Taken from Mowgli: Street Food by Nisha Katona, this staple dish is a firm favourite in South Asian households! Full vegan and definitely delicious, read ahead for some words of wisdom from Nisha herself.

From Nisha: “Many Indians are vegan. Aubergine/eggplant is India’s best-loved vegetable and the reason for this, my Maa and I reckon, is because it is the closest many Indians get to that meat texture. We always fry the aubergine before we add our curry spices, unlike in Thai cuisine. This adds a caramelised sweetness to the flesh that does much of the legwork in creating the massive flavours in this dish.”

Taken from Mowgli: Street Food

PREP: 10 MINUTES
COOK: 30 MINUTES
SERVES 4

Ingredients
4 tbsp vegetable oil
1 tsp panch phoron
1 large dried red chilli
2 large aubergines/eggplants, cut into long, thin 5cm/2 inch slices
¼ tsp ground turmeric
¼ tsp chilli powder
1 tsp salt
1 tsp caster/granulated sugar
juice of ¼ lemon
250g/9oz canned chopped tomatoes
1 tablespoon chopped coriander/ cilantro leaves 

Method
1 Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender.
2 Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes. Garnish with the chopped coriander and serve. 

Happy cooking!
Don’t forget to tag us in your cooking Instas, #NourishBooks!

We’re sharing some bread you’ll just loaf for #RealBreadWeek!

This recipe is included in Slow Dough: Real Bread by Chris Young, it was contributed by Ursi Widemann. Here’s what she said: “I love pretzels! I could eat them every single day . . . maybe it’s because I’m Bavarian”.

Pretzels are usually dipped in a solution of sodium hydroxide (lye) prior to baking, which gives them their characteristic taste and shiny brown skin. As food-grade sodium hydroxide can be hard to obtain and is hazardous to handle, this recipe uses bicarbonate of soda/baking soda instead, which gets you safely toward a similar result.

 

Taken from Slow Dough: Real Bread

 

Makes: 12
From mixing to oven: 12–16 hours
Baking time: 15–20 minutes

Ingredients
For the pre-ferment:
125g/4½oz/¾ cup plus 2 tbsp wholemeal/wholewheat bread flour
20g/1½ tbsp rye sourdough starter
100g/3½oz/½ cup minus 1 tbsp water
For the dough:
375g/13oz/223 cups white bread flour
25g/1oz/2 tbsp butter
8g/1½ tsp fine/table salt
160g/5¾oz/23 cup water
For dipping:
1kg/2lb 4oz/4¼ cups water
20g/heaping 1½ tbsp bicarbonate of soda/baking soda
For the topping:
coarse sea salt flakes or crystals, or you could use sesame seeds, poppy seeds or caraway seeds

Method
1
Mix the pre-ferment ingredients together, cover and leave at room temperature for 8–12 hours until bubbly.
2 Mix the dough ingredients with the pre-ferment, and knead until you have a firm but supple dough: tighter than usual, but if it really is too stiff to work, add a little more water. Put the dough into a bowl, cover and leave to rise at room temperature for a further 3 hours, giving the dough a single fold halfway through this time.
3 Divide the dough into 12 equal-size pieces (65g/2¼oz), roll into balls, cover and leave for 20 minutes, then roll each piece into a strand about 25cm/10in long that tapers at the ends with a little belly in the middle. Bend each strand into a “U” shape, cross one side over the other about halfway up, give it a twist where they cross, then fold the ends up to meet the bend of the U and press down gently to fix in place. Cover the dough and leave to prove for 45–60 minutes.
4 Line a baking sheet with non-stick baking parchment and heat the oven to 230°C/210°C fan/450°F/gas 8. Meanwhile, bring the water to the boil in a large pan and add the bicarbonate of soda/baking soda. Drop the pretzels into the boiling liquid 2 or 3 at a time for 20 seconds, lift out with a slotted spoon and place onto the baking sheet. Immediately sprinkle with the topping of your choice while the dough is still tacky. Slash the dough at its fattest part and bake for 15–20 minutes until deep brown.

Happy baking! Don’t forget to tag us in your posts – #NourishBooks AND #RealBreadWeek!

If you’re on the lookout for recipes to add to your go-to meals repertoire, look no further than these (35-minute prep time!) Tostadas! The recipe is taken  from the hottest cookbook around, Fire and Spiceby John Gregory-Smith.

