Category Archives: Side Dishes

Deep-Fried Tofu With Peanut Sauce 2


Posted by Vegipes

Deep-Fried Tofu With Peanut Sauce 2
Serves 8
Another version of Tofu in Peanut sauce.
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Prep Time
30 min
Prep Time
30 min
140 calories
6 g
0 g
11 g
8 g
2 g
102 g
58 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
102g
Servings
8
Amount Per Serving
Calories 140
Calories from Fat 89
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 8g
Vitamin A
3%
Vitamin C
14%
Calcium
27%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 297g packets tofu, drained
  2. Oil for deep-frying
Peanut Sauce
  1. 1 Fresh coriander root, finely chopped
  2. 1 sm Fresh red chilli, finely chopped
  3. 2 Cloves garlic, crushed
  4. 1 tb Sugar
  5. 2 tb Rice vinegar
  6. 1/3 c Smooth peanut buffer
  7. 1/4 c Coconut milk
Instructions
  1. This calls for pressing the tofu first. It makes it denser.
  2. 1: Wrap tofu in 3 sheets of absorbent paper, weigh down
  3. with plate; let stand for 4 hours.
  4. 2: Just before serving, cut tofu into 2cm cubes. Deep fry
  5. cubes in hot oil in batches until well browned; drain on
  6. absorbent paper. Serve hot with warm peanut sauce.
Peanut Sauce
  1. Combine coriander root, chilli, garlic,
  2. sugar and vinegar in pan, stir over heat until sugar is
  3. dissolved. Stir in peanut buffer and coconut milk, stir
  4. until heated through. Serve sprinkled with fresh coriander
  5. and chilli, if desired.
NOTE
  1. Sauce can be made 3 days ahead. Storage: Covered, in
  2. refrigerator. Freeze: Not suitable. Microwave: Sauce
  3. suitable.
beta
calories
140
fat
11g
protein
8g
carbs
6g
more
Vegipes! https://lvhr.net/
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Deep-Fried Tofu With Peanut Sauce


Posted by Vegipes

Deep-Fried Tofu With Peanut Sauce
Serves 8
Tofu deep-fried with Cilantro root, chilies, and garlic in a peanut sauce.
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Prep Time
30 min
Prep Time
30 min
635 calories
10 g
0 g
64 g
7 g
5 g
155 g
229 g
7 g
0 g
57 g
Nutrition Facts
Serving Size
155g
Servings
8
Amount Per Serving
Calories 635
Calories from Fat 565
% Daily Value *
Total Fat 64g
99%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 0mg
0%
Sodium 229mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 7g
Protein 7g
Vitamin A
6%
Vitamin C
1%
Calcium
21%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Tofu, pressed
  2. 2 ea Garlic cloves, chopped
  3. 1 ea Cilantro root, chopped
  4. 3 ea Dried red chilies, soaked and chopped, seeded
  5. 1/2 ts Salt
  6. 3/4 c Rice vinegar
  7. 1/4 c Sugar
  8. 1/2 c Peanuts, finely chopped
  9. 2 c Peanut -=or=- vegetable oil
Garnish
  1. 2 ts Cilantro leaves, chopped
  2. 2 ts Red pepper flakes
Instructions
  1. ~ Cut the tofu into cubes 1-inch X 1-inch X 1 1/2-inch.
  2. Set aside.
  3. ~ Make a paste of the garlic, cilantro root, chili peppers
  4. and salt. Add the vinegar and mix.
  5. ~ Dissolve the sugar in 1/4 c hot water and add it to the
  6. paste along with the peanuts. Sprinkle with cilantro
  7. leaves and red pepper flakes.
  8. ~ Put the oil in a wok and heat until hot. Deep-fry the
  9. tofu for 5 minutes until it becomes light brown. Drain on
  10. paper towels.
  11. ~ Place tofu on a serving plate with the peanut sauce next
  12. to it. Use the sauce as a dip. Serve either hot or at room
  13. temperature.
NOTE
  1. Apparently you can buy tofu already deep-fried. If
  2. using this product, then only deep-fry it again for 1
  3. minute.
beta
calories
635
fat
64g
protein
7g
carbs
10g
more
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Deep-Fried Bean Curd Stir-Fried With Mushroom


