agave - vegetarian recipes

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agave vegetarian recipes

Cherry Chocolate Banana Shake

October 23 2017 Meatless Monday 

Chocolate and cherries are a classic combination, but when better to execute it than on Meatless Monday morning? This ice cool breakfast shake is a surefire way to wake up feeling refreshed. This recipe comes to us from Lisa of Barefoot in Her Kitchen. Serves 3 -  1/­­2 cup ice - 1 banana, peeled - 10 cherries, pitted - 1 heaping tablespoon unsweetened cocoa powder - 1 teaspoon agave nectar* -  1/­­2 cup rice or soy milk - or -  1/­­2 cup nonfat milk - 1 1/­­2 cup ice cold water - 1 teaspoon chocolate flavored whey protein** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional. Found in health food stores. If you are not using the chocolate whey protein, double the cocoa powder and agave nectar in the smoothies.   Place the ice in a tall blender or pitcher if youre using a hand mixer. Add the banana, cherries, cocoa, agave nectar, milk, water and whey protein if using. If you are not using the whey protein, double the amount of cocoa and agave. If youre using a blender, pulse briefly until the mixture is somewhat crushed, but not pureed. If youre using a hand mixer, pulse the mixer in an up and down motion until the ice is smashed and the fruit begins to soften and blend, but the mixture is not liquefied. After mixture is blended, cover the cup or pitcher and shake distribute the ice and fruit evenly. Serves immediately and enjoy. The post Cherry Chocolate Banana Shake appeared first on Meatless Monday.

Colorful Mini Magnums

June 19 2017 Veganpassion 

Colorful Mini Magnums A profession of love are these popsticle fruit bombs. Luminous colors, gentle melting ice cream covered in chocolate. Can summer get any better? And until I'm waiting until these sweeties are ready to eat I'm telling you that they're prepared in only 10 minutes. You don't need an ice machine and the tiny magnums fit into the smallest freezer. Makes 8 mini magnums or 4 big magnums. Ingredients: 2 tbsp. almond butter 2 tbsp. lemon juice 1/­­4 cup water 1 banana ripe! 1 pinch of vanilla and cinnamon each 1 tbsp. agave sirup 4 tsp. fruit powder (I used raspberry, blackberry, strawberry and mango) In a mixing bowl mix almond butter with lemon juice until the almond butter gets a little more stiff. Then add water and mix until it's smooth. As you like add fruit powder to the mass. Use a whisk and mix good. Using the fruit powder instead of real fruits will make the ice cream perfect in it's consistency and it's taste. For the decoration: 1 cup (150 g) chocolate coating 3 tbsp. coconut oil 1/­­2 cup almond sticks Put the spread the cream in the magnum form and put it in the refrigerator over night. The day after cut the chocolate coating and melt it with coconut oil in a bain-marie. If you like add almond sticks. Gently pull the mini magnums out of the form and cover them with chocolate. Freeze them for at least one hour. Enjoy on a hot summer day!

Raw Strawberry Cheesecake Slices

May 25 2017 Veganpassion 

Raw Strawberry Cheesecake Slices The whole year I'm waiting for the strawberries to grow on the fields again. Finally they're here and I'm in sweet paradise. No summer without strawberries! When I finally get them their on my plate every day. I like them in breakfast, pastry or fresh summer salads. Since the days are getting warmer I thought that a cold cake would just be perfect. Like these raw strawberry cheesecake slices. Makes 1/­­2 baking sheet. Preparation time: 45 minutes Soaking time: 4 hours Cooling time: 3-4 hours For the nut base: 2 cup almonds 1 cup dates 2 tbsp. millet flakes 2 tbsp. agave sirup For the cheesecake cream: 2 1/­­3 cup cashews (soaked in at least 4 hours) 1/­­3 cup + 2 tbsp. coconut oil 1/­­4 cup cocoa butter 1 tbsp. agave sirup 1/­­2 tsp. vanilla 2 tbsp. lemon juice 10 oz strawberries matcha powder for the decoration For the base blend almonds, dates, millet flakes and agave sirup. Put baking paper on a baking sheet and put a 9,8 x 9,8 inch form on it. Fill in the nut mass and press on. For the cheesecake cream blend cashews, coconut oil, cocoa butter, agave sirup, vanilla and lemon juice. Spread the strawberry slices on the nut base and cover it with the cream. Put the cake in the fridge for at least 3-4 hours. Enjoy!

