Serving the Masses: Greens, Red Aubergines and Mushrooms (Set Meal 1)

Have you ever had to serve a lot of people, but not known where to start with the recipe or what you can make without having to stress yourself out while still serving a variety of foods?

If so, our series, “Serving the Masses,” will provide you with delicious, yet healthy, meals you can make. These recipes will feature easy-to-source ingredients, few ingredients and ingredients that usually do not cost a lot of money. These recipes will be written in a different format from our usual recipes as we are publishing the recipe in the same way we suggest it should be cooked – in the way that takes the least time. Therefore, there will be points when you have multiple dishes or your main and sides cooking at the same time.

These recipes are filled with vitamins, minerals and a range of other beneficial nutrients. These recipes will also be great for meal preps as they can all also be eaten with other foods such as rice, pasta, lentils, beans and more.

Without further ado, here are our recipes for this Serving the Masses set meal.

Bon Appétit!

Continue reading “Serving the Masses: Greens, Red Aubergines and Mushrooms (Set Meal 1)”

Tteokbokki

Tteokbokki is a delicious Korean rice cake dish. Traditionally, it contains an anchovy stock and fish sauce. However, for this recipe, we will be using vegetable stock with the optional seaweed stock which provides a slight fishy/oceany taste. Additional non-vegan ingredient traditionally, but not always, found in tteokbokki are fish cakes and boiled eggs. For obvious reasons, we will not be including these ingredients. In place of them, we suggest serving the dish with some kimchi and/or spring (green) onions/scallions.

Unlike our other recipes, for this recipe, you might be unable to find every ingredient in your local supermarket. Some of the ingredients would require you to go an East Asian (Chinese, Japanese, Korean, Japanese….) supermarket or to order the ingredients from Amazon. By clicking on the hyperlinked (coloured) ingredients, you will be directed straight to an Amazon page for the exact ingredients we used in making this dish.

This dish is on the spicier side. So, if you can’t handle spicy food, this might not be the tteokbokki recipe for you. If you can handle spicy food or you still want to give this dish a try, it’s extremely easy to prepare, results in very little to clean up, it takes less than 15mins to cook and it’s absolutely delicious.

Without further ado, here’s our recipe!

Bon Appétit! Continue reading “Tteokbokki”

Veganising Tia Mowry – Slow Cooker Chilli

Everyone loves Tia Mowry-Hardrict. Her personality, talent, and skills are impeccable. If you watch Tia Mowry’s Quick Fix, you might have wanted to give a few of her recipes a try. If you’re cutting down on your animal product and by-product intake or you’ve completely eliminated those ingredients from your diet, you can still try Tia’s recipe with a few tweaks here and there.

In this series – Veganising Tia Mowry, we will be sharing vegan versions of Tia’s recipes with you and, in the process, teaching you how you can make non-vegan recipes vegan. We will

Let’s get started and do a “Quick Veganising” of Tia Mowry’s Quick Fix Slow Cooker Chilli.

Bon Appetite!

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Know Your Milk: Your Guide to Plant Milks

Over the years, people have become more aware of the negative environmental, health and animal welfare impacts of the dairy industry and dairy consumption. This has lead to more research into alternatives for dairy products such as beverages consumed for centuries that look or perform similarly to dairy for particular uses. These beverages include the coconut milk used in Asian curries, soy milk, which has been produced and used in China for the last 7 centuries and tiger nut milk and rice milk which have been used in the western and northern parts of Africa, and in Spain, to make kuunu aya, horchata de chufa and horchata de arroz before 1000AD. As a matter of fact, the white liquid formed from blending grains, tubers, seeds and some fruits with water has been referred to as “milk” for the last 8 centuries!

Whether you are allergic to dairy, lactose-intolerant, vegan or just looking to reduce your consumption of animal products/by-products, there is a plant milk for you. Some of these kinds of milk compare closely with the nutritional value of dairy, without the potential negative health effects, while others contain nutrients that can not be found in dairy making them healthier or more suitable for certain purposes.

In this article, we are going to introduce you to a few plant milks to give you a better idea of what they are and make it a bit easier for you to find the most suitable milk for you.

Continue reading “Know Your Milk: Your Guide to Plant Milks”