Vegasm

12/02/2019

08/10/2019

Ingredients
230 g gluten-free plain flour
1/2 tsp xanthan gum
60 g dairy-free margarine
60 g vegetable shortening
FOR THE FILLING:
1 large onion
2 cloves of garlic
5-6 carrots , grated (450g)
250 g chestnut mushrooms
360 g peeled chestnuts
2 tbsp olive oil
1 tsp dried thyme
225 g soya cream cheese
2 tbsp garlic oil
250 g wild mushrooms
2 tbsp dried cranberries
a small bunch of fresh flat-leaf parsley
FOR THE REDCURRANT GRAVY:
1 tbsp walnut oil , or garlic oil
1 tbsp redcurrant jelly
300 ml hot vegetable stock
1 heaped tbsp cornflour , mixed with 2 tbsp water
FOR THE ROAST POTATOES:
2.5 kg floury potatoes
8 tbsp groundnut oil , or olive oil

05/04/2019

Coconut ramen soup with Thai green curry, veggies and peanut butter

RECIPE: OIL FREE ( those who prefer oil, can use sesame oil to sauté the shallots and garlic instead of the coconut Aminos and water)

INGREDIENTS:

4 tablespoons garlic coconut aminos
6 cloves minced garlic
1 can full fat coconut milk
1/2 can coconut cream
1 long finger of fresh ginger, about 2-3 inches
2/3 cup CRUNCHY peanut butter
4 medium limes
1 package of Lotus ramen noodles (organic brown rice flour, organic millet). I got mine at Costco
2 tbs green curry paste
5 cups of veggie broth or water
1.5 tbs coconut sugar
1 package of baby bella mushrooms, sliced
3 green onions chopped
2 purple shallot chopped
2 carrot shaved
4 baby boK choi
1.5 cup of edamame in pods
3 springs cilantro
3 sprigs fresh Thai basil
1-2 teaspoons of crushed red pepper (chili flakes) or to taste adjusting for spice.
toasted sesame seeds
chia seeds

Method:

In a large soup pot, heat up 2 tbsp of garlic coconut aminos and 1/3 cup water. Add in the shallots, garlic, and half the minced ginger, cook for about 3 minutes. Add the broth or water, green curry paste, coconut sugar, and bring to a boil. When it comes to a full boil, add the coconut cream, and lower stove to simmer for about 10 minutes. Mix the peanut butter with the coconut milk in a separate bowl, then add to the pot. Add the edamame, and Bok Choi and Simmer for another 5 minutes just to soften up the veggies. Add the ramen, and soften it up for 2 minutes and fluff it with a fork right before it's time to eat, so it doesn't get squishy. Turn of the heat.

Add the chili flakes, mushrooms, green onions, carrots, the other half of the minced ginger, the 2 tablespoons of remaining garlic coconut aminos, if needed some salt to taste, the freshly squeezed juice of 3 limes ( use 1 for garnish). Once served in the bowl, sprinkle with the sesame and chia seeds, the chopped cilantro and basil leaves.

Adjust any of then quantities of liquid aminos, chili flakes, green curry paste, salt according to individual palate. I prefer things not super spicy, so I am moderate.

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04/10/2019

Tempeh, fig, avo, cranberries, sesame, NYeast. Mixex cabage..♡

04/10/2019

This makes me sad to know..

Some 500,000 people - nearly all women - work in India's cashew nut industry for as little as £2 a day.

04/09/2019

Pizza time. Figs, red onion, mushrooms, sundried tomatoes, vegan cheese ♡♡

03/22/2019

Vegan cheese, mushrooms, garlic stuffed peppers... Yummy

03/15/2019

VeggiEat Xpress, a vegan Asian restaurant in Las Vegas, is offering all you can eat sushi for three months, ahead of the opening of its second location.

03/13/2019

03/13/2019