Vegetable Pancake Recipe

Vegetable Pancake Recipe

Vegetable Pancake Recipe

This is another fabulous and delicious recipe from my mum! She is a really great cook and I always tell her she needs to start a YouTube channel or something. Anyway, she wanted to share this vegetable pancake recipe with you guys since last year but I took a break from blogging and then I got busy with school so I wasn’t able to post until now. It’s such a simple, healthy and delicious recipe I’m sure you guys will enjoy it if you try it.

Ingredients

2 medium potatoes

1 carrot

1 onion

1 small or 1/2 a large beet

1 ginger

4-5 cloves of garlic

A few coriander leaves

These were the vegetables my mum used but feel free to substitute them with other vegetables that you prefer or may have in the fridge.

Instructions

  1. Grate all the vegetables and mince the coriander, garlic and ginger.
  2. Mix the this with 3-4 tbsp. of rice flour/plain flour or any flour you prefer. You can use a GF flour if you want to make this recipe GF.
  3. Add salt and black pepper to the mixture according to your taste- I added 1 tsp. of salt and 1/2 tsp of black pepper.
  4. Mix everything really well.
  5. Add a bit of oil to a skillet/frying pan and add enough of the mixture to make a pancake- see image below. Cover the pan with a lid and let it cook on medium-high heat for 3-5 minutes and check to see if it’s done. When the bottom is done flip it over and cook the other side till both sides are cooked well and crispy.
  6. Repeat this till all your pancakes are done.
  7. You can garnish the pancakes with some fresh coriander leaves if you like.
  8. You can serve this with plain “dahi” (yogurt) or if you’re vegan you can serve it with vegan plain yogurt or vegan mayonnaise. Enjoy!

Thoughts

Have you tried vegetable pancakes? Is this something you would try? Do you like coriander because a lot of people surprisingly don’t? What is your favourite vegetable? Let me know in the comments below or simply stop by and say hi because I always love hearing from you in the comments!


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Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu

As you know I love Korean food and I love tofu so obviously this Korean sour and spicy tofu dish is one of my favourites. It’s quite simple to make and does not take very long which is always great when you have a million assignments to do every week. I’m not sure how authentic it is because I’ve seen some recipes for this on YouTube which is what inspired me to make this but they were all a little different from the way I make mine. A lot of them also fried the tofu which I’m sure tastes amazing but isn’t very healthy so I usually just stir fry it.

I mentioned that I had made this on my latest What I Eat In A Day post and I promised you guys the recipe so I decided to share it today. I really hope you guys try this because it is so delicious and super easy to make. If you like it you can even make it in bulk and freeze it which is what I do sometimes. In case you don’t have all the Korean ingredients at home I would recommend checking at your local grocery store or at any Asian stores because most of them carry Korean items. Also I apologise for the quality of some of the images but it’s way harder to simultaneously cook and take pictures than I assumed it would be…

Ingredients

1 block of extra firm or firm tofu

1 white onion

2 spring onions

1 tsp of minced garlic

Gochujang

Soy sauce

Ketchup

Molasses or sugar or any kind of sweetener

Recipe

  1. Chop and stir fry the onions on a pan with a little bit of oil and salt till they are well cooked and put aside.
  2. Cut the tofu into bite sized pieces as shown in the images below, add a little salt and stir fry them till all the pieces are golden brown. To make the tofu extra crispy you can add a bit of potato starch to them before you stir fry them.
  3. Leave the tofu on the pan and add in the onions but turn the heat off so it doesn’t burn.
  4. For the sauce mix 4 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1 tsp. of minced garlic, 1-2 tbsp. of ketchup, 2-4 drops of molasses or 1/2 tsp of sugar and 2 tbsp of water. If you don’t want it too be too sour add a little less ketchup and vice versa. If you don’t want it to be too spicy start with 1 tsp. of gochujang and than you can add more later on if you like.
  5. Mix the sauce, tofu and onions together on the pan and stir fry on low to medium heat for a few more minutes till the sauce thickens up and everything is evenly coated.
  6. Chop the spring onions into small pieces and use them as garnish. You can also add some sesame seeds as garnish.
  7. Serve with rice, kimchi (optional) and seaweed (optional).

             

             

Your Thoughts

Do you enjoy Korean food? Do you like tofu? Are you a fan of spicy food? What recipes do you want to see on this blog next? Will you be trying this recipe? Let me know your thoughts below or simply stop by and say hi because I always love chatting with you in the comments below!


