Vegan Turmeric, Chickpea, and Sweet Potato Stew

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Hello Everyone! I’ll keep tonight’s introduction short, and so, on to the recipe! This glowing Turmeric, Chickpea, and Sweet Potato Stew is hearty, spicy, creamy, nutrient-rich, and delicious! The addition of pineapple juice in the stew adds a hint of sweetness and slightly enhances the flavour of the overall dish that pairs nicely with the coconut milk.

It’s the perfect comfort food for the cold weather months. Having said that, it’s probably not an ideal dish to whip up in the tropics, especially during the summer time *cheeky grin*

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Before we dive into tonight’s recipe, please take the time to check out the original recipe I followed for reference, over on Yup, it’s Vegan by Shannon. It’s dairy-free, gluten-free, grain-free, and vegan/vegetarian altogether (that is if you skip the garlic-malunggay toast on the side)!

Vegan Turmeric, Chickpea, and Sweet Potato Stew Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

3 garlic cloves, minced
2 pcs dried bay leaves
2 small-sized sweet potato, peeled and cubed
1 small red bird’s eye chilli, finely minced
1 small red onion, diced
2 cups water or vegetable stock
1 & 1/2 cups cooked chickpeas
1 & 1/2 cups full-fat coconut milk
1/2 cup pineapple juice (fresh or if store-bought, with no added sugar)
2 tbsp freshly squeezed lime juice
1 & 1/2 tbsp fresh turmeric, grated
1 tbsp coconut oil
1 tbsp fresh ginger, grated
1/2 tbsp yellow curry powder
2 tsp light soy sauce
1 tsp turmeric powder
Blanched kale leaves, roughly chopped to garnish
Salt and freshly ground black pepper, to taste

METHOD

  1. Add the coconut oil in a large heavy-bottomed pot over medium heat. When the oil starts to shimmer, add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions, chillies, ginger, turmeric, and dried bay leaves, stirring often, until they soften, about 1-2 minutes.
  2. Add the sweet potatoes into the pot, together with the curry and turmeric powder. Season with salt and freshly ground black pepper, to taste, and then give it a good mix, cooking for about a minute or two.
  3. Add the water or vegetable stock and bring to a gentle boiling. Once boiling, add in the pineapple juice, and half of the coconut milk and bring back to a gentle boil before reducing the heat to a steady simmer. Cover the pot and leave to cook for about 15 to 20 minutes, or until the sweet potatoes are cooked through.
  4. If desired, use a fork to mash up some of the sweet potatoes to thicken the stew slightly. Stir in the cooked chickpeas, lime juice, soy sauce, and the remaining coconut milk. Let it simmer, partially covered, for 5 to 10 more minutes.
  5. Check and taste to see if the stew needs additional seasoning. If so, season with a touch more salt, freshly ground black pepper, and lime juice.
  6. Once done, top with some blanched kale and fresh chillies. Serve hot with some garlic-malunggay bread slices on the side (optional). Enjoy!

Vegan Turmeric, Chickpea, and Sweet Potato Stew

Note: The sweet potatoes in this stew makes it nice and hearty on its own, but it is also lovely served with jasmine rice. Feel free to add other stew-friendly vegetables too, such as cauliflower or other leafy greens like how I added kale to mine.

BON APPÉTIT

– Ally xx

myTaste.com

Seafood Thai Red Curry

Seafood Thai Red Curry

Hello Everyone! The secret to a great, vibrant, and spicy Seafood Thai Red Curry is of course the quality of the red curry paste, spices and aromatics, vegetables, and the freshest seafood you can find out there. The best thing about this dish is that it is pescatarian-friendly, dairy-free, and gluten-free!

Seafood Thai Red Curry

When it comes to a seafood-loaded curry, versatility is one of the things that I love about it. You can pretty much load it up with any type of fish, shellfish, and seafood of your choice. The same goes with the vegetables. Also, depending on the ingredients you choose to add to the dish, it can be prepared in 30 minutes or less.

For those who know me, I would normally tackle recipes like this by making my own paste. However, due to the limited availability of certain ingredients here in the Philippines, I thought long and hard before I opted to use store-bought paste. Just make sure that if you are using good-quality and authentic Thai Red Curry Paste. They can usually be found in the international aisle of any large supermarket chains.

