Hi friends is everyone having a good week? If not, I hope this recipe cheers you up.
These “ribs” are perfect for your next cookout or barbecue parties. Here is something you could bring to blow your vegan friends and non vegan friends away.
Vegan Barbecue (Seitan) Ribs
• 1 tbs peanut butter (use tahini if you’re allergic to nuts)
• 2 tbs olive oil
• 3/4 cup mushroom broth
- mix the wet ingredients together and heat up just until peanut butter dissolves, do not boil. Set aside.
• 1 cup vital wheat gluten
• 2 tbs nutritional yeast • 3 tbs plain flour
• 1 tsp Himalayan salt (cut the amount by half if you’re using table salt)
• 1/2 tsp chili flakes
• 2 tsp smoked paprika
• 1 tsp mustard powder
• 1 tsp cumin
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2-1 cup vegan barbecue sauce*
(Make sure the sauce doesn’t contain honey)
1. Mix all dry ingredients in a large bowl before adding wet ingredients.
2. Stir the mixture into the flour and spice mix until it forms a dough.
3. Use your hand to knead seitan dough for about 10 minutes and rest for 30 minutes.
4. Squeeze seitan dough to check if it’s ready: if the dough returns to its original form quickly, that means your seitan is ready for the next step.
5. Break chopsticks in half to create fake bones and insert the sticks into flattened seitan as shown in video.
6. In a pot, simmer water on medium low heat. The water should be hot but not boiling.
7. Add seitan and cook on low heat for 1 hour. Then, remove from pot.
8. Bake seitan ribs at 375 for 15 minutes to dry up the outside.
9. Marinate ribs in BBQ sauce for 10-15 minutes or so before broiling or grilling.
10. Serve hot with more sauce.
Happy weekend, friends. It may not not be Thursday, but I want to serve you a throwback.
I've been getting messages from new vegans, asking for help with cooking vegan and one of the most asked questions is how to make cheese substitutes. So, I decided to bring this recipe video back. Hope you enjoy it as much as I do.
Vegan Cheese Sauce
• 1 cup raw cashew nuts, soaked till softened
• 1 tsp Himalayan salt* if you're using table salt, cut the amount by half (1/2 tsp)
• 1 tsp smoked paprika
• 1 tsp miso paste
• 1 tbs Dijon mustard
• 2 tbs lemon juice
• 4 tbs tapioca flour • 1/2 cup nutritional yeast
• 1.5 cup UNSWEETENED plant milk (I use oat milk)
• 2-4 portions of fries/ pasta/ or steamed vegetables- depends on what you'd like to enjoy with this vegan cheese sauce.
1. Blend all the ingredients together for at least 3 minutes, make sure everything is well combined and smooth.
2. Transfer the mixture to a nonstick saucepan on low heat- stir vigorously until the sauce thickens. The colour will intensify as you continue to simmer. If you'd like the colour to be more yellow- add a pinch of turmeric or some liquid saffron.
3. Once you reach the preferred consistency of your cheese sauce- bathe your fries in all that glorious goodness.
4. Indulge. Or broil for a few minutes if that's what you like.
**If you'd like to substitute cashew nuts- use 1 cup of cooked potatoes (peeled) and 1/2 cup of cooked carrots (also peeled) or use cooked cauliflower if you'd like this to be more healthful. The sauce won't be as creamy, but they're good alternatives.**
Hi friends I am back with a new recipe video that I’m hoping you’ll enjoy. The recipe itself is simple and easy to recreate. This meatless meal is packed with flavours and nutrients.
I have been getting a lot of requests for egg fried rice recipe, which is not surprising considering how popular this dish is around the world. So, here it is, finally:
Vegan Egg Fried Rice
• 100 g firm tofu
• 1/2 tsp black salt
• 1/4 tsp turmeric powder
(This is basically the “egg” I use for my Pad Thai and Scrambled Eggs)
• 1 cup (packed) leftover steamed rice, refrigerated • 150 g broccoli
• 30 g red pepper, diced
• 100 g shiitake mushrooms*
I use the heart shaped mushrooms I made for Valentine’s Day because... why not?
• 1 tbs chopped garlic • 2 tbs chopped ginger
• 2 tbs tamari or light soy sauce
• 30 g chopped scallions or green onions 🥦
1. Make the egg by crumbling tofu before adding black salt and turmeric powder.
2. Sauté tofu in a pan with grape seed oil for about 5 minutes. This is to get rid of the moisture and crisp up the outside of tofu.
3. Add mushrooms and continue to cook for a few minutes before adding garlic and ginger. Sauté until fragrant.
4. Add bite-sized broccoli and diced red pepper. Cook for about 5 minutes.
5. Drop a fully packed cup of cold steamed rice into the pan. Leftover rice works best. Do not use hot steamed rice straight from the rice cooker unless you want to end up with fried mushy rice.
6. Pour in tamari or light soy sauce onto the rice, allow the sauce to dries up on the pan a bit to intensify flavours. Fold everything together.
