Chilli Cheese Fries (oil & nut free)

Today we have a guest post from Ian @chefvegan – he has a load of great recipes on his YouTube channel – make sure you check him out!

Ian told me his inspiration for this recipe came from fond childhood memories of eating chilli cheese fries at fairs and ballparks.  He says “I have been wanting to recreate a vegan recipe of it for a few years now, and when Rachel asked me to contribute I thought it would be really cool to create a chilli cheese fries recipe that ticked the easy, healthy and oil-free boxes in line with her blog’s philosophy”.

Continue reading “Chilli Cheese Fries (oil & nut free)”

Korma Curry (Vegan)

Korma is one of my favourite curries.  Normally it is quite rich, but this vegan korma curry is lighter and lower in fat than usual, using just enough coconut cream, cashews and plant based yogurt to create the creamy korma sauce.

Continue reading “Korma Curry (Vegan)”

Shepherd’s Pie (Vegan)

I’ve been craving the comforting texture and flavour of shepherd’s pie.  One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods.  This recipe came pretty close!  The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.

Continue reading “Shepherd’s Pie (Vegan)”

Creamy Potato & Corn Chowder

This creamy chowder is super low fat, relying on beans to provide the creaminess.  This will warm your soul during the winter months!  Serve on a bed of spinach and with a chunk of bread and you’ve got a complete meal.

Prep time: 5-10 minutes
Cooking time: 30 minutes
(Serves 4)

Ingredients

600g (1.5 lbs) potatoes peeled and cubed
800 ml (27 fl oz) stock
250g (9 oz) Corn, white, cooked from frozen, whole kernel
230g (8 oz) cannellini beans
200ml (6.7 fl oz) soya milk
1 medium onion, finely chopped
1 red pepper, chopped into small chunks
1 stick of celery, chopped into small chunks
2 cloves garlic, crushed
1 tsp sweet paprika
½ tsp thyme
Nutritional yeast to taste (2-3 tbsp)
Salt and black pepper to taste
Sprinkle chilli flakes and sweet paprika to serve

Method

  1. In a large pot, water fry onions, garlic, celery and red pepper until onions are translucent
  2. Add stock, cannellini beans, corn, potatoes, soya milk, paprika and thyme
  3. Bring to the boil and turn down to a medium heat and cook for 20-30 minutes until potatoes are tender
  4. Add nutritional yeast, salt and pepper
  5. For a smooth soup blend the whole pot full, to serve sprinkle with paprika and chilli flakes
  6. For a chunky soup, reserve one third of the soup and blend the rest.  Combine the blended with the unblended soup, serve on a bed of spinach and top with chopped scallions.

Watch me make it:

Potato Flatbreads & Spicy Carrot Dip

Inspired by Finnish potato flatbread this gluten free version is the business.  Using oat flour and mashed potatoes these are easy to make and delicious served with a dip.  Once you try it I guarantee you’ll want to make this over and over again!

It’s worth noting that these are denser than normal flatbreads because they are unleavened and gluten free.

Prep time: 15 minutes
Cooking time: 20 minutes
(Serves 4)

Ingredients

Flatbreads
300g oat flour
400g mashed potatoes
200ml plant mylk
Salt & pepper to taste
1 tsp thyme
1tsp garlic powder
1tbsp chia seeds combined with 3 tbsp of hot water (chia egg)
15g sesame seeds

Carrot Dip
240g white bean
2 carrots chopped into slices and cooked
2tbsp tahini
Juice of 1 lemon
1 tsp Ras El Hanout spice blend
1 tsp garlic powder
Salt & pepper to taste

Method

Flatbreads
Preheat your oven 180°c fan / 200°c / 400°f
In a mug make chia egg – mix thoroughly and leave to stand
In a large bowl add the mashed potatoes and plant mylk and mix thoroughly
Add salt, thyme, pepper, garlic powder and sesame seeds
Mix in oat flour in two batches until a sticky dough is starting to form
Knead the dough gently with your hands until it forms into a dough ball
Split dough ball into 8 pieces and spread out into 3mm thick flatbreads using your hands or a rolling pin
Bake for 20 – 25 minutes
Wrap flatbreads in a towel straight out of the oven to keep them soft and pliable

Carrot Dip
In a food processor or blender blend white beans, cooked carrots, tahini, lemon juice, Ras El Hanout spice, garlic powder, salt and pepper until smooth

Watch me make it:

BAKED PAPRIKA POTATOES (VEGAN)

If you love potatoes you’re going to love this!  Paprika (dauphinoise style) potato bake.  Layers of luscious potato with a paprika cream.  Baked to perfection. You have a choice of using processed plant-based cream or a whole foods lower fat version!  Enjoy!

