Simple Curry Sauce (v)

This is a quick and simple curry sauce that tastes just like the sauce base you get from the takeaway. Play around with the heat to adjust to taste and add other embellishments depending on mood and what needs to be used up – some cream or yogurt perhaps or some butter or even some desiccated coconut instead of the ground almonds.

For 3-4 portions you need

• 2 tbsp oil
• 1 tbsp curry leaves (fresh or dried)
• 1 tin chopped tomatoes
• 1 onion
• 2 fat cloves of garlic
• 1″ piece of ginger, chopped into pieces
• 2 finger chillies (adjust to taste, we like a spicy curry!)
• 1 tsp salt
• 1 tsp stock powder
• 1 tsp each of turmeric, garam masala, ground coriander, ground cumin and curry powder
• About 200ml water
• 3-4 tbsp ground almonds

1. Begin by placing the tomatoes, onion, garlic and ginger in a blender and smooshing to a smooth consistency.
2. Heat the oil in a pan until hot and then add the curry leaves. Cook out for about 30 seconds.
3. Add the pureed tomatoes and stir to fry off in the oil.
4. Cover with a lid and reduce the heat. Cook for about 10 mins until the raw smell of the onions has eased off a little.
5. Add everything else apart from the almonds. Cook out for another 5-10 mins, adjusting the seasoning, heat and consistency of the sauce to suit.
6. If you’re making this into a curry e.g. chana masala or paneer etc add these now and heat into the sauce.
7. Finish by adding the ground almonds to thicken and lighten the sauce, adjust the seasoning again if necessary and scoff. You can add a spoonful of cream, yogurt or butter at this stage too to enrich the sauce if you want.

We had it as paneer curry the first time and as a sauce for a vegetable and chickpea biryani last night, yummy!

May 17, 2020 by veggieg3ek Categories: curry, easy, indian, quick, Uncategorized, veganTags: curry, easy, indian, quick, vegan 1 Comment

Coconut Vegetable Dhal Soup (v)

We eat a lot of soup. It’s tasty, nourishing and you can hide all sorts in it. This used up some leftover sweet potatoes and some sad celery as well as delivering a nutritional hit from the red lentils. Freeze some if you have leftovers. It’s a warm and comforting hug in a bowl.

Coconut Vegetable Dhal Soup

For six portions you need:

• 1 swede, peeled and cut into small dice
• 1 sweet potato, peeled and chopped
• 1 leek, washed and sliced
• 3 sticks celery, sliced
• 1 tbsp olive oil
• 1 can coconut milk
• 1 cup red lentils
• 1-1.5 litres vegetable stock (more or less depending on how thick you want the soup)
• Salt and pepper
• 2 tsp medium curry powder
• Toasted mixed seeds
• Fresh coriander

1. Begin by sautéing the vegetables in the oil for 5-10 mins.
2. Add the lentils and curry powder and mix well.
3. Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
4. Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.

March 20, 2020 by veggieg3ek Categories: cheap, dairy free, easy, healthy, simple, soup, VeganTags: easy, quick, soup, vegan Leave a comment

Chocolate Peanut Smoothie (v)

Chocolate banana smoothie

In these uncertain and unsettling times I’m struggling to eat. I’m also hyper aware that I don’t want to waste any food at all. This smoothie delivers a healthy boost of fruit; is easy to drink if you’ve no appetite and uses up some bananas that are too ripe for me to enjoy as they are. You can use whatever ingredients you have to hand. These were in my freezer/cupboard.

For one portion you need

• 1 ripe banana
• Handful of frozen black cherries
• 1 tsp cocoa powder
• 1 tbsp smooth peanut butter
• ~200ml soya milk or whatever milk you have to hand.

1. Put everything into a blender goblet. Blitz till smooth, adding more liquid if you need to. Enjoy.

If you have lots of ripe bananas, peel them and freeze them. If you use frozen banana you will need to add more liquid as it will thicken a lot.

March 19, 2020March 19, 2020 by veggieg3ek Categories: breakfast, drink, easy, fruit, quick, smoothie, VeganTags: breakfast, drink, easy, quick, smoothie, vegan Leave a comment

Bangers and Mash with Red Wine Onion Gravy (v)

When it’s your birthday in our house, you can choose what’s for tea. This year I chose bangers and mash as it’s been a grey January so far and I wanted comfort food. But to make it that little bit extra special I made the gravy from scratch. It only takes 20 mins and the results are soooooooo worth it.

