Monthly Archives: June 2013

Guacamole

We love to have Guacamole as an accompaniment to a few of the meals we make so we wanted to make our own, often the ones in shops are not suitable for vegans. This recipe is easy to make and tastes great.

Guacamole

Serves 6 approx  | Prep 5-10 minutes

Ingredients

  • 1 medium Avocado
  • 2 cloves of Garlic
  • 3 tbsp of Lime Juice
  • 1 tbsp of Fresh Coriander
  • Salt to taste

Method

1.) Half and pit the Avocados. Use a spoon to scoop out the Avocado and put into a bowl. Mash up the Avocado, a potato masher is great for this job.

2.) Add the garlic and lime juice and mix until smooth (or leave it chunky if that’s what you like). This is best served fresh.

 

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Nutritional Information – per serving

Calories: 46 |  Total Fat: 4.3 g  Saturated: 0.8 g  Polyunsaturated: 0.4 g  Monounsaturated: 2.6 g  | Sodium: 60 mg  | Total Carbs: 0.8 g  Dietary Fibre: 0.7 g  Sugars: 0.1 g  | Protein: 0.3 g  | Vitamin A: 1.5 %  | Vitamin C: 1.0 %  | Calcium: 0.3 %

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Fried Rice

Before we became vegan we always loved having egg fried rice but now this was no longer an option. So we adapted our recipe to make it vegan and so we called it fried rice, because it had no egg in it. We have been using this recipe for the last year or so and its only recently we have made an ever better version. However we are sharing this recipe with you today because this recipe is still good and if you don’t have The Vegg then you can make this recipe instead. Its still good and tastes great, its just now we have made a version with the vegg its what we prefer.

If you want to try Vegg Fried Rice then please click here, otherwise see below for the recipe of fried rice.

Fried Rice

Serves 2 | Prep 15 minutes (mostly due to soaking of rice) | Cook 30 minutes

Ingredients

  • 150 g of White Basmati Rice (We use Tilda)
  • 80 g of Frozen Peas (We use Birds Eye Field Fresh Peas)
  • 1 small onion, chopped
  • 1 tbsp corn oil
  • 1 tsp sesame seed oil
  • 3 tbsp Soy Sauce

Method

1.) We start by soaking our rice, we find this makes the rice much taster as the end result. We tend to soak our rice for a minimum of 15 minutes but this can depend on the brand of rice we use, some take longer.

2.) Chop up the onion and put aside. Cook the rice for the required time, we do tend to under cook it slightly to allow for cooking later on with the rest of the ingredients.

3.) Now the rice is cooked start by putting the oil in a frying pan and heat it up. Then add the onions and cook until translucent. Its now time to mix in the rice for a few minutes.

4.) Now add the sesame seed oil and soy sauce and then the pea’s and cook for a few minutes longer until it looks nice and hot throughout.

5.) Its now ready to eat and enjoy.

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Nutritional Information – per serving

Calories: 395 |  Total Fat: 9.5 g  Saturated: 0.8 g  Polyunsaturated: 4.3 g  Monounsaturated: 2 g  | Sodium: 0.7 mg  | Potassium: 0.1 mg  | Total Carbs: 62.6 g | Protein: 11.7 g  | Calcium: 1.1 %

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Vegg Fried Rice

Before we became vegans we loved egg fried rice so we needed to find an alternative. At first we just did fried rice, which is still very nice and I will add that recipe also but recently we tried a vegan egg yolk alternative to make a vegan version of egg fried rice. Or as we call it Vegg Fried Rice and it was really good. Neither of us could get enough of it, it tasted that good so from now on whenever we want fried rice it will always be the vegg fried rice as its much better.

We tend to have this with either our sweet and sour vegetables recipe or our vegetable chow mein recipe. Its a great accompaniment and makes a very enjoyable meal.

Vegg Fried Rice

Serves 2 (large portion) | Prep 15 minutes (mostly due to soaking of rice) | Cook 30 minutes

Ingredients

  • 15o g of White Basmati Rice (We use Tilda)
  • 80 g of Frozen Peas (We use Birds Eye Field Fresh Peas)
  • 1 small onion, chopped
  • 1 tbsp corn oil
  • 1 tsp sesame seed oil
  • 3 tbsp Soy Sauce
  • 1 tsp of Vegg powder to 125 mls of cold water

Method

1.) We start by soaking our rice, we find this makes the rice much taster as the end result. We tend to soak our rice for a minimum of 15 minutes but this can depend on the brand of rice we use, some take longer.

2.) Chop up the onion and put aside. Make the vegg by mixing 1 tsp of the powder to 125 mls of cold water. Make sure you mix with an electric mixer as this gives the best result and then put aside.

3.) Cook the rice for the required time, we do tend to under cook it slightly to allow for cooking later on with the rest of the ingredients.

4.) Now the rice is cooked start by putting the oil in a frying pan and heat it up. Then add the onions and cook until translucent. Its now time to mix in the rice for a few minutes.

5.) Now get the vegg mixture and remix in the blender for a minute and then add to the pan. Mix around in the rice for a few minutes and then you add the sesame seed oil and soy sauce. Now add in the pea’s and cook for a few minutes longer until it looks nice and hot throughout.

6.) Its now ready to eat and enjoy.

Here is a link to the product called The Vegg, Vegan Egg Yolk Replacer. If you would like to buy some then we recommend The Vegan Store, an online shop. Both links open in a separate window/tab so you wont loose this page.

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Nutritional Information – per serving

Calories: 400 |  Total Fat: 9.5 g  Saturated: 0.8 g  Polyunsaturated: 4.3 g  Monounsaturated: 2 g  | Sodium: 65.7 mg  | Potassium: 0.1 mg  | Total Carbs: 65.7 g | Protein: 11.7 g  | Calcium: 1.1 %

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