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Tag Archives: vegetarian
  • Posted on July 20, 2017

    Matcha tea smoothie bowl recipe

    This smoothie bowl is the perfect healthy way to start your day! Matcha is the finely ground powder of a particular variety of green tea grown uniquely in Japan. It is high in antioxidants and fibre, and adds an alluring sweet nutty flavour to smoothies – it is also a fabulous green colour!

    Matcha tea smoothie

    Matcha tea, banana and sesame smoothie bowl

    2 large bananas

    2 teaspoons matcha tea

    250 ml/generous1 cup coconut milk, plus extra to serve

    300 ml/1  1/3 cups sheep’s milk yogurt

    2 tablespoons tahini paste

    50 g/1 scant cup baby spinach leaves

    2 tablespoons honey

    Toppings

    20 g/1/4 cup sliced banana

    toasted sesame seeds

    red fruits, such as raspberries and pomegranate seeds

    Serves 2

     

    Peel and roughly chop 1  1/2 bananas and put in a blender with the matcha tea, coconut milk, yogurt, tahini paste, spinach leaves and honey. Blend until really smooth. Divide between two bowls.

    Thinly slice the remaining banana and arrange on top of the bowls with the sesame seeds and fruit. Drizzle over a little extra coconut milk and serve.

    Tip:  You can decorate your smoothie with any type of fruit although the red fruits are a particularly attractive contrast and add even more antioxidants.

     

    If you liked this breakfast recipe, why not try our 'build your bowl' quiz to find you perfect Bowl Food evening meal?

    Or check out Bowl Food for even more delicious and healthy recipes.

    Bowl Food

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

  • Posted on June 29, 2017

    Veggie BBQ recipes

    So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.

    And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!

    courgette veggie burgers

    courgette/zucchini sliders with crispy kale, pesto & whipped feta

     

    2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)

    grated zest and juice of 1 lemon

    1 tablespoon extra virgin olive oil

    salt and freshly ground black pepper

    8 small poppy seed rolls

    crispy kale

    100 g/3 ½ oz. kale, trimmed

    1 tablespoon olive oil

    2 teaspoons sesame seeds

    rocket/arugula pesto

    2 tablespoons pumpkin seeds

    60 g/2 ½ oz. rocket/arugula leaves

    1 garlic clove, chopped

    3 tablespoons extra virgin olive oil

    whipped feta

    100 g/3 ½ oz. feta cheese

    2 tablespoons crème fraîche/ sour cream

    makes 8

     

    Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.

    Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.

    Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.

    Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.

     

    elotes corn on the cob

    Elotes

    This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.

     

    vegetable oil, for brushing

    1 teaspoon chilli/chili powder

    ½ teaspoon cayenne pepper

    8 corn on the cob/ears of corn

    50 g/ ¼ cup mayonnaise or unsalted butter

    40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese

    1 lime, cut into 8 wedges

    serves 8

     

    Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.

    Combine the chilli/chili powder and cayenne pepper in a small bowl.

    Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.

    Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.

     

    For more burger and BBQ recipes, check out 101 Burgers and Sliders.

    101 Burgers and Sliders

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

  • Posted on May 18, 2017

    Swiss chard, feta and egg pie for Veggie Week

    Why not take part in National Veggie Week this weekend and try this tempting feta and egg pie recipe. A perfect dish to serve for casual dinner party or to snuggle on the sofa and watch a film with. This pie is topped with swiss chard, but you could also add tomatoes, spinach or any other vegetables you fancy! It is veggie week after all!

    market vegetarian chard, feta and egg pie

    Swiss chard, feta & egg pie

    3 tablespoons olive oil

    2 garlic cloves, sliced

    1 red onion, sliced

    500 g/1 lb. Swiss chard, cut into 2-cm/3⁄4-inch pieces

    4 eggs

    200 g/7 oz. feta cheese, crumbled sea salt and freshly ground black pepper

    pastry:

    250 g/2 cups plain/all-purpose flour

    150 g/1 stick unsalted butter, cubed

    2 egg yolks

    2–3 tablespoons iced water

    Serves 6

     

    To make the pastry, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the pastry tough.

    Remove the dough from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm/plastic wrap and let rest in the fridge for 30 minutes.

    Put 2 tablespoons of the oil in a frying pan/skillet set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan/ skillet and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan/ skillet and set aside to cool.

    Preheat the oven to 220ºC (425ºF) Gas 7. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm/14 inches in diameter, trimming away any uneven bits.

    Roll the edge over to form a 1-cm/1⁄2-inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry.

    Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.

    Let cool for 10 minutes before cutting into slices to serve.

     

    This recipe is from Market Vegetarian by Ross Dobson.

