The proof is in the pictures

There's nothing like a great whopping pile of vegan stodge. Exhibit A:

Potato, tempeh, et al

Simmer potatoes in water and salt until very tender. Add Nuttelex or Earth Balance or similiar. Pinch of nutmeg. A clove or three of crushed garlic, some mixed dry herbs of your choice, a heaping of nutritional yeast, and mash like you've never mashed before. Mash the fork out of those potatoes. You can do it. I believe in you. Then top them with strips of pan-fried marinated tempeh (organic BBQ sauce or Braggs/tamari & garlic is good), drown it all in gravy (homemade miso gravy rocks: mushrooms, low-sodium vegetable stock, miso paste, rosemary, thyme, nutritional yeast & tapioca starch to thicken), and sprinkle with shredded fresh basil. Sprinkle liberally. Do everything liberally. Except in Australia, where you want to do it Laborly or - even better - Greenly. A-hoy-hoy.

Raw pancakes? It's entirely possible and entirely tasty fresh! Check this action out. Exhibit B:

Raw pancake joy

These are

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curry, main meals, tempeh, Thai, asian

Tempeh red curry

curry, main meals, tempeh, Thai, asian

This is a tasty variation on a Thai-style dish with Indonesian tempeh. I quit making curries when I went veg, mainly because I had just started dating my partner, who has taken cooking classes in Thailand. He was the curry expert, so I left it to him! Recently I decided to dig out some old recipes and give them a go, and, surprise surprise, Mr Thai Cooking Expert approves! So here's one of them. I'm also working on revamping an old green curry recipe with tofu, which I'll post soon, along with some tom kha soup...

Ingredients
1 tablespoon peanut OR sesame oil
2 spring onions, sliced
1-4 tablespoons vegan red curry paste (eg. Maesri brand)
around 200mL coconut cream (half to three-quarters of a cup)
around 200g tempeh, cut into chunks (around 2cm)
1 cup veg stock (or Massel's chicken-style veg stock)
a few medium potatoes, cut into quarters, or baby potatoes if you can get them
2

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curry, asian

Burmese Potato & Chickpea Yellow Curry

curry, asian

Ingredients
1 large tablespoon vegan yellow Thai curry paste*
1 tablespoon curry powder
400mL can coconut cream
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 large potatoes, peeled and roughly chopped
200g cooked chickpeas
fresh coriander, chopped, to serve
cooked rice, to serve

How To
1. In a wok, fry yellow curry paste with curry powder and 1/4 of a tin of coconut cream.
2. Keep frying till it becomes aromatic.
3. Add turmeric and coriander, stir until combined.
4. Add the potatoes, chickpeas, and the rest of the coconut cream.
5. Cook over low-medium heat, stirring occasionally, until potatoes are cooked through and the sauce is thick.
6. Serve over rice, topped with chopped fresh coriander leaves.

* The vegan, shrimp-free stuff. If the curry paste is runny or contains a lot of coriander, it's probably crappy stuff. Try to get your paste from Asian grocers if possible.

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curry, asian, Indian, lentils

Masoor Tamatar Dal

curry, asian, Indian, lentils

... aka red lentil and tomato dal. Serves about a million. Don't worry - it freezes well! ;)

Ingredients:
3L vegetable stock
3 cups masoor dal (red lentils), rinsed/cleaned
1 large onion, chopped
800g chopped tomatoes (canned is fine)
3-4 cloves garlic, crushed
2 1/4 teaspoons powdered/ground cumin
salt + pepper to taste
1-2 lemons

How To:
1. Bring stock to boil in a large pot (the biggest you've got, probably). Add lentils, onion, tomato, and garlic.
2. Simmer 40-50 minutes, uncovered, until lentils cooked, breaking down, and sauce reduced. Stir occasionally during this time (if you remember) making sure the lentils don't stick to the bottom of the pot. Add more water if mixture gets too thick before lentils are cooked (unlikely, unless the lentils are old).
3. Stir through cumin. Add salt + pepper to taste.
4. Serve over rice, with wedges of lemon to squeeze over it. (You add lemon juice after cooking so the vitamin C/taste

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curry, dinner, tofu, asian, main meals

Indonesian Tofu Rendang

curry, dinner, tofu, asian, main meals

This rendang has been approved by a friend who grew up in Indonesia, and was created by my partner who has travelled there. It's fantastic.

Ingredients
400mL can coconut cream
400mL can coconut milk
5 garlic cloves, crushed
2 large onions, finely diced
1 teaspoon laos powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 inch piece ginger, grated
4 tablespoons of vegetarian hot red curry paste*
curry leaves (fresh, instead of dry, if possible!)
4 tablespoons tamarind (or lemon juice if tamarind is unavailable)
500g fried tofu
wheat-free light soy sauce, to taste
fresh coriander to taste, chopped
fresh hot chillis, chopped (optional)
rice, to serve

Method
Reduce 1/2 of a can of coconut cream in a wok until it starts to become oily.
Add crushed cloves of garlic and fry them for a few seconds.
Add onions and fry everything until the onions are cooked.
Add laos powder, coriander, cumin, and turmeric

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