Mixed Nut Rissoles (v)

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Be careful how you shape these, or they run the risk of looking the same coming out as they did going in!!

For 12 rissoles you need

  • 450g mixed nuts, chopped
  • 225g soft wholemeal breadcrumbs
  • 1 tbsp oil
  • 2 onions, chopped
  • 2 sticks celery, diced
  • 2 tsp marmite
  • 200ml vegetable stock
  • 2 tbsp plain flour
  • 2 tbsp soya sauce
  • 2 tbsp dried mixed herbs
  • Plain flour for dusting, oil for frying
  1. Begin by frying the onion and celery in the oil. Keep covered to let them sweat and cook without browning. Cook for about 10 mins until soft.
  2. Add the flour to the mix and cook for 1-2 mins. Then add the stock, soya sauce, marmite and herbs to the pan and heat until it has thickened.
  3. Mix into the breadcrumbs and nuts. Form into patties and leave to chill for 1-2 hours.
  4. Toss in a little flour then fry for about 8 mins until golden brown and cooked. We served ours as a sunday roast with veg and gravy but they’re also nice as a nut burger or cold in a salad.

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Kidney Bean and Peanut Stew Buddha Bowl (v)

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Fast, nutritious and oh so satisfying! The stew recipe is taken from Katy Beskow’s 15 Minute Vegan¬†and I added griddled sweet potato slices, steamed broccoli, a zingy red cabbage and carrot slaw and brown rice to it to make a complete meal. All in 30 mins on a work night #epicwin

For four portions you need

Stew

  • 1 onion, chopped
  • 2 fat cloves garlic, chopped
  • 2 tbsp freshly grated ginger
  • 1 fresh green chilli, chopped
  • 1 can chopped tomatoes
  • 1 can drained kidney beans
  • 4 tbsp crunchy peanut butter
  • 200ml water
  • 2 tsp stock powder
  • 150g baby leaf spinach
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime

Slaw

  • 1/4 red cabbage, shredded
  • 1/2 carrot, grated
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, chopped
  • juice of 1 lime
  • pinch of salt

Everything else…

  • 1/2 sweet potato cut into eight slices, about 0.5cms thick
  • oil for frying
  • salt and pepper
  • 1/2 broccoli, cut into florets
  • 320g brown rice
  • mixed toasted seeds for garnish
  1. Begin by heating a griddle pan with 1 tbsp oil and gently frying the sweet potato slices. This will take about 20 mins, turn them after 5 mins to ensure even cooking. Put the rice on to cook.
  2. Meanwhile, heat 1 tbsp oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 2-3 mins and then add the tomatoes, peanut butter, kidney beans, water and stock. Bring to the boil and leave to simmer for 5 mins.
  3. Make the slaw by combining all of the slaw ingredients in a bowl and set aside.
  4. Steam the broccoli.
  5. Add the spinach and coriander to the stew, cook for a further 2-3 mins until the spinach has wilted. Add the lime juice and check the seasoning.
  6. Serve by carefully placing everything *just right* into a bowl for the perfect instagrammable photo and sprinkle over some seeds ūüėČ Scoff.

Cashew and Vegetable Stir Fry with Miso Sauce (v)

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We’ve been on holiday for a week and eaten out every night. Whilst that was lovely, my body was craving something not deep fried and actual vegetables now we are home. I have an open jar of miso paste in the fridge that needed using up so this stir fry was created. Savoury, filling and nutritious it certainly hit the spot.

For three portions you need

Vegetables

  • 1 tbsp oil
  • Small handful cashews
  • 1 carrot, peeled and sliced
  • Handful broccoli cut into small florets
  • Handful cauliflower cut into small florets
  • 1 leek, trimmed and sliced into 0.5cm slices
  • A little water
  • Rice/quinoa to serve with the stir fry

Sauce

  • 3 tsp miso paste
  • 3 tbsp soya sauce
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 cloves garlic, finely chopped
  • A little water
  1. Heat the oil in a wok and toast the cashews, ensuring they don’t burn.
  2. Add the carrots, broccoli, cauli and a splash of water. Cover with a lid to help them steam. Cook for 2-3 mins.
  3. Meanwhile cook the rice/quinoa and make the sauce by combining all the sauce ingredients in a jar, stirring well to mix in the miso paste.
  4. Add the leeks and miso sauce. Keep covered and cook for a further 5 mins or so until the vegetables are done to your liking (I like mine quite al dente).
  5. Serve and feel super smug.

