This easy Chinese vegetable soup is a perfect Asian tasty classic, healthy, and comforting. Make a batch the next time you need warming up with something hot on a cold day.
The noodles here are not cooked in the soup; they would absorb too much of the liquid. Instead, they are boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth.
We are nearly finishing VEGANUARY Month with a Tuscan speciality.
A truly lovely fragrant simple and inexpensive dish cooked with the powerhouse nutrition that cannellini beans offers, as they are packed with fibre and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6 and a simple sauce made with tomato sauce, garlic, and sage.
Love them or hate them, brussels sprouts sum up the festive season like no other vegetable.
They are traditionally eaten on Christmas Day, but as November is World Vegan Month and these vegetables are in season from October to March, why not try this delicious and simple to make recipe!
One of the quickest and easiest ways to prepare Italian pasta is in the wok. I love using whatever left-overs I have in the fridge and quickly stir-frying cooked pasta with some curry paste. With a bit of imagination, the wok turns a simple pasta dish into an ambrosial delight.
This recipe makes a fine starter for a multicourse meal or can easily be a main course with salad. In warm weather, serve it at room temperature.
Huancaina Sauce is a Peruvian sauce made of the mixture of fresh cheese, sunny yellow chilli peppers, garlic, onions, salty crackers and milk.
Its colourful appearance, good flavour and seasoning make it an ideal sauce for pasta dishes, veggie dips or just pour over cooked veggies and potatoes.
Yellow chilli peppers provide a cayenne pepper level heat and a tropical-sweet undertone to the sauce. It’s a unique, summery taste making for one terrific alternative to typical cheese sauces.