Feast of Plants, Author at Feast of Plants

Feast of Plants Pad Thai (Vegan & Gluten Free)

Feast of Plants — Thu, 20 Apr 2023 13:00:15 +0000

Pad Thai has always been one of my favourite dishes and that can’t be a surprise – it’s one of the most well known Thai dishes across the world. It’s actually incredibly simple, but like many simple dishes it can be easily to get wrong. It can be difficult to find a good bowl of vegan Pad Thai so I learnt to make it myself. This recipe has been through a few changes since I first published it a few years ago but I think you’ll like this new version. At the centre of Thai cooking are the four pillar of taste; sour, salty, sweet, and spicy. When you sit down to eat in a restaurant in Thailand, there’ll be four bottles on the table each seasoning designed to lift each pillar depending on your preference. When it comes to making that perfect Pad Thai, lets talk about the key ingredients and where they sit on the pillars. Some of these are tricky to obtain or just don’t work for my dietary needs so I’ve gone into detail about what I’ve done instead. Palm Sugar. This one isn’t too tricky to obtain, I buy it quite easily from my supermarket. The sweet component of this dish, it’s got a nutty, caramel taste that’s quite unique. If you’re struggling to find this then you can substitute an equal quantity of light brown sugar, but it won’t quite have the same depth of flavour. Fish Sauce. A deeply pungent, classic Thai ingredient that I struggled to give up when I went vegan. Made from fermented fish, this sauce makes the back bone of many Thai dishes and contributes some of that key salty element. I know many vegan food writers will suggest substituting this with soy sauce but I really don’t recommend it. Most supermarkets now stock a vegan version and I really suggest you get your hands on some! If you can find it then this is the one I recommend. Tamarind paste. Made from dark, sticky fruits that grow in a pod, this sauce is the main sour element to Pad Thai. I really can’t recommend any substitutes but there many different types and I’m sure you’ll be able to get your hands on at least one of them. The strength can vary wildly from brand to brand so I suggest you test yours before leaping in. The easiest version to find here in the UK is tamarind paste. This thick, gloopy mix should be mixed with equal quantities of water as I’ve suggested in the recipe. If the one you’ve found is more watery then try it first – it might not need any water at all! Dried Shrimp. Obviously, this is not an ingredient I’d use and there isn’t an easy vegan substitute so instead I’ve increased the amount of Fish Sauce instead. Garlic Chives (also known as Chinese Chives). This one can be tricky to find in a UK supermarket. In the onion family, a lot of food writers recommend substituting the green parts of spring onions but it won’t give you the same flavour since they don’t taste of onion. Instead, I use red onions in the sauce, and add extra garlic along with normal chives to give the same flavour profile. Preserved Radish. This is one of the more unusual ingredients for a westerner but I strongly suggest you try it – I’ve grown to love it! Normally made from daikon, there are two types of preserved radish – sweet and salty. You want the sweet kind for this. It keeps forever and adds a great texture to the dish. Do feel free to skip it if it doesn’t work for you though. Beansprouts. You really, really can’t make Pad Thai without beansprouts – I’m not going to suggest a substitute because they’re essential but also very easy to find. Rice Noodles. When looking for the right noodles, make sure you get the widest rice noodles you can. Often known as rice sticks, I use the 10mm variety. Most just need soaking in hot water before tossing into the stir fry – make sure you only soak yours till flexible but not soft so they don’t break apart in the wok. Eggs. A lot of stir fries in Thailand (Pad translates to stir fry) have a base of scrambled eggs at the heart. If you don’t eat eggs (like me) then you have two options here; cut out the eggs entirely or use an egg substitute. Personally, I tend to skip it entirely but have had a lot of success in the past with using the same mix I used in my egg fried rice. There you have it – these are the essential ingredients of a great Pad Thai – everything else is negotiable but try my version and see what you think. Let me know if you enjoy this recipe as much as we do. This recipe was originally published on the 23rd of November 2020 One of the ultimate fast and delicious meals, this Pad Thai is easy to make and ideal if you're short on time.

