Crispy Courgette Fritter

Like the other vegetable fritters, this one is full of all sorts of my favourite veggies but also includes my secret ingredient to make it super crispy, crunchy and scrumptious!

It hasn’t any recipe to follow and doesn’t need any scale. You may use your favourite veggies. I just pick most vegetables from our garden, like courgette, potatoes, spinach and some bell pepper leaves. Only carrots and cabbages are bought from the supermarket.

All you need to do is finely shredded or grated them. Put the finely grated carrots with the shredded cabbages in the mixing bowl, sprinkle a teaspoon of salt, mix and leave it for half an hour or so to let it soften, then squeeze all the liquid out as possible. Grate the potatoes and also need to squeeze the liquid, mix with the carrots, cabbages and potatoes together, add in the seasoning of salt and pepper, and some ground cumin, dried parsley or fresh chopped one. If you don’t like parsley, use the coriander should be fine. Then add in just enough flour to bind everything together. Mix and shape into flat fritters and coat with coarse cornmeal (this is my secret ingredient to make the fritters so crispy!)
Fry in enough oil until both sides are golden brown.

DELICIOUS! ☺️

TIPS:

To make the fritters thinner, you will get crispier, and also quicker to fry.

You may use gluten-free flour instead of the normal plain flour if necessary, I tried to use chickpea flour before, but it still works so well.

Vegan Sourdough Discard Banana cake

I do feeding my sourdough starter regularly and saving me some sourdough discard to make this super easy cake for my hubby’s afternoon tea today.

If you have your sourdough starter, what will you do with your discard starter? Share with me more ideas if you don’t mind, please!

You can add your sourdough starter and discard up to 250g if you have, but reducing the flour to 1 cup should be enough. Because I have a 150g discarded starter, I decided to add 1/2 cup of flour to balance the cake batter. Also, you can add the sugar from 1/3 to 1/2 cup for your sweet tooth, I just use 1/3 cup of sugar that’s enough for me! Feel free to adjust your sweetness.

The way to achieve this cake shouldn’t be complicated for anyone. You only need one bowl, first of all, mash up the bananas straight in the mixing bowl, top with starter discard, oil, then sugar, stir to well combine. Then sieve in all the dry ingredients and chopped nuts, remember to reserve some nuts for topping. At last, place in the preheated oven to bake until cooked and golden brown. Isn’t that easy? This recipe is the easiest for the green baker!

Other vegan cakes in this blog you may like:

1 Bowl Vegan Banana & Chocolate Cake,

Vegan Mango Cheesecake, NO-Baked,

Vegan Carrot Cupcakes 2021,

One Bowl Vegan Apple Streusel Cake,

No-Baked Vegan Oreo Cheese Cake,

Vegan Banana Pancake ~ Happy Pancake Day.

Vegan Sourdough Discard Banana cake

Ingredients:
2 to 3 Spotty bananas, mashed well (I used 2)
150g Sourdough starter discard (can use room temp or from the fridge)
3 tbsp Vegetable oil
1/3-1/2 cup, packed brown sugar
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of Pink salt
A handful of chopped nuts, reserve some for topping

Instruction:

1.) Mash the ripened bananas and stir in the sourdough discard, oil and brown sugar. Mix all well to combine. Sieve in all dry ingredients and chopped nuts. Use a spatula to fold altogether without any dry flour.

2.) Pour in a lined loaf tin, pour the cake batter in evenly, top with the reserved nuts, place in the air-fryer and set the temperature to 160C, bake for 10 minutes first, then cover with a piece of foil, continue to bake for another 20 minutes until cooked.

Note: If using the normal oven, preheat the temperature to 180C/ 160C for a fan oven, and bake the cake for 28-30mins.

Vegan Orange & Chocolate Pancake

Happy Pancake’s Day!

Wish you all have fun with your flapping skill! But I don’t, I always make a mess with my pancakes, unfortunately!

