My recent discovery: vegetarian tuna –actually it is vegan. It comes in a 200 gram, vacuum-sealed packs with some oil in it to keep it moist.
Ingredients: Soybean protein, hydrolysate, salt, soybean oil, vegetarian seasonings.
Where to buy: I bought mine from The Cruelty Free Shop.
Storage: Pantry item; it doesn’t need to be refrigerated unless you open it.
Where to use: Vegetarian tuna can be used in sandwiches as a tuna replacement (as below), melts, salads and bakes.
I used a smaller amount of vegetarian tuna in a salad when I first opened the pack. Rest was used in a sandwich situation below.
My Faux-Tuna and Mayonnaise Sandwich
2/3 pack of vegetarian tuna, mashed with a fork
1 tsp rice seasoning with seaweed
4 slices bread
4 tbsp vegan mayonnaise
1 spring onion (shallot), chopped
Salt and pepper
• In a bowl, mix together the mashed vegetarian tuna, spring onion (shallot), rice seasoning, mayonnaise, salt and pepper.
• Spread the faux-tuna mix on bread and top with lettuce leaves. Cut each sandwich in half and serve.
Bellissimo! is a powdered vegan parmesan cheese which can be used exactly the same way as dairy parmesan. It comes in a 60 gram sprinkle-ready shaker which sits in your pantry, waiting to be used. It is also palm oil free.
Ingredients: Coconut flour, sunflower oil, salt, sugar, yeast extract, cheese flavour (dairy-free and vegan), citric acid, white pepper, antioxidant (natural herb extract).
Storage: Store in a cool, dry place, away from direct light. Best used within 3 months of opening so you better write down the date you open it.
Where to buy: I bought mine from The Cruelty Free Shop
Where to use: It can be sprinkled on pasta (as below), risotto and salads.
Super easy, super delicious. That’s all I have to say about that. Forest Gump
Lentil Salad, Deli Style
1 tin lentils, drained and rinsed and drained again
4 artichoke hearts in brine, halved
4 chargrilled red peppers, sliced thinly
A handful flat-leaf parsley (also known as Italian or continental parsley)
A few twigs fresh lemon thyme, leaves separated
A big glug extra virgin olive oil
Freshly squeezed lemon juice
Salt and pepper
• Combine the lentils, artichoke hearts, red pepper strips, parsley and lemon thyme in a salad bowl.
• Drizzle with olive oil and lemon juice.
• Add salt and pepper. Gently mix well and serve!
Another comfort dish from VegFusion. This is one of those dishes we did at The Family Tree Restaurant for vegans and vegetarians. I vamped it up a bit here for you but basics are basics guys. Although it is a very traditional Turkish dish, you could see it as a weird sister to French Ratatouille cooked in a clay pot.
Turkish Mixed Vegetable Casserole
1 eggplant, cubed
2 zucchini, cubed
1 onion, chopped
1 banana chilli, deseeded and chopped
1 medium sized potato, peeled and chopped
2 large tomato, peeled and chopped (make sure that tomatoes are juicy)
2 tsp dried oregano
Flat leaf parsley
Salt and pepper
• Preheat the oven to 180 degrees.
• Mix all the vegetables (eggplant, zucchini, onion, banana chilli, potato, chopped tomatoes, salt, pepper, oregano and parsley) together in a large mixing bowl. Transfer them into your clay pot.
• Bake at 180 degrees for about an hour and serve warm with chopped parsley on top.
Note: It is best served warm with bread and pilaf.
Whenever my husband is away, I cook all sorts of dishes he wouldn’t normally eat, like beans and lentils. And I cook mostly stews or casseroles. These dishes are not only quite filing and healthy but also heat well the next day so I you could still have food for your lunch.
Anyway, here’s the recipe for Brown Lentil and Vegetable Stew
1 x tin brown lentils, rinsed and drained
1 small carrot, peeled and cut into small cubes
1 small potato, peeled and cut into small cubes
2 heaped tsp vegan stock powder (beef style)
2 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp ground turmeric
2 tbsp vegetable oil
A handful flat leaf parsley, chopped
Freshly squeezed lemon juice
Salt and black pepper
• Heat the oil in a pot and add the vegetables. Fry them briefly then add just enough water to cover the vegetables. Stir in vegan stock powder, onion powder, garlic powder, ground cumin and turmeric. Cook until the vegetables are slightly firm.
• Add the brown lentil and more water. Salt to taste and stir well.
• When it starts boiling, put the lid on and reduce the heat. Simmer until the sauce thickens.
• Sprinkle with chopped parsley.
• Serve warm with bread or pilaf or both.