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The Best Vegan Toad in the Hole (Vegan & GF)

Feast of Plants — Tue, 18 Apr 2023 13:00:04 +0000

Vegan Toad in the Hole can be … tricky. There are quite a few recipes out there for vegan attempts at Yorkshire puddings and toad in the hole and I’ve tried them all. Without exception they were all cakey, not the right texture at all. A good Yorkshire pudding should be light and airy, crisp on top, and a base that’s almost reminiscent of a set custard. Add in the need to make it gluten free and you’d think that would make it even harder, but that was my breakthrough for this recipe. I’ve got quite a stash of weird and wonderful gluten free flours these days and after experimenting with them I got the closest I ever have to a vegan version of this classic British dish. Some of them might be a bit tricky to find but you’ll need; Ener-g Egg Replacer Glutinous Rice Flour Tapioca Starch Pectin Powder I admit this recipe isn’t exactly the same, it won’t puff up the same nor be as light. However, it’s so close that everyone I’ve served it to has begged me to share the recipe. If you’ve been craving Toad in the Hole and are keeping to a vegan diet, then I guarantee this will hit the spot. The best toad in the hole recipe, perfect for a cold winter day. You won't miss the eggs here!

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Staffordshire Oatcakes (Vegan & GF)

Feast of Plants — Tue, 21 Feb 2023 15:48:08 +0000

See the recipe Dating back to the 19th century, Staffordshire oatcakes are the OG pancake. Not to be confused with Scottish oatcakes, these delicious little beauties use yeast as their leavening agent and are the perfect addition to your pancake day. While they used to be made very simply with just ground oats, yeast, and water, the recipe has changed gradually over the years to include milk and wheat flour to make them more tender , and less likely to break. This recipe is easy enough to adapt for our needs – all you need to do is swap out the dairy milk for your favourite plant based alternative. The flour was added for the stretch so I’ve instead added tapioca starch to make it gluten free without loosing any of that texture. What should I have with it? Traditionally, oatcakes are a savoury dish and will pair well with some cheese melted over the top in the final stage of cooking, as a wrap alternative, or even as an edible plate for your next fry up. Diehard fans may look down on sweet fillings but I also love treating oatcakes just like a regular pancake and serving them with lemon and sugar, or even a drizzle of maple syrup. Are oats gluten free? This is one of those questions where the answer can be a little complicated depending on why you need to know. Oats are gluten free however, there are two caveats to this. They are often processed and packaged in the same factory as other grains so are often subject to cross contamination. If you have a gluten allergy, make sure you buy oats that are certified gluten free to avoid this. If you have celiac disease then we hit the other snag – while oats are gluten free they do contain a protein called avenin. For a number of coeliacs this protein is similar enough to gluten that is can cause a reaction. If this is a problem for you, then I’m afraid these oatcakes won’t be for you. What do I do if I can’t find Oat flour? I know that oat flour isn’t the easiest ingredient to find (I use this one). However, there is a very easy and cheap alternative – just buy a bag of oats! Weigh out the same weight of oats, pour into a blender and grind until you get bored. You’ll be left with some homemade oat flour that’s perfect for oatcakes, even if it’s a little course. These predecessors to the classic pancake, and make a quick and tasty meal anytime!

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Vegan Sesame ‘Prawn’ Toast

Feast of Plants — Tue, 14 Feb 2023 11:30:20 +0000

See the recipe Prawn toast was always one of my favourite starters when I ate meat. There a a few alternatives doing the rounds on the internet but they don’t use what I consider to be one of the better fishy substitutes – Palm hearts! Using this gets the closest to that unmistakeable texture while the seasonings make for a crispy and fragrant dish that’s just unforgettable! Typically most prawn toast recipes call for them to be fried as the finishing touch and you can do that here if you’d prefer. Personally, I much prefer using the airfryer. The toast turns crisp and yummy with a golden brown top, all without the oil soaked bread or greasiness of the original. Plus you get the added bonus that it’s just so much easier! Fry it and you run the risk of loosing your topping when you flip it. What bread should I use? Typically, if you order this from a Chinese takeout then the default choice is some cheap, not too thick, white bread. We use gluten free bread (obviously) – for those of you that don’t know, gluten free bread can take longer to brown so if you’re using standard bread then make sure to keep that in mind when cooking. If you want to get a little more fancy then baguette slices work really well! Leftovers? This recipe works well if you want to make extra for later or even if you find out you’ve made a little bit too much! Once cooked, allow them to cool completely before boxing them up and freezing them, making sure to put a layer of greaseproof paper in between each layer so they don’t stick. When you want to eat them just pop them back into the airfryer until heated through. They should happily last at least 3 months in the freezer. My vegan take on the classic Chinese takeout dish - crispy, fragrant and a perfect addition to your next fakeaway!

