Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Gluten-Free Gnocchi


  • 2012/09/09

'Vegan Gluten-Free Gnocchi' -- 4 Servings

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INGREDIENTS

400g potatoes, peeled and chopped
1/4 cup soya milk
2 Tbls olive oil
1/2 Tsp salt

2/3 cup rice flour
1/3 potato flour (potato starch)
2 Tbls tapioca flour
1 Tsp xanthan gum

- Pesto
60g fresh basil
1/3 cup olive oil
1/3 cup pine nuts or walnuts, toasted
3 cloves garlic
1/2 Tsp salt
Pepper to taste


Directions:
1. Place the chopped potatoes on a microwave suitable plate, cover with clean film. Cook for 7-8 min (700w) until potatoes are soft. Mash the potatoes in a big bowl. If you want a stronger potato flavor, you don't need to peel the potatoes.
2. Add soya milk, olive oil and salt to the bowl. Mix well until the mixture is smooth.
3. Mix all flour and xanthan gum in a separate bowl and add half to the mashed potato. Mix well and add the rest of the flour mix. Using your hands, knead the dough until smooth. Divide the dough into 3 balls and form them into bar shapes. Cut the dough into 2cm small pieces and then roll each piece into a small ball. Make gnocchi shape using a fork.
4. Boil a big pan of water with salt. Meanwhile make the pesto. Process all ingredients of the pesto in a food processor, set aside.
5. Add the gnocchi to a pan of boiling water. After the gnocchi start to float to the surface of the water (about 2min), drain and serve with pesto!



This is not normal gnocchi. This is gluten-free gnocchi! Even if you don't have a gluten allergy, I want you to try gluten-free cooking. You can discover some new ways of cooking and new ingredients, I think.

Vegan Memo:
- Of course, you can eat this gnocchi with tomato sauce or some other kinds of sauce!



Nutrition FactsPer serving without the pesto
Calories - 285.2
Total Fat - 7.7 g
  Saturated Fat - 1.2 g
  Polyunsaturated Fat - 1.3 g
  Monounsaturated Fat - 5.2 g
Cholesterol - 0.0 mg
Sodium - 306.5 mg
  Potassium - 382.9 mg
Total Carbohydrate - 51.6 g
  Dietary Fiber - 2.8 g
  Sugars - 0.7 g
Protein - 3.9 g
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Vegan Mini Pizza with Gyoza Paper


  • 2012/07/26

'Vegan Mini Pizza with Gyoza Paper' -- 12 pieces

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INGREDIENTS

12 gyoza papers

Tomato sauce:
3 medium tomatoes
Half onion
2 cloves garlic
2 Tsp olive oil
2 Tbls red or white wine
1 Tbls tomato purée
1/2 Tsp dried basil
1/2 Tsp dried oregano
1/2 vegetable stock cube
Salt and pepper to taste

1/2 cup sweetcorn
Vegan mayonnaise or vegan cheese if you want


Directions:
1. Heat the olive oil in a small sauce pan or frying pan and add minced onion and garlic.
2. After the onion starts to turn clear, add all the ingredients for the tomato sauce into the pan. Bring to a boil, simmer for 5 min and add more salt and pepper if you need.
3. Spread the tomato sauce, corn and mayonnaise (or cheese) on the gyoza paper. Bake in a 200 degrees oven for 10 min. EAT!



Making pizza dough is too much work for me. Pizza should be easy and fast food! If you think so too, please try using gyoza papers instead of pizza dough. The gyoza paper will be so crispy in the oven.

Vegan Memo:
- I used only corn this time, but you can try using diced pepper, mushroom, tofu or anything else you like too!
- You should be able to find gyoza papers at your nearest Chinese supermarket, I think. They are not always vegan though so please check the ingredients.
- Do a pizza party!



Nutrition FactsHalf of the recipe
Calories - 222.1
Total Fat - 12.8 g
  Saturated Fat - 0.9 g
  Polyunsaturated Fat - 2.9 g
  Monounsaturated Fat - 8.6 g
Cholesterol - 0.0 mg
Sodium - 232.8 mg
  Potassium - 592.8 mg
Total Carbohydrate - 20.9 g
  Dietary Fiber - 3.9 g
  Sugars - 2.4 g
Protein - 3.9 g
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Vegan Tofu Ricotta Cheese


  • 2012/04/27

'Vegan Tofu Ricotta Cheese'

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INGREDIENTS

200g firm tofu (Momen)
1 clove garlic
1 Tsp fresh basil, minced (or dried basil)
1 Tsp lemon juice
1 Tsp miso paste
1/2 tsp Japanese plum vinegar
1/2 Tsp onion powder
1/2 Tsp fresh parsley, minced (or dried parsley)
Salt to taste
(1 Tbls nutritional yeast, if you have or can get)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Put the tofu and all other ingredients in a blender or food processor.
3. Blend until the tofu mixture becomes smooth, like the top picture. Add salt and pepper to taste. EAT with whatever you like!



This tofu vegan ricotta cheese is so easy and tasty! It's made with tofu but you can't taste the tofu at all. The blended tofu is as smooth as real cheese. You can use this vegan cheese for so many kinds of recipes: pizza, lasagna and so on. I'm going to post other recipe to use this ricotta cheese later too!

Vegan Memo:
- If you don't have a blender, mince the basil and parsley, grate the garlic and press the tofu through a sieve (or mix well with your hand). Mix everything well!



Nutrition FactsTotal recipe
Calories - 179.4
Total Fat - 17.8 g
  Saturated Fat - 2.5 g
  Polyunsaturated Fat - 9.9 g
  Monounsaturated Fat - 3.8 g
Cholesterol - 0.0 mg
Sodium - 887.9 mg
  Potassium - 508.6 mg
Total Carbohydrate - 12.3 g
  Dietary Fiber - 4.8 g
  Sugars - 1.9 g
Protein - 32.5 g
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