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My Vegan Kitchen

A fun Asian noodle salad

Imogen Taylor - Saturday, September 26, 2020

The great thing about salads is that you don’t have to measure the ingredients (unlike baking).

You can grab a handful of this, and a dash of that; according to personal taste, and work with what’s at hand!

The important thing will always be the dressing. This is where the flavour lies.

For this salad, everything is raw apart from the vermicelli noodles.

Oh, and the roasted peanuts 😍

This salad is high on nutrition and chlorophyll-rich, which helps to keep the body alkalised. (An acidic body is an environment ripe for disease).

 

The roasted peanuts add texture and crunch..

 

For salad ingredients, chose from the following:

Vermicelli noodles, cooked and drained

courgette cut into fine julienne (use a mandolin if you have one)

cucumber cut into fine slices, also with a mandolin if possible

mixed lettuces and radicchio

spring onions, finely sliced

green chilli, chopped finely

loads of fresh coriander, roughly chopped

red capsicum, finely sliced

toasted sesame seeds

roasted peanuts

  

 

For the Dressing:

juice of 1 lime

1 garlic clove finely sliced

fresh ginger, sliced into julienne (very fine strips)

1 dessert-spoon coconut sugar (or use jaggery or any other unrefined sugar)

1 dessert-spoon tamari (or soy sauce)

1 tbsp sesame oil

1 tsp chilli paste (I like to have sambal oelek on hand at all times)

1 tbsp peanut oil

Mix all ingredients together till well amalgamated (I know; I use that word alot)!

Et Voila; here is the flavour to dress your Asian Noodle salad..

 

 

 

 

 

Plantbased finger food served on vine leaves

Imogen Taylor - Wednesday, September 23, 2020

Vegan rice balls with tomato kassundi!

I have used a ginger-cashew cream to bind these brown rice balls together. And served them on a bed of kassundi, sitting on an edible vine leaf..

These were scrumptious, and an exciting way to serve up plant-based party food.

 

Recipe:

1 cup cooked brown rice

Mix with the following

1 cup cashews, soaked in filtered water for 2 hours then drained

pinch salt

1 tsp ground ginger

1 tbsp nutritional yeast

1 good handful fresh Italian parsley, finely chopped

1/4 cup roasted pumpkin

almond milk, if liquid is required..

poppy seeds for garnish

Blitz all the above ingredients in a blender. Pour the ginger-cashew cream into a bowl and add the cooled brown rice.

Mix everything together till you have a firm, well amalgamated mixture.

Form into balls and sprinkle with poppy seeds. Allow to set in the fridge.

  

 

 @thegastronomicalworkshop 

Can baked beans on toast be an exciting breakfast?

Imogen Taylor - Monday, September 21, 2020

Can baked beans on toast be an exciting breakfast?

Damn straight! It's all about the salsa... Flavour, Flavour, Flavour!

  

The Chimmichurri Salsa .

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

Here is my recipe from a recent post:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp Salt
1 tsp Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!


Variations. You could also include fresh basil, coriander, and even shallots! Make it your own..

To put this dish together:

1 loaf of fresh baguette, sliced on the diagonal and toasted in the oven (or use your toaster)

vegan butter for the toast

1 tin baked beans, heated in a pot on the stove

1 avocado, sliced on the diagonal

cherry tomatoes, halved

lashings of the chimmichurri...

fresh herbs, coriander is best!

Optional - sliced spring onions for garnish

I think you get how to assemble it?

 @thegastronomicalworkshop

    

Healthy sugar-free muesli bars with goji, chia and hemp seeds

Imogen Taylor - Tuesday, September 15, 2020

These raw, vegan, gluten-free muesli bars are easy to make - dried fruit and various seeds bound together with a fruit paste (instead of using sugar).  

You can play around with the ingredients and quantities; this is not a temperamental recipe.  Enjoy!

    

Fruit paste

1/2 cup dates (or apricots would work too)
3 tbsp water
a squirt vanilla extract
pinch salt
1 tbsp orange juice
and the zest of 1 orange

Soak the dried fruit in hot water for 1 hour minimum. Use just enough water to cover the dates/apricots and leave to soak.


Next, add all the above ingredients to a food processor and blitz till smooth.

    

For the bars:

1 tbsp chia seeds soaked in 2/3 cup filtered water,  coconut water, or you could use chamomile tea for a more delicate result. You choose!

half cup pumpkin seeds
half cup sunflower seeds
half cup goji berries (or cranberries)
3 tbsp hemp seeds

1 quantity dried fruit paste (recipe above).

