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 Sesame Seed
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.
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.
BAKED TEMPEH STIRFRY WITH TAHINI SAUCE
serves one
INGREDIENTS:
60g tempeh
1 serving vegan instant noodles
1 small onion
handful of sliced peppers
handful of brocolli florets
handful of chopped bok choy leaves and stems
4 large tbspn of tahini
1 tbsp soy sauce
1 clove garlic minced
Juice of 1/2 a small lemon
2 tsp dried crushed chillies
1 tsp sesame seeds
Cut the tempeh into small cubes and toss in soy sauce.
Transfer to a shallow dish and bake in a 200 degrees oven for about 20 minutes, turning ocassionally.
Blend the tahini with some warm water until it reaches a runny yet still slightly thick consistency. Then add the soy sauce, garlic, lemon juice, chili flakes and sesame seeds. Set aside.
Heat up some oil in a wok and stir fry the vegetables [excluding the bok choy] on a high heat, adding a new vegetable every few minutes. Begin with the onion, then the brocolli, and then the peppers. Add the baked tempeh to the wok and fry for a further minute or 2. Add the instant noodles and bok choy and stirfry for a further 2 minutes.
Remove from the wok and pour the tahini sauce over the tempeh and vegetables.
CARROT & COURGETTE SALAD WITH TOASTED SEEDS
serves one
INGREDIENTS:
1 small carrot [half]
1 small courgette [half -the younger ones taste better raw]
Handful of pumpkin seeds and sesame seeds
A few sprigs of fresh coriander
Olive oil, squeeze of fresh orange juice and black pepper to dress
Coarsely chop the carrot and courgette, leaving the skin on for more nutrients.
Toast the pumpkin seeds and sesame seeds in a dry pan over a moderate heat for about 2 minutes, watch them as they can burn easily.
Add the toasted seeds to the carrot and courgette, along with the chopped corriander leaf.
Dress the salad with olive oil, a squeeze of fresh orange juice and black pepper.