For three people you need

• Vegan sausages (we used Shroomdogs and Linda McCartney sausages)
• Potatoes, peeled and cut into chunks
• Vegan spread – 2 tbsp
• Salt and pepper
• Vegetables of your choice
• 1 large onion, thinly sliced (I used my mandolin for consistency)
• 200ml red wine
• 200ml vegetable stock
• 1 tbsp each of soya sauce and mushroom ketchup
• 1 tbsp plain flour
• 1.5 tsp sugar

1. Put the potatoes on to boil. Cook for 17 mins once boiling until tender. Drain and add 1 tbsp spread then mash thoroughly until smooth and creamy. Season to taste.
2. Heat a large frying pan and add the other 1 tbsp spread. Add the onion and sugar and cook for 10 mins until lightly golden.
3. Sprinkle in the flour and cook out for 2-3 mins. Add the stock, wine, soya sauce and mushroom ketchup and bring to the boil. Reduce the heat and allow to thicken. Stir every now and then to prevent lumps.
4. Cook the sausages – I use my air fryer where they take about 16 mins.
5. Steam the veg and then serve up and enjoy.

January 18, 2020 by veggieg3ek Categories: easy, traditional, VeganTags: British, easy, traditional, vegan Leave a comment

Rainbow Tofu Poke Bowl (v)

They say you should eat the rainbow, and this bowl is packed full of delicious things to help you achieve that goal! I think it’s also at least four of your five a day in one yummy bowl. Don’t be put off by the list of ingredients, it’s not complicated to make.

For four portions you need:

Marinated Cucumber in Ginger, Garlic and Mirin

• 1/2 cucumber, cut in half and de-seeded
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 2 tbsp tamari
• 1″ piece of ginger, grated
• 1 clove garlic, grated
• 1 red chilli, sliced (add more for extra heat)
• 2 tbsp roughly chopped fresh coriander

Crispy Kale

• 200g fresh kale
• 1 tbsp olive oil
• sprinkle of sea salt flakes

Crispy Tofu

• 1 pack firm tofu – I like Cauldron Foods tofu for dishes like this.
• 1/2 bottle Poke sauce (we used Kikkoman Poke Sauce)
• 2 tbsp oil

Avocado with Lime and Ginger

• 1 avocado, sliced
• Juice of 1/2 lime
• 1 tbsp freshly grated ginger

Other

• 225g sushi rice, cooked according to the packet instructions
• 2 tbsp toasted mixed seeds
• 2 large carrots, peeled and then peeled into ribbons
• 1/4 red cabbage, finely shredded
• Remaining lime to garnish

1. Begin by pressing the tofu. Use a press if you have one and if not, drain the tofu, wrap in a thick tea towel and place on a plate and put a very heavy weight on top of it – I use a cast iron pan and a 4kg kettlebell! Ideally press overnight or for at least an hour.
2. Cook the sushi rice and leave to cool slightly.
3. Cut the cucumber into slices about .25cm thick. Place in a bowl with the remaining ingredients and set aside to marinate whilst you make the rest of the dish.
4. Place all the avocado ingredients together in a bowl and leave to one side.
5. I use my air fryer to cook the kale – simply place everything in the fryer and cook for 5-7 mins until crispy. If you don’t have an air fryer then cook in a single layer in a hot (220 degrees) oven for 8-10 mins.
6. Cut the tofu into 1cm cubes. Heat the oil in a wok until very hot then fry the tofu, tossing it frequently to ensure even cooking. This will take about 10 mins. Add the poke sauce to the pan and heat briefly. Take off the heat and assemble your bowls. Sprinkle with the seeds and squeeze over the lime. Eat. Feel simultaneously smug and amazed you made something this good!

January 13, 2020January 13, 2020 by veggieg3ek Categories: asian, easy, healthy, Uncategorized, veganTags: asian, easy, tofu, vegan Leave a comment

Smokey Beans with Kale and Sweet Potatoes (v)

Another winter warmer, this has the warming scent of smoke paprika running through the earthiness of butter beans and tomatoes. Internal central heating! I served it with baked sweet potatoes, mashed swede and potatoes and quinoa cooked with red lentils. It was a winning combination that was so good the teen requested the same meal again three days later!

For six portions you need

Stew

• 1 tbsp olive oil.
• 1 onion, chopped.
• 2 cloves garlic, crushed.
• 2 carrots, peeled and sliced.
• 1 large jar passata.
• 1 can butter beans, drained and rinsed.
• 1 tsp sweet smoked paprika.
• 1 tbsp italian seasoning.
• 1 tsp vegan stock powder.
• 1 tbsp red wine vinegar.
• salt and pepper.

Quinoa and Lentils

• 1/2 cup quinoa
• 1/2 cup red lentils
• 1.5 cups stock

1. Sautee the onions, garlic and carrots in the oil for 5-10 mins.
2. Add everything else and bring to the boil. Cover and cook in the oven (170 degrees) for 45 mins until cooked through.
3. Meanwhile cook the lentils and quinoa in the stock – bring to the boil, cover and cook for 17 mins. Turn off the heat and leave to stand until the stew is ready.
4. Bake sweet potatoes in the oven for an hour until soft.
5. Roast kale to make kale chips.
6. Boil swede and potato together and mash once tender.
7. Serve, eat, be happy!

