Category Archives: Vegan lunch

Baked Almond Cheese

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almond-cheese

Ingredients:

150g blanched or ground almonds
60ml lemon juice
4 fl oz fl oz water
3 tbsp olive oil
1 clove garlic, chopped
1 tsp salt

Directions:

Blend all of the ingredients until smooth.

Line a bowl with muslin and spoon mixture into the middle, bring the corners together and tie it with a rubber band or string.

Place in fridge for several hours to set.

Gently remove the cheese from the from muslin and places on a greased baking tray and bake at 180C/ 350F for 40 mins until golden.

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Coconut Pulao Rice

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Serves 4

Ingredients:

1 cup basmati rice
1 onion, sliced
1 inch of ginger
2 garlic cloves chopped
1 green chili, chopped
0.5 cup peas
6 curry leaves
4 cloves
4 cardamoms pods
1 cinnamon stick
1 strand of mace
0.5 tsp cumin seeds
1 cup coconut milk
0.75 cup of water
2 tbsp oil
Chopped coriander
Cashew nuts
Salt and pepper

Directions:

Rinse rice and soak rice in water for 20 mins.

Place ginger, garlic and chilli in pestal and mortar and crush into a paste.

Pour the oil into a saucepan and add the cloves, cardamom, cinnamon, mace and cumin seeds. Saute until fragrant.

Add the onion and curry leaves, stir and cook until onions are translucent.

Mix in the paste and a cook for a couple of minutes.

Add the cashews and peas and stir.

Add the drained rice and mix in, then add the coconut milk and water. Season to taste and bring to the boil. Reduce heat and simmer until cooked through. Add a dash more water if necessary.

Serve with a garnish of coriander leaves and cashew nuts.

Deep-filled Vegan ‘Mozzarella’ Tomato and Basil Quiche

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Serves 4-6

Ingredients:

200g plain flour

100g vegan margarine

3 tomatoes, chopped / reserve 4 slices for decorating the top

1 onion, sliced

1 tbsp olive oil

Salt and Pepper to taste

1 cup chickpea flour

1 cup of water

1 tbsp nutritional yeast (optional)

1 tsp turmeric (for yellow colour- optional)

Black salt (for egg like flavour – optional)

1.5 cups of vegetable stock

100g Violife Mozzerella cheese, grated

Handful of basil leaves, chopped

A few sprigs of parsley for decorating the top

Directions:

Preheat the oven to 200 C/400 F/ Gas Mark 6

Place the chickpea flour in a bowl and whisk in the cup of water, then put to one side.

Prepare the pastry by placing the flour, margarine and a little salt into a bowl and mix together until it resembles breadcrumbs. Add 2 tbsp of cold water and combine to form a dough. Place on a floured work surface and roll out to fit an 8 inch baking tin. Grease the tin with a little margarine or oil and line the tin with the pastry. Trim away the edges of the pastry around the tin. Prick the bottom of the pastry lightly with a fork, and bake blind for 15 minutes.

While the pastry is in the oven, add the veg stock to a saucepan and bring to the boil. Slowly pour in the chickpea flour mixture, turmeric and nutritional yeast. Stir continuously for a couple of minutes until thick and smooth. Season with the black salt by grating a little into the mixture, and add the onion, tomato, vegan cheese and basil. Season with salt and pepper and stir the ingredients until evenly combined.

Pour into the pastry case and smooth the surface with a spoon. Decorate with a few slices of tomato and sprinkle with a little parsley.

Place in the oven for 20 minutes. Remove from the oven and brush the top with the tablespoon of olive oil and place back into the oven for a further 5 minutes until slightly golden.

Remove from the oven and allow to cool and set for several minutes.

Spicy BBQ ‘Pulled Pork’ Jackfruit

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Serves 4

Ingredients: 

2 tins of green jackfruit in water

2 tbsp sugar

1 tsp paprika

2 garlic cloves, chopped

Salt and Pepper to taste

1 tsp Chilli powder

1 onion, chopped

3/4 cup Vegan BBQ Sauce

Directions: 

Drain and rinse the jackfruit and remove the core from each piece

Pull apart the pieces of Jackfruit into strands, place in a bowl and add the sugar, paprika, garlic, salt and pepper and chilli powder. Mix well until the Jackfruit is covered.

Heat the oil in a pan and cook the onion until translucent. Add the Jackfruit and cook for 2/3 minutes.

Add the BBQ sauce and about ¼ cup of water. Stir and cook on a low heat for about 20/30 minutes.

Serve in a bread roll with coleslaw and pickles.

Vegan Tortilla (Spanish Omlette)

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egg

Serves 6

Ingredients:

200g gram flour (chickpea flour)

1 tsp baking powder

1/2 tsp salt

4 tbsp extra virgin olive oil

1 white onion, sliced

1 large potato, chopped

Directions:

Place the gram flour, baking powder and salt in a large bowl, mix well and make a well in the centre to pour in 450ml of warm water and half of the olive oil. Whisk to make a light batter and leave to rest covered for 2 hours.

Meanwhile, boil the potato until cooked through and drain.

Preheat the oven to gas mark 7 / 220°C.  Place the remaining olive oil in a 10 inch roasting tin and place in the oven for 5 minutes until very hot. Remove from the oven and pour in the batter.

Place the onion and potato into the batter evenly and bake for 15–20 minutes until set and golden.

Serve hot or cold.  Store in fridge for 3 days and enjoy as cold tapas.

Olive & Sun dried Tomato Farinata (Italian Pancake)

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farinata

Serves 6

Ingredients:

200g gram flour (chickpea flour)

1 tsp baking powder

1/2 tsp salt

4 tbsp extra virgin olive oil

1 red onion, sliced into rings

60g pitted black olives, drained and halved

50g sun-dried tomatoes, thinly sliced into strips

1 red chilli, sliced

1 tbsp thyme leaves

Directions:

Place the gram flour, baking powder and salt in a large bowl, mix well and make a well in the centre to pour in 450ml of warm water and half of the olive oil. Whisk to make a light batter and leave to rest covered for 2 hours.

Preheat the oven to gas mark 7 / 220°C.  Place the remaining olive oil in a 10 inch roasting tin and place in the oven for 5 minutes until very hot. Remove from the oven and pour in the batter.

Scatter the red onion, olives, sun dried tomatoes, chilli and thyme over the batter and bake for 15–20 minutes until set and golden.

Vegan Naan Bread

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Serves 6

Ingredients:

1 tsp yeast
1/2 cup warm water
1 tbsp sugar
3 tbsp soya or non dairy milk
1 tsp salt
2 cups bread flour

Coriander, chopped
Olive oil

Directions:

Place the the yeast in a large bowl and add the warm water. Stir until it dissolves and leave to stand for about 10 minutes.

Stir in the sugar, soya milk, salt, then add the flour slowly to make a soft dough.

Knead for several minutes on a floured surface and place in an oiled bowl. Cover with a damp cloth and set aside to rise for about an hour until it has doubled in size.

Separate the dough into 6 balls and lay on a clean surface. Cover with the damp cloth for about 30 minutes to allow them to double in size again.

Add a little oil to a pan and allow it heat up. Roll out each ball to achieve a thin circle or tear shape.

Cook each naan bread in the pan for 2/3 minutes until it bubbles, and turn over. Brush a little olive oil over the other side and sprinkle chopped coriander if desired. Cook for another couple of minutes.