Tagged: garlic

Vietnamese Lemongrass Curry

Dietary: Vegan
Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins | Ready in: 20 mins
Sourced and adapted from: Curry: Fragrant dishes from India, Thailand, Malaysia and Indonesia

INGREDIENTS:

  • SAUCE PREPARATION
  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 large onion, thinly sliced
  • 2 tbsp indian curry powder
  • 1 tbsp raw sugar
  • 1 litre coconut milk
  • 1 lime, juiced
  • OTHER PREPARATION
  • 2 stalks lemongrass, outer leaves discarded then bruised
  • 2 kaffir lime leaves, bruised
  • salt, to taste
  • 900 g firm tofu, cut into 2.5 cm cubes
  • 1 large boiled bamboo shoot, thinly sliced
  • 2 aubergines, cut into 2.5 cm pieces
  • 24 thai basil leaves/vietnamese coriander leaves

METHOD:

STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, and stir fry the garlic and onion until golden. Add the curry powder and sugar and continue to stir fry until fragrant.

STEP 2: Add the coconut milk, lime juice, lemongrass and kaffir lime leaves. Bring to the boil, then reduce the heat to low.

STEP 3: Adjust the seasoning with salt, and add the tofu, bamboo shoot and aubergine. Simmer for 10-15 mins until tender. Serve garnished with Thai basil leaves, and rice!

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Quick ‘N Easy Mushroom Fusilli

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 3 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from: ohsheglows.com

INGREDIENTS:

  • wholewheat fusilli pasta
  • 1 tsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 250 g mushrooms, sliced
  • 1/2 can diced tomatoes, to taste
  • handful fresh basil leaves, chopped
  • 4 tbsp nutritional yeast, to taste
  • 2 tbsp tomato paste
  • 1 tsp dried oregano, dried thyme, red pepper flakes
  • sea salt, to taste

METHOD:

STEP 1: Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

STEP 2: Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

STEP 3: Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately!

 

Quick ‘N Easy Avo Pasta

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 2 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from: ohsheglows.com

INGREDIENTS:

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced (+ lemon zest to garnish)
  • 2 garlic cloves, to taste
  • handful fresh Basil (optional)
  • 2 tbsp extra virgin olive oil
  • wholewheat pasta (spaghetti’s a good choice!)
  • ground black pepper and salt, to taste

METHOD:

STEP 1: Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

STEP 2: Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

STEP 3: When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately!

Perfect Pad Thai

Dietary: Vegan | Soy free | Gluten free
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from: theppk.com

INGREDIENTS:

  • 250 g pad thai rice noodles, cooked according to package directions
  • 2 tbsp sesame oil, divided
  • 400 g tofu, cubed
  • 1/2 tsp salt, divided
  • 1 large broccoli, thinly sliced stems
  • 4 cloves garlic, minced
  • 2 onions, chopped into 1 inch pieces
  • 250 g lightly packed coriander (cilantro), chopped
  • 100 g mung bean sprouts
  • SAUCE
  • 2 tbsp tomato paste
  • 5 tbsp tamari
  • 6 tbsp brown sugar
  • 63 g fresh lime juice
  • 2 tbsp hot sauce
  • 2 tbsp mellow white miso
  • 63 g water
  • chopped roasted peanuts, topping
  • lime wedges, topping

METHOD:

STEP 1: Drizzle oil in a hot cast iron pan, add the cubed tofu, and sprinkle with pinch of salt. Cook for about 7 minutes, tossing often, until nicely browned. In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.

STEP 2: When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in some oil, adding a pinch of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.

STEP 3: Now lower heat to medium, and cook the onion and cilantro and toss just to get it wilted, then add the garlic. Now pour in about half the sauce and get it heated through. Add the noodles and toss to coat, then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat. Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired!

 

Breakfast Scramble

Dietary: Vegan | Sugar-free
Serves: 2-3 | Prep time: 10 mins | Cooking time: 10 mins | Ready in: 20 mins
Source: nowheynocow.com

INGREDIENTS:

  • OILS
  • 1 tbsp olive oil
  • SOYS
  • 1 package firm tofu, drained | 1/4 cup shredded vegan cheese (optional)
  • ONIONS
  • 2 garlic cloves | 1 onion, diced
  • VEG
  • 1 cup  broccoli, chopped | 1 cup baby spinach | 3 mushrooms, sliced 2 spring onions, chopped
  • HERBS, SPICES
  • 2 tbsp fresh parsley, chopped | 1 tsp fresh thyme leaves | 1/2 tsp turmeric | 1/2 tsp cumin | 1/2 tsp paprika | cayenne pepper, dash | pepper, to taste
  • MINERALS
  • salt, to taste
  • OPTIONAL
  • sliced avocado | hot sauce | ketchup | salsa.

METHOD:

STEP 1: Steam the broccoli. In a separate frying pan, heat the oil over medium heat and add the onion and garlic. Cook until the onions begin to turn translucent, stirring occasionally, then add the mushrooms.

STEP 2: Add the drained tofu breaking it up into a crumble. Add the spinach, steamed broccoli, herbs, and spices, and keep stirring everything to combine. The spinach should start to wilt.

STEP 3: Add the shredded cheese and stir it until it melts, remove from heat and sprinkle with green onions. Serve with optional condiments if desired, I recommend salsa and avocado!

Traditional Style Shepherd’s Pie

Traditional Style Shepherd’s Pie

Dietary: Vegan | Sugar-free
Serves: | Prep time: 20 mins |Cooking time: 25 mins |Ready in: 45 mins
Sourced and adapted from: allrecipes.com

Ingredients:

450 g potatoes, peeled and chopped
15 g vegan butter
60 ml almond milk
120 g shredded vegan cheese
sesame oil
2 garlic cloves, minced
1 large onion
5 stalks celery
450 g frozen mixed peas and carrots
2 tomatoes, coarsely chopped
450 g vegan mince
salt, pepper and herbs, to taste

Method:

  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
  2. While potatoes are boiling, heat the sesame oil in a large skillet over medium heat, and cook and stir the garlic, onion, carrots, celery, frozen peas, tomato and vegan mince until softened (10 minutes). Stir in the herb seasoning, salt and pepper.
  3. Whilst the mix is simmering, add soy milk and butter to cooked potatoes, and whip until smooth and creamy.
  4. Spread the shepherds pie mixture into the bottom of a baking dish, top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the soy cheese.
  5. Bake in the preheated oven (180°C) until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Eggplant bolognese

Dietary: Vegan
Serves: 8 | Prep time: 15 mins | Cooking time: 45 mins | Ready in: 60 mins
Source: wholefoodsmarket.com

INGREDIENTS:

  • 1 eggplant/aubergine, cubed
  • 250 g | 1 cup cranberry juice
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 250 g | 1 cup mushrooms, chopped
  • 2 tsp rosemary, chopped
  • 3 tbsp tomato paste
  • 1 can crushed tomatoes
  • 250 g | 1 cup vegetable broth
  • black pepper, to taste
  • 250 g | 1 cup almond milk
  • 3 tbsp fresh basil, chopped and divided for garnish
  • whole grain pasta

METHOD:

STEP 1: Preheat oven at 180°C. Toss cubed eggplant in olive oil, sprinkle lightly with salt, and place on a baking sheet in an single even layer. Roast for 20 minutes, tossing once or twice until eggplant is lightly browned on all sides.
STEP 2: Bring cranberry juice to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly.
STEP 3: Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil. To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.