This hearty pasta dish featuring broccoli and red beans, flavored with miso, is a sturdy, everyday dish, fusing Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You're less likely to find them in cans, but they don't take as long as other bean varieties to cook. Photos by Evan Atlas. [Read more...]
Search Results for: corn
Homemade Almond Milk
Homemade almond milk is more nutritious than boxed nondairy milks, and it takes only minutes to make. If you're looking for an almond milk recipe that you'll want to make regularly, this might just be what you're looking for! Recipe from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.
Babci's Polish Mushroom Soup
This delicious, earthy vegan mushroom soup is reprinted from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine* by Dynise Balcavage. [Read more...]
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Here's a quick soba (buckwheat) noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted. Bonus: Soba noodles are gluten-free, if that's a concern for you. Photos by Rachael Braun. [Read more...]
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If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I'm not saying that young women won't like these hearty dishes, but in my experience, at least, they don't eat in nearly the quantity of their male counterparts. [Read more...]
Basic Chinese Stir Fry Sauce
This Basic Chinese Sauce will become your new go-to sauce for all of your stir-fries! It tastes delicious and comes together in only a few minutes.
I recommend putting this sauce together before you start your stir-fry, then adding the sauce once the vegetables are just barely done. Pair your tasty dish with a crunchy side salad, some nice veggie burgers, or some-trust me on this one-soda bread.
How to Make Basic Chinese Sauce
- Combine all ingredients.
- Make cornstarch slurry and add to mixture.
- Cook sauce with (or without) stir-fry.
- Serve.
Full directions for how to make Basic Chinese Sauce are in the printable recipe card below.
Basic Chinese Sauce FAQs
How can I add spice to my sauce?
To add some extra spice and flavor to your dish, start your stir-fry with some minced garlic. This will give you added depth of flavor and meld nicely with the sauce in the finished stir-fry.
If you really want to give your sauce a kick, you can also add in some sriracha, tabasco, or other hot sauce. Alternatively, you could shake in a few chile flakes before or after cooking.
Do I have to use this sauce with a stir-fry?
You don't have to use this sauce with a stir-fry, but it does save some time by finishing the sauce and cooking your dinner at the same time. However, you can simply cook the sauce on the stove without stir-fry ingredients and then save it to use in another dish.
How should I store my leftover sauce?
Whether you cook your sauce with a stir-fry or not, you can store your leftovers for up to 5 days. Just place the leftovers in an air-tight container in the fridge until you're ready to eat it again!
Here are lots more recipes for simple sauces and such.
Recipe
Basic Chinese Stir Fry Sauce
This Basic Chinese Sauce will become your new go-to sauce for all of your stir-fries! It tastes delicious and comes together quick.
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Ingredients
- 1 cup vegetable stock or water
- 2 teaspoon dark sesame oil
- 3-4 tablespoon reduced-sodium soy sauce more or less to taste
- 2 tablespoon dry cooking sherry optional
- 1 teaspoon ginger grated fresh or jarred, to taste
- 2 tablespoon cornstarch or arrowroot
Instructions
- Combine all the ingredients in a small mixing bowl and whisk together.
- Dissolve the cornstarch in just enough water to make it smooth and pourable. Whisk together with the other ingredients.
- When your stir-fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir-fry pan or wok is on fairly high heat.
Nutrition (Estimate per Serving)
Calories: 433kcalCarbohydrates: 64gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 19073mgPotassium: 988mgFiber: 5gSugar: 11gVitamin A: 501IUVitamin C: 1mgCalcium: 93mgIron: 11mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Soups and Hearty Stews for All Seasons
In VeganSoups and Hearty Stews for All Seasons, Nava Atlas ladles out more than 120 satisfying, imaginative soups and stews—including 20 new recipes. Arranged in seasonal chapters, these bountiful bowlfuls are now completely vegan. Low in fat and rich in flavor, these soups and stews highlight the best of each season's produce.
You'll find exciting global offerings, light brothy soups, comforting cold-weather stews, and no-cook soups for warm evenings. Fall soups include Moroccan Lentil and Chickpea Soup, Orange-Butternut Squash Soup, and Southwestern Fresh Corn Stew. Winter features Brazilian Black Bean Stew, Sweet-and-Sour Cabbage and Bread Stew, and Four-Grain Tomato Soup. [Read more...]
The Vegetarian Mother’s Cookbook by Cathe Olson
The Vegetarian Mother's Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women—and Their Families* by Cathe Olson is a friendly, useful resource that delivers just what it promises in its subtitle. It offers a wealth of information and options for healthy eating, while never sounding judgemental or preachy. The recipes here are geared toward the pregnant and lactating mother, but honestly, this big collection of straightforward, tasty recipes is a perfect all-purpose cookbook for any busy family with vegetarian or vegan members. [Read more...]
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