Category: vegan cooking

tart with tomatoes, mustard, and herbes de Pro…

tart with tomatoes, mustard, and herbes de Provence

recipe under the cut!

INGREDIENTS:

for the pâte feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the topping:

  • 2 tsp dijon mustard
  • ~2-3 tomatoes, very thinly sliced
  • 1 shallot, minced
  • 1 tbsp herbes de Provence (or savory, marjoram, rosemary, thyme, oregano as desired)
  • a few tbsp of grated vegan parmesan or Swiss cheese (or emmental or Gruyére) (optional)

INSTRUCTIONS:

for the pâte feuilletée:

pâte feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.

image
image

2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.

image

3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.

image
image

4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.

image
image

5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.

image

6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.

image

7. complete the final two turns and chill the dough for at least an hour, or overnight.

to assemble:

1. roll out the pâte feuilletée into a disc a few inches wider than your tart pan. lay out the dough, letting the excess hang over the sides.

2. spread mustard over the bottom of the pâte, followed by about half of the cheese.

3. spread tomato slices evenly over the cheese and top with the shallot, the remainder of the cheese, the herbs, and salt and pepper to taste.

4. fold the excess dough over the top of the tart.

image

5. bake at 350F (180C) for 40-45 minutes, until the pâte feuilletée is deep golden brown.

vegan Kaab al Ghazal / Cornes de Gazelle (Moro…

vegan Kaab al Ghazal / Cornes de Gazelle (Moroccan almond-paste-filled cookies)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups (270g) all-purpose flour (measured by spooning flour gently into a measuring cup and levelling it off)
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • ¼ cup plus 2 tbsp melted vegan margarine
  • 2 tbsp orange blossom water

for the almond paste:

  • 1 ½ cup (225g) almonds
  • ½ cup (50g) sugar
  • 2 tbsp orange blossom water
  • ¼ tsp cinnamon
  • 2 tbsp melted vegan margarine

INSTRUCTIONS

for the dough:

1. add all ingredients for the dough into a large bowl. you should get a soft dough that just comes together without being sticky–add more water if necessary.

2. knead the dough for 10-20 minutes until it is smooth and elastic.

for the almond paste:

1. blanch the almonds by placing them in boiling water for about a minute, then gently pinching each one to remove its skin. dry thoroughly.

2. toast the almonds in a large pan over medium heat for a couple minutes until a shade darker.

3. grind almonds and remaining ingredients in a food processor or grinder until a smooth paste results.

to assemble the cookies:

1. take a portion of the dough (covering the dough that you’re not using so that it doesn’t dry out) and roll it out–it should be very thin but not translucent.

2. place about a tablespoon of almond paste on the dough in roughly the size and shape of a finger.

image

3. fold the dough over the filling and press firmly to seal. form into a sharply curving crescent shape that is slightly narrower at the top than at the bottom. the direction from which you folded the dough should form the inside of the curve.

image

4. use a pastry wheel to cut the cookie from the remaining dough. repeat until all of the dough has been used.

image

5. place cookies on a baking sheet lined with parchment paper. prick a few holes in the top of each cookie with a fork or toothpick.

6. bake at 350F (175C) for 15-20 minutes, until a shade darker (be careful not to overcook them or they will be too tough–they shouldn’t be golden brown!)

the name of this cookie means “gazelle horns” or (in French) “gazelle ankles.” Kaab al Ghazal are commonly served with Moroccan mint tea. they may be dipped in orange blossom water and then covered in sugar, in which case they’re called Kaab al Ghazal M’fenned.

eggplant tajine with tomatoes, chickpeas and s…

eggplant tajine with tomatoes, chickpeas and squash

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 cloves of garlic, crushed and minced
  • 1 large eggplant, sliced
  • 2-3 tablespoons lemon juice (optional)
  • 3 tablespoons olive oil
  • 3 tomatoes, diced
  • ½ cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 1 zucchini or yellow squash (optional)
  • 2 tsp salt, or to taste
  • 2 tsp ground black pepper
  • 2 tsp ground coriander
  • 1 stick cinnamon, or 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp mace (or substitute nutmeg)
  • ½ tsp cardamom
  • ¼ cup olive oil
  • 1 cup water

instructions:

1. peel eggplant in strips, if desired, and cut into slices about a half inch in width. soak the sliced eggplant in saltwater (optionally with a few tablespoons of lemon juice) for about an hour to remove excess water.

