Friday, 15 February 2013

2-minute Mug Brownie

I experimented a lot with chocolate mug brownies before getting the consistency right. Here is the perfected mug brownie recipe.

Vegan Mug Brownie Ingredients

3 tbsp self-raising flour
3 tbsp sugar
1 tbsp sunflower oil (or any oil that isn't strong tasting)
1 tbsp cocoa powder
3 tbsp water
tiny pinch of salt

Vegan Mug Brownie Recipe

1. Combine flour, sugar, cocoa and oil in a large mug.
2. Add the water SLOWLY to the mug, while mixing with a spoon, so there are no lumps.
3. Microwave for 1.5 minutes.
4. Moan with pleasure.

A great variation is to add raspberry jam to the mix before microwaving.

You can change the consistency of your mug brownie by adjusting the amount of oil - more oil with give you a gooey mug brownie, whereas less oil will produce something more like cake.

Tuesday, 12 February 2013

Mushroom Burgers

Pre-made veggie burgers often leave a lot to be desired. This mushroom burger is full of flavor, packed with chunks of mushrooms and satisfying richness.

Vegan Mushroom Burger
Mushroom Burger Ingredients

3 cups chopped mushrooms
1 cup breadcrumbs
2 tsp yeast extract
1 clove garlic
1/2 tsp dried basil
olive oil

Mushroom Burger Recipe

1. Sautee mushrooms and garlic in olive oil.
2. In a large bowl, combine mushrooms and garlic with breadcrumbs, yeast extract and basil.
3. Add water until the breadcrumbs become wet and sticky.
4. Mix, adding water as necessary to get a sticky consistency that can be molded into patties.
5. Fry mushroom burgers in oil.
6. Serve on a while roll with salad and homemade salsa, with a baked potato, or with saffron rice.

Creamy Vegan Lentil Sauce for Pasta

Beans and vegetables are all very well, but sometimes you have a craving for creamy smooth sauces that melt in the mouth. Unfortunately, many creamy pasta sauce recipes use non-vegan ingredients like milk or cream. This is where a hand blender and some slow-cooked red lentils can come in handy for a vegan cook. Smother your pasta with this thick and creamy lentil pasta sauce, which is delicious hot or cold.

Smooth lentil sauce with fusili pasta

Pasta Sauce Ingredients

1 cup dried red lentils
1 cup tomato juice (gives a smoother sauce than canned or fresh tomatoes)
1 clove crushed garlic
dried or fresh basil

Vegan Pasta with Creamy Sauce Recipe

1. Boil red lentils for about 30 minutes until they are soft and mushy.
2. When most of the water has boiled away, add tomato juice and simmer for a further 10 minutes.
3. Flavor with basil, garlic and salt (for an even tastier sauce, replace the salt with vegan miso*).
4. Blend sauce using a hand blender until it is smooth.
5. Serve with pasta, sauteed mushrooms, and green beans.

*Miso powder/paste makes almost any dish richer, but be careful: miso that you buy from your local Asian store will likely contain fish extracts. Mishima Vegetarian Miso makes a great base for soups and sauces.

Friday, 27 July 2012

Barbecue Tofu with Marinade

It's barbecue season! That means it's time to find the best vegan barbecue recipes - and this marinade for tofu is one of the most delicious. Let the tofu soak overnight in the marinade for the best grilled tofu.

Barbecuing tofu
Ginger and Sesame Marinade for Tofu

Mix 3 tbsp of soy sauce, 1 tsp of sesame oil, 1 tbsp maple syrup, 1 tbsp grated ginger and 2 cloves of finely chopped garlic.

Preparing Tofu for Marinade

Use firm or extra-firm tofu - soft tofu falls apart on the grill. If you have time, freeze the tofu overnight and then defrost it. Freeze-thawing tofu changes the texture, making it spongy so that it takes up the marinade better. Leave the tofu in the marinade for as long as possible - the longer the tofu marinades, the better it will taste.

How to Barbecue Tofu

Barbecuing tofu requires a gentle touch. Turn it gently using a flat metal spatula that you can slide underneath to flip the tofu over. Once the barbecue is hot, the tofu will cook in a few minutes. It's ready once the tofu is slightly crunchy on the outside. The inside will be beautifully soft and intensely flavored.

Serve with grilled veggies, fresh green salad, barbecued sweet potatoes, and sunshine!

Monday, 4 June 2012

Healthy Vegan Chocolate Truffles

Can chocolate be healthy? If ever there was a healthy chocolate dessert, this vegan chocolate truffle recipe is probably it. Based on almond butter, which is rich in calcium and healthy fats, and sweetened with agave syrup, which has a much lower glycemic index than sugar, these vegan chocolate truffles can be enjoyed without guilt. Most importantly, they are absolutely delicious!

Orange and pistachio nut vegan chocolate truffles


150 grams (1/2 cup) almond butter
40 grams (1/4 cup) cocoa powder
1 tbsp agave syrup
1 orange
10 well-crushed green cardamom pods (or 1 tsp ground cardamon)
crushed pistachio nuts, for rolling


1. Place the cardamom pods and pistachio nuts in plastic bags and crush them using a rolling pin.
2. Mix almond butter, cocoa powder, and agave syrup in a large bowl.
3. Hold the orange over the bowl and use a zester to release the juice from the outside of the orange skin into the mixture. Mix in well.
4. Scoop out roughly teaspoon-sized amounts of mixture and shape them into balls.
5. Roll the chocolate truffles in the crushed pistachio nuts.

These cardamom-spiced vegan truffles don't need cooking. They are best kept refrigerated to keep them from going soft - that's if you can avoid eating them all at once!

New Feature! Buy all the store cupboard ingredients for cardamom and pistachio nut truffles with one click:

Friday, 25 May 2012

Easy Vegan Pasta

A simple vegan pasta dish tonight: asparagus, tenderstem broccoli, avocado and lemon juice with spaghetti.

Asparagus and Lemon Pasta Ingredients (for 2 people)
150 g spaghetti
3 stalks tenderstem broccoli, cut into short pieces
4 stalks asaparagus, cut into short pieces
1 ripe avocado
1 lemon
ground black pepper

Asparagus and Lemon Pasta Recipe (ready in 15 minutes)

1. Cook the pasta in boiling water for 10 minutes.
2. Steam the broccoli and asparagus for 5-10 minutes, or until the stems are tender.
3. Cut the avocado into small pieces and mash some of the pieces with a fork.
4. Drain the pasta, mix in the mashed avocado, chunks of avocado, asparagus and broccoli.
5. Squeeze the lemon over the pasta and season with the black pepper.
6. Serve with a side salad.


This vegan lemon pasta recipe is quick and easy to make, perfect for busy weekday evenings. I love to cook this dish to mark the start of asparagus season. The sharp lemony flavor combines with asparagus, pasta, and avocado in a light and fresh dish that is the perfect way to welcome in summer.

Thursday, 24 May 2012

Birthday Sushi

Yesterday I turned 25. My boyfriend made my favorite food: vegan sushi.

That's avocado maki, cucumber maki, sweet potato maki, and garden maki
(and 25 candles).

And that's tofu, tenderstem broccoli with ginger and garlic, and jasmine tea.

Best birthday ever!

I created an article for GoodVeg, How to Make Vegan Sushi, which gives instructions for rolling maki.