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Try This Easy to Make Griddled Salad with Basil & Tahini Dressing!

The delicious tahini dressing with a citrussy zing and the sweetness of basil lifts the flavours of griddled vegetables and makes a rich and satisfying lunch. The dressing also tastes good with falafels or as a dip.

GrilledVegSalad

Serves: 4
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients:
4 large courgettes, thinly sliced lengthways
2 aubergines, thinly sliced lengthways
1 fennel bulb, cut into quarters and thickly sliced
1 small head of cauliflower, thickly sliced
4 large portobello mushrooms, thinly sliced
1 tbsp olive oil or melted coconut oil
4 large handfuls of mixed salad leaves, such as dandelion, mint, parsley, coriander, mustard, beetroot greens, rocket and kale,
to serve

Tahini dressing:
60g/2¼oz/¼ cup tahini
250ml/9fl oz/1 cup orange juice
zest and juice of ½ lemon
2 garlic cloves, crushed
¼ tsp ground sea salt
1 small handful of basil leaves

Method:

  • Preheat the oven to 100°C/200°F/Gas ½ and put a plate inside to warm. Heat a large, ridged griddle over a medium- high heat.
  • Put all the vegetables in a large bowl and add the oil, then toss gently to coat the vegetables and tip into the griddle. You may need to cook these in batches. Spread the vegetables out evenly. Cook for 8–10 minutes until marked with golden lines on one side. Reduce the heat, if necessary, to avoid burning.
  • Meanwhile, make the dressing. Put all the ingredients into a blender or food processor, then process on high speed for 30 seconds, or until the dressing is smooth and creamy.
  • Leave to one side to allow the flavours to develop.
  • Turn the vegetables over and cook for 8 minutes, or until there are golden lines on the second side.
  • Transfer the cooked vegetables to the warm plate while you cook the remaining batches. Put the salad leaves on a large serving plate and put the cooked vegetables on top, then drizzle with the tahini dressing.
  • Serve immediately

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.
Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

Click for more info!

 

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Guilt-Free Recipe for Easter

Looking for something different and guilt-free for Easter? Look no further than these Chocolate Cupcakes with Avocado Frosting.

Perfectly light and moist – a great alternative to the heavier Easter treats around. Using avocado in icing might sound strange, and I suppose it is a little strange, but surprisingly it works! And they’re egg and dairy free so even your vegan friends can enjoy a treat at Easter!

Have a look at our Publicity Assistant, Gemma, making up her batch at home:

The Recipe, in black and white

Makes 24 mini cupcakes (12 servings)

Per serving:
Fat: 4.5g (of which saturates: 0.8g)
Calories: 111kcal
Preparation time: 30 minutes
Cooking time: 12 minutes

For the chocolate cakes:
240ml/8fl oz/scant 1 cup almond milk, plus extra for the frosting
1 tsp cider vinegar
185g/6½oz/heaped ¾ cup granulated sugar
3 tbsp sunflower oil
1 tsp vanilla extract
½ tsp almond extract (optional)
250g/9oz/2 cups self-raising flour
30g/1oz/ ⅓ cup cocoa powder, sifted
1 tsp baking powder
1 tsp bicarbonate of soda

For the avocado frosting:
2 ripe avocados
4 tbsp cocoa powder, sifted
2 tbsp clear honey
a little almond milk, to loosen

  • Preheat the oven to 180°C/350°F/Gas 4 and line two 12-hole mini-muffin tins with paper cases.
  • Mix together the almond milk and vinegar in a large bowl and stir well, then leave to one side for a few
    minutes to curdle.
  • Beat in the sugar, oil, vanilla extract and almond extract, if using, and whisk until frothy.
  • In a separate bowl, mix together the flour, cocoa powder, baking powder and bicarbonate of soda.
  • Add the wet ingredients to the dry ingredients and mix together well.
  • Spoon the mixture into the prepared muffin tins, filling the sections three-quarters full. Bake for 10–12 minutes until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • To make the frosting, scoop out the avocado flesh into a small blender or food processor (or bowl and
    work with a hand-held blender).
  • Add the cocoa powder and honey and process until smooth, then gradually add a little almond milk, a drop at a time, until the mixture just begins to hold its shape.
  • Spoon the frosting into a piping bag fitted with a 1cm star nozzle and pipe the frosting onto the centre of the cakes in a nice high peak. (You don’t need to cover the entire surface as this would add too much icing and therefore too many calories.)
  • Peel back the paper and enjoy – the great thing is they are so mini you can eat two!

