Nutritional Snack – Edamame 

Edamame are a great nutritional snack.  I ate them first on a trip to Japan a few years ago.  Normally they are hard to find in the regular supermarkets.  We were fortunate on our trip to Costco recently to find them being sold there , so now when I feel like a light meal or snack I just heat these up in some salty water.

Edamame (which means stem bean) is an immature soybeans in the pod, it is also popular in the cuisine of China, Korea and Hawaii.   

Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K   The balance of fatty acids in 100 grams of edamame is 361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty acids. Source : Wikipedia 

Recipe – Indonesian Eggplant Curry

Indonesian Eggplant Curry 2
1 medium size eggplant chopped in chunks
4 Spring Onions chopped in 2 cm pieces
1 can of tomatoes
1 Cup of mushrooms
1 Tbsp tamarind paste
3 Tbsp Water
2 Tbsp Ketjap Mantis Soy Sauce
2 tsp lemon juice
For Frying –
3 Tbsp Water
1 tsp vegetable stock

Place the tamarind paste in a bowl with water then mix and leave to the side
Place a frying pan on a medium heat pour water and add the vegetable stock
ensuring it is dissolved
Add the tamarind and ketjap mantis to the frying pan then add the mushrooms,
eggplant and spring onions fry until soft
Before serving add lemon juice to the frying pan and combine

Recipe – Smokey Marinated Tempeh

This is tempeh is delicious in wraps, burritos, buns or in salads.
300g packet tempeh sliced thin
1/2 C kecap manis (sweet soy sauce)
1 Tbs apple cider vinegar
1/2 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp smoked paprika
2 tsp liquid smoke
1 Tbsp water
Tempeh Ingredienrs
Add all of the ingredients accept for the tempeh into a pot and
bring to the boil for 1 minute the leave to the side
Place the sliced tempeh into a bowl and then pour the
liquid over the tempeh then leave in the fridge to marinate for 2 hours
Pre-heat the oven to 160C and then place the marinated tempeh
on an oven tray which is lined with baking paper
Bake for 10 – 15 minutes

Recipe – Tofu, Chilli & Cashew Noodles

Serve 4 people
Takes 15 minutes to make
No oil or salt added
500g firm tofu cubed
1 C sliced mushrooms
1/2 C sliced snow peas
1/4 C sliced red Capsicum
1/2 C sliced yellow squash
1/2 C sliced celery
1/2 C Unsalted cashew nuts
1 packet of hokkien noodles
2 Tsp ketjap manis (sweet soy sauce)
1 vegetable stock
4 Tsp water
3 thai sliced chillies
1/2 C chopped coriander
1 tsp cracked pepper
Place the tofu in a non stick frying pan with one tablespoon
of water, one chilli and ginger then saute for a few minutes
then leave to the side in a bowl
Using the same non stick frying pan saute the mushrooms for a few minutes then leave to the side in a bowl
In a large frying pan place the vegetable stock with 3 tablespoons of water then add the snow peas, red capsicum, yellow squash, celery and stir fry for a few minutes then add the ketjap manis and hokkien noodles then combine
Lastly add the cracked pepper, chilli, tofu, mushrooms and cashew nuts then leave on a low heat for a few minutes gently toss all of the elements together
Garnish with a fresh red chilli and coriander then serve

Recipe – Tom Yum Soup

I have posted this a few times and it is such a tasty soup which encapsulates all of the delicious flavours of Thai cuisine.
Tom Yum

Serves 6 people
Takes 25 minutes to make

4 scraped coriander roots
4 sticks of lemon grass (Use only white parts)
1 tsp yellow asafoetida or 1 tsp garlic
3 hot red chillies
2 liters of vegetables stock
4 kaffir leaves
4 large ripe tomatoes
400g firm tofu
300g spicy tofu
3 small fresh hot chillies sliced diagonally
5 Tbsp soy sauce
1/2 C lime juice
1/2 C chopped fresh coriander leaves
Pound the coriander roots, lemon grass, asafoetida and hot chillies in a mortar and pestle
Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves
and tomato and cook for 2 minutes
Add the spice paste, reduce the heat to a simmer, add the tofu and cook for 2 minutes
Also add whatever vegetables you want. I added mushrooms, red capsicums and green beans.

