Pan-Fried Dutch Carrots and Asparagus with Pine Nuts

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This is such an easy, fast cooking and gluten-free side dish which we have probably once every week. Serve Pan-Fried Dutch Carrots and Asparagus with Pine Nuts with any vegan sausages, fish or schnitzels.

Ingredients:
1 bunch Dutch carrots (baby carrots), peeled and cut lengthwise
1 bunch asparagus, trimmed
1 clove garlic, crushed
A handful continental parsley, finely chopped
A handful pine nuts, lightly toasted
1 tbsp light olive oil or any vegetable oil of your choice
Black pepper

Method:
• In a small bowl, mix together pine nuts, black pepper and chopped parsley. Set aside.
• Heat the oil in a large non-stick pan and add the carrots first. When they start turning slightly brown add the asparagus. Cook the vegetables until they are al dente. Lastly, add the crushed garlic to the vegetables. Once garlic is fragrant and slightly cooked add the pine nut, parsley and pepper mixture and give it a good stir.
• Remove from the heat and serve warm.

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Toasted Vegan Faux-Tuna Salad Sandwich

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We used to make tuna salad sandwiches at The Family Tree Restaurant but I think I like the vegan version better. Somehow they are fresher without being fishy although my version is not one of those more sophisticated versions around. I had these sandwiches when John was in London and as being the only one at the time, it was too much for me. So I stuffed roasted baby peppers with the mixture the next day. Don’t worry, I will be posting that as separate recipe.

Vegan Faux-Tuna Sandwich could easily provide you with some interesting variety without the fishiness. It is packed with protein too.

Ingredients:
1 tin chickpeas (420gr), drained and rinsed
1 small carrot, peeled and crated
1 stalk celery, chopped finely
1 tsp Rice Seasoning (I used Nori Komi Furikake brand which is a mixture of sesame seeds, salt, sugar and seaweed)
1 tbsp fresh dill, chopped
4 tbsp vegan mayonnaise
1 tsp Dijon mustard
Salt
Pepper

Method:
• After draining and rinsing the chickpeas, mash them with a potato masher. You could use a food processor however, you need to be careful as you don’t want them to be too mushy.
• In a bowl, mix the mashed chickpeas, grated carrot, chopped celery, dill, rice seasoning, vegan mayonnaise, mustard, salt and pepper. Mix well to combine.
• Spread the mixture evenly across toasted bread. Cut into triangles and serve.

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Vegan Pizza with Pineapple, Cornichons and Spring Onion

This is a tomato-based pizza with pineapple pieces, cornichons (tiny little pickled baby cucumbers), spring onion (shallots) and Cheezly vegan cheese. It came together on a day I skipped lunch. All of that was gone before 4 o’clock and I didn’t have dinner after that, naturally.

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I may not have made the base myself but surely added something fresh with my homemade passata. I let it cool before I assembled the whole thing as the base is frozen. If you don’t have time to prepare your own passata, a store-bought one is fine too.

Ingredients:
1 vegan pizza base I used Piero’s Wood Fired Pizza Base
2 large tomatoes
1 small clove garlic
1 tbsp olive oil
½ small tin pineapple (pineapple pieces, not slices)
5 cornichons, sliced thinly lengthways
1 spring onion (shallot), chopped finely
2.5cm piece from Cheezly Vegan Cheese, crumbled or grated
Salt and pepper

To make the fresh passata:
• Wash the tomatoes and halve. Carve out the bit that stalks go in.
• Place a vegetable grater into a small pot and grate the tomatoes.
• Add the crushed garlic, 1 tbsp olive oil, salt and pepper.
• Cook over medium heat and let it cool.

To prepare the topping:
• Preheat the oven to 220C°.
• Remove pizza base from its package and place on a lightly greased baking tray.
• Spread the passata evenly over the pizza base, sprinkle the vegan cheese leaving a 2cm border around the edge, then pile on the pineapple pieces, cornichons and shallots.
• Drizzle a little olive oil over the pizza before cooking.
• Place the pizza in the oven and cook for 10 minutes until the cheese is melted.
• Remove pizza carefully from the oven, cut into 6 slices and enjoy.

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Vegan Potato Koftas (no frying required)

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The other bits and pieces in the photo other than Vegan Potato Koftas are:
Fresh Green Bean Salad
Mum’s Kısır
Just Green Vegan Calamari Rings

Vegan Potato Koftas

Ingredients:
3 large potatoes
½ cup walnut kernels (finely chopped)
Olive oil
A handful parsley
Chilli flakes
Salt and pepper

Method:
• Peel potatoes and boil them until they are fully cooked.
• Place the boiled potatoes in a large bowl and mash with a potato masher.
• Add chopped parsley, olive oil, chilli flakes, salt, pepper and walnuts and knead the mixture well. Shape them up like koftas and serve.

Vegan’s Choice – Newtown

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This may be a tiny little shop, however, the variety of vegan food is amazing. Vegan’s Choice is located right next to Green Gourmet in Newtown and they stock everything from vegan sauces to vegan ice cream. We especially like the freezer section as they have pretty much all Lamyong range.

The other vegan products you may find are:
• Vegan cakes
• Addiction Food products
• Viva Cupcakes
• Funky Pies
• Vegan Cheese
• Vegan Dried Noodles
• Real Asian tofu
• Frozen Dim Sims and BBQ not-pork buns

vegans choice

If you are a member of Vegan Society, ask for your member discount.

Vegan’s Choice
Address: 113 King St, Newtown, Sydney
Phone: 02 9119 2090 or 9519 7646