Recipe | Honduran style Horchata

Time: 30mins cooking time, 1hr+ cooling time

Serves: makes approx 4-5 glasses

You will need: a blender or hand blender

Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.

It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.

Ingredients:

  • 0.5 cup (90g) rice
  • 5 cups (1250ml) water
  • 1 cup (250ml) plant milk of your choice
  • 2 cinnamon sticks
  • 1tsp ground cinnamon
  • 1tsp vanilla
  • 3tbsp coconut cream

Recipe:

  • Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan

  • Bring the mixture to the boil, stirring occasionally
  • Reduce to a simmer, cover, and simmer for 30 minutes
  • After 30 minutes, remove from the heat
  • Remove the cinnamon sticks and set aside for garnishing
  • Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
  • Leave to cool
  • When cool, transfer to the fridge to get completely cold
  • Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended 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

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

Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.