Oriental Quinoa Salad with Kale

March 30 2017 Veganpassion 

Oriental Quinoa Salad with Kale When I was walking through the organic market the other day I found some fresh kale. I was so excited to get some of my favorite veggies. To make the salad a full meal I decided to add some quinoa and carrots. You can easily take it to work. Kale is very mild that's why you can enjoy it in smoothies or salads. If you can't find any kale you can replace it with chard or kohlrabi green. Makes 4 salad portions. Ingredients: 1/­­2 cup (100 g) quinoa 1 cup vegetable broth a bunch of kale 1/­­4 cup peanuts 1 carrot Cook quinoa with closed lid for about 15 minutes. Put it aside and let it soak. Wash kale under water and pour it off. Pull of the leafs and stew them with 2 tbsp. of water a few minutes. Shred the carrot. Mix quinoa, kale, carrots and peanuts. For the dressing: 2 tbsp. penut butter 1 tbsp. lemon juice salt, pepper 1 tsp. yeast flakes 1 garlic clove a small piece of ginger 1 tsp. agave syrup 1/­­4 cup water 1 pinch of cumin 1 pinch of cilantro For the dressing mix peanut butter, lemon juice, some pepper and salt, 1 tsp. yeast flakes, garlic clove, a small piece of ginger and agave syrup. Put some water to it and blend it until it's smooth. Add cumin and cilantro. Add dressing to the salad and enjoy!

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Chocolate Avocado Smoothie

March 13 2017 Meatless Monday 

This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively-nutritious. Serves 1-2 - 1.5 tsp ground ancho pepper - 1 tsp cinnamon - 1/­­4 tsp sea salt - 2 teaspoons vanilla extract - 1 small avocado, stone and husk removed - 1 banana - 1 cup rice, soy, or almond milk - 1.5 tbsp cocoa powder - 2 ice cubes - 1 scoop (about 1/­­3 cup) protein powder - 1-3 tbsp maple syrup or agave nectar Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert. The post Chocolate Avocado Smoothie appeared first on Meatless Monday.

Noodles with Peanut Sauce

March 6 2017 Meatless Monday 

In just 15 minutes, you can have a nourishing vegan meal on the table that is flavorful and packed with veggies. This recipe comes to us from Kristie Middleton and appears in her new book MeatLess: Transform the Way You Eat and Live - One Meal at a Time. Serves 4-6 - 1 cup crunchy peanut butter - 4 tablespoons soy sauce or tamari - 2 teaspoons agave or other sweetener - 1 teaspoon hot pepper sauce like Sriracha, or more or less to taste - 2 cloves garlic - 1 to 1-1/­­2 cups water - 2 teaspoons toasted sesame oil - 4 carrots, chopped into coins - 2 cups broccoli florets - 2 cups frozen edamame - Crushed peanuts or sesame seeds to garnish, optional - 1 16-ounce package of your favorite noodles, cooked according to package - instructions (spaghetti, angel hair, soba, and udon all work well) Add all sauce ingredients to a blender or food processor, or use an immersion blender to combine well. If you like a thick sauce, use less water. Set aside. Steam carrots, broccoli, and edamame for 4 minutes or until the broccoli is bright green. Toss the vegetables with the noodles and pour the peanut sauce over it. Serve sprinkled with crushed peanuts or sesame seeds. The post Noodles with Peanut Sauce appeared first on Meatless Monday.