November 16, 2019November 14, 2019 by veggieg3ek Categories: autumn, easy, pulses, stew, Stews, Uncategorized, vegan, winterTags: autumn, beans, easy, grains, lentils, pulses, stew, vegan, winter Leave a comment

Lentil Hot Pot with Beer (v)

I spend an inordinate amount of time wishing Autumn would stay away each August, holding on to each and every beam of sunshine like it’s the last I’ll ever see. But once the autumnal weather appears in full I am happy to embrace it. This plate epitomises autumn to me – earthy colours and flavours, pepped up with sharp cranberry sauce (it’s not just for Christmas 😉) and delicious local sprouts. This recipe was inspired by a Lancashire Hot Pot recipe in Linda’s Kitchen. I did threaten to serve it with Yorkshire Puddings but the teen declared that would be heresy 🤣.

For 4-6 portions you need

• 1 tbsp olive oil
• 1 leek, washed and cut into 1cm slices.
• 2 celery stalks, washed and thinly sliced.
• 1 cup mixed dried lentils – I used brown and puy.
• 1 bottle of stout of your choice.
• 1 pint of vegetable stock.
• 2 bay leaves.
• 1 tbsp mixed, dried herbs.
• 450g potatoes, thinly sliced – I braved using the mandolin for consistency in slice thickness.

1. Pre-heat the oven to 200 degrees C and fry the leek and celery in the oil for 5-10 mins in a large oven proof sautee pan that has a tightly fitting lid.
2. Add the lentils, herbs and stock. Bring to the boil.
3. Add the sliced potatoes and cover with the lid.
4. Put the pan in the centre of the oven for 30 mins. After 30 mins, reduce the heat to 170 degrees and cook for a further 30 mins.
5. Serve with veg of your choice and sauce of your choice. It was nice the next day re-heated with a little extra veggie gravy.

November 14, 2019November 14, 2019 by veggieg3ek Categories: autumn, pulses, stew, Stews, Uncategorized, vegan, winterTags: easy, lentils, pulses, stew, vegan Leave a comment

Thai Noodle Salad with Crispy Tofu (v)

Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.

For five portions you need

• 5 nests of rice noodles
• 2 packs cauldron tofu, pressed for at least four hours.
• 2 tbsp cornflour
• Oil for deep frying
• Sriracha and sesame seeds to serve

Salad

• 1/2 red cabbage, finely shredded
• 1 red onion, finely sliced
• 1 bag radishes, cut into strips
• 1 cucumber, cut in half, deseeded and cut into thin slices
• 2 carrots, grated
• 1 bunch coriander, chopped
• 2 red thai chillies, sliced

Dressing

• 100ml each of mirin, rice vinegar, soya sauce and tamari
• 2″ piece of ginger, grated.

1. Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
2. Place all the salad vegetables in a large bowl and toss to combine.
3. Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
4. Combine the dressing ingredients in a jug.

When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.

August 4, 2019August 4, 2019 by veggieg3ek Categories: noodles, thai, tofu, Uncategorized, veganTags: easy, noodles, quick, raw, thai, tofu, vegan Leave a comment

Mixed Nut Rissoles (v)

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.

June 6, 2019 by veggieg3ek Categories: nuts, Uncategorized, veganTags: nuts, vegan Leave a comment

Double Lentil Bolognese (v)

I’m running a vegan cookery workshop tomorrow and wanted to demo a quick and easy pasta sauce that could help people choose not to eat mince. I hope the participants like it!

For eight portions you need

• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 tbsp olive oil
• 2 fat cloves garlic, crushed
• 1 tin tomatoes
• 300ml water
• 2 tsp stock powder
• 250ml red wine
• 2 tbsp soya sauce
• 2 tbsp mushroom ketchup
• 2 tbsp dried oregano
• salt and pepper
• 1 tsp sugar
• 2 tbsp red wine vinegar
• 2 tbsp tomato puree
• 1/2 cup red lentils
• 1/2 cup puy/green lentils
• 2 bay leaves

1. Saute the onion, garlic and carrots in the oil for 10 mins, keep the pan covered and stir often to prevent them burning.
2. Add everything else apart from the puy lentils and bay leaves. Bring to the boil and leave to simmer, uncovered, for 15 mins until the lentils are cooked.
3. Meanwhile cook the puy lentils in water with the bay leaves for 15 mins until tender. Drain.
4. Add the puy lentils to the sauce and mix. Season to taste. Serve as you wish. This freezes well so I usually make a double recipe and stash the portions in the freezer.

 

May 12, 2019 by veggieg3ek Categories: easy, pasta, quick, Uncategorized, veganTags: easy, lentils, pasta, pulses, quick, vegan Leave a comment