Fried Plantains

Time: 15 minutes
Servings: 4

* 2 ripe plantains
* 1/2 cup of oil
* salt (optional)


1. Peel the plantains & cut diagonally in 1/4- inch thick slices.

2. Deep fry the plantains until golden brown. Sprinkle a little salt for flavor. Serve immediately.

Quick Kimchi

A Korean recipe!

*2 Nappa cabbages
*1 medium Asian radish
*1/4 cup coarse sea salt or kosher salt
* water
*4 green onions, sliced into pieces about 1 inch long
*5 garlic cloves, minced
*2 tablespoons fresh ginger, minced
* 2 tablespoons chili powder

1. Wash the leaves of the cabbage & cut them into about 2-inch lengths. Peel the radish & halve it lengthwise down the center, cut lengthwise again, & then slice into 1/2-inch thin squares.

2. Dissolve salt in 1 cup water. Place the vegetables in a large bowl and pour the salt water over them. Let soak for at least 6 hours or overnight.

3. The next day, drain the vegetables & retain the salty water. Add the green onions, garlic, ginger, & chili powder. Mix the vegetable by hand (you might want to use gloves so the chili doesn't stain your hands). Pack into a 1-gallon jar (or an appropriate amount of smaller jars). Pour the salted water over the mixture. Leave about an inch of space on top of the jar.

4. Let sit about 2 or 3 days, depending on how fermented you like your kimchi. Refrigerate after opening.

Cantonese-Style Fried Rice

Servings: 3-5
Prep time: about 20 min

*2 or 3 eggs
*2 tsp salt
*1/2 tsp dry sherry
*2 tbsp onion, minced
*5 tbsp cooking oil
*4 cups cooked rice
*1 tsp Chinese brown gravy syrup or 1/2 tsp Kitchen Boquet or Gravy Master
*1 cup bean sprouts or the shredded thick part of lettuce as a substitute

1. Beat eggs with salt & sherry.
2. Heat oil in wok over medium-high heat. Stir in onion then egg mixture. Scramble and break into pieces until quite dry.
3. Add rice, gravy & bean sprouts. Stir constantly until the ingredients are well blended & thoroughly heated (about 8 to 10 minutes).

Note: 1/2 cup of diced or shredded meat or fake meat can be added with rice, if you want.

Note: Never use soy sauce because it makes the rice too soft.

Note: Fried rice is the way Chinese use leftover rice, so its fine to use day-old rice for this recipe.

Vegan Cornbread

I've decided to also post delicious side dishes that go well with the soup recipes that I love.



Prep Time: less than 30 minutes
Servings: 6

* 1 cup cornmeal
* 1 cup whole wheat flour (I use all-purpose flour & it works out just fine)
* 1 tbsp baking powder
* 1/4 cup oil
* 1 cup soy milk
* 1/3 cup molasses or maple syrup (I use maple syrup)

1. Preheat oven to 375 degrees.
2. Mix ingredients together in a bowl.
3. Pour batter into a lightly oiled 8-inch round pan.
4. Bake for 20 minutes.

Nutritional Analysis: 299 calories per serving

Recipe from: Simply Vegan by Debra Wasserman