Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Tag Archives: vegan
  • Posted on January 10, 2018

    Vegan Spicy Falafel Salad Bowl recipe

    For our next Veganuary recipe, we have a super healthy, simple and tasty lunch. If you’ve never baked chickpeas/garbanzo beans in the oven, give this recipe a try! This quick and easy dish lets you enjoy the flavours of falafel, without the hassle of deep-frying or the mess of rolling into balls.

    Spicy_falafel_salad_bow

    for the chickpeas/ garbanzo beans

    2 tablespoons tamari soy sauce

    1⁄4 teaspoon chilli/chili powder

    1⁄4 teaspoon ground turmeric

    1⁄4 teaspoon ground ginger

    1⁄2 teaspoon ground coriander

    1⁄4 teaspoon ground cumin

    1 tablespoon olive oil

    160 g/1 cup cooked chickpeas/garbanzo beans, well drained

     

    for the salad

    20 g/1 cup rocket/arugula

    1 round/butterhead lettuce (about 160 g/51⁄2 oz.)

    6 leaves red leaf lettuce

    2 ripe tomatoes (about 340 g/3⁄4 lb.)

    1 small bunch fresh basil

    1 portion Mediterranean Seed Falafel mixture (do not form into falafels, see below)

    2 tablespoons olive oil

    2 tablespoons red wine vinegar

    1 portion vegan Tzatziki Sauce (see below)

    4 pitta pockets, cut into wedges, toasted, to serve

    baking sheet, lined with baking parchment

     

    Mediterranean seed falafel mix

    120 g/1 cup pumpkin seeds

    70 g/1⁄2 cup sunflower seeds

    60 g/1⁄2 cup walnuts

    6 sun-dried tomato halves, soaked

    50 g/1⁄2 cup fresh basil leaves

    50 g/1⁄2 cup fresh parsley leaves

    1⁄2 teaspoon dried oregano

    1⁄2 teaspoon

    Mediterranean dried herbs mix (thyme, savory, marjoram, rosemary, basil, fennel)

    2 garlic cloves, crushed

    1–2 tablespoons olive oil

    1 tablespoon lemon juice, or to taste

    salt, to taste

    Serves 2-4

     

    Preheat the oven to 180°C (350°F) Gas 4.

    For the chickpeas/garbanzo beans, mix together all the ingredients apart from the chickpeas/ garbanzo beans to make a marinade. Pour the marinade over the chickpeas/garbanzo beans and toss to coat well.

    Spread the coated chickpeas/garbanzo beans on the lined baking sheet and bake in the preheated oven until the chickpeas/garbanzo beans soak in all the marinade and start browning. Alternatively, you could do this in a frying pan/skillet: Heat the pan, add the chickpeas/garbanzo beans, pour over the marinade and mix quickly with two wooden spoons over high heat until fragrant and well roasted.

    Wash the salad leaves well and drain. Tear the lettuce leaves into smaller pieces. Cut the tomatoes into wedges and chop the basil. Place all the vegetables in a big wide bowl, crumble over the Mediterranean falafel mixture, add the baked chickpeas/garbanzo beans and drizzle with olive oil and vinegar. Mix well to incorporate.

    Divide into separate plates and serve the tzatziki sauce in 2–4 small bowls, so each person can pour it over the falafel salad just before eating.

     

    Vegan tzatziki sauce

    2 cucumbers (about 400 g/14 oz.), peeled and grated

    500 ml/2 cups soy yogurt

    6 tablespoons extra virgin olive oil

    1 tablespoon umeboshi vinegar (optional)

    2 garlic cloves, crushed

    freshly squeezed lemon juice, to taste

    1 tablespoon freshly chopped parsley leaves

    1 tablespoon freshly snipped chives

    salt

    Makes about 700 ml/3 cups

     

    Mix the grated cucumbers with a little salt and let sit for 15 minutes. Squeeze out as much of the cucumber juice as you can, otherwise the liquid will water down the dip.

    Mix all other ingredients in a bowl and add the cucumber flesh. Chill until ready to serve. There you have it!

     

    For more vegan fella recipes, check out Falafel Forever by Dunja Gulin.

    Falafel Forever


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, vegetarian, falafel

  • Posted on January 4, 2018

    Vegan Coconut Bircher Muesli recipe

    With all of our great vegan cookbooks, we couldn't not embrace Veganuary this year! And of course, it wouldn't be fair not to share with you all, some of the delicious vegan recipes in them!

    We thought we'd kick off with the most important meal of the day, breakfast. This bircher muesli is great to make the night before so you can just grab it and go in the morning. All that’s left to do is add your toppings.

     vegan bircher muesli

    95 g rolled oats

    235 ml coconut or almond milk

    1 medium sweet apple (such as Honeycrisp or Pink Lady), grated

    1 tablespoon flax seeds

    1 teaspoon maple syrup

    ¼ teaspoon ground cinnamon

    pinch of salt

    1 teaspoon lemon juice

    FOR THE BERRY COMPOTE

    300 g mixed fresh or frozen berries (I love a mixture of raspberries, blueberries and/or blackberries)

    1 teaspoon maple syrup

    pinch of ground cinnamon

    1 teaspoon chia seeds (optional, although you will have to extend the cooking time by a little if you leave them out)

    OPTIONAL TOPPINGS

    toasted nuts and seeds

    toasted coconut flakes

    hemp seeds

    almond butter

    2 medium-sized sterilized jars with lids

    SERVES 2

     

    In a medium bowl, mix the muesli ingredients together until well combined. Portion between the two jars, cover with the lids and refrigerate overnight. (This gives the oats plenty of time to soften and soak up the flavours).

