Recipe: Keep Vampires at Bay: 50 Clove Roasted Garlic Soup

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Keep Vampires at Bay: 50 Clove Roasted Garlic Soup

Keep Vampires at Bay: 50 Clove Roasted Garlic Soup

Ingredients

  • 25 garlic cloves (unpeeled)
  • 1 Tbsp. cold-pressed rapeseed oil
  • Sea salt to taste
  • 2 Tbsp. Vitalite or other dairy free butter
  • 1/2 Tsp. cayenne powder
  • 1 large piece of fresh ginger, peeled and finely chopped
  • 2 large onions, peeled and sliced
  • Bunch of fresh thyme, tied together with string
  • 25 garlic cloves, peeled
  • 400g can of coconut milk
  • 700ml Vegetable bouillon
  • 4 lemon wedges

Instructions

  1. Preheat oven to 200oC/180oC fan/Gas 5
  2. Place 25 garlic cloves in small baking dish (I used a glass one)
  3. Add 1Tbsp. of rapeseed oil, sprinkle with sea salt and toss to coat
  4. Cover baking dish tightly with foil and bake for about 45 minutes until garlic is golden brown and tender
  5. Allow to cool then squeeze garlic between fingertips to release cloves from their papery skins
  6. Transfer cloves to a small bowl
  7. Melt the vitalite in heavy large saucepan over medium-high heat
  8. Add onions, thyme, ginger and cayenne powder and cook for 5 minutes or until the onions are translucent
  9. Add roasted garlic and the 25 raw garlic cloves and cook for a further 3 minutes
  10. Add vegetable bouillon, cover and simmer for 20 minutes until garlic is very tender
  11. Puree the soup in a hand-held blender until smooth
  12. Add the coconut milk and bring to a simmer
  13. Check seasoning
  14. Squeeze over a wedge of lemon into each bowl
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http://www.thisisnotadiet.uk/2017/10/31/recipe-keep-vampires-at-bay-50-clove-roasted-garlic-soup/

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Recipe: Aloo Dum or Tattie and Bean Balti

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Aloo Dum or Tattie Bean Balti

Aloo Dum or Tattie Bean Balti

Ingredients

  • 2 onions, chopped
  • 1 Tbsp. sunflower oil
  • 2 Tbsp. cumin seeds
  • One third of a Patak's Balti paste jar
  • 400g reduced fat coconut milk
  • 250g new potatoes, halved if small and boiled
  • 100ml vegetable bouillon
  • 3 Tbsp. lime juice
  • 300g frozen soya or broad beans
  • 400g tin of butter beans
  • 200g of fresh spinach
  • To Serve:
  • Bunch of fresh coriander, chopped

Instructions

  1. Instructions
  2. Cook the onion in the oil over a medium heat for about 5 minutes. The onion should be soft but not coloured
  3. Add the cumin seeds and cook for a further 2 minutes
  4. Add the curry paste and stir - cook for another minute
  5. Add the coconut milk, boiled potatoes, vegetable bouillon, lime juice and frozen beans, cook for 5 minutes over a gentle heat
  6. Add the spinach, drained butter beans and half of the coriander
  7. Taste and season to preference
  8. Garnish with the remaining coriander and mop up with naan breads
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http://www.thisisnotadiet.uk/2017/10/31/recipe-aloo-dum-or-tattie-and-bean-balti/

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Recipe: Cold Night Comfort Soup

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Recipe: Cold Night Comfort Soup

Recipe: Cold Night Comfort Soup

Ingredients

  • 1 Tbsp. cold pressed oil (olive, rapeseed or avocado)
  • 1 Onion, peeled and chopped
  • 2 Carrots, peeled and chopped
  • 2 Stick of celery, scrubbed and sliced
  • 1 Courgette, diced
  • 2x 400g chopped tomatoes
  • 1 Ltr. vegetable bouillon
  • 1 Tsp. dried mixed herbs
  • 50g Macaroni
  • 1x 400g cannellini beans
  • Seasoning
  • To Serve:
  • Bunch of fresh flat leaf parsley
  • Bunch of chives, snipped

Instructions

  1. Heat the oil in a large saucepan
  2. Add the onion, carrots and celery and sauté for 5 minutes
  3. Add the courgette and dried herbs and stir well
  4. Add the tomatoes and the stock, stir
  5. Add the macaroni, stir and cover
  6. Simmer for 15 minutes
  7. Add the beans and continue cooking for another 10-15 minutes or until the vegetables are all tender
  8. Season and serve sprinkled with lots of fresh herbs

Notes

Pictured served with home-made wheaten soda bread and soya spread - YUM!

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http://www.thisisnotadiet.uk/2017/10/21/recipe-com/

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Recipe: Vegan Chana Masala with Celeriac ‘Rice’

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Recipe: Vegan Chana Masala with Celeriac 'Rice'

Recipe: Vegan Chana Masala with Celeriac 'Rice'

Ingredients

  • Chana Masala:
  • I Tbsp. cold-pressed, extra virgin coconut oil
  • 1 onion, peeled and chopped
  • 6 garlic cloves, peeled and chopped
  • I thumb sized piece of fresh ginger, peeled and chopped
  • 2 red chillies, deseeded and chopped
  • 2 Tsp. ground cumin
  • 2 Tsp. garam masala
  • 2 Tsp. ground coriander
  • 1 Tsp. ground turmeric
  • Pinch of cayenne pepper
  • 2x 400g tinned chopped tomatoes
  • 2x 400g chick peas, drained and rinsed (save the juice for aquafaba recipes to make mousses, meringues etc)
  • Juice of one lemon
  • Seasoning to taste
  • Celeriac Rice:
  • Head of celeriac, peeled
  • 1 Tsp. coconut oil as above
  • To Garnish:
  • Large bunch of coriander, chopped

Instructions

  1. Heat the oil in a large
  2. Saute the onions, garlic, ginger and chillies for a few minutes until the onion is transparent and softened
  3. Add all the spices and stir to coat in the oil
  4. Season and cook for a few minutes or until the aroma of the spices is strong
  5. Add the tinned tomatoes and lemon juice, bring to the boil
  6. Add the chickpeas and then reduce the heat and simmer for 15-20 minutes
  7. Meanwhile, spiralise the celeriac (note it can be a bit of a workout and bent my spiraliser blade but it's so delicious it's worth it!!)
  8. Put the spiralised celeriac into a food processor and blend until it resembles rice grains
  9. Heat a frying pan with the remaining coconut oil and add the 'rice'
  10. Stir fry the rice for a few minutes until warmed through but not cooked
  11. Remove pan from the heat
  12. To Serve: Place the Chana masala on top of the celeriac 'rice' in warmed bowls and serve with poppadums
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http://www.thisisnotadiet.uk/2017/10/17/recipe-vegan-chana-masala-with-celeriac-rice/

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