recipes

tofu with black bean sauce

tofu with black bean sauce

I had some leftover black beans and some rice that was already cooked so I thought I might try a black bean sauce – obviously it’s not traditional since the beans aren’t fermented, but it made a really lovely dish.

For 2 people I use half a block of tofu and half a can of black beans.

Cut the tofu into 1in pieces and dry fry the tofu in a tefal pan.

In a cup mix a teaspoon corn starch with a tablespoon water until it’s smooth.

Cook some garlic & onion in soy sauce, I used the spring version of both as that’s what’s come up in the garden. Dump the black beans in & rinse the can with a couple tablespoons of water and pour that in as well.

Add in some chinese 5 spice, dried chili flakes & the corn starch mixture & stir it all up, mushing the beans a little.

Mix the tofu into the sauce and add more soy sauce as necessary. Serve on top of rice with some fresh coriander and toasted cashews.

 

 

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Cous Cous with grilled veggies

Cous Cous with grilled veggies

Cous cous is incredibly fast & easy to make, you just mix the dried cous cous with twice as much freshly boiled water, cover and let sit for 5 minutes. Meanwhile cut & grill your veggies, whatever you want to put in. For this one I used mushrooms, onions, broccoli, & spinach. I also always add in some nuts, seeds & dried fruit, this time going with currants & cashews. Lastly add a little salt & pepper & chili flakes. It’s great as leftovers for lunch as well and tastes good straight out of the fridge.

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super easy roast pumpkin

super easy roast pumpkin

I often get a half of a pumpkin in my vegbox and this is a super easy & quick way to cook it. Just rinse it off, scoop out the seeds and sprinkle the flesh with some spices, I used:

  • smoked paprika
  • cumin
  • salt & pepper
  • cayenne pepper
  • lemon juice

Cover the pan with tin foil and cook it on 185c/375f/gas mark 6 for about 40 minutes. Be careful when opening the tin foil because it gets quite steamy. You can easily slice the skin right off now and cut it into chunks. I added some cashews, dried currants & quinoa for a complete meal.

 

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wild garlic & cashew pesto

wild garlic & cashew pesto

I get wild garlic leaves in my veg bag quite a lot and I have a hard time using them all up usually. They have quite a strong flavour so you only need to add one or two to most dishes. With this pesto I used them all up in one go and it was fab!

Here’s a picture of wild garlic leaves:

wild-garlic-leaves

I just threw the whole bunch in the food processor with a half a cup of cashews, a sprinkle of salt & pepper, a teaspoon mixed italian herbs, a tablespoon of lemon juice and a few big glugs of olive oil. Blitz until combined and add oil/lemon juice until you get to a good consistency. Meanwhile boil up some of your favourite pasta and cut a handful of cherry tomatoes in half. Toss it all together and you’ve got a healthy, tasty, vegan pesto extravaganza.

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Creamy Mushroom Leek Pasta

Creamy Mushroom Leek Pasta

This is a go to dish when I’m craving something comforting and almost cheesy. I dry fry the leek and mushroom to give it a charred blackened flavour. Boil whatever pasta you like and in a small saucepan mix together the below over medium heat.

  • 2c soy milk
  • 1tablespoon corn starch mixed to a paste with a tablespoon lemon juice
  • lots of salt & pepper
  • 1 teaspoon garlic powder

Once the pasta is done mix it all together with the sauce & veggies and you’re done! Super easy, super tasty.

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broccoli pancakes

broccoli pancakes

This is a great way to use up leftover veggies (not just broccoli) and have a quick, easy, healthy dinner. I use a basic american pancake recipe as the base.

  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg, lightly beaten (replace with 1 tablespoon milled flax seed mixed with 2 tablespoons water for vegan)
  • 1 cup (240 ml) buttermilk (I use soy milk and a teaspoon cider vinegar instead)

For savoury pancakes I like to add some herbs and spices instead of sugar, for these I did a teaspoon each

  • salt & pepper
  • cayenne pepper
  • mixed italian herbs
  • nutritional yeast

Mix all the dry ingredients, add the wet ones in a well in the middle, including the broccoli (or other veg). I had about a cup leftover, be sure it’s well cooked and mashed into smaller bits. Mix it lightly just until incorporated, the secret to fluffy pancakes is not to overmix (especially if you use wheat flour).

If you have a good tefal pan you can fry them dry. Be sure the pan is hot and wait for a couple bubbles to burst before you flip them. Leave them in a warm oven until you’re ready to serve.

They are a great snack on the go just plain but for diner I like them with a dip of some kind and a side salad. This time I did a soy yoghurt mixed with garlic & onion powder. They are great with a pickle, chutney, hummus or bbq sauce too.

 

 

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Arrabiata Pasta

Arrabiata Pasta

This is a spicy warm variation to your typical tomato pasta.

Makes enough for 4

Ingredients:

  •     400g pasta
  •     4 cloves minced garlic
  •     1 medium onion chopped
  •     150ml red wine
  •     2 tablespoons brown sugar
  •     700g tomato passata (or tomato chunks)
  •     5 tablespoons chopped fresh basil (leave a little to garnish)
  •     2 teaspoons crushed red chilli flakes
  •     1/2 teaspoon black pepper
  •     sprinkle of salt

Cook the onion and garlic in a splash of red wine. Once tender stir in the rest of the wine, sugar, salt, pepper, chilli flakes and passata. Bring to a boil. Turn down to low and let it simmer uncovered for 15 minutes. Cook your pasta while you’re waiting. Stir in basil a the end. I sprinkle a little vegan parmesan and fresh basil on to serve.

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Vegan Chili

Vegan Chili

Start off by chopping and boiling a bit of root veg, whatever you have. For this one I used a carrot and a parsnip. You could go with potato, turnip, squash, anything you like really. Throw in a chopped onion at the end just to blanche it real quick.

Once those are tender drain most of the water out and turn it down to low.

Add in:

  • two cloves chopped garlic
  • salt & pepper
  • a chopped chili or teaspoon dried chili flakes

Then add in a can each:

  • kidney beans
  • tomatoes
  • corn
  • any other kind of bean

Stir it all up and add in a teaspoon each:

  • garlic powder
  • cumin
  • smoked paprika

Let it simmer for about 10 minutes.

I serve mine with a side of tortilla chips. Tto make home made ones just cut corn tortillas into chip pieces and cook on a hot, dry grill until brown, turning once.

I also add a handful of torn fresh coriander and a few slices of avocado on top.

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Parsnip Steak & kale cous cous

Parsnip Steak & kale cous cous

I came across this idea on a food blog recently and just had to try it – I’m always getting loads of parsnips in my veg bag and always get a bit bored with them.

Take one large parsnip per person, having ones that are close to the same size makes it easier. Scrub them well and slice off each end. Slice a bit off the top and bottom of the thick end so it doesn’t roll in the pan. Line a baking dish with parchment paper and place each parsnip in it. Coat them on all side with some watered down bbq sauce. Cover with parchment paper and lay a heavy pan on to of them. I used a cast iron baking dish. Put them in the oven for an hour and a half on gas mark 7/425f/220c.

Meanwhile chop finely the extra bits of parsnip and cook them on the stove top in a little apple juice with a chopped onion, a minced garlic clove & a handful of kale bits. While it’s cooking flavour with a little salt & pepper and a teaspoon of smoked paprika. Boil 2 cups of water. Pour 1 cup cous cous over the cooked veg and top with 1 and a half cups of boiling water. Stir & let sit covered for 5 minutes & it’s ready.

You know the parsnip is done when it is brown and soft. It really does have a fun steak like shape! Enjoy!

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