Hot Water, Soy sauce, garlic, ginger and sesame oil, in a pan until the stalk soften, then add leave for the final touch.
Add mushrooms or even noodles for extra substance. Garnish with deep fried shallots and fresh chilli.
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This Kimchi is all vegan and delicious. One of my all time favourite snacks. Rich, spicy if you have never tried this is a Game Changer. Ingredients list. 1. Nappa Cabbage and carrots 2. Kimchi Packet (buy from a local Chinese grocer). 3. Fresh Ginger and Garlic 4. Citrus preferable lemon, though grape fruit can work too. (optional) 5. Miso Paste (many varieties depends on your flavour preference) 6. Anything else funky you feel like you want to add. The Recipe. 1. Shred the carrots, deleaf the nappa cabbage for as much as u want to make. 2. Cut the nappa into pieces rouhgly bite size or slightly bigger 3. Place carrots and cut nappa into a tupperware, add a generour amount of salt and fill to the brim with water. Let the cabbage and carrotd ferment for a few hours. 4. When this time is past and your ready we can move onto the paste. 5. in a mixer, All in One Kitchen, food processor or blender add the paste ingredients. These are rough and to be used by you as a guide to get the consistancy and flavours you like. We will use 20 parts as the total paste. Add 12 parts Kimchi packet, add 3 parts Miso paste, 2 part freshly chopped garlic. the zest and juice from one lemon (optional) and 2-3 parts finely chopped fresh ginger (depending on your taste). Into this also add a Japanese or Korean rice wine it needs enough liquid that when it blends it forms a paste, about 1/4 to 1/3 of the ingredient volume of liquid can be alcohol or water. 6. Blend this mixture to a past for about 20-30 seconds. 7. Open the Nappa and carrots container and dfrain the water and salt out completely. 8. Add the past the tub and mix the paste into the cabbage trying to coat everything well. YES GET YOUR HANDS IN THEIR ITS THE KEY. 9. When its all fully coated lid back on 10. let it sit in the fridge for as long as your tempted not to eat it. I generally cant wait and eat a small portion straight way cause its so good. the longer it ferments the funkier it gets. Some like funky others just love the spice and some love it all. You just be You. BTW, The Kimchi paste is made with the smoothie button in our All in One Kitchen the ThermoCook Pro. The ex demo is on Sale Available now just click here to secure yours. Super cheap ONLY $489 was $1,600 Or get the New Thermocook Pro M 2.0 On sale for $849, was $1,300. With a new modern touch screen display, and 500 recipes at the touch of a button. *product images below. Asian greens. Bok Choy, Choy Sum, Chinese Cabbage, Chinese Broccoli and all the others. Here is a SIMPLE RECIPE to make eating these powerful nutrient rich veggies DELICIOUS. 1. a small drizzle of oil in a low fry pan/wok 2. add some crushed or finely sliced garlic and ginger, when the sizzle starts , wait 30 secs & 3. Add your chinese veggie. If your veggie has thick stalks cook these first and add the leaves later when the tsalks have softened. 4. Add in soy sauce and sesame oil, looking at the plates below gives u an idea on how much soy, for the sesame just a drizzle is enough it has a strong flavour. 5. Serve when it look like these. 6. add in your garnish, maybe crispy garlic or fresh chilli. Enjoy. Everyone needs a Powerful pasta game. This flavour bomb is loved by all. Best of all its super simple. Ingredients 1. Fresh Tomatoes a mix of large and baby. 2. Passata sauce & whole black pepper corns. 3. Fresh herbs especially Basil and Thyme. Rosemary, oregano and others can work but try to keep it to two herbs, and i promise basil and Thyme is best. 4. Garlic, fresh or paste 5. Fresh Onions and black peppercorns. Recipe. 1. You need a big bowl and a low flat pan works best. 2. Saute roughly chopped whole onion with drizzle rice bran oil and half a garlic clove sliced finely - saute until lightly brown then take off heat and let it rest. 3. In your big bowl take 1/3 of the saute garlic onion and place it inn your bowl. Medium heat. Add a few freshly chopped large tomatoes, a generous amount of crushed himalayan salt at least a teaspoon (you can add more later for taste) and one whole crushed garlic clove. Pls note Tomatoes can handle salt it brings out the flavour without makng it super salty like ther foods, just add it slowly and taste often. 4. Let this simmer until the tomatoes soften, add 10 or so whole black peppercorns, then add Passata sauce, enough to cover the tomatoes like u cn see in the pictures here. Add fresh basil leaves. stirs and mix while it cooks, lower the heat if its bubbling too much. 5. add the remaining garlic onion saute to the big bowl and stir it in. 6. Add More Fresh Thyme just the tiny leaves, be generous this is the key ingredient to make this sauce WOW. Cut baby tomatoes in half and add a small handful here. Then let this simmer for 5-10 mins until the baby t's soften. 7. Add more fresh basil, salt and pepper to taste. 8. Garnish how ever you see fit this sauce is delicious as a hot or cold soup, fopr pasta of as a base to lasagne or Bourguignon. Chilli is optional. Vegan Cauliflower Laksa 1. Start with Vermicelli rice. Put in pot of hot water bring to boil 5 mins then turn gentle bubbling heat approx 10 mins maybe a little more taste test to check. 2. Steam vegetables. Break cauliflower into smaller chunks and green peas. ( portion up to you). Steam for 15 mins 3. In a seperate pan add half large chopped onion and let is sear with a dash of oil until lightly brown, add in laksa sauce when onion is light brown and clear.. I make my own vegan laksa sauce but I also use the Vegan bought laksa pasta when/if I’m in a rush. See pic. Stir in pasta and add almond milk and some hot water.. don’t let this bubble or get too hot as the milk will curdle. Lightly simmer .. then add in steamed veggies.. 4. And lastly add in vermicelli.. stir gently. 5. Serve in a nice bowl with a topping of fried shallots and fried garlic. 6. Add fresh chilli or chilli oil when adding veggies to sauce if u like it hot and spicy 😝😍🌶️🌶️🌶️ 7. Enjoy with a nice cool beverage Trying to create different flavours in the kitchen means being creative with new ingredients.