Baklava

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I’ve been¬†meaning to blog this for a while and just haven’t had time, sorry! I made a big batch for our engagement party and it got rave reviews. It’s dead simple to make but tastes far more complicated than it is! The recipe says it makes 30 pieces but that comes down to how big you make them. I prefer bite sized pieces to bigger chunks. The recipe is taken from Tess Malos The Complete Middle East Cookbook.

For 30 or so pieces you need:

For the pastries

  • 20 sheets of¬†filo pastry
  • 3/4 cup melted butter (that’s 190g to you and me…)
  • 1 cup finely chopped pistachios
  • 1 cup finely chopped almonds
  • 1 cup finely chopped walnuts
  • 1/4 cup caster sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves

For the syrup

  • 1.5 cups caster sugar
  • 1.5 cups water
  • 1/4 cup runny honey – use a good quality one
  • thinly peeled strip of lemon rind
  • small¬†piece of cinnamon bark
  • 3 cloves
  • 5 crushed cardamon pods
  • 2 tsp lemon juice
  1. Butter the sides and base of a 33cmx23cmx5cm tin.
  2. Layer up 9 sheets of  filo pastry into the base of the tin, buttering each well before placing in the tin.
  3. Mix the nuts and sugar with the spices then sprinkle half over the pastry.
  4. Layer a further two sheets of pastry on to the nuts, buttering each as before.
  5. Spread the remaining nut mix on top of these sheets.
  6. Top with the remaining filo, buttering each.
  7. Trim the top and sides and tuck in neatly.
  8. Sprinkle some water over the top to stop it from crisping too much in the oven.
  9. Score into pieces, taking care not to cut all the way through to the base.
  10. Bake in the centre of a 180 degree oven for 30 mins. After 30 mins, move one shelf up and cook for a further 30 mins. You want the pastry to be golden brown and crisp all over.
  11. Whilst the baklava is baking make the syrup. Place everything in a pan and slowly bring to the boil. Once all the sugar has dissolved, boil rapidly for 15 mins until reduced and syrupy in consistency.
  12. Take the baklava out of the oven and drench in the hot syrup.
  13. Leave for at least four hours before eating. Then scoff!

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Nut Roast with Cashews and Almonds (v)

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Who doesn’t love a nice nut roast? My son and I can’t resist them. I’ve been promising for ages that I’d make him a proper roast dinner and finally I did. The roast is a doddle to make and freezes well.¬†You can basically use any¬†combination of nuts and herbs you like. This is what I had lying¬†around in my store cupboard.

For 8-10 slices you need

  • 250g mushrooms
  • 2 onions
  • 125g almonds
  • 125g cashews
  • 200g¬†fresh white breadcrumbs
  • salt and pepper
  • 1 tsp dried mixed herbs

In a food processor, first make the breadcrumbs. Empty into a bowl and then pulse the nuts until coarsely chopped. You want a combination of finely chopped and large chunks for texture. Tip into the bowl. Add the onion and mushrooms to the processor and puree until finely chopped. You need the water to come out of both of the veggies to help hold the roast together.

Once everything is chopped or blitzed, mix together with the seasoning and herbs. Pack into a 2lb loaf tin lined with greaseproof paper and bake in a 180 degree oven for 30-45 mins. It will darken in colour when cooked and the outside will form a nice crust. Serve as part of a smug bastard veggie roast dinner. It’s also great as the centre piece for a vegan/veggie Christmas dinner and as a stuffing for those who might be eating meat.