I tried something new today: vegan okonomiyaki! I’ve never had it before, but let me tell you, it was okonomiyummy! Or maybe I should say okonomnomnom?
Oh come on, I had to go there.
So anyway… now I’m past the bad dad jokes…
Okonomiyaki is a Japanese fritter type of thing (some say pancake, some say pizza, I say big fritter), which is traditionally made with eggs and meat/seafood. However, Sara Lynn Paige shared a vegan recipe that looked so good, I thought I’d try it. Okonomiyaki means ‘as you like it’ in Japanese, so outside the basic recipe, you have a lot of leeway as to what you put in it. You can have it, you know… as you like it. I put in two cups of greens/veges, whereas I think Sara Lynn Paige must have only had about 1 cup of veges, based on her pictures. Mine looked like there was a lot more green. It also took lots longer to cook (maybe I had the heat on too low though). However, the end result was still ultimately yummy, if a little less perfect looking. Here’s what I did:
- Vegetable oil for frying
- 1 cup flour
- 3/4 cup of non-dairy milk or water (I used a mix of oat milk and water)
- 1 egg replacer (I used Orgran’s)
- 1/4 tsp salt
- 1 to 2 cups minced greens or other fillings (I used 3/4 cup of raw spinach, 1/2 cup of stir-fried celery leaves, 1/4 cup of raw shallots [scallions], 1/2 cup of diced cooked red onions and celery, and approx 1/4 cup diced honey soy marinated tofu)
- Toppings – optional (I pressed slices of honey soy tofu skin into the moist surface of the fritter as soon as I put it in the pan and I sprinkled chives on top of the finished product to serve)
- Mix the ingredients (except toppings and oil) in a bowl. Do not overmix.
- Heat some vegetable oil in a pan over medium heat.
- Put some batter in the pan so it makes a thick pancake (about 1cm thick). This should use approximately half the batter you made.
- Let the okonomiyaki cook until you start to get a few little bubbles on the surface, then flip it and cook the other side. You might need to flip back and forth a few times until you get a crisp brownish surface. (The original recipe said 3 to 5 mins. I took more like 10-12 mins.)
- Remove from the pan and pat the oil off if you want.
- Serve with additional toppings and sauce if you want. (I tried with teriyaki sauce on some bites and sweet chili sauce on others. Good for both, although the teriyaki sauce is quite salty.)
This home-made salsa is based on a mango pico de gallo we used to eat when we lived in Texas. It was my first foray into pico de gallo ever (I know! But I’m Australian and it’s not something we typically eat here.). It was from HEB. Don’t look like that. It was good! Especially with those Tostitos cups or fresh made tortillas. You can’t get fresh made tortillas in Brisbane unless you make them yourself. I miss them. I miss Tostitos cups too.
I eat this pico de gallo piled on Mission corn chips/strips which I heat in the oven. In my pre-vegan days, I’d put cheese on top, but I find that it doesn’t taste that different. The heated corn chips add a really rustic flavour to the bright salsa. I also sometimes eat the salsa as an accompaniment to beans and rice. Or as a dip. Or on a spoon.
Yankee Elv has a weird genetic thing that makes coriander (cilantro) taste like soap, so we substitute parsley for coriander. However, if you don’t have that weird genetic thing, you like coriander and you’d like to be authentic, then that’s what should really be used.
Mango Pico de Gallo
- 2 mangoes, diced
- 1 red onion, diced
- 5 – 6 tomatoes, with the cores discarded and the outer flesh diced for use
- 2 green chilis, diced finely (include the seeds if you like more heat)
- 1 red chili, diced finely (include the seeds if you like more heat)
- a handful of chopped parsley leaves
- lime juice, to taste
- Stir all the chopped fruit/veges together in a bowl.
- Add the parsley and lime juice and combine.
THE END! Easiest recipe ever. 🙂
It’s almost summer here in Australia, which means it’s time to eat watermelon! I like to use my handy dandy melon baller so I can eat it with a fork. I know, it’s kinda un-Australian to not eat it in great big slices and get it all over your face… but I don’t really like getting sticky. If someone builds me a swimming pool to jump into after eating it, maybe I’ll change my method.
Anyway, I was eating watermelon the other day and after I’d removed all the lovely pink flesh of the melon, I was left with the rind, and I remembered reading about a Southern (as in the South, in the USA) snack – pickled watermelon rind. I don’t mind regular pickles, but I’m not as in love with them as my Polish-American partner, so I wasn’t sure I wanted to eat the pickled rind of quarter of a watermelon… but I figured I might as well give it a try at least once. Everyone raved about them, so why not?
