Yearly Archives: 2015

Crackers, because I can

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Yep, making crackers, because they are easy, and fast, and taste so much better fresh from the oven and I know what’s in them. And they happen to be vegan.

Crackers, Grommit!

Crackers, Grommit!

Ingredients:

  • 200 gr flour
  • 120 ml room temperature water
  • 1-2 tbsp olive oil
  • 1/2 tsp salt

Make them:

  1. Mix all ingredients together (by hand with a fork or with a kitchen robot – you might want to double or triple the recipe in the later case). Knead a couple times by hand to form a nice smooth dough. Form a ball, wrap in plastic wrap, and stick in the fridge for at least an hour, up to a day.
  2. Let dough come to room temperature for 10-15 minutes. Meanwhile, preheat oven to 180°C & line 1 baking tray with baking paper.
  3. Roll the dough about 3mm thin (this is easier between cling film or silicon baking mats). Prick all over with a fork. Using a knife or a pizza cutter, cut into squares about 5cm in side. Brush with water & sprinkle with some sea salt / dried herbs of your choice (sprinkling optional). Move to lined baking trays.
  4.  Bake for 12-15 minutes, until golden.
  5. Let cool on a rack slightly before tucking it, lest you burn your mouth!

Mushroom & Tofu Sang Choy Bau

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Today’s dinner brought to you inspired by a recipe that I read somewhere, and with the “40 days without meat”1 campaign in mind.

Mushroom & Tofu Sang Choy Bau

Mushroom & Tofu Sang Choy Bau

Serves: 2

Ingredients:

  • 1 250 gr block firm tofu
  • 10 gr / ~ 1tbsp sesame oil
  • 500 gr mushrooms, clean & sliced
  • 1 orange (or yellow) bell pepper, diced
  • 3-4 spring onions, sliced
  • 1 small tin (70gr) tomato concentrate
  • 1 tbsp mushroom “oyster” sauce (or the real thing if you’re not vegetarian)
  • 2 tbsp soy sauce
  • 1 tsp sambal oelek
  • 1/2 tsp garlic powder
  • 1 pack (150 grams) straight-to-wok noodles

How to:

  1. Wrap tofu in a couple paper towels and press dry with hands. Cut in 1.5cm cubes. Heat up a non-stick pan on medium, once it’s hot, add the tofu cubes, and let them cook without touching them for 4-5 minutes, until golden, then turn, and repeat until all sides are golden and slightly crunchy.
  2. Heat up oil in a wok. Add mushrooms and cook, stirring, for 3-4 minutes, until tender. Add the bell pepper & half the spring onion, and cook for a couple of minutes.
  3. Meanwhile, in a bowl, mix the tomato paste, mushroom “oyster” sauce, soy sauce, sambal oelek & garlic powder with 3-4 tbps of water, enough to make it pourable (might need to add some more water). Add to the mushrooms and cook 2 minutes. Add the noodles, stir and cook for another couple of minutes.
  4. At this point, all sides of the tofu should be golden. Add tofu to the mushroom mix. Stir to coat.
  5. Sprinkle remaining spring onion on top before serving.

Bon appetit!