hannah__chia

HANNAH CHE · vegan recipes

cooking up #plantbased asian food
† runner/cyclist · portland · @hannah.che
editor @thefeedfeed
find recipes here ↓

leftover rice in the fridge means an excuse to make this kimchi fried rice— it’s stupidly delicious and the ultimate comfort food. just chop up a cup of kimchi (the older/sourer the better) and fry in a pan until smoky and caramelized, then add gochujang, soy sauce, kimchi juice from the jar, the cooked rice, sesame oil, and scallions and toss to combine. i served mine with pan-fried tofu, garnished with toasted sesame seeds. happy friday 🐩
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KIMCHI FRIED RICE (v, gf)
Makes 2 servings
1.5 tbsp olive oil
7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced
1 cup kimchi, roughly chopped
2 tbsp kimchi juice from jar
1 tbsp gochujang paste
1 tbsp soy sauce (sub tamari for gluten free)
2 cups cooked short-grain white rice, cooled
1-2 tsp sesame seed oil
4 scallions, thinly sliced
toasted sesame seeds
crumbled roasted seaweed sheet

Heat 1 tbsp oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan, heat remaining oil, add kimchi, and stir-fry for 3 minutes until caramelized. Add kimchi juice, gochujang, and soy sauce, and stir quickly until well combined, then add in rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors. Stir in sesame seed oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.

leftover rice in the fridge means an excuse to make this kimchi fried rice— it’s stupidly delicious and the ultimate comfort food. just chop up a cup of kimchi (the older/sourer the better) and fry in a pan until smoky and caramelized, then add gochujang, soy sauce, kimchi juice from the jar, the cooked rice, sesame oil, and scallions and toss to combine. i served mine with pan-fried tofu, garnished with toasted sesame seeds. happy friday 🐩 . . KIMCHI FRIED RICE (v, gf) Makes 2 servings 1.5 tbsp olive oil 7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced 1 cup kimchi, roughly chopped 2 tbsp kimchi juice from jar 1 tbsp gochujang paste 1 tbsp soy sauce (sub tamari for gluten free) 2 cups cooked short-grain white rice, cooled 1-2 tsp sesame seed oil 4 scallions, thinly sliced toasted sesame seeds crumbled roasted seaweed sheet Heat 1 tbsp oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan, heat remaining oil, add kimchi, and stir-fry for 3 minutes until caramelized. Add kimchi juice, gochujang, and soy sauce, and stir quickly until well combined, then add in rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors. Stir in sesame seed oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed. - 3 days ago

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i took this photo last december in an airbnb in portland. at that time i was still living in houston, in the last year of my masters program, and i had no idea what i wanted with my life. perhaps i could move to new york. maybe do something not music-related. maybe prepare for doctorate auditions, despite the fact that continuing with school was the last thing I wanted.

over winter break i decided to take a trip to portland, my first time there; even though the weather was gray and dripping rain and daylight disappeared at 4 pm, i fell in love with the city. i longed to move here after graduation, but i was afraid. afraid of scrounging enough freelance/food blog work to support myself (and my pile of student loans), afraid of disappointing people— my parents, my professor— afraid of changing the life plans i had determined for myself as a freshman and feverishly clung to like a rusty anchor. but i decided to take a chance.

now that i’ve been here for five months i’d like to say life is wonderful and grand, and it really is (i adore this city and my daily routine and the people I’ve met), but i am still unsure. where will i be one year from now? three years from now? heck, even six months from now? i am always thinking forward, future-oriented, full of ambitious plans (typical #enneagram type 3 right?) but simultaneously anxious, questioning whether i am actually capable of any of it.

imposter syndrome strikes me at indiscriminate moments, like when i wake up in the morning and the day lies ahead and i feel a wave of sudden, irrational panic. life is weird; everything is changing and always will be changing. but the constants i have are my faith in God and the support of people who’ve walked with me through my hard times and me theirs, all our mini life crises and seasons of assurance and also doubt. i am NOT self-sufficient, and that is okay. all i need to do— all any of us really can do—  is to continue to trust, and to be diligent, and to be open to discomfort. and to be grateful.