Well, I gotta tell you, pickled watermelon rind is yummy! It’s crunchy and cool and refreshing – a perfect snack for hot weather, and it’s not super sweet. Most cold foods are sweet. This one is vinegary, but a little sweet from the sugar. It’s nice for a change. And I really like the crunch!
I chose the absolutely easiest watermelon pickle recipe I could find. Others call for certain herbs, or soaking the rind overnight – stuff like that. Since I wasn’t even sure I would like them, I was going for minimum effort. I think this actually was a great idea. The simplicity of the flavours is part of what I really like about these pickles. Plus they’re quick and easy, and they use up something I’d normally discard. I just changed the vinegar to apple cider vinegar cos that’s what I had in the cupboard.
So now that I’ve raved… here’s the recipe.
Pickled Watermelon Rind
- Watermelon rind (from a quarter of a big melon)
- 1 very scant cup of water
- 1 very scant up of apple cider vinegar
- 2/3 to 3/4 cup caster sugar
- Cut the watermelon rind into small chunks, about 1 to 2 inches in size. Make sure you remove the green skin.
- Stir the water, vinegar and sugar in a saucepan over medium heat until the sugar has dissolved.
- Add the watermelon rind and stir.
- Turn off the stove, but leave the saucepan on the hotplate. Let the rind sit until it reaches room temperature.
- Place rind and as much brine as you can fit in a jar(s) and put them in the fridge.
- Eat them right away or save them for a bit in the fridge. Remember, these haven’t been properly sterilised and sealed, so they’re not shelf-safe. You should eat them within a few weeks at most and keep them in the fridge.
Note: swish your mouth with water after eating, because it’s not good for your teeth to let acidic foods like vinegar sit on the enamel.
These were meant to be cookies. I followed the recipe completely! But they’re way too cakey. They don’t look like the picture in the recipe I veganised. I don’t know what happened… maybe it’s cos I made my own pumpkin puree*? Or could it have been the veganisation? I don’t think it was due to my reduction in white chocolate chips or making my own pumpkin pie spice (you can’t buy it in Australia!).
Anyway, regardless of whether or not they turned out how they were supposed to, they taste good. Just call ’em muffin tops and eat ’em all up!
This recipe makes about 36 cookies.
Pumpkin Pie Spice Muffin Tops
- 2-¼ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsps pumpkin pie spice
- ½ tsp salt
- ½ cup vegan margarine, softened
- 1 cup white/raw sugar (we used low GI cane sugar, which is similar to raw sugar)
- ½ cup brown sugar
- 1 cup pumpkin puree (I made my own from a grey pumpkin)
- egg replacer for a whole egg (we used Orgran’s No Egg)
- 1 tsp vanilla essence (imitation is fine)
- 1 cup vegan white chocolate chips (or chunks, in our case – we cut up some vegan white chocolate)
- Preheat oven to 180°C (350°F).
- Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
- Cream the margarine and sugars.
- Add the pumpkin, egg, and vanilla to the wet ingredients and combine thoroughly.
- Add the dry ingredients to the wet ingredients.
- When all ingredients are combined, stir in the chocolate chips.
- Drop small spoonfuls (slightly heaped teaspoonfuls) of dough on a non-stick cookie sheet, then place in the fridge for 5 to 10 mins before baking.
- Place in the oven and bake for 10 to 12 minutes.
- Cool for a couple minutes on the cookie sheet before transferring to a cooling rack.
*To make my own pumpkin puree, I removed the seeds and stringy parts from the centre of half a grey pumpkin. After that, I rubbed it with olive oil and baked it, cut-side down, in a pyrex dish. I took the pumpkin out of the oven when it was really soft, then I removed the skin and pureed it using a stick blender. I put it in a strainer to drain a little, but the puree was too thin and it started to go through the strainer. I did get some excess liquid out, but you’d be better off using cheesecloth if you want to do this. I decided not to bother.
On Halloween night, while Yankee Elv and I were waiting for trick-or-treaters, we decided to make biscuits. I mean, cookies. Since they were American style, they can be cookies just this once.
We made two types: chewy chocolate chip and pumpkin pie spice with white chocolate chips. The latter turned out too cakey. The flavour is great, but the texture is not right. However, if you think of them as something other than cookies (such as muffin tops), then they are super yummy. As for the former – the chocolate chip cookies – well, they’re only the most super awesome vegan cookies I’ve ever tasted.
