Fast and Flavoursome Archives - 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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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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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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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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Chargrilled Cauliflower Winter Salad (Vegan & Gluten Free)

Feast of Plants — Thu, 24 Mar 2022 11:00:06 +0000

See the recipe I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes. Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win! This is the perfect salad for winter months when fresh, seasonal produce can be hard to find. Using self staples, this makes for a salad you can throw together at a moment’s notice. We’re starting to head into spring now but we’re still eating it as it’s just so tasty! Leftovers? This salad keeps well in the fridge for up to 3-4 days. If you’re making this ahead, then keep the dressing separate until just before serving. Makes: Serves 4 – 6 Ingredients 1 Large Cauliflower, cut into bitesize florets 2 Red Onions, cut into thin wedges 1 Large Aubergine, cut into thick slices 2 Tbsp Cornflour 2 tsp Paprika 1 tsp Oregano 1/2 Jar Marinated Artichoke Hearts 1/4 cup Pitted Black Olives 1/4 cup Fresh Parsley, roughly chopped 4 Sundried Tomatoes, cut into strips 120g Rocket Oil for cooking Salt & Pepper to taste Dressing 1 Cup Oil from the artichokes or sundried tomatoes jar 60ml Red Wine Vinegar 2 tbsp Lemon Juice 3 Garlic Cloves 1 tsp Chilli Flakes 1/2 tsp Dried Oregano 1/2 tsp Dried Oregano 1/2 tsp Dried Basil Salt & Pepper to taste Directions Preheat the oven to 220 C (200 Fan/ 425 F). Start with the dressing so the flavours have a chance to meld. Grate the garlic and mix well into the rest of the ingredients. Taste and season a little heavier than you’d normally prefer, remember this is your only seasoning in the dish. Cover and leave to sit while you prepare the salad. Lightly toss the cauliflower and onions in no more than a tablespoon of oil before evenly spreading out onto baking tray. Bake for 45 minutes, or until the both the cauliflower and onions are starting to char, turning at least once. While the cauliflower cooks, toss the aubergine slices in the cornflour and paprika. Place a wide frying pan on a high heat with a tablespoon of oil. When the oil starts to shimmer, fry off the slices until golden brown on both sides. Transfer the cooked vegetables to a big bowl and add the rest of the salad ingredients. Toss well to combine before pouring over the dressing and tossing again. Notes Allergy Notes: This is naturally vegan, gluten free, soy free and nut free. If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.

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Creamy Beetroot Pasta (Vegan, Gluten Free)

