The Spiritual Vegan

raw and non raw vegan recipes

Posts Tagged ‘savoury

Vegan sushi

with 6 comments

Today and yesterday I’ve been making sushi.

Day 1. Avocado, fried carrot slices with garlic, cucumber, black olive paté with spring onions, baby corn sliced lengthwise, capers with roasted red pepper (you buy it in jars ready cooked and peeled here).

Day 2. Asparagus, fried shitake mushroom with garlic, avocado.

Avocado was by far the most popular 🙂

This is an inspiration recipe more than anything, as there’s really nothing to it as I’ve been making it. I could have done more elaborate sushi, but I didn’t have nori sheets on hand.

You need to buy special sushi rice at an oriental food shop. To prepare, you wash it thoroughly before cooking with 1 and a half parts water to every part of rice. You leave it to cool and then mould the rice with your hands into bite- or at least chopstick- sized balls. Have a bowl of water on hand as you do this and wash your hands after every creation as the rice’ll stick to you otherwise.

Serve with wasabi sauce, soy sauce, and pickled ginger which you can all find in oriental food stores. And learn to use chopsticks if you can, it makes it more fun! 🙂

Enjoy!

Andrew

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

March 1, 2010 at 9:02 pm

Posted in Uncategorized

Tagged with , , , , ,

Simple but perfect rice dish with broccoli

leave a comment »

I’ve mentioned in one of those articles around there that I have a simple favourite – rice with broccoli and soy sauce. There is something magical about this combo. I made some slight additions to this basic principle and this recipe was born.

For two people:

1 cup brown rice
3 cups water –
of which about 1/6 of a cup has been replaced with soy sauce
1 1/2 handfuls of broccoli florets (you can save the stalks to use in a different dish – I think they are better for stir-fries, for instance)
1 1/2 handfuls fresh shitake mushrooms
a touch of fresh ginger
1/2 clove of garlic
Extra soy sauce to add at the table, to taste.

You boil the rice with the liquid until about 3/4 of the water is absorbed, then add the broccoli, garlic and ginger, and 5 minutes later the shitake. When all the water is absorbed, serve! Add soy sauce to taste at the table (if you enjoy this ritual you can even avoid putting any in the rice while boiling).

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

February 19, 2010 at 3:45 pm

Posted in Uncategorized

Tagged with , , ,

Vegan spaghetti bolognese

with 4 comments

In the tradition of my vegan meatballs, this vegan spaghetti bolognese uses lentils instead of minced beef.

Here we go.

For 2 people, amply:

1 cup lentils

1/2 onion

3 cups or so water (to be added as needed)

1 tin of chopped tomatoes / 400 g

350g mushrooms

1/2 green pepper

2 medium carrots, split lengthwise then chopped (I like to keep the skins on, more flavour and more vitamins)

1/4 cup soy sauce (enough to make salty – between 1/4 and 1/3)

3 cardamoms

2 cloves garlic

Small handful of dried shitake mushrooms, or about 5 fresh

A handful of nori flakes (nori is a seaweed)

Black pepper to taste

3 teaspoons oregano

1 teaspoon brown sugar

2 tablespoons extra virgin olive oil

So, we make this simply by boiling the lentils, shitake, garlic, cardomom and seaweed with the soy sauce and two cups of water. After about 15 minutes or when we see 2/3 of the liquid has been absorbed, we add the carrots and tomato. 5 minutes later, we add the mushrooms and green pepper. Onions should be fried apart and added with these. Throw in, too, the oregano, black pepper, oil, and sugar. (The sugar counters the acidity of the tomatoes. You can substitute this for something healthier if you want).

Boil until all the ingredients are soft. Watch the pan and add water as necessary. We want to make the recipe properly salty with only soy sauce as this will help give a meatiness to the lentils, so go by taste as different sauces are less or more salty than others – but be aware that soy sauce is liquid, and the lentils have to absorb it!