Miso mixed with Apple Cider Vinegar brought a burst of depth and freshness to this little veggie dish. Espresso Martini is vegan.
30 ml Espresso coffee 30 ml coffee liqueur (Mr Black and Kahlua are suggested) 30 ml vodka add together in shaker with plenty of ice shake hard and drain into a glass. Coffee beans for decoration enjoy. Homemade and frozen kimchi dumplings are perfect for a low hassle energy filled spicy brekky. Straight from the freezer our auto timed steamer. The Thermocook Pro is the best all in one Kitchen there is. Set and forget. just dish up and garnish when ready. Yum! The Botanist is a favourite from a little distillery on the Central coast. they also have a beautiful Juniper Gin and the Raspberry Liqueur is a great addition. We love trying different tonics and fruits. Varietes are endless. Apples, ginger, blue berries its a long list. Next we are scoping pommegranites and blackberries. Stir Fry Green peas with garlic, soy, sesame oil and chilli. Let cool and mash half and leave half as full peas. Take half of each and fll Gow Gee or home made dumplings wrappers. On the side cook some basmati rice. just as its abut done, sprinkle in some Mirin for flavour. In a low pan a light coating of ric bran oil, low to medium heat add in dumplings and turn for brown coating, while cooking add in some of the peas and mash into the fry pan. To serve fill bowl with rice, spoon atop the open pea and mash and then place the cooked dumplings on top. Enjoy with fresh chilli and or coriander garnish. My afternoon late lunch pick up. Spicy noodles carb aggressive. Veggie rice - carb reduction plan. Greta energy booster whent he mornings emails have some weight and there is still a huge day ahead. Thrice Cooked Potatoes, Yes three times!!! 1. boil to soften 2. deep fry to crust 3. roast to add flavour depth, Garlic and rosemary. Want some serious flavour. Try this delish slowcooked Veggie Bourguignon. Casserole dish and lid a must. The basics = deep red tomato base, red wine, soy, garlic, thyme. 1. Start buy saute onions to clear with light olive oil and garlic, add chopped tomatoes and passata in equal quantity. Add herbs you like for us - thyme, basil, oregano, pepper. 2. once this has reduced a touch pour in a glass or so of red wine not too much keep it deep in texture but not runny at all. 3. put the lid on and simmer heat only. 4. Get out the chopping board and go to work on all your veggies and mushrooms. 5. If u have pre-prepped roasted cauliflower, or potato these can be added very late in the cook (too keep a bit of crunch to the dish). 6. Carrots, brussel sprouts, peas, vut beans, broccoli all cut to smallish bite-sized portions. Add these all to the sauce and top with a little more red wine and a generous splash of soy sauce. 7 Before u close the lid add in a hand ful sprigs of thyme. 8. add salt and pepper and close lid and let simmer for 30-40 mins. 9 check back every 10 to ensure there is no bottom burning, plus a flavour chck is prudent 10. dish up and eat with either crunchy dipping bread, flat bread or saffron infused basmati rice. 11. Enjoy Fresh flat rice noodles from the chinese grocer. Black bean sause with the additions of fresh ginger, mushrooms, light soy and spring opnion garnish. This is a 3-5 min cook. OK so he mushroom pizza was a little over done, but the crunch was exceptional as was the flavour.
Pineapple on Pizza = of course . Why not a Whole Pineapple pizza. Vegan Pizza "yes" No cheese, no cashew cheese no funky eggy cheese, no anything that tries to be cheese thats not cheese, and absolutely no dairy cheese. We promise. Just a super tasty flat home made pizza base, a super potent tomato sauce base with an oven that does Pizza's. This is our Pizza style. Pizza as nature intended, tasty nutritious but not always perfectly visually appealing. Go figure. Simple and super tasty. Grab some large Portabello mushrooms we like these as they act as cups for our garlic butter. Add to a bowl, crushed fresh garlic, vegan butter, pinch himalayan salt, finely diced italian parsley. Over low heat melt the ingredients. In a baking tray place the mushrooms face up, gently pour in a gnerous lashing of the melted ingredients. Oven preheated to 160C. u can keep added more melted butter as they cook depending on the strength of flavour u want. As a side, a good barossa red, fresh basil and steamed edemame. Sweet potatoes and chick pea crispies. Simply bake sweet potato, spoon our the potato and mix with your home made hummus. make into balls and flatten into a bowl of sesame seeds. Fry on low heat in a pan until golden. Ras-El-Hanout Available in most Supermarkets, and definitely in Harris farm. These pre made curry powders can make a curry lovers life so easy. Spicy Dukkah is another favourite additive. 1. Pick your spice. 2. saute 1/2 onion and garlic in a pan with tsp rice bran oil 3. add your veggies 4. add your coconut cream or coconut milk 5. add spices, fresh chilli and mix 6. stir until veggies are tender. 7. add somethign fresh and sweet, tomatoes, lychees, apricots. but choose only one type or it will be too much. 7. serve with basmati rice and/or roti. Tofu at its best.
the way to add flavour and texture to tofu isnt as hard as might initially seem. I first tried tofu and it was like rubber nothing. Now i love it. Today its my New Years treat, maybe I'll add a beer or two.
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