Try it dipped in our special dipping sauce too. You can now make vegan Lo Bak Go at home with our comprehensive step by step instructions and video.

Why is it Different?

Unlike our traditional Chinese New Year Radish Cake made with Chinese sausage and dried shrimp, our savory vegetarian turnip cake recipe is actually vegan and gluten-free. Trust us you will never miss the meat!

This savory daikon radish cake recipe is made with shredded Asian daikon radish, dried shiitake mushrooms, fresh herbs, special spices, and rice flour.  Then, the Lo Bak Go is steamed, sliced, and pan-fried to perfection.  Fantastic appetizer for a Chinese dinner, yum cha (dim sum) or as a part of our 10 Fun and Easy Chinese New Year Recipes.

Crispy Outside - Tender Inside

When you read the word "cake", did you think we were making a sweet dessert? That's a common mistake. Daikon cake is savory- NOT sweet. The reason it is referred to as a cake as it has rice flour and steamed like many Asian desserts.

Our Vegan Radish Cake is simply dreamy to bite into. First, the little crispy bits on the ends catch your senses and then once you take a bite the inside it is soft and tender.

The daikon radish mellows once it is cooked and combined with the mushrooms, herbs, and spices.  The pan fried radish dim sum is savory, earthy from the mushrooms, a little spicy from the white pepper and aromatic from daikon, green onions and 5 spice powder. When all the umami flavors and textures unite it is a memorable bite.

Well don't take our word for it, give this vegan dim sum treat a try yourself and impress all your guests this Chinese New Year. Dip it in a simple sauce of soy sauce, garlic, dash of Chinese black Chinkiang vinegar and a little ginger for a little bite of heaven.

Ingredients

Daikon Radish

This Asian radish is known by many names.  Examples include Lo Bak Go in Cantonese (蘿蔔糕) or Luo Bo Gao (萝卜糕) in Mandarin.  Also called Winter Radishes, White Radish, Oil Seed, Asian Radish, Mooli and Icicle Radish.  Whatever then name, it's an Asian white mild crisp winter radish that sweetens and mellow when cooked. Did you know that the word "Daikon" is the Japanese word for "big root"?

Daikon radishes are slightly sweet and slightly spicy. They look like a fat long white carrot. In addition, they are milder than the traditional red radishes that are used in salads. They also come in different shapes, sizes, and flavor profiles. However, most generally they are white and a little green near the stalk.

If you have extra radish leftover after making our recipe, be sure to try our Lemon Daikon Radish Refrigerator Pickle, Chinese Beef Noodle Soup Recipe or our Layered High Sesame Asian Salad.

There are many different types of daikon radishes

• Cantonese Lo Bak
• Miyashige White Daikon
• Alpine Radish
• KN-Bravo Daikon
• and many more…

The long green and white Lo Bak Go is traditionally used in Hong Kong to make Chinese radish cakes. However, we used a fat and stout Korean Alpine radish as they looked super fresh. Some may say that the longer and skinnier daikon have a stronger taste and the larger rounder daikon are a bit milder in taste. Any type of daikon can be used for this recipe.

Dried Shiitake Mushrooms

The dried mushrooms soaked in hot water. Make sure to keep the soaking water as you will use this in the daikon cake batter. You can also use fresh pan-fried mushrooms too.

Chinese Five Spice Powder

The Chinese blend is an essential ingredient made from 5 spices (cinnamon, anise, fennel, Sichuan peppercorns and cloves)

White Pepper

We love the little spice kick. You can also use black pepper to taste.

Vegetable Bouillon Powder

In order to keep this recipe vegetarian and vegan use a vegetable bouillon powder. You many also use mushroom bouillon powder or the vegetable or mushroom "paste" bouillons. The reason we do not use soy sauce or liquid additives to flavor the vegan Chinese radish cake is the added liquid can change the consistency of the cake. We will talk more about that in the recipe below.

Plain Rice Flour

This is rice that has been finely ground into some flour. Please, DO NOT use "glutinous rice flour - also sometimes called sweet rice flour" that we use to make our Sweet Sticky Rice Chinese New Year Cake. These are two completely different types of flours with completely different recipe results.

Cornstarch

This dry ingredient along with the rice flour gives this cake a very tender interior. You may also use potato starch in a pinch.

Aromatics

Spring onion and garlic give it that delicious taste and pop of color. You can also add caramelized onions to this recipe if desired.

Sugar

Just a pinch to take the edge off the daikon. You can also use a sugar alternative of choice. Every type of daikon radish has a little different bite and spice to it. If your daikon is mellow, you can add less sugar. However, if the daikon is strong, add a little more sugar to taste. 

How to Make

Just to let you know, this vegetarian and vegan Lo Bak Go recipe is a 2-day process.

It is VERY important that you let your steamed vegan Chinese radish cake chill overnight in the refrigerator, so it is easier to cut.

Soften Dried Shiitake Mushrooms

• Place dried shiitake mushrooms in a medium bowl.
• Add boiled water over mushrooms and leave soak for 15 to 30 minutes to soften.
• Reserve the mushroom liquid as you will use this later in the recipe.
• Remove the stem and discard or use in another recipe. Chop up the softened mushrooms and set aside.

Prepare the Daikon Radish

• Weigh daikon before peeling.
• Peel and grate. You can also julienne cut.

• Put daikon in pan or wok and add water.

• Cook until translucent and drain into a container for later use (reserve the liquid for later in recipe)

Sauté Mushroom Mixture

• Add a little oil to the pan and add the chopped mushrooms and sauté.

• Put in the garlic and continue to cook until aromatic.

• Add in green onions and season well with salt and white pepper to taste.
• Set aside and allow to cool.

Prepare Rice Flour and Cornstarch (Dry Mixture)

• Weigh and measure rice flour and cornstarch.
• Mix rice flour and cornstarch together and set aside.

Season Cooked Daikon

• In a large pot or wok, add cooked shredded daikon radish and Chinese five spice powder.

• Add in white pepper and sugar to taste.

• Next, add the vegetable bouillon or mushroom bouillon powder and stir to mix.

Assembly Process

• Gather the mushroom juice you reserved and the daikon juice you reserved and measure. If the 2 liquid ingredients together do not equal 2 cups, add a little extra water to make 2 cups of wet ingredients.
• Place your daikon and mushroom juice (wet ingredients), cooled mushroom mixture, rice flour and cornstarch (dry mixture) near your stove top so you are ready to go.
• Place your stove top heat level to low.
• Add a tablespoon or two of the dry mixture along with a little bit (approx. ¼ cup) of the wet mixture at a time and stir well.

• Do NOT dump all the dry mixture and wet mixture together in the daikon. The goal is to create a smooth and perfect wet oatmeal consistency for the PERFECT vegan Chinese radish cake.
• Adding a little bit of the dry and a little bit of the wet at a time prevents lumps. More importantly, it prevents your turnip cake from being too wet or too dry.
• This is the exact method that was taught to us by the Hong Kong Culinary Academy. It is a tried-and-true method. This little at a time method is superior to mixing all the dry ingredients with the wet ingredients first hoping and praying that it works. 
• In addition, this process solves any differences in the moisture level of the cooked radish or environmental issues like extra humid or very dry weather.
• Once you have added all the dry mixture and enough of the wet mixture, so it looks like a thick oatmeal texture, add the mushroom mixture to the daikon mixture and stir well.

• First things first! Before doing anything else, determine which size or shape pan (we will call this your 'Cake Pan') is going to fit inside your steaming device. If you do not have a steamer device, no worries. Check out or next section on how to create a makeshift steamer.
• Spray your cake pan with oil and line with parchment paper.
• Pour your prepared radish batter into the prepared cake pan.

Steam

• Place water inside of your steaming vessel. Put the steamer section that elevates the cake pan in. Then, place your filled cake pan on top. Place your lid on top. ( If you do not have any holes on your lid, crack the lid slightly so the top of the cake does not get wet. )
• Steam for about 55 minutes to 1 hour.
• Check for doneness with chopstick or toothpick. The toothpick should come out relatively clean after this amount of time. It not, steam longer.

• Allow to cool to room temperature and then cover it and place in refrigerator overnight.

Cutting and Storage

• With a butter knife, cut around the edge of the pan so it lifts out easily.
• Carefully, turn the pan upside down with the vegan cake facing down and the pan side facing upwards and tap the pan to release. Watch our video below for details.

• Remove the piece of parchment paper from the bottom of the cake.
• Have on hand a cup of water and a towel. After each slice of the cake, you are going to rinse your serrated knife with water and wipe with towel. This helps prevent the sticking. You can thank us later.
• If you used a round pan like us, cut the 4 round edges off first. Save the edges for the chef or immediate family as these will not be the perfect rectangular shape like the rest of the cake.

• Next, cut the vegan dim sum in long rectangular strips, and then again in half or really any way you want to. This recipe makes about 16 hearty slices.

• Leave out the pieces you will be frying to eat that day.
• You can freeze the steamed radish cake slices by wrapping in parchment paper and placing in a freezer safe bag or container for up to 2 months.

Pan Fry

• The final step is to pan fry. Oil your iron skillet well and place burner on a medium high heat. Sear on both sides for 2 to 3 minutes or until golden brown. (If you do not have an iron skillet that is okay. However, you get a better sear on this dim sum treat if you do)

• Serve hot with our special dipping sauce recipe below, sriracha sauce or our Homemade Sichuan Garlic Chili Oil.

How to Steam Dim Sum Without a Proper Steamer?