Cook spaghetti to go with, and enjoy!

If you miss Parmesan with your bolognese, try a mix of finely chopped pine kernels with nutritional yeast to sprinkle on top.

By the way, the pasta we used in this recipe was made of Kamut – that’s a form of wheat that is a lot healthier than normal wheat, and contains no gluten. In health food shops you can find pasta made of spelt or rice, too. You’ll be able to feel the difference – they are much healthier.

Hope it works for you! Comment and tell me how it went if you try it!

Andrew

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

February 10, 2010 at 10:30 pm

Hummus

leave a comment »

Para 3 personas

hummus

This post is also delicious in English!

1 kg garbanzo cocido
1 cucharada pequeña de postre colmada de comino
1 cucharada pequeña de postre colmada de sal
1 cucharada sopera de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís).
1 cucharadas pequeñas de postre colmadas de pimienta negra
Salsa de soja
1 diente grande de ajo
1 cucharada sopera de perejil fresco, o 2 cucharadas pequeñas de postre colmadas de perejil seco
1 cucharada sopera de levadura de cerveza
100 ml de aceite vegetal
1-2 limones
Agua o caldo vegetal

Echar todos los ingredientes en un bol y batirlos sin piedad con la batidora hasta que dejen de dar señales de vida, añadiendo agua/caldo si es necesario para hacer una consistencia más suelta.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

October 17, 2009 at 5:42 pm

Posted in Uncategorized

Tagged with ,

Tofu Encebollado

leave a comment »

Esta receta es también deliciosa en español.

¼ kg soft tofu
350 peeled tomato
350g peeled sweet onion
100ml extra virgin olive oil
1 teaspoon black pepper
Juice of 1-1½ lemons
1 teaspoon salt
1 soupspoon of finely chopped parsley, or 2 teaspoons dried parsley
10g nori seaweed

Note: our camera is currently not working. We’ll get the photo up as soon as possible.

Chop the tofu into cubes, cut the onion into strips and dice the tomato. With the help of a pair of scissors cut the nori in small pieces. With the help of a bowl, place the ingredients in said bowl. Stir well to mix the flavours and with the help of a refrigerator, refrigerate. Serve cool.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

October 10, 2009 at 11:30 am

Posted in Uncategorized

Tagged with , ,

Mutabal sauce

with one comment

Esta receta es también muy rica en español.

For three people.

1 kg aubergine

¼ kg soy yoghurt

50 ml maize oil (or some other oil with a non-intrusive flavour)

1 clove of garlic, finely chopped

1 heaped teaspoon cumin

1 heaped teaspoon black pepper

1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)

1 heaped teaspoon salt

1 level soup spoon of cider vinegar 🙂

Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.

When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.

Eat with toast like paté or as a sauce accompanying some other dish.

VARIATIONS

After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:19 pm

Lentil and Parsnip Croquettes

leave a comment »

Lentil and Parsnip Croquettes

Lentil and Parsnip Croquettes

Esta receta es también muy rica en español.

For 2-3 people.

600g cooked lentils

350g parsnip

100g almond flour or otherwise breadcrumbs

1 heaped teaspoon salt

2 heaped teaspoons dried parsley / 1 heaped soup spoon fresh parsley, finely chopped

2 heaped teaspoons marjoram

2 flattened teaspoons of black pepper

1 large clove of garlic, finely chopped

Oil for frying

Plain flour to coat

Mash up the lentils – either with a blender or a fork. Peel the parsnips and steam them (don’t boil them because the extra water will make the croquettes too damp) then mash them as well. Mix everything except the flour and the oil together in a bowl until you have a compact dough. If the dough remains damp, add more almond flour.

Make the croquettes – take individual soup spoon-fulls of dough and mould them into log shapes such as in the picture. Roll them lightly in flour. Deep fry and drain on kitchen paper.

Eat hot or cold 🙂

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 12, 2009 at 5:05 pm