Vegan Fish with Orange Sauce

Since this has been one of my most popular recipes, I’d like to re-post it with a new photo. Enjoy peoples…

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Vegan Fish with Orange Sauce
Serves 2

Ingredients:
6 pieces Lamyong Vegan Chunky Fish, thawed
1 tbsp grated orange rind
1 navel orange
1 tbsp red wine vinegar
1 tbsp vegetable oil
Salt
Pepper

To prepare the glaze/sauce:
• By using a zester, peel the rind of the orange, then squeeze its juice.
• Mix the orange rind and orange juice with red wine vinegar, add salt and pepper in a bowl. Set aside.

To fry the chunky fish:
• Heat the oil in a non-stick frying pan.
• Brush the mixture on one side of the vegan fish –or simply dip each piece in the orange sauce.
• Fry both sides of the chunky fish, basting them occasionally with the orange sauce.
• Remove the chunky fish from heat and pour the rest of the sauce into the same pan. Quickly turn the heat up and cook the sauce until it thickens, stirring constantly.
• Pour the orange sauce over the chunky fish and serve immediately.

Lamyong Vegan Ribs from Vagos Line

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This is an overall successful product from Lamyong which we picked up from their stall at the Cruelty Free Festival in the beginning of November. They are made from minced shitake mushrooms and each piece is wrapped around sugarcane sticks … Continue reading

Turkish Raw Red Cabbage Salad

This is one of those salads we served at The Family Tree Restaurant as part of our Mixed Salad. At home, I like a little bit of raw crushed garlic in the dressing myself but this is something we didn’t do at the restaurant. I’m telling you, you really don’t want to be held responsible for this huge garlic breath business in town 🙂 My advice; add garlic to your salad dressing only if you are not going out after having the salad.DPP_00015 (1280x960)

Recipe Notes:
• There will be rubbing of the cabbage in this recipe. The action will make the cabbage a lot easier to digest.
• Rubbing cabbage leaves with your hands, on the other hand, will leave your hands a little pink. For that; reserve the lemon and rub it in your hands as well as your chopping board once you finish. That’ll solve your pink problem.
• It is quite tricky to balance the saltiness when you use vinegar, salt and lemon juice all at the same time. My suggestion is; add these ingredients as you go. Taste and add more if necessary.

Turkish Raw Red Cabbage Salad
Ingredients:
½ red cabbage
½ lemon
½ cup red wine vinegar
½ cup virgin olive oil
Salt

Method:
• Remove outer leaves of the cabbage. Carve out all the hard bits –white, tough bit –and chop what’s left of it finely.
• Put chopped cabbage in a large mixing bowl and sprinkle with vinegar. Knead the cabbage with your hands until it is soft and white bits are no longer white but pink.
• Prepare the salad dressing by mixing lemon juice olive oil and a little bit of salt –remember, there is a reasonable amount of vinegar already in it. So be careful with the salt. Pour the salad dressing over the salad.
• Mix well and serve.

Arugula and Pear Salad with Raw Walnut and Vegan Blue Cheese

This is a style of salad we really enjoy. The combination of arugula, pear, walnuts and a sharp, statement making cheese is just divine. As a Virgo, I just love it when things just… work.

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Metal plate in this photo was my grandmother’s -the actual serving plate she used at her home. She gave me this one along with other pieces while she was still alive and I am incredibly grateful for it. The saddle bag underneath is a present from our friends who live in Saudi Arabia at the moment which was purchased from Dessert Designs in Al Khobar, in case you’re wondering.

Arugula and Pear Salad with Raw Walnut and Vegan Blue Cheese
Recipe Notes:
• Pears change colour when exposed to air so you really need to prepare this salad just before serving.
• Cheezly blue cheese is a melting cheese but if you mash it with a fork soon after you take it out of the fridge it crumbles. Once it is room temperature, you’d struggle to get that crumbled cheese effect.
• If you don’t have the blue cheese, Cheezly Mature Cheddar Style Cheese works just fine. Just make sure you don’t use a mild-tasting cheese, that’s all.

Ingredients:
1 pack arugula, washed and torn into smaller pieces
1 pear, washed and sliced
½ cup raw walnut pieces, roughly chopped
1 piece (2 inches) disk cut from the roll Cheezly blue cheese
Juice ½ lemon
Drizzle balsamic vinegar
Extra virgin olive oil
Salt and pepper

Method:
• Add arugula, sliced pear, walnut pieces to a salad bowl and carefully toss to combine. Top them up with crumbled blue cheese.
• Whisk together the oil, lemon juice, balsamic vinegar, salt and pepper and pour over the salad.
• Toss together again and serve immediately.

Lamyong Chunky Fish

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Chunky Fish is probably our favourite product from Lamyong range. The chunks are made of bean curd and covered with seaweed. Seaweed makes them taste fishy whereas bean curd creates a fish-like colour and texture. Chunky Fish comes in different … Continue reading

Gluten Free Pasta Salad with Baby Peas

Gluten Free Pasta Salad with Baby Peas

Having left with quite a few gluten free ingredients after our gluten sensitive visitors, I thought it was time I started to use them. That’s how this pasta salad came together and became my lunch yesterday.

I used San Remo gluten-free spirals -as I mentioned in the ingredients section below. I must admit, I was quite impressed. The spirals held it together nicely after they have been cooked. Not to mention they taste pretty good too unlike some other gluten free pasta I tried so far. I should write a review for the brand now, shouldn’t I?

