Sushi Sundays🤗 will always be my favourite day of the week, who’s with me?🌟 I filled mine with a mix of brown + black rice, carrot lox/lettuce/cucumber and capsicum/purple cabbage/avo/basil, all covered in a good drizzle of lime juice👌🏼👅🌿
Bear with me guys, this one takes a bit longer to make!
1 block tempeh, cut into bite size cubes 2 potatoes, but into bite size cubes ½ cup black beans 2 leafs of kale, deribbed and chopped 1 medium carrot, finely chopping Soy Sauce Garlic Powder Onion Powder Olive oil Salt and Pepper
1) Preheat oven to 425. Toss potatoes in oil, salt and pepper to taste. Roast for 40 minutes or until JUST almost done. While potatoes are cooking, toss tempeh in enough soy sauce to your preference with the garlic and onion powders. 2) After potatoes come out of the oven, heat a skillet on the stove top over medium heat. Add tempeh and carrots. Cook until tempeh is browned and carrots are softer. 3) Add potatoes, black beans, and kale. Add 2 tablespoons of water. Cook until potatoes are soft enough to your liking and water is gone.
Optional: Add hot sauce to tempeh and carrots in step two.
When exploring the wilds of Tamriel, you will find a huge array of wonderful wildlife. Today’s recipe focuses more on game animals, and this delicious Hunter’s Pie will sate your appetite and is a great way to use the game you have caught. This recipe calls for venison, but you can also use rabbit, boar, slaughterfish, or whatever tickles your fancy. Hearty and filling, this pie will be a hit amongst hunting enthusiasts and those who appreciate their efforts.
You will need:
500g venison, cubed
6 potatoes, boiled and peeled
1 ½ brown onions, diced
2 carrots, chopped
3 tomatoes, diced
5 cloves garlic, diced
1 cup peas
1 apple, chopped
2 tbsp olive oil
¼ stick butter
2 sprigs rosemary
1 tbsp mixed dried herbs (basil, thyme, bay leaves, oregano)
1 cup red wine
1 cup stock of choice
½ cup heavy cream
1 tsp salt
1 tsp pepper
In a pan, heat the olive oil and start by frying the onions and garlic. Sauté until the onions have caramelised and the garlic has browned. Throw in the carrots, tomatoes, apple, and peas, and continue to sauté until the ingredients are well cooked but still firm. Place aside in a mixing bowl to cool.
In a deep pan, season the venison with herbs and salt, and cook on low heat. Add the red wine and stock and continue to simmer with the lid on until the liquid has reduced by half.
Preheat oven to 200C/392F.
Combine the venison, jus, and vegetables, and mix well. Spread evenly along the base of a pie dish.
In a food processor, blend together the salt, pepper, potatoes, butter and cream. Keep blending until the mash is smooth and free of lumps. Spread the mash evenly across the top of the vegetable and venison mix. Bake for 30 mins. Serve immediately.
So, this is one of the most requested recipes, and also one that has taken me the most time to figure out. If you’re looking for a quicker, more authentically Japanese curry bun, replace the curry roux and filling with a packet of instant curry and follow the instructions on a package. This recipe is a “high class”, very British way of looking at the curry bun, with attention paid to how Sebastian cooked his in the show. Notice the atypical additions of black pepper and red wine, frying the bun instead of baking, and, most importantly, the chocolate. In short, his is simply one hell of a curry bun recipe.
3 tbsp. butter
2 tbsp.. garam masala
1-2 tsp freshly ground black pepper (depending on how spicy you want it)
1 tbs. tomato paste
1 tbs. Worcestershire sauce
cups all-purpose flour
1 tsp. dry yeast
2 tbsp. sugar
1 tsp. salt
1 tbsp. skim milk powder
2 tbsp. butter
2 tbsp. oil
1 small onion, sliced thin
1 clove of garlic, minced
pound beef chuck roast, cubed, or stew meat
cup red wine (substitute 1/8 cup balsamic vinegar and 1/8 cup all-natural grape juice if you can’t get wine)
1 medium pre-cooked yukon gold potato
1 tbsp. apple puree or apple sauce
1 cardamom pod
1 whole star anise pod
1 bay leaf
cup peas (optional)
Half of a bar of dark chocolate
First, we’re going to start with the roux. Melt the butter over medium low heat.
Add the flour and whisk the butter and flour together in the pan until the mixture turns a golden brown.
Add the garam masala and black pepper and stir to combine, then add the tomato paste and Worcestershire sauce and combine. Continue to cook until it becomes thick and paste-like. Remove from heat and set aside until the meat and veggies are ready.
Combine yeast, water, and sugar in a bowl. Let it sit for 5-10 minutes, until foamy.
Add the rest of the dough ingredients and knead for 8-10 minutes.
