Vegan – Shrine Kitchen

‘Inamona

Crushed roasted candlenut(kukui) is called ‘inamona in Hawaiian. Sometimes sea salt(pa’akai) is added. ‘Inamona is used as a garnish for traditional poke. Kukui was brought to the Hawaiian islands by some of the earliest settlers. The Hawaiian name kukui means put on a string. The nuts were strung up and burned for light like candles,…
Acorn Jelly Muchim

Acorn jelly muchim(도토리묵무침) is a cold dish of seasoned jelly slices made from prepared acorns. Muchim(무침) is like a Korean salad or cold side dish. One or more main ingredients are dressed with sauce and/or other toppings and may be briefly marinated before serving. In this recipe, acorn jelly is the main ingredient; seasonal vegetables…
Almond Granita

Almond granita is a sweet almond-flavored ice cream from Sicilian cuisine. Almond granita is one of several popular Sicilian granita flavors. Granita is a popular breakfast food, snack, and dessert. Ingredients Directions
Apan-apan

Apan-apan is an Ilonggo dish from the Western Visayas region of the Philippines. It is also known as adobong kangkong, and it is a type of adobo. Apan-apan is made by stewing water spinach(kangkong) in vinegar, usually coconut palm vinegar(sukang tuba) or similar palm vinegar. Basic seasoning ingredients are also added. Apan-apan is typically served…
Baba Ghanoush

Baba ghanoush(بابا غنوج) is a roasted eggplant dip usually seasoned with garlic, sesame, and lemon. Baba ghanoush is similar to hummus and can also be served with pita bread or other flatbread. Recipe Ingredients Directions
Baek Kimchi

White kimchi, or baek kimchi(백김치), is a type of water kimchi made with napa cabbage, popular in the Pyongan(평안) region of the northern Korean Peninsula. Unlike most varieties in the southern regions of Korea, white kimchi does not use chili paste. Baek kimchi is usually flavored with asian chives(부추), onion, and asian pear(배), though it…
Bagleb

Bagleb(བག་ལེབ), also written balep or phaley or bhaley, is Tibetan flatbread, generally made with wheat flour. The following recipe is a very simple and common leavened flatbread also known as Amdo bread, though several other varieties exist. Bagleb is made in Central Tibet or U-Tsang as well as Amdo and Kham, the three traditional regions…
Bagthug

Bagthug(བག་ཐུག་), also spelled bhathuk, is a Tibetan soup with small lumps of dough or noodle pieces. Bagthug(བག་ཐུག་) is a contraction of bagtsha(བག་ཚ་), meaning small shell noodles or doughballs, and thugpa(ཐུག་པ), meaning noodle soup. Bagtsha, also spelled bhatsa, probably originated as small balls of dough, but modern bagtsha is often pressed and curled into small shell…
Bagtsha Markhu

Bagtsha markhu(བག་ཚ་མར་ཁུ།) is a sweet Tibetan dish traditionally made with dough balls, butter, cheese, and honey. Bagtsha is a sort of noodle shaped like a lump of dough or a curled shell. The curled shape is similar to Jin Chinese cat ear noodles or Italian cavatelli. To make it, press dough balls so they curl…
Bai Ji Mo

Bai ji mo(白吉饃) is a type of leavened flatbread popular in Shaanxi cuisine. Bai ji mo is leavened but generally only risen halfway. This means it can be ready faster than other breads since it doesn’t need to rest and rise as long; about half an hour is usually enough. Bai ji mo is most…
Baladi Bread

Baladi bread(عيش بـَلـَدي eish baladi), or country bread, is a type of leavened flatbread from Egyptian cuisine. Baladi bread is made from a rather wet dough. Dusting a baking surface generously can help prevent sticking. Recipe Ingredients Directions
Banana Blossom Salad

Banana blossom salad(gohu lo putungo) is a Gorontalo dish made of finely sliced banana blossom, shredded coconut, and seasoning. Banana blossom or putungo, also referred to as banana flower or banana bud, is a large flower blossom from banana plants which eventually grows into bunches of bananas if left to grow. The deep red outer…
Banh Chung

Banh chung(bánh chưng)[餅蒸] is a sticky rice cake from northern Vietnam wrapped with leaves in a square shape. Banh chung is usually filled with mung bean and pork. This simple version uses sticky rice and mung bean though no pork. Banh chung is traditionally eaten for Tết or lunar new year, also known as Vietnamese…
Banh Tet

