Sunday, 24 April 2016

Stir Fried Edamame Beans with Smoked Tofu

I had some edamame beans left over from yesterday's brunch and decided to use them up in this relatively quick dish. 
I loved every thing about this dish, the way it looks on the plate, colours, the flavours, the textures. The vibrancy of the greens especially from the edamame and peas.  And the way the fresh red chilli beamed liking a red light bringing the dish to life.  The vegetables still had crunch and the beans popped, especially the broad beans.  When I served it up, D was concerned that there was not enough sauce to coat the rice, but it was plenty moist once he started tucking in.  I guess you could serve these with noodles, but I like plain steamed or boiled white rice.
Please find proper smoked tofu for this recipe, not those lightly smoked and barely .  If your tofu is not smoky enough, then please if possible add a little liquid smoke.  

I am sharing this with Eat Your Greens Challenge hosted this month by The Veg Hog; and with Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; 

Saturday, 23 April 2016

Sauteed Edamame Beans with Vegan Black Pudding

I picked up some vegan VPud Black Pudding the last time I went into the city of Cardiff.  

I had no ideas of what I was going to do with it, but I knew I had developed a liking for it especially at the weekend for a greasy veggie fry-up.   It makes for a nice change from the usual veggie sausages. 
This is a brunch dish, though you could happily have it in the evening.  The potatoes are chopped small into little cubes, then baked in the oven with a little oil until golden crispy,  a bit like hash browns or crispy croutons.  The final dish reminded me of one of those meals that would hit the spot if you had a hangover from the night before, if you get my drift.  But its a little more healthier, or seems that way - instead of baked beans we have edamame, soya, broad beans and peas sauteed and instead of veggie bangers we have pan fried vegan black pudding. If you can't find VPud Black Pudding where you are, either omit it or sub it with something else. 

Thursday, 21 April 2016

Rainbow Bell Pepper Spaghetti

This Rainbow Pepper Spaghetti dish is one of the simplest evening meals I have ever made.  Its only quick if you have the ingredients prepped.  Its really a vegetable stir fry, just made with bell peppers. 

Tuesday, 19 April 2016

Vegan Japanese Katsu Curry Sauce

Cup of Tea anybody?!

Fusion food never fails to surprise me.  When I lived in Glasgow I was charmed by the Scots, in particular the Glaswegian Scots love for 'Irn Bru, Curry Sauce and Chips', but at the same time I was baffled at their liking for 'Cheese on Chips' almost a Scottish take on the Canadian-French melty cheesy gravy Poutine.  

Well here is another fusion dish from around the world - Japanese Curry known as Katsu
According to the Japan Centre, Katsu curry sauce was introduced to Japan by the British over 100 years ago.  Katsu is a  a thick curry sauce served with crispy panko crumbed chicken or pork cutlets known as Tonkatsu.   Katsu is the traditional Japanese breaded cutlet - whereas my version is more of a Japanese curry sauce.  Its very much like an Indian curry, but thickened towards the end with a roux, similar to the way I do Paprika Mushroom sauce for my pies.  I noted many of the Japanese recipes used blocks or cubes of curry sauce roux.  
I came across vegan Tofu Katsu for the first time ever via a Scottish Japanese blog called Japanese Vegan In Scotland, but was reminded of a vegetarian version of it last year through Johanna's blog.  The curry was spicy hot, even for my taste buds, and for those of you who know me I like spicy, but not blow your head off spicy.  This did not blow my head off, but it was very spicy.  We didn't mind it, but D shared that he preferred Indian - Pakistani - Bangladeshi style curries.  

Monday, 18 April 2016

Spirulina Lime Chia Seed Cake

Its not very obvious, but there is a muted green tinge in the Lime Chia Seed Cake from the spirulina.  
Even though I only used 1/2 teaspoon spirulina powder, you could taste the spirulina flavour comes through, but it does not dominate as the fresh lime tingles in your mouth too.