VEGAN FOOD!
My name is Rowena, I’m 22 and I live in Dublin, Ireland. This is what I make for dinner!! Let me know if you tried out any of the food. I don’t like following recipes or non essential measurements, so apart from the baking, you should adjust these recipes to suit your own taste and food supply! Cooking is quicker, easier, yummier and more fun that way.Archive for Carbohydrates
RASPBERRY & STRAWBERRY BUNS
INGREDIENTS:
1 cup soymilk
1 tbsp apple cider vinegar
225g flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sunflower oil
4 tbsp sugar
1 tsp vanilla essence
Large handful of raspberries [whole] and strawberries [chopped]
Whisk soy milk and apple cider vinegar together and allow to curdle.
Stir flour, cornflour, baking powder, baking soda and salt together in a bowl.
In another bowl, mix soy milk+vinegar, sunflower oil, sugar and vanilla essence.
Stir dry ingredients into the wet ingredients and mix until thick and smooth.
Gently stir in the berries.
Spoon into cupcake cases in a muffin tin and bake for about 25 minutes at 180 degrees celsius.
BANANA & DARK CHOCOLATE CREPES
INGREDIENTS:
100g flour
Egg replacer equivalent of 2 eggs [I use Orgran]
60ml water
240ml soy milk
2 tsp sunflower oil or melted vegan margarine
1 tsp vanilla extract
3 tsp sugar
Pinch of salt
2 small bananas [sliced]
100g dark chocolate [coarsely grated] [I use Green and Blacks 70% or 80% cocoa solids]
Blend the wet ingedients [egg replacer, water, soy milk, vanilla extract and oil/margarine] thoroughly with a whisk, electric blender or food processer.
Add the dry ingredients [flour, 1 tsp sugar, and salt] gradually, and mix until the batter is smooth and slightly thickened.
Melt some sunflower oil or margarine on a frying pan and ladle the batter thinly into the pan, swirling gently until the pan is covered, but the layer of batter is not thick. It may take you a few trys to work out the perfect ammount of batter for the size of your pan.
Return to a low heat and allow the edges of the crepe to crisp, and small bubbles to appear in the middle. Keep it moving so that it doesn’t stick.
After a minute or two flip the crepe over and cook the other side.
Stack up on a warm plate under a warm grill until you’ve finished the batch.
Place the sliced bananas in a pan over a very low heat with the remaining sugar, and cook gently until caramelised.
Fill the crepes with the banana mixture and chocolate.
SUSHI ROLLS
INGREDIENTS:
125g sushi rice
1 sheet of sushi nori
2 tbsp Japanse rice vinegar
1 tbsp mirin
2 tsp sugar
1 tsp salt
Firm drained Tofu [A few slices]
4 tbsp filling finely chopped [I used toasted sesame seeds, cucumber, scallion, carrot, and bell pepper]
2 tbsp soy sauce
4 tbsp water
2 tbsp lemon juice
1 tsp chili flakes
1 tsp sesame oil
1 tsp fresh grated ginger
Fry the tofu with a little oil in a pan until crisping and brown on both sides. While still hot, pour over some soy sauce, chilli flakes and black pepper, and allow to marinade. Slice thinly when cooled.
Place the rice in 330mls of water, bring to the boil and then simmer with the lid on for 20 mins.
Take off the heat and allow to steam with the lid on for a further 20 mins. Do not take off the lid.
Place the cooked rice gently into a flat dish.
Mix rice vinegar with the sugar and salt until dissolved, adjust to taste.
Mix the dressing carefully with the rice, taking care not to damage or squash the grains.
When the rice is completely cool, press the rice firmly onto the sushi nori, pressing down to ensure the grains stick to themselves, and to the sushi. Leave about 2cms clear at the top.
Place the tofu and other fillings in a long horizontal line on top of the rice, about one quarter of the way up from the bottom of the sushi sheet.
Carefully and tightly roll the sheet up from the bottom, tucking in the fillings and sealing the plain end of the sushi with water. Using a sushi mat will make this easier.
Gently use a damp serrated knife to diagnolly cut the roll into small slices about an inch thick.
Blend the soy sauce, water, lemon juice, ginger, chilli flakes, and sesame oil together to make the dip.
CARAMELISED ONION & ROSEMARY FOCCACIA BREAD
INGREDIENTS:
450g flour
7g dried yeast
300ml hot water
1 tsp unrefined sugar
2 tsp coarsely ground rock salt
3 tbsp chopped fresh rosemary
450g red and white onions
4 cloves garlic
Place yeast, sugar and 100ml of the water in a bowl and leave to ferment in a warm place for about 15 minutes. Mis the flour and salt in a bowl and add the yeast mixture, half the rosemary and the remaining water. Mix until a dough is formed and knead for about five minutes. Form into a ball and place in a lightly oiled bowl to rise in a warm place until doubled in size, about half an hour. Chop the onions into rings and thinly slice the garlic. Fry until softened and then leave on a low heat in a covered pan until lightly caramelised. Knead the dough again and roll out to fit a large baking tray. Spread the onions on top and sprinkle with the rest of the rosemary. Bake in a pre heated oven at 200c for about half an hour or until golden. Allow to cool and cut into squares.
FALAFEL BALLS WITH LEMON & THYME COUSCOUS
makes about 12 balls, serves 2 or 4.
