Vegetarian Adventures｜Pedro Espresso

Soup | Taiwanese Vegan Hot and Sour Soup 酸辣湯

Soup | Taiwanese Vegan Hot and Sour Soup. (serves 1 change recipe according)

（中英文食譜 / 中文下拉）

Hot and Sour Soup. Even though the weather is still hot outside, this soup is a dish for any day of the week anytime of the year. A delicious Taiwanese inspired vegetarian version of the traditional Asian soup claimed by the Beijing and Sichuan regions of China. Cloudeer’s version is super simple and quick, with a Taiwanese twist. Follow along with the simple recipe below and try it out for yourself.

Ingredients:
¼ Carrot thinly sliced
¼ Parsnip thinly sliced (optional)
¼ cup of Bamboo Shoots- thinly sliced (difficult to buy fresh but can be found cheap at Coles or local market)
2 Snow Peas- roughly cut
1 Spring Onion- green only, sliced.
¼ a large Flat Field Mushroom- thinly sliced
3 Dried Shiitake Mushroom- soaked in hot water then thinly sliced
3 dried Jew ear mushrooms/ any other fungus mushrooms
100g Silken Tofu- thinly sliced
¼ Teaspoon of Hot chili Paste (Chili bean Sauce) – If you haven’t any sauce use fresh chili
1 Tablespoon White Vinegar
1 Tablespoon Black Vinegar
2 Tablespoons Soy Sauce
2 Tablespoon Potato starch/ Potato Flower- put into cold water and mix, Mixing again before putting into the soup
White Pepper (to taste)
1-5 drops of Sesame Oil (optional)
700mL water (if possible, use the water used to soak the dried mushrooms.

Method**:
1) Begin by first preparing all the vegetables and cutting to desired width and size.
2) Using a kettle, boil your water.
3) In a saucepan big enough for the number of servers required, start by frying your Dried mushrooms in a little bit oil of your choice for one minute.
4) Add the Carrot to the Mushroom and fry for a further minute.
5) Add the Parsnip to the mix and fry for a minute.
6) Add the Fresh Field Mushroom and fry for another minute.
7) Add the remaining vegetables (peas, fungus), Bamboo shoots and tofu to the bowl then top with the 800mL of hot water.
8) Add the Soy sauce, White Vinegar, Black Vinegar and Chili bean paste and mix, leaving for 5 minutes. As you add the sauces, be sure to taste for personal flavor and add any extra you may feel you need.
9) After 5 minutes or when your soup is boiling stir your potato starch water again and add to the soup with the spring onion and some White pepper and sesame Oil (optional).
10) Everything is ready to eat!

** Alternatively- You can make this recipe without frying the vegetables if you like or want to save time. To Do this, just add all the veggies, bamboo, tofu and sauce Mix (Soy, chili bean, vinegar, vinegar) in the pot with the water and cook for 5 minutes or until boiling. Once boiled add the Spring onion, Potato starch, and Sesame oil. Cook for another couple of minutes then your soup is done.

純素酸辣湯（一人份/ 倍數增加即為多人份）

今天要跟大家分享一個快速又美味的15分鐘食譜，是台灣街頭小吃和餐館裡面最受歡迎的項目－－酸辣湯。

老少咸宜的酸辣湯，是餃子的好朋友，夏天喝來開胃，冬天喝起來暖身。許多素食餐廳會用素火腿來替代葷料，而這個版本則以蔬菜為主，若手邊有牛蒡或歐洲防風草，請一定要大方地加進去，無法取代的口感和香味，絕對一試成主顧。順帶一提，這也是一道很適合清冰箱的創意料理。還有料理新手們，請不要擔心，偷偷告訴你妳，這是一道絕對不會失手，而且成品看起來很厲害的食譜喔！

配料
材料A
4匙 植物油
3朵 香菇－－切絲（新鮮、乾燥皆可）
¼條 紅蘿蔔－－切絲
¼條 白蘿蔔－－切絲
¼條 牛蒡或歐洲防風草－－切絲（可省略）
¼朵 大蘑菇－－切絲（可省略）

材料B
¼杯 筍片－－切絲（罐頭可）
2條 豌豆－－切塊（可省略）
3朵 黑木耳－－切絲（新鮮、乾燥皆可）
¼盒 豆腐－－切絲（約100g）
700mL 水（可用於浸泡乾香菇/ 木耳的水）

Appetizer | Home Roasted Pumpkin Seeds 烤南瓜籽

Appetizer | Home Roasted Pumpkin Seeds

（中英文食譜 / 中文下拉）

The best way to both recycle some of your food scraps and provide a natural source of protein is home-roasted pumpkin seeds. -
All you have to do is soak the seeds in water for at least 1-2 nights (depending on how many seeds) then roast the seeds at a low temperature of 45 degrees for as long as required, depending on how many seeds you have (to keep the seeds as nutritional as possible).

烤南瓜籽
南瓜籽洗淨後，用6-8小時泡水催芽、喚醒南瓜籽，再放入烤箱以35-45度，視數量多寡而定，以一到兩天數來烘乾。再次提醒，泡水催芽是為了讓堅果種籽釋出營養，讓腸胃更好吸收，也僅有低溫烘乾這法，才能保存堅果種籽的營養原貌，吃了才不會上火、嘴破又傷身。