Had an awesome vegan-inspired potluck session with some of the most talented girls I've ever met! <3
Everything on the table was so yummy! :D
Drooling as I'm looking through all the photos again!!
I'm not an expert in vegan diet, but I enjoyed this vegan potluck very much! ^^
Appetizer 1: Pickled Black Fungus.
Appetizer 2: Pumpkin Kimchi.
recipe of this at the end. ^^
Appetizer 3: Roasted Vegetables.
recipe of this at the end as well. ^^
Main 1: Lentil Stew.
Main 2: Aglio Olio.
Main 3: Avocado Vege Tahini Rolls with Hummus.
Dessert 1: Chocolate Tofu Browines.
Dessert 2: Vegan Baked Cheesecake.
Dessert 3: Coconut Ice Cream.
Everything homemade by this group of girls. <3
Remember #sundaypancakeparty a while ago? It was an indigenous idea with some of these girls as well. :')
Alright, recipes time~
I made this from scratch, with my own cabbage kimchi. :)
May be a bit tedious, but I assure you that the effort will be well spent!
Cabbage kimchi ingredients (adapted from here):
1/4 cup sea salt
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter into ~ 4cm wide strips.
Place the sliced cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit, then add enough water to cover all the cabbage. Put a plate on top and weigh it down with something heavy. Let stand for 1 to 2 hours.
Rinse the cabbage under running water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Meanwhile, combine the garlic, ginger, sugar, and 3 tablespoons water in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I used 3!).
Gently squeeze any remaining water from the cabbage and return it to the bowl. work the paste into the vegetables until they are thoroughly coated.
Pack the kimchi into a jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 3 cm of space between the kimchi and the jar cover.
Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
8. Check the kimchi once a day (taste, taste, taste), pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week! ^^
After this all you need to do is roast the diced pumpkin and mix them together! ^^
1. Roast pumpkin at 200C for 30minutes or until soft. Let it cool.
2. Mix the roasted pumpkin with the cabbage kimchi and toss well.
3. Chill in fridge before serving.
*I added zucchini too!
I'll like to say this is really idiot proof? Really no recipe needed. Haha!
Vegetable choices is really up to you, but I'll just list down all the vegetables I've used. :)
2 tbsp coconut oil (mine is from Nakula)
1 tbsp cinnamon powder
Dried Oregon leaves
1. Preheat oven to 180 degree Celsius. Slice or dice the vegetables to desire sizes.
2. Toss the sliced vegetables with coconut oil, cinnamon powder and oregon leaves.
3. Spread the vegetables on a pan that is lined with parchment paper. Roast the vegetables in the oven for 45 minutes.
This is a really easy recipe and works well with almost all types of vegetables? I've tried onions, garlics, pumpkin, sweet potatoes and more! Be creative with yours as well! ^^
For non vegan version, I suggest adding some parmesan powder! The flavour is heavenly~