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Korean Fried Cauliflower Recipe

Korean Fried Cauliflower

As you guys may have guessed I love Korean food and one of my favourite things to do is try to make vegan versions of popular Korean food. Korean Fried Chicken or KFC (not that one) is a very popular Korean dish and I always see people eat it in Kdramas so I thought I would try making a vegan version of it.
I decided to use cauliflower wings instead of chicken but you can substitute the chicken with anything you prefer such as soy wings, broccoli or even tofu. I used premade cauliflower wings which I just had to heat in the oven but if you want a recipe for how to make vegan cauliflower wings click here. I used the Wholly Veggie brand cauliflower wings so if you are like me and don’t want to fry your own I would definitely recommend those.
I talked about making this dish in one of my What I Eat In A Day posts and I’ve been meanng to share the recipe since that post but haven’t had the time so I decided to finally share it today.
I hope you enjoy this recipe and give it a try because it is one of my favourite dishes I have made so far!

Ingredients

Soy Sauce
Gochujang
Minced/chopped garlic
Minced/chopped ginger
2 spring onions
Korean dried or fresh red chili peppers- can be substituted with regular chili peppers.
Sesame seeds
Korean red chili pepper flakes- optional
Sugar/sweetener

Recipe

  1. Mix about 2 tbsp. of soy sauce, 1/2 tsp of water, 2 tsp of gochujang, 1/2 tsp of sugar and 1/2 tsp of Korean red chili pepper flakes/powder. Mix everything well until it becomes a liquidy paste. If it’s too thick add a little more soy sauce or water.
  2. Chop the dried or fresh pepper (I usually use one but feel free to use more or less according to your taste) and add it to a pan with about 1tbs of garlic and 1/2 tbsp. of ginger and about 1 or 2 tsp of oil and let it heat on medium high heat for about a minute or two till the ginger and garlic are golden brown.
  3. Now add the mix we made earlier to the pan and let it cook for about a minute.
  4. Now add in the cauliflower and mix well till all the cauliflower wings are evenly coated.
  5. Garnish with some chopped spring onions and sesame seeds. You can garnish it with fried peanuts too if you don’t have spring onions or sesame seeds.
  6. Enjoy on it’s own or with some rice like and veggies like I did!


Tips: Korean food tends to be a bit spicy but if you like more mild flavoured food use less of the peppers, leave out the pepper flakes/powder and use less gochujang. People also usually put in some vinegar but I don’t use vinegar so I didn’t add any but if you want it a bit sour feel free to add a little vinegar too. The soy sauce is a bit salty which I love but if you don’t feel free to add a bit more water to the mix to tone down the flavours more.

Thoughts

Do you like Korean food? Have you ever had or made fried cauliflower before? Have you tried Korean fried cauliflower? What’s your favourite Korean food? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!


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Bibimbap Recipe

Bibimbap

“Bibimbap simply translates to “mixed rice with meat and assorted vegetables“.”- Sue from mykoreankitchen
Bibimbap is probably my go-to when it comes to an easy home cooked meal. I love that it’s super easy to make, delicious and also really healthy because it has so many veggies. I make it vegan of course so it pretty much just has vegetables and rice which I think is really healthy.
I also really love Korean food because the flavours are just so perfect for me. I like spicy, sour and savoury food and Korean food is usually the perfect mix of this. It’s honestly so delicious I literally can’t stop eating it.
I also want to specify that I don’t make it the traditional way which is a lot more time consuming. I usually make bibimbap when I’m in a hurry so I make it in a quick, kind of lazy way. It still tastes really good though I promise!

Ingredients

1 Carrot
1 Zucchini
1 bunch of spinach
1 white onion
3 spring onions
1/2 tsp of sesame oil
1 handful of soybean sprouts
2 tbs gochujang
Soy Sauce
Kimchi
Minced garlic
Minced ginger
Cooked rice
Salt
Cooking oil

Recipe

  1. Chop all the vegetables except the spring onions jullienne style.
  2. Put about two teaspoons of cooking oil on a pan and add the chopped vegetables, soybean sprouts, garlic and ginger to the pan and let them cook until they are all well cooked. Add salt to taste. Tip: Add the spinach later on as it cooks faster.
  3. While the vegetables are cooking, mix in a small bowl 2 tbsp of gochujang, 2 tsp of soy sauce and the spring onions chopped into small pieces. Mix everything well until it has turned into a liquidy paste. Tip: Gochujang is a bit spicy so if you don’t like spicy food add less and if you do like more spicy food feel free to add more. Soy sauce is also a bit salty so feel free to add it according to your taste.
  4. When the vegetables are almost done cooking add about 2 medium sized bowls of cooked rice and the mixed paste. Mix everything well until both the vegetable and rice and covered with the paste.
  5. Let it cook on medium heat for a few more minutes- about 2-5 minutes- so that the flavours all blend well together.
  6. Your bibimbap is now ready to eat! You can garnish it with some chopped up kimchi, sprinkled seaweed, seasame oil or seasame seeds- or all three!

       
I usually don’t use any meat replacements but if you like you can always use ground soy/vegetables, some chickpeas or lentils, potatoes or vegan beef. The vegetables are also all optional- you can pretty much use anything you have in the fridge that you think will taste good.

Thoughts

Do you guys like Korean food? Have you ever had or made bibimbap before? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!


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Korean Style Vegetable Pancake Recipe

Korean Style Vegetable Pancake Recipe

This is one of my favourite Korean vegan recipes to make. This recipe is so simple and fast to make and it’s also a great way to use up any vegetables that may be left. I know I put down specific vegetables but you can always add other that you think will go well with this recipe. I used carrots instead of sweet potatoes once with the rest of the recipe the same and it tasted surprisingly good even though as you probably know I hate carrots.
The reason I shared this recipe is because I know a lot of people are trying out new foods, however, a lot of  recipes can be complicated plus a lot of ingredients may not always be available to everyone. Therefore, I decided to share a relatively easy recipe with very few ingredients and very few steps. Of course this recipe is completely vegan as always!
As you guys can probably tell from my What I Eat In A Day posts and my other recipe posts I absolutely love Korean food. The flavours are exactly what I like and I love the mix of sweet, sour, savoury and spicy that most of their food has. Anyway, I hope you enjoy this recipe and if you do try it out be sure to let me know how it turns out!

Ingredients

1 sweet potato
1 bunch of spring onions
1 white onion
1 zucchini
1 tbs minced ginger
1/2 tbs minced garlic
1 cup plain flour
4 tbs rice flour
Salt
Soy sauce
Gochujang
Red pepper powder
Oil
If you don’t have store bought gochujang you can make it at home using this recipe. 

Directions

  1. Cut all the vegetables julienne style- the thinner you cut them the more crispy the pancake will turn out.
  2. Mix the cut vegetables, the garlic, the ginger, and the two flours together. I wrote 1 cup of plain flour but put a little in first and add more accordingly because of for these pancakes there is supposed to be very little flour and a lot of veggies. Put in enough flour that the vegetables are well coated but not more than that.
  3.  Add salt, soy sauce, gochujang and red pepper powder according to your taste. I usually add about 1 tbs of soy sauce, 1 tbs of gochujang and half a tsp of red pepper powder however if you like very mild food add less gochujang and red pepper powder.
  4. Mix everything together really well.
  5. Add a bit of oil to your pan and add enough of the mix for one pancake and cook it on low to medium heat till it’s brown and crispy on both sides. Don’t cook it on very high heat as


6. You can enjoy the pancake with another Korean side dish, some kimchi, some Korean stew or simply on its own.

Thoughts

Have you ever had a Korean vegetable pancake? If not are you going to try making one? Do you like Korean food? Are you a fan of spicy food or do you prefer mild food? Do you eat relatively healthy or do you need some junk in your life? Let me know in the comments below!


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Chapati Wrap Recipe

A Little Bit About This Chapati Wrap Recipe

The last recipe I posted was by my mum and you guys seemed to really enjoy it so after seeing the positive feedback she decided to send another healthy, easy and filling recipe that you can make. So this one involves a chapati which if you didn’t know is an Indian flatbread. My mum is Indian and likes to make Indian food or fusion Indo-Kenyan food a lot. My parents are vegetarian and eat quite healthy (way healthier than me lol!) so she likes recipes that have a lot of different vegetables and don’t have too much oil/fried stuff. Anyway I hope you enjoy this recipe!

Ingredients

2 cabbage leaves
1 carrot
1 green capsicum
1/2 yellow capsicum
1/2 red capsicum
1 onion
1/2 a small beetroot
1/2 tbs of minced/chopped ginger
1/2 tbs of minced/chopped garlic
Oil
Salt
Paprika
Chutney (Optional)

Instructions For The Vegetables

  1. Take the cabbage, carrot, capsicums, onion and beetroot and cut them julienne style.
  2. Add a bit of oil to your pan and stir fry the beetroot first as it takes the longest to cook.
  3. Once the beetroot is well cooked add the other vegetables and the ginger and garlic and stir fry them for a few minutes until they are cooked too.
  4. Add salt and paprika to the mixture according to your preference.


Tip: Use more paprika if you like spicy food and less if you prefer more mild flavours.

Instructions For The Chapati

  1. Mix together one cup of plain flour, one cup of wheat flour, 1/2 tsp of salt and 1 tbsp of oil.
  2. Add water to the mixture and knead the dough till it looks like the image below.
  3. Leave the dough aside for about 20 minutes.
  4. Make the dough into small pieces and then roll each piece into a smooth ball.
  5. Roll each dough ball into a round chapati like the image below and cook it on a pan with a bit of oil (or ghee if you’re not vegan) till it’s golden brown.


6. Once the chapati’s are cooked you can add some chutney on it or leave it plain according to your preference.
7. Add the vegetables to the middle of the chapati and roll it similarly to the way you would make a regular wrap as shown below.
            
