Curried Cabbage Soup (v)

And no, it’s not as grim as it sounds. Promise.

For 3-4 portions you need:
1/2-3/4 leftover cooked cabbage
various other cooked leftover veggies (I had leeks, carrots, cauli)
1 litre vegan stock
1 tsp ground cumin
1 tsp curry powder

Place everything in a pan and simmer for 5-10 mins till hot. Blend and serve. Simples.

Moroccan Spiced Vegetables with Bulghar Wheat and Haloumi (v)

This is another endless variation on the same theme, but tasty none the less. Today’s dish was a bit dry if truth be told so I am open for suggestions as to a sauce to combine with it. I was thinking either yogurt and harissa or maybe some runny tahini sauce…

Serves 4 people

For the baharat beetroot and squash you need 2-3 beetroot, scrubbed and peeled and cut into 6ths and 1 squash, cut into chunks. Toss in a little olive oil, season with salt and sprinkle over 1-2 tbsp baharat. Roast in a medium oven for 20-30 mins.

For the ras-el-halout mixed vegetables you need handful mushrooms, 1 courgette, 2 carrots, 2 red onions, 1/2 cauliflower broken into florets. Begin by roughly chopping the onion, courgettes and carrots. Toss in some olive oil and 1-2 tbsp ras-el-halout with the mushrooms and cauliflower. Roast in a medium oven for 20-30 mins.

For the haloumi chop a packet into chunks and roast in a hot oven for about 10 mins.

For the bulghar wheat place 1/2 cup bulghar wheat in a bowl with 1/2 tsp stock powder and pour over 1 cup boiling water. Leave to mingle for 20-30 mins. If you are vegan, omit the haloumi and add a can drained chickpeas to the bulghar wheat.

Serve, scoff and enjoy 🙂

Spanish Crisp Cauliflower (v)

I wanted to have some tapas in France but Lex and Neil wanted galettes and crepes. So I lost out. But I will be recreating what I would have had by making this dish! This is also an @riverfordveg recipe.

For 2 people as a snack/starter you need:
½ cauli, broken in to florets
2 tbsp gram flour
1 tsp paprika
oil for deep frying
2 tsp red wine vinegar
1 tbsp capers, squeezed dry and then chopped
1 tbsp parsley, chopped

Blanch the florets till just tender then drain. Whilst still hot season with the flour and paprika.

Deep fry for 1-2 mins till golden (do this in batches) and then drasin. Serve sprinkled with the vinegar, capers and parsley.

Spicy Hairy Hippy Salad (v)

A far too good for you dish but one that actually has some taste too..!

For each portion use a combo of:
carrot batons
bean sprouts
shredded chinese leaf
raw cauli and brocolli florets
spring onions
chopped corriander leaves
white cabbage
red cabbage
alfafa sprouts
sprouted lentils and chick peas
handful red skinned peanuts

Dress the veggies with a dressing made from 1 spoon crunchy peanut butter, 2 spoons sweet chilli sauce, small spoonful soya sauce and same amount of white wine vinager/Chinese vinegar. Feel a healthy glow from within after consuming 🙂

Bangers and Mash (v)

I love traditional English food, and this is a fab meal for those who want to enjoy all the tradition with none of the slaughter.

For 4 portions you need:
1 pack vegan sausages (we usually have Linda McCartney)
3 baking potatoes, peeled and cut into chunks
2 carrots, peeled and sliced
1 cauli, cut into florets
1 head broccoli, cut into florets
2 tbsp vegan marg
100ml soya milk
1/2 pint vegan gravy
salt and pepper

Begin by boiling the potatoes until tender. Drain and mash with the vegan marg and milk. Season to taste. Meanwhile roast the sausages till done and steam the veggies. Make up the gravy. Serve with mustard or cranberry sauce and sigh with contentment when stuffed full.

Leftover Roast Dinner Soup (v)

This is a cinch to make and tastes lovely. All you need to do is make extra of the veggies and potatoes, lob them into a pan with some stock and blitz. See, told you it was easy.

For 4 or so portions you need:
Leftover veggies (I used roast spuds, cauli, broccoli and carrots)
1 onion, diced
2 tbsp oil
1 litre vegetable stock

Begin by sauteeing the onion in the oil for about 5 mins. Then add the veggies and stock. Bring to the boil, cook out for 2-3 mins to heat everything through, then blitz to a smooth puree with a stick blender. Add some more stock/soya milk if it’s too thick. Serve with nutritional yeast. Feel frugal.

Thai Green Curry (v)

I have neglected my poor blog recently due to being away at too many conferences and in too much of a giddy spin now the news of my NTFs success is public (it’s a hard life yada yada yada…). This was a quick, post conference dish to throw together and a nice tasty one too 🙂

For 6 portions you need:
1 pack marinated tofu chunks
1 onion
2/3 tub green thai curry paste (the small tub, natch)
1/2 cauli cut into florets
2 small head broccoli cut into florets
2 carrots, sliced
1 pack baby corn, cut into thirds
2 tins cocnut milk
1 pack coconut cream
fresh corriander, chopped

Begin by sauteeing the onion in 1 tbsp oil. Then add the curry paste and cook out. Add the veggies and coconut milk and cream and bring to the boil. Simmer for 10 mins. Add the tofu, heat through and serve in bowls with lashings of rice. Simple.

Pasta Bake with Cauliflower

Apparently the cauliflower is in danger of dying out because we don’t eat enough of it. Bonkers! I love cauli, and it works especially well with cheese. This recipe brings together the best of macaroni cheese and cauliflower cheese by combining cauli with pasta in a rich cheese sauce. Perfect comfort food. Love your cauli!

For 4-6 portions you need:
250g pasta
1 large cauli, cut into florets
1 pint milk
2 oz butter
2 oz plain flour
150ml single cream
1 cup grated strong cheddar
1/2 cup mixed grated gruyere and parmesan
1 tsp french mustard
1 tsp english mustard

Begin by making a mornay sauce: melt the butter in a pan and then stir in the flour to make a roux. Cook out for a few mins before adding the milk. Stir well to avoid lumps and then heat to boiling, reduce the heat and simmer till thickened. Add seasoning, the mustards and take off the heat. Add the cream and 3/4 of the cheddar and half of the gruyere and parmesan mixture. Stir well. Meanwhile cook the pasta and steam the cauli. Drain and tumble into an ovenproof dish. Pour over the sauce and top with more cheese. Bake in a hot oven for 30 mins till crispy, bubbling and perfect. Eat more cauli!

Pseudo Gado Salad

I adore Gado Gado and this is a cheat’s version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.

For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu

For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk

Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.

Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.

Spiced Rice with Vegetables

I fancied a biryani tonight to go with the dhal, but couldn’t find a suitable recipe. This is based on Linda McCartney’s Vegetable Kichdi. It’s nice with a sloppy curry e.g. wet dhal or a tomato based curry sauce.

For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook…)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts

Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.