Saag Paneer

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saag-paneer

Serves 2 – 4

Ingredients:

2 tbsp of oil

1 onion, chopped

2 cloves of garlic, chopped

1 inch piece of ginger, chopped

1 tsp cumin seeds

2 tsp garam masala

½ tsp turmeric

1 large tomato, chopped

1 bag of fresh spinach or equivalent of frozen spinach

50 ml soya cream

1 portion of soya paneer

Seasoning

Directions:

Chop the paneer into chunks and gently fry in oil if desired. Set aside.

Place the oil and the cumin seeds into a pan and stir for a few moments, then add the onion and cook until translucent.

Stir in the ginger, garlic, garam masala, turmeric and tomato and cook for several minutes.

Add the spinach and cover for a few minutes.  Stir in the cream and paneer and gently simmer on the lowest heat for a few minutes more.

Season to taste and serve.

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Soya Paneer

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paneer

Makes 1 portion/ 1 cheese

Ingredients:

1.5 litres soya milk

4 tbsp lemon juice

Directions:

Heat the soya milk in a pan and bring to the boil. Reduce the heat and allow to simmer.

Add the lemon juice and stir, then remove from heat and allow the curds and whey to separate.

Place a sieve lined with muslin in the sink and pour the mixture into the sieve to collect the curds.  Rinse with cold water and then bring the corners of the muslin together and squeeze out any excess liquid.

Keeping the muslin tight around the cheese, place into the sieve and place a couple of heavy weights on top of it (such as a pan or plates).  Leave to drain further and place in the fridge to set for a couple of hours.

 

 

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.

Tropical Turmeric Smoothie

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trop-turmeric-smoothie

Turmeric has been used in Chinese and Indian medicine for centuries. It is said to have a long list of health benefits including anti-viral, anti-bacterial, anti-inflammatory and antioxidant properties. There has even been research where it destroyed oesophageal (wind pipe) cancer cells.

It has a mild fragrance with a peppery, warm and bitter flavour. So why don’t you include this powerful and healing spice into your daily diet for maximum health benefits?

My smoothie recipe is quick and easy to prepare, and is a delicious and effective way of absorbing turmeric’s wonder properties.

Serves 1 – 2

1 large banana
4 pineapple rings
1 medium carrot
1/2 inch piece of turmeric root (or 1 – 2 tsps of dried turmeric)
1/2 inch piece of ginger root (or 1 – 2 tsps of dried ginger)
Black pepper (aids absorption of turmeric)
Handful of dried coconut flakes (optional)
1 tbsp milled flax seed (For omega intake)
1/2 pint of water/ or coconut water

Whizz up, pour into a glass, sprinkle with a little dried turmeric and chia seeds.

Portions are adaptable according to taste. Coconut milk could replace some or all of the water, and other fruits or vegetables could be used too.

Mango Cake with Cashew Lime Frosting

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image

Ingredients:
1.5 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cardamon (optional)
1 tsp ground turmeric (optional)
2 mangos, peeled, chopped and blended
1/3 cup of oil
1/2 cup of sugar
1 tsp vanilla extract

Frosting:
1 cup of cashews, soaked
Juice of 1 lime
Splash of non dairy milk
1 tbsp of sugar, or other sweetener
1 tsp ground cardamon (optional)

Directions:
Pre-heat oven to 170C/ 325F.

Combine the wet ingredients together and then whisk together with the dry ingredients to make a smooth batter.

Pour into a greased 8 inch cake tin and bake for about 25 minutes.

Blend the frosting ingredients until smooth. Adjust sweetness and consistency (with non dairy milk). Spread over cake, and sprinkle with nuts or fruit as desired.

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.

Tropical Sweet Potato & Chickpea Curry

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tropical

Serves 4

Ingredients:

2 tbsp olive oil

2 garlic cloves, minced

1 inch square of ginger, minced

2 sprigs of thyme

1 onion, sliced

1 scotch bonnet, minced

3 tbsp jerk seasoning/ or jamaican curry powder

½ tsp of cayenne/ turmeric/ cinnamon

2 star anise

2 large sweet potatoes, chopped

1 red pepper, chopped

1 tomato, chopped

Several leaves of cavoIo nero, or 2-3 handfuls of kale

1 tin of chickpeas, rinsed

1 tin/ packet or fresh coconut meat (pieces)

1 cup of vegetable stock

1 tin of coconut milk

1 tbsp vegan Worcestershire sauce

1 tbsp sugar or agave syrup

1 lime, juiced

2 spring onions, sliced

Directions:

Place a large pan over medium heat and add the oil and onion and cook for a few minutes.

Add the garlic, ginger and peppers to the pan and cook for a few more minutes. Add the curry powder, thyme and star anise and cook over low heat for a further few minutes.

Add the vegetables and coconut meat to the mixture and combine and stir for a few minutes.

Add the stock and coconut milk, cover and simmer over a low heat for 30 minutes.

Stir in the chickpeas, vegan worcestershire sauce, sugar or agave syrup and lime juice. Simmer for 5 minutes and adjust seasoning if desired.

Serve with rice and garnish with chopped green onions.