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Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy, vegan, and packed with spicy flavor, this cozy stew is hearty enough to make a meal of and perfect on cold winter days.

Making kimchi is my own weird personal holiday tradition. I tried giving it out as holiday gifts a few years back, which was not the best idea. I have a few select people in my life who are very appreciative of homemade kimchi, but most folks seem to prefer cookies.

So I quit it with the kimchi gifting, but not before the kimchi holiday tradition became ingrained in my brain. It just doesn't feel like Christmas if I'm not elbow deep in a bowl of napa cabbage and chili flakes.

Fortunately, I love kimchi and my husband and I are fine to devour a big batch over the course of January. Also fortunately, there are lots of warming wintry dishes I can put my homemade kimchi in, like bibimbap, kimchi fried rice, and this kimchi stew!

Kimchi stew is actually my favorite when it's really cold outside. It's flavorful and spicy, and if you serve it piping hot it's sure to warm you up.

How to Make Kimchi Stew

Start by pan-frying some tofu in a bit of oil. Check out my guide here for tips on how to get your tofu perfectly crispy. Once the tofu has browned, take it out of the pot, add some oil, and cook an onion just until softened up. Next, add some garlic, and then the kimchi.

Cook the kimchi for a minute or two, then add some broth and shiitake mushrooms. Optionally, you can also add some gochujang, which is a spicy fermented Korean red pepper paste. It'll give your stew an awesome flavor and some extra kick. I highly recommend it! Simmer the stew for a bit, and add your tofu back in at the end.

Taste-test the stew and adjust any seasonings before serving. Add some salt or soy sauce if needed (kimchi is pretty salty though, so go easy), extra gochujang, or, if your kimchi is relatively new and not too sour, some rice vinegar.

Grab a spoon and dig in!

Tips for Making Amazing Kimchi Stew

Not all kimchi is vegan, so make sure to check the ingredients if using store-bought. I've used Mother In Law's brand in the past and it worked well.

You'll find lots of variation in flavor among different batches and brands of kimchi. Some are spicier than others, some are more sour, some include different veggies. So be sure to adjust the seasonings in your stew to accommodate for this. Add a splash of rice vinegar, a dash of soy sauce, or a few extra spoonfuls of gochujang if needed.

In a hurry? Cook your tofu in a separate pot or skillet while the stew simmers. I was more interested in saving dishes when I made this batch, so I cooked it in the same pot as the stew.

Want to keep this recipe gluten-free? Use gluten-free tamari instead of soy sauce and make sure your kimchi is gluten-free. (As far as I know, most are, but once I came across a recipe for kimchi that called for wheat flour.) Also either omit the gochujang or seek out a gluten-free brand (it looks like they exist, but may be tough to find). You can also try substituting a mix of sriracha and miso.

Need more guidance on how to make the perfect batch of vegan kimchi stew? Check out my video!
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Kimchi Stew

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Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy, vegan, and packed with spicy flavor, this cozy stew is hearty enough to make a meal of and perfect on cold winter days.

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- Submitted by Dahlia

(Potato Broccoli Stir-fry, Broccoli Urilai Kilangu Varuval)

Broccoli is a vegetable which is referred to as the powerhouse of nutrients. It is said to prevent cancer along with a ton of other health benefits. Overall, it is good to include broccoli in your diet once in a week.

My daughter enjoys to have steamed broccoli with some salt and pepper. It makes a great side for burgers or sandwiches. Another broccoli dish that she enjoys is Aloo Broccoli. In this broccoli is stir fried along with potatoes to make a tasty side-dish which goes well with both rice and chapatti. Since potato is a universally favorite vegetable, anything paired up with potato is sure to be a hit.

Recipe For Potato Broccoli Stir fry

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4-6

Ingredients

Broccoli - 1 crown (cut into small florets)

Potatoes - 2 or 3 (chopped)

Turmeric Powder - 1/4 tsp

Red Chili Powder - 1 tsp

Cumin Powder - 1/4 tsp

Asafoetida (Hing) - a Pinch

Salt - To Taste

For Seasoning

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Cumin (or Fennel) seeds - 1/2 tsp

Method

1. Wash the broccoli crown and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.

2. Peel the potatoes, wash it and chop it into medium cubes roughly the same size as the broccoli florets.

3. Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.

4. Add the chopped potatoes along with salt and pinch of turmeric.

5. Stir fry the potatoes in medium flame till they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water. I like to use a non stick pan for this in order to reduce the amount of oil.

6. When the potatoes are partially cooked, add the broccoli florets. Stir fry in medium flame for 5 minutes till the broccoli turns dark green.

7. Now add the red chili powder, cumin powder and asafoetida. Reduce the heat and cook for another 2-3 minutes.

Note

I haven't added onions or ginger garlic paste to the recipe. If desired, you can add them too.

Serving Suggestion

Serve this tasty Potato Broccoli stir-fry with chapattis or phulkas or white rice.

More Broccoli Recipes

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Submitted by Dahlia (Potato Broccoli Stir-fry, Broccoli Urilai Kilangu Varuval) Broccoli is a vegetable which is referred to as the powerhouse of nutrients. It is said to prevent cancer along with a ton of other health benefits. Overall, it is good to include broccoli in your diet once in a week.

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How about some pasta which for a change isn't Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.

Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.

The inspiration of this stir fry recipe - The big fat Indian wedding.

Do I sound weird . Well , it's funny but I got introduced to this spicy stir fry at our community wedding's and fell in love with it. It's on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven't been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .

I haven't seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.

15 minutes is all it takes start to finish making it a great meal option.

What's this Mongolian stir fry made of ?

Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.

I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .

After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .

Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.

Below is a step by step pictorial of the same followed by the recipe.

Like any other stir fry you can make this one ahead of time too. Veggies can be chopped and stored in the refrigerator beforehand. Same goes with the noodles, you can boil them al dente , coat with oil and store it in an airtight container in the fridge for 3 days. On busy evening all you have to do is toss everything together and dinner is on the table in less than 5 minutes.

Highlights

No onion , no garlic

Quick and easy

Nutritious

Make ahead of time

Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce

Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .

We are now on instagram too - follow me here.

Happy cooking!

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If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving is a copyright violation. You can always link back to the website.

Thanks for stopping by.

Some more recipes like this below -

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Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce

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How about some pasta which for a change isn't Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us .

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Winter is coming, the time of year where perpetual colds and snuffles are imminent, the nights draw in darker, and I start to crave a little bit of heat and spice. Usually I spend my winters making long slow curries, but, ambling around the Caribbean section of a supermarket I don't usually manage to get to, I started to rifle through the unusual (to me) goods on offer, and muse about what to do with them. I enjoy a new culinary adventure, and I picked up a few tins of gungo peas, callalloo (a little like spinach), ackee. I wrote down 'cornmeal porridge', threw a large bag of rosecoco beans into my basket, and made notes in the little back-pocket notebook I am rarely without. I went home and tweeted about my haul, and Twitter followers with a lifetime of experience in cooking with these ingredients kindly sent me recipes and ideas. A new adventure is beginning, and I am super excited to explore it.

This chilli was my first foray, not dissimilar from my standard chilli recipe , and it got a lot of love over on Instagram, but not as much love as it got in my tummy! It packs a pretty heat, so, feel free to tone the chilli down if you're not quite ready to look like you've had lip fillers by the end of it...! I used mushrooms, peppers and kale as that's what I had in, but any veg will do - it's beautifully versatile.

(This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Serves 4 at 28p each

1 tbsp (13g) Dunns River Caribbean seasoning, 8p (3 x 100g for £2, Tesco)

200g mushrooms, 42p (85p/400g, Sainsburys Basics)

a handful of frozen peppers, or 1 fresh one of any colour, 15p (£1.50/1kg, Sainsburys)

400g kidney beans, 30p (30p/400g, Sainsburys Basics)

2 tbsp tomato ketchup, 1p (45p/460g, Sainsburys Basics)

100g frozen spinach, 15p (£1.50/1kg, Sainsburys)

a pinch or two of cayenne pepper or chilli flakes, <1p (80p/100g, Natco or KTC brand)

First, a word on the Caribbean seasoning - some may raise their eyebrows at this, but it is barely cheating when you are making the rest from scratch, and to be frank, since I discovered it, I have thrown it into everything and I like you lot, you deserve to know about the good things. You can get it from most good supermarkets and a lot of corner stores, I often pick mine up in my local Tesco Express, for example. If you can't find it, you can use a mixture of paprika, coriander, garlic and celery salt as an alternative, but honestly, keep your eyes peeled for it, it's life-changing stuff.

Now - grab a wide, shallow pan and add a tablespoon of oil to it. Not too much, as you want the first stage of this to fry fairly dry, even char at the edges slightly. Chop your mushrooms and toss them in, and bring to a high heat. Slice the pepper finely and add that too, and the Caribbean seasoning, and give it all a good stir. Cook for 5 minutes, stirring occasionally to disturb it so it doesn't stick and burn.

