Tag: tofu

Vegan Cream Cheese Dip [dairy free]

Published on by nathaliejasmin2019Leave a comment

Yogurt, quark and cream cheese are definitely the things I miss most since giving up dairy. While I can tolerate moderate amounts of dairy again, I try to steer clear as I know I will definitely go overboard once I tuck in!

In Australia it is next to impossible to obtain dairy free alternatives such as vegan cream cheese, vegan yogurt and the like. While in my home country Germany, great-tasting, inexpensive and lowfat soy yogurt and soy quark is readily available at all supermarkets, vegan “yogurt” Down Under is limited to coconut yogurt which is sky-high in fat and obviously tastes nothing like yogurt (and don’t even get me started on the price tag)!

So what was I supposed to do with my cream cheese cravings? Thankfully, I discovered a way to recreate a creamy, dreamy, dairy-free dip that tastes heavenly and surprisingly close to cream cheese. My secret ingredient is….silken tofu.

Silken tofu is readily available, low in fat, relatively inexpensive and virtually flavourless which makes it an excellent vehicle for any savoury or sweet creations you might fancy. And since my first try creating a vegan “cream cheese” with silken tofu was so successful, it is definitely not going to be my last!

This dip really is so delicious, even my dairy-loving husband loved it! And best of all, it is ready in a jiffy and super versatile. I made this version with sundried tomatoes in, but anything will taste amazing – use chopped cucumbers and garlic to create a vegan tzatziki, make a nacho dip with mexican spices and capsicum or even try a sweet version with frozen fruit. The sky is the limit here.

This dip is great with crudités, crackers, on bread or even as a creamy pasta sauce.

1 packet (300g) silken tofu

2 tbsp nutritional yeast

2 tsp lemon juice (apple cider vinegar also works)

Salt and spices to taste

Add-ins (sundried tomatoes, capers, olives, fresh cucumber…)

Simply blitz all ingredients together and there you have it! Vegan cream cheese! This keeps well in the fridge and tastes even better the next day!

Enjoy! Nathalie xoxo

Instant Lowfat Vegan Mayonnaise

Published on by nathaliejasmin2019Leave a comment

Ready for a game-changer, peeps? Who doesn’t love mayonnaise? And I bet, after trying this recipe, you’ll love my instant lowfat vegan mayonnaise!

Instant Lowfat Vegan Mayonnaise
Instant Lowfat Vegan Mayonnaise

There were two problems with mayonnaise until now: a) it is full of fat, and b) it is incredibly tedious, time-consuming and tricky to make yourself. Obviously, traditional mayonnaise being made from eggs is off-limits if you are vegan or intolerant/allergic to eggs (not to mention the risk of contracting salmonella). If you have ever attempted to make your own mayonnaise, or even tried to “healthify” it, you are in good company. According to internet searches, it is one of the most coveted items to make vegan, oil-free or egg-free. But the plethora of recipes for vegan mayonnaise you can find online were not what I was looking for, either. They generally still use a lot of oil, making a very high-fat vegan substitute or they use cashews as base which are also high in fat, expensive and not suitable if you have nut allergies.

So my browsing of vegan mayonnaise recipes left me thinking of the U2 song: “I still haven’t found what I was looking for…”. Needless to say, I had to create my own version. I wanted it to be very quick, very yummy and very healthy. And I am quite positively surprised that it turned out great on the first try. In fact, this was probably the quickest recipe creation I have ever done.

Delicious homemade mayonnaise
Thick and creamy vegan mayonnaise

I knew I wanted to use tofu as a base but without any added oils. I figured that there needed to be some zing and because I could not decide between apple cider vinegar and lemon juice, I simply used both. And because I love mustard (a remnant of my European heritage), I added that as well. I also added just a tiny pinch of toasted sesame oil which is my favourite oil and gives this mayonnaise a mysterious depth of flavour.

