Thursday, July 31, 2008
It’s been ages since I last had mashed potato. So, this was what I decided to have today for lunch. I usually prepare my lunch the night before. Cauliflower is in season at the moment. So, I’m enjoying it while it’s available. I’m not a great fan of white cauliflower but this green stalk variety tastes really nice!
This was quick to do. Heat a little of olive oil, add some fenugreek seeds, let roast for 1 minute. Add some mustard seeds. Then add the cauliflower and carrots. Sprinkle with 1 teaspoon of turmeric. Cook until soft but not mushy. In fact I like my cauliflower quite crunchy! It tastes so much better. Lastly add some boiled red beans (or canned ones). Salt and pepper to taste.
Fenugreek seeds are very good for maintaining blood sugar level. It has a natural anti-diabetic effect. Adding about ½ teaspoon to vegetables is a good way to consume them. Be careful not to use too much at once as it will leave a somewhat bitter taste.
As for the mash, (I’m sure you all know how to make mashed potato) I boiled 3 medium potatoes. (I didn't eat all of it myself though!). Then peeled and mashed them. Heat a bit of non-diary milk in a pan. Add potato and mix well until soft and creamy. Add salt and pepper.
Alternatively, you can heat the milk then mix everything in a food processor or blender.
I did not add any margarine in this as I think it is quite unnecessary and it still tastes great!
Tuesday, July 29, 2008
Health is wealth indeed! I have been ill these past 3 weeks with a flu that's just been playing hide and seek with my immune system! You know the kind that makes you feel ill for 2-3 days then you feel slightly better. And then again just when you think you're getting better, it comes back mightier than before! The air-conditioning on top of my head at work wasn’t helping much either!
Anyways, I’m much better now and I’m always so grateful for getting my health back! Hopefully, I should be able to enjoy my precious yoga time as from this week again.
So when I came back on the Blog-Planet, I found out I have been nominated for the Brillante Weblog Award! It was nice to be nominated and this reminded me that I do have quite some readers out there and I can’t give up on you, my lovlie vegans and also the non-vegans who enjoy veggie food!
Well, here goes…First, I must put the logo on my blog. Here it is:
Second, I must link to the sweet person who gave me this award. Thank you Mathika from Madcap Cupcake for nominating me. Very sweet of her!
Then, I must nominate seven other blogs and provide links to them. I like all of your blogs and would nominate all of you as I enjoy all of your blogs. Hopefully as this Brillante Award gets passed on, everyone will have a chance to be nominated! So here goes my shortlist for the Brillante Weblog Award:
ANI phyo - I have recently started reading her blog. The author of Ani’s Raw Food Kitchen. I haven’t bought her book yet but this is on my list of vegan books to buy next!
Two little vegans – nice and simple recipes with some nice little tips as well.
I Eat Food - Awesome recipes! Just looking at the ingredients photos makes me hungry!
Vegan Dad – mouthwatering desserts and creative recipes!
Two vegan boys – Simple and homey ideas and recipes and Arthur, the cute little fella!
Commune tested city approved – Lively blog with lots of interesting food ideas that I love!
The Domestic Vegan – Cool blog with some yummy desserts and other treats!
SisterLovlie is impatiently waiting for the computer (that we share), so I’ll leave you here for now and I need to get some quality sleep too tonight!
Thursday, July 17, 2008
It is actually Mum who treated us this week with this very nice carrot halva. Yesterday she took a day off work and spent the whole day cooking some nice goodies! So nice to come back home and find this warm yummy carrot halva. She even veganised it (mum is not vegan, by the way. Yes sometimes it gets a bit wild to be vegan in an omni household!) and made it with a slight twist by adding some mashed rice to it. So, this is more like a carrot-rice halva.
Carrot halva is traditionally an Indian dish made with cream/milk and ghee. She used coconut milk and vegan margarine instead. Today again, I’m having this for dessert as I’m typing now!
Sunday, July 13, 2008
This is a favourite from my childhood days when Mum used to make the non-vegan version. Well even now, when it comes to puddings, I like a big kid who hasn't grown up! Here’s my vegan version of the Bread and Butter pudding with a bit of custard powder in the recipe as a binding agent to substitute the eggs and hold everything together. I like the bread sliced with the crust on. But you can remove the crust and mash it down when it is soaked.
Although this is nice as a dessert, it could be good for breakfast too. I enjoyed it on a Sunday afternoon with tea.
Ingredients (8 servings)
5 cups non dairy milk (I used soy this time, with a little bit of hesitation because of the amount required. But I did not get any intolerance symptoms! Woohoo!)
2½ tablespoons custard powder
½ cup demerara sugar
2 tablespoons sugar
200 g bread, 1-2 days old (I'm using metric measurements here as I think it might be easier to measure bread in grams than cups!)
Vegan margarine as needed
1 teaspoon vanilla
Pinch cinnamon (optional)
Slice bread and spread each slice with margarine.
Arrange in a rectangular dish 23cm x 30cm (9x12 inch). I arranged them in two layers.
Mix the rest of the ingredients in a large bowl or jug.
Pour half of this mixture onto the bread.
Preheat oven to 180 degrees Celsius.
Let soak for 15 minutes or until all liquid is absorbed by the bread.
Pour the rest of the liquid mixture onto the bread. Add more milk if required to just cover the bread.
Sprinkle with raisins and 2 tablespoons sugar.
Place a tray filled with water on the bottom rack of the oven. This will ensure a moist environment in the oven preventing the bread from going crispy on top.
Place dish in oven and bake for 45 minutes.
Remove and let stand for a while before serving. This will ensure the custard sets a bit.
Monday, July 7, 2008
I made these last week and they were really nice for a packed lunch! So easy to make! I ‘roasted’ them in a wok but they’ll be perfect roasted in the oven as well, in which case you would spray the vegetables with some oil or include the vegetable oil into the marinade.
Ingredients (4-5 servings)
4 medium potatoes
1 medium/large cauliflower
1½ tablespoon tandoori powder (or more if you like it more spicy)
3 tablespoons coconut milk powder
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon lemon juice
Salt and cracked pepper to taste
½ teaspoon cinnamon (optional)
1 tablespoon vegetable oil
Peel and cut potatoes into wedges.
Cut cauliflower into small bouquets.
Marinade the potatoes and cauliflower in the rest of the ingredients except oil for about 10 minutes. (Or you can just cook them straight away).
Add oil in a wok or deep non-stick pan.
Add marinated potatoes.
Cover and cook over low-medium heat for about 20 minutes or (depending on the variety of potatoes) until potatoes are half cooked (test with a fork).
Add cauliflower. Cover and cook for another 10 minutes or until cauliflower and potatoes are both cooked. Do not overcook the veggies or they will go soggy and mushy.
Alternatively, roast in a 180 degrees Celsius oven for about 40 minutes. Put potatoes in first or remove the cauliflower when done and allow potatoes to roast for some more time.