Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 10:07 AM Thai noodles with vegetables and a spicy-nutty flavour are usually prepared with shrimp and/or chicken.� Here, tofu provides the texture and protein. 1 8 oz. package Oriental dried rice vermicelli noodles1 marble-sized piece of tamarind paste2 tbsp. sugar2 tbsp. white vinegar2 tbsp. light soy sauce1…

Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 9:48 AM 4-6 Servings 1 oz. dried black Chinese (or shitake) mushrooms2 tbsp. vegetable oil2 cloves garlic, finely chopped2 slices fresh ginger (each the size of a quarter)20 medium fresh white mushrooms, wiped clean with a soft cloth and halved10 medium fresh (or 1 can drained) abalone/oyster…

Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 11:03 AM 1 lb. fresh yellow oriental egg noodles4 dried chili peppers, finely chopped4 green onions, finely chopped3 cloves garlic, finely chopped8 oz. fresh bean sprouts, rinsed and drained well8 oz. mustard greens, cut into pieces (if unavailable, substitute bok choy)1 egg2 tsp. sugar1 marble-sized piece of…

Posted in: Entree: Vegetarian, Appetizers By LoriNov 3, 2008 – 11:34 AM 2 ups short-grain Japanese rice2 cups water1/2 cup Japanese rice vinegar7 tbsp. white sugar1 tbsp. salt2 slices fresh ginger (each the size of a quarter)1 ounce dried black Shitake mushrooms, soaked 1 hour in 1 cup hot water1 cup water2 tbsp. sugar2 tbsp. light soy…

Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 11:23 AM A satisfying main course dish for a special vegetarian Indian meal. Chickpea Balls4 dried chilies2 garlic cloves, chopped coarsely1 tsp. curry powder1/2 tsp. garam masala3 tbsp. besan (chickpea flour)1 tsp. salt4-5 curry leaves (if available)1/4 cup fresh coriander1 15-oz. can chickpeas, drained1 large onion, chopped…

Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 9:51 AM The Buddhist staple:� a mixture of dried and fresh ingredients make this a must in any vegetarian’s Chinese repertoire.� Once you have procured the oft-times hard-to-find ingredients, the dish is surprisingly simple, quick to prepare and well worth the effort. 1 oz. dried black Chinese…

Posted in: Entree: Vegetarian ByJul 6, 2015 – 4:13 PM Rice: – 1/2 tsp. turmeric– 1 tsp. olive oil Just make your rice as normal but add the turmeric and olive oil before you boil the water. I don’t even mix it up with the water, just toss it in and turn it on. Beans: –…

Posted in: Entree: Vegetarian, Indian By LoriNov 5, 2008 – 1:37 PM An altogether non-traditional vegetable which adapts well with Indian spices. 1 – 2 lb. spaghetti squash5 cloves garlic1 – 1″ piece of fresh ginger, coarsely chopped1/4 cup water2 tbsp. vegetable oil1 tsp. each of fennel and whole cumin seeds1 large onion, chopped finely1/2 tsp. cayenne1…

Posted in: Entree: Vegetarian By LoriNov 6, 2008 – 10:58 AM In this vegetarian variation on the traditional Malaysian noodle dish, tofu is substituted for chicken and seafood. 1 lb. dried flat rice noodles1/2 tsp. salt1/2 tsp. sugar1/2 tsp. freshly ground black pepper1/2 tsp. sesame oil8 oz. package firm tofu, drained, air-dried 1 hour, sliced into…

Posted in: Entree: Vegetarian, Asian By LoriOct 27, 2008 – 11:17 AM 1oz. dried black Chinese (or shitake) mushrooms1 8 oz. package Oriental dried rice vermicelli noodles3 tbsp. vegetable oil4 oz. package firm tofu, drained, air-dried 1 hour, sliced into 1/4″ x 1″ x 4″ pieces1 onion, sliced into rings, then halved3 garlic cloves, sliced4 celery stalks,…