Taken from Fire and Spice

From John: ‘My tostadas were inspired by the wonderful giant tostadas of the Central Market in the city of Oaxaca in Mexico. They are completely delicious – you taste hot and cold, crunchy and smooth, spicy and mild, salty and sour in every bite…a real midweek lifesaver.’

Serves 4
Ready in 35 minutes

Ingredients
4 duck breasts (about 150g/5½oz each)
4 garlic cloves, crushed
2 tsp smoked paprika
½ tsp chilli powder
4 tbsp olive oil
400g/14oz/2 cups tinned black beans
1½ tsp ground cumin
juice of ½ lime
sea salt and freshly ground
black pepper
1 lettuce, finely sliced, to serve
2 large handfuls of coriander (cilantro) leaves, chopped
4 large tortillas, to serve

For the salsa
1 red onion, peeled and quartered
115g/4oz/heaped ¾ cup drained sun-dried tomatoes in oil
1 tsp smoked paprika juice of ½ lime

Method

1 Preheat the oven to 200°C/400°F/Gas 6. Trim and score the skin on the duck breasts, and put them in a small roasting tin. Add the garlic, smoked paprika, chilli powder, two tablespoons of the oil and a good pinch of salt. Mix well so that the duck is completely coated. Turn the duck skin-side up, then roast for 25–30 minutes until golden on the outside and juicy and pink in the centre.

2 Meanwhile, drain and rinse the beans and tip them into a saucepan over a medium heat. Mash the beans, using a potato masher, until fairly smooth, then add 55ml/1¾fl oz/ scant ¼ cup water, the rest of the olive oil and the cumin. Add the lime juice, season with salt and pepper, and mix well. Bring to the boil, reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until warmed through and thick. Remove from the heat, cover and leave to one side.

3 To make the salsa, put the onion sun-dried tomatoes, smoked paprika and a pinch of salt into a food processor. Add the lime juice, blend until smooth, then pour into a serving bowl.

4 Finely slice the lettuce and coriander (cilantro), then put them on to a serving plate. Put the tortillas on four serving plates and cover each one with the beans. Slice up the duck and put on top of the beans. Serve with the salad and salsa.

Remember to tag us @NourishBooks on Instagram and Twitter if you use our recipes!

Nourish Books is here to amp up your Valentine’s/Galentine’s plans with some *EXCLUSIVE* recipes from Potions, Elixirs & Brews by Anais Alexandre! See the potion brewing in action on the book’s Tik Tok page, plus so. many. more recipes!

Why not pair this coffee brewed goodness with a slice (or two…) of Nisha Katona’s cardamom custard tart? Sugar, spice and everything nice, the perfect V-Day combo!

From Anais: ‘Your drinkable ally in arms. Walk with your head held high, grasping your favourite reusable traveling cup filled to the brim with a healthy dose of “get the hell out my face!” and just keep on walking. Oh, how the haters love to stare.’

Ingredients:

✨ 4 tbsp whipping cream (or non-dairy alternative)

✨ Black lava sea salt (or regular salt; you may also use the collective salt from your haters)

✨ 240ml/8fl oz/1 cup strong black coffee with 6 star anise steeped within

✨ 2 tbsp sweetener of your choice

Magickal Garnish

✨Sea salt

METHOD:

✨ Whip the cream until slightly thickened, then stir in the sea salt and set aside.

✨ Sweeten the coffee with your preferred sweetener.

✨ Strain the anise-steeped coffee into your traveler cup and top with the salted whipped cream.

✨ Sprinkle over a little extra sea salt and enjoy!

✨ Note on drink preference: This coffee-based potion should be made to suit your taste. If you prefer your coffee hot, ice, blended or turned into a latte with milk, it is up to you. It will not interfere with the potency of the potion. As long as you ensure the key correspondence and salt remains, it will remain magickally potent.

🚫 RITUAL 🚫

CARVE INTO A CANDLE: “ALL HARMFUL ENERGY CAST UNTO ME, RETURN IT TO ITS SOURCE, SO MOTE IT BE!”, THEN LIGHT IT. HOLD A CUP IN BOTH HANDS, CONCENTRATING FOR 3 MINS ON IMBUING REFLECTIVE ENERGY, AND REPELLING ANY NEGATIVE ENERGIES. LEAVE YOUR CUP NEXT TO THE CANDLE, UNTIL IT BURNS DOWN.