Our favorite way to steam is to use a big wide soup pot or Dutch Oven with a lid. Put an oven safe small bowl on the bottom of the pot upside down in the middle of the soup pan. Then, set the prepared pan just on top of the upside bowl. The savory Cantonese cake is heavy, so it will weigh down the small upside-down bowl.

Then, carefully add the water to the pan without getting any on the Chinese radish cake. Put the lid on the big soup pan over the cake and steam away.

Alternatively, you can cross two chopsticks in a wok with a lid and make the letter "X". Then, add water to your wok. Put a flat plate over the chopsticks and your Chinese Vegan Radish cake on top of plate.  Put on the lid on top of your wok and steam away.

Check out our recipe and video for our Asian Steamed Fish. We demonstrate different makeshift steaming options when you do not own a proper steaming vessel.

Expert Tips

1. How to choose a good daikon radish? Make sure the radish is firm and should not be easy to bend. It should look fresh and be crisp. Try to choose one that feels heavy for its size and is free on blemishes. If it still has leaves, they should be green. There should not be any signs of mold or feel slimy. If it does, the radish may have gone bad.
2. Get a scale and weigh your ingredients. Our cups and tablespoons are different than your cups and tablespoons. Some daikon radishes are denser and heavier than others.
3. If you like the texture of daikon, be sure to also julienne cut some along with grating the radish. We like to do a little of both.
4. Be sure to save the liquid from the soaking shiitake mushrooms. That is liquid gold and so tasty. If you forget and pitch it, don't fret, you can use plain water in the cake batter.
5. Save the cooked daikon juice too! If you like the flavor of daikon, this will add in a little extra flavor. On the other hand, if you do not want an intense flavor from the daikon, use only the mushroom water from soaking or water to the cake batter.

Ratio of Ingredients

Here is the ratio of raw daikon to dry ingredients and wet ingredients.

For our recipe, we used 900 grams of daikon (before peeled) to 180 grams of rice flour- 55 grams of cornstarch to about 430 ml (little less than 2 cups) of liquid.  

This is the perfect ratio for a tender radish cake just like you get at the Chinese dim sum restaurants. However, your Lo Bak Go will be even better.  This recipe is different as it is packed with delicious daikon and less rice flour.

Secret to a Tender Daikon Cake!

Only add a little bit of the dry ingredients (rice flour and cornstarch) followed by a little of the wet ingredients (mushroom soaking liquid and cooked daikon juice) at a time to cooked and seasoned daikon. Be sure to stir well between each addition. Keep the stove top temperature set on a low heat. Just a little of each at a time.

You will add all the dry ingredients, but you may have to add less or more of the wet ingredients to end up with a mixture about the consistency of oatmeal. When you push the spatula along the bottom of your pan it should leave a line but go back in a slow motion when it is the correct consistency. (Please watch the video below to see this in action)

Helpful Hints

Did you know the average size of a daikon is about 900 grams (2.0 pounds) and about 10 to 15 cm in length? However, some breeds like the Alpine daikon (like we used for this recipe) can be HUGE. So, we used half of the radish for the recipe.

• If a square pan will fit in your steamer device, use that instead of a round one. The reason being is that it is much easier to slice into equal rectangular slices. We had to use a round pan as that is what we had on hand. Use what you have on hand is ALWAYS our motto.
• Cool your steamed radish cake overnight in the refrigerator to make it easier to cut into slices.
• Be sure to rinse your knife and wipe clean between each cut of the steamed cake. This prevents sticking.
• Don't skip the step of pan searing the steamed Lo Bak Go before serving as it really makes for a delicious crust and tender interior. An iron skillet gives a good sear, but any ordinary frying pan will work too.
• Do not air fry the daikon cakes! They turn to mush. We have tested air frying already for you. It's a NO GO!  

What to Serve with Dim Sum?

Traditional dim sum, like our vegan Chinese radish cake, is best served with a good Chinese tea. Some of our favorites are Jasmine, aged puerh or for a caffeine free herbal tea try our Tranquil Lemon Ginger Tea Recipe.

Cantonese Dim sum is usually served for brunch or early lunch time. It consists of serving many small plates of Chinese treats like our Homemade Chinese Dumplings, Hong Style Egg Tarts (Dan Tat) and Air Fryer Spring Rolls along with drinking tea.

Chinese New Year Celebration

The Chinese New Year (also known as Lunar New Year and Spring Festival) is China's most important festival. Family members gather to celebrate the beginning of a new year on the Chinese calendar. 

The celebration is about 2 weeks in length and runs from the Chinese New Year eve to the lantern festival which is celebrated on the 15^th day of the year. During this time, family and friends celebrate together and wish good luck and prosperity in the new Year.

So, what do people do when they gather? You guessed it! They eat! Chinese radish cakes are often eaten during the Chinese New Year (CNY) as the radish cake characters look very similar to the saying "good luck". If you want to learn more about the CNY Traditions, be sure to read our post on VRAI Magazine, Celebrate the Chinese New Year with Chinese Vegan Radish Cakes.

Frequent Asked Questions (FAQ's)

More Vegan Chinese New Year Recipe Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Kung Hei Fat Choy! Xin Nian Kuai Le! 新年快乐! (Happy Chinese New Year) -Wishing you much happiness, prosperity and longevity!

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Vegan Chinese Radish Cake

Try our savory pan fried Vegan Chinese Radish Cakes (also known as turnip cake, white carrot cake, Lo Bak Go in Cantonese (蘿蔔糕) or Luo Bo Gao (萝卜糕) in Mandarin) for a delicious dim sum treat. This appetizer is super crispy on the outside and has tender Chinese five spiced daikon radish and mushrooms on the inside.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Chill time 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 16 Slices

Calories 118kcal

Author HWC Magazine

Equipment

• scale to weigh ingredients
• steaming basket or a large pot with lid with an elevated plate inside (see post for details)
• 9 inch cake pan or 8 x 8 square pan okay too
• parchment paper to line pan

Ingredients

• 12 dried mushrooms soaked for at least 30 minutes in hot water and chopped finely. Discard the stems. Reserve the mushroom soaking water as you use this in the recipe.

Cook Shredded Diakon

• 900 grams daikon radish peeled and shredded (or about 2 pounds). You can also thinly julienne slice radish for a little extra texture, if desired.
• 1 cup water
  to help soften the daikon (reserve the radish cooking water for making the cake)- 8 ounces

Fry up the Aromatics

• 2 tablespoons oil or less if you use a non-stick pan
• prepared chopped mushrooms from above
• 4 cloves garlic peeled and minced
• 4 green onions
  chopped (white and green sections)
• 2 teaspoons sesame oil

Seasoning for Cooked Radish

• 1.5 tablespoons Vegetable powder (Can substitute chicken powder if you are not vegan) Vegetable powder is the dried scoop-able version of vegetable bouillon. You can also use a vegetable bouillon cube and just crush and add to the recipe. We used a gluten- free brand to keep it gluten free.
• 1 tablespoon sugar
  or sugar alternative to taste
• salt to taste
• white pepper
  to taste
• 1.5 teaspoons Chinese five spice powder dried ground

Make Diakon Cake Batter

• cooked daikon radish from above Drain the daikon and reserve the juices
• 180 grams rice flour
  only add a spoonful of rice flour and cornstarch mixture at a time to get to the correct texture consistency- we call this the soft cement consistency.
• 55 grams cornstarch
• 2 cups reserved daikon juice and mushroom soaking water or as needed to create the consistency of thick oatmeal. We used 1 cup of reserved daikon water from cooking the radish and almost 1 cup of mushroom soaking water. Only add a small amount of liquid at a time along with the rice flour and cornstarch mixture. Little by little.

Steaming

• water for steaming (amount depends on steaming apparatus used)
  

Pan Frying

• 2 tablespoons oil for frying Vegan Radish Cakes

Chinese Dipping Sauce - optional

• 4 tablespoons soy sauce tamari sauce if need it to be gluten free
• 2 teaspoons Chinese black rice dark vinegar
  
• 1 clove garlic minced
• 1 teaspoon ginger fresh - grated
• 1 chili pepper minced - optional

US Customary - Metric

Instructions

Prep Mushrooms

• Before you get started on the vegan dim sum recipe, soak mushrooms in hot water for at least 30 minutes to soften. Squeeze to remove extra liquid. Then remove stem and chop. (FYI- Make sure to reserve the liquid you soaked the mushrooms in as you will use this liquid later in the recipe) That is liquid GOLD!

Cook Daikon Radish

• In a large wok or pan, add shredded and/or Julienned sliced daikon radish and 1 cup water cook on high with a lid until softened. (about 5 to 10 minutes) The radish will change from being white and firm to lightly limp and translucent.

Sauté  Mushroom Mixture while Daikon is Cooking

• In a separate pan, add in oil and chopped mushrooms and sauté for 2-3 minutes. Then, add in chopped garlic, green onions and sesame oil. Sauté  2 minutes or until aromatic and season with salt and white pepper to taste. Remove from heat and set aside.

Make Radish Cake

• Drain daikon radish in a strainer and press out the extra juice. Do NOT throw away this cooking liquid. Reserve this radish cooking liquid as you will use this later.
• Place the drained and cooked daikon back into the wok or large frying pan with the heat off. Season the cooked daikon with vegetable or chicken powder (vegetable bouillon cube crushed), sugar, salt, white pepper and five-spiced powder. All the water should be evaporated. Check the seasoning and add more salt or vegetable powder, if you want it more savory. Add more white pepper, if you like it more spicy. If your daikon is extra strong, add more sugar to taste. (FYI- every type of white radish has a little different flavor profile)
• Add the cornstarch to the rice flour in a bowl and mix well. This is the dry mixture for the cake. Set aside.

