Browsing Tag

vegetables

Food, Recipe

Summary of Vegan Recipes (+ Bonus Short Courses)

In the course of my 30-Day Vegan Challenge, I am able to create & recreate, copy & modify, and experiment on recipes that would fit the “diet” I’m in. I have said this a million times already but I really don’t consider veganism a diet but more of a lifestyle. Anyway, I have shared in this blog over 5 recipes that cater to the prerequisites of a vegan dish. I’m making our lives a bit easier now because I’m curating all of them in this post plus a couple of bonus short courses  that are also vegan friendly.

HUMMUSHummus is arguably the best gift of Levantine cuisine to humanity. It may also be the strongest proof that the tastiest things don’t require complex processes to achieve. With chickpeas, tahini, lemon juice, olive oil, salt, and garlic, this dish can be rustled up in a food processor and be ready in under 10 minutes.

Get the recipe here.

CORNSOUPCorn Soup (Gulay/Ginulay na mais) may be a tedious work with shredding the corn kernels from the cob itself but it definitely doesn’t fail in flavor. Suam Mais as called by the Kampapampangans, it’s often cooked with a variety of vegetables such as eggplants, okra, and squash blossoms. This dish also appeared on Erwan Heussaff’s instagram page.

Get the recipe here.

CURRYThis Vegetable Curry uses regular potatoes, sweet potatoes, and cauliflower which makes it an absolute carb loader. Make it protein packed by switching your vegetables to broccoli or brussels sprouts. Although best served with hot rice, this Indian dish would still taste as good on its own.

Get the recipe here.

PAPAYAThe secret to a flavorful Papaya Stir Fry is the freshness of the papaya fruit itself. The flavor profile of the papaya will speak for the dish but often complimented by spices like spanish paprika.

Get the recipe here.

CHOCOBANANAThis Chocolate Banana Cake is the culinary amalgamation of banana bread and caramel bars. It’s moist and dense which makes it a good pair with hot chocolate or tea in the morning. Also, it’s twice as tasty when chilled for a few hours.

Get the recipe here.

PANCAKEVegan Pancakes with Chocolate Glaze is one breakfast food I’d love to make again. Maybe the second time around, I’ll do away with chocolates and go with berry compote and vanilla crème fraîche instead.

Get the recipe here.

GRILLEDBURRITO This Grilled Vegetables Burrito is straight Mexican cuisine flavor profile. With the touch of cumin and chili powder, these summer vegetables remove your desire for meat-filled burritos. Bonus? Served with fresh salsa and guacamole.

Get the recipe here.

 

 Bonus: Short & Quick Vegan Courses

1 Brown rice macaroni pasta (from Healthy Options) tossed in homemade marinara and thick cut potatoes double fried in canola. Served with tomato ketchup.

Tweak option: Shake fries with vegan parmesan (roasted cashew nuts + nutritional yeast + salt) cheese before serving.

4Coarsely chopped cauliflower sautéed in olive oil, seasoned with salt & pepper, spanish paprika, and mustard powder, and served with rice corn (RiCo as branded by SM Supermarket). Rice corn is cooked like a normal rice.

3Whole wheat tortilla pizza in two kinds. First, olive oil based, topped with minced garlic, tomatoes, and basil. Second, marinara based, topped with grilled eggplants and caramelized onions.

22Linguine in garlic, fresh tomatoes, and capers in vinegar. Sprikled with chili pepper flakes and chopped basil. This is my personal favorite because it’s really quick and easy to toss in everything.

 

I can’t believe I underestimated the food options of veganism lifestyle. As this post shows, vegan dishes are not confined with vegetables alone. Yes, vegetables do comprise the majority of ingredient choices to cook a vegan food but let us not forget that there are all kinds of grains, hard pasta that comes in different shapes, and even mock meats (not tofu) that could make your plate as exciting as a non-vegan meal.

 

Food, Recipe

Vegetable Curry

Welcome to another edition of the vegan friendly recipe! For today, I am sharing my personal favorite dish which is a quick vegetable curry. Again, the recipe is pretty straightforward so I guess there will be little trouble following the procedures.

INGREDIENTS

  • 1 whole cauliflower, cut into florets
  • 1 big potato, cubed
  • 1 big sweet potato, cubed
  • curry paste/powder
  • coconut milk
  • water, to dilute
  • garlic and onion, minced
  • chillies, if spicy curry is desired
  • 2 tbsp. olive oil
  • seasoning (salt, pepper, paprika)
  • basil leaves or cilantro leaves, to serve

PROCEDURES

  1. In a large sauce pan, heat a tablespoon or two of olive oil. When pan is hot, add your two kinds of potatoes and stir fry until slightly soft. Add your cauliflower then after until slightly tender. We lightly fry our vegetables to form a crust and create a texture so that it won’t be soggy when dumped into the curry mixture. Set aside.
  2. In the same pan, sauté garlic and onion until soft. Add curry paste/powder (I used curry powder from the grocery.) and cook until fragrant, about 1 minute.
  3. Stir in coconut milk and water (depending on what consistency you like) and bring to a boil. Add pre-cooked vegetables and season with salt, pepper, and a little of paprika. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
  4. Garnish with basil or cilantro and serve with rice.

Photo 2-6-15, 1 11 02 PM

This recipe makes 4 servings. I ate this on my own for maybe 2 days (2-3 meals a day). Be sure to store in your fridge if not consumed because coconut milk might spoil with room temperature (room temperature is pretty high/hot in the Philippines so). Reheat through microwave and it will surely taste as good. 🙂

Food, Recipe

Corn Soup (Gulay na Mais / Ginulay na Mais)

As a part of changing my “diet” drastically which is basically staying away from all kinds of animal meat, I had to figure out food recipes that would suffice that “diet” and at the same time would still satiate me like what my normal source of protein do.

In the next days, I’ll be posting short (like really short) and easy recipes that I tailored to suit up the said diet. Also, eventhough majority of  those who are reading this right now most probably don’t do this “food selection,” I thought of sharing these recipes anyways on the blog because first, I surely can consider this healthy and healthy is the main train that everybody rides recently, and secondly it is god damn tasty (at least for me, lol).

Likewise, the recipes I’ll be sharing are quite straightforward which makes cooking a little bit undemanding even for the fearfuls. Continue Reading