This is an easy recipe, no baking required and sweetness comes from the fruits. It’s a great way to use up ripe bananas. Fast and simple. And you can’t eat just one!
-Ingredients-
1-2 bananas
1/4 cup cashews, ground fine
1-2 tbsp coconut milk
1/2 cup coconut flakes
a pinch of cinnamon
-Directions-
In a mixing bowl add banana, ground cashews, a pinch of cinnamon, coconut milk and 2 tbsp of coconut flake. Mix well.
In a dinner plate, pour out coconut flakes.
With hand and teaspoon, scoop mixture and shape into balls 1-inch balls. Roll balls in coconut flakes until ball is firm and round. Set it aside.
I regularly plumb the depths of the fridge to find ingredients for new dishes. Here’s what I found today. Not bad. Reminds me of a dish I enjoyed in Thailand.
-Ingredients-
1/4 sweet pepper – 2 tbsp chopped fine
1/4 sweet onion – 2 tbsp chopped fine
1/2 tsp ginger – chopped fine
2 cloves garlic minced
1/2 block tofu – 1/3 cup crumbled
1/3 cup glass or mung bean noodles
1-2 tbsp soy sauce or alternative
1-2 tbsp apple cider vinegar
pinch ground black pepper
1 tbsp olive oil
-Preparation-
In a mixing bowl, combine ingredients and let sit 5 minutes in refrigerator or cool place.
Shape mix into patties of desired size. Put oil into a stove top pan.
Turn burner to medium. When oil is hot, place patties in pan.
As patties get crisp, gently turn them over and cook until crisp.
Brown rice noodle soup with veggie balls. These delicious nuggets are made with mushrooms, sweet peppers, cauliflower, green onion, garlic, tofu and a little bit of soy sauce. An easy recipe and nutrition too.
-Ingredients-
Veggie stock
– 1/2 pot fresh water, about 3-4 cups, covered and put to boil.
– 1/2 sweet onion, chopped
– 6 cloves garlic, crushed
– bunch of parsley stems
– 1 carrot, peeled and cut into chunks
– a knob of peeled ginger, enough to yield 7-8 quarter-sized rounds
– 2 stalks celery, cut into chunks
– handful of kale or other stems, or asparagus stalks, enough to yield about 1 cup of one-inch pieces
– 1-2 tablespoons soy sauce
– pinch or two black pepper
Veggie balls
– 1/3 block tofu, soft or medium firm
– 1/2 cup mushrooms, chopped to fine pieces
– 1/3 cup sweet pepper, chopped fine
– 1/3 cup cauliflower, chopped fine
– 1 stalk of green onion, chopped fine
– 2 garlic cloves, minced
– a pinch ground back pepper
– 2 tablespoons soy source
– 1/2 tablespoon fresh lime juice
– 1/2 tablespoon olive oil
Noodles
– 8-10 oz brown rice or other noodles
-Preparation-
In a big pot add water, then add veggie stock ingredients. When soup returns to boil, turn down heat. Simmer 30 minutes – more or less as you like. Then let the veggie stock simmer and start preparing veggie balls.
In a big mixing bowl, mash tofu with hands. Add mushrooms, cauliflower, sweet pepper, green onion, minced garlic, black pepper, soy sauce and follow with lime juice. Mix the ingredients well and let sit for 5-10 minutes.
After 5-10 minutes. Form the mixed ingredients into small balls.
In a baking pan, spread olive oil evenly. Place veggie balls about a centimeter apart.
Preheat oven to 360, when the oven is ready bake balls for 20 minutes and check. Balls should be firm and golden brown on the outside. If necessary, keep in the oven for another 5-10 minutes, then remove and let cool at room temperature.
Put a pot of water on high heat for cooking noodles. When the water boils, add noodles and cook until noodles reach desired firmness.
-Serve-
In individual bowl add cooked noodles, sprinkle some soy sauce and black pepper. Add veggie stock over and top with veggie balls. Soup’s on.
Khnom Bua Loi is available at most markets and restaurants in Thailand. It’s fun and super easy to make. Making khnom bua loi is a great opportunity to spend time with family and friends.
With only a few ingredients, this beautiful dessert will be ready to serve in no time. In this version, sweet potato gives a nice touch to this delicious old-time dessert.
