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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9-day vegan challenge - Day-4

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 4: Healthy omelette crepe
This recipe for a lacy thin crepe—filled with tofu and fresh herbs. Eat well, and enjoy the taste sensations this weekend!

Serve 1, prep 15 mins, cook 10 mins
Ingredients
1 egg
1/4 cups water
pinch of salt and pepper
vegetable oil

Filling
1 cup tofu
1 cup beansprouts
1/2 cup onion, sliced
1 cup cucumber, diced          
1 bunch spring onions (scallions), chopped 
Mint, basil and coriander leaves, to serve

Sweet and sour sauce
1/3 cup vinegar
1 1/2 tbsp water
3 tbsp caster sugar 
1 long fresh red chilli, halved, deseeded, finely chopped
2-3 tbsp of sliced cucumber
1 bunch spring onions (scallions), finely chopped

To make the sauce, combine all ingredients in a small bowl. Stir until sugar dissolves. Just before serving, pour the sauce over the vegetables and sprinkle with chopped coriander.

Instructions
-Blanch the beansprouts in boiling water.
-In a frying pan, heat just enough oil to cover the pan (tip off excess). Stir-fry the onion and tofu for a couple of minutes until golden. Set aside. 
-In a large bowl, whisk eggs and water until well combine. Season to taste with salt and pepper.
-Pour a cup full of egg mixture into the pan. Swirl the pan so that the mixture spreads thinly. When the egg begins to crisp around the edge, add a spoonful of beansprouts, tofu and onion. 

-Fold one half of the crepe over the ingredients and slip onto serving plate. Serve with fresh herbs and the sweet and sour sauce to taste.
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