Hi friends! hope you all are having an relaxing week. Today I'm serving up something extra special. This recipe is packed with nutrients and filled with punching flavours. But that's not the most special part because what makes this beautiful bowl of bisque special is that it was inspired by a non-vegan dish created by a fellow Instagram foodie: Chef Scott from @cookdrankeat
The original Roasted Sweet Potato Bisque is ALMOST vegan, except for the Gouda cheese. When I saw that, I knew I wanted to recreate and veganize this dish and share the recipe video the world to see. So, this is the result: veganized roasted sweet potato bisque which tastes exquisite.
I hope you give this recipe a chance.
Happy Sunday, friends! So, today is a little bit different. Instead of sharing with you my own recipe, I wanted to (once again) introduce you to one of my most favourite vegans on Instagram and the planet: Julian or Jules, the creator of @theeasyvegan_
So, as a lot of you can probably tell, that's not me in the video (but how can you, eh? ) mainly because I'm not a man, and I'm not British.
Happy Saturday, loves! Hope you all have had a productive week! Today's recipe is inspired by one of my lovely followers @mcqueenlabmouse she wrote to me asking how she could make vegan carbonara without using certain nuts like cashew and almonds. After giving this a thought, I decided to create a recipe video for a nut free spaghetti carbonara. This is for anyone who has a nut allergy or prefer not to use cashew nuts in their carbonara sauce. I hope you all enjoy.
Vegan Nut-free Spaghetti Carbonara (Serves 4)
• 500 g uncooked dry spaghetti (or pasta of your choice, as long as it's vegan)
• vegan bacon, enough for 4 servings (optional)
• 300 g cauliflower florets
• 120 g potato, peeled and cubed
• 150 g carrot, peeled and cubed
• 200 g onion • 2 cloves garlic
• 2 tsp black salt* (if using table salt, cut the amount in half)
• 2/3 cup nutritional yeast
• 1.5 cup UNSWEETENED plant milk of your choice (I use oat milk)
• 1-2 tsp black pepper because it wouldn't be "carbonara" without some "carbon"!
1. Cook spaghetti, in salted water, al dente.
2. In a separate pot, boil the vegetables until tender (about 12-15 minutes).
3. When the vegetables are cooked and softened, drain the water and blend up the veggies with the rest of the ingredients for a few minutes in a blender. Make sure the sauce is smooth.
4. Once the spaghetti is ready, begin searing the vegan bacon lightly before adding cooked pasta to the pan.
5. Pour the sauce over spaghetti and vegan bacon in the pan, before adding black pepper and fold everything together. Have a taste and add more black salt if needed.
6. Continue to cook for a couple minutes, allowing the pasta to absorb some of the sauce.
7. Serve hot with more black pepper.
Happy #NationalChocolateBrownieDay to all my little love muffins! To celebrate the occasion, I am posting a throwback: easy recipe for vegan brownies, inspired by my spotty bananas!
As vegans we tend to buy too many bananas each time (kind of like how I always cook way too much pasta ).
Because it's better to have too many bananas than to have none at all.
Unfortunately, that leads to lots of overripe bananas. I'm sure a lot of you have these lying around in your kitchen; so, why don't you grab them and try my recipe!
For those of you who worry about the result because you don't see yourself as a good baker- rest assured you're going to do well because if I could do it- so can you! (Generally, I am a terrible baker and this turned out so delicious!)
Vegan (Banana) Brownies:
• 4 overripe bananas (weighted at about 650 g, including peel)
• 1/2 cup plant milk (I use oat milk)
• 1/2 cup coconut oil
• 3 tbs apple sauce, unsweetened • 1 tsp vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup coconut sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1.5 cup oat flour • 1/2 cup dark chocolate chips
1. Peel the bananas to purée. I blend them up in a blender on high speed for about a minute.
2. Mix together all the wet ingredients: banana purée, plant milk, coconut oil, apple sauce, and vanilla extract.
3. Add dry ingredients: cocoa powder, coconut sugar, baking powder, salt, and oat flour. Mix well.
4. Fold in dark chocolate chips.
5. Transfer the mixture to a brownie tin, lined or greased.
6. Bake at 350 for 20-25 minutes. The middle should be nice and fudgey.
7. Allow to cool a bit before digging in.
Happy Friday, you lovely coconuts!
So, over the weekend I came across a coconut @nicecream (vegan ice cream) kiosk on the side of the road. After a brief interrogation (regarding the ingredients), I found that it was indeed vegan. My mum and I both ordered one each. My mum ordered hers with toasted peanuts topping and mine without (because I wasn't in the mood for crunchy dessert).
To be brutally honest, it tasted like any other vegan coconut ice cream I've had in Thailand: (almost) unbearably sweet. But the thing that captivated me was how they served this in a coconut with coconut meat they scraped off the side. It was so fresh and so different from what I've had before (clearly I don't go out much ).
If you'd like to make your own vegan coconut nicecream, using only 4 ingredients and a blender- check out the recipe video on my feed! (Let's see if you could find it )
Enjoy Friday, everyone!
Hello there, stars! Happy Monday to you all. I have survived mine as it is half past 9 pm at the moment in Thailand.
So, yesterday I shared with you a recipe for my vegan sunny side up fried eggs, I mentioned that it was created to complete a particular dish I was working on and this is the one I was talking about: vegan bacon butty! (which is a type of warm sandwich from the U.K.) This time I made vegan bacon using king oyster mushrooms. You could use my tortilla bacon recipe if you'd like. I hope you enjoy these sandwiches as much as I do.
Vegan Bacon Butty
(Serves 2 sandwiches or 1 enormous sandwich)
• 200 g king oyster mushrooms, thinly sliced
• 1/8 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 ground sage
• 1 tbs nutritional yeast
• 1 tbs water
• 1-2 tsp liquid smoke
• 1 tbs light soy sauce
• a touch of avocado oil for frying/ grilling
• vegan brown sauce
• vegan egg (recipe @MyMeatlessMeals)
• toasted sandwich bread/ buns
Happy Sunday, friends!
Has everyone had breakfast? If not, can I interest you in cruelty free breakfast, say, sunny-side up (vegan) eggs?
I created this recipe because I intended to complete another dish that requires a flavour profile of an egg. As you know, being vegan means we won't be bothering any hen today. So, if you're thinking about making a vegan fry up; this is the one recipe you wouldn't want to miss!
Vegan Sunny Side Up Eggs
(Serves a dozen, 12 sunny-side ups)
• 2-3 blocks firm tofu, cut into a round shape using pancake ring; then, thinly slice with a thickness of 0.5 cm.
You should have 12 slices in total. • 200 g carrot, peeled and cooked until tender
• 1/2 cup raw cashew nuts, soaked • 1/2 tsp black salt* (this is very important, as black salt provides that egg-like aroma)
• 1 tbs nutritional yeast
• 1 tbs corn starch
• 1/2 cup cashew milk, UNSWEETENED, no vanilla extract added.
1. Lightly sear both sides of tofu slices.
2. Make the vegan egg yolk by blending together cooked carrot, soaked cashew nuts, black salt, nooch, corn starch, and unsweetened cashew milk for a couple minutes.
3. Simmer the mixture on low heat for a few minutes, stir vigorously.
4. Once both tofu and vegan egg yolk are ready, serve immediately, with a side of baked beans and mushroom bacon* if preferred (recipe coming soon)
5. Indulge. *add approximately 2 tbs of vegan egg yolk per slice of tofu*
Hello friends! December is finally here! I guess it is about time I share some recipes that would be perfect for a very vegan Christmas- for your consideration.
This is by far, one of my most favourite seitan recipes. It is a vegan version of "beef" wellington, which tastes much better than the real thing (and cruelty free!). I cannot wait for you to try it!
Seitan Wellington (Vegan "Beef" Wellington: 2 servings)
• 1 cup vital wheat gluten flour
• 2 tbs plain flour
• 200 g raw beeT, peeled and chopped
• 1/2 cup water
• 1/4 cup coconut oil
• 2 tbs onion powder
• 1 tsp salt, black pepper, smoked paprika, Italian seasoning, and thyme
• 1/2 tsp garlic powder • 1 tbs Dijon mustard
The rest of the ingredients:
• vegan friendly puff pastry
• 250-500 g portobello mushrooms, finely blitzed and sautéd to get rid of the liquid
• vegan butter for searing seitan
1. Make seitan by adding all wet ingredients and spices/ seasonings to the blender, blend until smooth.
2. Mix dry ingredients with the mixture, knead for 5 minutes and leave to set before forming a log.
3. Wrap your soon-to-be seitan with parchment paper and cheese cloth, as shown in video and steam on medium heat for 50-60 minutes. Allow to cool before searing.
