One thing I really miss about Wellington is the food. As my Mum says, New Zealand is really starting to wake up to the fact that it is a multicultural Asia-Pacific nation, rather than little England 30 years behind the "motherland". In Wellington you can get delicious Asian food that actually bears some resemblance to the stuff you get in different parts of China, or Vietnam, or Japan, or Malaysia, etc. Sometimes you get fun fusion foods that make the best of local ingredients. In Sweden, the Chinese food I've tried hardly deserves to be called food, much less Chinese. So I've started learning to cook my favourite Asian food myself - sometimes with heavy moderations based on what ingredients I can find/afford - but often I'm pretty impressed with the result.
Yesterday we had Isa's fabulous Mango Fried Rice, with a side of salt and pepper tofu because we were out of nuts. Varied the veg a bit too - carrots, cabbage and zucchini chopped small, and some mung bean sprouts. All good.
Southeast-Asian lunch
On the weekend I had a group of friends over, and we made Vietnamese summer rolls (example) - a favourite in my family. I was trying to make the most of the final days of warmish weather before rainy autumn sets in. I also like how summer rolls are interactive - like tacos - you just put out little bowls of different ingredients and a bowl of warm water in the centre for softening the wrappers, and people can construct their own. (In Vietnam they even have a chain restaurant called Wrap and Roll).
Summer rolls
(gluten-free if using tamari instead of soya sauce)
What I put in mine usually depends on what I have on hand, but I usually make a base of
- mung bean or rice vermicelli noodles (lightly seasoned with sesame oil so that they don't clump together)
Then add:
- grated carrot tossed with some lime juice to prevent browning
- mung bean sprouts
- finely chopped roasted peanuts
- fresh herbs (at least one of mint, coriander, thai basil).
Other good vege accompaniments are:
- thin staves of cucumber and/or capsicum
- avocado
For protein you can either upp the peanuts, or add some marinated tofu, tempeh or soy/wheat meat.
I like this marinade.
For dipping sauce I usually just mix soya sauce, rice vinegar, lime juice, chilli flakes and a little sugar together.
Coconut Agar
For dessert I made coconut agar jellies based on this recipe (using soy milk instead of cow) from the wonderful Shesimmers. I separated the coconut mixture into two loaf tins, and only made half of the coffee mixture which I layered with the coconut in one tin. For the other, I blended the flesh of a mango and a little sugar with some soy milk and then followed the same procedure with the agar-agar. Both were delicious, and even better the next day, for some reason. They weren't quite like the coconut agar I'm used to having at Chinese yum char restaurants in Wellington (the recipe was for Thai jellies), which are more coconutty and don't have the other layers. Next time I might try going all coconut and put in some dessicated coconut soaked in coconut milk (as per my genius Mum's suggestion).
The jellies were very pretty when cut into diamond shapes or hearts and stars using biscuit cutters. We ate them with fresh berries supplied by one of my lovely guests, which set off the tastes and colours beautifully.
Wednesday, September 12, 2012
Monday, September 3, 2012
Kärleksmums
These are a Swedish classic. The name translates to "love-yummy" - who could argue with that?
They remind me a bit of lamingtons, with their thin icing that sort of soaks into the cake, dusted with coconut.
INGREDIENTS
cake
3dl flour
1 1/2 tsp baking powder
4 Tbsp cocoa
1,5 dl sugar
1/2 tsp salt
1 tsp vanilla extract/vanilla sugar
1/3 cup canola oil
1,5 dl milk
1 tsp cider vinegar
icing
1,5-2 dl icing sugar
2 Tbsp strong coffee
1 Tbsp cocoa
1 tsp vanilla
2 Tbsp vegan margarine/oil
1 dl dessicated coconut
METHOD
1. Grease a loaf tin, and put the oven on to 175 degrees Celcius.
2. Mix/sift the dry ingredients together. Add the wet, except for the vinegar. Stir till combined, not over-mixing.
3. At the last minute, add the vinegar and stir through. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
4. Turn out cake and leave to cool while you prepare the icing. Mix all ingredients (apart from coconut) together to form a smooth icing. It shouldn't be too stiff, but if it's very sloppy then add more icing sugar.
5. Let both icing and cake cool for about five more minutes, then spoon icing over cake. It should run a little down the sides. Sprinkle with coconut.
