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hannah__chia

HANNAH CHE · vegan recipes I make #veganasianfood ✞ pianist/runner/cyclist @hannah.che contact: [email protected] portland, oregon find recipes here ↓ http://hannahchia.com/instagram/
535 posts
107.83k followers
403 following

@hannah__chia

HANNAH CHE · vegan recipes
Toast two ways! black plum, banana, and peanut butter + basil, avocado, and black bean hummus.
anyone else love ezekiel 4:9 bread?? my mom was the og buyer back in the 2000s (before sprouted breads became all trendy), and every time it was on sale she’d stock up the freezer. i disliked it as a kid and always jealously eyed the soft fluffy white slices other kids were eating, but it’s safe to say my bread preferences have changed since then 👌
90 2,569 Yesterday

@hannah__chia

HANNAH CHE · vegan recipes
Getting back into overnight oats lately! here’s an oldie but goodie recipe that’s one of my favorites— it’s easy to prepare the night before and enjoy cold in the morning. topped with cherries and fresh mint and a few dollops of chia seed pudding.
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chocolate peanut butter overnight oats (vegan, gf)
1 cup old-fashioned rolled oats
1 tbsp chia seeds
1 cup non-dairy milk
1 tbsp maple syrup
1 tbsp peanut butter
2 tbsp cocoa powder
1/2 tsp vanilla extract
combine all ingredients in a jar or container and refrigerate overnight (or at least a couple hours). stir well and serve topped with fresh fruit. makes 1-2 servings depending on how hungry you are. :-)
114 3,607 3 days ago

@hannah__chia

HANNAH CHE · vegan recipes
Sichuan dry-fried green beans, aka my favorite dish to order at chinese restaurants. traditionally the beans are fried in deep oil to get that withered exterior, but i wanted to make a healthier version— in this method you pre-blanch the beans before stir-frying, and they come out tender and blistered and just as delicious without all that oil.
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(for authentic flavor i highly recommend the sichuan preserved mustard greens {ya-cai} as they add a deep umami and salty funk, but if you can’t find it substitute fermented black beans instead, or simply leave it out). recipe is below and in my newest blogpost, enjoy 🐇
edit: check out my stories to see the cooking process!
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sichuan dry-fried green beans
1 lb (450g) green beans
3 scallions, white parts only, thinly sliced
3/4 tsp whole sichuan peppercorns
3 cloves garlic, minced
4 dried red chilies, de-seeded and cut in half
3 tbsp sichuan preserved mustard greens, chopped finely, or 2 tbsp fermented black beans (optional)
1 tsp minced or grated fresh ginger
3 tbsp cooking oil
1 tsp sesame oil
1/2 tsp salt, plus more to taste
rinse the beans, trim off the ends on both sides, and snap each in half. bring a p*t of water to a boil over high heat, and add salt to the water. blanch beans until vibrant green and tender (about 3 minutes) then remove from pan and let drain. pat dry to remove moisture. in the meantime, mince and chop the scallions, garlic, and ginger, and de-seed the chillies. heat 2-3 tbsp oil in a wok or pan over high heat until shimmering, then toast chilies and sichuan peppercorns until fragrant and darkened. add scallions, garlic, and ginger, and stir-fry briefly, then add blanched beans and stir-fry for two more minutes. remove from heat, stir in the sesame oil, and season with salt as needed. transfer to a plate and serve hot.
91 3,716 4 days ago

@hannah__chia

HANNAH CHE · vegan recipes
Happy sunday 🐺 here’s the mochi cake recipe i’ve been promising! these sticky squares are dense and chewy with a crisp buttery exterior and a rich aroma/distinctive nutty notes from the toasted black sesame. if you’re familar with black sesame tangyuan it tastes like that but in cake form. absolutely dreamy with a cup of hot coffee or tea.
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black sesame mochi cake (vegan, gluten-free)
sesame layer:
1/4 cup black sesame seeds
1/4 cup coconut sugar
1/4 cup tahini
pinch of salt
toast black sesame seeds, stirring constantly for 2-3 minutes until the seeds start to pop and smell fragrant. add sesame seeds, coconut sugar, and salt into a food processor or blender and process until the mixture becomes very fine and sandy. reserve two tablespoons of the mixture for topping. stir in the tahini with the rest, combining until it forms a paste.
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mochi layer:
8 oz (1.5 cups) sweet rice flour
1 cup unsweetened non-dairy milk
2/3 cup sugar (i used coconut sugar, but it makes the color darker. if you want a whiter mochi layer use cane or turbinado sugar)
4 tbsp melted vegan butter or melted coconut oil
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
1 tsp vanilla extract
preheat oven to 350f and line an 8-inch square pan with parchment paper. whisk together flax seed and water in a small bowl and let sit for a few minutes to thicken. in a medium bowl, combine sweet rice flour, milk, sugar, butter/oil, flax eggs, and vanilla, and whisk vigorously until smooth. add half the batter to the baking pan, then dollop on the prepared black sesame paste. add the rest of the batter as the top layer, smoothing out the surface with a spoon. sprinkle with reserved black sesame topping, then bake for 32-35 minutes (or until the center of the cake springs back when lightly pressed). let cool thoroughly before slicing.
109 3,870 6 days ago