Chia Lemon Cake

January 17 2017 Veganpassion 

Chia Lemon Cake Chia seeds are my latest discoveries. The small seeds look like tiny pebbles and they have great nutritional values. The superfood contains antioxidants, calcium, potassium, iron, omega-3 fatty acids and omega-6 fatty acids and withal they are very versatile! Today I want to share my Chia Lemon Cake recipe with you. Very delicous and even healthy :-). If you don't want to use any sugar you can bake the cake with any alternative you like. You can use xylit, agave sirup or stevia . Makes a 7 inch (18cm) cake springform pan. For the dough: 1 3/­­4 cup (200 g) spelt flour 7/­­8 cup (100g) raw cane sugar 1 1/­­2 tsp. baking powder 3 tsp. vanilla sugar 1 pinch of salt 1 tbsp. soy flour or arrowroot flour 2 tbsp. chia seeds 1 pinch of curcuma juice and skin of one lemon 1/­­4 cup (50 g) margarine or vegan butter, melted 1/­­8 cup (30 ml) oil  3/­­4 cup (180 ml) water In a bowl mix together flour, sugar, backing powder, vanilla sugar, salt, chia seeds, curcuma and lemon abraison. Grease cake springform pan with margarine and fill in the dough. Bake at 338°F (170°C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

Raw Acai Banana Cake

December 23 2016 Veganpassion 

Raw Acai Banana Cake Healthy and colorful cakes are simply the best! That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!

PeaChoc & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Chocolate Almond Panforte

December 12 2016 Veganpassion 

Chocolate Almond Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140°C (284°F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Crispy Harissa Cauliflower

November 28 2016 Vegetarian Times 

These flavor-packed cauliflower pieces are great served on toothpicks as an appetizer. 1 Preheat oven to 375°F. Line baking sheet with parchment paper.  2 Whisk together flour, pinch of salt, and 3/­­4 cup water in medium bowl. Add cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour mixture drip off. 3 Spread cauliflower flat on prepared baking sheet. Bake 25 minutes. 4 Meanwhile, heat 2 inches cooking oil in large pot over medium heat until instant-read thermometer reaches 325?F.  5 Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and transfer to small saucepan. Add margarine and agave nectar, and warm over low heat until margarine is melted.  6 Fry baked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown. Transfer to bowl with slotted spoon, and toss with butter-and-spice mixture. Add peanuts, and toss again. 

Zucchini and Avocado Tartare

October 10 2016 Meatless Monday 

This vegan tartare, while elegant enough to be found on the menu of a high-end restaurant, is actually simple enough to be cooked by the average home chef!  This recipe comes to us from chef Matthew Kenney of Matthew Kenney Cuisine. Serves 4 - 2 firm avocados, finely diced - 4 to 5 baby zucchini, finely diced - 2 tablespoons lemon juice - 1 tablespoon olive oil, plus more for garnish - 2 tablespoons micro basil (or finely minced basil) - 1 tablespoon minced chives, plus more for garnish - 1 teaspoon agave - 2 to 3 teaspoons coarse salt - Freshly ground pepper for garnish Toss all ingredients until well combined. Divide into four servings and press into ring molds. Garnish with chives, fresh ground pepper, and a drizzle of olive oil. The post Zucchini and Avocado Tartare appeared first on Meatless Monday.

Agave And Sea Salt Roasted Sweet Potatoes

April 11 2016 Happy Cow veggie blog 

These tasty little gems are delicious as an appetizer, a side, or a snack. They caramelize while roasting, resulting in a chewy and creamy sweet potato. You can even add […] The post Agave And Sea Salt Roasted Sweet Potatoes appeared first on The Veggie Blog.

Nasi Goreng

March 23 2017 The Lotus and the Artichoke 

Nasi Goreng I couldn’t even tell you how many times I had Nasi Goreng while I was in Malaysia. It was definitely often. Like, really often. Not only is this traditional vegetable fried rice dish usually totally delicious, it’s also usually easy to find and (with little to no effort) a great vegan option. Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside - and particularly on the islands and beaches - this is a vegan/­­vegetarian stand-by that is never hard to find. (By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.) This becomes an almost daily meal, if vegan options are limited. On Pulau Pangkor, there were two food places (more shacks than restaurants) that served fantastic Nasi Goreng and vegetable fried rice. And in Borneo, staying in the Permai rainforest, the local restaurant and the nearby food court had vegetable fried rice, or Nasi Goreng. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in Penang and Kuala Lumpur I was usually so blown away by other vegan choices that I didn’t eat Nasi Goreng as often. Nasi Goreng’s flavors and textures forge powerful memories for anyone who’s been to Malaysia or Indonesia - or even just a Malaysian or Indonesian restaurant - whether vegan, vegetarian, or neither. Just as with so many classic recipes - from region to region and family to family this dish is made a million different ways. This is mine… inspired by so many excellent meals on my adventures. When I created this recipe for the Malaysia cookbook, I made sure to hit all the best, unique flavors in a good Nasi Goreng: Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with just a bit of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu - which, by the way, replaces scrambled egg - sometimes found in traditional Nasi Goreng. By the way, I have many similar recipes inspired by other travels and other countries and cuisines - including: Cambodian Fried Rice, Mexican Magic Rice, and Vegetable Fried Rice from my World, Mexico, and Sri Lanka vegan cookbooks. After you’ve tried my Nasi Goreng, check out the other recipes and decide which country’s classic fried rice is your favorite. Nasi Goreng traditional vegetable fried rice recipe from The Lotus and the Artichoke – MALAYSIA available in English & German serves 2 to 3 /­­ time 40 min + - 3.5 oz (100 g) firm tofu - 1 cup (190 g) broken jasmine rice or short grain brown rice - 1/­­2 tsp sea salt - 1 2/­­3 cup (400 ml) water - 1 cup (100 g) chinese cabbage, cauliflower, broccoli or bok choy finely chopped - 1 medium (90 g) carrot finely chopped or sliced - 2-3 Tbs oil - 1 tsp sesame oil optional - 3 (50 g) spring onions chopped, separated into white ends and greens - 1 or 2 cloves garlic finely chopped - 1 large red chili finely chopped optional - 1/­­2 in. (1 cm) fresh galangal or ginger finely chopped - 1 tsp coriander ground - 1/­­2 tsp black pepper ground - 2 Tbs soy sauce (Shoyu) - 1 Tbs lime juice or lemon juice or 2 tsp rice vinegar - 1 tsp lime zest or lemon zest optional - 1 tsp sugar or agave syrup - 1/­­2 tsp sea salt - lime slices for garnish - Cut tofu in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl. - Wash and drain rice thoroughly. - Bring water to boil in a small pot. Add rice and salt. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more. - Heat oil in a large wok or frying pan on medium high. Add chopped spring onion ends, garlic, chili (if using), galangal (or ginger), ground coriander, and black pepper. Fry, stirring constantly, until lightly browned, 2-3 min. - Add chopped carrots. Fry, stirring constantly, 2-3 min. Add crumbled tofu. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3-5 min. Add chopped cabbage (or other vegetables). Fry, stirring constantly, until vegetables start to soften, 4-5 min. - Whisk soy sauce, lime (or lemon) juice, zest, sugar (or agave syrup), and sea salt in a small bowl. - Add cooked rice to frying vegetables. Mix well. Add soy sauce mix and spring onions greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5-7 min. Remove from heat. Cover until ready to serve. - Serve with lime slices. vegan recipe for Nasi Goreng from The Lotus and the Artichoke – MALAYSIA The post Nasi Goreng appeared first on The Lotus and the Artichoke.

