MEALTIME WITH MADDY LOUD FOOD with MADISON SCOTT-CLARY

Vegan recipes

Baba Ganoush
An eggplant- and tahini-based spread spiced with garlic and herbs.
Garam masala
A spice blend used in cooking seen throughout the Indian subcontinent.
Green Chili
A spicy central-American stew based around three nightshades: chilis, tomatoes, and potatoes.
Juk
A rice porridge seen throughout Asia in different forms, from juk to congee and everything in between.
Kimchi
Spicy pickled cabbage used as both condiment and ingredient in Korean cooking seen at most every meal.
Mul-naengmyeon
Cold buckwheat noodles served in a slushy broth made from the juice of a type of kimchi.
Orange Sauce
A spicy sauce based on garlic and chipotle chilis in adobo.
Preserved Lemons
Lemons preserved with salt and spices, used as an ingredient where a strong lemony component is desired, if not necessarily acidic.
Sichuan dry-fried string beans
String beans dry fried (i.e: without a batter) in oil with a spicy blend of birds-eye peppers, Sichuan peppercorns, garlic, and ginger.
Summer Salad
A cooling salad made from cucumbers, tomatoes, and red onions in a balsamic vinaigrette dressing.
Tabbouleh
An herb-based salad built on a foundation of cracked wheat.