So, here’s the recipe. We didn’t really change it much; but we did reduce the number of chocolate chips. Admittedly, this was only because we didn’t have enough chocolate chips… We actually changed the method more than the ingredients. Clearly we made smaller cookies, cos we ended up with 48 rather than the 25-30 the recipe said it would make. Also, to get a great texture and shape, Yankee Elv puts the tray full of unbaked cookies in the fridge for 5-10 minutes before placing it in the oven. This really helps for some reason and is not a trick I’ve ever used before. This may be why I’m typically bad at baking cookies. But these ones turned out great (thanks YE).
Chewy Vegan Chocolate Chip Cookies
- 1 cup of softened vegan margarine
- 1/2 cup brown sugar
- 1/2 cup white/raw sugar (we used low GI cane sugar, which is kinda like raw sugar)
- 1/4 cup non-dairy milk
- 1 tsp vanilla essence (imitation is fine)
- 2 1/4 cups plain flour
- 1/2 tsp salt
- 1 tsp baking soda
- 300g vegan chocolate chips (the original recipe called for 12oz)
- Preheat the oven to 180°C (350°F).
- In a large bowl, cream the margarine, sugar and brown sugar.
- Slowly stir in the non-dairy milk.
- Add the vanilla essence.
- In a separate bowl, combine the flour, salt and baking soda.
- Add the dry mixture to the wet mixture and stir well.
- Fold in the chocolate chips.
- Drop small spoonfuls (slightly heaped teaspoonfuls) onto non-stick cookie sheets and refrigerate each tray for 5 to 10 minutes before placing them in the oven.
- Bake for 10 minutes.
- Remove from the oven and allow to cool slightly, until you can lift them off the tray with a spatula. Then place them on a cooling rack until they’re cool. Make sure you eat some while they’re warm though!
This is a dish I made a few weeks ago with whatever I happened to have in the house. Clearly, I had a lot of cauliflower (gobi). It tastes good with basmati rice, but I also enjoyed this curry as a filling in a wrap.
When I made it, I let it simmer on the stove for about an hour while I was cooking something different for Mr Teeny-bop’s dinner and baking dessert. The long simmering time really made a difference – the curry would have been quite watery otherwise. If you want to make this with less cooking time, I’d reduce the coconut milk and chopped tomatoes – possibly using as little as half as much.
Chickpeas would also go well in this – in fact, that’s what I was originally going to use, but we didn’t have any! Kidney beans (rajmah) tasted great instead.
Rajmah Gobi Curry
- 3/4 cauliflower
- 1/2 red capsicum
- 1/2 green capsicum
- 1/2 cup peas
- 400g can chopped tomatoes
- 400mL can coconut milk
- 400g can kidney beans
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1/2 tsp salt
- 1 tab lemon juice
- black pepper to taste
- 1 tab vegan margarine
- 2 tab curry powder
- Heat oil in large pan over medium-high heat and fry onions until slightly brown.
- Reduce heat to medium and add garlic, curry powder and tomatoes. Combine and simmer for 2 minutes.
- Add cauliflower, beans, lemon juice, salt, pepper and half of the coconut milk. Simmer for 6 to 8 minutes.
- Add capsicum, margarine and the other half of the coconut milk. Simmer for as long as you want – up to an hour – until the curry reaches a consistency you like. The chickpeas should be soft and the cauliflower tender.
- At the end, add the peas for just long enough to cook through. (If you leave them in there too long, they’ll get mushy and gross.)
- Serve with rice or flat bread. Yum!
Vegans and fast food don’t often go together. There are exceptions, like Lord of the Fries in Melbourne, but those kinds of places are far and few between. Takeaway food from regular restaurants is a bit expensive to eat very often.
So usually I make my own fast food.
This is what I had for lunch the other day:
- Roasted sweet potato (I had two in the basket in the pantry starting to get a bit old, so I roasted them up to eat as I pleased)
- Refried beans with jalapenos (thanks Old El Paso!)
- Mexi-beans (thanks again Old El Paso!)
- Mexican style express rice (this time, Uncle Ben’s was my friend)
- Roasted capsicum salsa (I’m taking out shares in Old El Paso).
So these aren’t the most eco-friendly items I’ve ever eaten… two things from cans, one in a plastic packet and one from a jar… but aside from the rice packet, it’s all recyclable and/or reusable, which is more than you can say for the paper/cardboard/plastic/styrofoam packaging you get from places like Macca’s.
It’s also loads healthier.
And it was fast! It took me less than 5 mins to make. Sometimes that’s what you want. Plus, there’s leftovers!!
But best of all, it was tasty. Nommmmm….