Recipe Difficulty: Easy
Curry Fried Rice Recipes Notes
This is a simple curry fried rice recipe that is like the one my mum made growing up. (minus the egg)
Once your rice is cooked and cooled this meal comes together in no time. I chose to use brown rice for it's health benefits instead of white rice. If you haven't tried brown rice, you definitely should. Sometimes I want white rice, but most of the time I opt for brown, it has a nutty flavour that I am a big fan of. I think technically white rice might be "more ideal" for fried rice as far as texture goes. You do want the rice to be dry before adding it to the pan and brown rice tends to have a bit more moisture...but I'm choosing the health benefits over any improvement in texture from using white rice.
I included tofu not only for the added protein, but because it simulates the egg that would typically be stirred into a non vegan fried rice dish. The texture is convincing and it's YUM. I also use Kala Namak, a black sulpheric salt that gives the dish an eggy taste, I have linked the exact product I buy below. While I can totally understand tofu isn't everyone's thing, I do think in this recipe it's accessible for even non tofu fans. Tofu takes on the flavour of whatever you put with it and because it's broken into such small pieces I don't think it's so recognizable compared to just searing off a chunk of it and taking a big ol bite. So if you fall into the "I hate tofu" category - give this a whirl, you might just surprise yourself.
The Best Vegan Bolognese
My Bolognese Recipe Notes
Vegan Bolognese. Friends, I nailed this recipe. Like... cracked the vegan meat sauce code. Sure I haven't eaten anyone else's vegan Bolognese, but after eating this I'm not sure why I would. This is going to be the recipe I use every single time! I'm kind of excited about it... if that's not yet evident.
I use beyond meat burger in this recipe. It's not something I cook with very often, but I like that it adds texture and flavour to the sauce. My approach with this product in my Bolognese recipe, is to use it as an accent in the sauce, not the main event. I also add lentils, mushrooms, tons of mirepoix (onion, celery, carrot), tomato & sundried tomato to amp up the whole foods factor of my sauce. One package of the beyond meat is all I use to make a large pot of Bolognese.
To garnish my pasta dish, I make simple garlicky panko crumbs, they are a delicious substitute to parmesan here, and I prefer it in this recipe to buying a vegan cheese product. I also like to add a pinch of chili flakes and some fresh chopped parsley before serving.
Want to lighten up your meal?
Try serving the sauce over cooked green cabbage. It's kind of like deconstructed cabbage rolls. It's something I have done for as long as I can remember. I love pasta but sometimes I'm in the mood for less carbs and more veg. It's really delicious!
Vegan Bolognese with Beyond Meat & Lentils
Garlic Panko Crumbs
Yield: 4 - 6 sandwiches (depending on size of bun)
I had a lot of fun making this sandwich! Roasted Portobello Mushrooms shredded and mixed with sautéed onions and a smoky homemade BBQ sauce. All piled on a toasty bun with a simple kale cabbage slaw. The BBQ sauce recipe is one I've been tweaking and using for years in restaurant kitchens, it's a crowd pleaser.
If you have a grill or smoker at home, I would definitely use that instead of an oven to give your mushrooms some extra smoke flavour. I live in an apartment and have neither of those things, but I do have something called a smoke gun. Kind of a fancy kitchen gadget that most home cooks probably wouldn't have. Don't worry though, this was still delicious without any added wood smoke. The BBQ sauce has smoked paprika and liquid smoke to fill that void.
The only other thing I would say about this sandwich, is make sure you make it saucy! I'll warn you though, it was very messy to eat. I personally don't mind that, especially when I'm eating alone. I'll lick my plate clean. A fork and knife wouldn't go astray though. Lastly, treat yourself to some kettle chips! Something about crunchy salty potato chips beside a sandwich like this - it's perfection. Oh and pour a pint of your favourite brew to have with too! It's the middle of March, so still cold and wintery out there in PEI, but this kind of food has me thinking about warmer days, and the type of fun food to cook up and enjoy on a sunny summer evening.
Recipe: BBQ Pulled Portobello Sandwiches with Kale Cabbage Slaw
Portobello Mushrooms + Onions
For this I just bought a bag of pre made kale crunch slaw, then mixed in some shredded cabbage. I also think some julienned apple would be nice tossed in here too. I used about 1/2 cup of slaw on my sandwich, but the buns were big so you might use more or less depending on size of your sandwich.
I whipped up a very simple dressing, just whisk together the following ingredients. Taste and you can add another splash or so of vinegar/sugar to balance it out perfectly if needed. It should taste zippy but the BBQ sauce is sweet enough that it doesn't need lots of sugar.
** The 2nd time I made these I used my smoke gun to add smoke to the cooked mushrooms and onions. A super fun kitchen gadget if you are so inclined. It just burns mini wood chips, I used hickory.
I will never look for another Lemon Cake recipe again. It is moist, lemony & one of the best cakes I've made vegan or otherwise. I love the sugared lemon peel as a garnish. It's super simple but really adds to the finished cake.
I adapted this from a recipe by Nora Cooks. I used a different method in order to get a 6 inch cake with 3 layers (method below). It requires an extra few steps but it is simple. If you can't be bothered with all of that, just use 2 x 8 inch cake rounds and call it a day. I like the 3 layer cake because it looks impressive. You will need one 6 inch high sided spring form cake pan and a sheet of acetate paper (available at craft, baking or office supply stores)
**This recipe calls for Aquafaba. It's an ingredient you might not be familiar with unless you do a lot of vegan baking. Don't let it stop you from trying this cake because it's so easy. Just open a can of chickpeas, strain and reserve the liquid. (the liquid is called Aquafaba!) It whips up just like egg whites, and is also the base of many vegan mayo recipes. I will usually just whip up a batch of hummus with the chickpeas.
Recipe : 3 Layer Lemon Cake with Lemon Buttercream
Assemble the cake (3 layer 6 inch)
Really Tasty Asian Slaw with Peanuts, Water Chestnuts, Cilantro & Sesame- Ginger Dressing
The inspiration for this salad simply came from a bag of bean sprouts kicking around my fridge. I used them as garnish for one meal & needed to come up with a way to use the other 95%. My brain immediately went to some kind of Asian inspired slaw. Bean sprouts, red pepper, julienned carrot, scallion, water chestnuts, roasted peanuts, cilantro and a tasty dressing made with soy sauce, sesame oil, rice wine vinegar, ginger, garlic & a little sugar.
I definitely think this bright slaw would be perfect beside something crispy and fried. Fried tofu, crispy spring rolls, a batch of my Okara Cakes, or tempura. This recipe makes a big batch, (enough for a crowd) but regardless, leftovers are awesome and it gets better after hanging in the fridge awhile anyway...
This did require a bit of knife skills. I happen to love perfectly cut veggies and enjoy the process of julienning carrots etc. If you don't enjoy it or don't have the time, just pick up a bag of slaw mix at the store and call it a day. I wouldn't hesitate to mix up the type of veggies in this at all. Just needs to be crunchy & fresh. I made another version subbing approximate volume of veg in the recipe with red cabbage & carrot, and kept the rest the same.
Recipe: Asian Slaw with Soy Ginger Dressing
Recipe Difficulty: Easy
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My Fava Bean Stew Recipe Notes
I dated an Egyptian guy for a total of 5 minutes back in 2020, and while that didn't last long, this dish he made me was a keeper! It is a staple breakfast dish in Egypt, and in Arabic it is called "ful medames" A stew of mashed fava beans, tomato, onion, garlic & cumin. There are variations to the recipe, but this is how it was prepared for me, and what I recreated at home. A simple tahini sauce gets drizzled over the fava bean stew before serving. (I like lots) Add a sprinkle of parsley to garnish, and plenty of warm pita bread along side for scooping. I love simple food and this delicious stew is something I can whip up even when I don't feel like cooking. To serve beside, I made a simple chopped Egyptian salad with tomato, cucumber, red onion, carrot & fresh herbs called "Salata Baladi". I will share below roughly what I put in it. Not an exact recipe, but you don't really need one. It's the easiest thing ever.
Ful Medames History & Customs
Ful medames is a versatile dish that can be served in many different ways, depending on local customs and personal preference. Some people like to eat it as a simple and hearty breakfast, while others prefer to dress it up with additional ingredients like tomatoes, onions, and parsley.
The history of ful medames dates back thousands of years, and it is believed to have originated in ancient Egypt, where it was a popular food for the Pharaohs and their armies. Over time, ful medames spread throughout the Middle East and became a staple food for the people of the region, where it remains a popular dish to this day.
Fava Beans Nutrition
Fava beans (also known as broad beans) are a type of legume that are a good source of various nutrients, including:
Recipe: Fava Beans with Tahini & Pita Bread
Serves: 3 - 4 servings
Sometimes I have leftover tahini sauce from my falafel or chickpea shawarma pita dish. In which case I will use that. If you want to take all of the guess work out of it, just use that recipe. Alternatively I just add to a bowl the following ingredients....
Recipe: Salata Baladi
When I was doing a bit of quick research for this salad, I noticed some recipes approach it differently. The most complicated one was grating tomatoes along with the chopped tomatoes, adding cubbed ice to get it super cold. I forget what else but all of that made my brain hurt. I understand the concept of the grated tomato, as the goal was to create more juice in this salad. As I learned the liquid at the bottom of the salad is actually a coveted component called the "whiskey". (not THAT kind of whiskey). It's served at Kebab restaurants in Egypt, and the idea is you eat the salad, and drink the delicious marinade. (the whiskey). So, with that being said, from experience I know without adding extra grated tomato, a chopped salad like this will release lots of juices by itself. I saw some recipes that were the same as I am sharing, so I can't speak to what is most authentic. What I can say is, it's a really delicious simple accompaniment to the fava bean stew, and obviously would be great along other Middle Eastern spiced foods.
Also it should be noted the ingredients listed below aren't the only ones I saw in other recipes. Some use different peppers like jalapeno or chili peppers for heat, some add bell peppers along with cucumber & tomato and not all of recipes included carrot.
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