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FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought BACKPACKING IN THE LASSEN WILDERNESS Around the bend lies infinite possibilities: another hill to climb or a downward path; fellow humans or a startled bear; perhaps the mysterious sound you've been hearing in the last quarter mile finally reveals itself, or not and you'll never know; a meadow, a creek, fallen trees, your camp A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. SRI LANKAN JACKFRUIT CURRY + JACKFRUIT THE OLD-FASHIONED Many of us now identify with jackfruit as a vegan meat substitute but I knew it first as a giant fruit bigger than the size of my head with bright yellow flesh as sweet as honey. Growing up in Malaysia, it was one of my mother's favorite fruits and I can still remember the nectarous whiff that cameTROPICAL TRAIL MIX
We did it! We completed our first hiking goal. When we started hiking at Joseph D. Grant County Park (or Grant Ranch Park, but we somehow ended up saying Grandy Ranch and that has become our little joke) in Spring, we enjoyed the experience so much that we made a pact to do it every weekend until we had set foot on every trail there is.Three months and more than 60 miles later, we're proud to HOW WWOOFING RENEWED MY LOVE FOR LONG BEANS Boil noodles in water for about 5 minutes or until tender, stirring occasionally. (Or follow package instructions.) Drain, toss lightly with sesame oil and set aside. Heat 1 tablespoon oil in a skillet and sauté garlic and ginger over medium heat until fragrant. Add long beans, bell pepper, soy sauce, water and stir-fry until bell pepperturns
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi RECIPE CONFIDENCE: RYE POUND CAKE WITH SEED MEDLEY Rye flour. Caraway seeds. Pepitas. Funny how some ingredients draw you in instantly. This cake, to quote Heidi Swanson in her latest book Near & Far: Recipes Inspired by Home and Travel, "is a tender-crumbed, highly seeded, unfussy affair".Unfussy. I like that. Part of the pleasure of reading a cookbook is letting the words roll around in your mouth, like a teaser before the big reveal. COOKING THE AGAK-AGAK WAY, THANKS TO MY DAD Turn the heat up and add the oyster sauce, soy sauce, rice wine and water mixture. Just as the liquid begins to simmer, add broccoli and toss all the ingredients together. Cover with a lid to briefly steam broccoli. When broccoli turns bright green and becomes slightly tender, add bell pepper and stir.VERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle.VERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
WWW.VERMILIONROOTS.COM Moved Permanently. The document has moved here.VERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle.VERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
WWW.VERMILIONROOTS.COM Moved Permanently. The document has moved here.VERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste.VERMILION ROOTS
This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you a protein-rich vegan breakfast featuring nutrient-dense snow pea shoots.. Christmas came early when we received a giant box of vegetables from a farm in Southern California. GOLDEN TURMERIC RICE (NASI KUNYIT) "Kunyit" is the Malay word for turmeric, "nasi" means rice, and "kuning" means yellow. In translation, this is a recipe for turmeric rice or yellow rice, which has a simplicity that belies its significance as a festive rice served during special occasions with an array of side dishes ranging from eggs and vegetables to meats andcurries.
SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. RECIPE CONFIDENCE: GINGER-APPLE CRUMBLE PIE (VEGAN, GLUTEN There's nothing more satisfying than successfully making a vegan, gluten-free apple pie from scratch with apples freshly picked from the orchards. Dutch apple pie has always been my favorite. I love everything about it, from the flaky crust that gently cradles the spiced apples to the crispy crumbleVERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle.VERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
WWW.VERMILIONROOTS.COM Moved Permanently. The document has moved here.VERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle.VERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
WWW.VERMILIONROOTS.COM Moved Permanently. The document has moved here.VERMILION ROOTS
The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste.VERMILION ROOTS
This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you a protein-rich vegan breakfast featuring nutrient-dense snow pea shoots.. Christmas came early when we received a giant box of vegetables from a farm in Southern California. GOLDEN TURMERIC RICE (NASI KUNYIT) "Kunyit" is the Malay word for turmeric, "nasi" means rice, and "kuning" means yellow. In translation, this is a recipe for turmeric rice or yellow rice, which has a simplicity that belies its significance as a festive rice served during special occasions with an array of side dishes ranging from eggs and vegetables to meats andcurries.
SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. RECIPE CONFIDENCE: GINGER-APPLE CRUMBLE PIE (VEGAN, GLUTEN There's nothing more satisfying than successfully making a vegan, gluten-free apple pie from scratch with apples freshly picked from the orchards. Dutch apple pie has always been my favorite. I love everything about it, from the flaky crust that gently cradles the spiced apples to the crispy crumble STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. SHIITAKE MUSHROOM AND POTATO MISO STEW + THE UMAMI FACTOR Shiitake Mushroom and Potato Miso Stew This is a vegetarian version of the much-loved Malaysian Nyonya dish called pongteh. It is a simple recipe that relies on a few basic ingredients to achieve the umami flavor, and the stewing process really brings the contributorstogether.
VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if youVERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. SRI LANKAN JACKFRUIT CURRY + JACKFRUIT THE OLD-FASHIONED Many of us now identify with jackfruit as a vegan meat substitute but I knew it first as a giant fruit bigger than the size of my head with bright yellow flesh as sweet as honey. Growing up in Malaysia, it was one of my mother's favorite fruits and I can still remember the nectarous whiff that came MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. FIVE SPICE APRICOT CHUTNEY 1/4 cup raisins. 1/2 teaspoon Chinese five spice powder. 1/2 teaspoon salt. Place all the ingredients in a medium pot. Bring to a boil, then turn down the heat, and simmer, stirring occasionally, until the apricots break down, about 30 minutes. Store in an air-tight container in the refrigerator for up to a FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon. VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. FRESH FRUIT WHOLE WHEAT LOAF CAKE Fresh Fruit Whole Wheat Loaf Cake (Refined Sugar-Free) This easy loaf cake relies wholeheartedly on fruits for character: mashed bananas, grated apples and pears, chopped raisins, and for the icing of the cake, so to speak, slices of in-season fuyu persimmon.VERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
VEGETABLE STIR FRY WITH BLACK FUNGUS (EASY BUDDHA'S Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus , it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owi A CUP OF GRATITUDE (HOLY BASIL AND ROSE TEA) 3 to 4 cups boiling water. Honey or agave nectar, to taste (optional) In a 1-quart glass jar, combine the dried holy basil and dried rose petals. Then add enough boiling water to fill the jar. Cover the jar tightly and let steep for 8 to 12 minutes. Strain the hot tea and serve with honey to taste. AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. SPICED ZUCCHINI BANANA WAFFLES (GLUTEN-FREE) We’ve been eating zucchini every day in the past few weeks. At times for breakfast, lunch and dinner. Not that we are complaining. We planted the summer squash for its high and fast yield. As first-time gardeners, we needed that boost of confidence. And CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
VEGAN CORNFLAKE CEREAL COOKIES + A COOKIE PARTY 1/4 cup dried wild blueberries (optional) 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. Preheat oven to 300° F. In a large bowl, mix cereal flakes, almond flakes and dried wild blueberries. In a small bowl, stir melted coconut oil and maple syrup together until combined. You may heat it up slightly in the microwave to help withVERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. VEGETARIAN PAD THAI WITH FISHLESS "FISH" SAUCE Soak the rice noodles in lukewarm water for 20 minutes. Drain thoroughly and set aside. Preheat the oven to 375 ° F, spread the peanuts on a baking sheet and roast for 6 to 7 minutes, shaking the tray halfway through, until golden. Allow to cool and crush or chop them quite finely. Transfer to a bowl and set aside.VERMILION ROOTS
Winter Self-Care: Warm Drinks for the Body and Soul. January 18, 2018 / Christine | Vermilion Roots. Instead of resolutions, I'm setting an intention this year, and that is to prioritize self-care. New Year resolutions have never really appealed to me because I believe KOHLRABI CARPACCIO + WHAT I LEARNED FROM THE VEGETABLE To say I am obsessed with vegetables is an understatement. I freaking love vegetables! I want to know them all, eat them all. My veggie craze started in Spring when I set out to try a new vegetable per week with the help of my food blogging friends. (Find out what I've learned in Spring Discovery.). I'd yet to come across a vegetable I didn't like or wouldn't try, but kohlrabi somehow eluded PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PINEAPPLE BOAT FRIED CAULIFLOWER "RICE" [VIDEO I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you canscrape the juicy p
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
