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Vegan Brunch at Allegra Dining

A couple of weeks before going away for Christmas I had the great pleasure of being invited to check out Allegra Dining, which is a new restaurant on the ground floor of a chic residential & commercial complex on Danks St, in the heart of Waterloo.

Allegra Dining

It was a nice and sunny Sunday morning so we decided to sit outside at the back for some fresh air. I think they were the best seats in the house! It was quiet, away from everybody else, plus you had the best view of the shallow pool, the palm trees and the surrounding apartments. It almost felt like you were holidaying in a tropical resort somewhere.

Allegra Dining

Allegra doesn’t promote itself as being vegan friendly, though they should. I ordered a few dishes straight from their menu which they were happy to ‘veganise’. And they were good. Really good!

Whipped avocado, broadbeans, peas, soft-boiled egg & bottarga on toast (veganised by removing the egg and the fish).

This toast was exploding with flavours and textures – the crunchy bread, the creamy whipped avocado (which is ingenious in itself), the fresh, sweet, bright-green peas (shelled by hands, mind you), the mildly earthy broadbeans, and those bright purple microgreens, all sang their beautiful tune in perfect culinary harmony. It was decidedly the most delicious toast I had in 2017.

  Allegra Dining

Spaghetti, burrata, tomato, basil, pangrattato (veganised by removing the cheese, and they also added some nice herb leaves).

This dish was such a delight to eat. The spinach pasta is perfectly al dente, the flavour is distinctly simple with just enough heat to excite the tongue. It’s not too oily and not too dry. Bellísima.

Allegra Dining

Allegra Dining - Roasted Kipfler Potatoes

Kifler crispy kipflers, rosemary, burnt butter aioli (veganised with vegan aioli)

Having had hundreds of roast potato dishes (outside and inside of my own kitchen), I consider myself as somewhat of a connoisseur of roast potatoes. It is quite a fine art making crispy and wonderfully fluffy potato and it looks like the good folks at Allegra have mastered it. It’s definitely on my ‘must order’ list for Allegra Dining.

Passionfruit sorbet with fresh mango, coconut cream and mango pearls

Now this is something that they made especially for me on the spot, because the mango pancake is not vegan. I really think they should put this alternative on the permanent menu. The creamy coconut, the soft fresh mango flesh, the silky smooth passionfruit sorbet, and the bursts of mango juice as the pearls dance around and pop in your mouth… now that’s a party I’d invite myself to! It was a delicious dessert to cap off the year before we went overseas.

Allegra Dining

Allegra’s décor

My husband Nat was especially complimentary of Allegra’s décor. He thought that the restaurant’s interior was a very artistic mixture of different materials (from the wood-board planks snaking through the polished concrete floor, to the wood-panelled walls, the wine bottles decorating the walls, and the tasteful spotlights creating a moody atmosphere) that all came together to create a very pretty warehouse-conversion-style establishment that made you feel at home from the moment you arrived.

The interior designer definitely earned their keep with this venue because even though there are a dozen different materials and styles all jostling together inside the restaurant they all ‘click’ together and the venue never feels tacky or dated. I personally thought the place, and not just the food, looked great.

Allegra Dining

Allegra Dining
Address: 8/18 Danks St, Waterloo NSW 2017

Hours:

All day brunch: Sunday 9am to 3pm

Dinner: Tuesday- Saturday 5pm to 10:30pm (kitchen opens at 6pm)

Contact: (02) 9698 1699,  hello@allegradining.com.au

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Vegan Eggnog Custard

Vegan Eggnog Custard

Merry Christmas everyone! I’ve got a delicious recipe for you today. It’s a creamy, dreamy Vegan Eggnog Custard.

I’m writing at The Manhattan Hotel Club New York. We landed yesterday after a tiring 21-hour flight from Sydney to New York via Los Angeles, and two special security screenings for which I was randomly selected (not sure how ‘random’ it was to be honest).

It is the 24th December here in America but because of the time difference, it is 25th December (Christmas day)for my Australian friends and family!

MERRY CHRISTMAS!!

I was supposed to post this recipe before I left for New York but better late than never right?

