Mango Sticky Rice

This mango sticky rice recipe is from my favourite Thai chef Rin S. I just changed it to vegan easily. 2 cans of coconut milk is enough for the rice and the sauce.

Mango Sticky Rice

Ingredients

Coconut Sticky Rice

1lb sticky rice (hot) (I used a frozen microwavable sticky rice and it was fabulous)

2/2/3 cup coconut milk

1 1/4 cup vegan sugar

1 1/2 tsp salt

5-6 Pandon leaves (I used some vanilla extract instead)

1 Tbls yellow mung beans (optional)

Coconut Sauce

1/2 cup coconut milk

Tbls veganb sugar

1 tsp cornstarch

Pinch of salt

Serving

Ripe mango, sliced (mangoes are not in season now so I used frozen)

Method

Add roasted yellow mung bean in saucepan on medium for 3-4 minutes until golden brown then take off heat and keep to the side for serving.

Into the saucepan add coconut milk, sugar, salt, pandon leaves on a medium heat until hot but not boiling. 

Rice needs to be hot so heat in container if been prepared prior and has cooled.

Add rice to the mix and cover for 15mins. Consistency should be not too runny not too thick. It will thicken as it cools.

For the sauce add all ingredients to a microwavable jug and heat for 1-2 mins, whisk together.

To serve add rice to a serving bowl, add sliced mango, pour over sauce and top with roasted mung beans.

Vegan Salmon Crispy Rice

I saw this on an episode of Queer Eye and wondered how it would turn out so I found a non-vegan version on TikTok and tried to replicate it :)
It was actually very delicious!

Vegan Salmon Crispy Rice

Ingredients

2cups cooked sushi or short grain sticky rice

2Tbls rice vinegar

6oz faux salmon (I used store bought but you could use the watermelon salmon sashimi recipe!)

2Tbls vegan mayo (I used Veganaise)

2 tsp soy sauce (I used tamari)

1 tsp sriracha 

1 Tbls sesame oil

1 green onion chopped 

Sprinkle of sesame seeds

1x Avocado, sliced

Method

Cook sushi rice ahead of time, mix in rice vinegar. (You can prepare as you would sushi rice if you prefer, the aim is for it to not fall apart when you fry it.) Line a 8" x 8" pan/tray and add the rice smoothing it down flat with the rice spatula, covering the top with cling film. Refrigerate for at lest 2 hours.

Meanwhile get the vegan salmon ready by chopping into small cubes and adding in the vegan mayo, soy sauce, sriracha, sesame oil, green onions and sesame seeds.

Slice the avocado thinly and set aside.

Once rice is ready slice into squares and heat some oil in a non-stick pan on a med-high heat. 

Sear both sides of the rice squares until golden brown and place aside on some paper towels. You may need to do a couple of batches.

Once the fried rice squares are cool enough to touch arrange them on the serving plate, top them with a spoon of the vegan salmon mix following by the avocado slices.

This was so delicious! My first batch of rice fell apart because I forgot the vinegar so I turned it into a poke bowl.

Watermelon "Tuna" Sashimi

I had this at an amazing restaurant called Planta Queen in Fort Lauderdale (highly recommend, other locations nationally) and hoped I was able to replicate it somehow. It really felt like I was eating salmon sashimi. I found this recipe on Australian website - Nourishing Magazine and changed it a little I've left the recipe for the sashimi in the top and added the sushi rice at the bottom if you want to turn it into sushi or nori rolls (shown with avocado). I would say the overall finished product wasn't bad but it just didn't have the tuna flavor I was hoping for.

Watermelon "Tuna" Sashimi 

Ingredients

¼ small seedless watermelon

3 Tbls sunflower oil

Marinade

2 Tbls tamari

2 Tbls mirin

1 Tbls Ume Plum Vinegar

2 tsp sesame oil

¼ cup rice vinegar

For serving

Pickled ginger

Wasabi paste

Method

Preheat oven to 180°C/350F.

