David Food Recipes

https://www.brit.co/vegan-slow-cooker-recipes/

The Supreme Court released a cookbook so you can eat just like Ruth Bader Ginsburg

Food not only nourishes our bodies, it feeds our minds. We know what we eat can make or break our moods and affect our decision-making. And in the United States, no brains carry more weight than the judicious minds behind the country’s highest court: the nine justices of the Supreme Court.

That’s why we started salivating when the Supreme Court released a cookbook stuffed with the judges’ favorite homemade recipes. What better way to feed your brain than to eat just like Associate Justice Ruth Bader Ginsburg? (Pair it with a book containing Ginsburg’s workout routines and you’re all set!)

Authored by Clare Cushman, director of publications for the Supreme Court Historical Society, Table for 9: Supreme Court Food Traditions & Recipes combines equal parts tried-and-true family recipes and tasty tidbits of the judges’ culinary lives. Associate Justice Sandra Day O’Connor’s jerky, a pasta sauce contributed by late Associate Justice Antonin Scalia’s wife Maureen, and an orange cake recipe whipped up by Ginsburg’s late husband Martin are among the delicious offerings featured.

More than 100 photos chronicle the court’s history of breaking bread together, capturing birthday celebrations (complete with cake, of course!), welcome and retirement dinners, and unscheduled lunch breaks behind the bench.

Here’s the cover of the cookbook, which contains a foreword written by Ginsburg herself.

According to Cushman, sharing meals makes for meaningful exchanges between justices in and out of the courtroom.

In the case of Ginsburg and Scalia, for example, food proved the essential ingredient to their unlikely friendship.

Alex Wong / Getty Images

“Justice Scalia would go shoot game — such as venison — and then bring it back for Martin Ginsburg, husband of Justice Ruth Bader Ginsburg, to cook it [into venison stew,]” Cushman told Mic, adding the families were close friends and even spent New Year’s Eve together on occasion.

Ginsburg and Scalia friends? Guilty as charged!

As Ginsburg wrote in the cookbook’s foreword, “Food in good company has sustained Supreme Court justices through the ages.”

Now that’s some delicious food for thought.

https://hellogiggles.com/reviews-coverage/books/supreme-court-cookbook-ruth-bader-ginsburg/

Goa and the Batica

In the third of the series, take a bite into this delicious traditional cake from coastal India

Coffee’s in dis flask and tea’s in dat one,’ said our beaming Goan homestay owner. ‘And you try dese also,’ she said, thunking a plate of coconut cookies and slices of cake. ‘My friend makes them here only,’ she said, nodding in the general direction of the village market. The cookies were scrumptious. But one bite into the cake sent my head whirling. It had the texture of a very soft rava idli, and had the strangest combination of flavours. I detected a hint of rose water, and from another side came the robust flavour of roasted coconut. Another bite and I was in love. ‘Like?’ asked our host. ‘It’s called Bath,’ she said. Or that’s what I thought I heard. When we were leaving, I asked her to write down the name of the cake, so that I could go get some at the bakery. ‘Sure,’ she said and wrote it down. ‘Bolo de batica,’ was what she wrote on the paper. I looked at her quizzically. ‘It’s Portuguese, but we make it better,’ she said with a laugh. And thus was born my fascination with this very uniquely Goan, very delicious semolina cake.

Back home in Bengaluru, I decided to read up on the cake. Batica or Bolo de rulao (Cream of wheat cake), is a poor man’s cake, said some sources. It’s a small-town speciality, rarely found in the big heaving Goan metropolises of Panjim and Margao, they said. Known locally as Bath, it is traditionally made during Christmastime, served with a variety of mixed spices. Some recipes mentioned a pastry lattice placed on top of the batter during baking, giving it the appearance of a pie. Bath cake was often made as a gift to the groom’s family as part of a bride’s dowry, and also during important festivals and feasts. Luckily our homestay owner didn’t wait for an occasion to serve it up to us, but all that information certainly did make me hungry for a large slice!

I set about trying to recreate the cake at home. Rava – check. Eggs – check. Coconut – climb, hack, peel, break, grate – check. Rose water – Uh oh. What to do, what to do? I ransacked my mother’s kitchen for a substitute, and found one. Well, kinda. It was a jar of Gulkand (rose-petals in syrup). Into the batter went a couple of tablespoons, along with lots of coconut gratings, semolina, butter and sugar. I baked it for what seemed like an appropriate time and took it out, all eager to taste it. It smelled perfectly fine, but that’s where it ended. The semolina had a gritty, hard consistency, like broken parboiled rice. ‘Maybe you should soak it,’ said my mother, imparting her rava idli advice. ‘I always soak the rava in yoghurt before making the idli,’ she said. I wasn’t too sure, but I had some left over batter anyway, so I bunged it in the fridge and decided to bake it the next day. I crossed my fingers and hoped that the whipped up egg whites in the batter wouldn’t deflate, or that the baking powder wouldn’t lose its magical powers. And to my surprise, the cake turned out beautifully soft and moist the next day, flooding my home with a delicious coconutty, rosy aroma, and transporting me back instantly to the beautiful environs of my Goan homestay.

