From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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It’s so easy, but trust me, it’s all good.
I usualy make this for lunch, but it could also go very well with any meat or fish.

Special Instructions: Serves 4-6

Instructions:

Roast the sesame seeds in a small pan for a couple of minutes until they’re golden.
Add them to the spinach and quinoa.
To make the vinaigrette, mix the oil, soy sauce and lemon juice together.
Add the vinaigrette to the salad and give it a stir.
Done!

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Best way to fix that is with this tomato soup, made more fanciful by calling it bisque. A bisque (say it bisk) is a rich, smooth, creamy soup often made with shellfish, and thickened with said shellfish including the pulverized shells. Well, this one is rich, creamy, and has a roux to thicken it, but is sans shellfish.

From the original site: This is far more than simply the sum of its parts. It’s truly shockingly delicious, in all the right ways.

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From the original site: So what are the characteristics of a Salvadoran tamale? Well first that depends on whether they are chicken tamales, tamales de gallina, or corn tamales, tamales de elote. Chicken tamales do not always have to have chicken inside of them, but if they do they will only have bits of meat, not any whole pieces with bone. Lots of Salvadorenas like to put chickpea beans, (also called garbanzo beans), pieces of hard boiled egg, sauteed green beans, and/or olives in their chicken tamales also and this really adds to their flavor. Salvadoran chicken tamales also have very moist masa, and this is achieved by using tortilla flour (“Harina de Maiz”), not tamale flour (“Masa Instantainea de Maiz para Hacer Tamales”), and by adding lots of water to saturate the flour. Salvadoran chicken tamales are also generally wrapped in banana leaves, and then covered with aluminum foil, and the banana leaves add to the moistness of a Salvadoran tamale as well. Salvadoran sweet corn tamales are wrapped in corn husks and covered in foil and these tamales have thicker dough more similar to corn cakes.

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From the original site: Let’s humbly subtitle this “Lentil Soup of the Gods.”

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From the original site: Japchae is one of korean favorite traditional dishes, it’s a sweet stir fry noodle with vegetables and beef. Japchae often serve as side dish on korean house, if japchae serve only with rice in a bowl then call japchae-bap.

This traditional dish is a comfort food for all korean house since often served at a memorable event.

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From the original site: If you are familiar with the Japanese cuisine, you are probably aware already that we place more emphasis on the natural flavor of the food instead of adding spices or seasonings. Japanese Grilled Eggplant is definitely one of the dishes that we enjoy the full flavor of the ingredient with just a little bit of seasoning.

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Originally, Tortang Talong consists of eggplants and eggs. To veganize it, I replaced the eggs with a mixture that has squash, specifically, kabocha squash.

Instructions:

NOTE: Peeling the skin of the kabocha squash may be challenging, try chopping the squash in to cubes first, then slice off the hard skin. The smaller the cubes, the easier you can remove the skin.

DIRECTIONS:

Boil the cubed pieces of squash until tender and ready to be mashed.
Roast the eggplants, until they’re charred and tender. I used my stove to have that light smoky flavor. Rotate occasionally to cover all sides.
Peel the skin off the eggplants carefully, then LIGHTLY mash the eggplants without removing them from the stem.

In a bowl, completely mash the squash. Then add the flour, vegetable broth, water, turmeric powder, salt and tofu. This will serve as your egg batter so combine well.
Dip the roasted, peeled eggplant to the batter.

In a pan, heat oil over medium heat. Fry the eggplant and add more batter around the eggplant to make the shape of a pancake (or a fan!).
Fry until golden brown, then flip and fry the other side. Repeat with the other eggplants.

Serve with rice and banana ketchup on the side.

About Me:

Richgail Enriquez has learned most of her cooking skills from the world’s best cook, her mom! Growing up eating heavily meat based dishes, RG often wondered if there’s ANYTHING ELSE out there that would not only TASTE GOOD but also make you FEEL GOOD (no guilt). Lo and behold, she has discovered the delicious world of vegan dishes! (yes, that’s delicious and vegan in one sentence). Since then, she’s been blogging with fellow Astig, TJ, about recipes they either “veganized” or originally created. Both of them also love to organize vegan potlucks with friends, often kicking butt in the game of charades. They’re also dabbling into the catering world so if you want to have an Astig dish

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From the original site: This week’s soup was inspired by Marc Matsumoto of [No Recipes]. Not only are his recipes easy to prepare and delicious but his skills with the camera make his blog an alluring treat. His most recent post on the Katsudon gave me a bit of inspiration on creating a Far-East fusion recipe for a chicken and squash yogurt soup. By using Panko crumbs, I was able to create a perfect crispy layer to my chicken that went along great with my creamy (without any added cream) yogurt based squash soup. Since our C.S.A sends us a mix of different squashes every Wednesday, soups tend to be one of the fastest ways for me to get “rid” of them. This week’s soup used 2 delicata squashes, 1 acorn squash and 1 carnival squash. I followed Chef Matsumoto’s recipe for his Tonkatsu pork chops but made a couple of changes for the chicken used in my recipe. Sambal olek, a type of chili paste that can be found at almost any store these days gives the soup a bit of heat.

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