Cut tofu into bite sized pieces and dry fry in a tefal pan. Once browned leave to the side. Dry fry a medium sliced onion and a handful of mushrooms. Add the tofu back in and coat everything in bbq sauce. Serve in a toasted baguette. The meatiest meat free meal you’ll ever eat!
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Easiest stuffed squash
I love when I get a big fresh squash in my veg bag! Wash the outside thoroughly, cut it in half and scoop out the seeds. Roast both halves straight on the oven shelf on 375f/180c/gas mark 8. They’ll take about an hour, check to make sure they’re soft. When they’re almost done boil some water for a boxed stuffing mix. I use the waitrose sage & onion as it’s all natural ingredients. Add in some fresh herbs or celery leaves if you have them. Fill the halves of squash with the stuffing and finish off for 15-20 minutes. Sprinkle a little salt, pepper & olive oil on to serve. Enjoy!
Super healthy vegan nachos
I know the title probably sounds like an oxymoron but I swear to you it’s true.
First off get some black beans going on the stove with some onion, garlic, salt, pepper, cumin, cayenne pepper & smoked paprika
For the tortilla chips skip those deep fried nasties and whip up your own. Get yourself some fresh, soft, corn tortillas. In the UK Cool Chile does some great ones. I keep leftover ones in the freezer just for this purpose. Cut them into triangles and cook them on a hot, flat, cast iron or tefal pan until brown.
For salsa I highly recommend you buy some of mine. It keeps on the shelf unopened for a year!
Mix 2 tablespoons tahini with 3 tablespoons lemon juice, 1 tablespoon water and a teaspoon Italian herbs.
Now start layering; chips, bean mixture, salsa, and again. Toss little bits of the tahini mixture all over the top layer and cook them in the oven on 375f/180c/gas mark 5 for 15 minutes or until it’s browned.
While it’s in the oven chop up some spring onions & coriander. Keep half on the side to sprinkle on the top and put the rest with 2 ripe avocados, some salt, lemon juice, & tobasco. Squash it all up and voila – guacamole for the top too. Serve with forks, knives & lots of napkins!
Enjoy!
Kidney bean & spinach tacos
Vegan tacos can be done in numerous flavours, here’s another to add to the repertoire.
Chop some garlic & chili and cook in a small pot using a splash of apple juice to keep it from sticking (instead of oil). Dump in a can of kidney beans and a big handful fresh, torn spinach. Add in a heaped teaspoon of cumin and some salt & pepper.
Heat the soft corn tortillas in a dry pan. Keep them warm in a very low oven wrapped in a damp towel.
For a fresh & tasty salsa try this pico de gallo. In the food processor combine a jalapeño, a medium red onion & a large tomato with a big handful fresh coriander. Mix until your desired chunkiness then scoop into a bowl and add a big squeeze of lime juice and a sprinkle salt.
Put two tortillas on top of each other and plop the filling in the middle. As you eat the top one the bottom one catches your falling bits!
Serve with sliced avocado.
Enjoy!
Sweet Potato & Black Bean Tacos with fresh Pico de Gallo
I’m pretty sure I’ve posted this recipe before but it’s a favourite and I thought it would be perfect for Meatless Monday!
The most important thing is good taco shells. I really prefer the small batch soft corn ones, abundant in some areas and non-existent in others. Plenty of organic shops in London now stock the Cool Chile brand which are fab! You can warm those until they just start to brown in a dry hot pan. You’ll want to do it just before you serve them (otherwise they will harden). If you’d like to do them ahead just wrap them in a damp tea towel and leave them in the oven on low.We usually eat 3 tacos each and this recipe is good for the 2 of us. You can keep the leftover taco shells in the freezer and bake your own taco chips with them using scissors!
It’s easiest to make the Pico de Gallo in the food processor but if you don’t have one just chop everything into small pieces. If you do have a food processor start with:
- 1 small red onion
- 1 jalapeño
Blitz until all small pieces then add in:
- 1 large tomato
- 1 big handful coriander (cilantro)
Blitz a bit more. Dump out into a serving bowl and add in the juice of a lime and a big pinch of salt, mix together and it’s ready.
For the filling peel and cube 2 sweet potatoes and steam them.
Meanwhile, in a pan add:
- 1 can black beans
- 1 large bunch coriander (cilantro) chopped
- generous pinch salt & pepper
- 2 teaspoons cumin
- 1 teaspoon mixed italian herbs
- 1/2 teaspoon cayenne pepper
Mix in the sweet potato when it’s soft and you’re ready. Shell, filling, pico – eat!
Indian spiced slow cooker cauliflower stew
So really I should have posted this one yesterday to give you a heads up! But have no fear, you can also just steam the cauliflwer quickly and cook it up on a pot on the stove top as well.
If you do it in the slow cooker it needs 2-3 hours on low or 4-6 on high.
Chop a head of cauliflower into chunks and throw that in (already partially cooked if doing it on the stove top). Add in a large onion, chopped into big chunks. I threw in a handful of padron peppers* with the stems chopped off and cut in 2 or 3 pieces each but regular peppers would work as well. I added a handful of chopped rainbow chard but any dark, leafy, green will work. Add a couple cloves of chopped garlic & a tablespoon of fresh chopped turmeric if you have it. Lastly, a can of crushed tomatoes, salt, pepper, & a heaped tablespoon of mixed Indian spices*. Stir it up and leave it to cook. You can serve it with some fresh chapathi if you’re feeling motivated! Or maybe just over some steamed rice.
