Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

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Spicy Vegan Corn and Potato Soup

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Vegan soups can get a bad rep for being a bit bland, but this soup is flavorful – the Jamaican jerk seasoning paste is the key ingredient and gives it a deep smoky flavor.

Corn is lightly browned and sautéed with onions, garlic, bell pepper, and tomatoes. Potatoes are added for heartiness. Feel free to add coconut milk as well for an even richer taste.

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Ingredients

  • 3-4 Tbsp olive oil
  • 1 13 oz corn (may also substitute with fresh or frozen)
  • 1 small onion
  • 1/2 bell pepper
  • 4 garlic cloves
  • 1 large tomato
  • 2 medium potatoes
  • 2 tsp jamaican jerk seasoning paste (or to taste)
  • 4 cups water or veggie stock (may also add coconut milk)
  • 1 Tbsp paprika
  • 1 tsp adobo seasoning (optional)
  • 1 tsp black pepper
  • salt (to taste)

Instructions

  1. In a pot, sautee the corn and onions. Make sure the corn turns lightly brown and crispy and the onions soften.

  2. Add in the bell pepper and garlic until aromatic. Now add in the chopped tomato and seasonings (Jamaican jerk seasoning paste, adobo, paprika).

  3. Peel and chop your potatoes. Throw them into the pot along with the water/stock. Bring to a simmer and cover with a lid.

  4. Once the potatoes are fork tender, blend with an immersion blender until mostly smooth.

  5. Taste and adjust for seasonings. Feel free to add more Jamaican seasoning paste, salt, pepper, etc.

Eggplant and White Bean Salad

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This Eggplant and White Bean Salad is an easy to make healthy snack to start off your New Year’s Resolutions!

The salad ingredients include roasted eggplant, kalamata olives, diced onions, garlic, tomato, giardiniera, pomegranate seeds, parsley, and a sweet and tangy pomegranate molasses dressing.

Feel free to top it on slices of good quality bread as a bruschetta or with tortilla chips (my favorite).

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White Bean and Eggplant Salad

White bean salad with a sweet and tangy pomegranate molasses dressing – a healthy snack to eat with tortilla chips!

Servings 2 people

Ingredients

Roasted Eggplant

  • 1/2 eggplant
  • 2 Tbsp extra virgin olive oil
  • 1 tsp oregano
  • salt to taste

Salad Ingredients

  • 1 13 oz can of small white beans may substitute with red kidney beans
  • 3 Tbsp diced onion
  • 2 Tbsp pomegranate seeds
  • 1/4 cup kalamata olives
  • 1 large tomato (may also use cherry tomatoes)
  • 1 garlic clove
  • 2 Tbsp parsley
  • 1 Tbsp giardiniera (chopped)

Pomegranate Molasses Dressing

  • 2 Tbsp extra virgin olive oil
  • 1.5 tsp pomegrante molasses
  • 1 tsp agave nectar or honey
  • salt (to taste)
  • black pepper (to taste)
  • lemon juice (to taste)

Instructions

  1. Cut the eggplant into half-moon slices and mix with the extra virgin olive oil, oregano, salt, and pepper. Lay on a baking sheet lined with parchment paper and bake on 400 F until edges are crispy and browned.

  2. Finely dice the onion, garlic, parsley, kalamata olives, and tomato. Combine with the beans and toss in the roasted eggplant slices and the giardiniera.

  3. Whisk together the salad dressing ingredients and pour over the salad. Taste and adjust for seasonings. Feel free to add a little bit of lemon juice or vinegar. Serve with tortilla chips!

Chicken Fire Hakka Noodles

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This recipe combines two of my favorite noodle dishes – Hakka Noodles and Samyang Buldak Fire Noodles to make a wonderful spicy stir-fry.

Hakka noodles is an Indo-Chinese dish that contain thin flour noodles, lots of veggies, soy sauce, chili sauce, and ketchup (yes, it’s traditionally used in indo-chinese street food).

Instead of regular chili sauce, I used the famous Samyang chicken-flavored sauce (it is halal by the way) which elevates the dish to another level.

Feel free to add more or less of the fire sauce depending on your spice level!

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Chicken Fire Hakka Noodles

Ingredients

  • 8 oz hakka noodles (may substitute with lo mein or pancit noodles)
  • 2 tsp ginger-garlic paste

Chicken

  • 1/2 lb boneless chicken
  • 1/4 c cornstarch
  • 1 tsp ginger-garlic paste
  • 1 Tbsp soy sauce
  • 1/4 tsp black pepper
  • 1/2 tsp chicken 65 masala (****optional!)

Veggies

  • 1 carrot
  • 1/2 bell pepper
  • 1/2 c onion
  • 2/3 c cabbage

Stir-Fry Sauce

  • 1 Tbsp soy sauce
  • 3-4 Tbsp samyang chicken-flavored fire sauce
  • 2 Tbsp ketchup

Instructions

Chicken

  1. In a bowl combine the boneless chicken (cut into small cubes), soy sauce, cornstarch, black pepper, ginger-garlic paste. Feel free to add a tablespoon of water to help mix everything together.

  2. Shallow fry the pieces until they become a deep golden brown.

  3. Set the fried chicken pieces aside. Remove some of the oil from the wok. The rest we'll keep to make the rest of the stir-fry.

Stir-Fry

  1. Combine all the sauce ingredients (soy sauce, ketchup, fire sauce) and set aside.

  2. Julienne the veggies (cut into strips). Fry in a wok for a few minutes until softened. Add a little bit of the stir-fry sauce and toss. Remove and set aside for now.

  3. Now add some ginger-garlic paste to the wok and cook for a minute. Then add your noodles (make sure you boil them to package instructions).

  4. Add the stir-fry sauce. Cook until the sugars in the sauce begin to slightly caramelize around the noodles.

  5. Toss the veggies and chicken back into the wok and combine. Make sure the sauce coats everything. Serve.