ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco is joined by chef and cookbook author Tanya Holland to help caller Michelle recreate her favorite French dish of beef bourguignon with an added nuance—no garlic or onion allowed.
Michelle and her husband live in Miami, but they travel often to France to visit his family and to eat his father’s cooking. According to Michelle, her father-in-law makes perfect renditions of French classics like beef bourguignon, ratatouille, lamb tagine, and poulet farci. But as many times as Michelle has tried, she’s unable to recreate these dishes back home in the States. There’s also one important caveat: Michelle’s husband has an intolerance to alliums like garlic, onion, and shallots, which form the base of flavor in many French dishes.
Chris calls on Tanya Holland, a Bay Area-based chef who attended culinary school in Burgundy, to help Michelle translate this French classic to her American kitchen. Tanya suggests other ingredients like anchovies, mushrooms, and fresh herbs that can add depth of flavor without the alliums. Chris recommends Michelle try this recipe for Beef and Bacon Stew, which includes a stealthy addition of miso for extra umami depth. Because onions would typically add sweetness to the stew, Chris and Tanya agree that Michelle should add additional carrots and some sugar (or brown sugar, as Tanya suggests) in place of the onions to achieve a similar flavor.
Listen now to hear whether Michelle achieves her dream of exquisite beef bourguignon back home in Miami.
What comes to mind when you think of spring dinner ideas? Maybe an appetizer of simple, fresh spring vegetables with bagna cauda? A spring pea pasta recipe with some glazed shallots and crusty bread for the main event? Carrot cake for dessert? Whatever you’re craving, whatever course, we imagine it leans on spring produce—because why wouldn’t it? It’s the best, especially after months and months of root vegetables.
The main dishes you’ll find below do what we all want them to, which is to say they feature fresh herbs, asparagus, snap peas, artichokes, leeks, spinach, watercress... It’s almost an embarrassment, the riches of green things that come with the season. Almost.
So pour a glass of white wine and ready yourself, because here are our favorite veggie-forward spring dinner ideas.
These dinners will not only satisfy your taste buds but also assist in alleviating symptoms of bloating like gas, fullness and abdominal pressure. While occasional bloating can be totally normal and a natural part of digestion, it can be uncomfortable. If you’re feeling unsettled, it can help to incorporate lifestyle habits that support digestive wellness, like staying active, drinking water and eating foods that can help reduce discomfort. Recipes like our Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt and our Tamari-Ginger Meatball & Eggplant Casserole feature ingredients like ginger, pineapple, yogurt and fennel seeds to promote overall digestive well-being. Enjoy these flavorful meals to help you get back to feeling your best.
Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt
These sheet-pan spiced chickpeas and sweet potatoes make a perfect vegetarian dinner. The crisp chickpeas, coated in warm spices, pair well with sweet potatoes and roasted shallots. The yogurt is tangy and bright, with a hint of sesame from the tahini. A drizzle of pomegranate molasses ties it all together.
Grilled Fennel-Rubbed Pork Chops & Apricots
Toasting and grinding your own spices for a flavorful rub is the quickest, easiest way to build surefire flavor in this easy pork chop recipe. Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.
This creamy spinach orzo pasta dish is light, quick and easy. The fresh basil truly shines through and complements the spinach in this vegetarian pasta dinner.
Pepper, Pesto & Spinach Stromboli
Jason Donnelly
Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
Tamari-Ginger Meatball & Eggplant Casserole
Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer.
Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage
In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro.
Pineapple Tofu Stir-Fry
At last--a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.
Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
Creamy Cucumber Soup
There's no reason to only eat cucumbers raw—they are wonderful sautéed then pureed with avocado for a silky cucumber soup that's good warm or cold.
Penne with Sausage & Eggplant Bolognese
Here, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings. Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.
Golden Vegetable Soup
Greg DuPree
In this vegan golden vegetable soup, butternut squash adds color, while ginger, serrano pepper and spices add depth and earthy flavors.
Chickpea & Jackfruit Curry
The stringy texture and mild flavor of canned jackfruit mimics chicken in this vegan curry recipe. Chickpeas add delicious crunch and protein for a satisfying meal. Serve over brown rice for an easy, healthy dinner.
Pork & Pineapple Tacos
Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat.
