Category: Vegan
Jan
08
Ingredients
- Carrot
- Celery
- Onion
- Potato
- Seasonings
- Garlic
- Crushed tomatoes
- Broth
- Beans
- Pasta or barley
- Basil
Method
- Start by dicing all the ingredients and getting your work station ready.
- Heat a large soup pot over medium heat. Saute the garlic and onion with a couple of tablespoons of water for about three minutes.
- Next, add carrot, celery, potato, oregano, salt and pepper. Keep cooking for five to six minutes until the potato and carrot have softened slightly.
- Finally, pour in vegetable broth and empty the cans of tomatoes and chickpeas into the pot. Add the pasta and bring the contents to a boil.
- Turn down the heat to a simmer and cook your minestrone soup uncovered for 12 to 15 minutes. Garnish with fresh parsley and enjoy!
https://www.dailyrecord.co.uk/news/health/doctor-hails-soup-recipe-worlds-31770261
Posted in Soup, Vegan, Vegetarian
Dec
08
SERVES: 20
Ingredients
- 375g icing sugar, sifted
- 100g good-quality cocoa powder
- 75ml dairy-free coconut milk drink
- 125g coconut oil
- 1 tsp vanilla paste
- large pinch sea salt
Method
- STEP 1
Line an 18cm square tin with cling film, leaving enough to overlap the sides. Sift the icing sugar and cocoa powder into a bowl and combine with a whisk.
- STEP 2
Put the coconut milk, coconut oil and vanilla paste in a pan, and heat gently until melted, whisking to combine well. Remove from the heat and spoon in the sugar mixture a little at a time, but working quickly, beating to combine.
- STEP 3
Pour into the prepared tin and sprinkle with the sea salt. Leave to cool completely and score into 20 squares (about 3½cm x 3½cm). Chill in the fridge for at least 3 hrs before slicing to serve to wrap as a gift.
https://www.olivemagazine.com/recipes/vegan/vegan-fudge/
Posted in Christmas, Sweet treat, Vegan
Dec
08
MAKES 6
Ingredients
- 50g soft light brown sugar
- 50g vegan butter
- 2 tbsp golden syrup
- 200g plain flour, plus extra for rolling
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- a generous pinch of ground nutmeg
- 4 tbsp icing sugar
- 1 tbsp lemon juice from an unwaxed lemon
- STEP 1
Cook the sugar, butter and golden syrup in a pan over a low heat, stirring, until the butter has melted.
- STEP 2
Meanwhile, sift the flour into a large mixing bowl and stir in the ginger, cinnamon, allspice, nutmeg and a pinch of salt. Pour the melted butter mixture into the bowl and stir into the flour to form a dough. Allow the dough to cool for a few minutes until it is comfortable to handle. Lay out a sheet of clingfilm and put the dough into the centre. Fold the clingfilm to seal, then refrigerate for at least 3 hrs.
- STEP 3
Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking paper.
- STEP 4
Remove the dough from the fridge and allow it to come to room temperature for 15 mins to make rolling easier. Lightly dust a clean worksurface with flour, then use a rolling pin to roll the dough to about 5mm thickness. Use a shaped cutter to press into the dough and put the gingerbread men onto the lined baking tray. Transfer to the oven and bake for 20-25 minutes or until golden. Cool fully on a wire rack.
- STEP 5
To make the icing, stir the icing sugar and lemon juice in a bowl until combined and glossy. Add teaspoons of water if needed to reach your desired consistency. Spoon into a small piping bag and decorate the gingerbread men with eyes, smiles and coat buttons.
https://www.olivemagazine.com/recipes/vegan/vegan-gingerbread-men/
Posted in Christmas, Sweet treat, Vegan
Oct
11
SERVES: 2
| Ingredients: |
| 250 gms (1/2 lb) Bhindi (Okra) |
| 1 large Tomato, finely chopped |
| 3-4 Garlic cloves, finely chopped |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Garam Masala Powder, optional |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Coriander Powder |
| Salt |
| 2 tablespoons Oil |
| 1 tablespoon Coriander Leaves, finely chopped |
Directions:
-
-
Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.
-
Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.
-
Add chopped bhindi and mix well.
-
Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approx. 6-8 minutes. Stir in between occasio
5.
Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approx. 2 minutes.
6.
Add red chilli powder, garam masala powder and coriander powder; mix well.
7.
Cook for a minute over low flame and turn off the flame.
8.
Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.
Tips and Variations:
- Choose small and tender bhindi for fast cooking and better taste. Do not choose hard or stringy one. You can check tenderness of it by quickly bending its tail. If it breaks as soon as you bend it, then it’s fresh and tender. If it bends completely but does not break, then it’s not fresh and tender. Also its color should be glowing green or dark green and should not have yellow tinge.
- If you are using frozen okras, then thaw them and wipe using cloth or paper napkin to remove excess moisture.
- Add boiled and finely chopped potatoes in step-5 for a delicious change.
- Do not add salt until bhindi turns dark green otherwise it will turn soggy.
- If you are preparing it in large quantity, then it will take more time to cook.
- Use wide bottomed pan for faster cooking. Do not cover cook; it will make them sticky and gooey.
https://foodviva.com/curry-recipes/bhindi-bhaji-recipe/
Posted in Indian, Side, Vegan, Vegetarian
Sep
28
SERVES: 1
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.
- STEP 2
Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.
- STEP 3
Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.
https://www.bbcgoodfood.com/recipes/cranberry-lentil-bake
Posted in Christmas, Main, Vegan
Sep
21
Posted in Ice cream, Vegan
Sep
21
Posted in Snack, Vegan, Vegetarian
