Category Archives: Vegan starters

Baked Almond Cheese

Standard

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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Cashew Alfredo Pasta with Kale & Basil

Standard

 

alfredo

Serves 4-8

Ingredients:

2 tbsp olive oil
1 red onion sliced
3 cloves of garlic chopped
4 large tomatoes chopped
4 cups or large handfuls of kale
1 cup of cashew nuts soaked (4 hours)
1 cup of water/ cooled vegetable stock
2tbsp lemon juice
2 tbsp apple cider vinegar
Tbsp nutritional yeast (optional)
Additional plant milk
Seasoning
Vegan Parmesan (optional)
Bunch of fresh basil
500g pasta

Directions:

Blend the soaked cashew nuts with the water or stock, nutritional yeast, salt and pepper, lemon juice and vinegar until smooth.  Mix in a little plant milk to get a creamy sauce consistently. Set aside.

Cook the pasta until al dente. Reserve some of the water and set aside.

Add the oil to a saucepan and sauté the opinion and garlic on a low heat for a few minutes.  Add the tomato and continue to gently cook for several more minutes until the mixture becomes fragrant and tender.

Add the kale and about a cup of the pasta water and cook through until the water starts to evaporate a little and the kale wilts and becomes bright green.

Combine the pasta, cashew cream and vegetable mixture until evenly mixed. Season to taste and mix in some vegan Parmesan if using or sprinkle it on top of each serving. Top with basil leaves and serve.

Vegan Tortilla (Spanish Omlette)

Standard

 

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)

Standard

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

Standard

IMG_9296.jpg

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.

Black Olive & Sun Dried Tomato Tapenade

Standard

Tapenade Norwich vegan

Ingredients:

200 g Black Olives

7 Sun dried tomatoes in oil

1 tbsp Capers (optional)

1 garlic clove crushed

6 tbsp Olive oil

Juice of half a lemon

1 tbsp fresh thyme

Sea salt and pepper

Directions:

Place all of the ingredients into a blender. Combine until smooth but chunky.

Store in an airtight container in the fridge, and it will keep for at least a week.

Spicy Pumpkin Fritters

Standard

vegan mango fritters

Serves 4-6

Ingredients:

1 cup of mashed/ pureed pumpkin

1/2 cup of all purpose flour

2 tsp baking powder

Egg replacer (1 tbsp flax seed mixed with 3 tbsp water)

Spices: 1 tbsp curry powder, or for the Sweet version omit the curry powder and add 1 tbsp cinnamon and 1 tbsp sugar or sugar replacer)

Seasoning

Oil to fry

Directions:

Mix all ingredients together until combined thoroughly.  Heat some oil in a shallow frying pan and add small spoonfuls at a time, and shape as desired.  Flip over and cook for a few minutes on the other side.

Serving Suggestion: serve the spicy version as a starter with mango chutney, or as a side dish.  The sweet version is delicious with a variety of vegan ice creams, sorbets and fruits.