Recipe | Nigerian style jollof rice

Serves 2-3

Prep time: 20 mins

Cook time: 2-3hrs

You will need: a slow cooker

This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli

Ingredients:

  • 300g uncooked long-grain rice
  • 1 litre vegetable stock
  • Half a tin of chopped tomatoes
  • 2 red peppers, roughly chopped
  • 1 medium-sized red onions, chopped
  • Half a Scotch bonnet pepper
  • 1tbsp vegetable oil
  • 2tbsp tomato paste
  • 1 heaped tsp Carribean or Jamaican-style curry powder
  • 0.5tsp dried thyme
  • 2 dried bay leaves
  • 1tsp vegan butter

Recipe

  • In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture

  • In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
  • Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
    • Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes

    • Add this to your slow cooker, add the rice, and the litre of stock and stir well.
    • Add the butter to the top
    • Set the cooker to high and leave to cook with the lid in.

    • Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
    • When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)

    Filipino style Mushroom Adobo

    Prep time: 10-20 mins + marinating time of 30minutes to overnight

    Cooking time 20 mins

    Chicken Adobo is a classic Filipino dish; using inspiration from https://kitchenconfidante.com I have made a vegan friendly version of this classic dish using mushrooms as the base.

    I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.

    Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.

    Ingredients

    • 12-16 large button/chestnut mushrooms
    • 1 Red pepper, sliced
    • 1 Onion, sliced
    • 1 carrot
    • 80ml soy sauce
    • 80ml apple cider vinegar
    • 1 head of garlic mashed or finely chopped
    • freshly ground black pepper
    • 3 bay leaves
    • 1tsp or 1 cube veg stock
    • 1 finely chopped chilli
    • 1 tablespoon oil – I used olive oil
    • 1tsp cornflour mixed with 1tbsp cold water

    Recipe

    1. Marinade the mushrooms

    • In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
    • Add the sliced mushrooms and stir until they are well coated.
    • Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.

    2. Cook the Adobo

    • Add oil to a hot pan
    • Add the pepper, onion, carrot to the pan
    • Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
    • Fry the vegetables for about 5 minutes to soften the vegetables
    • To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover

    • Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
    • After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like

    • Serve with rice and enjoy!

    Recipe| Vegan Brazilian XinXim Curry

    Two for the price of one…

    Serves 2

    Cooking and prep time: 30 mins

    This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made Pão de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on thelatinacook.com I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients

    • 200ml coconut milk
    • 100g peanut butter
    • 50ml Vegetable stock
    • 2 portions meat replacement of your choice i.e. quorn
    • 1 tin Black Beans
    • 1 onion chopped
    • 1tbsp nori flakes (or 1 nori sheet, crumbled up)
    • 1 red chillies, finely chopped
    • 1 lime – juice of
    • 2 cloves garlic, crushed or finely chopped
    • Chopped cashews to garnish

    Recipe

    • Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
    • When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
    • Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
    • Add the meat substitute and black beans to the sauce

    • Simmer on a low heat for 5-10 minutes
    • Serve topped with toasted cashews and a side of rice

    Recipe | Vegan Brazilian Pão de queijo

    Prep time: 35 minutes

    Cooking time: 20-25 minutes

    Makes: 9-12 rolls (depending on size)

    This week I am making recipes inspired by the cuisine of Brazil – I will be posting two this week instead of the usual one, so look out later in the week for a vegan version of the classic Brazilian dish, XinXim curry.

    First though, this recipe is for Pão de queijo, which are cheesy bread rolls made from cassava (tapioca) flour, often served as an accompaniment to meals or as a snack

    Using information from 196flavors.com I have adapted the recipe to be vegan friendly using vegan cheeses and yeast flakes (nooch) for the cheesy flavour. The cheeses I used are koko “cheddar” and sheese “mozzarella”. For the flavour and texture, I recommend using a cheddar replacement and a mozzarella replacement; but feel free to use brands that you prefer

    The texture of the rolls are quite squidgy, elastic and satisfying; quite different to any any other bread you may be used to, but moreish, and best when warm.

    Ingredients
    • 250g cassava (tapioca) flour/starch
    • 3tbsp nutritional yeast flakes (nooch)
    • 1tsp mustard powder
    • Pinch of ground pepper
    • 150ml plant milk
    • 20ml olive oil
    • 2 large egg equivalent off egg replacer
    • 60g grated cheddar style vegan cheese
    • 50g mozzarella style vegan cheese
    Recipe

    • Boil the milk and oil. Once it reaches the boil, turn off the heat.
    • In a food mixer add the flour, yeast, mustard and pepperTurn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
    Turn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
    • Add the egg replacer and mix until the dough is smooth. If it doesn’t come into a dough, add more milk, a tiny bit at a time until it is the consistency in the photo – a sticky dough.Cover the dough and rest in the fridge for 30 minutes
    Cover the dough and rest in the fridge for 30 minutes
    • Preheat oven to 180CUsing your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

    Using your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

    Recipe | Uzbek style plov

    Cooking time: 2-3 hours

    Serves: 3-4

    You will need: a slow cooker

    I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

    The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

    Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

    Thankyou to 196flavors.com and Leelalicious.com whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

    I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!

    Ingredients:

    • 1 head garlic
    • 1 large onions, sliced
    • 2 large carrots , cut into juliennes about an inch long
    • 1tsp paprika
    • 1 tbsp cumin seeds
    • 1 tbsp ground coriander
    • 1 tsp ground peppercorns
    • 30g barberries
    • 1 tin black beans
    • 300g basmati rice, rinsed
    • 600ml vegetable stock

    Recipe:

    • Toast cumin seeds in oil in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds.

    • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
    • Add the carrots and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
    • Add the coriander, pepper, paprika, barberries, and black beans and stir well

    • Transfer the mix to a slow cooker, cover and cook for 30 minutes
    • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

    • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

    • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

    • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
    • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
    • Mix the ingredients as you serve the dish on a platter.
    • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad (I served mine with peas)

    Information sourced from:

    • Leelalicious.com
    • People-travels.com
    • Advantour.com
    • Uzbek.org.uk
    • 196flavors.com

    A World Food Tour

    At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

    We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

    (Photo by Max Delsid on Unsplash)

    I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

    (Photo by Capturing the human heart. on Unsplash)

    All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

    I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

    Europe:
    Belgium
    France
    Sweden
    Romania
    Ukraine
    Czech republic
    Switzerland
    Hungary

    Asia
    Korea
    Uzbekistan
    Mongolia
    Sri Lanka
    Vietnam
    Philippines
    Bangladesh
    Sumatra

    Africa:
    Ethiopia
    South Africa
    Nigeria
    Libya
    Egypt
    Somalia
    Tanzania
    Zimbabwe

    South America:
    Brazil
    Honduras
    Argentina
    Bermuda
    Dominican Republic
    Bolivia
    Chile
    Suriname

    Australasia:
    New Zealand
    Papau new Ginea
    Tonga
    Fiji
    Samoa