So if you want a quick sensory holiday to Goa and don’t have the time or resources to go there in person, try out this cake recipe. I bet you too will turn into a Batica convert, just like I did.

http://bangaloremirror.indiatimes.com/opinion/food/opinion/food/goa-and-the-batica/articleshow/62310709.cms

Local baking at its best

Home-made Christmas cake was a big affair this festive season. Mix of local flours, dried fruits, honey glazed. Served with home made fruit syrup and ice cream. Ovens make it so easy to do a wide variety of baked items for all ages and all occasions.

In the olden days cakes were not just a festive season affair but visitors or even heavy rains got the ovens going. Most baking was done on open fire, greased small pyali ( enamel bowl) or a small pot would be filled with home prepared batter and placed on hot plate or tawa on open fire and covered with big enough pot to cover the baking trays to create an oven.

The flames had to be managed that it did not darken the base, any darkened bits were removed though separately enjoyed! The taste was heavenly, smoky, a bit burnt and oh so rich!

Abundance of bananas, pawpaws, breadfruit or too much cassava uprooted meant time for hot tawa baking. Fruits were all mashed in boiled and mashed breadfruit/cassava or grated cassava, ripe vudi, baking powder, sugar, cinnamon powder were thrown in estimates — there was no measuring cups. Yet each time the cinnamon rolls, bread, cakes all baked on tawa without temperature gauges turned out so delicious and we had to guess which fruits were used in the batter! The baking aroma wafted through homes and invited them for a cup of tea at the right time!

The more enthusiastic and regular bakers developed their own drum ovens and not only baked cakes, pies and breads but also fish and root crops went into these.

Steamed cakes, puddings and of course yummy purini and lolo buns we tried but could never make as good as some of our neighbours. While many people have turned to wheat flour for a base we have been learning from the elders and have been baking using all natural and local flour. Cheaper, easier and healthier. We have many chefs trying these flours as they try and create authentic taste in their baking also giving opportunity for those gluten intolerant to enjoy the treats of festive season.

Corden Bleu and UN food ambassador, New Zealand chef Robert Oliver, has been turning these traditional recipes into great gourmet cakes. His famous Fiji Christmas cake uses FRIEND' Fiji style grated cassava , seven grain satwa, freshly grated coconut, or dessicated coconut, bananas and plantains, coconut milk and uses water used in soaking dried fruits as well as fresh coconut milk to create a rich batter. The very moist sugar and gluten-free cake is topped with local fresh and dried fruits glazed in honey. Robert loves to use plantain or vudi to sweeten the cake and you would not even realise that cake doesnot have any cane sugar! Vudi and bananas also provide a rich texture. He also likes to use dried vudi and pawpaws to create a fruit topping together with some citrus or crunchy pineapple to give it zing as he would say and does so by adding these to some honey that is gently heated on low flame. Local honey is a great binder and I also use it to replace eggs in all my baking. If honey is not available, ripe vudi can be caramalised and other fruits added to it for creating festive topping.

We celebrate each team member's birthday and that means a lot of birthdays each year. Chef Robert Oliver's Christmas recipe has become our favourite birthday cake recipe and each week we trial different flours and fruits to keep birthday celebrator guessing its contents.

We have discovered that cassava and uto flour also make a great casing for tarts and pineapple pie. For giving colour to baking rosella tea is used to colour different layers of batter. Rosella rich in anti oxidants, gives a nice tangy taste and is all natural and chemical free.

At Tukuni restaurant, breadfruit and cassava flours are used to make roti and wraps for those who are gluten intolerant. Tukuni chefs also make pizzas using only cassava flour as a base.

Both these flours mixed together work really well for making fritters, addition to stuffings as well as thickening of soups. Cassava flour is famous in making prawn crackers as well as a range of desserts including vakalolo, pies, cakes, puddings, halwa and pysum.

Foundation for Rural Integrated Enterprises & Development (FRIEND) a home grown livelihoods organisation is proud to be a medium for rural farmers who are turning regular Fiji staples like cassava and breadfruit into easy to use flour readily available at supermarkets.

