VEGAN RECIPES - Nepalese Soy Chops (In Nepali)

For all ingredients, please use organic versions if available
250 grams soy protein chunks
6 – 7 medium boiled potatoes
1 tablespoon salt
½ tablespoons powdered spices
(Mixture of cumin, coriander and cinnamon powder)
Coriander leaves
¼ teaspoon turmeric powder
¼ teaspoon chili powder
100 gram gram flour (chickpea flour)
100 milliliters water
3 – 4 green chilies
500 milliliters oil



Directions

1. Put the soy chunks in one container, soak them for some time in hot water. When this becomes cold, squeeze the water out and let them dry.
2. Cut the boiled potatoes by making small pieces.
3. Add some salt according to taste.
4. Add in the powdered spices according to taste.
5. Add in the chopped coriander leaves.
6. Pour the mixture into the mixer without the water.
7. Turn on the mixer. Let the mixture be grounded well enough.
8. Pour the mixture in a bowl.
9. Take some amount, roll it, and make it round like a chapati.
10. Meanwhile, turn on the stove and heat the frying pan.
11. After the frying pan becomes really hot, add in the oil and let the oil become hot.
12. Meanwhile mix the chickpea flour and the water to become a mixture.
13. Dip the potato roll into the chickpea mixture until all the roll surface covered with the mixture.
14. Fry it both side with a low flame until it turns brownish.
15. When it’s brownish enough, take it out and put it on paper towel to absorb the oil.
16. This snack can be eaten with a sauce or pickles or tea.

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VEGAN RECIPES - Pan-seared Tempeh in Lemon Caper Sauce

(For all ingredients, please use organic versions if available)


Pan-seared Tempeh in Lemon Caper Sauce
1 package tempeh
¼ cup olive oil, divided
¼ cup flour for dredging
1 yellow onion, small dices
2 shallots, finely diced
2 cloves garlic, minced
1 ½ cups vegetable stock
1 lemon, juiced (about 2 tablespoons)
2 tablespoons capers
¼ cup roughly chopped parsley

Garlic Mashed Potatoes
1 head garlic
2 tablespoons olive oil
5 potatoes, peeled and cut
1 cup non-dairy milk
¼ cup vegan margarine (Earth Balance brand suggested) or olive oil
Sea salt
Freshly ground black pepper
Roasted Vegetables
½ head cauliflower, cut into florets (about 2 cups)
½ bunch broccoli, cut into florets (about 2 cups)
3 carrots, cut into bite-size pieces (about 1 cup)
½ cup olive oil
Sea salt
Freshly ground black pepper


To find out more information about Chef Chloe Coscarelli, please visit
www.ChefChloe.com


Directions
Roasted Vegetables

1. Chopped all the vegetables roughly.
2. Drizzle it with olive oil in quite generous amount so that they can caramelize.
3. Add some salt and pepper.
4. Make sure that each vegetable piece is coated and seasoned.
5. Put the vegetable into the oven. But preheat the oven to 400 degrees.
6. Roast it on a high heat.
7. It is important to check on the vegetables periodically about every 10 minutes to avoid over roast.
8. When the vegetables are caramelized and tender, take it out of the oven.

Garlic Mashed Potatoes

1. Cut and roast the garlic by putting it on some foil, and then drizzle it with olive oil.
2. Put it inside the oven together with the roasted vegetable. When each of the garlic clove is really soft, then it’s done roasting. Take it out and let it cool.
3. When the clove is cool, squeeze out the garlic cloves and put into the mash potatoes later on.
4. Meanwhile, peel the potatoes, cut it into small chunks.
5. Add the potatoes into a pot of cold water to prevent the potatoes from turning brown.
6. Put the pot on a stove and start boiling.
7. Check whether the potatoes are soft by out a fork in.
8. If it is soft, take out the potatoes to drain the water.
9. Put the potatoes in a bowl and mash them all.
10. Add in some non-dairy milk a little at a time.
11. Add in some vegan margarine (or olive oil or vegetable stock)
12. Mash the potatoes again but leave some little bit chunky if you like it.
13. Add in the roasted garlic and mash it altogether.
14. Add some more of the milk, some salt and pepper.