Vegan Eggnog Custard

This Vegan Eggnog Custard  ‘happened’ because I couldn’t choose between making Vegan Eggnog or Vegan Custard for my Christmas lunch week, so I made both! I was really surprised at how good this turned out, and how much everyone loved it. It’s delicious, decadent, and contains all the spices that scream Christmas morning.

The addition of fresh mint leaves and pomegranate seeds, although optional, makes such a difference, so I recommend you include them if possible. The freshness of the mint and the sour tanginess of the pomegranate just adds such a lovely contrast to this sweet creamy dessert.

I hope you give this recipe a go, and may the sweet magic of Christmas fills your heart and soul and wishing you all the peace and joy this holiday!

Vegan Eggnog Custard

Vegan Eggnog Custard
 
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A creamy, dreamy, delicious Christmas treat for everyone.
Author:
Serves: 4
Ingredients
  • 1 (400ml) can coconut milk
  • ⅓ cup water
  • ½ cup raw cashews
  • 3 tablespoon brown rice syrup (or you can also use maple syrup)
  • 2 tablespoon spiced sherry (or rum, bourbon, brandy, or whiskey)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon of vanilla extract
  • ⅛ teaspoon of sea salt
  • a tiny pinch of turmeric for colour (optional)
  • 6 tablespoons of cornstarch
  • ¼ cup water
  • Fresh mint leaves and Pomegranate seeds (optional)
Method
  1. Soak the cashews overnight or for at least 1 hour.
  2. Combine cornstarch with ¼ cup water and mix really well. Make sure there are no lumps
  3. Place all the remaining ingredients in a blender and blend until smooth.
  4. Pour the eggnog mixture into a saucepan and warm gently on the stove. Do not bring to a boil.
  5. Add about a cup of the warm eggnog milk to the cornstarch mixture and combine. Now pour it all back into the saucepan to combine with the remaining eggnog mixture.
  6. Stir constantly with a whisk and continue cooking on medium until the custard is thick and luscious.
  7. Remove from heat and transfer to serving glasses.
  8. Chill for 3 hours or overnight before serving
  9. Serve with some fresh mint leaves and some pomegranate seeds (about a tablespoon per serve)

MERRY CHRISTMAS FROM NEW YORK!

Keren in New York

Me eating Vegan Burger at By Chloe, NYC

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Penne with ‘Meaty’ Vegan Ragu with Gino’s Gourmet Groceries

Penne with ‘Meaty’ Vegan Ragu

I love my pasta. I love how something so simple as boiled dried dough, made out of flour and water, can bring such comfort and delight.

Casalare: Gluten Free Vegie Penne Pasta

Before I became a vegan, one of my favourite pasta sauces to make was ‘ragu’, a meat-based Italian sauce, which is rich, thick, delicious and full of flavours. It was, in more ways than one, awesome.

Spiral Foods: Organic Garlic & Basil Sugo

When I eat food, it invokes all sorts of feelings and emotions inside of me. Not all the time, of course, because sometimes eating is just the mere act of ‘re-fuelling’ oneself. The meal can take many forms, but all share the same mundane, unremarkable purpose, to stop that feeling of hunger in its tracks.

But other times, more often than not, I eat to feel things (as opposed to stop feeling things, like the sensation of hunger). I eat to make myself feel joyful, gratified, indulged, pacified, inspired, delighted, happy, and alive.

Penne with Meaty Vegan Ragu

I wanted to re-create that feeling I used to get whenever I had a good ragu back in the old meat-eating days, only this time with a vegan ragu. And so I went to my kitchen laboratory and started experimenting I chose mushroom and tempe as my plant-based proteins of choice and, boy, did they rise up to the challenge. I also added some shredded kale leaves to give the dish another layer of texture and flavour, and to boost its nutritional content, and because I just love kale in general.

The result is a thick and rich ragu that tastes so ‘meaty’ and delicious that you’ll forget it contains no meat at all. I hope you will give it a go!