Feast of Plants — Tue, 08 Mar 2022 11:00:06 +0000

Skip to the recipe It’s no surprise to hear that going for a plant based diet can be good for you. The benefits of fruit and vegetables is well known, and the UK’s five-a-day campaign recommends everyone gets at least five portions of fruit and vegetables a day. Easy right? Well not quite — a recent survey found the average Briton only eats 2.7 portions of fruit and veg a day! UK diets revolve around meat so much that I’ve had friends tell me they couldn’t go vegan because they wouldn’t know what to eat. To make things easier, here are five simple tips I used, to help you reduce your meat intake, and maybe even make the transition to vegan one day: Try new things. Don’t just stick to the same few veg you know, instead try to pick up something new every time you shop. Whether that’s an interesting fruit to liven up your dessert or a new veg that you’ve always wanted to try, this will naturally increase your range of recipes. Eat the rainbow. Vegetables come in every colour of the rainbow and the more you eat, the more nutrients you’ll have. What’s more, the more colourful your plate, the more you’ll want to eat it. From red tomatoes to blue corn, white daikon to Kale so dark it’s almost black, you’re sure to find something you love and have a plate that looks amazing! Eat More Beans and Legumes. Beans are so versatile and a great source of protein. Try adding them to soups or stews or simply have them as a side dish. Thanks to also incredibly cheap, you might even find your food bills go down! Make a list of your favourite meat based dishes and then investigate substitutes. You can still have your favourites, just makes some easy swaps. For example, if you like chicken consider having tofu instead or if beef is your thing, try some mushrooms, while well prepared jackfruit can work well in the place of pork. The key here is to focus on flavours and textures that are similar to the foods you currently enjoy. Experiment with vegan substitutes. As meat-free lifestyles have become more popular, many companies have realized that they can have a whole new customer base by introducing vegan versions of their products into the market. Try simple swaps to vegan mayonnaise, cheese, or other alternatives in your cooking and you might find you can still enjoy your favourite foods just made plant based! Today’s dinner ties in with point two in this list – eat the rainbow. It’s bright, colourful pink comes from beetroot and everyone loves it, even those who claim to hate beetroot! Packed with essential nutrients, beetroot is a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. What’s more, If you’re looking for an incredibly easy, tasty, and child friendly dinner then this is it. If you use precooked beetroot, you can have dinner on the table in less than 15 minutes. Topped off with a herby, nutty sprinkle, and served with a seasonal salad or maybe even some garlic bread, you’ll have the easiest dinner you ever made and some seriously happy diners! Makes: Serves 4 Ingredients For the Pasta: 260g Beetroot, well scrubbed 350g Pasta (we use gluten free spaghetti) 3/4 Cup Cashews, soaked 3 tbsp lemon juice 2 tbsp Nutritional Yeast 1 Garlic clove, peeled 1/2 tsp onion powder t tbsp Olive Oil 1 tsp Salt For the Herbed Crunch Sprinkle: 1/3 cup Walnuts, roughly chopped 2 tbsp Fresh Mint, chopped 2 tbsp Fresh Parsley, chopped 1 tsp crushed Chillies (optional) 1 tsp Lemon zest (optional) Directions If you’re using precooked beetroots then skip this first step and move straight on to cooking your pasta. I like to either roast my beetroot or cook them in the instant pot for an easy hands free method. Oven method: Preheat the oven to 200 C (180 Fan/400 F). Trim off the stalks, drizzle with a little oil and wrap well in foil (no need to season yet). Bake in the preheat oven for 45 minutes, or until the beetroots have softened enough that a knife will sink easily into them. Instant pot cooking: Pour a cup of water into the base of the pressure cooker before adding a trivet or steamer. Trim the stems from the prewashed beetroot and place onto the trivet. Cook on high for 28 minutes with a quick release and carefully remove the lid. The beetroots should be cooked and soft. Cook the pasta according to packet instructions, but for a minute less so it’s a little al dente. Reserve approx. 300ml of the cooking water before draining. While the pasta cooks, take a few moment to make the sprinkle. Roughly chop all the ingredients together on a board until well combined. Set aside in a small bowl. Place your cooked beetroot into a blender along with the rest of the ingredients and the reserved pasta water. Blend until completely smooth. Transfer the cooked pasta back into the pan and pour the sauce over the top, stir well. Taste and add seasoning as needed, adding a little more water if it feels a little thick. Serve in wide bowls topped with a generous serving of the sprinkle on top. Serve immediately with more of the sprinkle to pass at the table. Notes I find the chillies and lemon zest can be the more controversial part of the dish. While I love the extra notes they bring to it, if you’re cooking for children or anyone a little picky, then you may want to skip them! Allergy Notes: This is naturally vegan, gluten free, and soy free but leans heavily on nuts for the creamy texture. If nuts are a problem for you, you can try subbing out the cashews for about 115g of firm tofu and add the pasta water gradually, until you’re happy with the texture. You can skip the walnuts entirely or sub them with toasted sunflower seeds for a similar feel. If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below, we love to hear from you!

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Pumpkin Soup with Sage & Walnut Pesto (Vegan, Gluten Free)

