August 30, 2012

Sweet and Sour Tofu Recipe

 Serves 4

This is such a yummy dish and it is even BETTER the next day! Jerome absolutely loves it. It seriously feels like a healthier vegan version of a restaurant sweet and sour dish.  I have made it heaps of times now and will continue to do so because it never fails! This is definitely a dish that I make for non-vegans to show them how filling and delicious vegan food can be! Muahahaha. My mum who is also vegan, makes this dish frequently now too. I guarantee that you too, will make this a staple meal in your household ^-^


For the Sauce:
    1/2 cup tomato sauce (ketchup)
    4 teaspoons soy sauce
    1/2 teaspoon salt
    3 tablespoon sugar
    2 tablespoons vegan Worcestershire sauce*
    1 1/2 teaspoons sesame oil
    1/4 teaspoon cayenne pepper
    1/2 cup veggie stock
 

For the Rest:
    2 cups rice
    350g extra firm tofu, diced in bite-sized pieces
    1/4 cup olive oil
    2 - 3 tablespoons minced fresh ginger
    1 clove minced fresh garlic
    1 small onion - diced
    1 red capsicum, chopped into bite-size pieces
    2 carrots thinly sliced
    2 cups snowpeas, chopped into bite-size pieces
    1 1/2 cups raw cashews
    Sesame seeds to garnish (optional)


  1. Boil water in a pot and cook rice according to packet instructions.
  2. Whisk all sauce ingredients and set aside.
  3. In a hot pan/wok, add oil, tofu, ginger, garlic and onion. Use tongs and flip and fry for a few minutes until all sides are golden brown.
  4. Once tofu is cooked, add capsicum and carrots. Cook for 3 to 4 minutes until capsicum softens. 
  5. Add snowpeas and sauce. Cook for another couple of minutes.
  6. Add cashews
  7. Serve immediately over the rice
  8. Sprinkle with sesame seeds (Looks so delicious and cute)
Adapted from Spark Recipes (Not a vegan version)
*I bought vegan Worcestershire sauce from the health food shop ^^


August 26, 2012

Vegan Tzatziki Recipe


I was making spicy veggie burgers the other night and was trying to think of a yummy sauce that could be used to compliment the spiciness of the patties. So I decided to make up a vegan tzatziki recipe and I couldn't be more excited! I have to share this with you. It is absolutely delicious... and the longer you leave it, the yummier it gets. No more wondering what sauce to have on your burger or what vegan dip to make when guests come to stay. Now you have a vegan tzatziki! I have made it so many times already. I hope you love it as much as Jerome and I do ^-^

makes nearly 2 cups

   300g silken firm tofu
   2 tablespoon lemon juice
   3 tablespoons white vinegar
   1/2 teaspoon Salt
   1 cloves garlic (to taste)
   1 tablespoon oil
   2 tablespoons mint leaves
   145 g cucumber, de-seeded and grated

  1. Combine all ingredients except for cucumber in a food processor and blend until smooth.
  2. Taste and season with more salt and lemon juice if needed.
  3. Scoop all sauce out into a bowl and add grated cucumber.
  4. Stir until combined.
  5. Refrigerate for a few hours before serving (brings out the flavours)

  • Leave it overnight if possible before using. It brings out the flavours!
  • It will last about 3 days in the fridge.

August 23, 2012

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August 21, 2012

Vegan Parmesan Cheese Recipe



I have been looking for a vegan parmesan cheese alternative for a while now and I have not been able to find one to purchase. So here is a quick, healthier alternative! Ok, so you are vegan and you miss cheese? Well worry no more! This is an AMAZING alternative. I just have to say that this is so so so so so delicious. Strangely enough, the more you eat it the more you love it and crave it even more! It is such a yummy alternative to parmesan and still gives your pasta a salty, creamy and cheesy hit! I highly recommend that you try this. :) See the video tutorial and amazing nutrition information at the bottom of the page!

Update: 18/11/2012 - I just had to write another comment on here to tell you that this has become the ULTIMATE staple in my house. I eat it on risotto, pasta, pasta bakes, soups, popcorn and anything else! It is seriously amazing. The more I eat it, the more I crave it!


makes about 1 cup


   1/4 cup nutritional yeast (what is this?)
   1 cup raw unsalted cashews
   1 teaspoon salt


  1. Add all ingredients to a food processor.
  2. Process until a smooth powder has formed.
  3. Store in the fridge in an air-tight jar.
  4. Serve on lasagnes, pastas or whatever your heart desires! :)


  • If you store it in an airtight jar, it should last a long time in the fridge! (a few weeks or so)





The nutrition information above is an approximate guideline. 1 teaspoon of our delicious vegan parmesan cheese is very high in magnesium, niacin, phosphorus, riboflavin and thiamin! How amazing!

Vegan Mayonnaise Recipe


I am so excited to post this recipe of mine. I have been trying to perfect a yummy and easy vegan mayonnaise recipe for quite some time now and guess what? I believe that this is the perfect vegan mayonnaise. It reminds me so much of a caesar salad type of dressing. You would NEVER know that the main ingredient is silken tofu. I am so happy to share it with you. After I had made it, I left it in the fridge in a jar for a couple of hours to thicken up. When Jerome came home I asked him to try it and at first, he did not believe that I had made it! It is so delicious that he kept eating it with a spoon! Naughty Jerome :) Try it for yourself but make sure you leave it in the fridge for a couple of hours or so to let it thicken up and for the flavours to develop. 


makes nearly 2 cups


   300g silken tofu
   1 tablespoon water
   1/4 teaspoon salt
   1 tablespoon lemon juice
   5 teaspoons brown sugar 
   3 teaspoons dijon mustard
   1 tablespoon olive oil
   3 teaspoons white vinegar

  1. Add all ingredients to a food processor and blend until combined.
  2. Taste and add more ingredients to your own taste.
  3. Store in a jar in the fridge for a couple of hours.
  4. Serve with a smile and start receiving compliments for your wonderful new vegan mayonnaise. 


  • Letting the mayonnaise sit for a couple of hours in the fridge allows the flavours to develop and the mayonnaise to thicken up.
  • You can add any other seasonings to your own desire. You could make parsley or coriander flavoured mayonnaise or add Mediterranean spices and make a spicy mayonnaise. Go for your life! 
  • It will last for about 3 days in your refrigerator. To be safe, I wouldn't use it for much longer than that. 

The nutrition information above is an approximate guideline.

August 18, 2012

Vegan Zucchini Soup Recipe

serves 4

This is the first recipe I ever put on Veggieful... Jerome has taken the most beautiful photograph as shown above. The photo really captures the comforting feeling of this dish as there is noting better than a warm soup on a cool or wintery night that can be made in about 30 minutes. This is actually a family recipe. My mum would make it all the time when I was younger and I absolutely loved it. The curry flavour, zucchini and coconut milk really work well together. If you want to go that one step further, you should definitely make my quick and easy garlic croutons. It adds a nice crunch to the dish.  Jerome and I normally make this at home when we have an overload of zucchinis, or we just feel like a quick and easy wintery meal :)




   1 tablespoon of olive oil
   1 brown onion, diced
   2 garlic cloves, crushed
   1/2 tablespoon of curry powder (to taste)
   1/2 tablespoon of vegan red curry paste (to taste)
   1 kg of zucchini (courgette), chopped into chunks
   4 cups veggie stock
   salt and pepper
   Croutons to garnish (optional)
   coconut milk to garnish (optional)
   coriander to garnish (optional)


  1. In large pot sauté oil, garlic, onion, curry powder and red curry paste.
  2. Add chopped zucchinis.
  3.  Pour in enough veggie stock to JUST cover the chopped zucchinis.
  4. Simmer for about 25 minutes or until zucchinis are very soft.
  5. Blend in portions using a processor/blender or with a handheld stick blender.
  6. Serve in a bowl with salt and pepper, coconut milk drizzled on the top and chopped coriander.
 
  • You should have enough vegetable stock to just cover the zucchinis in your soup pot.
  • Add more or less red curry paste to your taste as each curry paste differs in intensity.
  • The garlic croutons add a really nice crunch to the dish.
  • This soup freezes well!