Stuffed Delicata Squash
In this Tex-Mex-seasoned stuffed delicata squash recipe we swap out half of the ground beef you'd normally use for bulgur to reduce saturated fat without skimping on the amount of stuffing. Serve with a mixed green salad with cilantro vinaigrette.
Cashew-Cilantro Pesto with Veggie Noodles
Quick work with a vegetable peeler transforms colorful vegetables into low-carb noodles for this fresh and spicy Asian-inspired dish.
Sweet Potato Curry
Fred Hardy
The tomato rounds out the curry paste and adds body to this vegan sweet potato curry. A touch of garam masala at the end adds warm flavors.
Sesame-Ginger Chicken Salad
Keeping cooked chicken and prepared sesame-ginger dressing on hand means this healthy lunch salad comes together in a snap.
Delicata, Rosemary & Blue Cheese Pizza
Jacob Fox
Topping your pie with squash brings a big vitamin A boost to this pizza—it provides 120% of your Daily Value per serving. The delicata contributes extra fiber, too, thanks in part to its edible skin. We make the oven a multitasker to get this winter pizza on the table fast. The crust bakes on the bottom rack while the vegetables roast. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.
Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw
Pre-prepped veggies and sauerkraut are the secret to making this healthy dinner recipe super-fast. Find broccoli slaw mix in most supermarkets near the other coleslaw mixes, and refrigerated fresh sauerkraut near the hot dogs. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater.
Spinach-Artichoke-Sausage Cauliflower Gnocchi
Hearty and piquant, this quick cauliflower gnocchi dinner incorporates several healthy convenience ingredients, including turkey sausage and tender artichoke hearts, so dinner is on your table fast.
These dinners will not only satisfy your taste buds but also assist in alleviating symptoms of bloating like gas, fullness and abdominal pressure. While occasional bloating can be totally normal and a natural part of digestion, it can be uncomfortable. If you’re feeling unsettled, it can help to incorporate lifestyle habits that support digestive wellness, like staying active, drinking water and eating foods that can help reduce discomfort. Recipes like our Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt and our Tamari-Ginger Meatball & Eggplant Casserole feature ingredients like ginger, pineapple, yogurt and fennel seeds to promote overall digestive well-being. Enjoy these flavorful meals to help you get back to feeling your best.
Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt
These sheet-pan spiced chickpeas and sweet potatoes make a perfect vegetarian dinner. The crisp chickpeas, coated in warm spices, pair well with sweet potatoes and roasted shallots. The yogurt is tangy and bright, with a hint of sesame from the tahini. A drizzle of pomegranate molasses ties it all together.
Grilled Fennel-Rubbed Pork Chops & Apricots
Toasting and grinding your own spices for a flavorful rub is the quickest, easiest way to build surefire flavor in this easy pork chop recipe. Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.
This creamy spinach orzo pasta dish is light, quick and easy. The fresh basil truly shines through and complements the spinach in this vegetarian pasta dinner.
Pepper, Pesto & Spinach Stromboli
Jason Donnelly
Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
Tamari-Ginger Meatball & Eggplant Casserole
Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer.
Grilled Tofu with Korean BBQ Glaze & Stir-Fried Napa Cabbage
In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro.
Pineapple Tofu Stir-Fry
At last--a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.
Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
Creamy Cucumber Soup
There's no reason to only eat cucumbers raw—they are wonderful sautéed then pureed with avocado for a silky cucumber soup that's good warm or cold.
Penne with Sausage & Eggplant Bolognese
Here, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings. Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.
Golden Vegetable Soup
Greg DuPree
In this vegan golden vegetable soup, butternut squash adds color, while ginger, serrano pepper and spices add depth and earthy flavors.
Chickpea & Jackfruit Curry
The stringy texture and mild flavor of canned jackfruit mimics chicken in this vegan curry recipe. Chickpeas add delicious crunch and protein for a satisfying meal. Serve over brown rice for an easy, healthy dinner.
Pork & Pineapple Tacos
Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat.
Stuffed Delicata Squash
In this Tex-Mex-seasoned stuffed delicata squash recipe we swap out half of the ground beef you'd normally use for bulgur to reduce saturated fat without skimping on the amount of stuffing. Serve with a mixed green salad with cilantro vinaigrette.
Cashew-Cilantro Pesto with Veggie Noodles
Quick work with a vegetable peeler transforms colorful vegetables into low-carb noodles for this fresh and spicy Asian-inspired dish.
Sweet Potato Curry
Fred Hardy
The tomato rounds out the curry paste and adds body to this vegan sweet potato curry. A touch of garam masala at the end adds warm flavors.
Sesame-Ginger Chicken Salad
Keeping cooked chicken and prepared sesame-ginger dressing on hand means this healthy lunch salad comes together in a snap.
Delicata, Rosemary & Blue Cheese Pizza
Jacob Fox
Topping your pie with squash brings a big vitamin A boost to this pizza—it provides 120% of your Daily Value per serving. The delicata contributes extra fiber, too, thanks in part to its edible skin. We make the oven a multitasker to get this winter pizza on the table fast. The crust bakes on the bottom rack while the vegetables roast. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.
Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw
Pre-prepped veggies and sauerkraut are the secret to making this healthy dinner recipe super-fast. Find broccoli slaw mix in most supermarkets near the other coleslaw mixes, and refrigerated fresh sauerkraut near the hot dogs. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater.
Spinach-Artichoke-Sausage Cauliflower Gnocchi
Hearty and piquant, this quick cauliflower gnocchi dinner incorporates several healthy convenience ingredients, including turkey sausage and tender artichoke hearts, so dinner is on your table fast.
Tiffy Chen, the internet sensation and food writer, is out with her debut cookbook, "Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours."
The new book will detail Chen's favorite recipes that can be made quickly, are for the entire family and span the Asian continent in theme.
Chen grew up in Taiwan, a nation rife with diverse cultures evidenced in the food and beyond. Chen draws on this background in sharing the tastes and smells of her home with the world.
The new cookbook interweaves stories and recipes gathered through Chen's travels throughout Southeast Asia.
The food blogger has garnered a massive audience online, amassing 3.2 million TikTok followers, where her audience enjoys videos detailing a variety of Asian recipes.
"Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours."
Crown Publishing Group
Chen joined "Good Morning America" on Tuesday to break down her grandma's Taiwanese stir-fry noodles recipe, Chao Mi Fen. Chen's take on stir-fry noodles offers a healthy and affordable option for stir-fry lovers craving a more efficient take on the classic dish.
Grandma's Taiwanese Stir-Fry Noodles, 炒米粉, Chao Mi Fen
Serves: 4
Ingredients
10 ounces/300 grams rice vermicelli noodles
1 teaspoon of olive oil
1 pound/450 grams white cabbage (1 large cabbage), sliced
1 cup Chinese celery cut in 2-inch lengths
1/2 cup thinly sliced peeled carrots
1 cup sliced shiitake mushrooms
1/2 cup sliced fresh black fungus
1/4 cup light soy sauce
3 tablespoons vegetarian oyster sauce
1 teaspoon ground white pepper
1/2 teaspoon sugar
2 cups water, more if needed
1 tablespoon shallot oil
1 tablespoon fried shallots
Fresh cilantro leaves, for garnish
Directions
1. In a medium bowl, soak the rice vermicelli in cold water to cover for five minutes. Drain and set aside.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the cabbage, Chinese celery, carrots, shiitake mushrooms and black fungus. Sauté for 2 to 3 minutes, until the mushrooms start to sweat.
3. Add the light soy sauce, vegetarian oyster sauce, white pepper and sugar. Stir well. Pour in the water and bring to a simmer. Add the noodles and, using chopsticks to prevent breaking the noodles, loosen the noodles. Mix to evenly coat the noodles with the sauce.
4. Reduce the heat to low, cover with a lid and simmer for 15 minutes. If the noodles are still firm, add more water, 1 tablespoon at a time, until the noodles are fully cooked. Uncover, drizzle in the shallot oil and add the fried shallots. Gently stir. Transfer to a large serving plate and garnish with the cilantro. Serve immediately.
Five takeaway tips:
1. Soak the noodles in COLD water for five minutes, this will help the noodles soften without getting soggy. This way, the noodles can soak up all the delicious sauces while still keeping the nice chewiness. Drain and set aside after.
2. You can really customize it with any vegetables or protein of your choice. I am making a vegetarian version today with celery, carrots, mushrooms, cabbage and black fungus. But you can also add in pork belly, shrimp, chicken or anything you like.
