Sagal’s Kitchen

A blog detailing my favourite recipes *images not mine*

[sagalskitchen]

Recipe: Vegan lemon cheesecake (★★★★★)

Another day, another recipe. Welcome back to Sagal’s kitchen, where today I’ll be making a lemon cheesecake (dairy free of course). I’ve been looking forward to posting this recipe the most, as I have the biggest sweet tooth and love all things dessert!

Via: Jane’s Patisserie

What you’ll need:

For the base

2 packets of graham crackers

70g coconut oil

For the topping

¼  cup corn starch

2 cups of Vegan cream cheese

1 cup coconut cream

A splash of almond milk

2 lemons, zested and juiced

 ½ cup of white sugar

Via: taste and tell

How to make:

Place your graham crackers and coconut oil in a food processer and blend until almost smooth. It should feel like wet sand as opposed to a powder consistency. This will be your base.

Put your base in a cake tin lined with grease and baking paper.

For your topping, combine your corn starch, coconut cream, lemon, almond milk, and sugar in a saucepan on medium heat. Use a whisk in the beginning but continue with a wooden spoon and blend until completely smooth for five minutes.

The consistency should feel thick on your spoon. Using a hand mixer, combine your lemon mixture and cream cheese and blend slowly, until completely smooth. Ensure you don’t overmix it, as it won’t be able to set properly.

Place your lemon mixture in the cake tin on top of your crust. And smooth it out. Optionally, you can decorate with lemons on top.

Let it sit in the fridge for 3-5 hours.

Thoughts:

For me, this was a five star recipe. The zesty lemon flavour gives the food that perfect tang, making sure it’s not too sweet. It’s definitely a show stopper and I would recommend bringing this to your next get together (you’ll get lots of compliments). Although it is a longer process than preferable, it’s also a no bake cheesecake so that is definitely a plus.

[sagalskitchen]

Recipe: Singapore Style Noodles (★★★★★)

Hello again, or as they say in Singapore, Salaam!                    

If you couldn’t tell, today we’ll be making Singapore style noodles, of course with a dairy free twist!

My favourite food blogger ‘Off the wheaten’ has amazing vegan recipes and her Singapore noodles are absolutely to die for. So, let’s jump right into it:

via: Coles

What you’ll need:

1 packet of Vermicelli rice noodles

3 tbsp curry powder

3 tbsp soy sauce

1 capsicum

½ an onion

1 cup bean sprout

3 tbsp rice vinegar

1 carrot

2 teaspoons sesame oil

1 cup cabbage

200 grams of peeled prawns

1 teaspoon caster sugar

2 teaspoons sunflower oil

How to make:

Boil water in a kettle and place your noodles in a large bowl. Once kettle has boiled, submerge the noodles in water, ensuring they are completely covered. Wait about 5-10 minutes then drain when softened.

In another bowl, combine your sesame oil, curry powder, sugar, soy sauce and 1 tbsp of water. This will be your sauce.

Preheat your wok, adding sunflower oil to it. Dice your onion and cut your capsicum, carrot, and cabbage, then combine it into the wok.

Once the onion and capsicum begin to brown, add your drained noodles and sauce along with diced bean sprouts.

Let it sit for 2 minutes before adding in your peeled prawns, then proceed to let it stir fry for another 2 minutes.

Slowly begin to pour some rice vinegar into the wok, stirring as you do it. Let the noodles stir fry for 2 minutes.

Serve hot on a plate. Add some chilli oil if you’re looking for additional spice.

via Damn Delicious

My thoughts:

The flavour was very rich and so far, it’s my favourite recipe in this series. I would definitely add some chilli oil to the recipe for a spicier flavour. Be sure to cook the sauce through to avoid any powdery flavour.

A lot of people say that egg is a main ingredient, but I disagree, it tastes lush without it! If you’re looking to go absolutely vegan on the dish, feel free to leave out the prawns. Overall, this was absolutely decadent.

You can check out ‘The Woks of Life’ and ‘Auntie Emily’ for excellent Singapore style noodles recipes!

[sagalskitchen]

Recipe: Spicy Chicken Burritos (★★★★★)

Preparation Time: 45 mins

Welcome back to another recipe in Sagal’s Kitchen! This week we’re doing lunch and its spicy chicken burritos. Initially I saw this on ‘A Pinch of Yum’ as tacos, and it had massive reviews. I thought I’d change things up and create a burrito instead.

What you’ll need:

2 cups of Salsa (tomato)

2 tbsp of Taco seasoning

200 grams of chicken breast

1 ripe Avocado

Half a Red onion

1 Lime

1 Adobo pepper

Dr. Wills Vegan mayonnaise (as much as necessary)

2 tortillas

via: Keeping on Point

How to:

Start off by rubbing your chicken breasts in one cup of your tomato salsa and two tablespoons of taco seasoning. Let it marinate in the fridge for at least half an hour.

While the chicken marinates, you can start by finely dicing your red onion and half your avocado, then combine it in a bowl with 1 cup of tomato salsa. This becomes your salsa.

Prepare yourself a drink (my favourite is a virgin pina colada).

Once the chicken is marinated, place in the air fryer for 15 minutes (flipping both sides every 7 minutes to ensure its cooked thoroughly).

As your chicken cooks, place 1 adobo pepper, the juice of 1 lime, vegan mayo, and the remaining half of your avocado in a blender and blend until you get a smooth creamy consistency.

Place your tortillas on an open flame to get that Smokey flavour.

After your chicken is cooked, place it in the tortilla with your salsa and spicy avocado sauce and fold. Now enjoy!!!

via: Add a Pinch

This burrito is the perfect mix of Smokey and tangy flavours. I’m not usually a fan of spicy foods but 1 adobo pepper seems to really bring it all together. I think the spicy avocado sauce is definitely the star of the show and is so easy to make! I’m 100% going to make an entire squeeze bottle of it for next time.

I know lunch is a very rushed process for some (I know it is for me) and to save time I think the best tip is to probably marinate your chicken overnight instead as that is by far the longest part of the process.

[sagalskitchen]

RECIPE: Berry Baked Oats (★★★★½)

Welcome to my blog! I wanted to give you all a warm welcome to Sagal’s Kitchen where I’ll be reviewing dairy free recipes, as I navigate my way through lactose intolerance and finding a healthy lifestyle that works for me.

In today’s recipe we’ll be starting with the basics: breakfast! Specifically Baked Berry Oats. It’s a simple yet delicious protein filled brekkie, that’ll kick start your day.

via Ministry of Curry

I’ve found several food bloggers including the likes of @lenahfst (on Instagram) and Emily Gough who make the creamiest to-die-for baked oats, so I thought I’d give it a try!

Today’s ingredients:

1 cup of rolled oats

1 cup of plant based milk or water (my favourite is Oatly’s oat milk)

2 pieces of sea salt vegan chocolate (Pico’s brand is the best)

1 teaspoon baking powder

2 teaspoons cinnamon

½ cup of frozen mixed berries

via Sweet and Savory by Shinee

Method:

You want to start off by gathering your rolled oats, baking powder, cinnamon, and milk into a blender, blending until it’s smoothly combined.

For an incredibly smooth texture, personally I like to grind the oats until it almost resembles a powder (but still has that oat consistency).

Taking your mixture, you want to place half of it into a Pyrex dish. After placing half inside the dish, take two pieces of your chosen chocolate, and place it in the centre of the mixture.

Proceed to fill the rest of your dish with the remaining oat mixture, ensuring the chocolate is fully covered.

Bake at 170 degrees (Celsius) for 15 minutes.

Let the oats cool for 5 minutes, before placing your mixed berries on top.

Now enjoy!!!

These oats are so creamy and indulgent and taste amazing. This is inarguably the best oats I’ve ever had in my life. The entire process is so quick and easy, it’s a great breakfast idea if you want something low maintenance in the mornings.

You can complete your regular morning routine whilst making this recipe too.

I found it was also pretty filling too, I almost skipped lunch! Next time I think I’ll add maple syrup for that extra kick.