  In a separate bowl, add the mushroom soaking liquid from the dried mushrooms to the reserved diakon cooking liquid. You should have about 2 cups of liquid. If you do not have 2 cups of liquid, add a little more water to make 2 cups of total liquid. This is the wet mixture for the cake. Set aside.
• Place your Cooked and seasoned daikon radish mixture back on the stove burner and place on very low heat.
• Add a spoonful at a time of the rice flour and cornstarch DRY mixture with a couple of tablespoons of the reserved daikon water and mushroom water WET mixture a little at a time, to the daikon mixture, stirring continuously. Make sure it is well incorporated and has NO lumps.

  Repeat this procedure until all of the DRY mixture has been mixed in the cooked daikon with adding a little bit of the WET mixture. Stirring well with each addition.

  You may need all or a little less of the WET mixture to get to the desired consistency of thick oatmeal. A good parameter for checking the perfect consistency is to run your spatula at the bottom on the pan. If the daikon batter leaves a line on the bottom and starts to slowly return to the bottom of the pan. its perfect.

  Every daikon radish can be a little different as far as water content. In addition, your environment may be either more humid or dry. This procedure allows you to get the right consistency for your environment. We were taught this method in Hong Kong and it really is the best method.

  This procedure takes a few minutes but it is the best way to determine how much liquid is needed to het to the right wet cement consistency. We ended up using a total of 1 and ¾ cup of the WET mixture. You may need to add more or less.
• Turn the burner off. Stir in the aromatic sautéed Mushroom mixture to the diakon cake mixture.
• Either a 9 inch cake pan or 8 x 8 pan are both okay for this recipe. Oil your cake pan or square pan and line the bottom with parchment paper. Scoop the batter into the cake pan and level it and smooth out the batter. (If your steamer is small, divide diakon batter into 2 smaller pans)
• Do not worry if you do not have a "big fancy steamer". You can use your wok and place 2 chopsticks at the bottom of your wok in an "x" formation, then place a small plate of top, carefully add water to the bottom of your wok about 2 inches or so on the bottom, then place your daikon cake dish on top of plate and then place a lid on top of your wok and steam.
• Alternatively if you do not have a wok, there is always plan B for steaming. I use my big soup pot that has a lid. It is very deep but not very wide so I have to split my daikon batter into 3 smaller ovenproof round dishes. I place a very small oven proof round dish upside down on the bottom of my soup pot, then I place my small bowl or daikon batter on top of the upside bowl so the weight of it holds down the upside down bowl. Then I carefully pour my water inside my soup pot about 2 inches on the bottom without getting any on my daikon radish cake. I then place a lid on my soup pot to cover and steam the radish cake.
• Steam over high heat for approximately 55 minutes - 1 hour or until a toothpick or chopstick comes out clean. If your steamer lid has small holes or does not fit snug - now worries, just make sure to keep adding water to the steamer area so that your pan does not burn. Carefully remove steamed radish cake from the steamer and allow to cool to room temperature.
• Then place the cake to cool in the refrigerator overnight. This is best so it is easier to cut.
• Make your dipping sauce. In a small bowl add soy sauce (tamari), black Chinese vinegar, garlic, chili and freshly grated ginger, stir and set aside.
• Slice cake into slices about 16 to 18 per cake. (Be sure to have a glass of water and a towel near by as with each and every cut you will put your knife in the water and clean with the towel. This helps prevent sticking.)

  If you have a an iron skillet, this promotes the best char on the Chinese vegan radish cake. However, if you do not have an iron skillet, just use a non-stick skillet.

  Put a little cooking oil in your iron skillet or frying pan and place the sliced daikon cake into the frying pan. Brown the daikon cake lightly on both sides (about 2 minutes each side) until golden brown. Garnish with green onions and serve with dipping sauce, Sriracha or our Homemade Sichuan Garlic Chili Oil . Serve hot and enjoy!

Video

Notes

How to choose a good daikon radish?

Make sure the radish is firm and should not be easy to bend. It should look fresh and be crisp. Try to choose one that feels heavy for its size and is free on blemishes. If it still has leaves, they should be green. There should not be any signs of mold or feel slimy. If it does, the radish may have gone bad.

The secret to a tender radish cake!

Only add a little bit of the dry ingredients (rice flour and cornstarch) followed by a little of the wet ingredients (mushroom soaking liquid and cooked daikon juice) at a time to cooked and seasoned daikon. Be sure to stir well between each addition. Keep the stove top temperature set on a low heat. Just a little of each at a time. You will add all the dry ingredients, but you may have to add less or more of the wet ingredients to end up with a mixture about the consistency of oatmeal. When you push the spatula along the bottom of your pan it should leave a line but go back in a slow motion when it is the correct consistency. (Please watch the video below to see this in action)

How to Store

You may freeze vegan radish cake slices BEFORE frying them. Place parchment paper or waxed paper in between slices so they do not stick and place in a sealed container or sealed freezer safe baggie and store up to 2 months.

Then, when you are ready to eat just take them from the freezer to frying. They take a few more minutes in the pan to fry and sear when preparing them from frozen.

Pan fried Radish Cakes can be stored in the refrigerator for up to 3 days. Best reheated before serving.

How to steam

My favorite way to steam is to use my big soup pot with a lid. I put in an oven safe small bowl on the bottom upside down in the middle of the soup pan . Then, I set my Chinese vegan radish cake dish  just on top of the upside bowl. It is pretty heavy so it will weight down the small upside down bowl. I then carefully add the water to the pan without getting any on the Chinese vegan radish cake. Put the lid on the big soup pan over the Chinese vegan radish cake and steam away.

Alternatively, I cross two chopsticks in a wok with a lid and make the letter "X", add water to your wok, put a plate over the chopsticks and your Chinese Vegan Radish cake on top of plate and lid on top of your wok and steam away.

You can also use a proper steaming basket. 

How to Serve

Serve Vegan Chinese Radish Cake with hot tea and our dipping sauce, Sriracha sauce or our Homemade Sichuan Garlic Chili Oil. 

Nutrition

Serving: 1slice | Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 382mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg

The post Vegan Chinese Radish Cake (Lo Bak Go) appeared first on Healthy World Cuisine

This lemon rice side dish is going to be your families' new go to recipe. The best part is that it can be made all in one pot! You're going to love the texture of the jasmine rice, the savory aromatics and the broth. When the bright lemon and fresh parsley notes hit your tongue, you'll be hooked. How much do you want to bet you're going to want seconds?

8 Reasons to Love Lemon Pepper Rice

1. Budget friendly
2. Easy Pantry meal
3. One of our favorites from our 17 Pantry Recipes for Emergency Preparedness
4. Gluten-free
5. Dairy-free
6. Vegan option
7. One-pan recipe
8. Less than 30-minute side dish or vegan main

Ingredients

Jasmine rice - is our favorite; but you can exchange with short grain rice or even brown rice. If you choose to use brown rice, you will need to increase the water and cook time for the recipe.

Fun fact: Did you know that the standard Japanese cup is less than an imperial [US] cup? 1 cup Japanese (cup) = 0.85 cup US (cup). For this recipe you can use either a Japanese cup or an American measurement cup for this recipe. The reason being, is long as you use the same measurement tool for both the rice and the water, the ratio for rice and water will remain the same and the added aromatics do not need to be changed.

Aromatics - of course GARLIC and sauteed onions really make this simple rice dish go to the next level.

Fresh Ground Black Pepper, and lots of it, or to your taste. So simple, but yet quite tasty.

Lemon zest makes this one pan side dish super fresh and delicious. If you prefer, you can add lime zest or even Meyer lemon zest to the lemon garlic rice instead. We always support using what one has on hand.

Fresh Parsley or dried parsley or even mixed Italian dried herbs like basil, oregano and thyme.

Chicken Broth but you can also use vegetable broth or water to keep this recipe vegan.

Extra Virgin Olive Oil (EVOO) coats each grain of rice to keep them separated and gives the rice pilaf a delicious toasted nutty flavor. You can also use butter or vegan butter if desired.

Garbanzo beans also known as chickpeas are a delicious addition and add an extra boost of protein. Have you ever tried our Roasted Crunchy Garbanzo Beans for a healthy snack?

How to Make Stovetop Rice Pilaf?

There are 4 really important rules to make the BEST Lemon Pepper Rice pilaf.

1. Rinse the rice under cold water until it's clear. The white powder residue on the rice is starch.  This starch can make the rice stick together. A rice colander is great for any kitchen. Place the rice in the colander in the kitchen sink and use your fingers to mix the rice until the water runs clear. Alternatively, you can rinse your rice in any pot or large bowl. Drain the water out carefully with the lid to capture any escaped rice. Be careful! Raw rice and plumbing do not go well together. In addition, don't put rice in the garbage disposal as this can harm it.
2. Coat the rice well in the olive oil before adding the broth. This procedure keeps the rice separated and gives the lemon pepper rice a delicious toasted nutty flavor. We used the same technique on our Creamy Parmesan Risotto with Saffron.
3. Make sure you have a tight-fitting lid without any vent holes to steam the rice. Now, don't you be peeking whilst the rice is steaming. If you open the lid, you let all the steam out.
4. Jasmine long grain rice to broth/water ratio is 1 cup of rice to 1.5 cups of broth/water. After you add the broth to the rice, put on the lid, bring to a very light boil and then simmer gently for 12 minutes. Do not peek. Then, remove from heat and let the chickpea rice rest for 10 minutes with the lid on before fluffing with a fork or rice paddle.