7. Finish off with black pepper and scallions/ green onions before turning off the heat.
8. Serve immediately, best enjoyed hot.
Celebrating Valentine’s Day- the vegan way! Give your vegan loved ones something they can eat that are actually good for them (unless they’re allergic to mushrooms, that is...)
Instead of a box of chocolate, how about a box of heart shaped shiitake mushrooms that they can later use for stir fries or for my next recipe!
(come on, shameless plug!)
Hi friends hope you’re having a good week. Valentine’s Day is upon us once again. And I have spent time thinking about what I should create to commemorate the occasion.
I couldn’t decide which direction I am going with my recipes; so, I ended up creating two recipes: one is for you to create and share the dish with your loved ones, should you wish to spend this day with a significant other , while the other is for those who are more about self love who, like every other day, want to just enjoy good food.
So, whether you are a romantic and a skeptic, I’ve got you covered!
We are kicking things off with the first Valentine’s Day inspired recipe (for the romantics):
Vegan Rose Tea Panna Cotta
Yields 2-4 servings
• 1/2 cup rice milk
• 1.5 tsp agar agar powder
• 1/8 tsp Himalayan salt
• 3 tbs organic sugar • 2 cups coconut cream • 3 tbs rose tea
• pink food colouring
• 1 tbs rose water
1. In a pot, add rice milk followed by agar agar powder. Do NOT heat up, just stir and let sit for about 5 minutes first, to allow the agar agar to bloom.
2. After 5 minutes, add salt and sugar. Stir and simmer mixture on low heat, continue to stir vigorously before adding rose tea. Then, continue to stir. Be careful because if you don’t want the bottom to burn.
3. Lift up a spatula and give the mixture a little taste, at this point if it doesn’t taste grainy, it’s ready.
4. Turn off the heat before adding coconut cream, and mix well.
5. Put the pot back on low heat and continue to cook for another 5 minutes. Make sure you scrape off all the agar agar mixture from the bottom of the pot and that everything is mixed together.
6. Add rose water and stir
7. Strain the mixture and transfer to a mold.
8. Chill for 30 minutes.
Throwback to the recipe you can recreate at home to blow your family and friends away- this Valentine's Day.
Now, if you've been following me for a while, you'd know that I am a TERRIBLE baker. I rarely bake because I tend to mess things up. That explains why I don't post too many dessert recipes.
HOWEVER, this is an exception.
I am proud to say that I worked really hard on this recipe, and I am very happy with how it turns out. I don't use a stand mixer or a hand mixer because I want to keep this easy and simple.
Don't be intimidated by how good it looks. If I could make this- SO CAN YOU!
Vegan Chocolate Molten Lava Cake
• 250 g dark chocolate (vegan)
• 1/4 cup coconut oil
• 1 tsp coffee powder (optional)
• 1/8 tsp Himalayan salt
- in a double boiler, melt the chocolate and combine all ingredients.
• 1 can aquafaba (a little less than 2/3 cup)
• 2 tbs organic sugar
• 1/2 cup unsweetened apple sauce
• 1 tsp vanilla extract
• 1 cup oat flour
1. Add aquafaba, sugar, apple sauce, and vanilla to a blender and blend for at least 3 minutes.
2. Transfer the mixture to a bowl before gradually adding melted chocolate and stir until well combined.
3. Slowly whisk in oat flour, 1/4 cup at a time.
4. In a greased and dusted ramekins*, pour in the batter, make sure it's equally distributed.
5. Bake at 350F (or 175C) for about 8-12 minutes. This all depends on the size of your ramekins and oven.
6. Rest for about 5-10 minutes. Then, use a knife to scrape and clean down the sides of the cake to make sure it doesn't stick to the ramekins before flipping it onto a plate.
7. Garnish with fresh fruits and vegan icing sugar, serve warm.
*I grease the ramekins with coconut oil and dust with plain flour.
Happy Friday, friends the weekend is coming up. For a lot of you, that means you’ll finally have more time to cook. That being said, allow me to present to you the recipe video you’ve been waiting for:
Vegan Tom Yum Noodles*
(Thai Style Spicy and Sour Soup)
• 20 g lemongrass, crushed
• 20 g shallots, crushed
• 10 g galngal, thinly sliced
• 10 g chilies (or more if you are feeling bold)
• 100 g tomatoes • 3 cups water
• 3 tbs vegan fish sauce (for recipe video- visit my YouTube channel- link in bio) OR use 2 tbs light soy sauce and 1 tsp of sea salt if you don’t have time to make vegan fish sauce
• 150 g mushrooms • 5 kaffir lime leaves, torn
• 1-2 tbs fresh lime juice
• 1 tbs chili oil
• 100 g rice noodles, blanched or cooked al dente
1. Dry roast the herbs in a pot on medium low heat for about 5-7 minutes until fragrant.
2. Add water, followed by tomatoes and vegan fish sauce. Bring to a boil then leave to simmer on low heat for about 10 minutes.