 

GuiltfreeBaking

Gee Charman

Guilt-Free Baking

£16.99 | available from Nourish Books

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Snack Garden Review : Healthy and Tasty Snacks

 

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Today we received a box from Snack Garden and really enjoyed these snacks with everyone in the office. We love supporting small businesses, and these nutritious and satisfying munchies are a perfect and healthy snack to share during a busy day.

The idea of Snack Garden started from Ivan, an Hungarian man who after travelling all around the world and missing a healthy snack during his journeys, decided to create this all natural snacks, vegan and gluten free. Ivan and his family produce two fantastic snacks: the vacuum-fried crispy veggie chips and freeze-dried tropical fruit.

vaccum fried veggies

When we opened the veggie chips we were surprised to see round pods green beans, sliced sweet potatoes, squash and carrots. As they are lightly salted, we found them delicious and really addictive. The texture is very crispy and the crunchiness is light and salty, This combination  works really well for us. They are perfect for an afternoon break and to eat just by themselves.

fruit

The freeze-dried tropical fruit contains strawberries, bananas and pineapple. They are sweet and tasty, and the texture is quite hard, so we found them ideal as a mid-morning snack with a natural yogurt or in the porridge. With a bowl of warm milk, they also make a perfect breakfast. Kids would love this snack for the sweet taste and also for the mix of exciting colours.

On Snack Garden’s website we read that these products are completely free of preservatives, added sugars, trans fats and excessive sodium. We couldn’t agree more, they make a great alternative to snacks rich in sugar and still they are tasty and crispy.
If you want to know more, check their website, where you can also find delicious recipes and contact details.

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PeaSoupEats is our Blog of the Month

PeaSoupEats is a blog started by Aine Carlin in 2010. Aine recently moved back to Cornwall after living in London via Chicago for the past 14 years. PeaSoupEats is a lifestyle blog, where Aine documents what she eats, wears and generally love. Follow her blog , youtube channel, twitter and instagram @AineCarlin. Aine Carlin is the author of  Keep it Vegan and The New Vegan (release date 31st Dec. 2015), published by Kyle Books and available to buy on Amazon and all good bookstores.

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Photography @ Ali Allen

How did PeaSoupEats start and what inspired you to write a blog?
I started PeaSoupEats back in 2010 when food blogging was kind of in its infancy. In all honesty, I wasn’t aware of blogs at the time (in fact, I rarely used the internet) and it was actually my husband’s suggestion to start one, as a way of collating my favourite recipes. It went from there really and eventually became an online diary of sorts (I have the habit of oversharing), where I chronicled my journey into veganism through eating. The blog seems to have grown quite organically and I’ve chosen to keep it ad-free, so I don’t have to make any compromises on content – in that respect, it’s still incredibly personal and a real labour of love.

How would you describe your blog to our readers?
It’s a very honest space where I share simple recipes with a plant-based twist. I focus entirely on the food and never really talk about the ins and outs of veganism, as I’ve always wanted it to be a positive, inclusive place that people can come to and discover vegan food without having to wade through heavy duty posts. Most of the people who read my blog or have bought my book (Keep it Vegan) aren’t even vegan themselves, and I love that – it means they feel comfortable hanging out in my world for a while without feeling judged, which is a huge compliment. I get so many messages from parents who’ve previously struggled to feed their newly vegan teenagers and even grown men trying to alter their lifestyle, all of whom have responded to my straightforward approach to plant-based cooking. I’m not all about ‘healthy’ eating either and like to think I’ve managed to strike a balance between food that feeds the soul and is also a joy to eat – expect kale alongside sugar … although never in the same dish, I hasten to add.

Bircher-Muesli-SMALL

Photography @ Ali Allen

Can you tell us about your lifestyle?
My lifestyle is pretty ‘normal’ albeit very food centric … I’m always thinking about recipes, flavour combinations and what I’m going to eat next. I live in deepest Cornwall so the pull of the outdoors is always there – we like nothing more than taking long, coastal walks or even casual strolls around our beautiful little village of Mousehole. I fall in and out of love with yoga but mostly my exercise routine involves a pair of wellies and a delightful trudge in the country. Other than that, I write and create recipes, work on my blog, (limited) photography skills, youtube channel and, in wonderfully fifties fashion, ‘keep a nice house’ … I adore interiors and have tried to cultivate a bit of quiet sanctuary for us both. Thanks to my books, every week brings new challenges and I’m always happy to travel for work so my schedule can be a bit helter skelter at times, which is a nice contrast to our simple Cornish lifestyle.

What is your take on organic food?
I try to buy organic as often as possible and tend to apply the ‘clean 15/dirty dozen’ rule when shopping … so spinach, apples and tomatoes are always organic but I might be a more lax on other things, such as pineapple, avocado and onions. With that said, I think the information surrounding organic produce can be exhausting and confusing, and it needs to be made clearer that it’s not simply about taste. I’m equally concerned about the health of our soil (and planet) than I am about our collective personal health. Obviously regularly ingesting food that’s been doused in pesticides can never be good but thankfully things do seem to be improving. Accessibility is key, as is price, so it’s about trying to make those things successfully work in tandem. It’s also a case of supply and demand, therefore the more we support the organic market, the more likely suppliers will be to make the necessary changes.

What is a successful recipe you mastered?
Hmmm, that’s a hard one but it’s probably my ‘Buttermilk’ pancakes … I used to think pancakes minus the egg, and indeed buttermilk, inclusion would be a catastrophe but my plant-based ‘Buttermilk Pancake’ recipe from Keep it Vegan is one of my most popular dishes – even non-vegans use it as their go-to recipe. They are light, fluffy and foolproof – weekends just aren’t the same without a batch of these on the go, I highly recommend them!

Can you tell us your top 3 food websites that inspired you the most?
Joy the Baker was one of the first food blogs I ever read and it’s still one of the best – for me, a successful blog doesn’t just lie in the recipes or images (although they are important) but also in the voice of its creator and Joy is still one of the wittiest, most ‘down-to-earth’ bloggers out there.

Oh Dear Drea is an authentic little blog with a subtle vegan angle. Being a bit of a voyeur I’ve really enjoyed watching this blogger blossom and can’t wait for her new cookbook ‘The Plantiful Table’ … not only does Andrea have great style but her recipes are always really easy and appealing.

Nigella taught me to cook (well, not literally), so I couldn’t not mention her fantastic website, which is like a fabulous mashup of all her all-time greats, as well as a bit of her always welcome ‘witter’. Some people think it’s strange that I worship at the altar of Ms Lawson (what with me being vegan and all) but I honestly have no qualms about admitting to my ongoing obsession.

 

 

 

The Vegan Storecupboard

We are approaching World Vegan Month, which punctually runs in November every year starting on November 1st, and celebrates a plant-based diet.

If you feel inspired to try and start a vegan diet, the first step is to choose the right ingredients to cook with at home, which will help to keep the costs down. In The Vegan Cookbook – 100 of the Best Vegan Recipes, Adele McConnell lists the best vegan ingredients to start with in order to plan a well-stocked storecupboard. Although some of the foods may be unfamiliar, Adele has chosen them for their health benefits. You can stock up gradually and to save costs you can buy a lot of pulses (such as peas, beans and lentils) in bulk.

