3 easy & delicious ways to cook rice

This week Ian from Chef Vegan and I created a video showing  3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).

Simple ingredients and quick and easy – let’s make boiled rice tasty!!

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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.

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One Pot Barley, Pumpkin & Mushroom Risotto

Barley is so underrated.  It’s not as sexy as rice, quinoa or any number of other grains, but it’s so versatile and hearty and incredibly budget friendly.  In this simple recipe I hope to show you how flexible and cheap it really is.  This meal comes in around $3.80 ($5) for 4 people!

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Baked Sweet & Sour Tofu

Sweet and sour is one of those tastes that can be associated with unhealthy takeaway and not whole foods.  This sweet and sour is different.  Using only a few ingredients and simple to make you can have sweet and sour anytime you like.  

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Cauliflower & Lime Soup

This simple soup is inspired by a dish we tried from the vegan menu at Raymond Blanc’s  Manoir Aux Quat Saisons restaurant for my inlaw’s 50th wedding anniversary.  This is a much lighter, low fat version which is perfect during this beginning to 2017!  My husband came up with this recipe as we were both obsessed with the flavour of this soup for weeks after our meal!

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Sage & Onion Chickpea Stuffing Balls

These gluten free, low fat alternatives to traditional stuffing maintain the juiciness and taste of normal bread based stuffings, thanks to the addition of apple sauce and chestnuts.  Delicious on their own or with a nut or seitan roast these are a great additions to any Christmas or celebratory table.

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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:

Banana Bread Cookies (Vegan & GF)

These cookies are so simple and so tasty.  A great alternative to banana bread when you have over ripe bananas, they stay moist without oil thanks to the coconut and are naturally gluten free thanks to the oats.  Kids and bigger kids will love these!

Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
(Serves 4-6)

Ingredients

180g (2 cups) oat flour
70g (3/4 cup) coconut
60g (1/2 cup) sugar
3 very ripe bananas
70ml (1/3 cup) water
1.5 tsp baking powder
¾ tsp ground cardamom
¾ tsp cinnamon

Method

  1. In a large mixing bowl mash bananas
  2. Add sugar, water and spices and mix thoroughly
  3. Add baking powder and coconut and mix thoroughly
  4. Add oat flour in two batches and mix thoroughly
  5. Spoon tablespoon portions onto a lined cookie tray, these will spread so leave space between them
  6. Bake in a preheated oven (180°c fan / 200°c / 400°f) for 25 – 30 minutes
  7. Remove from parchment and cool on a rack
  8. Enjoy!

Watch me make it:

Ethiopian Split Pea Stew (Vegan)

I was encouraged to try making this Ethiopian Split Pea Stew (or Kik Alicha) by the owner of Zeret Kitchen Ethiopian restaurant in Camberwell London.  This is the easiest of all Ethiopian bean stews, so is a great place to start if you’re interested in trying your hand at making Ethiopian food.  Best served with enjera (fermented pancake) but also delicious with rice!  This is made without oil, but the traditional stew has oil added.  If you live in London check out Zeret Kitchen – the food is absolutely delicious.

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