Use the hashtag #Potions to share your brews on social media! Happy celebrating!

Nourish Books is here to amp up your Valentine’s/Galentine’s plans with some *EXCLUSIVE* recipes from Potions, Elixirs & Brews by Anais Alexandre! See the potion brewing in action on the book’s Tik Tok page, plus so. many. more recipes!

Why not pair this delicious drink with a slice (or two…) of Heather Whinney’s decadent chocolate and raspberry cake? 30 minute bake time, plus it’s 100% vegan! The perfect V-Day combo.

👁️ Looks to Kill 👁️

From Anais: ‘There are moments you want to stop people dead in their tracks with your style and grace. If you’re looking to make an entrance that will leave them breathless, then take a swig of this killer potion. Caution: consuming this brew will not only put all eyes on you but will make them bow to you.’

Ingredients:

✨ 3½ tbsp gin

✨ 2 tbsp freshly squeezed lemon juice

✨ 4 tbsp rose simple syrup (see below)

✨ Ice cubes

✨ Splash of soda water/club soda

✨ Rose simple syrup:
– 240ml/8fl oz/1 cup water
– 350g/12oz/1 cup honey
– 1 tsp rose extract + rose petals (optional)

✨ Magickal Garnish
– Twist of lemon peel
– Sugared rose petals (to make: coat flower petals in a thin layer of egg white wash, then dip them into caster/ granulated sugar and leave them to dry for a few hours.)

Method:

✨ Put the water and honey into a small saucepan over a medium-low heat and simmer until the honey has dissolved. Leave to cool for 7 mins alongside a rose quartz crystal you have charged with the intention of being the most badass witch in existence. Then add the rose water extract.

✨ If you’re serving right away, you could add rose petals to the syrup for beautiful presentation. Any leftover syrup can be stored in the refrigerator for up to 1 week.

✨ To make the cocktail, add the gin, lemon juice and syrup to a cocktail shaker filled with ice and shake for 30 secs. Strain into a short glass with a large ice cube and add a splash of soda water/club soda. Garnish with the lemon peel and a petal.

👁️ Ritual 👁️

GET DRESSED TO THE NINES WHILE MAKING THIS POTION. TAKE THE TIME TO ADORN YOURSELF SO THAT YOU FEEL LIKE THE GOD OR GODDESS YOU TRULY ARE. YOU ARE REQUIRED TO STRUT AROUND BEFORE, DURING AND AFTER CONSUMING THIS BREW.

Use the hashtag #Potions to share your brews on social media! Happy celebrating!

Have a hankering for sushi but looking to keep it vegan for #Veganuary? We’ve got the recipe for you! This Easy Vegan Sushi with Avocado recipe from Rose Elliot’s Complete Vegan – quick and delicious, ideal midweek meal inspiration.

Taken from Rose Elliot’s Complete Vegan

 

Makes 16–20 pieces

Ingredients

225g (8oz/scant 1¼ cups) sushi rice or pudding rice
300ml (10½ fl oz/1¼ cups) water
2 tsp rice vinegar or wine vinegar
2 tsp caster (superfine) sugar
4–5 sheets of nori seaweed
1 red (bell) pepper, deseeded and cut into long strips
4–5 asparagus spears, cooked and drained
flesh of 1 avocado, cut into long strips
salt and freshly ground black pepper, to taste
TO SERVE:
toasted sesame seeds, to garnish (optional)
soy sauce, for dipping
pickled ginger, to taste
wasabi paste, to taste

Method

Place the rice in a saucepan with the water and bring to the boil, uncovered. Cover, reduce the heat and cook for about 12 minutes, or until the water is absorbed and the rice cooked. Allow to cool for a few minutes, then stir in the rice vinegar and sugar. You can use the rice to make the sushi as soon as it’s cool enough to handle.

