Vegetarian and vegan recipes from all over the world - Bundle

It's RAMEN TIME! :D 

This is a Japanese ramen recipe that is delicious and suitable for everyone, also vegans. It is easy to make and you can create a different dish every time if you change the toppings. This recipe will give you the ramen stock, and some toppings I really like. In case you make the stock with mushrooms, add 1 hour to your cooking time. However, it's also delicious without the mushrooms! 

1. cut the tempe/tofu and put it in a bowl with a bit of soy sauce and garlic.

2. cut the garlic and ginger into small pieces and heat it in sesame or sunflower oil for about five minutes on low heating. 

3. now add the stock, soy sauce, mirin and if you use them, the dried shiitake or different type of mushrooms. Let it cook for about 5-10 minutes (the longer the tastier though), but in case you added dried mushrooms, let it boil for one hour before you continue with step 4. 

4. prepare the toppings (cut them into smaller pieces if necessary).

- heat some oil in a separate pan and bake the tempe/tofu. 

- boil some water in a separate pot, add the spinach for about two minutes, then drain the spinach with cold water. 

5. add the noodles and cook as long as necessary, then turn down the heat, add the miso paste and stirr well (don't boil when the miso paste is in). 

6. divide the stock and noodles over two bowls and add the toppings. I only use a little bit of pickled ginger in the middle because it looks very pretty but has a strong flavour. And you can sprinkle with sesame seeds. 

7. Enjoy

Yellow Curry is truely amazing, it contains a burst of flavour and warms you up in the cold days. This recipe is one of my favourites, it's not very difficult to make and still looks AWESOME also if you have friends over, so try it out! :)

1. Cut the vegetables

2. Put the rice to boil

3. Add the oil to a large pan, and when hot add the onion. Fry until translucent, add the garlic for about one minute. 

3. Add the pumpkin, bell pepper and chilli pepper, followed by the coconut milk, vegetable broth and curry paste. 

4. Let it simmer for about 15-20 minutes, or until pumpkin is tender. 

5. Taste and add salt/pepper/soysauce (only a little bit!) if necessary

6. Add the lemon juice and simmer for another 2-3 minutes (you can also already add the cashews if you like them to be a bit softer, which is also delicious!)

7. Serve with the rice and put some spring onion and cashews on top for serving. 

8. ENJOY! :) 

P.S. If you want to make your own yellow curry paste, check out this recipe for example: https://pinchofyum.com/easy-homemade-yellow-curry-paste

I absolutely LOVE ramen. It's one of my favorite dishes in Japan, and fortunately more and more vegan ramen places are popping up in the country. While ramen has its roots in China, because of the use of Chinese noodles, the Japanese have turned it into their own traditional dish. Originally the base of the dish consists of Chinese wheat noodles often in a meat or fish broth, but many variations exist throughout the country such as the famous Hakata ramen from Fukuoka, a milky ramen soup made from pork bones. Other popular, and vegetarian, variations of ramen are Shoyu (soy sauce), Shio (salt) and Miso ramen. As toppings, many ingredients can be used. Often used vegetarian toppings are green onions, boiled eggs, bean sprouts, fermented bamboo shoots, nori (dried seaweed), corn, shiitake and wakame. 

Since I was craving spicy food while walking around in our local Asian supermarket, I decided to make my own spicy ramen noodles. I already made miso ramen a couple of weeks ago and while I love it, miso and japanese spicy don't go too well together in my opinion. So I had to think of something new. One thing I'm hooked on is the Korean Gochujang (red chili paste) which is great for bibimbap or spicy Korean rice cakes for example. Since I don't use it too often, one box of paste can last in my fridge for over 6 months, so why not create some more dishes with it!? It probably tastes great as a ramen broth too, right? So I got my veggies and wheat noodles and went home to cook some delicious ramen. I can tell you, it took me by surprise how amazingly tasty (and spicy!) it was :). 