Banh tet(bánh tét) is a cylindrical sticky rice cake, typically cliced with a string for serving. It normally has savory mung bean and pork filling and sometimes has banana, black bean, or other filling. Banh tet is popular in the Mekong River Delta region of southern Vietnam and commonly eaten during the lunar new year.…
Baranki

Baranki(баранки) are unleavened bread rings from Russian cuisine. They have a special texture from first boiling then baking. Baranka(баранка) is singular, and baranki(баранки) is plural. Baranki are a traditional food of northwestern Russia. They are similar to bagels but thinner. Other ingredients like eggs and butter are often added. Baranki are sometimes put on strings…
Barberry Rice

Barberry rice(زرشک پلو zereshk polo) is a popular side dish of Persian cuisine. Barberry rice is commonly served with chicken. Sometimes pistachio bits are added as an additional garnish. Recipe Ingredients Directions
Baseisei

Baseisei is a Fijian dish made from young taro stem with coconut cream, chili, and citrus. The thin stems of young taro plants(rourou) are used for baseisei. Large, mature taro stem can also be used but will need to be cut lengthwise into thinner strips. Recipe Ingredients 20 young taro stem, peeled, cut lengthwise if…
Batso nga Tabungaw

Batso nga tabungaw is stewed bottle gourd, a common in the Ilocano regions of northern Luzon in the Philippines. Known in other regions of the Philippines as ginisang upo or guisadong upo, stewed bottle gourd is a common dish, though it may be prepared differently outside Ilocandia. Fresh bottle gourd is the main ingredient. The…
Beet Borscht

Beet borscht(буряковий борщ), often simply called borscht(борщ) is a sour soup made with beets. Borscht is an iconic Ukrainian dish with a long history in Ukraine, and variations have spread to Russia, Poland, and elsewhere. Traditional borscht is typically made with bone broth, beets or other main ingredient, and perhaps local greens and pieces of…
Beet Kvass

Beet kvass(буряковий квас) is a fermented drink made with beets from Ukrainian cuisine. Kvass has a refreshing, sour taste. A common variety of kvass uses fermented rye bread. In this case, beetroot is simply salted and covered with water until it ferments. Beets have natural sugars which encourage good bacteria growth and thus lead to…
Bi-Ko

Tang-a bi-ko(筒仔米糕), or simply bi-ko(米糕), is a traditional seasoned sticky rice cake shaped by steaming in a bamboo cup(筒仔 tang-a) or similar container. It is typically served with sweet and savory ocean-mountain sauce(海山醬 hai-suann tsiunn), and toppings such as pickled cucumber(脆瓜 tshe-kue), meat floss, crushed peanut, and coriander leaf. Bi-Ko Recipe 4 servings Ingredients 2…
Biang Biang Noodles

Biang biang noodles(？？麵 / 褲帶麵 / 油潑扯麵) are hand-pulled wide noodles typically served with vinegar, soy sauce, chili, and a splash of hot oil. It is a specialty of Shaanxi cuisine found in Xi’an(西安) and surrounding areas. Biang is said to be an onomatopoeia for the sound of slapping these noodles on the counter while…
Bibimbap

Bibimbap(비빔밥) is a Korean dish of cooked rice with various toppings or banchan(반찬)[飯饌] to be mixed in. There is a wide variety of banchan used for bibimbap. Some common banchan are soybean sprout muchim(콩나물무침 kongnamul muchim), radish salad(무생채 musaengchae), blanched greens such as perilla namul(깻잎나물 kkaetnip namul), barbecued meat, mushrooms, and kimchi. Sometimes egg yolk…
Bicol Express

Bicol Express(sinilihan) is a spicy coconut stew from the Bicol region of southern Luzon, Philippines. Filipinos living in Manila popularized the dish and named it Bicol Express after the historic train from Manila to Legazpi. The Bicolano name, sinilihan, means ‘cooked with chili’. It may also be called ginataang sili or gulay na lada. Bicol…
Bih Dry Curry

This dish is a Sindhi dry curry with lotus root as the main ingredient. Bih(بیھ) refers to lotus root; it is sometimes also written beh, beeh, or bhee. In Sindhi cuisine, Usually, a type of long, thin lotus root is used. The root must be thoroughly cleaned before use. It is typically cooked as a…
Binakol

Binakol is a soup with coconut water broth. It is popular among the Aklan and Ilonggo people of Western Visayas in the Philippines. Binakol is similar to tinola, though tinola does not have coconut water in the broth. Binakol is traditionally served in half a coconut shell or in a split bamboo tube. It goes…
Bissara