Easy Crouton Recipe



I was making zucchini soup the other night and while waiting for it to cook I suddenly felt the urge to make some garlic croutons to go with it. I love making croutons as they make a dish crunchier, yummier and more visually appealing. So here is my quick and easy crouton recipe that uses pantry staples! These are so delicious that I would highly recommend making a double batch just so you can eat them while serving dinner. Have a nice day :)


serves 4 


   1 1/2 cups wholemeal bread sliced into small squares
   1 clove garlic, minced
   1 tablespoon olive oil
   1/4 cup fresh parsley, finely sliced
   sea salt and freshly cracked black pepper


  1. Carefully toss all ingredients in a bowl until bread squares are evenly coated.
  2. In a pan on high heat, toss croutons until browned and crunchy on each side.

  • To prevent sticking, you can spray oil the pan first before tossing the croutons.
  • Feel free to use spray oil instead of the 1 tablespoon of olive oil to reduce your oil intake.
  • Add any of your favourite fresh herbs. You could use parsley, basil, sage etc...
  • Add more garlic if you want more of a garlic-y zing.
  • You can use white bread if desired.



August 13, 2012

Pumpkin Risotto Vegan Recipe

Serves 2 to 3

I love risotto, I really do. It makes you feel so comfy and homely and is a dish best made to share with loved ones on those cold, cuddly nights. The other night I made this for Jerome as he has NEVER tried risotto. I couldn't believe it! So I made this as yummy as I could and he absolutely loved it. Risotto is tricky as you have to be patient and allow the natural cooking to happened and the creaminess to develop. I thought that I must put this recipe up because it is absolutely amazing with the caramelised pumpkin and the lovely rosemary flavour. Try it for yourself! I will do the best I can to explain the steps hehe ^-^


Caramelised pumpkin ingredients
   800g (1 1/2 cups) butternut squash pumpkin
   2 teaspoon agave syrup
   1 sprig fresh rosemary
   salt and pepper
   spray olive oil

Other ingredients
   1 tablespoon vegan margarine
   3 garlic cloves
   one yellow onion, diced
   1 1/2 cups risotto rice (arborio)
   1 cup dry white wine
   4 1/2 cups veggie stock
   salt and pepper
   1/4 teaspoon dried rosemary
   spray oil

Garnishes
   pine nuts, toasted
   rosemary sprig 
(optional) 
   vegan parmesan cheese (optional)



  1. Preheat oven to 220 degrees Celsius (fan forced) and line a tray with baking paper.
  2. Chop pumpkin into small cubes and place on to tray. Using a brush, glaze the pumpkin with agave syrup until all pumpkin is evenly coated. Season with salt and pepper, spray with olive oil and throw on the sprig of rosemary.
  3. Bake pumpkin for approximately 35 minutes until browned and caramelised.
  4. Once caramelised, take out of oven to cool. Discard the rosemary spring.
  5. In a pan on medium heat, add the margarine, garlic cloves and onion. Sauté until the garlic is fragrant and the onions are transparent.
  6. Add the risotto rice and white wine. Allow a gentle simmer and stir until the wine has been evaporated.
  7. Slowly add a ladle of vegetable stock. Season with salt, pepper and dried rosemary. 
  8. Add the next ladle of stock after all the previous stock has nearly all been evaporated. Add one ladle at a time. Be patient with this step. Keep stirring the risotto to ensure that it doesn't stick to the bottom. You should be able to see the creaminess forming when you stir the risotto. 
  9. When there is only about 1/3 of vegetable stock left, add the caramelised pumpkin to the pan with the risotto.
  10. Taste the risotto and season if needed. Check the readiness of the rice. It should be soft, but still with a bit of bite.
  11. Keep ladling vegetable stock to the risotto until it has all been used. If the risotto, still isn't ready, add more vegetable stock until it has the right consistency and softness. 
  12. Take the pan off the heat. 
  13. Serve with vegan parmesan cheese, toasted pine nuts and a rosemary sprig.
  14. Enjoy!


  • If rosemary is too strong for your palette, use any of your favourite herbs.
  • Be patient with the ladling of the vegetable stock and the stirring. Only add more vegetable stock once the previous portion has been absorbed.
  • Toasted pine nuts really add a nice crunch to the dish. Make sure you garnish with them!
  • You don't need to be standing there the whole time. Just keep checking back to see when it the stock has been evaporated.
  • Using a good quality vegetable stock is important!