They remind me a bit of lamingtons, with their thin icing that sort of soaks into the cake, dusted with coconut.
INGREDIENTS
cake
3dl flour
1 1/2 tsp baking powder
4 Tbsp cocoa
1,5 dl sugar
1/2 tsp salt
1 tsp vanilla extract/vanilla sugar
1/3 cup canola oil
1,5 dl milk
1 tsp cider vinegar
icing
1,5-2 dl icing sugar
2 Tbsp strong coffee
1 Tbsp cocoa
1 tsp vanilla
2 Tbsp vegan margarine/oil
1 dl dessicated coconut
METHOD
1. Grease a loaf tin, and put the oven on to 175 degrees Celcius.
2. Mix/sift the dry ingredients together. Add the wet, except for the vinegar. Stir till combined, not over-mixing.
3. At the last minute, add the vinegar and stir through. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
4. Turn out cake and leave to cool while you prepare the icing. Mix all ingredients (apart from coconut) together to form a smooth icing. It shouldn't be too stiff, but if it's very sloppy then add more icing sugar.
5. Let both icing and cake cool for about five more minutes, then spoon icing over cake. It should run a little down the sides. Sprinkle with coconut.
Thursday, August 30, 2012
Corn chowder for my loving person.
I invented this soup for my loving person, after hearing him remember fondly a soup his father makes. I also associate corn soup with my Dad, who enjoys a good chowder. My favourite soup when I was little was the chicken and corn soup they serve at a lot of Chinese restaurants in Wellington. This soup sort of reminds me of all these things, and of love. Made for my loving person, inspired by our Dads. It doesn't hurt that it's super easy, quick, and a one pot meal.
INGREDIENTS
1 onion, diced
2-3 cloves garlic, finely chopped
1/2 fresh chilli (seeds removed), finely chopped
2 medium potatoes, cubed (small)
1 carrot, peeled and cubed
400g corn (fresh, fozen or tinned)
1/2 cup red lentils
3 cups stock
juice of 1/2 - 1 lime (optional)
1 heaped tsp cumin
1/2 tsp tumeric
1 tsp cardamom
1/4 tsp paprika (smoked if poss)
1 tsp coriander seeds - crushed
salt and pepper
vegan creamer (optional)
oil
METHOD
1. Saute the onion, garlic and chilli in a little oil, in a pot big enough for all the ingredients. When softening add the spices and stir. Let it cook for a couple of minutes more.
2. Add the stock, lentils, potatoes, carrot and corn. Bring to a boil, then lower the temperature and simmer with the lid on until everything is cooked.
3. Blend half of the soup and add back to the rest. Warm through, and add lime, salt & pepper and creamer to taste.
INGREDIENTS
1 onion, diced
2-3 cloves garlic, finely chopped
1/2 fresh chilli (seeds removed), finely chopped
2 medium potatoes, cubed (small)
1 carrot, peeled and cubed
400g corn (fresh, fozen or tinned)
1/2 cup red lentils
3 cups stock
juice of 1/2 - 1 lime (optional)
1 heaped tsp cumin
1/2 tsp tumeric
1 tsp cardamom
1/4 tsp paprika (smoked if poss)
1 tsp coriander seeds - crushed
salt and pepper
vegan creamer (optional)
oil
METHOD
1. Saute the onion, garlic and chilli in a little oil, in a pot big enough for all the ingredients. When softening add the spices and stir. Let it cook for a couple of minutes more.
2. Add the stock, lentils, potatoes, carrot and corn. Bring to a boil, then lower the temperature and simmer with the lid on until everything is cooked.
3. Blend half of the soup and add back to the rest. Warm through, and add lime, salt & pepper and creamer to taste.
Wednesday, July 4, 2012
Brown Rice and Mung Bean Risotto
I can't remember where I got this from, but it is a staple in our weeknight repertoire. Although it takes a little while to cook, the prep is really easy (especially for a vegan meal), and it tastes a lot fancier than you'd expect for such a simple one-pot meal.
