Vegan Banana Ice Cream

So I recently discovered the magical ingredient that is Aquafaba, which is the brine from a can of white beans, or most commonly chick peas. It is used as an egg substitute for a number of vegan recipes including meringue, nougat, marshmallows, mayonnaise etc., and I've been itching to try it out.

When beaten, the brine turns into a beautifully peaky fluff which is quite yummy just with the sugar and vanilla essence - almost like a marshmallow spread.

Ingredients:

1 can chick peas, brine drained into a mixing bowl
1/2 cup castor sugar
2 tsp vanilla essence
2 large bananas

Drain the chick pea liquid into a mixing bowl and use a beater to mix on medium speed until it forms firm peaks (as you would for meringues).  Pulse the castor sugar in a blender to make it finer. You can also use icing sugar, just be sure that it doesn't contain corn flour. Slowly add the sugar in while continuing to mix and if the mixture becomes slightly more liquid, beat until it is firm again. In a separate bowl, mash the two bananas with a fork until they are quite smooth. Add the vanilla essence and bananas to the fluffy mix and fold in evenly.

Place the ice cream in a container and freeze for approx. 6-8 hours, stirring gently every two hours or so to keep the banana bits from sinking.

We ate all of it as soon as it was frozen, so I can't actually say whether it freezes solid if you leave it for too long. Either way, if you let it thaw a little it should be fine (but you'll probably eat it all before then anyway). 

Yum! xx

Chilli and Sesame Tofu on Garlic Green Beans

Tofu can be SO delicious, despite its sometimes bad reputation. The key, for me, is finding the firmest tofu possible, and marinating it really well. I get mine from the local Chinese super market and it comes in packs of about 12 flat 8cm x 8cm squares. It's really firm and doesn't need any pressing (usually soft tofu needs to be pressed for a long time to drain the liquid). It has the texture of halloumi cheese and absorbs flavour like a sponge.  

In order to gain as much flavour as possible, it's best to marinate your tofu overnight. You can, however, get away with marinating it for 2-3 hours.

For the marinate:

2 tbs sesame oil
1/4 cup light soy sauce
1 tsp brown sugar
1 tsp dry chilli flakes (this is quite hot, use less if necessary)
1/4 tsp coriander powder
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder

I used four squares, which worked out to about 160g of tofu. Slice the tofu into strips and marinate overnight if possible. When ready, cook on medium to high heat in a non-stick pan. There is no need to add extra oil as the marinate already contains oil. Cook for about 5-7 minutes, or until the edges are browned and slightly crisp.

For the green beans:

1 x 400g pack green beans, ends trimmed
2 cloves garlic, crushed
1 tbs sesame oil
Himalayan salt to taste

Boil the trimmed beans for 10-15 minutes, so that they are semi-soft but still bright green. Drain well and return the pot to the heat. Fry the garlic in the sesame oil for about 20 seconds before re-adding the beans. Add salt to taste and toss the beans on the heat for a minute or two.

In a small, dry pan, toast a tablespoon of black and white sesame seeds for 5 minutes while stirring constantly. Serve the tofu atop the green beans and sprinkle with the toasted seeds.

Makes two servings. Enjoy!

Charred Island Salad

This is quite similar to the Roast Mexican Salad I made recently, but with a tangy, sweet twist.

 

 

 

Ingredients:

1/2 purple onion, diced
1 green pepper, diced
1/2 queen pine, diced
2 ears of corn, nibs cut off
4-6 baby potatoes, boiled and quartered
2 small tomatoes, diced
2 tbs olive oil
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp Himalayan salt

4 tbs white wine vinegar
1 tsp brown sugar
1 bunch cilantro

Preheat your grill to 250 degrees Celsius. In a large oven tray, roast the mixture of onion, peppers, pineapple, corn, olive oil, garlic powder, salt and cayenne pepper. I usually chop all the ingredients straight into the tray to avoid too much washing up. Also, for the best roasting results, it may be better to do it in two batches so that your veggies don't steam. They should be nicely charred after about 10 minutes.

Combine the ingredients in a salad bowl along with the vinegar, brown sugar, tomatoes, potatoes and cilantro. Add a twist of lemon juice and black pepper for extra tang.              

Dal and Baby Marrows

I was visiting my mom this weekend and had the privilege of being cooked for by her two Bangladeshi friends, Mohsin and Simon. They made a delicious biryani and the best dal I've ever tasted. Of course I got the recipe and added something of my own.

This is super quick to make and is really comforting and filling.

Ingredients:

30g coconut oil (the original recipe calls for a 1/4 cup sunflower oil but I'd like to make it a little lighter)
1 cup red split lentils
1/2 medium onion, finely chopped
4 cloves garlic, sliced
4-5 green chillies, sliced lengthways and seeds removed
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric
1 level tsp cumin seeds
1/2 tsp Himalayan salt
3 cups boiling water

Using a sieve and a bowl, wash the lentils thoroughly. They need to be scrubbed together in the bowl of water and drained through the sieve about 5 times so that the water runs clear. On medium heat, fry the onion, garlic, chillies and spices for approx. 5 minutes, then add the drained lentils and continue to fry for another 5 minutes. Add the 3 cups water and bring to the boil in the pan. Turn the temperature down and allow it to simmer until the lentils are cooked through and the dal is thick and saucy. This should take about 10-15 minutes.

For the baby marrows:

8-10 baby marrows
10g coconut oil
1 clove garlic, sliced
1/2 tsp dry chilli flakes
1/4 tsp cumin seeds
1/4 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp Himalayan salt


Wash and slice the marrows thinly. In a small pot, toast the ingredients in the oil over medium heat for 2-3 minutes. Add the marrows and stir fry for 5 minutes. Add a splash of water and cover with a lid so that they steam until soft.

Serve the marrows on top of the dal. If you have a lower tolerance to heat, reduce the amount of chillies you use in both parts of the recipe. Enjoy!