Prep time: 15 minutes
Cooking time: approximately 1 hr
(Serves 4)

Ingredients

Soya Cream version

500ml  (17.5 oz) plant-based cream (oat or soya)
700g (1.5 lbs) potatoes
1tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
2 scallions
1 red onion
100ml (3.5 fl oz) water

Bechamel lower fat cream

1.5 lbs potatoes
500ml (17.5 oz) plant milk
2 scallions (chopped finely)
1 red onion (thinly sliced)
20g (1 oz) cashews (soaked and drained)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
3 tbsp nutritional yeast (optional)
1.5 tsp tapioca powder

Method

If you are using plant-based cream:

  1. In a jug mix together the plant-based cream, water, garlic powder, salt and smoked and sweet paprika – mix together thoroughly.

If you are making your own bechamel cream:

  1. In a blender blend together the plant mylk,  cashews, garlic powder, salt, tapioca powder and nutritional yeast until smooth.
  2. Add mixture to a saucepan on a medium heat.  Keep stirring for about 5 minutes until the mixture turns into a watery custard.
  3. Take the saucepan off the heat and whisk in the smoked and sweet paprika

Making the bake

wordpress_image

  1. Preheat oven 375°f / 190°c conventional / 170°c fan
  2. Slice potatoes into 2mm thick slices
  3. In a 400(W) x 270(D)mm oven proof dish lay one layer of the potato slices so they just overlap each other
  4. Pour a layer of the cream, sprinkle with sweet paprika, add another layer of potato slices and continue until the cream and the potato slices are finished.
  5. Top with chopped scallions and sliced red onion
  6. Cover with foil and bake for 30 minutes
  7. Remove foil and test with a skewer that potatoes are cooked through
  8. Return to the oven 400°f / 200°c conventional / 180°c fan until golden on top
  9. Remove from oven and leave to stand for 10 minutes before slicing to serve

Watch me make it:

CHICKPEA & POTATO MASALA CURRY

This simple curry is always a firm favourite in our house.  The combination of the chickpeas, potatoes and simple spices never fails to please.  This hearty dish is easy to prepare, can be made in bulk and freezes well.  Enjoy!

Prep time: 10 minutes
Cooking time: approximately 1 hr
(Serves 4)

Ingredients

2 400g tins chickpeas
1 400g tin tomatoes
2 medium potatoes
500ml water
1 onion
4 cloves garlic
1 inch fresh ginger root (peeled)
1-2 hot green chillis (seeds removed)
3tsp cumin powder
3 tsp coriander powder
½ tsp turmeric
6 cardamom pods
1 inch cinnamon stick
Salt to taste

To serve:
garam masala
Handful of coriander leaves

Method

  1. Cut potatoes into 1.5 inch cubes or pieces
  2. In a blender or food processor combine peeled onion, garlic, ginger and deseeded chillis into a blender, add enough water to make a smooth, thick paste
  3. In a large pot or wok fry the onion, garlic, ginger, chilli paste until cooked (about 5 minutes)
  4. Add turmeric, cumin & coriander powders, cinnamon stick & cardamom pods and fry off for 2 minutes
  5. Add tomatoes and salt and cook mixture on a medium heat until a thick paste and all most of the water has evaporated (about 10 – 15 minutes)
  6. Add chickpeas, potatoes and water, bring to the boil, reduce to a medium heat and cover saucepan (20 minutes depending on type of potato used)
  7. Once the potatoes are tender, uncover and cook until curry is thick
  8. Serve with a sprinkling of garam masala and chopped coriander leaf

 

Watch me make it: