Singing Tiger Mommy -Vegan cooking blog

Bigos- can be made vegan, which I did, nuts free, gluten free dish. Goes well with mashed potatoes; rye bread; buckwheat (kasha).
Origins from Poland.
Enjoy!

Today, I e-met amazing women named Tanya. Tanya was born in Ukraine but lives in Canada . She has been vegan for 15 years .
Her story is amazing , apparently she picked up a book on veganism at the bookstore , and became vegan by the time she made it to the checkout . What’s even more amazing , her husband followed the example .
Stay safe and meet incredible people, join the community group Vegan Only Israel טבעוני בלבד ישראל, and share your stories there.
Together , we will make it through the dark times .

Schnitzel tofu

Press tofu
Wet batter- 1/2 cup cornflour
1tsp poultry seasoning
1 tsp kala namak
Salt and pepper to taste
1/2 cup rice milk
Dry batter- 1 cup panko
1 tsp everything seasoning
Optional-1 tsp paprika
Heat the oil to 190C
Cut tofu in 2 cm thick pieces, dip in wet batter, then dry batter. Deep fry for about 3 minutes on each side.

Sorry no pictures- was eaten before I could take one
Vegan Sinaya
(Copycat Hummus Bar recipe)
3 medium potatoes
1 medium cauliflower
1 medium onion
2-3 tbsp olive oil
1 cup vegan mince or cooked lentils
3 tbsp tomato sauce
3/4 cup tahini
1/2 cup water
Juice 1/2 lemon
Salt, pepper and garlic powder to taste

Preheat oven to 200C (400F). Peel the potatoes, cut in 1 cm slices. Cut the cauliflower in florets. Boil in salted water for 15-20 minutes.
Meanwhile, heat the olive oil in a pan, cut onions in thin slices, and fry covered in oil until slightly browned. Remove to the paper towel.
In the same pen (remove oil) heat and mix tomato sauce with vegan mince until hot and consistent. Add onions, mix again.
Assemble your sinaya - to the baking dish add potatoes, cauliflower and mince- onions mix. Bake for 20 minutes.
Prepare tahini by mixing tahini, lemon juice, water, salt, pepper and garlic powder.
Add tahini to sinaya and bake for 15 more minutes.
Enjoy!

Recipe here https://veganheaven.org/recipe/lemon-spaghetti-with-spinach/
I used soy milk instead of full fat coconut as we don’t like extra creamy.

Chocolate chip muffins
Recipe here https://itdoesnttastelikechicken.com/easy-vegan-chocolate-chip-muffins/

Easy and delicious vegan gravy for your Wellington/ mashed potatoes

https://www.noracooks.com/easy-vegan-gravy/

Charoset without grapes (for those like me who are allergic to them, or for those who don’t consume grapes for religious reasons)

Traditional Ukrainian recipe for delicious cookies/crackers
Eat as is or with vegan dip of choice

I’m back with the new recipes! Follow and invite friends!
Blog posts will be back later.

Sunshine tofu

1 block (340g) extra firm tofu, pressed and cubed
5-6 tbsp cornflour
Salt and pepper to taste
1 carrot
7 dried apricots
1 small (200g) can of corn
1/4 hot pepper
3 gloves garlic
1/2 inch ginger
For sauce:
1/4 cup vegan beef broth
1/4 cup ponzu yuzu
1/8 cup vegan honey
1/4 tsp turmeric
1/2 tbsp cornflour
Sesame oil for frying.
Coat the tofu with cornflour, salt and pepper. Fry and set aside.
Mince garlic, ginger and hot pepper. Mix all the ingredients of the sauce in a bowl. Cut carrots and apricots in strips, fry them on medium high until slightly browned, reduce hit to medium. Stir fry 3-4 more minutes, add corn, fried tofu, minced garlic, ginger and hot pepper and sauce. Stir fry until the sauce thickens, and serve over rice.

