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Marius
April 27th, 2010
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Seared Tofu Chorizo

I pan-seared some soyrizo and nopalitos with one whole jalapeno and a fourth of a white onion and served it over wild and long grain rice!

Now, in making this dish, you can either go the long way and make the soyrizo and nopalitos yourself, which takes a long time but is well worth the effort if done correctly, or go store-bought (provided that the ingredients are there..).

I love making everything myself, usually. But making soyrizo is a long process and my mum bought me some from the store, so I used that. But, here is the link to the recipe that I like to use. It is really delicious. http://www.phamfatale.com/id_165/title_Homemade-Vegetarian-Soy-Chorizo/

Nopalitos are cooked slices of the Mexican Nopales cactus, and are really cheap, filling and good for you. Making it can be a bit tricky, yet luckily there is an awesome website that gives you a step by step rundown of how to deal with them: http://chanfles.com/comida/nopalitos/

Anyway, heating a little bit of oil in a medium pan, I added the cubed soyrizo that I had coated in a thick hotsauce, making sure to stir only occasionally so that the soyrizo got a nice thick crust from the sugar in the sauce. When the soyrizo was mostly done, I added in the nopalitos and only cooked for a few mins so that they stayed nice and plump.

I topped with a few splashes of Tapatio hotsauce. I don't know how to explain the flavour of nopalitos.. They are just so yummy and go well with the hearty soyrizo and the sharp vinegar of Tapatio. Yum yummmm. ^-^

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April 27th, 2010
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Marius
April 27th, 2010
Marius snapped a picture

Korean-Thai Tempeh

As you all know, I love the various cuisines of asia, so much that I combine my favourites! This is tempeh that I marinated in korean bbq sauce that I added fresh Thai Basil paste to, and then seared, placing it over a bed of brown rice and broccolli-carrot-snowpea stir-fryed in a bit of sweet chili sauce.

I drizzled some of the bbq sauce over the tempeh and dabs of sriracha.

Here is the recipe for Vegan Korean BBQ Sauce (from vegsource blogger Bryanna Grogan):
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons organic unbleached granulated sugar
or 2 tablespoons agave nectar
2 tablespoons soy sauce
2 teaspoons Asian (roasted) sesame oil
1 teaspoon rice wine vinegar (or a little more to taste)
1/2-1 teaspoon liquid smoke

Combine in pot, and whisk on medium-high until sugar has dissolved.

The texture of the tempeh was just right, and the bbq flavours really popped next to the basil paste I added in there, really transforming the normally heavy sauce into something much lighter. The veggies could have gone without the mae ploy when accompanied by a bite of the tempeh, but by itself was fine.

3 comments
April 27th, 2010
Marius snapped a picture

Gaijin Potatoes

Now, everyone needs their junk food, mine just happens to be vastly different from the rest of the world's. Haha.

These are basically hashbrowns with Nori Komi Furikake(NKF), peanut butter, and sriracha.

Nori Komi Furikake is a japanese rice seasoning composed of nori seaweed, black and white sesame seeds, and seasonings. It is really a versatile seasoning, and I use it a lot. Seaweed is a really good source of iron, and most of my family is anemic so I do my best not to become so.

The flavour combination is rather indescribable.. It is amazingly tasty though, the sweetness of the peanut butter compliments the starch well, and the nkf really adds a huge web of flavour notes that play against that sweetness. Sriracha serves to add the heat I like to eat, and the play of its garlic-infused flavour always sits well with peanutbutter.

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April 27th, 2010
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Marius
February 12th, 2010
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Spaghetti Salad

So this simple recipe is good for a complete meal!

I use vegan angel hair noodles, a homemade spaghetti sauce, fresh greens and peppers!

Here is the recipe for the pasta sauce: http://allrecipes.com/Recipe/Nannys-Spaghetti-Sauce/Detail.aspx

I usually cook the noodles until al-dente in water with olive oil, having prepared the sauce well before hand.

Taking whole leaves of lettuce, line a bowl, placing either fresh or blanched basil with spinach in the center. Place noodles directly atop and ladle some of the sauce on, toping with half cut sweet bell peppers.

You can top it with some nutritional yeast as a sub for parmesan, I often do.

The lettuce prevents the meal from being strictly hearty, I usually eat it last as then the oils from the sauce and noodles have just lightly coated the leaves in an almost vinaigrette manner.

The basil and spinach are what really make the dish different from typical spaghetti, their strong flavours culminating to play against the sweetness of the sauce.

You don't really need the peppers on top, but I love peppers on everything..

2 comments
January 24th, 2010
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Marius
January 21st, 2010
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Marius
January 16th, 2010
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Worldly Salad

We veggie peoples like a lot of variety in our life, and we like to look to all parts of the world for inspiration. No where is this better demonstrated than in fellow vegan and heartthrob @casioclark 's newest vlog: http://www.youtube.com/watch?v=alWrHKVmxTM

Anyway, lets get to the dish at hand.

I like to make my salads very varied in terms of flavour, utilizing every bit of my palate as possible.

At the bottom of my bowl was a nice layer of chickpeas and yellow corn, atop of which I put some fresh garden greens, a bit of italian parsley, a few slices of a roma tomato, shredded carrots, mandarin segments and homemade chutney dressing!

For the dressing all I did was take a few scoops of the chutney featured a few booths back, added a few splashes of olive oil, a squish of fresh lemon, and enough water to make it the consistency of dressing. As chutney is strong, if you add a bit too much water it really shouldn't matter. You don't want it too thick anyway or else it won't disperse well enough.

It was simple and delicious! The chutney dressing was totally different than I expected it to be, being more like a raspberry vinaigrette or something of the sort than a chutney mixed with water like I feared. xD

The carrots were kinda sloppy as they soaked up a lot of the dressing, but that is kind a good thing, as it made it funner to eat. The mellowness of the chickpeas evened out the sweetness of the corn and dressing well, and the greens were so lush. The parsley was a really good choice, it added a note that really brought to harmony the difference of flavours in the rest of the ingredients in a way that the dressing hadn't. And the occasional juicy bite of mandarin or tomato were really good, but not entirely necessary.

3 comments
January 15th, 2010

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About

This is @Qaiel's food blog!

I love love love food. If you know me in real life, you would know that I adore cooking, and that my tastes vary greatly in terms of ethnic variety and exploring often unused ingredients.

So, this is an exploration in my life of food. You will never see any meat or dairy products, as everything is vegan and healthy, but more importantly YUMMY! If possible, the recipes or a link to the recipes will be included in the blurb so that you can try out some of the stuff yourself!