VEGAN CORNFLAKE CEREAL COOKIES + A COOKIE PARTY 1/4 cup dried wild blueberries (optional) 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. Preheat oven to 300° F. In a large bowl, mix cereal flakes, almond flakes and dried wild blueberries. In a small bowl, stir melted coconut oil and maple syrup together until combined. You may heat it up slightly in the microwave to help withVERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. VEGETARIAN PAD THAI WITH FISHLESS "FISH" SAUCE Soak the rice noodles in lukewarm water for 20 minutes. Drain thoroughly and set aside. Preheat the oven to 375 ° F, spread the peanuts on a baking sheet and roast for 6 to 7 minutes, shaking the tray halfway through, until golden. Allow to cool and crush or chop them quite finely. Transfer to a bowl and set aside.VERMILION ROOTS
Winter Self-Care: Warm Drinks for the Body and Soul. January 18, 2018 / Christine | Vermilion Roots. Instead of resolutions, I'm setting an intention this year, and that is to prioritize self-care. New Year resolutions have never really appealed to me because I believe KOHLRABI CARPACCIO + WHAT I LEARNED FROM THE VEGETABLE To say I am obsessed with vegetables is an understatement. I freaking love vegetables! I want to know them all, eat them all. My veggie craze started in Spring when I set out to try a new vegetable per week with the help of my food blogging friends. (Find out what I've learned in Spring Discovery.). I'd yet to come across a vegetable I didn't like or wouldn't try, but kohlrabi somehow eluded PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PINEAPPLE BOAT FRIED CAULIFLOWER "RICE" [VIDEO I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you canscrape the juicy p
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL 1. Opt for organic if you can, but in any case clean the oranges well under running water, then pat dry. 2. Try to peel the skin of each fruit in one piece so you have larger pieces to work with. 3. Place the peels directly under the sun for about three days or until they are thoroughly dried and brittle. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
THAI GLASS NOODLE SALAD (YUM WOON SEN) Let the noodles soak in the hot water until they become soft and translucent, about 6 to 8 minutes. Drain and rinse the noodles under running cold water and set aside to cool. In a large salad bowl, mix together the lime juice, fish sauce, and sugar. Add the noodles. SOBA NOODLE SALAD WITH TAMARI DRESSING To make the tamari dressing, put all the ingredients into a small jar, put a lid on, and shake well to mix. It can be stored in a closed jar in the refrigerator for up to a week. In a large pot, bring water to a boil and add soba noodles. Cook until the noodles are soft but firm to MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Sriracha Sun Butter Hummus. A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter. 1 can (about 2 cups) chickpeas, rinsed and drained. 1/4 cup sunflower seed butter. 2 to 3 tablespoons sriracha sauce, depending on your heat preference. 5 sun-dried tomatoes,chopped.
VEGAN CORNFLAKE CEREAL COOKIES + A COOKIE PARTY 1/4 cup dried wild blueberries (optional) 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. Preheat oven to 300° F. In a large bowl, mix cereal flakes, almond flakes and dried wild blueberries. In a small bowl, stir melted coconut oil and maple syrup together until combined. You may heat it up slightly in the microwave to help withVERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. VEGETARIAN PAD THAI WITH FISHLESS "FISH" SAUCE Soak the rice noodles in lukewarm water for 20 minutes. Drain thoroughly and set aside. Preheat the oven to 375 ° F, spread the peanuts on a baking sheet and roast for 6 to 7 minutes, shaking the tray halfway through, until golden. Allow to cool and crush or chop them quite finely. Transfer to a bowl and set aside.VERMILION ROOTS
Winter Self-Care: Warm Drinks for the Body and Soul. January 18, 2018 / Christine | Vermilion Roots. Instead of resolutions, I'm setting an intention this year, and that is to prioritize self-care. New Year resolutions have never really appealed to me because I believe KOHLRABI CARPACCIO + WHAT I LEARNED FROM THE VEGETABLE To say I am obsessed with vegetables is an understatement. I freaking love vegetables! I want to know them all, eat them all. My veggie craze started in Spring when I set out to try a new vegetable per week with the help of my food blogging friends. (Find out what I've learned in Spring Discovery.). I'd yet to come across a vegetable I didn't like or wouldn't try, but kohlrabi somehow eluded PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Heat up the oil in a deep pot over medium heat. Add the spice paste and cook, stirring often, until the oil and paste are emulsified, about 10 minutes. Add the pumpkin cubes and stir well to coat with the spice paste. Add the cinnamon stick and enough water to cover thepumpkin.
MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PINEAPPLE BOAT FRIED CAULIFLOWER "RICE" [VIDEO I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you canscrape the juicy p
CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL The addition of dried orange peels in dishes gives it an inviting citrus aroma. You can buy the dried peels (known as chen pi) from Asian herbal stores but I've decided to make my own from the mandarin oranges I've been gobbling. Peels from different citruses will, of course, give different flavors. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Something quite exciting happened when I combined Sriracha sauce, sun-dried tomatoes, and sunflower seed butter to make a dip. I wonder if you can tell, based on the ingredients, that I had a rather sunny disposition when I made this hummus, brought SOBA NOODLE SALAD WITH TAMARI DRESSING I love tamari sauce and use it interchangeably with soy sauce, which I wrote about at length when I shared a recipe for Malaysian soy sauce stir-fried noodles.Both are excellent umami agents. I find Chinese soy sauce to be saltier and more pungent, which is great in stir-fries and marinades, and the mellower taste of tamari sauce lends itself very well in a cold salad like this Japanese-themed THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Malaysian Pumpkin Curry (Rendang) First published in the 2016 autumn issue of Comestible.A vegetarian version of the Malaysian meat-based dry curry made with pumpkin or other winter squash like kabocha andbutternut.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. CONTACT — VERMILION ROOTS About Vermilion Roots Seasonal Produce, Southeast Asian Flavors. Here, you'll find plant-based Asian recipes made easy with a focus onvegetables
STEP BY STEP: HOW TO MAKE DRIED ORANGE PEEL The addition of dried orange peels in dishes gives it an inviting citrus aroma. You can buy the dried peels (known as chen pi) from Asian herbal stores but I've decided to make my own from the mandarin oranges I've been gobbling. Peels from different citruses will, of course, give different flavors. FALL FOR SPICES + FIVE SPICE ENERGY BITES Five Spice Energy Bites I adapted this recipe with measured abandon from the Almond Board of California, who fueled us with these energy dense bites at the International Food Blogger Conference recently held in Sacramento, California. Instead of using mostly almonds as in the original recipe, I added a care-free mixture of nuts, seeds, and dried fruits to a base of rolled oats, and brought WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world. AN ACCIDENTAL FOODIE IN NEW YORK CITY 3. The independent bookstores are a real gem. Imagine my excitement when we found a bookstore entirely dedicated to cookbooks! At the charming Bonnie Slotnick Cookbooks (28 East Second Street) in the East Village, you'll find rare, out-of-print books and old editions of popular food magazines (check out those vintage copies of SAVEUR). There are reportedly about 5,000 books here, so if you SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Something quite exciting happened when I combined Sriracha sauce, sun-dried tomatoes, and sunflower seed butter to make a dip. I wonder if you can tell, based on the ingredients, that I had a rather sunny disposition when I made this hummus, brought SOBA NOODLE SALAD WITH TAMARI DRESSING I love tamari sauce and use it interchangeably with soy sauce, which I wrote about at length when I shared a recipe for Malaysian soy sauce stir-fried noodles.Both are excellent umami agents. I find Chinese soy sauce to be saltier and more pungent, which is great in stir-fries and marinades, and the mellower taste of tamari sauce lends itself very well in a cold salad like this Japanese-themed THAI GLASS NOODLE SALAD (YUM WOON SEN) A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against aspringy backdrop of
PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OFMALAYSIAN CURRY BASEMALAYSIAN CURRY POWDER RECIPEMALAYSIAN CURRY SAUCERECIPE PUMPKIN CURRYRED PUMPKIN CURRYTHAI PUMPKIN CURRY Malaysian Pumpkin Curry (Rendang) First published in the 2016 autumn issue of Comestible.A vegetarian version of the Malaysian meat-based dry curry made with pumpkin or other winter squash like kabocha andbutternut.
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART I: TRAVEL The new Street Food Asia by Luke Nguyen has an important purpose within its beautiful pages of full-sized photographs of hawker stalls and food markets: what and where the locals eat in the Southeast Asian cities of Kuala Lumpur, Bangkok, Saigon, and Jakarta. "Discovering local street food is the best way I know to understand a place and instantly feel connected to it," writes Nguyen. WHAT I'VE LEARNED FROM LIVING ABROAD What do you know, Vermilion Roots is one year old! Happy birthday, dear blog. I made a cake to celebrate and dedicated the special occasion to the people who grow our food, and to those who champion the cause of sustainable food.This blog has served as a platform to document my journey in a new country, and enabled the connections with many new friends from around the world.VERMILION ROOTS
Instead of resolutions, I'm setting an intention this year, and that is to prioritize self-care.New Year resolutions have never really appealed to me because I believe SRIRACHA SUN BUTTER HUMMUS + GREAT NEWS! Something quite exciting happened when I combined Sriracha sauce, sun-dried tomatoes, and sunflower seed butter to make a dip. I wonder if you can tell, based on the ingredients, that I had a rather sunny disposition when I made this hummus, broughtVERMILION ROOTS
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. VEGAN CORNFLAKE CEREAL COOKIES + A COOKIE PARTY Vegan Cornflake Cereal Cookies These cookies are a cinch to make. They are traditionally made using corn flakes but I invite you to try the recipe with your favorite cereal flakes, and add your preferred nut and dried fruit (just make sure they are not too chunky so they stay together in the cluster). PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF Malaysian Pumpkin Curry (Rendang) First published in the 2016 autumn issue of Comestible.A vegetarian version of the Malaysian meat-based dry curry made with pumpkin or other winter squash like kabocha andbutternut.
