For those of you who feel lost in this mass of vegan food offer out there let me guide you through this wonderful festival and take a closer look. It will be a culinary experience where I am going to explain what vegan food is all about while trying out different dishes and snacks in the markets. We will eat, drink and I will help you get more education in terms of plant-based food and you will understand why it is so essential to be conscious of what you are fueling your body with. Lets have a good time and enjoy colorful and scrumptious food!
For upcoming dates please check the event Calender on the right hand side.
Here is a quick video about the vegetarian festival in china town to get an idea of how it would be like.
During my travels in Ko Phangan I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. I made patties because I didn’t have bread for a burger. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!
The way I actually ended up eating them and it was perfect together with my brown rice, quinoa, buckwheat mix and alfalfa sproud salad topped with tahini sauce. WOOT!
- For the Beet Patties
- 1 cup raw beetroot peeled and shredded
- 1 cup cooked brown rice
- 1 teaspoon fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 3 tablespoon hemp seeds
- 1/2 salt
- 1/2 pepper
- 1 tablespoon balsamic vinegar
- olive oil
- For the Tahini Sauce
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 3-4 Tbsp lemon juice or apple cider vinegar
- 1-2 Tbsp vegetable oil
- salt to taste (optional)
- In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
- Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
- Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
- Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
- If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.
Cauliflower is very versatile and a extremely nutritious vegetable. Not only can you make these amazing Cauliflower Buffalo Wings but you can also roast it to a char or steam and puree it and it transforms into a mashed potato-like dish with less calories. These Cauliflower Buffalo Wings are incredible and very addictive even to non vegans and specially for kids! Its the perfect gluten free healthy snack for a movie or just to enjoy with friends and family.
- 1 large head of cauliflower, broken into bite sized pieces
- ½ cup almond flour/meal
- ½ tsp salt
- 2 tbsp onion powder
- ½ cup water
- ½ cup hot sauce (or barbecue sauce any sauce you like)
- Preheat oven to 450F.
- Combine all of the ingredients except the hot sauce in a bowl. Whisk together until smooth (consistency should be on the thinner side).
- Mix in cauliflower, being sure that all the pieces are coated.
- Place cauliflower on a baking tray in a single layer (use parchment paper or oil to prevent it from sticking) and roast in the oven for 15 minutes.
- Using a spatula, gently scoop the cauliflower from the tray and put into the bowl of hot sauce. Carefully and slowly toss the cauliflower around to coat with sauce.
- Place the cauliflower back on the baking tray and roast for 25 more minutes until the sauce has absorbed/firmed up on the cauliflower.
- Serve with your favorite dressing and voilá enjoy!
- Sprinkle some nutritional yeast on top and serve while still hot.
These Quinoa Chickpea Tabbouleh with wheat free Falafel are packed with protein and full of color! Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner. I’m a die-hard fan. It has a toasted flavor and slightly chewy texture that makes it great on its own or in a salad like this one.
- For the Tabbouleh
- 1 cup quinoa
- 1 (15 ounce) can lentils, drained and rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 yellow pepper
- 1/2 red onion, sliced
- 2 bunches Italian parsley, finely chopped
- 1 bunch mint, finely chopped
- 1 small beetroot (sliced in small cubes)
- 2 tbsp extra virgin olive oil
- 1/4 cup lemon juice, about juice of 1 lemon
- Pinch cinnamon
- Salt and freshly ground pepper, to taste
- For the Falafel
- 2/3 cup raw chickpeas, soaked overnight (120 g)
- 1 handful of cilantro
- 1 cloves of garlic
- 1/2 onion
- 2 tsp ground cumin
- 1 small yellow bell pepper
- Black pepper and salt
- 8 tbsp oat flour
- Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes and let stand, covered, for 5 minutes.
- Fry the onions on a non stick pan without oil until translucent and add the chickpea and lentils. Cook until fluid is evaporated. Combine in a bowl the quinoa, chickpeas lentil mix, yellow pepper, onion, parsley, mint, olive oil, lemon juice, pinch cinnamon, and salt and pepper. Toss to combine.
- For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
- Add the rest of the ingredients (except the oat flour) and mix to combine. Don't overblend, you want a chunky texture. Add the oat flour and blend just until it's mixed with the rest of the ingredients. Place the mixture in a bowl, cover and let stand in the fridge for at least one hour.
- Make about 16 patties and fry on a non stick pan until golden brown on each side.
- Now serve as you like and sprinkle some beetroot on top, bon appetite!
This Bean Stew-Sausages Ragout is a delicious meal that is so flavorful and very quick to make. I make this for friends all the time and it is very popular. The meal is very high in protein and low in fat.
- 100g Fresh Kidney Beans (soaked in water overnight, drained and rinsed) you can also use 1 canned kidney beans
- 100g Fresh Chickpea (soaked in water overnight, drained and rinsed) you can also use 1 canned chickpeas
- 300g Potatoes (medium dice)
- 1 Onion (small dice)
- 50g mince TVP Soy Texture Portein (soaked in water for 10min drained and sqeezed)
- 2 Vegan Spicy Sausages (cut diagonally in thin slices)
- 100g Asparagus
- 3 Cup of Water
- 1/4 Fresh Chive (small dice)
- 1 tsp Dried Oregano
- 3 tbsp Soy Sauce
- 1 tbsp Tomato Paste
- 1 tbsp Mustart Paste
- 1 tsp Pepper
- 1/2 Cup of Soy Cream or Coconut Cream
- First we start by frying the onions in a pan with medium head.
- Add potatoes, kidney beans and chickpeas and the water and let it simmer for 10min until potatoes are cooked (If you use canned kidney beans and chickpeas than add after the potato is cooked).
- Now add dried oregano, soy sauce, tomato paste, mustard paste, pepper and let it cook for 2min.
- Add the mince soy texture and cook for another 5min until it has soaked all the sauce. Now add the soy cream and cook for another minute. The mince soy texture should be very soft and the stew should have a creamy and rich consistency add more water if nessessary.
- Turn down the heat and add fresh chive and blend it together.
- Fry the sausage in a separate pan until golden brown add it to the stew and mix it together.
- Cook the asparagus about 2 min in water and serve.
- Let the stew sit for 10 min and it will be even more flavorful. Enjoy!
Potato Stew with Veggie Patties. Recipe coming soon.
Pumpkin in peanut coconut cream, soy texture balls and sweet potato
Chickpea Crunch with Mushrooms. Boiled and fried Chickpea, vegetables and potato with peanut butter cream, fried mushrooms and purple rice.