I used this recipe for the sauce, but used Massel beef stock and Ayam vegetarian oyster sauce (its vegan).
Omg, it was so yum.
Get about a cup of raw cashews boiling.
Get some chunky diced red capsicum roasting.
Get your rice cooking.
Then, I made the sauce by frying an inch of grated ginger and about 5 cloves of minced garlic. Then I added about a tablespoon garam masala, a teaspoon of ground cumin, a big tablespoon Keen's curry powder. Add touch of chilli powder if you like a kick. Gave that a few seconds to smell amazing. Then added a jar of passata. Simmered that away with the lid on.
When the cashews were soft, I added the falafel to the oven to warm up.
I put some green beans on to quick boil too, because I had a craving for them and they work nicely in this. Don't let them get mushy.
Drain the cashews and using a hand mixer, whizz them up while adding Bonsoy until you get a nice smooth cashew cream.
Stir the cream into the tomato mix, add in the falafel and veg.
Serve on rice with lots of coriander and chopped chilli.
It's SO GOOD to dip your pizza crust in, or foccacia. Or naan. I just enjoy bread a lot, so... dip whatever floats your goat. Or coat corn cobs omg that would be so good!
Anyway, this recipe is so schmick.
https://cafedelites.com/authentic-chimichurri-uruguay-argentina/#wprm-recipe-container-40200
https://www.notquitenigella.com/2023/11/19/capsicum-roasted-red-pepper-dip/
I'm gonna be hanging out with a bunch of climate scientists tomorrow night and I'm taking a heap of yum stuff to share. Surely they should all be vegan anyway, but if not, this dip will turn 'em, fo sho.
I use this recipe, https://rainbowplantlife.com/the-absolute-best-vegan-brownies/ but I whisk up 2 heaped tablespoons of egg replacer powder with 120 mls of water, instead of aquafaba. And I used Whittakers 50% block, chopping the leftover chunky, and adding it to mix at the end.
We had mince and potato pie for dinner. π
I work in a school and when I'm wandering up and down on lunch duty I get so many ideas and then I make them better because I make them out of leafs.
Today, I wanted to recreate the 'bachelors handbag' type roast flavour and I think I did really well! In a frying pan, I fried a couple handfuls of Lamyong soy nuggets with heavy sprinkles of garlic powder, onion powder, black pepper, ground sage (<these ones heavier sprinkles than the others), turmeric, paprika, Mitani chicken salt and salt.
Then I chopped it up and had it with mayo and lettuce. I really wanted it on wholemeal but I had none. You should have yours on wholemeal and live out my dreams.
I used lots of onion and garlic, thyme, rosemary, a soup pack from the veggie section, a can of rinsed four bean mix, two tins chopped tomatoes, some vegan beef stock powder, some vegan gravy powder, and pepper. I let it simmer away for ages and had it with garlic ciabatta. π₯°
Om. Omnomnom.
I found them at a new chemist/health food shop, near Woolies metro in Belmont, QLD.
...we still have tradies at our place so it's a good excuse to hide out at my fave vegan spot for a couple of hours.