Kafe is located on Hanoman Street and is a very popular meeting point for visitors as well as expats. Also, sister café of The Garden Kafe of The Yoga Barn. Every day from 8 till 11 they serve healthy food with vegan and vegetarian options.
They are big on environment: they encourage people to use less plastic bags and sell items made out of recycled material at their very own shop called Kafe Kares along with organic food, Kafe mugs and health products. Certain percentage of Kafe Kares’ profit goes to charity across Indonesia. Even the furniture here and fittings made from recycled wood! These people are dead serious when it comes to environment: they even have their Kafe Environmental Policy.
This lively café, just like many others, has Wi-Fi although it is available all day on the second floor and only until 5pm downstairs.
Back to food business Peoples. I have had many meals at Kafe but this is my favourite:
Tempeh Cashew Nut Curry (as seen below). It comes with red rice and the price is 41.000 RP.
Kafe delivers too! Their kafe-delivery-menu can be found here.
Address: 44B Jln Hanoman, Ubud-Bali
Phone: +62 361 780 3802
Although I just came back from Bali, I realised that I have a few restaurants that I haven’t blogged about yet. The Seeds of Life is one of them. As I go through my photos and notes, I keep finding things I haven’t mentioned before. I might even have to go back and redo some of the ones I have already posted. So stay tuned Peoples…
The Seeds of Life is a raw food paradise. I have never been crazy about raw food as I do have some serious digestion problems with it, however, I wanted to try this place regardless. Apart from raw food café section, they have a tonic bar, raw food chef certification courses and a fantastic tea selection. OK, here’s what we had:
My friend had Pad Thai
I had a raw wrap. It comes with a really nice tomato salsa to die for. And, beetroot chips as seen in the photo.
The Seeds of Life
Address: 2 Jalan Gootama Ubud, Ubud, Bali 80571, Indonesia
Phone: +62 361 970650
Down to Earth Café is one of the famous cafes in Ubud. It has a feeling of expansion over the years as there is a health shop downstairs, an ice cream and desert shop next to the health shop. Right after those, another shop where they sell bags, clothes and gifts. The restaurant itself is upstairs. Balcony is particularly nice especially if you have your mosquito repellent on.
Here’s what I had:
Seitan Kebab 75 000 Rp
Moroccan style seitan, baked on a skewer, served with crunchy salad with seeds, baked pumpkin with rosemary. It was supposed to be served with either brown rice or potato fries but I had some mushrooms, tomatoes and cucumber instead. You never get what’s written on the menu here. I must admit, seitan was dry and quite poor in taste department, too.
Down to Earth Café
Jalan Goutama Selatan
Ubud – Bali
Ph: 0361 976546/7835545
The Garden Kafe at The Yoga Barn is another great place to eat in Ubud. Although their menu is not completely vegan or vegetarian, there is a huge variety of delicious options. The garden-kafe-menu can be viewed here. The Garden Kafe is also part of The Yoga Barn which is the ultimate Mecca of yogis.
I have been to The Garden Kafe a few times so far however, what you see below was my first meal there.
Cashew Ginger Tofu 43 Rp
Tofu, greens sautéed in aromatic spices and it comes with red rice.
Meg’s Big Bowl 53 Rp
Greens, veggies, roasted seeds, avocado, tofu and tempeh crunch
Watermelon Hydrate 31 Rp
Watermelon, lime, mint
Raw Mixed Berry Cheese Cake 37 RP
The Yoga Barn
Address: Jalan Raya Pengosekan Ubud, Ubud, Bali 80571, Indonesia
Phone:+62 361 971236
Hours: 6:00 am – 9:00 pm
I loved Soma Kafe so much the first time, I had to go back there again. It’s not just great food with lots of vegan and vegetarian options that makes me want to go back but also the atmosphere. They have beanbag cushions on the floor. You sit there, do some work on your computer (connection is good) and talk to the owner, Johnny, who is incredibly friendly. Yesterday, for example, I asked where I could buy the same plates and bowls and he immediately drew me a map and introduced me to his daughter (she designs them and an Aussie guy makes them).
This is Soma’s courtyard and those green thingies on the floor are young coconuts.
OK Peoples, here’s what we had yesterday:
Tower of Power 47 Rp
Stack of grilled jicama, mashed purple sweet potatoes, grilled pineapple, ginger mashed pumpkin topped with grilled onion and served with local greens with sprinkled sesame seeds on top.
Ruby Moon 52 Rp
Sweet potato beetroot mash with steamed greens, grilled tempeh, shitake mushrooms and cashew cheese.
Mango Madness 33 Rp
Luscious mango with coconut milk, cinnamon, cardamom, clove and nutmeg.
Carrot Pumpkin Cake 27 Rp
Milled heirloom rice flour, raisins and vanilla coconut cream. This beauty is gluten free.