Almonds are high in magnesium, vitamin E, phosphorus and calcium. They are a great convenience snack and they make incredible milk.
Antipasti vegetables such as sun-dried tomatoes and artichokes stored in oil in jars (or artichokes in brine from a tin), are handy to add to a tomato based pasta sauce for a quick and easy dinner or to serve on a platter with vegan cheese and biscuits.photo-1430163393927-3dab9af7ea38
Cacao nibs are shelled and crushed cacao beans. They have a dark, bitter taste, and a small amount will add a chocolatey flavour to any dish. This is real, unprocessed chocolate, containing feel-good nutrients such as theobromine, phenylethylamine and anandamide. If you don’t have raw cacao nibs or raw cacao powder, a high-quality vegan dark chocolate will suffice.
Cacao powder is made from raw, ground cacao beans and has a fairly bitter, rich and earthy taste. Rich in magnesium and antioxidants, it is a healthier choice than cocoa, which is highly processed and has lost much of the nutritional value that was present in the raw product. You can use cocoa instead of cacao, but not if you are making a raw recipe.
Carob powder comes from carob, a legume (bean), which has a mildly sweet and fruity taste. Unlike chocolate, it contains no caffeine. The powder can be used in place of cacao or cocoa in recipes. Milder-flavoured raw carob has not been heat treated and is preferable for raw desserts.
Chia seeds are ancient Mexican seeds that have recently been gaining recognition due to their health properties. They are high in the essential fatty acid omega-3 and -6, and they are useful for vegans because they contain vital omega-3, which is difficult to obtain from animal-free sources. Chia seeds can be added to smoothies, cereals, baked products, soups and salads. They also make a substitute for egg as a binding agent, by soaking in 1 or 2 tablespoons of water until they form a gel.
Coconut aminos is similar to soy sauce, but without the soya. It is less salty, but it still has the same kick you expect from soy sauce or tamari. It can be used in place of both.
Coconut cream is the thick, solid layer that forms on the top of coconut milk, if the fat content is high enough, and is also sold as cream in cartons and tins. For extra-thick cream, store the carton or tin upright in the fridge, then open it and take off the cream from the top.
Coconut milk is a more liquid equivalent of coconut cream. The thickness and quality of milk varies according to the brand. I choose
cream most of the time and water it down myself if I need milk.
Coconut nectar is a mineral-rich liquid from the sap of coconut trees. It has a caramel-butterscotch flavour and can be used in place of honey, agave syrup, and any plain sugar product. It has a low GI, and it also contains vitamin C.
Coconut oil has a fairly high smoke point (176°C/350°F), and so is suitable for frying. It can be heated without being damaged and oxidized, as other oils are. Oxidization causes oils to become unhealthy free radicals in the body. Choose organic, virgin and unrefined coconut oil, as they are minimally processed. Non-virgin coconut oil may be produced from dried coconut (copra) and will have lost nutrients as well as being highly processed. Use coconut oil for baking or frying and in desserts or smoothies.
Alternatively, use olive oil (not extra virgin) for frying over medium heat. Organic safflower oil is high in omega-6 essential fats and is my personal alternative for cooking if I am short of coconut oil. Rice bran oil is rich in vitamin E and omega-6, and has a high smoke
point at 232°C/ 450°F. The only oil suitable for raw dishes, however, is coconut oil – for taste, nutrition and its ability to solidify quickly.
Coconut sugar is a good alternative to cane sugar due to its mild caramel taste. It has a lower GI than cane sugar and is also rich in minerals. You can make the recipes in my book using brown sugar, but try to source coconut sugar to make sweet dishes healthier if you can. Coconut sugar is classed as raw, so can be used instead of brown sugar for recipes that are labelled as raw. Agave syrup is sometimes given as a sweetener, although I rarely use it because it is high in fructose, which can lead to weight gain. Brown rice syrup is my preferred alternative as a sweetening syrup.
Coconut yogurt is a relative newcomer to the market, and dairy-free coconut yogurt is a wonderful substitute for soya yogurt. It is rich and creamy and has the most amazing taste. It should be stored in the fridge. Desiccated coconut and coconut flakes are nutritious and useful for adding to cakes, muffins and smoothies.
Gluten-free flour is available in a variety of types, such as brown rice, coconut, buckwheat and gram (chickpea). Your local health-food shop or supermarket should stock a range, and you can also buy gluten-free flour blends, although these vary in quality. All gluten-free flours work slightly differently from regular flour and I recommend you try different ones to see which you prefer. Coconut flour is a tricky ingredient to work with because it absorbs a lot of liquid. If you try it, use only 20–30 per cent of the quantity of the regular flour stated in the recipe.
Nuts are a great way to get protein into a vegan diet – don’t be scared by the fat content! They contain healthy fats when eaten raw and unprocessed. You can add a variety to your diet, such as almonds, macadamia nuts, hazelnuts, pecan and pistachio nuts, walnuts and peanuts (which are actually a legume, although we still eat them like a nut). Eat them alone, in salads, soups and stews, in raw desserts and smoothies, or blend them into nut butters.
Seaweeds are rich in iodine and offer a broad range of other nutrients: B vitamins, folate, magnesium, iron, calcium and riboflavin. Salty flavoured nori sheets are used to make hand-rolls. Agar-agar is used to set jellies and desserts in a similar way to the animal product gelatine.
Seeds are high in protein and minerals. Sesame, pumpkin, sunflower and flaxseeds are just a few of the healthy seeds available. You can sprinkle them on to salads and soups, and make them into milks.

Vegan_UK

Adele McConnell
The Vegan Cookbook – 100 of the Best Vegan Recipes
£14.99
Available from Nourish Books

 

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The Benefits of Plant-based Foods

– Extract from The Vegan Cookbook – 100 of the Best Vegan Recipes by Adele McConnell.

Each one of us is different, and for many people a diet based on plant foods is more suitable than one that is centered on animal produce. It addresses the moral and philosophical objections that many have to eating food from animals, and there are a number of health benefits when you eat only foods made from plants.