speaking of change, i have a lot to announce soon!! but i just wanted to share this first, because it's what's on my mind today. hope you have a great thursday ❤️

i took this photo last december in an airbnb in portland. at that time i was still living in houston, in the last year of my masters program, and i had no idea what i wanted with my life. perhaps i could move to new york. maybe do something not music-related. maybe prepare for doctorate auditions, despite the fact that continuing with school was the last thing I wanted. over winter break i decided to take a trip to portland, my first time there; even though the weather was gray and dripping rain and daylight disappeared at 4 pm, i fell in love with the city. i longed to move here after graduation, but i was afraid. afraid of scrounging enough freelance/food blog work to support myself (and my pile of student loans), afraid of disappointing people— my parents, my professor— afraid of changing the life plans i had determined for myself as a freshman and feverishly clung to like a rusty anchor. but i decided to take a chance. now that i’ve been here for five months i’d like to say life is wonderful and grand, and it really is (i adore this city and my daily routine and the people I’ve met), but i am still unsure. where will i be one year from now? three years from now? heck, even six months from now? i am always thinking forward, future-oriented, full of ambitious plans (typical #enneagram type 3 right?) but simultaneously anxious, questioning whether i am actually capable of any of it. imposter syndrome strikes me at indiscriminate moments, like when i wake up in the morning and the day lies ahead and i feel a wave of sudden, irrational panic. life is weird; everything is changing and always will be changing. but the constants i have are my faith in God and the support of people who’ve walked with me through my hard times and me theirs, all our mini life crises and seasons of assurance and also doubt. i am NOT self-sufficient, and that is okay. all i need to do— all any of us really can do— is to continue to trust, and to be diligent, and to be open to discomfort. and to be grateful. speaking of change, i have a lot to announce soon!! but i just wanted to share this first, because it's what's on my mind today. hope you have a great thursday ❤️ - 4 days ago

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96 Comments
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made this simple but luscious one-pot orzo pasta with @fieldroast Italian sausage, lemon, and broccolini (and lots of garlic of course). the artisanal plant-based sausages are crafted from grain meat and a fusion of fresh eggplant and fennel, red wine, garlic, and sweet peppers. sizzled in a pan and then simmered into the orzo, they make this risotto-like dish absolutely divine. recipe is below; see my stories for some behind-the-scenes shots! #ad #SimplyMade
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One-Pot Lemon Garlic Orzo with Sausage and Broccolini
 2 tbsp olive oil
 4 links @fieldroast Italian Sausage, cut into 1/4-inch slices
 2 cloves garlic, minced
 1 lb (2 bunches) broccolini or broccoli, rinsed and cut into bite-sized pieces
 1 1/2 cup dry orzo pasta
 4 cups low-sodium veggie broth, plus more if needed
 zest and juice from 1 large lemon
 1/2 tsp Kosher salt
 1/2 cup vegan parmesan (optional)
Heat olive oil in a skillet over medium heat, then add sausage and brown on both sides, for 3-4 minutes. Add garlic and broccolini and sauté for 3 minutes until vibrant green. Add orzo, lemon zest, lemon juice, and broth. Bring to a boil and reduce to a simmer and cover, cooking for 10 minutes or until orzo is tender. If there is extra liquid, remove the lid for the last couple of minutes. Taste and season with salt and pepper.

made this simple but luscious one-pot orzo pasta with @fieldroast Italian sausage, lemon, and broccolini (and lots of garlic of course). the artisanal plant-based sausages are crafted from grain meat and a fusion of fresh eggplant and fennel, red wine, garlic, and sweet peppers. sizzled in a pan and then simmered into the orzo, they make this risotto-like dish absolutely divine. recipe is below; see my stories for some behind-the-scenes shots! #ad #SimplyMade . . One-Pot Lemon Garlic Orzo with Sausage and Broccolini 2 tbsp olive oil 4 links @fieldroast Italian Sausage, cut into 1/4-inch slices 2 cloves garlic, minced 1 lb (2 bunches) broccolini or broccoli, rinsed and cut into bite-sized pieces 1 1/2 cup dry orzo pasta 4 cups low-sodium veggie broth, plus more if needed zest and juice from 1 large lemon 1/2 tsp Kosher salt 1/2 cup vegan parmesan (optional) Heat olive oil in a skillet over medium heat, then add sausage and brown on both sides, for 3-4 minutes. Add garlic and broccolini and sauté for 3 minutes until vibrant green. Add orzo, lemon zest, lemon juice, and broth. Bring to a boil and reduce to a simmer and cover, cooking for 10 minutes or until orzo is tender. If there is extra liquid, remove the lid for the last couple of minutes. Taste and season with salt and pepper. - 5 days ago

