Showing posts with label vegan recipes. Show all posts
Showing posts with label vegan recipes. Show all posts

08 November 2011

Chickpea vindaloo


Here is another great recipe form Adam and Theresa over at The yogi Kitchen, which is soon to be called "Keen on food". 

Adam and Theresa are currently practising yoga in Mysore India so follow their food journey at the above link. This particular item was posted during their stay in Tarifa, Spain, where they taught yoga and hosted international yoga teachers.

Chickpeas are the ubiquitous bean of a vegetarian diet, but here in Andalucía, we are still amazed at the freshness, plumpness and largeness of the ones here.  Vindaloo is a Goan dish, originating when the Portugese brought chillis to the area and introduced cooking with wine, traditionally it is served with pork, but here we have used chickpeas and vinegar instead of the meat and wine, to an effect that I have to say is one of my new favourite dishes. 

It has been a bit of a chilly week here in Tarifa, with temperatures dipping to 10 C, and I was craving the combination of chickpeas with potatoes, in a spicy dish, tomato and cream is one of my all time best type of sauces and add vinegar... Well all of the boxes are ticked. 

We are almost out of chapati flour, so we ate this with soft white rolls like the Indian pav.  Pure heaven.

The recipe was found on the internet and credit was given to Steven Raichlen, thank you Steven.

Chickpea Vindaloo (serves 4)

Ingredients:
  • 1 cup dried chickpeas, soaked in water for at least 8 hours
  • 1 tbsp olive oil
  • 2 tsp minced fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 tsp cayenne pepper or crushed red dried chillies (or to taste)
  • 2 tomatoes, chopped
  • 3 tbsp red wine or cider vinegar
  • 2 potatoes, peeled and diced into 1cm cubes
  • 2 to 3 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1/2 cup yoghurt
  • 2 tbsp fresh chopped fresh coriander 
Cooking instructions:

  • Drain the chickpeas, cover in fresh water and boil for 1 1/2 hours or until soft but not mushy.
  • Heat the 1 tbsp olive oil in a heavy saute pan over medium, add the ginger, cumin, turmeric, cinnamon stick, bay leaf and cayenne, stir for about 30 seconds.
  • Add the tomatoes and stir in the vinegar and bring to a boil.
  • Stir in the chickpeas, potatoes, 2 cups of vegetable stock, tomato paste and salt.  Return to a boil, cover and simmer for about 15 to 20 minutes or until the potatoes are soft. 
  • Stir in the yoghurt until thoroughly mixed, simmer for a couple more minutes.  Add chopped coriander, stir through and serve.


24 April 2011

Honey Roast Tomatoes

A lovely tomato recipe that can be served on lightly toasted bread or as a side dish for quiche; perfect for picnics. Recipe courtesy of Able and Cole organic foods.

Prep time: 5 minutes.
Cooking time: 30-40 minutes.
Serves as many as you like.

Ingredients
  • A few handfuls of tomatoes
  • A glug of olive oil
  • A drizzle of honey
  • A few springs of of rosemary or thyme
  • A good sprinkle of sea salt
  • 1/2 tsp fresh grated ginger
  • 50g toasted, roughly chopped nuts

Instructions:
  • Preheat oven to 180 0C.
  • Put tomatoes, oil, honey and herbs in a tray. sprinkle with salt. Roast for 30-40 mins, till the tomatoes look soft.

02 January 2011

Healthy beetroot and feta soup

This is a lovely healthy detoxifying soup and tastes delicious with or without the cheese option. The colour of this soup is amazing and if you add feta becomes slightly pinker. My kind of soup... simple!

Ingredients:
  • 250 g (1/2 lb) beetroot, grated coarsely
  • 250 g (1/2 lb) tomatoes, halved
  • 1 clove garlic, chopped roughly
  • 1 small onion, peeled and finely chopped
  • 1 tablespoon olive or sunflower oil
  • 250 ml (8 fl oz) stock
  • salt and freshly ground black pepper
  • 60 g (2 oz) feta cheese
Preparation
  • Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy and pass through a sieve to remove the skin and pips.
  • Heat the remaining oil in a pan and sweat the onion for a few minutes until soft.
  • Add the beetroot and the stock and bring to the boil.
  • Season lightly with salt and freshly ground black pepper.
  • Simmer gently for 7-10 minutes until the beetroot is tender.
  • Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary.
  • Reheat the soup until thoroughly hot but not boiling.
  • Divide between warm bowls and crumble over a little feta into each bowl.
  • Serve with crusty bread.
Recipe courtesy of Abel & Cole

17 December 2010

Recipe: Healing Beans, Greens and Garlic Soup

This soup is full of protective antioxidants, fibre and phytonutrients – plant compounds that protect your body from head to toe and may help balance hormones. Garlic supports the immune system, the gut and the heart – but cooking can destroy some of the healthful properties, which is why it is added late in this recipe. If you’re not a huge fan of garlic, cut it down by half or more.

