I bet vegans out there get very excited when they find good recipe for cheese. We are not vegans at home, but I like to explore new things, and now I started to cook vegan for dinner, which you can see from my last posts. We tried Veggie chili, the famous “pulled pork” sandwiches and the super tasty coconut curry.
I was curious to try some “cheesy” recipe and going back to different websites I found this recipe from Cookie and Kate.
Despite what the comments are saying this doesn`t taste like cheese. Maybe to some extend it can remind you of it by the texture, but it`s not like the real cheese. That said I want to tell you as well how delicious this recipe was. Me and Tom finished it in no time and it was rather satisfying. We agreed it can`t be called Mac and Cheese, but Mac and very delicious sauce 🙂
- 4 cups elbow pasta
- 3 tbsp olive oil
- 1 small onion, chopped
- 2 small white potatoes, shredded
- 1 glove garlic, minced
- 1 teaspoon dry mustard powder
- salt and pepper to taste
- 1/2 tsp red paprika
- 1/2 cup cashew nuts (I used roasted)
- 1 cup water, more as necessary
- 1/4 cup nutritional yeast
- 2 to 3 teaspoons white vinegar
- one small fresh jalapeno for serving (optional)
- Boil the pasta in salted water
- Saute the onions, garlic, potato and spices for 3-4 minutes.
- Add the cashew nuts and water and cook until cooked through (about 5-8 minutes). Add more water if necessary.
- Blend until smooth and add the nutritional yeast and vinegar. Blend again. Add 4-5 tbsp water if necessary.
- Mix the pasta with the sauce and top with fresh jalapeno.
When I first told Tom we are having veggie chili for dinner he laughed! Can you blame him?Chili is meat! Well not this one. This recipe is vegan, but so rich and flavorful, we had to fill our plates twice. I choose to top with avocado, coriander and tortilla chips, but you can go ahead with cream and cheese if that`t what you love.
Original recipe from Cookie+Kate
- 1/4 cup olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- salt to taste
- black pepper to taste
- 4 cloves garlic, chopped
- 1 tsp cayenne pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 cans diced tomatoes
- 2 cans kidney beans
- 2 cups vegetable broth (use water if you don`t have)
- 1 bay leaf
- 1 tbsp BBQ sauce
- To serve: chopped coriander, sliced avocado and tortilla chips
- Saute all the veggies together with the spices. Cook until soft and translucent
- Add the tomatoes and veggie stock (or water). Cook for 3-4 minutes
- Add the beans and cook for another 30 minutes. Add more water if needed.
- Serve topped with avocado, coriander and tortilla chips
Internet is full with recipe videos of this vegan sandwich at the moment, so I decided to give it a try. I found ready to cook/eat jackfruit in Carrefour in Mall of the Emirates. It cost around 11 dirhams per box (it doesn`t say what is the quantity). For 4 sandwiches like the ones on the picture I used two boxes or approximately 500 g.
I wouldn`t say you can`t make any difference between these sandwiches and the real meat ones, but they both taste really good. This vegan version is really exotic and extra sweet. I could happily eat that as a substitute to the meat ones.
Recipe credit to Buzzfeed
- 2 tablespoons oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 4 cups jackfruit, it comes chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon vegan Worcestershire sauce
- 2 cups vegetable stock
- ½ cup vegan barbecue sauce
6 vegan buns
- Heat the oil over medium heat in a large pan or Dutch oven.
- Add the onions and garlic, and cook until translucent.
- Add the jackfruit, spices and Worcestershire. Stir to coat evenly.
- Add the vegetable stock and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
- Spread the jackfruit on a prepared baking sheet and bake at 180 degrees for 45 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
- Pour the barbecue sauce over the jackfruit, mix, and return to the oven for 15 minutes.
- Serve warm on vegan buns with vegan coleslaw.