Pan-seared Tempeh in Lemon Caper Sauce

1. Cut the tempeh into triangle form by cutting it in half, and then with each half, slice it into thinner half and then steam it to takes out the bitter flavor.
2. Meanwhile, sauté down some onions, shallots in a medium high heat with about 2 tablespoons of olive oil.
3. Add in a pinch of salt and some freshly ground black pepper.
4. Sauté until the onions get nice and brown and soft.
5. Add in the garlic and when they all brown and soft, turn off the stove. Add these to tempeh sauce later on.
6. Take the tempeh and drain the water.
7. Coat each piece of tempeh in a little bit of flour to give it a nice, crispy bite on the edges.
8. Pan sear the tempeh in some pre-heat olive oil. Use medium high heat.
9. Move the pan around to make sure that the oil gets each piece of tempeh.
10. Let the tempeh sit for about 5 minutes until it turn to golden brown color on the bottom of each piece.
11. When both side are golden brown, add in the sautéed onions, shallots, and garlic.
12. Add in a cup and a half of vegetable stock.
13. Lower the heat to medium and let it simmer for a while.
14. Flip the tempeh so that each side gets penetrated with the sauce.
15. Turn up the heat so it can really boil to a thick reduction sauce.
16. Turn down the heat and add in some lemon juice, capers, and parsley.
17. Mix it around so the capers get distributed.
18. Turn of the heat, and it’s done.

For Presentation:

Scoop the mashed potatoes and lean a piece of tempeh on top of it. Make sure to get some of that nice lemony caper sauce and drizzle it on top of the potatoes too.
Put a scoop of some roasted vegetables. Garnish it with some rough chopped parsley.

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VEGAN RECIPES - Brazilian Acai Bowl

(For all ingredients, please use organic versions if available)
１００ grams açaí (frozen pulp)
Banana (or strawberries or mango)
２ spoons molasses (or １ spoon brown sugar)
Granola




Directions
1 . Put the açaí in the blender.
2 . Add in the banana and the molasses.
3 . Turn on the blender.
4 . Add water if it’ s too thick.
5 . Lastly, add a small amount of granola so it will be more flavorful.
6 . Ready to be served.

http://suprememastertv.com/vegan-recipes/

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VEGAN RECIPES - Togolese Savory Coconut Paste (In Ewe)

(For all ingredients, please use organic versions if available)
Corn flour
Fresh tomato
Tomato paste
Chili pepper
Onion
Powdered spices

Publish Post

Seasoning
Salt
Gluten
Soy protein chunks




Directions

1. Remove the coco meat from inside the nut.
2. Cut the coconut into small pieces in order to make it easy to grind in the food processor.
3. After blending, strain it in order to get the liquid.
4. Press the coconut mixture with your fingers, press, press, until the water goes down.
5. The result of this is called coconut milk.
6. Put the coconut milk on the stove until it is boiling.
7. When it is boiling, there will be coconut oil on the surface, and so add in the rest of the ingredients.
8. First, add in the tomatoes, mix it very well so that the tomato can spread inside.
9. Let it boil for a while before adding the rest of the ingredients.
10. Add in the seasoning powder, salt, onion, and the chili pepper.
11. Stir it and mix it well.
12. Let it boil.
13. Add in the gluten and the soy protein.
14. Stir a little bit and let it boil a little bit like for 3 – 5 minutes.
15. Cover the pot so it can boil quickly.
16. As soon as it boils again, add in the flour little by little and stir at the same time.
17. Add the flour until the mixture thick enough.
18. Stir quickly so that the mixture will not lumpy.
19. When the mixture has become a paste, put it on a plate and it is ready to be eaten.

http://suprememastertv.com/vegan-recipes/

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