Ingredients:
1 cup gluten free pasta spirals (I used San Remo)
½ cup baby peas, cooked
1 thin spring onion (scallion), chopped finely
2 twigs fresh dill, chopped
1 tbsp extra virgin olive oil
Drizzle apple cider vinegar or white wine vinegar
½ tbsp freshly squeezed lemon juice
Salt and pepper

Method:
• Cook the pasta according to packet instructions. Drain and rinse and rinse again.
• Place cooked pasta, peas, chopped spring onion (scallion), and chopped dill in a salad bowl.
• For dressing, whisk together olive oil, vinegar, lemon juice, freshly ground black pepper and salt in a small mixing bowl. Pour dressing over the pasta salad, gently tossing to mix.
• Enjoy!

Cannellini Bean Salad with Tahini Dressing

I was researching some Mediterranean dishes for VeganMoFo as it was my theme for 2013 and I put special efforts into some local dishes from Adana –the city where Adana kebab is coming from. I wanted to do at least one recipe from that region but after my Adana kebab attempt –which ended up being converted into koftas as they didn’t hold it together on flat skewers – I gave up!

During my research though, I came across quite a few interesting recipes from the region. I must have saved those recipes on my archive after researching some Turkish regional recipes as they are neatly categorised into right folders. One recipe called Vartabi (or Vartabet; same thing really) caught my attention because of its simplicity. It’s basically cooked cannellini beans topped with a tahini sauce, a very garlicky tahini sauce. That gave me the idea of Cannellini Bean Salad with Tahini Dressing. I thought, while I’m still working on my vegan Adana kebab recipe, this’ll do for the time being.

Cannellini Bean Salad with Tahini Dressing(The green bowl (by Casauno) from Made on Earth and the wooden fork from Newtown)

A note on tahini: I am not a huge fan of tahini so there is only a hint of it in the dressing that you can taste. I suppose that’s as much as I can handle. However, if you are having an ongoing love affair with tahini –pretty much everyone else is –then use more. Make it yours.

Cannellini Bean Salad with Tahini Dressing

Ingredients:
1xtin (400 gr) cannellini beans, rinsed and drained
1 spring onion (scallion), chopped finely
1 tbsp tahini
1 tbsp apple cider vinegar
1 tbsp freshly squeezed lemon juice
1 tiny clove garlic, crushed
1 tbsp extra virgin olive oil
½ tsp Turkish chilli flakes
Salt and pepper

Method:
• Rinse and drain the beans and transfer them into a salad bowl.
• Chop the spring onion (scallion) finely and add the beans.
• To make the Tahini Dressing; whisk together the tahini, apple cider vinegar, lemon juice, crushed garlic, chilli flakes, salt and pepper and drizzle over the salad.

Spicy Eggplant (Aubergine) Boats

This dish is tested on many guests and family members and they all LOVED it. I hate to brag but some don’t even like eggplants (aubergine) or chickpeas (garbanzo beans)!

The reason why I didn’t put it on VegFusion before because I wanted someone to name the dish. Well, it happened while my childhood friend Mine –she donated that wonderful Hummus recipe, remember? –and her husband Scott were visiting us. Being gluten sensitive, I thought that would be the ultimate dish for them especially served with İç Pilav – Pilaf with Pine Nuts and Dried Currants. But the bonus of cooking the dish for them was Scott came up with a name! After that, I needed to cook it one more time and take some photos. Today is the day it all came together.

Ingredients:
2 large and round eggplants
1/3 cup olive oil
Maldon sea salt and black pepper

Stuffing:
1x can (425gr) chickpeas (ganbanzo beans), rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
3 generous tbsp Tofutti Sour Supreme (vegan sour cream)
Juice of ½ lemon, freshly squeezed
Handful flat-leaf parsley, washed and finely chopped
Salt

Method:
• Preheat the oven to 200°C.
• Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make more than three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with some salt and pepper. Roast for 35 to 40 minutes for large ones, smaller ones require less time in the oven like 30 minutes. The flesh should be soft and nicely browned. Remove from the oven and set aside.

DPP_00016 (1280x766)– This is what they look like before the stuffing.

While the eggplants are in the oven, prepare the stuffing:
• Process the chickpeas (garbanzo beans), vegan sour cream and lemon juice in a food processor. Scrape the sides and pay attention to the area under the blade –this is usually where you get not so processed bits and pieces. Transfer into a bowl.
• Add the remaining ingredients; parsley, cumin, coriander and salt.

To serve:
• Spoon the spicy chickpea puree over the eggplant halves and serve.

Spicy Eggplant Boats

Note: What we do after serving the dish like I mentioned above is; by using a fork, we mash and mix the cooked eggplant (aubergine) flesh with the spicy chickpea (garbanzo bean) mixture. The skin on the eggplants in Australia is quite thick. I have been trying to adapt many dishes without any success but here, in this recipe, the thickness of them work really well as a second, boat-like plate. You understand what I am talking about when you finish your eggplant (aubergine) and face your own boat 🙂 Do I need to mention that you don’t eat the skin?

Spicy Eggplant (Aubergine) Boat

Suzy Spoon’s Smokey Rashers

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Although I haven’t written a new Suzy Spoon’s Vegetarian Butcher review and my old one is still up, I have been to Suzy’s new place –twice actually. When I go back with better equipment other than my iPhone, I will … Continue reading