Serves 1
Ingredients
1 dl gluten-free rolled oats
2 dl oat milk
2 tbsp dried raisins
1 tsp maple syrup
1/4 tsp licorice salt
1/4 tsp cinnamon powder
A pinch ground cardamom
To serve
Rosehip marmalade or lingonberry jam
2 tbsp hemp hearts
1 tbsp hazelnut butter or almond butter
1 small banana halved
Instructions
1. Place rolls oats and oat milk in a small pot, add the raisins and cook on medium heat until oats absorb liquid content.
2. Then add the cinnamon powder, licorice salt, cardamom and maple. Stir together.
3. Transfer your porridge in a bowl. Top with marmalade, hemp hearts, nut butter and halved banana. Enjoy warm.
Ingredients
90 g white quinoa uncooked
130 g water
1/4 tsp salt
Instructions
1. Soak the quinoa in a bowl for at least 3-4 hours to remove its phytic acid and bitter taste.
2. Once soaked, rinse and strain, transfer to your blender along with the water and salt.
3. Blend for 40-50 seconds at a high speed blender or until the batter is smooth. The batter will not be too thick, it is just more liquid like a crepe batter.
4. Transfer the batter into a large bowl and let it sit for 10-12 minutes to thicken.
5. Warm a non-stick pan over medium heat and spray a little bit of olive oil all over the pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon.
7. Cook for 2 minutes on one side, then flip and cook on the other side.
8. Repeat the process for the rest. Make sure you spray the pan with olive oil for each crepe.
Storage: up to 2 days in an airtight container.
This recipes makes 5 x 20 cm crepes. Double the ingredients for big batch.
Serve with pulled oyster mushrooms, tomatoes, green onions, parsley and hemp hearts or with your favorite filling.
If you loved this recipe, you might be interested in our “FOOD WE LOVE: Feel-Good Wholesome Plant Based Recipes from Scratch”.
Korean Japchae is a kind of stir-fry glass noodles made of sweet potato which has distinct bouncy texture that complements the crunchy texture of the vegetables and tossed with a slightly sweet and savory sauce.
To make Japchae correctly, it is important to cook each vegetable seperately and combine later. Therefore you can get the exact bouncy structure and balanced flavours of vegetables.
serves 1
Ingredients
80 g sweet potato noodles ( I used beksul sari dangmyeon)
200 g shiitake or mushrooms of your choice
2 scallion stalks chopped
1/2 medium zucchini julienne sliced
1/2 medium carrot julienne sliced
A handful of spinach
1 small onion chopped
2 garlic cloves minced
Sesame seeds to serve
For the sauce
3 tbsp tamari
1 tbsp coconut sugar
1 tbsp soy bean sesame oil mixture
A pinch of pink himalayan salt
Instructions
1. Slice your zucchini, mushrooms and carrots in match stick pieces. Make sure they are in the same size for a pleasant eating experience.
2. In a large wok, over medium-high heat fry the mushrooms with a little bit of soy bean sesame oil just until lightly browned on each side. Transfer into a bowl and set aside.
3. In the same wok, repeat the process for zucchini, once lightly browned, transfer to a bowl.
4. In the same wok, repeat the process for carrots, just add a splash of water during the cooking process. Once they are slightly soft but still crunchy, transfer to a bowl.
5. Lastly, cook the onion and garlic in the wok with a little bit oil until golden.
6. Then clean the spinach and squeeze the excess water. Add to the pan and cook for just 1 minute to wilt it with onion and garlic.
7. Bring a pot with water to a boil and cook your sweet potato noodles according the package instructions, approx. 3-4 minutes.
8. Toss the noodles until all the sauce is all soaked up on medium heat just for 1-2 minutes.
9. Serve with chopped scallion stalks and sesame seeds.
Bibimbap – A korean iconic dish which tastes so unique with authentic flavours even though it seems like a kind of buddha bowl.
In Korean, the word bibim means “mixed” and bap means “rice”, so bibimbap literally translates to “mixed rice”.
It is a warm bowl of mixed rice topped with various individually prepared seasoned raw and cooked vegetables, a protein of choice, and served with korean hot red pepper sauce called “gochujang.”