Penne with ‘Meaty’ Vegan Ragu
 
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A deliciously rich, protein-packed vegan ragu that's nourishing, satisfying and oh so comforting.
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 250g tempeh, diced to about 1cm cubes
  • Leaves from three stalks of kale, chopped or shredded (optional)
  • ⅓ cup basil leaves
  • 3 large brown mushrooms, chopped
  • 1 large red onion
  • 4 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 700g jar of pasta sauce*
  • 250g gluten free penne pasta*
Method
  1. Heat the oil in a pan over medium-high heat. Cook red onion for 2 minutes, stirring constantly, until softened slightly.
  2. Add the minced garlic and diced tempeh and cook for 3-4 minutes, stirring occasionally until browned.
  3. Add the chopped mushroom, cook, stirring occasionally.
  4. Add the pasta sauce, bring to boil, then add the chopped kale into the pot and stir until kale is cooked, about 1 minute.
  5. Stir in fresh basil. Remove from heat and set aside.
  6. Cook the pasta in a large saucepan of salted boiling water according to the packet instruction until al dente. Drain, reserving 1 cup of the cooking liquid.
  7. Mix sauce with pasta, adding the reserved cooking liquid to coat pasta with sauce. Serve with Vegan Parmesan.
Notes
*I use Spiral Foods: Organic Garlic & Basil Sugo; and Casalare: Gluten Free Vegie Penne Pasta, both from Gino’s Groceries.

This recipe is sponsored by Gino’s Gourmet Groceries, an online store that partners with the best independent producers who share their values of doing things the right way. They supply real, honest food, with no artificial ingredients and no nasties, at a fair price. I must say that the pasta sauce and the gluten-free vegan penne I got from them were some of the best I’ve ever tasted.

And because the team at Gino’s Gourmet Groceries are awesome, they’re giving you, my lovely readers, a 25% discount on our next purchase with them. Just use the code “PASSIONATELY25” during checkout.

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Vegan Triple Cream Brie

Vegan Triple Cream Brie

Gosh, I love cheese. How can you not? I especially like the soft and creamy kind… like Brie, my favourite cheese ever. And so it makes sense to veganise it, doesn’t it? I honestly believe this Vegan Triple Cream Brie is the closest thing to Brie I’ve made in a long time.

Vegan Triple Cream Brie

For a couple of years now I’ve been experimenting with nut cheeses. Sometimes they work, sometimes they don’t. When they work, I get so excited that the whole thing is gone before I have the chance to photograph it (hence the lack of vegan cheese blogposts). But when they’ve failed, however, it knocks me down for months…. such as that time I tried to make hazelnut cheese. It was a massive fail. The problem with nut cheese is that the ingredients are expensive. Hazelnut is close to $30 a kilo and raw cashew is about $35 a kilo.

Vegan Triple Cream Brie

But lately I’ve been having more luck in the cheese department. And this vegan double cream Brie was a success in one go. I’ve since made it a few times and have been able to consistently reproduce it.

Vegan Triple Cream Brie

This recipe was inspired by Julie Piatt’s ‘This Cheese is Nuts’ cookbook. I’ve modified the ingredients to simplify the process a little. I definitely recommend you check out the book if you want to explore the world of nut cheeses. Unlike the other non-dairy cheese books I own, it has the least amount of ingredients, so you won’t have too much trouble sourcing most of them.

Vegan Triple Cream Brie

Vegan Triple Cream Brie
 
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Creamy and delicious vegan brie
Author:
Recipe type: Sides
Serves: 2 rounds
Ingredients
  • 2 cups raw cashews
  • 1 probiotic acidophilus capsule
  • 400ml (13.5 ounce) can coconut of milk
  • ¼ cup unrefined coconut oil, plus extra for greasing the mould
  • 1 tsp fresh lemon juice
  • ¾ tsp sea salt
  • You will also need 2 mini spring-form round pans (11cm diameter)
Method
The night before:
  1. Place cashews in 3 cups of filtered water. Cover and refrigerate overnight.
  2. Place the can of coconut cream in the refrigerator overnight.
On the day:
  1. Oil the pans with coconut oil (you can also use coconut oil spray).
  2. Rinse and drain the cashews. Transfer to your power blender (I use my beloved Vitamix). Add coconut oil, lemon juice, sea salt and the contents of the probiotic.
  3. Open the can of coconut cream and scoop out the solid cream at the top of the coconut milk. Take ¼ cup of the remaining coconut milk in the can. Transfer the coconut cream and coconut milk into the Vitamix.
  4. Blend on medium speed, using the plunger to distribute the mixture evenly until smooth.
  5. Transfer the mixture into the spring-form round pans. Cover with baking paper cut to fit the pans.
  6. Dehydrate for 24 hours at 35C. You can do this in the oven if your oven can be set to lower temperature, otherwise leave in the oven with the headlight on for 24 hours.
  7. Carefully remove the cheese from the mold using a sharp knife to release the edges. Place in an airtight container in the refrigerator for a day before serving. You can also age the cheese by placing them in a wine fridge for 1 to 3 weeks. Rub fine sea salt over your cheese every few days or so to prevent mold growth.