Miso glazed Brussel spouts pastry

Not sure where it belongs on the planet 🌎, let’s say generally Oriental dish. Maybe a bit Israeli.
Anyway, I did eat almost all of it on my own 😉

Ingredients:

1 pack silken tofu (350g)
1/3 cup breadcrumbs/oats, + more for the baking pan
1 leek, chopped
1 big carrot, chopped
6-8 Brussel spouts, cut in halves
2 tbsp neutral tasting oil (rice bran)
1/2 tbsp miso paste
2 tbsp soy sauce/tamari
1 tbsp nutritional yeast
1/2 tsp Kala Namak and ground ginger
1/4 tsp tumeric, onion powder, garlic powder
Chilli flakes to taste

Instructions:

Preheat your oven to 180C.
In a small bowl, combine miso and soy sauce. When miso paste had dissolved, pour the mixture over the halved Brussel spouts, mix until coated and set aside.
Add tofu and all spices but the chili flakes to the food processor and blend until smooth.
Heat the oil in a deep pan or a wok. Use high heat (mark 7). Add leeks and carrots. When the leeks change colour, add some chilli flakes. Fry for one minute, add the Brussel spouts together with the marinade to the pan. Stir fry until the liquid evaporates, than leave untouched for about a minute on each side to let it slightly burn. Turn off the heat.
In a bowl, combine breadcrumbs, tofu mixture and stir-fried veggies. Mix until well combined.
Align 23 cm baking pan with parchment paper, sprinkle some breadcrumbs and some more chilli flakes on the bottom, and spread the mixture in the pan. Bake for 45 minutes, last 5 minutes on turbo.

I didn’t really like any of the Pinterest options for tofu zaatar, so I came up with my own.
It is a bit dry and green tahini is important addition, don’t give up on it. Use any “green“ option you like (cilantro, parsley, dill) and I like using fresh garlic rather than garlic powder for the green tahini.
You can eat just this, use it for the Buddha bowls or make a sandwich for lunch.

This Mediterranean couple, Greek lemon garlic potatoes and Turkish zucchini tomatoes casserole go perfectly well together.

https://www.sprinklesandsprouts.com/greek-potatoes/

https://www.giverecipe.com/vegan-tomato-zucchini-casserole/

WARNING!
This product, and all other MashuMashu burecas apparently contains on the side of the package allergy warning “may contain the traces of milk”.
I didn’t see it until right now, had quite a lot of those, and never had any kind of reaction. As far as I’m concerned the production line is completely vegan, and it seems like “the cow might have passed by the building “ kind of warning, but should I see it earlier I probably wouldn’t experiment, so stay safe!

Vegan Picadillo
So it is getting colder, and dark earlier, and it is right about time to get some sunshine to our kitchen.
Today we go to the Caribbean, more specifically to Cuba, and going to taste this healthy and delicious dish.
So the recipe is here, https://www.cilantroandcitronella.com/vegan-picadillo/ ,
with the following notes:
-as I am not able to consume anything grapes based, I used apple vinegar instead of red wine vinegar and cranberries instead of raisins
- I cut the quantities in half
- The simmer of the potatoes took about half an hour, and if you want it juicy you can add some reserved tomato juice or veggie stock while simmering
1 cup of dried lentils approximates 2 cups cooked. If using green, soak first. Black will work too.
Don’t skip the cilantro or parsley.

This leek-potatoes quiche is sooo good!
I used Nora’s pie crust, using coconut oil instead of vegetable shortening which is obviously not available here, recipe here https://www.noracooks.com/vegan-pie-crust/
Don’t panic if it falls apart a bit btw, it will be perfectly fine.

And the quiche recipe is here:

https://www.connoisseurusveg.com/potato-leek-vegan-quiche/

Serve with salad, veggies, greens- something light, it is high protein, high carbs and high calories dish.
Perfect for those trying to gain weight.

Carnivore friend stopped by and approved 🤩

So we wanted something relatively healthy after all the Mashu Mashu burekas with vegan feta (the new kind with Phyllo dough is yummy) we ate yesterday, so this is Peas and Soy chunks Kurma.
Traditional Indian dish.
Mostly I followed the recipe, with slight amendments:
I use soy flour chunks rather than soy chunks, so I skipped all this boiling process and just rehydrated it in salted water for five minutes. I’m not really sure what the difference is but it rehydrates faster and therefore is my go to for longer-than-expected office days.
I used rice bran oil, any neutral-tasting will do.
Two pods of garlic is a bit extreme to my taste, a half will do (6-8 cloves)
I’m not a fan of the bay leaf so I removed it after cooking the sauce about halfway
I added 1/8 cup of water
And don’t forget the turmeric even though it is not on the ingredients list (1/2 tsp)
We liked.

https://www.madhuseverydayindian.com/soya-chunks-peas-kurma/

So these are regular Buddha bowls, veggies and quinoa, but I got a bit bored of the usual tahini dressing, so today we tried tomato based one. Omit the cayenne if you don’t like spicy.