The Pleasures of A Plant-Based Diet

At the time of writing this book, I have followed a plant-based diet for four years and have never felt better. I sleep well, my digestion is in perfect working order, my skin is clear and my eyes are bright. My hair and nails grow super-fast and I always have tons of energy. Many people, through my blog and mentoring sessions, tell me that they have also enjoyed improved health after they have given up meat and animal produce. They are often surprised that a vegan diet can offer such a vast selection of foods and tastes, and they never miss eating meat. They have soon become completely comfortable with, and accustomed to, the fresh flavors of vegetables combined with the more sustaining vegetarian protein foods of legumes and nuts combined with grains.

As you change your diet, you will probably find that the amount of fiber you eat will increase, particularly if you had been following the standard diet of processed foods. Fiber is important for regular bowel movements and managing cholesterol levels. It also stops you from overeating. Processed foods, which are low in fiber, leave you feeling unsatisfied and prone to eating more.

Plants, nuts and seeds are high in vitamins and minerals, and when you eat a variety of them you will increase your body’s opportunities to benefit from nutrients and antioxidants that it may never have had in the past. A plant-based diet is low in the type of saturated fat that might be harmful to health, but it does include coconut oil, a saturated fat known as medium chain that your body recognizes as an energy source and uses accordingly. Coconut oil is not easily stored by the body as fat.

Numerous studies have shown that people who eat a plant-based diet have lower rates of heart disease and benefit from lower blood cholesterol levels, lower blood pressure, a lower incidence of type-2 diabetes and lower rates of prostate and colon cancer, according to the American Dietetic Association.

Health benefits aside, a plant-based diet can widen your horizons for discovering a wealth of new flavors, textures, colors, tastes and culinary experiences.

Pan-fried sage & basil gnocchi

Preparation:
15 minutes, plus 10 minutes resting and making the cheese
Cooking: 45 minutes

Ingredients:
500g/1lb 2oz floury potatoes, such as Desiree or King Edward, cut into dice; 180g/61⁄4oz/11⁄2 cups plain flour, plus extra if needed and for dusting; 1 tbsp finely chopped sage leaves; 1 tbsp finely chopped basil leaves; 1 tbsp safflower oil or sunflower oil; 150g/51⁄2oz/1 cup pitted mixed green and black olives, chopped; 1 red chilli, deseeded and thinly sliced lengthways 100g/31⁄2oz baby spinach leaves; 80g/23⁄4oz/1⁄2 cup drained; sun-dried tomatoes in oil, chopped; 200g/7oz/1 cup bottled or tinned artichoke hearts
1 handful of basil leaves, torn 200g/7oz Herbed Almond; cheese;  crumbled sea salt and freshly ground black pepper

Put the potatoes in a steamer set over a pan of boiling water and steam over a medium heat for 15–20 minutes until soft. Preheat the oven to 100°C/200°F/Gas 1⁄2 and put a baking tray inside to warm.

Pan-fried sage & basil gnocchi

Put the potatoes in a bowl, mash them and sift in 150g/51⁄2oz/ 11⁄4 cups flour, the herbs and add a good pinch of salt. Mix by hand until just combined, adding the remaining flour. Turn the dough on to a floured surface and knead for 1 minute. If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and workable. Leave to rest for 10 minutes.

Bring a large saucepan of salted water to the boil over a high heat, then reduce to medium-high. Divide the dough into four pieces and roll them into long sausage shapes. Slice each piece into 2cm/3⁄4in pieces to make gnocchi. Lower the gnocchi in batches into the boiling water using a slotted spoon, and cook for 5 minutes, or until they float to the surface. Remove from the pan as they cook and lay them on the baking tray and keep them warm while you cook the remaining gnocchi.

Heat the oil in a large, non-stick frying pan over a medium- high heat and fry the gnocchi in batches, keeping the cooked gnocchi warm on the tray. Add the olives and chilli to the pan, and cook for 5 minutes. Add the spinach, tomatoes, artichokes and basil. Return the gnocchi to the pan and gently toss with the vegetables. Season with pepper and serve with the cheese.

Sweet potato cups with hummus & walnut pesto

Preparation:
30 minutes, plus cooling and making the hummus
Cooking: 1 hour

Ingredients:
250g/9oz sweet potato, cut into small dice; 1 tbsp olive oil or coconut oil, plus extra for greasing;  ⁄2 courgette, cut into small dice; 3 flour tortillas; 
1 large handful of basil leaves; 1 small handful of parsley leaves
; 100g/31⁄2 oz baby spinach leaves; 
30g/1oz/1⁄4 cup walnuts; 60ml/2fl oz/1⁄4 cup good- quality extra virgin olive oil;  1 garlic clove; crushed
a squeeze of lemon juice, or to taste
sea salt and freshly ground black pepper; 220g/73⁄4oz/1 cup hummus, such as Roasted Garlic & Hazelnut Hummus.

