Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Jan 29, 2015

Vegan Ghanaian Chicken and rice


Another super simple and easy vegan dish - this time inspired by the classic "Chicken & Rice" from Ghana.

I used myself-made seitan (klick here, to see the recipe) as substitute for the chicken and it was delicious! I really liked, how all the flavors worked together - the sweetness from the peppers, the saltiness of the soy sauce, the taste of citrus and the spiciness. Yum!

Give it a try! ^^

course country time difficulty
main Ghana 30min easy



Ingredients
Serves 2

Rice
I used the same method as in this recipe.

Sauce
imperial metric
8oz 225g Seitan
2 EL soy sauce
1/4 cup 60ml orange juice (100%)
1 garlic clove, pressed
2 tbsp oil
1 big bell pepper, red, chopped
1 onion, chopped
1 garlic clove,chopped
2 tsp curry
2 tsp paprika powder
1/2 tsp cumin
1/4 tsp or more chili
7oz 200ml coconut milk
to taste salt

Instruction

Preparation 12-24h ahead: marinate seitan in orange juice, soy sauce and 1 pressed garlic clove If you're in a hurry, you can skip this step and add these ingredients directly to the dish.
  • strain the seitan but save the marinade for later
  • set up the rice (see link above)
  • in a pan, heat some oil and cook seitan and onions on high heat until evenly browned
  • add chopped garlic and pepper and roast a few minutes together
  • add spices and stir
  • add marinade and coconut milk
  • if the consistence is to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the sauce and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
Serve seitan ragout with rice and chopped cashews


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Jan 26, 2015

Majorcan garlic soup [vegan]


A super quick and easy recipe for all the garlic lovers out there! This soup is full of flavor, while being super creamy and smooth (without any diary!).
Give it a try and tell me how you liked it! ^^

course country time difficulty
starter or main Spain 30min easy




Ingredients
Serves 2 as main and 4 as starter

imperial metric
2 tbsp olive oil
20 (2.5oz/75g) garlic cloves, peeled
3 slices sandwich toast, chopped
4 (1lb/450g) tomatoes, chopped
4cup 1l vegetable broth
1 tbsp tomato paste
1/2 tsp oregano
1 bay leaf
1 tbsp sugar
pinch chili powder
to taste salt
1 slice sandwich toast, chopped in cubes

Instruction
  • in a big pot, heat olive oil and roast garlic and toast until browned
  • add tomatoes and tomato paste and roast for a few minutes
  • add the remaining ingredients and cook for about 15 minutes
  • use a hand blender until you get a nice smooth consistence
  • if you want, you can strain the soup through a sieve
  • put the soup back on the stove to warm it up again
  • in the meantime, fry toast cubes in a pan with a bit olive oil until crispy and browned

Serve soup with croutons and some fresh herbs of you choice



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Jan 14, 2015

Maroccan sweet potato and date stew with almond couscous


Yes, I know, this dish doesn't look super stylish...but believe me, it tastes amazing!
The combination of sweet and spicy as well as the use of cinnamon and cumin definitely brings back memories of summer vacation in a warm country :)
Perfect to get your mind of the wet and cold winter weather outside...

Give it a try and tell me how you liked it!

course country time difficulty
main Marocco 40min easy



Ingredients
Serves 2

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imperial metric
1 tbsp olive oil
1.5 lb 700g sweet potatoes, chopped
1 onion, chopped
1 garlic clove, chopped
3oz 80g dried dates, chopped
1/2 tsp cinnamon
1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 cup 170g couscous
1/4 tsp salt
2 tsp olive oil
1 dash lemon juice
1 1/4 cup 300ml boiling water
3 oz 80g almonds, slivered
optional natural yoghurt

Instruction
  • in a medium pot, heat olive oil, add sweet potatoes and onions, and cook on medium heat until brown
  • add dates, garlic and spices and mix well
  • put on lid and cook until sweet potatoes are soft
  • add small amounts of water if it begins to scorch
  • use a fork to mash about half of the potatoes and add water to get a stew-like consistency
  • in a small bowl, mix couscous with salt, lemon juice and olive oil
  • add boiling water and let it soak for 5min
  • roast slivered almonds in a dry pan
  • add almonds to the couscous

Serve couscous and sweet potatoes with natural yoghurt and fresh mint and enjoy!