Penang Laksa

March 13 2017 The Lotus and the Artichoke 

Penang Laksa Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos. Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang! Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/­­owner, who made a list for me of Must-See places and dishes. That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived - with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs - and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this… Traditionally Laksa is usually served with a generous spoonful of rempeh - spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it. A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive. There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe! Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal. Penang Laksa classic Malaysian noodle soup recipe from The Lotus and the Artichoke – MALAYSIA serves 2 to 3 /­­ time 45 min - 5 oz (150 g) seitan sliced - 3.5 oz (100 g) smoked tofu sliced - 1/­­3 cup (45 g) pineapple chopped - 1 Tbs vegetable oil  - 1 Tbs soy sauce or Vegan Fish Sauce - 7 oz (200 g) udon noodles (cooked) - 2 1/­­2 cups (600 ml) water  - 2/­­3 cup (150 ml) coconut milk  - 1 kefir lime leaf or 1 tsp lime zest  - fresh mint leaves chopped - fresh coriander leaves chopped - fresh thai basil leaves chopped - bean sprouts for garnish laksa spice paste: - 4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained - 1 stalk lemongrass chopped - 1/­­2-1 large red chili chopped - 2 cloves garlic chopped - 1 shallot chopped - 3/­­4 in (2 cm) fresh galangal or ginger chopped - 1/­­2 tsp paprika ground (more as desired, for red color) - 1/­­2 tsp fennel seed ground - 1/­­2 tsp coriander ground - 2 tsp coconut sugar or agave syrup  - 3/­­4 tsp sea salt  - 1 tsp tamarind paste (seedless) - 2 Tbs lime juice or lemon juice  - 2 Tbs vegetable oil  - If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions. - Blend spice paste ingredients in a small food processor until smooth. - Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3-5 min. - Stir in chopped pineapple. Continue to stir-fry, 2-3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2-3 min. Transfer to a plate or bowl. - Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3-5 min. - Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3-5 min. - Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve. - Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve. Panang Laksa vegan recipe from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook - in English & German) The post Penang Laksa appeared first on The Lotus and the Artichoke.

Colorful Bean Chili

March 7 2017 Veganpassion 

Colorful Bean Chili Chili is one of my favorite classics. It's made very quickly and super easy and it tastes wonderful! The colorful bean mix makes my eyes shine and my belly dance. Under the motto: The more colors, the better it tastes. Eating becomes so much fun ? . Makes 4 portions. Ingredients: 1 cup tofu 1 onion 3 tbsp. olive oil 1 paprika, red 1 tbsp. tomato paste 1 can sieved tomatoes 1 tsp. raw cane sugar or agave syrup 1 can kidney beans 1/­­2 can borlotti beans 1 can sweet corn 1/­­2 can chickpeas 1 chili 1 tbsp. yeast flakes salt, pepper paprika powder For the curd: 1 cup soy curd 1/­­2 bunch parsley salt, pepper 1 tsp. lemon juice 1 pinch agave syrup a handful nachos Crumble tofu and roast it in olive oil. Cut onion and paprika into fine cubes and add them to the tofu. Add tomato paste and let it caramelize. Then add sieved tomatoes, sugar, beans, corn and chickpeas. Cut the chili into rings and add as much as you want. Bind with yeast flakes and spice everything. For the curd cut the herbs and mix them with the soy curd. Spice it. Refine with lemon juice and agave syrup. Serve chili with curd and nachos.

Millet Patty with Pumpkin Ketchup

February 27 2017 Veganpassion 

Millet Patty with Pumpkin Ketchup Millet is one of my favorite cereal species. All-round talent, delicious and clean I could eat it all the time. From my morning muesli until my evening patty. I really love millet. And that's why millet is my favorite veggie of the month. Enjoy! Makes 4 portions. Ingredients: 1 cup millet 1 3/­­4 cup vegetable broth 1 black Spanish radish or 1 kohlrabi 2 carrots 1 onion 1/­­4 cup + 1 tsp. chickpea flour 2 tbsp. dairy-free milk salt, pepper nutmeg, cumin mustard seed olive oil Cook millet in vegetable broth for about 15 minutes. Shred carrots and radish and cut onions into cubes. In a mixing bowl, mix together millet, veggies, chickpea flour and dairy-free milk and spice everything. Form 12 pattys and roast them in olive oil on each side. Additionally: 2 romaine lettuce 1/­­2 cucumber Pumpkin Ketchup 4 tbsp. vegan parmesan 1 garlic clove salt, pepper 1 tsp. agave syrup 1 tbsp. white wine vinegar 1/­­3 cup + 1 tbsp. water 1 tbsp. olive oil Was lettuce and cucumber and cut into pieces. Blend parmesan, garlic, spices, agave syrup, vinegar, water and oil in a mixer. Best dressing ever! Serve some lettuce and dressing on four plates and serve everything with 3 millet pattys. Serve with pumpkin ketchup.

Blueberry Anise Mug Cake

January 12 2017 Veganpassion 

Blueberry Anise Mug Cake I really love having a sweet breakfast. And what I also love is cake. So why don't combine these two favourites and turn them into a delicious mug cake. It feels so good tasting this warm piece of pastry while it's cold outside. Makes 4 portions Ingredients: 200g whole spelt flour 1,5 tsp. baking powder 1 pinch stevia 1/­­4 tsp. anise 1/­­4 tsp. vanilla powder 80g coconut oil 2 tbsp. orange juice 60g agave sirup 150 ml cold water 100g blueberries Preheat oven to 170°C (338°F) air circulation. In a mixing bowl mix flour, baking powder, stevia, anise and vanilla. Warm up the coconut oil gently until it's molten. It may not be too warm. Add coconut oil, orange juice and agave sirup with the dry ingredients until the dough is smooth. Gently fold in 3/­­4 of the blueberries.Spread dough into four mugs and garnish it with the rest of the berries. Bake it according to the size of the mug between 20-25 minutes. Enjoy while it's still warm.

Acai Banana Cake raw

December 23 2016 Veganpassion 

Acai Banana Cake raw Healthy and colorful cakes are the best combo. That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!

PeaChoc- & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc- & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Chocolate-Almond-Panforte

December 12 2016 Veganpassion 

Chocolate-Almond-Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140°C (284°F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Gingerbread Granola

November 28 2016 Veganpassion 

Gingerbread Granola Good morning to all of you, wish you a wonderful first Advent. The lights are glowing, the hot kurkuma chocolate is steaming next to me and the breakfast bowl is already eaten. Homemade granola with different flavours decorates my kitchen the last few days. A taste of christmas mustn't be missing and in celebration of the first Advent I have thought of a speculoos creation. Perfect as a gift, for breakfast, as a snack or as crumbles on a well-deserved apple pie. Makes one baking sheet. 150g oat flakes 30g buckwheat or rice, puffed 100g almonds, blanched and in sticks 80g coconut oil 80g agave syrup 50g almond butter 60g gingerbread each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/­­lower heat at 160°C (320° F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden. This homemade granola is perfect as a Advent present and looks perfect in a nice glass :-) Have a lot of fun with trying out this recipe! Stina

Chocolate Almond Spread

April 28 2016 VegKitchen 

Chocolate Almond Spread Move over hazelnuts! Almonds are equally delicious when paired with chocolate. By simply blending almond flour, cacao powder, and agave nectar, you can create a rich and luscious spread that rivals the popular stuff in a jar.