August 11, 2012

Asparagus and Lemon Pasta Recipe


I love this dish. Jerome and I made it on a week night when we didn't know what to have for dinner. It is really easy dish with a nice hit of lemon and freshness from the basil and asparagus. If you love asparagus and lemon you will definitely enjoy this. Jerome and I quickly wrote down the recipe to ensure we could have it 1000 times more. Play around with the flavours, add more garlic and lemon if needed. You must serve it with fresh lemon wedges and a good spoonful of our vegan parmesan to add cheesiness and creaminess. Enjoy!

  serves 2


Pasta Ingredients:  
   300g pasta of choice
   250g fresh asparagus
   5 tablespoons lemon juice
   lemon rind of one lemon
   1/4 cup pine nuts
   1 cup fresh basil leaves
   3 cloves garlic
   1 tablespoon plus 1 teaspoon olive oil
   1 cup tightly packed rocket (Arugula
)
   1/4 cup pasta water
   lemon wedges to serve
   salt and freshly cracked black pepper

Other:

    vegan parmesan to serve


  1. Make the vegan parmesan - Add all ingredients to a food processor and process until a smooth powder has formed. Set aside.
  2. Prepare the asparagus by snapping off and discarding the woody ends of asparagus.
  3. Snap off the asparagus tips off and set aside.
  4. With the remaining part of the asparagus, (the middle section), cut in half and steam until tender for a couple of minutes over boiling water. Take off heat once tender.
  5. In a pan, sauté asparagus tips and garlic in one teaspoon of olive oil until asparagus tips are slightly tender and garlic is fragrant. Spoon the garlic and the asparagus tips into a bowl.
  6. In the same pan toast the pine nuts for a couple of minutes. Set aside.
  7. In a food processor, process steamed asparagus middles, 1 tablespoon olive oil, basil leaves and the lemon juice until smooth. Season with salt and pepper and add more lemon if desired. Set aside.
  8. Cook pasta according to packet instructions. Take ¼ cup of boiling pasta water and set it aside before draining.
  9. In a large bowl, add the asparagus tips and garlic, toasted pine nuts, lemon rind, rocket, asparagus cream and the pasta water. Stir together until combined.
  10. Add drained pasta to the bowl. Toss to combine.
  11. Serve with lemon wedges, salt and pepper and a good spoonful of vegan parmesan.


  • Make sure you add a nice spoonful of parmesan to your bowl before eating... it adds a delicious flavour!
  • For a lower fat version, use spray oil instead of olive oil when sautéing asparagus tips and garlic.
  • This is a really nice, fresh tasting dish. You need to season it to your liking... If it is too simple in flavour, add more garlic, basil and lemon.
  • Cracked fresh black pepper really adds a nice flavour.
  • Don't forget to save 1/4 cup of the cooking water. 

August 6, 2012

Vegan Guacamole Recipe


I really believe that avocados make every dish so much better! You definitely do not need sour cream in guacamole. Avocados are delicious and creamy enough by themselves! You can use this to accompany other meals or have it on its own as a dip. This is my version of the perfect vegan guacamole. It is easy, Mexican-y and 100% delicious!


serves 2


  2 medium avocados, pitted
  1 1/2 tablespoons fresh lemon or lime juice
  
2 - 3 tablespoons diced purple onion
  2 tablespoons diced tomato
  salt and pepper, to taste


  1. In a food processor, process avocados and lemon juice until almost smooth. Or just simply mash with a fork. Spoon out into a bowl. 
  2. Add purple onion and tomato into the bowl. Stir until combined.
  3. Season with salt and pepper and serve with a Mexican dish or grilled tortillas.

  • Keep altering the recipe and adding to the dip until you are happy with the taste.
  • I normally cut up some tortillas, spray them with olive oil, season with salt and pepper and grill in the oven for a few minutes and serve them with the guacamole. 
  • Multiply the recipe to get your desired serving amount.
  • If you are short on time, sometimes I just mash avocados with lemon juice and salt and pepper and it is just as delicious!


The nutrition information above is an approximate guideline.