For the watermelon sushi, cut two 10 x 2½cm blocks from the fruit without the skin. 

Add 2 Tbls of sunflower oil to an ovenproof dish and place the watermelon blocks in this. 

Drizzle with the remaining 1 Tbls of oil and bake in the oven for 20 minutes. 

Remove from the oven to turn the watermelon over before returning it to bake for another 10 minutes, watching to make sure it doesn’t brown. 

Remove from the oven to cool slightly.

Meanwhile, combine the tamari, mirin, sesame oil and rice vinegar in a small bowl. 

When the watermelon has cooled slightly, pour the marinade over the top, cover with foil and sit it for 20 minutes before placing it in the fridge for at least 1 hour (or overnight).

I rebaked it after marinating for a day because I still found it a bit crunchy and this helped it become more chewy.

Serve with wasabi paste and pickled ginger.

For Watermelon Sushi;

Prepare Sushi Rice.

To assemble the sushi, form a handful of the sushi rice into a 5cm log and repeat with the remaining rice. Take the marinated watermelon and slice it on an angle to mimic tuna sushi before laying it over the rice. I like to dot wasabi paste on the rice before layering over the watermelon.

Top with pickled ginger to serve.

Spicy Asian Cucumber Salad

My daughter pulled this from a TikTok video. Perfect side dish for any Asian bowl or meal :)

Spicy Asian Cucumber Salad

Ingredients

10-20 Pickling cucumbers, sliced into 1/4" rounds

1/4 cup GF soy sauce

2 cloves garlics minced

1tsp ginger minced

2Tbls rice vinegar 

1/2-1 tsp chili oil

3 Tbls agave

2 Tbls sesame seeds

Method

Cover sliced cucumbers with salt for 5 mins, rinse well and drain.

Add all sauce ingredients into a small bowl and whisk till well combined.

Pour over drained cucumbers.

Asian Style Eggplant

Original recipe from The Delicious Crescent - I love that you can use regular eggplant! 

This is a great side dish for Asian style bowls and meals.

Asian Style Eggplant

Ingredients

1 pound eggplant Italian, Japanese or globe variety, medium size

¼ teaspoon salt some will be wiped out

4 tablespoons sesame oil divided

1 tablespoons sesame seeds toasted

1 tablespoon ginger peeled and minced

2 cloves garlic grated, optional

1 teaspoon red pepper flakes mild or chopped red chili pepper

½ teaspoon paprika try smoked paprika, optional

2 tablespoons soy sauce low sodium, adjust per taste

2 tablespoons rice vinegar

1 teaspoon maple syrup or sugar

2 tablespoons chopped cilantro

2 tablespoons chopped green onions

Salt adjust per soy sauce

Method

Preheat oven to 425F.

Wash the eggplant, wipe it dry and cut it into ¾ inch slices. 

Line a baking sheet with foil or parchment paper (I use silicon baking mats which are reusable and easy to clean!)

Pat dry eggplant with paper towels to remove any excess moisture. 

Slice into 1/3" rounds and brush the slices evenly with about 2 tablespoons oil. 

Arrange eggplant in a single layer.

Bake until fork tender for about 30 to 35 minutes.

Remove from oven and allow to cool to room temperature.

In a saute pan, heat remaining oil at medium high. Add sesame seeds and toast lightly. 

Add ginger, garlic and stir then add red pepper flakes and paprika. 

Turn off the heat and let the spices steep in oil for 2 minutes, until they release some color. 

Stir in soy sauce, vinegar and maple syrup.

Add roasted eggplant, green onions, cilantro and toss well to coat. 

Serve with steamed rice. I used as part of an Asian style bowl for lunch prep.

Thai Basil Fried Rice

 I changed this recipe a bit from the original. Found on Seonkyoung Longest blog.

