Red Thai Curry Noodles by A bowl full of noodles, veggies, and tofu! Get the r…

Red Thai Curry Noodles by plantbasedrd  A bowl full of noodles, veggies, and tofu! Get the recipe:
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​Red Thai Curry Broth
1 6oz can coconut cream
1 tbsp vegan red Thai curry paste
2 tsp soy sauce
2 tsp maple syrup
1 tsp garlic chili sauce
1/2 cup water
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Combine all ingredients in a bowl and whisk together until smooth. Add broth to a sauce pan and bring to a simmer. Cook until heated through and remove from heat. Add cooked noodles to broth and serve topped with tofu and veggies.
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Vegan Gyoza With mushrooms, tofu and carrots drizzled with a homemade chili oil…

Vegan Gyoza \ With mushrooms, tofu and carrots drizzled with a homemade chili oil  ⠀
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From GlowingPlants  ⠀
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Recipe  (Makes 20)⠀
20 wonton wrappers ⠀
2 medium carrots diced ⠀
2 tsp grated ginger ⠀
4 minced garlic cloves ⠀
200g firm tofu frozen then thawed and crumbled⠀
1 cup shitake mushrooms finely chopped ⠀
1 tsp soy sauce ⠀
1 tsp sesame oil ⠀
1/2 tsp salt⠀
2 tbsp vegetable oil ⠀
Chili Oil ~⠀
1/4 cup chili powder ⠀
1/4 cup red pepper flakes ⠀
1/2 cup vegetable oil ⠀
1/4 cup water⠀
~ 1 tbsp thinly sliced chives, 1 tbsp red pepper flakes for plating⠀

Method ~⠀
-Mix in all of the vegetable filling and sauce in a bowl. -Take the wonton wrappers and place in the palm of one hand.
-Add 1 tsp of filling in the center careful not to overfill. -Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
-Fold the wrapper in half over the filling and pinch it in the center with your thumb and index finger.
-Using your right thumb and index finger, start making a pleat about once every 1/2 cm on the top part of the wrapper from the center toward the right.
-Once you make 3-4 pleats, continue with the left side of the gyoza.
-Now start making a pleat from the center toward the left. As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.
-Press the pleats to shape the gyoza. As you’re shaping each one, leave to rest on a plate covered with parchment paper and place a damp tea towel on top to prevent them from drying out before frying.
-Once completed, heat up oil in a large pan over a high heat. Place the gyozas in the pan and lightly press down until the bottom becomes golden brown, pour in 1/3 cup of water then cover with a lid for 3-4 minutes. -Meanwhile in a small pan heat the chili oil ingredients over medium heat for 5 mins then drain into bowl using a sieve, then add extra red pepper flakes to steep.
-In your large pan uncover when the water evaporates completely. Cook another 1-2 minutes to crisp up.
-Place gyozas in serving plate and top w/chili oil & chives. Enjoy 

Curry & Pepper Noodles by These noodles are made with a few basic pantry ingre…

Curry & Pepper Noodles by thefoodietakesflight  These noodles are made with a few basic pantry ingredients! You can opt to use whatever veggies you have on hand! Get the recipe:
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​Curry & Pepper Noodles
Good for 2-3 servings

2 (70g each) uncooked ramen “bricks” or other noodles of choice
Spring onions, for topping
1/2 tbsp oil, for cooking (I used sesame)

Veggies (totally up to you! )
Sliced green onion
Sliced carrots
Sliced red bell pepper

Sauce 
3/4 cup room temp. water
2 1/2 tbsp soy sauce, or to taste
2 tbsp maple syrup or other liquid sweetener (or sub sugar)
1/4 to 1/2 tsp ground pepper, adjust according to desired spice
2 tbsp curry powder

1 1/2 tbsp cornstarch + 3 tbsp room temp. water, mixed into a slurry

Steps
Mix all the sauce ingredients in a bowl. Set aside.
Heat a pot with water. Cook noodles until chewy.
While the noodles are cooking, heat a pan. Add in some oil. Sauté the veggies until tender. Add in the sauce. Leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry. Mix until the sauce thickens. Add in the cooked noodles and mix until well incorporated.
Enjoy while hot and feel free to garnish with some spring onions.
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Chili Lime Bean Salad by A delicious salad made with fire roasted corn, bl…

Chili Lime Bean Salad

by plantbasedrd

 A delicious salad made with fire roasted corn, black beans, chickpeas, fresh lime and smoky seasonings!⁣⁣ 
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​​Chili Lime Bean Salad
1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup fire roasted corn
1/2 small red onion, finely diced
1/4 cup cilantro, minced
1 avocado, diced
Zest of one lime
Juice of 2 limes or 1/4 cup lime juice
2 tbsp olive oil (optional)
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili seasoning
1 tsp smoked paprika
1/4 tsp salt

In a medium mixing bowl, combine beans, corn, red onion, cilantro and avocado. In a separate cup or bowl combine lime zest, juice, oil, maple syrup, and seasonings. Whisk together and pour dressing over beans and gently toss together to coat. Place beans in the fridge to chill for at least an hour before serving. When ready to serve, make sure to toss again and enjoy!
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