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Sweet potato cups with hummus & walnut pesto

Preheat the oven to 200°C/400°F/Gas 6. Put the sweet potato in a bowl and add the oil. Mix well to coat thoroughly and tip on to a baking tray. Roast for 30 minutes, then add the courgette to the tray. Roast for a further 15 minutes, or until tender.

While the vegetables are cooking, cut each tortilla into quarters and, using a small amount of oil, grease six muffin cups. Press
1 piece of tortilla inside a muffin cup and smooth into the edges to line the cup, then add a second piece at an angle and smooth in the same way. Leave the edges overhanging, to create a tortilla ‘cup’. Leave to one side.

Put the basil into a blender or food processor and add the parsley and spinach leaves, then process until they are well combined. Add the walnuts, olive oil, garlic and lemon juice. Season with salt and pepper, and blend into a smooth paste to make a pesto.

When the sweet potato is cooked, leave the baking tray on one side to cool. When the vegetables are cool, tip them into a large mixing bowl, and combine with 2 tablespoons of walnut pesto. Spoon the sweet potato and courgette mixture into each tortilla cup and bake for 15 minutes, or until the tortillas are golden brown. Top with a large spoonful of hummus and serve with the remaining pesto. The pesto can be stored in a sterilized jar in the fridge for up to 1 week or frozen for up to 1 month.

About the Author: Vegan Cookbook author Adele McConnell is the founder of the highly successful vegan food blog, vegiehead.com, imageand was hailed as the winner of the prestigious “Vegan Food Blogger Award” by The Vegan Woman 2012. Adele loves sharing her passion for vegan food. She has released several eBooks, runs cooking classes and has also set up the YouTube Vegie Head channel, where fellow foodies can watch her inspiring, easy-to-follow cookery demonstrations online.

 

TheVeganCookbookCover1

Adele McConnell
The Vegan Cookbook – 100 of the Best Vegan Recipes
Available from Nourish Books
£14.99

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A recipe for World Vegan Month – Roasted Onions with Nut Stuffing

From Nicola Graimes’s Veggienomics.

 
This week’s vegan recipe for World Vegan Month is for delicious roasted onions stuffed with toasted nuts and seeds, from Nicola Graimes’ brilliant Veggienomics. Here, the most humble of ingredients are turned into something special with very little effort. The baked onions are perfect served simply with steamed rainbow chard.

 

Roasted Onions with Nut Stuffing

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 15 minutes
 
4 onions, unpeeled
4 thick slices of country-style bread
4 tbsp olive oil
4 tsp balsamic vinegar
sea salt and freshly ground black pepper
steamed rainbow chard, to serve

For the Nut Stuffing
55g/2oz/heaped ⅓ cup blanched almonds, toasted
55g/2oz/scant ½ cup sunflower seeds, toasted
3 tbsp day-old breadcrumbs
finely grated zest of 1 lemon
4 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped rosemary or sage leaves

 

1. Preheat the oven to 180°C/350°F/Gas 4. Trim the root end of each onion so it stands up and then slice a cross into the top, cutting about halfway down. Remove any loose skin from the onions, put each one on a slice of bread and transfer to a small baking tin. Spoon a quarter of the oil and the balsamic vinegar over the top of each onion and season with salt and pepper. Cover the dish with foil and bake for 60 minutes, or until the centre of the onions are tender when prodded with a skewer.

2. Meanwhile, make the stuffing. Coarsely grind the toasted almonds and sunflower seeds in a mini food processor. Tip them into a bowl and mix in the rest of the stuffing ingredients with the remaining oil, and season with salt and pepper.

3. Remove the onions from the oven. Take off the foil, carefully open up the onions slightly and divide the stuffing mixture among them, spooning it into the centre of each one. Return to the oven, uncovered, and roast for another 15 minutes until the stuffing has heated through and is slightly crisp on top. Serve the onions on their slice of cooked bread with the rainbow chard on the side.
 

 

Looking for cheap, delicious and healthy vegetarian cooking? Then try the world of Veggienomics. Click to find out how this cookbook can help you cut down your shopping bill!

 

a thrifty meat-free cookbook from Nicola Graimes

 

 
 

 

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It’s World Vegan Month, so why not give vegan food a try with this Potato and Coconut Samosa recipe

From Adele McConnell’s The Vegan Cookbook.
 
