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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.

by Nisha Katona

This is how Europeans redecorate their gut flora after the Christmas excess! This is a great Eastern European dish. Its so light, tangy and full of flavour that it often sits with meat as a carbohydrate replacement. No one misses lumpen spuds with this stunner at the table. When I make this, I use 8 cucumbers and it still goes in a flash. All the vitamins, and all the pleasure.

Cleansing Cucumber Salad After the Christmas Excess

Ingredients:
4 Cucumbers
1 level tablespoon of distilled vinegar
1 tablespoon sugar
1/2 teaspoon salt to taste
1/2 crushed clove garlic
pinch of paprika (optional)
2 tablespoons creme fraiche (optional)

Method:

  • Peel and slice the cucumbers using the slicing bit of your grater.
  • Add in all the ingredients and toss.
  • Taste and check the sweet,salt,sour balance. If you want it more sour then add more vinegar. This dish is a matter of taste and you will make it your own.
  • You can add creme fraiche or not depending on how light you want the dish. Try both ways and see which you prefer. The cucumbers will release their juice and an incredibly delicious liquor will form as the dish sits. Drink it and taste the goodness!

You can check Nisha’s video tutorial at www.nishakatona.com

Pimp My Rice_Cover_WEL

 

Nisha Katona
Pimp My Rice
£20.00, Available from Nourish Books

 

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