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Ingredients ( for the base chili oil for 3 servings of mapo tofu ) 1/4tsp of Chinese chili flakes 10g roasted sesame oil 👉At the event we only prepared 1/4 tsp chili with 10g oil. If you want to add some chili oil as topping. triple the amount and save some for the step 11. vegan mushroom sauce or vegan oyster sauce 15g Toban Djan 　OR Gochujan = for an GF option use miso+chili If you like the dish spicier add extra sesame chili oil (base oil).

sugar) 1 tbsp cornstarch 1/2 cup of finely chopped vegetables (onion,carrot ,celery,garlic etc) 1 tsp sweet

sharing a few recipes from my own preparation for the evening (links attached 😊): Soy meatballs Quick Chili Herb Pesto Ingredients 1 tsp cumin seeds (toasted) 2 tsp coriander seeds (toasted) 6 tsp Chinese chili green (or parsley) 4 garlic cloves 1tbsp Turkish pepper paste(mild) Method Grind toasted seeds with chili

(dry) 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp vegan broth powder (or a pinch of salt) 1/2 tsp sweet

100ml starchy salty water (see step 4 ) 1tbsp soy sauce A dash of roasted sesame oil Seasonings for the chili If you don't have kelp,replace it with ground Nori sheet or vegetable broth. STEP 5 How to prepare chili oil in a big bowl Pour about 1tbsp of heated oil into these seasonings.

water from boiling pasta. 1/4cup soy milk (natural) 1-2 basil leaves (for the step1) 1 dried small chili Optionally add one dried chili and basil leaves just to infuse oil. Remove the basil leaves after a couple of minutes,(discard these leaves) Remove the chili and optionally Sprinkle some brewer's yeast and crushed chili. Step6 Serve it black pepper and some basil leaves.

tbsp rice vinegar 1/2 tsp your choice of spice (I used alpaka’s vegan chiken sepice) 1 tbsp mirin (sweet

Here are my basic jacket potato recipe and today’s chili pesto recipe. This orange sauce is made from the chili pesto, chopped red bell pepper and coconut yogurt.

One pan Biryani Lentil curry Vegan butter chicken= tofu Also we made some salad and chili oil spontaneously 2tbsp coconut yogurt 2tbsp sushi vinegar (sweetened and salted vinegar) Salt and pepper to taste Quick chili oil for a curry topping 3 tbsp olive oil (heated in a pan.) 1tsp vegan broth 1tsp chopped garlic 1tsp chili

Ingredients for the paste 3 tbsp sambal oelek 3 tbsp hon mirin (=Japanese sweet cooking rice wine) (if

for 6 side dish portions 30g olive oil 100g white onion(sliced) 300g potato (sliced) 1chopped dried chili Then add potato slices and chili into it.

brewer's yeast 1/2 cup rolled oats 1/2 cup textured vegetable protein (Alnatura's soy schnitzel) 1tsp sweet