
  • In a sauce pan heat oil and stir fry curry paste for 1 minute.
  • Deglaze with veggie stock and add carrots, kaffir lime leaves and beans.
  • Pour in coconut milk and simmer for 10 minutes.
  • Add cabbage and tofu and simmer for another 3-4 minutes until cabbage is tender.
  • Taste with salt and pepper and serve hot.

In Indonesia they use fresh jackfruit for Sayur Lodeh but as it is hard to buy here we made it without jackfruit.

 

Nam Pla Prik (น้ำปลาพริก)

A side dish that is very famous in Thailand. It will be served to nearby every dish. When you good out for street food in Thailand it is necessary to try this delicious spicy and salty dipping sauce. If you are Vegan you just replace fish sauce with soy sauce.

Time to prepare: 5 minutes

Time to cook: —

Servings: 1 cup

Ingredients:

  • 5-10 fresh red chili, chopped
  • 1 1/2 tbs lime juice
  • 1 1/2 tbs fish sauce (Use Soy sauce if you like it Vegan)

Method:

  • Mix all ingredients in a small serving cup.

Asian Sweet Potato & Carrot Soup

This creamy soup by Love.Food.Asia. is super simple and also delicious. With just a handful ingredients you get a soup that also can be served for a special dinner to impress your family or friends.

Time to prepare: 15 minutes

Time to cook: 20 minutes

Servings: 8 plates

Ingredients:

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunk
  • 2 tbs sesame oil
  • 1 tbs ghee (Read: How to make your own Ghee)
  • 1 tbs yellow curry paste
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs tumeric
  • 1 pn cumin
  • 800 ml vegetable stock (Use: Love.Food.Asia. Veggie Paste)
  • 500 ml coconut milk

Method:

  • Heat oven to 220 C and put sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbs sesame oil, tumeric and cumin.
  • Roast the veggies in the oven for 25-30 mins or until caramelised and tender.
  • Meanwhile heat ghee in a sauce pan and stir fry onions until golden brown.
  • Add garlic and stir for 1 min before adding the stock.
  • Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Pour coconut milk into saucepan.
  • Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.
  • Serve with fresh Thai Basil.

Veg Rice with baked Sweet Potatoes

This is a healthy, fresh and very simple recipe by Love.Food.Asia. You can combine this vegan meal with many veggies. Feel free to use every veggie you like. The crispy baked sweet potatoes give this dish a special flavour.

Time to prepare: 15 minutes

Time to cook: 25 minutes

Servings: 4

Ingredients:

  • 3 big sweet potatoes, diced
  • 400 g cauliflower
  • 1 onion, quartered
  • 3 cups jasmin rice
  • 1 tbs garma masala
  • 1 tbs tumeric
  • 1 tbs honey (Use palm sugar if you want it vegan)
  • 1 1/2 tbs sea salt
  • 1 stalk lemongrass
  • 1 lime, juice of
  • 2 tbs soy sauce
  • 2 tbs sesame oil

Method:

  • Cook rice in a rice cooker and heat oven on 200 C.
  • Quarter lemongrass stalk lenghtways and keep the white part.
  • In a bowl mix sweet potatoes, onion, garam masala, tumeric, long lemongrass parts 1 tbs sea salt, 1 tbs sesame oil and honey. Transfer to a baking sheet and bake for 25 minutes.
  • Meanwhile stew cauliflower for 8 minutes.
  • Chop white part of lemongrass and mix with 1/2 tbs sea salt, lime juice, soy sauce and sesame oil.
  • When rice is cook mix with dressing, cauliflower and baked sweet potato and serve.

Asian Style Brussels Sprouts with Fried Tofu

I love to eat seasonal fresh veggies. Right now it´s brussels sprouts season. And I love to eat them. So I created a Asian style brussels sprouts meal made in the oven. Easy to prepare, gluten free and vegan.

Time to prepare: 10 minutes

Time to cook: 40 minutes

Servings: 4

Ingredients (brussels sprouts):

  • 400 g brussels sprouts, peeled
  • 4 garlic cloves, chopped
  • 1 onion, quatered
  • 50 ml soy sauce
  • 2 tbs palm sugar
  • 2 red thai chilies, chopped
  • 2 tbs sesame oil
  • 2 tbs black cumin seeds

Ingredients (tofu):

  • 1 block firm tofu, diced
  • 1 tbs soy sauce
  • 2 tbs sesame oil
  • 1 tbs black cumin seeds
  • 1 tsp sugar

Method:

  • Mix all ingredients for the tofu in a plastic bag and mix well. Leave in the fridge.
  • Pre-heat oven (180 celsius / 350 fahrenheit).
  • Mix all ingredients for the brussels sprouts and mix well in a ovenproof dish.
  • Put in the oven for 40 minutes or until brussels sprouts are lightly brown.
  • Meanwhile fry the tofu until it´s crispy and golden brown.
  • Serve together with rice, spicy sauce and fresh coriander leaves.