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Jan 10, 2015

Vegan banana carrot curry with almond rice


I'm a huge fan of the Indian cuisine and it was just a matter of time until the first curry would show up on here (certainly not the last).
This curry is a mild one and perfect for all the not-so-spicy eaters and kids. This dish is super easy and finished under 30min and therefore perfect for weeknights.
On top if that, it's also low fat, vegan, gluten-free and delicious ^^.

course country time difficulty
main course India 25min easy



Ingredients
Serves 2

imperial metric
1 cup 200g basmati rice
1/2 tsp salt
2oz 60g slivered almonds
2 tsp oil, butter, or ghee
6 tsp curry powder
pinch chili powder
14oz 400ml canned coconut milk
3 tbsp 45ml lime juice
2 bananas
2oz 60g raisins
pinch salt

Instruction
  • put the rice in a sieve and clean under running cold water
  • put in a pot with twice as much water (therefore 2cups) and a pinch of salt
  • turn the heat on max and wait until the water boils
  • then, turn the heat on low and put the lid on
  • leave for about 20min

  • in the meantime, put the slivered almonds in a pan and brown without oil, then put them aside
  • wash the carrots (peel them if you want) and use a peeler to cut them into carrot "tagliatelle"
  • heat some oil or butter in a medium pot and stir-fry the curry and chili on medium heat
  • put in the coconut milk and the lime juice
  • throw in the carrot noodles, stir and cook (still on medium heat)
  • mash one bananas and cut the other one in slices
  • when the carrots are nearly done (to your desired tenderness), throw in the mashed banana and the raisins
  • if the consistence is still to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the curry and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
  • add the banana slices to the curry and taste if more salt or chili is needed
  • if the rice is done, add slivered almonds and mix

Serve curry and rice with with a bit of fresh mint.


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Jan 8, 2015

Chili sin carne


Another favorite dish of mine! I really love the Mexican cuisine in general, the rich flavors and all the spicy peppers. Oh and guacamole, and nachos, and enchiladas,...I could go on and on. I choose this dish because it's the flagship of any Mexican restaurants as well as any good Mexican housewife. I really hope my vegetarian version can live up to that - at least a bit ^^.

I used flaked soybeans and red lentils to substitute the meat, because when cooked, their consistence resembles roasted ground meat. Furthermore these ingredients contain lots of protein, which makes this dish perfect for vegetarians and vegans. Yes, you heard correctly, it's even vegan!

And to the most important part...the secret ingredient...every chili cooker has it! I can reveal this much: it starts with C and ends with hocolate! :) But more after the jump!


course country time difficulty
main course Mexico 30min prep + 1h on stove easy





Ingredients
Serves 5

imperial metric
3 big onions
1.5 lb 700g red pepper (bell or pointed)
3 green chili pepper
3 garlic cloves
1/2 cup 70g flaked soybeans
1/2 cup 100g red lentils
1 cup 250ml red wine or beer
3x14oz 3x400g canned tomatoes, chopped
14oz 400g canned kidney beans
12oz 340g canned corn
3 tsp paprika powder
5 tsp oregano
2 tsp cumin
2 tsp salt
2 bay leaf
to your liking chili powder
3.5oz 100g bar of dark chocolate


Instruction
  • chop onions in pretty big pieces, heat some olive oil in a big pot and let the onions fry on high heat until they brown a little bit 
  • remove the core from the peppers and cut them in big chunks
  • put them to the onions and fry together
  • half the chili peppers, remove the core, cut halves in stripes and put them into the pot
  • put in the soybeans and red lentils and fry everything together for a few minutes
  • everything should be well fried and the bottom of your pot should be brown from the all the tasty aroma stuff ^^
  • now, dissolve it in alcohol - pour in the beer/wine
  • let it reduce for about 3min, still on high heat
  • reduce the heat to medium and pour in all the cans (no need to strain) and put in all spices
  • last but not least: dissolve the chocolate and mix thoroughly
  • let everything simmer for about 1h with no lid, check regularly to mix well because it tends to scorch - rule of thumb: the longer it sits on the stove > the thicker it gets > the lower the heat should be
  • it's done, when the consistency isn't runny anymore)

And because no Mexican dish works without guacamole:

Guacamole
2 avocado w/out skin & seed
1 red onion, finely chopped
4 small tomatoes, w/out slobber, chopped
pinch salt
splash lemon juice
optional bit créme fraîche or sour cream (skip for vegan version)

Mix everything together, done!

Serve chili with guacamole, chili peppers and fresh bread.


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