vegetarian

Looking for an easy but tasty way of cooking eggplant? This Sautéed Eggplant method has the perfect flavor, balancing garlic with its savory and sweet tones!

I grew up in Thailand where eggplant is everywhere all year round. The beautiful deep purple color of fresh picked eggplant is to die for, but to be honest, they were once one of my least favorite vegetables.

They are chewy and tough if not not cooked properly, and that’s why I didn’t like them. I have tried cooking them in a lot of more complicated ways, but I decided to get back to simple. …

Looking for a healthy and tasty dish that is full of vegetables for kids? This Cauliflower Fried Rice is just what you want. It’s easy to make, and so tasty most kids love it right away!

Even though I have no problem feeding my own daughter vegetables, I still try to make new dishes that are fun for her, and for us to eat. Recently Cauliflower Fried Rice has become one of her favorite dishes.

I’m very happy that she likes this dish as it’s so healthy, and easy to make. It’s rich with flavor from simple ingredients–all are vegetables. Besides being very tasty, and easy to make, it’s also very beautiful. …

Are you looking for a ways to consume a variety of vegetables at the same time? This Vegetable and Bean Soup is what you are looking for then. It’s so flavorful from different kinds of fresh vegetables, and packed with the plant-based protein of beans. Simply put everything together, season it with only salt and cumin, and you are set for a tasty & healthy meal. Is it that simple? You bet!

I make this soup almost every week, it’s a reliable meal when it’s time for something easy & fast. It can be eaten as a bowl of soup with homemade bread, or it can be served over pasta if you prefer.

There are 2 main parts of ingredients in this Vegetables and Beans Soup. One is vegetables, and the other part is beans.

The vegetables I use in this post are to guide you, but you can use any kinds of vegetables you like. However, there are two kinds to always keep in the mix:. onions and tomatoes. …

This Stir Fried Baby Bok Choy will give you a quick & healthy side dish. It goes well with everything, and it can also be a simple light meal by itself. Just chop up fresh baby bok choy, and stir fry them with 4 simple ingredients that you probably have already in your kitchen. This healthy dish can be done in a wink!

Whenever I see local, fresh, baby bok choy, my dinner plans change–Stir Fried Baby Bok Choy comes first. I love to see them when they are still in their perfect, beautiful shape, basically the day I get them. The leaves are bright green and very delicate, and I’m always afraid they might get damaged if I keep them in a fridge.

The perfect combination of a little bit sweet, savory, and a quick saute on medium heat, gives this Stir Fried Baby Bok Choy dish a fresh flavor with the crunchiness you can’t get from other kinds of vegetable.…

Red Cabbage Sauerkraut Salad is a dish I make when I want to eat something healthy and quick that can be done in no time. It’s sour, savory, and has a little sweetness that is extremely healthy and beautiful.

I adapted this dish from my childhood memories eating fermented and salted bok choy. In Thailand, there is a simple vegetarian dish that I chose over any meat dishes called stir fried fermented bok choy, and I sure loved the taste of it.

As I always have all kinds of fermented vegetables in my fridge, including Red Cabbage Sauerkraut, it’s a very convenient way to make Red Sauerkraut Salad. One of the good things about eating simple and healthy is to accept food for not being “authentic,” and to enjoy what I create from what I find. I also think it’s better environmentally to eat local instead of trying to get things from different parts of the world to make them just like the original.

So, Red Cabbage Sauerkraut is no different, it’s not exactly the same from the original I ate, but it has the same deliciousness & healthiness!…

Lemon & Lime Soup is the best way to eat lemon and lime rinds that are loaded with health benefits, that most of us are not aware of. It’s a very fresh, tangy, aromatic, and most of all healthy soup!

In Thailand, the land known for its delicious and healthy foods, I grew up eating a soup dish called chicken & pickled lime soup, or in Thai “Gai Toon Manao Dong.” That was a long time ago when I was still a meat eater.

In the soup, they use whole, pickled limes, chicken, Thai winter squash, and shiitake mushrooms along with other spices. Then, they slow cook it ‘til everything is soft, and well-blended with incredibly aromatic smells. Even though the taste is quite bitter, it’s very delicious in a unique way.

It’s known to be one of the best healing soups when you are sick. Most Thai people believe that bitter food is good for you, and we have a saying to makes us feel good when eating something bitter: “bitter is medicinal.”…

Spanish omelette (AKA Tortilla Patata) is one of the most famous and most common dishes in Spain. It was the first dish we ordered when we got here, and it’s a dish we often order when we eat out. It’s very filling, yet healthy. With both potatoes and eggs in it, we get protein and carbohydrates at the same time.

When I saw a Spanish omelette for the first time, I thought it must require an oven to make. It seems impossible to make anything look like that without baking, but soon I learned it doesn’t. However, there are two main things most people use to make it perfectly round and golden: a non-stick frying pan, and a lot of oil. Nonetheless, after watching our friends and others make it a few times, I knew I could make it my own way.

I experimented making it with a stainless steel frying pan, but it didn’t go well, and as a result, I burnt a few batches before getting it down. Finally, I have both the recipe and technique down to the point I’m comfortable to share it.

