Vietnamese cuisine is gaining popularity in the United States and the world, so today
I wanted to share a delicious vegetarian Vietnamese spring roll recipe with you probably
the most famous Vietnamese recipe ever.Just refreshing and delicious.

Prep 50 min Portions 10

Ingredients

2 ounces rice vermicelli
10 rice wrappers (8.5 inch diameter)
1/2 container firm or extra firm cubed tofu, well pressed
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1/8 head green cabbage, grated
1 carrot, grated
4 teaspoons apple cider
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 tsp fresh ginger, grated
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
3 tbsp sesame oil

Preparation

1.Bring a medium saucepan of water to boil
2. Boil rice vermicelli 5 minutes, or until cook and drain.
3. Heat up sesame oil and fry tofu cubes until golden brown
4.Drain tofu in a paper towel and sauteed the garlic,ginger
cabbage and the carrots in the remaining oil.Remove excess
oil with a paper towel
5. Fill a large bowl with warm water and dip one wrapper
into the hot water for 1 second to soften
6. Lay wrapper flat in a cutting board or non sticky surface
7. In a row across the center, place a handful of vermicelli
basil, mint, cilantro, cabbage,carrots and a few tofu pieces
leaving about 2 inches uncovered on each side
8.Fold uncovered sides inward, then tightly roll the wrapper
9. Repeat it with each wrapper
10.In a small bowl, mix apple cider, water, lime juice, garlic, sugar and chili sauce.
11.In another small bowl, mix the hoisin sauce and peanuts.
12.Serve spring rolls cold with the apple cider sauce and hoisin sauce mixtures.
13.Garnish Vietnamese Vegetarian Spring Rolls: Spring Rolls with Tofu with some Thai Basil and a few peanuts

Technorati Tags: hoisin sauce, Spring Rolls with tofu, Thai basil, vegetarian food recipes, vermicelli, Vietnamese Cuisine, Vietnamese Vegetarian Spring Rolls

Dal Bhat is a traditional Nepali staple food consisting of cooked or steamed rice or sometimes other cereal bhat and lentil soup Dal.
It is generally eaten twice a day: mid-morning and early evening.Dal bhat is often served with vegetable tarkari – a mix of available
seasonal vegetables. It is also called Dal bhat tarkari.

Prep 30 min hour Serves 4

Ingredients

3 cups of water
1 cup red or black lentils
1 Tbs. peeled minced fresh ginger
1 tsp. seeded, chopped fresh green chili
2 garlic cloves, finely chopped
1/2 tsp. sea salt
1 tsp. sugar
1/2 tamarind concentrate
1 tsp. mustard seed oil
1/4 black mustard seed
1 tsp kopan masala
2 cups rice (Basmati or Long grain preferred)
2 cups vegetable stock
2 cups of water
1 tsp extra virgin olive oil (optional)

Preparation

1.Bring stock to boil in pan over medium heat and add lentils
2. Reduce heat and simmer covered until lentils are tender
3.Puree this mixture with garlic,ginger and green chili in blender until smooth
4. Return to pan and bring to simmer
5. Add salt, sugar, and tamarind and stir to dissolve the tamarind.
6.Wash rice and soak for 5 minutes.
7.Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly.Add olive oil and fluff.
8.Heat oil in a skillet over medium-low heat
9. Fry black mustard seeds a bit
10. As soon as they start popping remove from heat and pour contents of pan over the lentil mixtures
11. Simmer 2 to 3 more minutes
10. Stir in kopan masala
11. Cover and let stand for a few minutes to help develop the flavors.
12.Serve a portion of Rice (Bhat) and top it with a portion of Lentils (Dal)
13.Garnish Dal Bhat Recipe: Dhal Bhat Recipe (Rice and lentils mix dish) with lemon wedges and cilantro

Technorati Tags: Bhat, Dhal, dhal bhat, lentil dahl recipe, lentil soup, Nepali lentil and rice dish

Thukpa is a Spicy rice noodle clear soup most commonly serve in
Tibet but also popular in Bhutan, Nepal and some parts of India.
Thukpa is widely available in restaurants of these place and it is
consider a healthy food.This recipes if just one of the multiple ways
the soup is prepare. Hope you enjoy the first one of many vegetarian
Tibetan recipes.