I recommend eating the brie on crackers or sliced cucumbers. It’s so good that sometimes I just eat it on its own.

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


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Brown Rice, Kale and Bean Salad

Brown Rice, Kale and Bean Salad

Brown Rice, Kale and Bean Salad

If I have to pick my favourite grain, it’ll be rice every time. It’s delicious, nutritious and most importantly, it’s filling. This is especially important when making a plantbased salad, especially when you want something substantial that can keep you going for a few hours. This Brown Rice, Kale and Bean Salad is one of my favourites salads to make because, not only is it easy to make, it’s also a great make-ahead dish for dinner party, lunch boxes or picnic. Unlike most salads, this salad stays fresh for about three days in the fridge. In fact, it tastes better the day after you make it.

The sturdiness and toughness of kale leaves makes kale perfect for this salad. They hold their shape and keep their crunchiness and freshness in the salad mix even after three days in the fridge. You don’t even need to shred them finely, just chop the leaves and then ‘massage’ the leaves in olive oil for about 2 minutes. If you don’t know what that means, you’re essentially scrunching the leaves with your hands to break down the cell walls which, in turn, softens the leaves to make them more enjoyable and easier to eat. It also helps release the sugars within the leaves to make them less bitter. You know you’ve done enough when the kale feels softer and tastes somewhat sweeter than before.

This salad is also a great way to use up cooked brown rice. I cook rice regularly and so I always have leftover rice. This salad is a perfect way to transform a day or a two day old rice into a delicious lunch or dinner meal. I hope you give this salad a try!

Brown Rice, Kale and Bean Salad
 
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A deliciously simple salad that's full of protein and fibre. It is satisfying, easy to make and can be made a day ahead. Perfect for parties, potlucks, picnics and to fill up lunch boxes.
Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • Kale bean salad
  • 2 stalks of kale
  • 1 cup of black beans
  • 1 red onion, finely chopped
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 cup brown rice
  • 2 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tbsp lemon juice
  • ¼ tsp cayenne pepper
  • ½ tsp pepper
Method
  1. Wash and rinse kale, tear the leaves off the centre leaves and the stem and then tear or chop to bite size pieces. Place into a bowl, add oil and a pinch of salt. Massage for about 2 minutes until kale softens and turns to a bright colour.
  2. Combine the massaged kale, red onion, brown rice, and beans. Set aside.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, cumin and garlic powder until thick, about 45 seconds.
  4. Drizzle the dressing over the salad. Gently toss, taste, adjust seasoning if needed and then top with diced avocado (I usually add the avocado last so it doesn’t get mushed when I mix the salad dressing). Let it sit to marinate for at least an hour if you can or leave overnight in the fridge for the flavours to develop.
Notes
I always have cooked rice in the fridge I didn't have to cook the rice. However, you can also buy instant brown rice at the shop that takes minutes to cook in the microwave.

What’s your favourite way to use up leftover rice? 

P.S. If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals)

Cardamom pistachio cookies with rose petals

I don’t normally bake cookies, but when I do, I go all out, calories and everything. No skimping on the fat or sugar (okay, maybe a bit less sugar than your traditional cookies, but only because I don’t like my cookies way too sweet). I especially love making shortbread cookies because they remind me of my childhood. My parents used to buy us a huge tin of butter cookies for Christmas, and I fondly remember those crispy, tender, melt-in-your-mouth buttery biscuits of goodness. Lately, I’ve been obsessed with putting spices in baked goods, so when I saw a packet of ground cardamom at the shops, I knew exactly what I had to do. And that’s how these Vegan Cardamom and Pistachio Cookies were born.

