This ceviche is colourful and oh so flavourful and you'll be shocked to find that it's completely vegan! Red onion, chili peppers, avocado and a twist of lime bring those familiar mexican flavours and textures to the secret non-fishy ingredient - hearts of palm! Best served cold and with your favourite tortilla chips, and perhaps a frozen margarita!
Drain and rinse the hearts of palm. Dice them up into small rounds.
Peel the zucchinis and chop into small cubes. Do the same with the avocado.
Finely chop your red onion and chilli pepper. If you don't like a lot of heat, remove the seeds first. Roughly chop the cilantro.
Add all of the prepared ingredients into a mixing bowl or large tupperware. Add zest and squeeze in the juice of two limes. Carefully mix together. You can add salt if you wish, but as the hearts of palm are quite salty, this may not be necessary.
Store in an airtight container in the fridge for a minimum of 1 hour or overnight so that the flavours can intensify. Serve with tortilla chips and a cold beer or margarita!
My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
Heat oven to 175 C.
Soak the bread in milk, squeeze dry and crumble. Set aside.
Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
Bake in the oven for 45 minutes or until top has set.
Serve with yellow rice.
Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
These vegetable side dishes were shared by my Couchsurfer friend, Victor, and are a staple in Taiwanese cuisine. Eat them alone with rice for a vegan option, or put an egg on it for extra protein and deliciousness!
Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
Drizzle with maple syrup or molasses and serve immediately.
This vegan staple is ready in less than a minute! Great on sandwiches, as a base for creamy salad dressings or dipping sauce. It tastes better than the store bought stuff, and you probably have most of the ingredients in your pantry anyway!
Throw all of the ingredients into a blender except for the oil. Blend on high speed and gradually add the oil until it thickens to the texture of mayonnaise. Transfer to a jar and keep it up to 3 weeks in the fridge.
Don't use olive oil for this recipe - I know it's healthier, but the flavour is much too overpowering.
Drain your chickpeas and rinse them well to avoid any gassy catastrophes. Discard the leaves of the beetroot and scrub well to remove dirt, then grate them.
Add all of the ingredients except for the oil, flour, fresh herbs and sesame, cumin and pumpkin seeds into a food processor and pulse until combined. You want your falafel to have texture, not have it turn into hummus. Combine the fresh herbs, pumpkin seeds and mix in flour until you have an easily moldable mixture.
Heat olive oil in a pan on medium heat. While the oil heats up, roll your falafels into small golf-sized balls and dip into a small bowl of sesame seeds. Flatten the balls in the pan, cooking for 3-5 minutes on each side.
Serve alone with salad and dipping sauces, or in a pita wrap with fresh vegetables.