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!

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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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Black Bean Pasta

Black bean noodle meets stir-fried pasta – that’s what our black bean pasta is like. It doesn’t contain a chunjang (fermented black bean paste) like the traditional Korean-Chinese black bean noodles, jjajangmyeon. However, in place of chunjang, it is made using a blend of black beans, garlic, ginger and other flavour enhancing ingredients. This blend is used to stir fry vegetables (keeping the recipe low-fat) then the rest of it is tossed with pasta to make a delicious, umami, flavoursome meal.

The black beans in this recipe are great sources of nutrients such as protein, fibre, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), folate (vitamin B-9), calcium, copper, iron, magnesium, manganese, omega fatty acids, phosphorus, potassium, selenium and zinc. Although black beans are high in carbohydrates they have a lower glycemic index than a lot of other high carb foods. They also aid in minimising the risk and effects of diabetes by reducing the spike in blood sugar levels from consuming food. You can find more information about the benefits of the nutrients found in black beans in our Nutrient Index.

Without further ado, here’s our black bean pasta recipe!

Bon Appétit!

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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.

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Pulled “Pork” Pasta

Pulled ‘pork’ pasta is both an aesthetically pleasing and delicious meal. By tweaking our recipe for the pulled “pork,” you can make vegan versions of shredded chicken and shredded duck.

The question on your mind right now is probably, “what could have been used to make the pulled pork?” Initially, you might have thought of tofu or seitan, but for this recipe, that’s not the case. Today, we are going to introduce you to a new pantry ingredient – jackfruit!

Whenever we’ve mentioned jackfruit to people, we receive comments like, “a fruit named jack?” or “how can you make something so savoury with a fruit which is sweet?” Well, although jackfruit is a bright yellow-orange, bubblegum tasting fruit, when it’s young/unripe it’s a rather beige colour and savoury, although it might be possible to get a hint of a sweet undertone to its flavour when eaten uncooked. Young jackfruit is excellent at holding the flavour of whatever it is seasoned/cooked with and is so fibrous that it can easily be pulled or shredded to mimic the texture and consistency of pulled and shredded meats.

Jackfruit contains good amounts of vitamin A, vitamin C, thiamine (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxamine (vitamin B-6,) folate (vitamin B-9), fibre, calcium, copper, iron, magnesium, manganese phosphorus, potassium, selenium, sodium zinc, omega-3 and omega-6 fatty acids and even protein. You can find more information on the roles of these nutrients in the body in our Nutrient Index.

So, without further ado, here’s our pulled “pork” pasta recipe!

Bon Appétit!

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Buddha Bowl

Buddha bowls are a collection of various, usually vegan or vegetarian, meals foods served together in a wide pasta bowl or high-rimmed plate. They usually consist of grains, a protein source, a fat source, cooked vegetables and raw vegetables. Some times, they also include a bit of a sauce. Basically, they are balanced meals in a bowl.

Buddha bowls are not something we created. They have been growing in popularity, especially in the plant-based community, since 2013. According to the author of Buddha’s Diet, Zen priest, Dan Zigmond, the name is derived from the act of Buddha walking through the streets with his bowl and eating whatever the local people would place in his bowl as alms.

We would like to share a simple, yet very nutritious recipe for a Buddha bowl with you today. No measurements are given as it’s expected to be made to taste and with as much or as little of each ingredient as you would like.

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Seitan Recipe

Seitan is a vegan meat substitute that has been growing in popularity over the years. It is so versatile that nowadays, it is used to make vegan beef, fried chicken, ham slices, sausage, minced meat and so on. Apart from its versatility, seitan is also a great source of protein and various minerals, such as iron, selenium, calcium, phosphorus and copper.

What is seitan made from? Seitan is a product of the vital wheat gluten, which is the pure protein found in wheat flour. However, unlike wheat flour, seitan is low in carbohydrates and mostly does not contain starch. Seitan is made by hydrating this protein with a range of seasonings then cooking in a way specific to the final product desired. In our opinion, this meat substitute is more similar to both the appearance and texture of meat.

Without further ado, here’s one of our delicious seitan recipes!

Bon Appetit!
Sponsored by: At His Feet Devotionals, who funded the making of this recipe.
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Coconut Dhal with Flatbread

Dhal is the perfect comfort food for any time of the day. It is flavoursome, nutritious and, as we love to describe it, a hug in a bowl. It can be eaten with rice, but we prefer to eat it with freshly made flatbread.

The main ingredient in a bowl of dhal is lentils or split peas, those are basically what the term, “dhal” means. Split peas and lentils both contain good amounts of  protein, vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-4), pantothenic acid (vitamin-B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), cobalamin (vitamin B-12), choline, vitamin C, vitamin K, calcium, iron, magnesium, molybdenum, phosphorus, potassium, zinc, copper, manganese, selenium, dietary fibre and omega fatty acids. These are only a few of the nutrients our coconut dhal contains. Their descriptions and benefits can be found in our Nutrient Index.

We hope you enjoy our dhal recipe.

Bon Appétit!

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Holiday Specials: Festive Potatoes

‘Tis the season or delicious foods!

December brings about a lot of celebrations! There’s the Fiesta of Our Lady of Guadalupe, Kwanzaa, Omisoka, and we most definitely cannot forget Christmas. Seriously, there are lights and Christmas trees everywhere so there’s actually no way you can’t remember Christmas.

Today, at LickYourPlates, we are bringing a holiday recipe to you. In our LickYourPlates Holiday Specials. Our Festive Potatoes are a delicious way to zhuzh up your regular roast potatoes by adding more flavours to it creating a tasty crispy outer layer complemented by a fluffy delicious centre. We are going to equip you with two recipes. The first is the one pictures and the second created a paler coloured roast.

Hope you have a happy and extremely delicious month!

Bon Appetit!

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Holidays Specials: Jollof Rice

Christmas Day in Nigeria is not normal without Jollof Rice. Jollof rice is the traditional celebration food of Nigeria. There’s party jollof, funeral jollof, thanksgiving jollof, I-woke-up-this-morning jollof, the-sun-is-shining jollof. Okay, we’re getting carried away now!

Nigerian love celebrating with jollof, fried rice, plantain and so on. So, if you’re not Nigerian and you’ll like a little switch up on your Christmas dinner, why you try our simple jollof recipe. Serve with a side of fried plantains, a salad and tofu or seitan.

Bon Appétit!

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