KOHLRABI CARPACCIO + WHAT I LEARNED FROM THE VEGETABLE To say I am obsessed with vegetables is an understatement. I freaking love vegetables! I want to know them all, eat them all. My veggie craze started in Spring when I set out to try a new vegetable per week with the help of my food blogging friends. (Find out what I've learned in Spring Discovery.). I'd yet to come across a vegetable I didn't like or wouldn't try, but kohlrabi somehow eluded VEGETARIAN PAD THAI WITH FISHLESS "FISH" SAUCE I love it when a recipe challenges and teaches me a few new tricks. This vegetarian Pad Thai sparked an entire post about fishless fish sauce , in which I set out to investigate the commercial fish sauce substitutes available in my local Asian supermarket and put three vegan fish sauce recipes to t MATCHA TOFU CREAM CHEESE Matcha is a finely ground green tea powder that is dissolved in liquid for consumption unlike the usual tea preparation of steeping leaves in hot water. The powder form lends itself well to a multitude of creative culinary uses including mixing it into desserts like mochi, cakes, cookies, and ice cream, and infusing it into drinks like lattes, smoothies, and even cocktails. PINEAPPLE BOAT FRIED CAULIFLOWER "RICE" [VIDEO I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you canscrape the juicy p
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February 06, 2018
EAT MORE VEGETABLES + PLANT-STRONG COOKBOOKS February 06, 2018 / Christine |Vermilion Roots
As an extension of my intention to prioritize self-carethis
year, I am resolving to eat more vegetables. That means doing my best to include something green in every meal and eating the rainbow to benefit from all the goodness the plant kingdom has to offer. It also means finding new vegetablesto try and
learning how to cook them. For that, I have a collection of new cookbooks to help me out, which I'm going to share here in hopes that you can get some inspiration too.Read More
__February 06, 2018 / __Christine | Vermilion Roots / __9Comments
__COOKBOOKS
__Spring Discovery
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January 18, 2018
WINTER SELF-CARE: WARM DRINKS FOR THE BODY AND SOUL January 18, 2018 / Christine |Vermilion Roots
Instead of resolutions, I'm setting an intention this year, and that is to prioritize _self-care_. New Year resolutions have never really appealed to me because I believe that you can make resolutions anytime of the year. And isn't it a wonderful thing to know that we don't have to wait for that one day in the year to start taking charge of our lives? We can start right now, this very second, wherever we are! In the past couple months or so, since returning from a five-week trip to Europe, I took a break from work (and blogging) to take care of myself. I joined a gym, hired a personal trainer, and made the effort to do yoga every day and meditate. After several tumultuous years in which I moved from Malaysia to the United States and started a new life far away from home and my family and friends, I decided to take a breath. A deep breath. I ended the year by putting myself on the path of healing and started the new year with the mantra that I am strong. I resolve to take actionable yet manageable steps to take care of myself and choose to be kind to my body and honor my health. Quite simply, that translates to eating well, getting enough sleep, and exercising. When it's cold, I make a warm drink using ingredients that support my health.Read More
__January 18, 2018 / __Christine | Vermilion Roots / __3 Comments__DRINK , LINK LOVE
__Winter Renewal
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January 02, 2018
COOKBOOK CLUB: ALL UNDER HEAVEN + WATER SPINACH WITH ASIAN "CHEESE"January 02, 2018 /
Christine | Vermilion Roots A couple of friends and I decided to pick a cookbook, choose a few recipes to cook from, gather for a potluck, and voila we have a cookbook club! The cookbook we picked was the impressive Chinese food tome All Under Heavenby Carolyn
Phillips .
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__January 02, 2018 / __Christine | Vermilion Roots / __1Comment
__COOKBOOKS , CHINESE__Cookbook Club
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November 02, 2017
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART IV: MALAYSIANovember 02, 2017
/ Christine |
Vermilion Roots
Honestly, I'm not a stickler for authenticity when it comes to home cooking. But you already know that based on what I've been sharing on my blog. I made a vegetarian rendang,
originally a traditional meat-based Malaysian dry curry, with beetrootand
then again with pumpkin.
So you know where I stand. I've been thinking a lot about my own food culture. The one informed by my Malaysian background. The one influenced by my move to the United States. In my American kitchen, I combine the Southeast Asian flavors I'm homesick for with the California vegetables I'm so in love with in the same pan. That is my food culture now. Put pumpkin in mylaksa
(Malaysian
spicy noodle soup)? Let's try it! These dishes, although not strictly authentic, taste like home for me now. It is with this sentiment that I'm writing this installment of My Essential Southeast Asian Cookbooksseries,
the focus being the three Malaysian cookbooks released this year.Read More
__November 02, 2017
/ __Christine |
Vermilion Roots / __1 Comment__COOKBOOKS
__Southeast Asian Cookbooks6 Likes
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October 23, 2017
PUMPKIN CURRY (MALAYSIAN RENDANG STYLE) + A GALLERY OF SQUASH October 23, 2017 / Christine |Vermilion Roots
Does food define home for you? It took moving thousands of miles across the Pacific Ocean from Malaysia to the United States for me to realize how much I look for home in what I eat and cook. Now that I also call my husband's home state California my home, the food on my plate is a mishmash of both of our cultures. One of the first Malaysian dishes I cooked in my American kitchen using local vegetables is beetroot rendang. Let
me tell you what rendang is. It's a dry curry made with an intense spice paste and coconut milk that's usually cooked with meat. My fascination with all the new produce I was discovering at that time gave me the idea to make a plant-based rendang with beetrootduring
my first spring
here.
Then when autumn
came, I made rendang again with pumpkin...Read More
__October 23, 2017 / __Christine | Vermilion Roots / __5Comments
__LINK LOVE , MAIN DISH, MALAY
__Fall for Spices
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October 09, 2017
BUILD YOUR OWN MALAYSIAN SOY SAUCE NOODLES (KON LOH MEE) October 09, 2017 / Christine| Vermilion Roots
_THIS POST IS SPONSORED BY SAN MIGUEL PRODUCE. WE'VE TEAMED UP WITH JADE ASIAN GREENS, WHO PROVIDED THE VEGETABLES, TO PRESENT A FLAVORFUL NOODLE DISH THAT CAN BE CUSTOMIZED TO YOUR LIKING._ Ordering hawker or _kopitiam_ (coffee house) noodles in Malaysia is not too different from the concept of building your own noodle bowl (or plate, if you like). First of all, you can choose to have them either in soup or dry style, to put it simply. Noodle soup is self-explanatory so my focus today is on the dry version. Since Cantonese appears to be the lingua franca for ordering Chinese food in Kuala Lumpur where I hail, I'd like to start by introducing it by the name frequently used, Kon Loh Mee. Directly translated, it basically means "dry mix noodles," and perhaps that should give you some idea about how it's prepared. Unlike the soy sauce stir-fried noodlesI've
previously shared, the noodles here are not stir-fried but tossed with a soy sauce mixture and served with toppings, which can vary depending on the vendor's specialty and customizable based on your preference.Read More
__October 09, 2017 / __Christine | Vermilion Roots / __2Comments
__CHINESE , MAIN DISH__Jade Asian Greens
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October 05, 2017
PICKLED GREEN CHILIES + PEPPERS OF THE AMERICAS October 05, 2017 / Christine | VermilionRoots
Cut chilies on restaurant tables in Malaysia are a thing like salt and pepper shakers are in American eateries. They are usually accompanied by soy sauce, so you can make a chili soy sauce dip to go with your food. What can I say? We really like chilies. Even those who can't take the heat like chilies. Pickled green chilies are usually not very hot but sweet and sour instead and it's quite common to find a jar sitting next to the other condiments. I can't tell you which kind of heat-less green chili we use in Malaysia. Most recipes there will simply list the ingredient as green chili because as far as we're concerned, there are only red and green chilies. But I'll tell you that when I make this here, I use either jalapeno or serrano chilies (below) with a preference for the latter because I like the sharper heat.Read More
__October 05, 2017 / __Christine | Vermilion Roots / __Comment__Step by Step
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October 02, 2017
STEP BY STEP: HOW TO MAKE SHALLOT OIL + CRISPY SHALLOTS October 02, 2017 / Christine |Vermilion Roots
Shallot oil is the unsung hero in simple Asian cooking, the secret piece to that "I-love-it-but-I-don't-know-what-it-is" puzzle (true story). Simply put, it is oil infused with the aromatic shallot that can easily be made by frying sliced shallots and then preserving theoil.