Bissara(بصارة), sometimes also romanized as bessara, is a cooked fava bean dish that can range from a smooth soup to a thick dip. Bissara most likely evolved from an ancient Egyptian dish of cooked beans; thus, it is probably related to ful medames and hummus. Today, varieties of bissara are enjoyed as street food in…
Black Bread

Black bread(черный хлеб chyerny khlyeb) or rye bread(ржаной хлеб rzhanoy khlyeb) is traditional eastern European rye bread made with sourdough starter. It is a traditional food of Russian and Ukrainian cuisine. In northern Russia, wheat is historically difficult to grow, so pure rye bread particularly common. Rye flour is traditionally used to make sourdough starter,…
Braised Eggplant

Braised eggplant(燒茄子) is a traditional eggplant dish in Beijing, northern China. It is traditionally made with round eggplant(圓茄子). Braised eggplant pairs well with chun bing(春餅). Recipe 2 servings Ingredients 2 clove garlic, minced 2 round eggplant(圓茄子), peeled and chopped 4 tbsp rice cooking wine(料酒) or water 4 tbsp light soy sauce(生抽) (or 2 tbsp dry…
Braised Mushroom Rice

Soo-loo-png(素滷飯) is a vegan version of loo-bah-png(滷肉飯), a popular Taiwanese dish of braised meat on top of steamed rice. Minced mushrooms are braised in a classic Taiwan-style braising liquid(滷汁) and served over rice. Pickled mustard greens pair well as a side dish. Recipe Ingredients 4 piece star anise 1 tsp sichuan peppercorn 1 tsp fennel…
Breadfruit Gollai Appan

Breadfruit gollai appan(gollai åppan lemmai) is seedless breadfruit(lemmai) stewed in coconut cream. Appan(åppan) means evaporated or dried up; breadfruit is cooked until it absorbs the coconut cream for a fairly dry result. The coconut cream will be more like a coating for the breadfruit pieces than a broth. This simple dish is often served at…
Brown Sugar Boba Soy Milk

Brown sugar boba soy milk(黑糖珍珠豆奶 / 烏糖真珠豆奶 oo thng tsin tsu tau ni) is a variation of the classic boba milk tea(珍珠奶茶 tsin tsu ni te) from Taiwanese cuisine. Boba, or pearls(珍珠 tsin tsu), are made from tapioca starch or other starch powder. Once cooked, they can be served hot or cold. Warm pearls and…
Buckwheat Cake

Buckwheat cake(ꈾꃚ mge fu)[蕎粑 / 苦蕎粑粑] is a traditional food of the Nuosu or Yi people, particularly those of Nip Lat(ꆀꆿ)[寧蒗] area in northern Yunnan[雲南] Province of China. It is a somewhat bland cake typically made from tartary buckwheat flour. Buckwheat cake can be either steamed or cooked like a pancake. It can be thick…
Busiate with Trapanese Pesto

Busiate with Trapanese pesto(busiate con pesto alla Trapanese) is a durum wheat pasta with almond- and tomato-based pesto. Trapanese pesto(pesto alla Trapanese) is named for the town Trapani on the island of Sicily, where this type of pesto comes from. Unlike some kinds of pesto, Trapanese pesto uses almonds instead of pine nuts and includes…
Cabbage Jeon

Cabbage jeon, or baechu jeon(배추전), is a simple Korean savory pancake from central Korea. Baechu jeon is essentially battered cabbage, typically served with dipping sauce. To prepare the napa cabbage, first clean it and separate the leaves. Smack each leaf with the side or back of a knife or some other blunt object to tenderize…
Cabbage Stewed Tofu

Cabbage stewed tofu(白菜燉豆腐) is a simple dish from northeastern China. Cabbage, tofu, and optional starch noodles are cooked in a basic broth with scallion, ginger, and soy sauce for a quick and homey stew. This is one of many stewed dishes found in Manchu cuisine. It can be compared to stewed four whites(燉四白), which is…
Caponata

Caponata is an eggplant dish from Sicilian cuisine. It typically includes a variety of cooked vegetables and fruits with a sweet and sour sauce called agrodolce. Caponata is usually served cold. It is often a side dish and can be served alongside a main dish, on toast, or even over pasta. Some variations include seafood…
Carrot Shirishiri