    Make the berry compote straight after preparing the oats. Combine the mixed berries, maple syrup and cinnamon with 120 ml water in a small saucepan. Bring to a boil over a medium heat, then stir in the chia seeds (if using). Reduce to a simmer and cook for about 7–8 minutes, until the liquid has reduced and the mixture is taking on a jammy consistency. If you are not using chia seeds, the mixture will need cooking for about 10–13 minutes. Allow to cool, then place in the fridge overnight with the oats.

    Serve the bircher muesli layered with or topped with the berry compote and any additional desired toppings.

     

    For more vegan recipes, check out The New Nourishing by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small.

    The New Nourishing


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, breakfast, recipe for the weekend, healthy, veganuary

  • Posted on December 13, 2017

    A Free-From Christmas Dinner

    Tired of turkey and needing some delicious free-from alternatives for your Christmas dinner? We've put together a free-from Christmas menu with veggie, gluten free and vegan options that we guarantee everyone will enjoy!

    Starter

     

    Vegan Spiced carot and lentil soup with cashew cream

    Full of winter spices, this vegan soup makes a perfect starter for your Christmas dinner. You can find the full recipe over on MindfulnessETC.com

     

    The Main Event

    Even if you love the traditional turkey, try these vegan side dishes alongside your roast spuds and veg so that everyone can enjoy something special this Christmas dinner.

     

    Vegan Jerusalem Artichokes with garlic cream and hazelnut crust

    vegan artichoke gratan

    1 kg/2 lb. 4 oz. Jerusalem artichokes

    4 shallots

    6 garlic cloves, left whole

    ½ cauliflower, cut into florets

    1–2 tablespoons olive oil

    1 teaspoon white pepper

    425 ml/1¾ cups almond milk or other vegan milk, plus extra if needed

    2 tablespoons lemon juice

    ½ teaspoon mustard powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 slice brown or rye bread, blitzed to rough breadcrumbs

    3 tablespoons panko breadcrumbs

    1 tablespoon freshly chopped marjoram or parsley (or ½ teaspoon dried)

    2 tablespoons toasted hazelnuts, roughly chopped

    SERVES 4–6

     

    Peel the Jerusalem artichokes and slice into 5 mm/¼ inch thick discs. Set aside in salted water to prevent them discolouring. Preheat the oven to 220°C (425°F) Gas 7.

    Lay the shallots, garlic and cauliflower florets on a baking sheet and drizzle with half the olive oil. Season with half the pepper and toss slightly. Lay the Jerusalem artichokes on another baking sheet, drizzle with the rest of the olive oil and season with the remaining pepper. Place both baking sheets in the hot oven and roast for about 30 minutes until the cauliflower and artichokes are tender.

    Transfer all the roasted vegetables to a food processor or blender, add the almond milk, lemon juice, mustard powder, onion powder and salt. Blitz until very smooth. Add more milk if necessary, to make a smooth, pourable sauce. Adjust the seasoning to taste if needed.

    Layer the Jerusalem artichokes in a deep baking dish and then pour over the sauce. Sprinkle both type of breadcrumbs, the herbs and chopped hazelnuts over the top. Place in the hot oven for about 20–30 minutes until golden on top and bubbling. Serve immediately.

     

    Vegan Winter Veg Bowl

    Liven up your veg with this delicious vegan recipe. You can get the full recipe over on MindfulnessETC.com

     

    Veggie Slow Cooked Onions with Nut Stuffing

    A veggie Christmas dinner? No problem! We love this twist on a regular nut roast. Plus, if you make sure to choose vegan bread, it is a perfect vegan main too!

    nut stuffed onions

    8 medium-sized onions, peeled

    1 tablespoon olive oil

    2 large garlic cloves, finely chopped

    2 teaspoons dried thyme

    2 tablespoons pumpkin seeds

    2 tablespoons chopped walnuts

    70 g/11⁄3 cups day-old spelt breadcrumbs

    70 g/21⁄2 oz. sun-dried tomatoes in oil, finely chopped, plus 2 teaspoons oil for brushing

    finely grated zest of 1 lemon

    sea salt and cracked black pepper

    chopped parsley, to serve

    Low 5–6 hours / High 4–5 hours

    Serves 6

     

    Trim the root end of each onion to make a flat base. Using a small sharp knife, slice the top off each onion then cut out a deep hollow, leaving a 1.5 cm/3 ⁄4  in. thick onion shell. Reserve half of the scooped-out onion (save the rest for another recipe) and finely chop.

    Heat the olive oil in a large frying pan/skillet, add the chopped onion and fry for 8 minutes until softened. Add the garlic, thyme, pumpkin seeds and chopped walnuts and cook for another 2 minutes. Stir in the breadcrumbs, sun-dried tomatoes and lemon zest until combined. Season the stuffing mixture with salt and pepper.

    Brush the outside of each onion with the oil from the sun-dried tomatoes. Generously fill each onion with the stuffing, pressing it down as you go and mounding the top.

    Arrange the stuffed onions in the slow cooker pot – they should fit snugly. Cover and cook on low for 5–6 hours, or high for 4–5 hours. The onions should be beautifully tender but still keep their shape. Serve sprinkled with parsley.

     

    Desserts

    And to finish, something sweet!