The fragrant oil can be used in stir-fries in place of normal oil or drizzled over soups. It is in fact a vital flavor in the Malaysian soy sauce noodles known as Kon Loh Mee and really ups the flavor in the minimal Asian-style blanched vegetables.
Let's not forget the crispy fried shallots that come out of the simple process of making shallot oil. These tasty crunchy bits are your secret weapon to dressing up fried rice, noodles, soups, vegetable dishes, and even salads.Read More
__October 02, 2017 / __Christine | Vermilion Roots / __1Comment
__Step by Step
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September 27, 2017
ASIAN PEAR AND DRIED FIG SOUP + CALIFORNIA FIG ROAD TRIP September 27, 2017 / Christine |Vermilion Roots
Did you know that there are believed to be more than 1,500 varieties of figs in the world? The first time I had a fig and fell in love with it was in Turkey. It was one of the dark skin varieties, Mission or Brown Turkey, which to me at that time was mysterious and exotic. The love affair continued when I moved to a house in California with anold fig tree
that
produces little green figscalled
Kadota.
I learned to identify the types of figs I was eating, even when they were dried. It wasn't much later that I realized my family in Malaysia had been cooking with dried figs, particularly to make herbal soups, and that I was enjoying these elixirs without knowing the presence of figs in them. The recipe I'm sharing today, although much simplified in terms of ingredients, is a tribute to that tradition.Read More
__September 27, 2017 / __Christine | Vermilion Roots / __2 Comments __CHINESE , DESSERT ,TRAVEL
__Asian Sweet Soup
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September 25, 2017
ASIAN OMELET WITH SNOW PEA SHOOTS (EGG FOO YUNG) September 25, 2017 / Christine| Vermilion Roots
_THIS POST IS SPONSORED BY SAN MIGUEL PRODUCE. WE'VE TEAMED UP WITH JADE ASIAN GREENS, WHO PROVIDED THE VEGETABLES, TO BRING YOU AN ASIAN-STYLE OMELET PACKED WITH GREEN GOODNESS. _ I have such a crush on snow pea shoots (dau miu) that I want to talk about them again here. A few weeks ago, I wrote about a tofu scramble recipe that features these greens, and today I have an egg recipe that also effectively packs in the veggie goodness. As mentioned in previous posts, I've been developing recipes for theJade Asian Greens
website. When I
presented these two snow pea shoot recipes for them to choose, we loved them so much that we decided to share both of them. Hurray forplant power!
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__September 25, 2017 / __Christine | Vermilion Roots /__Comment
__CHINESE , MAIN DISH __Jade Asian Greens , Easy Summer, Spring Discovery
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September 15, 2017
SRI LANKAN JACKFRUIT CURRY + JACKFRUIT THE OLD-FASHIONED WAY September 15, 2017 / Christine | VermilionRoots
Many of us now identify with jackfruit as a vegan meat substitute but I knew it first as a giant fruit bigger than the size of my head with bright yellow flesh as sweet as honey. Growing up in Malaysia, it was one of my mother's favorite fruits and I can still remember the nectarous whiff that came with it. We called it by its Malay name _nangka_ and sometimes ate it deep-fried in batter as a mid-daysnack.
With all the recent jazz surrounding jackfruit as the "pulled pork" of vegan cooking, I was curious to find out how this tropical fruit had originally been cooked in other countries and cultures. Jackfruit has long been enjoyed in South Asia and Southeast Asia both in its ripe and green forms. In Thailand and The Philippines, the sweet fruit is thinly sliced and added to desserts. Countries like India and Indonesia treat the bland unripe jackfruit like a vegetable and use it in curries and stews, like the Sri Lankan curry I made.Read More
__September 15, 2017 / __Christine | Vermilion Roots / __10 Comments __INDIAN , MAIN DISH__Fall for Spices
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September 11, 2017
BABY BOK CHOY IN FRUITY SWEET SOUR SAUCE September 11, 2017 / Christine | Vermilion Roots _THIS POST IS SPONSORED BY SAN MIGUEL PRODUCE. WE'VE TEAMED UP WITH JADE ASIAN GREENS, WHO PROVIDED THE VEGETABLES, TO BRING YOU AN APPETIZING DISH FEATURING BABY SHANGHAI BOK CHOY._ Considering how well-loved bok choy is, I was very excited to be given the opportunity to share one of my favorite ways of enjoying this vegetable on the Jade Asian Greenswebsite. In
this recipe, one of several I've developedfor the farm in
Southern California, baby bok choy is cooked with a fruity Chinese sweet-sour sauce to be served simply with rice. BOK CHOY literally means "white vegetable" in Cantonese and may sometimes be called Chinese white cabbage. It is the Chinese vegetable most people are familiar with and because of its versatility, it is ubiquitous in Asian food, especially in stir-fries and noodle dishes. Baby bok choy, which is what I've used in this recipe, is basically young, smaller bok choy that's prized for its tender texture.Read More
__September 11, 2017 / __Christine | Vermilion Roots / __5Comments
__CHINESE , MAIN DISH __Jade Asian Greens , Easy Summer, Spring Discovery
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September 03, 2017
HEIRLOOM TOMATO CONFIT + TOMATO TASTING PARTY AT ONE ACRE FARM September 03, 2017 / Christine | Vermilion Roots We never let summer go by without sinking our teeth into peak-season heirloom tomatoes but recently found ourselves with way too many after returning from a tomato party at One Acre Farm . I've written about some of the fun things we get to dowhen we volunteer
there but I can't believe I haven't told you about tomato season at the farm. They grow more than 20 varieties of tomatoes there! I was so smitten with all the tomatoes during my first year there I didn't recover in time to report about them. But hey, we were more prepared this year and here we are with all the photos and notes from the tasting session to share with you. Plus, a giant bag of precious heirlooms and a recipe for extending their lifespan just a littlelonger.
