Recipe: Vegan Creamy Dill Potato Salad

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Creamy Dill Potato Salad

Creamy Dill Potato Salad

Ingredients

  • Dressing:
  • 60ml cold-pressed rapeseed oil
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. freshly squeezed lemon juice
  • I Tbsp. white wine vinegar
  • 1/2 Tsp. sugar
  • 2 garlic cloves, peeled and crushed
  • 2 Tbsp. fresh dill, chopped
  • 450g baby new potatoes (I used Jersey Royals)
  • To serve:
  • Cooked quinoa and lightly steamed purple asparagus, dress with fresh dill

Instructions

  1. Place all the dressing ingredients into a clean lidded jar and shake well until well mixed and thickened, keep in the fridge
  2. Boil the potatoes for 10-15 minutes in lightly salted water until tender
  3. Cook the quinoa according to packet instructions
  4. Place the asparagus into a metal colander and place above the boiling potatoes for a few minutes until tender.
  5. Remove asparagus and set aside, drain the potatoes and place back into the pan
  6. Pour dressing over the potatoes
  7. Assemble the dish by placing the cooked quinoa on the plate and topping with the potato salad, steamed asparagus and sprinkle over fresh dill to dress
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http://www.thisisnotadiet.uk/2018/05/30/recipe-vegan-creamy-dill-potato-salad/

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Recipe: Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

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Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

Middle-Eastern Style Vegan Harissa Aubergines with Rice and Lentils

Ingredients

  • 2 Tbsp. Cold-pressed olive oil
  • 2 onions, finely sliced
  • 1 Tbsp. vegan butter
  • 1 Tsp. ground cumin
  • 1 Tsp. smoked paprika
  • 250g cooked rice (or microwaved packet rice if time is short!)
  • 250g microwavable puy lentils (I like Merchant Gourmet)
  • 3 Tbsp. harissa paste (I use Tesco Ingredients jars)
  • 2 aubergines, sliced into rounds
  • 1 handful of fresh parsley, finely chopped
  • vegan coconut yoghurt
  • Fresh rocket to dress

Instructions

  1. Pre-heat the oven to 200oC/180oC/Gas 5
  2. Heat 1 Tbsp. of oil in a large frying pan
  3. Add the onions, cook over a medium heat until caramelising (about 20 minutes)
  4. Meanwhile place the sliced aubergines onto lined baking trays. Brush with the remaining oil mixed with the harissa paste and bake for 15-20 minutes or until golden and tending to slightly charred at the edges
  5. Add the vegan butter to the onions in the pan, once melted, add the spices and cook for another minute or so
  6. Remove about one third of the onions from the pan and set aside in a dish
  7. Add the cooked rice and lentils to the pan with a splash of water, cover and continue to cook for a further 3 or 4 minutes.
  8. Mix the vegan yoghurt with the chopped fresh parsley
  9. Dress the plates with fresh rocket
  10. Divide the rice and lentil mixture between plates and top with layers of harissa coated aubergine slices and parsley yoghurt.
  11. Top with reserved fried onions and any leftover parsley
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http://www.thisisnotadiet.uk/2018/05/28/recipe-middle-eastern-style-vegan-harissa-aubergines-with-rice-and-lentils/

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