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Topview of Tiramisu

Vegan tiramisu

By Lisa Buren

IVSA The Netherlands

Dessert  

6 persons  

30 minutes preparation

  • 300g chickpeas

  • 70g sugar

  • 300g creamed coco

  • 300g digestive biscuits

  • 100ml cooled espresso

  • 60ml amaretto

  • 20g cocoa nibs

  • 10g cocoa powder

Ingredients:

Preparation:


1 – Open the can of chickpeas and drain the fluid through a sieve into a bowl. This stuff is called
‘aquafaba’ and is magic to any vegan. You won’t be needing the chickpeas themselves.
2 – Mix the aquafaba with the sugar until foamy for about a minute. Then blend with the creamed
coco into coco foam.
3- Crumble the digestive biscuits into a bowl. Pour the espresso and amaretto over it, add the cacoa
nibs and mix.
4- Divide the coco foam into layers of the six bowls you wish to serve in. Save enough for a second
top layer.
5- Divide the biscuit mix over the six bowl on top of the coco foam. Top again with another layer of
coco foam. Sprinkle the top layer with the cocoa powder and cocoa nibs.
6- For the best result, cool the bowls for 15 minutes. Enjoy~

 
 

Tortilla soup

Ingredients:

By Emily Freeman

IVSA  SAVMA

  • 1 pound of chorizo (omit for vegetarian friendly recipe!

  • 1 yellow onion, minced

  • 3-4 cloves of minced garlic (or to taste)

  • 1-2 finely diced fresh jalapeño (or to taste)

  • 1 liter of chicken stock (replace with vegetable stock for vegetarian friendly recipe!)

  • 1-2 packets of taco seasoning to taste

  • 3-4 large bell peppers, diced

  • 3-4 fresh tomatoes, chopped

  • 1-2 bags of frozen white corn

  • Fresh lime juice (optional)

  • Chopped cilantro (optional)

  • Crushed tortilla chips (optional)

  • Sour cream (optional)

Great recipe for batch cooking! Stick the soup in the freezer for longevity!

Preparation:

  1. Brown the chorizo in a large stock pot.

  2. Add onions, garlic, and jalapeño and cook until onions are transparent.

  3. Add the chicken stock, taco seasoning, diced bell pepper, chopped tomatoes, and corn.

  4. Simmer until the veggies are soft and soup is heated through.

  5. Serve with a generous squeeze of fresh lime juice, tortilla chips, cilantro, and sour cream.

  6. Enjoy!

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Special chicken karahi

By Riaz Ahmad Gul Rajoo

IVSA Bahawalpur, Pakistan

Ingredients:

  • 1 chicken, cut in small pieces

  • 1/2 cup oil

  • 2 tbsp. ginger garlic paste

  • 5-6 tomatoes, chopped

  • 2 tsp. chili powder

  • 1,5 tsp. salt

  • 5-6 green chilies, slit from center

  • 1 tbsp. roasted cumin seeds, crushed

  • 1 tsp. kasoori methi

  • 1 tsp. all spices powder

  • 2 tbsp. beaten yogurt

  • Green coriander as required, chopped

Preparation:

  1. Heat oil in a wok and saute garlic and ginger paste in it. Add chicken and cook it for 3-4 minutes on high flame.

  2. Add tomatoes, chilipoweder and salt. Mix it and leave it covered to cook.

  3. After 5 minutes add yogurt, green chilies, cumin seeds, methi and all spices powder adn green coriander. Mix it and cook on low flame till chicken is tender and all water dries up.

  4. Serve hot with chapattis.

Stir Fry
Pizza Dough

Lahmacun is considered a Turkish street food and is originally from the southeastern part of Turkey famous for spicy kebabs and other meat dishes!

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Vegan 

lahmacun

By Tutku Kuscu

IVSA Cyprus

TOTAL TIME 90 MINS

12 MEDIUM SIZED LAHMACUNS  

Ingredients:

Dough 

  • 500 grams flour

  • 10 grams yeast (instant dry)

  • 200 ml water (warm)

  • 10 grams salt

Topping

  • 500 grams plant-based meat (I used texturized pea protein but soy also is a great option)

  • 1 medium onion (finely grated)

  • 2-3 cloves of garlic (finely grated)

  • 1 tomato (peeled, chopped)

  • 1 green pepper (chopped)

  • 2 tablespoons tomato paste

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon hot red pepper flakes (optional)

  • 30 grams parsley (minced)

Preparation:

  1. Put the flour in a large mixing bowl. Add the yeast and salt and combine.

  2. Make a pool in the middle of the flour with a spoon and pour the water and oil mixture into it. Blend the flour into the liquid by turning the dry edges into the center.

  3. Flour your working surface and your hands. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic.

  4. Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. Put the dough back in the bowl and cover it with a cloth or towel. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.

  5. While the dough rises, prepare the topping. Mix all the topping ingredients together in a large bowl.

  6. Once the dough has risen, turn it out on a floured surface and divide it into twelve even pieces.

  7. Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it.

  8. Spread the topping thinly and evenly over the top of each dough round with your fingers.

  9. Preheat your oven to 200C. Put a large a non-stick sheet tray into oven to preheat it as well.

  10. When the oven and the sheet tray are very hot, quickly remove the sheet tray and place your lahmacun on it. Don’t allow them to overlap.

  11. You’ll know they are cooked when the topping is sizzling and the edges get brown. Always check the lahmacun as they cook to prevent them from burning.

  12. Serve them hot with a wedge of lemon for squeezing and a plate of sliced onions and sprigs of Italian parsley.

 
Fresh Bread

Honeycomb bread

By Puspa Rai

IVSA Rampur, Nepal

Ingredients:

  • 375 gm Whole wheat flour 

  • 125 gm  All purpose flour

  • A pinch of Salt 

  • Sugar to taste

  • Milk as required ( vegan milk is fine too)

  • 2 whole Eggs

  • 2 tsp of Vegetable oil

  • 1 tsp Baking soda

  • 1 tsp Baking powder

  • 1 tsp of Lemon juice

Serve hot with honey!

Preparation:

  1. In a clean bowl shift the dry ingredients and in another bowl mix the wet ingredients.( Eggs, milk, oil)

  2. Add lemon juice to activate the baking soda in it.

  3. Then mix the dry and wet ingredients to make the thick batter. Batter should be thick enough to coat the back of spatula.

  4. In heated pan, put the dollops of batter and let it cook for 2 - 3 mins, at this point holes are starting to form.

  5. Then flip it and cook in other side for 1-2 mins. And finally our honeycomb bread is ready to eat.

  6. Vegan can also enjoy by replacing egg and milk with vegan milk.