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.

Recipe | Nut and Mushroom Roast – vegan meatloaf

This is a really easy recipe for a nut roast/vegan meatloaf. The photos are not flattering as lets be honest, its a brown square, but it tastes lovely, and has a nice soft texture.

You will need a food processor to chop up the ingredients

Cooking time is 1hr but prep time is only about 20mins or less

I have used 3 different types of nuts, as they all have different flavours and nutrients. Hazelnuts are a good source of vitamin E and manganese. Brazil nuts are a good source of magnesium. Cashew nuts are a good source of copper and zinc.

In this recipe you will need Granovita mushroom pate . I got mine in Co-op, but I have also bought it in tescos before, and I think I’ve seen it in Asda. It’s worth seeking out, not just for this recipe. It’s delicious on toast!!

Ingredients

  • 160g cooked mushrooms or tinned mushrooms
  • 1 tin beans of your choice (I used black beans)
  • Quarter of onion
  • 3 small or 2 large garlic cloves
  • 30g cashews, 30g hazelnuts and 40g Brazil nuts (or 100g nuts of your choice)
  • 1tin Granovita mushroom pate
  • 1tbsp mixed herbs
  • 1tbsp stock powder or 2 crumbled stock cubes
  • 1.5tbsp savoury yeast flakes
  • 4tbsp chickpea flour

Recipe

  • In a food processor chop the mushrooms, nuts, onion, garlic and beans into a fine mince like mixture
  • Put the mix in a large bowl

  • Add the herbs, stock powder, yeast flakes, some black pepper and the whole tin of mushroom pate. Mix together well
  • Add the 4tbsp chickpea flour and mix in well
  • Add the mix to a loaf tin lined with non stick baking parchment

  • Cook at 170C for 1hr
  • Serve with your favourite veg and mash or roast potatoes and gravy

Recipe | Mint and harissa mushroom and almond burgers

These mushroom burgers were a little experiment that worked out well. They are minty and spicy and really good with cous cous. Plus they are really easy to make!

Ingredients

  • 500g chestnut mushrooms, washed and chopped
  • 20g dried porcini mushrooms
  • 4 sundried tomatoes (dried or in oil is fine)
  • 120g unsalted almonds
  • 1 garlic clove finely chopped or mashed
  • 1.5 tsp harissa spices
  • 2 tsp smoked paprika
  • 2 tsp dried mint
  • 1tsp veg stock / 1 crumbled stock cube

Recipe:

  • In a bowl, put the dried mushrooms (rinse them first ti get rid of any grit) and the sundried tomatoes if you are using dried ones. Add boiling water, just enough to cover them
  • Cover the bowl with a lid or plate and leave to rehydrate

  • In a hot pan, add a tsp oil and the chestnut mushrooms. Fry them until all their water has come out and then evaporated again and they are cooked. Put to one side.
  • Add the almonds to a food mixer and blend until you have a mix of finely chopped and some chunks for texture. Put in a large bowl

  • Put the fried chestnut mushrooms in the blender and blend until you have a finely chopped mushroom mix. (Some larger chunks are fine if you want some for tecture in the burgers) Add it to the bowl with the almonds.
  • Next, fish out the rehydrated mushrooms (and tomatoes if you had them), leaving the water behind and put them in the blender. If you are using sundried tomatoes from a jar, add these to the blender. Blend to a finely chopped mix. Add to the bowl with the almonds and mushrooms
  • Add the paprika, harissa, garlic, mint and stock to the bowl and mix really well until its combined

(This photo does not look the most appetizing but trust me it smells delicious)

  • Wet your hands with cold water so the mixture sticks less to them, and shape into 8 small burgers

  • Cook at 200C for 20 mins, and serve alongside couscous, rice, salad, or in a bun.

Recipe | Spicy bean and lentil chilli

Chilli is a classic dish, which is quick and easy to whip up. This is my interpretation.

When eating vegan it is important to eat a range of protein sources across the day to get as many different amino acids as possible. In this recipe there are 3 different types of pulses and I served it with brown rice, which are all sources of protein.

Getting iron is also something important to think about and you will absorb more iron from your food if you eat it alongside vitamin C. Lentils and beans are good sources of iron, and the tomatoes, peppers and lemon in the recipe will help maximise absorption.

This recipe can also be served with tacos, in tortillas, with nachos, with salad or veg…so it is versatile

It’s particularly delicious topped with coconut yoghurt and jalapenos

Ingredients:

  • 1tsp cumin seeds
  • 1 cinammon stick
  • 1tsp medium spice dried chilli flakes (or equivalent amount of fresh chilli – add more if u like extra spice)
  • 1tsp mashed/chopped garlic
  • 2tsp mashed/chopped ginger
  • 3tsp smoked paprika
  • 1tsp paprika
  • 1.5tsp ground cumin
  • 2tsp mixed herbs
  • 2tsp stock powder/2 stock cubes
  • Juice of 1 lemon
  • 1 tin chopped tomatoes
  • 200ml passata
  • 2 peppers, chopped
  • 1 onion, chopped
  • 200g mushroom, sliced
  • 1tbsp tomato puree
  • 4 tbsp dried red lentils
  • 1 tin kidney beans
  • 1 tin of other bean of your choice. (I used black beans)

Recipe

  • Add a tbsp or so of oil to a pan and turn on the heat. Add the cinammon, cumin seeds, chilli, garlic and ginger, and fry for 30 seconds

  • Add the onion, pepper and mushrooms and stirfry for a further 4-5 minutes until the onions and peppers start to soften
  • Add the other spices (ground cumin, paprika, smoked paprika, mixed herbs) and stock and mix into veg

  • Add the lentils and beans, 1tbsp tomato puree, tin of tomatoes, 200ml of passata and 300ml of water and stir well

  • Bring to the boil, then turn down and simmer with the lid on for 25-30 minutes. Stir every few minutes to make sure the lentils don’t stick to the bottom. If it becomes too dry, add more water
  • After 30 mins, or when the lentils ate cooked, add the lemon juice, some ground pepper and a pinch of salt.
  • Serve with rice and with toppings of your choice