素食烹飪、為你的身體、心靈和靈魂 Vegan Cooking for the Body, Mind and Soul

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Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality! 歡迎您們參加裸食私廚的廚師Prish 舉辦的烹飪課程。您們將學習如何為自己和親愛的人做健康又美味的全素菜餚。這些食譜旨在讓您感到滿足,精力充沛!

Workshop I

Appetizers開胃菜

In this workshop, Chef Prish will teach you how to make delicious appetizers for your next dinner party. These appetizers use only the freshest, seasonal ingredients and creatively focus on beautiful plating. Impress your guests with these beautiful, delicious and healthy appetizers. 在這個課程中,Prish廚師將教您如何為您下個晚宴做出美味的開胃菜。這些開胃餐點只使用最新鮮、符合時令的食材,還有創意的美麗擺盤。讓這些美麗、美味又健康的開胃菜給您客人留下深刻的印象吧。

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I: kimchi gazpacho I: 泡菜冷湯

We will learn how to make a simple, probiotic-rich kimchi and then we will use the kimchi to make a creamy, protein-rich gazpacho with a fresh avocado, cucumber and apple salad. This recipe is the perfect appetizer because it prepares the palate for the entrée and it assists in better digestion because of the enzyme-rich kimchi. 我們將學習如何做出一個樸實、富含益生菌的泡菜,然後用這個泡菜做出富含蛋白質的泡菜冷濃湯,配以新鮮酪梨、黃瓜及蘋果沙拉。這道菜是個完美的開胃菜,因為它不僅能夠激活您的味蕾,讓您更好的品嘗主菜,且由於泡菜富含酶素,它也能夠協助消化系統

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II: quinoa salad wrap II: 藜麥沙拉捲

This is a fibre-rich, iron-rich start to a meal with lentils, cherry tomatoes, grated pumpkin and a delicious spicy cashew-miso dipping sauce. This appetizer can also be eaten as lunch or brunch and can last in the fridge for a few days. 這是富含纖維和鐵的開胃菜,配以扁豆、小番茄、南瓜絲及美辣味的腰果味噌沾醬。這道開胃菜可以當午餐或早餐食用,並放置冰箱可保存幾天。

III: Dragonfruit Salad III: 火龍果沙拉

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This appetizer is a perfect reflection of “tropical living”, using ingredients are that are local and familiar but in a totally unique way. We will make a salad cream of dragon fruit with ginger, lime, kaffir lime leaves, coconut sugar and on to that we will add freshly chopped jicama with cilantro cashew yoghurt. 這道開胃菜是”熱帶生活”的完美體現。它使用我們熟悉的在地食材,但作法完全獨特。我門是以火龍果、薑、萊姆汁、卡菲爾萊姆葉、椰子糖製作沙拉醬,再加入新鮮切碎的豆薯和香菜腰果優格。

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Workshop II

Fall Entrees秋季主菜

Fall is a time to slow down, to start warming the body, a time to turn inwards and reflect in preparation for Winter’s hibernation. In our Fall class, we will learn three recipes that make use of beautiful, warming Indian spices and Fall vegetables to soothe and comfort the soul. 秋天是放慢生活節奏、開始暖身及向內反省於準備冬眠的季節。在我門的秋季課程中,我們將學習三種食譜。這些食譜使用美麗溫暖的印度香料及秋季蔬菜來舒緩及撫慰靈魂。

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I: Baked Mushroom Tart I:烤蘑菇塔

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This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds 這是一道美味及高蛋白質的秋季菜餚。我們會以夏威夷豆、橄欖油及大蒜製作底下的餅皮。內餡是以磨菇、菠菜、櫛瓜及葵花籽奶油的組合製作的。

 

II: Almond Falafel with Spicy Tomato & Fig Chutney 杏仁法拉費佐番茄無花果酸辣醬

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A delicious, unique recipe that is easy and fun to prepare. Almonds are a rich source of calcium, magnesium and iron. We will use chickpea flour to coat the falafel and we will combine with a delicious, sweet and spicy chutney 準備這美味獨特的食譜是很簡單又好玩的。杏仁是鈣、鎂及鐵的豐富來源。我們將法拉    上鷹嘴豆粉,然後再配美味的印度酸辣醬。

 

III: Puer Tea-Smoked Tofu III: 普洱茶-燻豆腐

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A beautiful, simple and elegant dish. We will learn the tea-smoking technique that elevates simple tofu to gourmet level. The tofu will be served on a bed of red-beans, mushroom and fern vegetable and combined with a shitake broth. 這是個美麗、樸實及優雅的菜餚。我們將學習如何使用燻茶技術把樸實的豆腐提升到美食的水平。端出時,我們會把豆腐放在紅豆、香菇、蕨菜上再配以香菇湯。