Posted by Vegipes

Deep-Fried Bean Curd Stir-Fried With Mushroom
Serves 6
Tofu stir-fried with Mushrooms
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Prep Time
30 min
Prep Time
30 min
211 calories
10 g
0 g
15 g
12 g
1 g
221 g
405 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 132
% Daily Value *
Total Fat 15g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 405mg
17%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 12g
Vitamin A
7%
Vitamin C
60%
Calcium
43%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 Cakes bean curd
  2. Vegetable oil for deep-frying
  3. 6 md Chinese dried mushrooms
  4. 1 md Onion
  5. 8 oz Broccoli
  6. 3 tb Vegetable oil
  7. 3 sl Ginger root
  8. 4 tb Vegetarian stock or Broth
Sauce
  1. 2 tb Light soy sauce
  2. 1 tb Hoisin sauce
  3. 2 ts Chili sauce
  4. 1 ts Sugar
Instructions
  1. Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-
  2. fry them in hot oil for 2 to 2-1/2 minutes, until the
  3. surfaces are somewhat firm and yellow. Drain thoroughly.
  4. Soak the mushrooms in boiling water for half an hour.
  5. Drain. Discard the stems and cut the caps into halves. Cut
  6. the onion into thin slices. Break the broccoli into
  7. individual florets and cut the stem into 1-inch wedges.
  8. Heat the vegetable oil in a large frying pan or wok. When
  9. hot, add the onion, ginger, broccoli stems, and mushrooms
  10. and stir-fry in the hot oil for 2 mintues, to season the
  11. oil. Add the broccoli and stock and continue to stir-fry
  12. for 1-1/2 minutes, and then cook, covered, for 1-1/2
  13. minutes. Uncover the pan or wok, pour the sauce
  14. ingredients over the contents, and continue to turn and
  15. stir-fry all ingredients together for a further 1-1/2
  16. minutes. Serve with rice and other dishes.
beta
calories
211
fat
15g
protein
12g
carbs
10g
more
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Dahl Palak (Spinach And Split Peas)


Posted by Vegipes

Dahl Palak (Spinach And Split Peas)
Serves 6
Split Peas and Spinach.
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Prep Time
30 min
Prep Time
30 min
129 calories
14 g
15 g
6 g
6 g
4 g
187 g
289 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
187g
Servings
6
Amount Per Serving
Calories 129
Calories from Fat 55
% Daily Value *
Total Fat 6g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 289mg
12%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
24%
Sugars 2g
Protein 6g
Vitamin A
146%
Vitamin C
38%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 c Split peas
  2. 2 c Water
  3. 1/4 ts Turmeric
  4. 1/2 ts Salt
  5. 1 lb Spinach, chopped
  6. 3 tb Butter/Margerine
  7. 1 tb Ginger, fresh and chopped
  8. 4 ea Garlic cloves, chopped
  9. 1 tb Garam Masala
  10. 1 tb Lemon juice
  11. 1 pn Salt
Instructions
  1. Soak split peas in 2 cups water 1 hour.
  2. Add turmeric and 1/2 ts salt to split peas. Boil 10 mins
  3. in same water used to soak peas.
  4. Add spinach and cook until most of the liquid has been
  5. absorbed and split peas are done.
  6. Meanwhile, heat butter/Margerine in a skillet. Add ginger
  7. and garlic. Cook until garlic is golden. Add Garam Masala.
  8. Immediately add the seasoned ginger and garlic to the
  9. spinach-split pea mixture. Add lemon juice and salt to
  10. taste and serve.
beta
calories
129
fat
6g
protein
6g
carbs
14g
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Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350˚F.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
Recipe Notes

** Berbere (Ethiopian Spice Mix)

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Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Collards And Tomatoes

Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
  2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
  3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
  4. Heat about 2 ~ 3 more minutes or until hot and serve.
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Citrus Rice Mold

Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Combine rice, onions, green and red peppers, mayonnaise, parsley, salt and pepper in medium bowl.
  2. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
  3. Gently invert ring mold onto cold serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.)
  4. Arrange orange and grapefruit segments around edge of plate.
  5. Arrange chicory leaves and watercress in center of ring.
  6. Refrigerate until ready to serve.
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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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