In the past, I have only associated miso paste with making tofu miso soup. However, I have learned that miso paste has greater use than just making soup. Due to its potent salty and savoury taste, it is versatile enough to be used as a marinate as well as to amp up the savouriness in my vegan mac ‘n’ cheese.
And here comes another use for miso paste: to make stir fry!
I love trying new ways of making pancakes. Case in point the easy and healthy overnight porridge pancakes, the fluffy blueberry yoghurt pancakes and, every now and again, I miss savoury pancakes like cheesy cornflakes pancakes and the wacky mac ‘n’ cheese pancakes.
Having friends with special dietary requirements in mind, I wanted to try a pancake recipe which can be both vegan friendly and gluten free. As an avid home cook, I like to be ready for all kinds of dietary requirements that come my way.
The reason of my last homemade chilli oil post was to make dan dan noodles. It is a popular Chinese Sichuan dish which is essentially made up of noodles with creamy sesame and chilli oil dressing as well as a sautéed mince meat.
My take on this dish is a little different than the original version. There’s no sign of Sichuan peppercorn and it is therefore less spicy; instead of using dried Asian noodles, I have substituted with something most of us is familiar with – spaghetti.
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