Thai Basil Fried Rice

Ingredients

5 Garlic Cloves

1-5 Thai Chilis (Depended on spice level- I used 2)

1 medium shallot, small onion or green onions, chopped

2 Tbls Vegan oyster sauce (mushroom based)

1 Tbls spoon vegan fish sauce

1 Tbls GF soy sauce

1 Tbls palm sugar

1/4 tsp white pepper

2 Tbls vegan butter

12oz extra firm tofu, textured soy curls or vegan chicken pieces

2 vegan eggs (I used the Just Egg squares) - optional

2.5 cups cold jasmine rice

Handful of Thai basil (no it can't be regular basil)

Method

Add chili and garlic to a pestle and mortar and grind to create a paste.

Chop onion and set aside with garlic/chili mixture.

Mix sauce ingredients (vegan oyster sauce, fish sauce, palm sugar, pepper, soy sauce) together in a bowl and set aside.

Heat a wok or large skillet over a medium-high heat and add butter, faux chicken, garlic/chili mix and onion and mix for a couple of minutes until faux chicken is seared.

If using tofu instead of egg fry separately and set aside. I used Just Egg squares and just put them in the toaster and then chopped them up to add at the end.

Add vegan eggs with the faux chicken, garlic, chili, onion mixture to the wok and mix together well.

Pour in sauce and let simmer a moment until sugar is melted.

Add in cold rice in slowly and toss everything together until rice is covered in sauce.

Heat for around 3 minutes and then add in the basil and turn off the heat.

I like to serve with a side of steamed bok choy drizzled with vegan oyster sauce and sesame oil.

Notes:

You can sub faux egg with soft crumbled tofu, sprinkled with some Black Salt if you wanted to include the egg flavor but not the processed product.

For textured soy curls, dehydrate in some veggie stock before frying.

“Beef” & Green Bean Stir Fry

Original recipe from Cooking Made Healthy.

“Beef” & Green Bean Stir Fry

Ingredients

 

1/4 cup low sodium soy sauce

2 Tbls mirin

1/2 teaspoon cornstarch

1 teaspoon white sugar

1 tablespoons canola oil

3/4 lb textured vegetable protein chunks/soy curls (I used Just Like Beef)

1 lb green beans trimmed

2 teaspoon ginger minced

2 cloves garlic minced

1 teaspoon of sesame seeds optional

Method

In a small bowl or measuring cup mix the soy sauce, mirin, cornstarch and sugar.

Add the canola oil to your skillet on medium high heat.

Cook the faux beef in batches in the skillet for 1-2 minutes on each side before removing from the pan.

Add in the green beans and cook for 2-3 minutes, stirring occasionally.

Add the garlic and ginger and cook for 30 seconds while stirring.

Add the stir fry sauce into the skillet and cook for 30 seconds, then add the beef back in and toss to coat.

Garnish with sesame seeds if desired.

Vegan Honey Prawns

I had been craving Honey Prawns lately, they were one of my favourites to get as a kid at the local Chinese restaurant. I found a recipe online that was easy enough to make GF and vegan! Original recipe from Recipe Tin Eats. I made the recipe with vegan prawns and with tofu and they both came out great!

Vegan Honey Prawns

Ingredients

300g vegan prawns or tofu (frozen and then thawed works best)

1/2 tsp kosher/cooking salt (halve for table salt)

Dredging:

1/2 cup corn flour/cornstarch

Ultra-crispy fry batter:

9 Tbsp corn flour/cornstarch 

6 Tbsp GF flour (I used rice flour)

1/2 tsp baking powder (NOT baking soda)

1/2 tsp salt , kosher/cooking (h1/4 tsp table salt)

2/3 cup + COLD soda water, club soda or seltzer water 

Oil, for frying:

3 - 4 cups vegetable or canola oil (1.5" depth in a pot)

Honey Sauce (Note 8 on sweetness):

1/3 cup vegan honey (or just use thicker corn syrup/golden syrup)

1.5 Tbsp agave or corn syrup (light) 

1 Tbsp GF soy sauce 

2 tsp Chinese cooking wine (or mirin)

Garnish / serving:

Cooked rice 

Sesame seeds, finely sliced green onions

Method 

Place 1/2 cup cornstarch in a bowl. 

