Difference between revisions of "Everyday/Generic Recipes"

Revision as of 12:00, 4 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

Ingredients:

• 1 sliced big-sized onion
• 2 cups mushrooms
• 1 1/2 tbsp miso paste OR 1 1/2 tbsp soy sauce
• 125g tofu (half of it cubed, the other half crumbled)
• 5 tbsp nutritional yeast
• Black pepper to taste

Instructions:

• In a pot, add in the onions and mushrooms with a little bit of water to steam until the onions are soft.
• Stir in the miso paste until dissolved, then mix in the tofu. Let simmer until most of the water has evaporated.
• Turn off the heat, and mix in the nutritional yeast until your mixture is evenly coated. Sprinkle in some black pepper to taste.

Serving:

Put your scrambled tofu on a plate. You can serve it with a side of brown rice, whole-grain couscous, or a slice of bread.

Cheesy tofu and cabbage rice bowl

Difficulty: 1/5

Time: 30 minutes

Servings: 4

Ingredients:

• 1 sliced big-sized onion
• 2 cups shredded cabbage
• 1 cubed red bell pepper
• 125g cubed tofu
• 2 tbsp miso paste (or soy sauce if no miso paste, or salt in moderation for health if neither)
• 1 cup nutritional yeast or more to taste
• Black pepper to taste
• 1 tbsp whole-wheat flour
• 2 cups brown rice

Instructions:

• In a pot, add the onions, cabbage, and tofu with a little bit of water to steam for about 10 to 15 minutes (or until the volume is significantly reduced).
• In a separate pot, cook the rice, drain, and set aside when ready.
• Stir in the miso paste with your vegetables and tofu until dissolved. Let simmer until the water in the pot is almost completely evaporated.
• Stir in the bell peppers and flour. Cook and stir for 2 minutes.
• Turn off the heat, and mix the nutritional yeast until it evenly coats your vegetables and tofu. Sprinkle in some black pepper to taste. If you want a thicker sauce, you can turn the heat back on and add in another tablespoon of flour. If you want a cheesier taste, you can add in more nutritional yeast.

Serving:

In a plate, make a bed of rice and put your vegetables and tofu on top.

Lentil lemony soup

Difficulty: 1/5

Time: 1 hour

Servings: 4

Ingredients:

• 3 salt-free BPA-free cans lentils
• 1 sliced medium-sized onion
• 2 cups frozen spinach OR 2 cups kale
• 3 tbsp miso paste (or salt in moderation for health if no miso)
• 1 tsp fennel seeds
• 1 1/2 blended lemon (or 2 squeezed lemons if no blender)
• Black pepper to taste

Process:

• In a pot filled 3/4 with water, add the lentils, onion, miso, fennel seeds, and black pepper.
• Bring to a boil, and let simmer for 55 minutes, then add the frozen spinach--or if using kale, let simmer for 40 minutes, then add the kale.
• Add the lemons and let simmer for another 5 minutes--or 20 minutes if using kale, adding the lemons 5 minutes before turning off the heat.

Serving:

Pour the soup in a bowl. For added acidity, add a thin slice of lemon to the plate. For added spiciness, add a few slices of halapeno.

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 (or salt in moderation for health if no 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.