Recipe: Vegan Cannellini Bean and Coconut Curry

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Vegan Cannellini Bean and Coconut Curry

Yield: 6

Vegan Cannellini Bean and Coconut Curry

Ingredients

  • 2 Tbsp. sunflower oil (you could use coconut oil)
  • 2 Tsp. mustard seeds
  • 10 Dried curry leaves (I can never find fresh!)
  • 2cm Piece of fresh ginger, grated
  • 5 Garlic cloves, peeled and crushed
  • 3 Tsp. Mild curry powder
  • 5 cardamom pods, bruised
  • I Tsp. Ground coriander
  • 1/2 Tsp. Turmeric
  • 1/2 Tsp. Chilli flakes
  • 400ml Can of coconut milk
  • 2x 400ml Cans of cannellini beans
  • 300g baby plum tomatoes, halved
  • Juice of a lime
  • Desiccated coconut
  • Fresh coriander, finely chopped to garnish

Instructions

  1. Heat the oil in a large pan, when medium hot add the mustard seeds and cook for 30 seconds until they start to 'pop'
  2. Add the onion and curry leaves and sauté for 5minutes until the onion softens
  3. Add the ginger, garlic and all the dried spices including the curry powder, stir for a minute or until fragrant
  4. Add the coconut milk and simmer for 10-15minutes until the sauce thickens slightly
  5. Add the beans and tomatoes and continue cooking for 5 minutes until heated through
  6. Finish with the lime juice and serve on pilau rice garnished with the coriander and desiccated coconut
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http://www.thisisnotadiet.uk/2018/03/23/recipe-vegan-cannellini-bean-and-coconut-curry/

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Recipe: Creamy Vegan Country Pie

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Creamy Vegan Country Pie

Yield: 8

Creamy Vegan Country Pie

Ingredients

  • 1.5 kg Maris Piper potatoes, peeled and quartered
  • Béchamel Sauce:
  • 3 Tbsp. Vegan butter (I used Pure)
  • 2 Tbsp. Plain flour (could use gluten-free)
  • 500ml Almond milk
  • 4 Tbsp. Nutritional yeast
  • 1 Tbsp. Onion granules
  • 1 Tbsp. Garlic Powder
  • Salt and freshly ground black pepper
  • Filling:
  • 2 Heads of broccoli
  • I Tbsp. Cold-pressed olive oil
  • 1 Large onion, peeled and chopped
  • 2 Courgettes, diced
  • 3 Cloves of garlic, peeled and crushed
  • 2 Handfuls of kale, tough stems removed
  • Pie:
  • Brown bread crumbs (I used a Polish pumpkin seeded bread)

Instructions

  1. Put potatoes on to boil in a large pan of salted water
  2. Preheat the Oven to 200oC/180oC fan/Gas 5
  3. To make the Béchamel sauce:
  4. Add the vegan butter to a pan, melt
  5. Add the flour, stirring until a paste is formed
  6. Add the milk slowly, whisking
  7. Bring back to the boil stirring round the edges of the pan to prevent sticking
  8. When slightly thickened add the remaining sauce ingredients, whisking, check seasoning
  9. For the Filling:
  10. Lightly steam the broccoli (I did this over the pan of boiling potatoes)
  11. Heat the oil in a frying pan and sauté the onion and courgettes
  12. When lightly browning, add the garlic, continue sautéing for a few more minutes.
  13. To assemble the Pie:
  14. Tip the onion and courgette mix into a deep pie dish, add the broccoli and raw kale, mix
  15. Pour over the béchamel sauce
  16. Top with the mashed potato and finally, the breadcrumbs
  17. Bake on a baking tray for 30 minutes until browned and bubbling throughout
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http://www.thisisnotadiet.uk/2018/03/18/recipe-creamy-vegan-country-pie/

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Recipe: Vegan Lentil Moussaka

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Recipe: Vegan Lentil Moussaka

Yield: 6-8

Recipe: Vegan Lentil Moussaka

I didn't use a cinnamon stick as I have a spice mix I pre-make and grind with orange peel, cloves, star anise and a cinnamon stick. The cinnamon stick should give a similar subtle aroma and flavour 🙂

Ingredients

  • 1 Aubergine, thinly sliced
  • 2 Tbsp. cold-pressed rapeseed oil
  • 1 large onion, peeled and sliced
  • 2 yellow peppers, deseeded and sliced
  • 4 clove of garlic, peeled and crushed
  • 800g Potatoes, Maris Piper or similar (peeled weight), peeled and finely sliced with a mandolin or food processor
  • 500g Passata
  • 1 Cinnamon Stick, bruised
  • 50g sun-dried tomatoes in oil
  • 1 Tbsp. mixed herbs
  • 2 400g tins of green lentils, drained and rinsed
  • Brown breadcrumbs (I used 2 pumpkin seeded sourdough crusts)
  • Seasoning to taste

Instructions

  1. Heat the grill and place the aubergine slices onto foil on the grill pan. Brush lightly with 1 Tbsp. of the oil.
  2. Grill until lightly browned on both sides, set to the side
  3. Heat the oil in a large frying pan and sauté the onions and peppers until starting to lightly caramelise
  4. Add the garlic to the pan and fry for a few more minutes before removing pan from the heat
  5. Place the sliced potatoes in a large pan and pour over boiling water to cover, salt lightly
  6. Allow the potatoes to boil for 5 minutes or until softened but cooked through
  7. Preheat the oven to 200oC/180oC fan/Gas 5
  8. Pour the passata into a jug, stir in the sun-dried tomatoes and herbs, stir well, add the cinnamon stick (you will need to be careful when serving to remove), add seasoning to taste
  9. Place half of the lentils in the base of a large baking dish, top with half of the onion and pepper mixture and top with a layer of aubergine.
  10. Repeat the layers
  11. Pour the passata mix over the vegetables
  12. Top with sliced potatoes then sprinkle over the breadcrumbs
  13. Bake for 45 minutes until cooked through, golden on top and bubbling
  14. Easy to make ahead and reheat when needed.
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http://www.thisisnotadiet.uk/2018/03/07/recipe-vegan-lentil-moussaka/

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Recipe: Vegan Split Pea and Red Lentil Soup

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Recipe: Vegan Split Pea and Red Lentil Soup

Yield: 4

Recipe: Vegan Split Pea and Red Lentil Soup

Ingredients

  • 1 Tbsp. Cold-pressed rapeseed oil
  • 2 Large onions, peeled and chopped
  • Pinch of sea salt
  • 180g Split peas (green or yellow)
  • 20g Red lentils
  • 600ml vegan bouillon or 1 Kallo French Onion stock cube
  • Juice of a lemon
  • Smoked paprika and black pepper to garnish (optional)

Instructions

  1. Heat oil in a large saucepan over a medium heat
  2. Stir in onions and salt and sauté for 5-8 minutes until softened
  3. Add the rinsed split peas and lentils and stock
  4. Bring to the boil then simmer for 20-25 minutes until the peas and lentils are cooked but retaining a little shape and bite
  5. Spoon 3 ladlesful of the soup into a bowl and puree the rest with a hand blender
  6. Return the chunky soup to the pan and add the lemon juice, heat through
  7. Check the seasoning and serve sprinkled with the paprika and pepper
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http://www.thisisnotadiet.uk/2018/03/02/recipe-vegan-split-pea-and-red-lentil-soup/

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Recipe: Vegan Banana and Walnut Breakfast Muffins

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Recipe: Vegan Banana and Walnut Breakfast Muffins

Yield: 9 muffins

Recipe: Vegan Banana and Walnut Breakfast Muffins

Ingredients

  • 3 Very ripe bananas
  • 120ml of soya milk
  • 1 Tsp. coconut oil, melted
  • 100g Rye flour (plain flour would also work)
  • 1 Tsp. baking powder
  • 1 Tsp. cinnamon, plus a little extra for sprinkling
  • 50g Walnuts
  • 50g Pitted dates
  • 1 Tbsp. raisins
  • 1Tbsp. porridge oats
  • 1 Tbsp. raw coconut sugar (optional)

Instructions

  1. Preheat oven to 200oC/180oC fan/Gas 4
  2. Line a muffin tin with 9 cases
  3. Peel and mash the bananas until smooth
  4. Mix in the milk and coconut oil, stir well
  5. Add the flour, baking powder to a large bowl (I used my stand mixer bowl)
  6. Chop the walnuts and dates (I used a mini mixer attachment and whizzed into small pieces)
  7. Add the cinnamon, the banana mix, the chopped nuts and dates and the raisins
  8. Using a whisk or a stand mixer, beat the ingredients into a smooth batter. It should be a moist but firm 'gloopy' texture
  9. Spoon the batter into the prepared cases
  10. Sprinkle the porridge, sugar (if using) and cinnamon on top
  11. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean
  12. Remove to a wire tray to cool before tasting
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http://www.thisisnotadiet.uk/2018/03/01/recipe-vegan-banana-and-walnut-breakfast-muffins/

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