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Restaurant Style Tofu Tikka Masala (Vegan & GF)

Feast of Plants — Thu, 09 Feb 2023 11:30:56 +0000

See the recipe I love Tikka Masala. There’s something about the creamy, rich sauce that is just so incredibly satisfying. I’m pretty sure I’m tried almost every recipe for Tofu Tikka Masala on the internet but none of them hit the same spot as the classic takeout version of Chicken Tikka Masala. A treasured favourite of our pre-vegan days, I deeply wanted to find a homemade version that was just as good. Lets get something straight, I’m not claiming this is an authentic Indian recipe. Instead, this is based on a British-Indian restaurant classic and is a damn delicious fakeaway copycat dish that has converted some tofu-haters in our family. What’s more, this isn’t a difficult curry to make once you know the trick to it. Just like my Restaurant Style Brinjal Bhaji recipe, a key part of this is my curry base. I tend to make large batches of this base sauce and always have some in my freezer so I can easily whip a great dish with very little prep. Once you get cooking, don’t rush it. You want a good char on your tofu when grilling it. Let your tomato puree roast in the pan before adding the sauce, and don’t be afraid to let the sauce caramelise before you add the tofu. This will give you the great depth of flavour that is the secret to a perfect restaurant style curry. This is a great dish for entertaining as it can be made in advance and then simply heated through when you are ready to eat. I like to serve it with plain basmati rice but you could also serve it with naan, chapati or paratha (flatbread). Leftovers? You have leftover tikka masala? You lucky, lucky duck. Almost all curries are better the next day and really benefit from time to let the flavours meld. Store your tikka masala in the fridge in an airtight container for up to 5 days. Alternatively, it will happily sit in your freezer till your next takeaway craving hits. Charred Tofu in a creamy, rich, curry sauce. Make this your next go to when you're craving a take away!

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The Best Instant Pot Tomato Soup (Vegan & GF)

Feast of Plants — Mon, 06 Feb 2023 11:30:47 +0000

See the recipe Tomato soup is the ideal comfort food. As we head into February, weather predictions are that we’re going to hit minus temperatures again here in London. So, when you come home from this cold, an easy but comforting tomato soup is just what you need to warm you up. There are probably as many recipes for tomato soup as there are fish in the sea at this point, and I’m sure everyone will claim theirs is the best. Recipes will vary wildly from using cream, spices, to using a vegetable base such as carrots and celery. Some people only use fresh tomatoes while others will swear that you only need tinned. Then comes the debate about whether is should be smooth and creamy, or chunky and interesting. Personally, I love a good creamy tomato soup on a cold day. I like to roast my tomatoes first so fresh are a must, paired with some roasted garlic and a good vegetable base and you’ll have a winner every time. To great that great creamy taste while staying vegan, I add cashews to the mix. Cooking them with the rest of the soup negates the need to soak them and they blend well with the rest of the soup. What to serve with it? This is an easy question. The traditional pairing with tomato soup is a good grilled cheese, the creaminess of the cheese really compliments the acidity of the tomatoes. Want to go a little bit fancy? Why not make some grilled cheese croutons for a fun option. As for toppings, a generous lump of basil pesto (vegan of course), or a swirl of vegan crème fraiche both pair very well here. Ingredient tips? This is one of the most accessible recipes and I imagine most items will be easily found in your local supermarket. The perhaps oddest item may be the vegan fish sauce, I use this one but you can substitute some gluten free soy sauce if you’d prefer. This homemade tomato soup is both creamy, smooth and super easy to make - the perfect solution for those cold winter nights!

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Restaurant Style Brinjal Bhaji

Feast of Plants — Thu, 02 Feb 2023 11:30:00 +0000

An Indian restaurant specialty with aubergine cooked in a wonderfully spiced sauce. Served with my own okra side and saffron rice the house ended up smelling like an Indian restaurant and it was amazing!

