A sweet & savory veggie stew for a hot summer day! Pair it with hot steamy rice! Yummy!#lunch #dinner #eggplant #vegetarian

Shiitake mushrooms, eggplants, and tomatoes go together very well! Using the grated dried Shiitake featured on Japanese National Television Agency "NHK Gatten!" easily gives this dish a natural, rich umami taste.Tips and tricks:*Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

This is a traditional Chinese beef stew. Usually, we have it with white rice or white noodles. If you like, you can season it with Chinese chili oil and sprinkle finely chopped cilantro on top of it. The taste is so yummy!*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

Another Indonesian pork dish with aromatic Indonesian basil and lemongrass as the main ingredients. This is called 'Pork Di Bulu' as in Manado. Fragrant stew not just pork but chicken and prawn can be as substitute.

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

The most classic dish to serve with noodles, I even add some egg as an extra joy

A delicious homey stew with an African inspired twist.

I wanted to make a stew with a twist, so I came up with this.If sweating the onions seems like too much of a bother, just grate. Recipe by Deiji-daisy

I figured pork and lotus root would go well together, and made this.Boiling the lotus root and konnyaku together saves time. Recipe by Pukuttopukumaru

Lentils rank among the world’s healthiest foods, but don’t let that lower your expectations for this dish! This beef stew is hearty and savory, yet still has a fresh herbaceous flavor from the garlic and fresh thyme. The oyster mushrooms, thinly sliced beef, and carrots give this dish a unique flavor that will definitely have you joining the clean plate club. Learn more at www.PeachDish.com

I wanted to make a mildly flavored turnip stew, so I created this recipe.This is lightly flavored, and will put both children and adults at ease.Turnip skins are chockfull of fiber! You will fail if you try to peel thinly . Be especially careful of the area around the leaves! Peel thickly! The turnips might taste salty if they are small, so adjust the amount of soy sauce. For 3~4 people. Recipe by Haranouenoponyoponyo

Warm and filling. Comfort food for a chilly fall day.