     

    Gluten Free Mince Pies

    From start to serve: 1 hour l Prep: 30 minutes l Bake 15–20 minutes

    1 batch Shortcrust Pastry at room temperature

    350 g/12 oz. gluten-free mincemeat

    2 tablespoons brandy (optional)

    1 beaten egg, to glaze

    icing/confectioners’ sugar, to dust

    a 10-cm/4-inch round cookie cutter

    a star or round 7.5-cm/ 3-inch cookie cutter

    a 12-hole muffin pan, greased

    MAKES 12

     

    Preheat the oven to 190°C (375°F) Gas 5.

    Lightly knead the room-temperature pastry on a clean, cool work surface and then divide into two pieces, one that is roughly double the size of the other. Lay a large piece of clingfilm/plastic wrap onto the work surface and lightly dust with plain/all-purpose gluten-free flour. Place the larger pastry ball in the middle and gently press it into a disc shape with your hands.

    Lay a second piece of clingfilm/plastic wrap over the top and, with a rolling pin, roll out the pastry quite thinly.

    Remove the top layer of clingfilm/plastic wrap. Stamp out discs using the cookie cutter, gently lifting and press each disc into a hole of the prepared pan, easing it into the corners. Re-roll the trimmings until all the pastry is used up and all of the pan is lined. If there are any cracks in the pastry, use the trimmings to patch them back together – as ever, don’t panic!

    In a bowl mix together the mincemeat and brandy (if using), then spoon a heaped teaspoon of the mixture into each pastry case.

    Repeat the rolling-out process for the remaining piece of pastry and then use a star or smaller cutter to cut out festive lids for the pies and place on top. Brush the tops with the beaten egg and bake in the preheated oven for 15–20 minutes until golden brown.

    Put the pan onto a wire rack and allow the mince pies to cool before serving. If you try to take them from the pan too soon the risk of the mince pies breaking is much higher. Once they are cooled, be delicate when removing these from the pan, and loosen the edges with a table or small palette knife if required.

    Dust with icing/confectioners’ sugar before serving. Store in an airtight container for up to 3 days.

    Note If you haven’t taken the pastry from the fridge in advance, give it a 15–20 second blast in the microwave before kneading.

     

    Shortcrust pastry

    Prep: 10 minutes l Chill: 2 hours

    460 g/3 cups plain/

    all-purpose gluten-free flour

    1 teaspoon xanthan gum

    1 teaspoon salt

    225 g/15 tablespoons unsalted butter, cubed

    1 egg

     

    Using either the basic or chocolate quantities of ingredients, put the dry ingredients and cubed butter into a food processor and pulse until they reach a fine crumb consistency.

    Pour in the egg and 1–2 teaspoons of water and mix until completely combined. The mixture will start to come together.

    Use your hands, being sure to avoid the blade, to bring together the dough, then lightly knead on a lightly floured worksurface.

    Put the pastry ball onto a piece of clingfilm/plastic wrap, press into a disc shape and chill in the fridge for at least 2 hours, until firm.

    Notes: To make the pastry by hand, put the dry ingredients into a large bowl and mix. Add the butter and rub in using your fingertips to fine crumbs. Make a well in the centre and add the egg and water and then mix well with a table knife, until the mixture starts to clump together. Bring together and knead, wrap and chill as above.

    When rolling out, don’t use too much flour, as this will dry it out – I advise instead rolling between two sheets of clingfilm/plastic wrap to prevent it sticking without the need for excess flouring.

     

    Vegan Chocolate Ganche Tart

    1⁄2 quantity Sweet Pie Dough

    For the ganache

    620 g/1 lb. 6 oz. plain, soft tofu

    390 g/3 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    grated zest of 21⁄2 lemons

    brown rice syrup or other sweetener, to taste

    non-dairy milk or cream, if needed

    For the mousse

    450 ml/2 cups chocolate soy or oat milk

    160 g/11⁄4 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    85 g/1⁄3 cup brown rice syrup

    90 g/7 tablespoons cornflour/ cornstarch

    28-cm/11-in. springform cake pan or loose-based tart pan

    Serves 6–8

     

    Make and refrigerate the Sweet Pie Dough.

    For the ganache, blanch the tofu in boiling water for 2 minutes.

    Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Put the blanched tofu, melted chocolate and lemon zest in food processor.

    Blend until smooth. Taste and if it’s not sweet enough, blend in syrup to taste; if too thick, add a little milk or cream while blending.

    Preheat the oven to 180°C (350°F) Gas 4.

    Take the dough out of the fridge. Place it between 2 sheets of parchment paper and use a rolling pin to roll the dough out to a circle about 31 cm/ 13 inches in diameter. Loosely roll the dough circle around the rolling pin and unroll it over the tart pan. Neatly line the pan with the dough and trim off any excess from the edges with a pastry wheel or your fingers. Patch up any holes with dough off-cuts. Prick the base all over with a fork and bake in the preheated oven for 8–10 minutes. Leave the oven on.

    Remove the pan from the oven and pour the ganache into the tart crust.

    Spread level with a spatula. Put back in the oven and bake for 15 minutes or until the edges turn lightly golden. Allow to cool completely in the pan.

    For the mousse, heat the chocolate milk in a saucepan, then add the chocolate and syrup and whisk until the chocolate has melted. Mix the cornflour/cornstarch into 5–6 tablespoons water. Slowly add this to the saucepan over low heat, whisking vigorously. Keep whisking and it will start to thicken once it reaches the right temperature. Allow to cool slightly.

    Spread the mousse over the cold ganache in the tart case with the spatula. Refrigerate but allow to come to room temperature for 20 minutes before serving. Cut into slices with a sharp knife dipped in hot water.

