Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Weeknight Thai Chicken Meatball Khao Soi By Half Baked Harvest

January 27, 2020 beautifulyou583

Weeknight Thai Chicken Meatball Khao Soi. Weeknight Thai Chicken Meatball Khao Soi. This northern Thai inspired noodle soup is the simplest weeknight dinner. Made with flavorful Thai curry paste, coconut milk, and plenty of fresh herbs and lime juice. Toss in seared gingery chicken meatballs and plenty of delicious egg noodles, it’s hard to beat…
Weeknight Thai Chicken Meatball Khao Soi. — Half Baked Harvest

Published by beautifulyou583

Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128 View all posts by beautifulyou583

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Sweet pink 💖 Delicious 😋 . . . #Repost @nm_meiyee with @get_repost ・・・ Raspberry chocolate mousse with almond cookie base, raspberry glaze and raspberry jelly 💕 . Made with @naturescharm ‘ coconut whipping cream and condensed coconut milk 🌱 . Happy Monday! 😘 . . . Ingredients 💗Mousse 1 can coconut whipping cream 1/2 cup freeze dried raspberries 100g dairy free white chocolate, melted 2 tbsp pure maple syrup, optional 1 tsp vanilla bean extract . 💗Place the freeze dried raspberries in a food processor. Pulse until raspberries reach a fine powder. Scrape out the coconut cream from the coconut whipping cream (leave the liquid behind) Beat cream with a mixer until creamy. Then add the maple syrup, melted while chocolate and vanilla. Mix to incorporate. . Use a spatula to gently fold in raspberry powder and mix until well combined. Pour mixture into silicone molds. Place in the freezer and freeze until solid. . ♥️Raspberry jelly 150g fresh or frozen raspberries 3 tbsp water 1/2 tsp agar-agar powder 2 tbsp maple syrup, (optional depending on your preference and how sweet your raspberry is) . . ♥️ Add the raspberries and water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk maple syrup. Let it simmer on low for 30 secs. Remove from heat and let cool slightly. Transfer the mixture into silicone mold. Place it in the fridge until firm. . 💗 Glaze 1/4 cup raspberries, purée 1/4 cup water 1/2 cup coconut condensed milk 1 cup cacao butter 1/4 cup sugar 1/2 tsp agar powder . 💗In a sauce pan, add purée, water, sugar, condensed milk and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the agar powder. Stir until agar completely dissolve (about 3 mins). Then whisk in cacao butter, stir until cacao is melted. Let mixture simmer for 1 min on low. Take it off the heat. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool slightly. _ _ #desserts #moussecake #lovewholesome #chrislovewholesomefood

#Repost @vegadishes with @get_repost ・・・ Tomato Pasta with Black Chickpeas by @earthofmariaa 😍 Check out this delicious pasta recipe! Tomato pasta with black chickpeas 150g pasta of choice 1 medium onion, chopped 150g mushrooms, chopped 1/2 can chopped tomatoes 1 tsp cumin 1/2 tsp smoked paprika 1 tbsp apple cider vinegar 1 tbsp tamari 1/2 tsp garlic salt 1 can black chickpeas, drained and rinsed 2 cups kale, de-stemmed and chopped Pecan nuts, to serve Cook the pasta according to instructions on packaging. Add the onion and the mushrooms to a non-stick frying pan and cook for around 5 minutes, until they soften. Add the chopped tomatoes, cumin, smoked paprika, apple cider vinegar, tamari and garlic salt, and cook for a further 5 minutes over a medium heat, stirring frequently. Stir in the black chickpeas and kale at the last minute, cooking until the kale wilts. Serve with crushed pecan nuts. . Hungry for more plant-based recipes? On our site we got a new e-book that will kickstart your vegan lifestyle! Head on over and grab your eBook on www.vegadishes.com . . . #veganrecipes #chrislovewholesomefood #pastarecipes #instafoodie

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#Repost @vegolab ・・・ Tofu & Black Bean Chilli 🍚🌶🌱 📸: @nourishingalex . Recipe:⁣ - 1 small brown onion, diced⁣ - 2 cloves garlic, minced (or 2tsp garlic powder)⁣ - 2tsp ground cumin ⁣ - 2tsp smoked paprika⁣ - 1-2tsp chilli powder (depending on how hot you like it)⁣ - 1tsp dried oregano ⁣ - 1/2 block firm tofu, drained & pressed excess liquid out⁣ - 400g can black beans, drained & rinsed⁣ - 400g can chopped tomatoes ⁣ - 1 heaped tbsp tomato purée ⁣ - 1tbsp maple syrup (to balance the acidity of the tomatoes)⁣ - 400ml water (I just fill up the can of chopped tomatoes with water) ⁣ - veg stock cube⁣ - salt & pepper to taste⁣ Method:⁣ 1. Sauté the onion & garlic on a medium heat setting in a large saucepan with a little water or oil for around 10 mins until the onion is translucent.⁣ 2. Add in the tofu by scrambling it up using your hands, then add all the spices, stir frequently and cook for another 5 minutes until fragrant. ⁣ 3. Pour in the chopped tomatoes, black beans, tomato purée & maple syrup, give everything a good stir, then pour in the water and veggie stock cube.⁣ 4. Bring everything to boil, then once it starts to bubble, turn the heat down to low and simmer for 30 mins until the sauce has reduced and has thickened. ⁣ 5. Serve with rice, veggies and avocado! 😋 (I like to top with nutritional yeast too)!! Enjoy! . . . #chrislovewholesomefood #healthyrecipes