Cardamom pistachio cookies with rose petals

Cardamom pistachio cookies with rose petals

For these cookies I used ground coconut sugar, but you can use normal powdered sugar if you prefer. I pulsed coconut sugar in a power blender for a minute or so until it turned into powder form. I also did the same thing with the rose petals (just not for as long) – I removed the petals from the stem, and then pulsed a couple of times using my NutriNinja until crumbs form.

Cardamom pistachio cookies with rose petals

These cookies have that enchantingly sweet and aromatic smell of cardamom. They’re nutty and spicy, with a hint of aniseed and perfumed rose flavour. They will keep for about two weeks in an airtight container at room temperature, but I must say they didn’t last that long in our household before they were all gone.

Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_
 
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Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 1 cup vegan butter or Nuttelex (220g), room temp
  • ⅓ cup powdered coconut sugar (see note)
  • ½ cup pistachio nuts
  • 2⅓ cup plain flour
  • 2 teaspoons rose water
  • 1 teaspoon almond extract
  • 1 teaspoon cardamom powder
  • ½ teaspoon of salt
  • 2 tablespoon dried rose petals, plus extras for sprinkling (see above)
Method
  1. Preheat oven to 180 degrees.
  2. Sift all dry ingredients together (flour, sugar, and salt).
  3. In a medium bowl, using a wooden spoon, mix butter and almond extract together.
  4. Pulse pistachio nuts in a blender a few times until fine crumbs form.
  5. Add the dry ingredients and the pistachio nuts into the butter mixture and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Stop when it has just come together. Careful not to over mix.
  6. Shape 1 tablespoon of the mixture into even sized balls and press into flat discs. Place onto a baking sheet lined with baking paper.
  7. Bake for 12-15 minutes until set and the edges are golden brown.
  8. Leave to cool completely.
  9. Enjoy!
Notes
To make powdered coconut sugar, pulse coconut sugar in a power blender for a minute or so until powdery.

If you’re a cardamom fan, I hope you will try this recipe. And if you do, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Halloween post – my new routine and the cold-pressed blood juice

Cold Pressed Beetroot Juice

I have a new routine. For about three weeks now, I’ve been doing half-day juice fasts for two or three days each week, and it’s been great. I will talk about this more in the next blogpost, but today, I thought I’d give you a quick rundown of my routine, what I use to juice, and share a Halloween-themed juice recipe – Cold Pressed Blood Juice, seeing that the big trick-or-treating day is just around the corner.

Cold Pressed Blood Juice

My half-day juice fast routine

Essentially I’m drinking just juice from the morning until the afternoon. When possible I’m trying to have my first juice as late as possible so I can maximise my ‘fasting’ period. I normally undertake this routine on Monday, Tuesday and sometimes Wednesday as well.

I find it easier to do the juice fast during the first half of the week as I have more time to prepare on the Sunday prior, and I like to make my juices in advance so I needn’t waste time in the morning juicing. Cold-press juicing does take quite a bit of time, and since I personally hate cleaning up, I always like to do everything in bulk so I won’t have to clean the juicer every day.

Green Juice

Here’s a breakdown of my juice fast day

  • 8 pm (the night before): Finish dinner
  • 9 am: Breakfast – 450ml green juice (kale, spinach, celery, parsley, green apple and lemon)
  • 11am/12 pm: Lunch – 450ml carrot and beetroot juice (carrot, beetroot and ginger)
  • 3pm: Afternoon Snack – 450ml orange and carrot juice (or other fruit juice)
  • 5pm: Light snack (can either be fruits, nuts, rice cakes or other light snacks)
  • 6:30-7pm: Normal dinner

My Cold Press juicer

I use the Hurom H25 Alpha. It’s a bit pricey but it’s a great little machine. It’s much smaller than my old Breville Fountain juicer that I used way back in the day.

I must say that assembling the machine for the first time was quite daunting. I’ve never used a cold-pressed juicer and there were so many more parts than what I’ve used to. I had to actually read the user guide (as you should!) to make sure that I was assembling it correctly.

It has a pretty small chute, which means that you have to chop your larger fruits and veggies so they fit through. I had known about this requirement from reading reviews of the juicer and I honestly don’t mind the process. I mean, as a vegan, I already spend 80% of my time in the kitchen chopping fruits and vegetables so a bit more chopping won’t hurt. And, furthermore, I find chopping to be rather… therapeutic.