INGREDIENTS
(serves at least 4)
300g mung beans, soaked overnight
4 Tbsp oil (or use some vegan margarine for some of it for a butterier taste)
1 1/2 large onions, diced
450g brown rice (doesn't have to be arborio, but better if you steer clear of longer grains like basmati)
1.4L stock (hot)
3 Tbsp white wine or wine vinegar
6 Tbsp chopped fresh herbs (we usually use the frozen Provencale mix in Sweden)
300g frozen green peas
salt and pepper
juice of one lemon
toasted pumpkin and/or sunflower seeds to serve (or pine nuts if you're fancy)
METHOD
1. In a large, heavy bottomed pot with a lid, heat the oil to medium high. Fry the onions for three minutes or so.
2. Stir in the beans and rice. Add the stock and wine/vinegar, and bring to a boil.
3. Cover the pot and simmer gently for 30-40 minutes until everything is tender and the liquid is absorbed. It's ok if it's a bit soupy, though. Remove from heat and add the peas, stirring to combine.
4. Add the herbs, salt and pepper to taste, and the lemon juice and stir through.
5. Serve hot, sprinkled with toasted seeds.
To up the vege content, I would recommend fried zucchini rounds on the side, or some steamed greens like beans, asparagus or broccoli.
INGREDIENTS
(serves at least 4)
300g mung beans, soaked overnight
4 Tbsp oil (or use some vegan margarine for some of it for a butterier taste)
1 1/2 large onions, diced
450g brown rice (doesn't have to be arborio, but better if you steer clear of longer grains like basmati)
1.4L stock (hot)
3 Tbsp white wine or wine vinegar
6 Tbsp chopped fresh herbs (we usually use the frozen Provencale mix in Sweden)
300g frozen green peas
salt and pepper
juice of one lemon
toasted pumpkin and/or sunflower seeds to serve (or pine nuts if you're fancy)
METHOD
1. In a large, heavy bottomed pot with a lid, heat the oil to medium high. Fry the onions for three minutes or so.
2. Stir in the beans and rice. Add the stock and wine/vinegar, and bring to a boil.
3. Cover the pot and simmer gently for 30-40 minutes until everything is tender and the liquid is absorbed. It's ok if it's a bit soupy, though. Remove from heat and add the peas, stirring to combine.
4. Add the herbs, salt and pepper to taste, and the lemon juice and stir through.
5. Serve hot, sprinkled with toasted seeds.
To up the vege content, I would recommend fried zucchini rounds on the side, or some steamed greens like beans, asparagus or broccoli.
Carrot and Rice Soup
This is the easiest soup, and I love it because it is so colourful and hearty even though it has hardly any ingredients. My Mum gave me this recipe, and it has been a staple of my student days even since I left home.
INGREDIENTS
(serves 2-3 hungry people as a main dish)
500g carrots, thinly sliced
1 large onion, thinly sliced
4-5 cloves garlic, finely chopped
sprig of fresh thyme or 2 tsp dried
4 cups stock
4 Tbsp rice (white or brown ok)
(for a spicier version, use 3 cloves garlic, and add 1/2 tsp cinnamon, 1/2 tsp ginger powder, 1 tsp ground cumin, 1/4 tsp allspice, and a handful of fresh coriander)
METHOD
1. Sweat the veges and herbs (and spices, if using) in a small amount of olive oil for 15 mins or so until softened.
2. Add the stock and the rice and simmer until everything is very tender.
3. Puree in a blender (though I've even eaten it unblended in a pinch).
4. Serve hot. Optional addititions include oat or soy creamer, or rice milk, and/or cashew nuts on top. Also good with herb and garlic toast.
INGREDIENTS
(serves 2-3 hungry people as a main dish)
500g carrots, thinly sliced
1 large onion, thinly sliced
4-5 cloves garlic, finely chopped
sprig of fresh thyme or 2 tsp dried
4 cups stock
4 Tbsp rice (white or brown ok)
(for a spicier version, use 3 cloves garlic, and add 1/2 tsp cinnamon, 1/2 tsp ginger powder, 1 tsp ground cumin, 1/4 tsp allspice, and a handful of fresh coriander)
METHOD
1. Sweat the veges and herbs (and spices, if using) in a small amount of olive oil for 15 mins or so until softened.
2. Add the stock and the rice and simmer until everything is very tender.
3. Puree in a blender (though I've even eaten it unblended in a pinch).
4. Serve hot. Optional addititions include oat or soy creamer, or rice milk, and/or cashew nuts on top. Also good with herb and garlic toast.