Soda Battered Eggplant w/ Carrot Chips, Sprout Salad + Fresh Pickle

February 22 2016 Veggie num num 

Welcome to the new and updated veggienumnum.com!! I’m crazy happy to finally have this little space all fresh and shinny, with improved content and functionality. It’s just taken me forever!!! I hope you’re all enjoying the new look and have found things easy to navigate. Please be sure to drop me an email if you’ve come across any dramas or missing recipes. Veggie num num is here for you guys, so please feel free to let me know what you think To kick off the new site I am sharing a favourite recipe from my book Going Veggie. This recipe for soda battered eggplant has to be one of my favourite recipe creations, yep I love it!! Crispy battered eggplant, fresh pickle and sweet little roasted carrots, seriously, if you’re serious about the deliciousness of veggies, there is so much to love!! Kind of a take on tempura and kind of a take on battered fish and chips, this vegan recipe is crispy, fresh and packed with veggie power. Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle Preparation time: 55 minutes /­­/­­ Serves 4 || Tips: The pickle, batter, and sprout salad can all be made ahead of time. The carrot chips and soda battered aubergine are best served immediately while still hot and crunchy. Make sure to get your oil nice and hot before adding the strips of battered eggplant and fry only one or two pieces at a time for the best results. || Fresh Cucumber Pickle - 1 Lebanese cucumber - 1 lemon - 1 tbs olive oil -  1/­­2 tsp dill seeds First, prepare the pickle, by slicing the cucumber in half lengthways and then very thinly slicing. Also, slice the lemon in half lengthways, before deseeding and finely dicing one half (reserving the other half for use later). Heat the olive oil in a small saucepan over a medium/­­low heat. Add the dill seeds and continue to heat until they begin to pop and crackle. Add the prepared cucumber and lemon and toss over a medium heat for just one minute. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the refrigerator to chill. Just before serving pour any excess liquid off the pickles and place in a serving dish. Soda Battered Aubergine - 1 cup plain flour - 1 1/­­2 tsp baking powder - 2 tsp nutritional yeast -  1/­­2 tsp turmeric - 1 cup chilled soda water (sparkling water) - 3-4 Japanese eggplant (aubergine) - peanut or sunflower oil for deep frying Prepare the soda batter by shifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare the sprout salad and carrot chips. Slice the aubergines lengthways into strip around 1/­­2 inch (1.5cm) thick. Place the aubergine strips onto absorbent paper and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the aubergines begin to sweat. Turn over and repeat on the other side, patting the aubergine strips dry after a few more minutes and pricking the skins with a fork. To deep-fry the aubergine, pour your oil into a god-sized deep pot up to a depth of around 6 inches (15cm) and heat over a high heat until the surface begins to shimmer. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip of prepared aubergine into the batter. Allow the excess to drip off, before carefully sliding into the hot oil. The batter should quickly begin to sizzle and golden. Fry for one minute before turning to fry on the other side for just one more minute. Remove with a slotted ladle and place on absorbent paper. Keep warm while you deep-fry the remaining pieces. Serve the warm soda battered aubergine and hot carrot chips accompanied by the sprout salad and fresh pickle. Carrot Chips  - 4 large carrots, diced into 1/­­2 cm rounds (approx. 4 cups) - small bunch fresh thyme - 2 tbs olive oil Preheat the oven to 200C/­­390F Place two good-sized baking trays in the oven to pre-heat for 3-4 minutes. Carefully remove the pre-heated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single layer over the two baking trays. Drizzle with olive oil and sprinkle over fresh thyme, with salt flakes and cracked pepper to taste. Place in the hot oven, roasting for 30 minuets until carrots are golden and crisp. Sprout Salad  - 2 cups beans sprouts - 2 cups snow pea sprouts - 1 cup legume sprouts (mung, chickpea, lentil) - 1 1/­­2 tbs lemon juice - 3 tbs olive oil - tiny drizzle of honey or agave nectar Prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add these along with the bean and legume spouts to a large serving bowl. Toss with you hands to combine. Make the sprout salad dressing by adding all the lemon juice, olive oil and honey, with salt flakes and cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the refrigerator until ready to serve. Before serving shake the sprout salad dressing again and then pour over the sprouts, tossing roughly to combine. The post Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle appeared first on Veggie num num.


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