Cleaning the machine has been a breeze, especially now that I’ve gotten used to it. It took me 10 minutes to clean at the beginning but now, I’m down to about five minutes flat.

Overall I’m very happy with my Hurom H25. It does its job, it’s quiet and compact, and it looks pretty slick on the kitchen bench.

Hurom H25 Alpha

Here’s the video to see me (and the juicer) in action, making my favourite carrot juice and the Cold Pressed Blood Juice.

Cold-Pressed Blood Juice

This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar!

Cold-Pressed Blood Juice
 
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This recipe is so simple that I almost didn’t want to share it. But it really is one of my favourite juices to make. And it does look impressive, especially when served in a skull jar! Cold-Pressed Blood Juice (makes 500ml)
Author:
Recipe type: Drinks
Serves: 1 jar
Ingredients
Method
  1. Wash and rinse your vegetables. Chop them if required.
  2. Add the carrots, beetroot and ginger into your cold press juicer and run as per manufacturer’s instruction.
  3. Transfer to a jar and top with coconut water if required.
  4. Serve immediately or store in the fridge for up to three days.

What’s your favourite cold-pressed juice? I’d love to hear from you!

Keren x

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Vegan Lemon Curd and yum. Glutenfree book giveaway

Vegan Lemon Curd

Well hello!

Sorry for being a bit quiet this week. I’ve just started a new part-time consulting role and so things have been a bit hectic the last few days. But now I’m here and I’ve got a little surprise for you.

I’m giving away two (2) yum. Glutenfree 2017 Mini Cookbook, thanks to Olivia from yum. Glutenfree.

It has 30 home-cooked 100% gluten-free recipes from a variety of food bloggers, health coaches, nutritionists, and foodies. It is also in a super cute A5 size.

It is not a vegan cookbook but there are many vegan and easily veganised recipes. They also have “allergen buttons” at the bottom of each recipe, so you can see all the allergens that each recipe is free from. This makes it super easy to select a recipe for people with allergies.

The recipe book is about one-third sweet, savoury and snacks, so there’s something for everyone.

I haven’t had a chance to make any of the recipes from the cookbook yet, but Olivia was kind enough to let me share one of my favourite recipe from the cookbook, the Vegan Lemon Curd by Monica Topliss from Gluten Free Food Co – this is probably one of my favourite recipes from the cookbook.

Hope you will give it a go!

5.0 from 2 reviews
Vegan Lemon Curd
 
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Author:
Recipe type: Dessert
Serves: 650ml
Ingredients
  • 100 ml lemon juice
  • 1 tablespoon lemon zest
  • 400g coconut milk
  • 50g raw sugar
  • 80g coconut butter
  • 15g maize starch
Method
  1. Place coconut milk, sugar, coconut butter and zest into a small pot and bring to the boil. Mix the lemon juice with the maize starch and mix well.
  2. When the mixture in the pot has reached the boil, turn down the heat and whish in the lemon juice mix paste. The mixture should thicken almost instantly
  3. Continue to cook over a gentle heat, whisking continuously for one minute
  4. Remove from the heat and spoon into a sterilised jar

How to enter the giveaway

To enter the giveaway, simply do any one of the following to gain entry points. Winners will be drawn in on the 4th November 2017.

yum. Glutenfree Mini Cookbook Giveaway

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Healthy Turmeric Stir Fried Brown Rice

Turmeric Stir Fried Brown Rice

Today I will share with you one of my favourite things to make (next to these tasty things). *Drumroll*….. please be upstanding for the Healthy Turmeric Stir Fried Brown Rice!

Healthy Turmeric Stir Fried Brown Rice

Everyone has a favourite recipe. It’s that dish that you love, that everybody else loves, that always works, no matter how crazy you get with the ingredients or how lazy you may get with the steps. It’s the recipe that you can almost make blindfolded.

For me, that go-to recipe is fried rice!