These flours are natural, processed through solar drying, are rich in fibres and minerals and are free from all chemical preservatives and additives. The best thing is that most people can prepare these at home and use in a range of sweet and salty dishes to bring a taste of tradition in modern day cooking. Seven grain satwa, a medley of toasted pulse flour is also great mix for baking and stuffings. These Fiji grown crops, processed by rural local communities are brought to you under FRIEND's Fiji Style brand name by our distributing partners Motibhai & Co Ltd to leading stores near you. We wish everyone a prosperous and peaceful 2018 from all our communities, partners and our team!

? Sashi Kiran is the founding CEO for Foundation for Rural Integrated Enterprises & Development (FRIEND) — www.friendfiji.com. Views expressed are hers and not of this newspaper.

http://www.fijitimes.com/story.aspx?id=429213

Meera Sodha's vegan recipe for shiitake pho with crispy leeks

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Meera Sodha's vegan recipe for shiitake pho with crispy leeks The Guardian

Full coverage

https://www.theguardian.com/lifeandstyle/2017/dec/30/shiitake-pho-recipe-vietnamese-vegan-noodle-soup-meera-sodha

സാമ്പാറില്‍ ഇടേണ്ട കാരറ്റിനെ കേക്കാക്കാം

ചേരുവകള്‍:

1. മൈദ - 1 കപ്പ്
2. പഞ്ചസാര - മുക്കാല്‍ കപ്പ്
3. കാരറ്റ് - ഒരെണ്ണം
4. മുട്ട - 2 എണ്ണം
5. തേന്‍ - 1 ടീസ്പൂണ്‍
6. ബട്ടര്‍ - കാല്‍ കപ്പ്
7. ബേക്കിങ് പൗഡര്‍ - 1 ടീസ്പൂണ്‍
8. ഉപ്പ് - ഒരു നുള്ള്

തയ്യാറാക്കുന്ന വിധം:

കാരറ്റ് ഗ്രേറ്റ് ചെയ്തത് ഒരു ടേബിള്‍സ്പൂണ്‍ പഞ്ചസാരചേര്‍ത്ത് വഴറ്റി അതില്‍ ഒരു ടീസ്പൂണ്‍ തേനും ചേര്‍ത്ത് വഴറ്റി തണുക്കാന്‍ വയ്ക്കുക. ബാക്കി പഞ്ചസാര പൊടിച്ചുവയ്ക്കുക. മൈദയും ബേക്കിങ് പൗഡറും യോജിപ്പിച്ച് വയ്ക്കുക. ഒരു വലിയ പാത്രത്തില്‍ മുട്ടയും ബട്ടറും പൊടിച്ച പഞ്ചസാരയും ചേര്‍ത്ത് നന്നായി ബീറ്റ് ചെയ്യുക. ഇതിലേക്ക് മൈദ കുറേശേ ചേര്‍ത്ത് ഇളക്കുക.

കാരറ്റ് മിശ്രിതവും ചേര്‍ത്തു യോജിപ്പിക്കുക. കേക്ക് ഉണ്ടാക്കുന്ന പാത്രത്തില്‍ ബട്ടര്‍ പുരട്ടി മൈദപ്പൊടി തൂവി കേക്ക് ബാറ്റര്‍ ഒഴിക്കുക. കുക്കറിന്റെ അടിയില്‍ ഉപ്പ് നിരത്തി ഉപ്പ് നന്നായി ചൂടാകുമ്പോള്‍ (10 മിനിറ്റ്) കേക്ക് മിശ്രിതം ഒഴിച്ച പാത്രം ഇറക്കി വയ്ക്കണം. വെയ്റ്റും വാഷറും ഇടാതെ കുക്കര്‍ അടച്ചുവെച്ച് 45 മിനിറ്റ് മീഡിയം തീയില്‍ വേവിക്കുക.

Content Higlight:carrot cake recipe easy carrot cake recipes How do you make a carrot cake?

http://www.mathrubhumi.com/food/recipes/snacks/carrot-cake-recipe-how-do-you-make-a-carrot-cake--1.2493079

10 Amazing Vietnamese Dishes to Order (or Make) Other Than Pho

Vietnamese foods like pho, b\u00e1nh m\u00ec, and iced coffee may be the best known in America, but there are plenty of other items that deserve our attention too! We reached out to a friend who grew up in Vietnam to get the scoop on some tasty alternatives. She helped us put together this recommended list of dishes to order (or make) the next time you\u2019re craving Vietnamese food.","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/untitled-design-211/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/Untitled-design-211.png","height":860,"width":1290,"title":"Vietnamese Dishes Other than Pho"},{"alt":"","description":"

B\u00fan B\u00f2 Hu\u1ebf (Spicy Beef Noodle Soup): A classic dish from the central Vietnam city of Hue, this beef soup can be as spicy or as mild as you\u2019d like. Unlike pho, which can be quite bland without the addition of herbs and sauces, this soup is known for its combination of sweet, spicy, and salty flavors with an overtone of lemongrass. Order a steaming bowl of B\u00fan B\u00f2 Hu\u1ebf on a chilly day, and ask for some extra saut\u00e9ed chili if you really want to liven up your palate. (via The Woks of Life)

\n","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/beef-noodle-soup-8/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/beef-noodle-soup-8.jpg","height":970,"width":645,"title":"B\u00fan B\u00f2 Hu\u1ebf Spicy Beef Noodle Soup"},{"alt":"","description":"

M\u00ec Qu\u1ea3ng (Noodle Soup): Widely served at Vietnamese restaurants, this melange of noodles, herbs, shrimp, and fried pork rinds really tastes best if homemade. Although you can pick up an order any night of the week, this dish is generally served for special occasions. (via My Healthy Dish)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/mi-quang-sample-2-small-683x1024-11/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/Mi-Quang-sample-2-small-683x1024-11.jpg","height":1024,"width":683,"title":"Mi Quang (Noodle Soup)"},{"alt":"","description":"

B\u00f2 L\u00fac L\u1eafc (Vietnamese Shaking Beef): A simple, French-Vietnamese recipe, the dish consists of wok-seared sweet-and-savory beef, sliced tomatoes, pickled onions, and a tangy lime dipping sauce. It's a perfect choice if you're feeling indecisive about your order or just want an easy, refreshing meal that can be shared with friends. (via Half Baked Harvest)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/vietnamese-shaken-beef-bowl-with-hoisin-sauce-41/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/Vietnamese-Shaken-Beef-Bowl-with-Hoisin-Sauce.-41.jpg","height":968,"width":645,"title":"Bo Luc Lac (Vietnamese Shaking Beef)"},{"alt":"","description":"

Canh Chua C\u00e1 (Tomato-and-Pineapple-Infused Fish Soup): Indigenous to the Mekon Delta region of southern Vietnam, this dish is typically made with catfish. However, there are variations that utilize a variety of fatty fish heads, so don't be surprised if your bowl doesn't contain catfish. Delicate and clean, this soup is essentially a marinade made from tamarind, pineapple, and tomato, with some vegetables tossed in for good measure. Slightly sour due to the tamarind and pineapple, it's still pleasant rather than being so sour you have to pucker your lips.\n(via Ang Sarap)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/canh-chua-ca/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/Canh-Chua-Ca.jpg","height":1620,"width":1080,"title":"Canh Chua Ca (Tomato and Pineapple Infused Fish Soup)"},{"alt":"","description":"

C\u00e1 Kho T\u1ed9 (Vietnamese Braised Fish in Clay Pot): Part of the fun of this meal is its presentation. Often cooked in a brown clay pot to retain heat and caramelize the sauce, this dish is a bit like the Vietnamese version of a Korean hot pot. Typically catfish is used, but again, there's a chance that you\u2019ll find your plate filled with another kind of high-fat-content fish that lends itself to braising. Sometimes, you\u2019ll even see this dish made with pork belly.\n (via The Ravenous Couple)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/3810153217_23c188c6f2_o/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/3810153217_23c188c6f2_o.jpg","height":968,"width":645,"title":"Ca Kho To (Vietnamese Braised Fish in Clay Pot)"},{"alt":"","description":"

B\u00e1nh X\u00e8o (Vietnamese Crepes): Similar to a French crepe, this is a savory pancake named for its tendency to sizzle when the batter hits the skillet. Made of rice flour, water, and turmeric powder, each crepe is stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. (via From the Larder)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/featuredbanh-xeo-3/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/FeaturedBanh-Xeo-3.jpg","height":968,"width":645,"title":"Banh Xeo (Vietnamese Crepes)"},{"alt":"","description":"

Rau Mu\u1ed1ng X\u00e0o M\u1eafm Ru\u1ed1c T\u00f4m (Water Spinach Salad): Water spinach is a favorite vegetable in Vietnam. Rapidly growing in most aquatic environments, it's easy to harvest and incredibly nutritious (it has a similar nutritional value to spinach). Originally eaten by farmers, rau mu\u1ed1ng has evolved to be featured in a variety of ways throughout Vietnamese cuisine. One of the most popular methods is to simply stir-fry it with garlic and serve it as a side dish. If you need some greens in your life, order a side of water spinach salad. It will be a perfect complement to almost any rice or noodle dish. (via The Ravenous Couple)

\n","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/3832855994_7cba80583c_o/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/3832855994_7cba80583c_o.jpg","height":968,"width":645,"title":"Rau Muong Xao Mam Tom (Water Spinach Salad)"},{"alt":"","description":"