Dip prawn/tofu chunks in, shake off excess then put on a plate. Repeat with all prawns/tofu.

For Batter: Whisk together flour, cornstarch, baking powder and salt in a bowl. 

Place in fridge while oil heats up. 

Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. 

Heat to 160°C/320°F on medium high stove.

Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. 

Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).

Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy.  

Use extra soda water 1 teaspoon at a time to achieve right thickness.

Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns/tofu chunks (6 per batch).

Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.

Drain and repeat: Place prawns/tofu chunks on a tray with paper towels. 

Repeat with remaining prawns/tofu chunks. 

Don't crowd the pot as it brings oil temperature down too much.

Cool prawns.

Honey Sauce: Place ingredients in a small saucepan over medium heat. 

Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.

The consistency should be like maple syrup. 

Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).

Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)

Pile prawns over rice, scatter with sesame seeds, green onion and serve!

With cornstarch fried tofu;

Vegan Vietnamese Pork Roll

A Vietnamese chef who runs my favorite Pho place makes this pineapple juice based dressing and it reminds me of the Vietnamese pork rolls I had once more than 25 years ago when I went through a "eating meat again phase". This is definitely not authentic or accurate but it tasted amazing to me!

Vegan Vietnamese Pork Roll

Ingredients

Vegan pork (I used Like Meat brand but you can used pulled jackfruit or oyster mushrooms as well-NO SAUCE)

2 Carrots (and cucumber is desired), julienned or shredded

2 Tbls chopped cilantro

Vegan mayo

GF vegan rolls - I used Schar brand (I like to heat it in the microwave slightly so it's soft and warm)

Dressing;

3/4 pineapple juice from a can (I used the one with pineapple in and omitted the fruit)

2 Tbls vegan sugar

4-5 lemon, juiced (I used limes but it was still awesome)

1 tsp Chili flakes, Sambal Olek or Chili paste

Lettuce leaves of choice

Method

In a small saucepan heat pineapple juice to boil.

Add in sugar and lemon juice and reduce heat to simmer gently for 10-20 minutes.

Allow liquid to reduce to at least half and remove once it become slightly syrupy.

Set aside.

Cook "pork" as per directions on method chosen.

Place 1/4 cup of syrup in a small mixing bowl. 

Add in chili flakes and mix well.

Pour dressing over pork and mix through.

Smear vegan mayo on both insides of bun.

Layer on the lettuce, carrot and then pork with dressing. 

Sprinkle with chopped cilantro and drizzle a couple teaspoons of dressing over the top.

SOOOO GOOD!!

 

Vegan Nasi Goreng (Indonesian Fried Rice)

 This is based on a recipe from Vegan Punks. I made Nasi Goreng ten years ago and loved it but couldn't find the recipe I use. Back then I mixed elements of Nasi Goreng and Chinese Fried Rice to get Jacquie Fried Rice. 

Vegan Nasi Goreng (Indonesian Fried Rice)

Ingredients

1 tbsp sesame oil

150 g tempeh - chopped into chunks

200 g carrots roughly 2 carrots - chopped into small cubes, about 1cm

250 g green beans - chopped into small 1cm chunks (I used peas)

1 red pepper - chopped into small 1cm cubes

1 onion - chopped into small 0.5cm pieces

4 cloves garlic - peeled and crushed

370 g rice dry weight - cooked the day before and kept in the fridge overnight

3 tbsp soy sauce

4 tbsp kecap manis (I used Sweetened Soy Sauce and a bit of Thai Magic Sauce)

1 tsp chilli paste or Indonesian sambal is even better, if you have it

To garnish:

Finely sliced spring onions.

Cucumber slices

Tomato slices

Rice crackers or vegan prawn crackers

Sesame seeds

Sambal or chilli sauce

Method

Heat up the wok and add the sesame oil, once hot add the tempeh.

Pour in 1 tbsp of kecap manis and fry for another couple of minutes, until the tempeh becomes sticky and then golden. 