Drain and rinse the kidney beans, and add them to the pan. Add the ketchup (a quick cheat way of adding tomato puree, a little vinegar, salt and a smudge of sugar to a dish, and far cheaper too), the spinach, and half a cup of water, and give it all a stir. Cook for a further 10 minutes, reducing the sauce to a thick and sticky one, before serving.

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Winter is coming, the time of year where perpetual colds and snuffles are imminent, the nights draw in darker, and I start to crave a little bit of heat and spice.

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Thai Green Curry with Vegetables

Author: Tara | Treble in the Kitchen

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Yield: 4 servings 1x

Description

Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover! With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is perfect for enjoying at home any night of the week!

Ingredients

2 cups cooked rice (I love brown jasmine rice)

1/4 cup chives

2 tsp extra virgin olive oil

1 Tbsp ginger, minced or grated

pinch of sea salt

3 carrots, chopped (about 1 cup)

1 cup zucchini, chopped

1 cup green beans, cleaned

3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)*

14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)

1/2 cup vegetable broth (homemade or low sodium)**

2 cups baby spinach

Juice of 1 lime

1 1/2 tsp tamari

1. Warm a large skillet over medium heat.

2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.

3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.

4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.

5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.

6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.

7. Serve over a bed of your favorite rice and top with red pepper flakes.

Notes

Recipe adapted from Cookie and Kate Thai Green Curry with Spring Vegetables.

*The linked recipe is low FODMAP, make sure to avoid garlic and onion
**For low FODMAP avoid garlic and onion
The ingredients in this recipe are considered low FODMAP or are used in low FODMAP quantities, but this recipe has not been tested for FODMAP content.
Nutrition does not include rice.

Nutrition

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Thai Green Curry with Vegetables - Tara Rochford Nutrition

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Author: Tara | Treble in the Kitchen Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 4 servings 1x Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover! With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is perfect for enjoying at home any night of the week!

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Packed with vitamins A and C, this soup is a must-have as the temperatures take a dip this season.

To make this a 'one-pot' recipe using dry lentils, consider using split masoor (red lentils). The cooking time better matches that for pumpkin and spinach. Further details can be found in the recipe notes.

Gluten-free, plant based, vegan and allium free (no onions or garlic). Omit the chili peppers or substitute with black pepper to make it nightshade free.

Use pre-cooked, strained lentils and substitute sweet potatoes or use Japanese pumpkin for the pumpkin in this recipe to make it low-FODMAP friendly. Be sure to factor in only 1 serving (1.5 cups) per low-FODMAP person due to the lentils.

Let's begin!

Saute the dry red chili pepper, mustard seeds and fenugreek in oil at low-medium heat until fragrant.

Add the ginger, turmeric, chopped green chilis (optional) and dry curry leaves when you hear the seeds start to sizzle and pop. Cook for a minute more until the ginger starts to crisp and turn golden on the edges.

Add the pumpkin, salt and a 1/2 cup of water.

Cover the pot, raise the heat and bring the mixture to a boil. Total cook time should be about 8 minutes or less to prevent overcooking the pumpkin.

Once the pumpkin has softened a little, add the cooked, strained lentils (not uncooked lentils; this is a key step for low-FODMAP individuals), chopped spinach (fresh or frozen), cumin-coriander powder, sugar, salt to taste and remaining water.

Give the mixture a stir.

Cover the pot, return to a simmer and cook for about 5-8 minutes more. This will allow the spinach to cook and for the flavors to come together.

Once done, add lemon juice to taste and serve as a main course or accompaniment.

Pumpkin Spinach Dal (Curried Lentil Soup)

Packed with Vitamins A&C, iron and a good source of protein, this soup is a must-have as temperatures dip this season. Easily adapted to nightshade-free and low-FODMAP diets.

Course: Main Course, Soup

Keyword: allium free, gluten-free, Low FODMAP, no garlic, no onions, nut free, plant-based, soy free, vegan

Saute mustard seeds, fenugreek seeds and the dry red chili in cooking oil until fragrant.

Add ginger, green chilis, turmeric and curry leaves once the seeds begin to sizzle and pop. Cook for another minute until the ginger begins to brown and crisp at the edges.

Add pumpkin, salt and 1/2 cup of the water. Cover the pot and bring to boil. Cook until the pumpkin has softened a bit. No more than 8 minutes.

Once softened, add the cooked, strained lentils,* spinach, cumin-coriander powder, salt to taste and remaining water. Cover the pot and bring to a simmer. Cook for 5-8 minutes more for the flavors to come together.

Add lemon juice, remove from heat and serve!

This recipe can easily be made in an Instant Pot. Complete the saute steps under the 'Saute' setting and then substitute 1 to 1.5 cups dry red lentils (split masoor) for cooked toor, and add 1 more cup of water to the recipe before putting it in the cooker. Pressure Cook on high for 8 minutes. Please note the Pressure Cook time and water quantity required will vary with different lentil types.

The salt and lemon juice quantity will vary based on the heat of the chili peppers used. For the nightshade free version, I typically use 1 tsp of salt (total) and 1 tbsp lemon juice.

Lentils are a high-FODMAP food. Cooking and straining the cooking liquid has been found by Monash University to reduce lentil/legume FODMAP content. Prepared this way, lentils/legumes are thought to be tolerated in limited quantities (1/2 cup serving of cooked, strained lentils/legumes in one sitting). This recipe falls under that limit.

Any orange-fleshed squash or vegetable can generally be substituted for the pumpkin. For those following a Low-FODMAP diet, sweet potato and Japanese pumpkin are considered to be well tolerated.

Sugar brings out additional depth of flavor in this recipe. It can easily be omitted for those on a low sugar or low-FODMAP diet.

Post updated on 12/16/18 with higher resolution photos and additional recipe notes.

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Instant Pumpkin Spinach Dal (Curried Lentil Soup) | Eat-Together.Co

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Packed with vitamins A and C, this soup is a must-have as the temperatures take a dip this season. To make this a 'one-pot' recipe using dry lentils, consider using split masoor (red lentils). The cooking time better matches that for pumpkin and spinach. Further details can be found in the recipe notes.

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Warm up from the inside out this season! Mung beans are a powerhouse legume and among the more easy-to-digest members of their plant family. Paired with lemon and ginger, this preparation will help you keep your body hydrated, immune system charged and your belly smiling all winter long!

Gluten free, plant-based & vegan, allium free, nut-free and easily nightshade free and (with a smaller portion size) low-FODMAP friendly, too.

Let's begin!

Heat a pot on medium-high heat.

Add oil to the heated pot and saute the cumin seeds until fragrant. If you're not a fan of cumin seeds (or if they're not a fan of you, as is the case with my son) simply skip to the next step.

Add ginger, turmeric, curry leaves and spicy chili peppers (optional) to the oil and stir to combine. Note: Omit the chili peppers if you're on a nightshade free diet.

Cook for another 30 seconds before adding the cooked, strained whole mung beans and water. Cover the pot and bring to a boil.

Note: Using cooked, strained beans (vs. using unstrained beans or preparing this in an instant pot) is an important step for those on a low-FODMAP diet.

Simmer on low-medium heat for another 10 minutes to let the flavors come together. Add salt and lemon juice to taste. Either serve at this point or feel free to use a hand blender or similar device if you prefer a smoother and more homogenous texture.

Enjoy!

Whole Mung Dal

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Get Whole Mung Dal Recipe Online | Eat Together

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Warm up from the inside out this season! Mung beans are a powerhouse legume and among the more easy-to-digest members of their plant family. Paired with lemon and ginger, this preparation will help you keep your body hydrated, immune system charged and your belly smiling all winter long!

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Hearty, hydrating and packed with flavorful veggies and herbs, ribollita is as fun to make as it is to eat. The 'fun' part is probably because the hodgepodge of ingredients reminds me of one of my favorite childhood stories: S tone Soup.

In Marcia Brown's version, the story goes something like this: 3 travel-worn visitors enter a town with the hopes of getting a meal and a place to rest. The townspeople are wary of these strangers and determined to not help them. Realizing the miserliness of the townspeople the visitors get creative and announce their decision: they will make stone soup! Curiosity drives the townspeople to slowly open their pantries and, eventually, their hearts as the visitors prepare a rich soup 'fit for the king.' They all experience how fun and fulfilling it is when people change their negative perceptions of each other...and eat together. 🙂

The visitors build a sense of community one ingredient at a time from salt and pepper to carrots, cabbage, potatoes and more! I'd like to think the same is possible with this Ribollita. Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nightshade free and yummy! See recipe notes for the quicker Instant Pot version.

The Tuscan intention behind ribollita soup is to not let anything go to waste. So feel free to get creative if you don't have the exact same vegetables in your fridge at the moment. To make this recipe nightshade free, I swap out commonly used russet potatoes with Japanese sweet potatoes and/or cauliflower, and the tanginess of tomato paste/diced tomatoes with lemon juice.

Let's begin! Jump to Recipe

Saute the Vegetables

Saute the cabbage and ginger (optional) in 2 tbsp oil until tender, 2-3 minutes. Season with 1/8 tsp of black pepper.