Stir all the ingredients together in a bowl. Mix thoroughly till well amalgamated.

     

 

Line a shallow baking pan with baking paper, and spread the mixture evenly to the sides.
If you place the pan in the freezer, the mixture will set and you‘ll be able to cut the block into bars.

Place the sliced bars on a dehydrator sheet; keeping them in the block format ie; don’t separate them out...

“Uncook”  the bars for approx 10 hours, turning half way through the process.

Dehydrator should be at 45 degrees celcius.

    

    @thegastronomicalworkshop

Peanut butter cream pie with superfoods

Imogen Taylor - Friday, August 28, 2020

If you're having a party (not any time soon in Victoria, but we can plan ahead 🙈🤓), you might want to bust out a Banana Cream Pie!

This is a variation on the banana version - a vegan, peanut butter cream pie made with:

peanut butter

almond butter

silken tofu

coconut nectar

Maca

vanilla extract

thick coconut cream

- and that's just the filling. It tastes so caramelly!

Ingredients for the base:

I used walnuts blitzed together with ground almonds, agave syrup, coconut, whole linseed, and cashew butter (for the "fat" element). You could easily omit the sweetener; I quite like a non-sweet base when I'm making a vegan dessert..

Chocolate Ganache:

good quality dark chocolate melted in a double boiler (avoid direct heat as you will harm the chocolate), with coconut oil.

Sprinkle some toasted roughly chopped almonds on top for garnish.

Sorry no actual measurements; I am trying to learn to be more disciplined in that department!

 

@thegastronomicalworkshop

  

Vegan-stuffed Conchiglione Day 2

Imogen Taylor - Tuesday, August 25, 2020

I had some of the pesto and tofu stuffing leftover so I made this dish again; this time I baked the Conchiglione at 200 degrees Celcius for 35 minutes. To follow is the recipe again..


  

Pesto and tofu filling:

half of 1 large onion, finely diced

half a bunch spring onions, chopped

2 cloves garlic, roughly chopped

350gm tofu

at least 300gm vegan basil pesto

Sauté the onion, spring onions and garlic in a generous glug of extra virgin olive oil till soft and translucent. Put the onion mixture along with the pesto and the tofu into a food processor and blitz.

Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made tomato sauce.

I have made my usual Italian-style tomato sauce and fortified it with half a cup of the romesco (recipe a couple of posts back).

This makes a very rich sauce!

Bake for at least half an hour at 200 degrees Celcius.

Serve with a light salad of green leaves (Cos lettuce is ideal), and toasted walnuts - dressed with a sherry vinegar vinaigrette..

 @thegastronomicalworkshop

Pesto and tofu stuffed Conchiglioni

Imogen Taylor - Saturday, August 22, 2020

This is a great festive dish, especially if you’re leaning in an Italian direction!

I made the tomato sauce the day before (use your usual Italian tomato sauce recipe), and fortified it with a good dose of the Romesco paste from a few days ago (it always pays to make a big batch). So it was a really rich sauce.

Recipe:

20 conchiglione pasta shells (you may only need 16 but allow for breakages), cooked in well salted water

I used a large stock pot for these so they would have plenty of space and be less likely to break

Cook your pasta shells, drain well, and lay out on a tray ready for the filling

A rich homemade Italian tomato sauce

Tofu/pesto filling.

Half of 1 large onion, finely diced

half a bunch of spring onions, chopped

2 cloves of garlic, roughly chopped 

350gm tofu

at least 300gm vegan basil pesto

Sautée the onion, spring onions and garlic till soft and translucent. Put the onion mixture along with the pesto and tofu into a food processor and blitz till amalgamated.

Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made sauce.


Bake at 180 degrees Celsius for 35 to 40 minutes.

Serve with fresh Italian parsley, and olives. And a good dose of freshly ground black pepper!

    

Blueberry and granola breakfast parfait

Imogen Taylor - Wednesday, August 19, 2020

I have made a promise to myself to start recording quantities, when I put together a new recipe.

If I am pleased with a dish, I usually scribble down the ingredients and a few notes on “method”, or at least the order in which I used the ingredients, so i can remember how to reconstruct the dish. But the recording of quantities is on a whole other level; which I have yet to pull off!