Feast of Plants — Tue, 22 Feb 2022 11:00:24 +0000

Here in London, it’s cold and raining, winter is continuing strong through February so it’s ideal weather for soup. Warming and soothing, it’s a dash I’d typically reach for during colder weather and it’s healthy too! I don’t see a lot of pumpkin over here. It’s a very American veg that has been slowly creeping over along with the ever-popular pumpkin spice everything. I’ve been working out what to do with it and this soup has been incredibly popular. Paired with some delightfully autumnal sage and walnut pesto, this soup is incredibly easy but will warm you through after a cold day. Leftovers This soup will store in the fridge for up to 5 days in an airtight container and freezes well. If you have any pesto left over, freeze it into portions using a ice cube tray and you can grab a block as you need it. It pairs well with wintery salads and roasted veg. Enjoy! Makes: Serves 4 Ingredients For the Soup: 1.2kg Pumpkin 1/2 Garlic Bulb 1 Large Onion, chopped 1tsp Dried Thyme 1/2 tsp Dried Sage 1 tsp Paprika 1/2 tsp Turmeric 1/2 tsp Nutmeg 1/2 tsp Chilli Flakes 1/2 tsp Ground Cumin 1ltr Vegetable Stock 400ml Coconut milk Salt & Pepper to taste For the Sage & Walnut Pesto: 1/2 Head of Garlic 45g Fresh Sage 45g Walnuts 80ml Extra Virgin Olive OIl 1/4 cup Nutritional Yeast 2tbsp Fresh Parsely, chopped 1tbsp Lemon Juice 1/2tsp Chilli Flakes 1/2tsp Salt Directions Making the soup: Preheat the oven to 200 C. Start by carving your pumpkin into wedges, removing the seeds and peeling. Toss in a little oil and roast in the oven for 45min-1 hour, or until the pumpkin has softened and started to brown around the edges. At the same time, cut the top off the garlic bulb (assuming you’re making the pesto with the soup, you’ll need a whole bulb for both), and drizzle in a little oil before wrapping in foil for 45mins. Mash the pumpkin once done and place to one side. Place your favourite soup pan on a medium-high heat with a touch of oil. Sautee the onion till softened and add in the dried herbs and spices. Continue cooking for another minute or so, until the spices are roasted the mix smells aromatic. Deglaze the pan well with a touch of stock before squeezing the garlic out of it’s skins into the pot and adding in the rest of the ingredients, including the roasted pumpkin. Bring to a light boil, partially cover, and simmer for 15 minutes Making the pesto: Make sure you’ve roasted the garlic before you begin – see the garlic notes above for guidance if you haven’t yet. I like to make my pesto in a mini food processor but if you haven’t got one, you can go traditional and use a mortar and pestle. Trim the sage leave and discard any stems, these can be tough and as such are unsuited for raw dishes like pesto. Squeeze the roasted garlic cloves into the food processor along with the rest of the pesto. Blend until you have a tasty paste, tasting and adjusting seasoning, oil, or herb levels until you’re happy with it. Store in the fridge until ready for use. When the soup has finished simmering, blend with an immersion blender until smooth and silky. Season to taste before serving with a healthy spoon of pesto and some crusty bread. Notes Can’t find pumpkin? any type of squash like butternut makes a really god substitute. If you can, try to use younger, smaller sage leaves as larger leaves can be a little tough. Sage is also incredibly easy to grow so if you keep a pot in your garden you’ll have a great wintery herb to hand. Allergy Notes; This is naturally vegan and gluten free but the pesto uses walnuts so may not be suitable if you suffer from a nut allergy. substitute the walnuts with an equal quantity of roasted pumpkin seeds for a tasty, zero waste alternative!

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Sabich Platter (Vegan & Gluten Free)

