We really enjoyed this creamy soup. I didn’t have any red bell peppers, but it was fine to leave it out. I also used beef broth instead of chicken broth. I served this soup with brown rice.
You can find the recipe at:
I enjoy sweet potatoes in almost any form and here’s another great way to cook them! I love the flavor and texture of these fries. You can get the recipe at the Simple Recipes blog. It’s a flexible recipe where you can choose which spices and what kind of oil you want to use.
I seasoned my oven fries with:
- 1/4 C olive oil
- 2 T paprika
- 1 T salt
- 1 T sugar
Yummy! I think I’ll try spicing them with garam masala next time.
Posted in snacks, vegan, vegetarian
Tagged baking, fries, gluten free, oven, paprika, recipe, snack, spice, sweet potato, vegan, vegetable, vegetarian
Now this dish isn’t the most local because the beans come from India, but I really like it anyway. We can’t get garbanzos in town, but if you want them, you can find them at the Indian grocery store in Vientiane. You can also get the spices for this recipe there. I got this Chana Masala recipe from Smitten Kitchen.
Posted in Indian, main dishes, vegan, vegetarian
Tagged beans, chana, dahl, ginger, gluten free, lactose free, lime, masala, recipe, rice, spice, tomato, vegan, vegetarian
It’s been chilly with a cold drizzle lately. The rainy season has mostly ended and we’re starting to get into the cool season. Somehow it feels a lot like American fall even though we don’t have leaves turning red and falling. We do have crisp cool air, pumpkins, sweet potatoes, and warm drinks. What a good time for bean soup! It’s a great soup to serve with cornbread.
I invented this soup because we had some sweet potatoes from Vientiane. You can get sweet potatoes here at this time of year, but they’re not as orange and big as the kind from Vientiane. Break off a small end of a potato to make sure it’s yellow or orange inside and not purple or white. In Laos there are many kinds of potato-type vegetables! Continue reading
This is my favorite way to cook tapioca. It’s a pretty basic recipe that you can find at Allrecipes.com.
I have a few modifications:
- Soak the tapioca in the coconut milk for a few hours before cooking. This makes the cooking go faster and gives a better texture.
- The egg isn’t necessary because the pudding is already thick and rich without it.
- I don’t add the full amount of sugar. Add 1/4 C of sugar, taste, and add more if you want to.
Posted in desserts, vegan, vegetarian
Tagged coconut milk, dessert, food, gluten free, lactose free, recipe, tapioca, vegan, vegetarian