Remove the tempeh from the wok and set aside.

Next, fry the onion over a medium heat. Once translucent add the garlic. 

Remember to keep them moving in the wok, in order not to burn them, as garlic burns quickly.

Pop in the green beans, peppers and carrot and continue to stir fry for a few minutes.

Now add the tempeh from earlier back to the wok. Give it all a good stir.

In a separate ramekin or small bowl, mix together the remaining kecap manis, soy sauce and chili paste.

Add your rice to the wok and stir gently until well mixed with the vegetables and tempeh.

Pour the sauce in, mix well, and top with sesame seeds and spring onions, then garnish with slices of cucumber and tomato and rice crackers.

Notes

If you don’t have kecap manis, increase the soy sauce by 1 tablespoon and add 1 tablespoon of maple syrup.

It’s important to use pre-cooked rice. Cook it the day before and leave in the fridge. This is so that it dries out and absorbs the sauce well, without becoming mushy and soft.

You can switch the tempeh out for tofu or vegan chicken pieces.

This dish can be frozen for up to 3 months.

Red Lentil Curry

This recipe from Rainbow Plant Life (my new favourite blog) was welcomed by the whole family which I can tell you is no easy feat! I've made this numerous times now and it's always fabulous!

Red Lentil Curry

Ingredients

1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
4 cloves garlic, minced
2 inch piece of fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1-2 serrano peppers, diced (see recipe note below on spice level)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
2 cups (480 mL) low-sodium vegetable broth
1 14 ounce (400-425g) can crushed tomatoes
1 13.5- ounce (400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, juiced
1/2 cup (~8g) fresh cilantro, roughly chopped

For serving: Basmati or Jasmine rice 

Method

Rinse the lentils in cold water until the water runs clear.

Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.

Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.

Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.

Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

Red Curry Noodles

 This recipe from Pick Up Limes is great because it really only consists of one pot, plus whatever method you take to brown your tofu. Bit spicy for the kids but I loved it! Definitely enough for a few lunches too ;)

I think her recipe is for soup but mine ended up a bit thicker than that but it was fine with me!

Red Curry Noodles

Ingredients

1 Tbsp (14 g) refined coconut oil 
11.4 oz (325 g) extra firm tofu, cut into 1 cm cubes 
1 tsp (5 mL) vegetable oil 
3 cloves garlic, minced
1 Tbsp (6 g) fresh ginger, minced
3 Tbsp (45 mL) Thai red curry paste*
2 vegetable bouillon cubes
2½ cups (600 mL) boiling water
1⅔ cups (399 mL) canned full-fat coconut milk 
2 Tbsp (30 mL) sodium-reduced soy sauce 
2 tsp (10 mL) sambal oelek (optional) 
1 red bell pepper, thinly sliced 
4.4 oz (125 g) dry brown rice noodles 
2 small heads bok choy 

Method

Add the coconut oil to a large pan on medium-high heat. 

When the oil is hot, add the tofu. Try to let sit undisturbed, stirring only every few minutes. 

Continue until lightly golden and crispy on all sides.

Meanwhile, to a large pot on high heat, add the oil, garlic, and ginger. 

Let cook for 2 minutes.

Then add the red curry paste and cook for 1 minute more, stirring throughout.

To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. 

Partially cover, and let simmer for 5 minutes.

Then add the noodles and greens and let simmer for 3 more minutes.

Serve, add the tofu, and your desired garnish.

Fermented Tofu

 Also known as Stinky Tofu this pungent condiment is used for many Asian recipes. It's an acquired taste but not similar to a pungent cheese. I love it as a base for sauces or on top of morning Congee! Original recipe from Full of Plants.

Fermented Tofu

Ingredients

1 pound firm tofu, cut in half

4 cups water

1 tbsp salt

optional: 1/4 cup chili flakes

Brine

1 and 1/2 cup water

3 tbsp salt

1 tbsp sugar

1/4 cup vodka (or 1/2 cup rice wine)

Method

Before starting use gloves when handling the tofu to prevent bad bacteria and mold from growing.

