Vegan Ema Datshi Recipe

Vegan Ema Datshi

Ema Datshi is Bhutan's hertiage dish. It's considered the pho of Vietnam, tapas of Spain, or the hamburger of America. With simplicity in ingredients, Ema Datshi still packs in a punch and serves as one of my favorites dishes around the globe.

In Bhutan, chilies are a treated as a vegetable. Nevertheless, this supplement in "greens" is the centerpiece of most dishes. The Bhutanese are brilliant when it comes to gastronomy; since chilies are such a pivotal ingredient to the dish, the use of spices isn't needed because well... the main ingredient is a spice itself.

Since Bhutan is mostly pastoral, dairy is a huge product used in food. This is a blessing for those of pastoral ancestry but a nightmare for those of non-pastoral ancestry(almost 100% of Asian Americans are lactose intolerant * ). With lots trial and error, I have found a recipe to make the perfect Vegan Ema Datshi.

Ingredients you will need are as follows:
4 Green Cayenne Peppers
1 Tbsp of Olive Oil
1/3 Cup of Tofutti Cream Cheese
1/8 Cup of basmati rice
1/2 Cup of water
2 Pinches of salt


Rice


Emma (Peppers)


Tofutti

Directions:
1. Cook the 1/8 cup of rice (below shows the steps).





2. Cut the cayenne peppers into thin slices. I like to have an extra bowl to discard the tips of the peppers.





3. Heat the skillet with 2 Tbsps of Olive Oil.



4. Add the peppers to the frying pan.



5. Once the peppers are soft, add in the 1/3 cup of Tofutti Cream Cheese.



6. Stir and add the first pour of 1/4 cup of water. Stir until the mixture forms evenly throughout. Then, pour the last 1/4 cup.



7. Add the two pinches of salt and mix evenly. Turn off the stove and let it sit for a few minutes.



8. Serve it over the cooked rice and add some different chilies to spice it up.



9. Breathe.

the fumes can be deadly...

10. Eat.

11. Wash your face. It gets a little hot up in here...

ENJOY!