What to serve with Mediterranean Greek Rice?

Our deconstructed Greek vegan chickpea lemon rice is absolutely fantastic alongside grilled chicken, Herb Marinated Rack of Lamb or Mediterranean Red Snapper Packets. Give our lemon pepper rice a try in our Parsley Lemon Shrimp Wraps or even as a vegan main dish with an Easy Tabbouleh Lebanese Salad. Be sure to try our Greek Feta Yogurt Snack Bites as a delicious starter.

Frequent Asked Questions (FAQ's)

Delicious Rice Recipes

Hong Kong Fried Rice [Restuarant Style + VIDEO]

Chorizo and Shrimp Fried Rice

Curried Harvest Black Forbidden Rice

Vegan Curried Rice

Kimchi Pantry Fried Brown Rice

Coconut Rice Pudding with Cardamom Spiced Honey Pears

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Lemon Pepper Rice

Lemon PepperRice is a fresh, easy, less than 30-minute, Greek side dish tossed with garbanzo beans (chickpeas), parsley, bright lemon zest and pairs perfectly with our Mediterranean chicken kabobs.

Course Sides

Cuisine Greek

Diet Gluten Free, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Rest Time 10 minutes minutes

Total Time 27 minutes minutes

Servings 8

Calories 278kcal

Author HWC Magazine

Equipment

• rice colander
• medium pot with tight fitting lid
• rice paddle or wooden spoon

Ingredients

• 2 cups jasmine rice long grain white rice (uncooked - raw)
• 3 cups broth chicken or vegetable (gluten-free if needed)
• 1 tablespoon olive oil
  
• ½ cup onion (approximately ½ small onion) peeled and finely chopped
• 2 cloves garlic
  peeled and minced (or 1 teaspoon dried ground garlic)
• salt and pepper
  to taste. We like to use LOTS of fresh ground pepper to give this recipe a little kick.
• 1.5 tablespoons lemon zest
  
• 15 ounces garbanzo beans (chickpeas)
• 2 tablespoons parsley garnish, finely chopped - optional

US Customary - Metric

Instructions

• Place (uncooked, raw) jasmine long grained white rice in a rice colander or a pan and rinse with cold water until the water runs clear. Drain well and set aside.
• Place a medium pot on the stove burner and set to medium low heat. Add in olive oil and onions and garlic and sauté just until aromatic.
• Add the rice to the pot and mix well so that each grain of rice is covered in the oil.
• Next, add either chicken or vegetable broth to the pot and stir. Once you see a couple of small bubbles, cover the pot with a tight fitting lid and turn burner down to simmer. Steam rice at a simmer for 12 minutes. Do not take the lid off the pot. No peeking as you will let all the steam out. The steam is cooking the rice.

  At this point the rice should be cooked and no broth should be remaining in the pot. (If you still have broth left in the pot, maybe your heat was not high enough and you need to cook a little bit longer. If your rice is dry but still not cooked, your heat may have been too high. No worries just add a couple of tablespoon of water and cook for a couple of minutes longer.)

  Remove the pot from the burner and keep the lid on and leave it rest for 10 minutes.
• Add garbanzo beans (chickpeas), lemon zest, salt and pepper to taste and parsley and stir well.
• Serve Lemon Pepper Rice while hot. Garnish with parsley and fresh lemon slices. Enjoy!

Video

Notes

There are 4 really important rules to make the BEST Lemon Pepper Rice pilaf.

1. Rinse the rice under cold water until it's clear. The white powder residue on the rice is starch. This starch can make the rice stick together. A rice colander is great for any kitchen. Place the rice in the colander in the kitchen sink and use your fingers to mix the rice until the water runs clear. Alternatively, you can rinse your rice in any pot or large bowl. Drain the water out carefully with the lid to capture any escaped rice. Be careful! Raw rice and plumbing do not go well together. In addition, don't put rice in the garbage disposal as this can harm it. 
2. Coat the rice well in the olive oil before adding the broth. This procedure keeps the rice separated and gives the lemon pepper rice a delicious toasted nutty flavor. We used the same technique on our Creamy Parmesan Risotto with Saffron.
3. Make sure you have a tight-fitting lid without any vent holes to steam the rice. Now, don't you be peeking whilst the rice is steaming. If you open the lid, you let all the steam out.
4. Jasmine long grain rice to broth/water ratio is 1 cup of rice to 1.5 cups of broth/water. After you add the broth to the rice, put on the lid, bring to a very light boil and then simmer gently for 12 minutes. Do not peek. Then, remove from heat and let it rest for 10 minutes with the lid on before fluffing with a fork or rice paddle.

To keep this lemon rice recipe vegan, use vegetable broth instead of chicken broth. Use gluten free broth if celiac. 

If you are using brown rice, basmati rice or short grain rice, be sure to follow the specific water to rice ratios on the package. Directions for this recipe are for using jasmine long grain white rice. 

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 53g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 218mg | Fiber: 5g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

The post Lemon Pepper Rice (Greek Side Dish + VIDEO) appeared first on Healthy World Cuisine

It's such a low fuss, we actually made it during a typhoon (more on that later) and several times over again with fabulous results. This easy pork recipe is fool proof but fancy enough for a dinner party! Who knew the other white meat, "PORK", could be so tasty.

How Long to Cook Pork Chops?

Boneless Pork chops that are about 1.25 inches thick take about 25 minutes to cook. Some bone in pork chops may take a little longer, around 30 minutes.

However, it is not the time to cook that is important. The most important number is the internal temperature. According to the USDA, pork is considered safe to consume when the internal temperature is 145 degrees F (62 degrees C).

If you like your pork chops well done, then that would be an internal temperature of 160 degrees F.

✨The secret to juicy tender pork chops is to cook them just until 145 degrees F (62 degrees C) and rest for about 5-10 minutes before serving.

Ingredients

We made dinner using these gorgeous bone in tender thick cut pork chops from Australia, some fresh rosemary, shallots and a new spice mix called Kick'N Chicken Weber's seasoning.

Kick'N Chicken seasoning is essentially a mix of dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.

How to Make Boneless Rosemary Pork Chops

• Rubbed pork chops with olive oil, fresh chopped rosemary and spices.
• Sear the porkchops in a hot pan on both sides to seal in the juices - just until golden in color.
• Place pork chops in an ovenproof pan. Add ½ cup of wine and chopped shallots. Bake your pork chops uncovered for about 20-25 minutes or until the internal temperature of at least 145 degrees F.
• Remove your pork chops for the pan and let rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in).
• Place the pan you cooked the pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan. 
• Season the shallow wine sauce salt and pepper. Turn off the burner and add a tablespoon of butter.
• Dinner is served!

Delicious Sides

You have about 25 minutes to prepare your sides whilst your pork chops are cooking in the oven. Some of our favorite sides are...

Autumn Kale Salad 

Herbs de Provence Baby Potatoes and Tomatoes

Curried Harvest Black Forbidden Rice

Spicy Rosemary Butternut Squash

Vegan Ginger Cumin Carrots

How to Cook During a Typhoon!

So you might be asking, what does Healthy World Cuisine do while Super Typhoons are tormenting Asia? We cooked, of course! As long as you have gas for cooking and do not loose power you are in the clear.

While the rest of Hong Kong is enjoying their ramen noodles from a cardboard bowl with their disposable chopsticks, our family enjoyed a decadent meal of tender rosemary pork chops with a roasted shallot wine sauce. I also made a side of cumin spiced carrots, roasted potatoes and a delightful spring salad.

We usually do not boast about our dinners. However, we have to tell you this was one really happy accident that we have been duplicating for years!

Emergency Food Preparedness

Over the last several days, we have been performing a little bit of emergency preparedness.

We were born and raised in Michigan. The winters are very long and cold. If a big storm passes through, you might not have electricity and water for days and access to food and supplies are limited. 

We always have a gas mixture reserved for the generator, flashlights, batteries, extra water and canned goods stored for an emergency. Storing extra blankets and food and water in your car is also highly advised.

Get Prepared Now!

In Japan, we added to the existing emergency list.  An emergency back pack was available for each member of our family. You never know when that big earthquake may hit and you need to evacuate quickly.

As far as Hong Kong goes, we have also have emergency back packs ready to go. Extra water and extra non-perishable foods are usually always ready and on the shelves.  Check out our post on the 17 pantry recipes for emergency preparedness for ideas on how to get food on the table for your family when the going gets tough.

No matter where you live in the world, National disasters happen. Don't wait until one happens to you.  GET PREPARED NOW!  Take action today.  You can thank us later.

Tonnette has done a whole blog series on emergency preparedness. Don't wait until you have an emergency to start planning, then it is too late.

Easy Pork Recipes

Grilled Five Spice Pork Loin Chops

Bacon Wrapped Sausage Stuffed Pork Tenderloin

Turmeric Pork Skewers with Thai Basil Dipping Sauce

Thai Sweet Chili Pork Tenderloin

Cheese Stuffed Pork Chops

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Rosemary Herbed Pork Chops with Shallot Wine Sauce

Rosemary Herbed Pork Chops with Shallot Wine Sauce are juicy, tender and are on your dinner table in less than 30 minutes. 

