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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Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

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Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

Recipe: Warm Vegan Potato Salad with Griddled Asparagus and Grapefruit Dressing

Ingredients

  • Baby Charlotte potatoes, scrubbed and cut into halves or quarters if large
  • 50g whole hazelnuts
  • 50g baby broad beans (frozen)
  • 1 Tbsp. avocado oil
  • 2 courgettes, topped, tailed and cut into ribbons with a potato peeler
  • 1 bunch of asparagus spears, trimmed
  • For the Dressing:
  • Juice of a pink (ruby) grapefruit
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. avocado oil
  • Seasoning to taste

Instructions

  1. Preheat oven to 200oC/180oC fan/Gas 4
  2. Place the broad beans in a small pan with boiling water and simmer for a few minutes, rinse in cold water and set aside to cool
  3. Put the potatoes in a pan with cold, lightly salted water, bring to the boil and cook for 12-15 minutes or until tender
  4. Place hazelnuts on a baking tray and bake for 10 minutes until browning and skins (if they have any) are splitting
  5. Make the dressing by combining all the ingredients together well and checking for seasoning
  6. Shuck the broad beans out of their skins once cooled and place in a large serving bowl
  7. Rub the cooked hazelnuts in a clean tea towel to remove any skins, add to the serving bowl
  8. Heat a large frying pan or griddle pan until fairly hot
  9. Add 1 Tbsp of oil and fry the courgette ribbons in batches until browning, add browned courgettes to the serving bowl
  10. Once potatoes are tender, drain and add to the serving bowl, pour over the dressing to allow it to soak into the potatoes
  11. Griddle or fry the asparagus in the large frying pan (doesn't require any additional oil)
  12. Toss the salad well in the serving bowl
  13. Assemble the salad on the plate and top with the whole asparagus spears
  14. Drizzle over any remaining dressing in the salad bowl
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http://www.thisisnotadiet.uk/2018/04/30/recipe-warm-vegan-potato-salad-with-griddled-asparagus-and-grapefruit-dressing/

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Recipe: Vegan Chocolate and Avocado Mousse

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Vegan Chocolate and Avocado Mousse

Yield: 4

Vegan Chocolate and Avocado Mousse

Ingredients

  • 1 x 400g tin of chickpeas, drained and water (aquafaba) saved
  • 3 tbsp. raw coconut sugar
  • 2 large ripe avocados, peeled
  • 40g cacao powder
  • 40ml agave syrup
  • 1 tsp. vanilla extract
  • To decorate: Milled linseeds with goji berries, cacao nibs and edible flower petals

Instructions

  1. Pour chickpea water (aquafaba) into a large bowl or stand mixer, whisk until it forms stiff peaks (this takes some time!)
  2. Once whisked, add the coconut sugar and whisk again
  3. In another bowl, mix the remaining ingredients until smooth, you could lightly blend with a hand mixer if your avocado is still slightly lumpy
  4. Fold the chocolate aquafaba mix into the avocado mix one spoonful at a time using a metal spoon until combined, be careful not to overmix
  5. Spoon into serving glasses or ramekins and refridgerate
  6. decorate just before serving
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http://www.thisisnotadiet.uk/2018/04/17/recipe-vegan-chocolate-and-avocado-mousse/

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Recipe: Frijole and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

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Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Ingredients

  • Frijoles:
  • 1 tbsp. cold-pressed rapeseed oil
  • 1 tbsp. of vegan butter (I used Pure)
  • 1 large onion, finely chopped
  • 1 tsp. chilli flakes
  • 2 x 400g tins of black beans, drained and rinsed
  • 150ml vegetable stock or bouillon
  • 1 red chili, de-seeded and sliced
  • Quesadilla Filling:
  • 2 tbsp. cold-pressed rapeseed oil
  • 1 red onion, peeled and sliced
  • 1 tsp. dried cumin
  • 1 Tsp. dried oregano
  • 10 small corn tortilla (I used the Wahaca corn/wheat tortillas)
  • Guacamole:
  • 3 ripe avocados, peeled and de-stoned
  • 8 cherry tomatoes, chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp. ground cumin
  • 2 limes, juiced
  • 1 tsp. smoked paprika
  • half a packet of coriander, stalks removed and leaves chopped
  • Baked Corn and Smoky Tomato Salsa:
  • 2 corn on the cob
  • I tsp. cold-pressed olive oil for brushing
  • 1 Tsp. smoked paprika
  • 1 red onion, peeled and chopped
  • 1 red chilli, de-seeded and chopped
  • 1 lime, juiced
  • half a packet of coriander, stalks removed and leaves chopped