Ingredients (serves 4-6 people):
  • 2 tablespoons olive oil or butter
  • 1 large onion, chopped
  • 3 stalks celery, minced
  • 2 medium carrots, diced
  • 1 teaspoon sea salt, tamari or liquid amino’s, or to taste
  • 8-10 cloves garlic, minced
  • 1½ litres water, or chicken or vegetable stock
  • About 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)
  • About 700g green leaves, chopped (spinach, kale, or chard)
  • Freshly ground pepper and nutmeg to taste
  • Freshly grated Parmesan cheese

Instructions:
  • Heat the oil in a large soup pot over low heat.
  • Add the onion, celery, carrots, and salt.
  • Cook for 10 minutes; then add the water or stock and bring to the boil.
  • Cover, lower the heat to a simmer, and cook 15 minutes or until the vegetables are tender.
  • Add the beans, garlic and as much of the greens as you can fit in the pot.
  • Cover and wait a few minutes for the greens to wilt (when there is room), add more greens until they are all incorporated.
  • Season to taste with pepper.
  • Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese and serve with a wholemeal bread or seeded crackers.
Recipe courtesy of Abel & Cole

26 November 2010

A hearty Bolognese

A saucy Bolognese is great for veggies. It contains staples such as onions, carrots, celery and leeks; and you could even toss some finely diced parsnip or swede into the mix (but not too much). Another thing that works wonders in a Bolognese sauce is mushrooms. You can make a veggie/vegan version by just using mushrooms, or you can compromise by just taking out the meat.

Preparation time: 15 minutes.
Total cooking time: 45 minutes-1 hour

Ingredients (serves 4-6 people)
  • 500g minced beef or 500g mushrooms, finely chopped like mince
  • A few splashes of olive oil
  • Sea salt and black pepper
  • 2 onions and/or leeks, finely diced
  • 4 large garlic cloves, chopped
  • 2 large carrots, finely diced
  • 2 sticks of celery, finely diced (optional, but good)
  • A large glass of red wine
  • 2 tbsp tomato purée
  • 2 tins of tomatoes
  • A few bay leaves (if you like)
  • A few sprigs of rosemary and/or thyme, leaves finely chopped

Instructions:
  • Place a large frying pan or pot over medium heat. Add a glug of oil and brown the meat and/or mushrooms until they're nicely coloured up. Toss in a bit of salt and pepper as you cook.
  • Add all the diced veggies (onions/leek, carrots, garlic and celery or any other veg, if using). Fry them with the meat and mushrooms until they're glossy and softened.
  • Give the mix a nice drink of wine and let it guzzle it up until it's slurped up about half. Stir in the tomato puree. Mix well. Add the tinned tomatoes. Fold them through. Add the bay leaf and let the whole thing bubble away happily while you set the table and get the water on for the pasta.
  • After a 15-30 minute simmer, the sauce should be ready. Add the fresh herbs and fold the pasta through. Plate up with a handful of leafy greens and/or cheese, a drizzle of olive oil... Grubs up. Get your fork.

Serving suggestions:
  • Cooked spaghetti noodles
  • A good handful of fresh rocket or other leafy greens
  • A hunk of Parmesan cheese to grate (optional)

Recipe courtesy of Abel & Cole

19 November 2010

Roast spiced plums with soya cream

Here is a recipe for a dessert that is delicious, healthy and ideal for vegetarians and vegans. Roast spiced plums with soya cream... Makes my mouth water just thinking about it!


Ingredients (serves 4 people):
  • 10 plums, halved and stoned
  • 2cm cube of ginger, peeled and grated
  • 200g soft, dark brown sugar
  • 2 small cinnamon sticks, or 1 large stick broken in half
  • 2 star anise
  • Juice of 1 lime

Instructions:
  • Preheat the oven to 190C/gas mark 5.
  • Put the plums in a bowl with the ginger, sugar and lime juice.
  • Mix together to coat the plums, then place cut-side up in an ovenproof dish where the plums can lie in a single layer.
  • Arrange cinnamon and star anise in dish, around the plums.
  • Pour 75ml cold water around the fruit and bake for 30-40 minutes (cooking time depends on how ripe the fruit is. The harder the plums, the longer you will need to cook them for).
  • Toward the end of cooking, spoon syrup mix over the plums to baste them.
  • Remove from oven, allow to stand for 10 minutes.
  • Spoon into wine glasses and serve warm or at room temperature (or cold, if you like), with a dollop of soya cream (or vegan ice cream) and plenty of juices from the pan.
  • You can also finish the cream garnished plums with a handful of toasted almond flakes and a pinch of freshly ground cinnamon.

Recipe courtesy of Abel and Cole Organic Food Boxes: www.abelandcole.co.uk

12 November 2010

Recipe: Leek and potato bake

Here is a recipe for a delicious leek and potato bake. The dish is nutritious and warming, ideal for the forthcoming winter months, and is easily adaptable for vegan needs.

Ingredients:
  • 225 g (1/2 lb) potatoes
  • 2 medium leeks
  • 250 ml single cream
  • 2 medium eggs
  • One large handful of grated cheese and/or breadcrumbs
  • Salt and pepper to taste

Instructions:
  • Peel and slice the potatoes.
  • Clean the leeks (by slicing then lengthways and fan them out under running water) and slice them.
  • Layer the potatoes and leeks in a greased baking dish, sprinkling a little salt and pepper over each layer.
  • In a separate bowl, mix the cream and eggs together.
  • Pour the mixture over the potatoes and leeks.
  • Sprinkle some cheese and/or breadcrumbs on top.
  • Bake for 45-60 minutes, or until the potatoes are soft and the top is browned.
Tip for vegans:
This recipe is adaptable for vegans. Simply take out the eggs and replace the cream with soya cream. Add some onions and mushrooms to the dish to intensify the flavour. Very tasty!

Recipe courtesy of Abel and Cole Organic Food Boxes: www.abelandcole.co.uk