*19 out of 20 have a nice, earthy, slightly bitter taste and the last 1 is blow you head off spicy, Lovely mix! They are also a fabulous treat char grilled and tossed with sea salt & olive oil.
*I keep a jar on hand of garam masala, curry powder, chilli powder, turmeric, and ground coriander all mixed together. I use it a a dry rub for tofu cutlets, daal, and loads of Indian spiced vegetable dishes.
Tofu with satay sauce
Typically served over rice I sometimes skip it and just serve with some nice crusty bread and a salad of bean sprouts, thin cucumber sticks & slivers of spring onion dressed with lime juice.
Cut the tofu into 1inch cubes and brown on each side. Skewer them and leave in the oven on warm.
For the sauce fry half an onion with a tablespoon each of minced ginger, chili & garlic. Once soft add in a tablespoon red curry paste and 200g peanut butter – stir to combine. Add in a tablespoon each of brown sugar, soy sauce & lime juice. Pour in a can of coconut milk and stir until smooth.
Pour over skewers of tofu on a pile of rice or salad. Dip the bread in while it’s still hot – yum! Try some Indonesian fried onions & fresh coriander for that extra special topping!
Potato leek soup
Potato leek soup is classic but there really is no need for this beauty to be filled with dairy! Traditional versions have you sautéing the leeks in butter and finishing the broth with heavy cream. Try it my vegan way with some proper fresh organic veg and I promise you won’t miss it.
For 2 people:
Boil:
4 large potatoes, washed & cubed (skin on)
2 medium leeks, washed & sliced
Add in:
A clove of garlic, minced
A teaspoon ginger, minced
A teaspoon turmeric, minced
A teaspoon of fresh chili, minced
A tablespoon of mixed Italian herbs
A teaspoon of salt & pepper
A tablespoon soy sauce
A teaspoon sugar
When potatoes are almost soft turn down to simmer. Scoop out a half a coup of the broth, add a teaspoon cornstarch into the cup and mix furiously with a fork until smooth. Pour this mixture in with a tablespoon soy cream and let simmer for 10 minutes.
Serve with fresh baguette or garlic bread!
To make dairy free garlic bread simply partially toast whatever bread you’re using. Take it out and rub fresh garlic all over it, put it back in to toast a bit more. When it’s done sprinkle with a little salt and drizzle with a little olive oil & top with a sprinkle of Italian herbs.
Balsamic Roasted Beetroot over Garlic Mashed Potatoes
This is such a great dish for a grey, chilly, rainy, windy day like today (in London at least).
Scrub 1-2 large beetroots per person, more if they’re smaller, and wrap them in foil. Put them in the oven on 180c/375f/gas mark 6 for about an hour.
Put a whole bulb of garlic in the oven with the beetroot about halfway through.
Boil some potatoes while they’re cooking, again 1-2 large per person.
In a large bowl whisk together a generous amount of salt, pepper, extra virgin olive oil, and a quality balsamic vinegar with a teaspoon of brown sugar.
You can check if the beetroot is done by sticking a skewer through the center. When they’re soft let them cool for a few minutes and then you’ll be able to just rub the skin off with the foil. Then chop them into pieces and toss them with your balsamic mixture.
When the potatoes are soft drain them and add in a generous amount of salt, pepper, soy milk & extra virgin olive oil. Squash the entire roasted garlic in and mash it all up. I like to have the potato skins on and leave it a bit chunky.
Serve the beetroot and it’s sauce on top of the mashed potato pile. It’s nice with a little kale salad on the side too.
Super Low Fat Vegan Thai Curry
I love thai curry but the coconut milk can really be deceiving in terms of fat content so I started making mine using soy milk, soy cream & coconut essence!
Start off by getting some rice going and then dry frying some slices of tofu on a tefal coated or hot cast iron pan. Wait until the pan is hot before you put them on & then wait until they are brown and flip over easily. Throw them in the curry pot as soon as they’re done & they can start soaking up the curry flavour!
Meanwhile put a large pot on the stove & add in:
- 1 Tablespoon Curry Paste
- 1 clove minced garlic
- 1 Tablespoon minced ginger
- 1 small minced chilli
- splash of soy milk
Stir around with a wooden spoon until the curry paste is dissolved. Add in most of the rest of the container of soy milk (about the equivalent of 2 cans).
You’ll also want to dry fry some onions, mushrooms & peppers. Just get them a little black on the edges, they are nice when they retain some crispness. Again just throw them into the pot as they’re done. In the meantime work on the flavour of the curry.
Add in:
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- a sprinkle of salt
- 1 teaspoon coconut essence
- 2 Tablespoons soy cream
Add in any veg you like – I use this amazing stir fry bag that I get in my vegbox delivery from calabaza growers near sutton! I’m not even sure all of what’s in it, it’s different every time. Definitely a whole bunch of leafy greens; kale, chard, spinach, broccoli. Sometimes I boil some potato, sweet potato, squash or pumpkin as well.
Taste the curry; it’s all a balance… if it’s too spicy add salty or sweet (soy, sugar, salt), if it’s too sweet add spicy or salty (can use cayenne pepper as an easy spice maker or stir a little curry paste around with some water and pour that in), if it’s too salty add spicy or sweet, if it’s just too much add in more soy milk, maybe a bit more coconut – it’s all up to you to decide!
Cut up some fresh coriander (cilantro), cashews, spring onion & wedges of lime. Put a scoop of rice in the bowl, pour the curry on top, sprinkle the nuts, herbs & spring onion on top and squeeze the lime all over. Enjoy! Once it’s ready