Month: March 2014

Vegan Recipe: Nori and Tofu Congee

The vegan recipe for Nori and Tofu Congee: servings – 4 Ingredients 1 cup white rice (rinse, soak in 1/2 cup water + 1 tsp salt + 1 tbsp vegetable oil for 4 hours, rinse and set aside) 2 nori sheets (tear into small pieces) 1 block firm tofu (dice) 1 thumb-sized fresh ginger (gently crush) 6 cups water Seasonings 1/2 or 1 tbsp salt 2 tbsp nutritional yeast flakes 1 tsp sesame oil 1/2 tsp white pepper powder Method Place white rice, water and ginger in a pot; bring to a boil and cook over low heat until...

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Vegan Recipe: Vegan Banana Bread

The vegan recipe for Vegan Banana Bread: servings – 1 loaf vegan banana bread Ingredients 10 bananas (peel and mash) 3 cups wheat flour 1/2 tbsp instant dry yeast 1/4 cup water 3 tbsp grape seed oil or vegetable oil Seasonings 1/2 tsp salt 3 tbsp sugar Method Mix instant dry yeast with water; stir well. Add grape seed oil, salt, sugar, bananas and wheat flour; mix until well combined. Let ferment for 30 minutes. Place the dough into a greased loaf pan. Bake at 170°C for about 35 minutes. Remove, let cool and slice....

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Vegan Recipe: Munchy Salted Peanut Flakes

The vegan recipe for Munchy Salted Peanut Flakes: servings – 5 Ingredients 1 cup baked and salted peanuts 1/2 cup wheat flour 1/2 cup water Seasonings 1/2 tsp salt Method Mix the baked peanuts with wheat flour, water and salt. Heat oil over medium heat. Pour 1/4 cup of the above mixture into the pan, spread into a round shape, fry both sides until golden brown, remove, drain and set aside; repeat this step until the mixture is used up. Cut into small pieces and serve....

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Vegan Recipe: Baked Eggplant with Black Pepper Powder

The vegan recipe for Baked Eggplant with Black Pepper Powder: servings – 2 Ingredients 1 eggplant (cut into round slices) 1/2 tsp black pepper powder 1/2 tsp salt 1 1/2 tbsp olive oil Method Spread olive oil (1/2 tbsp) on a baking tray. Lay the eggplant on the tray. Sprinkle olive oil (1 tbsp), salt and black pepper powder over. Bake at 170°C for about 10 minutes. Remove and serve....

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Vegetarian Recipe: Taro Ice Cream

The vegetarian recipe for Taro Ice Cream: servings – 500 g vegetarian ice cream Ingredients 500 g taro (peel, cut into chunks and steam until soft) 3/4 cup fresh milk 3 tbsp sugar Method Place all the ingredients in the blender and pulse until smooth. Transfer the mixture into an ice cream container and freeze for about 2 hours or until it sets....

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Vegan Recipe: Eryngii Mushroom and Cashew Nut Soup

The vegan recipe for Eryngii Mushroom and Cashew Nut Soup: servings – 4 Ingredients 200 g eryngii mushrooms/king oyster mushrooms (dice) 1/2 cup roasted cashew nuts 1/4 cup ground golden flax seeds 1 tsp dried oregano leaves 1 tbsp olive oil 3 cups water 200 g potatoes (peel, cut into small cube, fry till golden brown and set aside) Seasonings 2 tsp sea salt 1/2 tsp ground black pepper Method Place eryngii mushrooms, cashew nuts, ground golden flax seeds and water in the blender; pulse until smooth. In a soup pot, heat olive oil over low flame; add dried oregano leaves...

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