Stir in carrots, celery and potatoes together with remaining oil. Saute another 3-4 minutes. Season with another 1/8 tsp, each, of salt and pepper.

Note: If you're a tomato person, feel free to add 2 tbsp of tomato paste this point. Stir to incorporate with the sautéed vegetables before proceeding to the next step.

Cook the Soup

Add the whole cannellini beans, water/broth, thyme sprigs, rosemary sprigs and bay leaf. Bring to a simmer over medium heat. Season with celery seeds and remaining 1/4 tsp of black pepper and 1/8 tsp salt. Cover and cook, reducing the heat to maintain a simmer, until the vegetables are tender, about 15 minutes.

Note: For added heft, feel free to puree (or mash, as shown below) another rinsed/strained 15oz can of cannellini beans and add to the soup along with the whole cooked/rinsed/strained beans.

Stir in zucchini and kale. Cover and cook until these vegetables are tender but still emerald green in color, about 5-8 minutes.

Note: In most ribollita recipes, the 'green' ingredients are added much earlier in the soup. I like the greens in my bowl to be a bit more vibrant so I add them last. Feel free to do what is easiest for you. 🙂

Remove from heat. Add salt and lemon juice to taste.

Serve!

This goes well with croutons or a crust of sourdough bread.

Ribollita Soup

Tried this recipe or just have something fun to share? I'd love to hear about it. 🙂

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Tuscan Vegetable Ribollita Soup Recipe | Eat-Together

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Hearty, hydrating and packed with flavorful veggies and herbs, ribollita is as fun to make as it is to eat. The 'fun' part is probably because the hodgepodge of ingredients reminds me of one of my favorite childhood stories: S tone Soup.

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Rich Mushroom And Lentil Stew Over Creamy Mash is a wonderful, warming, hearty supper. Perfect for cold nights and shorter days. I love this dish served in a bowl with me wrapped in a blanket, sat in front of a roaring fire.

The use of dried porcini mushrooms gives Rich Mushroom And Lentil Stew a rich umami depth of flavour that works perfectly with the red wine.

Rich Mushroom And Lentil Stew Over Creamy Mash is a meal in itself but I do love it with some greenery and Broccoli, Kale and Pea Salad goes perfectly.

Allergy Information - Rich Mushroom And Lentil Stew Over Creamy Mash

Rich Mushroom And Lentil Stew Over Creamy Mash is gluten-free and vegan as well as... celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips - Rich Mushroom And Lentil Stew Over Creamy Mash

Always a choose a red wine that you would drink, to cook with. There are lots of amazing vegan red wines available. Just check the website of your local supermarket or store to find suitable wines.

I never peel potatoes, I prefer my mash a little 'rustic'. You will get a smoother mash if you peel them but I like the texture and flavour and there's lots of goodness under the skin. It's entirely your choice if you peel your potatoes, or not.

You may need to add a little more liquid to the cooking lentils. Some lentils take more liquid than others so keep an eye on them!

You can find out exactly when the different varieties of mushroom and veg that are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.

Ingredients - Rich Mushroom And Lentil

20 grams dried porcini mushrooms
200 millilitres hot water
1 medium carrot
1 medium courgette
250 grams chestnut (cremini) mushrooms
2 sprigs fresh sage
4-6 sprigs of fresh thyme (depending on the size)
2 tablespoons olive oil
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon tomato purée (leave out for nightshade free)
200 grams dried green lentils
1 bottle (750 millilitres) vegan red burgundy (or similar dry, fruity red)
200 millilitres vegetable stock
2 tablespoons cornflour

Ingredients - Creamy Mash

1 kilogram floury potatoes (e.g. Maris Piper)
2 tablespoons vegan margarine
2 teaspoons sea salt flakes
0.5 tesaspoon freshly ground black pepper
2 tablespoons unsweetened plant milk (optional)

Method - Rich Mushroom And Lentil Stew

1. Place the dried porcini mushrooms in a small bowl and cover with the hot water to re-hydrate
2. Clean and dice (one centimeter sqaures) the carrot and courgette and quarter the chestnut mushrooms. Finely chop three-quarters of the sage leaves
3. Heat the olive oil in a large pan over a medium heat. Add the carrot and courgette and gently fry for a few minutes. Then add the mushrooms, chopped sage, bay leaves and pull the thyme leaves from the stalk and add them to the pan. Stir well and fry gently for two minutes
4. Coarsely grind the peppercorns using a pestle and mortar. Add the peppercorns to the pan and stir. Add the tomato puree and mix well. Cook for a further two minutes and then add the green lentils and stir well
5. Scoop the porcini mushrooms from the soaking liquid and add them to the pan (slice if they are whole). Strain the porcini soaking liquid and add to the pan. Add the wine and stir well. Put a lid on the pan and bring to a simmer. Lower the heat to a gentle simmer and simmer for 30 minutes, stirring to ensure no sticking
6. Add the vegetable stock and simmer for a further 30 minutes, until the lentils are soft. Stir occasionally to ensure no sticking
7. Place the cornflour in a jug and slake with a few tablespoons of cold water. Ensure there are no lumps. Add to the pan and stir well until the stew thicken
8. In a small pan add 1 tablepoon of vegan margarine over a low heat. Once melted add the remaining sage leaves and fry gently on both sides until crispy
9. Serve the Rich Mushroom And Lentil Stew Over Creamy Mash with the crispy sage leaves on top.

Method - Creamy Mash

1. Whilst the stew is cooking clean the potatoes and cut into even sized chunks (I usually cut to approximately 4 centimetres across)
2. Place the potatoes in a large pan and just cover with cold water. Add 1 teaspoon of sea salt flakes to the pan, put the lid on a place on a medium-high heat
3. Bring the pan to a boil, remove the lid and reduce the heat to a simmer. Simmer the potatoes until the potatoes are soft (usually around 12-15 minutes)
4. When the potatoes are soft drain them and place them back in the pan on a very low heat to remove all moisture. This should only take a few seconds
5. Add the margarine, 1 teaspoon sea salt flakes and freshly ground black pepper and mash until smooth. If you want a softer mash add a few tablespoons of unsweetened plant milk
6 Serve on a large plate and spoon the Rich Mushroom And Lentil Stew Over Creamy Mash, scatter the crispy sage leaves across the top.

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Rich Mushroom And Lentil Stew Over Creamy Mash | FriFran

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Rich Mushroom And Lentil Stew Over Creamy Mash is a wonderful, warming, hearty supper. Perfect for cold nights and shorter days. I love this dish served in a bowl with me wrapped in a blanket, sat in front of a roaring fire.

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Tofu and Green Peppers in Black Bean Sauce is one of my all-time favourite dishes. Gluten-free and vegan I could easily eat it every-single day. Spicy, salty, tangy, umami and delicious!!! Serve with Basics - Perfect Plain Rice for the perfect meal.

Allergy Information - Tofu and Green Peppers in Black Bean Sauce

Tofu and Green Peppers in Black Bean Sauce is gluten-free and vegan as well as... celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free*, tree nut free.

* For nightshade free leave out the chilli and replace the green pepper with pak choi.
* For sesame free leave out the sesame oil and sesame seeds. Try crushed peanuts instead.

Top Tips - Tofu and Green Peppers in Black Bean Sauce

I buy tofu from my local Vietnamese and Chinese supermarkets. You can buy fresh tofu as well as ready fried. I am lucky to have lots of choice. If you do have access to an ethnic supermarket the tofu is so much better than anything you can buy in a supermarket. The tofu on sale in supermarkets has a strange (unpleasant) taste you do not get with fresh tofu and the texture is odd too. Tofu freezes really well so if you have sporadic access to fresh or fried tofu buy in bulk and freezing is a great option.

I like a bit of a spice kick! Go ahead and adjust the amount of chilli if you want it spicier (or less spicy).

Ingredients - Tofu and Green Peppers in Black Bean Sauce

2 tablespoons vegetable oil
200 grams pre-fried tofu (~1 packet) sliced
0.25 teaspoon asafoetida
2 red chillies - sliced (*leave out for nightshade free)
2 centimetres fresh ginger - finely chopped
2 tablespoons salted, dried, black beans - finely chopped
1.5 tablespoons corn four
1 tablespoon tamari
2 teaspoons rice wine (or dry sherry if you cannot get rice wine)
200 millilitres boiling water
0.5 teaspoons sesame oil (*leave out for sesame free)
1 teaspoon toasted sesame seeds (*leave out for sesame free)
1 large green pepper - chopped in to chunks (*replace with pak choi for nightshade free)

Method - Tofu and Green Peppers in Black Bean Sauce

1. Heat a wok (or large pan) and add the vegetable oil
2. When the oil is hot add the asafoetida and fry for 20 seconds then add the ginger, chilli and black beans. Stir constantly
3. Add the sliced tofu to the wok and cook for two minutes stirring constantly
4. Add the cornflower to the wok and stir to coat the tofu, add the tamari and rice wine and stir well
5. Add the chopped pepper and mix well
6. When well combined add the boiling water and stir. Simmer for two to three minutes until thickened
7. Add the sesame oil, sprinkle with sesame seeds and serve immediately.