     

    Sweet pie dough

    400 g/3 cups unbleached plain/all-purpose flour

    150 g/1 cup fine cornmeal

    3 teaspoons baking powder

    1⁄2 teaspoon salt

    240 g/2 cups nonhydrogenated margarine, chilled

    130 g/1⁄2 cup brown rice or agave syrup

    grated zest of 1 lemon

    70–110 ml/1⁄3–1⁄2 cup ice-cold water

    40 x 28-cm/16 x 11-in. baking pan (for a thinner crust) or 23 x 30 cm/9 x 12-in. baking pan (for a thicker crust)

     

    Put the flour, cornmeal, salt and baking powder in a food processor and pulse to mix. Add the margarine and pulse 6–8 times until the mixture resembles coarse breadcrumbs.

    Add the syrup and lemon zest and pulse again a couple of times.

    Add ice-cold water one tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready.

    If it doesn't, add a little more water and pulse again. Do not add too much water otherwise it will make the dough tough.

    Place the dough on a lightly floured work surface. Knead it just enough to form a ball but do not over-knead it. Shape it into a disc, wrap it in clingfilm/plastic wrap and refrigerate it for at least 1 hour, and up to 2 days. If you’re in a hurry you can chill the dough in the freezer for 15 minutes. If refrigerated, allow the dough to rest at room temperature for 5–10 minutes before rolling it out.

    Preheat the oven to 180°C (350°F) Gas 4 and continue with the relevant recipe.

     

    These recipes have been taken from (in order listed):

    Superfood Slow Cooker by Nicola Graimes

    My Vegan Travels by Jackie Kearney

    The New Nourishing by Leah Vanderveldt

    Superfood Slow Cooker by Nicola Graimes

    This is Gluten Free by Victoria Hall

    The Vegan Baker by Dunja Gulin

    All photography is © Ryland Peters & Small


    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with christmas, vegan, baking, savoury, vegetarian, Gluten-free, sweet

  • Posted on November 23, 2017

    Vegan Salted Caramel Cake recipe

    Epic vegan cake anyone? This sweet, salty, caramel number hits all the right flavour notes.

    vegan Salted Caramel Cake

    Ingredients:

    1 quantity of Vegan Chocolate Sponge mixture (see below) baked in three greased and lined 18-cm/7-inch cake pans for 30–35 minutes until an inserted cocktail stick/toothpick comes out clean, then cooled

    1/2 quantity of Brilliant White Buttercream (see page 21, but replace the water with 2 tablespoons of the vegan salted caramel sauce)

    2 teaspoons mixed gold, silver and bronze cake sprinkles (optional, see vegan tip)

    2 teaspoons rock sea salt

    200 g/1 cup caster/superfine sugar

    5–6 blackberries

    few sprigs of lemon thyme

    edible gold spray (optional, see vegan tip)

     

    For the vegan salted caramel sauce

    250 g/11/4 cups caster/superfine sugar

    150 ml/2/3 cup coconut milk

    2 tablespoons cornflour/cornstarch

    rock sea salt, to taste

    baking sheet, greased with sunflower oil

    SERVES 20

     

    For the vegan salted caramel sauce, place the sugar in a saucepan with 4 tablespoons of water, place over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for 5 minutes. Remove from the heat and stir through the coconut milk (be careful as it will bubble). Return to the heat; mix the cornflour/cornstarch with 4 tablespoons of water and stir in to the pan, simmer for a further 5–7 minutes until thickened. It will thicken further on cooling. Add salt to taste. Set aside to cool completely (see cook’s tip).

    If necessary, trim the tops of the cakes to make level. Sandwich together using 350 g/12 oz. of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see page 11) the cake using the remaining buttercream. Smooth and remove the excess buttercream with a palette knife/metal spatula.

    Mix the cake sprinkles (if using) with the 2 teaspoons sea salt. Set aside.

    For the caramel shapes and shards, gently heat the sugar in a pan until melted and golden. Shake the pan towards the end to allow any unmelted sugar to melt. Spoon half the caramel onto the greased baking sheet, then drag it outwards with the back of the spoon to create a rough square shape with one thinner, uneven side. Sprinkle the cake sprinkle mixture over part of the rectangle. Use the spoon to drizzle the remaining caramel into spiral shapes and zig-zag patterns. Leave to harden. Break the square shape into shards.

    When ready to serve, push the caramel shapes into the top of the cake, drizzle with the caramel sauce and decorate with the blackberries and lemon thyme sprigs. Spray with the edible gold spray (if using).

    Cook’s tip: You’ll have some caramel sauce left over; it’s great served with the cake for those wanting an extra drizzle! It’s so delicious you’ll want to pour it over every cake and dessert – keep any remaining sauce in the fridge, covered, for up to 1 week or allow to cool for 5 minutes, reserve what you need for the cake and ladle the remaining sauce into a sterilized jar. Seal and allow to cool. It will keep for up to 3 months.

    Vegan tip: Always check ingredients on individual products to ensure they are suitable for a vegan diet. Different brands may vary.

     

    Vegan chocolate sponge

    1 large ripe banana, 115 g/ 4 oz. peeled weight

    250 ml/1 cup soya milk

    75 ml/5 tablespoons vegetable oil

    425 g/generous 2 cups

    caster/superfine sugar

    2 teaspoons pure vanilla extract

    2 teaspoons white wine vinegar

    115 ml/scant 1/2 cup maple syrup

    575 g/generous 41/4 cups self-raising/self-rising flour, sifted

    75 g/3/4 cup unsweetened cocoa powder

    1 tablespoon baking powder

    MAKES ENOUGH FOR 1 LARGE CAKE

    Preheat the oven to 180ºC (350ºF) Gas 4. Place the banana in a large bowl and mash until creamy. Add the soya milk, vegetable oil, sugar, vanilla extract, white wine vinegar and maple syrup. Beat with an electric hand whisk until combined. Sift over the flour, cocoa powder and baking powder and fold through until combined. Transfer to greased and lined pans specified in each recipe (if using 18-cm/ 7-inch cake pans, ensure they are at least 4.5 cm/13/4 inches deep and lined with a 1.5-cm/2/3-inch collar). Bake for the time specified in each recipe.