To continue our celebration of World Vegan Month, this week we are sharing a recipe for delicious vegan Potato and Coconut Samosas from Adele McConnell’s The Vegan Cookbook. They make a lovely and satisfying snack, and are great served with the tomato relish from last week’s Sweet Potato Hash recipe.

 

Potato and Coconut Samosas

Makes: 16

Preparation time: 20 minutes, plus cooling

Cooking time: 30 minutes
 
100g/3½oz/⅔ cup cashew nuts
1 tbsp olive oil or coconut oil
½ onion, finely sliced
2cm/¾in piece fresh root ginger, peeled and grated
3 medium potatoes, finely chopped
½ tsp ground cumin
½ tsp ground coriander
30g/1oz/¼ cup desiccated coconut
3 tbsp coconut cream
4 tbsp chopped coriander leaves
8 sheets of vegan filo pastry, defrosted if frozen
olive oil, for brushing
sea salt and freshly ground black pepper
tomato relish, hummus or dairy-free yogurt with mint to serve
 

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking sheet with baking parchment. Put the cashew nuts into a blender or food processor and grind into a powder. Leave to one side.

2. Heat the oil in a large non-stick frying pan over a medium heat, add the onion, ginger and potatoes, and cook for 10 minutes, stirring constantly, or until tender.

3. Stir in the cumin, ground coriander, cashew nuts, desiccated coconut, coconut cream and coriander leaves, then cook for a further 5 minutes. Season with salt and pepper, then leave to one side to cool.

4. Lay the filo pastry sheets on a clean surface, and brush lightly with the oil. Lay one filo sheet on top of another and repeat with the remaining sheets to make 4 piles of double-layered filo. Cut each pile into four. Put 4 tablespoonfuls of the mixture into the centre of each square, then brush the edges of the pastry with water.

5. Fold each square into a triangle, then use your fingers to press the edges together. Transfer to the prepared baking sheet. Brush lightly with oil, and bake for 15 minutes, or until golden. Serve with your chosen accompaniment.

 

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 
 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!

 

 

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Vegan brunch – Sweet Potato Hash with Tomato Relish

From Adele McConnell’s The Vegan Cookbook.

To celebrate World Vegan Month, each Monday we will be sharing a brilliant vegan recipe to add to your repertoire. For this first week it’s all about happy beginnings, so get your day off to a good start with this delicious vegan brunch. You can make the relish beforehand and keep it in the fridge for up to 4 weeks. The versatile hash mixture can also be made into burgers or a rosti – simply soak 1 tablespoon chia seeds in 3 tablespoons water for 10 minutes, then stir into the cooked hash. Form into burger shapes and fry in a little oil for 5 minutes.

 

Sweet Potato Hash with Tomato Relish

Serves: 2 (with relish leftover)

Preparation time: 25 minutes

Cooking time: 1 hour 10 minutes
 
1 tbsp olive oil or coconut oil
250g/9oz sweet potato, grated
1 large onion, chopped
60g/2¼oz kale, thinly sliced
1 tbsp lemon juice
chopped parsley leaves and diced avocado, to serve

For the Tomato Relish:
4 medium tomatoes, chopped
1 large onion, chopped
1 red pepper, deseeded and cut into dice
1 tsp cider vinegar
2 tsp brown sugar or coconut sugar
1 tsp crushed chillies
350ml/12fl oz/1½ cups vegetable stock
sea salt and freshly ground black pepper
 

1. To make the relish, put all the ingredients in a large, heavy-based saucepan. Bring to a gentle boil over a medium heat, then reduce the heat to a low simmer and cook for 45 minutes, stirring frequently, or until the pepper is soft and the liquid has reduced. Adjust the seasoning to taste.

2. When the relish has thickened, remove the pan from the heat and leave to cool. Pour into a sterilized glass jar and store in the fridge for up to 4 weeks.

3. To make the hash, heat the oil in a heavy-based frying pan over a medium heat and add the sweet potato and onion. Season with salt and pepper. Cook for 10 minutes, stirring frequently, then add the kale and cook for a further 10 minutes, or until the sweet potato is crispy and the onion is soft. Drizzle over the lemon juice and sprinkle with parsley. Serve with diced avocado, and top with a large spoonful of tomato relish.
 

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 
 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!