Feast of Plants — Tue, 09 Mar 2021 14:00:17 +0000

Holidays are a thing of the past at the moment but I can’t express just how much I miss them. Looking back at our holiday snaps makes me yearn for a little bit of adventure and that joy of discovering new places. If there’s one place I’d love to visit just for the food, it’s Israel. Food from all over the world, coming together in one place makes the food scene unbeatable. What’s more, influences from the Middle East, Mediterranean and North Africa mean there’s a strong lean toward vegetables and Israel has the world’s highest ratio of vegans so finding tasty plant based food really isn’t hard. While everyone knows falafel, there’s one thing I love more and that’s Sabich. Traditionally, this is a sandwich with layers of hummus, fried aubergine slices, potato, and a boiled egg, all topped with with a selection of sauces like amba, zhoug and tahini. Stuffed into a fluffy pita this makes a sandwich like no other. Seriously, I just can’t express how tasty it is. To make this perfect for dinner I’ve turned it into a platter so everyone can have as much as as little as they want. Add in my own little touches and this makes for the perfect dinner for meal prep leading to a really effort but tasty dinner. Makes: Serves 4 Ingredients For the Cajun Hummus: 600g Butter Beans, cooked 5 Garlic Cloves 60ml Lemon Juice 60ml Tahini 60ml Extra Virgin Olive Oil 2 tsp Ground Cumin 2 tsp Cajun Spice 1 tsp Salt For the Marinaded Tofu: 400g Tofu, drained & pressed 2 Tbsp Lemon Juice 2 tbsp Oil 2 tsp Paprika 1/2 tsp Turmeric 1/2 tsp All Spice 1/4 tsp Sugar For the Tahini Sauce: 6 Garlic Cloves 80ml Lemon Juice 1/2 tsp Ground Cumin 125ml Tahini (aprox 150g) 1 Tbsp Maple Syrup Cold water Salt & Pepper, to taste For the Platter: 1 large Aubergine 2 Tbsp Cornflour 1 tsp Ground Cumin 1/2 tsp Ground Coriander 2 tsp Paprike, plus more for dusting 4 Medium Potatoes Pitta Breads For the Zhoug: 1/4 tsp Coriander Seeds 1/2 tsp Cumin Seeds 1/t tsp White Pepper 3 Small Cardamon Pods 4 Garlic Cloves 3 Red Chillies 1 tsp Salt 30g Fresh Parsley 30g Fresh Coriander 120ml Extra Virgin Olive Oil For the Israeli Salad: 3 Tomatoes 1 Cucumber 1 Red Pepper 1/2 Red Onion 30g Parley 30ml Lemon Juice 45ml Olive Oil Salt & Pepper, to taste Directions To make the hummus: This is incredibly easy. Put all the ingredients into your food processor and mix until light and fluffy. If making this ahead of time then hummus stores well in the fridge for up to 5 days and freezes happily – just remember to put it into an airtight container first. To make the tahini sauce: Put the lemon juice and garlic cloves into the blender. Mix until the garlic cloves have been broken down to stop the garlic from being too harsh. Add the rest of the rest of the ingredients and mix until well combined. Gradually add in the water, a few tablespoons at a time, until you have a light, lightly thick sauce. Like the hummus, tahini sauce is quite happy to sit in the fridge for several days so this can be made ahead as well. To make the Zhoug: Traditionally, this is made using a mortar and pestle but personally I prefer using a mini food processor – use whatever you have to hand. Start by toasting the seeds. Place a dry pan on a medium heat and toast the seeds until they darken slightly. Put the spices into your processor and pulse until they start to break up. Add in the garlic cloves and chillies (removing the seeds if you want to control the heat) and pulse until a rough paste forms. Add in the herbs, olive oil, and salt and continue to pulse until the herbs are thoroughly chopped and the oil has formed an emulsion. Taste and check for seasoning before putting to one side. Zhoug is best fresh but it can happily be made ahead of time if needed and stored in an airtight container for a few weeks.. To make the Tofu: This one’s not complicated. Start by chopping the tofu into large, bitesize chunks. Firmly whisk together the rest of the ingredients to form a thick paste. Coat the tofu well and leave to marinade for 30 minutes before placing on a lined baking tray. To make the Israeli Salad: Firstly, finely dice the tomatoes, toss in a little salt, and leave to strain for about 10 minutes. Prepare the rest of the salad while you wait. All the vegetables for this salad should be chopped finely and about the same size – aim for 0.5cm square if you can. Finely dice the parsley as well. Once the tomatoes are drained, place everything into a bowl and toss well, adding seasoning to taste. Place in the fridge until needed. Putting together the platter: Peel the potatoes and cut into thick slices before putting into a large pan. Cover with salted water and simmer for 20 minutes, or until a fork easily pieces the slices. Drain well and very gently toss with a little oil before place onto a lined baking tray in a single layer. Pre heat the oven to 240 degrees (220 Fan/475 F). Put the tofu and potatoes into the oven and roast for 30 minutes, turning halfway through. While the tofu and potatoes roast in the oven, thickly slice the aubergine. Toss together the cornflour and spices before coating each slice. Place a large frying on a medium to high heat with at least a centimetre of oil. When the oil is hot, fry off the dusted aubergine slices until a deep golden brown on both sides. Drain well once cooked. To serve, I lay it all out on a large serving platter with a swirl of hummus on once side. I like to spoon some of the zhoug onto the hummus before spooning everything else onto the plate. With the sauces and some warmed pita breads on the side, this is an unconventional dinner than will make everyone happy Notes This is the perfect meal for batch cooking. Everything can be made in advance and served cold so boxed into individual serves makes a truly brilliant lunch. Alternatively, if you’re prepping ahead of time most items can be done ahead leaving just the cooking for the day. Just 30 minutes of easy cooking and you’ll have dinner ready and waiting for you. Allergy Notes; This meal is vegan, gluten free, nut free, and soy free. If sesame seeds are an allergen for you then go ahead and whip up the hummus without the tahini or using nut or seed butters instead.

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Aubergine & Butternut Squash Curry (Vegan & Gluten Free)

Feast of Plants — Wed, 03 Mar 2021 16:00:38 +0000

Some friends and I recently started a recipe exchange to help break down the monotony of lockdown. One of the ones that caught my eye was an aubergine curry with plenty of potential but not enough flavour. This is my version of this recipe, I’ve developed it to build the flavours. Now it’s an intensely flavourful curry that’s incredibly easy to make and perfect for midweek. Enjoy! Makes: Serves 4-6 Ingredients 600g Aubergine, roughly diced 1/2 Butternut Squash, peeled & roughly chopped 2 Onions, finely diced 4 Garlic Cloves, minced 2 tsp Garam Masala 1 tsp Coriander Seeds 1/2 tsp Cumin Seeds 1 tsp Crushed Chillies 1 tsp Paprika 1 tsp Tumeric 1/2 Tbsp Fenugreek Leaves 400g tin of Chopped Tomatoes 400ml Coconut Milk 150g Fresh Spinach Sugar, to taste 1/4 Cup Coriander, chopped Salt & Pepper to taste OIl, for cooking Directions Preheat the oven to 200 degrees (180 Fan/400 F). Toss the chopped aubergine and squash in 2 Tbsp of oil and season well before placing into a roasting tin. Roast in the oven for 30 minutes, the squash should be softened and the aubergines should start to caramelise around the edges. Place the whole spices into a mortar and pestle and pound until they’re lightly broken – if you don’t have a mortar and pestle then they’ll smash easily under a frying pan too. Put a heavy bottomed pan on a medium heat with a touch of oil. Add in the whole spices and fry off for a few moment, until the spices have darkened. Toss the chopped onions into the pan and cook gently, stirring occasionally, until softened. Add the rest of the spices including the fenugreek leaves along with the garlic and cook until fragrant. Now tip in the tomatoes, coconut milk, and cooked vegetables. Mix gently and bring up to a gentle simmer. Cover and simmer for 30 minutes, before removing the lid and simmering for another 10 minutes to allow the sauce to thicken. Stir through the coriander and spinach and cook until wilted. Taste and add sugar to taste if needed – the amount needed will vary depending on the tomatoes. Season to taste and serve with your favourite rice. Notes A friend of mine likes to add a tin of chickpea to this too. If you’d like to follow her example then I’d suggest adding them with the onions to allow them to colour a little before simmering. Want to try the original recipe? it’s here – let me know what you think of my version! Allergy Notes; This is vegan, gluten free, nut free, and soy free – enjoy!

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Thai Green Curry (Vegan & Gluten Free)

