It makes a great sharing dish where everyone can help themselves. I’m a New York Times Bestselling cookbook author and award-winning app creator. Each recipe shares several traits - they’re uncomplicated, taste wonderful and give you a feeling of great satisfaction. Roast at 180C fan/gas mark 6 for 35-40 minutes until the tomatoes are soft and the skins lightly browned. You can do this in seconds using a food processor. The inherent sweetness of their caramelised outer layers is a contrast to the deep, savoury quality of miso, and with a bed of brown rice this becomes a most satisfying dinner. I suggest you let the underside brown crisply before turning – it contrasts with the soft centre and helps them hold together. And please, don’t miss this step because the cakes are fragile and they will collapse when you cook them. Roughly chop the parsley leaves and toss with the cucumber. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration. The pastry I prefer is a butter-rich puff pastry that comes in a single sheet, measuring about 35cm x 22cm and weighing 325g. Cut the potatoes in half and add them to the second pan and boil them for 15 minutes. Once made, it is probably best to eat it the same day. You could measure my life in pumpkin recipes, particularly savoury ones where the sugar hit is balanced with chilli or ginger. 1. Mash until quite smooth using a food mixer or a potato masher (but not a food processor, which will turn them to glue). They're perfect for vegans and people following a dairy-free diet and taste utterly divine. Set the oven at 180C fan/gas mark 6 and place an upturned baking sheet on the middle shelf to heat up. A curry was always going to make it onto our list of comforting foods! Drain the beetroot and cut them in half. Bring the rice to the boil, lower the heat and cover with a tight lid. Heat your favourite oil or cooking fat in a large casserole dish (we used coconut oil – you could also use rapeseed oil to name a few) Fry the onions for a few minutes until soft and translucent. Slice the carrots in half. It’s a main course in my house, but would make a fine side dish too. To make them easier to deal with I now substitute a third of the sweet potato with maincrop white potatoes, instantly making them less fragile. Combine the chickpea and parsley purée with the drained amaranth, dried fruits, onions and garlic. It includes fluffy potato, sweet onions, and plenty of herbs and spices. There’s also a gorgeous noodle curry with coconut and greens, and couscous with harissa-spiced roast tomatoes. Leave to settle for 10 minutes before slicing and serving. Chop the dill and toss with the mushrooms and set aside. It isn’t. Use pumpkin or butternut, it matters not, but makes sure to slice the flesh no thicker than ½cm. If the lime leaves prove elusive – as they so often do - make it anyway, perhaps including the zest of a lime instead. Process for a few seconds, then add the coriander and the vegetable oil. As much as I love spending time in the kitchen, I am ever grateful for quick recipes I can knock up in minutes. Peel the ginger and grate to a paste on a very sharp, fine-toothed grater. Drain the noodles, then use kitchen tongs to transfer them to four warm bowls. Leave to simmer for 10 minutes. Lay on a floured baking sheet or plate, re-flour your hands and repeat until the mixture is finished. Score the rectangle again and push the inner pastry down with the back of a spoon to form a shallow hollow. Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous! You will have about 12 cakes. that are in season during the winter months. Wrap in clingfilm or greaseproof paper and chill in the fridge for 30 minutes. Serve with some rice on the side to make it a meal. Serves 3-4assorted tomatoes 750ggarlic 3 cloves, peeled and crushedolive oil 3 tbspred onion 1, mediumcumin seeds 2 tsp, lightly crushedcoriander seeds 2 tsp, coarsely crushedharissa paste 1 tbsp, For the couscousvegetable stock 500mlquick-cooking couscous 200gmint leaves 10gparsley leaves 15g. Peel the ginger and grate it finely, then add to the liquids with the sugar. Deeply savoury miso onions, warming bowls of coconut noodles – recipes to celebrate the wealth of the cold season’s vegetables, Last modified on Mon 18 Jan 2021 11.06 GMT. Pour the resulting dressing over the onions, turning them over so they are glossily coated. Pile the mashed beans on a serving dish, then place the roasted spiced roots on top and serve. Add the garlic, chillies (minus their stalks), lemongrass (outer leaves discarded, the rest roughly chopped), and the spring onions and turmeric. Ladle the sauce over the noodles and serve. Scatter the crushed cumin and coriander seeds over the tomatoes and onions. Stir the dressing and set aside. Place the leaves on top of one another, roll up tightly and shred with a kitchen knife. Add the garlic and olive oil. Score a rectangle about 2cm in from the edge – don’t go right through to the parchment. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10. Blend in the lemon juice and 4 tbsp of warm water. Set the oven at 180C fan/gas mark 6. Make the spice paste: peel and roughly chop the ginger, then put it into the bowl of a food processor. This time, I have used parmesan, the most umami rich of the cheeses, to quell the sweetness, and it works brilliantly. Would you like any vegetables in the recipe? Vegan Recipe Club is part of our project to make going and staying vegan really easy. Serve with spaghetti or polenta, Vegans needn't miss out on pizza Margherita. Place the onions on top, spooning any sauce over them, then scatter with the cucumber and parsley. Bring to the boil, then lower the heat and leave to simmer for 10 minutes. Divide the pasta and chickpeas between two deep bowls and serve. Makes 12, enough for 4potatoes 300gsweet potatoes 600gkimchi 100g coriander leaves 15gflour 3 tbsp, plus more for rollinggroundnut oil for frying. Set the oven at 180C fan/gas mark 6. makes a quick and healthy hot lunch or dinner as well as helping towards your 5-a-day. If the mixture refuses to soften to a paste, add a tablespoon of water. Warm 3 tbsp of