Author: Mama Smoke

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COLD MUNG BEAN NOODLES


NOODLES
1/2 cup mung bean flour
1/2 cup water
2 cups water

DRESSING
2 tbsp peanuts, toasted and roughly chopped
1 teaspoon sesame oil
3 cloves garlic, sliced
2 teaspoons sugar
4 teaspoons soy sauce
3 teaspoons chingkiang vinegar
1 teaspoon chilli oil
1 teaspoon sichuan oil

To make the noodles:

  1. In a bowl, whisk together the mung bean flour and 1/4 cup of water.

  2. In a pot, bring the remaining two cups of water to the boil.

  3. Once boiled, give the mung bean mix another good stir as the starch will want to settle to the bottom of the bowl. Pour in to the boiling water while constantly stirring. Continue to stir until the liquid goes from white to translucent and then for a couple of extra minutes.

  4. Turn off the heat and pour in to a Pyrex dish. Cool overnight or at least for a few hours until set.

  5. Once chilled, turn out on to a chopping board and either slice to desired length/thickness or use a noodle slicer to make noodles.

To make the dressing:

  1. Toast the peanuts in a dry pan until browned and set aside.

  2. In the same pan, heat the sesame oil and heat the garlic slices over medium-low heat until softened.

  3. In a jar, combine the garlic, sugar, soy sauce, chinkiang vinegar, chilli oil and Sichuan oil.

To serve:

  1. Place the cold noodles into your serving dish.

  2. Give the dressing a stir or a shake and pour over the noodles. Top with peanuts.

NB: you can use a box grater to make the noodles too. I bought a noodle slicer but tend to opt for just slicing the noodles with a knife instead.

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DUMPLINGS


1 packet of wonton or dumpling wrappers
1/2 an onion, finely diced
a pinch of salt
5 garlic cloves, minced
1/4 cabbage pulsed in food processor.
1 bag of shitake mushrooms soaked in hot water until soft. Keep the liquid.
3 tbsp mirin
4 tbsp hoisin sauce
4 tbsp chilli garlic sauce
thumb sized piece of ginger, minced
1 tablespoon sesame oil

  1. Cook the onions over low heat with a pinch of salt until translucent. Add the garlic and cabbage. Stir and cook for a further few minutes over low heat.

  2. Add shiitakes and stir. Cook for about 10-15 minutes, stirring occasionally.

  3. Add the mirin, chilli garlic, hoisin, ginger and shiitake soaking liquid (pour it through a fine strainer as there may be some grit). Up the heat to medium and cook, stirring until liquid is cooked off. This will leave you with dumpling mix that is full of flavour but dry enough to seal in dumplings.

  4. Cool the mix. Once cool, place teaspoonfuls in each dumpling wrapper, wet the edges and fold closed.

  5. Place in a steamer and steam for about 6 minutes. Serve with dipping sauce. I like a mix of soy sauce, chinkiang vinegar and chilli oil.

Notes:
Feel free to use either red or white cabbage in this recipe

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PICKLED BEETROOT TACOS


2 beetroots
250ml white wine vinegar
250ml water
1 tablespoon coriander seeds
2 tablespoons caster sugar
1 teaspoon salt
lettuce, torn in to small pieces
vegan feta, crumbled.
handful walnuts
1 grated carrot
rind of half an orange
1 sprig of mint, leaves removed and finely sliced

  1. Slice beetroot using mandolin. 2mm thickness will give you enough flexibility for tacos. Slice using gloves so your hands don’t stain.

  2. Combine white wine vinegar, water, coriander, sugar and salt in a pan and heat, stirring, until sugar is dissolved. Add sliced beetroot and let cool. Ideally overnight so flavours can infuse.

  3. Mix together grated carrot and orange.

  4. toast walnuts in a dry pan. Let cool and then chop finely.

  5. To serve: lay out beetroot slices and top with lettuce, crumbled feta, toasted walnuts, orange infused carrots and mint. Position on serving platter and drizzle with a small amount of oil.

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HUMMUS


1/2 cup dried chickpeas
1/2 head of garlic
2 cups water
juice from 1 lemon
1/2 teaspoon cumin
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup tahini

  1. Cook chickpeas, peeled garlic cloves and water in a pressure cooker for 35 minutes.

  2. Once the pressure has been safely released, drain the chickpeas and garlic and put in a food processor. Add lemon, cumin, oil, salt and 1/4 cup water and blend on high until smooth and creamy.

  3. Add tahini to food processor and blend until combined.

  4. Serve topped with whatever you like. I’ve topped with chilli/lime oil and roasted butter beans in the image above but your options are pretty endless.

Notes:
Cooking dried chickpeas results in a nicer, smoother hummus but you can always replace the dried chickpeas with one can of tinned chickpeas.

Serving suggestions:
Sumac
Chilli infused oil
Roasted beans or nuts
Cumin
Zhug

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BACON MADE FROM WHEAT MEAT WATER


Keep the water drained from making this seitan recipe in the fridge overnight so it has settled and is ready to make bacon.

