Category: vegan recipe

vegan “beef” seffa madfounarecipe under the cu…

vegan “beef” seffa madfouna

recipe under the cut!

seffa madfouna is a Moroccan main dish that consists of a meat such as chicken, lamb, or beef buried (“madfouna”) in a dome of couscous or vermicelli that’s been sweetened with powdered sugar, golden raisins, and butter. without the meat, the dish is called “seffa” and is served as a dessert.

INGREDIENTS

for the seffa:

  • 1lb (450g) broken vermicelli (you can find this in a Middle Eastern or comparable store)
  • 1 tsp olive oil
  • 8 cups (1 litre) water
  • 1 fresh lemon, halved, or 3 tbsp lemon juice
  • ½ tsp orange blossom water
  • 1 cinnamon stick
  • ¾ cup golden raisins, soaked in warm water
  • 2 tbsp vegan margarine
  • ¼ cup powdered sugar, or to taste

for the meat:

  • 2 packs Gardein beefless tips
  • 2 tsp ras el hanout
  • 2 tsp ground ginger
  • ½ tsp ground black pepper or whole black peppercorns, toasted and ground
  • ½ tsp ground white pepper

    or whole white peppercorns, toasted and ground

  • 1 tsp salt
  • 1 large pinch saffron, toasted
  • 2 tsp ground cinnamon, or 2 cinnamon sticks
  • 2 large yellow onions, chopped
  • 1/3 cup olive oil

to top:

  • 1 cup almonds
  • 2 tbsp powdered sugar
  • 2 tsp orange blossom water
  • about ½ cup dried dates (optional)
  • additional powdered sugar and ground cinnamon

INSTRUCTIONS:

steaming the seffa:

the vermicelli will need to be steamed three or four times.

1. place vermicelli in a large bowl and, using your hands, coat evenly with oil.

2. boil about 8 cups of water, lemon, orange blossom water, and cinnamon in the bottom of a couscoussier, or in a large pot.

3. reduce heat to medium-low and add vermicelli in the top of your couscoussier, or in a strainer or colander that fits inside the pot without touching the water. steam for about 20 minutes, until you see the edges of the broken vermicelli begin to point upwards.

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[before and after steaming]

4. return the vermicelli to the bowl and add about 1 cup (250ml) warm, salted water, using your hands or a fork to ensure that the water is evenly distributed. allow the vermicelli to absorb the water for about 10 minutes.

5. return the vermicelli to the couscoussier and steam for another 20 minutes, until the edges begin to point upwards. this is the second steaming.

6. return the vermicelli to the bowl and add 1/3 to ½

(80 – 120ml) cup of water, depending on how dry the pasta feels. it should be almost tender enough to eat.

7. add in the golden raisins. return the vermicelli to the couscoussier and steam for another 20 minutes 

(you may need to add more water). this is the third steaming.

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8. repeat this process again if the vermicelli is still not tender enough to eat. it won’t have the same texture as cooked noodles but it shouldn’t be hard in the center.

9. add margarine and sisugar, making sure they’re evenly incorporated.

preparing the meat:

1. defrost the beefless tips in a bowl filled with warm water until no longer frozen.

2. mix the oil with the ras el hanout, ground ginger, black pepper, white pepper, salt, cinnamon (if using ground) and saffron. toss beefless tips in spiced oil, leaving aside about 3 tbsp for cooking the onions. set beef in the fridge to marinate.

3. heat the remainder of the spiced oil over medium heat and add onions, beefless tips, and cinnamon (if using a stick). cook for about 10 minutes, stirring occasionally, until the onions are translucent and the tips are fully cooked. set aside.

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preparing the toppings:

1. blanch the almonds by leaving them in boiling water for about a minute, rinsing them in cool water, and gently removing their skins. dry thoroughly.

2. heat enough oil to cover the almonds in a pan over medium-low heat. an almond dropped into the oil should cause a bubble to form–if the oil sputters, it’s too hot. fry almonds, stirring constantly, until golden brown. allow to cool.

3. grind ½ cup of fried almonds in a food processor with 2 tbsp sugar and 2 tsp orange blossom water until coarse crumbs form. set aside.

assembling the dish:

1. spread a layer of vermicelli on the bottom of a large serving dish. top with a mound of beefless tips in a rough dome shape.

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2. pile the rest of the vermicelli on top of the beefless tips until they are fully covered, completing the dome.

3. top with fried almonds, almond mixture, ground cinnamon, powdered sugar, and dates as desired.

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.

coconut red curry with eggplant and lentilsrecipe under the…

coconut red curry with eggplant and lentils

recipe under the cut!

ingredients:

  • 1 large or 2 small eggplants
  • 1 tsp salt
  • 1 ½ tsp turmeric
  • 1 tsp coriander
  • 2 cans coconut cream (try to find one without additives–this will make cracking easier)
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp salt
  • ¼ cup basil, chopped
  • ¼ cup cilantro

instructions:

1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.

3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)

4.

decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.

5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.

6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.

7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.

vegetable batbout (Moroccan stuffed flatbread with peppers,…

vegetable batbout (Moroccan stuffed flatbread with peppers, tomatoes and vermicelli)

recipe under the cut!