T\u00f4m Rang Mu\u1ed1i (Salt and Pepper Shrimp): If you haven\u2019t tried it yet, shrimp with the heads on is the most succulent way to enjoy these crustaceans. Once they\u2019re dusted in salt and flour and fried Vietnamese-style, they become otherworldly delicious. (via morestomach)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/17746804202_f838097c0c_b1/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/17746804202_f838097c0c_b1.jpg","height":963,"width":645,"title":"T\u00f4m Rang Mu\u1ed1i (Salt and Pepper Shrimp)"},{"alt":"","description":"

B\u00fan B\u00f2 Hu\u1ebf (Spicy Beef & Pork Noodle Soup): This soup is a hidden Vietnamese gem that you don\u2019t want to miss. A cousin of pho, it has a few curveball ingredients (congealed pork blood and shrimp paste) that have made it less readily adaptable \u2014 but no less tasty. The spicy soup pairs tender slices of beef and pork with a host of fresh herbs. When you order this in a restaurant, you may get lucky and receive the trademark banana blossoms that belong in this dish. (via Hungry Huy)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/2-bun-bo-hue1/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/2-bun-bo-hue1.jpg","height":968,"width":645,"title":"B\u00fan B\u00f2 Hu\u1ebf (Spicy Beef & Pork Noodle Soup)"},{"alt":"","description":"

Ch\u00e8 Chu\u1ed1i (Banana Tapioca Pudding):Ch\u00e8 is a word for any Vietnamese sweet soup, beverage, or pudding, while chu\u1ed1i means bananas. Unlike Western-style tapioca puddings, the use of coconut milk gives it a thinner, soup-like texture. Enjoy it both hot and cold. (via Cooking the Globe)

","caption":"","href":"https://www.brit.co/best-vietnamese-dishes/che-chuoi-vietnamese-banana-tapioca-pudding-2/","src":"https://images.britcdn.com/wp-content/uploads/2017/11/che-chuoi-vietnamese-banana-tapioca-pudding-2.jpg","height":1200,"width":800,"title":"Che Chuoi (Banana Tapioca Pudding)"}]" class="slideshow-container">

Item 1/11

Vietnamese foods like pho, bánh mì, and iced coffee may be the best known in America, but there are plenty of other items that deserve our attention too! We reached out to a friend who grew up in Vietnam to get the scoop on some tasty alternatives. She helped us put together this recommended list of dishes to order (or make) the next time you’re craving Vietnamese food.

Item 2/11

Bún Bò Huế (Spicy Beef Noodle Soup): A classic dish from the central Vietnam city of Hue, this beef soup can be as spicy or as mild as you’d like. Unlike pho, which can be quite bland without the addition of herbs and sauces, this soup is known for its combination of sweet, spicy, and salty flavors with an overtone of lemongrass. Order a steaming bowl of Bún Bò Huế on a chilly day, and ask for some extra sautéed chili if you really want to liven up your palate. (via The Woks of Life)

Item 3/11

Mì Quảng (Noodle Soup): Widely served at Vietnamese restaurants, this melange of noodles, herbs, shrimp, and fried pork rinds really tastes best if homemade. Although you can pick up an order any night of the week, this dish is generally served for special occasions. (via My Healthy Dish)

Item 4/11

Bò Lúc Lắc (Vietnamese Shaking Beef): A simple, French-Vietnamese recipe, the dish consists of wok-seared sweet-and-savory beef, sliced tomatoes, pickled onions, and a tangy lime dipping sauce. It's a perfect choice if you're feeling indecisive about your order or just want an easy, refreshing meal that can be shared with friends. (via Half Baked Harvest)

Item 5/11

Canh Chua Cá (Tomato-and-Pineapple-Infused Fish Soup): Indigenous to the Mekon Delta region of southern Vietnam, this dish is typically made with catfish. However, there are variations that utilize a variety of fatty fish heads, so don't be surprised if your bowl doesn't contain catfish. Delicate and clean, this soup is essentially a marinade made from tamarind, pineapple, and tomato, with some vegetables tossed in for good measure. Slightly sour due to the tamarind and pineapple, it's still pleasant rather than being so sour you have to pucker your lips. (via Ang Sarap)

Item 6/11

Cá Kho Tộ (Vietnamese Braised Fish in Clay Pot): Part of the fun of this meal is its presentation. Often cooked in a brown clay pot to retain heat and caramelize the sauce, this dish is a bit like the Vietnamese version of a Korean hot pot. Typically catfish is used, but again, there's a chance that you’ll find your plate filled with another kind of high-fat-content fish that lends itself to braising. Sometimes, you’ll even see this dish made with pork belly. (via The Ravenous Couple)

Item 7/11

Bánh Xèo (Vietnamese Crepes): Similar to a French crepe, this is a savory pancake named for its tendency to sizzle when the batter hits the skillet. Made of rice flour, water, and turmeric powder, each crepe is stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. (via From the Larder)

