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Dinner

Leek Arancini with Pea & Mint Dressing

Posted on January 11, 2019

Method

Preheat the oven to 180ºC

Place the breadcrumbs evenly on a baking tray and bake for around 5 minutes to toast

Place the flour and oat milk into separate dishes in preparation

Roll the leftover risotto into balls just smaller than a golf ball

Coat them one by one in the flour, then then the oat milk then roll them in the toasted breadcrumbs

Repeat this until around 6 or 7 are made then add them to a non stick pan with 3tbsp rapeseed oil on a high heat

Whilst the balls are frying, repeat the process with the remaining risotto

Keep an eye on the arancini in the pan, turning when golden brown

Once cooked add them to a place on top of kitchen roll to soak up any excess oil

For the dip

Take the leaves off the fresh mint stalks

Simply pop all of the ingredients into a food processor and blend until smooth

Taste test, adding a little more salt, lime or pepper if needed

Enjoy!

Spinach Pesto Pasta

Posted on December 19, 2018

Ingredients

For the pesto
1 Cup Basil
1 Cup Spinach
1 Large Clove Garlic
1 tbsp Nutritional Yeast
1/2 Squeezed Lemon
1/4 Cup Olive Oil
Large Pinch Salt

75g gluten free pasta

Handful piccolino tomatoes

2 tbsp pine nuts

Method:

Blend the pesto ingredients together in a food processor until smooth

Bring fusilli to boil for around 6 - 8 minutes (depending on cooking instructions)

Drain the water then add the pesto to the pot to heat through

In a separate pan add a handful of piccolino tomatoes and 2 tbsp pine nuts then gently toast

Serve up the pasta and top with the tomatoes and nuts and fresh basil

Enjoy

Dinner Recipe

Potato & Cauliflower Soup With Harissa

Posted on December 15, 2018

cauliflower and potato soup vegan recipe

Hearty Cauliflower and Potato Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.

Ingredients Breakdown

Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.

Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.

Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.

Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.

Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.

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Potato, Cauliflower & Harissa Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.

Print Recipe

Prep Time 10

Cook Time 20

Servings 4 people

Ingredients

For the stock

3 cloves garlic finely diced / pressed
1 red onion finely diced
400 g passata can use tinned chopped tomatoes
1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
1 tsp fennel seeds give them a smush with the back of your spoon to help release the flavour
1 1/2 tsp ground coriander
2 tbsp smoked paprika
1 1/2 tbsp cumin
3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp

For the Filling

220 g drained chickpeas A 400g tin of chickpeas will drain to roughly 220g
1 large cauliflower head chopped into bite size florets
baby potatoes, any white potato will work roughly around 500g of potato cut into bite sized pieces to help cook quicker
100 g chargrilled peppers I use the preserved jarred ones, chopped up
100 g spinach fresh or frozen

For the toasted seed topping

1 tsp black sesame seeds
1 tsp white sesame seeds
2 tbsp cashew nuts
1 tbsp dairy free yogurt with a drizzle of harissa on top too to each bowl if you like

Instructions

In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
Most important part - taste test the soup, season with salt and pepper to taste until perfect
Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!

Notes

If using my home made harissa (recipe here) add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.
I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
Highly recommend mixing harissa in with the yogurt before serving
Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious

If you like this recipe why not try my Tuscan Wild Mushroom Soup

Dinner Recipe

Butternut & Chestnut Tart

Posted on December 15, 2018

FILLING:

½ large butternut squash

1 red onion

4 cloves garlic

½ tsp ground ginger

½ tsp chilli flakes

¼ tsp fennel seeds

½ tsp thyme

¼ tsp ground cumin

2 bay leaves

TART

2 cups flour

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup + 2 tablespoons margarine (I used Pure Sunflower Spread)

2 tablespoons vegetable oil

3 tablespoons water (cold)

1 level tsp of Rosemary finely chopped

TOPPING

¼ cup pomegranate seeds

4 brussels sprouts peeled

¼ cup roughly chopped pistachios

DRESSING

2 tbsp tahini

2 tsp lemon juice

2 tsp water

generous pinch of onion powder, salt & pepper

Method:

For the tart

1. Sift the flour coconut sugar and salt into a mixing bowl then add the cubed dairy free spread. Add the chopped rosemary and mix together.

