Tuesday, September 24, 2013

Sushi Nori Rolls


sushi bamboo mat
nori sheets
2 cup cooked brown rice or with quinoa mixed together
Sushi Nori Rolls
1 cup almond pulp (left over from almond milk)
Braggs liquid amino or soy sauce
Nutritional yeast flakes
1 ripe avocado, sliced
6 asparagus spears, sliced in half
6 fried tofu puffs (buy from your local Asian grocery)


Combine almond pulp, Braggs and nutritional yeast flakes in a bowl.

To make a vegan salmon/tuna mix, use the sushi mat and place the shiny side of the nori sheet onto the mat.

Place quinoa and rice mix onto the sheet from left to right, leaving about a 1 inch space from the front.

Place the nut mix, asparagus and avocado or fried tofu puffs on top of the quinoa.

Roll with the edge of the mat pressed onto the nori sheet, keep rolling.

Sprinkle some water at the end of the sheet and press together to seal.

Cut and serve.

Serve with soy mayonnaise, wasabi or soy sauce.

Serving size: 3-4 long nori rolls

Prep time: 30 minutes

Have you taste Indian Spiced Curry?

Prep Time: 30 mins

Serving Size: 3-4
Indian Spiced Curry


1 carrot, diced
1 red bell pepper (capsicum), diced
1 zucchini (courgette), diced
1/4 pumpkin, diced
1/2 sweet potato, diced
2 bunch bok choy, chopped
1 cup brown rice
3 cup water
1/2 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon peri peri powder
1/2 teaspoon cardamon powder
1 cup of rice milk or soy milk

Boil 3 cups of water, then add brown rice, heat until cooked.

While rice is cooking, combine spices and rice milk in wok.

Add carrot, capsicum, zucchini, pumpkin and sweet potato, mix thoroughly.

What is Colcannon?

Prep Time: 30 mins

Serving Size: 3-4


3-4 medium potatoes
1 bunch kale, chopped
1 onion, sliced thinly
1/4 cup soymilk
Bragg Liquid Aminos (optional)

Boil potatoes until soft (test with fork) - save the water.

Cook onion in 1 teaspoon oil until soft.

Cook kale on medium heat with a little oil until wilted.

Mash potatoes with soy milk, salt, and a few tablespoons of potato water.

Add onion, kale, salt to taste and a tablespoon Bragg if desired.

How to cooking Chinese Greens with Eggplant in 20 mins ?

Prep Time: 20 mins

Serving Size: 3-4


2 Chinese eggplants, salted and sliced thinly
2 bunches of Chinese greesn, like bok choy or Chinese broccoli
4 garlic cloves, crushed
1 1-inch piece of ginger, grated
1/4 cup of extra virgin olive oil

Sauté garlic and ginger with oil in wok.

Add eggplant and stir fry until cooked.

Add Chinese veggies and stir through until cooked.

Serve with rice or quinoa.

fat free Carrot and Courgette Soup

Prep Time: Recipe Prep time 35 mins

Serving Size: 4
Courgette Soup


1 pound courgettes, sliced
½ pound carrots, sliced
1 tablespoon olive oil
1.5 pints of veg stock
1 tablespoon tomato puree
1 bay leaf
seasoning to your taste


Gently heat the oil in a large saucepan. Add sliced courgettes & carrots.

Cover and gently cook for about 5 minutes. Then add stock and all other ingredients and simmer for 30 minutes.

Remove bay leaf and liquidize. Serve warm.

How to make faster Broccoli Salad?

Cook Time: 5 mins + 3 hrs refrigeration
Serving Size: 4
Broccoli Salad


4 cups broccoli, cut into small florets
1.5 cup egg-less mayonaise or veganaise
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup raisins
1/4 cup pine nuts
handful soy bacon bits

Place broccoli florets in a large bowl. In a second bowl mix together mayonaise, brown sugar, and vinegar. Pour dressing mixture over broccoli, add pine nuts. Cover and place bowl inside refrigerator for at least 3 hours. When ready to serve, add raisins and soy bacon bits.

Tuesday, August 27, 2013

Stir-fry Okra with Flaxseed Linseed

Stir fry Okra

Ingredients of this recipes.

  1. 6 okra, sliced
  2. 2 zucchini (courgettes), sliced lengthwise
  3. 1 red bell pepper (capsicum), thinly sliced
  4. ½ cup flaxseed (flaxseed)
  5. olive oil
  6. tamari sauce

Cook Time: 15 mins

Instructions : How to cooking ?

Stir-fry okra, zucchini, and bell pepper (capsicum) in wok with a splash of olive oil and tamari sauce. Stir-fry until cooked.

Serve as a main or side dish.

Thursday, July 11, 2013

Gluten Free Vegan Horseradish Twice Baked Potatoes

Gluten Free Vegan Horseradish Twice Baked Potatoes

I love a good baked potato (and by baked I mean one that is baked in an oven, not nuked in a microwave) – a potato that has a crispy, well-seasoned skin worthy of eating and is light and fluffy on the inside” —Carol Kicinski

Cook Time:1 hour 20 minutes (1 hour downtime)Difficulty:Medium


3 => large russet potatoes
1 tb => olive oil plus more for rubbing the potatoes
Kosher salt
½ => small red onion, cut in half then sliced thinly
8 ounces => sliced button mushrooms
 Black pepper
½ c => Vegenaise Horseradish Sauce
¼ c => vegan sour cream
1/3 => chopped chives


Position the rack of your oven in the middle and preheat it to 350 degrees.