1. Cut the tofu into cubes and add the hoisin sauce, soy sauce, a bit of garlic (powder) and oil to it. Stir and let it sit for a while

2. Cut onion and garlic into tiny pieces and fried the onions for a couple of minutes before I added the garlic. 

3. Add half a can of diced tomatoes and let it simmer for about a minute. 

4. Add the dried shiitake mushrooms and the vegetable stock (don't add too much water since you don't need a huge amount of soup)

5. Combine the gochujang with the soysauce and hoisin (and some broth to make it easier to mix) and add to the broth. Add more soy sauce and/or salt if needed. And more gochujang if you want it more spicy! :)

6. Let it simmer for a while, while you cut the toppings and fry the tofu. 

7. Now add the noodles to the broth and cook until done (follow the instructions on the package). 

8. Put the noodles into a both, cover it with some broth and top with all your amazing toppings! For garnishing you can use some sesame seeds. 

Enjoy! :) 

You probably know one of the most famous Japanese dishes; chicken teriyaki. It is a bit of a sweet and salty dish that goes great with rice. I have never been able to try it, since I never thought to make it myself, until my Japanese friend came over last week. Turns out, it is super easy! Now, we did not make the traditional Japanese chicken teriyaki, but we made a variation on it - with orange. This gives it a nice citrus twist, and a bit more fresh. 

Mind that this recipe is with vegan chicken pieces, but if you cannot find those, you can replace them with tofu, tempé or even veggies (like green beans) for example. 

1. Combine the four tablspoons (almost half a jar) of marmalade, sake, soy sauce and mirin and stir well. 

2. Cut the onion in semi thick, half slices and fry them in some oil. Then cut the garlic into small pieces and add to the pan as well.

3. After about 2 minutes, add the chicken pieces and fry them untill they become a little bit golden on the outside. Now it is time to add the veggies if you decide to use them. 

4. Add the teriyaki sauce and stir it in. Now let it simmer and wait until the sauce thickens. If you like thinner sauce, add another tablespoon of everything, if you want thicker sauce, you can add some cornflour. 

5. Now add the sesame seeds and some spring onion for seasoning and serve with steamed rice - voila! :) 

Please let me know if you enjoyed it! 

Inspired by Staycations, see my former blog. And now inspired by a story of my friend in the Philippines. The lockdown is very strict and with christmas being there soon, people in the Philippines meet each other. They meet each other Online through Zoom meetings.

They have dinners together. The food is being sent to the family members, one makes the appetizer, the other the head course and one the dessert. So everyone it eating each others creations ant eat together in front of the computer. After dinner, online games are played together.

I think it is great, finding new opportunities to be together! And still be a hero and staying inside.

Hereby when you will make a Japanese themed dinner, my favorite and of my first cooking books. Three Bowl cooking, inspired by a Zen monastery, all vegetarian not vegan recipes by season. Easy to make, when you make three bowls (of different recipes to follow) your dinner is cute and different.

Enjoy!

Filipino falafel made with your senses

Really didnt know it was so easy to make your own falafel.... From Paulines Keuken (see link). And I twisted it and made my own. I still miss the Philippines and a mango chutney is always good. 

Actually I personally really like Pauline's recipes, since the recipes are easy, simple and tastefull. She has a lot of worldy recipes, from all over the world. 

Check it out, the falafel, even though I cooked them (you only have to soak them, better for the climate and gasbill), no need next time.

Next time I will make a photo. Why I made it filipino is because all ingredients are easy to find in the Philippines and also very affordable and easy and healthy. Only advantages. In the Philippines people love to eat meat, so this might be inspirational to eat vegetarian! 

Mango chutney: just get a mango, cut in pieces, fry in a pan with garlic, onion and ginger. All flavors will come out, when you fry it, put some lemon when you like a little sour and some pepper. It just have to be shortly on the fire, get the texture you like.... and it is done. It is called cooking with your senses, take the amounts you think are right and they are never wrong!

Happy to hear your comments, do you have worldly, easy-going, climate friendly, simple recipes to share?