Vürtsikas tai kalakarri

3-4 kaffir laimilehte
120 ml bambusevõrseid
120 ml vett
400 ml kookospiima
2+ spl punase karri pastat
150 g lõhe
2 spl kalakastet
3-4 tl suhkurt
32 g basiilikulehti
43 g paprikat

Pane pannile õli, lisa karripasta. Prae seda madalal kuumusel. Lisa pool kookospiimast. Lase madalal kuumusel keema. Lisa kala. Lase podiseda. Lisa vesi, las podiseb umbes 10 min madalal kuumusel. Lisa suhkur, kalakaste. Lisa ülejäänud kookospiim. Lisa bambusvõrsed, paprika. Lase keema jälle, lisa basiilikulehed.

Retsept siit: https://www.youtube.com/watch?v=oNyfdyttk6A

Musta oa ja kinoa buddha/poke bowl

129 grams canned black beans (rinsed)
123 grams cooked quinoa
62 grams hummus
1 tablespoon lime juice
1 avocado (medium, diced)
3 tablespoons pico de gallo
2 tablespoons chopped fresh cilantro

Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.

Mehhiko kinoahautis

1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
1 yellow onion (medium, chopped)
2 celery stalks (chopped)
3 carrots (chopped)
4 cloves garlic (pressed or minced)
2 jalapeños (seeded and chopped)
0.83 liters water
0.79 kilograms diced tomatoes
290 grams black beans (cooked, or 1 can, 15 ounces black beans, rinsed and drained)
1 1/2 teaspoons ground cumin
2 teaspoons fine sea salt
85 grams quinoa (dry/uncooked)
4 grams chopped fresh cilantro
1/8 teaspoon cayenne pepper (for extra heat, optional)
freshly ground black pepper
1 wedge lime (diced avocado, crumbled tortilla chips, grated cheese, sour cream…)

In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Retsept siit: https://cookieandkate.com/mexican-quinoa-stew-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Mustade ubadega vegan enchiladad

1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
2 cloves garlic (minced)
3 tablespoons chili powder
2 teaspoons cumin powder
387 grams black beans (cooked)
1 teaspoon salt
0.5 kilograms tomato puree (or 1 can 15 oz tomato sauce + ½ cup water)
8 grams chopped fresh cilantro
1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)
227 grams vegan cheese (Mexican style GoVeggie preferred)
14 corn tortillas (5.5-inch, gluten-free if desired)

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.

Retsept siit: https://lightorangebean.com/black-bean-vegan-enchiladas/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Vegan paneer tikka masala

1 package extra firm tofu (cubed)
3 tomatoes (finely chopped)
1/2 red bell pepper (finely chopped)
1 yellow onion (medium, finely chopped)
1 green bell pepper (medium, cut into1-inchh pieces)
3 garlic cloves (minced)
1 piece ginger (minced)
1 tablespoon oil
237 milliliters water
1 tablespoon chopped cilantro (finely, for garnish)
1 teaspoon fenugreek (dried)
salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fenugreek (ground)
1 teaspoon red chili powder
1 piece cinnamon
2 cloves
1/4 teaspoon ground nutmeg
2 green cardamom pods
59 milliliters plain soy yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon red chili powder
1 tablespoon oil
1 teaspoon lemon juice

  1. Combine all the ingredients listed under marinade in a bowl and whisk until smooth.
  2. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.
  3. Place the marinated tofu and green bell peppers on a foil-lined baking tray and broil for 5minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.
  4. Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch.
  5. Add onions and cook till they turn soft.
  6. Add ginger and garlic, cook for a minute.
  7. Add red bell peppers and cook till they turn soft.
  8. Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy.
  9. Blend the contents of the pan until smooth and transfer it back to the pan.
  10. Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
  11. Add salt and broiled tofu/green pepper cubes and mix well.
  12. Garnish with finely chopped cilantro leaves.

Retsept siit: https://www.onegreenplanet.org/vegan-recipe/recipe-vegan-paneer-tikka-masala/

Kung pao lillkapsas

1 head cauliflower (broken into florets, each about 1½-2 cm)
4 cloves garlic (finely chopped)
2 red chillies (seeds in, finely chopped)
2 centimeters ginger (piece of, peeled and finely chopped)
4 spring onions (sliced, including green parts)
50 grams unsalted peanuts (dry fried and roughly chopped)
2 tablespoons fresh coriander (chopped)
50 grams cornflour (organic)
125 milliliters peanut oil (roasted, use groundnut oil if not available)
2 star anise
1 teaspoon szechuan peppercorns
1 teaspoon dried chillies
1 tablespoon toasted sesame oil
100 milliliters organic soy sauce
50 milliliters chinese rice wine (use sake or dry sherry if not available)
1 tablespoon maple syrup

  1. First, make the ma-la cooking oil. Place a wok over a high heat. Add the oil and once it is hot enough to start shimmering add the star anise, the Szechuan peppercorns and the chilli flakes and stir to combine. Keep on a high heat for thirty seconds then remove from the heat. Sir in the sesame oil and leave to cool for a few minutes before straining the oil through a muslin cloth placed over a fine sieve.
  2. Next make the marinade. Mix together the soy sauce, rice wine and maple syrup. Add the cauliflower florets, mix to coat them in the marinade and set to one side for at least 30 minutes. Put the cornflour in a separate bowl next to the cauliflower.
  3. Place a wok over a high heat and pour in half of the ma-la oil. When the oil is hot, lift out the cauliflower florets individually from the marinade and roll them in in the cornflour until they are coated. Keep the remaining marinade to one side.
  4. Fry the florets in the ma-la oil , stirring continuously, until they are evenly browned and crisp. This will take about 3-4 minutes and you may need to do it in 2 or 3 batches to prevent overcrowding the pan which would also reduce the oil temperature. Add a little more ma-la oil between batches if necessary, but be sure to keep back 2 tablespoons for the next step. Drain the cauliflower on kitchen paper and set to one side.
  5. Wipe the wok clean and return to a high heat. Add the remaining ma-la oil. when the oil begins to smoke add the chilli, garlic and ginger and stir fry vigorously for 30 seconds before adding the spring onions. Continue to stir.
  6. After a further minute, add the cauliflower, peanuts and most of the coriander, reserving a little for garnish. Stir for 30 seconds then add the reserved marinade, which will quickly bubble up. Cook for one minute more, stirring or tossing the wok so that the cauliflower is coated with sauce. Remove the wok from the heat.
  7. Serve the Kung Pao cauliflower scattered with the remaining coriander, alongside plain steamed rice and, if you like, some simple steamed vegetables such as pak choi, broccoli or green beans.

Retsept siit: https://circusgardener.com/2015/08/15/kung-pao-cauliflower/

India vürtside ja tofuga briyani

185 grams basmati rice (uncooked & rinsed)
1 tablespoon canola oil
1/2 teaspoon cumin seed (whole)
1 onion (finely chopped)
1 red pepper (chopped)
134 grams frozen peas
2 tablespoons gingerroot (minced)
252 grams pressed tofu (or chopped extra firm, cut into 1/2 inch pieces)
118 milliliters reduced sodium vegetable broth
2 teaspoons Garam Masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (or dried chilies, optional)
2 bay leaves
2 tablespoons tomato paste
28 grams golden raisins (garnish)
unsalted cashews (garnish)
cilantro (chopped, garnish)
vegan yogurt (Plain, garnish)

Place the rinsed rice in a medium bowl. Add enough cold water to cover the rice. Let stand for 10 minutes.
Meanwhile, heat the oil in a large non-stick skillet on medium-high heat. Add the cumin seeds; cook and stir for 30 seconds to gently toast the seeds.
Stir in the onion and ginger, cooking for about two minutes and stirring constantly. Add in the red pepper and peas. Stir and cook for 5 minutes.
Add in the remaining spices (garam masala, cumin, turmeric, black pepper and cayenne pepper) followed by the cubed tofu. Stir.
Drain the rice and add it to the vegetable mixture. Pour in the vegetable broth and drop in 2 bay leaves into the pot. Add in the tomato paste and stir. Bring to a gentle boil and cover. Simmer on low heat for 20 to 30 minutes (or until the rice is tender and the liquid is absorbed). Remove from heat and let stand for 5 minutes.
Garnish with golden raisins, 1/2 cup of raw, unsalted cashews and cilantro. Serve with vegan yogurt.

Retsept siit: https://thefigtreeblog.com/2015/01/indian-spiced-briyani-tofu.html

Maroko bataadi- ja läätsesupp

3 tablespoons olive oil
240 grams yellow onion (chopped)
1 large carrot (diced, 1/2 cup)
3 cloves garlic (minced, 1 Tbsp)
2 teaspoons fresh ginger (peeled and minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cinnamon
1.42 liters vegetable broth (then more if desired)
411 grams petite diced tomatoes
454 grams sweet potato (peeled and diced into 1/2-inch cubes, 3 cups)
192 grams brown lentils (picked over and rinsed)
salt (to taste)
8 grams chopped fresh cilantro

Heat 2 Tbsp olive oil in a pot over medium-high heat.
Saute onion and carrot 4 minutes. Add garlic and ginger and saute 1 minute.
Add remaining 1 Tbsp olive oil and spices. Saute 1 minute.
Stir in vegetable broth, tomatoes, sweet potatoes and lentils.
Bring to a light boil, reduce heat and simmer until sweet potatoes have softened, about 25 minutes.
Stir in half the cilantro and serve with remainder.

Retsept siit: https://www.cookingclassy.com/moroccan-sweet-potato-lentil-soup/

Brasiilia kookosekarri

2 tablespoons vegetable oil
1 onion (large, diced)
2 cloves garlic (crushed)
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 green chillies (small, deseeded and finely chopped)
1 tablespoon fresh ginger (finely chopped)
391 milliliters coconut milk
118 milliliters vegetable stock
8 cherry tomatoes (halved)
1 bunch coriander leaves (fresh, finely chopped)
1 lime
salt
black pepper

Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic, jalapeno peppers and all of the ground and fresh spices and fry for 2 more minutes. Stir in the Quorn Meatless Pieces.
Add the coconut milk and vegetable stock, bring to a boil and simmer gently for 10 minutes.
Stir in the cherry tomatoes, fresh cilantro leaves, the lime zest and lime juice a few minutes before the end of the cooking time. Season to taste.

Retsept siit: https://www.quorn.co.uk/recipes/brazilian-coconut-curry

Vegan saag paneer tofuga

1 block firm tofu
1 teaspoon miso paste (white/yellow)
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1 tablespoon turmeric
1 white onion
2 large garlic cloves
2 inches ginger (piece)
1/2 green chili (medium sized)
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons Garam Masala
450 grams frozen chopped spinach
1 tablespoon fresh coriander (chopped)
250 milliliters soy cream
1 tomato (medium sized)
3/4 teaspoon salt
oil (Splash)

Mix together the miso paste, soy sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the surface with a fork and place in the dish to marinate for up to a day before making the curry, turn over half way through the marinating time. When you are ready to make the curry, transfer the tofu to a waffle iron, panini press or baking tray and cook until firm and golden brown, then chop into pieces, ready to add to the curry
To make the curry, finely chop the onion and fry in a large pan with a splash of oil for 5 minutes, then crush the garlic, finely chop the chili, grate the ginger and add this to the pan, fry on a low heat for a further 5 minutes.
Meanwhile, add the coriander and cumin seeds to a dry frying pan and toast until fragrant and golden brown, transfer to the pestle and mortar and grind until smooth. Then add the spices to the pan along with the garam masala and fry for a further 2 minutes. Add the spinach and 200ml of the soy cream to the pan and simmer for 20 minutes, the curry should be creamy but also quite dry by the end of the cooking time, add the rest of the cream if needed. Then chop the tomato into 8 and add to the pan along with the fresh coriander, and cooked tofu pieces and salt, simmer for a further 5 minutes, then serve up with your choice of sides and enjoy!

Retsept siit: https://www.euphoricvegan.com/2016/02/vegan-saag-paneer-tofu.html