Tip: Use a spicy chutney if you like spicy food or a mild one if you prefer to avoid spicy food. You can also add ketchup if you don’t have any chutney in the house.

Thoughts

Have you ever had a chapati wrap? If not are you going to try making one? Do you like fusion food? Are you a fan of spicy food or do you prefer mild food? Do you eat relatively healthy or do you need some junk in your life? Let me know in the comments below!


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Easy Vegetable Paratha Recipe

A Very Special Vegetable Paratha Recipe

So a while back I took a poll on what you guys wanted to see on lifesfinewhine and a large number of you asked for vegan/vegetarian recipes and so I decided to finally post one. I actually have so many ready in my drafts I just never get time to edit the pictures and post them. Anyway, this recipe is extra special because it’s not one of mine it’s actually all the way from Niarobi from my mum! She has been trying so many new recipes these days and you guys know how nothing compares to a mothers cooking so I told her that the next time she makes something new/fun she should send me images and the recipe so I can share it with you guys. She decided to send this recipe because it turned out really good and it’s actually quite simple to make. Plus it’s vegan- my parents are vegetarian but the majority of the stuff they eat is vegan. I hope you enjoy this very special recipe!

Ingredients

1/2 cup grated cabbage
1/2 cup grated cauliflower
1/2 cup grated broccoli
1/2 cup sliced onions
1/2 tsp of grated/minced ginger
1/2 tsp of minced/chopped garlic
Salt
Paprika
Cumin powder
Cumin seeds
Black pepper powder
2 cups plain flour/wheat flour
Oil
Water

Instructions for the paratha

1) Mix either two cups of plain flour or two cups of wheat flour with 1/2 tsp of salt (or to taste), 2 tbsp of oil and add water to the mixture as needed. Make sure the dough isn’t too loose.

2) Let the dough rest for 20-30 minutes.
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Instructions for the stuffing

1) Mix the cabbage, onions, cauliflower, ginger, garlic and broccoli.

2) Add salt and paprika as per your taste, 1 tsp of cumin powder, 1/2 tsp of cumin seeds and 1/2 tsp of black pepper powder to the vegetables and stir fry them with a bit of oil till they are sautéed.

Tip: For a more spicy kick add a little more paprika and for a more mild flavour add a little less paprika or no paprika at all. 

Instructions for the stuffed paratha

1) Take about 3 tbsp of the finished dough and roll it into a circle.

2) Take the stuffing and add about 3-4tbsp of the stuffing to the center.

3) Make sure you have moved the stuffing around and it is laying flat on the center of the round paratha.
4) Now fold it three times as shown below.



5) Add a bit of oil to the pan and let the paratha heat on both sides until it is golden brown.

6) Once it is fully cooked you can enjoy it with dahi with spices or if you’re vegan like me you can eat it with ketchup/hot sauce/vegan ranch.

Thoughts?
Thank you for reading the post! Let me know if you’ll be trying this recipe some time in the future and if you do try the recipe let me know how it turns out. Have you ever had paratha or stuffed paratha before? Would you like to see more recipes from my mum? Let me know your thoughts in the comments below!


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Easy 3-Step Tomato Fried Rice Recipe

I love tomatoes- they’re probably my favourite vegetable and I absolutely love rice dishes so I found a way to bring them both together along with some more delicious veggies!

For the full recipe click this link: https://hubpages.com/food/Easy-Vegan-Tomato-Fried-Rice-Recipe

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Easy Hot And Sour Tofu Recipe

This is one of my favourite recipes ever. I make it all the time, especially when I’m having a busy day because it’s really easy to make and not at all time consuming. It’s also perfect for when you’re feeling down because the spicy and sour flavours really brighten your mood!

For the full recipe follow this link: https://hubpages.com/food/Easy-Hot-And-Sour-Tofu-Recipe

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Sophie’s Aubergine and Chickpea Tagine

This sounds so yummy can’t wait to try it!

Eat Green and Prosper

Hello everyone! I’m back today with another favourite of mine – a delicious and easy vegan tagine. It’s made from chickpeas and aubergine and it’s packed full of flavour and colour. This is a perfect summer dish as it fills you up without being too heavy or stodgy. I’ve tried a few different versions of vegetable tagine with couscous but this is the one I always come back to. The chickpeas, aubergine and olives work really well in combination together, and the chilli flakes give it that extra kick that I love.

Ingredients (serves 4):

1/2 a red onion

1 yellow pepper

1 aubergine

100g cherry tomatoes

400g chickpeas

400g chopped tomatoes

1 large clove garlic

150g black olives

1tsp smoked paprika

1 tsp coriander

1tsp turmeric

1tsp cinnamon

1/2 tsp chilli flakes (or more depending on your spice tolerance!)

75g couscous per person to serve

1/2 lime per person…

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