Carrot shirishiri, or ninjin-shirishiri(ニンジンシリシリー), is a simple Ryukyuan dish of sauteed, julienned carrots. Usually miso is added for seasoning, and island tofu, or shima-dofu(島豆腐), adds a signature Ryukyu texture. The name shirishiri(シリシリー) comes from the sound of cutting carrots into thin pieces with a grater. Prepare the carrots by first peeling them, then grating, shaving,…
Cat Ear Noodles

Cat ear noodles, or simply ‘cat ears'(貓耳朵 mao er duo), are a type of noodles so named because their shape resembles cat ears. They are one of many types of noodles from Jin cuisine of northern China. The cat ear shape is made by pressing a piece of dough with the back of a chopstick…
Chapati

Chapati is an unleavened, puffed flatbread popular across northern India and in surrounding regions. It is a simple dish, often made with just whole wheat, water, and salt. Sometimes oil is added. Roti is another term for this type of bread, though in some regions roti refers strictly to this bread with no oil added,…
Cheonggukjang

Cheonggukjang(청국장찌개) is a traditional Korean food made with fermented soybeans. Fermented soybeans can be partially mashed into a paste similar to doenjang(된장). It is unclear whether cheonggukjang is related to Japanese natto, though they are very similar. Cheonggukjang can range from rather bland to pungent. Salt is often omitted entirely but may be added along…
Cheonggukjang Jjigae

Cheonggukjang jjigae(청국장찌개), sometimes just called cheonggukjang, is a Korean stew made with fermented soybeans. Fermented soybeans are partially mashed into a paste known as cheonggukjang(청국장)[淸麴醬]; it’s a Korean tradition similar to doenjang(된장) and Japanese natto. Depending on the process, it may range from mild to strong in flavor. Cheonggukjang is rather bland as salt is…
Chickpea Tashrib

Tashrib(تشريب) is stew over flatbread. It is a traditional food of Mesopotamian cuisine, usually made with lamb. This vegan variation omits meat and uses chickpea as the main ingredient instead of as an optional addition. It can be partially mashed for a thicker hummus stew. Sometimes tomato and potato are added to tashrib. Recipe Ingredients…
Chun Bing

Chun bing(春餅), or spring pancake, is a traditional food from Beijing. It is made from a simple flour dough and usually paired with dishes such as peking duck(北京烤鴨) and jingjiang rousi(京醬肉絲) as well as scallion and other vegetables for garnish. Try chun bing with Old Beijing-style braised eggplant(燒茄子). Recipe Ingredients Directions
Country Bread

Country bread, or choriatiko psomi(χωριάτικο ψωμί), is a simple, rustic bread from Greek cuisine. It is traditionally leavened and baked in a wood fire oven, resulting in a soft interior and crispy crust. Greek country bread is traditionally made with fresh yeast and left to rise for a long time. Recipe Ingredients Directions
Country Salad

Country salad(χωριάτικη σαλάτα choriatiko salata) is a simple salad from Greek cuisine. There are many variations, typically including cucumber, tomato, olive, and feta cheese. Onion and chili are also commonly added. The dressing is generally simple, with olive oil as a major ingredient. Oregano or other herbs may be added. This vegan variation omits cheese…
Couscous with Stewed Vegetables

Couscous(كسكس) is a type of small, round pasta popular in the Maghreb region of northern Africa. It is part of the traditional cuisines of Tunisia, Algeria, and Morocco. One of the most common ways to prepare couscous is by steaming the couscous over stew and serving the stew and couscous together. This imbues the couscous…
Crisp Pickled Cucumber

Tshe-kue(脆瓜) is sweet pickled cucumber found in Taiwan. It is a side dish or topping, especially for bi-ko(米糕). Tshe-kue is made by cooking a sweet and sour pickling juice, then adding thick slices of small cucumber to it so they will absorb the flavors. The cucumber is cooked briefly and then cooled up to three…
Cu Liu Cabbage

Cu liu cabbage(醋溜白菜 / 醋溜大白菜) is a simple and tasty dish from northern China. A traditional cabbage preparation from Lu(魯) cuisine, cu liu cabbage uses napa cabbage(大白菜) with a thickened vinegar sauce, often with sugar added. The result is a sweet and sour cabbage dish. It is often served as a side dish. Recipe Ingredients…
Dal Pakwan

Dal pakwan is a dish of stewed legumes with crispy flatbread known as pakwan. It is a traditional Sindhi dish. There are many dal pakwan varieties, some with different types of legumes and spices. Often ghee or oil is used for tempering the dal with cumin seeds. Oil is often used for frying pakwan. Usually…
Dingaku