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63 Comments
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vegan dan dan noodles! this is the real deal, you guys. slick noodles in a bowl, swirled with chili oil, sesame paste, black vinegar, Sichuan preserved greens, and a delicious mince topping. this is my sister's favorite dish (she literally requested it for her birthday) and I knew I had to recreate it when I got back home. recipe below, click link in my profile for the full post with tips/substitutions!
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Dan Dan Noodles (Makes 2-3 servings)
 8 oz Chinese wheat noodles
 1 small bunch bok choy

Mince Topping:
 1/2 tbsp vegetable oil
 3/4 cup soy curls, soaked in warm water for 10 minutes and drained (can sub crumbled tofu, see my blogpost)
 3–4 fresh shiitake mushrooms
 3 tbsp Sichuan preserved greens (sui mi ya cai)
 1/2 tsp dark soy sauce (for color)
 1 tsp Shaoxing wine (sub dry sherry)

Chili Oil & Sesame Sauce:
 2 tbsp Chinese sesame paste (sub tahini)
 1/2 tsp sugar
 3 tbsp chili oil with chili sediment

To serve:
 2 tbsp soy sauce
 2 tsp Chinkiang black vinegar
 for garnish: chopped cilantro, toasted peanuts, thinly sliced scallion.

Method:
1) Make topping: place mushrooms and soy curls in a food processor and pulse a few times until finely chopped (or mince with a knife). Heat oil in a wok or pan over medium heat until shimmering, then stir-fry minced soy curls and mushroom until browned. Add preserved greens, shaoxing wine, and dark soy sauce, and stir-fry until the liquid is completely evaporated. Remove from pan.
2) Combine sesame paste, sugar, and chili oil with sediment in a small bowl. 
3) Cook the noodles according to package directions and remove to drain. Blanch the greens in the noodle water. Reserve 1/4 cup of the hot cooking liquid and add it to the chili oil/sesame sauce mixture, whisking to combine.
To serve, divide the sauce mixture into two bowls. Add one tablespoon soy sauce and one teaspoon black vinegar to each bowl. Divide the noodles into two portions and put them in the bowls, then top with half of the mince topping and garnish with cilantro and scallion. Enjoy immediately.

vegan dan dan noodles! this is the real deal, you guys. slick noodles in a bowl, swirled with chili oil, sesame paste, black vinegar, Sichuan preserved greens, and a delicious mince topping. this is my sister's favorite dish (she literally requested it for her birthday) and I knew I had to recreate it when I got back home. recipe below, click link in my profile for the full post with tips/substitutions! . . . Dan Dan Noodles (Makes 2-3 servings) 8 oz Chinese wheat noodles 1 small bunch bok choy Mince Topping: 1/2 tbsp vegetable oil 3/4 cup soy curls, soaked in warm water for 10 minutes and drained (can sub crumbled tofu, see my blogpost) 3–4 fresh shiitake mushrooms 3 tbsp Sichuan preserved greens (sui mi ya cai) 1/2 tsp dark soy sauce (for color) 1 tsp Shaoxing wine (sub dry sherry) Chili Oil & Sesame Sauce: 2 tbsp Chinese sesame paste (sub tahini) 1/2 tsp sugar 3 tbsp chili oil with chili sediment To serve: 2 tbsp soy sauce 2 tsp Chinkiang black vinegar for garnish: chopped cilantro, toasted peanuts, thinly sliced scallion. Method: 1) Make topping: place mushrooms and soy curls in a food processor and pulse a few times until finely chopped (or mince with a knife). Heat oil in a wok or pan over medium heat until shimmering, then stir-fry minced soy curls and mushroom until browned. Add preserved greens, shaoxing wine, and dark soy sauce, and stir-fry until the liquid is completely evaporated. Remove from pan. 2) Combine sesame paste, sugar, and chili oil with sediment in a small bowl. 3) Cook the noodles according to package directions and remove to drain. Blanch the greens in the noodle water. Reserve 1/4 cup of the hot cooking liquid and add it to the chili oil/sesame sauce mixture, whisking to combine. To serve, divide the sauce mixture into two bowls. Add one tablespoon soy sauce and one teaspoon black vinegar to each bowl. Divide the noodles into two portions and put them in the bowls, then top with half of the mince topping and garnish with cilantro and scallion. Enjoy immediately. - 7 days ago