As the bibimbap mainly consists of rice and vegetables, it can be easily veganized no matter what Korean restaurant you go to. Just ask for tofu or mushrooms instead egg and meat.
I learned this delicious dish and more about Korean temple food during my visit to Seoul this year. There were so many variations of bibimbap I tasted and loved, the recipe I’m sharing is just one my favorite ways to eat it and close to original version.
Ingredients
1 cup brown rice or mixed rice of your choice
200 g oyster mushrooms
200 g pulled young jackfruit
2 tbsp olive oil
1 tbsp tamari or coconut aminos
1 tbsp gochujang + more for serving
1/4 cup pickled daikon (see below)
1/4 cup kimchi
5-6 shishito peppers
1/4 cup bean sprouts
100 g spinach
1 shallot
3 garlic cloves minced
1 julienne sliced carrot
2 toasted nori sheets
Pickled daikon
70 g daikon julienne sliced
50 ml rice vinegar
50 ml water
1 tsp pink himalayan salt + more as needed
1 + 1/2 tbsp coconut sugar
1/2 tsp gochugaru korean red pepper powder
Instructions
1. Preheat oven to 200°C with fan. Clean mushrooms with a damp paper towel. Using your hands, pull the mushrooms roughly into pieces. Set on a parchment paper-lined baking sheet.
2. Strain the excess water of canned jack fruit, repeat the process for jackfruit as well.
3. Drizzle with 1 tbsp of the oil, 1 tbsp tamari and korean hot pepper paste. Toss around to evenly coat the mushrooms and jack, then bake for 20 minutes, or until mushrooms and jack are a bit crispy and brown on the edges.
4. To make pickled daikon, julienne slice the daikon and place in a jar.
Bring rice vinegar, water, coconut sugar and salt to a gentle boil.
Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time you sit them. Store in an airtight jar in the fridge. They can be stored up to 4-5 weeks.
5. Heat up 1 tsp of oil in a medium non-stick pan. Throw in the shishito peppers and fry them by pressing down with a lid of pot from time to time until they are nicely browned on all sides. Season with salt and set aside.
6. Throw in the spinach and chopped onions and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. . Add some minced garlic and stir well. Season with salt and pepper. Set aside.
7. Throw the julienne sliced carrots, 1 tsp olive oil and a pinch salt, fry on medium-high heat for 1-2 minutes. Set aside. Repeat the process for bean sprouts or you can serve them raw if desired.
8. Using a sharp knife, thinly slice toasted nori sheets. Set aside.
9. Divide all the veggies, kimchi, pickled daikon, thinly sliced nori sheets, oven baked pulled mushrooms and jackfruit between two bowls. Sprinkle with asian sesame seeds and top with extra gochujang about 1 teaspoon. Enjoy!
INGREDIENTS
Wonton
150 g rice flour
70 g tapioca flour
10 g psyllium husk powder
140 ml hot water
15 ml olive oil
A pinch salt
Filling
70 g finely chopped onion
3 garlic cloves minced
15 ml olive oil
15 ml tamari
10 g minced ginger
1 tsp chili flakes
200 g finely chopped mushrooms
50 g finely chopped cabbage
Salt and pepper to taste
INSTRUCTIONS
1. To make wonton, place all ingredients in a bowl except oil and water, mix together. Then add water and oil. Mix thoroughly with a spoon, then let it sit for 2-3 minutes. Once time is up, knead the dough on a worksurface dusted some rice flour.
Wrap the dough in cling film and let it sit in the fridge for 30 minutes. Divide the dough into 4 equal pieces. Using a rolling pin, roll out the dough about 2mm. Using a 8-10 cm round cutter, cut the dough in rounds. Repeat the process for the rest of dough.
2. To make filling, place onion, garlic, ginger, olive oil and tamari in a pan, cook until soften. Then add chopped mushrooms, continue to cook, lastly add the chili, salt, pepper and cabbage, cook for just 1-2 minutes or until absorbs the all water content in the pan.
3. Add 1 tbsp of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper. Then fold the wrapper in half over the filling and pinch it in the center with your fingers, but don’t seal it yet. Using the thumb and index finger of your right hand, start making a pleat about once every 6mm on the top part of the wrapper from the center toward the right side, making 4-5 pleats.
4. Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the dumplings in a single layer, flat side down in a circular pattern
5. Cook until the bottom of the dumplings turns golden brown, about 3-4 minutes.
6. Add 100 ml water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
7. Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings. Serve with chili oil or hoisin sauce.
You can alternatively cook the dumplings in the bamboo steamer, and toss in little olive oil in the pan if desired.
Ingredients
10 g instant yeast
15 g coconut sugar
2 tbsp warm water
1/2 bunch fresh basil (optional)
250 g tapioca
100 g brown rice flour
90 g glutinous rice flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp turmeric (optional)
Instructions
1. Start by activating the yeast. In a bowl, add the instant yeast, 15 g of coconut sugar, 2 tbsp water. Mix together. Let it sit for 8-10 minutes. The mixture should be foamy and bubbly.
2. Meanwhile, in a mixing bowl, mix the tapioca, brown rice flour, baking soda, salt, turmeric and glutinous rice flour together.
3. Place fresh basil in a blender, mix with a little bit water, then strain using a strainer. Transfer the mixture to the flour mixture. Add the foaming mixture to the flour mixture as well. Combine together.
4. Knead the dough in the bowl. The dough should moist and a bit wet but not sticky. If the dough feels dry add a bit of liquid.
5. Place the dough in a lightly oiled bowl and cover with cling film. Leave the dough in a warm place for an hour or until the dough has doubled in size.
6. Divide the dough into 16-18 equal sized pieces and roll each ball between your hands before flattening it and pressing it into an oval shape and folding it over. Repeat with the remaining dough balls.
7. Place each bun on a piece of baking parchment paper and place in a bamboo steamer.
8. Steam for about 12 minutes, or until the buns have puffed up and are firm and cooked through.
9. Take them off the baking parchment and slice them with the fold and fill with desired fillings. We filled with fishless vegan fillets (see the recipe below) + avocado mayo + onions, tomatoes, basil and microgreens.
TIP: These buns also freeze very well. Just pop and heat in the oven at 200 C for 5-6 minutes before serving.
Vegan Fishless Fillets
Ingredients
400 g oyster mushrooms
1/2 cup brown rice flour
1 tbsp tapioca
1 tsp pink himalayan salt
1 tsp seaweed powder (kelp, nori, wakame)
1 tbsp lemon juice
1/2 cup gluten-free breadcrumbs for coating (use packaged one or scratch-made recipe can be found in our FOOD WE LOVE cookbook)
Olive oil for frying in the pan
Instructions
1. Shred the mushrooms and transfer them to the food processor along with the salt, seaweed, and lemon, mix together.
2. Add the rice flour and tapioca, pulse it two-three times. Shape them you prefer then coat them with the gf bread crumb.
3. Fry them in a little bit hot oil, for 2 minutes per side on medium heat.
4. Serve them in the buns along with red onions, tomatoes, microgreens and avocado mayo.
Tom Yum is one of the best known national Thai dishes, a spicy, sour, and aromatic soup which usually consists of shallots, lemongrass, tamarind, soy sauce, minced fresh galangal, coriander, mushrooms, kaffir lime leaves, lime juice, and Thai chili peppers.
In this dish, the iconic flavours come from 3 herbs: lemongrass, galangal, and kaffir lime leaves. You can substitue other ingredients but there is no best substitue for these three herbs. So, if you make tom yum, make sure you collected all the ingredients first.
Serves 2
Ingredients
1 lemongrass stalk cut in 4 pieces
1 tsp galangal grated or 1 tsp galangal powder
3 garlic cloves minced
2 tbsp tamarind paste
1 tbsp soybean oil
1 tbsp coconut sugar
4-5 kaffir lime leaves
6-7 cherry tomatoes
1 large silver onion
2 whole red chili peppers
1/2 tsp chili flakes
1 tsp freshly ground coriander seeds
1 tbsp tamari
1 cup coconut milk
1 cup vegetable stock
1 cup water
500 g assorted mushrooms chopped
100 g bamboo shoots (or inner parts of zucchini) -optional but goes so well in this dish.