INGREDIENTS:

for the bread:

  • 4 cups (540g) all-purpose flour
  • 1 tbsp active dry yeast
  • 1 ½ tsp salt
  • 1 tsp sugar
  • about 1 ½ cups water

for the filling:

  • 2 green peppers, seeded and diced
  • 2 tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp plus 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 ½ tsp ginger
  • ¼ cup green olives, chopped (optional)
  • 6-8 capers, minced (optional)

INSTRUCTIONS:

for the bread:

1. mix dry ingredients in a large bowl. make a well in the flour and add in just enough water to make a smooth, non-sticky dough. you may need more than 1 ½ cup.

2. knead the dough for about 15 minutes on a clean surface until it is very smooth and elastic.

3. cover a surface with flour or semolina flour and roll out to about ¼ inch in thickness, then cut out circles of the desired size with a cookie cutter or a glass, rolling the dough out again as necessary.

4. cover with a lightly floured towel and allow to rise for 1-2 hours, until the discs of dough puff up.

5. cook dough in a dry pan over medium heat until golden brown on both sides. set aside.

for the filling:

1. heat olive oil in a large pan over medium heat until sizzling. add onion, garlic, and spices and cook for about 5 minutes, until the onion starts to turn translucent.

2. add diced green peppers and cover. cook, stirring occasionally, for 5-10 minutes until softened.

3. peel tomatoes by placing in a covered bowl with boiling water for a few minutes. drain and rinse with cool water and remove the skins with your hands. dice.

4 add tomatoes and cook, uncovered, until the water reduces. remove from heat.

5. soak vermicelli in just-boiled water in a covered bowl for 1-2 minutes until cooked through. add to mixture.

6. add olives and capers, if desired.

to assemble:

1. cut bread circles open with a sharp knife and stuff with filling.

batbout are served warm as an appetiser for a main dish.

sweet potato and butternut squash tajine with almonds and golden…

sweet potato and butternut squash tajine with almonds and golden raisins

recipe under the cut!

ingredients:

  • 1 medium butternut squash, peeled and cubed (about 5 cups)
  • 3 sweet potatoes, peeled and cubed
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced and crushed
  • pinch of saffron
  • 2 tsp ras el hanout (optional)
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp mace
  • 1 tsp fennel
  • 1 tsp anise seed
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp black pepper
  • salt to taste (about 2 tsp)
  • 2 sticks cinnamon
  • ¼ cup olive oil
  • ½ cup golden raisins
  • ½ cup almonds, blanched

instructions:

1. prepare the butternut squash by peeling it (microwaving it for about 30 seconds will make this easier), halving it lengthwise, scraping out the seeds and pulp, and cutting it into cubes of about 1″ in width.

2. peel the sweet potatoes and cut them into cubes of about the same size.

3. arrange onions and garlic 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). add the pinch of saffron, then arrange squash and potatoes in an even layer over the onions.

4. sprinkle the spices over the vegetables (you can play around with these but this is what I used), add the cinnamon sticks, and drizzle the olive oil over top.

5. cover the tajine and cook on low with a diffuser for about 30 minutes, until the squash and sweet potatoes begin to soften.

6. if using unblanched almonds, blanch them while the tajine cooks by placing them into boiling water for about a minute, draining and rinsing with cool water, then pinching the skin off each one.

7. after 30 minutes, add the golden raisins and blanched almonds and cook for another 10-15 minutes, until butternut squash and sweet potato are soft and cooked through.

tajines are typically eaten with khobz

vegan raspberry blackberry tarts with raspberry cream &…

vegan raspberry blackberry tarts with raspberry cream & coconut crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart

INGREDIENTS

for the pâte brisée:

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 3 tbsp vegan margarine, softened
  • 2 tsp vegetable oil
  • cold water

for the raspberry cream:

  • ¼ cup flour
  • 1 cup soy milk
  • 1/3 cup plus 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp raspberry extract

for the crème chantilly:

  • 1 can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients. 
  • ½ – ¾ cup powdered sugar
  • 1 tsp vanilla extract (optional)

for assembly:

  • 2 tbsp soy milk or melted vegan margarine for glaze (optional)
  • about 5 cups fresh raspberries and/or blackberries

INSTRUCTIONS:

for the pâte brisée:

1. sift flour and sugar together into a large bowl.
2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas.
3. add in vegetable oil and work with your hands until mixed through.
4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough.
5. wrap dough in plastic wrap and allow to rest in the fridge.

for the raspberry cream:

1. whisk flour with ½ cup of soy milk in a small bowl until well combined.
2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine.
3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 5 minutes. add more soy milk if it becomes too thick.
4. whisk in vanilla and raspberry extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid.
2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy.
3. gradually add in powdered sugar (and vanilla, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)
2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)
3. cut out circles of dough a couple inches larger in diameter than your tart shells (skip this step if making one larger tart). drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

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4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough.
5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.
6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this weil prevent the dough from puffing up in the oven.

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7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.
8. spread an even layer of raspberry cream in the centre of each tart and top with fresh raspberries and / or blackberries.
9. top with the coconut crème chantilly using a fork, or a piping bag and a decorative nozzle.