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Chilli Non Carne (Vegan & Gluten Free)

Feast of Plants — Tue, 31 Jan 2023 11:30:38 +0000

See the recipe Obliviously, this dish is inspired by Chilli con Carne. If you’ve not heard of it before, this is a Tex-Mex dish normally made with minced beef, chili peppers, and a mixture of spices. The meatiest of all the chillies, it’s been a challenge to make a vegan version that will make most meat eaters just as happy. But I brough this to a pot luck with friends last week and it was incredibly popular, I think I might have cracked it. Let’s talk about flavour Let’s be honest, this chilli recipe is not quick, it’s all about building up the flavour layer by layer. However, I guarantee it’s not hard, and it is so incredibly worth it. Combine the intense depth of flavour with the texture of the browned tofu mixed with red lentils and it makes for a deep, tasty, and meaty chilli that doesn’t contain any meat! It can be a little difficult to find the range of dried chillies we need in a UK supermarket. As such, my recommended source is Amazon. I’d start here and see what else you need! What to serve with it? You can enjoy this chilli by itself but for me it’s so much better served on a baked potato or with some rice and topped off with some guacamole. Leftovers? Chilli is one of those dishes that can be even better after a day or two in the fridge so box up your leftovers in an airtight container. It should be excellent to eat for up to 5 days. Alternatively, it will happily sit in your freezer till your next cold day. The recipe below makes for a lot of food, making the ideal dish for a crowd or for a batch cooking session. If you want to reduce the recipe it will happily work, but I’d encourage you to make the full batch of chilli paste and freeze any you don’t need. This chilli is hearty, warming, and meaty - despite having no meat at all!

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Scotsman Approved Vegan Haggis (Vegan & GF)

Feast of Plants — Wed, 25 Jan 2023 11:30:02 +0000

Originally posted back in 2021. Grab your haggis, we’re wishing you a happy Burns night! Held on the birthday of the Scottish poet Robert Burns, events typically include reading poetry, raising toasts (with lots of whiskey for preference), and properly addressing the haggis before eating it. I know – I really do – just how worried some people will be by the idea of doing a vegan version of this meaty dish. Traditionally made from those lesser eaten bits of a sheep (translation – offal like stomach and lungs), it’s the ultimate of waste not, want not food. It also known for a very distinct taste. Surprisingly a lot of that taste comes not from the meat but from spices. In the end, this wasn’t a difficult dish to make, the main point here is not to be afraid of the spices. A mix of lentils and walnuts give the meaty texture while the spices bring that deep haggis like flavour. To serve this I encourage you to go with the traditional neeps & tatties (or turnips & potatoes for those of use that aren’t Scottish) but there’s one traditional part of this meal that I’m really not a fan of – whiskey sauce. As many of you know, I don’t drink but even if I did there’s little I could think that I’d hate more than whiskey sauce. If you love it, then go for it but I much preferred using my peppercorn sauce. What’s more important – Kenny approved, and declared it so close to the original you could barely tell. So with the Scotsman stamp of approval, I give you my recipe for vegan haggis. A Scotsman approved alternative to the traditional meat dish that pairs beautifully with cold winter nights.

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Korean Fried Cauliflower (Vegan & Gluten Free)

Feast of Plants — Tue, 24 Jan 2023 11:00:39 +0000

See the recipe Looking for the best substitute for fried chicken, not just chicken but Korean fried chicken? the debate is still out on that with cauliflower, oyster mushrooms, and seitan still strongly in the running. However here, we use cauliflower. Seitan isn’t gluten free so isn’t an option, and hubby hates all mushrooms so cauliflower it is. Today’s recipe is based on the classic Korean version of fried chicken and an updated version of the earlier recipe here. It’s tossed in an incredibly tasty, spicy, and umami gochujang sauce. This dish takes little time to prepare, provided you marinate the cauliflower in advance. Although the title may be ‘fried’ cauliflower, I prefer to use an air fryer or oven-bake it. It’s healthier and creates a lovely crisp crust. Once crunchy, the cauliflower gets tossed in it’s delicious sauce. The sauce has just enough kick to keep things interesting without being completely overpowering. Served with? These delightful bites work well on their own as a snack or party food but they also make for many flexible options for dinner. Why not try one of the below options; Bao Buns Korean Tacos Spicy Buddha Bowls I’ve not yet found a gluten free bao bun recipe that I’m happy with so we normally go for Korean style tacos, paired with spicy Asian coleslaw and some rice. Leftovers? Got some leftover? Lucky you! when we have some left over it generally doesn’t last long as everyone snacks on it straight from the fridge. If you manage to resist it, the cauliflower will keep well in the fridge for up to 5 days when stored in an airtight container. Cauliflower in a crispy coating, tossed in a spicy Korean inspired sauce - with airfryer, oven, & deep fryer instructions!

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