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Posts Tagged ‘Vegan’

Turmeric Roasted Cauliflower with Dhal

A vegan dish for mid-week that is not only super-healthy but very tasty too.

Turmeric Roasted Cauliflower with Dhal – serves 4

FOR THE CAULIFLOWER:

  • 1 large cauliflower, sliced into 1cm steaks (or you can break into florets but don’t waste the stalk)
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 garlic clove, thinly sliced

FOR THE DHAL:

  • ½ tbsp coconut oil
  • 1 onion, diced
  • 1 red chilli, deseeded and finely diced
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 tbsp medium curry powder
  • 250g red lentils
  • 400ml tin light coconut milk
  • 400ml vegetable stock
  • generous handful of spinach leaves
  • 2 tbsp fresh coriander, chopped
  • juice of ½ a lemon
  • 2 tbsp flaked almonds, toasted

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the cauliflower into a large roasting tin and sprinkle with the olive oil.

Roast the cauliflower for 15 minutes, then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until browned and tender.

Meanwhile, heat the coconut oil in a lidded saucepan and gently fry the onion and chilli for about 4 minutes.

Add the cumin, garlic and curry powder and cook for another couple of minutes before stirring in the lentils, coconut milk and stock. Bring to the boil then cover and simmer for 15 minutes or until the lentils are soft.

Add the spinach and stir until wilted. Stir in the coriander and season to taste.

Squeeze the lemon over the cauliflower and serve with the dhal and the toasted almonds.

(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)

 

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Spinach Rice

This rice is seriously delicious. The spinach is cooked with the rice from the start, rather than stirred through at the end, which makes it really flavoursome. We served with some barbecued lamb, Greek butter bean stew and radish tzatziki.

Spinach rice – serves 6

  • 100ml extra virgin olive oil
  • 1 onion, finely chopped
  • 500g baby spinach leaves, finely chopped
  • bunch of dill, finely chopped
  • 300g basmati rice
  • juice of a lemon

Heat the oil in a large pan, add the onion and cook the onion gently until softened but not coloured. Add the spinach and half the dill. Cook over a high heat until the spinach has wilted and any liquid has evaporated.

Stir in the rice and add 600ml of water, then bring to the boil. Turn the heat down to a very gentle simmer, cover the pan with a tight lid (or some tinfoil and a lid) and cook for 25-30 minutes or until the rice is cooked and the water absorbed. Check and stir after the first 15 minutes and add some more water if needed.

When the rice is cooked, stir in the remaining dill, season well and add the lemon juice to taste.

(Original recipe from BBC Good Food)

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Spinach with Sumac

This simple Syrian side dish has fantastic flavour. We ate it with some spiced fish but it would complement many things. Also great on its own with some plain yoghurt and flatbreads.

Spinach with Sumac (Spanekh wa Sumac) – serves 4

  • 1 small red onion, finely diced
  • oil, for frying
  • 350g baby spinach
  • 1 tbsp sumac
  • a squeeze of lemon

Fry the onion over a very low heat for 20-30 minutes or until softened and almost caramelised. Add the spinach and cook until wilted. Remove from the heat, sprinkle with the sumac, lemon juice, salt and pepper.

(Original recipe from Syria: Recipes from Home by Itab Azzam & Dina Mousawi, Trapeze 2017.)

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Spicy Syrian Potatoes

These spicy Syrian potatoes are really delicious and we’re going to be cooking them with lots of dishes. A great alternative to roast potatoes.

Spicy Syrian Potatoes (Batata Harra) – serves 4

  • 4 potatoes, peeled and cut into 1-2 cm cubes
  • olive oil, for roasting
  • 3 garlic cloves, finely chopped
  • 2 chillies, deseeded and finely chopped
  • a bunch of coriander, chopped
  • 1 tbsp Aleppo pepper

Heat the oven to 200C/400F/Gas 6.

Roast the potatoes with olive oil and salt for about 30 minutes or until nicely browned.

Meanwhile, quickly fry the garlic, chillies and half the coriander. When the potatoes are ready, mix the fried ingredients with the potatoes, ground Aleppo pepper and the rest of the coriander.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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Pea & Mint Soup

It’s getting close to that time of year when we start to really crave some daylight and spring veg. Fresh peas are a long way off yet but this hearty pea and mint soup is full of promise. Leave out the swirl of cream to keep it vegan.

Pea & Mint Soup – serves 4 generously

  • 80g yellow split peas
  • 1 tbsp olive oil
  • 2 large onions, finely diced
  • 3 garlic cloves, finely chopped
  • 1.2 litres vegetable stock
  • 700g frozen peas
  • 2 handfuls of mint leaves, roughly chopped
  • 4 tsp single cream (optional to garnish)

Put the split peas into a saucepan and add 800ml of water. Bring to the boil, then lower the heat and simmer for 30-45 minutes, or until just tender. Remove any scum from the surface as they cook.

10 minutes before the split peas are cooked, heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5 minutes to soften, add a splash of water if they start to stick. Add the garlic and cook for another 2 minutes.

Drain the split peas and add to the onions along with the vegetable stock. Bring the boil, then simmer gently for 5 minutes.

Stir in the frozen peas and chopped mint and season with salt and black pepper. Simmer for another 5 minutes, then remove from the heat.

Whizz the soup with a blender until smooth (or smoothish if you prefer) – you might have to do this in batches.

Ladle into warm bowls and drizzle with cream if you like.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola 

  • 300g rolled oats
  • 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
  • 50g hazelnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 50g pistachios, roughly chopped
  • 50g flaked almonds
  • 4 tbsp coconut oil
  • 125ml maple syrup
  • 50ml honey
  • 2 tbsp vanilla extract
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 50g coconut flakes
  • 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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Chickpea and spinach curry

We don’t know about you lot but our bellies are crying out for a rest and we haven’t even got to New Year’s yet. This is a lightweight curry suitable for veggies and vegans (if you don’t serve with yoghurt) and it’s also substantial enough to serve as it is without any rice. The spices are very gentle as confirmed by our 5 year old who has developed a recent aversion to anything ‘too spicy!!’.

Chickpea & spinach curry – serves 4

  • 1 tbsp vegetable oil
  • 2 medium onions, finely chopped
  • 6 garlic cloves, finely grated
  • 6cm piece of ginger, finely grated
  • 2 long green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp sea salt flakes
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 400ml vegetable stock
  • 2 x 400g tins chickpeas, rinsed and drained
  • 150g baby spinach
  • 4 tbsp natural yoghurt (optional to serve)
  • Sprigs of coriander (to serve)

Heat the oil in a large non-stick pan over a high heat. Add the onions and cook for 5 minutes or until starting to brown, add a splash of water if they stick.

Add the garlic, ginger and chillies and cook for a couple of minutes. Add the spices and salt and stir for a minute, then add the tomato purée and cook for another minute.

Add the tinned tomatoes, stock and chickpeas, then bring to a simmer and cook for 20-30 minutes or until the sauce thickens.

When ready to serve, stir through the spinach and cook briefly until just wilted.

Divide between bowls (on top of some steamed rice if you like) and top with a spoon of yoghurt and some coriander.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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