You can make your own plant-based dishes to go with dhindo, like dal bhat, a lentil soup or tarkari, a spicy vegetable curry. Ground millet, buckwheat or cornmeal flour is usually used as the base for the porridge, and is served with side dishes such as curry and vegetables.Īgain, dhindo itself is vegan, but it is not always served with vegan dishes. ![]() Nepali Dhindoĭhindo, pronounced “dee-dough”, is a staple in Nepal cuisine and is prepared by slowly adding flour to boiling water while stirring. Get the vegan recipe: Healthy Nibbles & Bits 3. But you can also add veganised toppings to go with it, such as shiitake mushrooms. On its own, plain jook is 100% vegan-friendly. It is sometimes enjoyed just plain, but usually enjoyed along with toppings or side dishes such as scallions, minced pork or pork floss and preserved egg. Cantonese CongeeĬantonese-style congee – jook – is made with rice and water. Get the vegan recipe: The Fat Kid Inside 2. The gingery porridge is made with chicken and topped with fried garlic, scallions and black pepper, and is typically enjoyed with calamansi and fish sauce.įor the vegan version, you can substitute chicken with seitan or wheat gluten and shiitake mushrooms, and use soy sauce and vegetable stock. Filipino Arroz CaldoĪrroz caldo or aroskaldo is a classic Filipino rice porridge. Here is a quick guide to all the delicious savoury porridges you’ll find across the continent and the recipe for a 100% plant-based version for each! 1. Enter savoury porridges – it’s a staple for many in Asia and every regional cuisine has its own take, using different spices, ingredients and grains for the base of the gruel. As much we all do enjoy a warm bowl of sweet oatmeal topped with fruit and maple syrup, sometimes, we just crave something different but just as satisfying.
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