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95 Comments
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little pumpkin cakes (nan gua bing), made with 3 ingredients: sticky rice flour, pumpkin puree, and a hint of sugar. one of my childhood favorites. traditionally the cakes are deep-fried, but they’re just as tasty pan-fried— you get the same crispy crunchy surface with a soft, sticky interior. 
I included instructions to make a red-bean stuffed variation in my blogpost (go to the clickable link in my profile). peep my stories to watch how I made them!
happy friday!
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PUMPKIN CAKES (南瓜饼) vegan & gluten-free
 1 small pumpkin (400g after chopped), makes about 3 cups pumpkin puree
1 3/4 cup + 2 tbsp (300g) sweet/glutinous rice flour (I used Mochiko brand)
 3-4 tbsp (40-50g) sugar, to taste (I used coconut sugar)
 untoasted sesame seeds

Remove peel and cut pumpkin into thick slices, then scrape seeds and cut into chunks. Place in a steamer to cook until tender. (If you have an Instant Pot, place whole pumpkin on steamer rack, set to 13 minutes on Manual with natural release, then cut open and remove seeds— the peel should come off easily). Remove the pumpkin flesh from the skin, drain excess water, and mash with a fork (or pulse in a food processor) to form a pumpkin puree. Add sugar and taste, adjusting for desired sweetness.

Add sweet rice flour in increments, until the mixture forms a putty-like dough (the amount of flour you need to use might vary based on the water content of your pumpkin). Break off pieces and form into balls 1-inch in diameter, then flatten into a disc about 1/2 inch thick. Repeat for remaining dough, then dip both sides of cakes in sesame seeds until coated.

Heat a shallow amount of oil in a non-stick pan over medium heat, place cakes in a single layer, and fry until golden brown on both sides, flipping once. Serve warm, dipped in additional sugar if desired.

little pumpkin cakes (nan gua bing), made with 3 ingredients: sticky rice flour, pumpkin puree, and a hint of sugar. one of my childhood favorites. traditionally the cakes are deep-fried, but they’re just as tasty pan-fried— you get the same crispy crunchy surface with a soft, sticky interior. I included instructions to make a red-bean stuffed variation in my blogpost (go to the clickable link in my profile). peep my stories to watch how I made them! happy friday! . . . PUMPKIN CAKES (南瓜饼) vegan & gluten-free 1 small pumpkin (400g after chopped), makes about 3 cups pumpkin puree 1 3/4 cup + 2 tbsp (300g) sweet/glutinous rice flour (I used Mochiko brand) 3-4 tbsp (40-50g) sugar, to taste (I used coconut sugar) untoasted sesame seeds Remove peel and cut pumpkin into thick slices, then scrape seeds and cut into chunks. Place in a steamer to cook until tender. (If you have an Instant Pot, place whole pumpkin on steamer rack, set to 13 minutes on Manual with natural release, then cut open and remove seeds— the peel should come off easily). Remove the pumpkin flesh from the skin, drain excess water, and mash with a fork (or pulse in a food processor) to form a pumpkin puree. Add sugar and taste, adjusting for desired sweetness. Add sweet rice flour in increments, until the mixture forms a putty-like dough (the amount of flour you need to use might vary based on the water content of your pumpkin). Break off pieces and form into balls 1-inch in diameter, then flatten into a disc about 1/2 inch thick. Repeat for remaining dough, then dip both sides of cakes in sesame seeds until coated. Heat a shallow amount of oil in a non-stick pan over medium heat, place cakes in a single layer, and fry until golden brown on both sides, flipping once. Serve warm, dipped in additional sugar if desired. - 10 days ago

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made some good ol’ millet congee in my instant pot, because when you’re feeling under the weather and mom isn't there to cook for you, you gotta figure it out on your own. I added red jujube dates and sweet potato for sweetness and texture (and for bonus mom approval points), and next time I might toss in some dried goji berries as well. so nourishing and ridiculously easy!
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INSTANT POT MILLET CONGEE (小米粥)
Makes 3-4 servings
 1/2 cup millet
 4 cups water
 1 small sweet potato, peeled and cut into cubes
 5 dried jujube dates .
Rinse millet under running water and drain. Add the 4 cups of water, sweet potato and dried dates to the pot and set to MANUAL for 15 minutes. Seal lid, and after it’s finished cooking, allow pressure to natural release for 15 minutes. Open lid, give everything a stir, ladle into bowls and serve hot (add brown sugar for sweetness, to taste).
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Stovetop instructions: in a medium saucepan, bring water to a boil, then add millet and sweet potato and bring to a slow rolling boil over low heat, stirring occasionally as it simmers. The porridge is done when the millet is tender but still holds its shape, about 30 minutes. At that point you can continue to cook it for 10 more minutes for a thicker porridge.