Dingaku(ディンガク) is sweetened mashed taro from the Ryukyu islands. It is traditionally made from a Ryukyuan variety of taro called tanmu(ターンム). Dingaku uses unrefined dark brown called kokuto(黑糖), also known as Okinawa black sugar, a specialty of the Ryukyu region made by minimally processing raw sugar cane. Recipe Ingredients 8 field taro(ターンム), peeled and chopped…
Do Chua

Do chua(đồ chua) is Vietnamese pickles, typically daikon and carrot. Do chua is commonly added to banh mi and other dishes. Recipe Ingredients Directions
Dodo

Dodo is a simple dish of fried ripe plantain popular among the Yoruba and other people of Nigeria. It is commonly enjoyed as a side with dishes such as ewa riro. There are three common ways to cut the plantain: sliced into rings, sliced diagonally, and chopped into chunks. Dodo is commonly made by frying…
Dongchimi

Dongchimi(동치미) is a water kimchi popular in Korea, especially the Pyongan region of northern Korea. Dongchimi is made with radish and sometimes radish greens or napa cabbage in a watery brine with asian pear and spices. Dong (동)[冬] means winter, and chimi is an old word for kimchi, so dongchimi is winter kimchi. It is…
Dry Fried Green Beans

Dry fried green beans(乾煸四季豆) is a popular and simple Sichuan dish. It is commonly served as a side dish, but it also works as a main dish with rice. Dry frying(乾煸) is a cooking method which generally uses a small amount of oil in a dry pan. The main ingredient is cooked dry before combining…
Duruwakashi

Duruwakashi(ドゥルワカシー) is a Ryukyuan dish made of mashed taro corm and chopped taro stem. The name duruwakashi is an Okinawan word referencing mud, presumeably from the mud-like appearance of the dish. Duruwakashi is traditionally made from tanmu(ターンム), a Ryukyuan variety of taro with purple-grey flesh. If unavailable, small Japanese taro(satoimo) can be used with similar…
Easy Cabbage Kimchi

This simple kimchi(막김치 mak gimchi) is a type of napa cabbage kimchi(배추김치 baechu gimchi) made with chopped cabbage rather than whole cabbage. Making kimchi this way requires a little more preparation in the beginning, but the cabbage brines and ferments more quickly, and the finished kimchi is ready to eat and easy to use in…
Eggplant and Chickpea Tajine

Tajine(طاجين), also romanized tagine, is an important traditional dish in Moroccan cuisine. The word tajine originally refers to the iconic earthenware lidded shallow pot used to cook and serve this dish. Many variations use lamb or other meat as a main ingredient, and many different ingredients can be added. Sometimes different parts are cooked separately…
Eggplant Noodles

Eggplant noodles(茄子汆麵) is an Old Beijing(老北京) dish of noodles with eggplant topping. Round eggplant(圓茄子) is traditionally used but can be substituted by other eggplant varieties with some adjustment. It is common to use hand-rolled noodles(手擀麵), though other kinds of wheat noodles can also be used. Hand-Rolled Noodles(手擀麵 shǒugǎnmiàn) Recipe Ingredients 2 cup all-purpose wheat flour…
Eggplant Tabsi

Eggplant tabsi(تبسي بيتنجان tabsi bitinjan) is a type of eggplant casserole from Mesopotamian cuisine. The main ingredients are eggplant, onion, and tomato. Sometimes meatballs or chunks of meat are added. Potato and/or bell pepper are occasionally added as well. Eggplant tabsi is usually served with rice. It is similar to Levantine and Egyptian moussaka(مسقعة). Ingredients…
Ewa Riro

Ewa riro, or stewed legumes, is a simple Yoruba dish from Nigeria. It is commonly made with black eyed peas, cowpeas, brown beans, or honey beans. Seasoning for ewa riro can vary widely. Fish or meat can be added for extra flavor, usually dried or smoked. Dried shrimp, or crayfish, is also a common addition.…
Fan Tuan

Fan tuan(飯糰) is a traditional Taiwanese breakfast rice ball. It is made of sticky rice with salty and sweet filling. Taiwanese fan tuan is similar to and largely derived from ci fan tuan(粢飯糰) of Wu cuisine. Long-grain white sticky rice works best for making fan tuan. This can be mixed with black sticky rice for…
Focaccia

