RECIPES & RESTAURANT REVIEWS

Nutty Vegan Stir Fry

6/10/2015

Ingredients
2 x tablespoons Olive Oil
1 x Medium Onion quartered and sliced
1 tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
2 x Carrots sliced
1 x Bunch of Asparagus sliced
1 x Bunch of Broccolini sliced
1/2 Capsicum sliced
1 x tablespoon Ginger Paste (or 2 tablespoons fresh Ginger)
1/3 Cup Chinese Wine or Sherry
1/2 Cup of Soy Sauce
1 x tablespoon Dark Brown Sugar
1/2 Cup of your favourite nuts
2 x tablespoons fresh Coriander chopped (if desired)

Method

Heat oil in a large Wok on med-high heat
Add Onions and cook until slightly opaque
Add Ginger Paste and mix until Onion is well coated and sizzling
Add Carrots, Asparagus and Broccolini and cook until tender
Add Soy Sauce, Chinese Wine and Brown Sugar and mix well
Add the nuts
Reduce heat and simmer for approx. 5 - 10mins
Garnish with Coriander
Serve with Rice and some Chilli on the side! :-)

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Vegan vegetable soup - quick, easy & tasty

1/16/2015

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Takes approx 45 mins - 1hr & feeds 6
Ingredients

2 x tablespoons Olive Oil
1 x large Onion - chopped
2 x tablespoons mixed Herbs
2 x tablespoon Veggie or Chicken Stock Powder (we use Massel)
1 x large can of Tomatoes – chopped or diced
4 or 5 cups of assorted Vegetables – cubed and/or sliced to bite size (ie. carrots, celery, potato, zucchini, broccolini, broad beans....)
1.5 litres of Water (approx) *may need to add more water as it reduces
2 tablespoons of Worcestershire Sauce
2 x tablespoons Tomato Paste
1 x large can of Chickpeas (well drained)
Salt and Pepper to taste

Method

Heat large pan on medium heat
Add Oil
Add Onion and cook til opaque
Add mixed Herbs and Veg or Chicken Stock Powder and mix well
Add can of Tomatoes and 4 cups of Vegetables and mix well
Add Water and gently bring to the boil
Reduce heat and add Worcestershire Sauce, Tomato Paste and Chickpeas and mix well
Simmer for approx. 30mins or until all vegetables are soft. (ie. if you want it to be ready quicker – cut vegetables smaller)
Add Salt and Pepper to taste
Add more water as needed
Serve hot with slices of crusty loaf
YUM

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Vegan vegetable Curry

12/26/2014

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vegan 'fish sauce'

Allow 40 mins / feeds 4 - 6
Ingredients
2 - 3 tablespoons of Olive Oil
4 large cloves of Garlic - crushed
1 large Onion - quartered
4 medium Potatoes - halved and quartered
4 Carrots OR 1 large Sweet Potato - pieces to match potato size
2 cups of Broad Beans -halved
2 cups of Spinach Leaves
1 bunch of Broccolini OR small Zucchini - cut in large pieces
1 tablespoon Massel powdered vegetable stock
2 tablespoons of Keens Curry Powder (less or more to taste)
1 tablespoon of Lime Juice
2 tablespoons dark Brown Sugar (all sugar is vegan in Australia)
1 large can of Coconut Cream
1 cup of Water (approx)
1/3 cup of fake "fish sauce" (we buy ours at the shop section within the Lotus Restaurant on James St - Northbridge). Below is a home-made version I found online.

Method

Heat oil on medium heat in a large pan. Add crushed Garlic and cook for 1 min.
Add Onion and cook for 2 mins.
Add Carrots OR Sweet Potato and gently saute.
While above vegetables are sauteing, place peeled and quartered potatoes in a microwave safe dish with 1/3 cup of water and cover with lid. Cook on high for approx 5 mins.
Drain Potatoes and add to pan with other vegetables.
Add Stock Powder and mix to coat all the vegetables and cook until edges of vegetables are starting to brown.
Add Curry Powder and coat all vegetables.
Add Lime Juice and gently mix. Cook until starting to sizzle
Add Coconut Cream and some of the water to cover the vegetables and mix well.
Increase heat and bring to the boil.
Reduce heat and simmer for 20 - 30 minutes (or until all vegetables are just soft).
Add Beans, Broccolini, Zucchini and Spinach Leaves and stir in well.
Add "fish sauce", Brown Sugar and more water if necessary.
Simmer until all vegetables can be sliced easily and liquid has reduced.
Add salt and pepper to taste.
Serve with Steamed Rice, Parratha's or other side dishes (some recipes to follow)
NOTE: any vegetable can be used for this recipe or chickpeas; beans etc. Just need to add or reduce water amount.

Home-made "fish sauce"- Vegan
source: http://chowhound.chow.com/topics/48418
INGREDIENTS
2 - cups shredded dried seaweed
4 - cups water
3 - cloves garlic (smashed but not minced)
1 & 1/2 - Tbsp whole black peppercorns
1/2 - cup soy sauce
2 - tsp lime juice (concentrate OK)
2 - tsp lemon juice (concentrate OK)
2 - Tbs vinegar
3 - tsp sugar
1 - tsp ground ginger
1 - tsp ground garlic
1/4 - tsp chili powder

You can find the dried seaweed at just about any asian market. Personally I prefer the type that shredded kinda small versus the large sheets of seaweed. I think that when it's shredded it makes for a richer sauce.

HOW TO PREPARE VEGETARIAN FISH SAUCE
1. In a large bowl, add 2 cups dried seaweed + 4 cups water
2. Bring to a boil, then reduce heat and simmer for 20 minutes
3. Add garlic cloves + peppercorns + soy sauce + lime juice + lime juice
+ vinegar + sugar + ginger + garlic powder + ginger + chili powder
4. Bring to a boil, turn heat down to medium and cook for 30 minutes
5. You can adjust the salt level by adding water
6. Allow to cool
7. Strain into a container

Straining it is the key. Once it's strained you can funnel it into a large water bottle, and label it "Veggie Fish Sauce" or as it's called in Vietnam "Nuoc Mam Chay" If you've ever tasted the real fish sauce (in your pre-veggie days) you can sample a tiny bit and see just how close to the real thing it really tastes. But caution...this stuff is stinky and strong! Just like the real fish sauce.

Hope you like it.
Ms Nadja Dee Witherbee
Seattle WA
benignlives@earthlink.net

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Coming soon!

12/10/2014

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