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Tofu and Green Peppers in Black Bean Sauce | FriFran

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Tofu and Green Peppers in Black Bean Sauce is one of my all-time favourite dishes. Gluten-free and vegan I could easily eat it every-single day. Spicy, salty, tangy, umami and delicious!!! Serve with Basics - Perfect Plain Rice for the perfect meal. Tofu and Green Peppers in Black Bean Sauce is gluten-free and vegan as well as...

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Noodles can be very comforting! I™m sure many of you would agree with me on this.

I find it easier to order in Cantonese style noodles as they can be made without garlic and there is no artificial colour in it. But when it comes to Schezwan style noodles or dishes, it is not easy to indulge! Most restaurants would use artificial colour and have garlic in the premixed sauce.

So the best thing to do when one craves this Indo Chinese dish, is to make it at home where you are in control of what goes inside the dish.

My Schezwan noodle recipe does not contain onion or garlic. Skeptics may wonder or brush it aside for lack of flavor, but if anyone happens to make this and eat it, they would be surprised with the intense flavours, packed with taste.

These noodles are spicy, delicious and comforting. They are really tasty, if I may say so myself. This is for those times when you need some chili hot spice in your life.

If anyone needs cheering, these noodles would do the magic of lifting up spirits.

I served these noodles with a simple cabbage stir fry. And this was happily devoured by the two men at home.

I love the combination of broccoli and tofu in Chinese dishes. All the vegetables, the seasonings, the schezwan sauce and the noodles come together beautifully to give you a bowl of contentment and joy.

This would be great to pack in a lunchbox, make a good weeknight meal and even to make a weekend special. Hope you will enjoy these noodles as much as we did at home.

Vegetarian Schezwan Noodles Recipe
Noodles and vegetables with spicy Schezwan sauce
Ingredients:

300 gm dried noodles (preferably wholewheat)

2 tbsp sesame oil

2 tsp ginger, grated

1 or 2 green chilies, slit

2 to 3 assorted bell peppers, sliced

1 small broccoli, cut into florets and blanched

2 tbsp soy sauce

2 tsp schezwan sauce (adjust to your liking)

freshly ground black pepper, a big pinch

¾ tsp brown sugar

1 ½ tsp salt or to taste

200 gm tofu, cut into cubes

Method:

Cook the noodles as per packaging instructions and keep aside. I like to pour cold water over the noodles once they are drained and also mix in a little oil to prevent the noodles from sticking to each other.

In a wok, put in the oil and after the oil is hot, stir in the ginger and green chilies. Put in the bell peppers and stir fry for 2 to 3 minutes until they are soft. Put in the blanched broccoli and cook for 2 minutes more.

Add the soy sauce, schezwan sauce, pepper, sugar and salt and mix well. Stir in the cubed tofu and cook for 3 to 4 minutes until all the flavours are come together.

Mix in the cooked noodles carefully, making sure that the soft tofu pieces are intact.

Serve warm in a bowl and enjoy.

You can also use vegetables like cabbage, carrot and beans to make these noodles.
Serves 3 regular or 4 small portions

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Noodles can be very comforting! I™m sure many of you would agree with me on this. I find it easier to order in Cantonese style noodles as they can be made without garlic and there is no artificial colour in it. But when it comes to Schezwan style noodles or dishes, it is not easy to indulge!

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Healthy, Gluten-Free, Vegan Ginger Tofu is one of my go-to dishes. Quick, easy, substantial, delicious and nutritious. Why the heck not???

I love tofu! I could eat it everyday - I don't - but when I do eat it I make sure it is good. This Healthy, Gluten-Free, Vegan Ginger Tofu recipe is super easy and super quick - and of course super healthy. Serve with Perfect Plain Rice or gluten free, vegan buckwheat noodles.

Allergy Information - Healthy, Gluten-Free, Vegan Ginger Tofu

Healthy, Gluten-Free, Vegan Ginger Tofu is gluten-free and vegan as well as... celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free*, tree nut free.

*For nightshade free leave out the chilli.
*For sesame free leave out the sesame oil and seeds.

Top Tips - Healthy, Gluten-Free, Vegan Ginger Tofu

A word on tofu. If you live anywhere near an oriental supermarket buy your tofu there. The tofu sold in supermarkets - almost exclusively just one brand and type - is pretty hideous. It has a weird taste and texture. It is not nice. The massive variety of tofu in oriental supermarkets is well worth making an effort to visit. You will notice the difference in taste, texture, freshness and price!

This dish has a bit of a kick to it if you want to tone down the spice reduce the amount of dried chilli flakes and/ or fresh chilli.

You will need a large non-stick frying pan with a lid.

Ingredients - Healthy, Gluten-Free, Vegan Ginger Tofu

0.5 tablespoon vegetable oil
400 grams medium-firm or extra-firm tofu
30 grams root ginger
0.5 teaspoon dried chilli flakes (*leave out for nightshade free)
1 fresh red chilli (*leave out for nightshade free)
2 tablespoons tamari (or gluten-free soy sauce)
2 teaspoons rice vinegar (or sherry vinegar)
2-3 pak choi (depending on the size)
150 millilitres boiling water (may need a little more)
200 grams fresh beansprouts
1 medium carrot
2 drops of sesame oil (*leave out for sesame free)
1 teaspoon toasted sesame seeds (*leave out for sesame free)
Perfect Plain Rice to serve.

Method - Healthy, Gluten-Free, Vegan Ginger Tofu

1. Slice the tofu in to finger thick slices and lay on kitchen towel and press to absorb some of the moisture from the tofu. The less water the better the tofu will brown
2. Cut off any rough/ inedible parts of the ginger and julienne/ slice in to matchstick size pieces. Peel and julienne the carrot
3. Slice the fresh red chilli on an angle to give a large cross section
4. Take a large non-stick frying pan and put on a medium-high heat. Once hot add the vegetable oil and then the tofu slices. You may need to do this in batches depending on how large your pan is. You do not want to overcrowd the pan as the tofu will steam and not brown. Whilst to tofu is browning add a teaspoon of the tamari to the top of the tofu slices.
5. Carefully check the tofu. Once the underside of the tofu is brown turn carefully in the pan and add the ginger, chilli flakes and sliced chilli (keep aside a few slices for decoration). Once the tofu is browned on the underside carefully remove from the pan and cover and keep warm
6. Slice the pak choi in half lengthwise. Keep the root on so the halves remain intact. Add the pack choi to the pan cut side down. Cook for a few minutes until lightly browned and add vinegar and rest of the tamari then add 150 millilitres boiling water and put the lid on the pan. The water should cover the bottom of the pan up to a depth of around five millimetres. Cook for a few minutes until the pak choi is almost tender
7. Add the beansprouts and stir well. Replace the lid. After two minutes add the carrot and stir well. If the pan is a little dry add a little more boiling water (you want a little moisture in the pan). Turn off the heat and add two drops of sesame oil and stir well
8. To serve add plain rice to a bowl, add the pak choi, beansprouts and carrot and lay the tofu on top. Sprinkle with toasted sesame seeds and fresh chilli.

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Healthy, Gluten Free, Vegan Ginger Tofu | FriFran

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Healthy, Gluten-Free, Vegan Ginger Tofu is one of my go-to dishes. Quick, easy, substantial, delicious and nutritious. Why the heck not??? I love tofu! I could eat it everyday - I don't - but when I do eat it I make sure it is good.

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Ma Po Tofu is a dish from the Szechuan province of China and I LOVE it! Szechuan peppercorns give a numbing, heat and with the chillies you get a warm, lingering heat. Rich with soy and sherry it is a wonderful sauce. It is amazing! I have made this gluten-free and vegan version to enjoy the wonderful texture and flavour of tofu (good tofu is amazing) and the fabulous sauce.

I first had this in Tennessee when I spent a few months working there in the mid-90s. It was so spicy it was difficult to eat but it was addictive. I couldn't stop eating it even though my mouth was burning. I kept on going back. I loved it! That version had garden peas in it which worked really well.

Ma Po tofu traditionally also contains pork or beef in addition to the tofu - you won't miss that here. The key ingredient is Szechian pepper corns - readily available - that give a floral, numbing heat (which I think is the addictive element!). Most authentic recipes also contain spicy bean paste (doubanjiang - a broad bean paste). There are lots of regional version of bean paste made with different names. I cannot find a bean paste which is both vegan and gluten free. However it is a fermented, spicy paste with a deep, rich flavour. In order to get something approaching that flavour I have added sauerkraut (fermented cabbage - popular in China) and a mild, smoky chilli powder. You might want to reduce the amount of chilli depending on how much you like spice but you can experiment.

This recipe is very quick and easy and will take a maximum of 30 minutes from start to finish.

I adore Ma Po Tofu served really simply with Perfect Plain Rice.

Allergy Information - Ma Po Tofu

Ma Po Tofu is gluten-free and vegan as well as... low FODMAP, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, tree nut free.

