Green Gourmet Restaurant and Vegan's Choice Supermarket - Favourite Recipes

Colin and our friends at the Green Gourmet have been instrumental in helping animal activists in Sydney with numerous vegan fundraising dinners. Now it's time for us to return that hospitality. www.greengourmet.com.au Vegan's Choice Grocery 113 King Street Newtown NSW 2042 Ph: 02 9519 7646  Green Gourmet Restaurant Newtown 115-117 King Street Newtown NSW 2042 Ph: 02 9519 5330 Ph: 02 9519 5123 Green Gourmet Restaurant St Leonards 538 Pacific Hwy St Leonards NSW 2065 Ph: 02 9439 6533

Colin from Green Gourmet

The Green Gourmet restaurant conducts simple and easy vegan cooking classes and demonstrations on a regular basis. These are creative dishes based upon Taoist philosophy. They believe that the philosophy of Yin and Yang is important to everything in life. By applying this principle to food, they have the opportunity to explore the unlimited boundaries of creative cuisine, without upsetting the harmonious balance of the origins of true nature.

The Green Gourmet does not utilise the five ‘spicy-scented' vegetables, that is: onions, garlic, leeks, spring onions and chives.

Most of the ingredients used in the following recipes are available at Vegan's Choice supermarket, right next door to the Green Gourmet in Newtown . However Colin, the proprietor would like it known that flexibility and experimentation in cooking is an art form that all great chefs aspire to. Enjoy!

Nori Tofu (Not Fish) Curry

You'll Need:

Green Gourmet Nori Tofu Roll
Grated Ginger
Tomato puree
Coconut milk
Turmeric
Green Gourmet Laksa paste
Fresh Coriander
Lemon Juice
Oil

Method:

Slice Nori Tofu Roll and set aside. Heat the oil. Put in ginger and release flavour for one minute. Reducing heat, pour in tomato puree and let simmer for another minute. Add the turmeric and coconut milk, then let the mixture boil. Add water until it becomes a curry consistency. Gently mix in the Nori Tofu pieces. Add a dash of lemon juice and freshly chopped coriander. Bring it to the boil and salt to taste.

Note: Let the curry sit for a while before serving with brown rice.

Vegetable Kurma

You'll Need:

¼ Cauliflower
½ C Peas
1 medium Carrot
1 Potato
5 or 6 String Beans
½ C Soy Mince
Green Gourmet Hot and Spicy paste (optional)
Turmeric
Cumin powder (optional)
1 ½ tsp. Garam Marsala (optional)
½ C Coconut Cream
fresh Coriander
salt and pepper to taste
grated Ginger
oil

Method:

Dice the vegetables and set aside. Soak the soy mince in hot water, wait until plump, then drain and set aside. Heat a little oil. When hot, add the sautéed ginger and cumin (whole or powdered). Add the soy mince, mix well then set mixture aside off heat. Heat oil. Put ginger and turmeric in. Add tomato puree and water. Let it simmer. Add the coconut cream, diced vegetables and soy mince mixture. Mix well. Add water to make a thick consistency, then bring to the boil.

Stir well, then add coriander. Garnish with crushed original tofu if desired.

Monk's Choice

You'll Need:

‘Vegan's Choice' pre-packed ‘Monk's Choice' dried ingredients
Organic green vegetables (pak choy, chinese cabbage)
Green Gourmet ‘nori tofu roll' home-meal pack
Puff Gluten balls (dried)
Fresh ginger
Other seasonal vegetables (eg. broccoli, cauliflower, carrot, chinese broccoli etc)
Lilium flower petals (optional)

Method:

Soak Vegan's Choice Monk's Choice dried ingredients pack in hot water until soft, then drain. Be aware that the bean vermicelli will soften more quickly and will have to be removed more quickly than the other ingredients.

Wash and prepare the vegetables by cutting into rough pieces. Heat and seal your wok. Panfry Green Gourmet's ‘nori tofu roll' until lightly brown, then set aside. Add a few slices of ginger to the heated wok to enhance flavour. Add all the pre-soaked ingredients, except the bean vermicelli. Add the Green Gourmet ‘Monk's Choice' sauce and hot water until the dish becomes a ‘hot-pot' consistency. Cook on low heat until soft and tasty. Add the green vegetables and stir through quickly, the add the bean vermicelli and ‘nori tofu roll'. (Do not overcook the vegetables)

Add seasoning to taste. Place in a clay pot and simmer till gently bubbling, and then serve.