Ash Reshteh Persian Noodle Soup with Vegan Saffron Macadamia Cream

vegan ash reshteh

Dear readers, I’m excited to post my first recipe since I started working as a vegan chef at Dropbox. Truth is ever since I moved to San Francisco, the dramatic change has taken me time to adjust and get into a routine to make time for blogging among a few other things. I want to commit to share all the delicious things I am learning and creating at work. Everyday every recipe has to be different and that is one of the amazing challenges I love from work. Today I made a Persian noodle soup called Ash Reshteh. Ash is a thick soup and Reshteh is a type of noodle similar to linguini but thinner. At work I just used udon noodles but you can use any similar type of noodle. This soup consists of beans, spinach, and lots of herbs. At work I added roasted carrots and summer squashes and smeared the cream along the side of the bowl, but you don’t have to put extra veggies if you don’t want.

Ingredients | Serves 4-6

Ash Reshteh

3 large onions, halved and thinly sliced
8 garlic cloves, minced
2 cilantro bunches; separate leaves for garnish and mince stems
2 parsley bunches, mince leaves, stems, keep separate
3 tsp turmeric
3 tsp Ras El Hanout or Garam Masala1 cup chickpeas, cooked
2 cup kidney beans, cooked
1 cup lentils, cooked
2 lbs baby spinach leaves
1/2 pasta: Reshteh noodles, linguini, udon, vermicelli…your fave…
mint leaves for garnish
chives for garnish

Macadamia Saffron Cream

1/2 cup soaked macadamias(unroasted, soaked for 15 minutes)
a pinch of saffron
1 tbsp apple cider vinegar
1 cup water or more
1 tsp salt
Sauté onions until translucent and add garlic, parsley and cilantro stems. Cook until onions caramelize (brown). Add turmeric, ras el hanout, chickpeas, red beans, and lentils. Sauté for a few minutes together and add 2 qts (8 cups) of water, bring to a boil for 3 minutes and simmer until beans are cooked.
Meanwhile bring a pot of salted water to boil for your desired noodles and cook according to package. Cook al dente and run them under cold water so the heat doesn’t carry off to over cook them. Place in a bowl and add olive oil so they don’t stick.
Stir your bean soup and add spinach and parsley. You might have to add the spinach in small bunches to allow the first batch to wilt. Cook soup for another 15 minutes on low heat and turn off.

For the vegan saffron cream, soak saffron threads in 1 cup of warm water for 10 minutes. Place your soaked macadamias in the blender, add the apple cider vinegar, salt and saffron water. Turn your blender on low and gradually turn up to a higher speed. If the blades don’t move add 1/2 cup water gradually until you have a smooth creamy paste.

Place noodles in bowls and pour the hot bean soup on top. Add mint, cilantro, chives and the saffron cream. A super simple version that is also delicious, is just the cilantro on top which is how I made it at home. :)

ash reshteh

I hope you enjoyed this recipe and hopefully understand the directions. Please comment if you have any questions or if I got typos :p (I gotta wake up early at 5am for work tomorrow so I must have a few that slipped). Hasta La Vista Baby!!!

Heres my picture from my cell phone that I took at work. I didn’t get the best angle so excuse the poor photography and sloppy plating. :P


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Vegan Beer Festival

vegan beer fest
So i realized that i haven’t posted anything since the LAST Vegan Beer Fest 2015, which was in Portland. Due to the fast paced environment with my new job/life in San Francisco, i’ve obviously done some major slacking on the blogging, but i really want to get ON IT after the inspiring and amazing trip to the Beer Fest in Portland! I’m writing a quick post to announce that i will be selling Mexican food in Los Angeles at the Rosebowl in Pasadena!!! i apologize for such a quick post but i gotta go set up my food booth at the Rosebowl and traffic around here isnt too pretty. Thank you all for the huge support in Portland and a huge shoutout to Maladhari, Rama and the whole family for their support and help!!!

LOVE YOU ALL!!!!
Dhani


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Happy New Year!!!

My dear readers,
I hope you all had a peaceful and successful ending of the year 2015. I apologize for falling off the face of the earth, but within the last 3 months, my life took a 360° turn and everything changed for me! After participating as a food vendor at the World Vegetarian Day Festival in San Francisco, I was called in for an interview for a vegan chef position at Dropbox in San Francisco, and 5 days later I was hired! I moved to San Francisco and stayed at a friend’s house for two weeks, and a coworker hooked me up with a place close to work, awesome roommates, and great location in the outer Mission.

One of the most exciting things from work is that I get to create my own menu’s!!! Everyday has to be a new dish and we can’t repeat the same recipe so we create and cook over 300 different recipes from different cuisines everyday! And I can pretty much order any ingredients I need as well. I will do my best to share my creations and hopefully post some of work’s dishes in the blog.

All I can say about this whole amazing experience is that I am super grateful to all of you readers and supporters! You have inspired me to pursue a dream that I thought in the beginning was just a hobby, and is now the best job I’ve ever had in the most beautiful city of northern California. I’m really happy and I couldn’t have done it without your support and feedback. Thank you all from the bottom of my heart!!!!

Your blogger,
Dhanistha


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Free eBook Download: A La Mexicana

What happens if you don’t have internet and can’t access your favorite recipe online. My dear friends, I have made a compilation of my favorite Mexican Vegan and Gluten free recipes and put them in an ebook so you can view or print them anytime offline. Please feel free to share with friends and family. Enjoy!


Buy this on Selz Start selling on Selz


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On The Road to Portland Today!

Portland Here I Come!!! Portlanders prepare for a feast of beautiful vegan food, kombucha and handcrafted beers. I will be serving tamales, empanadas & tacos at The Vegetarian Blog Booth with the “Gourmet Tacos” banner. Show any picture from my Facebook or Instagram to get a free copy of my upcoming ebook: Breakfast & Tofu. Can’t wait to share my beautiful food, hugs and smiles with YOU!

vegan chile verde tacos

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Chile Verde Seitan Tacos

Chile Verde Seitan Tacos
Vegan Chile Verde
Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes.
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