Tag Archives: carrots

Tikil Gomen (Ethiopian Cabbage and Potatoes)

20 Dec

One of my favorite types of food is Ethiopian (check out my recipe for Ethiopian Chickpea Salad). This veg-friendly cuisine offers a variety of dishes to choose from and one of my favorites is Tikil Gomen. Tikil Gomen (Cabbage and Potatoes) is a type of wat that is commonly consumed by being scooped up with a piece of injera, a sourdough flatbread somewhat similar to a tortilla. If you are fortunate enough to live in a city with an Ethiopian restaurant or store, you will likely be able to order some injera to take home so you can eat your homemade Tikil Gomen in style. Otherwise, don’t worry, I won’t judge you for eating this delicious dish with a trusty old fork.

A star ingredient, cabbage, is a cruciferous vegetable that is a good source of dietary fiber, folate, and vitamins B6, C and K (source). Check out the benefits of potatoes and carrots.

Tikil Gomen (Ethiopian Cabbage and Potatoes)

Tikil Gomen (Ethiopian Cabbage and Potatoes)

4-6 tablespoons olive oil
8 yellow baby potatoes, scrubbed and quartered
3 medium carrots, peeled and sliced
1 (10-ounce) bag shredded green cabbage
1/2 cup white onion, chopped
2 large cloves garlic, minced
2 teaspoons salt
1/2 teaspoon grated fresh ginger
1/2 teaspoon turmeric

Heat olive oil in a large pot over medium heat. Add potatoes; stir, cover and cook for 5 minutes.

Add carrots; stir, cover and cook for an additional 5 minutes.

Add cabbage and onion; stir, cover and cook for an additional 5 minutes.

Add garlic, salt, ginger and turmeric; stir, cover and cook for a final 5 minutes.

Allow to cool slightly before serving.

Product Review and Recipe: Tyrrells English Chips

22 Jun

Tyrrell's English ChipsSometimes when I have a craving for salt the easiest and most satisfying thing (albeit not the healthiest) to eat is a bag of chips. There is something about their light, crispy texture that leaves me wanting more. Here’s an interesting fact if you didn’t already know: what we refer to as “chips,” the English refer to as “crisps.” Luckily for us, Tyrrells English Chips, based out of Leominster, Herefordshire in the UK, have kindly used the word “chips” on their U.S. packaging to prevent any confusion. Offering hand cooked potato chips and mixed vegetable chips, Tyrrells USA currently offers five flavors that are completely plant-based.

Tyrrells leaves the skins on their spuds which provides more fiber. The potatoes are then thick-cut and cooked in small batches, spun in their Big Spinny Thing™ to remove excess oil, and finally tossed with their special seasonings, none of which are artificial (source). The result is a crispy chip with a pleasant amount of flavor. This company has some spunk and I like it. A quick look at their website alone was enough to convince me!

Oddly enough I have not had the opportunity to try Tyrrells English Chips until now, even though they are sold in stores all over the United States. So, without further ado, here is my review of their five plant-based potato chip flavors:

Tyrrells Lightly Sea Salted Chips Lightly Sea Salted
These chips are exactly as described. With just a touch of salt, Tyrrells Lightly Sea Salted chips have less sodium than your typical bag of chips. In fact, 1 ounce of these chips provides 70mg sodium, whereas the same serving of another popular brand has a whopping 170mg! If you want to have your chips and eat them too, this would be the flavor to choose.

Tyrrells Sea Salt & Cider Vinegar Chips Sea Salt & Cider Vinegar
Tyrrells lovingly describes their Sea Salt & Cider Vinegar chips as having a “burly kick,” and boy, do they! With three kinds of vinegar seasoning these chips, they are sure to please any vinegar-lover and would go excellent alongside something sweet. I envision these chips being crumbled atop a fresh salad with sweet dressing.

Tyrrells Sweet Chili & Red Pepper Chips Sweet Chili & Red Pepper
I was expecting these chips to be too hot for my sensitive tongue, given that they contain cayenne pepper and jalapeño chili pepper, but was pleasantly surprised to find that they give off just a slight kick as an after-note. With just a touch of sweetness to accent the slight kick, I find this flavor to have a nice balance of sweet, salty and sassy.

Tyrrells Sea Salt & Cracked Black Pepper Chips Sea Salt & Cracked Black Pepper
Black pepper is often the more dominant flavor in a chip, but these chips provide a nice balance of salt and pepper and are perhaps my favorite of the bunch. These Sea Salt & Cracked Black Pepper chips compliment any sandwich or soup, and even have the most protein out of the five flavors I’ve tried: 6.3g per serving to be exact!

Tyrrells Veg Chips Veg Chips
Rather than using traditional potatoes, Tyrrells uses beetroot, carrots and parsnips for this version of their chips. With only 5 ingredients total (including the aforementioned vegetables), these Veg Chips are slightly sweet with a bit more salt than the rest; 170mg per serving, to be exact. I prefer a little less sodium but that doesn’t mean these chips are any less tasty.

Potato chips are becoming increasingly popular in recipes and serve as an excellent stand-in for salt, breading and toppings. Fashioned after traditional shortbread but reminiscent of Russian tea cakes or Mexican wedding cookies, these light and airy Potato Chip Pillow Cookies utilize Tyrrells Lightly Sea Salted Chips and are sure to satisfy your sweet (and salty) tooth.