Click here to watch this video on YouTube channel!
–1 cup coconut milk, plain and simple, no sugar or preservatives, just coconut milk
–1/2 cup agave syrup. You can also use rice syrup, maple syrup, or other sweeteners and adjust the amount according to your taste.
–3-4 cups water
–A pinch of salt (optional)
Preparation
In a mixing bowl, add in 2 cups of sticky rice flour and a small amount of water, about a teaspoon to the rice flour. Use hands or a spoon to mix flour and water together. Add teaspoons of water until you can work the mixture into a paste.
Add half a cup sweet potato.
Mix ingredients into a dough, then shape the dough into small balls or other shapes. Before shaping the dough, sprinkle a small amount of sticky rice flour onto your surface. This will prevent the balls sticking to the surface and to each other. Shape the balls until you use up all the dough.
In a medium size pot add about 2 cups of water or enough to make the pot half full. Turn heat up to high.
When the water comes to a boil, add the balls. When the balls float – after two or three minutes – they’re cooked. Scoop them into a bowl and set aside. Dispose of the water.
In the same pot, add in half a cup of water. Turn heat on medium low. When the water starts to bubble, add 1 cup coconut milk. When the coconut milk and the water mix well and almost come to boil, add in the cooked balls. Stir gently. Be careful not to overheat the coconut milk, as it will separate and scorch.
Add in half a cup of agave and a pinch of salt if needed. Stir all the ingredients well and remove from heat. Dessert is ready.
Serve
Bua Loi is tasty when served just off the stove or when cooled to room temperature. It’s also good chilled. Serve in individual bowls.
Serve larb hed as a main dish or as a starter. We begin with mushrooms and tofu — pan roasted without oil. Add the accents of Thai chili, onion and fresh mint. Finish with ground roasted rice.
In a pan on low heat, heat rice; stir frequently until rice is toasted. After 5-10 minutes, set aside to cool.
In the same pan, over med high heat, cook tofu, stirring frequently, until most water has cooked off, 2-3 minutes. Set aside to cool.
In the same pan, on med high, heat mushrooms. Add a little water, 2-3 tbsp, to keep them from sticking and cook for 2-3 minutes. Set aside to cool.
Grind rice in mortar with pestle, or use food processor. Rice should be very fine, like a coarse flour. In Thailand, we’d lay roasted rice in the folds of a linen cloth and whack it with a club.
In a large bowl combine red onion, chili, mushrooms, tofu, cilantro, green onion and fresh mint. Stir.
Season with soy sauce and lime juice and stir in roasted rice.
Stir all ingredients together. Add more of any ingredients as you like.
-Serve-
Serve with sticky rice with raw vegetables on the side. Now that’s a nice main dish for the day!
Remember, when handling fresh chilis, take care not to touch your eyes or sensitive skin. The heat of chilis is hard to shake off. If you need relief, use handfuls of cold water.
Place whole garlic cloves in pestle. As we pound it, the garlic skins will separate. Discard skins. When garlic is ready, scoop into small dish.
On the stove, turn heat up to high. Use a pan. Note: no oil necessary.
When the pan is hot, add chilis. Keep chilis moving in the pan to prevent burning. When you smell the chilis cooking, remove them to a plate.
Turn heat down to medium. In the same pan – again, no oil – add garlic and roast until the garlic darkens. Then remove from pan and set aside.
While the pan is still hot, add lemongrass and galangal and roast without oil. Keep it all moving until lemongrass and galangal turn crispy. Remove to a small plate.
Set all the ingredients in a large plate and let them to cool.
Once ingredients have cooled, use mortar and pestle to crush them, little by little. You can also use food processor. All ingredients should blend together into a fine paste.
On stove top, turn heat up to high and add 2 tbsp oil. When oil is hot, add paste. Keep stirring, turn heat down to low. As you cook, add more oil as needed. Later, when paste is placed in serving container, oil should rise above the level of the paste. When the paste turns golden brown, it’s ready. Turn heat off and let paste cool in a bowl.
-Serve-
Place in a small container on the table. Diners add as much or as little as they like to their dishes.
This is a great sauce to add to any dish. It works especially well with soup.
To store, place in a jar and refrigerate.
Enjoy!
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Here is another chili sauce recipe you might like.
thaiveggieb.com 