Wednesday 11 January 2017

Salad a la Gado-Gado

Inspired by a World Food Cafe cookbook recipe

Base salad:
Lettuce
Cucumber
Carrot
Sugar snap peas
Marinated tofu

Cut into mouth-sized pieces, and mix in a big bowl

Sauce:
1 Table Spoon Toasted Sesame Oil
1 Table Spoon Sunflower Oil
2 Table Spoons Water
Lemongrass Stalks
1 Tea Spoon Chili Flakes

Cut lemongrass into pieces, and put together with the oil, water, and chili flakes into a blender. Grind into a smooth paste. Pour paste into wok at medium heat, fry for a few minutes, sometimes stirring.

1 Can Coconut Milk
4 Table Spoons Peanut Butter
1 Table Spoon Tamari
1 Tea Spoon Sugar

Add into wok, stir, turn down heat, stir more until a smooth sauce forms. Pour over the salad.

Sunday 8 January 2017

Kebab pita

Inspired by VBites in Brighton

Small pita
Lettuce
Veganaise
Tofurky Slow Roasted Chick'n BBQ
Tomato (optional)

Heat the pita, insert ingredients, enjoy!

Buttercream frosting


Chocolate buttercream frosting
Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk


Vanilla buttercream frosting
by Dieter

50ml vanilla custard
100g margarine
200g icing sugar
1t vanilla extract
Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 
Beat again before spreading on a room-temperature (or at least not hot) cake.


Vanilla lime frosting
Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy