Category: Plant Based

Recipe: Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

24/2/2019

Preparation 1 hour | Cooking Time 15 minutes | Servings 8

This little recipe is perfect for when you're still looking for something healthy to eat, but with different and exotic flavours.

Welcome to my Curry Chickpeas & Rice recipe. It'll warm your heart and excite your taste buds with it's curry and fennel flavours.

Notes

In this recipe I use a mortar and pestle to crush the fennel and chilli flakes. This is certainly the easiest way to achieve the result, but if you don't have one you can try the following:

Grab a ziplock bag & blunt object (like a rolling pin or meat tenderiser) to roll and smash the spices
Use the bottom of a coffee mug to crush with. Press down and use some elbow grease to crush those spices!

Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

Download the recipe

Ingredients

Homemade Cajun with Salt Spice (1 tbsp):

2 tsp salt
2 tsp garlic powder
2 1/2 tsp paprika
1 tsp ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 1/4 tsp dried oregano
1 1/4 tsp dried thyme
1/2 tsp red pepper flakes (optional)

â€‹
Spice mix:

1 heaped tsp smashed fennel
1 heaped tsp smashed red chilli flakes
1 heaped tsp yellow curry powder
1/4 tsp Pepper
1/2 tsp pink salt

Chickpea and Rice mix:

2 fist full soaked and boiled chickpeas
1 fist full steamed black, brown, red rice
1/2 tsp pink salt
1/2 fist full mungbeans (optional)

Garnish:

Pinch of fresh coriander

Homemade Tahini Garlic Dressing (1 tbsp):

2 tablespoons tahini
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 grated garlic clove

Preparation

Soak chickpeas overnight then boil for 20mins until tender (not soggy).
Steam the rice:
1. Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
2. Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
  Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Smash the fennel.
Smash the chilli flakes.
Add coconut oil to a pan.
Add the cajun + salt mix, curry powder, fennel, and chilli flakes to the pan with the coconut oil and fry for a few minutes.
Take a brief moment to spell and appreciate beautiful aromas :)
Add chickpeas and rice mix to the pan and fry for a few minutes until it looks cooked. Remember to keep stirring to prevent the spices from sticking and burning onto the pan.
Combine all of the tahini garlic dressing ingredients into a jar, close the lid, and shake vigorously.
Serve the dish with a dash of garlic tahini dressing and a pinch of coriander to taste.

Feedback

If you decide to make this delicious meal please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx

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A post shared by Haejin Yoo â™¡ Culinary Artist (@livingwithyoo) on Feb 24, 2019 at 3:20am PST

Comments

Recipe: Mexican Corn Chilli Soup [Vegan]

18/2/2019

Comments

Preparation 25 minutes | Cooking Time 3 hours | Servings ~10

I'm a spice head and I reeeeally wanted a soup with a kick.

I also happened to have leftover kidney beans and corn from last week's grocery shopping.

Perfect! :D

This soup is really warming, not too spicy, but has a nice kick.

Super filling and hearty.

Spices

4 tsp cumin
4 tsp sweet paprika
2 bay leaf
3 tsp dried onion
1 tsp fennel smashed
2 tsp chilli flake
1 tsp nutmeg

Ingredients

2 fresh red chilli deseeded and chopped
2 onions
6 cloves of garlic sliced
1 green capsicum
1 tbsp tomato paste
2 cans of chopped tomato
1 can kidney bean
1 can corn
3 medium carrots peeled and chopped
4 large potatoes peeled and chopped

250g brown mushroom sliced
200g soaked red beans
50g green lentils
1 large hard tofu frozen then defrosted and chopped into small cubes
3 tbsp light olive oil
6 litres of water
2 tsp Pepper
2 tbsp stock

Preparation

Fry in oil, garlic and onion for 3 minutes.
Stir in tofu and spices, fry for another 3 minutes.
Pour in water and all the ingredients except kidney beans and corn.
Boil for about 30 minutes and simmer for 1 hour. Add in kidney beans and corn simmer for another hour.
Soup should be broth but slightly thicker in consistency. If not, simmer further.
Add in salt and pepper to taste.
Sprinkle in fresh parsley

Serving Suggestion:
Serve in your favourite soup bowl with a couple of slices of crusty bread and dollop of butter or olive oil.

Watch the video walk-through on the Instagram post here >

Feedback

If you decide to make this delicious and easy-to-make Mexican Corn Chilli Soup please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx

View this post on Instagram

A post shared by Haejin Yoo â™¡ Culinary Artist (@livingwithyoo) on Feb 18, 2019 at 1:08am PST

Comments

Recipe: Sweet Potato Vanilla Caramel Cake [Gluten Free, Raw Vegan]

17/1/2019

Comments

Ready in 45 minutes | Serves 10 slices

Wow! I mean, who would have thought Sweet Potato could be so versatile!?!

This Sweet Potato Vanilla Caramel Cake is completely Gluten Free and Raw Vegan. Plus, it tastes so good that you'd be forgiven if you considered this as your main course AND dessert :)

Aside from the almond-soaking process, the whole cake takes barely any time at all to make.

Download Recipe

Equipment

Bowls for ingredients
Baking/parchment paper
Springform pan & saucepan / pot
Measuring cups and spoons
Weighing scaleâ€‹

Electric mixer
Baking scraper
Cake server & knife
Colander
Fridge

Ingredients

For the crust

1 cup walnuts
1/2 cup soaked almond
1/4 cup hazelnut meal
1 cup shredded coconut
3/4 cup pitted dates
3 tablespoon coconut oil
3 tablespoon cacao powder
1/2 teaspoon saltâ€‹

For the sweet potato filling

700 gram oven baked sweet potato puree
3 tablespoon tahini paste
2 tablespoon vanilla extract
1 1/2 cup coconut milk
1 cup pitted dates
1/2 heaped teaspoon salt
1/2 tablespoon cinnamon
1 cup coconut flour

For Dark chocolate drizzle

50 grams vegan dark chocolate

Preparation

Grease a 9" springform pan with coconut oil, or line a 9" cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
Add the walnut, almonds, hazelnut meal, pitted dates, shredded coconut, coconut oil, cacao powder, vanilla and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don't over process, or it'll turn into nut butter! Press the walnut-almond date dough evenly along the bottom of the prepared pan. Wash the mixer bowl as you'll need it for the next step.
In the same food processor or high-powered blender (I use a Thermomix, but most powerful blenders should do the job), combine all of the sweet potato filling ingredients and blend for about 2 minutes (approximately 30~40 seconds each time, scraping down the sides in between) or until the mixture is silky smooth and creamy. Make sure the texture is consistently smooth and no lumpy bits are left.
Once it's smooth pour the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer for 1 hour.
Melt the vegan dark chocolate in microwave or over boiling water.
1. When using a microwave: Place finely chopped chocolate in a microwave safe bowl. - Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir.
2. When using an oven: Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend letting the cake thaw in room temperature for about 15~20 minutes before serving. Run your knife under hot water to warm it up before cutting (wipe water off knife before cutting)
Store in the freezer for up to 2 weeks (if it's not eaten already ;) ).

Notes

You can also cover the almonds in very hot/boiling water and let them sit for about an hour if you want to speed up the process. Be mindful that it won't be quite as creamy, but it will do the job.
Oven bake the sweet potatoes whole with skin on for 45~60 minutes on 190 degrees.
For the recipe, I baked about 1 kg of sweet potato.

Feedback

If you decide to make this cake please let me know how you went and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cake making! :D

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Sweet potato lovers! This delicious mousse cake â–¡ has chocolaty-nutty base and vanillary-caramelly filling with dark chocolate drizzle #rawcake #rawvegancake #rawcakerecipe #glutenfree SWIPE LEFT! â–¡â–¡ #foodreaction . Cake base * Walnut * Hazelnut meal * Dates * Vanilla * Salt * Cacao * Soaked almond * Cinnamon Vanilla sweet potato mousse filling * Sweet potato purÃ©e * Vanilla * Dates *tahini *cinnamon * Coconut milk * Salt . Dark chocolate drizzle * Vegan dark chocolate melted . #rawrecipe #desserts #veganrecipe #healthylife #vegancooking #rawvegan #cologne #germany #greeneating #veganchef #eatclean #liveclean #veganfoodspot #bestofvegan #eatwell #whatveganseat #healthyliving #mindbody #greenlife #kitchn #nutrition #healthyrecipe

A post shared by Haejin Yoo â™¡ Culinary Artist (@livingwithyoo) on Dec 29, 2018 at 1:58am PST

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Recipe: Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

Notes

Download the recipe

Ingredients

Preparation

Feedback

Recipe: Mexican Corn Chilli Soup [Vegan]

Spices

Ingredients

Preparation

Feedback

Recipe: Sweet Potato Vanilla Caramel Cake [Gluten Free, Raw Vegan]

Download Recipe

Equipment

Ingredients

Preparation

Notes

Feedback

Author

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