Seafood Thai Red Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 4-6

INGREDIENTS

  • 200g salmon belly, skin removed* and cut into bite-sized pieces
  • 100g baby clams, de-grit and cleaned**
  • 100g baby mussels, cleaned and debearded***
  • 100g baby squid, cleaned
  • 50g snow peas
  • 10 cherry tomatoes, halved
  • 2-3 bunch baby bok choy, halved
  • 2-3 red bird’s eye chillies, whole or sliced
  • 1 block firm tofu, cut into large cubes
  • 1 large lemon, juiced
  • 1 stalk lemongrass, sliced
  • 1 small piece ginger, sliced
  • 1 small red onion, halved then sliced
  • 3/4 cup fish stock (or 1 fish bouillon cube dissolved in 3/4 cup water)
  • 3/4 cup extra light olive oil
  • 200ml full cream coconut milk
  • 4 tbsp Authentic Thai Red Curry Paste
  • 2 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • Thai basil leaves or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

* Do not discard the skin
** Find out how to de-grit and clean clams over on Just One Cookbook
*** Find out how to clean and debeard mussels over on Epicurious

METHOD

  1. Crispy Salmon Skin: Place the salmon skin into a bowl and toss with about 2 tablespoons of salt. Set aside for 10 to 15 minutes. This is to draw out the moisture from the salmon skin to get it nice and crispy when fried. Pat the salmon skin dry with a paper towel.
  2. In a medium-sized frying pan, heat the 3/4 cup of extra light olive oil, or enough oil for shallow frying, over medium-high. The oil should be very hot, but not smoking or else the salmon skin will burn before fully crisping. Stir the skin around frequently to prevent it from sticking to the pan. The skin will look rubbery at first, so take your time as it can take a full 10 to 15 minutes for it to crisp up. Once crispy, transfer to a plate lined with a paper towel to absorb any excess grease. Set aside.
  3. Preparing the Tofu: Meanwhile, if using tofu from a package, drain and allow to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside for about 15 to 20 minutes for it to fully extract moisture.
  4. In the same medium-sized frying pan, over medium-high heat, carefully add the tofu in and cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan and let it sit on a plate lined with a paper towel to absorb any excess grease. Cut the tofu into bite-sized cubes, and set aside.
  5. Seafood Thai Red Curry: In a soup pot or heavy duty Dutch oven, heat about 2 tablespoons of the extra light olive oil over medium-high and sauté the onions, ginger, lemongrass, and chillies until fragrant, about 2 minutes. Add the Thai red curry paste and cook for a further 1 to 2 minutes.
  6. Add the fish stock and cherry tomatoes. Bring to a boil. Season with salt and black pepper, as well as with the Thai fish sauce and brown sugar to get the balance of flavours up to your liking. Feel free to add more chillies in if you feel you need a bit more of a spicy punch to the soup base.
  7. Add the lemon juice for some tang, together with the tofu bites, and followed by the snow peas. Cook the snow peas for about a minute and then remove them from the pot. Transfer to a separate plate. Do the same with the baby bok choy. This is to prevent the vegetables from overcooking.
  8. Add the baby clams and mussels and cook for 2 minutes before adding the salmon belly and baby squid to the pot, together with the coconut milk. Cook for a further minute, or until the soup comes back up to a rapid simmer.
  9. Turn the heat off and transfer the curry to a serving dish. Garnish with the crispy salmon skin, Thai basil leaves or spring onions, and fresh chillies. Serve immediately with steamed rice and enjoy!

Seafood Thai Red Curry

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2019: Shazrinah Shazali

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

Indulgences can be sinful and healthy. A mixture of sweet, bitter and salty goodness combined into what may seem to be regular dark chocolate tart, is sure to give your guests a delicious and tantalising surprise.