made some good ol’ millet congee in my instant pot, because when you’re feeling under the weather and mom isn't there to cook for you, you gotta figure it out on your own. I added red jujube dates and sweet potato for sweetness and texture (and for bonus mom approval points), and next time I might toss in some dried goji berries as well. so nourishing and ridiculously easy! . . INSTANT POT MILLET CONGEE (小米粥) Makes 3-4 servings 1/2 cup millet 4 cups water 1 small sweet potato, peeled and cut into cubes 5 dried jujube dates . Rinse millet under running water and drain. Add the 4 cups of water, sweet potato and dried dates to the pot and set to MANUAL for 15 minutes. Seal lid, and after it’s finished cooking, allow pressure to natural release for 15 minutes. Open lid, give everything a stir, ladle into bowls and serve hot (add brown sugar for sweetness, to taste). . Stovetop instructions: in a medium saucepan, bring water to a boil, then add millet and sweet potato and bring to a slow rolling boil over low heat, stirring occasionally as it simmers. The porridge is done when the millet is tender but still holds its shape, about 30 minutes. At that point you can continue to cook it for 10 more minutes for a thicker porridge. - 12 days ago

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twenty-minute weeknight noodles. loaded with veggies. yes please.
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STIR-FRIED VERMICELLI NOODLES  炒米粉
 4 small bundles (5.5 oz / 160g) dried glass noodles (sweet potato or mung bean vermicelli)
 half a small head of cabbage, shredded (about 4 cups)
 1 medium carrot, peeled and julienned, or cut into ribbons
 sauce: 2 tbsp light soy sauce, 1 tsp dark soy sauce, for color, 1/2 tsp ground white pepper, 1 tsp black vinegar, 1 tsp sugar
 1/2 cup water
 2–3 tbsp vegetable oil
 4 cloves garlic, minced
 1/2-inch thumb of ginger, julienned
 3 scallions, white parts only, sliced into thin strips (reserve green part for garnish)
 2 tsp sesame oil
 salt to taste
 optional: 5 oz pressed tofu or firm tofu, sliced thinly and pan-fried
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In a large bowl, soak the vermicelli noodles in cold water for 10 until softened. Drain and set aside. Prepare the stir-fry sauce by whisking together soy sauce, black vinegar, white pepper, sesame oil, sugar, and water. Heat vegetable oil in a wok or large pan over medium-high heat, and stir-fry the garlic, ginger, and white parts of scallion until fragrant. Add the shredded cabbage and julienned carrots, and cook for 2-3 minutes, until vegetables are slightly wilted. Give the sauce a whisk and pour it into the wok, then add the vermicelli and the tofu (if using). Toss with a pair of tongs or spatula until seasonings are absorbed (lower the heat/add additional if the noodles are cooking too quickly). Salt to taste and top with reserved green parts of scallions for garnish. Transfer to a serving dish and serve hot.

twenty-minute weeknight noodles. loaded with veggies. yes please. . . . . STIR-FRIED VERMICELLI NOODLES 炒米粉 4 small bundles (5.5 oz / 160g) dried glass noodles (sweet potato or mung bean vermicelli) half a small head of cabbage, shredded (about 4 cups) 1 medium carrot, peeled and julienned, or cut into ribbons sauce: 2 tbsp light soy sauce, 1 tsp dark soy sauce, for color, 1/2 tsp ground white pepper, 1 tsp black vinegar, 1 tsp sugar 1/2 cup water 2–3 tbsp vegetable oil 4 cloves garlic, minced 1/2-inch thumb of ginger, julienned 3 scallions, white parts only, sliced into thin strips (reserve green part for garnish) 2 tsp sesame oil salt to taste optional: 5 oz pressed tofu or firm tofu, sliced thinly and pan-fried . In a large bowl, soak the vermicelli noodles in cold water for 10 until softened. Drain and set aside. Prepare the stir-fry sauce by whisking together soy sauce, black vinegar, white pepper, sesame oil, sugar, and water. Heat vegetable oil in a wok or large pan over medium-high heat, and stir-fry the garlic, ginger, and white parts of scallion until fragrant. Add the shredded cabbage and julienned carrots, and cook for 2-3 minutes, until vegetables are slightly wilted. Give the sauce a whisk and pour it into the wok, then add the vermicelli and the tofu (if using). Toss with a pair of tongs or spatula until seasonings are absorbed (lower the heat/add additional if the noodles are cooking too quickly). Salt to taste and top with reserved green parts of scallions for garnish. Transfer to a serving dish and serve hot. - 13 days ago

