A complete joy!
A very simple vegan recipe with a creamy pesto and glacial mint.
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Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
Kimchi Vegetable Soup
Heat a couple of tablespoon coconut oil in a pan. Sear some halved Brussels sprouts and 1 onions cut-side down until they have a nice caramelized face. Then, finely grate two bulbs of garlic and a nice knob of fresh ginger. Stir them around for 30 seconds with the onions and sprouts, add a little more oil if need.
Cover with vegetable broth and bring it up to a gentle simmer. Once the onions and Brussels are tender, add about a couple of tablespoon of kimchi paste.
While that is simmering, boil some thin rice noodles. Cook noodles to the package instructions and strain and rinse. Place a nice mound of noodles in the bottom of your bowls and cover it with some thinly sliced scallions. Shave some radish or thinly sliced kale and place it right on top of the noodles. Feel free to sub just about any thinly sliced vegetable that you’d eat raw. The veggies cook just slightly in the hot soup, but still keep their nice snap.
Then, gently pour the hot soup in the bowl, covering all the contents. Sprinkle a splash of soy sauce over the dish and you are all set.
You can use
according to your taste.
Both are vegan 😉
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