2. meanwhile, spread the chopped onion and minced garlic along the bottom of a clay tajine, slow cooker, or large pot with a diffuser. add the tomatoes, the squash (if using) and the chickpeas.

3. sprinkle the spices evenly over top of the vegetables in your tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables. cover and cook on low for about an hour, until the squash and chickpeas (if using dried) are nearly tender. if you’re using canned chickpeas and forgoing the squash you may need less time.

4. heat 3 tablespoons of olive oil over medium heat in a large frying pan. fry eggplant in a single layer for a minute or two on each side, until lightly golden brown. set aside on a plate lined with paper towels.

5. add the fried eggplant over top of the other vegetables and continue to cook, occasionally pouring some of the cooking liquid from the bottom of the tajine back over the eggplant, for another few minutes under very tender.

tajine is generally served warm with khobz.

Moroccan vegetable tajine

Moroccan vegetable tajine

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 tomatoes
  • 3 potatoes
  • 3 carrots
  • 1 zucchini
  • 1 yellow squash
  • 3 cloves of garlic, minced
  • ½ cup green olives
  • 2 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp salt, or to taste
  • ½ tsp cardamom
  • ½ tsp mace
  • 1 bay leaf
  • 2 sticks of cinnamon
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro

this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.

instructions:

1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the squash and the olives. I prefer to quarter the tomatoes and put them in the centre, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.

vegan onion and “egg” tart with fig jamrecipe …

vegan onion and “egg” tart with fig jam

recipe under the cut!

makes one 9″ tart

INGREDIENTS

for the crust:

  • 1 ¼ cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp vegan margarine
  • 5 tbsp ice-cold water

for the filling:

  • 3 tbsp vegan margarine
  • 5-6 onions
  • 2 tsp dried thyme, or 2 tbsp fresh thyme
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tsp nutmeg
  • 6 cloves chopped garlic, or to taste
  • 1 cup vegan mozzarella cheese, shredded (optional)
  • 2 VeganEggs, prepared according to instructions on package
  • ¼ cup non-dairy milk

INSTRUCTIONS

for the crust:

1. sift flour and salt into a large mixing bowl.

2. cut margarine into the flour with a knife or a pastry blender until the chunks are about the size of peas.

3. add water 1 tablespoon at a time and knead until dough just comes together, being careful not to overwork it. wrap dough in plastic wrap and refrigerate while you prepare the filling.

for the filling:

1. cut onions in half lengthwise and lay them cut-side down. make four to five cuts through the onion lengthwise, angled towards the center of the onion, such that you get visible rings. crush, peel and chop garlic.

image

2. heat butter over medium-high heat in a large pan. cook onions, salt, pepper, nutmeg, and thyme for about 10 minutes, stirring occasionally, until the onions are softened and translucent. reduce the heat to medium-low, add garlic, and cook for about another 20 minutes, stirring occasionally, until the onions have caramelized and attained a deep golden brown color.

image

3. remove from heat. beat two VeganEggs (aka, just the powder mixed with water) with ¼ cup non-dairy milk and stir into the warm filling.

to assemble:

1. roll out dough between two lightly floured sheets of plastic wrap or wax paper.  form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move around. the dough should be roughly 1/4″ thick.

image

2. remove the top layer of plastic wrap and flip the dough over into a 9″ tart tray or pie tin. press the dough into the edges of the tin with a fork, making sure that it’s pressed all the way down into the corners. don’t work the dough with your hands too much or you risk melting the butter. prick holes into the bottom of the dough with a fork

optionally, refrigerate the crust for another half hour or so before baking (this should make the finished product more flaky).

3. cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking.

4. parbake the crust at 400 F for 12 minutes. remove the pie weights and cook for another 5 minutes, until the edges are lightly golden brown.

5. pour the filling into the pie and bake for another 25-30 minutes until the edges of the crust are golden brown.

6. cover the edges of the crust with aluminum foil and continue to bake until the filling of the tart is no longer liquid.

7. top with shredded mozzarella and sliced fresh figs, or serve with fig jam.

vegan herb qutabi (Azerbaijani stuffed flatbre…

vegan herb qutabi (Azerbaijani stuffed flatbread)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • about ½ cup water

for the herb filling:

  • ¼ cup fresh spinach
  • ¼ cup cilantro
  • ¼ cup mint
  • ¼ cup fresh dill
  • ¼ cup green onion
  • 1 tsp salt
  • ¼ cup Go Veggie grated

    vegan parmesan cheese (optional)

  • vegan margarine

for assembly:

  • about ½ cup melted vegan margarine

INSTRUCTIONS:

1. sift flour and salt into a large mixing bowl. add vegetable oil. gradually add water until all of the flour comes together in a soft dough–you may need more or less than ½ cup. knead until the dough is smooth and elastic.

2. wash and dry the herbs, then roughly chop them. mix with (optional) cheese in a mixing bowl and season with salt.

3. divide dough into golf-ball-sized portions. using a rolling pin, roll one portion out into a circle–you can do this by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move in a circle. the dough should be very thin but not transparent.

4. spread herb mixture on one half of the dough circle and optionally top with about a tablespoon of vegan margarine.

5. fold the remaining dough over the filling and close by pressing the dough together or by folding and crimping the dough like a Cornish pasty. repeat with the remaining portions of dough.

6. heat an ungreased pan over medium heat and cook qutabi on both sides until golden brown. brush each qutab with melted margarine before setting it aside.

vegannomadchick: Happy Friday! We had a busy d…

vegannomadchick:

Happy Friday! We had a busy day today visiting Limassol, another beautiful city on the southern coast of Cyprus! I’m happy to report that my face is quite tan. I feel much better now that we’ve had so much sunshine here! Hopefully, our Vitamin D stores will be topped up for the rest of winter. 😎☀️
.
Our meals have stayed the same even though we are on holiday here away from our temporary home base in Belgrade. We didn’t stock this kitchen as much since we’d only be in Cyprus for two weeks. We also didn’t bring all of our kitchen tools. The kitchen here still had everything we needed (and more–it came with an oven!) so we were able to prepare all of our meals at home, no problem! Pasta with marinara is one of our go-to meals no matter where we are. 😋
.
Today we were out and about most of the day, so I had a big bowl of oatmeal with fruit and a latte for my breakfast (Kuba had a smoothie bowl) and then we brought a dozen of my healthy homemade oatmeal cookies with us on the bus to Limassol. For our lunch, we picked up strawberries and massive mandarins at a local market and enjoyed these along with the rest of our cookies. And once we returned to Larnaca, we had a seeded baguette on our walk back to our flat. For dinner, we had jasmine rice with a veggie-packed marinara (just like the marinara pictured here!).
.
You can always find a way to eat healthy food while travelling. It just takes some planning. Eating at home, bringing food with us when we are out and about, buying food at a market or grocery store instead of a restaurant saves us loads of money too! We only spent €7.25 while in Limassol (the fruit was pricy) and our dinner cost us just over €5 (for both of us)! Eating (and drinking coffee, tea, etc.) out is crazy expensive. So if you want to save some serious cash, quit eating out entirely or cut back. Just some money motivation for your weekend! 😜

vegan & gluten-free cinnamon / almond / or…

vegan & gluten-free cinnamon / almond / orange Moroccan ghriba

recipe under the cut!

