March 6th, 2015
|frayed_11||05:57 pm - Vegetarian supper club in London!|
I hope nobody minds me posting this, please delete if inappropriate!
I run a popular vegetarian food blog called Amuse Your Bouche, which has been named as one of the UK's Top 10 food blogs. On 31st March I'm hosting my first ever supper club in London! I'm unbelievably excited. It's being held at a wonderful venue called Paradise by way of Kensal Green, and their amazing head chef is going to be serving up a three course dinner (all my own recipes), along with welcome cocktails, and there might just be a goody bag too ;)
The whole menu is vegetarian, and there are vegan and gluten free options too.
If anyone is in or near London and would like to come, you can find more details here: http://www.amuse-your-bouche.com/announcing-first-amuse-bouche-supper-club/
Thanks for letting me share! :)
January 20th, 2015
|simplesue||02:15 pm - Substitute Garbanzo Bean Flour for White Flour|
Bob's Red Mill (is the brand I use) Garbanzo Bean Flour is an excellent sub for white flour in cheese sauces, and as a thickener in cream soups!
August 30th, 2011
|trundle||11:23 pm - Cajun Fried Banana|
After my Red Rice and Beans tonight, I was really craving a fried plantain. Maybe it was the vaguely Carribean feel of the whole thing. Anyway, I had a banana, but I felt like when I've had fried plantains in the past, they were usually a little seasoned. I didn't know what spices to use and I didn't have a lot of time, so I took a guess. Later in the evening I googled recipes and it seems like I was probably wrong -- most of the fried plantain recipes I can find just use butter and plantains. In any case, mine turned out ZOMG DELICIOUS, so I figured I'd share my 'mistake' with the rest of you. =)
Cajun Fried Banana
1 banana*, cut lengthwise into flat strips (I didn't measure the width, but I got about 5 strips out of 1 banana)
1 tsp olive oil
Jamaican Allspice (I don't know if this is different than other Allspice)
Pinch of sugar
Heat olive oil in a pan over medium heat while you slice the banana. Lay banana strips in pan, and dust the top side with chili powder. Cook for about 3 minutes and flip. Dust the other side with the allspice and sugar. Cook another 3 minutes. Transfer to a plate and let your tastebuds marvel at the phenomenal taste combinations.
*Since I'm in Hawai`i, I used an apple banana, which is both smaller and a little less sweet than the variety I usually see on the mainland. But I'm sure the recipe would work just as well with a full sized 'nanner, though you may want to leave out the sugar in that case (or not!).
Current Mood: satisfied
|trundle||11:09 pm - Veggie Slacking: Rice Cooker Edition|
I recently acquired a rice cooker, so I've been trying to put it to good use. I've found it to be really useful for cooking one pot meals; it makes cleanup fast and easy and I don't need to sit there and watch/stir it.
First, a quick and easy breakfast (that I've actually used it for more than rice so far):
Rice Cooker Oatmeal
3/4 cup rolled oats (I like the 5 minute stovetop kind, but any should work)
1 cup water
1/2 cup almond milk (optional; add another 1/2 cup water if you prefer)
1 spoonful brown sugar (I use the same spoon I'm going to eat it with -- it's probably about 1 tbsp)
Small handful frozen fruit (I like blue or blackberries)
Put everything in the rice cooker pot and stir it once. Turn on rice cooker (white rice mode, if you have options). Stir after 10 minutes to help reduce sticking. Let cook for another 10 minutes or until desired consistency. Transfer to a bowl, eat and enjoy.
The next one can be a little more involved, but it's still pretty slacker-ish:
Red Rice and Beans
2 tbsp olive oil
1/2 medium onion, diced
1/2 red bell pepper, sliced into strips
1 clove garlic, finely diced (or pressed)
1 cup white rice
1 can (14.5 oz) diced tomatoes
1 can (14.5oz) kidney beans, including fluid
Salt, pepper, chili powder to taste
My rice cooker has a 'Saute-then-Simmer' setting, so I do this all in the rice cooker pot, but it would work just the same if you do the first part in a separate pan (just one more dish to clean!). Heat olive oil (using 'saute' button or at medium heat on a stove) while you chop onion and pepper. Saute onion and pepper for about 2 minutes and then add garlic. When onion is translucent and bell pepper is tender, add the remaining ingredients and switch to white rice mode (or transfer the sauted ingredients to rice cooker pot if they were cooked separately). You shouldn't need to add any more water -- the fluid from the tomatoes and beans should be enough to cook the rice and adds a good flavor. Cook about 25 minutes (or until your rice cooker tells you it's done, if you have a sensor). It will feed 2 people with a bit leftover. I'd recommend going heavier on the spices than you might think, as my first couple batches came out pretty bland. I top it with Sriracha as well. I've also found using 2 Tofurkey Italian style sausages in the sauted section added a great flavor/texture (with the right amount of Sriracha it's like a veggie jambalaya). Though if you're counting calories or dollars, you'll probably want to use a lower fat/cost meat substitute like textured soy protein (or just skip it -- it's pretty tasty as is!).