Course Mains

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 416kcal

Author HWC Magazine

Ingredients

• 24 oz pork chops tender thick cut (I used boneless pork chops )
  
• 2 tablespoon olive oil
  
• 1.5 tablespoon rosemary freshly chopped
• 2 teaspoon Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
• 3 Shallots peeled and roughly chopped
  
• 1 cup white wine
  (½ for roasting and ½ for sauce) can substitute chicken broth if needed for dietary reasons
• ½ cup water (or can use chicken broth)
  
• salt and pepper
  to taste
• 1 tablespoon butter (use lactose free margarine if dairy intolerant)

US Customary - Metric

Instructions

• Pre-heatoven to 190 Celsius or 375 F.
• Rub pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
• Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
• Place pork chops in an ovenproof pan. Add ½ cup of wine and chopped shallots. Bake your pork chops uncovered for about 20-25 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done. If you use bone in pork chops you may have to increase cooking time and this also depending on how thick your pork chops are. Use a thermometer, and check the internal temperature. ( I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork is safe at 145 degree F as long as you leave it rest for about 5 minutes after cooking.
• Remove your pork chops for the pan and let rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in). Instead, place the pan you cooked the pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan.  Add water or if you prefer chicken broth to the pan. Chop up a few of the caramelized mini onions (shallots) and add to the wine sauce. Allow the wine sauce to reduce to about ½. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
• Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!

Notes

If you decide to use bone in pork chops they may take a little longer to cook.

If you cannot have wine due to dietary reasons, you can exchange with chicken broth.

Start checking on your pork chops at the 20 minute mark as the thickness of your pork chop determines how long they will need in the over to reach 145 degrees F or 160 degrees F if you like them well done.

Leftovers store well in the refrigerator in a sealed container for up to 3 days and just reheated. Leftovers can also be frozen for up to 2 months in a freezer safe container with the shallot wine sauce.

Nutrition

Serving: 1g | Calories: 416kcal | Carbohydrates: 5g | Protein: 37g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 114mg | Potassium: 740mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

The post Rosemary Pork Chops with Shallot Wine Sauce appeared first on Healthy World Cuisine

Healthy World Cuisine has teamed up with a group of super talented food bloggers to bring you 48 Best Thai Recipes for a delicious Thai Recipe Feast. Do you love the savory, sweet, sour and spicy blend of Thai cooking?

We absolutely love Thai cuisine and could eat it almost every day. Between the delectable fresh aromatics, the Wet Markets, the funky flavors and beautiful Thai Fruit and Vegetable Carving, what is not to love.

Have you ever been to Thailand? Every region in Thailand has their own specialties but they all have one thing in common - CHILI PEPPERS. That is the beauty of these 48 Best Thai Recipes is you can adjust the ingredients and heat level to your liking.

Thai Kitchen History

The basic Thai kitchens are ancient and for centuries have been upheld by the Royal Palace with many outside influences. The Palace carved the way to the ingredients used and styles of cooking in Thailand today.

Did you know it was the Portuguese that introduced Thailand to the chili? Imagine if that had not happened how very different Thai recipes would taste.

Food of North East Thailand

Rice is the major staple with Sticky rice in the country side and long grain Jasmine rice in the city. The rice is usually served along side a very small amount of fermented foods. Grilled chicken with dipping sauce and Som Tam, the green papaya salad, is served along with the sticky rice. Soups are hot and sour style soups. Hot pot, "Suki" is served like a steamboat are also popular.

Food of the North

Northern Thai curries have Burmese influences and are made without coconut milk and are fiery hot. Pork and sausages are also more prevalent in this area. Main dishes are usually always served with a sticky rice on the side. Noodles dishes are also popular.

Bangkok Food and City Central

This area is watered by many rivers and is the rice bowl of Thailand. In addition, these waterways give way to large selections of fresh water fish, crabs, and prawns. A favorite vegetable of ours that grows along the water ways is the water spinach. Have you ever tried this vegetable whilst in Thailand? Highly suggested! Bangkok (BKK) is the modern home of Royal Thai Cuisine. You probably recognize these recipes as the more classic recipes of Thai cuisine.

Food of the South

On the Malaysia border, seafood and fish are plentiful. Coconut, palm oil and pineapple are abundant as well. Yellow curries are popular. Spices such as cardamon, cumin and cloves are popular and so are delicious roti. Chinese influence includes dumplings, barbecue meats and noodles.

All we can say is everything is absolutely delicious. Try everything at least once. We could not be more delighted to enjoy the culinary influences that each group and the topography has brought to Thailand. don't take our word for it. Get ready to try these delicious 48 Best Thai Recipes.

Thai Table Etiquette

Did you know that Thai people eat with a fork and spoon instead of chopsticks? Sometimes chopsticks are used to eat noodles. Hold the spoon in your right hand and the fork in your left hand. Use the fork to place the food on the spoon and eat from the spoon. Do not use your fork to pierce food to eat unless it is something that you would not eat with rice.

Generally speaking, all Thai dishes are meant to be shared and served on a platter and always served with rice. Just try a tablespoon or two of each dish. Dishes are not generally passed around like in the Western World. Instead, it is more common for others to place a little bit on top of your rice or you to serve others closest in sitting range.

48 Best Thai Recipes

Healthy World Cuisine has teamed up with a group of talented food bloggers to give you the best, quick and easy Thai recipes you will ever need. We have have Thai appetizers, sauces, Mains, sides, salads and desserts.

Delicious Thai Appetizers & Sauces to Wet your Appetite

These Thai snacks and street food nibbles are going to be your new favorite.

Thai Fish Cakes with Peanut Sauce / The Cook Report

Thai Chicken Satay with Peanut Sauce / Recipe Tin Eats

Thai Firecracker Shrimp Party Appetizer / Healthy World Cuisine

Prik Nam Pla - The Incredible Thai Table Condiment / Healthy World Cuisine (gluten-free)

More Thai Appetizers

Thai Curry Turkey Tofu Meatballs / Healthy World Cuisine (gluten-free)

Gluten Free Thai Shrimp Pancakes / Healthy World Cuisine

Thai Main Dish Recipes that are WAY Better Than Take Out

Whether you like a good spicy curry, a stir fry, vegan recipe or some pure comfort food, there is a delicious Thai main dish that you will enjoy to serve your family and friends.

Thai Grilled Shrimp Skewers with Coconut Sticky Rice / Went Here 8 This

Thai Chicken Penang Curry / Curry Trail

30 - Minute Vegan Pad Thai / Vegan Huggs

Red Coconut Curry Chicken With Lemongrass and  Toasted Sesame Noodles / Foodal

Thai Sweet Potato Noodle Bowls with Shrimp and Peas/ Beyond Mere Sustenance

Thai Style Ground Beef Bowls with Asian Carrot Salad / Healthy World Cuisine

More Delicious Thai Main Recipes

Thai Pad See Ew (Stir-Fried Noodles) / This Old Gal

Tropical Thai Swordfish / Healthy World Cuisine

Thai Spaghetti Squash / To Simply Inspire

Pad Thai Your Way / Healthy World Cuisine

Curry Shrimp Meal Prep / Carmy

Thai Sweet Chili Pork Tenderloin / Healthy World Cuisine

Roasted Kabocha Squash with Curried Sauce / Healthy World Cuisine

Grilled Flank Steak with Thai Style Chimichurri Sauce / Healthy World Cuisine

Thai Basil Chicken Stir Fry / The Cozy Cook

Halibut Coconut Curry in a Hurry / Healthy World Cuisine

Crockpot Thai Turkey Tenderloin / Healthy World Cuisine

Thai Ground Beef Recipe with Mint, Carrots and Peppers / Eating Richly

Turmeric Pork Skewers & Thai Basil Dipping Sauce / Healthy World Cuisine

Thai Peanut Tofu Sandwich / Veg Annie

Simple Spicy Thai Hot Pot / Healthy World Cuisine

Easy Thai Shrimp Curry / Salt and Lavender

Spicy Holy Basil Chicken (Pad Krapow Gai)/ Healthy World Cuisine

Spring Time Thai Beef Buddha Bowls / Healthy World Cuisine

We are only half way through this line up of 48 Best Thai Recipes. Are you feeling inspired yet? What is your favorite recipe? Let us know in the comments below.

Delicious Thai Side Dishes

Rice is an important part of every Thai Meal. Check out these delicious rice side dishes.

Thai Pineapple Fried Rice / Curry Trail

Savory Coconut Rice / Little Sunny Kitchen

Sensational Thai Salads

Green Papaya Salad (Vegan) / Healthy Nibbles

Thai Beef Salad / The View From Great Island

Authentic Thai Fish Salad / Healthy World Cuisine

Easy Thai Chicken Salad with Canned Chicken / Low Carb Yum

Easy Chickpea Thai Quinoa Salad With Peanut Dressing/ V Nutrition and Wellness

Thai Pomelo Crab Salad Avocados / Healthy World Cuisine

Easy Spicy Thai Shrimp Salad (Pla Goong Salad Recipe) / Went Here 8 This

Thai Grilled Watermelon Salad / Healthy World Cuisine

Satisfying Thai Soups

Thai soups are comforting, spicy, savory, aromatic and just what you need on a cold damp day.

Thai Red Curry Chicken Soup / Taste and See

15 Minute Vegan Thai Green Curry Soup with Vermicelli / Salt and Lavender

Thai Hot and Sour Prawn Soup / Healthy World Cuisine

More Tasty Thai Soups

Thai Corn Chowder / The Soccer Mom Blog

 Golden Spiced Noodle Soup / Healthy World Cuisine

Creamy Thai Sweet Potato Chicken Soup / Healthy World Cuisine (Whole30, Paleo and a Less than 30-minute meal!)

Tasty Thai Curry Bowls / Healthy World Cuisine

You can have a huge list of 48 Best Thai Recipes without mentioning desserts, right? Unlike Western desserts, Thai desserts are not as sweet but are very delicious and the perfect ending to a Thai Feast.

Thai Desserts and Beverages

There is nothing better than something delicately sweet and refreshing after a spicy meal. We hope you love love these delicious desserts and cocktails as much as we do.

Mango Boba Smoothie Recipe / Pepper Bowl

Mango Sticky Rice / The Missing Lokness

No - Churn Dairy Free Mango Swirled Ice Cream / Healthy World Cuisine

Blue elephant Chili Cocktail / Healthy World Cuisine

We hope you enjoyed these 48 Best Thai Recipes as much as we did. Please stop on by and visit these talented food bloggers.

Kob Khun Ka!

The post 48 Best Thai Recipes appeared first on Healthy World Cuisine

This soup recipe was originally posted in October 2013! She was reposted on June 19, 2017 with new photos and updated on February 2, 2025 to add more helpful recipe tips.

More Cozy Soup Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Golden Vermicelli Noodle Soup

Filled the brim with gluten free rice vermicelli noodles snuggled in a bath of nourishing bone broth, aromatics and anti-inflammatory turmeric.

Course Mains, Sides

Cuisine Thai

Diet Gluten Free, Low Lactose

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 bowls

Calories 215kcal

Author HWC Magazine

Ingredients

• 1 tablespoon oil Light flavored
• 2-3 small shallots
  peeled and chopped or ½ small onion
• 1 clove garlic
  peeled and chopped
• 1 inch ginger
  knob peeled and grated or ½ teaspoon ground dried
• ½ teaspoon turmeric
  ground or 1 tablespoon fresh grated
• 7 cups chicken bone broth or vegetable or mushroom broth -gluten-free
  
• 4 ounces vermicelli rice noodles
  
• salt and pepper
  to taste (white or black pepper)
• 1 cup bok choy
  or quick cooking veggies of choice
• tofu
  optional
• egg optional

US Customary - Metric

Instructions

• Place light flavored oil into a soup pot. On a medium-high heat add your shallots, garlic, ginger and ground turmeric. Cook until lightly aromatic.
• Add your gluten free chicken bone broth or vegetable broth to the pan and salt and pepper to taste. Bring to a gentle boil. Add your vermicelli rice noodles. Do not overcook as they only take about two minutes and then they will be aldente. Your vermicelli rice noodles will absorb some the broth and expand so adjust the amount of broth to the amount of noodles added, depending on your package size. (If you decide to use a different type of noodles, you may have to increase the amount of broth and cooking time to time specified on the package)
• Add your bok choy, and any other items you like such as tofu or egg. (If you choose to add an egg you can do this 3 ways. You can add the beaten egg at the end so your broth is thick and rich. You can add it whole at the end and make like a poached egg or maybe you want to fry your egg separately and add on the top at the end.
• Adjust seasoning to taste. Serve your golden spiced noodle soup hot and steamy.

Notes

If you decide to use a different type of noodle, you will have to cook according to the package directions and most likely will take longer to cook. Please note that noodles absorb some of the broth so be sure to add enough broth to cook the noodles and to serve with the soup.

The longer your soup sets, the more broth will be absorbed. This soup is best served the same day.

If you want to cook your noodles separately from the broth, you can refrigerate them both separately and combine to reheat and use within 3 days of being refrigerated.

Feel free to use any quick cook vegetables like spinach, kale, greens or even frozen veggies in the soup.

If you want to make this soup vegan, use a vegetable broth or mushroom broth instead of the chicken bone broth.

If you want to make this recipe low carb, exchange the rice vermicelli noodles with shirataki noodles or zucchini zoodles. We like to drizzle in a little beaten egg at the end of the cooking process to give the broth a thicker consistency and some tofu for extra protein, if we are going low carb.

Nutrition

Serving: 1bowl | Calories: 215kcal | Carbohydrates: 32g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg

The post Golden Vermicelli Noodle Soup appeared first on Healthy World Cuisine

Red dates, or jujubes, are known as China’s “cure-all fruit” and have 70 to 80 times more vitamin C than grapes and apples. Chinese Red Dates are plump dried dates that are a deep red and have a pit on the inside and are naturally sweet and nourishing. They’ve also got plenty of vitamin A, B1, B2, protein, calcium, phosphorus, iron and magnesium and are known for enriching and replenishing the blood (great for post-surgery, postpartum, or after a woman's period).

Did you know that the month of May is International Pelvic Pain Month awareness month by the International Pelvic Pain Society? We could not think of a better way to bring attention to this issue then by making our readers aware of some natural herbal ways to prevent and treat pelvic pain. Healthy World Cuisine and Root + Spring are working together to feature a 3-recipe series with Goji Berry and Red Date Herbal Tea, Dried Ginger & Palm Coconut Tea and a Women’s Health Soup.

Goji berries are known as Gou Qi Zi (also known as wolfberries, boxthorn, and matrimony vine) and have been part of the Chinese diet for over 2000 years and a common Traditional Chinese Medicine (TCM) supplement to prevent many ailments.   The goji berries are red/deep orange in color and about the size of a raisin when dried.

Goji berries are high in anti-oxidants and nutrients, improve immunity, promotes healthy skin, protects the eyes, stabilizes blood sugar, detoxifies the liver, elevates mood and help promotes fertility. Traditional Chinese medicine (TCM) tends to believe that it goji berries treat common functions and are nourishing for the liver and kidney and help moisten the lungs.

Goji berries are healthy. However, if you are currently taking warfarin (blood thinner), certain diabetes medications and certain blood pressure medicines you may want to speak with your health care provider before taking goji berries as they may interact.

Both Goji berries and red dates have their different functions for maintaining health, but in general they help strengthening one’s qi and make the blood circulation better. If a woman is looking to increase the health and circulation of blood, get glowing skin, and reap anti-aging properties, this is a great natural concoction to have regularly.

GIRLY SECTION.... (Men please skip down to the manly man section below)

In terms of optimal timing of when to drink during the month, in correlation with a women’s menses, any time is fine if you have a small amount of the Goji Berries and Red Dates herbal tea regularly. Otherwise, the time after your menses finishes is most suitable because it is when you need to replenish the blood you have lost (especially if your menstruation is heavy or longer in duration). Almost all Chinese women follow that during the last part of their menstruation circle it is good to have some Goji Berries and Red Dates tea with rock sugar, because it can alleviate the pain of menstruation and help remove the old blood flow. A primary philosophy of TCM is that when there is not enough qi and blood or if the qi or blood are stuck in an area, it will cause an imbalance between Yin and Yang. Because of this imbalance, internal organs won't function optimally and illness and pain develop. Making sure you have a clean, healthy cycle is important not only for a manageable menses but to maintain overall order within your immune system and function.

MANLY MAN SECTION....

Hey we would would never leave you guys out! Did you know that goji berries and red dates herbal tea is super high in anti-oxidants and helps with infertility and helps increase sperm count. So, there you have it! This tea is not just for us girls.

From a Western perspective, Goji berries can increase the blood flow in the body. When eaten in excess, they can speed of the blood flow goes up beyond normal and can cause adverse conditions. It may cause increased bleeding if taken during the menses and with hemophiliacs. Therefore, Goji Berry and Red Dates Herbal Tea should best be taken BEFORE or AFTER menses.

If you suffer from "chronic excruciating pelvic pain" (endometriosis, pudendal neuralgia, IC, etc. or undiagnosed) don't suffer in silence. Feel free to reach out to us in confidence at info@hwcmagazine.com and we can help direct you to resources in your community or contact the International Pelvic Society.

Goji Berries and Red Dates Tea is one delicious tea. We prefer to drink it hot as it is soothing and delicious and best for digestion but it can also be served cool. Chinese red dates are considered a warming food so take in moderation if have a heaty disposition. To learn what it means to have a heaty disposition, please read the  5 Energies of Food.  If you like your tea extra sweet, you can add some rock sugar. After you make your tea, feel free to eat the red dates but be mindful for the pit. We find that the goji berries have pretty much lost their flavor after you brew the tea but the dates are super moist, sweet and delicious.

You can order Goji Berry and Red Dates Herbal Tea can be ordered on line from Root + Spring. This classic herbal mix good for, poor blood circulation, painful menstrual cycle, postpartum, insomnia, anxiety and cramps. Root + Spring is your go to online store for all your Traditional Chinese Medicine (TCM) and herbal needs. Root + Spring is a Chinese family-owned medicine shop located in Los Angeles, California, USA. They provide a selection of popular patent medicine and handcraft exceptional herbal soup and tea blends in small batches.

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Goji Berry and Red Dates Herbal Tea

Goji Berry and Red Dates Herbal Tea is a delicately sweet delicious nourishing tea to revitalize blood, balances mood and spirit, beautifies the skin, delays aging, filled with antioxidants and just what your body needs to recover and heal.

Course Beverages

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 58kcal

Author HWC Magazine

Ingredients

• 1 cup Goji Berries and Red Date Herbal Tea or about 8 dried Chinese red dates and ½ cup dried goji berries - We used Root + Spring Goji Berries and Red Date "Blood Vitalizer" Herbal Tea
• 8-10 cups water

Instructions

• Give the goji berries and red dates a gentle rinse under cool, running water.
  
• In a pot, combine the goji berries, red dates and water.
  
