Category: vegan cooking

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. 😎☀️
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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. 😋
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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!).
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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.

Chinese vegetable stir-fry with crispy noodles…

Chinese vegetable stir-fry with crispy noodles

recipe under the cut!

INGREDIENTS:

for the stir fry:

  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 8oz bag of chow mein noodles
  • 4 large shiitake mushrooms, slivered (about 1 cup)
  • 1 cup snow peas
  • 1 yellow pepper, thinly sliced
  • 2-4 carrots, sliced or julienned (about 1 cup)
  • 1 cup baby corn
  • 1 ½ cup broccoli florets
  • 1 cup bean sprouts
  • 1 large onion, diced
  • 5 cloves garlic, crushed and minced
  • 1 tbsp fresh ginger, grated

for the sauce:

  • ½ cup soy sauce
  • 2 tbsp cornstarch
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ cup water
  • 2 tsp white pepper
  • 1 tbsp sweet chili sauce
  • 2 tsp Chinese five-spice

INSTRUCTIONS:

1. mix the ingredients for the sauce and set aside.

(all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

2. coat noodles with 2 tbsp of oil in a large bowl.

3. heat a large pan, or a wok on a wok ring if you have a gas stove (otherwise the wok won’t get hot enough), over high heat. fry the noodles, stirring constantly, until light brown and crispy. set aside.

4. heat ¼ cup oil over high heat in your wok or pan. add garlic, ginger, and onion and fry, stirring constantly, for a few minutes until the onion begins to soften.

5. add broccoli and baby corn and continue frying for another minute.

6. add the carrots, mushrooms, snow peas, and yellow pepper and fry until the pepper begins to soften.

7. pour in the sauce and continue frying until the sauce thickens. add in bean sprouts and continue to cook for about a minute, until the sprouts are wilted.

8. pour vegetable and sauce mixture over the noodles and serve.

Shirin Plov (Azerbaijani rice pilaf with dried apricots,…

Shirin Plov (Azerbaijani rice pilaf with dried apricots, raisins, and prunes)

recipe under the cut!

ingredients:

  • 2 cups dried basmati rice
  • 1 cup plus 3 tablespoons butter or non-dairy margarine
  • large pinch of high-quality saffron
  • 3 tbsp salt
  • 1 cup dried apricots
  • 1 cup golden raisins
  • 1 cup prunes
  • a few flour tortillas (as a substitute for qazmaq, for frying)

INSTRUCTIONS:

for the rice:

1. rinse the rice several times in cold water until the water comes out mostly clear–this will get rid of excess starch and prevent the rice from sticking.

2. dissolve a few teaspoons of salt in enough water to cover the rice and soak the rice for at least a few hours, or overnight.

3. strain rice and cook according to package directions, then rinse to get rid of excess salt.

for the dried fruit:

1. melt 3 tablespoons of butter with 3 tablespoons of water in a pan over medium heat. add the raisins, apricots, and prunes. cook, stirring constantly, for 2-3 minutes until the fruit becomes a bit plumper.

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for the saffron infusion:

1. place a large pinch of saffron in the bottom of a small glass. pour 2 tablespoons of just-boiled water over the saffron and let soak for a few minutes until the water turns orange.

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to prepare the pilaf:

1. mix the dried fruit into the rice, leaving some aside to top the dish with.

2. melt a cup of butter. place about ¼ of the rice into a large pot and spread it into an even layer, then drizzle ¼ cup of butter over it. repeat three times with the rest of the rice and butter, then top with the saffron infusion.

3. poke some holes in the surface of the rice with a chopstick or the handle of a spoon to vent. cover and cook on low heat for an hour.

to assemble:

1. plate the pilaf in a large dish and top with the remaining fruit.

2. cut out flour tortillas into shapes as desired (triangles are popular) and fry them in a lightly oiled pain over medium heat, flipping once, until golden brown. use tortillas for topping and keep more on the side, for serving.

msmen (Moroccan layered crêpes)recipe under the cut!(makes about…

msmen (Moroccan layered crêpes)

recipe under the cut!

(makes about 24)

INGREDIENTS:

for the dough:

  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 ½ tsp salt
  • 2 tsp sugar
  • ½ tsp active dry yeast
  • 1 ½ cup warm water

for assembly:

  • about ¼ cup smen / butter / vegan margarine
  • about ½ cup semolina flour
  • oil for coating and cooking

INSTRUCTIONS:

1. mix dry ingredients in a large bowl. add just enough water to create a smooth, non-sticky dough–you may need less than 1 ½ cup.

2. knead dough on a lightly floured surface for about 10 minutes, until it is very smooth and elastic.

3. oil a baking sheet or another clean work surface. oil your hands and divide the dough into balls of about 1.5 – 2″ in diameter (or more, if you want to make larger msmen)

by pinching it between your forefinger and your thumb. add more oil to your hands as necessary. place the dough balls onto the oiled surface, cover, and allow to rest for about 20 minutes.

4. start with the first ball that you formed and work your way towards the last. with oiled hands, stretch each ball of dough out into a circle that is as thin as possible without tearing–the oil should help to make the dough more supple. the dough should be partially transparent.

5. dot the circle of dough with butter and sprinkle it with a bit of semolina flour.

6. fold one edge of the dough into the center of the circle, sprinkle with semolina, and then fold the other edge into the center. you should end up with the circle folded in thirds, like an envelope.

7. sprinkle the dough with semolina again. fold the top of the strip of dough down into the center, sprinkle again with semolina, and then fold the bottom of the strip up to form a sqare. place the square back on your oiled surface and repeat for each ball of dough.

8. again, start with the first square you formed and work your way to the last. on an oiled surface, flatten each square with your fingers until about doubles in size, trying to keep the folds still aligned with the edges of the square.

9. fry each square in a lightly oiled pan over medium heat for about two minutes on each side until golden brown. pressing down on each square for a few seconds with your hands or the flat end of a spatula will help them to cook evenly. you may find it expedient to fry the squares you’ve already formed while you’re flattening more.

10. place each finished square on a plate lined with paper towels to absorb excess oil. add a bit more oil to the pan as necessary–I found it helpful to do this when 1/3 of the squares were fried, and again at 2/3 of the way through. serve hot.

msmen are typically eaten for breakfast or as an afternoon snack, spread with honey, jam, cheese, Nutella, you name it!

frommybowl:Winding down my nori-rito series with something…

frommybowl:

Winding down my nori-rito series with something simpler, but just as delicious ?? Black rice, carrots, leafy greens, avocado, homemade kraut, and pickles ginger! I know it’s definitely unconventional to add sauerkraut to sushi but I’m just tryna keep that gut health on fleek ok? ?? Also, I’ve been OBSESSED with black rice lately. It has such a unique flavor and it’s nice to change things up from time to time! I just wish it was more readily available in grocery stores here like it seems to be outside of the US. Ok…caption is getting too long now so byeeee ?? http://ift.tt/2tbdKfh

CRISPY BLACK PEPPER TOFU

CRISPY BLACK PEPPER TOFU

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