Focaccia is a leavened flatbread from Ligurian cuisine. It is generally made with olive oil and can have various toppings. Focaccia Recipe Ingredients Directions Rosemary Topping Recipe Ingredients Directions
Frijoles de la Olla

Frijoles de la olla, or clay pot beans, is a traditional Mexican dish popular in central Mexican cuisine and throughout Mexico with many variations. Pinto beans are commonly used, though other types of beans also work well and provide different flavors. Different types of dried chili or other additions can also provide flavor variations. Recipe…
Ful Medames

Ful medames(فول مدمس) is a fava bean stew popular in Egyptian cuisine. It is a simple dish with ancient origins. Fava beans, or broad beans, are traditionally cooked in special pot called qudra(قدرة). They can be minimally seasoned and served as is, or they may be mashed with additional ingredients. Sometimes they are partially mashed.…
Garlic Fried Rice

Garlic fried rice(sinangag) is a common Filipino fried rice simply flavored with garlic. It is made with leftover rice. This is a perfect way to use day-old rice that may be a little dry or even slightly fermented. Rice should at least be left overnight and could be up to a couple days old at…
Ginataang Rimas

Ginataang rimas is a dish of breadfruit(rimas) cooked in coconut milk(gata). Several variations of ginataang can be found throughout the Philippines. Spicy ginataang, as is found in this recipe, is especially popular in the Bicol region of the Philippines. Turmeric can be optionally added as well as greens, such as chili leaves or moringa leaves(malunggay).…
Goya Chanpuru

Goya chanpuru(ゴーヤチャンプルー) is a Ryukyuan stir fry dish with bitter melon. One of the most iconic dishes of Okinawa, goya chanpuru combines bitter melon with island tofu and normally meat and eggs with simple seasoning, though meat and eggs are omitted here for a vegan version. Chanpuru(チャンプルー) is the Okinawan word for stir fry. Seasonings…
Green Papaya Salad

Green papaya salad(ຕໍາໝາກຫຸ່ງ tam mak hung) is a Lao dish of pounded raw, unripe papaya with sweet, spicy, sour, and salty flavor. The peeled papaya is cut into thin strips and tossed in a mortar with a base of pounded garlic, chili, salt, sugar, and lime juice. Crushed peanuts and tomato are nice additions. The…
Guokui

Guokui or guo kui(鍋盔) is a type of thick, leavened flatbread from northern China, especially Shaanxi(陝西) Province. According to legend, guokui was first cooked by soldiers using their helmets as pans, thus the name guokui, meaning pot or pan helmet. Today guokui is generally cooked in pans. It is made from a basic leavened wheat…
Guotie

Guotie(鍋貼), literally translated as potsticker, is a type of dumpling from northern China. Considered a type of jiaozi(餃子), guotie are distinct because of their shape and cooking method. Unlike the more common crescent shaped jiaozi, guotie have a long, almost tubular shape with open or flat ends. While guotie are cooking, they are first cooked…
Harira

Harira(الحريرة) is a legume stew from the Maghreb region of northern Africa, particularly Moroccan cuisine and Algerian cuisine. It is especially popular as a meal to break the fast during Ramadan, usually served with dates. Harira is a simple dish, usually made with chickpeas and lentils. It typically has a base of onion and celery…
Honey Liang Zong

Honey liang zong(蜂蜜涼粽) or honey liang zongzi(蜂蜜涼粽子) is a plain sticky rice cake cooked in bamboo leaves or similar leaves and served with honey. It may have four corners like most zongzi, or it may be triangular with only three corners. It may be sliced into pieces with string or a bamboo knife. Honey liang…
Hosomaki

Hosomaki(細巻き) is a thin sushi roll. It can be considered a type of makizushi(巻き寿司), or sushi roll. Hosomaki is popular in Kanto cuisine. Hosomaki typically have only one filling, though fillings can vary widely. Some of the most common varieties are kappamaki, cucumber roll; tekkamaki, tuna roll; shinkomaki, pickled daikon radish roll; and kanpyomaki, seasoned…
Hot Dry Noodles

Hot dry noodles(熱乾麵) is a popular breakfast(過早) in Wuhan(武漢) and surrounding areas. Hit dry noodles can be topped with pickled long bean(酸豆角), pickled daikon(辣蘿蔔), pickled greens(榨菜), or other additions. Alkaline Noodles(鹼水麵) Recipe Ingredients Directions Hot Dry Noodles(熱乾麵) Recipe Ingredients Directions
Huang Gui Persimmon Cake