*For nightshade free leave out the chilli - it will be quite a different dish but still great.

Top Tips - Ma Po Tofu

Tofu is a little bit controversial. Some people LOATH it - I get it. When I first tried tofu, I didn't get it, it wasn't nice. BUT if you buy good quality tofu from an Asian/ Oriental store you are making tracks... The tofu you get in 'normal' supermarkets is horrible. I would never waste my money (or time) on that stuff. Then, if you treat it right and make a meal it works in, I promise you will love it...

If you don't have a wok use a large deep frying pan.

Ingredients - Ma Po Tofu

3 tablespoons vegetable oil
0.5 tablespoon Szechuan peppercorns
3 dried red chillies (to taste/ chilli heat) (*leave out for nightshade free)
1 tablespoon fermented black beans finely chopped
30 grams root ginger
1 teaspoon mild, smokey, chilli powder (*leave out for nightshade free)
0.25 teaspoon asafoetida
100 grams sauerkraut (plain - without caraway or other spices)
500 grams firm tofu - drained and dried with kitchen paper
2 teaspoons cornflour
2 tablespoons dry sherry
1.5 tablespoon tamari or gluten free soya sauce
1 teaspoon rice wine vinegar
250 millilitres boiling water
1 fresh red chilli (to taste/ chilli heat) (*leave out for nightshade free)

Method - Ma Po Tofu

1. Grind the Szechuan pepper corns and dried chillies in a pestle and mortar. Add three tablespoons oil to the pan and on a low(ish) heat gently heat the mixture to infuse the oil for a few minutes - do not allow to brown
2. Roughly chop the fermented black beans and grate or finely chop the ginger (no need to peel, just take off the worst bits)
3. Increase the heat and add the asafoetida, chilli powder, black beans and ginger to the pan, fry for a minute or two - keep the ingredients moving. Add the sauerkraut followed by the sherry, tamari, rice wine vinegar. Keep moving for 30 seconds. Add the boiling water and stir well
4. Place the cornflour in a cup and add a few tablespoon of water to slake it - stir well to make sure there are no lumps and add to the pan and stir well
5. Cut the tofu in to small cubes (~1.5 centimetres) and add to the pan. Ensure the tofu is covered by the sauce and cook for approximately 15 minutes, stirring every few minutes, until the liquid is reduced by around 25%
6. Finely slice the fresh red chilli and stir in and decorate the dish. Serve with plain rice.

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Ma Po Tofu is a dish from the Szechuan province of China. Szechuan peppercorns give a numbing, heat and with the chillies you get a warm, lingering heat. It is amazing! I made this gluten-free, vegan version to enjoy the wonderful texture and flavour of tofu (good tofu is amazing) and the fabulous sauce.

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Sweet Potatoes with Warm Black Bean Salad

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For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

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Skip the hassle of making sushi rolls at home and just go for this grain bowl. Start with a base of brown rice and add veggies, dressing and creamy avocado for a delicious and easy meal.

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I don't think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.) See, this is why I wouldn't get anything done in rainy Seattle. The drips and drops hitting the roof always lull me into la-la land.

Let's talk about this soba dish before I succumb to the couch. It is pretty fantastic and green, just like the fledgling leaves sprouting from the trees outside. It contains more produce than noodles, which keeps it fresh and light.

This dish is simple to make once you have the vegetables prepared and the dressing whisked up. Just bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you'll cook briefly before draining. Then you just toss in the rest!

In an attempt to make this website a better resource to you all, I've decided to formalize my recipe notes. Check out the end of the recipe for details on how to store leftovers, how to make the recipe gluten free/vegan, and so forth.

Print

Sugar Snap Pea and Carrot Soba Noodles

Author: Cookie and Kate

Prep Time: 25 mins

Cook Time: 5 mins

Total Time: 30 minutes

Yield: 6 1x

Category: Main

Cuisine: Asian

A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don't keep particularly well, so halve the ingredients if you're not serving a crowd.

Scale 1x 2x 3x

Ingredients

Soba

6 ounces soba noodles or spaghetti noodles of choice

2 cups frozen organic edamame

10 ounces (about 3 cups) sugar snap peas or snow peas

6 medium-sized carrots, peeled

½ cup chopped fresh cilantro (about 2 handfuls)

¼ cup sesame seeds

Ginger-sesame sauce

¼ cup reduced-sodium tamari or soy sauce

2 tablespoons quality peanut oil or extra-virgin olive oil

1 small lime, juiced

1 tablespoon toasted sesame oil

1 tablespoon honey or agave nectar

1 tablespoon white miso*

2 teaspoons freshly grated ginger

1 teaspoon chili garlic sauce or sriracha

Instructions

1. To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.

3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.

5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Notes

*I used Miso Master brand's reduced-sodium sweet white miso. It's in the refrigerated section near the tofu. Omit if you can't find it, but it provides a nice boost of flavor.
Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Storage suggestions: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here's a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
Change it up: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.
Recommended equipment: This julienne peeler is a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles.
If you love this recipe: I have more soba noodle recipes over here!

▸ Nutrition Information

&rtrif; Categories &rtrif; Ingredients Asian, carrots, cilantro, edamame, ginger, miso, pasta, sesame, soba noodles, sugar snap peas, tamari dairy free, easy weeknight dinners, egg free, main dishes, pack for lunch, recipes, salads, spring, tomato free, vegan

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Sugar Snap Pea and Carrot Soba Noodles - Cookie and Kate

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I don't think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.)

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Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing, then set aside. Boil a large saucepan of water, add the cabbage and simmer for 3 mins. Add the edamame beans and simmer for 1 min more. Drain the vegetables and run under cold water, then toss with the grated carrot, dressing and coriander.

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Mix the sesame oil, lemon juice and sesame seeds in a small bowl to make a dressing, then set aside. Boil a large saucepan of water, add the cabbage and simmer for 3 mins. Add the edamame beans and simmer for 1 min more.

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This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! We love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! It's an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it's the easiest thing to make for a big group of friends and family!

2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks

1 and a 1/2 cups of green lentils (500g)

2 x 400g tins of coconut milk

2 x 400g tins of tinned tomatoes

a big handful of fresh coriander leaves (25g)

1 tablespoon of turmeric

1 tablespoon of cumin

1 tablespoon of ground ginger

salt and pepper

Juice of 1 lemon

1. Preheat oven to 180c, fan setting.

2. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils, plus salt and pepper.

3. Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve.

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Sweet Potato, Lentil & Coconut Curry Recipe · Deliciously Ella

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This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric!

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Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.

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Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again.

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Yes, you can have lentils on the low FODMAP diet ... with a few considerations. Let me show you how with this flavorful, Indian-inspired Low FODMAP Lentil Dal. This plant-based meal takes less than 15 minutes to make!

What is dal?

Dal means pulse (or lentil) in Hindi. It also refers to a yummy spice-filled Indian lentil curry or soup.

Although delicious, many dal recipes include larger amounts of legumes, onion, and garlic. These ingredients are higher in FODMAPs and may contribute to symptoms for those of us living with IBS.

For this inspired recipe, I used low FODMAP swaps like garlic-infused oil and canned lentils, while adding lots of FODMAP-friendly spices reminiscent of traditional dal.

This easy plant-based meal uses 10 main ingredients (the jalapeño is optional) and can be ready in 15 minutes.

Ingredients

For this low FODMAP lentil dal, add these ingredients to your shopping list:

Garlic-infused oil - 2 tablespoons

Common tomato - 1 medium, diced (about ⅔ cup)

Fresh ginger - 1 tablespoon finely chopped

Optional: Jalapeño - ½ to 1 pepper

Canned lentils - 1 (15-ounce) can

Canned coconut milk - ½ cup

Ground turmeric - 1 teaspoon

Garam masala - ¾ teaspoon

Ground cumin - ½ teaspoon

Ground coriander - ½ teaspoon

Lime juice - 2 tablespoons (about 1 lime)

Low FODMAP notes

In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Canned Lentils: Monash University has tested both canned and cooked-from-dry lentils, and both can be included on the low FODMAP diet in certain serving sizes.

The low FODMAP serving for canned lentils is a ½ cup or 46 grams. Cooked-from-scratch green or red lentils have a low FODMAP serving of ¼ cup or 23 grams. I use canned lentils because they are convenient and have the larger low FODMAP serving size of the two options.

Why do canned lentils have less FODMAPs? FODMAPs are water-soluble, meaning they dissolve into water. During the processing and storage of canned lentils, more FODMAPs have the opportunity to dissolve out into the water-based canning liquid. Draining and rinsing canned lentils before using them helps to remove these FODMAPs.

Shopping Tip: I've found the Westbrae brand of canned lentils in stores and online. Some Walmarts also carry canned lentils under their generic Organic Great Value brand.

Canned coconut milk: A low FODMAP serving for canned coconut milk is ¼ cup or 60 grams. Larger servings contain higher amounts of sorbitol.

Garam masala is a common Indian spice blend typically including peppercorns, cloves, cinnamon, cumin, etc. Many store-bought options appear low FODMAP by ingredients, however, always double-check ingredients. Avoid any containing high FODMAP ingredients like onion or garlic powder. Or, consider making your own.

Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. Learn more about why it's okay in my Low FODMAP Garlic and Onion Substitutes post.

Green chili peppers have been tested and are low FODMAP. Chili peppers contain capsaicin which can be a non-FODMAP trigger for some people. Avoid if you suspect spicy food is an issue.

Common tomatoes (fresh) are a FODMAP free food. Enjoy according to your appetite.

Instructions

To make this low FODMAP lentil dal, simply:

Step 1: Heat oil in a saucepan over medium heat. Add diced tomato, ginger, and (optional) jalapeno halves. Cook 2-3 minutes, stirring occasionally.

Step 2: Add canned lentils, coconut milk, water, turmeric, garam masala, cumin, and coriander. Stir to mix. Bring mixture to a brief boil. Reduce heat to low, cover, and let simmer for at least 5 minutes, stirring occasionally.

Step 3: If used, remove jalapeno pepper halves. Stir in lime juice, and adjust flavor with salt.

Serve dal warm over rice and topped with optional garnishes, like more lime juice, cilantro, or a dollop of low FODMAP yogurt.

Sides

Serve over cooked rice. Basmati is more traditional. However, white, brown, and red rice are all low FODMAP options. To save time, I like to use frozen Steamfresh Birdseye Brown Rice.

Add a dollop of low FODMAP yogurt. Plain lactose-free yogurt and plain coconut yogurt are low FODMAP options.

Similar Recipes

Recipe

Low FODMAP Lentil Dal

Author: Em Schwartz, MS, RDN

Yield: 4 1x

Diet: Low Lactose

Serving Suggestion: Cooked rice

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Yes, you can have lentils on the low FODMAP diet ... with a few considerations. Let me show you how with this flavorful, Indian-inspired Low FODMAP Lentil Dal. This plant-based meal takes less than 15 minutes to make! Dal means pulse (or lentil) in Hindi.

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This recipe came about when one day, I found ginger soy chicken in my thoughts. I wasn't actually craving it, but it somehow popped into my mind. I know it's kinda weird, but random dishes do kind of enter my thoughts from time to time. Maybe its an occupational hazard 😉

So I thought, why not make it vegan? What would be a good cruelty-free replacement for chicken?
You guessed it.
Or if you didn't...it's in the title anyway. Heh.

Tofu is like the miracle vegan/vegetarian food. It is not only a great source of protein, but it is so versatile. You can make anything from smoothies to scrambled eggs with it. It can be savory and it can be sweet. This is because tofu is tasteless and it absorbs flavour easily, which is what makes this dish such a delicious one!

The main ingredients for the ginger soy sauce are ginger, soy sauce ( obviously!) and rice syrup (or any other sweetener such as agave). If you don't like to bite into small bits of ginger, then you may want to use sliced ginger instead and pick out the ginger when you eat the dish. Naturally, you don't get as strong a ginger presence as you would with minced or grated ginger, but it is still there and it still adds that gingery dimension to the dish.

The sugar also goes very well with the ginger soy mixture, although I'll admit the sugar level in this dish is pretty conservative. Some people prefer it to be more like a glaze, so they will add more sugar and probably some starch. I don't like to add sugar unnecessarily so this is what I went with 🙂

Another thing you can vary with this dish is the firmness of the tofu. In these pictures, I used firm tofu bought from the store, but in my opinion, it isn't really that firm for a dish like this. Don't get me wrong though, I do like it this way. It is still silky but not too soft to the point you can't even put it in a frying pan without it falling apart, which is nice. However, if you prefer a chewier texture, I suggest that you press it further, or just go for extra firm tofu altogether. It really is all up to you!

Also, since the tofu is going to be covered in sauce anyway, you don't really have to worry about it not browning. Mine don't brown perfectly either (especially since I used firm and not extra firm tofu)! Just allowing it to cook on the sides before pouring the sauce in is good enough. Salting the tofu most certainly helps though, so I highly recommend doing that before pan-frying the tofu.

This dish goes great with rice and a side of vegetables, such as this cabbage and oyster mushroom stir-fry (recipe). It'd be great if you can give these two dishes a try!

As usual, please let me know how it worked out for you 🙂
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Tofu In Ginger Soy Sauce

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Tofu In Ginger Soy Sauce | The Lazy Broccoli | Vegan For Lazy People

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This recipe came about when one day, I found ginger soy chicken in my thoughts. I wasn't actually craving it, but it somehow popped into my mind. I know it's kinda weird, but random dishes do kind of enter my thoughts from time to time.

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Vegan minestrone? Sure. That's not impossible.

Vegan no stock minestrone?! Erm are you crazy?

No I'm not crazy.

Truthfully speaking, I have a love-hate relationship with vegetable stock/broth/bouillon/yougetit. I do use it, but I try my best to not use it if I can.

That's because I hate wasting food. I really do. Most of the time, making vegetable stock requires wasting perfectly edible food. And when it comes to store-bought broth, I don't know how companies that make vegetable stock try to reduce waste. All I imagine when buying stock is lots and and lots of squished onions, carrots, and celery being dumped somewhere, no thanks to my vivid imagination. I suppose maybe it can be used as animal feed, so if you have a pet willing to eat squishy near-tasteless veggies you can make waste-free stock too (I know my fussy cats won't).

It doesn't help that Singapore is an apartment city so composting isn't even a thing here. We just throw whatever food waste into the bin 🙁 so that really kinda sucks.
But Elizabeth, you can make vegetable stock completely from scraps!
I know, but my scraps are scraps for a reason. Some people make stock with things like carrot peel, celery ends and other random veggie scraps. The thing is, I peel my vegetables because I want to reduce pesticides. Organic is unbelievably expensive here, so I buy the typical Malaysia/India/China-imported vegetables we get in our markets, which definitely has pesticides. Or maybe I am just lazy :p
TL;DR I am a fussy person that doesn't like to waste food.
I also try to cater to those who eat without onions and garlic. I personally reduce my onion garlic consumption and don't cook them at home because I feel a lot better if I don't. Unfortunately, most stock/broth/bouillon will have onions and garlic - which makes soup really troublesome if you are also vegan or vegetarian!

The great news is, because vegetables are so prominent in minestrone, vegan no stock minestrone is totally possible. You will see that I have included carrots and celery - these two vegetables basically forms the stock. So in a way, I am making vegetable stock AND minestrone at the same time - just that I don't throw away the veggies! Yay!

To get the rich red colour in your minestrone, you have to use some form of tomato puree. I use a can of 14.5 oz crushed tomatoes (or half a 28 oz can) to obtain that, and for the actual tomatoes, I use another can of diced tomatoes. That's because tomatoes are just lousy here in Singapore - if you stay in a country with fresh tomatoes and they are in season, you can totally go for fresh tomatoes 🙂 And if you don't have easy access to crushed tomatoes, go for tomato puree, and if that is not possible, try to get your hands on some tomato paste.

Personally, I like to top the soup with some coconut milk just to up the fat content a little, but you don't have to. I admit it's kinda a strange addition! The pinto beans can be replaced with any beans of your choice, and the zucchini can be replaced with your favourite veggies too! The great thing about minestrone is that it's sometimes a "leftover veggie" soup for me :p

Let me know how it goes if you try it!
This post contains affiliate links, to read my privacy policy please click here. Vegan + Gluten Free + Low Carb + No Onion No Garlic
Easy Vegan No Stock Minestrone

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Vegan No Stock Minestrone | The Lazy Broccoli | Vegan For Lazy People

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Vegan minestrone? Sure. That's not impossible. Vegan no stock minestrone?! Erm are you crazy? No I'm not crazy. Truthfully speaking, I have a love-hate relationship with vegetable stock/broth/bouillon/yougetit. I do use it, but I try my best to not use it if I can. That's because I hate wasting food.

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Love Chinese food? Then I bet you'll love this super easy vegan lo mein recipe!

If you know me, you'll know I love stir-fries, simply because it is so customisable. Any veggies would work in a stir-fry (except those that get soggy when cooked, like cucumbers would be a bad idea lol) and it is just so easy to whip up!

In this particular version of lo mein I used carrots, yellow bell peppers, and baby kai lan (Chinese kale, supposedly - but I don't think it would be that easy to find) but really, anything goes! I do highly recommend the carrots though. Carrots are generally pretty cheap plus it's really quite a classic ingredient in stir-fry noodle dishes.

I also like to have some leafy greens to add some colour, like spinach, bok choy or chye sim. But otherwise, any other "green" veggies would be fab - think broccoli, snap peas, cabbage, or even kale! You don't have to limit yourself to Asian greens at all.

Bell peppers are a special not-so-authentic touch, but I do kinda like how they work in stir-fries, so...that's why they're in :p Again, I'd like to stress that you don't have to follow my list of veggies!

In this recipe I included tofu, because I guess I felt like it'd be more complete if I could replace the meat in the dish. Tofu does the job really well, and it's super delish! I like to cut them into strips and fry them in the pan, but you can chop them up into cubes as well.

