If you’ve never tried the complex, spicy, sour, light-but-filling meal that is pho, you certainly should. There are a few pho places here in our city that make it incredibly well, but if you’re not in a city it might be hard to find. As well, most pho is not vegan or even vegetarian as the broth is usually beef or chicken, and fish sauce is almost always added. This version is quick to bring together, meatless but very flavorful, and, as the title suggests, is very cheap to make.

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Lemon Rice Soup

This is a soup my mom used to make when I was sick. I’m pretty sure it’s the most comforting thing ever and, added bonus, as a college student I appreciate now how cheap and easy it is to make.

Ingredients:

-3 cans chicken broth (vegetable broth works too!)

-rice

-lemon juice (1 or 2 lemons worth. it depends how lemony you like things!)

-2 eggs

How-to:

1. Put 2 cans of broth into a pan and bring to a boil.

2. Add about 1/2 cup of uncooked rice to to broth and turn the heat down to a simmer. Pop a lid on the saucepan and let it steam for about 20 minutes or until the rice is cooked. The rice should have absorbed most of the broth.

3. Remove the lid and pour in about half of the remaining can of broth. 

4. Add the lemon juice and turn the heat up to medium.

5. Whisk one whole egg and only the white of the other egg together and then pour it slowly into the soup, stirring the whole time. 

6. It’s now ready to eat, but you can let the soup simmer for as long as you want! It gets thicker and thicker as it simmers so I like to add a little more chicken broth if it seems to thick.

150126 Jung Yonghwa Twitter Update (4):
[Eng Trans] @JYHeffect: Mom’s ddeokbokki, made by mother who came to Seoul…
[Spanish] @JYHeffect: El ddeokbokki de Mamá, hecho por mi madre que vino a Seúl.

Spanish Trans: CNBLUE.cl / http://www.cnblue.cl | Eng trans: Justjyh
Take out only with full credits / Tomar sólo con créditos completos

TVP Veggie Patties

Textured vegetable protein comes in many shapes, make sure to get the ground meat-like little granules or flakes for this recipes. You can vary the size of this recipe easily, the most important part is always soaking one part TVP in either 2 or 3 parts hot water, depending on what the instructions on the package say.

For 6-8 patties you’ll need:

  • one cup textured vegetable protein (TVP)
  • according to instructions, 2 or 3 cups of boiling hot water
  • one medium sized onion
  • optional, but high recommended: a bit of soy sauce and/or vegetable boullon to season the water you soak the tvp in
  • garlic powder or minced garlic to taste
  • one carrot or half of a really big one
  • salt
  • pepper
  • paprika
  • 1-2 heaped teaspoons of mustard
  • optional, but recommended: a tablespoon of tomato paste
  • 1-2 teaspoons of lemon or lime juice
  • other recommended seasonings: a finely diced chili pepper, any fresh or dried herbs you like. You can season them as you like but I would definitely at least put in the spices which aren’t listened as optional)
  • breadcrumbs
  • oil for frying
  • optional add inns instead of carrot: finely diced bell pepper, stalk of celery, one small grated sweet potato, when i make a bigger batch I like to add a bit of each. Leftovers are great here, finely diced broccoli stalks also go well here.

Tools/appliances:

  • if you don’t use pre-chopped veggies, a cutting board and knife
  • frying pan and spatula
  • a big bowl
  • a mesh sieve
  • stove top

Instructions:

  1. in the big bowl, toss the tvp and pour over the boiling water and add soy sauce and bouillon
  2. while the tvp soaks, you can chop the veggies you want to use, and any spices that need to be chopped, carrots, onion, peppers, etc.
  3. when the tvp has done soaking, this usually takes 10-15 minutes, carefully drain it of all excess liquid and place it back in the bowl. you do not want to rinse it though to keep in the soy sauce and boullon flavours.
  4. now add your chopped veggies, any spices you want to use, add in tomato paste and an additional splash of sauce, the lemon or lime juice, give it all a good stir, add salt and paper to taste and give it a final season (at this point i like to use some more mustard and garlic but i like garlic a lot)
  5. add as little or as much breadcrumbs as you need for the mix to bind
  6. let the mix sit for a little while while you heat a generous amount of oil in a pan at medium to high heat.
  7. shape patties, this works best with wet hands, and place them in the pan.
  8. Depending on how thick you made your patties, fry them on each side for 5-7 minutes or until crispy and brown.

You can also make balls out of this and bake them in the oven in a spiced tomato sauce, though I recommend adding a bit of oil if you bake the balls without a sauce added.

The patties go well on their own, as burger patties and nice for sandwiches for packed lunch.

Just top them with whatever you like, spinach, guacamole or avocado, ketchup, onion, aioli, if you want a special treat, place the patties on an oven tray after frying and top them with some (vegan) cheese and let it melt in the oven.