2. In a separate bowl add the water and oil then add to the mixing bowl and combine. Pat into a rough cube then wrap in cling film then place in the fridge for 30 minutes

3. Once chilled, take out and place onto a floured surface and roll out to ¼ inch thick.

4. Place the rolled pastry in a greased tart tin chopping off any excess around the edges then using a fork prod the tart base several times and set aside ready for the filling.

For the filling

1. Chop the butternut squash into large squares and lightly boil for 20 minutes until softened.

2. In a separate pan gently heat the spices for around 1 minute then add a glug of olive oil and fry the onion.

3. Drain the butternut and add to the pan with the onions and spices. Using a fork roughly mash the butternut, still leaving chunks here and there then take off the heat and leave to one side.

4. Add the filling to the pastry and place in the oven for 45-50 minutes until pastry is golden.

5. Peel the larger leaves off the brussels sprouts and scatter over the top of the tart, place back in the oven for around 5 minutes to crispen.

6. Take the tart out of the oven and scatter the pomegranate and pistachios.

7. Mix the dressing together in a small dish and drizzle over just before serving.

8. Slice up and enjoy with friends over a festive feast

Dinner Recipe

Sticky Tofu & Shiitake Bao Buns

Posted on November 15, 2018

Ingredients:

250g firm tofu cubed into 4cm thick blocks

3 cloves garlic peeled & minced

1 red onion finely chopped

1 red chilli

150g shitaake mushrooms chopped

4 tbsp black bean sauce

2 tbsp tamari

1 tbsp tamarind paste

1 tbsp honey or maple syrup

Generous pinch salt

4 bao buns

2 pak choi

1 tbsp sesame seeds

Coriander to garnish

Sriracha sauce (optional)

2 spring onions (optional)

Method:

Preheat the oven to 200ºC

In a medium sized pan add ½ tsp oil and gently fry off the red onion until softened, then add the chilli and minced garlic cloves and fry for an additional 1 minute

Add the mushrooms and cubed tofu then the black bean, tamarind, honey and tamari and fry for around 10 minutes

Top with ½ tbsp sesame seeds and pop in the oven for 8 minutes to crisp

In a bamboo steamer bring a flat pan of shallow water to simmer then steam the bao buns and pak choi for around 5-8 minutes

Using and oven glove (don’t forget like I did) and take the pan out of the oven and give a stir

Assemble the bao buns with the sticky filling, steamed pak choi and top with sesame seeds, fresh coriander and additional chilli if you like it spicy!

I served mine with a hot sriracha sauce spring onion too!

Dinner Recipe

Chilli & Lentil Hot Pot

Posted on November 11, 2018

Dinner Recipe

Vegan Butternut Mac and Cheese

Posted on October 30, 2018

Instead of using a plant based cheese, I’ve opted for a cashew base instead. They’re rich, creamy and perfect for making a thick sauce such as a cheesy one (made cheesy using nutritional yeast). It takes 30 minutes from start to finish and is perfect for a cosy night in. Let’s get to the recipe!

Breakdown of Ingredients

Macaroni – To make a classic mac & cheese you need to start with macaroni pasta. This can easily be swapped for gluten free, just be sure to check the cooking times.

Cashews- Rich and creamy, they make a perfect base for a thick vegan sauce. You can use them for a bechamel sauce.

Nutritional Yeast- This is a common ingredient found within vegan cooking/ vegetarian cooking as it has a nutty, slightly cheesy flavour to it. It’s often added to pestos, sauces and salads to give them a bit of depth.

Seasoning- With any sauce it’s important to season, make sure to taste test adding a little more salt, pepper and paprika if needed. I like using smoked paprika as it gives a lovely warmth to the dish.

Cashew Based Mac & Cheese

Using cashew nuts and nutritional yeast, this cheesy mac & cheese is completely vegan friendly. It's also gluten free if you swap the pasta for a GF option.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Servings 2 People