Instructions

  1. Preheat the oven to 200oc/180oc fan/Gas 5
  2. Start with the Guacamole: mash the avocados with the lime juice
  3. Add the remaining ingredients, mix well
  4. Baked Corn and Smoky Tomato Salsa: brush the corn with the oil and place on one half of a baking tray
  5. Toss the tomatoes in the remaining oil and add the paprika
  6. Bake for 15-20 minutes until the tomatoes are starting to char lightly and the corn is browning
  7. Allow the corn to cool a little then hold the corn upright, stabilise with a fork and run a sharp knife down to remove the sweetcorn kernels
  8. Mix the corn, tomatoes and the remaining ingredients in a bowl
  9. Frijole: heat the butter and oil in a small pan
  10. Add the onion, garlic and chilli and sauté for 10 minutes until softened, stirring occasionally
  11. Pour in the black beans and stock, simmer for 30 minutes
  12. Remove from the heat and leave to cool
  13. Once cooled, mash with a stick blender but not until entirely smooth
  14. stir through the chilli
  15. Quesadilla Filling: while the frijoles are cooking, heat a frying pan with the oil
  16. Add the onions and spices, sauté for 10 minutes until softened and starting to brown
  17. Mix together with the frijoles and set aside
  18. To assemble: heat a dry frying pan on the hob
  19. Lay out 5 tortillas on a board
  20. Spread thickly with the frijole and onion mix
  21. Top with the guacamole
  22. Place another tortilla on top
  23. Dry fry each quesadilla until lightly browned and crisping, turning over once one side has browned.
  24. Carefully cut into wedges and serve with the salsa on the side
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http://www.thisisnotadiet.uk/2018/04/11/recipe-frijole-and-guacamole-stuffed-vegan-quesadillas-with-baked-corn-and-smoky-tomato-salsa/

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Recipe: Rawberry Vegan Cheesecake

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Recipe: Rawberry Vegan Cheesecake

Yield: 10-12 slices

Recipe: Rawberry Vegan Cheesecake

Ingredients

  • Base:
  • 140g Raw almonds, soaked overnight
  • 120g Ground almonds
  • 6 Medjool dates, pitted
  • 3 Tbsp. coconut oil
  • 1/2 Tsp. freshly grated nutmeg
  • Grinding of sea salt
  • For the Raspberry Layer:
  • 220g Raw cashew nuts, soaked overnight
  • 220g Tin of coconut cream
  • 70g Coconut oil
  • 3 Tbsp. maple syrup
  • 2 Tbsp. chia seeds
  • 1 Tsp. vanilla extract
  • 300g frozen raspberries, defrosted (I use Aldi's)
  • **You can use fresh berries if they are in season
  • For the Blackberry Layer:
  • 220g Raw cashew nuts, soaked overnight
  • 220g Tin of coconut cream
  • 70g Coconut oil
  • 3 Tbsp. maple syrup
  • 2 Tbsp. chia seeds
  • 1 Tsp. vanilla extract
  • 300g frozen blackberries, defrosted (I use Aldi's)

Instructions

  1. Line a 20cm spring release round cake tin with baking paper.
  2. Grease well with coconut oil to ensure the cake slides out easily
  3. For the Base:
  4. Add all the ingredients to a blender and pulse. Once starting to combine, blitz on high and scrape down the sides of the blender to ensure everything is combined.
  5. Once you have a slightly sticky dough, remove and place in prepared baking tin
  6. Press down firmly and evenly with your hands
  7. Place tin in freezer until required
  8. For the Layers:
  9. You can make them in either order, I made the raspberry layer first.
  10. Add everything to a clean blender and process until as smooth as possible, if your blender isn't very high powered you may not get a perfectly smooth finish but soaking the nuts really helps.
  11. Pour the evenly blended mix over the frozen base and freeze.
  12. Make the blackberry layer in exactly the same way allowing time for the first layer to set firm before adding.
  13. To Serve:
  14. Remove from the freezer 10-15 minutes before required to slice. I then slice all of mine and freeze in portion sized pieces in freezer containers.
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http://www.thisisnotadiet.uk/2018/04/03/recipe-rawberry-vegan-cheesecake/

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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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