I haven’t put on any new post for two months since the last one. Such stress, hectic and depress difficult time I have been through. I wish everything gets better!

Orange and chocolate pancakes to cheer up for all. The batter is so easy to whisk up, ingredients can find in your cupboard easily.

Let’s start!

Vegan Orange & Chocolate Pancake

Ingredient:

• 2 Oranges, rind and juice, reserve 1/2 of the orange juice to make sauce
• 20g Dairy-free chocolate chips
• 120g Plain flour
• 3/4 tsp Baking powder
• Pinch of sea salt
• 1 tbsp Light brown sugar or maple syrup
• 1 1/2 tbsp Rapeseed oil
• (1/2 of the orange juice from above + dairy-free milk) = 150ml

Method:

1). Whisk the flour, baking powder, salt and sugar together. Pour in the milk, oil, and 1/2 of the orange juice, mix well combined until smooth. Fold in the chocolate chips. Set aside for 10-20 minutes.

2). Heat a tablespoon of oil in a frying pan, spoon about 2 tbsp of the batter at a time. Let the surface of the pancake appears lot of bubbles then flip. Wait both sides are golden in colour, remove and transfer to a plate and cover with a tea towel to keep warm!

3). Cook the remaining orange juice with 1 tbsp brown sugar or without, make a thickening sauces with 1/2 tbsp cornflour with 3/4 tbsp water. Whisk in the boiling juice, off heat.

4). Served the pancakes with some chocolate chips if you like and pour the orange juice over, maybe a drizzle of maple syrup or a scoop of your favourite dairy-free ice cream on the side. Enjoy!

VEGAN TOFU BROWNIES 純素 豆腐布朗尼

It is one of the easiest ways to make a cake with the fairly simple ingredients that sit in your kitchen already. Try it. If you like it, please let me know if you make it.

You just need to prepare all the ingredients and put the tofu and milk in a blender or food processor first, blend to smooth. Then sieve in the flour, cacao, sugar and salt, blend until the smooth cake batter is formed. Pour in your prepared baking pan, bake in the preheated oven until cooked. That’s all, you don’t need any mixing bowl, even without any whisking! Amazing work!

Veganize Queen’s favourite Scone

Veganize is to convert a dish or a recipe to make it suitable for vegans.

Nowadays, vegan and vegetarian ingredients or products are easier to find than ever. They’re so convenient to be found in most supermarkets. But you will find that those are heavily processed, also too pricey for me.

Fruit & Nut flapjacks

This delicious flapjack, full of nutritious ingredients like gluten-free oats, pumpkin seeds, and peanut butter, also skips the refined sugar or the golden syrup (I substituted it with maple syrup). It is perfect for a school kid’s snack or take it as an energy bar for an adult.

These flapjacks are so easy to make, all you have to do is the preparing work. I make it easier to melt the butter and peanut butter in a microwave without any cooking involved as well!

If you fancy a bit more, you can melt some vegan chocolate chips and spread on top, it’s all up to you!

Ingredient:

• 200g Rolled Oats, perfectly gluten-free
• 40g Dried cranberries & raisins, or apricots (chopped)
• 25g Pumpkins seeds (add sunflower seeds if you like)
• 70g Refined coconut oil or vegan butter, melted
• 90g Peanut butter (or almond butter)
• 3 tbsp Maple syrup (or agave nectar)
• Vegan dark chocolate for topping, optional

Method:

• Melt the coconut oil or butter and the peanut butter in the microwave, stir in the maple syrup, mix to well combined.
• In a large bowl, mix all the oats, dry fruits, seeds together and pour the melted liquid into it and stir to all incorporated.
• Lined a baking tray with baking paper and spread the mixture evenly. You may melt vegan chocolate and pour it over the top.
• Chill in the fridge for one or two hours to set firmly before slicing and serve!

Vegan Graham Crackers

Can I do some survey? What would you like with your cup of tea or coffee? A slice of cake or just biscuit? What are your beloved biscuits?