So keep an eye out for better and more thorough recipes on this site! (Says she, hoping she’ll have the necessary discipline)! 😜

I am also trying to go back through old dishes and put measurements to them. (No small feat)..

This Blueberry parfait is made with fresh fruits, home-made granola, and yoghurt made with cashew nuts, fresh flesh of a coconut, water, and a probiotic capsule to start the fermentation process. Then add lemon or lime  juice, vanilla extract, and maple syrup (my preferred sweetener).

I'll come back to you with the quantities

 

 @thegastronomicalworkshop

  

  

A tomato and pasta salad bound together with the mighty Romesco

Imogen Taylor - Wednesday, August 19, 2020

This is a joyous lunchtime dish, or great for a light dinner. If you make up the romesco sauce in advance; a quick and tasty meal is at your fingertips whenever you require..

You will need:

cooked pasta of your choice 

baby tomatoes of various colours, halved

courgettes, sliced and sauteed in minimal oil with a little dash of balsamic vinegar.

spinach leaves, rinsed

basil for garnish

salt and pepper

Toss the pasta through the romesco sauce while the pasta is still hot. Add the remaining ingredients and gently stir through.

Romesco sauce recipe.

    
20gm yesterday’s artisan bread (preservative and additive free)
1 tbsp sherry vinegar
1 tbsp filtered water

1 large tomato, quartered
1 tbsp almonds
1 tbsp hazelnuts
2 cloves garlic

300gm roasted and marinated red peppers (aka capsicums)
2 tbsp sundried tomatoes, (don’t drain too much of the oil away)..
A pinch of mineral-rich salt
1 heaped tsp good quality paprika
1 heaped tsp bell pepper flakes (if available)

Method: 

Soak the sliced up bread in the water and sherry vinegar till soaked through.

Into a 200 degree Celsius oven, place 1 tomato, quartered, the almonds and hazelnuts, plus the crushed garlic cloves.
Bake for 20 minutes till “aromatic “, (you will detect the smell of the nuts toasting)..

Place the marinated peppers, the soaked bread, sundried tomatoes, roasted nuts, garlic and tomato in a food processor and blitz till smooth.
Add the salt and spices and blitz again.

This makes an extremely tasty Romesco paste. Alot of the yummy "tang" is down to the vinegar that the red peppers are marinated in.

Fabulous for adding extra flavour to a pasta sauce, or use as a dip!

You could even call this a capsicum and sun-dried tomato pesto, if that helps to better inflame your culinary imagination!

Apologies again for the over-sized photos. The website seems to have lost the facility for diminishing them!

 @thegastronomicalworkshop

  

Buckwheat noodles with broccoli tofu chilli and mushrooms

Imogen Taylor - Thursday, August 13, 2020

I don’t often cook Asian dishes; I tend to go the Italian, Indian or Mexican route as a default “line of least resistance “. These are the cooking styles I am most familiar with.


But Asian dishes are a great option for vegans!

 

Ingredients:

organic peanut oil (used several times so have the bottle handy)
1 head of broccoli, cut into small pieces and quickly blanched in boiling water
          - drain and put straight into an ice bath to refresh, then drain again and put aside
1 small bowl of mushrooms, cut in halves or thirds depending on size
         - Sauté these in hot peanut oil till they start to caramelise, season with salt and take off the heat. Put aside.
1 quantity buckwheat noodles depending on how many you are cooking for
         - Boil these till just tender, drain and put aside

half a block of tofu, cut into dice
1 clove garlic, sliced
1 level tbsp szechuan pepper

Tamari
Rice vinegar
sambal oelek
maple syrup

Heat the tofu, garlic and szechuan pepper in hot peanut oil till the tofu takes on a good colour. Add a generous dash of tamari, a good glug of rice vinegar, a tsp sambal oelek, and a drizzle of maple syrup. Allow the liquids to merge and let them reduce, stirring the tofu around in the sauce.. (the tofu will absorb alot of the tangy, spicy flavour).

While there is still plenty of liquid; add the broccoli, mushrooms and noodles and cook till they are heated through and have likewise absorbed some of the sauce.

Pour everything into a serving dish and add the prepared condiments; see below..



Add the last five ingredients once the dish is served.

1 lime, portioned
Half cup roasted peanuts
Half a bunch fresh coriander 
1 green chilli, finely sliced 
1 spring onion, finely sliced

Serve and devour while piping hot!

 @thegastronomicalworkshop