Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.
This delicious recipe and photos were created by OliveMagazine.com, we just shared it. Check them out for more great recipes!
3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb BABY spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
1 teaspoon salt, more to taste!
If cooking black lentils and basmati rice, start them first (see notes)
Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.
This delicious recipe and photos were created by FeastingAtHome.com, we just shared it! Check them out for more awesome recipes!
1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
2 Tbsp coconut or avocado oil (see notes for oil-free*)
1/4 tsp sea salt
1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
1 Tbsp oil or water
1 pinch sea salt
1/2 tsp curry powder (optional)
1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)
FOR SERVING optional
1 batch Cilantro Chutney
Thinly sliced red cabbage
Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.
This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!
2 cups thinly sliced onions (sliced across the grain)
4 cloves garlic, sliced
2 medium fennel bulbs, thinly sliced
2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced
1 medium russet potato, peeled and thinly sliced
2 bay leaves
7 cups chicken stock
2 1/2 teaspoons kosher salt (less or more to taste)
1/4 teaspoon black pepper
1/4 cup whipping cream
Fennel fronds for garnish
Cook Onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.
Add the garlic and the sliced fennel: lower the heat to medium and cook for 10 to 12 minutes or until softened.
Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt: Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.
Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)
Stir in cream and black pepper. Adjust salt to taste: Garnish with fennel fronds.
This delicious recipe and photos were created by SimplyRecipes.com, we just shared it! There are so many great recipes on their site, please check them out!
Preheat the oven to 400 degrees F (204 degrees C).
Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice.
Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
This delicious recipe and photos were created by WholesomeYum.com, we just shared it! Check them out for more awesome ideas!
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 cup cooked black beans, drained and rinsed
1 avocados, diced
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
This delicious recipe and photos were created by loveandlemons.com, we simply shared it! They have so many awesome recipes, you should definitely check them out!
1 15-oz can black beans, drained and rinsed (1 1/2 cups)
1 small zucchini, chopped small
1 small yellow summer squash, chopped small
2 small tomatoes, chopped small
3 mushrooms, chopped small or sliced
8 tortillas (8-10 inch size), whole grain, gluten free or white if preferred*
In a food processor, add the cashews and process for 3-4 minutes until they start to get buttery. This will take 3-4 minutes, so be patient! (see photos above for reference)
Add in the nutritional yeast, spices, salt and salsa, and process again until smooth and creamy. If it seems too dry, add a little more salsa. Set aside.
Assemble and Cook the Quesadillas
Heat up a large skillet over medium heat. Lightly spray with oil, or put a little vegan butter in the pan and spread it around. (May omit both for oil free)
Spread some of the Mexican cheese (about 1/3 cup) on a tortilla, and sprinkle with desired amounts of black beans and vegetables. Add another tortilla on top and pat it down.
Carefully place the quesadilla in the pan, and cook for 2-3 minutes until golden brown. Very carefully flip it over and cook on the other side until nice and golden. Remove from skillet and cut into quarters. Repeat these steps with remaining tortillas and ingredients.
Serve warm with more salsa and/or vegan sour cream.
This recipe and photos were created by NoraCooks.com, we simply shared it! They have an awesome website you should definitely check out!