@hannah__chia

HANNAH CHE · vegan recipes
A little throwback noodle bowl inspo. don’t have an exact recipe— honestly most of my meals are a random combination of what i have in the fridge— but i cooked 4 oz rice noodles over the stove and roasted the baby bok choy, brussels sprouts, and tofu cubes on a baking pan at 400f with a drizzle of olive oil and soy sauce. also added some spiralized veggies. the key is having a good sauce to tie all the elements together; this one is a simple peanut dressing, tangy and smooth with a kick of heat. drench everything in said sauce, mix thoroughly, and dig in.
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peanut noodle sauce
2 heaping tbsp peanut butter
2 tbsp rice vinegar or fresh lime juice
1 tbsp soy sauce or tamari
1/2 tbsp toasted sesame oil
1/2 tbsp maple syrup (optional)
1 tsp freshly grated ginger
1 tsp sriracha
whisk together all ingredients until smooth, adding a tablespoon or two of water if needed (it should be thin enough to drizzle).
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hope you all have a great weekend!
96 3,663 2 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
You really can’t go wrong with skewers in the summer. i made these grilled vegetable sausage skewers with @fieldroast mexican chipotle sausage, zucchini, colored peppers, mushrooms, and red onion, brushed with a balsamic maple dressing and topped with a tangy green chimichurri. the plant-based sausages are made with a spicy-hot blend of smoked chipotle and chili de arbol peppers, cumin, and oregano, and when they’re sizzling the smell is divine. recipe below; check out my stories for the behind-the-scenes! and after that go get your grilling on
#fieldroast #simplymade #ad .
grilled vegetable sausage skewers
1 package @fieldroast mexican chipotle sausages, quartered
1 medium yellow bell pepper
1 medium red bell pepper
1 red onion
6 baby-bella mushrooms
1 small zucchini
10 wooden skewers, soaked in water
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balsamic maple dressing:
2 tbsp balsamic vinegar
1 tbsp maple syrup
2 tbsp olive oil
salt and black pepper to taste
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chimichurri sauce:
1/2 cup packed fresh parsley
1 cup packed fresh cilantro
4 cloves garlic, minced
3 tbsp red wine vinegar
3-4 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
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instructions:
assemble skewers, layering sausage pieces and vegetables in desired order. combine dressing ingredients and brush over the skewers. season liberally with salt and pepper, then cook in grill (or in a grilling pan on stove) until charred and vegetables are tender. in the meantime, make chimichurri: add all ingredients to a blender/food processor and puree until smooth, or chop ingredients finely and whisk together in a small bowl. spoon over finished skewers and serve.
95 2,796 2 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
You all know i’m a sucker for lazy cold noodle dishes, especially in the summer. this version comes dressed in irresistible sichuan flavors— buckwheat noodles tossed in a zingy, spicy sauce of black vinegar and smoky red chili oil and served with shredded cucumber, scallions, and thinly sliced tofu. it’s fresh, satisfying, and takes 15 minutes to whip up. recipe below and in my latest blogpost (linked in profile). have a wonderful wednesday 🐌
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spicy sichuan buckwheat noodles
8 oz buckwheat soba noodles
2 tbsp soy sauce or tamari
3 tbsp chinkiang black vinegar*
4 tbsp sichuan chili oil* with sediment (i used @momsmalasauce )
3/4 tsp sugar or maple syrup
3 cloves garlic, minced
4 scallions, finely sliced
1 small fresh red chili pepper, seeded and sliced thinly (optional)
1 small cucumber, peeled and julienned
4 oz pressed tofu*, sliced thinly to match cucumber strips
cook noodles according to package instructions, then rinse with cold water and drain. place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. chill in refrigerator (optional). serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu.
*for notes, substitutions, and recipe for homemade chili oil see my blogpost (linked in profile)
134 4,802 2 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
This is what summer looks like: meltingly ripe slices of heirloom tomatoes draped on thick crusty sourdough toasts, adorned with peppery basil and cherry tomatoes sweetened to bursting by the sun in my yard. finished with a drizzle of olive oil, maldon salt flakes and a c***k of black pepper. oh and don’t forget the slather of smoky vegan cashew brie underneath. love at first bite
101 3,467 2 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
Still need a quick dinner or meal-prep option for the week? try making this easy braised tofu! it’s one of my favorite ways to cook tofu: pan-fried until golden, then braised in a savory-spicy sauce with shiitake mushrooms until it soaks up all those delicious flavors. pair it with some rice and veggies (steamed broccoli, bok choy, etc) and you’re good to go! recipe below; click the link in my profile for the full blogpost. have a great sunday 🦔
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easy braised tofu (家常豆腐)
1 14 oz block extra-firm tofu, pressed* and cut into 1/2-inch thick slices
3 tbsp oil
3 garlic cloves, minced
2 scallions, sliced thinly into 1-inch lengthwise strips
3 dried chilies, cut in half and de-seeded
4–5 fresh shiitake mushrooms, sliced thinly
1/4 cup red bell pepper, sliced finely
2 tbsp light soy sauce
2 tsp dark soy sauce*
1 1/2 tbsp vegetarian stir-fry sauce*
1/2 tbsp shaoxing wine (substitute any cooking wine or dry sherry)
1 tbsp sugar
3/4 cup water
heat 2 tablespoons of oil in a frying pan and fry the tofu pieces until golden brown on both sides. remove from pan.
heat remaining oil in the same pan and sauté minced garlic, scallion pieces, and chilies until fragrant, about 2 minutes. add bell pepper and mushroom slices and stir-fry until softened, about 2 more minutes.
in the meantime, whisk together soy sauces, stir-fry sauce, cooking wine, and sugar. give it all a stir and pour the sauce into the pan, along with the 3/4 cup water. bring to a boil, then add the previously fried tofu to the pan and reduce heat. simmer for 5-6 minutes, until sauce is reduced and thickened. taste and season with additional salt, if needed. garnish with chopped scallions and serve hot with rice.
*see notes in blog post.
103 3,621 2 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
New recipe! say hello to these thai red curry noodles, the most delicious concoction you can imagine. clingy rice noodles are bathed in a vibrant, creamy curry sauce, with crispy golden tofu and fork-tender vegetables. it's an effortless meal that also happens to be vegan and gluten-free! recipe included below; click the link in my profile for the full blog post. highly recommend making it this weekend ⚡️
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thai red curry noodles
serves 3-4
crispy baked tofu:
1 14-oz block tofu
1 tbsp cornstarch
1 tbsp olive oil
1 tbsp tamari
curry:
8 oz rice noodles
1 tbsp coconut oil
2 small shallots, chopped finely
5 cloves garlic, minced
2 tbsp minced ginger
3 tbsp thai red curry paste
half a sliced red bell pepper + 2-3 cups assorted vegetables (i used broccoli florets, fresh bean sprouts, and carrots)
1 14 oz can full-fat coconut milk
1/2 cup water, plus more if needed
3 tbsp tamari
1 tsp ground turmeric
2 tbsp coconut sugar
1/2 tsp salt, plus more to taste
2 tbsp lime juice
for garnish: chopped cilantro, fresh basil, green onions
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instructions:
preheat oven to 425f. press tofu to remove water (see notes in my blog post for how to do this), then cut into 3/4 inch cubes and toss with soy sauce, olive oil, and cornstarch to coat. spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy. in the meantime, place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles).
in a large saucepan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes. add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened. add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes. (if necessary, add in more liquid while cooking.)
stir in the lime juice. taste and adjust seasonings as needed. top with tofu cubes, cilantro, basil, and chopped green onions, and serve. enjoy!
159 5,683 3 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
It’s august!!!!! summer is just gliding away. here’s a spread of home-style dishes i made a while back: jasmine rice stained with amaranth leaves, sautéed in oil until leaves are tender and pink juices released. stir-fried chinese broccoli and five-spice tofu, and a slippery, garlicky wood ear salad.
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recipe for the chinese wood ear salad:
soak a handful (4oz) of dried wood ear in warm water for 30 minutes or until softened, then wash carefully and rinse dry. add to a bowl along with 1 tsp finely minced garlic, 1 tsp clear rice vinegar, 1 tsp sesame oil, 1/4 tsp salt or to taste, and a spoonful of chopped cilantro. toss to combine.
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also yesterday someone told me @natalieportman is following me on instagram and i laughed and then realized they weren’t kidding. i’m shook. love you queen 😩
137 2,782 3 weeks ago