Item 8/11

Rau Muống Xào Mắm Ruốc Tôm (Water Spinach Salad): Water spinach is a favorite vegetable in Vietnam. Rapidly growing in most aquatic environments, it's easy to harvest and incredibly nutritious (it has a similar nutritional value to spinach). Originally eaten by farmers, rau muống has evolved to be featured in a variety of ways throughout Vietnamese cuisine. One of the most popular methods is to simply stir-fry it with garlic and serve it as a side dish. If you need some greens in your life, order a side of water spinach salad. It will be a perfect complement to almost any rice or noodle dish. (via The Ravenous Couple)

Item 9/11

Tôm Rang Muối (Salt and Pepper Shrimp): If you haven’t tried it yet, shrimp with the heads on is the most succulent way to enjoy these crustaceans. Once they’re dusted in salt and flour and fried Vietnamese-style, they become otherworldly delicious. (via morestomach)

Item 10/11

Bún Bò Huế (Spicy Beef & Pork Noodle Soup): This soup is a hidden Vietnamese gem that you don’t want to miss. A cousin of pho, it has a few curveball ingredients (congealed pork blood and shrimp paste) that have made it less readily adaptable — but no less tasty. The spicy soup pairs tender slices of beef and pork with a host of fresh herbs. When you order this in a restaurant, you may get lucky and receive the trademark banana blossoms that belong in this dish. (via Hungry Huy)

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Chè Chuối (Banana Tapioca Pudding):Chè is a word for any Vietnamese sweet soup, beverage, or pudding, while chuối means bananas. Unlike Western-style tapioca puddings, the use of coconut milk gives it a thinner, soup-like texture. Enjoy it both hot and cold. (via Cooking the Globe)

Do you know any other mouthwatering Vietnamese dishes? Tag us in a photo of them on Instagram @BritandCo!

https://www.brit.co/best-vietnamese-dishes/

Raw Falafel [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Raw vegan falafels are so delicious and nutritious and you can actually make them in no time and with just a few ingredients. These falafels can also be totally nut-free by just exchanging the almond butter for extra tahini.

Raw Falafel [Vegan, Grain-Free]

Calories

247

Serves

10 falafel

Ingredients

For the Falafel:

1 cup sunflower seeds
1/4 teaspoon cilantro seed
1/2 teaspoon cumin
2 tablespoons shallot
2 teaspoons tahini
1 garlic clove
2 tablespoons almond butter or more tahini
2 tablespoons lemon juice
1/2 teaspoon salt

For the Red Cabbage Salad:

1 carrot
1 cup red cabbage
1/2 cup green cabbage
10-15 mint leafs

For the Salad Dressing:

2 tablespoons lemon juice
2 teaspoons olive oil
Pinch salt

For the Tahini Dressing:

1/4 cup lemon juice
1/4 cup tahini
1/2 garlic clove
1/8 cup filtered water
Pinch salt

For the Hummus:

15 ounces chickpeas, drained, liquid reserved
Freshly squeezed lemon juice
1/4 cup tahini
1/2 teaspoon ground cumin
1 cloves garlic
1/2 teaspoon salt

Preparation

Blend all ingredients in a food possessor until fully combined. Form small falafel balls and sprinkle with some sesame seeds.
Cut the cabbages in small stripes or use a mandolin. Mix in the salad dressing and mix well. Blend the tahini dressing in a food possessor or a blender until smooth. Serve on the side.
Blend all ingredients for the hummus in a food possessor, blend until smooth. Add some water or olive oil if needed.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Natalie Yonan is a raw chef and recipe developer, she’s the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she’s started her own raw dessert company and set up workshops to share her passion for food with the world.

https://www.onegreenplanet.org/vegan-recipe/raw-falafel-grain-free/

Hints from Heloise: Tomato soup makes the cake

Dear Heloise: My mother got a fabulous cake recipe from your mother many years ago. I remember that it had tomato soup in the cake batter and tasted so good. Could you reprint that recipe?

- Amy R., Nashua, N.H.

Amy, this is a fun recipe! My mother, the original Heloise (1919-1977), also called it Conversation Cake, because you don't tell anyone it contains tomato soup. After they taste it, it starts a conversation! Here we go:

Mother's Tomato Soup Cake

1/2 cup solid shortening

1 cup sugar

1 can tomato soup (10 1/2 ounces) -- a little more won't hurt

1 cup chopped nuts

1 teaspoon baking soda

1 cup raisins

1 1/2 cups flour

1 teaspoon baking powder

The following are optional, but they add spice. Do experiment with one or two first -- but not all of them, unless you REALLY like spice!

