744 besan recipes

Homemade orange liqueur infused with fresh orange peel, vanilla bean, vodka, and brandy. A DIY Grand Marnier-style spirit that steeps for seven weeks.

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Homemade vanilla raspberry liqueur: fresh raspberries, vodka, vanilla bean, and allspice infused for weeks. Deep ruby-red cordial for sipping or cocktails.

Great for kids, burgers that look like they're filled with worms. Good for Halloween.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

Homemade Tia Maria coffee liqueur made with brandy, strong coffee, sugar, and a whole vanilla bean. Just four ingredients and 30 days of patience for a rich, smooth sip.

Excellent recipe to serve in place of a rich desert and lower in sugar for people who have to watch their sugar and calorie intake

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

Warm and soft pears poached in wine with vanilla and blue cheese.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.