4. Spread cooked portobello mixture on plastic wrap before placing seitan on top and wrap it tight and snug. Refrigerate for half an hour.
5. Unwrap your mushroom wrapped seitan and place on puff pastry sheet before wrapping.
6. Brush the uncooked pastry with non dairy milk to glaze, add a letter if you're feeling fancy. Bake at 350 for 25-30 minutes or until golden brown.
7. Serve hot with a side of roasted vegetables and vegan Rossini sauce/ vegan red wine jus
Today I am serving you a pasta dish that is easy to make yet so exciting to your tastebuds. This recipe is NON traditional. I just went with the feels, naimsayin? Something for the weekend:
Today I am serving you a throwback: my very own vegan Thai Green Curry- not just that, but it's seasoned with vegan fish sauce which I also created myself.
Now, some of you already know that I'm Thai, but unlike most Thais, I have my own style of cooking. So, this dish is NOT AT ALL authentic. Just want to put it out there in case anyone feels like I'm making a mockery of my own culture or cuisine because that is not the case. I just prefer cooking mine this way.
Vegan Thai Green Curry
For Curry paste: • 10 g green chilies, deseeded if needed
• 15 g of peeled ginger, galangal, and lemongrass (use only the soft, white part)
• 1/2 can green lentils
• 15 g chopped coriander
• 20 g basil
• 4 cloves garlic, peeled
- Blend all ingredients together in a food processor and add a splash of coconut oil to help smoothen out the paste.
• 70 g peeled carrot
• 60 g opinion
• 50 g shiitake mushrooms
• 1 tbs grape seed oil
• 1 cup coconut milk
• 1 cup water
• 2 tbs vegan fish sauce*
(Recipe coming soon)
• 1/2 tsp salt
• 1 tsp coconut sugar
1. Sauté onion with oil for a minute or until becomes slightly translucent.
2. Add green curry paste and continue to stir fry until fragrant.
3. Add carrot and shiitake mushrooms, sauté for a few minutes.
4. Pour in coconut milk and stir everything together. Bring to a boil and simmer on medium low heat for 5 minutes
5. Add water, bring to a boil, and continue to simmer for another 5-7 minutes or until the vegetables (carrot chunks, in this case) are cooked through.
6. Add vegan fish sauce, salt, and coconut sugar.
7. Taste and adjust the flavours as you prefer before adding coriander and basil.
8. Serve hot with rice or noodles.
Happy Sunday, friends! I've been craving Swedish meatballs a lot lately, possibly due to the fact that I've been ill all week and was unable to eat much, let alone anything. Now that I'm feeling better, cooking comfort food is my way of celebrating my health. Today, I have chosen "Köttbullar med gräddsås" or (Veganized) Swedish Meatballs in Cream Sauce. For meatballs:
• 500 g portobello mushrooms, puréed
• 300 g peeled potatoes, cooked and mashed
• 1 cup cooked quinoa, ground
• 1/4 cup nutritional yeast
• 1 cup panko breadcrumbs soaked in 1 cup plant milk (10 minutes prior to cooking)
• 120 g white onion, sautéed in 1 tbs vegan butter until translucent
• 1 tsp black salt*
• 1 tsp all spice
• 1/4 tsp nutmeg
• 1 cup breadcrumbs
• plain flour for dusting
1. Mix all the ingredients (except for breadcrumbs) in a large bowl.
2. Once everything is well combined, add breadcrumbs, knead with hands if preferred.
3. Form bite sized balls (yields 40 balls) and refrigerate before dusting with plain flour; then, pan fry until golden brown.
For cream sauce:
• 1 1/2 cup plant milk • 3 cup vegetable broth, unsalted
• 6 tbs vegan butter
• 6 tbs plain flour • 1-2 tsp Himalayan salt
• 1 tsp black pepper
1. Make a roux with vegan butter and plain flour, cook until the mixture turns golden
2. Add vegetable broth and stir before adding plant milk.
3. Simmer on low heat until thickens, stir vigorously.
4. Season with salt (start with 1 tsp, add more if needed) and pepper.
5. Once the sauce is ready, add vegan meatballs and make sure they're all evenly coated. Do NOT overcrowd the sauce pan.
6. Serve immediately with mashed potato and lingonberry jam. I don't have that so I substituted it with cranberry jam.
I'm sure most of you have heard about the "Fire Noodle Challenge" that has been going around on the internet since the beginning of 2017. Needless to say, I was unable to participate because the chicken seasoning is not vegan (since it's clearly labeled as chicken flavour)...until NOW.