To make the sushi rolls, place a piece of nori, shiny-side down, on a board and lightly cover it with the rice, leaving a 1-cm (½-in) gap at the end farthest from you. Place a row of red (bell) pepper strips on top of the rice, at the end closest to you, about 2.5cm (1in) from the edge. Lay some asparagus spears next to the red pepper and a line of avocado strips next to that. Fold over the edge of the nori closest to you, quite firmly, then continue to roll the nori up, like a Swiss roll. Continue to make sushi rolls in this way until all the ingredients have been used up, then refrigerate until required.

To serve, trim the two ends of each roll (these tend to be a little untidy), then cut the rolls into 4 or 5 pieces. Place them, filling-side up, on a serving plate and sprinkle with a few toasted sesame seeds, if you like. Serve with the soy sauce for dipping – it’s nice to give each person their own tiny bowl of sauce – and some wasabi paste and pickled ginger.

Remember to tag us @NourishBooks on Instagram and Twitter if you use our recipes!

Recipes for #Veganuary2021 continue! This glorious chocolate cake recipe was taken from Virtually Vegan by Heather Whinney.

The best bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs – but it will still look the part once sandwiched together and piled with chocolate frosting.

Taken from Virtually Vegan by Heather Whinney

Serves 8 | Prep: 15 mins | Cook: 30 mins

Ingredients

85g/3oz/scant ⅓ cup dairy-free spread
2 tbsp maple syrup
1 tsp apple cider vinegar
300g/10½ oz/2½ cups self-raising/self-rising flour
2 tbsp dairy-free cocoa/unsweetened chocolate powder, at least 70% cocoa, plus extra for dusting
100g/3½ oz/½ cup golden caster/superfine sugar
1 tsp bicarbonate of soda/baking soda
½ vanilla pod, seeds only
300g/10½ oz fresh raspberries, roughly chopped, leave some whole for topping

FOR THE TOPPING:

200g/7oz dairy-free dark chocolate, at least 70% cocoa
80g/3oz dairy-free spread
2 tbsp almond milk or dairy-free milk of your choice
6–8 tbsp icing/confectioners’ sugar, sifted plus a dusting for decoration if you wish

Method

1 Preheat the oven to 180°C/350°F/Gas 4 and base-line two 20cm/8in cake pans with parchment paper.

2 Put the dairy-free spread in the bowl of a food mixer, add the maple syrup, apple cider vinegar and 300ml/10½fl oz/1¼ cups of boiling water. Mix slowly until the spread has melted and everything is combined.

In another bowl, put the flour, cocoa, sugar, bicarbonate of soda/baking soda and the vanilla seeds and stir. Add this to the wet mixture and beat on slow until you have a smooth batter.

Divide the mixture between the pans, smooth the top and bake for about 20–30 minutes (check after 20 minutes), or until a skewer poked into the middle comes out clean.

Leave the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

6  To make the frosting, put the chocolate and dairy- free spread in a heatproof bowl. Sit it over a pan of just simmering water and stir occasionally until melted. Remove from the heat and leave to cool a little, then stir in the milk and slowly add the icing/confectioners’ sugar, beating as you go, until it begins to thicken and become glossy. Put in the refrigerator to set.

To assemble the cake, remove the frosting from the refrigerator and beat until glossy. Spread generously over one of the sponges, top with most of the raspberries then top with the other sponge and cover with the remaining frosting, and use a knife to neaten. Top with the remaining raspberries and a dusting of icing/confectioners’ sugar or cocoa, if using.

We’re almost halfway through January, plus it’s Thursday, it’s time for a little chocolate flavoured indulgence. Don’t forget to tag us, @NourishBooks, if you give any of our recipes a try!

Who knew #Veganuary and #TacoTuesdays were so meant to be! This recipe was taken from The Part-Time Vegetarian’s Year by Nicola Graimes.

Crisp, golden, batter-coated tofu, a summery pea crema and a zingy salsa with a corn tortilla – what’s not to like? If you’re using fresh peas, don’t forget to save the pea pods; they make a flavoursome light vegetable stock.

Taken from The Part-Time Vegetarian’s Year

 

Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

165g/5¾oz/scant 1¼ cups plain/all-purpose flour
2 tsp cornflour/cornstarch
300ml/10½fl oz/1¼ cups light ale
4 tsp chipotle powder
4 tsp ground cumin
sunflower oil, for deep-frying
550g/1lb 4oz block of firm tofu, drained cut into 2cm/¾in wide x 1cm/½in thick fingers
sea salt and freshly ground black pepper

PEA CREMA
1 large avocado, stone removed and flesh scooped out
55g/2oz/⅓ cup cooked peas
4 tbsp crème fraîche
1 large garlic clove, peeled
juice of 1 lime
1 green jalapeño chilli, deseeded and chopped

TOMATO AND CORIANDER SALSA
4 vine tomatoes, deseeded and diced
1 handful of fresh coriander/cilantro leaves, chopped
½ small red onion, diced
1 green jalapeño chilli, deseeded and chopped
juice of ½ lime

TO SERVE
8 corn tacos
2 Little Gem/Bibb lettuces, shredded
chilli sauce (optional)

Method

To make the batter, sift the flour and cornflour/cornstarch into a large mixing bowl. Season generously with salt and pepper. Make a well in the middle and gradually whisk in the ale to make a smooth, fairly thick batter. Set aside to rest. Mix together the chipotle powder and cumin on a plate.

Blend together all the ingredients for the pea crema in a blender or mini food processor (or mash with a fork if you like a chunky mix), then season. Taste and add more lime, if needed.

Mix together all the ingredients for the salsa in a bowl, then season.

Place the tacos on a baking sheet and warm in the oven preheated to 180°C/350°F/Gas 4.

To prepare the tofu, heat enough oil to half-fill a deep heavy saucepan to 176°C/350°F (or until a cube of bread turns golden and crisp in 40 seconds). Pat dry the tofu slices with paper towels, making sure you get rid of as  much moisture as possible, then dust in the chipotle mix until coated all over. Dunk the tofu, one slice at a time, into the batter until well coated, then lower it into the hot oil. Cook 3 slices of tofu at a time for 11/2–2 minutes until light golden and crisp. Remove with a slotted spoon, drain on paper towels and keep warm in a low oven. Repeat until you have cooked all the tofu.

To assemble, place some lettuce in a taco shell, top with 2–3 slices of tofu and a good spoonful of the salsa, followed by the pea crema. Finish with a dash of chilli sauce, if you like, and serve with extra wedges of lime on the side.

#Veganuary2021 is going strong with this glorious recipe! Nicola does offer a part-time variation to mix things up – swap out the tofu for white fish fillets! Cut them into bite-sized chunks, coat in the spiced flour and batter, then deep fry until crispy and golden brown. Delicious!

We’re keeping the #Veganuary train running with this truly necessary comfort food recipe – BROWNIES!

Quick, easy and delicious brownies from Rose Elliot’s Complete Vegan

 

From Rose: ‘These brownies are the result of my many attempts at making ‘the perfect vegan brownie’. For me, it’s perfect just as it is, but if you want it even more ‘fudgy’ you can simply double the amount of chocolate and bake the brownies for a few minutes longer. Either way, they are quite delicate when they first come out of the oven, but they soon firm up. In fact, they are even more delicious the next day and keep well… if they are allowed to. I hope you will enjoy them.’

Makes 15

Ingredients

100g (3½oz) plain (semisweet) vegan chocolate

100g (3½oz/scant ½ cup) vegan spread

125g (4½oz/scant ⅔ cup) soft brown sugar

4 tbsp soy or other plant-based milk

1 tsp cider vinegar or wine vinegar (red or white)

75g (2¾oz/generous ½ cup) self-raising (self-rising) flour

¼ tsp salt

¼ tsp baking powder

½ tsp bicarbonate of soda (baking soda)

Method

Preheat the oven to 170°C/340°F/gas mark 4.

Line the base and sides of a 20cm (8in) square baking tin (pan) with 2 strips of good-quality non-stick baking paper (so that the bottom has a double layer of paper).

Break the vegan chocolate into pieces and put them into a saucepan along with the vegan butter and sugar. Heat gently until melted, then remove from the heat.

Meanwhile, mix the milk with the vinegar in a bowl and set aside to curdle.

Sift the flour, salt, baking powder and bicarbonate of soda (baking soda) into the chocolate mixture and stir until well combined. Add the curdled milk and mix quickly with a wooden spoon until combined, then thump the pan on the work surface to get rid of any air bubbles. Tip the mixture into the prepared tin, spreading it to the edges, then thump the tin sharply on the surface once again.