     

    Brilliant white buttercream (vegan)

    500 g/1 lb. 2 oz. vegetable fat such as Trex or Cookeen, at room temperature

    1 kg/7 cups icing/confectioners’ sugar, sifted

    2 teaspoons pure vanilla extract

    MAKES 1.5 KG/3 LB. 5 OZ.

    Place the vegetable fat in a bowl with the vanilla extract, 2 tablespoons water and a few large spoonfuls of the icing/ confectioners' sugar. Whisk with an electric hand whisk until combined, then whisk in the remaining icing/confectioners’ sugar in manageable batches, until smooth and spreadable. Add another 1 tablespoon of water, if necessary.

     

    For more fabulous cake recipes and decoration ideas, check out Fantasy Cakes by Angela Romeo.

    fantasy cakes


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, sweet

  • Posted on November 16, 2017

    Vegan Thanksgiving Recipes

    A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.

    Vegan Travels crumblepot

    Macadamia Crumble Pots with squash and chickpeas

     

    To make the crumble topping

    120 g/scant 1 cup plain/all-purpose flour

    80 g/scant 1 cup jumbo oats

    1 teaspoon freshly chopped thyme

    80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces

    ½ teaspoon salt

    ½ teaspoon white pepper

    60 g/ ½ cup macadamia nuts

     

    To make the filling

    1 squash, peeled and chopped into 2-cm/3/4-inch cubes

    1 tablespoon vegetable oil

    1 small white onion, chopped

    400-g/14-oz. can chickpeas/ garbanzo beans, rinsed and drained

    1 litre/4 ¼ cups vegetable stock

    2 teaspoons Dijon mustard

    250 g/9 oz. fresh spinach (or 100 g/3. oz. frozen)

    1 tablespoon freshly chopped thyme

    4 fresh sage leaves, finely chopped

    1 teaspoon cornflour/cornstarch

    ½ –1 teaspoon salt, to taste

    ½  teaspoon white pepper

    1 baking sheet, lightly oiled

    5–6 individual pots

    Serves 5-6

     

    Preheat the oven to 200ºC (400ºF) Gas 6.

    Place the squash on the prepared baking sheet, drizzle over the oil and use your hands to ensure the pieces are well coated. Place in the preheated oven for 20–30 minutes, until it is golden brown with caramelized edges. Remove from the oven and reduce the temperature to 180ºC (350ºF) Gas 4, if you are planning to cook the pots immediately once prepared.

    Meanwhile, prepare the crumble topping by placing the flour in a large bowl. Add the oats, thyme, salt and pepper, and mix well. Then add the margarine and, using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Roughly chop the macadamia nuts and add to the crumble. Mix well, then set aside. In a large, deep frying pan/skillet or wok, saute the onion for about 10–15 minutes over low heat until soft and translucent. Add the chickpeas/garbanzo beans, stock, mustard, spinach and herbs. Bring to a simmer for a few minutes.

    Mix the cornflour/cornstarch in a little water and add to the pan, so that the mixture thickens slightly, then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

    Fill the individual pots about three-quarters full with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

    To finish, place the pots on a baking sheet and bake in the preheated oven for 30–40 minutes until the crumble top is golden brown and the filling is starting to bubble underneath.

     

    vegan nut roast

    Savoy-Wrapped Quinoa Roast

     

    1 tablespoon olive oil or coconut butter

    1 red onion, diced into 5-mm/ ¼ -inch pieces

    ½ courgette/zucchini, diced

    1 carrot, diced

    1 leek, finely sliced

    5 chestnut mushrooms, diced

    100 g/generous ½ cup quinoa or couscous

    750 ml/3 cups vegetable stock

    150 g/1 ¼ cups cashews

    1 thick slice of wholemeal/ whole-wheat or seeded bread

    6 outer leaves from a Savoy cabbage, thick stalk ends trimmed

    1 flax 'egg' or egg replacer

    120 g/4 oz. silken tofu

    1 tablespoon freshly chopped thyme and marjoram (or ½ teaspoon dried herbs)

    120 g/4 oz. vegan ‘feta’ or ‘ricotta’ (optional)

    salt and white pepper, to taste

    loaf pan, oiled

    Serves 6

     

    Preheat the oven to 190ºC (375ºF) Gas 5.

    Heat the oil or coconut butter in a pan and add the onion, courgette/zucchini, carrot, leek and mushrooms. Cook for 8–10 minutes until soft.

    Simmer the quinoa for 4–5 minutes in vegetable stock. Drain and set aside.

    Toast the cashews in a dry frying pan/skillet, then bash (or blitz in a food processor) into small pieces.

    Avoid over-blitzing the nuts to a powder or you will lose the texture. Blitz the bread into crumbs. Blanche the cabbage leaves for 2 minutes. Set aside.

    Mix the vegetables, nuts, breadcrumbs, flax 'egg' and tofu together. Add the fresh or dried herbs and season to taste with salt and white pepper.

