This amazing vegan zinger fried chicken was created by Tully Chanana who runs the Instagram page, @tullyzkitchen, and very entertaining TikTok page also with the name tullyzkitchen on which he shares many fun recipe and short motivational videos.
This vegan zinger fried chicken is a crowd-pleaser packed with a lot of flavour and extremely easy to make. We know you will enjoy it!
Bon Appétit!
Continue reading “Vegan Zinger Fried Chicken by Tully Chanana”
This amazing vegan zinger fried chicken was created by Tully Chanana who runs the Instagram page, @tullyzkitchen, and very entertaining TikTok page also with the name tullyzkitchen on which he shares many fun recipe and short motivational videos.
This vegan zinger fried chicken is a crowd-pleaser packed with a lot of flavour and extremely easy to make. We know you will enjoy it!
Bon Appétit!
Continue reading “Vegan Zinger Fried Chicken by Tully Chanana”
No Christmas dinner in Perú is complete without at least one rice dish being present. A common rice side dish at the Christmas dinner table is Arab rice containing raisins a Coca Cola which sweetens the rice a bit and darkens it to a pale brown colour. As expected, we will not be pouring Coca Cola into this recipe. Instead, we will be using some soy sauce to tan the rice and brown sugar to sweeten it. This idea was not originally ours. We were inspired by Lorena of Cravings Journal‘s choice to use those to serve the aforementioned purposes while we doing our research into this dish.
The spicy component in this recipe is habanero chillies. However, if you can’t handle the heat of the chilli (which is heavily cut down and counteracted by the sweetness of the raisins), take out the seeds in them and just use them for colour and flavour purposes. Also, exclude the chilli flakes garnish or just use as much of it as you can handle.
As rice during Christmas is usually colourful, as aforementioned, we added the chillies, not just for their heat and flavour, but for their colour too. We also worked with a bag of dried fruits containing raisins, sultanas, currants and candied peels as opposed to just raisins and we added some kale which is ever so lightly cooked during that last few minutes of the rice cooking.
This is a delicious side dish which you will love to add to your Christmas dinner and it only takes about 25mins to cook making it relatively quick and easy to make.
Buen Provencho!
Continue reading “12 Days of Christmas: Spicy Peruvian Arab Rice”
No celebration or holiday meal in Nigeria, or amongst Nigerians, is complete without one or two of these party rice dishes. Jollof Rice and Nigerian Fried Rice are easy-to-make, yet absolutely delicious rice dishes that everyone will enjoy eating. These dishes are usually never served alone. Most of the time, they are served with sides of fried plantains, a salad/coleslaw and some meat. In order to keep your Christmas meal plant-based, you can substitute the meat with your preferred vegan alternative, tofu or tempeh.
We should mention that our jollof rice is made following an Igbo (Nigerian tribe) recipe which tend to feature visible bell peppers in the final dish. Our fried rice is also a bit paler than that which is more common due to the colour intensity of the stock we used (as we’re not using meat stock or Nigerian chicken seasoning cubes which tend to be a relatively yellow). However, our fried rice tasted like and authentic Nigerian fried rice.
We hope you enjoy our vegan jollof rice and fried rice recipes!
Bon Appétit!
Continue reading “12 Days of Christmas: Nigerian Party Rice”
Pigs in blankets are beloved sides or appetisers at British Christmas dinners. They are great finger foods which people can easily snack on and they are delicious!
Although we’ve only ever encountered Pigs in blankets at British events, we are fully aware that this dish is also common in other cultures although with some variances. For example, in Germany, Würstchen im Schlafrock (which translates to “sausage in a dressing gown”) is eaten. However, the pastry is usually made from puff pastry. Other examples include the Moshe Ba’Teiva (which translates to “Moses in the basket”) in Israel which is covered in ketchup and, at times, is made using phyllo dough, the Argentinian version for which the sausage is topped with ketchup then wrapped with empanada dough and the American one which is wrapped in croissant dough, biscuit dough or pancakes.
For this, we have opted for a pizza dough which is one of the easiest doughs to make or purchase ready-made. The cocktail sausages are also made as a form of seitan. They are flavour packed and moreish.
Regardless of the way you choose to make your pig in a blanket, this recipe will be a delicious and easy guide for you.
Bon Appétit!
Christmas Dinners tend to be the highlight of a lot of people’s years in the United Kingdom. Every Christmas dinner features a roast meat centrepiece which is usually poultry, but nowadays, other meats are included such as beef and pork. Served alongside the roast are roast potatoes, carrots, parsnips, brussels sprouts, stuffing, pigs in a blanket, Yorkshire pudding and gravy.