ingredients:

  • 2 cups almond meal (220g)
  • ¾ cup powdered sugar (90g)
  • zest of 1 orange
  • pinch of salt
  • ½ tbsp melted non-dairy margarine
  • 2 tsp orange blossom water
  • 1 tsp almond extract
  • additional powdered sugar, to top
  • about 2 tsp ground cinnamon, to top
  • whole almonds, to top

instructions:

1. mix almond meal, powdered sugar, orange zest, and salt in a large bowl. add wet ingredients and knead until combined (it may take a few minutes for all of the almond meal to be incorporated). wrap and refrigerate for about an hour.

2. line a baking sheet with parchment paper. shape dough into small balls about an inch in diameter and flatten slightly. roll each cookie in powdered sugar, then top with a pinch of ground cinnamon and an almond.

3. bake for 10-15 minutes at 350 F (175 C), until firm to the touch.

Chinese sesame-ginger “beef” &am…

Chinese sesame-ginger “beef” & broccoli

recipe under the cut!

INGREDIENTS:

for the beef & broccoli:

  • 1 bag of Gardein beefless tips
  • 1 cup broccoli florets
  • ½ yellow onion, sliced
  • 4 cloves of garlic, peeled and crushed
  • a 2″ chunk of fresh ginger, peeled and sliced thinly lengthwise
  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 tbsp sesame seeds (optional)

for the marinade:

  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 2 tsp cornstarch

for the cornstarch slurry:

  • 3 tbsp + 1 tsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp water
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp black pepper
  • 1 tbsp cornstarch
  • 1-2 tsp chili garlic sauce (optional)

INSTRUCTIONS:

1. thaw beefless tips by placing the bag in a large bowl full of warm water.

2. mix ingredients for the marinade in a large bowl. add beefless tips to the bowl, stirring to coat, and refrigerate. mix ingredients for the cornstarch slurry in a bowl and refrigerate. (all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

3. boil ¼ cup of water in a large pan, or a wok on a wok ring if you have a gas stove. blanch broccoli for about three minutes, stirring occasionally. set aside.

4. heat oil over high heat in your pan or wok until oil is smoking. add ginger and garlic and fry for about 30 seconds, until aromatic. remove garlic and ginger from the oil.

5. lower heat to medium and fry onions for a few minutes until slightly softened. add beefless tips and marinade and fry until almost done, stirring occasionally.

6. add cornstarch slurry and sesame seeds. lower heat to medium-low and simmer until the sauce is slightly thickened. add broccoli and fry for another minute until softened.

vegan fried rice with “chicken,” w…

vegan fried rice with “chicken,” walnuts, and dried figs

recipe under the cut!

ingredients:

  • 1 cup jasmine rice, uncooked
  • ¼ cup vegetable oil
  • 1 onion, cut into strips
  • 1 bag Gardein chick’n strips
  • 1 cup walnuts
  • ½ cup dried figs, stemmed and halved
  • 2 tsp salt, or to taste
  • 2 tsp ground cinnamon, or 2 cinnamon sticks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground mace
  • 1 tsp ground white pepper

instructions:

1. measure rice into a bowl and cover with cool water. agitate with your hands and pour the water out. repeat until the water is no longer clouded (this will get rid of excess starch on the rice). cook rice according to package directions and refrigerate for a few hours. (leftover rice from take-out will also work well.)

2. heat oil over medium heat in a large pan, or a wok if you have a wok ring and a gas stove (this is the only way the wok will get hot enough to fry rice).

3. add onions and cook for about thirty seconds until aromatic. add chick’n and spices and cook for another 8-10 minutes, stirring occasionally, until chick’n is crispy.

4. add walnuts and figs and continue to cook until figs are soft and moist.

5. raise heat to high. add rice and fry for 3-4 minutes, adding more oil if needed. taste and adjust spices.