Recipe | Vegan Brazilian PĆ£o 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 PĆ£o 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 | Spicy papaya salsa

Disclaimer: papaya can cause an allergic reaction in people allergic to latex

This recipe is a delicious fruity alternative to a mango or pineapple salsa. Papaya is not too sweet so its perfect for a savoury, spicy salsa.

This recipe is so easy and so quick but very tasty; I love it with fajitas or nachos!

Ingredients:

  • 1 large tomato
  • Half a papaya, with skin and seeds removed
  • 0.5 tsp chopped garlic / 1 small chopped clove
  • 1 tsp crushed ginger (I used pre-crushed from a jar)
  • 0.5tsp chilli flakes
  • A quarter of a small red onion
  • Juice of half a lime
  • Pepper to taste

Recipe:

  • Finely chop the tomato, papaya and onion and add to a bowl

  • Add the garlic, ginger, chilli and lime and black pepper to taste
  • Stir well and leave to stand for at least 30mins before serving

  • Stir occasionally
  • Its that easy!! Serve with nachos, fajitas, chilli, or your favourite spicy dish

Recipe | Spicy roast okra

Prep time 10mins

Cook time 20-25 mins

Okra is a tasty vegetable (technically a fruit) which is delicious in curries and stews, but its also great as as side dish when roasted. This is how I have them, and its such an easy recipe to prepare and cook

I found a tip in an online forum once that if you soak them in cold water an df lime juice they lose some of the sliminess so i do that. I’m not sure if it works but if not you get some lime flavour on the okra. I assume lemon would work fine too

Ingredients:

  • 1 pack okra
  • 1 lime
  • 1tsp cumin seeds
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp chopped garlic
  • 0.25tsp chilli flakes
  • 0.5tsp salt flakes
  • 0.25 onion, chopped into chunks
  • Spray oil to coat

Recipe:

  • Chop the tops off the okra and place in a dish or bowl
  • Squeeze the lime juice over them and cover with cold water. You may have to put a spoon on them as they float quite successfully

  • Leave for 10 mins, then drain
  • Transfer to a baking tray
  • Sprinkle over the cumin, onion seeds, garlic and chilli, and chopped onion

  • Spray to coat with oil (or drizzle with oil), sprinkle with salt, and place in 200C oven
  • Cook for 20-25 mins or until the onions and okra are looking crisp
  • Serve on the side of your favourite curry

Recipe | Zingy pickled fennel

This recipe is so simple but makes a very tasty coleslaw-esque side dish.

It is crunchy and zingy, and with a mild aniseedy flavour. Perfect alongside a potato salad

Ingredients:

  • 1 fennel bulb
  • 3 lemons, juiced
  • 1 tbsp dried dill
  • 0.5tsp fennel seeds
  • 1 small garlic clove, crushed or mashed / 0.5 tsp if from a jar
  • Black pepper
  • Sea salt

Recipe;

  • Slice the fennel as thinly as you can
  • Put in a large, flat bottomed container, like a lunchbox, so the fennel will get maximum exposure to the lemon juice and flavours
  • Add juice of 3 lemons, the fennel seeds, garlic, ground black pepper and 2 pinches of sea salt

  • Stir, cover and refrigerate
  • Stir occasionally
  • It will be ok to eat within 30minutes but the flavour is best if left overnight to pickle and so the flavours can infuse.

Its that simple; enjoy! šŸ˜Š