无谷蛋白配方

Tomato and Olives Red Vermicelli (Vegan and Gluten Free 10 minute recipe)

Shima Shimizu 張貼

Tomato and Olives Red Vermicelli (Vegan and Gluten Free 10 minute recipe)

Looking for a quick recipe?  This recipe can be ready in 10 minutes and its vegan, gluten-free and extremely satisfying. We love vermicelli because it is easy to prepare, and stays "Al dente" for a long time. It's also delicious hot or cold.Mostly used in Asian dishes, vermicelli can actually be used like pasta and can be paired with most flavours. In this recipe post I want to share a Mediterranean inspired red vermicelli dish that is VERY easy and quick! (Hello, homeschooling people out there!)   The beauty is to know that vermicelli doesn't need to be boiled - in this recipe,...

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Green Jalapeno Harissa Dip

Shima Shimizu 張貼

Green Jalapeno Harissa Dip

Going Keto can be challenging when you run out of ideas. One way to breakthrough this challenge is to have an array of different sauces to make the same ingredient taste like a new invention. This recipe contains no added sugars and is incredibly keto friendly. (Plus it's vegan, gluten-free and soy-free!)I love Harissa paste and when I received these beautiful organic jalapeno, I was inspired to make a super spicy and flavourful harissa sauce in a green color. I thought by using raw Jalapeno, I would make a VERY spicy sauce... but this  miserably failed. To my surprise, raw Jalapenos are not that spicy....

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Lacto Fermented Lemons (Salted Lemons)

Shima Shimizu 張貼

Lacto Fermented Lemons (Salted Lemons)

We have just received beautiful lemons from South Africa!  These lemons are sweeter than the lemons we are used to - they actually taste like a sweet, juicy 'fruit'Lemons are great to hold on to - and when ordered in bulk, we need to figure out what to do with them. Today, we use a new technique to preserve lemons, so that we can enjoy them for a long time. This recipe is simple and commonly found in Moroccan dishes... Salted Lemons! This is a lacto-fermentation process with just salt and lemon, making it delicious and gut-friendly. There are many variations of the recipe. Some include...

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How to make Soy-free Tempeh - Red Lentil Tempeh

Shima Shimizu 張貼

How to make Soy-free Tempeh - Red Lentil Tempeh

Tempeh, you either love it or hate it. Just like all fermented foods, it is an acquired taste, but once you start to like it... you are hooked.The traditional Indonesian Tempeh is made with soy beans but just like miso, Tempeh making is not limited to soy and you can use other ingredients to ferment. I love to use different types of legumes, grains and even nuts and seeds to make this exciting.  In this post I want to show how I make my red lentil tempeh which I like to use as vegan burger patties or for little appetizers. (Which...

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Vegan Ricotta "Cheeze" (no fermentation)

Shima Shimizu 張貼

Vegan Ricotta "Cheeze" (no fermentation)

Making vegan cheese is not that complicated. Especially if it doesn't require fermentation.    In this blog, I'd like to share a simple yet tasty vegan cheese recipe.Here are the tools and ingredients you'll need.  Soy Milk. Pure Soy milk with simple ingredients (Soy and water!) is the best. Lemon Juice Natural Salt Cheese clothIt is good to have a tight weave cloth and not the muslin cloths for this cheese.   Saucepan Spatula Use a heat resistant spatula to mix the soy milk in the pot. Mixing Bowls   ...And a sieve!Once you have that all, let's get started! Vegan Ricotta "Cheeze" (no fermentation)(approx....

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