Toad in the hole is a Biritsh classic. I was told how to make it by my husband and I love it ever since. it`s a good comforting dish, that he usually drowns in gravy and HP sauce. I personally love it with a pint of Guinness 🙂
- 120g white flour
- 4 large eggs
- 300 ml milk
- 8 good quality pork, beef or any other sausage you like
- 2 tbsp oil
To make the batter, sift the flour into a large bowl
Make a well in the center of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
Preheat the oven to 200 degrees
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Set aside
Brush small tray with oil and heat in the oven for five minutes or until the oil is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve with gravy and HP
Being Bulgarian I was raised to love our cuisine. One of the things I miss the most is the little bakeries located almost everywhere, offering traditional breakfast pastries. Sadly, we don`t have Bulgarian restaurant here in Dubai, but few years ago I discovered Turkish food. Little I knew of how similar these two are. In fact we share names of recipes and you guessed it- breakfast!
The recipe I present you today is called Sivas katmeri and its layered dough with butter. I wouldn`t say it`s difficult to make, but it takes some time in the kitchen. Find the recipe below and go through the pictures in the gallery to see how it`s made.
- I used the same dough recipe, with which I made the mekici.
- Let the dough rest until double in size (45 min. to 1 h)
- Cut the dough in 4. You will need two for each sivas katmeri
- Roll the dough until 0.5 cm thin, brush with melted butter and fold like an envelope
- Roll second dough, brush with butter and put your first envelope dough in the center
- Fold around it and brush generously with butter
- Make two sivas katmeri and gently roll them to 1 cm thickness
- Place in baking tray, covered with baking paper
- Score the dough with sharp knife
- Brush with butter and bake at 180 degrees for 45 min. or until golden
- I like to serve it with jam, white cheese and herbal tea
Having a good curry for dinner is the most satisfying thing after a long day. With this recipe I went totally vegan as I was curious for the result. I had no idea what a veggie curry could look like, until I went to the shop and found fresh sweet corn, fresh peas and it was pretty much sorted 🙂 I decided to substitute the meat by adding sweet potatoes, and that paid off well. The good side of cooking vegan is that you cook faster than usual and this save you extra time.
- Bunch bok choy
- 3 cups sweet corn
- 2 cups green peas
- 2 small sweet potatoes, peel and cubed
- 3 garlic cloves
- 1 tbsp minced ginger
- 1 lime, juiced
- 1 tbsp red curry paste
- 1 can coconut milk
- 1 can coconut cream
- handful coriander
- salt to taste
- 1 tbsp oil
- 1 tsp sesame oil
- Start with boiling your potatoes. Strain the water and set aside
- Mix the oil with sesame oil and saute garlic, ginger and curry paste
- Add the corn and peas and cook for 2-3 minutes.
- Add the hard stems of the bok choy and saute for another minute
- Add the coconut milk and cream, lime juice and half the coriander. Season with salt
- Cook for 20 minutes, then add the potatoes and bok choy leaves. At this point turn the heat off
- Serve with extra lime and coriander
This recipe is as green as it gets. If you are looking for a booster for lunch, this is the right one. Cook for dinner and pack it for lunch as a salad- it will be equally delicious. In my opinion this is much better than the take out we get around here, as they are usually soggy from soy sauce. Using soba instead of any other pot noodles is a guarantee for quality and you will avoid MSG, sodium and all other nasty E`s from the equation.
For the soba
- small pack soba noodles (I used made of brown rice)
- 2 cups frozen organic edamame
- 2 cups snow peas
- 2 cups baby corn
- 1 peeled carrot
- handful fresh coriander
- bunch of bok choy
- cashew nut to serve
For the sauce/dressing
- 1/4 cup soy souce
- 2 tbsp oil
- 1 small lime, juiced
- 1 tsp sesame oil
- 1 tbsp honey/agave
- 2 tbsp freshly grated ginger
- 1 tsp sriracha
- 2 garlic cloves, minced
- Mix the sauce ingredients and set a side
- Boil the soba as per the instructions and strain the water
- Saute the veggies for not more than 3-4 minutes, add the soba
- Turn the heat off and then dress the dish with the sauce
- Srve with chopped cashew nuts