Bring 4 cups of water with one tablespoon of salt to a boil in a medium size sauce pan. Once boiling, add the tofu and boil for 4 minutes.

Remove the tofu from the water and place it on a few sheets of kitchen paper towel. Top with more kitchen paper towel and place a heavy weight on it to press the tofu and remove excess water. I usually use an iron skillet. Let it drain for about 90 minutes, changing the paper towel as needed if it becomes too wet.

Line a large plate with two layers of kitchen paper towel, or a clean towel. Cut the tofu into 1-inch cubes and place the cubes on the plate, leaving about 1 inch between each cube, so they don't touch each other. Top with another sheet of kitchen paper towel and cover the whole plate with plastic film. The plastic film will prevent bad bacteria from reaching the tofu.

Place the plate in a dark place at 77-86°F (25-30°C) and let it ferment for 2 to 3 days. The tofu will have taken a light orange color and will have a stinky smell. You may also see some white mold as well, this is okay. If you see blue or dark mold, scrape it off.

Prepare the brine: combine 1 and 1/2 cup of water with the salt and sugar in a saucepan. Bring to a boil and boil for 1 minute. Once boiling, remove from heat and let it cool completely. Add the vodka and stir to combine.

Transfer the stinky tofu to clean glass jars. If you want to make it spicy, dip each tofu cube in chili flakes before putting it in the jars. Pour the brine into the jars to cover the tofu. Close the jars with a lid and place in a dark cool place (around 68°F - 20°C) for at least 3 weeks. The longer you let it ages, the stronger and softer your tofu will be.

For extra flavor, you can add about 1/2 tsp of sesame oil into each jar after the 3 weeks have passed.

Use this fermented tofu to make dipping sauces, to top rice, add to vegan cheeses, use in marinades, soups, etc.

NOTES

For a quick dipping sauce, mash one cube of fermented tofu in a small bowl. Add about 1 tsp of lime juice, 1 tsp of sugar, and sliced chili to taste. Feel free to add a couple of tablespoons of water to taste if it's too salty. Use this sauce to dip steamed or roasted vegetables.

Congee (Savoury Rice Pudding)

Congee is known by other names and is a savoury rice pudding that is eaten in man Asian countries as any meal but particularly popular at breakfast. It's made bland and then you decide what to add to make it your own. Some popular toppings are green onions, fermented tofu, soy sauce, steamed vegetables, chilli paste, cilantro, sesame seeds, edamame, crispy tofu, natto, shitake mushrooms or anything you like. I tried different things (Thai Magic Sauce was pretty good) but I think I like it on it's own. I'm excited to try it with the Stinky Tofu! Original recipe from It Doesn't Taste Like Chicken.

Congee (Savoury Rice Pudding)

Ingredients

For the congee:

1 cup rice white or brown rice (short grain)

2 inch fresh ginger, minced

4 cloves garlic, minced

10 cups water

Method

Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes..

Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.

Serve along with toppings of your choice.

Thai Chili Basil Stir Fry

This was always one of my favorite dishes to order from Thai restaurants! If you want the fried puffy tofu they give you in the restaurants you can get it from most Asian supermarkets. It’s also good with vegan chicken (I like using soy curls like Wholesome Provisions Just Like Chicken). I made this vegan version following a traditional recipe from The World of Thai on YouTube. Like with most stir-fry recipes it's easier to have all ingredients ready to go as you need to keep it moving on the wok/pan. Serve with rice.

Thai Chili Basil Stir Fry

Ingredients

300 g fried tofu or vegan Chicken (I used soy curls)

1 cup Thai Holy Basil leaves (you must use Thai basil, regular basil won't taste the same)

15 cloves of Garlic

7 Bird's Eye Chili (this was pretty spicy so adjust for your level)

3 tbsp Vegan Oyster sauce

2 tbsp soy sauce

1/2 tbsp vegan Fish sauce

1 tbsp Palm sugar (if you don't have this you can sub with brown or granulated sugar)

4 tbsp Cooking oil

Method

 

If using soy curls or the like make sure to hydrate them with some hot water/stock prior to cooking. 

