Difference between revisions of "Everyday/Generic Recipes"

Revision as of 14:08, 3 August 2020

These are whole-food vegan recipes that are generic, where taste and ingredients aren't associated with any cuisine in particular.

Because of the generic nature of these recipes they're easily customizable, and you can easily add other ingredients on top to nuance the taste the way you want it to be.

Scrambled tofu bowl (scrambled-egg-like taste bowl)

Difficulty: 1/5

Time: 25 minutes

Servings: 4

Tofu and cheesy cabbage bowl with rice

Difficulty: 1/5

Time: 30 minutes

Servings: 4

INGREDIENTS:

- 1/2 head of cabbage

- 1 pack of tofu

- 1 big onion (or 2 smaller onions if you don't have a big onion)

- 1 bell pepper

- Miso paste (if you don't have miso paste, soy sauce is fine, and if you have neither, you can just use salt)

- Nutritional yeast

- Black pepper

- 1 tbsp of whole wheat flour

- 2 cups brown rice

EQUIPMENT NEEDED TO COOK:

- 1 medium-large sized pot

- 1 medium sized pot

- 1 strainer

PROCESS:

- Pour a glass of water into the medium-large sized pot (this will be needed for the steaming).

- Cut the big onion (or 2 smaller onions) in small cubes, and throw it in the medium-large sized pot.

- Cut the half head of cabbage into cubes, and throw it in with the onion.

- Cut the tofu into small cubes, and throw it in with the vegetables.

- Cut the bell pepper and set it aside.

- Pour the brown rice into the medium sized pot and fill with water, then put the pot on the stove, high temperature - remember to stir the rice here and there to have it not stick to the pot.

- Put the pot with the vegetables on the stove, high temperature, and throw in a couple big spoons of miso (or soy sauce/salt) - you can adjust the amount of it according to how salty you want the taste to be.

- Stir the vegetables here and there, to have them not stick to the pot, until the volume of the vegetables has shrinked significantly (10-15 minutes), and continue simmering until there's not too much water left at the bottom of the pot.

- Meanwhile, the rice should be ready. Drain it and set it aside.

- At this point add in the bell pepper, add at least 1 cup of nutritional yeast (you might want to add more, depending on how cheesy you want the taste to be), add the tablespoon of whole wheat flour to thicken up the sauce (you might want to add 2 tbsp if there's too much water/you want the sauce to be thicker), and add a few shakes of black pepper.

- Let the vegetables pot continue to cook for another 1-2 minutes, while stirring and mixing (simmering if the water content is low, high heat is there's too much water left).

- Turn off the stove, and adjust the taste by adding more nutritional yeast for cheesiness or your salty ingredient for saltiness.

- Serve with the rice on the side, or with the vegetables on top of the rice.

Pumpkin pasta

Difficulty: 2/5

Time: 1.5/2 hours

Servings: 4

Ingredients:

• 1 small roughly chopped pumpkin (between 700g to 1kg) and washed seeds from the pumpkin - Please note: you can use canned pumpkin purée and simply skip the baking stages of the recipe
• 4 cloves crushed garlic
• 1 can (400mL/14oz) coconut milk (or soy milk)
• 1 1/2 tbsp miso paste
• Black pepper to taste
• Soy milk
• 500g whole-wheat penne
• 1 lemon (optional)

Instructions:

• Pre-heat oven to 225°C. In the meantime, spread your pumpkin pieces skin-side down on a baking tray with parchment paper. Sprinkle black pepper on the pumpkin flesh.
• Bake pumpkin until the flesh is tender when you poke it with a fork (cooking time will vary depending on the size of your pumpkins). Once cooked, take out your tray from the oven and let cool for 10 to 15 minutes.
• With a spoon, scoop out the flesh of the pumpkin to separate it from the skin and put it in a blender. You can also use a knife, but a spoon works better to scrape out as much flesh as possible.
• Put the pumpkin skins back in the oven at °200C with the pumpkin seeds and toast until crispy.
• In the meantime, bring water to a boil for your pasta. Add in your pasta and cook until al dente, then drain.
• Blend your pumpkin with the miso paste, black pepper, and some of your coconut milk until smooth and lumpless.
• In a pot, stir in your garlic with a little bit of water and cook for 5 minutes.
• Add in your blended pumpkin purée to your garlic and slowly stir in the rest of your coconut milk to achieve a gravy consistency. If one can of coconut milk is not enough, stir in soy milk instead.
• In a big bowl, mix together your pasta and your pumpkin sauce.

Serving:

Add your pasta to a bowl. Garnish with thinly sliced, crispy pumpkin skins and toasted pumpkin seeds, and squeeze in some lemon juice for added acidity.