Eating home cooked food is a good way to save some money for travels. I am a transitioning vegan. I won’t insist that everyone should become one in spite of being environmentally friendlier as well as the tremendous health related benefits it offers because that’s your choice.
If you’re experiencing severe hormonal related mood-swings, unable to control your emotions even after visiting a psychologist for some time, or just wanting to do a body detoxification, switching to a vegan diet might be a solution for you. Other than protein and nutrients, milk and dairy products also contain hormones and maternal immune cells as milk are produced for baby animals so that they can grow up well.
These days, the growth of farm animals are speed up often by the use of growth hormones. Even if you have been consuming free-range farm animals, just the act of slaughtering alone produces fear hormones. Therefore, it is no surprise at all that many people make crazy decisions or do whatever it takes even to the extent of betraying their conscience these days.
Here is my all time favorite Asian inspired vegan recipes that I’ve been loving. It is known as Japchae, a South-Korean mix vegetable noodle dish.
Servings: 2 portions
- Spring onion
- 1/2 Bombay onion – sliced thinly
- 1/2 carrot – julienne
- 10 Swiss brown mushrooms – sliced
- 1/2 red capsicum – julienne
- 2 tbsp. sesame seed oil
- 2 tbsp. toasted white sesame seed – optional
- Vegetable oil
- 1/4 cup soy sauce
- 1/8 cup water
- 1/4 Bombay onion – for sauce making
- 1 clove of garlic
- 2 tbsp. sugar
- Black pepper
- Korean sweet potato glass noodles – just a handful
- Soak Korean glass noodles in water for 20 minutes.
- In the meantime, stir-fry spring onion, sliced Bombay onion, julienne carrot, julienne red capsicum and sliced Swiss brown mushroom separately in vegetable oil for 2 minutes each to retain the color of each vegetable. Swiss brown mushroom may need some salt and more time to get brown.
- Prepare sauce by putting soy sauce, water, sugar, 1/4 onion and garlic into a blender. Blend until smooth. Then, boil the sauce for 5 minutes.
- Boil soaked Korean glass noodles for 10 minutes or until al-dente.
- Drain noodles and put in a large empty bowl. Add sesame seed oil and mix.
- Add prepared sauce into noodle and mix.
- Finally, place stir-fried vegetables into the same large bowl. Freshly crush some black peppers to taste. Assemble this dish by mixing well.
Do let me know if you enjoy this recipe. If you have any other Asian inspired vegan recipes, feel free to share or post a comment below. Hope to hear from you soon!
Lots of love,