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Good Morning Everyone.🤓 Have a delicious breakfast smoothie bowl🤓 Recipe below⤵️ #Repost @twospoons.ca ・・・ Here's a quicky and tasty for ya! Pink Raspberry Oat Smoothie.💖 I love adding oats to my smoothies to keep me fuller for longer, and it adds a beautiful nuttiness to the blend. This one is made with oats, almond milk, frozen raspberry and mango. It's so sweet and creamy, and one of my favourite combos. I've copied the recipe below, and you can find it on the blog👇, link in profile. Happy Tuesday ya'll!✌️#twospoons . . . 1/4 cup oats 1 cup oat milk, or other vegan milk 1/2 cup frozen raspberries 1/4 cup frozen mango (or banana) 1 scoop vanilla protein powder Top with: fresh raspberries, banana, coconut flakes and granola . . 1. In a bowl add oats and 1/2 cup milk, mix to combine. Let soak in fridge overnight, or for at least 20 minutes. 2. In a blender add frozen raspberries, frozen mango, protein powder, and soaked oats. Add 1/2 more oat milk and blend until smooth and creamy. (Optional to add splashes more milk or water if needed for blending). Pour smoothie into a bowl and add your favourite toppings. . . #breakfast #smoothies #chrislovewholesomefood

Creative & Cute Fruits Platter 💝. . . . #Repost @foodbites with @get_repost ・・・ Tweethearts Platter❤️💘 . . . . . #foodstyling #foodart #foodforkids #foodphotography #healthychoices #beautifulcuisines #funfood #thechalkboardeats #happyandhealthy #kidsfood #glowlean #onthetable #organicmoments #colouryourplate #eattherainbow #wholefood #feedfeed #foods4thought #lovefood #glutenfree #organicfood #chrislovewholesomefood

Awesome 👏🏻 . . #Repost @thevegansclub with @get_repost ・・・ 🍕😋 Super easy Vegan garlic bread pizza! 📷 by @beckyexcell 🍕🍕 Recipe: For the Pizza Dough: 2 cups (250g) All Purpose Flour 1.5 tsp Salt 1 tsp Instant Yeast garlic oil Olive oil fresh parsley salt Instructions Sift the flour into a mixing bowl and add the salt and instant yeast. Pour in the warm water (not hot) and mix into a big ball of dough. Flour your hands liberally and then begin to knead the dough, adding flour in at regular intervals while you knead the dough to stop it sticking to your hands. Knead for 4-5 minutes. At the end the dough should be very tacky but not at all inclined to stick to your hands anymore. Place the dough back into the bowl, cover with a towel and leave to rise for 1 hour. Cut out two pieces of parchment paper to roughly the same size as your pizza stone, and then place your pizza stone into the cold oven. Switch on the oven and turn it to 460°F (240°C) and allow the oven and pizza stone to heat together for 1 hour. When the dough has risen after an hour, divide it into two balls. Dust some flour onto the first sheet of parchment paper that you cut out, place the ball of dough on top and then roll it out with a rolling pin to the edges of the parchment paper. The dough may be inclined to keep pulling back, just keep rolling it out. slide the pizza with the parchment paper underneath it onto a wooden board. Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes. After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are nicely melted, then it’s done. Get the wooden board and carefully pull on the parchment paper to transfer the pizza and parchment paper back onto the wooden board. Allow the oven and pizza stone a little time to heat up again to full heat between pizzas before repeating the process with the second pizza. brush with garlic oil, oil, fresh parsley and salt. Enjoy! #chrislovewholesomefood

#Repost @theoriginaldish with @get_repost ・・・ slow saturday morning combo: scrambled eggs + bacon + jammy toast✨. . . . #healthybreakfast #instafoodie #chrislovewholesomefood

#Repost @veganbowll with @get_repost⠀ ・・・⠀ BBQ Tofu Bowl by @janetsmunchmeals ♥️⠀ .⠀ Ingredients:⠀ 2/3 package extra firm organic tofu, drained and pressed well to remove water⠀ 1 tsp oil⠀ 1.5 cups steamed broccoli florets cut into small pieces⠀ 1 cup edamame⠀ 1 cup cooked noodles⠀ Cilantro, sauteed mushrooms, sesame seeds, scallions, red chili flakes for garnish⠀ ⠀ Sauce:⠀ 2 tbsp gochujang sauce⠀ 1 tbsp rice vinegar⠀ 1 tsp water⠀ 1.5 tbsp agave or maple syrup⠀ 1/4 tsp garlic powder⠀ 1 tsp sesame oil⠀ 1 tbsp dark soy sauce⠀ ⠀ Cut tofu into thin pieces. Add oil to a large pan and place tofu so the pieces are not overlapping. You may need to do this in 2 batches. Cook until lightly browned (about 5 min depending on thickness) then flip and Cook another 3 min. Meanwhile, whisk together sauce in a bowl. When tofu is cooked, add sauce, toss to coat. Serve with vegetables and noodles.⠀ .⠀ .⠀ .⠀ #forksoverknives #veganfoodshare #makesmewhole #veganrecipes #veganbowls #feedfeed #letscookvegan #wholefoods #bestofvegan #Buddhabowls #veganvultures #veganfoodshare #plantbased #plantstrong #wfpb #thrivemags #veganliving #healthyvegan #veganinspo #tofulover #tofurecipes #tofu

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