1 1/2 teaspoons nutmeg

2 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

Preheat the oven to 375 F. Cream shortening and sugar in a large bowl. Stir in one can of tomato soup (undiluted) and the rest of the ingredients, one at a time. Cream well after each addition. Grease a 10-inch square cake pan. Pour in the batter, and when the oven reaches 375 F, bake for 45 minutes.

When cake is done, remove from the oven. Loosen the edges with a knife. Turn onto a cake rack and let cool. Cream cheese icing works well with this cake. But don't tell anyone that there is tomato soup in the cake until he or she has eaten it!

If you like this recipe, I have many more in my Heloise's Cake Recipes pamphlet. To receive a copy, send $3, along with a stamped, self-addressed long envelope, to: Heloise/Cake, P.O. Box 795001, San Antonio, TX 78279-5001. There's nothing like a homemade cake to make the perfect ending to a meal.

- Heloise

STORING LETTUCE

Dear Heloise: I buy a head of lettuce, and two days later it turns black.

- Sue in Canton, Ohio

Sue, are you talking about iceberg lettuce in the bag from the store? If so, take it back!

In general, you should not wash lettuce, then store it for long periods of time. It's best to ''rinse'' and dry lettuce just before using it. You can ''wash'' and dry well, then store in an airtight container or zipper-top bag to use in a day or so, and the lettuce will be fine.

- Heloise

SILVERWARE IN DISHWASHER

Dear Heloise: Here's a hint I haven't seen before in your column: When I load silverware into the dishwasher, I separate it. I put forks with forks, spoons with other spoons, and so on. This makes it so much easier and faster when putting them away.

-- Heidi G., via email

Well, sorry to say, it's best NOT to do this. If the utensils ''nestle'' together, they may not get really clean. The other term is ''spooning,'' as in two spoons nestled together. Just jumble them up! They get clean, and it's only a few more seconds of your time.

-- Heloise

http://www.fosters.com/news/20171229/hints-from-heloise-tomato-soup-makes-cake

Vanilla Bean Chia Pudding [Vegan]

Chia pudding is an incredibly easy breakfast to prepare overnight. Creamy and nutritious, the vanilla beans give it that perfect touch of decadence. Chia seeds are a great source of essential fatty acids!

Vanilla Bean Chia Pudding [Vegan]

Serves

1-2

Cook Time

Ingredients

For the Chia Pudding:

1 cup unsweetened almond milk
1/4 cup chia seeds or 3 tablespoons
Seeds from 1 vanilla bean
1/2 teaspoon vanilla extract

For the Toppings:

1 grapefruit
1/4 cup chopped pistachios

Preparation

Whisk together all ingredients for the chia pudding in a bowl.
Split the vanilla bean down its length using a knife. Scrape out the seeds and add to the pudding.
Whisk for a couple of minutes until the chia seeds start to form a gel like consistency. The more you whisk the more your seed will get evenly spread out and you’ll avoid getting lumps in your pudding.
When you see that the pudding starts to thicken and the seeds are evenly spread out, move the bowl to the fridge to set for about 30 minutes.
Cut out wedges from the grapefruit.
Chop some pistachios and serve on top of your chia puddings.

Nutritional Information

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AUTHOR & RECIPE DETAILS

https://www.onegreenplanet.org/vegan-recipe/vanilla-bean-chia-pudding/

Sourdough Pizza With Homemade 'Pepperoni' [Vegan]

If you have the time to plot out some next-level pizza production in your own kitchen, consider this atypical yet totally delicious pie! The crust is sourdough, which adds plenty of flavor to the dish. Top it with this homemade vegan pepperoni and you have a winner of a dinner.

Sourdough Pizza With Homemade 'Pepperoni' [Vegan]

Ingredients

For the Sourdough Crust:

1 cup sourdough starter
1 cup warm water
2 tablespoon olive oil
1 tablespoon sea salt
1 cup semolina flour
1 cup all-purpose flour
1 cup whole wheat flour

For the Pepperoni Sausages:

2 teaspoon each garlic powder, onion powder
1 tablespoon crushed fennel seed
1 teaspoon black pepper
2 teaspoons sea salt
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon powdered sage
1 teaspoon chipotle powder
1 medium onion (diced)
2 tablespoons olive oil
5 cloves garlic (minced)
3 cup cooked red beans
1 cup pre-roasted tofu or diced mushrooms (your
choice)
3 tablespoons tomato paste
1/2 cup nutritional yeast
3/4 cup vital wheat gluten
2 tablespoosn all-purpose flour
2 teaspoons xanthan gum
4-5 tablespoons vegan Worcestershire sauce
A few drops liquid smoke
4-5 tablespoons soy sauce
1-2 teaspoons sea salt

For Frying the Sausages:

Olive oil
Smoked paprika
Soy sauce
Liquid smoke
Oregano

Preparation

To Make the Sourdough Crust:

Mix the first four ingredients together, then slowly add flour until you get a soft, pliable dough. Cover it with plastic wrap and let it sit at room temperature for as long as it needs to at least double. This may be upwards of 24 hours depending on your environment. Let it go about 4 hours, punch it down, fold it over a few times, and stick it in the refrigerator for at least 10 hours, but for as long as a week. Flavor and texture build with time.
When you’re ready for it, work this recipe into two halves on a floured board; cover them with delicious veggies as you see fit.
Bake for 13-15 minutes at 475°F, or as high as your oven will go.

