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 | Swedish style Cardamom buns

The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.

These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!

Ingredients

Dough

  • 500g white bread flour
  • 80g demerera sugar
  • 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
  • 2tsp easy bake yeast
  • 250ml warm plant milk (warm for approx 30secs in microwave)
  • 75g butter

Filling

  • 80g butter
  • 80g demerera sugar
  • 1tsp ground cardamom seeds

Recipe

Make and prove the dough

  • Add flour, sugar, cardamom, yeast and butter to a bowl
  • Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
  • Knead the dough for 5 minutes by hand or using a dough hook on food mixer
  • After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.

Make the buns

  • Flour and roll out the dough into a large rectangle, about the size of a large chopping board

  • In a bowl, whisk together the filling ingredients for about 3 minutes
  • Spread the whisked filling ingredients on the rolled out dough

  • Cut the dough into strips width ways approximately 2cm wide

  • Fold the strips in half, so the filling is on the inside.

  • To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)

  • Push the top in gently to hold them in place during cooking
  • Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer

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 | Belgian style speculoos biscuits

Prep time: 1hr to 12 hrs (depending how long you leave the dough to rest)

Cooking time: 10 minutes

Makes: approx 32 biscuits (approx 5cm across)

Sorry for the delay; I went on holiday last week so couldn’t post a recipe. This week, I am making Belgian inspired speculoos.

Belgium is also known for its sweet treats. The most well known is probably Belgian chocolate; did you know that the origin was a pharmacist who covered cough sweets in chocolate to make them tasty! After his grandson put crème fraiche in them instead, praline chocolates were invented (fact courtesy of yummy-planet.com). Other sweet treats from Belgium include Belgian waffles, cuberdon and speculoos.

This week I have chosen to make speculoos because I love a good biscuit to go with my coffee.

Speculoos are delicious spiced biscuits which are served in café’s with tea or coffee. You may have had one in the form of lotus biscuits. Now you can make your own. Authentic Belgian ones have patterns printed in them, but I could not find speculoos printers anywhere! So mine are plain.

Ingredients

  • 250g plain flour
  • 120g brown demerara sugar
  • 85g margarine – I used vitalite
  • 1.5 eggs worth of egg replacer
  • 0.5 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground ginger 0.25 teaspoon ground nutmeg
  • apinch of ground white pepper
  • 0.25tsp ground cloves
  • 0.25tsp of ground cardamom (I couldn’t find any so I ground up the inner seeds of some pods in a pestle and mortar)

You will need
Speculoos molds / cookie cutters

Recipe

1.Make the dough:

  • Add spices and sugar to bowl (or food mixer bowl)
  • Add the butter and mix with a spatula (or beater if a food mixer) until combined

  • Add the egg replacer and mix again until thoroughly mixed
  • Gradually add the flour and baking powder until a dough is formed
  • Flour and wrap the dough with clingfilm or in a container; refrigerate for at least an hour but for best results overnight.

2. Cooking the biscuits:

  • Preheat oven to 200C
  • Roll out the dough on a floured surface to about half a centimetre thick
  • Use a cookie cutter to cut out biscuits, (and make prints on them if you have a speculoos printer)

  • Place the speculoos on a greased or lined baking sheet and cook for 10 minutes
  • Let the biscuits rest on the tray for a few minutes before moving to a cooling rack

  • Enjoy with a lovely cup of coffee or tea

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

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.