last week we tried making a heart-warming Asian inspired soup and guess what…it was DELICIOUS! Definitely worth a try 🙂
- 4 cups (32oz/1 litre) vegetable stock
- 5 cups coconut milk
- 3 large garlic cloves, minced
- 2 tsp minced ginger
- soy sauce
- sesame paste or tahini
- 4 tbsp black vinegar (see notes)
- 2 tsp chilli bean sauce (or substitute with another chilli paste or sauce). Adjust to taste!
- 1½ tsp sesame oil
- 2 medium carrots, peeled and sliced diagonally
- 4 bok choy
- 2 cups broccoli florets
- 2 sweet potatoes
- Combine stock ingredients in a large pot and bring to boil.
- When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots, sweet potatoes and broccoli, remove from heat and add the bok choy stems
- Optional: finish with chilli oil and more chilli paste – if you can handle the heat!
This week I will indulge once again in my avocado obsession and give you a very easy and extremely delicious kale salad recipe with an exotic/Mediterranean twist. Oh fusion cuisine how much I love you!
- 2 cups kale, destemmed and finely chopped
- about 1 lemon or lime, juiced and strained (amount depends on size and juiciness)
- 2 tbsps extra virgin olive oil
- salt and pepper to taste
- nutritional yeast to taste (the more the better)
- 2 ripe avocados (plan it in advance or good luck)
- 1/2 cup pine nuts or other nuts, toasted (optional)
- Chop the kale and place in a large bowl.
- Massage with olive oil (it gets rid of the fibrousness of the kale)
- Pour the lemon juice onto the kale
- Add the olive oil, sea salt, pepper, nutritional yeast, avocado, and pine nuts (or other nuts) to the bowl, reserving some toasted nuts for topping.
- Mush the avocados a as you mix it, still leaving them a bit chunky.
- Top with additional toasted pine nuts.
Extras: pomegranate can be a nice addition if you want to add some sweetness and you can find them 🙂
This week’s recipe is a tribute to the most versatile, mysterious and wonderful fruit that mother nature has brought to us: AVOCADO.
As a big avocado lover I had to make it at least once for Mohubb’s and when I found a bunch already ripe on the supermarket’s shelf, I knew the day had arrived.
I usually use avocado in savoury dishes, as a guacamole, in a salad or as a creamy sauce but since I know avocado is not something everyone loves (??!!) I decided to make something with it that most people would enjoy anyways. Have you ever heard of a chocolate/avocado mousse, well now you have and you should try it because it is DELICIOUS!
- 4 ripe avocados
- 1 cup raw cocoa powder or vegan chocolat chips (the second option makes a richer mousse)
- 1/4 cup to 1/2 cup vegan milk of choice (60-120g)
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- pinch stevia OR 2-6 tbsp sweetener of choice
If using the chocolate chips, carefully melt them in a double boiler before beginning. For both versions, combine all ingredients in a blender or food processor until completely smooth. Use less milk for a thicker mousse and more for a thinner/creamier result. If using chocolate chips, use only 2-3 tbsp sweetener of choice or pinch stevia. If using cocoa powder, use the higher amount of sweetener. (If you don’t have a blender or food processor, you can try mashing everything together without a blender).
Welcome back dear Mohubbies 🙂 I hope you all had a wonderful break and that 2017 has started well.
I had a very beautiful time down in Brazil and for the first Mohubb’s of the winter semester I thought it would be nice to bring some Brazilian heat to the table 😉
In one of my many Brazilian adventures I ended up spending some time in a permaculture school in the middle of the forest. All the meals provided there where vegan and sometimes raw; needless to say I got inspired and wanted to share it with you all!
The recipe is pretty straightforward and one important step is soaking the black beans for at least 12 hours. alternatively you can use a pressure cooker. One thing that I would have loved to make as a side dish but that I couldn’t find is a powder called Farofa that is basically cassava flour. It is the perfect side for this type of dish but it can only be found in specialty stores that carry Brazilian food.
- 5 potatoes, chopped into 3cm chunks
- 5 carrots chopped into 3cm chunks
- 1 teaspoon sweet paprika
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 5 bay leaves
- 200g smoked tofu, chopped into 3cm chunks (optional)
- 800g cooked black beans (or 2 tins)
- 1 cup vegetable stock or water
- Sea salt, to taste
- 1 tablespoon fresh oregano leaves
- Coconut oil, for cooking
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cassava flour
- 1 large carrot, grated
- ½ cup olives, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Sea salt, to taste
- Saute onion and garlic in coconut oil
- Add your garlic, smoked paprika, tofu, and bay leaves and pan fry for a 5 minutes minute before adding your beans along with 1 cup of vegetable stock or water.
- Simmer on low heat until the stew is thick and creamy.
To make the Farofa (if you find the cassava flour)
- Heat 1 tablespoon of oil in a frying pan over low heat, then add your onion and cook until softened, about 8 minutes. Add your garlic and cook for a further minute before adding grated carrots and olives. Cover and cook for 1 minute on very low heat.
- Uncover and add your cassava flour, stirring until toasted and fragrant. Taste and adjust any seasoning. It should resemble a slightly wet, crunchy flour. Place in a serving bowl and set aside until ready to eat.
Serving tip: this dish is great served with sliced oranges, brazed kale and coriander.
Last week we made delicious vegan sloppy joes. We were missing a few ingredients so they weren’t as smoked as they could have been but they were still delicious!
Here’s the recipe to make some nice vegan sloppy joes and convert your non-vegan friends 😉
- 1 cup dry brown lentils
- Coleslaw for topping, if desired
- Hamburger buns
- 1 teaspoon olive oil
- 1 onion, diced
- 2 small cloves garlic, minced
- 1 cup tomato sauce
- 1 tablespoon ketchup
- 1 tablespoon pure maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon tamari
- ¾ teaspoon smoked paprika
- ½ teaspoon mustard powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Place lentils in a pot and cover with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer and cook lentils until tender and cooked through, 20-25 minutes.
- Heat a large pan over medium heat and add the olive oil and onion. Season with a pinch of salt and cook for 2-3 minutes. Add the garlic and cook for 1 more minute. Next, add the remaining BBQ sauce ingredients and cook for 5 minutes, stirring occasionally. Add the cooked lentils and chickpeas to the BBQ sauce and cook for another 5-10 minutes until everything is heated through.
- Scoop the sloppy joe mix onto the buns and top with coleslaw if desired.
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 2 scallions,
- 1 cup dried black beans, soaked and rinsed
- ½ cup coconut milk (optional)
- ½ tablespoon finely chopped parsley
- ½ bouillon cube
- Salt, to taste
- ½ teaspoon freshly ground black pepper
- hot peppers
Sauté onion and garlic in olive oil add beans in a pot in approximately 6 cups water. Add scallions. Boil for approximately 1 hour.
If you are using coconut milk: Add coconut milk to boiling beans. Cook for another 45 minutes or until beans are done. Let sit.
Strain beans into mortar and pestle or blend them and add a little liquid from beans as you use the mortar and pestle or blender. Add more hot water until a sauce-like consistency. Put on stove and let it reduce and add hot peppers (leave whole). Add bouillon and parsley. Keep hot until ready to serve.
Have you ever had a craving for a deliciously moist orange cake but vegan? I have! That’s why last week at Mohubb’s, thanks to the great work of one of my most loyal volunteers, we made this amazing cake. A must for all citrus fruit lovers out there! you can even caramelize some orange peels and spread them on top to satisfy your needs of decadence 🙂
- All Purpose flour – 2 cups
- Baking Powder – 1 tsp
- Baking Soda – 1 tsp
- Salt – 1/4 tsp
- Sugar – 1 cup
- Oranges – 2
- Olive oil – 1/2 cup
- Water – 3/4 cup
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking pan.
- Blend orange in the blender until liquified; measure 1 cup orange juice.
- Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.