Bake for about 20 minutes until firm.

Let cool, then cut into pieces in the tin. The brownies become firmer and fudgier as they cool. They keep well stored in a tin.

Happy #Veganuary baking everyone! These brownies hit the spot every time, forgoing meat shouldn’t mean you forgo your favourite foods – especially in a time when everyone deserves some comfort food ❤️ 

We are getting stuck right into #Veganuary2021 with this delicious, veggie-filled pizza from Virtually Vegan by Heather Whinney! We’ll be posting plant based meal inspo and dairy free dessert recipes – join us this month for a #Veganuary adventure!

‘Who needs dairy on a pizza? What you need is flavour, and this combo has lots of it. You can make the dough ahead and leave it to prove slowly in the refrigerator for a few days or wrap well and freeze for up to a month. For a change, try tossing a handful of fresh wild rocket/arugula on top to serve and give the pizza an extra drizzle of chilli oil.’

Courgette, mushroom & truffle oil pizza from Virtually Vegan

 

Makes 4
Prep: 20 mins, plus proving
Cook: 10 mins

Recipe

500g/1Ib 2oz/4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting
7g/¼oz/1 sachet of fast-action/instant active dried yeast
4 tbsp olive oil, plus extra for greasing
sea salt

FOR THE TOPPING*:
8 tbsp passata/sieved tomatoes
300g/10½oz portobello mushrooms, finely sliced
4 courgettes/zucchini, sliced into ribbons
a pinch of chilli flakes
a generous drizzle of truffle oil
1 handful basil leaves, to garnish
a few oregano leaves, to garnish

*NON-VEGAN TOPPING:
Try any non-vegan topping you like with this base and tomato sauce. It works well with dairy-free cheese, too, but you could scatter over some torn mozzarella if you prefer.

Method

1 To make the pizza dough, put the flour, yeast and a pinch of salt in a food mixer. Make a well in the middle and slowly
pour in 360ml/12½fl oz/1½ cups of warm water. Using the dough beaters, beat until the mixture comes together, then add 4 tablespoons of olive oil and continue to mix until it forms a dough. It will begin to make a slapping noise as it mixes, which means it is ready. Transfer to a floured board and knead for about 10 minutes until it softens up and becomes spongy.

2 Put the dough in a bowl, cover with cling film/plastic wrap or a dish towel and leave in a warm place for 30–40 minutes until doubled in size.

3 Preheat the oven to its highest setting and put a baking/cookie sheet in the oven to heat up.

4 Turn the dough out onto a lightly floured surface and knead for a couple of minutes to knock out the air, then divide the dough into four equal balls.

Have all your topping ingredients ready. Roll and stretch a dough ball until you get a round, about 25cm/10in in diameter. Making one at a time, lightly oil the hot baking/cookie sheet and put the dough round on it. Add 2 tablespoons of passata/sieved tomatoes to the top of the pizza and spread it out to cover. Top with mushrooms and courgettes/zucchini. It will seem like a lot of courgette/zucchini but pile them high as they will shrink when cooking. Sprinkle with chilli flakes and drizzle the truffle oil over the top. Bake for 10 minutes until golden. Remove and continue making the other pizzas. Garnish with fresh herbs, slice into triangles and serve.

 

We can never say no to pizza, so hopefully you enjoy this recipe as much as we do! Don’t forget to check back through Veganuary for oh so many new and delicious recipes.

This season of The Great British Bake Off might be over but (!) we’re still feeling the ache to bake! Also, you know, who doesn’t need cake on a Tuesday afternoon? We’re going for this decadent Cardamom Custard Tart from crowd favourite Mowgli Street Food by Nisha Katona, it’s one for the ages.

        Cardamom Custard Tart from Mowgli Street Food

 

From Nisha: ‘This is such a great variation on the comfort food of our grandmothers’ generation. Cardamom works tremendously well in any dishes that are milk based; the aromatic oils in the spice seem to bring custards alive. The other spices you need to play with – omit or enhance as your taste demands – but it is the sprinkle of cardamom at the end that wakes the pudding up in eastern climes.’