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frigid cold morning, numb fingers. I walked out of the house in bare feet today, immediately regretted it, delivered the recycling to the curb and sprinted back to the warmth of my kitchen like a madman.

been actively trying not to post pumpkin things in a resistance against ~fall trends~ but you know what, screw it, pumpkin is wonderful. this pumpkin curry with sweet potatoes and chickpeas is one of my favorite recipes of all time— richly spiced, hearty, and nourishing. if the weather is still hot where you are you’ll probably be sweating a little, but it's worth it. here’s to autumn 🍂 .
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PUMPKIN CHICKPEA CURRY (V, GF)
Makes 4 servings.
 1 tbsp coconut oil
 1 medium yellow onion or 2 shallots, chopped finely
 3 cloves garlic, minced
 1 tbsp ginger, minced
 2 tbsp curry powder + 1 tsp garam masala + ½ tsp ground turmeric + ½ tsp black pepper
 2 medium carrots, cubed
 1 sweet potato, peeled and cubed
 1 cup chopped tomatoes
 1 15-oz can pumpkin purée
 1 15-oz can chickpeas, drained and rinsed
 1 13.5 oz can full-fat coconut milk
 1 and 1/4 cup low-sodium vegetable broth or water
 1 tbsp coconut sugar
 1 tsp salt
3 cups baby spinach
 juice of one lime

In a large pot, heat coconut oil over medium heat. Add chopped onions and cook for 3-4 minutes until translucent. Add minced garlic, ginger, and spices, and sauté for two more minutes. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat.* Reduce heat and cover, cooking for 10-15 minutes or until sweet potatoes and carrots are tender. Turn off heat, add spinach, stir in lime juice, and cover until spinach leaves are wilted. Serve curry over basmati rice, adding a garnish of chopped cilantro and toasted peanuts to each bowl before serving.
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*INSTANT POT option: saute onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes, then open lid and add in spinach. Close lid, and let sit for a few minutes.

frigid cold morning, numb fingers. I walked out of the house in bare feet today, immediately regretted it, delivered the recycling to the curb and sprinted back to the warmth of my kitchen like a madman. been actively trying not to post pumpkin things in a resistance against ~fall trends~ but you know what, screw it, pumpkin is wonderful. this pumpkin curry with sweet potatoes and chickpeas is one of my favorite recipes of all time— richly spiced, hearty, and nourishing. if the weather is still hot where you are you’ll probably be sweating a little, but it's worth it. here’s to autumn 🍂 . . . PUMPKIN CHICKPEA CURRY (V, GF) Makes 4 servings. 1 tbsp coconut oil 1 medium yellow onion or 2 shallots, chopped finely 3 cloves garlic, minced 1 tbsp ginger, minced 2 tbsp curry powder + 1 tsp garam masala + ½ tsp ground turmeric + ½ tsp black pepper 2 medium carrots, cubed 1 sweet potato, peeled and cubed 1 cup chopped tomatoes 1 15-oz can pumpkin purée 1 15-oz can chickpeas, drained and rinsed 1 13.5 oz can full-fat coconut milk 1 and 1/4 cup low-sodium vegetable broth or water 1 tbsp coconut sugar 1 tsp salt 3 cups baby spinach juice of one lime In a large pot, heat coconut oil over medium heat. Add chopped onions and cook for 3-4 minutes until translucent. Add minced garlic, ginger, and spices, and sauté for two more minutes. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat.* Reduce heat and cover, cooking for 10-15 minutes or until sweet potatoes and carrots are tender. Turn off heat, add spinach, stir in lime juice, and cover until spinach leaves are wilted. Serve curry over basmati rice, adding a garnish of chopped cilantro and toasted peanuts to each bowl before serving. . *INSTANT POT option: saute onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes, then open lid and add in spinach. Close lid, and let sit for a few minutes. - 14 days ago

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145 Comments
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Time to make these 15-minute Sichuan buckwheat noodles again 🍜 Topped with shredded cucumber and scallion, thinly sliced tofu, and a drizzle of chili oil, it’s perfect for this muggy weather— zingy and spicy and refreshing. Recipe below!

