Today I'd like to introduce you to Kat Medina Nino, a very talented chef whom I asked to guest-write for my blog and she graciously agreed.
Kat and I met a couple of years ago when she stopped by my booth at the Bay View Maker Market. Since then, we've connected on social media. I now stalk her on her Instagram (Kat Medina Nino), home to her creative recipes and cooking tips.
I am not vegan or gluten free, but if you are, Kat's recipes might inspire you, just as they did me, to try new things. Health and beauty go hand in hand and in my quest to eat a healthy diet I keep an open mind to trying new recipes and finding better alternatives to the junk foods, processed foods and carb-laden meals that I want to avoid.
Here's a recipe that Kat shared with me to share with you. This recipe also happens to be a finalist in On Milwaukee, a local publication hosting a "Best Of Dining" contest.
Thanks Kat! XO, Lisa
Homemade Vegan Pho Recipe:
Sautée In PressureCooker (Sans Cover):
2 T. EVOO
2 T. Sesame Oil
8 Garlic Cloves, Halved
1 Med. White Onion, Sliced
2 Shallots, Halved
8 oz. Mushroom, Sliced (Buttons, Cremini or Oyster)
Add To Pressure Cooker:
8 C. BetterThanBouillon Beefless Broth (3 T. Bouillon to 8 C. water)
1 T. Grated Ginger
1 t. Chinese 5 Spice
1.5 T. Hoisin
3 T. Soy Sauce (V)
Add Spice Basket Filled w/:
2 Cinnamon Sticks
4 Star Anise
Secure Cover On Pressure Cooker And Cook For 15 Mins.
When Done Remove Cover.
16 oz. Rice Stick Noodles Fresh/Freshly Cooked.
Stir And Ladle Pho Into Large Bowls.
6 Green Onions, Sliced
4 Sprigs Thai Basil Leaves, Torn
4 Sprigs Mint Leaves, Torn
4 Sprigs Cilantro Leaves, Torn
1 Jalapeño, Sliced
Makes 4 Generous Servings. Enjoy!