3 tbsp lime juice
Instructions
1.Crush the lemongrass to release the oil and aroma. Slice the stalks into 3-4 inch pieces, add to your pot.
2.Crush the garlic as well add to the pot.
3.Add the chili pepper, coconut sugar, halved tomatoes, chopped onions, kaffir lime leaves, galangal and tamarind paste as well.
4.Heat the pot on medium heat. Sauté the aromatics for 2 to 3 minutes over medium high heat until the onion is translucent.
5.Then add the mushrooms, bamboo shoots (or zucchini) continue to sauté for 4-5 minutes.
6.Add the tamari, vegetable stock, water and coconut milk.
7.Cover and simmer on low heat for 10 minutes.
8.Remove from the heat and add the lime juice as well as salt and chili to taste.
9.Serve in small bowls and garnish with fresh cilantro (if desired).
Mango sticky rice – A Thai dessert combining warm sticky rice cooked in coconut milk and served with fresh slices of mango and toasted yellow mung beans.
It is a authentic-tasting very popular national dessert in Thailand and loved the world over.
You can also see that sometimes the sticky rice is served with durian in Thailand.
Salted coconut sauce is a simple yet important component of the mango sticky rice.
It must taste mildly sweet with a hint of saltiness, serving as a bland base for other toppings such as mangoes or durian sauce.
An overly sweet coconut milk sticky rice will not be able to give its topping a flavor contrast.
serves 4
Ingredients
For the rice
1 cup glutinous rice (Thai sweet rice)
1.5 cup water
1 cup coconut milk
1/4 cup coconut sugar
1/4 tsp pink himalayan salt
For the coconut sauce
for serving
1/2 cup coconut milk
1/3 cup maple syrup
1 tsp tapioca
A pinch pink himalayan salt
To serve
2 large mangoes sliced or cubed
Fried hulled yellow split mung beans
Instructions
1. In a sieve, rinse your rice well under running water. Then fill the pot with cold water and let it sit for at least 1 hour.
2. Once time is up, strain and rinse again. Add fresh water approx. 1.5 cups.
3. Bring to boil until rice is tender.
4. Meanwhile place 1 cup coconut milk, 1/4 cup coconut sugar and 1/4 tsp salt in a small pot. Bring to boil the mixture to dissolve the sugar for about 1-2 minutes. Be aware: if you use coconut sugar, your rice will get brown. You might want to add other sweeteners like erythritol, monk fruit sweetener, agave, light maple etc.
5. Stir the rice in the sauce.
6. Cover the lid of the pot, let it sit at least 45-50 minutes. The rice will seem soupy when you add the coconut mixture. But after cooling in the fridge for 45-50 minutes as instructed, it firms up and is wonderful. If you want to speed up the process you can sit it in the fridge.
7. To make coconut sauce for serving, place the coconut milk, tapioca and salt in a pan, bring the boil and let it simmer over medium heat until thickened.
8. Put about 1/3 cup sticky rice on each plate. Arrange with mango, pour coconut sauce over the rice and sprinkle fried yellow mung beans. Enjoy!
Storage: Mango sticky rice is best consumed in the same day it is made because the sticky rice’s texture will not be as good once refrigerated and reheated.
Serves 4
Ingredients
500g potatoes cooked, peeled and cut into chunks
120g chickpea flour
60g tapioca flour
1/2 tsp sea salt
Instructions
1.Peel the potatoes, cut into small pieces and boil in salted water for about 15 minutes or until tender. Drain, return to the pot and mash with a potato masher.
2.Add the chickpea flour, tapioca flour and salt, then knead into a dough with your hands.
3.The dough may still be slightly sticky, but should be easy to handle. However, if the dough is way too sticky, then add more chickpea flour and knead again.
4.Cut the dough into equal pieces and dust with some tapioca flour.
5.Roll each piece into strands with your fingers. Use a knife to cut the dough into 3-4 cm pieces and shape them into finger-shaped dough pieces with your hands.
6.Cook them in boiling salted water until they float to the top for about 2 minutes.
7.Heat the oil in a pan and add the Schupfnudeln. Fry on one side until nicely browned. Then turn over and fry on the other side.
8.Serve with creamy lemony leeks. Sprinkle some toasted perilla.