All posts tagged: broth

Umeboshi broth with soba noodles

Umeboshi paste is a salty, tangy Japanese condiment made from dried, pickled ume fruits. It is used to enhance the taste of sauces, pickles, vinaigrettes, veganaise, cooked vegetables (broccoli, cauliflower, etc), rice, noodles, … This noodles dish takes about half an hour to prepare. The recipe serves 2, or you could use it for 4 starters. Umeboshi broth with soba noodles – vegan Ingredients 1 red onion, chopped in chunks 3 cloves grated garlic 1 tbs grated ginger 1/4 cup umeboshi paste (up to 1/3 cup if you want it to taste more salty) 200 to 250g fresh shiitake 300 to 400g fresh green vegetables (large leaved chicory; spinach, chard, kale, …), cut in large pieces 1/4 cup mirin 1/4 cup shoyu (or tamari if you like it more salty) 200 to 250g soba or udon noodles (1 pack) 0,5 l vegetable stock peanut oil or sesame oil, to bake Preparation Boil the noodles as indicated on the pack, rince them with boiling water and set aside. Meanwhile, heat the oil in a large frying pan (wok style). Bake …

Homemade: braised seitan, kale, brussels sprouts and sundried tomatoes

This is a pretty straightforward one pot meal, which doesn’t take too much work. And with kale from our garden! It is from one of our favourite cookbooks Veganomicon (Isa Chandra Moskowitz & Terry Hope Romero). You can serve it with couscous or quinoa, or even with rice if you prefer. Kale is not so easy to find in Belgian shops (‘boerenkool’ in Dutch), so we grow it ourselves! It is a winter vegetable, and this variety (Westlandse Winter) can stand frost. We haven’t had a hard winter in Belgium this year. In fact, we haven’t had any real ‘freezing’ day at all, which is a new record again. Still plenty of kale in our garden. These are the ingredients for “braised seitan, brussels sprouts, kale and sundried tomatoes”: 2 tbs olive oil 6 shallots, sliced 2 cups seitan (homemade is the best!), in pieces 1/2 pound Brussels sprouts, quartered (= 2 cups) 4 cloves garlic, minced 1/2 ts dried thyme 1/2 ts dried basil 1/4 ts dried tarragon 1/2 ts salt pinches ground black pepper 1/2 …