Hoisin Meatballs are made with tamarind, ginger and garlic seasoned beef and a simple hoisin glaze. Those gluten-free round bites go well as an appetizer, on noodles or rice. Mini Hoisin Meatballs are kid-friendly and polyvalent. They go well as an appetizer or main meal and are simply divine when paired with some crunchy carrots, cucumber, scallions and a few peanuts. Also, a fast and easy way to make a last-minute meal. Simply cook a bunch up and keep some frozen meatballs for later. Experimenting with Meatballs I used chickpea flour this time to replace the “usual breadcrumb” to soak up all the moisture from the meatballs and bound them well. This way it makes them “gluten-free” and gives the meat an extra protein boost. I didn’t use any eggs since they were holding great without them! I guess eggs are used for bigger-sized meatballs, it makes them hold better, but…
Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies and coco-lemongrass shrimp on a small bed of vermicelli rice noodles. Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot for any long cooking sessions… Solution: the Wok! I love my wok; I like to work with it, especially in the summertime, to sauté food in no time. It’s so fast to cook with it; it won’t have time to warm up the house. This Vermicelli Shrimp Bowl is the perfect quick recipe for the summer! A Quick Heat The main idea here is to make a protein, whether shrimp, chicken or tofu and sauté it rapidly in oil and lemongrass, then let it simmer for an extra minute in coconut milk for an ultra-rapid and ultra-aromatic protein! The rest (veggies toppings)…