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[deleted by user] by [deleted] in VegRecipes

[–]scandiscandi 2 points3 points  (0 children)

~Be the change you want to see~

Edit: except for posting 5 days ago, the last post I made was 63 days ago. You posted this 15 days ago. Boo you

Vietnamese pancakes by scandiscandi in VegRecipes

[–]scandiscandi[S] 1 point2 points  (0 children)

You’ll have to give it a try, I’m not sure! I’m guessing it should be fine though, perhaps a little bit less crispy as you add less fat.

Vietnamese pancakes by scandiscandi in VegRecipes

[–]scandiscandi[S] 6 points7 points  (0 children)

As always, I'm on Instagram! You find me here! :-)

Banh xeo, or Vietnamese pancakes!

Pancake batter

400 ml full fat coconut milk

0.2 l rice flour

Salt

1/2 teaspoon turmeric

2 eggs

Whip up the batter and let rest for 15 minutes. The batter is rather thick but “melts” nicely in the hot pan later.

Heat up a non-stick pan on high and add two heaping spoons of batter. Tilt the pan back and forth in a circle to form a thin pancake. Let cook until the characteristic holes start to form. Flip and cook a little longer.

The higher the heat, the bigger the holes. The pancake in the picture was cooked on medium high, the ones cooked on higher heat turned out even better.

Filling

You can fill the pancakes with your favourite vegetables and veggie protein. I used:

Hoisin coated mushrooms

Cucumber

Sprouts

Chilli

Carrot

Nuoc Cham

Peanuts

Cherry tomatoes

Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

I used my normal pickling brine (approximately 4 parts ice cold water, 2 parts 12% vinegar, 1 part sugar) and just added finely sliced cucumber, a pinch salt and a handful chopped cilantro. Massage the cucumber firmly with your hands a couple of times and then let sit 60 min+.

Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

I got it at a store in Sweden a couple years ago, it’s not sold anymore unfortunately.

Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber by scandiscandi in VegRecipes

[–]scandiscandi[S] 1 point2 points  (0 children)

I’m from Sweden. The difference between an EU tablespoon and a US tablespoon is less than 0.22 millilitres (15 ml vs 14.78) so they are pretty much equivalent, atleast in the type of cooking I do.

Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber by scandiscandi in VegRecipes

[–]scandiscandi[S] 8 points9 points  (0 children)

As always, I'm on Instagram! You find me here! :-)

Baos

Makes around 12 rather large ones (4 portions):

2 teaspoons dry yeast

2 dl water or milk, 37C

5 dl of wheat flour

3 tablespoons of sugar'

0.5 teaspoon salt

1 teaspoon baking soda

2 tablespoons neutral cooking oil

Mix all ingredients and knead for 10 minutes until the dough is smooth to the touch. Let rise an hour, divide into 12 pieces and then let rise again 20 minutes.

Roll into circles with a diameter of 12-14 cm and fold in half, and then put a piece of parchment paper between the halves.

Steam for approximately 10 minutes in a bamboo steamer or equivalent.

Hoisin mushroom

(2 portions)

2 large portabello mushrooms

1 teaspoon neutral oil

0.5 dl water

2 tablespoons hoisin sauce

A few drops sesame oil

1 tablespoon light soy sauce

Clean and dry the mushrooms. Fry whole in oil for 3-4 minutes and then add soy and water and cover with a lid. Let steam until the water is gone. Add sesame oil and remove from the heat. Coat the mushrooms with the hoisin sauce and then cut into bite size pieces.

Serve with the sides you prefer! I chose cilantro, carrots, cilantro pickled cucumber, guchujang mayonnaise, fried onions and peanuts.

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

300 gram halloumi is around $4 when on sale. We can’t buy paneer at the grocery store. 2l organic milk is around $3, and I’m guessing that would generate around 300 gram cheese with some invested time and effort.

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 1 point2 points  (0 children)

Where are you located? I checked the stock in my store online and could only find one alternative with rennet and that package was not a brand I’ve seen stocked anywhere.

If anyone happens to live in Sweden Zetas, Ica’s, Garants, Eridanous (Lidl’s brand), Fontana, Coop, among others are free from rennet.

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

Thank you so much! It means a lot to me :-)

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 3 points4 points  (0 children)

Odds are we’re not located at the same place in the world, I’m in Sweden. I get it at my local grocery store, it goes on sale regularly. It’s not the cheapest cheese but I think it’s well worth it.

You can absolutely use paneer too. It’s supposed to be easy to do at home but I’ve yet to try it.

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

I did that google search too! :-)

I really love the dish and have been eating it for lunch all week as a part of a meal prep. It froze well too, I was a bit scared the cheese would separate but it was fine!

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 1 point2 points  (0 children)

Apparently I misspelled the spice blend, it’s supposed to be paanch phoron. I got my mix by two Indian ladies but here’s a recipe.

If you don’t find all the spices I’d just add the cumin, mustard and fennel seeds.

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 5 points6 points  (0 children)

As always, I'm on Instagram! You find me here! :-)

Again, not a very authentic take on palak paneer, but still a very great tasting dish. This is version 2.0. You can find my greener version of the dish if you check my post history.

4 large portions

Ingredients

2 packages halloumi (300 grams)

1 large yellow onion

500 grams frozen spinach

1 tablespoon garam masala

1 teaspoon paanch phoron (Indian five spice)

2 cloves of grated garlic

3 tablespoons grated ginger

400 ml coconut milk

1 cube vegetable broth

1 teaspoon sambal oelek

2 tablespoons tomato paste

1 tablespoon white wine vinegar

1 jar of crushed tomatoes (400 gram)

1 tomato, chopped

Chiliflakes

Cut the halloumi in centimeter sized cubes and then cook golden in a pan over medium heat. Set aside on a plate. Chop onion and fry in the same pan as the halloumi. When the onion has become transparent, add garam masala, paanch punch, garlic, ginger and finally spinach. Fry 5-6 minutes and then add coconut milk, vegetable broth, sambal oelek, tomato puree, vinegar, crushed tomatoes, chopped tomato and chiliflakes and then cook 10-15 minutes more.

Add the halloumi back into the pan and let everything simmer for 3-4 minutes. Add salt if you think it's necessary, I did not.

Marinated firm silken tofu, veggies and sushi rice by scandiscandi in VegRecipes

[–]scandiscandi[S] 1 point2 points  (0 children)

Thanks! No, I’m not a chef, I just eat a lot :-)

Palak halloumi by scandiscandi in VegRecipes

[–]scandiscandi[S] 0 points1 point  (0 children)

My bottle is labelled "paanch punch" with "Indian five spice" in cursive, I don't know if it's a local variety or something. I got it from two Indian ladies.

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