• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Category Archives: pasta

Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes

17 Thursday May 2018

Posted by Zoli in dahl, gluten free, party bites, rice noodles, Sauces, snacks, vegan, Vegetarian, Vietnamese

≈ 5 Comments

Tags

vegetarian banh beo, vegetarian vietnamese recipes

banh beo

I thought I’d try my hand at some Bánh Bèo since I picked up a bag of the flour mix recently. By accident–I thought I had grabbed banh xeo flour. These are a mini steamed rice cake. They are soft and light, made of rice and tapioca flour, and a bit of potato starch.

I love Vietnamese food, but I’m a self-taught (youtube-taught) American vegetarian who is probably brutalizing these wonderful traditional Vietnamese dishes in my quest for maximum flavor vegetarian food. But I’m learning a lot, and this is what I want to eat.

Bánh Bèo are traditionally filled with mung bean paste and dried shrimp, and of course served with fish sauce. Here’s youtube video of a more traditional method. And this blog here: Runaway Rice. Mung daal/dried mung beans are great to have knocking about your pantry. They are an important ingredient in Indian food (yummy daal, sambar, and idli), as well as Vietnamese food. I used mung bean, chopped egg, and fried garlic as our toppings this morning, whipped up an easy vegan ‘fish sauce’. By all means, if you are vegan, leave out the egg and replace with crumbled tempeh, mushroom (or whatever you fancy).

As you can see, I now have another use for my idli steamer!

Recipe below:

Ingredients
For approximately 36 steamed mini rice cakes
1 bag Bánh Bèo flour
4 cups warm water
1/2 tsp salt
Steamer (mini muffin tins or small little bowls placed in a stove-top steamer will work)

For fillings/toppings
1 cup dried mung beans/mung daal/dried split yellow lentils
2 cups water
salt and white pepper
olive oil
6 green onion, chopped
6 cloves garlic, minced
Other toppings such as chopped tempeh, mushrooms, or egg, pickled carrot or daikon

Quick sauce
1/2 cup light soy sauce (light in color, not light in sodium!)
1/4 cup water (or 1/8 water, 1/8 pineapple juice)
1 tsp agave syrup
1/2 tsp sliced chili and green onion

1) Mix the bag of Bánh Bèo flour with water and salt and place in fridge to rest for a bit. (some recipes say let the batter rest for two hours, but I let mine rest for about ten minutes and was fine.)
2) Cook the mung daal with water till it is a mushy paste. Not soupy. If you have an instantpot, this takes about ten minutes. On the stove, about 20. Add in a bit of salt and white pepper.
3) Make the sauce by mixing those ingredients together. Adjust proportions to your own taste. Should be a nice mix of salty sweet. I like chili but it’s not necessary if you don’t want the heat.
4) Heat up 3 tbs olive oil and gently fry garlic on LOW heat till just golden brown. Turn off heat and toss in the green onion while the oil is still warm. Set aside.
5) Fry mushrooms, egg, or other toppings in oil w salt and pepper. Set aside.
6) Now that your toppings are all ready, time to steam the rice cakes! Bring steamer to boil, then turn down to medium.
6) Brush idli trays, muffin tin, or little bowls with oil. The batter would have separated so whisk it back together. Do this every time you use it. Put 1 tbs of the batter in each holder, then place trays in the steamer and cover with lid.
7) Cook 4 minutes for 1 tbs-sized portion of batter.
8) After 4 minutes, remove trays. Wait a minute for them to cool down, and with oiled spoon or spatula, gently remove and place on tray or plate.
9) You can now steam more, assembly-line style. The batter will make dozens, and one serving size is about 6 per plate. Or fill a large platter and serve party style.
10) Place a bit of the mung bean paste in the center of each cake. Then sprinkle the rest of the toppings over all the cakes. The garlic/green onion oil will help these stay moist if you are not eating right away. The dipping sauce can be served on the side as well, or poured over the top.

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Vegan mushroom carbonara

23 Sunday Apr 2017

Posted by Zoli in italian, pasta, pasta sauce, peanut free, quick and awesome, vegan, Vegetarian

≈ 4 Comments

Tags

mushroom carbonara, vegan carbonara, vegan pasta, vegetarian pasta


It’s not really a carbonara. There’s no cream, no rich egg yolk, no panchetta. Forgive me while I gluttonly remember how that simple, lovely pasta carbonara tasted, bite by creamy bite. One of the first things my husband ever cooked for me… A bit of richness and sophistication, presented on chipped plate in a ratty kitchen of a squat in Wimbledon. Ok, I’m done now. I enjoyed that little memory, but those lovely irresponsible days are gone, and I just don’t eat like that anymore. For whatever reason you might be looking for a vegan carbonara pasta recipe, this one here is straight up delicious. Even to the non vegans!

Ingredients
Serves two (double recipe for more)
Prep time: 5-10 min.
cooking time about 15 min

1/2 lb of pasta of your choice
1/2 can coconut cream
Assorted mushrooms, sliced (the more, the merrier)
3-4 cloves garlic, minced
olive oil and extra virgin olive oil
1-2 dried chilies
1 tbs of mushroom seasoning (from an asian market) or a pinch of mushroom liquid or powder stock
pasta water as needed
Sea salt and fresh ground pepper

1) Start with your fried garlic topping. This will add so much flavor to the finished pasta. Heat up about 2 tbs of extra virgin olive oil in a wok or frying pan and gently fry garlic till light golden brown. Do not burn. Poor olive oil and garlic into a bowl and set aside.
2) Heat up a tbs of oil and fry the mushrooms on high heat with generous sprinkling of salt and pepper. The panchetta in carbonara is super salty and we’re trying to replicate that creamy, salty flavor. I used 1/2 a box of button mushrooms and 1 cup of porcini mushrooms, but any will do. Stir and fry until cooked down a bit.
3) Start cooking the pasta according to directions. You will need some of the starchy pasta water to thicken the sauce. Also, remember that the pasta will finish cooking in the mushroom sauce.
4) When the pasta has cooked about halfway, go back to the mushrooms to finish the sauce. Add the coconut cream, 1-2 dried red chilies if you want a tiny kick (as long as they are not broken and the seeds stay inside, the pasta will not be spicy), mushroom stock or seasoning and stir. Cook down for a couple minutes, and add in 1 small ladle of the pasta water if needed. It’s ok if it is soupy, as the noodles will absorb a lot of liquid when you add them.
5) Taste the sauce and add salt and pepper if needed.
6) Before the pasta reaches even al dente, use a slotted spoon to transfer them to the mushroom sauce. Cook down until pasta is perfectly al dente, stirring so that all the noodles absorb the stock. Add a bit more coconut cream or pasta water as needed.
7) Serve with fried garlic oil on top!

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...
← Older posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: