TheVeggieLifestyle

English Sunday lunch

TheVeggieLifestyle — Sat, 19 May 2012 13:40:37 +0000

Nut roast, roast onion mash potato, mixed vegetables and onion gravy with English mustard

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Natto soba: Buddhist food in Kamakura, Japan

TheVeggieLifestyle — Thu, 08 Mar 2012 13:23:06 +0000

My lunch on a day trip to Kamakura.

Amazing.

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Homemade British stew with herb dumplings

TheVeggieLifestyle — Fri, 02 Mar 2012 04:27:33 +0000

After almost 5 months in Japan myself and my friend made homemade stew with veg and a little soy protein as well as herb dumplings the size of tennis balls.

It is a little bit of a wintery day in Tokyo and there is no better remedy than the home cooked stew to make you feel like you’re back home in front of a roaring fire and bad Sunday TV.

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Toasted soy protein sandwich with avocado and pak choi

TheVeggieLifestyle — Thu, 16 Feb 2012 05:08:39 +0000

Amazing sandwich I made with vegan soy protein burger, pak choi and avocado accompanied by some wild mushroom cous cous.

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Sunday brunch…

TheVeggieLifestyle — Sun, 15 Jan 2012 03:45:46 +0000

Sunday brunch care of:

- 1 homemade nut roast burger
- 2 eggs
- half a can of beans
- garlic mushrooms
- 2 slices of toast
- 1 cup of freshly brewed newly ground Brazilian coffee

Homemade paneer and soy protein tikka masala

TheVeggieLifestyle — Sat, 07 Jan 2012 10:53:21 +0000

I made this tonight with the help of a spice mix kit only.

In times like these in Japan, a Saturday night in with a curry makes me feel right at home.

TVL

Japanese ingredients…

TheVeggieLifestyle — Mon, 28 Nov 2011 02:04:10 +0000

Just a selection of the ingredients available here in Tokyo that I will be using in coming recipes!

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Turning Japanese…

TheVeggieLifestyle — Mon, 28 Nov 2011 02:00:24 +0000

Many of you may have noticed it’s been a while since my last post.

The reason for this is that I’ve moved to Tokyo!

I will be posting about vegetarianism in Japan and recipes etc while I’m here so keep your eyes peeled!

TVL

Baked spiced pears with raspberry, cocoa and pistachio quark

TheVeggieLifestyle — Sun, 04 Sep 2011 12:07:36 +0000

A decadent tasting yet fairly ‘good for you’ protein and vitamin filled dessert.

Ingredients

2 medium pears (peeled, halved and cored)
Seeds of 10 cardamom pods (crushed)
2 tbsp cinnamon
1/2 tsp vanilla extract
2 tbsp vegan margarine
125g raspberries
225g Quark or vegan soft cheese (if making the dish vegan)
2 tbsp cocoa powder
1/2 tbsp icing sugar
15g pistachios (chopped)

Recipe

1. Prepare all of the ingredients and set aside.

2. Place the vegan margarine, cardamom, cinnamon, sugar and vanilla extract in a large ceramic dish and warm in an oven for around 5 minutes until the ingredients are melted, remove from the oven, ensure the ingredients are mixed and then coat the pears in the mixture.

3. Set the pears aside and place the ceramic dish in the oven for another 5 minutes until the spice mixture bubbles.

4. Place the pears in the ceramic dish and ensure the pears are coated with the spice mixture.

5. Place the ceramic dish in an oven at 175C and allow to bake for around 30 minutes.

6. Whilst the pears are baking, place the raspberries, quark/vegan cream cheese and cocoa in a bowl and ensure thoroughly mixed together.

7. Set the quark/vegan cream cheese aside and, around 3 minutes before the pears are baked, toast the chopped pistachios in a pan.

8. Remove the pears from the oven, spoon the quark/vegan cream cheese onto the plate and sprinkle the entire dish with the warmed chopped pistachios.

9. Serve and enjoy!

TVL

Rustic roasted ratatouille with homemade wholemeal garlic, rosemary and black olive focaccia

TheVeggieLifestyle — Wed, 17 Aug 2011 18:02:16 +0000

A fresh, tasty and rustic vegan dish packed with vitamins together being filling and satisfying. The secret of t

Roasted ratatouille

1 aubergine (chunks)
2 courgettes (chunky quarters)
1 red onion (chunks)
3 cloves garlic (finely chopped)
2 peppers (deseeded and sliced)
1/2 butternut squash (deseeded and cut into chunks)
2 tbsp extra virgin olive oil
1 and 1/2 tbsp dried oregano
Black pepper (to taste)

Wholemeal garlic, rosemary and black olive focaccia

450g wholemeal flour
1 tsp table salt
7g sachet fast action yeast
300ml warm water (not hot)
2 tbsp dried rosemary
1 tsp sea salt
50g black olives (finely chopped or sliced)
3 cloves garlic (finely chopped)
2 and 1/2 tbsp extra virgin olive oil

Recipe for roasted ratatouille

1. Prepare all of the ingredients and set aside.

2. Place all of the ingredients in a large roasting tin and ensure all of the vegetables are coated in the oil, garlic and herbs (best way is to get your hands amongst the ingredients and cover them by hand).

3. Cook the ingredients at 200C for around 45 minutes ensuring that you give them a stir two or three times during cooking.

4. When the ingredients are softened and a little charred then they are ready to serve.

5. Serve and enjoy!

Recipe for wholemeal garlic, rosemary and black olive focaccia

1. Put the flour, table salt, yeast and 1 and 1/2 tbsp dried rosemary into a large mixing bowl and stir until thoroughly mixed.

2. Ensure there is a well in the middle of the dry ingredients and pour in the water, 2 tbsp extra virgin olive oil, 2 cloves of garlic and 40g black olives making sure to thoroughly mix the ingredients with a wooden spoon. It should end up like a sticky dough at this point.

3. Flour a clean surface together with preparing a baking tray which should be covered with greaseproof paper that has a little olive oil on it to ensure the bread doesn’t stick during cooking.

4. Turn the dough onto the floured surface and knead for around 10 minutes.

5. After the 10 minutes bundle the dough into a ball and throw down onto the baking tray.

6. Shape the dough into the shape of the focaccia (remember it is a flat bread so around 2 to 3cm thick is fine), cover with a clean tea towel and leave in a warm place for around 45 minutes to rise.

7. Ensure the oven is pre heated to 230c and, after 45 minutes, uncover the bread. Get a cup of warm water, dip your finger in the water and poke deep holes in the dough in several places making sure to dip your finger in the water after every poke.

8. Drizzle or brush the remaining extra virgin olive oil over the top of the dough and sprinkle the remaining dried rosemary, black olives, sea salt and garlic evenly over the top of the dough.

9. Bake the dough for around 15 minutes until the top of the bread is golden then remove the bread from the oven, cover with the clean tea towel and allow to cool for around 20 minutes.

10. Once cooled slice as much bread as you require and keep the remainder in a airtight container.

11. Serve and enjoy!

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