@JustinParke here with another #plantbased recipe curation featuring chefs from the Natural Medicine Community and the greater blockchain.
🥔 Umami Time 🍄
A lot of the recipes in this week's curation have an umami element to them , especially the tempeh in the first recipe from @carolynstahl, whom I've selected as the winner of this week's 5% beneficiary. Her photography and cooking skills are always on point, so I recommend you follow her blog if you love food.
@sreypov showed us there's no such thing as too much ginger in a Cambodian kitchen. @kristal24 shared a savory stewed potato and cabbage dish, and I also found some delicious recipes from outside our community/tag. I always look forward to discovering new recipes and chefs each week, and sharing them with all of you gives these delicious recipes the extra attention they deserve.
How to Be Curated by PLANT BASED
Use the tags #naturalmedicine #vegan or #plantbased
We don't mind what community you post in - although we prefer you post in the Ecotrain or Natural Medicine communities!
Ensure your recipes are plant based - although we don't preach any diets, this curation would like to focus on plants rather than dairy or meat additions to recipes.
Use clear, well focused photographs - and ORIGINAL content!
Sweet and spicy Tempeh with stir fried broccoli and water chestnuts
One of our master resident #plantbased chefs is at it again, this time with tempeh, something that is way more versatile and delicious than tofu. Tempeh is super common anywhere there is an Indonesian diaspora, and is increasingly becoming a common western health food store product.
Umami is the name of the game when cooking with tempeh, and if you are a chef that doesn't use MSG, then tempeh and other fermented bean products are a good friend in the kitchen. As this chef says herself, "tempeh is really good for absorbing flavors," and this is very true, it works much like a flavor sponge in recipes, even without being fried first.
👩🍳 Fried Ginger & Black Mushrooms 🍄 Khmer-ibbean Ital Chefery
If you don't like ginger, this recipe may not be up your alley, but if you do, this will put you in ginger heaven. Coming from the ginger race myself, I feel a strong connection to this rhizome and its sharp and spicy flavor.
There is a dish in Cambodian whose name literally translates to "Fried Ginger," but it's not traditionally vegan or vegetarian, so this chef created her own new Ital version, and now Italists, vegans, and vegetarians can enjoy this dish at home. Add more or less ginger as you like, but for Cambodians there is no such thing is as "too much ginger" in this dish.
ENG-ESP) Stewed cabbage with potatoes / Repollo guisado con patatas
Just because a recipe is simple doesn't necessarily mean it's not delicious, and this simple but appealing recipe is not only simple, but it's bilingual too. The potatoes and vinegar combination reminds me a bit of German style fries, but this is part cabbage as well, and I do love eating cabbage and potatoes together.
This dish would probably be very nice with a fresh bread of some sort, and I really like the addition of fresh olive when plating, because you can't really go wrong putting fresh olive oil on anything. I look forward to seeing more culinary creations from this chef.
Sweet rolls with citrus fruits - Rotolini dolci agli agrumi
I've tried to make a habit each week of looking outside the community for awesome #plantbased recipes, and I always manage to find a couple new chefs, even it takes a lot of searching.
I was quite to delighted to stumble on these sweet rolls, and wouldn't have known they are vegan without clicking on the thumbnail and investigating a bit more. Well, rewind, she uses an egg in the recipe, but mentions a banana is an acceptable substitute. These look absolutely delicious!
🍌Bocadillo de plátano🍌
Another new chef whose recipe I discovered while searching outside the community is @dioleidys. We have a lot of plantains here in Suriname, so we have experimented with many different ways to prepare them, and they are a truly versatile fruit, whether ripe or unripe, boiled or fried, sweet or savory.
This recipe has the awesome flavors of cinnamon and cloves, two spices that go so well with bananas, and they are coated in a brown sugar syrup infused with these spices. These snacks look absolutely delicious. Although the photography is not the best in the world, I never let that stand in the way of an awesome recipe.
🙏 THANKS FOR READING 🙏
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t's looking so beautiful and crispy food bro 😛😛
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