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.
Serves 2
Ingredients
175 g rice noodles
3 springs of green onions slied
1/2 cup soy bean or mung bean sprouts
1/4 cup crushed peanuts
Lime wedges and cilantro
Tofu
130 g firm tofu cubed
1 large carrot julienne sliced
1 tbsp tamari
1 tbsp maple syrup
2 tbsp olive oil
1 tsp turmeric
2 shallot chopped
3 garlic cloves minced
Sauce
2 tbsp tamari
1 tbsp sweet chili sauce
2 tbsp olive oil
2 tbsp coconut sugar
3 garlic cloves minced
2 tbsp tamarind paste ( or 4 tbsp tamarind juice)
3 tbsp vegan fish sauce ( Boil a large piece of whole dulse along with remini mushrooms and salt. Strain and use as a fish sauce)
Salt as needed
Instructions
1. Dissolve coconut sugar in 2 tbsp water in a non-stick pan over medium heat. Then add Tamara, chili, olive oil, garlic, tamarind and fish sauce. Simmer the sauce for 1-2 minutes until thick and caramelized. Transfer sauce to a bowl.
2. Heat the pan again, add the shallot, garlic, julienne sliced carrots and olive oil, sauce them until caramelized, then add the turmeric, stir well. Transfer to a bowl.
3. Heat the pan, add 2 tbsp olive oil and cubed tofu. Fry each side until golden brown. Add the turmeric carrot, onion garlic mixture over the tofu, mix together. Set aside.
4. Cook your pasta for 3-4 minutes. Strain and transfer to the pan, toss with carrot and tofu mixture. Pour the sauce over the pasta. give it a good toss until pasta is covered with the sauce.
5. Serve with crushed peanuts, chopped green onions, bean sprouts, lime wedges and cilantro.
Serves 2
Ingredients
1 cup white quinoa
2 cups water
500 g leeks chopped
1 chili chopped
1 lemon zest
1/4 cup lemon juice
1 tbsp olive oil (optional)
4 garlic cloves
3 tbsp toasted perilla seeds
Cashew cream
80 g cashews
150 ml water
20 ml lemon juice
1 tsp salt
Instructions
1 Rinse your quinoa. Place in a pot. Add liquid and bring to a boil.
2.Lower heat and cook, covered, for 15 minutes.
3.Let stand, covered, for 5 minutes.
4.In a large wok, add the chopped leeks, lemon zest, lemon juice and chili. If using add the olive oil to saute, otherwise use vegstock or mushroom sauce, tamari, or just water. On medium-high heat saute the leeks along with lemon zest and chili until absorbs all water content for about 6-7 minutes and they are cooked and tender.
5.In a high speed blender, process all cashew cream ingredients until smooth.
6.Pour the cashew cream over leeks. Mix together.
7.Transfer your quinoa in the mixture. Combine together with creamy leeks.
8.Serve with toasted perilla seeds.
Massaman which means muslim, a southern Thai Curry dish heavily influenced from Malaysian and Indian cuisines.
It is like a blend of Indian, Malaysian and Thai spices and flavours such as coconut, cashews, lemon grass, galangal, chilies with caradmom, cloves, cumin and nutmeg.
INGREDIENTS
For the curry
2 shallots sliced
5 garlic cloves minced
2 thai red chilies
1 tbsp galangal freshly minced or use powder
1 stalk lemongrass minced
1/4 cup dry roasted cashews
1 tbsp coconut sugar
1 tsp. ground coriander
1/2 tsp ground cumin
1/4 tsp ground cardamon
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
For the massaman
150 g al-dente cooked potatoes
100 g al-dente cooked carrots
150 g firm tofu or mushrooms cubed (optional)
50 g green peas
400 ml coconut cream
1 cup vegetable stock
1 tbsp tamarind paste
1 tbsp tamari 2 tbsp coconut aminos to season
1 tbsp coconut sugar to season
Salt and black pepper to taste
Fresh chili and microgreens to serve
Lemon wedges to serve
INSTRUCTIONS
1. Cook and peel your potatoes and carrot. Cut in cubes and set aside.
2. To make curry, first prepare the lemongrass by trimming the tough exterior layers. Char lemongrass along with other aromatics and toast up the spices to wake up the flavours even more. Once done, all the ingredients go into the food processor until a paste is formed. Scrape down the sides and add water if needed.
3. Heat a pan, transfer the massaman curry paste to the pan.
4. Add half of the coconut cream, stir and bring to a boil.
5. Add the remaining coconut cream, vegetable stock and bring to boil.
6. Add first the tofu or mushrooms (if you are using) and simmer for 3 minutes, Then stir in the peas, simmer about 3 minutes until al dente.
7. Stir in the cooked potatoes and carrots, then wait a couple of minutes before seasoning to taste with tamari or coconut aminos, salt, pepper and coconut sugar.
8. Add the cashews and simmer for 2 more minutes and before removing from the heat. Serve hot garnished with coriander leaves (if you don’t like coriander, add microgreens of your choice), fresh chili peppers , lemon wedges (optional) and with Thai rice (rice berry, jasmine or mixed rice of your choice) Enjoy!
Chickpea is one of the most commonly used legumes because it is a good source of protein and satisfies its taste.
I assume you’ve tried the famous chickpea tuna by now.
But if you haven’t tried it and you don’t have any issue with chickpeas, I invite you to try chickpea tuna recipe.
Unfortunately, chickpeas and other legumes are not easily digestible by everyone. You know the problem with canneloni beans. In fact, it is the issue for all legumes.
I have been reducing my legume consumption due to digestion problem for a long time and recently I have developed this alternative after cutting it almost completely.
This quinoa tuna recipe is proof that it is all about the flavour. You can get the similar taste without chickpeas when you use quinoa.
It’s the same with meat; animal meat is totally void without sauces, you can’t eat it. But when you season it, you get the taste of the delicious herbs and vegetables. Then you will find that it is easier not to get involved in animal exploitation.
Follow this recipe to make quinoa tuna, just use cooked quinoa instead chickpeas. Serve this delicious dip with Swedish crispbread or your favorite bread. Enjoy!