    Line the loaf pan with the cabbage leaves, using five large leaves to cover the bottom and saving one leaf to seal the top. Half-fill the loaf pan with half of the mixture, firmly pushing it down with the back of a spoon. Crumble the vegan cheese (if using) over the filling, then add the remaining filling on top, again pushing down to create a firm shape.

    Fold over the edges of the leaves to cover the top of the roast, and then place the last leaf on top and tuck it into the sides. Cover the pan with foil and place on a baking sheet. Bake in the preheated oven for 15 minutes, then turn over, foil-side down on the baking sheet, and bake for 10–15 minutes more.

    Turn it the right way up again and remove the foil lid. Turn it out onto a board and serve.

     

    vegan ice cream cookie

    PECAN CRUMBLE COOKIE AND ICE-CREAM SARNIE


    TO MAKE THE COOKIES

    180 g/generous 1½ cups pecans, roughly chopped

    320 g/2½ cups plain/all-purpose flour

    1 teaspoon bicarbonate of soda/baking soda

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    1 teaspoon cornfl our/cornstarch

    160 g/5½ oz. coconut oil or vegan butter

    150 g/¾ cup soft brown sugar 2 flax ‘eggs’ or egg replacer

    ½ vanilla pod/bean, seeds scraped (or use ¼ teaspoon vanilla paste)

    60 g/2¼ oz. vegan suet

    450 g vegan ice-cream

    2 baking sheets, lined

    SERVES 6

     

    Preheat the oven to 170°C (340°F) Gas 4.

    Place the chopped pecans on a baking sheet and put in the oven for approx. 15 minutes until lightly toasted. Set aside.

    In a medium bowl, mix together the flour, bicarbonate of soda/ baking soda, cinnamon, salt and cornflour/cornstarch. Then in a large mixing bowl, beat together the coconut oil or vegan butter with the sugar until it’s fluffy, light and creamy. Carefully beat in the flax ‘eggs’ and vanilla, and then add the flour mixture, to make a fairly stiff dough. Add the toasted pecans and suet and mix well.

    Wrap the dough in clingfilm/plastic wrap and chill in the fridge for several hours, or overnight is preferable. The longer the chilling, the better the cookie crumbles.

    Remove the dough from the fridge and let sit at room temperature for 20–30 minutes. Preheat the oven to 180°C (350°F) Gas 4.

    Break off chunks of cookie dough and roll into balls, according to the size you prefer. Make 12 balls for large cookies or 20 or so for smaller cookies. Lay on the lined baking sheets leaving plenty of space between the dough balls.

    Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the cookies are slightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheets. The cookies will deflate slightly as they cool. If they look too puffy, flatten them gently with the back of a spoon. Transfer the cookies to a wire rack to cool.

    When ready to serve, remove the ice-cream from the freezer and allow to soften slightly for 10–15 minutes. Place a small scoop of ice-cream on a cookie. Spread slightly to ensure it almost reaches the edges. Top the ice-cream with another cookie, and, using your palm, gently press down to create a sandwich. Serve immediately.

     

     For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    my vegan travels


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, Thanksgiving, recipe

  • Posted on October 30, 2017

    Moroccan Pumpkin Stew recipe

    Waste not want not this Halloween and turn your carved pumpkin into a delicious Moroccan stew. Fragrant spices have multiple health benefits and this North African influenced dish is a great way to introduce a sweetness that negates the craving for dessert. You can easily purchase a rasel hanout spice blend or make your own, as below, to coat the protein- and mineral-rich amaranth and chickpeas.

    MoroccanPumpkinStew Bowl Food

    150 g/5 oz. mixed salad leaves

    2 tablespoons coconut or olive oil

    1 red onion, chopped

    2 garlic cloves, chopped

    4 teaspoons rasel hanout

    225 g/1cup amaranth

    200 g/1 1/2 cups dried chickpeas, soaked overnight in cold water

    1 large sweet potato, cubed

    1 pumpkin – you will need 735g/1lb. 10 oz. cubed flesh

    1 /4 teaspoon sea salt

    65 g/1 /2 cup raisins

    90 g/1 cup toasted slivered/flaked almonds

    sea salt and freshly ground black pepper, to taste

    sprigs of cilantro/coriander, to garnish (optional)

    a sterilized glass jar with an airtight lid (optional)

    Serves 4

     

    Gently heat the oil in a large pan, add the onion, garlic, and spice and sweat over low heat for 5 minutes.

    Meanwhile, put the amaranth into a pan with 2 cups/500 ml of water. Bring to the boil, then simmer for 20 minutes. Take off the heat and allow any remaining water to be absorbed (I like it a bit crunchy and couscous like in texture, hence cooking for a shorter time than some may suggest).

    Drain the chickpeas and add with the chopped sweet potato and pumpkin to the pan containing the onions. Add 3 cups/750 ml of water, cover, and simmer for 15 minutes. Stir thoroughly, then add the salt and raisins and simmer for a further 5 minutes.

    Season the amaranth to taste and stir in three-quarters of the almonds. Serve with the pumpkin stew, garnished with the remaining almonds and sprigs of cilantro/coriander.

    Note: To make your own ras el hanout spice mix, in a dry pan toast 3 tablespoons cumin seeds, 21 /2 tablespoons coriander seeds, 1 1/2 tablespoons ground cinnamon, 2 1/2 teaspoons ground ginger, 2 teaspoons black peppercorns, 1 1/2 teaspoons ground turmeric, 1 teaspoon paprika, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground nutmeg, 1 /4 teaspoon cloves, and a pinch of saffron threads for a few minutes until fragrant. Grind in a spice grinder or clean coffee grinder with a few dried rose petals. Store any leftover spice mixture in an airtight jar.

