I think there’s something really comforting about a big bowl of beans and rice. There’s so many different variations from different cultures that it’s hard to choose just one to love. Fortunately for me, no one is making me choose. But if I had to, I’d probably pick this dish because I love tangy Greek tomato sauces and creamy chickpeas.
This dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an awesome meal for the cold days of winter, especially if you’ve recently been sick and have absolutely no appetite for anything but comfort food. Maybe that’s just me. If you want to make it even more authentic, try a few cubes of this delicious vegan feta on top. You won’t regret it.
This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.
Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic.
Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.
When we visit my husband’s family, we often go out to dinner at a restaurant called Greek Islands. One of my favorite sides there is the spanakorizo, which translates to spinach rice. This can be made with or without the tomatoes, either way is delicious.
This dish is much better with fresh dill; use it if you have it. My dill plant didn’t last the summer, unfortunately. We like to serve this with a squeeze of lemon, a little olive oil, and some fresh pita bread.
One day while doing our biweekly grocery shopping, my husband came across rice cakes in the freezer section at one of our stops. He made a comment about how he remembered eating them after school at a friend’s house growing up. He said they were in an orange sauce and I remembered seeing a recipe on I Eat Food for something similar.
Fortunately it wasn’t hard to find gochujang, however I’ve had difficulty locating vegetarian fish sauce. Normally dukbokki has fish cakes added, although I think it’s delicious without them, I originally tried cooking dashi in the water for a fishy taste. It didn’t add enough flavor for me to do regularly, but if you need to get that fishy flavor, try using dashi stock.
I’ve discovered that this is best if the rice cakes are just slightly undercooked, so be careful with your cooking times. Gochujang can be found in most stores with a decent ethnic aisle, but it might be labeled “sweet and spicy korean sauce.” It’s seriously good stuff, it’s tasty on a lot of different foods, so if you end up with a giant container of it, it doesn’t have to go to waste. Use it in place of ketchup for dipping or in recipes.
This could easily be called sichuan eggplant, but I prefer to think of it as mapo eggplant, as that’s what inspired the recipe. I’ve expressed how much I love mapo tofu in my previous post and this dish runs a close second. I came up with this to use up our abundance of eggplant in our garden this year; my desire for spicy foods prevailed over traditional dishes like moussaka.
The eggplant gets a perfect soft and chewy texture when fried, and soaks up the sauce perfectly. I use mushrooms and seitan to mimic the pork in traditional mapo tofu and add some green onions for color. I usually grind my own sichuan peppercorns and make my own chili oil, but you don’t have to go through all that effort if you can buy them both. The fermented black beans and chili bean paste are key in this recipe; you can make it without them, but they add a depth you can’t get without them.
I fell in love with sushi years ago. I was lucky enough to be given a rolling mat and the beginning ingredients when I was 16 and I’ve been making it at home ever since. I recently learned how to do an inside out roll and I wanted to share. Things you will need:
- Rice cooker
- Rolling mat
- Saran wrap/cling wrap
- Nori sheets
- Short grain white rice
- Rice vinegar
- White sugar
- Avocado, cucumber, green onion, carrots, etc. for filling
- Sesame seeds
- Gari(pickled ginger) and wasabi for garnish *you can find these is most large grocery stores