 

 

 

The best vegan toasted granola recipe

best vegan toasted granola recipe

 

The best vegan toasted granola recipe

Serves: 6
Preparation:15 minutes
Cooking time:20 minutes, plus cooling
 
250g/9oz/2½ cups rolled oats
250g/9oz/2 cups seed and grain mix (sesame, pumpkin, sunflower, rye, barley, bran)
150g/5½oz/1 cup almonds, chopped
100g/3½oz/1 cup pecan nuts, roughly chopped
125ml/4fl oz/½ cup safflower oil, sunflower oil or melted coconut oil
50g/1¾oz/¼ cup brown sugar or coconut sugar
2 tsp ground cinnamon
 
1. Preheat the oven to 160°C/315°F/Gas 2½ and line a baking tray with baking parchment. Put the oats in a large bowl and add the seed and grain mixture, almonds and pecan nuts.

2. Put the oil in a small bowl and add the sugar and cinnamon. Whisk together, then drizzle over the oat mixture. Stir well to ensure the oat mixture is thoroughly coated. Spread out evenly on the prepared baking tray and bake for 10 minutes, then shake the mixture and bake for a further 10 minutes. Leave to cool, then serve with almond milk and fresh fruit.

Store in a sterilized glass jar, in a cool dry place, for up to 3 weeks.

 
 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Order now!

 

 

 
 

Vegan Watermelon & Orange Breakfast Salad Recipe (it’s gluten-free too)

a vegan and gluten-free breakfast idea
 

The cooling and sweet watermelon in this breakfast salad is set off by tangy orange and lime, and is a perfect vegan and gluten-free breakfast idea. It’s high in soluble fibre, antioxidants and vitamin C, as well as beta-carotene and potassium – put simply, it’s a great way to start the day!

 

Watermelon & Orange Breakfast Salad Recipe

Serves: 2

Preparation Time:15 minutes, plus 30 minutes chilling

1 orange
550g/1lb 4oz watermelon, cut into slices
1 small cucumber, cut in half and thinly sliced
2 tbsp lime juice
1 tbsp mint leaves
grated zest of 1 lime
dairy-free yogurt, to serve (optional)
 
1. Using a sharp knife, cut a thin slice of peel and pith from each end of the orange. Put the orange cut-side down on a plate and cut off the peel and pith in strips. Remove any remaining pith. Cut out each segment, leaving the membrane behind.
2. Put the orange in a serving bowl, then squeeze in the remaining juice from the membrane. Add the watermelon, cucumber, lime juice and mint, then toss together.
3. Sprinkle with lime zest, then cover and chill in the fridge for 30 minutes to allow the flavours to develop. Serve with dairy-free yogurt, if you like.
 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Order your copy now

 

 

Grilled chilli pineapple with mint & yogurt recipe (100% vegan!)

vegan grilled pineapple with chili and mint recipe

A delicious vegan recipe from Adele McConnell

 
“The part of the meal I look forward to the most is desserts!” says Adele McConnell author of The Vegan Cookbook. “I love making them too, not just for the burst of sweetness but for the chance to experiment with new flavours and techniques. In my new book I’ve made traditional desserts with a fresh twist, and healthier versions of time-honoured favourites. In this recipe adding hot chilli to slices of sweet, grilled pineapple creates a flavour combination you just have to try!”
 

Grilled chilli pineapple with mint & yoghurt recipe

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

 

1 large pineapple
2 tbsp brown sugar or coconut sugar
½ hot red chilli, such as bird’s eye, deseeded and finely chopped
1 tsp ground cinnamon
1 tbsp safflower oil, sunflower oil or coconut oil
a few small mint leaves
250ml/9fl oz/1 cup dairy-free coconut yoghurt
 

1. Cut the top and bottom off the pineapple and stand it up on a chopping board. Slice off the skin, cutting downwards from top to bottom. Carefully cut out any pieces of skin left on the fruit. Cut the pineapple in half lengthways and then in half again, then slice off the woody core so that you are left with the soft fruit. Slice each quarter in half lengthways.
2. Put the sugar, chilli and cinnamon in a small saucepan over a medium-low heat, and heat through to dissolve the sugar.
3. Heat a large, ridged griddle over a medium-high heat. Brush both sides of the pineapple with the oil and cook the pineapple in the griddle for 5-6 minutes, turning once, until it is warmed through and is marked with golden lines. You may have to do this in batches. Remove from the griddle and keep warm.
4. Meanwhile, increase the heat under the saucepan to medium-high to lightly caramelize the sugar. Transfer the pineapple to serving plates, pour the sauce over the top and scatter over the mint leaves. Serve with the yoghurt.

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Order now!