     

    For more delicious winter recipes, check out Bowl Food.

    Bowl Food

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian

  • Posted on August 10, 2017

    Vegan Fruit Tea Bread recipe

    This recipe is a great, not totally naughty but lovely and indulgent, afternoon treat! The healthy combination of ingredients are transformed, with a little love and effort, into a very tasty loaf that will make the whole family happy. Not to mention the fact that many ingredients in this recipe can be replaced with any of the fruits, seeds and nuts that have been cluttering your kitchen cupboards for months!

    the vegan baker teabread

    Vegan Fruit Tea Bread

    60 g/1⁄2 cup dried plums

    60 g/1⁄2 cup dates

    40 g/1⁄3 cup dried cranberries

    2 tablespoons dried goji berries

    60 g/1⁄2 cup raisins

    330 ml/11⁄2 cups strong, hot tea (eg. rosehip and aniseed)

    3 tablespoons brown rice or pure maple syrup

    freshly squeezed juice and grated zest of 1 orange

    65 g/1⁄3 cup sunflower oil

    200 g/1 1⁄2 cups flour (eg. unbleached spelt flour plus unbleached plain/ all-purpose flour)

    1 teaspoon baking powder

    1 teaspoon bicarbonate of/ baking soda

    1⁄4 teaspoon salt

    1⁄2 teaspoon ground cinnamon

    1⁄4 teaspoon ground nutmeg

    1⁄4 teaspoon ground ginger

    110 g/2⁄3 cup chopped cashews

    110 g/2⁄3 cup chopped walnuts

    3 tablespoons chopped hazelnuts or pine nuts

    1-kg/2-lb. loaf pan, oiled

    Makes 8–10 slices

     

    Chop all the dried fruit into pieces roughly the same size as the raisins. Take the strong, hot tea and pour over the chopped fruit in a mixing bowl. Allow it to steep for at least 30 minutes or longer.

    Preheat the oven to 180°C (350°F) Gas 4.

    Add the syrup, orange juice and zest and the oil to the bowl of soaked fruit and mix well.

    In a separate bowl, mix together the flour, baking powder, bicarbonate of/baking soda, salt, cinnamon, nutmeg, ginger, cashews, walnuts and hazelnuts or pine nuts. Add them to the fruit mixture and mix again with a wooden spoon until incorporated.

    Spoon the cake mixture into the prepared loaf pan and spread level with a spatula. Bake in the preheated oven for 45–55 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

    Serve a slice of the cake with a cup of hot tea, of the same type used in the cake!

     

    For more sweet and savoury vegan bakes, check out The Vegan Baker by Dunja Gulin.

    The Vegan Baker

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, fruit, recipe for the weekend, sweet, tea bread

  • Posted on May 11, 2017

    3 hummus recipes - Classic, Sweet Potato and Beetroot

    It seems that everyone has some serious hummus love at the moment, and we're no exception to that! There's even an International Hummus Day, (this Saturday!)

    This hugely popular tasty, nutty-flavoured Middle Eastern dip is so easy to make at home, we thought we'd share with you three great hummus recipes to celebrate. Serve them with pitta bread, falafel or vegetable crudités as a snack or alongside other mezze dishes for a light meal.

     

    Classic hummus

    Classic Hummus

    125 g/ ¾ cup dried chickpeas/garbanzo beans

    1 teaspoon bicarbonate of soda/baking soda

    salt

    2 garlic cloves, peeled and crushed to a paste in a mortar with a pestle

    4 tablespoons tahini

    freshly squeezed juice of 1 lemon

    toasted or griddled pitta bread, to serve

    To garnish

    extra virgin olive oil

    paprika or sumac

    finely chopped flat-leaf parsley

    Serves 6

     

    Soak the chickpeas/garbanzo beans overnight in plenty of cold water with the bicarbonate of soda/baking soda.

    Next day, drain and rinse. Put in a large pan, add enough fresh cold water to cover well and bring to the boil. Reduce the heat and simmer for 50–60 minutes until tender, skimming off any scum. Season the chickpeas with salt, then drain, reserving the cooking water and setting aside 1 tablespoon of the cooked chickpeas/garbanzo beans for the garnish.

    In a food processor, blend together the cooked chickpeas/garbanzo beans, garlic, tahini and lemon juice. Gradually add in the cooking liquid until the mixture becomes a smooth paste. Season with salt.

    Transfer the hummus to a serving bowl. To serve, make a shallow hollow in the centre using the back of a spoon. Pour in a little olive oil, top with the reserved whole chickpeas/garbanzo beans, a sprinkle of paprika or sumac and the chopped parsley.

     

    Sweet potato hummus

    Sweet Potato Hummus

    This velvety smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version.

    1 sweet potato, unpeeled

    3 garlic cloves, unpeeled

    ½ x 400-g/14-oz. can of chickpeas/ garbanzos

    1 fresh red chilli/chile, finely chopped

    a handful of fresh coriander/cilantro leaves, chopped

    2 tablespoons olive oil

    grated zest and freshly squeezed juice of ½ a lime

    salt and freshly ground black pepper

    serves 4-6

     

    Preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a roasting pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time.

    Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves. Put in a food processor along with the chickpeas, chilli/chile, coriander/cilantro, olive oil and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper and lime juice to taste.

     

    Beetroot Hummus

    Beetroot Hummus

    This is a sophisticated dip that’s sure to wow party guests with its vivid colour.

