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WorldVegan Saturday: O is for Oman

At the beginning of the year VegKid, ChefMom, and I decided we wanted to take my kitchen all around the world. We started with Argentina and have been cooking through the alphabet ever since. This week's letter was "O".

It wasn't difficult to decide what country we would be visiting in our kitchen this week since the only country of record that starts with the letter "O" is Oman. Never heard of it? Neither had I.

It's a relatively small country that hangs out with Saudi Arabia and Yemen. AND O-Man if the food I made is as similar as I'd like to pretend it is, then the food in Oman is the jam. I would totally visit Oman to eat my food :)



Spinach, Oyster Mushrooms, and Rice Bake


It wasn't much to look at, but it sure was tasty.

1 c basmati rice, washed and drained
1 onion, sliced
2 tbsp vegan butter
salt to taste


1 onion, sliced
1 bunch spinach, chopped
8 to 10 oyster mushrooms, sliced
1/2 tsp cardamom
1/2 tsp cumin
1/4 c Daiya Mozzerella
2 tbsp vegan butter
salt and pepper to taste


1/2 c sliced oyster mushrooms
1/4 c Daiya Mozzerella

  1. Preheat your oven to 400 degrees
  2. Heat the first set of butter in a pan and add the onion slices; Fry for 2 minutes and then add the rice; Stir for 2 to 3 more minutes and add 2 cups of water and salt. Simmer until the rice is cooked and water has evaporated.
  3. Heat the second set of butter and fry with that onion with the cardamom and cumin for 2 minutes. Add the spinach and Mushrooms and cook for 5 minutes.
  4. Add the Cheese, salt and pepper and allow the mixture to dry a little. Remove from the flame and keep aside.
  5. Lightly butter a 6" diameter baking dish. Arrange the buttered rice layer on the bottom of the baking dish.Spread the spinach Mushroom vegetable on it.
  6. Top with the sliced Mushrooms and the grated Cheese and bake for 10 to 15 minutes.

The Daiya Cheese made this dish really creamy!





Spicy Cauliflower with Cilantro


1 head cauliflower, cut into flowerets
1/4 cup grape seed oil
6 scallions, thinly sliced
3 garlic cloves, minced
1 serrano chili, seeded and minced
1/2 cup fresh cilantro leaves
1 1/2 teaspoon middle red pepper flakes

  1. Preheat your oven to 400 degrees
  2. Toss all ingredients together, except the cilantro, and make sure the cauliflower is coated nicely
  3. Spread evenly in a baking pan and cook until the cauliflower is tender
  4. Toss in fresh cilantro and serve. 

I can never resist the power of the flower. I'm a big fan!




Banana Cake with Chocolate Peanut Butter Frosting and Caramelized Bananas


Cake:

1/2 c of softened vegan butter
1 c sugar
egg replacer equivalent to 2 eggs
1 tsp vanilla
3 very ripe bananas, smashed 
1 1/2 c white whole wheat flour
1 rounded tbsp baking powder
1 rounded tsp baking soda
  1. Preheat your oven to 350. 
  2. In a mixing bowl, beat the butter, sugar, egg replacer and vanilla. When it is well mixed, add the mashed bananas.
  3. In a separate bowl combine the flour, baking powder and baking soda. Gradually add the flour mixture to the wet mixture, beating a little after each addition.
  4. Pour into a lightly greased and floured 9" x 13" cake pan and bake at 350 degrees for about 25 minutes.



The peanut butter-chocolate frosting is to die for!


Frosting:
1/4 c natural peanut butter
1/4 c water
1 tsp vanilla
2 tbsp maple syrup
Stevia, to taste
1 tbsp cocoa powder
  1. Put all ingredients in blender, blend until smooth and whippy.


Caramelized Bananas:
2 tbsp butter
1 banana, sliced
1 tbsp brown sugar
2 tbsp maple syrup
  1. Melt butter in pan, add bananas, sprinkle with sugar and add maple syrup. Cook over med heat, until syrup is bubbly and thickening. Carefully turn bananas to coat. Remove from heat and allow to cook a bit. top cake with banana slices and use caramel from pan to drizzle.
The bananas were a little ripe so they didn't turn out as pretty as I hoped but they were most amazing.


 Learn more about Oman here

Comments

  1. Anonymous02:35

    Great recipes but I don't get the connection to Oman. I've been living in Oman for the last two years as a vegan expat and have not seen the likes of the deliciousness you're cooking. Wish I did! :)

    ReplyDelete
    Replies
    1. To be honest with you, I've never been to any of the countries that I mention in my recipes. I read about the cuisine, the flavors and traditions, and I do my best to interpret them into vegan dishes. So I guess the only connection to Oman is that this dish was inspired but the history of the culinary scene there.

      Delete

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