the olive oil in a deep pan, add the onions and let them cook over a moderate heat for 15-20 minutes until they are soft and pale gold. This hot and spicy Indian lentil dish is tasty and filling. Wash the rice in three changes of warm water, swishing the rice around in the water with your fingertips – a strangely pleasing task. Turn them from time to time and cook until almost tender. Crush the cashews to a coarse, nubbly powder with a pestle and mortar (or the end of a rolling pin), then add to the dressing with the mint leaves and the coriander leaves, torn up a little if they are particularly large. Set the oven at 180C fan/gas mark 6. Ginger Veggie Stir-Fry. Scrape the ginger into a small bowl and stir in the sake or dry sherry, chilli flakes, syrup and miso. What is winter squash? This easy recipe is perfect for afternoon tea, or a coffee morning, Enjoy a vegan version of katsu curry, with crispy, golden tofu. It's healthy, vegan, gluten-free and provides vitamin C and iron, too. You will need something to eat alongside, a crisp salad such as the garnet-hued roots and fruits above, or perhaps a bowl of chickpeas with a dressing of lemon, olive oil and parsley. Serves 4bay leaves 4black peppercorns 6onions 8, medium ginger a 50g piecesake or dry sherry 4 tbspchilli flakes 2 good pinchesmaple or brown rice syrup 2 tbsplight miso paste 4 lightly heaped tbsplemon juice 3 tbspsesame seeds 1 tbsp, For the ricebrown or white basmati 150gbay leaves 3cardamom pods 6lemon peel 5cm stripcucumber 1parsley 2 tbsprice or wine vinegar a few drops. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup. Bake for 25 minutes till golden, the filling slightly puffed and fragrant. The couscous, though softly cosseting when soaked with rust-red juices could be swapped for rice if you prefer. Great for a filling lunch. Finely chop the chilli (you can remove the seeds if you like a cooler dressing) and stir in. As soon as the cakes are golden, lift out with a palette knife and rest on a plate and keep warm while you cook the rest – I like to use fresh oil for each batch. Finely shred the red cabbage and fennel and add to the dressing. According to the recipe, “this hearty vegan potato pie” is the “perfect winter warmer” for vegans and vegetarians—and anybody. Serve it with rice or in jacket potatoes for a filling supper. Cook our healthy, vegan stir-fry to pack in four of your 5-a-day. Simmer for 15 minutes. Remove the skin and seeds from the pumpkin or butternut squash – you should be left with roughly 450g of flesh. You can absolutely still enjoy your favourite desserts on a vegan diet. For the stew, heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Add the bay and cardamom pods, cracking the pods open as you go, then drop in the piece of lemon peel. Serve with rice, fresh herbs and cucumber and carrot ribbons. Add the rosemary and a few grinds of the peppermill, then mix well. Serves 6For the pastrybutter 90gplain flour 150gegg yolk 1, lightly beatenparmesan (or vegetarian Italian-style hard cheese) 40g, finely grated, For the fillingdouble cream 400mlparmesan rind (or rind of vegetarian Italian-style hard cheese) about a 50g piecesmall mushrooms 300g, such as shimeji olive oil 3 tbspdill 15geggs 3, large. such as chard and spinachmint leaves 8gcoriander leaves 10. The best vegan recipes using winter squash! To make the pastry, cut the butter into cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. A collection of vegetarian and vegan recipes for you this month. The hoisin sauce is made with Chinese five spice and apple cider vinegar to boost the flavour, Make this decadent vegan sandwich using veggies and hummus with an Asian dressing and hot sauce all stuffed inside a baguette. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. Dec 27, 2020 - Foods (vegetables, fruits, legumes, etc.) Make certain there are no tears or holes. Vegan Winter Soups When it’s cold outside, it’s great to be warm inside. Simmer for 5 minutes, then stir in the cream. Season with salt and pepper, add the fried mushrooms, then spoon into the tart case and bake for 25 minutes. Bring a deep pan of water to the boil with the bay leaves and peppercorns. They make the perfect treat for afternoon tea or a mid-morning snack, Treat friends and family to a Victoria sponge cake made with vegan ingredients. Winter squash is harvested and eaten in its mature fruit stage when the skin has hardened into a tough rind. Transfer to the loaf tin, smoothing the surface and taking care to push the stuffing into the corners. Tip the dough on to a lightly floured board and knead for 30 seconds or so (no longer) shaping it into a ball as you go. Serves 4grapefruit 1orange 1 largered cabbage 250gfennel 150gceleriac 150gbeetroot 250g, For the dressingred wine vinegar 2 tbsplime juice 3 tbsp olive oil 75mllight soy sauce 1 tbspginger 35glight muscovado sugar 3 tbspsmall hot chilli 2cashews 75g, roasted and salted, plus a few to finishmint leaves 20, finely shreddedcoriander leaves 20. There are three distinct stages to this recipe – the pastry, the filling and the second baking, which I know feels offputting, but its crisp pastry and silky filling is worth every moment of your time. Try these soft, squidgy brownies, without the dairy or eggs. Add the reserved whole cashews just before bringing the salad to the table. This is a light main course if eaten with something on the side – a tumble of shredded fennel and cauliflower with a dressing of lemon juice, olive oil and balsamic vinegar would be mine – but it also makes a good lunchbox addition too. Take care not to brown them. Serves 4 (vegan)garlic 2 large clovescumin seeds 2 tspcoriander seeds 2 tspsea salt ½ tspdried chilli flakes a pinchgroundnut oil 4 tbspbeetroot 500g, smallpotatoes 500g, smallcarrots 8, small, slim, For the mashharicot, cannellini or butter beans 2 x 400g tinsolive oil 2 tbspparsley leaves a good handfullemon juice 1 tbsp. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. Peel and slice the red onion and add it to the tomatoes with a seasoning of salt and black pepper.
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