In a pestle and mortar crush the garlic and chilli to release the fragrance.

Add to a hot wok/pan with your cooking oil.

Once fragrances have been released in the wok add your "chicken" or tofu until heated through/starting to brown.

Add your sauces and sugar and stir well, letting the sugar melt and sauces mix with other ingredients.

Lastly add your basil leaves and once they wilt it is time to serve.

Remove from heat and serve with rice of choice.

 

Japanese Tofu Tonkatsu

I used vegan GF cereal to make the Panko crumbs traditionally needed for this comforting Japenese favourite! I tried with tofu from the recipes but it all fell apart and was a bit tasteless. If you baked some thinner "schnitzel style" tofu first it may turn out better, in the end I had the best luck with the processed vegan chicken brand. This was a mix of recipes from Mama Went Vegan, Cupful of Kale and All Recipes.

Vegan Chicken (I used Gardein Scallopini)

Panko bowl;
1/2 cup Panko (homemade or bought if you can find GF vegan ones!)
1 tsp garlic powder
1/2 tsp onion powder
1/2 paprika
1/2 tsp dried oregano

Soak Bowl;
1/2 cup non-dairy milk
1 tsp arrowroot powder

Flour Dredge Bowl;
1/2 cup rice flour (or a light flour)

Oil for frying

Tonkatzu Sauce

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Method

Mix your separate bowls and set aside.

Make the sauce first so that it's ready, you can already reheat it.

For the sauce whisk ingredients together in a small saucepan and heat on low until sugar is melted and ingredients are well blended and warm to serve.

Heat a few tablespoons of vegetable oil in a non-stick pan on a medium heat.

For the "chicken" or tofu bake or fry slightly on both sides first so that you have a firm layer.

Then dip in rice flour bowl, dredge in the soak bowl and then dip into the Panko crumb mixture coating well.

Pop it on the pan and fry till golden on both sides, a few minutes on either side.

place it on a paper towel and allow to cool.

Once all your pieces are done and are cool enough to touch, slice with a very sharp knife on the diagonal and tranfer to a serving plate. We served with rice but you can serve with whatever you like.

Pour over Tonkatzu sauce.

Vegan GF Potstickers/Dumplings

Recipe by Loud Noodle. If you haven't seen her YouTube vegan adventures channel, check it out. She soooo hilarious! I'm making potstickers but if you shape them slightly differently and don't fry after steaming then you can easily make wontons. NOTE: the dough dries out very fast, I only ended up with half the amount because it dried up too fast. If you can have a second pair of hands it will help tremendously! Also the filling mixture would make a great fried rice addition!!

Vegan GF Potstickers/Dumplings

Ingredients

Filling 

340g Chinese Cabbage (Wombok Cabbage)
100g carrot
100g tofu
2 stalks of spring onion, sliced
1 Tbls sesame oil
3 tsp soy sauce
1/4 tsp white pepper
1/4 salt
1/4 sugar

Wrapper
115g white rice flour
65g tapioca starch
1/4 salt
2 tsp oil
2/3 boiling water


Method

Filling
Blitz cabbage in a food processor and then squeeze out all the liquid.
Blitz tofu and carrot in food processor and add to cabbage mix.
Heat sesame oil in a wok or large frying pan and add onion.
Once glossy add in cabbage, tofu & carrot mixture stir through.
Pour in soy sauce, white pepper, salt and sugar.
Allow too cook through and take off heat to cool.

Wrappers
Mix wrapper dough with hands, kneading it for a long time will make the dough much easier to work with. Roll into a log and chop in 20 pieces.
Dust working bench with flour.
Roll each piece into a 9-10cm diameter circle, you can use a cookie/scone cutter.
Cover made wrappers with a tea towel to keep from drying out.