    140 g/1 cup canned chickpeas/ garbanzos, drained and rinsed

    250 g/2 scant cups beetroot/beets, cooked and cubed

    1 large garlic clove, peeled

    2 tablespoons olive oil

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons tahini

    2–3 pinches of sea salt flakes

    micro herbs such as pea shoots, to garnish

    Serves 4–6

     

    To make the hummus, put all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.

    Spoon the hummus into a bowl and garnish with a few pea shoots. Here it is served with squid ink crackers, which look great with the deep red hummus and create a slightly sweet and salty flavour combination that is delicious.

     

    These recipes are from (in order):

    Garlic by Jenny Linford

    garlic by jenny linford

    Delicious Dips

    delicious dips

    Party-Perfect Bites by Milli Taylor

    Party Perfect Bites by Milli Taylor

    All photography is ©Ryland Peters & Small

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian, quick, healthy, hummus, dips

  • Posted on January 26, 2017

    Vegan Friendly, Dim Sum Dumplings for Chinese New Year

    Our last Veganuary inspiration recipe is also a nod to the Chinese New Year celebrations that will be going on this weekend. Dim Sum are tiny dishes, found in Chinese restaurants around the world. In this recipe the dumplings are filled with sun-kissed mediterranean ingredients, resulting in a delicious clash of cultures. The strong tang of sundried tomatoes and olives are cooled by the mellow tofu. Pan-frying to get a crispy bottom is a nice finishing touch.

    Vegan friendly Tofu, Sundried Tomato and Olive Dumplings

    MAKES 16

    To make the Wheat dough:

    150 g/1 cup + 2 tablespooons Asian white wheat flour

    80 ml/scant 1⁄3 cup water

    Place the flour in a large mixing bowl and combine with the water to form a dough. Turn the dough out onto a lightly floured surface and knead for 20–25 minutes or until the dough is smooth and elastic.

    Separate and roll into two equal cylinders about 2.5 cm/ 1 inch in diameter. Cover with a damp kitchen cloth and set aside to rest for 30 minutes.

    To prepare the skins, use a sharp knife to slice the dough cylinders into 16 equal pieces. On a lightly floured surface, flatten each piece with a rolling pin until it has a round shape and a diameter of around 7.5 cm/3 inches.

    To make the Dumplings:

    1 batch Wheat Dough,

    200 g/7 oz. firm tofu, drained and sliced into small cubes

    a pinch of salt

    1 leek, thinly sliced

    60 g/ ½ cup sundried tomatoes, finely chopped

    50 g/scant ½ cup black pitted olives, finely chopped

    2 button mushrooms, finely chopped

    2 Chinese chive stalks, white parts removed and finely chopped

    a handful of fresh Chinese parsley, finely chopped

    1 teaspoon Sichuan pepper

    1 teaspoon freshly ground black pepper

    2 tablespoons vegan stir-fry sauce

    2 tablespoons sesame oil

    Dipping sauce

    1 tablespoon aged balsamic vinegar

    2 tablespoons olive oil

    a red shallot, finely chopped

    a handful of fresh basil leaves, finely chopped

     

    Sprinkle a little salt over the tofu slices and set them aside for 30 minutes before squeezing out the excess water.

    Prepare the wheat dough (see above). While the dough is resting, prepare the filling.

    In a bowl combine the tofu with the chopped vegetables, parsley, seasonings, vegan stir-fry sauce and sesame oil. Mix well and place in the fridge for 30 minutes to chill.

    Roll out the skins, continuing to follow the recipe on page 8. Put a large teaspoon of filling into the centre of a skin. Dip your fingertips in a small dish of water and slightly moisten the edge of half the skin. Fold in half and pinch the edges together to form a simple cresent shape. Fold the two ends of the dumpling together and overlap to create a Chinese ingot shape. Seal with another dab of water if needed. Repeat until all the mixture and skins have been used.

    Gently lower the dumplings into a pan of boiling water and cover with a lid. As soon as the dumplings start to float they should be ready. Alternatively, you can lightly pan-fry the boiled dumplings to make the bottoms crispy and golden.

    To make the dipping sauce, mix the ingredients together in a small bowl.

    Serve the dumplings hot with the dipping sauce on the side.

     

    This recipe was taken from Modern Dim Sum by Loretta Liu, available here.

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, chinese new year, savoury, recipe for the weekend, vegetarian, dim sum, tofu

  • Posted on January 12, 2017

    Vegan and Paleo friendly Vegetable Stir-Fry

    This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match your ingredients to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!

    Vegetable Stir-Fry

    1 red and 1 green (bell) pepper, sliced into strips

    3 carrots, cut into ribbons

    150 g/5 oz. green beans, sliced

    100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)

    2 pak choi/bok choy, sliced lengthways

    coconut oil, for frying (optional)

    black sesame seeds, to garnish

    sesame oil, to drizzle

    stir-fry sauce

    ½ –1 teaspoon freshly grated ginger, to taste

    ½ –1 green chilli/chile, thinly sliced, to taste

    ½ red chilli/chile, thinly sliced

    1 garlic clove, finely chopped

    a small handful of jarred pea aubergines/eggplants, roughly chopped

    2 tablespoons pomegranate molasses

    2 tablespoons liquid coconut aminos

    freshly squeezed juice of 1 lime

    SERVES 4

    First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.

    The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.

    Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.

    Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for 1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.

    Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.

    This recipe is from 'Perfectly Paleo' by Rosa Rigby, available here.

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, savoury, recipe for the weekend, vegetarian, paleo, healthy

Items 1 to 10 of 34 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4