3. Use chopsticks to prevent the noodles from breaking. This will also help loosen the noodles, allowing every noodle to coat the sauce evenly. You are more "tossing" the noodles instead of mixing!
4. Reduce the heat to low and cover the noodles to allow them to soak up all the sauce. Every brand is a little bit different, so I like to start with less water, but if needed, you can add more water 1 tablespoon at a time.
5. PRO TIP: If you are using dried shiitake mushrooms, make sure to reserve the water used to rehydrate the mushrooms because it has a lot of flavor. You can use this stock instead of water.
By clicking on these shopping links, visitors will leave Goodmorningamerica.com. These e-commerce sites are operated under different terms and privacy policies than Goodmorningamerica.com. ABC will receive a commission for purchases made through these links. Prices may change from the date of publication.
Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook by Tiffy Chen
Tramontina 80114/537DS Professional Aluminum Nonstick Restaurant Fry Pan, 14"
Article From & Read More ( Tiffy Chen shares her grandmother's Taiwanese stir-fry noodles recipe - Good Morning America )
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Gone are the days when the best we can do for a vegan dessert is a bowl of fruit or a dry cookie that lacks flavor and texture. Now, thanks to plenty of experimentation and the use of ingredients such as apple cider vinegar, almond milk, and coconut milk yogurt, vegan dessert recipes are tastier than ever before. Need proof? We’ve rounded up 20 plant-based treats that are so delicious, you likely won’t even know they’re vegan. From Mini Chocolate Olive Oil Cakes to Amaretto Sour Popsicles, these egg- and dairy-free desserts are fit for any occasion, and will definitely have you coming back for more!
Cantaloupe-Coconut Ice Pops
Victor Protasio
These ice pops are made with a combination of ripe, blended cantaloupe and a sweet basil-coconut cream that manages to draw out the floral notes of the fruit. Lime zest adds a pop of acidity, while a sprinkle of toasted coconut on the bottom of each treat brings nutty undertones and a touch of crunch.
Apricot Almond Cake
Greg DuPree
Canned apricots with a glaze of apricot preserves are studded throughout this bright cake, which would be especially irresistible as part of a brunch spread. This vegan dessert also boasts an almond flour base that compliments the floral notes in the fruit.
Mini Chocolate Olive Oil Cakes
Victor Protasio
Believe it or not, these mini olive oil cakes are 100 percent vegan. The titular olive oil takes the place of traditional cake ingredients such as eggs and butter, and each one is flavored with a combination of cocoa powder, orange zest, and earl gray tea. Plus, every cake is topped with a simple silky chocolate glaze and a light shower of candied orange peel. Yum!
Ginger-Lime Melon Salad
Jennifer Causey
There's no lettuce in sight when it comes to this salad, which instead consists of cantaloupe, honeydew, and watermelon slices topped with a tangy ginger-lime dressing. Serve this fresh dish on nights when you’re in the mood for a lighter (but still delicious) vegan dessert.
Tropical Fruit Salad
Victor Protasio
For a vegan dessert that everyone is bound to love, we suggest you try this tropical treat. Here, a mix of papaya, pineapple, mango, and kiwi is combined with a touch of sugar, lime juice, and a pinch of salt. The fruit then rests on a bed of creamy coconut yogurt, and gets a dusting of flaked coconut. This dessert has plenty of texture and flavor with no butter or cream in sight.
Spicy Watermelon Margarita Ice Pops
Emily Kinni
This dessert, which is reserved for the over-21 crowd, calls for pureed watermelon mixed with sugar, lime juice, tequila, and a pinch of cayenne pepper. That white stripe, which gives this treat a photo-worthy color palette, occurs on its own when the fruit separates during freezing.
Chocolate Rice Crispy Treats
Jennifer Causey
Not only is this dessert ready in 30 minutes, it’s incredibly easy to make. There are just four high-quality ingredients here: finely chopped bittersweet chocolate bars, coconut oil, crispy rice cereal, and flaky sea salt. Call them a grown-up version of Rice Krispy Treats, which are fun to eat all year round. To ensure they are completely plant-based, use vegan chocolate.
Creamy Date Shakes With Cinnamon
GREG DUPREE
If you’ve got a craving for a milkshake but don’t want, well, dairy milk, give this recipe a try. Here, Medjool dates are combined with hemp seeds, almond milk, ice, and cinnamon to create a bold, refreshing drink that just so happens to be vegan. Sprinkle another dash of cinnamon on the finished product for even more flavor.