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__September 03, 2017 / __Christine | Vermilion Roots / __6Comments
__TRAVEL , COOKBOOKS __Easy Summer , Farming ,One Acre Farm
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August 28, 2017
MY ESSENTIAL SOUTHEAST ASIAN COOKBOOKS, PART III: NEW INDOCHINAAugust 28, 2017
/ Christine |
Vermilion Roots
2017 has been an exciting year for Southeast Asian cookbooks. I'VE COMPILED A LIST OF NEWLY RELEASED COOKBOOKS THAT HIGHLIGHT THE CUISINES OF MAINLAND SOUTHEAST ASIA, historically known as Indochina and includes Thailand, Vietnam, Myanmar, Laos, and Cambodia. I've had the privilege to visit all these countries and enjoy the amazing food, and I really value the opportunity presented in these cookbooks to recreate some of the recipes in my own kitchen, all the way here in California. Thailand and Vietnam dominate the list, a testament to the popularity of their food in the West, while the release of a cookbook by a successful Burmese restaurant chain signals a growing interest in the food of Myanmar. I would love to see more attention given to the food of Laos and Cambodia as I think their contribution to the identity of the Southeast Asian flavor profile should be acknowledged. I'm saving the Malaysian cookbooks for another list so come back here for the next installment in this series. To see the previous lists on this cookbook series, click here for the classics and here for travel-themed cookbooks.
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__August 28, 2017
/ __Christine |
Vermilion Roots / __6 Comments__COOKBOOKS
__Southeast Asian Cookbooks20 Likes
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August 21, 2017
TOFU SCRAMBLE WITH TOMATOES AND SNOW PEA SHOOTS (DAU MIU)August 21, 2017 /
Christine | Vermilion Roots _THIS POST IS SPONSORED BY SAN MIGUEL PRODUCE. WE'VE TEAMED UP WITH JADE ASIAN GREENS, WHO PROVIDED THE VEGETABLES, TO BRING YOU A __PROTEIN-RICH VEGAN BREAKFAST FEATURING NUTRIENT-DENSE SNOW PEASHOOTS._
Christmas came early when we received a giant box of vegetables from a farm in Southern California. Yes, that's how some of us green-loving people like Christmas! (Hint, hint.) In the box were packets of baby bok choy and dau miu and the reason we've been showered with all these wonderful leafy greens is that I've been commissioned to develop somerecipes for the
Jade Asian Greens
website.
Nothing gets me more excited than writing about vegetables! I'm glad to know that my recent posts about finding and cooking Asianvegetables were
something that you really enjoyed, especially this one on Asian greens.
Today, we're turning our attention to snow pea shoots, known in Chinese as dau miu. And the recipe I'm sharing is a delicious way to sneak in healthy greens into your breakfast or brunch.Read More
__August 21, 2017 /
__Christine | Vermilion Roots / __5Comments
__CHINESE , BREAKFAST __Jade Asian Greens , Easy Summer, Spring Discovery
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Asian Recipes Made Easy. Wholesome plant-based meals for everyone. > About Vermilion Roots > Seasonal Produce, Southeast > Asian Flavors. Here, you'll find > plant-based Asian recipes made easy with a focus on vegetables > and fruits. Based in the San Francisco Bay Area.> Read more.
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