I love graham cracker dip in my cup of tea mostly! This special biscuit gives me a sweet, toasty, cinnamon aroma and golden crunchy cookies just perfect for my afternoon tea!

Vegan Pumpkin Oat Pancakes, Gluten-free

Happy Halloween everyone!

Halloween 2020 will be one to remember. Government has suggested trick or treating can take place in tier one and tier two areas, but not tier three. With new restrictions in place to combat the spread of coronavirus, the government has urged people to use their common sense.

I do hope people can be more sensible to protect themselves and others. Remember: Make it safe, keep it fun! 

Taiwanese ‘Gua Bao’ Steamed Burger Buns 刈包

Taiwanese ‘Gua Bao’ Steamed Burger Buns 刈包

‘Gua Bao’ 刈包, it is definitely a national gourmet snack for everyone in Taiwan. It is also known as ‘tiger bite pig 虎咬豬’.

The traditional way to serve this bun filling contains half fat and half lean pork belly, salty sauerkraut, and roasted sweetened peanut powder. What is sweetened peanut powder? It is the roasted peanuts, grounded into powder and mix with sugar. Why is a bit weird? That’s because Taiwanese food culture tends to be sweeter, even the peanut powder. Anyway, it is your choice, I’m not really fond of too sweet in my food, so I just skip it, only the peanut powder is enough for me!

Nowadays, they got more fantastic choices to choose from, like: roasted meat, fresh salad leaves, or either fried eggs, are all good combination.

Today, I just show you how to make this easy baos first. Next time, I will make a surprise fillings to serve this steamed baos.

Ingredient:

• 1) 500g Plain flour/All-purpose flour
• 2) 250ml Lukewarm water
• 3) 5g Instant dried yeast
• 4) 20g Raw sugar
• 5) 1 tbsp Vegetable oil

Method:

1. Mix yeast, water and sugar together and leave for a few minutes until activate.
2.  Add flour into the yeast mixture and I like to use chopsticks to stir everything. Then knead the dough until smooth.
3. Roll out the dough into a large rectangle shape and about 0.5cm thickness.
4. Then roll up from the side in front of you. Seal the edge tightly and cut into equal portions of small dough, I like it around 50g each.
5. Roll the dough into a little ball separately. Then use a rolling pin to roll the ball into an oval shape.
6. Brush the top with vegetable oil to avoid the buns stick together after steamed.
7. Fold in half, and put on a piece of a greased baking paper. Place in the steamer with a space to expand after proofing.
8. Prepare the bottom of the steamer with lukewarm water and cover with steamer with lid, let it proof until the buns double the size.
9. Turn on the heat to high steam for around 12 minutes. Off heat and leave the lid on without any disturb for 5 minutes.
10. Then remove the lid and you can serve the buns with your favourite fillings. Enjoy!

Big Tips: In step 2, if you feel too difficult to achieve a smooth dough, just start to knead it 3 to 4 minutes into a ball then leave it on the table and cover with a upside down mixing bowl for 20 minutes to let the gluten develop. And after the time up, you will so easy to knead the dough into a silky and smooth dough. That’s my trick! Try it, it help you a lot!

Vegan Banana Pancake ~ Happy Pancake Day

Vegan Banana Pancake ~ Happy Pancake Day

This pancake is one of the super easy to make. If I can that means you too of course!

Simple ingredients and the easiest method, I think you should jump up and roll up your sleeves, get ready?

Get your food processor out, pour one cup of nut milk of your choice (I chose the almond milk), slice up one spotty banana and blend to smooth.

Then add one cup of gluten-free flour of your choice or the all-purpose flour if you don’t mind and with 1 1/2 tsp of baking powder, two tablespoons of coconut sugar, a pinch of pink salt, and 1/4 tsp ground cinnamon if you like (optional). Blend all together until well combined. Set aside for a half-hour.

Fry as a usual pancake, then serve with your favourite fillings or just a squeeze of fresh lemon juice and a squirt of maple syrup or agave nectar.