The result was a thick, creamy, luscious mayonnaise that – both in terms of flavour as well as texture – can take on any conventional mayonnaise heads-on. I find it so addictive, I can hardly restrain myself from not gobbling up the whole thing when I make this. And why not? Using naturally low-fat silken tofu as base and with only half a teaspoon of sesame oil, this is a light and lower fat alternative that still provides a very rich, authentic taste. Not a bad effort considering this beauty is gluten free, dairy free, egg free, cholesterol free, vegan, nut free, refined sugar free and almost oil-free!

Tip: If you tolerate garlic, add some garlic to make aioli!

Are your fries/coleslaw/potato salad ready for the healthiest, quickest and most delicious mayonnaise of your life?

Tofu-based mayonnaise
Vegan Mayonnaise that tastes like the real thing!

Instant Lowfat Vegan Mayonnaise

300g nigiri tofu
1 tbsp apple cider vinegar
3 tsp lemon juice
1 tsp Dijon mustard
1 tsp sea salt (use herb sea salt for extra flavour)
1/2 tsp black pepper
1/2 tsp toasted sesame oil

Blitz all ingredients in a high-powered blender and serve straight away. Alternatively, store in the fridge for up to 5 days.

Enjoy!

Tofu Stir Fry with Black Bean Noodles {vg, gf}

Published on by nathaliejasmin2019Leave a comment

Stirfry for me is the ultimate comfort food. It is vibrant, full of flavour, satisfying and warming, and I love how versatile it is. Stirfrying means cooking more quickly. Vegetables therefore retain more nutrients. And because stirfrying is so quick, it means less time standing in front of the stove and more time eating! Stirfrying for the win! Here goes my vegan tofu stir fry with black bean noodles. It is ultra quick (about 15-20 minutes) so there are absolutely no excuses for not dishing up a delicious and healthy meal on a week night! (Or any night, for that matter.)

Now, this does not need to be a tofu stir fry and you don’t need to use black bean noodles. I just used them as I think they work well together. I have come to really appreciate bean noodles. They are quite a bit lower in calories and higher in fibre than regular or processed gluten-free noodles/pasta, and they cook in a fraction of the time. If you can’t get your hands on black bean noodles, not to worry! Just use your favourite noodles or zoodles instead. This dish will still be delicious. If you don’t like tofu you could use tempeh (also have a look at my tempeh curry recipe here) or if you avoid soy simply use more veggies or try something new by making chickpea “tofu”. The options are endless.

That’s what I like about these kind of meals. No-one nowadays has the time or desire to go shopping every day so it’s imperative to have a handfull of standby recipes in which you can use whatever you have on hand.

Tofu Stir Fry with Black Bean Noodles

Tofu Stir Fry with Black Bean Noodles
Tofu Stir Fry with Black Bean Noodles

Serves 2

1 pack (300g) tofu, cubed
4 tbsp tamari
2 tbsp maple syrup
4 cloves garlic, minced
1 tbsp apple cider vinegar
1 tbsp ground ginger
half a tbsp sesame oil
dash of fresh lime juice
salt, pepper and chilli to taste

black bean noodles or other noodles (amount to taste)
dash of water or vegetable stock
about a pound (approx. 450-500 grams) mixed vegetables such as green beans, broccoli, sweetcorn, green peas, capsicum, carrots…
cashew nuts, fresh coriander, fresh chilli to serve (optional)

Mix the tamari, maple syrup, garlic, oil, vinegar, ginger, lime juice and spices in a medium bowl, then add the tofu and let sit for 5-10 minutes to soak up the marinade. Prepare the noodles according to the manufacturer’s instructions. Heat water or stock in a large frying pan or, better, a wok, and blanch the vegetables for a couple of minutes. Take out the veggies, then add the tofu with all of the marinade, cover and let cook for 5-10 minutes. Add the veggies, mix in thoroughly and cook for another two minutes. Turn off the heat, toss in the noodles and mix everything through. Adjust the spices and let sit for a minute. Serve with cashews, coriander and chilli according to your liking and…

Enjoy!