I figured 2017 is leaving us soon and this challenge will become totally irrelevant (more than it already is); so, I feel, it is time for you (and I) to have a little fun with vegan friends and family, like everyone else!
Hi friends! It's been a while, I know. I wasn't feeling my absolute best; so, I decided to take some time off from social media to rest as well as to recharge.
And guess what? I am back! Serving you a brand new recipe. This one is for all you pizza lovers out there. I did this for me...and for you, too.
Vegan Pizza Spring Rolls
• 200 g (each) tomatoes, capsicums, onions, and mushrooms
• 1 tbs avocado oil
• 1/4 tsp Himalayan salt
• 2 tsp pizza spice blend*
• 1 tbs chopped garlic
• 1/2 cup raw cashew, soaked
• 1 cup plant milk
• 1 tsp miso paste
• 1 tsp Himalayan salt
• 1/8 tsp garlic powder
• 1/4 cup nutritional yeast
• 4 tbs glutinous rice flour (or tapioca flour)
• a handful of fresh basil leaves
• 8 vegan spring roll wrappers
• tomato purée (tomato paste in )
1. Preheat the oven at 400.
2. Prepare the filling by adding oil to a nonstick pan, followed by the rest of the ingredients in [filling] except for garlic.
3. Sauté vegetables on medium heat for about 12-15 minutes until the liquid has evaporated. Turn off the heat and add garlic.
4. While letting the filling cool off, make your vegan cheese by throwing the ingredients in [vegan cheese] in a blender and blend for a few minutes.
5. Pour the mixture into a nonstick pan and simmer on low heat while stirring vigorously for about 15 minutes. Once the mixture turns into a dough-like paste and begins to pull away from the pan, turn off the heat.
6. Assemble your spring rolls as shown in the video.
7. Freeze the spring rolls for about an hour.
8. Fry in hot oil or (lightly brush with coconut oil and) bake at 400 for about 20 minutes (flip half way).
9. Serve with marinara sauce.
This recipe is extra special to me because, not only it is one of my very first recipe videos I have posted on here, it is the first ever recipe that received lots of positive feedbacks; one of them came from the talented Cathy from @veganonthego who later created a stir fry dish based on my recipe and posted it on her website!
I had less than 500 followers at the time; so, you could imagine how much that meant to me, as it still does. Thank you again, Cathy! You're amazing.
Earlier this week, I felt like revisiting the recipe. So, I did, made a few changes, and came up with a recipe video for my Vegan "Veg-Fest" Yakisoba 2.0.
• 1 tbs coconut oil
• 1 tbs chopped ginger
• 1/2 tbs chopped garlic
• 220 g cooked vegan noodles
• 60 g leek
• 50 g capsicum • 60 g cabbage
• 50 g mange tout
• 50 g carrot • 30 g bean sprouts
• 220 g al cooked vegan soba noodles (al dente)
Yakisoba sauce: • 2 tbs soy sauce or tamari
• 1 tbs Sake or white wine
• 1 tbs brown rice vinegar
• 1 tbs water
• 1 tbs mirin
• 1 tsp ground chili
Happy weekend, lovelies! Today I'm serving you (yet again) one of Japanese classic snacks: Vegan Takoyaki!
I've shared this recipe before, but I thought I'd do this once more because I made these again today, and they were so good.
If you are a fan of Japanese cuisine- this is something you certainly don't want to miss!
Ingredients: -The batter-
• 500 ml refrigerated seaweed broth*
(I boil water with kombu seaweed and wakame; so, either works. If you can't find any, just use regular unsalted vegetable broth)
• 1 cup plain flour (all purpose flour)
• 2 tbs rice flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup chopped cabbage • 20 pieces of konjac • 20 pieces of tempura nori* (optional- if you can't find this, just leave it out)
• 20 g chopped scallion
• coconut oil for greasing the takoyaki pan
Happy Halloween, pooches!
The day is finally here!
I feel like we've been celebrating this year's Halloween since Friday and throughout the weekend (and still are tbh )
To (blatantly) mark the occasion, I'd like to repost my favourite pumpkin recipe:
Vegan Pumpkin Mac and "Cheese"
This bowl of vegan mac and cheese is rich, creamy, and incredibly savoury! The best part is it's so simple to make. It is a perfect dish for Autumn/ Fall, and, of course, for those who have a nut allergy but have been craving vegan mac and cheese! Saffron is just a personal preference- you can leave it out if you'd like.