Like most dishes I cook, I adjust the original recipes to fit our way of living and eating better. For the Spanish omelette, I use a moderate amount of coconut oil, as well as adding some vegetables too. You can use any kind of vegetables you have on hand, but I often use spinach, broccoli and mushrooms. Even though most restaurants in Spain have plain tortilla patatas with only eggs and potatoes, some places offer various fixings like this too.

I use cooked potatoes instead of raw for making this, and it turns out better. To me, raw potatoes make it a little bit too starchy, and take longer to cook. I usually cook a lot of potatoes at a time, and have them ready to use in other dishes too. This is convenient, and fits my cooking routine well.

As far as other ingredients go, it’s hard to believe I only use salt to make it taste so good. The vegetables really enhance the flavor, especially with a few kinds together….

and enjoy them!

When I lived in Thailand, making my own sushi seemed impossible. I never thought I could make it at home–especially the vegetarian type. There are so many Japanese restaurants to choose from, and most of them serve sushi in amazingly tasty, Thai styles, which are convenient and fun to eat.

Talking about tasty Thai style, I’m still craving Tom-Yum Pizza! (based on the famous Thai soup). If you like Tom-Yum soup, I’m sure you’d love Tom-yum pizza, and it’s a standard fixing in Thailand. Thai people create all kinds of famous foods in Thai versions to please our taste buds. Sushi is the same, like pizza, there is plenty of great and often unique sushi available there.

Now, sushi is what I make at home almost every week, in fact, sometimes twice. It’s the favorite school lunch for my active daughter, as she can open her lunch box and munch it while busily talking with friends–an empty lunch box is guaranteed!

When we make it to eat at home, we don’t roll it, but eat it as wraps the way my Japanese friends showed me in Tokyo a long time ago. We call these Nori Wraps. I love eating sushi this way so much and have been making it for almost 20 years now. However, I do substitute a few things to suit my own style, and it’s pretty easy to make actually.

Let’s step into my kitchen for a little bit, so I can explain some main ingredients before we get the sushi-making started:…

I discover many of my dishes through a lack of ingredients and equipment due to circumstances, and blue cheese salad is one of them–adapted from traditional Greek salad.

My family loves Greek salad, and we include it in our dinner a few times every week.

My daughter always asks for seconds, but I only give it to her when she finishes other things on her plate first. Yes, I’m very strict when it comes to eating a well-balanced diet.

When we were living in Taiwan in 2013, I couldn’t find all the ingredients to make the same greek salad like I used to, so I had to come up with a new kind of simple salad, and we have all loved eating salad that way ever since!

Besides not being able to get all the ingredients, I didn’t have a salad spinner either. Knowing we would be there for one year, and that we didn’t want to pack so many things back afterward, a salad spinner wasn’t on the essentials list.

I wash all vegetables before I cook or eat them fresh, and I don’t usually eat salad from pre-washed bags. Sometimes I do if I have no other options, but I re-wash first and drying it can also be chaotic without a salad spinner.

The new way I found worked great with whole heads of lettuce. I tore all the leaves apart and rinsed them thoroughly, shaking the water off them one by one. Then I tore them into bite-size pieces and seasoned them. During that time, I just squeezed some lemon juice on my salad, sprinkled on some salt, and drizzled olive oil over it before mixing–that’s it. It was so simple, but imagine the smell of fresh-squeezed lemon juice mixed with some good salt, all carried by the olive oil….

tie the napkin with the rubber band, insert the stick through and hang it on the pitcher

I heard about whey and protein whey, both in the form of powder, for a long time. I only heard about liquid whey when I started fermenting whole grains and vegetables.

It sounded difficult talking about it, but it’s actually very fun and easy to make.

If you like cream cheese, you’ll like making liquid whey as you get homemade cream cheese from the process too.

You can use liquid whey in all kinds of soaking and fermentation of foods, so if you want to start a new way of eating through fermentation, it’s very handy to have on hand. It keeps in the fridge for up to 2 weeks, but I usually use mine up quickly and make it fresh almost every week.

Here are the things you need:…

Being vegetarian and raising my daughter, I have to be very careful and make sure I’m not doing anything nutrition-wise I’ll regret years from now. Also, thanks to all the questions and concerns from both sides of my family, I have been very cautious. I’m already inclined to be very cautious, so this has taken it to an extreme regarding nutrition. I’m glad for that though because nutritional knowledge and cooking techniques have also become my passion.

Breakfast is our biggest meal of the day, and I make sure that we all have good, balanced food, to start our day with. We eat a full breakfast every day. It’s sad knowing there are so many people skipping breakfast because they don’t have, or make, the time to eat it. Even though there is no scientific proof that breakfast is the most important meal of the day, I know from experience that it’s very important.

a few kinds of seasonal fruits

I’m going to share how I prepare breakfast with you, which is rather gourmet, but simple at the same time. Each morning, we all have fruits, proteins, carbohydrates, and a probiotic drink. How on earth can we eat all that for breakfast you might think, right?…

Roll your own Sushi, or eat it as Nori Wraps

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About Gourmet Vegetarian Kitchen

vegetarian

Roll your own Sushi, or eat it as Nori Wraps

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About Gourmet Vegetarian Kitchen