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Workshop III

Desserts 甜點

Desserts are comforting and pleasurable. Raw, vegan desserts are not only comforting and pleasurable, they are also healthy and fortifying. As Fall approaches, the body needs more grounding and warmth. In this desserts workshop, we will make three desserts perfect for Fall. 甜點讓人感到舒服和開心。裸食全素甜點不只讓人感到舒服和開心,也讓身體健康強壯。隨著秋季的來臨,我們身體更需要溫暖。在這個甜點課程中,我們將學習製作最適合在秋天食用的三種甜點。

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I: Raw Chocolate Ganache裸食巧克力甘納許

Who can say no to good, creamy, buttery ganache?! In this vegan version, the ganache is made from macadamia butter, maple syrup, vanilla and magnesium-rich raw cacao. You can store it in the fridge for months (not like it will last that long!) 誰能拒絕吃美味奶油狀的甘納許呢?! 這個全素板甘納許是以夏威夷奶油、楓糖、香草及富含鎂素的生可可豆製作的。您可以放置冰箱裡保存幾個月 (即使我認為您沒辦法讓它放著不吃那麼久!)

 

II: Raw Pumpkin Cheesecake 裸食南瓜起士蛋糕

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This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies! 這個食譜的靈感來自我最喜歡的廚師之一Russell James。這起士蛋糕是我吃過最好吃的蛋糕之一。它包含新鮮胡蘿蔔汁、生南瓜、腰果、南瓜香料及種子和水果乾。您會享受做這個甜點,這也是一個讓孩子吃蔬菜的巧妙方法!

III: Sweet Potato Cake 紫薯蛋糕

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Purple sweet potatoes are cooked with ginger, then blended into a sweet cream with coconut oil and coconut sugar, served with a baked oat crumble on top. 我們將紫薯及薑一起煮熟、加入椰子油和椰子糖,並將它弄成甜味奶油。端出食,再灑上燕麥碎。

Workshops available upon request. Minimum attendees 20 pax. Please email for details. 請發郵件詳情。最少十。

 

 

 

My Slowly-Increasing Derriere…

…is a cause for concern. Clothes are fitting me a bit too snugly and I find myself playing with my fat rolls around my hips when my mind wanders. Although it has proven to be a pretty soothing past time, the thought arises: I have rolls of fat that I can fondle. Wow.

I blame it on this goddamn city. So many wonderful eating options, restaurants popping up like acne on a pimply kid’s face and no dearth of willing hands serving you sloppy, cheesy gorgeous tacos, amazing stir-fried goodies, or late-night fried meat buns. Taipei has rightly won CNN’s Asia’s most sinful cities award for gluttony. All tongue in cheek, yeah…don’t want anybody getting their knickers in a knot, but it’s TRUE! Especially, if you live in the city. We get fat.

Now back to those tacos…it’s right up there with pasta, pizza, burgers, soda – all the junk I really don’t like anyway. You know? The kind of food that inspires you to think of your stomach as a separate character from you? “My stomach, my boyfriend and I are going out for dinner tonight so we can’t join you for that peaceful protest. Good luck with…nomnomnom…”.

It all started and ended with the tacos. On my first trip to the States two years ago, my boyfriend and his family were practically salivating when describing the food trucks in Austin, Texas that sold really incredible tacos. I was all meh, show me the raw food cafes and vegan options.

But then, I tasted my first soft fish taco and died. There were no adjectives, no exclamations, no dramatic finales, I tasted it and simply died. I tried an ahi tuna (seared to perfection and like a slab of it, not the piddly tendrils you get in Taipei) with a sour cream so thick you could paddle around in, the freshest cilantro and a gorgeous zesty salsa. The flavour balance was incredible, the textures, the colours and the simplicity of it all blew me away. Clearly, we are doing something wrong in South Africa not to have had this experience. For the rest of that trip, we turned into tacos whores, gobbling them down as often as we could. We were all still thin at that stage.

Fast forward to Taipei where upon our return, I walked around the city, mumbling, “taco…taco….taco” without finding any. Finally, we heard about a place called Macho Tacos. We were utterly excited to have some a taco joint but then we suffered the misfortune of actually eating one of their tacos. I will not waste any more space on Macho Tacos. Consider yourselves warned.