To serve divide the extra chilli, the soy sauce, lime juice and chopped coriander
into large deep serving bowls and pour the boiling soup over.
Serve with steamed rice or crusty bread

Recipe – Sambal Oelek

This Sambal Oelek is a very hot condiment. There are many varieties of this condiment
from Indonesian, Sri Lanka and Malaysian. It is raw and has just 3 ingredients.
Easy to make and quick. It will keep refrigerated for two weeks.
450g (1 pound) hot red chilies I used Bhut Jolokia, 7 Pot Trinidad Chillies
4 Tbsp rice vinegar
1 tsp sea salt
Place all of the ingredients in a food processor
Pulse until the ingredients form a paste
Scrap into an air tight container and store in the refrigerator

Note: I grow all of these chilies and try to get the hottest ones I can grow.
The Bhut Jolokia is 995 times hotter than the tabasco chili. In 2007 it was the hottest chilli
in the world. The 7 Pot Trinidad chilli is less hotter than the Bhut Jolokia on the scoville
scale. Not much though. Still very very hot !!!!

Recipe – Peanut Masala

Peanut Masala
I ate this first on my travelling trips to Chandigarh which is in the northern
part of India which serves as the capital for the states Haryana and Punjab.
Being vegan and always on the look out for recipes whenever I travel, so I was
excited to find this one. I love simple tasty recipes and ones that are quick too.
This one you can eat as an entree or a snack.

2 C Peanuts
1 small Onion finely chopped
2 handfuls Coriander finely chopped
2 hot red or Green Chilies finely chopped
4 Tbsp Lemon Juice
Pinch of salt

Gentle fry the peanuts in a frying pan with a small amount of oil until they turn light
golden brown then remove from the heat and leave to cool
Mix in the other ingredients well and then serve

Recipe – Baked Crispy Chickpea Seitan Bites

These are very tasty and easy to add to your vegan meal. They are also very easy to freeze and reheat too.
Baked Crispy Chickpea Seitan Bites 3
1 ½ C cooked chickpeas
¼ C nutritional yeast
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp ground rosemary
½ C nut milk unsweetened
1 C gluten flour
2 C crushed cornflakes, for coating
Baked Crispy Chickpea Seitan Bites  1
Baked Crispy Chickpea Seitan Bites 2
Preheat the oven to 180C / 350F / gas mark 4
Line oven tray with grease proof paper.
Add the following together and blend until it is all combined well:
Chickpeas, nutritional yeast, thyme, salt, black pepper, garlic powder, ground rosemary and nut milk unsweetened
Now add the gluten flour together with the blended mixture
Knead the dough for a minute and then roll the dough out so you can make small square which resemble bit size pieces.
Now take each piece and coat them with the crushed cornflakes
Lay the pieces on the grease proof paper and place in the oven for 15 minutes remembering to turn them over after 6 minutes.
Recipe was modified from “The Great Vegan Bean Book” by Kathy Hester

Vegan Food – Japanese

Love Japanese food because they have very different food on offer than I am normally used too. Like miso, many different types of bean curd and food like edamame.
Edamine is also a good source of Fiber, Protein, Thiamin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin K, Folate and Manganese.
Also had some agedashi Tofu which is so delicious too…

Recipe – Cashew Nut Quinoa Salad

 Cashew Nut Quinoa Salad
3 C cooked quinoa (which is 1 C uncooked quinoa)
1 large red bell pepper
1 C chopped coriander
1/2 C Shallots
1/2 C cashew halves
400g chickpeas

1/2 C peanut butter
2 tsp grated ginger
3 Tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
1/2 Tbsp agave syrup
1 Tbsp red wine vinegar
1 tsp sesame oil
1/2 C Water

Cook the quinoa (I used the absorption method. Firstly rinse the quinoa under cold water, place the washed quinoa in
a pot and add 2C water. Bring to the boil then leave to simmer for 15-20 minutes.
Dice the shallots and red bell pepper and leave to the side also slice the coriander up too and do the same.
Place the shallots, red bell pepper, chickpeas, coriander and cashew nuts in a salad bowl and gentle fold them into
each other with your hands.
When the quinoa is ready let the quinoa cool down for 15 minutes

Make the dressing
you have to fold the peanut butter and agave together in a bowl then add soy sauce, red wine
vinegar, ginger, water and sesame oil until the dressing has a consistent viscosity.
After the quinoa has cooled add this to the salad mix then add the salad dressing.