Feast of Plants — Thu, 25 Feb 2021 16:00:41 +0000

Thai green curry is one of Kenny’s favourite takeout choices so I’ve been working on my own version for quite some time. The key to this delightful dish relies is the green curry paste which offers a great oomph of flavours. Even though I know you can buy perfectly serviceable curry pastes in the supermarket, I make my own for that extra fresh taste and for the reassurance that it’ll match our dietary needs. It might seem like a lot of extra effort but believe me, the blender does all the work and it’s just so worth it. Now there’s one thing I want to point out, this is a vegan version using items I can easily pickup from my local supermarket. As such there are a few items I use because they make workable substitutes for the more authentic Thai ingredients. However, if you have access to an Asian supermarket in this pandemic then have a go at making a more authentic version. If you’ve been reading this blog for a little while now then you’ll know I’m all about little cheats, taking advantage of spare moments so dinner is as stress free as possible. This green curry is no different. You can make the curry paste or even the curry itself ahead of time, in fact it’s better if you do. The flavours will be enhanced from a day or two sitting in the fridge and I’ve been known to make a double batch so I can have some in the freezer for a quick dinner shortcut. The veggies in this dish that can’t be quickly stir fried are baked in the oven and can be cooked as early as a few days before as long as you store them in an airtight container in the fridge. With all these shortcuts, the curry itself takes less than 20 mins cooking at the stove. Perfect! Serve with an aromatic pile of coconut rice and enjoy. Makes: Serves 6 Ingredients For the Curry Paste: 70g Green Chillies, aprox 5 chillies 20g Garlic Cloves 1 Red Onion 10g Galangal* 30g Coriander Stems 1 Lime, zest only 2 Lemongrass Stalks 1 tsp White Pepper 1/2 tsp Cumin Seeds 1/2 tsp Coriander Seeds 1/2 tsp Salt 2 Tbsp Vegan Fish Sauce 10 Lime Leaves For the Green Thai Curry: 600ml Coconut Milk, tinned 500ml Vegetable Stock 10 Lime Leaves 1/2 Butternut Squash, Peeled and diced into rough chunks 1 Large Aubergine, roughly diced 150g Tenderstem Broccoli 1 Onion, sliced 125g Baby Sweetcorn 2 Peppers, one green & one red 100g Sugar Snap Peas 100g Asparagus Handful of Thai Basil Soy Sauce substitute, to taste Lime Juice, to taste Brown Sugar, to taste Directions The paste is incredibly easy to make. Make sure to tailor the heat of your dish to your palate by removing (or not) the chilli seeds. We like it not too hot so I remove the seeds from all but one of the chillies but make sure to match to your tastes. Slice off the bottom of the lemongrass and remove any dried out layers. Crush with a rolling pin or the back of your knife before placing to the bowl of a blender or food processor along with the rest of the ingredients. Blend until finely chopped and a chunky paste has been formed. Preheat the oven to 200 degrees (190 Fan/ 400 F). Toss the butternut squash with a touch of oil and roast for 45 minutes, or until soft in the centre and crisp edges. Place a large pan on a medium heat with a touch of oil. Gently stir fry the paste for 5 minutes, or until fragrant. Pour in the stock, coconut milk, and lime leaves and bring up to a very gentle simmer. Cook for 15 minutes but be very careful not to boil the curry as you’ll loose the classic bright green and be left with a less appetising swamp green. If you’re meal prepping ahead of time, this is where you stop. The curry and roasted butternut squash should be stored in separate airtight containers in the fridge and used within 5 days. Make sure to bring the curry back up to temperature before continuing on. Dice up most of the vegetables for the curry into bitesize chunks. Put a wok on a high heat with a tablespoon of oil. Cook the aubergine, stirring often, until well browned and beginning to soften. Add in the broccoli, sweetcorn, and onion and stirfry until the onion starts to brown before adding the rest of the veg. Cook until the peas are bright green. Finally, tip the vegetables into the curry and stir through with the thai basil. Taste and adjust the seasoning with the sugar, soy sauce, and lime juice as needed. I’ve really left these last amounts up to you as it vary depending on the potency of the paste ingredients and your own preference. Try it and see what works best for you. Serve with coconut rice and wedges of lime. Notes We like this with just vegetables but if you feel the need for extra protein then tempeh or tofu will work equally well here! * If you can’t find galangal (and it’s tricky) then substitute with ginger and double the amount of lime zest along with 1 tsp of lime juice. Allergy Notes; Making the curry paste from scratch ensures this recipe is vegan, gluten free, soy free (dependant of what soy sauce substitute you’ve gone for), and nut free. If you have any problems with any of the ingredients used here then let me know and I can suggest substitutes.

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