Friday, March 13, 2009

International Vegetarian Food Recipes

If you’re looking for delicious options for vegetarian food recipes, you should consider becoming more comfortable cooking Asian noodle recipes. There are a lot of different types of Asian noodles that you can usually find in the ethnic foods section of your local grocery store. Some of the more common ones include rice noodles, cellophane noodles, and soba noodles. Rice noodles are long, thin, flat noodles that have the same flavor and consistency as white rice. They are very common in Thai dishes. Cellophane noodles are very thing, transparent noodles, and soba noodles are shaped like spaghetti, but are made out of buckwheat flour instead of white flour.

One great option for vegetarian food recipes is to make a dish of Asian peanut noodles. This is a somewhat spicy dish, but not only is it easy to make, but you can increase the protein level by adding bite-size pieces of tofu to the final product. Cook either cellophane or soba noodles in very hot water until they are the right consistency, and then remove from the heat and drain right away. While you’re waiting for the noodles to cook, sauté some minced garlic cloves in a little bit of peanut or olive oil in a skillet. Place the oil and garlic in your food processor and combine with vegetable stock, peanut butter, cilantro, fresh ginger, honey, hot sauce, and some salt. Blend together until the mixture is smooth. Mix together the noodles and the sauce in a large bowl, making sure that the noodles are evenly coated with the peanut sauce. Top with some shredded carrots, chopped scallions, and chopped peanuts. Serve garnished with a lime wedge. If you find that this recipe is too spicy for you, or you know you do not like spicy food before you even try to make this dish, leave out the hot sauce from the recipe.

Another great option for vegetarian food recipes is to create your own vegetable chow main at home. Again, just like with the previous recipe, if you prefer a meal with some added protein, add some sautéed tofu to the final dish. Boil some Chinese wheat needles in hot water until tender, and then drain and set aside. While you’re waiting for your noodles to cook, heat some peanut oil or olive oil in a large skillet or in your wok. Add some sliced onion to the pan and stir-fry until the onion starts to become translucent. Then, add chopped celery, broccoli florets, and chopped bell pepper, and stir-fry until the vegetables start to go tender but are still crisp. Then, stir in washed bean sprouts, bok choy, sliced water chestnuts, and sliced mushrooms, and cook until the ingredients are all hot. In a small bowl, mix together a little bit of the water from the canned vegetables with some cornstarch, and stir this together until the cornstarch fully dissolves. Then, add more liquid from the canned vegetables and some soy sauce. Pour the sauce into the pan with the vegetables and cook until the sauce has started to thicken. Turn off the heat, and stir the cooked noodles into the pan with the cooked vegetables. Serve immediately with extra soy sauce for added flavor.

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