Makes 14 dumplings
Combination of http://www.madelinelu.com/new-blog/2017/1/20/homemade-vegan-dumplings https://www.carrotsandflowers.com/best-damn-vegan-dumplings-recipe/ Dumpling Wrap
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From Smith & Daughters A cookbook (that happens to be vegan)
Meatballs 200 g brown rice olive oil 1 green capsicum, finely diced 1 red capsicum, finely diced 1 onion, finely chopped 2 tablespoons crushed garlic 100 g instant oats (blitzed to resemble rough flour) 80 g (1/2 cup) gluten flour 100 g (1/2 cup) tinned brown lentils 55 g (1/2 cup) chickpea flour 3 tablespoons soy sauce 1 tablespoon balsamic vinegar 1 teaspoon chilli flakes 1 teaspoon drief oregano 15 g nutritional yeast (optional) 1 teaspoon liquid smoke (optional) 2 teaspoons smoked paprika 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin small handful flat-leaf parsley, finely chopped small handful basil, finely chopped 1 tablespoon fresh thyme, chopped olive oil spray 1. Cook rice in plenty of salted boiling water over medium heat until almost over cooked, about 20 minutes). Drain and set aside in large bowl. 2. Heat large glug of oil in a large frying pan over medium heat. Add the capsicum, onion and garlic and cook, stirring occasionally, for about 5 mins. 3. Add the cooked vegetables to the rice along with the remaining ingredients. Season to taste and mix well. Set aside in the fridge for atleast 1 hour. 4. Shape the mixture into small balls. If mixture is too wet add flour. Refrigerate until firm. 5. Heat nonstick frying pan with plenty of oil and fry the meatballs in batches over medium heat until golden brown all over. Alternatively spray the meatballs with olive oil and cook in a 170 degree oven on a baking tray on baking paper for 20-30 minutes, until golden brown. .
80 ml (olive oil) plus extra 1/2 green capsicum (diced) 1/2 red capsicum (diced) 1 small onion, chopped 1 teaspoon salt 1 tablespoon crushed garlic 1.2 teaspoon sweet paprika tiny pinch saffron (if available) 800g (tinned diced tomatoes) 1/2 teaspoon black pepper small handful flat-leaf parsley, chopped Heat the oil in a saucepan over medium heat. Add capsicum and onion. Reduce temperature to low, add salt and took stirring occasionally for 10 mins. Add garlic, cook for a few minutes before adding oregano, paprika and saffron. Cook for 30 seconds, add tomato. Cover the pan with a lid slightly ajar and cook on the lowest heat for 1 hour. Add the pepper and parsley and stir through. Ingredients
Steps:
Ingredients
Steps 1. Place potatoes in a big pot, fill with cold water 2. Turn heat to high, and bring pot to boil 3. In the mean time, dice and shop up the onion/spring onion, dill, celery, parsley and place in big boil 4. When water is boiling, reduce to medium and cook until potatoes are softish (15-20 mins, make sure they aren't too soft) 4. once cooked, remove from heat, empty water, run potatoes under cold water 5. Wait until potatoes have cooled, dice and place in big boil with other veggies 6. Add mayonnaise, mustard and salt 7. Chill in fridge Absolutely in love with this Persian Okra dish. Served with a baguette or rice to soak up all the stew goodness.
Prep time: 15 min Cook time: 1 hour Ready in: 1 hour 15 min Serves: 4 servings INGREDIENTS 6 tablespoons olive oil 1 large onion chopped 3 large garlic cloves chopped 2 tablespoons tomato paste ½ teaspoon turmeric 1½ teaspoons salt ¼ teaspoon ground black pepper ¾ cup fresh sour grapes ghooreh or ¼ cup fresh lemon juice 2 cups hot water pinch of ground saffron (optional) 1 kilo fresh okra 1 eggplant cubed and roasted INSTRUCTIONS To make the sauce, heat oil in a deep pan over medium high-heat. Add chopped onions and fry for about 20 minutes or until onions are slightly golden. Add chopped garlic, tomato paste, turmeric, salt, pepper and sour grapes. Cook for about 5 minutes or until the tomato paste is fried and changes the colour of oil to a deep yellow-orange. They key to a tasty sauce is to let the tomato paste fry in oil along with spices and other aromatic ingredients like onions and garlic. This would boost the flavor of the sauce in a huge way. Finish the sauce by mixing in hot water and saffron. By adding hot water, the temperature of the dish remains the same, thus reducing the cooking time. Add in okras. Bring to a gentle simmer. Lower heat to medium low and cook for about 30 minutes or until okras are tender. Do not overcook okra. When stew is ready, add roast eggplant. Taste and adjust seasoning.
Adapted from Rachael's blog here
For the cake:
DIRECTIONS:
Recipe adapted from: http://cookieandkate.com/2015/healthy-banana-bread-recipe/
INGREDIENTS
INSTRUCTIONS
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