Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Pad Thai Traditional Style


  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings

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INGREDIENTS

125g flat rice noodles (5mm)
Half onion, sliced
3 cloves garlic, minced
100g deep-fried tofu (If you can't get it, you can make it easily. See vegan memo at the bottom of this post!)
200g broccoli, cut into small pieces
2 Tbls tamarind paste
2 Tbls sugar
4 Tbls soya sauce
1 Tsp crushed chilli
Handful bean sprouts
1/4 cup toasted peanuts
Salt & pepper to taste
Coriander to garnish
Peanuts to garnish
2 slices lime


Directions:
1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.
2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.
3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.
4. Add the drained rice noodles into the wok and stir-fry for 1 min.
5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.
6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!



I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:
- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:
1. Drain tofu well.
2. Slice the tofu into 1cm thick rectangles.
3. Deep-fry the tofu until the surface is crispy and light brown.



Nutrition FactsPer a parson
Calories - 317.7
Total Fat - 10.8 g
  Saturated Fat - 1.6 g
  Polyunsaturated Fat - 3.0 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 126.9 mg
  Potassium - 447.7 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 9.2 g
  Sugars - 10.4 g
Protein - 12.8 g
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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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Easy! Colorful! Vegan Paella


  • 2012/07/20

'Easy! Colorful! Vegan Paella' -- 2 Servings

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INGREDIENTS

1 cup basmati rice
1 medium onion
1 medium tomato
1 red pepper
10 stems of asparagus or green beans
1/3 cup green peas
2 cloves garlic
1 fresh chili pepper
1 Tbls olive oil or vegan margarine
1/2 Tsp paprika
1/2 Tsp thyme
1/4 cup white wine
Salt to taste
400ml water
(A dash saffron, if available)
1 cube vegetable stock

2 slices lemon
Parsley to garnish
1/4 cup pine nuts or crushed walnuts


Directions:
1. Heat the olive oil in a frying pan and add minced onion, garlic and chili. After the onion starts to soften, add tomato (chopped into 1cm cubes) and cook for 1-2 min.
2. Add rice (without washing first), cook until the rice starts to turn clear (about 3-4 min).
3. Add the water, wine, paprika, thyme, salt and vegetable stock cube, and mix gently. Cook over high heat. If you are using saffron, make the water warm, add the saffron and wait for a while.
4. When it starts to boil, cover the pan and turn the heat down to the lowest level. Simmer for 5 min. Remove the lid, put the sliced red pepper, asparagus and green peas on the rice. Cover the pan again and simmer for 10 min.
5. Turn off the heat and wait for 5 min without removing the cover. Open the pan, garnish with lemon, parsley and the toasted pine nuts or walnuts. EAT!



Do you want to make an easy colorful main dish? You can make this paella! I recommend basmati rice for this paella. Basmati rice has great flavor and a nice texture that matches paella. I think you don't even need to use saffron! Please try it!

Vegan Memo:
- Unlike usual rice dishes, when making paella you shouldn't wash the rice first. Using unwashed rice helps the flavour to penetrate each grain.
- I used green beans instead of asparagus because I couldn't get asparagus that day.
- If you are using walnuts, crush and toast them before adding to paella.



Nutrition FactsPer Serving
Calories - 407.8
Total Fat - 19.6 g
  Saturated Fat - 2.0 g
  Polyunsaturated Fat - 6.6 g
  Monounsaturated Fat - 8.2 g
Cholesterol - 0.0 mg
Sodium - 154.8 mg
  Potassium - 507.0 mg
Total Carbohydrate - 36.4 g
  Dietary Fiber - 7.0 g
  Sugars - 4.5 g
Protein - 8.2 g
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