Scrub the potatoes under cold, running water. Dry the skins well. Take a fork and pierce them 8 – 10 times, sticking the fork in as far as you can get it. Place potatoes in a large mixing bowl on a plate and pour on some olive or vegetable oil. Turn the potatoes round and round to totally coat them then sprinkle with a generous amount of kosher salt. Place the potatoes directly on the rack of the oven (you can place a baking sheet on the rack below the potatoes to keep the oil from dripping) and bake for 1 hour or until the skins feel crispy and the flesh yields to a gentle squeeze. Remove potatoes from the oven and let them cool enough to handle. Leave the oven on.

While the potatoes are baking heat the olive oil in a large skillet over medium-high heat. Add the onions, mushrooms, ¾ teaspoon salt and ½ teaspoon pepper and cook for 10 minutes or until the vegetables are soft, the liquid from the mushrooms has been released and evaporated and the vegetables are starting to brown.

Slice the potatoes in half lengthwise and scoop out the flesh into a mixing bowl leaving a ¼ inch layer of the flesh in the potato skins. Mash the potatoes with a little salt and pepper and place the potato skins on a baking sheet.
To the mashed potatoes add the mushroom onion mixture, the Horseradish sauce, vegan sour cream and about ¼ cup of the chives. Mix well. Taste and season with more salt and pepper if necessary. Spoon the mixture into the potato skins and bake for 15 minutes or until hot and the tops are starting to brown.

Sprinkle the remaining chives on top of the potatoes and serve.

Black Cherry Sour Cream Muffins

Black Cherry Sour Cream Muffins

These muffins are flavorful and moist, with a kick of tartness from the cherries and sour cream. The almond topping offers a sweet complementary flavor and crunch. If using frozen berries, keep them in the freezer until you’re just about to put them in the batter.

Cook Time: 35 minutes (25 minutes downtime)Difficulty: Medium


1 & 3/4 c => All Purpose Flour
1/2 tsp => Baking Soda
1/2 tsp => Baking Powder
1/2 tsp => Table Salt
1/4 c => Plain or Vanilla Soy Yogurt
1 tbsp => Cornstarch
1 tbsp => Non-Hydrogenated Vegan Margarine, melted
1/2 c => Vegan Gourmet Sour Cream Alternative
1/4 c => Non-dairy Milk
3/4 c => Pitted Black Cherries, pulsed in a food chopper/processor
2 tbsp => Raw Sugar
1/4 c => Almonds, sliced


Preheat oven to 375* F and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together flour, baking soda, baking powder, and salt. In a separate small bowl, mix together soy yogurt with corn starch using a fork or small whisk until well incorporated. Transfer yogurt mixture to a large mixing bowl and combine with sugar and melted margarine and non-dairy milk. Add half of dry ingredients and mix until combined, then repeat with remaining flour mixture. Stir only until larger clumps disappear – do not over mix. Stir in chopped cherries and divide evenly into muffin cups. Sprinkle with raw sugar and almonds and gently pat topping into batter. Bake for 23-27 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool in tins for 5 minutes before transferring to a wire rack to cool completely.

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

This cream cheese coffee cake reminds me of the name-brand cakes you can get at the grocery store, only this is even more rich and dense and not loaded with preservatives – and it’s totally egg- and dairy-free! It’s heavenly with a cup of coffee or tea. For an extra flavor boost, try spooning a couple of tablespoons of berry jam over the top of the batter before sprinkling on the crumb topping.

Cook Time: 1 hour (40 minutes downtime) Difficulty: Medium


1 tsp => Apple Cider Vinegar
1 tsp => Vanilla Extract
1/2 c => Canola Oil
1/3 c => + 1 tsp sugar
3/4 c => Non-dairy Milk
2-3 tbsp => Canola Oil
1/8 tsp => ground nutmeg
1/2 tsp => ground cinnamon
2 tbsp => + 2 tsp brown sugar
1/2 c => all-purpose flour
1 1/4 c => all-pupose flour
2 tsp => Baking Powder
1/2 tsp => Salt
1/2 c => Vegan Gourmet® Cream Cheese Alternative, Softened


Preheat oven to 375* F and coat an 8” loaf pan with nonstick spray, or lightly grease with shortening. In a small bowl, whisk together milk and vinegar and let curdle. Prepare topping by mixing together dry ingredients in a small bowl and slowly drizzling oil a tablespoon at a time while mixing with fingertips. Add enough oil to ensure large crumbs with only a small amount of dry four left. In a large mixing bowl, beat together curdled milk mixture, ¼ c sugar, oil, and vanilla. In a seprate bowl, whisk together flour, baking powder, and salt. Add this mix half at a time to wet ingredients, mixing gently after each addition. Set aside ½ cup of batter and a separate 2 T of batter in separate bowls and pour remaining batter in loaf pan. In mixing bowl, mix together cream cheese, remaining T of sugar, and 2 T batter until just combined (about 1 minute on medium speed for a stand mixer). Carefully spoon this mixture down the center of the batter in loaf pan, keeping about 1/2” from edges. Pour remaini