Also...THIS IS A NO ONION NO GARLIC RECIPE! It's been awhile since I did one of those, so I apologise if anyone here is allium-free! Finally, this is a recipe FOR YOU! :p

Another thing different about this vegan lo mein recipe is that I didn't use dark soy sauce. I try to make Asian cooking as accessible as possible for everyone, so I want the ingredients to be easy to get for most of you guys. Besides, dark soy sauce is usually just normal soy sauce + sugar + caramel colouring. Maybe sometimes with thickeners involved. Sorry to burst your bubble, it really isn't anything particularly special.

So instead, my lo mein sauce mixture is simply just brown rice syrup (or any liquid sweetener you have) with soy sauce. It probably wouldn't be as dark or as "gooey" as dark soy sauce, but honestly, I don't really give two shits about some fake colour, or the very slight difference in consistency.

If it bothers you, go ahead and mix in some corn/tapioca starch. But I don't think it's worth the effort, if you ask me. Lol.

But you know what? This vegan lo mein recipe still kicks major ass. It's really delicious and I'm not lying. I ate this two days in a row (for this blog post) and I'm not complaining. I could probably eat this for another few days and still not be sick of it.

And of course, it's super easy! Honestly, the tofu can be optional. I think it's more complete with the tofu, but if you can't get it, go ahead and swap it out for more veggies instead!

I have to say though, I know there are many variations of lo mein out there. This recipe was tailored to my Cantonese tastebuds - for example I prefer the flat kind of wheat noodles, which is kind of a Cantonese thing. I also used baby kai lan here, and kai lan is also kind of a Cantonese thing. Anyway, I just thought I would just let you all know where this is coming from!

Do try this recipe if you can get the ingredients (which I think you should be able to - I've kept it as simple as possible! veggies, noodles, tofu - that's pretty much it!). I wholeheartedly believe anyone can make stir-fries. You just gotta start somewhere!

As usual, let me know how it goes and if you do make it, take pictures and send them my way!

It would make my day 🙂

Alright - that's all for now. Have fun with this Cantonese/Hong Kong-style lo mein recipe!
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Easy Vegan Lo Mein

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Vegan Lo Mein (Hong Kong Style) | The Lazy Broccoli | Vegan For Lazy People

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Love Chinese food? Then I bet you'll love this super easy vegan lo mein recipe! If you know me, you'll know I love stir-fries, simply because it is so customisable. Any veggies would work in a stir-fry (except those that get soggy when cooked, like cucumbers would be a bad idea lol) and it is just so easy to whip up!

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A great recipe for batch cooking at the start of the week - leftovers can be enjoyed for lunch the next day at room temperature.

Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt.

Ingredients

1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks

½ cauliflower (about 250g/9oz), cut into small florets

1 large carrot, scrubbed and diagonally sliced

2 tbsp extra virgin olive oil, plus extra for oiling the tray

1 tsp ground cumin

1 tsp smoked paprika, hot or sweet

½ x 400g tin chickpeas, drained and rinsed

2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves

40g/1½oz radishes (around 6), thinly sliced

2 tbsp mixed seeds or 40g/1½oz mixed nuts

sea salt and freshly ground black pepper

For the dressing

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A great recipe for batch cooking at the start of the week - leftovers can be enjoyed for lunch the next day at room temperature. Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt.

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Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They're easy to put together, and you can customise the ingredients to your liking.

Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt.

Ingredients

For the dressing

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Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They're easy to put together, and you can customise the ingredients to your liking. Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt.

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A creamy low-FODMAP risotto with veggies. This is a quick, easy and very delicious low-FODMAP vegetarian meal.

Method

1. Heat 1 tablespoon of the oil in a medium frying pan over a low-medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly.

2. Pour 1.2 litres/2 pints of water into a large saucepan and add the yeast extract, herbs and salt. Bring to a gentle simmer to make a quick stock, stirring occasionally. Leave to stand.

3. While the squash is cooking, heat the remaining oil in a large, saucepan and fry the celery for 2 minutes, stirring. Add the rice and cook for 1 minute more.

4. Stir in the wine and simmer until it has almost disappeared. Stir in the grated carrots and cook for a few seconds.

5. Add a ladleful of the warm stock (around 100ml/3½fl oz) to the pan and cook, stirring regularly, until it has been absorbed by the rice . Continue adding the stock, stirring well between each addition. Cook, until the rice is tender and the sauce is creamy. This will take 15-20 minutes.

6. Add two thirds of the Parmesan and spinach leaves, a handful at a time, and cook until the leaves are soft and the cheese has melted. Season with salt and pepper and stir in half the cooked squash.

7. Spoon into serving dishes and top with the remaining squash. Sprinkle with the rest of the cheese and serve immediately.

Recipe Tips

If you are adhering to a gluten-free diet, make sure you use gluten-free yeast extract.

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A creamy low-FODMAP risotto with veggies. This is a quick, easy and very delicious low-FODMAP vegetarian meal. Heat 1 tablespoon of the oil in a medium frying pan over a low-medium heat and fry the squash for 20 minutes, until tender and lightly browned, turning regularly.

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I have had this several times in the past year: I suddenly start to love things that I didn't like to eat before and then I have a period where I eat it all the time. Right now, I am in a tofu phase. The first times that I tried tofu, I didn't manage to marinate it well and I didn't like it at all. But some time ago, I visited Veggieworld in the Netherlands (this was an event for people who are interested in eating fewer animal products) and I ate the most delicious tofu there. Because of that, I decided to try it again myself. A few weeks ago, I shared a recipe for scrambled tofu with you and today I have a recipe for a delicious low FODMAP tofu fried rice. It was the best fried rice I ate in a long time, so it is worth a try!

At Veggieworld I tried smoked almond-sesame tofu from the brand Taifun. At first, I wanted to use this tofu for the recipe because it is so good and goes very well with fried rice. But as this is a German brand, I am not sure about the availability in other countries, so I decided to use plain tofu for this recipe and I marinated it myself.

If you are not a fan of tofu, you can also make this recipe with chicken or add some scrambled eggs. Also when you leave the tofu out and just make the fried rice with veggies, it still is a delicious meal!
Will you let me know if you have made my low FODMAP tofu fried rice? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.

Low FODMAP Tofu Fried Rice

Author: Karlijn

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hour

Yield: 2 1x

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Low FODMAP Tofu fried rice (gluten-free, lactose-free, vegan)

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I have had this several times in the past year: I suddenly start to love things that I didn't like to eat before and then I have a period where I eat it all the time. Right now, I am in a tofu phase.

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Last week I decided to use my stash of quinoa again after a while. I think I didn't eat quinoa for at least half a year, but last week I ate it three times in a row. I liked the quinoa bowl with sweet potato and tahini dressing that I made so much, that I couldn't stop eating it. It is healthy, gluten-free, vegan and low FODMAP. A real good recipe to add to your quick and simple recipe list!

What do you need (for 2 servings)

For the quinoa bowl

120 g quinoa

100 g sweet potato

200 g cucumber

200 g snack tomatoes / cherry tomatoes

80 g black olives

½ stock cube (make sure the ingredients are low FODMAP)

Optional: fresh parsley

Optional: 1/4th avocado*

*I would suggest leaving the avocado out when you are still in the elimination phase. Sweet potato is limited low FODMAP up to 70 g per portion and avocado is limited low FODMAP up to 1/8th avocado per portion. The combination of the two can be too much and might give you problems. I know that I react well to polyols and therefore you can see on the picture that I have used some more avocado in this recipe.

For the dressing

2 tbsp tahini

1 tbsp water

A splash of lemon juice

Pepper and salt

How to make the quinoa bowl with sweet potato

1. Preheat the oven to 200 degrees Celsius.

2. Peel the sweet potato and cut it into cubes. Layer a baking sheet with baking parchment. Put the pieces of sweet potato onto the baking sheet and sprinkle with some oil. Bake the sweet potato in the oven for 20 minutes until crunchy.

3. Boil the quinoa according to the instructions on the package. Add ½ stock cube to give the quinoa some more flavour.

4. Cut the cucumber into slices, the snack tomatoes in half and the olives into slices. Cut the avocado into slices too, if you use it.

5. Make the tahini dressing by mixing all ingredients for the dressing together. If the dressing is too thick, you can add some more water. Taste and season the dressing with salt and pepper.

6. Drain the quinoa and divide over two bowls. Put the sweet potato, cucumber, tomatoes, olives, avocado and optionally fresh parsley on top. Sprinkle the dressing over the bowls.

Enjoy! Will you let me know if you make my quinoa bowl with sweet potato? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book " 7 low FODMAP lunch recipes for on the go " for free!

Quinoa bowl with sweet potato and tahini dressing

Author: Karlijn

Prep Time: 30 mins

Total Time: 30 mins

Yield: 2 1x

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Quinoa bowl with sweet potato and tahini dressing (low FODMAP, vegan)

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Last week I decided to use my stash of quinoa again after a while. I think I didn't eat quinoa for at least half a year, but last week I ate it three times in a row. I liked the quinoa bowl with sweet potato and tahini dressing that I made so much, that I couldn't stop eating it.

