Tofu Steaks with Homemade Black Bean Tofu 

Tofu Steaks with Homemade Black Bean Tofu

Every vegan knew what we can get the protein from our food. Soybean, tofu is the main source among them.

I love tofu in my cooking, today I make my own tofu with the black bean for a change. The ingredients are so simple because only have a mixture of black beans and normal soybeans, and I use the rice vinegar for the coagulant. It sets beautifully. But I forgot to sieve the soymilk twice. The texture looks a bit rough for my saying. But the taste remains the same.

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Morel (Morchella Vulgaris) Braised Tofu 羊肚菌紅燒豆腐

Morel (Morchella Vulgaris) Braised Tofu 羊肚菌紅燒豆腐

Image from the internet

The nutritional value of this Morel (Morchella) is very high as the price!

According to the internet information, there is fresh and dry Morel on the market, but the most important thing is that it has wild and cultivated points, and the effect is very different. It is best used for anti-cancer, immune-enhancing, gastrointestinal, phlegm, etc…

 

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Vegan Butter

Vegan Butter

I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.

Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.

Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.

Wish you have happy baking, enjoy!

Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.

Vegan Butter

Ingredient: 

  • 8 tbsp Almond Flour
  • 10 tbsp unsweetened cashew milk, (I use almond milk)
  • 1 1/2 tsp Nutritional yeast (optional)
  • 1/2 – 1 tsp Pink salt
  • 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
  • 4 Tbsp. olive oil or rapeseed oil
  • 1 cup Refined coconut oil, melted

Method:

  1. Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
  2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
  3. Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.

Note: 

  1. You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
  2. Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.

Kale Pesto Fried Rice

Kale Pesto Fried Rice

For my memory, I think I haven’t posted any rice dish before, except risotto.

This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p

In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.

 

Kale Pesto Fried Rice

Ingredient: 

  • 2 cups Kale leaves only, stems removed
  • A large handful Toasted walnuts
  • 1/4 cup Nutritional yeast flakes
  • 1 tsp Sea salt
  • 2 cloves garlic, chopped (I haven’t used it)
  • 1/4 cup Extra virgin olive oil, more or less

Method: 

  1. In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
  2. Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
  3. Work is done and serves straight away.

Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

  • 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Unrefined Brown sugar
  • 1 1/4 cup Nut milk of your choice
  • 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
  • 1 1/4 tsp Apple cider vinegar
  • 1 tbsp Oil

Topping:

  • Maple syrup
  • Any fruits or berries of your choice
  • Peanut butter sauce or other nut butter
  • Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

  1. In a large mixing bowl, mix the dry ingredients and set aside.
  2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
  3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
  4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
  5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
  6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
  7. Cover the cooked pancakes with a clean tea towel when you cook the others.
  8. Serve with nut cream and fresh berries when it is still warm.

Roasted Squash Stuffed with Multi-grains ~ Gluten-free

Roasted Squash Stuffed with Multi-Grains ~ Gluten-free

Now is nearly the end of the autumn and the beginning of the winter. Although the time still hasn’t changed back to winter time yet, I can feel the chill wind hit me all the time.

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Easy French Apple Tart

Easy French Apple Tart

What a nice day today, my friends! Sunny, breezy, and started to see the green lawn again. Thanks for the rain.

Have you got a mood swing before? And also, fancy a quick dessert showing in front of you and without any fuss to prepare. Don’t worry! Here is a quick and easy solution for you. Just a few things to prepare, a few apples, a block of puff pastry, some sugar or date syrup if you have.

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Vegan Eggplant/Aubergine Salad 涼拌茄子

Vegan Eggplant/Aubergine Salad 涼拌茄子

Summer holiday was started in Uni already, except the primary school and secondary school. Are you on holiday? Have you planned a summer holiday? Where will you go?

I can’t go anywhere because of the weather, why? Apparently, my plants and vegetables need to water to get survive. It has been a whole month without any rain 😦

We’re longing for rain, rain, and rain…

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Cool Down by Refreshing Homemade Elderflower Cordial

Cool Down by Refreshing Homemade Elderflower Cordial

Hi everyone! What’s the temperature in your country?

We are soaking in a heat wave in England by the temperature jumped up to 29°C to 31°C in these few weeks. Still can’t see the sign to lower from the weather forecast. We can’t complain about it cause we had been through a long cold, damp and icy winter. The globe weather was going to extremely cold or sweating hot.

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Maple-Roasted Cherry Tomatoes on Pesto Spaghetti

Maple-Roasted Cherry Tomatoes on Pesto Spaghetti

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a spaghetti plate with emerald green pesto sauce.  Would you like to serve them as a complement to any other grilled or roasted veg? My children particularly like them, simply piled on toast with a sprinkling of flaky pink salt and lots of black pepper.

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