An evening of sparkles, bubbles, city lights and gourmet vegan delicacies. A Touch of Starlight was delightful and glamorous, yet humble and comforting. On Sunday, I had the privilege of attending this intimate event hosted by Flavamingo Events, Troupe Events … Continue reading
Happy Green Monday everybody!
If you follow me on Instagram, you might have read about the soy-based recipe collection I am working on for the Soybean Innovation Lab (SIL). They are launching a recipe database to support the growing number of small-scale food operations across Africa and sent a request through to HSI for submissions. The focus is on promoting soy as an economical, plant-based protein source and highlighting the versatility of it i.e. how to use soy in its many different forms. We are including recipes using whole soybeans, soy milk, soy yoghurts, soy flour, tofu, soy sauce, okra, and much more. This is the very first collection of international soy food recipes created and will be used for inclusion in institutional feeding programs like school lunch programs, day care and hospital catering – I am absolutely thrilled to be a part of it!
One of the dishes I want to submit is a Vegan Chilli con Corn-é recipe I blogged back in 2014. The original version contained a lot of sugar-loaded sauces and oil, so I decided to rework the recipe to make it even healthier. This is version 2.0 – protein packed with soy black beans and dehydrated soy mince (TVP). It makes five 250gram servings, each containing approximately 1102 kilojoules, 34grams carbs, 19.3grams protein and merely 3,7grams fat (all depending on the type of soy mince and brand of tinned veggies you are using). I can honestly say that even though this is the healthier con corn-e, it is also the yummiest version of the two. It is perfect to cook on a Sunday for your weekly meal prep, which is exactly what I did yesterday.
As soon as the SIL database is live, I promise to share the link with all of you.
Vegan Chilli con Corn-è - Version 2.0
- 1x red onion, chopped
- 1x teaspoon garlic, crushed
- 2x teaspoons onion powder
- 1x teaspoon turmeric
- 1x teaspoon smoked paprika
- 1x tin chopped tomato
- 1x tin black beans / 2 cups cooked black soya beans
- Salt & Pepper to taste
- 1x teaspoon chilli flakes (more if you want a harder kick)
- 1x tin kettle corn
- 1 cup dried soya mince or TVP (textured vegetable protein)
- 100g (1/2 cup) tomato puree
- 1x cup of veg stock
- Soak the soya mince in water for 20 minutes. Drain water and squeeze out excess water from the soya mince.
- In a large pot, fry the chopped red onion in a bit of the stock over very low heat until soft and sweet.
- Add garlic and spices: onion powder, paprika, and turmeric. Add a bit more of the stock and mix well to create a paste in the pot.
- Add the tin of chopped tomatoes and the black beans and let it simmer on the stove over low heat. Add salt and pepper to taste.
- Add the tin kettle corn, chilli flakes and tomato puree and stir well.
- Add the soya mince and the rest of the stock and turn up the heat to medium.
- Stir occasionally until all the water is absorbed and the soya mince is soft -about 15 minutes. (Taste and adjust seasoning if necessary. I like adding more onion powder and chilli flakes).
- Serve hot with starch (cooked rice, mash potato, couscous or samp corn) or with steamed veggies.
Happy Election Day! With a stain on my thumb, I decided to cook up a comforting dish on this cloudy & grey Cape Town day. This vegan Mac & Cheese Bake is an ultimate favourite – so I thought I’d share it with you too. Traditional Mac & Cheese is not one of the healthiest dishes around, but this recipe is actually pretty good for your heart – and your waistline. No cream, no oil, and no cheese… but just as flavoursome as the real deal. I adapted it from the Green Monday version: I use Fry’s Thick Cut Chunky Strips instead of seitan, whole-wheat macaroni instead of elbow macaroni and fresh garlic instead of garlic powder. I’m actually not a big fan of the breadcrumbs either. I did add it today, but decided to omit it in the future. Hope you enjoy this hearty dish as much as I do!
Vegan Mac & Cheese Bake
- 250g whole-wheat macaroni
- 1 tablespoon olive oil (just to add to your water so the macaroni doesn’t stick)
- 1 box Fry’s Thick Cut Chunky Strips, defrosted
- 2 tablespoons soy sauce
- 1 cup firm tofu, drained
- 1½ cups Almond Breeze, unsweetened
- 1 cups vegetable stock
- ½ cup nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon onion powder (optional)
- ½ teaspoon turmeric
- Salt & pepper to taste
- 2 tablespoons breadcrumbs (optional)
- Cut the Fry’s chunky strips in small blocks & let it marinate in the soy sauce.
- Boil a pot of water, add a dash of olive oil and cook the macaroni until it al dente.
- While your macaroni is cooking, add all the other ingredients (except the breadcrumbs) to your blender and blend until frothy. Set aside.
- Transfer your marinated Fry’s to a pan and cook over medium heat. Remove from heat and set aside.
- Preheat the oven to 190° C. Spray a baking dish with Cook & Spray and set aside.
- Drain the cooked macaroni, rinse with water, and return it to the pot.
- Add the Fry’s blocks and sauce mixture to the pot, and heat it up over low heat. Mix the ingredients well. (Don’t keep it on the heat for long, just heat it up slightly).
- Transfer the mixture to the prepared baking dish, sprinkle with the breadcrumbs, and bake until the crumbs are nicely browned (about 25 minutes).
- Serve hot.
Adapted from Green Monday SA
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