Jaew mak khua (Lao smoked eggplant dip)

This traditional dip from Laos made of smoked eggplant is very simple and I´m sure you haven´t had this one before.

It will be a special dish for your next party or just a delicious side dish for your next meal. 100 % Vegan and Gluten free!

Time to prepare: 15

Time to cook: 10

Servings: 1 cup

Ingredients:

  • 1 small purple eggplant or a few Asian ones
  • 1 red fresh chili, chopped
  • 1/4 tsp salt
  • 2-3 garlic cloves
  • 1 small shallot
  • ½ bunch fresh coriander (cilantro), chopped
  • 1 tsp fish sauce (Use dark soy sauce if you like it vegan)
  • 1 green onion, white part removed, chopped

 Method:

  • Prick holes all over eggplant with a knife.
  • Roast eggplant, shallot and garlic in a frying pan on medium heat. (See notes below)
  • In a mortar pound chili, salt, and garlic with a pestle.
  • Scoop out the eggplant flesh and squeeze out shallot and garlic.
  • Add eggplant and coriander in the mortar and pound into a soft paste.
  • Add fish sauce and green onion and pound. Add more fish sauce if needed.
  • Serve with sticky rice, crackers or pita chips.

 

In Lao this dip is made of grilled, smoked eggplants. If you have an open fire or a grill you should make the eggplant there instead of a frying pan.

Asian Cabbage Salad

This recipe is fresh, easy to make, gluten free and vegan. What else do you need for healthy living. You will find thousands of cabbage recipes. This one is asian influenced and you can regulate the spice the way you like it.

Time to prepare: 20 minutes

Time to cook: 15 minutes

Servings: 4

Ingredients:

  • 80 ml soy sauce
  • 80 ml cup fruit vinegar
  • 2 tablespoons fizzy water
  • 1 tbs sesame oil
  • 1 tbs palm sugar
  • 1 tbs olive oil
  • 1/4 large white cabbage, shredded
  • 1/4 large red cabbage, shredded
  • 1 carrot, grated
  • 1 zucchini, sliced very thin
  • ½ sweet pepper, halfed and chopped
  • 2-3 spring onions, sliced
  • 100g  almond slivers, roasted
  • 50 g vermicelli rice noodles
  • 1 tbs sesame seeds, roasted

Method:

  • Put the soy sauce, vinegar, fizzy water, sesame oil, and palm sugar in a small pot over low heat.
  • Heat, stirring, just until the sugar has fully dissolved. Shut down heat.
  • Whisk in the olive oil and set aside to cool.
  • Put the cabbage, carrot, zucchini, sweet pepper, spring onions, almond and slivers in a salad bowl. Pour half of the dressing over and toss until every piece of vegetable is coated.
  • Add more dressing until the salad is well dressed.
  • The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
  • Set aside and soad noodles in hot water for 1 minute. Drain and set aside until cold.
  • Mix salad and noodles and serve with sesame seeds.
  • Serve with Sticky Rice

 

Nepali Saag

Nepali Saag ist the most used vegetable in Nepal. Saag is a kind of spinach and you can find this dish as a side dish in many families in Nepal. Here we show you how easy you can cook your own Saag.

Time to prepare: 20 minutes

Time to cook: 30 minutes

Servings: 4

Ingredients:

  • 300g spinach leaves, cut to bite-size pieces
  • 1/2 head garlic, chopped
  • 2 tbs neutral oil
  • 1 tbs cumin seed
  • 1 tbs currry powder
  • 1 tbs mustard seeds
  • 1 tbs salt
  • 1 tbs white pepper

Method:

  • In a frying pan, fry garlic, cumin seed and mustard seeds in neutral oil on high heat.
  • When garlic turns into light brown add spinach, salt, curry powder and white pepper.
  • Simmer until spinach is tender. Add water while cooking if necessary.
  • Serve with rise or as side dish to Dal Baht.