Vegan Blueberry Cookies
Justine Eats
Good vegan desserts can be hard to find, but these cookies fit the bill and are ready to eat in under an hour. The bold hue is thanks to thawed frozen blueberries, while sweet white chocolate chips stud each cookie. When baking, we suggest using a stand or hand mixer to break up the blueberries. This will help ensure that the fruit is fully incorporated into the rest of the wet ingredients.
Amaretto Sour Popsicles
Melissa Kravitz Hoeffner
For a vegan warm weather dessert that doesn’t disappoint, give these amaretto sour pops a whirl. They taste like a frozen version of the popular cocktail, and look like a stunning summer sunset. Serve 'em with fresh orange slices and cherries for optimal refreshment.
Vanilla-Cinnamon Chia Pudding
Heather Meldrom
If you love rice pudding or tapioca, vanilla chia pudding will be right up your alley. It’s made with a combination of milk, (we like vanilla almond milk) chia seeds, agave nectar, ground cinnamon, vanilla extract, and a pinch of salt. If you’re not a fan of almond milk, go ahead and use coconut milk or another plant-based option, which will keep this dessert vegan.
Vegan Banana Bread
Alison Miksch
Banana bread is a classic dessert, and while it’s typically made with butter and eggs, this vegan version calls for canola oil, coconut milk yogurt, and vanilla soy milk instead. The plant-based ingredients fit into the recipe seamlessly, and yield a final product that is moist and delicious. Feel free to add vegan chocolate chips, chopped walnuts, or shredded coconut to the mix.
Toasted-Coconut Key Lime Pie
Greg DuPree
If you make the crust of this pie with vegan coconut cookies, this tropical dessert is entirely plant-based. It features said coconut cookie crust with a decadent coconut interior made with coconut whipped topping. Lime juice in the filling gives it a subtle tart flavor to balance this sweet dessert.
Spicy Maple Lemonade Pops
Jennifer Causey
When the hot weather strikes, there’s nothing better than a glass of fresh lemonade—except maybe these spicy lemonade ice pops. Each one is made with fresh lemon juice, maple syrup, a pinch of cayenne pepper, and several Thai bird chiles, which bring plenty of spice.
Roasted Pineapple With Cinnamon
Steve Giralt
Roasting fruit, like pineapple, in the oven concentrates the natural sugars and makes it tender and delicious. Sugar and cinnamon up the ante, as the sugar caramelizes in the oven and the cinnamon adds a ton of flavor. You can eat this roasted pineapple solo, but it’s also great on top of some vegan vanilla ice cream or plant-based pound cake. The choice is yours!
Frozen Banana Ice Cream
Tatiana Volgutova/Getty Images
If you’re craving some ice cream but don’t have a pint of the plant-based stuff in your freezer, reach for some ripe bananas instead. Believe it or not, all you need to make this DIY dessert is a few ready-to-eat bananas, which you’ll slice, freeze, blend, and freeze again.
Plant-Based Coconut Yogurt
Getty Images
While vegan yogurt used to be hard to find, you can now pick some up at most grocery stores. However, if you prefer to make your own, give this recipe for creamy coconut yogurt a go. It's made with a combination of coconut and nut milk, and gets its yogurt-like thickness courtesy of cornstarch. Eat it solo as a snack, or top with vegan chocolate chips, coconut flakes, and sliced strawberries for a dessert that’s also pretty healthy.
Vegan Chocolate Pudding
Nico Schinco
Leave it to Martha Stewart to make a vegan chocolate pudding that’s even more delicious than the stuff you’ll find in the grocery store. This recipe calls for raw cashews, cocoa powder, and plant-based milk, while maple syrup, vanilla extract, semi-sweet chocolate, and a pinch of salt bring the flavor.
Vegan Snickerdoodles
Kristina Vanni
Most cookie recipes call for eggs and butter, but these vegan Snickerdoodles are made with apple cider vinegar and vegetable oil instead. While apple cider vinegar is quite potent, we promise you won’t taste it once the cookies emerge from the oven, especially since they get rolled in a simple cinnamon-sugar mixture before baking.