3. Add mushrooms and kaffir lime leaves. Crank up the heat to high and bring to a boil before removing from heat.
4. In a Donabe pot (or any kind of clay pot), add cooked rice noodles followed by Tom Yum Soup before seasoning with lime juice and chili oil. Sprinkle fresh cilantro/ coriander on top for more aroma and flavours.
5. Bring the soup to a boil and serve immediately. (If you don’t wish to do that you could go ahead and add lime juice and chili oil prior to serving in a bowl)
6. Or serve with a side of steamed jasmine rice if you’re about that rice life.
Hi friends before I get into the post- I’d like to take this moment to thank all of you who have left kind comments on my last post and sent me messages showing such immense love and support. I honestly did not expect to receive anything close to that. All I wanted to do was to be honest with you all about what happened to me and what I went through and still am going through. I have been creating recipes for all of you for over a year now, and frankly, this is one of a very few things that bring me joy these days. Creating and sharing my passion with you all have given me a purpose and a will to wake up each morning. It is the kind of joy that is simple yet so rare in my world. For you all to say how much this has helped you and your loved ones is beyond incredible. Thank you for allowing me to be part of your journey. I hope you are having a good day. If you’re not, I want you to know that it’s okay. You are not alone. I don’t know if tomorrow is going to be any better. But I do know that, like good days, bad days do not last. I hope your good days come soon enough and that you have the strength to push through your tough times. Please know that I am proud of you for being here and staying alive.
Sending you all lots of love - Mook x
Now, on to the actual post:
Today I am feeling better. And I thought about what I wanted to create. I saw a post from one of my favorite accounts on Instagram @joesveganfoodgram (he posts the most amazing vegan dishes from around the world where he has visited) and I saw that he recently had Tom Yum Noodle Soup. And that has inspired me to make this dish: something simple with depth in flavours, all the while staying true to my root...
Vegan Tom Yum Noodle Soup
And yes, the video is coming up soon.
My sincere apology for being MIA the past week. As some of you may already know, I am battling with depression and have been for the past few years of my life. When my demons take over, that’s when I am the least productive. I got myself back in the kitchen today and cooked one of my favorite recipes and I’m sharing it with all of you. Thank you for all the love and good vibes sent my way. I will be catching up on all messages and comments a little later. Also, thank you everyone who shared my videos- I truly appreciate your support.
Vegan Orange "Chicken"
Ingredients: • 2 servings of seitan chicken
• 1 cup plain flour
• 1/4 cup corn flour
• 1 cup plant milk, refrigerated
• 1/2 tsp sea salt
• 1/2 tsp ground white pepper
• Oil of choice for frying.
Orange Sauce: • 3 tbs freshly squeezed orange juice
• 2 tbs light soy sauce
• 2 tbs water
• 2 tbs sugar
• 1/3 cup white vinegar
• 1 orange zest (mixed in with the orange juice)
• 1 tablespoon corn flour
1. Mix all the ingredients for the orange sauce in a bowl.
2. Make a batter by combining plain flour, corn flour, salt, white pepper, and plant milk together before adding bite-sized seitan.
3. Heat the oil (for frying) in a pan/ pot/ wok/ fryer and fry seitan chicken on medium high heat until golden brown.
4. Remove the “chicken” from hot oil and rest them on paper towel to get rid of excess oil.
5. Put a wok or a pan on medium low heat and pour in the orange sauce mixture, stir until the sauce thickens and becomes glossy. Bear in mind that the longer you simmer, the thicker the sauce becomes.
6. Add fried seitan to the wok and coat them with the orange sauce, turn off the heat.
7. Serve hot, sprinkle white sesame seeds and scallions on top for garnish.
Hi friends! Hope you all are having a lovely weekend. Today I'm sharing something spicy and saucy for those of you who share my passion for spices.
After teasing you with Story yesterday, the new recipe is here: Vegan Peri Peri Chicken (Seitan) hope you enjoy this as much as I do.
Vegan Peri Peri Seitan, inspired by @nandosuk (Not sponsored!)
(if you wish, you could use tofu)
• 2 cups vital wheat gluten
• 1/4 cup plain flour
• 1/4 cup nutritional yeast
• 1 tsp Himalayan salt
• 1 tbs poultry spices
• 2 tsp onion powder
• 1 tsp garlic powder • 1 tsp black pepper
• 1 tsp mustard powder • 3 tbs olive oil • 1.5 cup vegetable broth
1. Mix all dry ingredients together before adding olive oil and vegetable broth.
2. Mix well and knead for 10 minutes.
3. Leave the dough to rest for at least half an hour.
4. Cook seitan in hot water on low heat for an hour. Once cooked, rest seitan on a cooling rack and allow to cool.
[Peri Peri Marinade]
• 3 cloves garlic • 1 tbs fresh thyme
• 1/2 tsp Himalayan salt
(Crush using a mortar and a pestle or blend using a food processor)
Add the rest of the ingredients:
• 1 tsp black pepper
• 1 tsp paprika
• 1 tbs chili flakes (or less)
• 2 tbs lemon juice
• 3 tbs olive oil
And mix well.