Current Mood: satisfied
June 6th, 2011
|saitenyo||08:49 pm - Vegetarian jerky? Or other travel snacks?|
I have kind of an unusual specific issue. I have reactive hypoglycemia, which means I need to manage my diet very carefully to keep my blood sugar stable. Every few hours, I need something that contains complex carbs, fat, and protein. And doesn't contain sugar. And also something that doesn't have to be kept in the fridge so I can keep it in my purse for emergencies. Nuts are off the table because I always get ill from eating too much of any oily food. I've tried and they just do not work.
I've considered something like vegetarian jerky, but the commercial brands I've found so far contain some form of sweetener. Does anyone know of any good recipes for a type of vegetarian jerky? Or some other snack that meets the above requirements?
Current Mood: curious
March 29th, 2011
|abazoo||03:18 pm - Lentil Soup..|
Here's a slacker recipe I came up with for lentil soup, its quite yum :)
It was 1-2 cups lentils, veggie stock, half a chopped onion, a minced garlic clove, half a tomato-choped, 2oz spagitti sause, Veg-All canned veggies(not drained). Plus dried spices like parsley, oregano, basil, and salt+pepper. Spinach would be great choped in, too.
Started cooking the lentils at a boil and added onion/garlic/tomato then spagitti sause. Let simmer 20mins and then add can of veg-all and extra spices, let cook another 10-15mins until the lentils were soft :)
also, first post. I'm abazoo, not yet veggie but working on it.
March 22nd, 2011
|simplesue||08:20 pm - A healthier cheese sauce for veggies|
I wanted to share this with readers who eat cheese and like cheese sauce on vegetables.
Most cheese sauces require a base of:
white flour, butter and milk,
to make the cheese saucy and not stringy.
I've learned to replace them with:
Garbanzo bean flour, olive oil and skim milk.
(I use this brand found in grocery stores http://www.bobsredmill.com/garbanzo-bean-flour.html)
In my opinion these substitutions are not only better for you, I think they even taste better.
Something about the Garbanzo beans make it richer, but not weird tasting, it still tastes traditional.
February 23rd, 2011
|wyntur_snow||03:57 pm - Capers...wtf|
I have a bottle of capers that were used once by my roommates who have decided they don't like capers. SO. Wtf can I do with a bottle of capers? Any ideas guys?
The only thing I keep running into are 'garnish for meats' and...well we all know why that won't work.
x-posted to vegancooking and nice_vegetarians
Current Mood: curious
February 19th, 2011
|saikogrrl||09:05 pm - Fat Free Vegan Recipes?|
Hey vegan peeps :)
Sooo, my dietitian has suggested (in the way that many do - follow my advice unless you want to be unhealthy) that I cut most of the fat from my diet. This means no cooking with oil, fat free desserts if I must, and minimal nuts and tofu/tempeh/soybean products. I'm totally down with the cutting out oil and minimising cakes etc, and I guess I don't eat that much soy anyway...
SO, what I'm asking is, what are people's favourite fat-free or very low fat recipes? I've been scouring the fatfreevegan blog site and found some nice ones, like Jamaican pumpkin soup, but just wondered what other people suggested? I'm especially stumped for snacks that aren't just veggie sticks or *more* fruit (supposed to eat at least 2-3 pieces per day)...
February 17th, 2011
|thesammichfox||08:56 pm - I'm stumped for ideas|
At the end of march I will be throwing my daughter a birthday party, now normally I wouldn't have an issue with things like this I have plenty of vegetarian recipes my family loves. But it has been discovered that my daughter has a milk allergy which we have gone from vegetarian to vegan as a house hold because of it. So now I need to plan a vegan birthday party for her and I am really drawing a blank mostly because I need stuff that is going to be friendly to non vegetarians.(aka no meat substitutes) And the only reason I am not bending on the meat and dairy this is I have jerk relatives that don't listen and will feed your kid when you are not looking with stuff they feel everyone should eat.
So far I have a pasta dish planned, the desserts, a veggie platter, a salad and a fruit platter. I need two or three more main dishes so there is plenty to eat and nothing for anyone to complain about. Well I am sure they are going to complain about something but hopefully not the food. Thanks in advance for any and all ideas you have.