Potato Chip Pillow Cookies

Potato Chip Pillow Cookies
Yields approximately 14-16 (2-1/2 inch) cookies

1/2 (5.3-ounce) bag Tyrrells Lightly Sea Salted Chips
2-1/2 cups unbleached all-purpose flour
1 teaspoon salt
1-1/3 cups solid butter-flavored vegetable shortening
2/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350° F.

Pour chips into the bowl of a food processor and pulse until thoroughly crumbled. Combine with flour and salt; set aside.

In the bowl of a stand mixer, cream together shortening, powdered sugar and vanilla until smooth.

Add flour mixture and stir on low until combined.

Scoop mixture out onto a clean, flat, lightly floured work surface and roll out until 1/2 inch thick. Cut into 2-1/2 inch circles (or whatever size you prefer) and place cookies at least 1 inch apart on a baking sheet.

Bake in preheated oven for 30-35 minutes, or until very light golden brown. Allow to cool for 5-10 minutes before consuming.

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NOTE: The products noted above were free samples provided by Tyrrells, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Wonton Vegetable Soup

14 Feb

A wonton is a type of dumpling commonly found in Chinese cuisine. Typically fried or boiled in soup, wontons are prepared by placing filling inside of thin, flat pieces of dough, which are folded over and sealed. The shape of wontons vary by region, but are often found as triangles.

Bok choy (also known as pak-choi), a type of Chinese cabbage, is a low-calorie food providing a healthy dose of nutrients. 1 cup boiled bok choy provides 18% DV Potassium, 144% Vitamin A, 15% Calcium, 73% Vitamin C and 15% Vitamin B6, all in just 20 calories (source).

The high amount of Vitamin A contained in bok choy plays an essential role in healthy vision, bone growth, and immune and reproduction system function. This vitamin, often referred to as retinoids, is found naturally in both animal and plant sources, however, animal-derived Vitamin A is fat-soluble and can build up in the body, becoming toxic. Plant-derived Vitamin A, however, is water-soluble and does not build up in the body, therefore toxicity is rare (source).

The wontons below encompass a savory tofu filling and are cooked in a light vegetable broth, which is full of bok choy, carrots, baby corn, mushrooms and green onion.

Vegetable Wonton Soup

Wonton Vegetable Soup

Wontons:
8 ounces extra-firm tofu, drained, patted dry and crumbled
1 large clove garlic, peeled
1 tablespoon soy sauce
fresh cracked black pepper
1/3 (12-ounce) package round dumpling wrappers*

Soup:
12 cups water
3 tablespoons vegan vegetable bouillon paste (I use Better Than Bouillon)
1 teaspoon grated fresh ginger
2 medium-size carrots, peeled and thinly sliced
2 heads bok choy, washed and sliced
1-1/2 cups sliced mushrooms of choice, cleaned
8 ounces baby corn, drained
2 green onions, thinly sliced

Begin with wontons by placing tofu, garlic, soy sauce and pepper in a bowl. Mix with a fork until thoroughly combined.

Place a dumpling wrapper on a clean, flat surface and spoon approximately 1 tablespoon tofu mixture into the center. Moisten edges of wrapper with water and fold to form a half-moon. Seal wonton by carefully pressing around filling and edges to remove as much air as possible. Continue process until filling is used up. Set aside.

For the soup, bring water to a boil and stir in vegetable bouillon paste until dissolved. Add ginger, carrots, bok choy and mushrooms, reduce heat to low and cover, allowing to simmer for 2-3 minutes.

Add prepared wontons to pot and replace lid, continuing to simmer for an additional 2-3 minutes.

Finally, add baby corn and green onions, replace lid and simmer for 1-2 additional minutes, or until wontons and vegetables are tender. Serve hot or warm.

* Dumpling and wonton wrappers often contain egg, so it is important to read the ingredients, ensuring that the wrappers are vegan.

Hearty Chickenless Noodle Soup

1 Oct

Now that fall (or autumn, if you prefer) is upon us and the days are getting cooler, we now look to enjoy warmer foods. Nothing warms you up like a hot bowl of soup like mom used to make!

With subtle smoky notes, this version of the classic chicken noodle soup replaces chicken with tofu and is completed with carrots, celery, onion and noodles in a savory vegetable broth.

Hearty Chickenless Noodle Soup

Hearty Chickenless Noodle Soup

Tofu:
1/2 (14-ounce) package extra firm tofu, frozen then thawed
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons poultry seasoning (yes, it’s vegan!)

Soup:
6 ounces long pasta of your choice, broken into 2-inch pieces
1 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
1 large clove garlic, minced
4 cups vegetable broth
3 cups water
1/2 teaspoon smoked paprika (optional)
salt and pepper to taste

Begin with the tofu by pressing it. Either wrap in a dry towel and place on a stable surface, covering with a couple of heavy plates, or, use a tofu press. Allow tofu to be pressed for 30 minutes.

Meanwhile, place olive oil, soy sauce and poultry seasoning in a small bowl, whisking to combine. Roughly chop pressed tofu and add to mixture, carefully stirring to coat. Set aside and allow tofu to absorb flavors.

Preheat oven to 350° F. Place tofu mixture in a single layer on baking sheet and cook for 20-25 minutes, or until golden brown. Remove from oven and set aside.

Next, start the soup by heating oil in a large pot over medium heat. Once hot, add carrots, celery and onion, cooking and stirring often for 3-5 minutes, or until crisp-tender. Add garlic, stirring often, and continue to cook an additional minute.

Add remaining soup ingredients (with the exception of noodles) and bring to a boil over high heat. Add noodles and boil according to manufacturer’s directions. Remove soup from heat and stir in tofu. Allow to cool slightly before consuming.

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