SPICY SICHUAN BUCKWHEAT NOODLES
 8 oz buckwheat soba noodles
 2 tbsp soy sauce or tamari
 3 tbsp Chinkiang black vinegar*
 4 tbsp Sichuan chili oil* with sediment (I used @momsmalasauce)
 3/4 tsp sugar or maple syrup
 3 cloves garlic, minced
 4 scallions, finely sliced
 1 small fresh red chili pepper, seeded and sliced thinly (optional)
 1 small cucumber, peeled and julienned
 4 oz pressed tofu*, sliced thinly to match cucumber strips
Cook noodles according to package instructions, then rinse with cold water and drain. Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator (optional). Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu.

Time to make these 15-minute Sichuan buckwheat noodles again 🍜 Topped with shredded cucumber and scallion, thinly sliced tofu, and a drizzle of chili oil, it’s perfect for this muggy weather— zingy and spicy and refreshing. Recipe below! SPICY SICHUAN BUCKWHEAT NOODLES 8 oz buckwheat soba noodles 2 tbsp soy sauce or tamari 3 tbsp Chinkiang black vinegar* 4 tbsp Sichuan chili oil* with sediment (I used @momsmalasauce ) 3/4 tsp sugar or maple syrup 3 cloves garlic, minced 4 scallions, finely sliced 1 small fresh red chili pepper, seeded and sliced thinly (optional) 1 small cucumber, peeled and julienned 4 oz pressed tofu*, sliced thinly to match cucumber strips Cook noodles according to package instructions, then rinse with cold water and drain. Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator (optional). Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu. - 23 days ago

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109 Comments
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Showed this to my mom and she said “wow, looks very good,” but then added dryly that my bao-zi pleating skills have improved a lot over the last few years but could still use work. Still reeling over this backhanded compliment.

Showed this to my mom and she said “wow, looks very good,” but then added dryly that my bao-zi pleating skills have improved a lot over the last few years but could still use work. Still reeling over this backhanded compliment. - 24 days ago

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100 Comments
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GIVEAWAY ↓
I’m teaming up with @mekhalaliving to gift a set of 5 jars of their spice pastes: Lemongrass Turmeric, Tom Yum, Green Curry, Yellow Curry, and Red Curry! They’re based in Singapore and the pastes are made small-batch in Chiang Mai, Thailand— they’re organic and vegan and the flavors are poppin’. I made this Thai potato curry with tempeh using the jarred yellow curry paste (can be found at Whole Foods!). So simple and satisfying. Recipe and giveaway rules below!
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TO ENTER:
1- Follow @mekhalaliving and @hannah__chia
2- Like this photo & tag a friend who loves curry 
Giveaway ends 9/22 at 11:59 PM PST, and is open to US only. Each comment counts as one entry and you can enter as many times as you want. One winner will be announced on 9/23. Good luck!

RECIPE: Thai Potato Curry with Tempeh
 1 tbsp coconut oil
 1 medium onion, sliced thinly
 4-5 tbsp @mekhalaliving Thai yellow curry paste
 1 8 oz package tempeh (or tofu)
 16 oz baby potatoes, cut in half
 2 cups carrot, peeled and sliced into 1/4 inch rounds
 2 15oz cans full-fat coconut milk  4 cups baby spinach
 1 1/2 tsp sugar
1/4 tsp salt, or to taste
 2 tbsp freshly squeezed lime juice
 Thai basil or cilantro for garnish
Directions: Heat coconut oil in a large pot over medium high heat until shimmering. Fry tempeh until both sides are browned, then remove from pan. Add diced onions and saute for 2 minutes until translucent, then add curry paste and cook for 3 more minutes to release the flavor of the spices. Add potatoes, carrots, coconut milk, and sugar, and bring to a boil, then reduce heat and simmer for 20-30 minutes until potatoes are fully cooked. Toss in baby spinach and stir until wilted, then taste and add more salt, if needed. Remove from heat, stir in lime juice, and serve hot over rice, topping with chopped basil or cilantro for garnish.