Afghans
Today's chocolate fix was a Kiwi classic, veganised from the ubiquitous Edmond's Cookbok.
INGREDIENTS
(makes about 15)
200g Olivani (or other vegan marg)
75g caster sugar
175g flour
30g cocoa
50g cornflakes (or wheat flakes, etc)*
1/2 tsp vanilla essence (optional)
1 cup icing sugar
3 Tbsp cocoa
1 Tbsp oil
1 Tbsp boiling water
6 squares dark vegan chocolate
walnuts / pecans / pistachios / dessicated coconut for decoration (optional)
METHOD
1. Soften marg (if needed), add sugar, and beat until light and fluffy with an electric beater or a fork and lots of elbow grease (eww... is that even vegan?).
2. Add flour, cocoa, cornflakes and vanilla and mix till combined. I use my hands. It's ok if the cornflakes get broken!
3. Roll tablespoonfuls into balls (slightly flattened), and place on a greased or lined baking tray. Bake for 15 mins at 180 degrees celcius.
4. To make the icing, mix the icing sugar, cocoa, oil and water to form a glossy icing. It is actually delicious as it is, but to give it an extra chocolatey kick, try melting the chocolate and mixing it in.
5. When biscuits are cool, ice with icing and top with nuts or coconut if desired.
* If your flakes are not the freshest, I have heard that you can crisp them up by putting them on a baking tray (with sides, so they won't all fall off!) and baking them in the oven for 3 mins or so.
INGREDIENTS
(makes about 15)
200g Olivani (or other vegan marg)
75g caster sugar
175g flour
30g cocoa
50g cornflakes (or wheat flakes, etc)*
1/2 tsp vanilla essence (optional)
1 cup icing sugar
3 Tbsp cocoa
1 Tbsp oil
1 Tbsp boiling water
6 squares dark vegan chocolate
walnuts / pecans / pistachios / dessicated coconut for decoration (optional)
METHOD
1. Soften marg (if needed), add sugar, and beat until light and fluffy with an electric beater or a fork and lots of elbow grease (eww... is that even vegan?).
2. Add flour, cocoa, cornflakes and vanilla and mix till combined. I use my hands. It's ok if the cornflakes get broken!
3. Roll tablespoonfuls into balls (slightly flattened), and place on a greased or lined baking tray. Bake for 15 mins at 180 degrees celcius.
4. To make the icing, mix the icing sugar, cocoa, oil and water to form a glossy icing. It is actually delicious as it is, but to give it an extra chocolatey kick, try melting the chocolate and mixing it in.
5. When biscuits are cool, ice with icing and top with nuts or coconut if desired.
* If your flakes are not the freshest, I have heard that you can crisp them up by putting them on a baking tray (with sides, so they won't all fall off!) and baking them in the oven for 3 mins or so.
Saturday, June 30, 2012
Winter lovin' for our new oven
Broke in the new oven today with roast veges - kūmara, potato, yams, parsnip, pumpkin and jerusalem artichokes, accompanied by steamed green beans and brussel sprouts (the latter also being excellent roasted, but we went for steamed today). And nutloaf - not sure where I got this recipe, and I muck around with it often, but tonight's was generally proclaimed very good. I also made possibly the best self-saucing pudding I've ever baked. The sauce stayed on top, but it was still delicious. Both of these dishes have been classics in my home growing-up.
Nut Roast
INGREDIENTS
1 large onion, diced
3 cloves garlic, crushed
2 medium sticks celery, finely chopped
3 cups finely chopped nuts (can chuck some seeds in instead to bulk it out, but I wouldn't go more than a cup)
2 tsp dried herbs (thyme, sage, tarragon)
1.5-2 cups breadcrumbs
enough chickpea flour to make everything stick (maybe 1 cup or so?)
1 Tbsp soya sauce
1 1/4 cup stock (I used 1 tsp vegecon dissolved in water)
* can make gluten free if you use tamari and gluten free stock and breadcrumbs. whoo.
** can also make with 3 cups breadcrumbs and only 1 Tbsp regular flour if chickpea flour not available.
METHOD
1. Saute onions, garlic, celery and herbs in a little oil until soft, and remove from heat. If you use a big pot you can mix all the other stuff into the same pot!