Boy, do I love making fried rice. It’s such a simple and delicious dish with endless possibilities! I love loading mine with veggies and tofu and, lately, turmeric. The turmeric adds such a nice spicy and earthy flavour to the rice. At home, back in Indonesia, my mum used to make me a similar dish so it always reminds me of her whenever I prepare this dish. And I make this almost every week.

Healthy Turmeric Stir Fried Brown Rice

Here’s the recipe video followed by the full recipe. Some professional chefs and seasoned cooks might express scorn for adding my aromatics (onions and garlic) after the tofu and not before, and how I haven’t set aside the tofu pieces after browning them. Sorry. I’m occasionally lazy, and in my opinion, there isn’t a significant difference in taste. Furthermore, it saves me an extra few minutes and a dish which, at 6 pm after a long day at work, makes all the difference in the world.

You can get really creative with this dish. I use brown rice with broccoli and carrots but you can use different veggie combinations or a different type of rice. One time I even used cooked barley and it worked well, too. You can also use tempeh instead of tofu, seitan, mushroom, chickpeas, or all the above. Trust me, I’ve tried almost every possibility under the sun.

Healthy Turmeric Stir Fried Brown Rice

4.0 from 2 reviews
Healthy Turmeric Stir Fried Brown Rice
 
Ingredients
  • 1 head of Broccoli, cut into florets
  • 1 Red Onion, diced
  • 5 garlic Cloves, sliced
  • 200g Firm Bean Curd, sliced
  • 2 cups of cooked Brown Rice
  • 2 Carrots, sliced thinly
  • 3 tablespoons of Coconut Oil
  • 1-2 teaspoon of Light soy sauce
  • ½ teaspoon Turmeric Powder
  • A sprinkle of Ground Pepper
  • 1 cup chopped fresh Coriander
  • 1-2 cups of chopped mushroom (optional)
  • A sprinkle Kala Namak (optional)
Method
  1. Heat oil in wok (preferably non-stick) over high heat, add sliced tofu, swirling to coat surfaces; add sliced bean curd.
  2. Add 1 teaspoon of salt to bean curd and then add ½ teaspoon turmeric powder. Stir-fry for 2 minutes until brown.
  3. Add chopped red onion, stir, add garlic and then stir-fry until onions are soft and slightly brown, about 3 minutes.
  4. Add brown rice, broccoli and carrots, stir. Then add soysauce and stir for about 3 minutes to mix.
  5. Add chopped mushroom (optional) and, stir-fry for another 2 minutes more, taste.
  6. Adjust the flavour by adding more sauce or season to taste.
  7. Fold in chopped coriander to finish.
  8. Serve
Notes
Serve with slices of fresh chilli for spicy boost.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

 

Healthy Turmeric Stir Fried Brown Rice

 

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Udon Noodle Stir Fry With Oyster Mushroom

I’ve realised that apart from my Superhero Fried Rice, I have not shared a single stir fry recipe on this blog. That comes as a shock to me, especially considering that I cook stir fry every week! Well, today we will change that.

This recipe makes enough for four servings, which is great for meal prep, or if you like to eat leftovers like I do. Feel free to use other types of mushrooms, add tofu, other veggies, etc. As long as you keep the proportion somewhat the same, you should be alright :)

Udon Noodle Stir Fry With Oyster Mushroom
 
Prep time
Cook time
Total time
 
Easy and hearty stir-fry made with chewy Udon noodles and delicious oyster mushroom
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 red onion, diced
  • 5 garlic cloves, finely chopped
  • 1 long red chilli, sliced
  • 1 broccoli, cut into florets
  • 2 carrots, sliced
  • 400g oyster mushrooms,
  • ¼ cup vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 2 packet of udon noodles
  • 1 tsp sesame oil
  • Ground pepper
Method
  1. Heat oil in a wok over high heat. Add onion. Stir-fry for a couple of minutes or until softened. Add garlic and chilli. Stir-fry for another minute until garlic is fragrant.
  2. Add broccoli florets and carrot slices then add vegetarian oyster sauce and soy sauce. Stir-fry for two minutes until the vegetables are just tender.
  3. Add the Udon noodles and toss using tongs for 1-2 minutes or until heated through.
  4. Remove from heat and drizzle with sesame oil.
  5. Add a pinch pepper, taste and adjust seasoning.
  6. Serve with chopped fresh chili.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x