Once done get your filling and a small bowl of water for sealing the dumplings.
Find a large chopping board for the finished dumplings and sprinkle with flour.
Take the wrapper in your hand and spread a thin layer of water over the inside of the wrapper.
Add around 1 Tbls of filling in the middle and fold up from the sides first and seal the top.
Take your time and once done place on your board and continue until done.
Steam dumplings for 8 minutes.

If you want to them fry the potstickers in a lightly oiled frying pan until golden on both sides. Serve with dipping sauce of choice, I love coconut aminos!

Magic Thai Sauce

This is a fabulous recipe that I veganized from Rin S Cookbook Youtube channel. She's amazing! All her dishes are so authentic but obviously not at all vegan so I wing it where I can! This sauce is great for marinating, using as a stock, a soup or other sauce base or as a sauce alone. I threw some in the pan with my soy curls and one tablespoon was enough to beautiful flavor the whole batch (maybe 1.5-2 cups of hydrated curls). Picture at the bottom. My son loved it and he’s a picky eater! I hate them just with rice and it was such a good meal! It tastes pretty strong when you try it but a small amount spread over that much food or as a base for something and it's perfect! This makes nearly around 3/4 cup. It will keep in the fridge for at least a month although you may find it won't last that long :)

Magic Thai Sauce

Ingredients

1/4 cup vegan sugar

1/4 cup vegan fish sauce

6 Tbls tamari or GF soy sauce

1 Tbls Braggs liquid aminos

1/2 cup vegan oyster sauce or Golden Mountain seasoning sauce (you can sub with Braggs if you need to)

1/2 tsp garlic powder

1/2 tsp black pepper

Method

Add all ingredients to a saucepan and bring to a boil on a medium heat.

Once boiling lower to simmer for five minutes.

You can add a mixer of tap corn starch and 2 tsp water to thicken if you like if you're not using oyster sauce as it will help substitute the thickness but I was happy with it being liquid.

One month in fridge.

Marinated, mixed  vegetables, noodles, thai basil sauce.

 Soy curls cooked with Magic Thai Sauce

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Another classic Thai recipe from RinS Cookbook that I made a vegan version of. SO GOOD! My favorite Thai soup!

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Ingredients

1 stalks lemongrass, sliced
1 inch ginger sliced
1/2 cup sliced mushrooms
1/2 tomato or 5 cherry tomatoes, thinly sliced
1/2 onion thinly sliced
2 Kaffir Lime leaves cut in half
Coriander/cilantro stalks in broth, leaves for garnish (I used 1 drop doTERRA Cilantro EO)
1 green onion, thinly sliced
4 thai chilis, seeds removed and crushed whole
1 1/2 cup broth or water
2 Tbls sugar
1 Tbls vegan Fish sauce
1 1/2 cup coconut milk
1/2 cup sliced mushrooms
1/3 cup lime juice
1-2Tbls chilli oil
Extra chilli flakes for garnish


Method

Add everything in the ingredient list up to (and including)  the broth simmer for 5-6 minutes.
Add in sugar and vegan fish sauce and boil for 5 minutes (or longer if you have onion that needs to cook more).
Remove from heat and pour on the coconut milk and mushrooms and pour into serving bowl.
Pour over the lime juice and cilli oil on top or leave to side with extra chilli & cilantro leaves to garnish to taste.

Summer Mango Salad with Chilli Lime Dressing

Summer Mango Salad with Chilli Lime Dressing

Ingredients

1 Mango, chopped
1 can Chickpeas, drained & rinsed
1/2 bunch Mint, chopped
1/2 bunch Cilantro, chopped
1 Avocado, chopped
Sprouts
1/4-1/2 tsp Japanese Chilli powder (Shichimi Togarashi)
Juice from 1 Lime
2 Tbls Maple syrup


Method

In a small bowl whisk together the lime juice, maple syrup and Shichimi Togarashi together.
Add all other ingredients together and toss to combine.
Pour over dressing and serve.