Recipes — Whole Foods Plant-Based
Posted by Sales on
Recipe: 1 block or 500g of tofu 1 tablespoon grated ginger 3 cloves garlic 1 medium size onion, finely chopped 1 teaspoon Szechuan pepper, grinded 1 tablespoon Rice wine 2 tablespoon Fermented black bean 1 tablespoon Gochujang paste 1 tablespoon soy sauce 1 teaspoon cornstarch 1 cup water salt, to taste sugar, to taste Chopped spring onion for garnish (optional) Direction: Cut the tofu in cubes and cook in salted boiling water for 1 minute. Drain and set the tofu aside. In a pan, sauté the aromatics; onion, ginger, garlic and Szechuan pepper. Once the onion is translucent, add the...
Posted by Paula on
The rainy days are upon us and how best to enjoy it than with a warm bowl of a hearty and filling soup? This black lentil soup is very easy to prepare, tasty, and you can add your leftover meats to enhance the flavor or keep it vegetarian-friendly. Or make it vegan by replacing butter with a plant-based fat of your choice. The cumin and black pepper adds a nice kick to the dish while the cilantro, celery, onions and carrots keep it light and fresh. I like to use dried black beans to this recipe but you can also...
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- Tags: Chilies, Peppers, Plant-based, Recipes, Soups, Spice Powders, Vegan, Vegetarian, Whole Foods Plant-Based, Whole Spices