Ingredients – Salad Dressing
For the dressing:
1 Tbsp soy sauce
7 Tbsp lime juice
3 hot chillies
1/3 C red onions chopped
1 Tbsp sugar
Add all of the ingredients in a bowl and combine.
Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds. Add the salad dressing to the salad then combine and plate up.
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
This is an extremely hot Sambal Oelek made with Bhut Jolokia and Habanero chillies.
3 C bhut jolokia and habanero chillies
1 Tbsp sea salt
1/2 C lime juice
5 kaffir leaves
Add the chillies, salt, lime juice and kaffir leaves to a high speed blender and blend to a paste.
Add a small amount of the paste to dishes like a curry. It will keep several weeks in the refrigerator.
Note: Scoville units : bhut jolokia: 855,000 – 2,200,000, habanero : 350,000 – 580,000 compared to a jalapeño chilli which is 3,500 – 10,000
This pizza has a base with a combination of tomato paste with los frijoles refritos (refried beans).
It stops the vegetables drying out and it also gives the pizza a good moist base.
(I eat a half for lunch and the other half for dinner it is too large to eat in one sitting for me)
Makes 2 pizzas
Pre-heat oven to 200C/390F
1 C mushrooms sliced
1/2 C pineapple cut
1 red onion sliced
1 C cooked sweet potato
1 C cooked pumpkin
1/2 C olives
1 C sweet tomatoes – halved
1/2 C Jalapeño
400g artichokes – halved
300g los frijoles refritos (refried beans)
200g tomato paste
2 Tbsp oregano
1 Tbsp sriracha sauce
2 wholewheat pizza bases
Place the wholewheat pizza bases on a baking tray
Spread the tomato paste, then the refried beans over the bases then sprinkle a small
amount of oregano on top
Now layer the pizza base with the toppings – mushrooms, pineapple, red onion, sweet potato
pumpkin, olives, artichokes then sprinkle some oregano and sriracha sauce on top
Place the pizzas into the oven @ 200C/390F for 20 minutes then serve hot
This is a favourite post trail run meal. It’s takes approx 15 to make and is in my opinion vegan fast food.
Serves 2 people
1 large scrubbed and washed potato
1 400g tin Mexican beans
1 Tbsp sriracha sauce
1 tsp vegan margarine
1 Tbsp hummus
1 handful of cherry tomatoes
1/2 C sweet corn
Place the potato in the microwave for 7 minutes
(Depending on the size it may take longer to cook)
Place the Mexican beans, sweet corn and tomatoes in a pot
On a medium heat.
Test that the potato is cooked by sliding a knife into the potato
When ready make a cross in the centre, place the margarine, hummus, pepper and
sriracha sauce in the bottom of the potato
Then pour the Mexican bean mixture into the centre and then serve with
Another squirt of sriracha sauce and fresh pepper.
This recipe contains no added oils or salt. It has a delicious flavour with a little bit of heat.
1/2 C Water
1 onion chopped
3 jalapenos, seeded and finely chopped
2 tsp of minced fresh ginger
1 tsp minced fresh garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1 tsp chilli paste
4 potatoes chopped
1 can tomatoes
1 can chickpeas
1 C green beans
1 1/2 C vegetable broth
1/3 C peanut butter
Place the water into a pot and add the onion, jalapenos, ginger and garlic then
cook for 5 minutes
Add the cumin, coriander, cinnamon, chilli paste and cook for 1 minute
Add the potatoes, tomatoes, chickpeas, green beans, vegetable broth and peanut butter
Bring this to the boil and then simmer for 30 minutes
I have posted this a few times and it is such a tasty soup which encapsulates all of the delicious flavours of Thai cuisine.
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
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 !!!!
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
This recipe has been modified from the Vitamix Black Bean Recipe. I think the
Vitamix soup recipes are very good. I like to tweak recipes which is what I have done
here. If you do not have a Vitamix then a high speed blender will work fine.
3 C vegetable stock
1 360 g canned, drained and rinsed black beans
1 360 g canned, drained and rinsed chickpeas
1/2 onion sliced sautéed
1 garlic cloves, roasted
3 Tbsp lime juice
1 hot fresh chilli
1 tsp ground cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 red capsicum
1/4 C chopped scallions for garnish
Place all of the above ingredients into your high speed blender in the order listed and place the lid on tight.
Switch the blender onto the soup setting or on high for 6 – 7 minutes or until steam escapes from the lid