Cilantro "Butter" Biscuits
This recipe is my mothers British tea biscuit recipe with a Thai twist. It tastes great with the lime, coconut milk and cilantro and pairs perfectly with a Thai inspired soup.
Ingredients
- 2 cups of all purpose flour
- 4 tsps of baking powder
- 1 tsp of salt
- ½ cup of vegan margarine
- ¾ cup of coconut milk
- 6 tsps of fresh squeezed lime juice
- ½ cup chopped cilantro for topping
- Roasted Sesame Seeds for topping
Directions
In a medium bowl mix together all the dry ingredients. Cut in the margarine with a pastry cutter until the batter is flaky. Make a well in the center and add all the wet ingredients. Mix until well incorporated. Do not over mix. Roll dough onto a lightly floured counter top. Cut dough into circular shapes and out onto a greased cookie sheet. Melt some vegan margarine in the microwave and baste the top of the unbaked biscuits, sprinkle on some cilantro and roasted sesame seeds. Bake at 350 degrees for 15 minutes or until golden brown.
Thai Peanut Stew
This hearty rich stew is almost a meal on its own. Quick and easy to prepare and can also be done in a slow cooker. Don't let the peanut butter scare you, this stew is exceptional! This is an Olive and Button classic.
Ingredients
Directions
Ingredients
- 4 Cups Broccoli
- 4 Cups cauliflower
- 2 Medium Tomatoes, Chopped
- 1 cup Zucchini
- 2 Cup Mushrooms
- 1 Medium-large Onion
- 3 Cups Vegetable stock
- 1 Tbsp fresh grated Ginger
- 1/3 Cup Fresh Cilantro, finely chopped
- 1 Lime
- 3 Cloves Garlic
- 3 Small Chili's (more or less to taste)
- 2 Tbsp Olive oil
- 1 19-oz can diced Tomatoes
- 6 tbsp Peanut Butter
- Salt and Pepper to taste
- ¼ Cup coconut milk (optional, stir in at end)
Directions
- In a large pot Sauté the Onions, Garlic, Ginger, and chili's in the oil until fragrant, 2-3 minutes.
- Add the cauliflower, broccoli, Zucchini, Mushrooms, tomato, can tomato's, Vegetable stock, peanut butter and bring to a boil.
- Turn soup down to a simmer and cook 20-30 minutes stirring occasionally until vegetables are soft.
- Add in the fresh cilantro, juice of one lime, coconut milk (if using) and serve.
Lotus Rolls
These little beauties were inspired by a trip to a vegan restaurant called the Wild Ginger. They can be a wonderful compliment to more than just Thai meals. They are easy to prepare fresh and eye catching! Try serving it with other homemade dips.
Ingredients
Dipping Sauce
Directions
1. Prepare all of your vegetables and set aside
2. Prepare your rice rolls for rolling by soaking each piece between two wet clothes.
3. In blocks of colors, fill the rolls with a generous quantity of vegetables.
4. Fold over top edge of rice paper to cover all vegetables, following by each side folded tightly then roll as if you are gently rolling a burrito.
5. Mix all dipping sauce ingredients and adjust chili sauce quantity as desired.
6. Slice Lotus Rolls diagonally and present plated with dipping sauce.
Ingredients
- 10 pieces of rice paper
- Julienned or shredded carrot
- Julienned red pepper
- Thinly Sliced Avocado
- Chopped cilantro
- Chopped Bok Choy
- Chopped Shallots
Dipping Sauce
- 3 Tbsp Hoisin Sauce
- ½ tsp Chili Sauce (Sriracha) *more or less to taste*
- 2 Tbsp Mirin (Japanese Rice Wine Vinegar)
- 2 Cloves of Garlic
Directions
1. Prepare all of your vegetables and set aside
2. Prepare your rice rolls for rolling by soaking each piece between two wet clothes.
3. In blocks of colors, fill the rolls with a generous quantity of vegetables.
4. Fold over top edge of rice paper to cover all vegetables, following by each side folded tightly then roll as if you are gently rolling a burrito.
5. Mix all dipping sauce ingredients and adjust chili sauce quantity as desired.
6. Slice Lotus Rolls diagonally and present plated with dipping sauce.
Sticky Rice
Don't let the simplicity of this recipe fool you, all sushi rice is NOT created equal, but ours equals perfect rice! It can be used in your favorite sushi recipe or eaten alone.
Ingredients
Directions
1. Rinse rice in a strainer over top the sink until the water runs clear.
2. Bring all ingredients to a boil.
3. Cover and let simmer for 20 minutes.
Ingredients
- 4 cups Sushi rice
- 6 cups water
- 1 Cup Mirin (Rice vinegar)
- ¼ Cup White sugar (if you are in Canada use Redpath, its Vegan!)
- 1 Tbsp Canola oil
- 2 tsp salt
Directions
1. Rinse rice in a strainer over top the sink until the water runs clear.
2. Bring all ingredients to a boil.
3. Cover and let simmer for 20 minutes.
Vegan Tamago
Tamago is a traditional Japanese dish made with egg. we recreated it with a crepe style recipe. Try our vegan version below:
Ingredients
Directions
1. Place all the ingredients in a blender or in a bowl.
2. Blend or whisk until smooth.
3. Transfer to a 2 Cup measuring cup (for pouring) and refrigerate for 30 minutes.
4. Cook in a rectangular fry pan just like an omlette.
Ingredients
- 1/2 Cup Soymilk
- 2/3 Cup Water
- 1/4 Cup Vegan Margarine, melted
- 1 Cup Flour
- 1/4 tsp Salt
- 2 Tbs Sugar
- 2 tbsp Mirin
- 2 tsp soy sauce
- 3 tsp kombu flakes
- Pinch of turmeric (for color)
Directions
1. Place all the ingredients in a blender or in a bowl.
2. Blend or whisk until smooth.
3. Transfer to a 2 Cup measuring cup (for pouring) and refrigerate for 30 minutes.
4. Cook in a rectangular fry pan just like an omlette.
Vegan Miso-ish Soup
This is a deep, rich version of a basic miso. You can use more exotic mushrooms if you are so inclined. Miso is usually made with dashi, a Japanese stock made with fish. To make our vegan version we used miso paste and vegetable bouillon cubes.
Ingredients
Directions
1. Sautee onions, and garlic with the sesame oil in a large soup pot.
2. Add in soy sauce, garlic powder, and minced ginger.
3. Once the onions have become translucent add in the water, bouillon cubes, miso, mushrooms and kombu flakes and bring to a rolling boil.
4. Bring the soup down to a simmer and add tofu and green onions right before serving
Ingredients
- 5 cups water
- 2 Vegetable bouillon cubes
- 1/4 cup miso
- 3 cloves garlic, minced
- 2 tbsp minced white onion
- 3/4 tsp garlic powder
- 1 cup sliced white mushrooms
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 block tofu, any kind, sliced into small cubes
- 3 green onions
- 1 tbsp kombu flakes
- ½ tsp of minced ginger
Directions
1. Sautee onions, and garlic with the sesame oil in a large soup pot.
2. Add in soy sauce, garlic powder, and minced ginger.
3. Once the onions have become translucent add in the water, bouillon cubes, miso, mushrooms and kombu flakes and bring to a rolling boil.
4. Bring the soup down to a simmer and add tofu and green onions right before serving
Sushi Dip with Kick
This dip is great on rice, with Lotus rolls, and sushi. It packs a light spicy kick to any meal!
Ingredients
Put all ingredients into a bowl and whisk together. This recipe makes 2 servings.
Ingredients
- 2 Tbsp Mirin
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 3 Tbsp Siracha
Put all ingredients into a bowl and whisk together. This recipe makes 2 servings.
BBQ Tofu
This recipe is one of Olive's favorites! You can even make this wrapped in tin foil on the BBQ in the summer, for a full meal serve with grilled vegetables... OH YEAH! This dish also makes a great replacement for Unagi, a sushi made with BBQ Eel.
Ingredients
Directions
1. Mix onion, BBQ Sauce, mustards, soy sauce, and rice seasoning into a bowl.
2. Thinly slice the tofu and cover generously with sauce.
3. Line a baking sheet with tin foil and bake tofu at 350 degrees for 20 minutes.
Ingredients
- 1 package (454g) of medium firm tofu
- 1 small onion diced
- 1 1/2 cups BBQ sauce
- 2 tsp yellow mustard
- 2 Tbsp grainy mustard
- 1/4 cup soy sauce
- 2 Tbsp Rrice seasoning
Directions
1. Mix onion, BBQ Sauce, mustards, soy sauce, and rice seasoning into a bowl.
2. Thinly slice the tofu and cover generously with sauce.
3. Line a baking sheet with tin foil and bake tofu at 350 degrees for 20 minutes.
Gingernana Ice Cream
This recipe is super easy and delicious, no icecream machine required! You could use any type of vegan milk you have on hand but the flavor of the coconut really adds to the ethnic flavors of this ice cream.
Ingredients
Directions
1. Blend all ingredients in a food processor or blender.
2. Add to a parchment paper lined container and freeze.
3. When ice cream is almost completely frozen put back into the food processer and blend again.
4. Return to the freezer until frozen.
5. Blend one more time before serving, and then dive in!
Ingredients
- 1 can coconut milk or creme
- 2 ripe bananas
- 2 Tbsp Agave
- 3 ½ tsp Ginger Powder
- 1 tsp Cinnamon
- Pinch of salt
Directions
1. Blend all ingredients in a food processor or blender.
2. Add to a parchment paper lined container and freeze.
3. When ice cream is almost completely frozen put back into the food processer and blend again.
4. Return to the freezer until frozen.
5. Blend one more time before serving, and then dive in!