• Cover and bring to a boil before lowering heat and simmering for an hour.
• If you prefer your tea sweeter, stir in rock sugar until dissolved.
• Goji berry and red dates herbal tea can be enjoyed hot or cold.
  

Video

Notes

It is recommended that women can drink this tea either BEFORE or AFTER their menstrual cycle but NOT DURING their menstrual cycle. The reason is Goji berries can cause increased bleeding during a menses. 

We like to drink this tea for at least 3 days after menses to help our bodies recover and heal. 

We enjoy eating the cooked red dates as well as the tea. However, the goji berries lose their taste after they are cooked. 

Red Dates Red dates, or jujubes enrich and replenish the blood (great for post-surgery, postpartum, or after a woman’s period).

If you would like to learn more about nourishing your spleen, be sure to read our article Feed Your Spleen; Nourish Your Body. 

As always, remember to consult with your primary care physician before starting any new routine. 

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 5g | Protein: 0.95g | Sodium: 12mg | Potassium: 3mg | Sugar: 3.75g | Calcium: 7mg | Iron: 1.5mg

The post Goji Berry and Red Dates Herbal Tea appeared first on Healthy World Cuisine

We have a quick post for you today with no frills or story today but just a really delicious recipe for that age-old question. "Mom, what's for dinner?"

Now tell us the truth... Are you bored with "Chicken"?

It is most likely because you are in a chicken RUT. Now don't you worry. We all get into these ruts where we make the same thing all the time, over and over again... BORING! It is time to do a change up and make something your family will request on a regular basis. We originally posted this chorizo and cream cheese stuffed chicken breast recipe in June of 2014 with a point and click camera and since then have made this on several occasions. We have simplified the dish down to 6 little ingredients and have step by step photos to help you along.

Why you are going to love Chorizo and Cream Cheese Stuffed Chicken Breasts

You are just going to love this little recipe for Chorizo and cream cheese stuffed chicken breasts because the outer bacon gets crispy and keeps the chicken moist and tender inside. Rich and creamy cream cheese and melty mozzarella cheese on the inside and the spiciness of the chorizo to balance the dish. This is a dish that will make your family happy.

It was one of those clean out the refrigerator days with a little of this and a dab of that. However those little bits of this and that were just perfect together. We love spicy foods and we had just a little bit of thinly sliced chorizo sausage and what goes better together than sausage and cheese? The only cheese I had on hand was a bit of light cream cheese and about a handful of light mozzarella cheese and let me tell you the spice from the chorizo with the creamy cheese it is just perfectly dreamy.

Step By Step how to make Chorizo and Cream Cheese Stuffed Chicken Breasts

Cook's Notes

In order to get your chicken breasts flat enough to stuff, you need to slice them lengthwise but not all the way though and then pound them flat. It is a great chance for you to pound out your anger and frustrations. A great weekday meal after a stressful day at work.

The only way it could have been any better was to wrap it with bacon. According to most kids, bacon is now its own food group. It is also the perfect way to keep the edges of your stuffed chicken breasts sealed without using silly toothpicks and it keeps your chicken breast super moist.

Chorizo and cream cheese stuffed chicken breasts are a great low carb meal and gluten-free meal. If you are lactose intolerant, exchange out the cream cheese and mozzarella cheese with a little steamed and pressed spinach and it is lovely. You can use turkey bacon instead of regular bacon and use light or fat-free cheeses if you wish to lighten the dish.

More delicious ways to cook chicken

Rustic Chicken Cacciatore

Rosemary Chicken with Onion Wine Sauce

Super Easy Baked Wing Dings

Savory Whole Roasted Whole Chicken

Skillet Creamy Chicken and Apples

Creamy Chipotle Chicken Skillet

Please come and follow along on our Pinterest board CHICKEN BIZILLION WAYS with all of the best chicken recipes from some of the best food bloggers out there.

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Chorizo and Cream Cheese Stuffed Chicken Breasts

Cream cheese and chorizo stuffed chicken breasts wrapped with bacon and baked to perfection is the perfect low-carb dinner solution.

Course Mains

Cuisine American

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 661kcal

Author HWC Magazine

Ingredients

• 4 oz chorizo (cured meats thinly sliced or can use the cooked sausage links chopped finely)
  
• 4 oz cream cheese
  light
• ½ cup mozzarella cheese
  grated or thinly chopped (light)
• 4 chicken breast
  boneless and skinless halves
• 8 slices bacon
  depending on how large your chicken breasts are. (can also use turkey bacon)
• 1 teaspoon Steak Seasoning - 1 teaspoon ( or can use freshly ground pepper, salt and a little ground garlic powder)
  
• 1 tablespoon parsley finely chopped to garnish)- optional

US Customary - Metric

Instructions

• Preheat oven to 190 degrees C. (375 degrees F)
• Chop chorizo thin slices into small pieces. I used the thin sliced chorizo in the lunch meat section that is pre-sliced into thin slices and is ready for eating. (However, you can also use chorizo sausage that is uncooked in the links just remove from casing and fry until golden brown first)
• Cut lengthwise into the side of the chicken breast and be careful to not cut all the way though the breast. Then pound the chicken breasts gently flat. (We like to put the chicken breasts inside a sealed baggie and use a rolling pin to beat flat)
• Spread a thin layer of cream cheese on each chicken bread. Sprinkle chorizo and mozzarella cheese on top of each cream cheese layered chicken breast. Starting from the smaller tapered end of the chicken breast, roll up the chicken breast. Close with your fingers and try to keep the cream cheese mixture inside. Wrap 2-3 slices of bacon in a loop around the chicken breast horizontally to hold the stuffing inside, depending on how large your chicken breasts are.
• Season the Chorizo and Cream Cheese Stuffed Chicken Breast with steak seasoning and any fresh herbs you desire (or if you do not have that, a little garlic powder and fresh cracked pepper would be just fine)
• In an iron skillet or oven proof pan place a little olive oil and sear the bacon wrapped chorizo and cream stuffed chicken breast until golden brown on each side. Next place the seared bacon wrapped chorizo and cream stuffed chicken breast in the oven for about 20-25 minutes or until the juices run clear.
• Garnish with fresh chopped parsley. Serve chorizo and cream cheese stuffed chicken breasts hot out of the oven and enjoy. We promise your family will be coming back for seconds.

Notes

Chorizo can be found either as a cured meat in the lunch meat isle or found in the fresh meats section. If using Fresh chorizo sausage, you must be cooked it first before stuffing it inside your chicken breast.

Chorizo and cream cheese stuffed chicken breasts are a great low carb meal and gluten-free meal. If you are lactose intolerant, exchange out the cream cheese and mozzarella cheese with a little steamed and pressed spinach and it is lovely. You can use turkey bacon instead of regular bacon and use light or fat-free cheeses if you wish to lighten the dish.

Nutrition

Serving: 1g | Calories: 661kcal | Carbohydrates: 2g | Protein: 63g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 234mg | Sodium: 1072mg | Potassium: 973mg | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg

The post Chorizo and Cream Cheese Stuffed Chicken Breasts appeared first on Healthy World Cuisine

Deliciously sweet mini peppers are rich with a drizzle of olive oil, garlicky and aromatic with the fresh chiffonade of basil. We love cooking Italian dishes as they are simple, made with love and have only a few ingredients. We are a firm believer that when you have a quality food product very little additions are needed.
You are going to want to learn how to roast mini sweet peppers as they are gluten-free, vegan and a rocking delicious snack.

Our absolute favorite way to eat these delicious roasted sweet mini peppers is straight off the baking sheet in the kitchen...just be careful to not burn yourself...lol Seriously, you need to adhere to this warning. These little guys are so good that your hungry crew will demolish them before you have a chance to move them to a serving plate. Hence a double roasted sweet mini pepper recipe is highly recommended.

Our second favorite ways to enjoy roasted sweet mini peppers is just simply inside some good Tuscan bread. The charred ends of the peppers, the rich olive oil, sweet peppers, garlic and fresh basil and crusty Tuscan bread is just what you need to sink your teeth into it.

Our third most favorite way to enjoy roasted sweet mini peppers, is a delicious knock your socks off Mini Sweet Roasted Pepper Basil Pasta. You can have it ready in less than 30 minutes and uses just a handful of ingredients.

If you have your own bell pepper plants in your garden, you already know the longer sweet bell peppers stay on the plant, the more sweet they become and the greater their Vitamin C content. It is prime time to harvest the sweet mini or bell peppers before the frost.

Have you ever noticed that the bell peppers start out green and then change to warmer colors such as yellow, orange and red as they ripen?

My late dad...the farmer, used to tell me that all peppers start out green and some turn the beautiful fall colors as they ripen but it depends on the variety of pepper. Have you ever noticed how green peppers have a little more bite and are less sweet? It can because it is an un-ripened red bell pepper or it may be a mature green, just depends on the breed. There are also purple, striated colors..the list goes on and on.

However, just found these gorgeous Sunset One Sweet Peppers in the market. Super sweet and delicious. Perfect for snacking, in salads or roasted in this quick recipe on how to roast sweet mini peppers. You can also make this recipe with regular sweet bell peppers but just chop into slices to cook quicker and have more areas to get that delicious caramelization.

If you like sweet bell peppers, you may also like these recipes...

Sichuan Pepper Beef

Cheesy Stuffed Peppers with Rocket

Beef and Peppers in Black Bean Sauce

Mini Sweet Roasted Pepper Basil Pasta

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How to Roast Sweet Mini Peppers

Quick and easy way to roast sweet mini peppers with olive oil, garlic, basil and 20 minutes of baked Italian love for the perfect treat.

