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Korean Vegan Bibimbap Ingredients 2 cups cooked rice 1 medium carrot, julienned 1 cup spinach, blanched 1 cup bean sprouts 1 small zucchini, julienned 1 cup mushrooms, sliced 100 ml soy sauce 2 tablespoons sesame oil 2 tablespoons gochujang (Korean chili paste) Sesame seeds for garnish Method 1. Start by preparing the vegetables. Sauté the
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Vegetable Stir-Fry Ingredients 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrot) 1 onion, sliced 2 cloves garlic, minced 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon sugar Salt and pepper to taste 2 cups cooked rice 1 tablespoon sesame seeds (optional) Method 1. Heat vegetable oil in a
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Ingredients – 2 medium zucchinis, sliced – 1 bell pepper, chopped – 1 cup cherry tomatoes, halved – 1 onion, sliced – 2 cloves garlic, minced – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon dried oregano – Fresh basil, for garnish Method 1. Heat the olive
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Ingredients – 1 tablespoon olive oil – 1 medium onion, chopped – 2 cloves garlic, minced – 3 medium carrots, sliced – 2 celery sticks, chopped – 4 cups vegetable or chicken stock – 2 cups diced tomatoes – 1 can (400g) kidney beans, drained – 1 teaspoon dried oregano – Salt and pepper to
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Ingredients – 1 tablespoon oil – 1 medium onion, chopped – 2 cloves garlic, minced – 2 carrots, diced – 2 celery sticks, diced – 1 teaspoon dried thyme – 4 cups broth (chicken or vegetable) – 1 can (400g) diced tomatoes – 1 cup frozen peas – Salt and pepper to taste Method 1.
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