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 Soy Products
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.
CHILI SIN CARNE
INGREDIENTS:
3/4 cup TVP [reconstituted with water]
250g of cooked mixed beans [whatever kind you like, I had kidney beans, black eyed peas, garbanzo beans and soy beans handy]
2 small onions [chopped]
1 large bell pepper [chopped]
2 or 3 cloves of garlic [minced]
Chilli peppers! [Use type and amount according to what heat you like, I used green jalapeno and dunked an orange habenaro in at the end]
800g canned tomatoes
1 tbsp tomato puree
1 tbsp cumin seeds
1 tbsp cumin powder
1tsp smoked paprika
1 tsp dried oregano
1 tsp sugar
1 tsp salt plus seasoning [optional but brings out the tomato flavour more]
Palmful of fresh coriander
Oil for frying
Fry off the onions and peppers, followed by the garlic and chilli peppers. Add the cumin seeds, cumin powder and smoked paprika and fry until fragrant. Pour in the canned tomatoes and add salt, sugar, and oregeno. Mix in the TVP and beans. Bring to the boil gently and immediately turn down to a low heat. Let the pot simmer gently, at least an hour for yumminess [and to let the liquid reduce]. In theory you could eat it after 15 mins or so, but don’t, find something else to do in the meantime and your taste buds will thank you later! Serve with rice, tacos, corn bread, guacamole, salad, margaritas, and tequila 
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.
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
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.
