9-day vegan challenge - Day 9

Vegetarian festival: 24 September - 02 October 2014.
Who’s taking the 9-day vegetarian challenge with us?  
A vegan diet for the purposes of spiritual cleansing and merit-making.

Super easy four-ingredient ice cream
… and no ice cream maker needed
My idea of a balanced diet is to eat healthy food and then a bowl of ice cream. 
Day 9: on the last day of the challenge, give yourself a treat with this super easy, stress-free homemade ice cream. 
Just use whatever frozen or fresh fruit you have around the house. 
Strawberry coconut ice cream
Ingredients:
1 1/2 cup of strawberries (fresh or frozen)
300 ml. of coconut milk
1/2 cup of honey (or more – adjust to taste)
1 vanilla pod
Directions:
Tip all the ingredients into your blender and blend. Pour mixture into popsicle molds, filling 2/3 of the way. 
Freeze for 30 minutes, insert sticks, and continue to chill until the ice cream is fully frozen. It should take around two hours. 
Guaranteed to make you smile!

Enjoy!
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9-day vegan challenge - Day 8

Vegetarian festival: 24 September - 02 October 2014.
Who’s taking the 9-day vegetarian challenge with us?  A vegan diet for the purposes of spiritual cleansing and merit-making.

Day 8: I love air-fried tofu. It is so quick to make and it doesn't dry out the way it does in an oven; it's crispy on the outside and moist on the inside - just the way it should be.
Cut a packet of tofu into big squares, spray or dribble some oil on top, bake for 10-12 mins @ 180C. and serve with sweet chilli sauce and crushed peanuts. Would recommend Philips Airfryer to everyone.
Join the community and get more Philips Airfryer recipes

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9-day vegan challenge - Day 7

Vegetarian festival: 24 September - 02 October 2014.
Who’s taking the 9-day vegetarian challenge with us? 
A vegan diet for the purposes of spiritual cleansing and merit-making. 

Day 7: Thai style salad (Larb with vermicelli noodles) 
This is such a healthy, fragrant salad, you'll actually feel healthier after eating it.
Prep Time 10 mins / Serves 2

Ingredients
1. 2 cups. soya granules (textured soy protein - โปรตีนเกษตรเม็ดเล็ก) or firm tofu, finely chopped
2. 2 cups of vermicelli noodles (soaked in water until soft)
3. 2 large peeled garlic cloves, finely sliced
4. 1 bunch of spring onions (scallions), finely chopped
5. dried chili powder
6. 1 tbsp. vegetable oil
7. 3 tbsp. bell peppers (diced)
8. 4 tbsp. of fresh lime juice
9. 3 tbsp. of soy sauce
10. 1 bunch of mint leaves
11. 1 teaspoon finely grated lime rind
12. 1/2 small red onion, thinly sliced
13. 1/3 cup fresh coriander leaves
14. 2 tbsp. roasted rice powder
15. ½-1 tsp. of sugar

-Soak soya granules in water for 5 minutes or until soft. Squeeze the granules thoroughly, retain them and discard the drained water. 
- Heat half the oil in a pot over medium heat until just smoking. Add the soya granules and vermicelli noodles and stir-fry for 2-3 minutes. Remove from heat. Season with soy sauce, sugar, lime juice and chilli powder until well combined. 
- Add red onion, coriander, spring onions, grated lime rind, bell peppers and mint. (Keep a few leaves for garnish.) Toss gently. 
-Serving suggestion.Garnish with remaining mint. Sprinkle with roasted rice powder and serve with fresh vegetables.
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9-day vegan challenge - Day-6

Vegetarian festival: 24 September - 02 October 2014 
Who's taking the 9-day vegetarian challenge with us?
A vegan diet for the purposes of spiritual cleansing and merit-making.

Day 6: Baked pineapple rice (Khao Aob Sub Pa Rod)
Whenever I have a slightly over-ripe pineapple, I turn it into a wonderful dish: stir-fried pineapple rice baked in a freshly carved pineapple bowl – it’s a work of art!
For one to two people
Cooking time: 15-20 minutes
Ingredients

1. 2 cups of cooked rice
2. 1 whole pineapple
3. 100 g of diced pineapple
4. 100 g of peas
5. 50 g of fried cashew nuts
6. 50 g. unsalted butter
7. 1 tbsp. garlic (minced)
8. 1 1/2 tbsp. soy sauce
9. 1 tbsp. sugar
10. 1/5 tsp. pepper
11. 3 tbsp. onion
12. 3 tbsp. bell peppers (diced)

- Take the pineapple, cut the top off, scoop out the flesh and dice.
- Heat a wok and stir fry butter and onion. Add pineapple pieces; fry until cooked well. Gradually add bell peppers, rice and peas, then season with soy sauce, sugar, and pepper.
- When finished, spoon the fried rice into the pineapple shell. Then, bake at 180 degrees for 10 minutes.
-  Dress with fried cashew nuts and serve. 

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9-day vegan challenge - Day-5

Vegetarian festival: 24 September - 02 October 2014 
Who's taking the 9-day vegetarian challenge with us?
A vegan diet for the purposes of spiritual cleansing and merit-making.

Day 5: Crispy Noodle with Mushroom gravy (Rad Na Hed Hom)
It is another delicious dish by switching from meat to mushroom and vegetable. It's still delicious as the original taste.
For 1-2 person
Cooking time: 15-20 minutes

Ingredients
1. 1-2 serving of ready-made crispy noodles 
2. 1 tbsp. of garlic (smashed)
3. 5-6 dried shiitake mushrooms (soak mushroom for 2-3 hours and discard the stems)
4. 1 tbsp. soya bean paste
5. 2 tsp. soy sauce
6. 1 tsp. sugar
7. 1-2 tbsp. tapioca flour
8. 2 cups of vegetable stock or water
9. Use your own mix of cut vegetables such as broccoli, cauliflower, carrot and kale
9. 1 cup of diced firm tofu
9. 1 egg lightly beaten (optional)

- Heat oil in a wok, add garlic, stir-fry for 1 minute or until garlic is fragrant. Add sliced mushrooms: stir-fry for 2 mins and add vegetable stock. When the broth comes to a boil, lower to a simmer and add vegetables. Stew for 5-10 minutes.
- Pour in the egg and quickly stir 2-3 times. 
- Dissolve tapioca flour with 2 tbsp. of water and add in the wok. Thicken the gravy to desired consistency.
- Season with soy sauce, soya bean paste, and sugar. 
- Serving suggestion. Ladle hot gravy on top of crispy noodle, then sprinkle coriander, pepper, drizzle with sesame oil and pickled chillies to taste.

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