Vegan Apple Pie
linda xiao
Apple pie is a classic American dessert, and one that can be enjoyed all year round. This vegan take on the beloved treat calls for a plant-based pie crust filled with apples, cinnamon, and sugar, with a bit of fresh lemon juice for balance. Serve warm with a scoop of vegan vanilla ice cream and enjoy!
Tiffy Chen, the internet sensation and food writer, is out with her debut cookbook, "Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours."
The new book will detail Chen's favorite recipes that can be made quickly, are for the entire family and span the Asian continent in theme.
Chen grew up in Taiwan, a nation rife with diverse cultures evidenced in the food and beyond. Chen draws on this background in sharing the tastes and smells of her home with the world.
The new cookbook interweaves stories and recipes gathered through Chen's travels throughout Southeast Asia.
The food blogger has garnered a massive audience online, amassing 3.2 million TikTok followers, where her audience enjoys videos detailing a variety of Asian recipes.
"Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours."
Crown Publishing Group
Chen joined "Good Morning America" on Tuesday to break down her grandma's Taiwanese stir-fry noodles recipe, Chao Mi Fen. Chen's take on stir-fry noodles offers a healthy and affordable option for stir-fry lovers craving a more efficient take on the classic dish.
Grandma's Taiwanese Stir-Fry Noodles, 炒米粉, Chao Mi Fen
Serves: 4
Ingredients
10 ounces/300 grams rice vermicelli noodles
1 teaspoon of olive oil
1 pound/450 grams white cabbage (1 large cabbage), sliced
1 cup Chinese celery cut in 2-inch lengths
1/2 cup thinly sliced peeled carrots
1 cup sliced shiitake mushrooms
1/2 cup sliced fresh black fungus
1/4 cup light soy sauce
3 tablespoons vegetarian oyster sauce
1 teaspoon ground white pepper
1/2 teaspoon sugar
2 cups water, more if needed
1 tablespoon shallot oil
1 tablespoon fried shallots
Fresh cilantro leaves, for garnish
Directions
1. In a medium bowl, soak the rice vermicelli in cold water to cover for five minutes. Drain and set aside.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the cabbage, Chinese celery, carrots, shiitake mushrooms and black fungus. Sauté for 2 to 3 minutes, until the mushrooms start to sweat.
3. Add the light soy sauce, vegetarian oyster sauce, white pepper and sugar. Stir well. Pour in the water and bring to a simmer. Add the noodles and, using chopsticks to prevent breaking the noodles, loosen the noodles. Mix to evenly coat the noodles with the sauce.
4. Reduce the heat to low, cover with a lid and simmer for 15 minutes. If the noodles are still firm, add more water, 1 tablespoon at a time, until the noodles are fully cooked. Uncover, drizzle in the shallot oil and add the fried shallots. Gently stir. Transfer to a large serving plate and garnish with the cilantro. Serve immediately.
Five takeaway tips:
1. Soak the noodles in COLD water for five minutes, this will help the noodles soften without getting soggy. This way, the noodles can soak up all the delicious sauces while still keeping the nice chewiness. Drain and set aside after.
2. You can really customize it with any vegetables or protein of your choice. I am making a vegetarian version today with celery, carrots, mushrooms, cabbage and black fungus. But you can also add in pork belly, shrimp, chicken or anything you like.
3. Use chopsticks to prevent the noodles from breaking. This will also help loosen the noodles, allowing every noodle to coat the sauce evenly. You are more "tossing" the noodles instead of mixing!
4. Reduce the heat to low and cover the noodles to allow them to soak up all the sauce. Every brand is a little bit different, so I like to start with less water, but if needed, you can add more water 1 tablespoon at a time.
5. PRO TIP: If you are using dried shiitake mushrooms, make sure to reserve the water used to rehydrate the mushrooms because it has a lot of flavor. You can use this stock instead of water.
By clicking on these shopping links, visitors will leave Goodmorningamerica.com. These e-commerce sites are operated under different terms and privacy policies than Goodmorningamerica.com. ABC will receive a commission for purchases made through these links. Prices may change from the date of publication.
Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook by Tiffy Chen
Tramontina 80114/537DS Professional Aluminum Nonstick Restaurant Fry Pan, 14"
Article From & Read More ( Tiffy Chen shares her grandmother's Taiwanese stir-fry noodles recipe - Good Morning America )
https://ift.tt/JCtkRmM
Entertainment
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