Around The World On Your Plate

Udon Soup Ingredients: Soup Base: 2 cups vegetable stock 2 teaspoon miso paste 1 teaspoon red chilli paste (Korean) 1 teaspoon tahini paste Others: 1 Packet udon noodles (cooked per packet instructions) 1/2 cup onion sliced 1/2 cup mushroom sliced 1/2 cup cabbage shredded 1/2 cup chopped bell pepper 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoon oil Scallions to garnish Sesame oil to taste Salt to taste Method: Saute all vegetables in oil on medium heat.  Add vegetable stock along with red chilli paste, tahini paste, and cooked udon noodles.  Simmer on low until everything is cooked.  Just before serving, add in the miso paste and turn off.  Garnish with scallions and serve hot.

Ingredients: 1 grated apple (optional) 1 onion finely chopped 1-2 teaspoon garlic minced 2 cups diced potatoes, bell pepper, sweet potato,  carrots etc Salt to taste Oil as needed Roux: 2 tablespoon vegan butter 2 tablespoon flour 1/4 cup water 1-2 teaspoon Japanese curry powder Red chilli powder and garam masala to taste Method: Heat a nonstick pan on low and melt butter, add flour and mix using a spatula or a whisk until well incorporated and cook until its light brown, next add water and mix well.  Add the curry powder and red chilli powder along with garam masala and mix well.  Keep stirring on low heat until aroma wafts from the pan.  Turn off, the roux is ready. In a separate pan, heat oil and saute onion and garlic until light golden in colour.  Next, add all the vegetables and saute.  Add the roux and desired amount of water and mix well.  If you find this spice blend to be spicy, a grated ap...

Serves: 2 Cooking time: 20 minutes Ingredients: 1 cup cauliflower florets 2 medium sized potatoes peeled and cubed 1 cup onion chopped 1-1/2 cup tomato chopped 1 teaspoon ginger garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1-1/2 teaspoon coriander powder 1 teaspoon garam masala Salt and sugar to taste Oil as needed Cilantro to garnish Dry fenugreek leaves to garnish Method: Heat oil on medium and fry onions along with ginger garlic paste until translucent.  Next, add the tomatoes and cook on low heat until tender. Once tomatoes are tender, add red chilli powder, turmeric powder, coriander powder, and garam masala.  Mix well and cook until oil separates from the tomatoes.  Turn off and let it cool. Once cooled, puree and set aside. In the same pan, add oil followed by cumin seeds and let them splutter, next add the cauliflower florets and potatoes and saute until golden in color. Add the above pu...