2. Add nuts, stock, soya sauce, and breadcrumbs, and mix everything together.
3. Go grease your baking dish and let the crumbs absorb the liquid a bit.
4. Now add the flour, a bit at a time, mixing in between until you have a mixture that hangs together pretty well.
5. Press into your baking dish, spray top with a little oil, and bake at 200 degrees celcius for 45-60 mins.
Best Self-saucing Pudding
I have already put up a self-saucing pudding recipe from pantry basics, and I also have been meaning to try this exciting twist on the classic (and go read the blog post, I cried).
Well, here is a recipe I copied ages ago out of my own Mum's special collation of recipes. It is the ultimate. I have made marginal (margarinal?) vegan adjustments.
INGREDIENTS
Pudding
50g dark vegan chocolate
60g margarine (Olivani)
2 Tbsp cocoa
1/3 cup soy milk (or whatever plant milk you like)
1 cup self-raising flour
1/4 cup sugar
1/2 cup brown sugar
1 vegan egg (I used No-Egg, but flax seeds'd probably be awesome with a little extra baking powder added with the flour)
1 tsp vanilla essence (optional)
Sauce
1 1/2 cups water
50g marg
1/2 cup brown sugar
1/3 cup cocoa
METHOD
1. Grease a baking dish (not too big).
2. Combine chocolate, margarine, cocoa and soy milk in a saucepan. Stir over a low heat till chocolate is melted and ingredients combined.
3. Sift flour into a large bowl and stir in sugars. Add the chocolate mixture, No-Egg and vanilla. Stir well and spread mixture in baking dish.
4. For the sauce, stir ingredients in a pot over a low heat until combined.
5. Pour gently over pudding, and bake at 180 degrees celcius for about 45 minutes.
Nut Roast
INGREDIENTS
1 large onion, diced
3 cloves garlic, crushed
2 medium sticks celery, finely chopped
3 cups finely chopped nuts (can chuck some seeds in instead to bulk it out, but I wouldn't go more than a cup)
2 tsp dried herbs (thyme, sage, tarragon)
1.5-2 cups breadcrumbs
enough chickpea flour to make everything stick (maybe 1 cup or so?)
1 Tbsp soya sauce
1 1/4 cup stock (I used 1 tsp vegecon dissolved in water)
* can make gluten free if you use tamari and gluten free stock and breadcrumbs. whoo.
** can also make with 3 cups breadcrumbs and only 1 Tbsp regular flour if chickpea flour not available.
METHOD
1. Saute onions, garlic, celery and herbs in a little oil until soft, and remove from heat. If you use a big pot you can mix all the other stuff into the same pot!
2. Add nuts, stock, soya sauce, and breadcrumbs, and mix everything together.
3. Go grease your baking dish and let the crumbs absorb the liquid a bit.
4. Now add the flour, a bit at a time, mixing in between until you have a mixture that hangs together pretty well.
5. Press into your baking dish, spray top with a little oil, and bake at 200 degrees celcius for 45-60 mins.
Best Self-saucing Pudding
I have already put up a self-saucing pudding recipe from pantry basics, and I also have been meaning to try this exciting twist on the classic (and go read the blog post, I cried).
Well, here is a recipe I copied ages ago out of my own Mum's special collation of recipes. It is the ultimate. I have made marginal (margarinal?) vegan adjustments.
INGREDIENTS
Pudding
50g dark vegan chocolate
60g margarine (Olivani)
2 Tbsp cocoa
1/3 cup soy milk (or whatever plant milk you like)
1 cup self-raising flour
1/4 cup sugar
1/2 cup brown sugar
1 vegan egg (I used No-Egg, but flax seeds'd probably be awesome with a little extra baking powder added with the flour)
1 tsp vanilla essence (optional)
Sauce
1 1/2 cups water
50g marg
1/2 cup brown sugar
1/3 cup cocoa
METHOD
1. Grease a baking dish (not too big).
2. Combine chocolate, margarine, cocoa and soy milk in a saucepan. Stir over a low heat till chocolate is melted and ingredients combined.
3. Sift flour into a large bowl and stir in sugars. Add the chocolate mixture, No-Egg and vanilla. Stir well and spread mixture in baking dish.
4. For the sauce, stir ingredients in a pot over a low heat until combined.
5. Pour gently over pudding, and bake at 180 degrees celcius for about 45 minutes.
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