We slowly recovered from our cravings as many more delightful culinary adventures beckoned. But then we heard about Juanita’s. A good indication of the Western standard of a restaurant is when all the expats share information about it, post food pics and post links to the restaurant. Juanita’s was scoring top grades for good quality guacamole, thick sour cream and delicious fillings. But by now my taco obsession had reduced into a passing interest. I went to check out Juanita’s anyway and wasn’t that impressed with it. It was leaps and bounds better than Macho Tacos but then so would be, damp stale bread.

Juanita’s has a great menu but a sloppy serving line where the fillings reach your taco like random insects that splat violently to death against your window screen while driving down an endless highway at a high speed. They were stingy on the sour cream and also thinned it out, double disappointment but… the tacos were tasty.

The Mexican joint that finally turned me on in a way fast/junk food hadn’t turned me on in Taipei before was, Dos Chinos. Situated near the bustling mess of Tonghua Street, Dos Chino is easy to miss. I think the only reason we went in there is because we couldn’t get to our first choice restaurant since we were stuck in peak-hour traffic! We sat inside the restaurant which shouldn’t really be called a restaurant, more like a stand with doors, chairs and tables or a shack that’s been cleaned up, I don’t know…it is tiny. We got there ordered pulled pork and a spicy beef and were completely impressed with how delicious their tacos were. The two guys working behind the counter look exhausted and that’s because they are turning out a large amount of really excellent tacos to a growing number of adoring fans. Generous servings of guac, luscious lashings of sour cream and we were hoovering them down.

So, this brings me to the point of this post: my derriere. I can’t go on eating these tacos or soon my stomach, my derriere and I will be writing stage plays for three. Dos Chinos has set the bar high but ultimately, health should come first.

I figured I would give raw tacos a bash and satiate myself thus.

Heuvo-less Rancheros with Red Enchilada Saouce and Pico De Gallo

Ani Phyo’s Heuvo-less Rancheros with Red Enchilada sauce and Pico De Gallo

Amen. This taco has allowed the three of us (my derriere, stomach and I) to reach ceasefire: Raw corn tortilla with heuvo-less rancheros with red enchilada sauce.

Here’s the recipe:

To make the raw corn tortilla, blend 1.5 cups of corn kernels with 1/2 cup of flax meal, 3 tbls olive oil and about 3/4 cups of filtered water. I would add salt as the tortilla I made, turned out a bit sweet because the corn was sweet.

Once blended, place 1/4 cup rounds on your teflex sheets and dehydrate for 5 – 6 hours at 104 degrees farenheit. Please follow this guide. No short cuts. I took a shortcut and raised the temp so my tortilla came out too dry at the edges. Flip it over after 5 hours then dry th other side for another 5 hours.

If you don’t have a dehydrator, just take your lazy ass to a bakery and buy some already-cooked tortilla:-)

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Delicious!

Next we work on the filling.

Marinated onion

Finely chop 1/2 a white onion and marinate it in 1 tbls of olive oil and 1 tbls of liquid amino. let it sit for about 10 minutes.

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Pumpkin seeds, tumeric and paprika

The filling is a combination of a pâté called Love-The-Chicks Pâté and tomatoes, onion and bell pepper. The original recipe asked for:

2 cups almonds (I used pumpkin seeds – much cheaper)

1 cup sunflower seeds (I Ieft this out)

1/2 tsp salt

2 teaspoons tumeric powder ( for colour)

1 cup of water (I used 1/2)

Blend everything together and you should get this:

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Next, drain the marinade from the onions, add them; some finely-chopped yellow bell pepper (1/2 cup) and tomato (1 de-seeded).

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Mix well.

On to the red enchilada sauce:

2 cups seeded roma tomatoes

2 tbls extra virgin olive oil

1 tbls lime juice

1 tsp minced garlic

1/4 to 1/2 serrano chili or jalapeno, seeded, diced

1 tbls fresh, chopped cilantro

2 tbls chopped onion

a few drops of liquid smoke if you have this (I don’t)

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Blend. Taste. Die.

The last step is making the pico de gallo. I must admit, that b this point I was tired and wanted out of the kitchen so I chopped tomatoes, cilantro, added salt and called it quits. But here’s the recipe anyway:

2 cups diced roma tomato

1/4 finely chopped white onion

jalapeno to taste

1 tbls fresh lime juice

1/4 cup chopped fresh cilantro

1/ tsp salt

mix everything together.

layer your taco with the pate, then enchilada sauce and finally the pico de gallo.

For an exciting additional filling, grill some tofu in lime and cilantro.

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Layer the taco with tofu, enchilada sauce and pico de gallo.

Hmmmm….yummy good!