PREP TIME 25 MINS | COOKING TIME 10 MINS | SERVES 6-8

INGREDIENTS

For the crust

  • 2 packets of Oreos
  • 2 tbsp tahini
  • 2 tbsp unsalted butter OR 4 tbsp coconut oil
  • Pinch of Himalayan salt

For the filling

  • 340g dark chocolate (70%)
  • 1/2 cup whipped cream OR coconut cream
  • 1/2 cup fresh or frozen açaí berries*, blended
  • 1/4 cup maple syrup (optional)
  • 2 tbsp unsalted butter OR 4 tbsp coconut oil
  • 1 tbsp vanilla essence
  • Pinch of Himalayan salt

* If using frozen açaí berries, thaw first before blending.

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

Tip: Switch out the butter for coconut oil and whipped cream for coconut cream to easily make this tart vegan and dairy-free friendly. Use vegan-friendly maple syrup or other substitute sweeteners, and of course a vegan biscuit/cookie base. Also, while most dark chocolate brands are vegan-friendly, it’s best to check for those that do/do not contain any whey or dairy in them.

METHOD

  1. Crust: Preheat oven to 180C.
  2. Blend the Oreos, unsalted butter, Himalayan salt, and tahini together in a food processor.
  3. Transfer the blended mixture to a 10” tart tray and bake for 10 minutes. Once done, set aside to cool before filling the tart.
  4. Filling: Heat dark chocolate, unsalted butter, whipped cream, and maple syrup in a saucepan at a low to medium flame until melted and well combined.
  5. Once melted, mix in the vanilla essence, blended açaí berries, and salt.
  6. Take off the heat and then pour into the crust.
  7. Even out filling and chill in the fridge overnight to set.
  8. Finishing: Top with fruits of your choice to add freshness and volume to your tart. In this case, I used a medley of mangoes, kiwis, blueberries, and cherries. Serve and enjoy!

Dark Chocolate Açaí Tahini Tart with Mixed Fruit Mountain

PS: Ally here! Before we end tonights post, please read this article on the Goddess behind Fuel’d, who is none other than Shaza!

Photo Courtesy & Recipe Copyright © 2019 | Shazrinah Shazali

BON APPÉTIT

– Shazrinah Shazali

myTaste.com

Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

Hello Everyone! April is here and those who have been following my blog, or even just my social media pages (Facebook & Instagram) will know that a new month means that I get to play around with new ingredients! As the overall theme for this year is a “fruitful” one, I’m playing around with different kinds of fruit each month for 2019! For January I went nuts for Coconuts! For February it was all about Mangoes. For March they say an Apple a day keeps the doctors away! I ran a poll on Instagram stories for my followers to guess between Pineapple, Banana, and Lemon based on the set of ingredients for tonight’s post.

Of course, based on the title of this post, we all know that April with be all about Pineapples! I did mention in my previous post that I had to change what I had initially planned for tonight. Basically, I had planned for a Grilled Pineapple Oat Crumble, but I slowly realised towards the middle of last month that we’re at the peak of summer here in the Philippines, and it just made no sense whatsoever to be featuring warm/baked desserts in the heat we’re having! Thus I decided to take a cooler route for this month and beat the summer heat with this amazing Spice-roasted Pineapple Nice Cream!

Spice-roasted Pineapple Nice Cream

So what exactly is Nice Cream? Unlike most ice cream recipes, this one doesn’t require an ice cream maker/churner. The trusty food processor can transform any frozen fruits into a whipped dessert in mere minutes. Nice creams are also vegan, dairy-free, and treat-free from artificial flavours, colours, preservatives, and added sugar. Well okay, there is sugar for this particular recipe of mine that I used when making the spice-roasted pineapples, but other than that, I did not add any extra sugar to the nice cream.

Banana-based ice cream may be the original nice cream, but there are endless ways to adapt the classic recipe. Take for example, tonight’s recipe for Spice-roasted Pineapples – bananas are only really added to ensure a creamy custard-like texture, but the other fruit is the star of the show. I didn’t just want to blitz up some frozen pineapples, which is why I went a little bit extra in roasting the pineapples first in a few spices such as cinnamon, cloves, and star anise before freezing them. The result? AMAZING!

Spice-roasted Pineapple Nice Cream Ingredients

PREP TIME 20 MINS* | COOKING TIME 30 MINS | SERVES 6

*Allow for the Spice-roasted Pineapple Chunks to freeze for at least 5 hours or overnight before making the nice cream.

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)**

For the nice cream

  • Frozen spiced-roasted pineapple
  • Frozen sliced bananas, about 2-3 large bananas
  • 1 tbsp freshly squeezed lemon juice
  • Ginger nut biscuits (optional)***

**Almost every brand of hard liquor – bourbon, whiskey, vodka, gin and rum – is vegan. Nearly all distilled spirits are vegan except for cream-based liqueurs and products that mention honey on the label.

***I used Tesco ginger nut biscuits which are vegan.

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before placing them in a food-safe zip lock bag together with the peeled and sliced bananas, and into the freezer for at least 5 hours or overnight. Discard the spices! Save a couple of tablespoons of the spice-roasted pineapple in the fridge to serve together with the nice cream.

Spice-roasted Pineapple Nice Cream Process

  1. Nice Cream: Place all the ingredients for the nice cream into a food processor and let it run on the highest speed for about a few minutes until the frozen fruit turns into a loose, crumbly mass.
  2. Stop the processor and push the fruits down. Turn the processor on to high speed once again and repeat this process until you have a very smooth and silky soft nice cream.
  3. You may serve it immediately or if you want a lovely scoop-able nice cream, transfer it into a freezer-friendly container and freeze it for another hour.
  4. Serve, topped with the spice-roasted pineapple, crushed ginger nut biscuits, and enjoy!

Spice-roasted Pineapple Nice Cream

Spice-roasted Pineapple Nice Cream

By all means, feel free to get loose with this recipe and try out other fruits that you can play around with for a guilt-free vegan nice cream to stay cool this summer!

BON APPÉTIT

– Ally xx

myTaste.com

No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan ‘Cheesecake’

Hello Everyone! Yes I am aware that it is indeed Tuesday and not a Wednesday – but today is a special day which indefinitely deserves a special post too! Today is the middle child’s 22nd Birthday, and since last year (which was the year I came back to Brunei) I’ve been baking cakes for the family. It was the better solution to, I guess, wanting a specific flavour for an affordable price. I cannot stress enough house much I hate store bought cakes – mainly because of their icing; too thick, too sweet, just… Ugh. I’m not much of a baker since I’m more into savoury foods, but I guess baking a cake 4 times a year (at minimum) isn’t too stressful and helps me practice.

Happy 22nd Birthday Angela!
Happy 22nd Birthday Angela! – early dinner at Balkony today after work. The cake not only looked amazing, but it tasted so good as well! I will definitely try out more no bake vegan ‘cheesecakes’ in the upcoming months – maybe for my Birthday in November!

Today’s recipe shall keep in theme with the theme for this month on Amcarmen’s Kitchen, which is, if you haven’t been following, Yes Ve Gan! A month of tribute to animal-free dishes that are sure to tickle your tummies from a different perspective. Before I had the idea of coming up with an animal-free theme for the blog, I wanted to bake a strawberry shortcake for my sister. I then only just changed my mind earlier last week to do a No Bake Strawberry & Coconut ‘Cheesecake’ for her after being inspired and reminded of the cake that Miao made back in March when we gathered for a dinner and catch up session with friends in Singapore. I think I mentioned in the beginning of the month in a post that it was a pretty darn delicious cake and it made me crave for more! So I thought to myself, why do I give a raw vegan cake a try since, like Miao at that time, I have never done one before! It’s super easy to make and you can substitute the strawberries out for your favourites berries such as raspberries, blueberries, blackberries, or boysenberries.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

This ‘cheesecake’ is completely gluten-free, dairy-free, and egg-free! The recipe makes for one 8″ sized cake, but of course you can always double the recipe to make a bigger one if you wish! Mind you, for those who have not read in an earlier post this month, I haven’t stopped eating animals, dairy, or eggs altogether. I still eat my meat, but not as often as I used to, and I still have my daily dose of cow’s milk in the mornings  to accompany my breakfast. I don’t see myself going completely vegan in the next couple of years – but who knows, that may change over time when I make that shift to loving all animals, and most importantly for a healthier lifestyle. For now, it is something that I want to look into and slowly add this way of eating into my daily diet.

