It’s throw back thursday with a Vietnamese pho soup my friend and I would cook up after our long days of school in the Art Institute. Pho soup is a traditional Vietnamese noodle soup typically cooked with spices, beef broth and topped with sprouts, fresh cilantro and Thai basil, but this beef-less version of it is so good, it will surely be a staple in your recipes for asian dishes. I was very lucky to have my vietnamese friend teach me this vegetarian version of it, because her family actually owned a vegetarian restaurant in Vietnam. where they made mouthwatering dishes with fake mock meats made out of tofu, seitan and soy. This soup is super versatile and if you don’t have all the ingredients, play around with different vegetables to create the vegetable broth, I’m always reinventing it and it’s still so delicious, gluten free and vegan! Oh yeah baby, let’s rock and roll in the kitchen!
Biryani is a festive colorful rice dish from India, that is cooked with many spices and herbs. Growing up my mother would make a similar rice dish, but in a Bengali style, which is called Pushpanna and it is much sweeter and mixed with dried fruits. Both are very delicious, but I’m more inclined to vegetable biryani which is a bit more on the savory side. My Biryani (kinda like the Indian version of Chinese fried rice) version has lots of vegetables and i usually use leftover rice, and stir fry it in ghee or coconut oil. You can also cook fresh rice and just let it chill. This biryani dish is a great companion with any Indian curries, dal, and yogurt raitas. With so many layers of flavors and textures, this veggielicious dish is perfect for any special occasion.
I cooked up this experiment yesterday for lunch and it was veganlicious!!! You can’t really ever go wrong with coconut and asian sauces. I posted it on Facebook yesterday after I made lunch for my boyfriend and I was extremely pleased to see all my sweet friends and family looking forward to this recipe so here it is. This is definitely one of the most unplanned and creative posts I’ve done, so I hope it’s clear and easy to understand. Please comment if you have any questions, I’ll be happy to answer promptly.
Cauliflower, Carrot & Tofu in a Coconut Sauce
I love everything or anything with coconut; coconut milk, coconut cream, coconut oil, etc. It is a great ingredient to substitute dairy in a curry sauce, creamy soup or just about anything fabulous! Continue reading