Huang gui persimmon cake(黃桂柿子餅) is a specialty of Shaanxi(陝西) cuisine, especially the ancient capital city Xi’an(西安). It is made in autumn when persimmons are ripe and is often sold as a street food or snack(小吃). Huang gui persimmon cake is made with the astringent variety of persimmon. This type of persimmon has an unpleasant astringent…
Hummus

Hummus(الحمص) is a popular dip made from sesame paste and chickpeas. It is popular in Levantine cuisine as well as other Arabic and Mediterranean cuisines, and it is even known throughout the world. It is often served as a dip or topping with pita bread or other flatbread and other foods like falafel and shawarma.…
Japchae

Japchae(잡채)[雜菜] is a Korean dish of mixed ingredients, typically starch noodles with carrot, greens, shiitake, wood ear fungus, and sesame seed. Sweet potato starch noodles or dangmyeon(당면)[唐麵], also known as glass noodles or cellophane noodles, are generally used for japchae. Japchae was originally made without noodles, though noodles are almost an essential part now. The…
Jing Jiang Mushroom

Jing jiang pork strips or jing jiang rou si(京醬肉絲) is a traditional Beijing dish of thin meat strips in sweet and salty sauce. This vegan adaptation uses king oyster mushroom(杏鮑菇) instead of pork. Jing jiang rou si is typically served with a thin flour pancake called chun bing(春餅) and finely sliced scallion; try making my…
Jujube Tea

Jujube tea(대추차 daechu cha) is a traditional tea from central Korea made from dried jujubes(대추 daechu), also known as red dates. Jujube tea has a mild sweetness. In Korea, jujube is often enjoyed in warm tea during winter. It is known to boost immunity and provide various nutrients and antioxidants and is supposed to improve…
Jujube Zong

Jujube zong or zongzi(棗粽子) is a traditional food of China, especially northern areas such as Beijing. It is made from sticky rice and jujube wrapped in bamboo leaves and boiled. Jujube zong is commonly served with sugar. It is also traditional to use proso millet(黍) instead of sticky rice. The origin of zong dates back…
Kadyos kag Langka (KL)

Kadyos kag langka, or KL, is a soup of pigeon pea(kadyos) and unripe jackfruit(langka). KL is based on KBL, kadyos baboy kag langka, a popular dish from Ilonggo cuisine of the Philippines. Pork(baboy) is simply omitted for this vegan adaptation. ingredients shallot or onion, chopped water pigeon pea, soaked overnight (substitute black-eyed pea) young jackfruit,…
Kake Soba

Kake soba(掛け蕎麦) is buckwheat noodles served in hot broth. Other toppings can be added like shredded nori, fried tofu, fish cake, and hardboiled egg. Men-Tsuyu(めんつゆ) Recipe Ingredients 1 cup dark soy sauce 1 cup mirin 1 piece dried kelp Directions heat soy sauce add mirin, kelp simmer below a boil about 5 minutes let cool…
Kang Potatoes

Kang potatoes(炕洋芋 or 炕土豆) are a specialty from south central China. This dish is a popular street food and may have originated from the ethnic Tujia(土家) people who often live in mountainous areas and grow potatoes. Local potatoes are traditionally cooked on a special stove resembling a wok built into the counter. Frying in these…
Kanpyo Maki

Kanpyo maki(干瓢巻き) is a type of small sushi roll with seasoned dried bottle gourd strips surrounded with sushi rice and wrapped in nori. Kanpyo maki is a traditional Edo(江戸) dish from the Kanto(関東) cultural region, which includes Tokyo(東京). It is a type of small sushi roll with a single filling known as hosomaki(細巻き). Kanpyo maki…
Khoresh Bademjan

Khoresh bademjan(خورش بادمجان) is an eggplant stew from Persian cuisine. Khoresh bademjan is often made with lamb, minced or in chunks. Some variations are meatless. Versions with or without meat may include yellow split peas. Sour flavor comes from dried lime, or some variations use sour grapes. Sumac or fresh lime or lemon can also…
Khua Kling

Khua kling(คั่วกลิ้ง) is a very spicy dry curry from southern Thailand. This vegan adaptation uses minced mushroom as the main ingredient rather than meat. Recipe Ingredients 4 clove garlic 4 bird eye chili 1 tsp salt 1 tsp black peppercorn 2 stalk lemongrass, tough outer layers removed 2 tbsp piece galangal 1 tbsp piece turmeric…
Kimchi Fried Rice