 

Ingredients

For the pastry:

145g/5oz/generous ½ cup cold unsalted butter, cut into small cubes

250g/9oz/1⅔ cups plain/all-purpose flour

¼ tsp ground cloves

⅛ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp nutmeg

110g/3¾oz/½ cup caster/granulated sugar

1 egg, beaten

1 tbsp full-cream/whole milk

For the custard:

250ml/9fl oz/1 cup double/heavy cream

250ml/9fl oz/1 cup full-cream/ whole milk

1 vanilla pod/bean, split

8 large egg yolks

100g/3½oz/scant ½ cup caster/granulated sugar

2 green cardamom pods, crushed

2.5cm/1 inch piece of fresh root ginger, peeled

1 whole nutmeg

1 clove

2 black peppercorns

1 small bay leaf

3 sprigs of fresh thyme

¼ tsp rosewater

⅛ tsp ground turmeric

1 tbsp ground cardamom, plus extra to sprinkle

 

Method

  1. Start by making the pastry. Rub the cold butter into the flour and ground spices with your fingertips until it starts to resemble breadcrumbs. Add the sugar, egg and milk and gently bring together until it forms a smooth dough.
  2. 2  Lightly flour your work surface and roll the pastry out to a thickness of 3–4mm/⅛–¼ inch, then line a 20cm/8 inch tart pan, leaving about 3cm/11⁄4 inches of pastry overhanging the edge of the pan. Refrigerate for 30 minutes.
  3. Preheat your oven to 180°C/350°F/gas 4. Take your pastry case out of the refrigerator, prick all over with a fork and line with baking parchment, then fill with baking beads. Blind bake for 20 minutes, then remove the baking beads and parchment and bake for a further 15 minutes or until it is golden brown. Remove from the oven and lower the temperature to 140°C/275°F/gas 1.
  4. To make the custard, put the cream, milk and vanilla pod in a medium saucepan set over a medium heat and bring up to the boil. In a mixing bowl, beat the egg yolks with the sugar until pale white, then pour a little of the hot cream mixture over the egg yolks and mix well. Pour this back into the saucepan, then add the rest of the custard ingredients. Reduce the heat to low and cook, stirring continuously, for a further 5 minutes. Strain the custard into a pouring jug and skim off any froth or bubbles.
  5. Carefully pour the custard into the case, then place the tart case on a shelf in the middle of your oven. Bake for 40–45 minutes or until just set – there should still be a slight wobble to the custard as it’s removed from the oven.
  6. Trim off the overhanging edges, then leave to cool completely. Finish with a sprinkle of ground cardamom just before serving.

Happy baking! Tag us (@NourishBooks, #NourishBooks) on social media, we’d love to see your creations.

A very Happy (almost) Thanksgiving to our American followers! If you’re on the lookout for a vegan celebration meal, look no further than Rose Elliot’s Complete Vegan by @roseelliot.mbe. Rose’s recipe for this nut roast is pleasantly festive, making it a perfect, seasonal addition to a plant-based Thanksgiving spread! Save the recipe for Christmas too, you’d be nutty not to 😉 ⠀

Crank’s Nut Roast from Rose Elliot’s Complete Vegan (2019)

 

Serves 4

Ingredients

2 tbsp olive oil, plus extra for greasing
1 medium onion, finely chopped
225g (8oz/scant 2 cups) mixed nuts (cashews, hazelnuts, almonds, peanuts, walnuts)
100g (3 and a 1/2oz) soft wholemeal bread, crustsremoved
2 tsp Marmite (yeast extract)
300ml (10fl oz/1 and a 1⁄4 cups) hot vegetable stock (bouillon)
2 tsp mixed dried herbs
salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow casserole dish, 20-cm (8-in) cake tin (pan) or a large loaf tin (pan).

Heat the olive oil in a frying pan (skillet) over a low-medium heat, add the onion and fry for 10 minutes, until translucent.

Meanwhile, put the nuts and bread into a food processor and process until fine.

Dissolve the Marmite (yeast extract) in the hot vegetable stock and add to the breadcrumb mixture along with the mixed herbs to form a soft mixture. Season with salt and pepper to taste.

Tip the nut mixture into the prepared dish or tin and bake for 30 minutes until golden brown.

Let stand for 5 minutes before slicing.

Have a wonderful Thanksgiving no matter where you are or what you get up to! Give @nourishbooks and @roseelliot.mbe a follow for more vegan and plant-based foodspiration.