No Bake Strawberry & Coconut Vegan 'Cheesecake' Ingredients

PREP TIME 25 MINS | FREEZE TIME min. 4 HOURS* | SERVES 8-10

*preferably overnight to ensure that the cake is set.

INGREDIENTS

For the crust

  • 250g medjool dates, pitted
  • 3/4 cup sliced almonds
  • Pinch of salt

For the filling

  • 1 cup raw cashews, soaked overnight* and drained
  • 1 punnet (25g) fresh or frozen (but thawed) strawberries
  • 2/3 cup full fat coconut milk
  • 4 tbsp coconut oil, liquified
  • 2 & 1/2 tbsp lemon juice
  • 2 tbsp maple syrup
  • Zest of 1 small lemon

For the topping

  • Fresh strawberries
  • Shredded coconut
  • Edible flowers (optional)

*if you are a bit pressed for time, or decided to make your cake today and hadn’t realised that you needed to soak your cashews overnight, then you can soak them in very hot water for about an hour instead of overnight.

METHOD

  1. Crust: Soak the pitted medjool dates in warm water for about 15-20 minutes and then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and a pinch of salt, and pulse until a paste forms.
  2. Press mixture into an 8-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with baking paper). Place the crusted pan in the freezer while you prepare the filling.
  3. Filling: Put all ingredients for the filling in a blender and blend on low until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
  4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with fresh strawberries, shredded coconut, and edible flowers.

Tip: Run your knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan 'Cheesecake'

BON APPÉTIT

– Ally xx

myTaste.com

Three-ingredient Pancakes

Three-ingredient Pancakes

A very good morning to all! Well, it’s like past 10am here in Sydney (almost 11am probably by the time I get this post up), but probably only just about past midnight in parts of the world, or maybe just a few hours behind/ahead depending where you are really. Anyway, today, I managed to get out of bed by 8am (I usually wake up at 8 but laze around until 9-9:30), maybe because it wasn’t as cold as the previous days that made me just want to snuggle in my thick warm blanket. Who I am kidding? I got out of bed because I was hungry and I wanted to do something about my overripe bananas sitting in the corner of my room. I then remembered a friend of mine posting a photo (probably a month ago or so) on Instagram about his ‘failed’ two-ingredient pancakes – well more like when he tried to flip it, it tore. And it was slightly burnt.

Anyway, so this magical two-ingredient pancake is gluten and dairy free – basically two eggs per large banana. But I decided to put a little twist to my two-ingredient pancake and make it my very own three-ingredient pancake (I’m pretty sure someone out there thought about it already, but who cares). I decided to add a spoonful (or two) of crunchy peanut butter to the mix. YUM. I love peanut butter, especially the crunchy ones. I also added a touch of vanilla and more than I should’ve added, ground cinnamon. I also love me some cinnamon. You can never go overboard with it – I guess?

PREP TIME 5 MINS | COOKING TIME 15-20 MINS SERVES 4 PANCAKES

INGREDIENTS

  • 1 large ripe banana, mashed
  • 2 large free range eggs
  • 2 tbsp crunchy peanut butter
  • Dash of vanilla extract
  • Dash of ground cinnamon
  • Honey & maple syrup blend, to drizzle
  • 1 tbsp vegetable oil

METHOD

  1. Add the peanut butter and eggs in a medium-sized bowl and beat together. Add in the mashed bananas, vanilla extract and cinnamon. Mix until well combined. (Tip: if you are pressed for time, use a blender to mix all the ingredients together).
  2. Heat a small pan (nonstick or cast-iron) over medium heat. Fold a sheet of paper towel in half, and moisten with the vegetable oil and carefully rub the pan with the oiled paper towel. Ladle the batter onto the pan, using the back of the ladle to spread the batter into a round shape. Cook until the surface of the pancake starts to bubble, about 2-3 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 1-2 minutes more (I am actually unsure about the timings so please don’t accurately follow them, I just used my eyes and instincts to tell whether they are cooked through or not).
  3. Continue with more oil and remaining batter (makes about 4 pancakes). Serve warm, with desired toppings.

Three-ingredient Pancakes

BON APPÉTIT

– Ally xx

myTaste.com