Kimchi fried rice, or gimchi bokkeumbap(김치볶음밥), is a simple Korean fried rice dish with kimchi. This recipe is a perfect way to use day-old leftover rice. If using fresh steamed rice, try to make it slightly dry. Brown rice works well for this dish. Flavorful cabbage kimchi is the best choice for this. For an…
Kimchi Jjigae

Kimchi jjigae(김치찌개) is a hot kimchi stew from Korea. It is a simple, hearty dish and a great way to enjoy kimchi. This vegan recipe uses soy sauce, mushrooms, and kelp stock for a traditional flavors with plenty of umami. Kimchi stew often includes pork or other meat and sometimes anchovy stock. Kimchi jjigae goes…
Kimchi Pancake

Kimchi buchimgae(김치부침개), also called kimchi jeon(김치전), is a savory kimchi pancake. It is made from cabbage kimchi mixed into a simple batter and sizzled until golden. All kinds of buchimgae and jeon are favorites on rainy days because the sound of these savory pancakes sizzling sounds like raindrops. They can also be made with basic…
Kimchi Wang Mandu

Kimchi wang mandu(김치왕만두) are large, ‘king-size’ dumplings with kimchi filling. Wang mandu are popular in Pyongan cuisine and may be found elsewhere in Korea. They are sometimes called northern-style dumplings(이북식만두). Wang mandu wrappers(왕만두피 mandu pi) are larger than most dumpling wrappers so they can fit more filling. These wrappers can be prepared ahead of time.…
Kkakdugi

Kkakdugi(깍두기) is a kimchi of cubed radish from central Korea. It is simple to prepare and makes a convenient banchan(반찬), or side dish, to go along with a meal. Recipe Ingredients 1 korean radish(무 mu) (about 2 lb), peeled and cubed(¾ inch cubes) 2 tbsp salt 2 clove garlic, minced 1 tsp piece ginger, minced…
Knife-Cut Noodles

Knife-cut noodles(刀削麵) is a noodle dish from Jin cuisine of northern China, mainly Shanxi(山西) Province. Noodles are cut from a block with a special knife and boiled, then served with toppings and sauce. Knife-cut noodles are wider in the center and thin on the edges, giving them a nice texture. Knife-cut noodles are made from…
Ko’elepalau

Ko’elepalau or ko’ele palau is a sweet Hawaiian dish of mashed sweet potato and coconut cream. The origin of the name is unclear, but it possibly refers to mashed pudding originally made from yam. Many varieties of sweet potato(‘uala) and yam(uhi) were grown anciently by Hawaiians, and both will work well for this dish. White…
Konjac Jelly Stir-Fry

Konjac jelly stir-fry is a common household dish from southwestern China. Konjac jelly, also known as konjac tofu(魔芋豆腐 móyùdòufu) is a specialty of the Tujia people made from starchy konjac roots native to their homelands in the mountainous areas of southwestern China. Konjac jelly is often stir-fried(炒) with various ingredients, typically pickled greens or chili.…
Kosai

Kosai or koose or kooshe is a black-eyed pea fritter popular in Hausa cuisine as well as Dagonba cuisine and other neighboring cuisines of West Africa. It is also known as akara in Nigeria. Kosai is somewhat similar to ta’miya and falafel. Black-eyed peas are the main ingredient for koose. Kosai also typically contains onion…
Kufa Jushi

Kufa jushi(クファジューシー) is an easy and quick Ryukyuan rice dish with other ingredients mixed in. Typically seaweed, carrot, mushroom, cooked pork strips, and maybe sliced konnyaku are added to rice and cooked together. Pork is omitted in this vegetarion version. Hijiki(ヒジキ) is great for this recipe and contributes to its signature and memorable flavor. Some…
Kvass

Kvass(квас) is a fermented drink commonly made with rye bread. It is a popular summer drink, refreshing and naturally carbonated with mildly sour flavor and a hint of sweet. There are various methods to make kvass. It can be made with sourdough starter, active yeast, or even naturally occurring yeast from raisins or another ingredient.…
Lablabi

Lablabi(لبلابي) is boiled chickpeas with harissa and other toppings, generally served over dry bread. It is a popular Tunisian dish. Toppings for lablabi usually include cumin powder, lemon, caper, olive, olive oil, harissa, poached egg, and either tuna or lamb. Sometimes caraway powder is added. Stale bread is typically used as a base. Flatbread also…