So here is another sandwich option- this particular kind of lazy vegan pastrami will do the trick for those who don’t mind the texture still being that of a tofu, the taste is totally legit though.
So I liked, my partner didn’t.
Try and decide for yourselves.
The idea taken from Hebrew speaking group, the name of the original author is in the recipe notes.

So my first ever attempt to make vegan cheese at home.
This one is specifically intended for the grilled cheese and melts, I liked it a lot, but my partner claimed the texture is off and he didn’t like it.
Matter of taste I assume.
Anyway, I would give it a go, and the recipe is here.

https://thehiddenveggies.com/vegan-grilled-cheese-cheese-that-melts/

The best vegan butter brand you can get in Israel IMO is Vega.

For our new followers, if you wish to get more info about veganism or discuss vegan issues, please join our group

https://www.facebook.com/groups/433786634560839/

It’s been years (literally) since I last used my steamer, but if to take it out of the cupboard, definitely for Oyaki.
This is a snack, but I took the liberty to serve it as the main dish, and rice goes with everything.
Followed this recipe https://www.justonecookbook.com/oyaki/ -recipe-container-65163

Sweet and sour cauliflower with bbq rice
To make bbq rice, heat 2 tsp of oil (organic sunflower) with 1 tsp bbq spice mix and a pinch of smoked paprika, add your washed rice, fry until covered, add boiling water- double amount of rice, cover with the lid, reduce hit to low and cook for 15 minutes.
To make sweet and sour cauliflower follow this recipe:

https://www.sixvegansisters.com/2017/02/28/sweet-sour-cauliflower/

Vegan omelette
2/4 cup coconut milk
1/4 cup rice milk or water/veggie broth
1/2 tbsp apple cider vinegar or lemon juice
Mix and set aside for 10 minutes
In a separate bowl, mix
1/2 cup chickpea flour
1,5 tbsp nutritional yeast
1/2 tsp baking powder
1/2 tsp Kala Namak
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp turmeric
Combine, take two medium skillets.
Heat about 1 tbsp of oil/vegan butter, and pour a half of the mixture to each skillet. Fry for about 6 minutes until bubbly and crunchy on the edges, flip and fry for another 3 minutes.
Enjoy with vegetable filling of choice.

So yesterday I cooked way too much mashed potatoes, and I had about three cups of the leftovers.
This situation calls for some kind of pie.
Long long time ago, a friend of my ex named Kovalsky was visiting from Germany (ironically the Holocaust survivor grandson married a pure blood German and moved from Jerusalem to Munich). I don’t remember how and why, but he brought a pie made by his Argentinian mother. The idea was veganised from that pie, eaten about eight-nine years ago in Jaffa, and claimed to be of the Argentinian origin.
Beyond beef and mashed potatoes pie
3 cups mashed potatoes
1/2 pack Beyond beef (if avoiding processed food-1,5 cup cooked black lentils)
1 medium onion
2 gloves garlic
2 tbsp tomato concentrate (or tomato paste)
A pinch of cayenne (or to taste)
Olive oil
Dried cilantro (~3tbsp)
Salt and pepper to taste
1/4 tsp garlic powder
2 tomatoes

Preheat your oven to 180C.
Finely chop onion and garlic. Heat some oil in a skillet, fry until onions are translucent. Add Beyond Beef, cayenne and half of dried cilantro. Fry for 2-3 minutes, add tomato concentrate and cook until the liquid evaporates.
Take the baking tray, align half of the mashed potatoes. Use the Beyond for the second layer, and remaining mashed potatoes for the third. Cut the tomatoes in round slices, sprinkle with the remaining cilantro, garlic powder, salt, pepper and just a few drops of olive oil.
Bake for 25 minutes, switch to turbo after 10.
Enjoy!