    Market vegetarian by Ross Dobson

    Photography by Richard Jung ©Ryland Peters & Small

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

  • 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

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    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 April 20, 2017

    Spaghetti with broccoli, walnuts & ricotta recipe

    This week’s recipe is a shout-out to all the runners taking part in the London Marathon this weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!

    Spaghetti with walnuts, broccoli and ricotta

    spaghetti with broccoli, walnuts & ricotta

    100 g/2⁄3 cup walnut halves

    1 head of broccoli, about 400–500 g/1 lb.

    3 tablespoons light olive oil

    3 garlic cloves, thinly sliced

    1 handful of fresh flat leaf parsley, chopped

    finely grated zest and freshly squeezed juice of 1 unwaxed lemon

    200 g/7 oz. fresh ricotta cheese

    400 g/14 oz. spaghetti

    sea salt and freshly ground black pepper

    Serves 4

    Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

    To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.

    Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.

     

    This recipe is from Market Vegetarian by Ross Dobson, available here.

    Market Vegetarian by Ross Dobson

    Photographs by Richard Jung, ©Ryland Peters & Small

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  • Posted on March 30, 2017

    Veg Manchurian

    Our last veggie month recipe is a perfect treat for this weekend! The dish is an Indian take on Chinese cuisine and is served to Indian diners who want to experience ‘traditional’ Chinese cooking. The vegetable fritters are deep-fried and served in a reduced spicy and salty sauce and the fusion of Indian and Chinese means there will be no Friday night fighting over what takeaway to order!

    Veg Manchurian recipe

    Veg Manchurian

    FRITTERS

    145 g/generous 1 cup grated carrot

    145 g/generous 2 cups shredded white cabbage

    60 g/scant 1 cup sliced spring onions/ scallions

    80 g/ ½ cup thinly sliced green/French beans

    1 teaspoon Holy Trinity Paste (see below)

    3 tablespoons plain/ all-purpose flour

    2 tablespoons cornflour/cornstarch

    ½ teaspoon salt

    vegetable oil, for deep-frying

    SAUCE

    4 tablespoons vegetable oil

    1 teaspoon finely diced fresh root ginger

    1 teaspoon finely diced garlic

    100 ml/ 1/3 cup light soy sauce

    100 ml/1⁄3 cup vegetable stock

    50 ml/3 ½ tablespoons red chilli/chili sauce

    2 teaspoons cornflour/ cornstarch

    1 green chilli/chile, thinly sliced

    2 spring onions/ scallions, sliced, to garnish

    deep-fat fryer (optional)

    SERVES 4

    Mix together all of the ingredients to make the vegetable fritters (apart from the oil for frying) in a large mixing bowl. When all of the mixture has come together, form it into even balls (around the same size as a golf ball). You may want to do this in batches, as the fritters fry best when freshly rolled.

    Heat the vegetable oil in a deep-fat fryer or large, heavy-bottomed pan to 180ºC (350ºF).

    Carefully add the fritters, in batches, and deep-fry each batch for 5–6 minutes each until golden-brown. Drain on paper towels to absorb any excess oil and set aside until required.

    For the sauce, heat the vegetable oil in a wok or a saucepan over low–medium heat and fry the ginger and garlic until golden-brown. Add the soy sauce, vegetable stock, 400 ml/1 2⁄3  cups of water and the chilli/chili sauce and allow to gently come up to the boil.

    Mix the cornflour/cornstarch with a splash of cold water and add to the pan. Allow the sauce to thicken slightly and simmer for 2 minutes, stirring occasionally.

    Add the fried fritter balls to the sauce and gently mix in, being careful not to break any of the fritters. Sprinkle over the green chilli/chile and spring onion/scallion slices, and serve.

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is taken from My Modern Indian Kitchen by Nitisha Patel, available here.

    All photography is © Ryland Peters & Small

    My Modern Indian Kitchen by Nitisha Patel

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  • Posted on March 9, 2017

    Chunky Baked Falafel Patties

    These patties are a great twist on the traditional falafel recipe. As they’re baked, they are healthier than their deep-fried cousins and serving them on toasted sourdough makes a great change from the traditional wraps. They’re perfect for lunches, snacks and even as a veggie option at a BBQ.

    Baked falafel patties

    Chunky Baked Falafel Patties

    1⁄2 large onion (about 60 g/2 oz.)

    2 garlic cloves

    320 g/2 cups cooked red kidney beans, well drained

    2 tablespoons toasted

    ground sesame seeds or ground flaxseeds

    1 tablespoon dark sesame oil (or pumpkin seed oil or olive oil)

    1 teaspoon salt

    2 tablespoons gram flour (chickpea/garbanzo bean flour)

    ¼ teaspoon bicarbonate of soda/baking soda

    serving suggestion

    Roasted Red Pepper and Mustard Sauce (see below)

    toasted sourdough

    rocket/arugula

    pickled vegetables of your choice

    baking sheet, lined with baking paper

    Makes 18 patties

     

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

    In a food processor fitted with an ‘S’ blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet.