GIVEAWAY ↓ I’m teaming up with @mekhalaliving to gift a set of 5 jars of their spice pastes: Lemongrass Turmeric, Tom Yum, Green Curry, Yellow Curry, and Red Curry! They’re based in Singapore and the pastes are made small-batch in Chiang Mai, Thailand— they’re organic and vegan and the flavors are poppin’. I made this Thai potato curry with tempeh using the jarred yellow curry paste (can be found at Whole Foods!). So simple and satisfying. Recipe and giveaway rules below! . TO ENTER: 1- Follow @mekhalaliving and @hannah__chia 2- Like this photo & tag a friend who loves curry Giveaway ends 9/22 at 11:59 PM PST, and is open to US only. Each comment counts as one entry and you can enter as many times as you want. One winner will be announced on 9/23. Good luck! RECIPE: Thai Potato Curry with Tempeh 1 tbsp coconut oil 1 medium onion, sliced thinly 4-5 tbsp @mekhalaliving Thai yellow curry paste 1 8 oz package tempeh (or tofu) 16 oz baby potatoes, cut in half 2 cups carrot, peeled and sliced into 1/4 inch rounds 2 15oz cans full-fat coconut milk 4 cups baby spinach 1 1/2 tsp sugar 1/4 tsp salt, or to taste 2 tbsp freshly squeezed lime juice Thai basil or cilantro for garnish Directions: Heat coconut oil in a large pot over medium high heat until shimmering. Fry tempeh until both sides are browned, then remove from pan. Add diced onions and saute for 2 minutes until translucent, then add curry paste and cook for 3 more minutes to release the flavor of the spices. Add potatoes, carrots, coconut milk, and sugar, and bring to a boil, then reduce heat and simmer for 20-30 minutes until potatoes are fully cooked. Toss in baby spinach and stir until wilted, then taste and add more salt, if needed. Remove from heat, stir in lime juice, and serve hot over rice, topping with chopped basil or cilantro for garnish. - 25 days ago

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Eggplant and string beans— name a more iconic duo. I always order this dish at restaurants but I found it's surprisingly easy to recreate the flavors at home. The key is to use Chinese eggplants— they’re long and slender and a lighter purple than the globe variety, tender with a delicate, slightly sweet flavor. I got mine in my local supermarket!

Currently sitting in an aggressively air-conditioned Starbucks in the airport a little bleary-eyed (still not used to Eastern time zone) editing photos and sipping on strong caffeine and waiting for my mom to come pick me up.  I haven’t been back home since Christmas so this visit was long overdue ! Excited to see my fam again.
Hope you all have a great Tuesday 🦙
.

Stir-Fried Eggplant and String Beans
 2 long Chinese purple eggplants, cut into thin strips
 6 oz green beans, rinsed and ends trimmed
 4 tbsp vegetable oil
 1 half-inch thumb ginger, julienned
 6 cloves garlic, minced
 1 red chili pepper, sliced thinly (optional, for heat)
 2 tbsp light soy sauce
 1 tbsp vegetarian oyster sauce/stir-fry sauce
 1/8 tsp ground white pepper
 additional salt to taste, if needed
Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible). In a wok or skillet, heat 3 tbsp oil over medium heat. Add eggplant strips and fry until tender, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan. Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.

Eggplant and string beans— name a more iconic duo. I always order this dish at restaurants but I found it's surprisingly easy to recreate the flavors at home. The key is to use Chinese eggplants— they’re long and slender and a lighter purple than the globe variety, tender with a delicate, slightly sweet flavor. I got mine in my local supermarket! Currently sitting in an aggressively air-conditioned Starbucks in the airport a little bleary-eyed (still not used to Eastern time zone) editing photos and sipping on strong caffeine and waiting for my mom to come pick me up. I haven’t been back home since Christmas so this visit was long overdue ! Excited to see my fam again. Hope you all have a great Tuesday 🦙 . Stir-Fried Eggplant and String Beans 2 long Chinese purple eggplants, cut into thin strips 6 oz green beans, rinsed and ends trimmed 4 tbsp vegetable oil 1 half-inch thumb ginger, julienned 6 cloves garlic, minced 1 red chili pepper, sliced thinly (optional, for heat) 2 tbsp light soy sauce 1 tbsp vegetarian oyster sauce/stir-fry sauce 1/8 tsp ground white pepper additional salt to taste, if needed Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible). In a wok or skillet, heat 3 tbsp oil over medium heat. Add eggplant strips and fry until tender, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan. Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot. - 27 days ago

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