To Make the Pepperoni Sausages:

Mix the spices together and set aside.
Pan fry the onion and garlic in olive oil until starting to get brown. Set aside to cool.
Mash the beans and tofu with a potato masher or pulse in the food processor, but leave lots of whole beans and chunks. Mix the spices in with the beans, and add the remainder of the sausage ingredients. Mix together well before adding the cooled veggies.
Steam the sausages in foil. Once the sausages are done, allow them to cool in the fridge.
Slice them thin and fry them up in a hot skillet with olive oil and assorted spices.
Add on top of your pizza as you see fit.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle.

I’m a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!

http://www.onegreenplanet.org/vegan-recipe/sourdough-pizza-with-homemade-pepperoni/

Spiced Speculoos, Apricot, and Amaretto Bites [Vegan]

These delightful little bites are perfectly sweet! Infused with amaretto and apricot and dusted with that amazing Speculoos taste, you would be surprised that many varieties of Speculoos are actually vegan!

Spiced Speculoos, Apricot, and Amaretto Bites [Vegan]

Calories

Serves

Ingredients

1 and a half cups of marzipan, raw material
2 cups of spiced Speculoos (many varieties are vegan!)
2 tablespoons apricot jam
4 – 5 tablespoons Amaretto
Sweet praline cases

Preparation

Process the spiced speculoos into a fine powder, preferably in a blender.
Knead marzipan, jam, amaretto and 2 and half cups of speculoos.
Sprinkle the remaining speculoos into a shallow bowl.
Roll the mass into teaspoonfuls of balls and roll into the speculoos, then place in a praline cases.
Store in an airtight container.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Healthy vegan food with the occasional slice of cake.

Claudia lives in Salzburg, Austria, and has been vegan since 2009. Her blog Totally Veg! followed her journey ever since. Claudia has authored two books (one about vegan baking and one about vegan Christmas). She loves developing easy and tasty recipes, healthy vegan food, and the occasional slice of vegan cake. If she is not cooking or eating, she enjoys reading, traveling with her husband and practicing yoga.

http://www.onegreenplanet.org/vegan-recipe/spiced-speculoos-apricot-amaretto-bites/

Smokey Black Bean Sweet Potato Burger [Vegan]

This recipe is packed with protein from the black beans and oats, and flavor of the sweet potato and spices. The smoked paprika gives a nice smokey and mildly spicy flavor.

Smokey Black Bean Sweet Potato Burger [Vegan]

Calories

442

Serves

Cook Time

120

Ingredients

To Make the Burger Patties:

1 tablespoon olive oil
1 1/2 cups chopped onion
2 cans black beans, drained
2 cups cooked sticky rice
1 large sweet potato
8 prunes
2 1/2 cups organic gluten-free rolled oats, milled in a food processor
2 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
4 teaspoons salt
4 teaspoons smoked paprika
3 teaspoons chili powder
3 teaspoons ground cumin

To Assemble the Burgers (optional):

Preparation

Roast the sweet potato at 350° F until soft in the center, or about 45 minutes to 1 hour.
Sauté the onions in the olive oil for 5-7 minutes until translucent.
Drain the black bean in a colander and rinse. Set aside until ready to use.
Add the rolled oats to a blender or food processor and process until smooth.
In a large mixing bowl, add the cooked onions, black beans, cooked rice, sweet potato flesh, and prunes.
Mash with a sturdy whisk or a potato masher.
Add half the mixture to a food processor, and puree until smooth.
Mix back into the bowl with the rest of the burger mixture and stir by hand.
Mix in the milled oats little by little until the mixture becomes more dry and stiff.
Form into 8, 4 1/2-ounce patties.
Pre-heat your oven to 350° F and place the patties on an oiled sheet pan and bake for 30 minutes.
Flip the patties after 30 minutes and bake for another 10-15 minutes on the other side.
To serve, you can sear the baked patties on a grill or in a pan.
Build your burger on a bun with lettuce, tomato, sliced tomato and onion, mustard and hot sauce.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!

https://www.onegreenplanet.org/vegan-recipe/smokey-black-bean-sweet-potato-burger/