    Bake in the preheated oven for 15–20 minutes, until dry enough to separate from the baking sheet without falling apart.

    These falafel patties are on the saltier side and I love them served on slices of freshly baked or just toasted sourdough bread with Roasted Red Pepper and Mustard Sauce, rocket/arugula and any type of pickled vegetables on the side. You can use cooked chickpeas/garbanzo beans instead of kidney beans for a more authentic falafel flavour, if you like.

    Roasted Red Peppers

    Roasted Red Pepper and Mustard Sauce

    The best variety of peppers to use for this yummy sauce are long, red pointed Romano peppers, but if you can’t find them you can use red (bell) peppers too. Roasting peppers deepens their flavour and gives a wonderful aroma, and goes well with any kind of falafel.

    1 kg/2 ¼ lbs. Romano peppers

    60 ml/ ¼ cup extra-virgin olive oil

    2 tablespoons smooth Dijon mustard

    4 garlic cloves, crushed

    apple cider vinegar, to taste

    chilli/chili powder or freshly ground black pepper (optional)

    sea salt, to taste

    baking sheet, lined with baking parchment

    Makes about 240 ml/1 cup

     

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

    Wash and pat-dry the peppers, leaving them whole.

    Place the whole peppers on the baking sheet and roast in the preheated oven for 20–25 minutes, turning frequently until the entire pepper skin has turned black and blistery.

    Remove from the oven, put the peppers into an airtight container and let rest, tightly covered for long enough to build up the steam; about 15 minutes. This will make peeling the skin easier.

    Save all the liquid that leaks from the peppers while cooling, and the liquid coming out as you peel and deseed.

    Blend the peeled and deseeded peppers in a blender or food processor until smooth, adding the oil, collected juices, Dijon mustard, garlic, salt and a little vinegar. You can also add a little chilli/chili powder or black pepper, for extra heat. Add more pepper juice or oil to reach the desired consistency. Store in a tightly covered sterilized jar in the fridge and use within 1 month.

    These recipes are from Falafel Forever by Dunja Gulin, available here.

    Falafel Forever by Dunja Gulin

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  • Posted on March 2, 2017

    Tofu Tacos

    These Tofu tacos are a perfect way to kick off veggie month. Although not strictly Mexican, tofu is very healthy and its unique texture adds another dimension to many dishes. It also combines very well with a bit of heat. Pico de Gallo is the perfect accompaniment to these tacos, but you could serve them with sour cream too, if you like.

    Tofu Tacos with tomato salsa

    Tofu Tacos

    400 g/14 oz. tofu

    ½ red onion

    1 red sweet/bell pepper

    1 yellow sweet/bell pepper

    2 garlic cloves

    1 fresh Jalapeño (or a couple of Thai green chillies for more heat)

    20 g/1 ½ tablespoons butter

    ½ teaspoon dried oregano

    ¼ teaspoon sea salt

    ¼ teaspoon ground white pepper

    8 x 15-cm/6-in. corn or flour tortillas

    TO SERVE

    Pico de Gallo (see below)

    SERVES 4

    First, prepare the ingredients. Cut the tofu into strips about 5 cm/ 2 inches long. Cut the onion and sweet/bell peppers into strips and thinly slice the garlic and Jalapeño.

    Melt the butter in a frying pan over high heat, then fry the tofu for about 5 minutes.

    Add the onion, sweet/bell peppers, garlic, oregano, salt and pepper and fry for 5 minutes. The tofu should be brown and a little crispy at the edges and the peppers should still have a little crunch.

    Stir in the chopped Jalapeño.

    Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.

    TO SERVE

    Spoon the ingredients over the tortillas and serve with Pico de Gallo.

    Pico de gallo (fresh tomato salsa)

    When these fresh, simple ingredients are combined together, they produce a wonderful salsa bursting with flavour. Like other Mexican salsas, there are many variations, such as adding lime juice and fresh chillies.

    4 tomatoes

    ¼ onion

    1 medium bunch of coriander/cilantro

    ¼ teaspoon sea salt

    MAKES A BOWLFUL

    Finely chop the tomatoes, onion and coriander/cilantro and put in a bowl. Add the salt and mix well. Next time you make this mild salsa, adjust the proportions according to your taste.

     

    This recipe is from Real Mexican Food by Felipe Fuentes & Ben Fordham of Benito's Hat Mexican Kitchen, available here.

    Real Mexican Food by Benitos Hat

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  • 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.

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  • 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.

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    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

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