Happy Sunday, my little spookballs! This year Halloween falls on a weekday, automatically that means no heavy partying for most of us. How else can we celebrate the occasion, you ask? My idea is to have a low key, creepy night in, watching horror classics on Netflix, while eating something wicked special.
Since I haven't been able to stop listening (and lip syncing) to Defying Gravity from Wicked for some reason, I thought it's only reasonable for me to create a dish that honours my favourite character, Elphaba.
So, that was how the dish came about.
This vegan carbonara recipe is wicked creamy and sinfully flavourful. Happy cooking!
'Wicked' Creamy Carbonara (Nut-free, Gluten-Free, and Cruelty-Free)
• 220 g black rice pasta* (use any kind of pasta you prefer, I just like the colour of this one and it's gluten free)
• 150 g vegan bacon (optional)
• 3 (ripe) avocados, pitted
• 1/2 cup nutritional yeast
• 30 g kale leaves, chopped
• 100 g peeled potatoes, boiled until softened • 1 tsp miso paste
• 1 tsp black salt* (cut the amount by half if using table salt)
• 2/3 cup plant milk
• 1/2 tsp garlic powder
Happy weekend, friends! Hope you all have had a wonderful week. I do apologize for my absence- things just have been mentally exhausting lately, but I'm riding it out.
Brand new recipes are coming up very soon! But in the meantime, I've been spending time over at YouTube quite a bit creating new videos in forms of (faceless) vlogs where I show you around my hometown of Bangkok and where to get vegan foods!
The first episode has 4 parts and they have all been uploaded to YouTube. So, if you're coming to Thailand or thinking about visiting- you definitely should check them out. New episodes will be dropped soon enough. Right now they're in the editing process
Hope you enjoy the videos and let me know what you think! Lots of love from Thailand
- M x
Music: Boneless by @steveaoki Chris Lake, and Tujamo (Keys N Krates Remix)
Another ThrowBack post: something for the weekend
Vegan Tikka Masala Pizza
*Disclaimer: I am in no way implying that this is an authentic British-Indian recipe, it is, however, a recipe which I have developed myself. So, if this dish were a painting- it would very much be categorized as abstract.
For one pizza, you'll need:
• vegan pizza dough
• 1/2 cup finely chopped tomato
• 100 g chopped onion • spices for pizza sauce: - 1 tsp cumin
- 1/8 tsp cinnamon
- 1/2 tsp masala
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp Himalayan salt (sea salt also works)
Instructions: stir fry all the spices with coconut oil until fragrant. Then, add chopped onion and continue to stir fry for a few minutes before adding finely chopped tomato (or canned) and simmer for about 15-30 minutes or until thickened. Add a tablespoon of ketchup for a hint of sweetness, if you prefer. Then, transfer the sauce to a new container so the mixture can cool off completely.
For tikka cauliflower:
• 1/2 tsp cumin
• 1/4 tsp salt • 1/4 tsp garlic powder • 1/4 tsp masala powder
• 1/4 cayenne powder
• 1 tbs coconut oil
• 1 + 1/2 tsp lemon juice
Next, toss all the ingredients above together and pop the cauliflower in the oven and bake at 175 for 20-30 minutes.
To make the pizza :
1. Smear the sauce on the pizza dough before placing roasted cauliflower on top and bake at 175 for 15-30 minutes- depends on the dough you use.
2. Once the dough is cooked to your liking- remove pizza from the oven.
3. Add vegan sour cream and garnish with fresh coriander leaves on top. Serve hot.
Happy weekend, friends!
If you're hoping I carry on with my Fall themed recipe videos; then, you are in for a treat! Today I'm serving up a plateful of vegan breakfast: Pumpkin Spice Latte French Toast!
Now, before someone starts throwing the word "basic" around- let me tell you that there is nothing basic in terms of flavours. As a matter of fact, the only thing basic here is the instructions! I hope you and your loved ones enjoy this recipe as much as I do!
Vegan Pumpkin Spice Latte French Toast • 6 (thick) slices of bread
• 1/4 cup pumpkin purée
• 2/3 cup warm plant milk (I use pistachio milk)
• 1 tbs coffee powder
• 1 tsp pumpkin spice • 1 tbs maple syrup
• 1 tsp vanilla extract • 1 tbs flax meal, mixed with 2 tbs water
• 1 tbs non dairy butter for frying (to start- gradually add 1 tsp more so your French toasts are perfectly seared)