INGREDIENTS:
1 can [225g] cooked chickpeas
1 small onion
5 cloves garlic
handful finely chopped fresh flat leaf parsley
1 tbsp cumin powder
1 tsp ground coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika powder
1 tsp dried crushed chillies
1 tsp baking powder
4 tbsp flour
100g wholegrain couscous
handful of fresh thyme
juice and zest of 1 small lemon
Combine the chickpeas, garlic and onion in a food processor and blend to a thick paste. Scoop out into a bowl and mix in the parsley, cumin, coriander seeds, cumin seeds, smoked paprika powder and the crushed chillies. Add the baking powder and flour and combine well. Form the mixture into small balls, and preferably chill in the fridge for at least one hour. Heat some oil in a large saucepan or wok and shallow fry the falafel balls until brown and crispy. You can also bake them in the oven for a healthier recipe. To make the couscous, add an equal volume of hot water to the couscous and cover for 15 minutes until steamed. Separate the grains with a fork and add the fresh thyme, lemon juice and zest. Serve the falafel with salad and tahini dipping sauce.
FRESH STRAWBERRY TOFUCAKE
250g vegan digestive biscuits [look out for whey powder & lactose!]
3 tbsp vegan margarine
2 tbsp maple syrup
200g silken tofu [firm style]
200g vegan ‘cream cheese’
500g fresh strawberries
1 tbsp cornflour
2 tbsp soy milk
half a small lemon [zest and juice]
120g unrefined caster sugar
2-3 drops vanilla essence
Preheat oven to 160c. Crumble the digestive biscuits in a bowl and mix with the maple syrup and melted margarine. Firmly press the mixture into a greased cheesecake tin, paying particular attention to the edges. Bake blind for 5 minutes and remove from the oven. Blend the mashed silken tofu, vegan ‘cream cheese’ and the mashed fresh strawberries together. Add the lemon zest and juice to taste, along with the sugar and vanilla essence. Blend the cornflour and soy milk together and add to the mixture while stirring, until creamy and slightly thickened. Pour the mixture into the tin on top of the biscuit base and bake for about 40 minutes, depending on your oven. Chill for a few hours before serving, or preferably for a day in order for it to set properly.
SESAME & HERB BREADSTICKS WITH CURRIED HUMMOUS, GUACAMOLE AND KIDNEY BEAN DIPS
SESAME, BLACK PEPPER & MIXED HERB BREAD STICKS
INGREDIENTS:
225g plain wholemeal flour
15g toasted sesame seeds
100g water
25g olive oil
1 tablespoon cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
Preheat oven to 200 degrees
Combine the flour, sesame seeds, pepper and herbs. Gradually add the water and oil. Knead the mixture on a floured surface until a dough has formed. Break off small balls of the dough and roll into small sausage shapes or longer sticks. Place on a greased baking sheet for 15 to 20 minutes, turning once, until golden.
CURRIED HUMMUS:
INGREDIENTS
1 can [225g] cooked chickpeas
3 cloves of garlic
4 tbsp olive oil
1 large tbsp light tahini
Juice of half a small lemon
A few sprigs of fresh coriander leaf
1/2 tsp turmeric powder
1/2 tsp cumin powder
Drain and rinse the chickpeas well. Blend with the garlic in a food processor, then add the tahini, lemon juice, turmeric, cumin, and chopped coriander leaf. Add the olive oil and blend to the desired consistency.
GUACAMOLE:
INGREDIENTS
1 ripe avocado
Juice of 1 small lime
1 medium tomato [diced]
2 small cloves of garlic [minced]
1 small red onion [chopped] Handful of chopped fresh coriander leaves
Fresh chili or dried crushed chillies [ammount to taste]
1 or 2 drops of Tabasco sauce [optional]
Scoop out the flesh of the avocado and mash well with the lime juice. Add the rest of the ingredients and combine well.
KIDNEY BEAN DIP
INGREDIENTS
1 can [225g] cooked red kidney beans
1 small red onion
1/2 small carrot [grated]
1 clove of garlic
1 tbsp olive oil
1 tsp dried mixed herbs
Drain and rinse the kidney beans well. Chop the onions and combine with the kidney beans, carrot and garlic in a food processor. Add the mixed herbs and olive oil, blend to the desired consistency.
TOFU QUICHE WITH SPINACH, BROCOLLI & RED PEPPER.
Serves 2 as a main meal, or 4 as a side.
INGREDIENTS:
150g plain wholemeal flour
50g plain white flour
100g vegan margarine [soft or firm]
4 tbsp water
100g firm tofu [well drained]
100g silken tofu
6 tbsp soy milk
1 small red pepper [half]
1 medium onion
Handful of broccoli florets
Handful of steamed spinach
1 clove garlic
½ tsp turmeric powder
½ tsp chili powder
Black pepper to taste
Handful of pine nuts
Rub pieces of the margarine into the flour until the mixture resembles fine bread crumbs. Add enough water to make a dough, knead well and roll on a floured surface to fit a flat tin or quiche dish. Grease the tin and bake the pastry blind at 220 degrees for 10 minutes.
Saute the onion, red pepper and brocolli. Blend the tofu, soy milk, turmeric, garlic, chili and pepper in a food processor or by hand. Add the vegetables, including the spinach, to the tofu mixture. Pour into the pastry crust and bake at 180 degrees for 30 – 45 minutes, depending on your oven. 10 minutes before it has finished cooking, sprinkle the pine nuts over the top and lightly brush with olive oil.
Serve warm, not hot.
The idea for this recipe came from the kitchen section on the Vegan Family House website, check it out!!
http://www.veganfamily.co.uk