Cover with a dish towel and allow dough to rise in a warm place until doubled in size, about 1 to 1½
hours. If it’s cool in the kitchen, I frequently turn on a stove top burner, and let the dough sit on the counter near it to help the rising process.
Divide the dough into 8 equal portions. Let rest for 10 minutes (make sure not to let them dry out, cover them with a damp paper towel or two).
Heat 1 tablespoon of oil in your pan. Pat the beef down with a paper towel to remove any excess moisture, sprinkle some salt and pepper on the meat, and dust with a bit of flour. Once the pan is hot, add your meat, cooking for about 6-7 minutes on each side, or until nice and brown. Then, put the meat into a bowl and set aside.
Heat oil in a pan, and saute onion and garlic. While sauteing, grind the cardamom and anise.
Add the browned beef, wine, water, carrots, potatoes, salt, apple puree, cardamom, anise, and bay leaf, and then bring to a boil over high heat.
Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
Add in the curry roux that you set aside in step 3 and the chocolate, and stir until the roux and liquid in the pan combine and thicken into a nice curry sauce. Set aside to cool, and don’t forget to remove the bay leaf.
Dust your hands with flour! Flatten the dough balls into a round disc, place a spoonful of filling in the middle, and wrap wrap the edges around the filling. Gently shape each dough ball into a bun.
In a frying pan, heat about an inch of oil (vegetable, canola, or sunflower oil are preferred). Add the buns, however many will fit in your pan at a time. Fry them on medium/low until golden brown, turning over to cook each side.
Let them cool, then present to the judges. Or your friends. Or just eat them yourself.
Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!
Houjou Miyoko’s Boluo Gali Chaofan Recipe
3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander
Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.
Dice red capsicum, carrot, onions and spring onion uniformly.
Heat oil in a wok, stir fry vegetable until fragrant. remove.
Add pineapple, and fry until caramelised.
Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.
Add the rice and stir fry to break up clumps and until it melds with the vegetables.
Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season
Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.
Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.
(The original recipe was given to Bilbo Baggins by Bombur son of Bomfur. This version has been modified slightly for Shire tastes and ingredients.)
4-6 cloves garlic – halved 1 brown onion – sliced 2 carrots – roughly chopped 2 potatoes – diced 400g mushrooms – sliced ½ cauliflower – chopped 400-500g beef – diced 3 sticks celery – roughly chopped Small bunch asparagus – sliced in short lengths A quantity of homemade beef stock – enough to fill one medium casserole dish 3 bay leaves, small bunch sage, 2 sprigs rosemary
For dumplings: 140g wholemeal plain flour Small bunch parsley, chopped 2 teaspoons baking powder Salt and black pepper to taste About 110g cold butter Cold water
Prepare stew ingredients and layer in slow cooker in order listed from garlic at the bottom to asparagus on top. Pour stock over all and tuck herbs in randomly. Cook on Low setting for 4-5 hours.
About 1 hour before you want to eat, turn slow cooker up to High. Make dumplings: Mix together flour, baking powder, parsley and seasonings. Chop butter finely and rub into dry mix using fingertips until mixture is crumbly. Then add small amounts of cold water until it forms a sticky dough. Break dough into about 8 pieces and place these on top of the stew, replacing the lid swiftly. Leave to cook for 30-40 minutes. Just before serving, remove dumplings from stew with a slotted spoon and place in serving bowls or a separate bowl.
Avocado-spinach sauce turned out 💣💣💣💣 1 avo, 1 cup spinach, 1 clove garlic, 1 tsp lemon juice, black pepper, pasta water for desired consistency~ atop brown rice pasta, spinach, carrots, shiitake mushrooms, and tomatoes xx so simple yet so damn guuuuuuuud 😜
What I ate today :) Pancakes with fruit and almond/peanut butter for breakfast. A couple of dates before and a protein shake after my run. For lunch I made oven baked potatoes (regular and sweet), carrot, zucchini, brown lentils and half an avocado. Afterwards I ate two strawberry muffins, one with frosting and one without. Dinner was avocado on whole grain bread with a kidney bean, tomato and cucumber salad, and after that I had a bowl of chocolate cereal with an apple and oat milk. SO MUCH YUMMY FOOD
A-Z Vegan food ideas and recipes for when you can’t think what to eat.
I’ve collected my personal veg recipe list. I haven’t tried every
recipe so I can’t guarantee all of them. If you want to add to this list
or take it and add to it, that’s awesome. I’ve used *s to mark the
recipes I’m particularly in love with.
A Apple (apple fries) (apple slices w/ pb) (dipped in caramel) Avocado (avocado fries)
Brown rice, grated carrots, boiled frozen sweet corns, chopped fresh kale, and tofu sponge cooked in a miso, ginger, and brown sugar sauce!! Super clean, fresh, and delicious!!
PS. I am not sure if tofu sponges are available where you are, but you can replace with normal tofu and scramble them up in a miso, grated ginger, and brown sugar sauce until the moisture is evaporated.