Apple Pie (v)

This of course could be any fruit pie, or indeed a savoury pie if you felt so inclined. The basics of the recipe remain the same: make pastry; make filling; fill; bake; eat.

For 6-8 slices you need:
700g peeled, cored and sliced cooking apples
2.5 tbsp vanilla sugar plus a little extra for the top
50g vegan marge or butter
1/2 tsp vanilla bean paste
250g vegan marge
500g plain flour
a little water
a little soya milk

Begin by making the pastry. In a food processor (or by hand if you don’t have one) process the fat and flour till it resembles fine breadcrumbs. With the motor running add just enough water to bring it together. Tip onto a work surface and knead very gently and briefly. Leave to rest for 30 mins or so.

Meanwhile make the filling. Place the apples, sugar and fat in a pan and heat gently for about 20 mins until most of the apple is puree but some biggish chunks still remain. Leave to cool a little.

Roll the pastry out and use it to line a pie dish. Trim the edges. Place the filling inside and then roll out the top piece. Brush the edges of the pie bottom with some soya milk and place the top on top. Crimp the edges with a fork and trim again. Brush the top of the pie with soya milk and then sprinkle over some more sugar. Make a couple of steam vents in the middle.

Place the pie on a pre-heated baking tray and bake at 190 degrees for 20 mins. reduce the heat to 170 degrees and bake for a further 25-35 mins till golden brown and cooked through. Leave to cool slightly before serving with vanilla swedish glace or vegan custard.

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Blackbean Fried Rice with Peas (v)

I left my lunch on the counter in my flat today. And had back2back meetings all day so didn’t have time to eat much. Cue being starving like a starving thing as soon as I got home… This was super speedy thanks to there being some leftover rice in the fridge.

For one person you need:
1/2 jar blackbean sauce
1 cup cooked rice
1/4 cup peas
1 onion chopped
1/2 red chilli, chopped
1 tsp oil

Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.

Creamy Sweet Potato, Spinach and Chickpea Curry (v)

Yes another curry. I like curry…

For 3-4 portions you need:
4 sweet small potatoes
1 can chickpeas, drained
1 can coconut milk
1/2 jar curry paste
1 onion, chopped
1/2 bag baby leaf spinach
1 tbsp oil

Begin by frying the onion in the oil till soft. Add the sweet potatoes and curry paste and cook out for about 5 mins. Add the coconut milk and chickpeas and bring to the boil. Reduce the heat and simmer for about 15 mins till the sweet potatoes are tender. Add the spinach and cover with a lid. Cook for 2-3 mins till the spinach is wilted. Serve with rice.

Vegan Chorizo and Butterbean Stew with Red Wine (v)

This was lovely. Rich. Nicely spicy and with depth from the red wine and smoked paprika.

For 2-3 portions you need:
1 tin chopped tomatoes
2 onions, chopped
3 cloves garlic, crushed
1 pack vegan chorizo pieces
1 tsp smoked ancho chillies
1 tsp smoked paprika
200ml red wine
salt and pepper
1/2 tsp sugar
1 tsp dried oregano
1 tin butterbeans, washed and drained
2 tbsp olive oil

Fry off the onions in the oil for about 10 mins. Add the garlic and chorizo and cook for 5 mins till the paprika in the chorizo has coloured the onions. Add the chillies, smoked paprika, tomatoes, butterbeans and wine and bring to the boil. Season and add the oregano and sugar. Reduce to a simmer and cook gently for about 20 mins till the sauce has reduced and thickened. Check the seasoning and adjust as necessary. It’s nice served with the feta, olive and tomato muffins but rice or cous cous or plenty of crusty bread would do just as well!

Warm Salad of Haloumi, Sweet Potatoes, Roasted Onions and Balsamic Tomatoes (v)

If you omit the haloumi, this is a delicious vegan salad.

For 2 people you need:
1/2 bag watercress
1/4 bag baby spinach
1 tin chopped tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp vegetable oil
salt and pepper
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and cut into thick slices
1 red onion, peeled and cut in to 8ths

Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.

Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.

Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.

Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.

The Best Vegan Sandwich Ever… (v)

This was described by someone as food a martian would eat. I disagree. It’s basically a satay in a sandwich. What’s not to like?

For one hungry person you need:
2 slices bread, preferably granary
smooth peanut butter
hot sweet chilli sauce
cucumber, sliced
1 carrot, grated or thinly sliced
handful fresh corriander, roughly chopped
large handful watercress/alfafa/other green stuff

Spread the both bits of bread with peanut butter (this prevents the sandwich from going soggy if making the night before). Top with sweet chilli sauce. Layer up sliced/grated carrot. cucumber slices, the corriander and top with the alfafa/watercress. Press shut. Eat.

Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can’t stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!

Quick Lentil and Vegetable Curry (v)

This is very quick and makes good use of those veggies left languishing at the bottom of the fridge/cupboard…

For 4 portions you need:
100g red lentils
750ml stock
1/2 jar curry paste
2 onions, chopped
2 cups new potatoes, roughly chopped
2 sweet potatoes, cubed
2 carrots, thickly sliced
2 tbsp oil
2 cloves garlic, crushed

Fry the onion in the oil for 5 mins then add the curry paste. Cook out for 2-3 mins. Add everything else and bring to the boil. Reduce heat, cover and simmer for 15-20 mins till the veggies and lentils are done. Serve with Indian Salad and bread. Yum.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for…

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.