Prep 30 min hour Serves 4

Ingredients

3 tb sesame oil
1 tb garlic, chopped
1 tb fresh ginger, grated
1/2 cup shallots, diced
1 tablespoon freshly squeezed lime juice
1 tsp. kopan masala (you can make it or buy it)
click for info about it http://recipes.wikia.com/wiki/Kopan_masala
2 fresh red chili peppers
1 tsp. curry powder
1/2 tsp. turmeric
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 cup celery, julienned
1 cup tomatoes, diced
4 cups vegetable stock
4 oz. fresh wide egg noodles
1/2 cup chopped spinach
1 tb low sodium soy sauce
Pepper to taste
1 tablespoon chopped cilantro (to garnish)

Preparation

1.Heat oil in pan and saute ginger, garlic, and onions until slightly
translucent
2. Add spices and cook for one more minute
3. Add all the vegetables julienne, tomatoes, and stock and bring to
boil
4. Lower heat and simmer until vegetables are tender
5. Add egg noodles and cook until tender
6. Add spinach and cook until soft
7. Add low sodium soy sauce and pepper to taste
8.Serve hot in a bowl , squeeze some lime juice garnish with cilantro

Technorati Tags: spicy rice noodle soup, thukpa, thukpa recipe, Tibetan Noodle Soup

This achar (states for spicy pickle). It is usually eaten with chura(beaten rice) and is the most famous achar in Nepal.
It can be served as an appetizer or as mid-course item along with the main course.

Prep 40 min hour Serves 6

Ingredients
1 lbs Potatoes chopped into cube sizes
2 Jalapeno peppers – seeded and sliced into long strips
1 Lime – juice of
Sea Salt to taste
1/8 cup Sesame seeds – roasted, ground, optional
1 teaspoon Turmeric powder
1 teaspoon Cumin seeds
1 Chiles – whole, dried, to 3
2 teaspoons mustard oil for best flavor
1/2 cup Water
1/2 cup Coriander – fresh, chopped

Preparation

1.Boil potatoes,peel and cut into cubes
2.In a salad bowl, combine potatoes, turmeric, salt, ground sesame seeds
lime juice, half of the green coriander and water and mix thoroughly.
3.In a small pan heat mustard oil until hot; add cumin seeds and red chiles
4. Fry them until brown and then add jalapeno pepper
5. Pour it over potatoes in the bowl and mix them thoroughly
6. Garnish with remaining green coriander leaves and serve
Aloo Ko Achar: Potato Salad Recipe cold

Technorati Tags: aloo ko achar, Nepali potato salad recipe, Sesame seeds, turmeric

Aloo Tama (Alu Tama) simply means “Potato Bamboo Shoots”. It is a
unique and classic Nepali curry flavor dish which is usually serve with rice.
It can be prepare in so many way this is just one of them but invariably will
always have potatoes and bamboo.Hope you enjoy this dish that bridges
the cultures of India and China

Prep 30 min hour Serves 6

Ingredients

1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ½ inch cubes
1 cup black-eyed peas (soaked overnight)
½ cup onions, finely chopped
2 red chilies
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
½ teaspoon freshly ground pepper
1 cup vegetable broth
½ cup organic plain yogurt
1 cup chopped tomatoes
2 tablespoons mustard oil
Sea Salt to taste
2 tablespoon chopped cilantro for garnish
1 teaspoon cumin powder
½ teaspoon turmeric

Preparation

1.Heat oil, sauté red chilies until dark.
2.Sauté onions and garlic until light brown. Add spices and salt and
cook few minutes on low heat.
3.Add potatoes to the onion. Sauté for at least 5 minutes in medium
heat.
4.Add soaked beans, bamboo shoots, tomatoes and heat for few
minutes.
5.Add yogurt, and broth to the potatoes mixture; stir well
6. Bring to a boil, and let simmer for 15-20 minutes under low heat
until potatoes and beans are tender, and the gravy has attained its
desired consistency.
6.Garnish with chopped cilantro. Serve Aloo Tama (Potato with bamboo shoots curry)
hot with rice

Technorati Tags: Aloo Tama, bamboo shoots, bamboo shoots soup, black eye peas, cumin, easy vegetarian dish, Nepali Curry, quick vegetarian recipes, turmeric

It is also known as “Pal Payasam” in the South of India – “Pal” denotes milk and
“Payasam” is for Pudding.It is typically served during a meal or also consumed
alone as a dessert.In India Kheer is prepared in festivals, temples, and all special
occasions and as an offer to the gods not even they can refuse this yummi treat.

Prep 25 min Serves 4

Ingredients

3 – 4 cups of organic whole milk, diluted with 1 cup of water
1 cup basmati rice
1 cup organic coconut milk
1/2 cup honey (original recipe is with sugar)
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces or almonds
1 teaspoon finely powdered elaichi (cardamom) seeds
A pinch of saffron threads

Preparation

1.Boil the rice in the milk on a medium flame until the rice is cooked.
2.Stir frequently otherwise your milk may burn
3. Pour in the condensed milk, sugar, raisins, and nuts
4.Stir honey in until dissolves and the mixture thickens.
5.Add the cardamom and saffron serve hot or cold in a bowl
6.Garnish Quick Rice Pudding Recipe with shavings of almonds

Technorati Tags: basmati rice, cardamom, Indian Rice Pudding, kheer, quick rice pudding recipe

Mhammara is a hot pepper dip originally from Syria.The principal ingredients are usually fresh or dried peppers, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (cumin). It may be garnished with mint leaves.
Muhammara is eaten as a dip with bread or crackers, as a spread for toast and as a sauce for vegetable kebabs and side dish for grilled fish if you are a pescetarian, or spread on vegetable sticks

Prep 50 min Serves 6

Ingredients

a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon sea salt
1 tablespoon fresh lemon juice, or to taste
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita

Preparation

1.In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice,the cumin, the red pepper flakes, and salt to taste until the mixture is smooth
2. while the motor is going add the oil gradually
3. Transfer the muhammara to a bowl
4. Serve it at room temperature with the pita bread

Technorati Tags: dip, muhammara, roasted red peppers, snack, spread, Vegetarian appetizer

Gigandes plaki is a Greek dish known in English as giant baked
beans, it is also a vegetarian cooked in a tomato-based sauce.
plaki is filling enough to be eaten for lunch. This hearty meze
is popular during the cold fall and winter months but If served
chilled can be eaten during the summer months.
Usually bread is used to dip in to the tomato sauce drippings.
It is a rich source for anti-oxidants from the tomatoes, and
fiber from the other vegetables

Prep 40 min Serves 4

Ingredients

16 ounce can of pinto or white beans or large lima beans
1 large carrot, finely diced
1 large celery stuck
8-10 cloves of garlic, crushed or minced
1 large onion, finely diced
4 tomatoes, diced
3 tablespoons olive oil
water to cover

Preparation

1.Sautee onion, garlic ,celery and carrot in a pot
2. When nearly done,add tomatoes, beans, and just enough water to
meet the level of the beans.Add more water if needed.
3. Simmer for 30 minutes. Remove from the heat.
4.Serve chilled with some warm pita bread

Technorati Tags: antioxidants, baked beans, dietary fiber, giant beans, gigandes plaki, gigantes beans, plaki

Cacık is a Turkish dish of seasoned, diluted yogurt, eaten throughout the former Ottoman world.
In Greece a similar, much thicker yogurt dish is called tzatziki. It is served cold in very small bowls
usually as a side dish or with ice cubes. Use as a dip for kebabs, sauce for gyros or couscous, pita
bread dip,rice dishes or pastries.

Prep 15 min Serves 6

Ingredients

2 cups yogurt (if you have strained yogurt, it’s better)
1/2 cup water
2 cucumbers, diced
4 cloves garlic,mashed
Sea Salt
Dried mint or fresh dill
Paprika
2 tablespoons extra virgin olive oil

Preparation

1.Put yogurt in a bowl and mix it with a wooden spoon
2. Pour water in it, keep mixing
3.Add garlic, salt and diced cucumber, mix it again.
4.Garnish with mint and drizzle olive oil on top
5.Slightly sprinkle paprika
6.Serve immediately or cover and refrigerate.

Technorati Tags: cacik, cucumber, healthy sauce, tzatziki

Pasuts dolma is an Armenian traditional dish made of red or black bean, lentil, pea
green pea, bulgur, and rice, rolled up in cabbage leaves. 100 % VEGAN.

Ingredients

1 large white cabbage
1/2 cup sunflower oil
3 large potatoes, peeled and diced
2 large onions, thinly sliced
1 cup brown or Basmati rice
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
1/4 cup finely chopped cilantro
2 tablespoons of fresh basil, finely chopped
1 tablespoon oregano
1 cup tomato sauce
sea salt
ground black pepper
ground red pepper
4 cups boiling water, enough to cover cabbage rolls
1 cup tomato sauce
1/4 cup lemon juice
2 tablespoons sunflower oil

Preparation 2 hrs Serves 16 portions

1. Prepare the cabbage separating the leafs one by one
2. To prepare the stuffing, heat oil in a large frying pan
3. Add onions fry until golden
4. Add ground black and red pepper to taste, salt, herbs
and continue stirring
5. Add rice and potatoes, then tomato sauce and cook for 5 more
minutes
6.Remove from the heat and set aside to cool.
7. Mix all ingredients and pour one spoon of the mix in the cabbage leaf
and roll
8. Place an inverted saucer on top to keep the shape of rolls while cooking
9. Bring to the boil
10. Then reduce the heat to law and cook for 1 hour, or until rice and
potatoes are soft and most of the broth has been absorbed.
11. Set aside to cool, then remove cabbage rolls to a serving dish,
12.Garnish with parsley springs and serve with a side of plain yogurt

Technorati Tags: cabbage dolma, dolma, recipe for dolmas, vegan dolma