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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My Vegan Tofu Chili Non Carne


  • 2012/09/02

'My Vegan Tofu Chili Non Carne' -- 4 Servings

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INGREDIENTS

1 Tbls olive oil
1 medium onion, cut into small dice
1 red pepper, cut into small dice
2 cloves garlic, minced
1 chipotle with seeds, minced (or 1-3 Tsp chili powder)
1 can of whole plum tomatoes (400g non drained weight)
300g firm tofu (momen style)
1 cube vegetable stock
2 Tbls tomato puree
2 Tsp cumin powder
1 Tsp paprika
1 Tsp oregano
1 Tsp cocoa powder
1 Tsp sugar
1 Tsp (vegan) Worcester sauce
1 bay leaf
1 can kidney beans
Salt & pepper to taste
Fresh coriander to garnish


Directions:
1. Drain and press the tofu for 20 min. Meanwhile, heat the olive oil in a heavy bottomed pan and add the diced onion, red pepper, minced garlic and chipotle.
2. After the onion starts to turn clear, add the can of tomatoes, crushing the tomatoes with your hand as you do. Add the tofu, crumbling with your hand. Add vegetable stock cube, tomato puree, cumin powder, paprika, oregano, cocoa powder, sugar, Worcester sauce and the bay leaf. Simmer for 20 min, covered. Stir occasionally while simmering.
3. Drain the can of kidney beans and add to the pan. Cook for another 5-10 min. Add salt and pepper to taste and garnish with chopped coriander. EAT!



Chili is the one of my favorite western vegan foods. I think everybody has their own recipe for chili, but I wanted to share my own recipe with you. Try it!
I love chili with chipotle. Unfortunately, in the UK it is a little bit difficult to find canned chipotle and chipotle powder. It's not impossible though, so please try to find it at a Mexican shop or on the internet.

Vegan Memo:
- Use some vegan cheese if you have it!



Nutrition FactsPer serving
Calories - 202.1
Total Fat - 10.7 g
  Saturated Fat - 1.7 g
  Polyunsaturated Fat - 4.3 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 176.3 mg
  Potassium - 322.2 mg
Total Carbohydrate - 23.9 g
  Dietary Fiber - 7.8 g
  Sugars - 7.4 g
Protein - 18.6 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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