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A few weeks ago I was sick and then I cooked this soup for dinner. I was eating vegan for a few days and I really wanted a soup with only healthy ingredients. And that is this carrot soup with ginger and coconut milk for sure. The soup only has a few ingredients: carrot, ginger, coconut milk and stock. Low budget, super simple to make, but very tasty!

What do you need (for 4 portions)

1 kilogram carrots

A piece of fresh ginger (about 5 cm)

1 litre stock (choose a low FODMAP stock cube)

320 ml canned coconut milk*

Pepper and salt

*Note that coconut milk is limited low FODMAP. A serving size of 80 ml is low FODMAP. Larger servings (120 ml or more) contain high amounts of sorbitol and should, therefore be avoided if you are still in the elimination phase or if you malabsorb sorbitol. One serving of this soup is low FODMAP.
How to make the carrot soup with ginger and coconut milk

1. Peel the carrots and cut them into small pieces. Peel the piece of carrot and cut it into very small pieces too or grate it.

2. Heat some oil in a soup pan. Put the carrots, the ginger and a pinch of salt in the pan an fry the vegetables for five minutes while you stir now and then.

3. Add the stock and bring to a boil. Leave the soup to boil on medium heat for 30 minutes.

4. Add the coconut milk to the soup, leave a little bit behind for garnish, and stir together. Leave the soup to simmer for another 5 minutes. Season with pepper and salt.

5. Puree the soup with a stick blender into a smooth mixture. Leave to simmer for a few more minute and serve. Garnish with some extra coconut milk.

Enjoy!
One bowl of soup contains (1/4th of the recipe): 257 calories, 15 g carbs, 18 g fat, 4 g protein, 8 g fibre.
The costs for this recipe (I bought the ingredients at Albert Heijn in the Netherlands)

Coconut milk, 2x 200 ml, €1,78

Carrots, 1 kg: €0,76

Maggi stock cubes: €0,80

Fresh ginger, 100 g: €0,66

Will you let me know if you make my carrot soup with ginger and coconut milk? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book " 7 low FODMAP lunch recipes for on the go " for free!

Low budget: Carrot soup with ginger and coconut milk

Author: Karlijn

Cook Time: 40 mins

Total Time: 40 mins

Yield: 4 1x

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Carrot soup with ginger and coconut milk (low FODMAP, dairy-free, vegan)

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A few weeks ago I was sick and then I cooked this soup for dinner. I was eating vegan for a few days and I really wanted a soup with only healthy ingredients. And that is this carrot soup with ginger and coconut milk for sure.

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Can we quickly address the fact that the word sticky suddenly becomes desirable when discussing (buckwheat) noodles? Great, thanks. I needed that.

Because of my sensitivity to grains, I have not provided you with many noodle recipes. Now that I've (re)discovered 100% buckwheat noodles, however, that's all about to change. I recently bought some 100% buckwheat ramen on a whim, and I was so impressed with the result. Previously, I've found them to be notoriously sludgy, but this variety were completely legit. Out of the need for a quick and easy dinner, I whipped up some sweet and sticky ginger buckwheat noodles. And oh boy, WHAT A TREAT.

Like a parent, I hate to (openly) name favourites, but this is one my 'most preferred' recipes I have created in a while. It's easy, gluten free, FODMAP friendly, refined sugar free, DELICIOUS, vegan, and technically grain free, depending on how you view pseudo grains. It is also particularly customisable - the sauce and is really the only things that is non-negotiable. Even the buckwheat noodles are negotiable.

The recipe for these sweet 'n sticky buckwheat noodles is also low waste. I buy (unwrapped) radish and dutch carrot bunches for this recipe, and use the greens as well as the vegetable itself. Carrot greens have a somewhat bitter yet delicious taste (sort of like the taste of roquette with the texture of dill.) Personally I find radish greens to be reasonably bland (more like spinach) but my bunches might have been unlucky. Either way, this dish is root to stem and an easy, cheap way to get extra greens in.

The sweet and sticky ginger sauce is probably my favourite sauce I've made to date. It tastes very much like something you'd find at your local takeaway (the highest compliment for any dish in my opinion.) It's easy to whip up, easy to pour on everything, and approximately 100% fancier than the regular old 'tamari and sesame oil' combo.

BUCKWHEAT NOODLES AND GETTING THE RIGHT VARIETY

Firstly, buckwheat noodle makers, may I just say that most of your packaging is quite deceptive? More than once I have purchased 'buckwheat soba' only to return home and discover their primary ingredient is wheat.

So, I suggest a thorough reading of the packaging, despite what the front says. I'd recommend this for FODMAPers in general, but I'm not here to preach. If I'm being honest, 'more than once' means 'more than twice.' Ahem.

A word from an experienced buckwheat noodle purchaser: 100% buckwheat noodles are a lot more expensive than the sneaky wheat laden variety. That's generally how you tell the difference, which is unfortunate but true. If you're on a budget, you could try making this dish with rice noodles instead of buckwheat, although I haven't tested that before. You could also omit noodles. Controversial but true.

ADDITIONS TO YOUR BUCKWHEAT NOODLES

As you can see in the recipe, I have chosen to add crispy tofu, pak choi, radishes and carrots to my sticky ginger buckwheat noodles. However, these are merely suggestions. You can add whatever is in the fridge, you can add your favourite vegetables, you can add an egg. You could potentially even omit the noodles altogether, and use the sauce as a midweek stir fry fancifier. Chilli is also a fun addition if you're into it, or maybe a bit of tamarind paste for a pan-asian twist. Nothing you can't do tbh.

SWEET AND STICKY BUCKWHEAT NOODLES WITH QUICK CRISPY TOFU, GREENS AND BLACK SESAME SEEDS

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Sweet and sticky ginger buckwheat noodles (vegan, gluten free, FODMAP friendly) - Georgeats

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Can we quickly address the fact that the word sticky suddenly becomes desirable when discussing (buckwheat) noodles? Great, thanks. I needed that. Because of my sensitivity to grains, I have not provided you with many noodle recipes. Now that I've (re)discovered 100% buckwheat noodles, however, that's all about to change.

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For A Digestive Peace of Mind-Kate Scarlata RDN

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I haven't had tofu in a while and thought I would whip up a little Asian-inspired sesame tofu with broccoli and cashews walnuts or Pine nuts
Update: Since I wrote this post, the researchers at Monash discovered cashews are high in FODMAPs so sub in walnuts if on low FODMAP diet!
Have you tried tofu? Or are you afraid? Ha! 🙂

Tofu pretty much takes on the flavor of what you season it with, so if you like your seasoning choices, what's not to love? Tofu is a great source of protein and is low in FODMAPs.

So this is what I did for lunch today and really it took just a few minutes to throw together.

Gather some soy sauce, toasted sesame oil, sesame seeds, cashews walnuts or pine nuts and a small handful of broccoli.

Add some soy sauce and sesame oil to the tofu. Love the simple taste of these 2 key ingredients. Let sit for about 1-2 hours or 10 minutes if you are hungry. The longer your marinate, the more flavor you infuse.

Drain the tofu.

Eat a few cashews. {or substitute low fodmap nuts such as walnuts or pine nuts}

Sprinkle the marinated tofu with some sesame seeds.

Heat up a skillet with a couple tablespoons of peanut oil. Carefully toss in tofu.

Cook it up with some broccoli, minced garlic ( or garlic infused oil for my fodmap peeps), and fresh or dried ginger.

So easy and tasty.
Sesame Tofu with Broccoli and Cashews Walnuts or Pine nuts
1, 8 oz package extra firm tofu cut in bite size chunks

2 TB reduced sodium Tamari soy sauce

2 tsp. toasted sesame oil

2-3 TB sesame seeds

1-2 TB peanut oil

1/2-3/4 cup chopped broccoli

1 tsp garlic minced, or 2 tsp garlic infused oil {use garlic infused oil for low FODMAP}

1/4 tsp. dried ginger or 1 tsp finely grated fresh ginger

1/4 cup cashews, chopped {low fodmap diet followers try pine nuts or walnuts instead}

Mix tofu chunks with soy sauce and sesame oil. Let marinate from 10 minutes to 2 hours in refrigerator.

Drain tofu from marinade and put on plate. Sprinkle evenly with sesame seeds.

In medium skillet, add peanut oil and heat over medium heat.

Add tofu, broccoli, garlic-infused oil or minced garlic and ginger. Cook for about 2 minutes then stir gently.

Cook for about 4-5 minutes until light brown and broccoli fork tender.

Add cashew walnuts or pine nuts for last minute of cooking.

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Sesame Tofu with Broccoli and Cashews(update: use walnuts or pine nuts)

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I haven't had tofu in a while and thought I would whip up a little Asian-inspired sesame tofu with broccoli and cashews walnuts or Pine nuts Update: Since I wrote this post, the researchers at Monash discovered cashews are high in FODMAPs so sub in walnuts if on low FODMAP diet!