As we have already shared out roast seitan and gravy with you, for day 4, we are going to share our fluffy roast potato, carrot and onion-herb stuffing recipes with you. They are delicious and pair well together through a linking of infused oil flavours.
As a warning to our American readers, British stuffing is very different from American stuffing. With that said, if you try our stuffing recipe, do so without the stuffing you are more familiar with in mind.
Bon Appétit!
Continue reading “12 Days of Christmas: British Christmas Dinner”
The centrepiece of most Christmas dinners is roast meat. For Day 3 of our 12 Days of Christmas, we will be sharing our roast seitan recipe with you. It is packed with flavour and glazed with a simple brown sugar glaze.
This roast seitan takes about 2hrs to make. However, 92% of that time is cooking-time which means that you won’t have to actively be in the kitchen. Therefore, this seitan is rather easy to make and not time-consuming while still being so delicious.
This seitan can be served with our Mashed Potatoes and Creamy Mushroom Gravy and is also linked to tomorrow’s recipe which will be of a British Christmas Dinner.
Bon Appétit!
American Christmas dinners usually consist of roasted root vegetables, some roast meat, mashed potatoes and gravy. Today, we’re sharing our delicious mashed potato and gravy recipe with you. These are not your ordinary mash and gravy as we have infused the mash with the flavours of onions and garlic and thickened the gravy using a mixture of mushrooms and rice which have been added to a vegetable stock seasoned to perfection.
Although we are just sharing the mash and gravy recipes with you today, we will be sharing our flavoursome roast seitan recipe with you tomorrow followed by a British Christmas dinner which will feature other elements found in American Christmas dinners alongside those solely found in British Christmas dinners.
Let us know your thoughts if you try any of these recipes.
Bon Appétit!
Continue reading “12 Days of Christmas: Mashed Potatoes with a Creamy Mushroom Gravy”
This Pad Thai Ramen Soup recipe is a featured recipe developed by Francesca of Plantifully Based and PlantifullyBasedBlog.com.
This soup is a fusion dish that plays off the flavours of Pad Thai. Traditionally, Pad Thai contains fish sauce. As this dish is vegan, in its place, soy sauce is used in order to provide a nice umami flavour. However, you can always substitute that with a vegan fish sauce.
In relation to heat levels, authentically, Thai chillies would be used. However, for this recipe, sriracha was used to make the process of cooking and controlling the heat level this easier.
As for common allergens, in order to make this dish soy-free, replace the soy sauce with coconut aminos and exclude the tofu. To make the dish gluten-free, substitute the soy sauce for tamari or coconut aminos and use gluten-free ramen. With regards to making the dish nut-free, just leave out the peanuts.
Without further ado, here’s Francesca’s Pad Thai Soup recipe!
Bon Appétit!
Gordon Ramsay is the chef vegans love to hate. Actually, he’s more like the chef vegans love to laugh at. Why? Well, he’s an incredible chef who is great at what he does, but he’s also not a fan of vegans. Due to this….abhorrence of vegans, he publically makes some….interesting remarks mocking vegans or vegan dishes without even tasting them, but then…..BUT THEN, he goes on to add a vegan roast to his Bread St. Kitchen menu and tells the ever-outspoken vegan-hating Piers Morgan to “get with the times,” with some cussing, of course, when Mr. Morgan described the look of his new roast as utterly revolting.
ANYWAY, we are digressing. This post is to share a vegan version of Gordon Ramsay’s meatballs with you. We are just replacing the non-vegan ingredients in his meatballs with vegan substitutes (which we will suggest or provide recipes for). As we’re not actually using meat, the taste of the final product will be a bit different. However, it’s still really delicious, soft and full of texture. As you will notice when making these meatballs, the binder will be the breadcrumbs mixed with milk as opposed to a traditional egg binder or more common vegan flax/chia “egg” binder. This allows for a lighter meatball that still holds its shape.
‘Veganising Gordon Ramsay’ is be a series in which we will veganise a number of Gordon Ramsay’s recipes so those who enjoy(ed) watching him cook could try out his recipes without non-vegan ingredients or, if they haven’t completely eliminated animal (by-)products from their diet, in a way that that they feel more comfortable occasionally eating it.
So, without further ado, here’s our vegan version of Gordon’s Meatballs!
Bon appétit!
p.s He says they’re freezable and he defrosts them to cook with! His words, not ours. He’s promoting freezer-use for meals. There’s video evidence!
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