Course Appetizers/ Snacks, Sides

Cuisine Italian

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 99kcal

Author HWC Magazine

Ingredients

• 16 oz mini peppers sweet mini bell peppers (we used Sunset One Sweet Peppers , red, yellow and orange) and sliced in half and removed seeds
  
• 2 tablespoon olive oil
  
• 2 cloves garlic
  peeled and minced
• salt and pepper
  to taste
• 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F (176 C)
• Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
• Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
• Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

Notes

You may also use regular sized bell peppers for this recipe. Red, Yellow and orange colors are much sweeter than the green bell peppers. 

If you have extra whole mini peppers, you may want to try our Feta Stuffed Mini Peppers recipe. 

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3577IU | Vitamin C: 145mg | Calcium: 11mg | Iron: 1mg

The post How to Roast Sweet Mini Peppers appeared first on Healthy World Cuisine

You are just going to love Thai Sweet Chili Pork Tenderloin as it is super simple to make and juicy.

Don't you just love happy accidents! Well this is one happy accident that we are very excited to share with you. We were in the process of making a standard run of the mill garlic chili sauce marinade when the jar got away from our grasp and imploded upon the floor, cabinets, ceiling, between the grout...in weird and strange places that I am still finding yet today in our kitchen. Do you know why we are so darn happy about that?! Well if that did not happen we would have never came up with plan B and even more amazing sauce.

Thai sweet chili sauce rocks! It is spicy, sweet and oh so good. We found a gluten-free version made by Thai Kitchen that is quite good. If you need to keep this recipe low carb or diabetic friendly, a delicious exchange for Thai Sweet chili sauce is sugar-free orange marmalade heated up in a sauce pan with a teaspoon of water and a dash of dried red pepper flakes in this recipe as it pairs really nice with the pork tenderloin.

This dinner is super easy to make and only needs a handful of ingredients. You do not need to marinade the pork loin overnight to get it tender. Searing the pork tenderloin quickly on all sides, helps seals in the juices. The dry rub seasons the pork tenderloin perfectly. The Thai sweet chili sauce glaze is kissed with a little warming ginger and savory tamari (soy) sauce and brushed on during the last few minutes of cooking.

Do not overcook your Thai Sweet Chili Pork Tenderloin tender. Keep an eye on your time and most importantly your thermometer. Pork safety has been updated. If you cook your pork until the internal temperature is 145 degrees F and then let set for a few minutes covered, your pork will be super tender and perfectly cooked.

Try serving our Thai Sweet Chili Pork Tenderloin with some delicious roasted baby red potatoes and a tossed salad.

Don't miss out on these other delicious and easy Thai family favorite dishes...

Thai Grilled Chicken Tenderloins and Zesty Dipping Sauce

Thai Pomelo Crab Salad Avocados

Grilled Flank Steak with Thai Style Chimichurri

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Thai Sweet Chili Pork Tenderloin

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Course Mains

Cuisine Thai

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 309kcal

Author HWC Magazine

Equipment

• iron skillet or pan you can take from stove top to the oven.

Ingredients

• 1.25 pounds pork tenderloin
  
• 2 tablespoons olive oil 1 tablespoon for the rub and a 1 tablespoon for the pan
  
• 1 teaspoon paprika
  
• salt and pepper
  to taste
• 2 cloves garlic
  peeled and minced
• 1 inch ginger
  knob fresh peeled and minced (or 1 teaspoon pre-made stir in paste)
• 2 tablespoons tamari (soy sauce)
  
• ½ cup Thai sweet chili sauce
  (or to make diabetic friendly exchange with ½ cup sugar free orange preserves, 1 teaspoon water and dash of dried chili pepper flakes and melt over low on top of stove)
• 1 tablespoon spring onions chopped, optional- garnish

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
  
• Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
  
• Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
  
• Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
  
• Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
  
• Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
  
• Enjoy!

Video

Notes

To make diabetic friendly exchange sweet chili sauce with ½ cup sugar free orange preserves, 1 teaspoon water and dash of dried chili pepper flakes and melt over low on top of stove.

 

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 17g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 896mg | Potassium: 588mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg

The post Thai Sweet Chili Pork Tenderloin appeared first on Healthy World Cuisine

Velvety Vegan Chocolate Mousse is just a 2 ingredient dessert wonder. Yes you heard me right, just 2 little ingredients to make this little velvety, creamy, chocolate treat.

Velvety Goodness

Velvety Vegan Chocolate Mousse served in glasses with chocolate swirls, fresh raspberries or coconut sugared cranberries on top. This super easy make ahead recipe should make your list for a quick and elegant dinner party dessert ideas. If you decide to make it just for your family and children, they will love you even more on this very special day.

You don't even have to cook! Well if you call the less than 2 minutes to microwave chocolate to melt cooking, we have even a bigger problem on our hands. LOL

Dairy intolerance?

If you don't have a dairy intolerance or need to make this recipe vegan, then you can go ahead and use regular 35% fat whipping cream. We used coconut cream and it was just creamy and dreamy without all of the dairy fuss. If you enjoy cozy vegan desserts with coconut milk, you are going to love our rice pudding with condensed milk.

You need to refrigerate the coconut cream for at least 8 - 12 hours in the refrigerator. Refrigerate the bowl and whipping beaters as well so that you can get to stiff peaks in no time flat. Be sure to check out our recipe for Homemade Coconut Whipped Cream for the full how-to tutorial and step by step directions.

Chocolate Buzz

Chocolate has been known to have mood-enhancing ingredients and powerful antioxidants that can help boost the immune system. When you eat chocolate like in our eggless tiramisu ,something very powerful happens. Chocolate sends a "happy message" to your brain and life seems so much better. Who is with me on this? Does chocolate make your day?

Chocolate affects the central nervous system because of these "happy neurotransmitters". These chemicals heightens sensory perception, increases relaxation and produces a feeling of euphoria and elevates mood. A day without chocolate is like a day without sunshine, just like in our Mexican Chocolate Cherry Smoothie.

We used Lindt's 70% chocolate to stay dairy-free. By the way, this is not a sponsored post but we do have good success with this brand of chocolate for making this mousse.

Hide the Chocolate

We have a little fool proof trick for hiding the 70% chocolate bar until you make this dessert. Hide the chocolate bar in the crisper UNDER the broccoli. No kid will ever look under there...LOL

We hope this Velvety Vegan chocolate Mousse brings a little smile to your face.

Frequent Asked Questions (FAQ's)

More Chocolate Recipes

Chocolate Peanut Butter Banana Smoothie (dairy free, vegan, gluten free)

Matcha Chocolate Chia Parfait (dairy free, vegan, gluten free)

Dark Chocolate Macadamia Nut Cookies (dairy free, vegan, gluten free)

Easy Microwave Chocolate Pudding (dairy free, vegan, gluten free)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Velvety Vegan Chocolate Mousse

Velvety vegan chocolate mousse is the perfect luscious dessert with deep dark dairy-free chocolate and quality coconut cream that whips together in just under 15 minutes.

Course Desserts

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 573kcal

Author HWC Magazine

Ingredients

• 1 cup chocolate 70% (dairy free dark- I used Lindt)
• 15 oz coconut cream
  Full Fat
• sugared cranberries or chocolate swirls for garnish (optional)

US Customary - Metric

Instructions

• Place coconut cream in the refrigerator overnight. (I also like to place my bowl and whipping beaters in the refrigerator as well, as it helps the stiff peaks to form faster) Check out our recipe for Homemade Coconut Whipped Cream for a step by step tutorial. Clickable link in the notes below.
  
• In a large metal bowl add cold coconut cream and beat until stiff peaks form. (You can either do this by hand with a whisk, if you feel like building up some muscles, or with an electric beater)
• Melt the chocolate bar in a microwave, first coarsely chop the chocolate (Save other 20 grams for garnishing or snacking) Place in a microwave safe bowl and heat on 50% power for 1 minute (only put in microwave for 15 seconds at a time and stir and check- do not over heat as chocolate will break). Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth.  Alternatively, you can melt chocolate slowly on top of a double boiler but make sure that the water on the bottom is barely simmering.
• Please follow these tips when working with chocolate. Chocolate and water do NOT mix and the chocolate will seize up (hardens and cracks) when it comes in contact with water . The steam from the bottom of a double boiler can cause this problem. Make sure to keep your chocolate dry as it melts. If your chocolate does seize up, no worries, you can blend in a teaspoon of vegetable oil and the chocolate should smooth out again. When making chocolate decorations or chocolate swirls, keep chocolate in the refrigerator up to the minute you are ready to work with it, so it does not soften.
• Gently fold melted chocolate into whipped coconut cream until well mixed.
• Spoon velvety chocolate mousse into glass dishes or martini glasses and garnish with chocolate curls or coconut sugared cranberries or raspberries. Enjoy the chocolate buzz!

Notes

You need to refrigerate the coconut cream for at least 8 - 12  hours in the refrigerator. Refrigerate the bowl and whipping beaters as well so that you can get to stiff peaks in no time flat. Be sure to check out our recipe for Homemade Coconut Whipped Cream for the full how to tutorial and step by step directions.

Nutrition

Serving: 1g | Calories: 573kcal | Carbohydrates: 33g | Protein: 6g | Fat: 52g | Saturated Fat: 41g | Sodium: 11mg | Potassium: 472mg | Fiber: 5g | Sugar: 23g | Vitamin C: 3mg | Calcium: 22mg | Iron: 4mg

The post Velvety Vegan Chocolate Mousse appeared first on Healthy World Cuisine