BACON
4 tbsp soy sauce
2 tbsp maple syrup
4 tsp
3 tsp smoked paprika
1 tsp salt
1 tbsp nutritional yeast
2 tsp garlic powder
1 tsp liquid smoke
1 tsp vegemite

WHITE STREAK
1 tbsp garlic powder
1 tsp salt

  1. Remove starch water from the fridge. You’ll see that the starch has separated from the water. Carefully drain off 900mls of water leaving the starch and some of the water. You will be left with ~1litre of liquid.

  2. Mix together with a spoon so your liquid is evenly mixed. This will take a good few minutes as the starch at the very bottom will take a bit of effort to stir.

  3. Separate into two measuring jugs. One with 1.5 cups liquid (350mls), the other with 2.5 cups (650mls)

  4. Blend the 1.5 cups with garlic powder and salt until mixed.

  5. Pour the 2.5 cups in to a blender and add the soy sauce, maple syrup, paprika, salt, nutritional yeast, garlic powder, liquid smoke and vegemite

  6. Heat a non stick pan that has a lid with a small amt/spray of oil.

  7. Pour red mix in and add strips of white to create bacon look

  8. Put lid on and steam for about a minute until cooked through. Set aside and repeat with remaining liquids until finished.

  9. When cool enough to handle, tear the rounds in to strips and fry until crispy.

Notes:
This starch water is used to make noodles. That’s really what you’re making in the initial steam cooking step. When you serve this bacon, if it’s on soup or something saucy, the crispness will quickly disappear and these will turn in to a noodle consistency. Bear that in mind when serving.

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WHEAT MEAT/ SEITAN


3 cups flour
1 cup water
1 tsp stock powder
1 tsp mixed herbs

500ml water
3 tbsp soy sauce

  1. In a mixer with the dough hook attachment, add flour and water.

  2. Turn mixer on and combine/knead for a few minutes. I like to then turn the mixer off and hand knead on the bench to finish the dough and get a nice, silky texture.

  3. Rest, covered in a bowl for about 2 hours as you need the gluten to develop and this takes time.

  4. Once two hours has passed, pour 500ml water in to the bowl with the dough and knead, squish and pull the dough so that it releases all the starch in to the water. The water will quickly become white. Do this for a few minutes and then strain the liquid in to a container (you should keep this liquid so you can make noodles or bacon).

  5. Repeat this step of adding 500ml water and vigorously man-handling the dough twice more, keeping the drained off liquid in one container for later use.

  6. Once you have attacked your dough three times, add in the stock powder and herbs, mix through and then let it rest for half an hour.

  7. Pull the dough in to a long sausage and tie it in to knots. Literally. This will help with giving it the texture of meat.

  8. Place your dough knot in to a pot with 500ml water and soy sauce and simmer over a very low heat for about 50 minutes.

  9. Take out. Refrigerate until ready to use.

  10. When ready, tear, slice, dice or fry your meaty bits and add them to any savoury dish. Noodles, a stir-fry and a burrito are just a few examples.

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PANCAKES


1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1.5 cups non-dairy milk
2 tablespoons olive oil
1 teaspoon vanilla
juice of 1 lemon
maple syrup to taste

  1. Combine flour, baking powder, sugar, salt, ginger, cinnamon and allspice in a large bowl.

  2. Add milk, olive oil and vanilla and stir to combine.

  3. Pour spoonfuls in to an oiled or buttered non stick pan, over medium heat, flipping once to cook on both sides. Approximately two minutes each side.

  4. While cooking, squeeze lemon juice in to a small jug and add maple to taste.

  5. serve pancakes drizzled with the lemon, maple syrup.

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SHAKSHUKA


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SHAKSHUKA
olive oil
1 onion, diced
3 garlic cloves
1 capsicum, diced. Green or red.
2 tablespoons tomato paste
2 cans tomato – diced or whole is fine
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1 teaspoon sugar
salt and pepper
1 teaspoon fresh oregano
1 teaspoon fresh chives, sliced finely

VEGG
200ml soy milk
3 tablespoons corn flour
1/2 teaspoon tumeric
approximately 1 teaspoon black salt

  1. Cook onion in pan over medium heat, stirring, until softened.

  2. Add garlic. Stir then add diced capsicum. Cook, stirring over medium heat for about five minutes.

  3. Add tomato paste, tomatoes, cumin, smoked paprika, chilli flakes, sugar, salt and pepper. Simmer for about 15-20 minutes until it reduces and thickens.

  4. While simmering, prepare the vegg by placing milk, corn flour and turmeric in to a saucepan. Whisk while cold so the corn flour dissolves.

  5. Cook over medium heat while stirring with whisk constantly until the mix starts to thicken. Turn off heat and spoon tablespoons worth of mixture in to a pan and fry, topping with a sprinkle of black salt.

  6. Top the shakshuka with the vegg and an extra sprinkle of black salt and pepper. Garnish with oregano and chives.

  7. Serve with crusty bread.

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BBQ MUSHROOMS


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300g mushrooms of your choosing
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons lemon juice
2 garlic cloves, minced

  1. Combine above and marinate sliced mushrooms overnight.

  2. BBQ mushrooms, spooning over remaining marinade once finished.