Archives for category: dinner

IMG_2614

For Christmas I received a copy of Vegan Street Food by Jackie Kearney. This book is full of vegan recipes inspired by the author’s travels through India, Sri Lanka, Thailand, Laos, Vietnam, Malaysia and Indonesia. Lots of the recipes look great, though several involve ingredients that I don’t normally have in the house or see in the supermarket.  I’m sure that with a bit more effort I could source them.

The first recipe that I chose to cook from this book was gado-gado.  This is an Indonesian salad, smothered with a tasty and mildly spicy peanut sauce. There are lots of parts to this dish which have to be prepared separately: boil the potatoes, blanch some of the other vegetables, prepare the tempeh, cook the red onion (which was supposed to be crispier but I ran out of time). So, it’s a little fiddly but because it’s a salad, there’s no need for anything to be warm: you can just prepare each bit and then put it aside until everything is ready.

The recipe (which is available online) called for bean sprouts but I couldn’t find any, and the recipe doesn’t ask for rice but I made a little rice as a base. My husband and I both really enjoyed this meal. I’ve found that the leftover peanut sauce (which is quite thick after refridgeration) makes a decent sandwich spread, with left-over soy tempeh, tomato and lettuce. A spicy change for lunch!

 

IMG_2548

This is the  “luxurious tomato-basil pasta” recipe from the Oh She Glows cookbook. The recipe is available online here (with the author’s permission… I checked). Just remember to soak the cashews the night before, and you’ve got a very quick and easy meal. The tomato-cashew sauce really is creamy and luxurious, with fresh basil for flavour and chopped leafy greens (spinach) for taste and good-for-you-ness. I’ll definitely make this again.

IMG_2584.JPG

I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.

I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.

 

img_2539

My partner cooked these delicious curries from Vegan Richa’s Indian Kitchen. In the background: cauliflower and peas in spicy curry. The sauce in this dish is made creamy with cashew nuts, yum. But the main event was chicken-free balti, using chicken-free strips from the Alternative Meat Co (available from our local supermarket, hooray!). This was a very flavoursome curry with a great blend of spices. The chicken strips were grilled first, then used as the recipe described. They added a smoky flavour to the balti.

Good work honey! Please can cook this again for us sometime.

IMG_2431.JPG

My Mum fed us this tasty dinner when we were staying with her last month… she had seen the recipe in the paper, but it is also available on taste.com.au. This is a tasty meal with a great mix of flavours, colours and textures. I’ll definitely make this myself one day. Mum chose to serve this with green beans, which was a good call: serve with your favourite green veg.

Rubyfruit Southern Fried Chickn Burger

I have had a cold/flu for the last week, so I haven’t done much in the way of exciting cooking. But I’ve got some lovely photos from back in July, when we spent a few days in the Blue Mountains and finally, *finally* visited Rubyfruit in Leura.  I’ve been wanting to go there for so long!  (Last time we tried, they were full and we couldn’t wait, for some reason which must have seemed important at the time.)  It’s always a great feeling to visit an all-vegan cafe or restaurant, knowing that I can order anything on the menu without the need to ask lots of questions.

Since it was lunchtime, we had lunch there. I had the Southern Fried Chickn Burger with sriracha mayonaise.

Rubyfruit Southern Fried Chickn Burger bite

This tasted fantastic. Look at the great texture on their chickn seitan. I really enjoyed my side salad too: grated beetroot, grated carrots and some pumpkin seeds.

Rubyfruit Mexican Burger Chipotle Mayo

My partner had the Mexican Burger with chipotle mayonaise, and a coleslaw side salad, and enjoyed both. The coffee was good too.

Next time I’m in the vicinity, I will strive to go to Rubyfruit around afternoon tea time so I can try one (or more!) of their famous sweet treats.

img_2000

These are the most sausage-like seitan sausages that I have ever made. The recipe is from the Grumpy Sailor and it is a good’un. As you can see, I enjoyed my sausages for brunch (and also I had about the same thing for dinner, I mean brinner, once or twice). These sausages are also good sliced up in sandwiches, as the Grumpy Sailor rightly mentions.

img_1999

The seitan is wrapped up in foil and steamed. Maybe in the past I’ve wrapped my foil too loosely? This time the foil really did shape the seitan into sausage-like cylinders. The photo above shows the seitan after it has been steamed. Then you can fry or grill the sausages when you need them (refrigerate or freeze the rest).

img_2002

Just look at that texture! I was amazed and pleased. They taste very good too. I will definitely make these again.