@hannah__chia

HANNAH CHE · vegan recipes
Lunchtime thoughts: i’ve been reading a book on mindful eating lately, and i’ve discovered there’s a lot to be learned from japanese wisdom, especially on keeping ~pleasure~ as one of the goals of a heathy life. odd, but if you think about it, food is not only a basic necessity of existence but also a source of enjoyment and satisfaction, and when we eat hastily, or eat while distracted, we’re just robbing ourselves of that extra pleasure in our day. sometimes i wonder why i don’t feel satisfied after a meal, and then i realize i barely even looked at my food while i ate. even when i’m snacking, i’m usually busy doing something else. a chronic state of distractedness.
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so here’s a reminder: treat yourself to your meal by being present with your food. actually take a lunch break— put down your work and get away from the screen. if you tend to eat quickly, maybe slow down your pace. put down your fork every once in a while. notice the flavors and textures in your mouth with each bite; chew contentedly. you eat with your eyes too— this is why i think plating and making food look nice is never a waste of time. satiation occurs with the visual experience as well as in the stomach.
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also, disclaimer: my typical breakfast smoothie does not look this pretty (usually it’s brown, and i dump the contents in a glass and drink it). but sometimes it’s nice to make art out of a meal.
(btw recipe for this basil blueberry smoothie is in my stories. have a great day!)
92 2,531 3 weeks ago