Savoury Snacks Archives - Feast of Plants

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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Black Bean and Butternut Squash Empanadas (Vegan & Gluten Free)

Feast of Plants — Wed, 23 Dec 2020 14:30:00 +0000

The weather in good old blighty is a little confusing at the moment. While we sign about white Christmas’s and bleak midwinters, the weather seems convinced it’s mid September. Damp, a little chilly, but certainly not cold with no chance of snow or ice. Never mind, our Christmas preparations continue on apace. In the weeks leading up to Christmas I always to like to make food that completely contrasts with Christmas dinner just so you’re completely invested in the feast on the day. Even better, is food that I make make easily or even reheat from the freezer, leaving plenty of time for Christmas prep. These empanadas are perfect – once cooked they freeze and reheat easily or, even taste just as tasty cold. classic empanadas made with corn pastry are naturally gluten free but I’ve made a small tweak to ensure you still get perfect results when making a vegan pastry. In my testing I’ve found there are 3 secrets to the perfect empanada dough – a stand mixer, a little bit of fat, and working very quickly. The stand mixer makes a light dough while the fat makes it that little bit more smooth and mailable. Both are items that you can miss if you really really have to but the speed isn’t optional. If you don’t work quickly then your pastry will dry out, making it difficult to shape and forming cracks that you won’t be able to fix. Learn from my mistakes and do every thing you can to ensure that once you start the pastry it’s shaped and cooked as soon as possible. I’ve gone for a spiced, black bean and butternut squash filling. If you’d rather not use butternut squash then I’d suggest sweet potatoes which make an excellent substitute. Make the filling before your dough and it’ll help make sure you’re ready to go as soon as possible. These will make an excellent snack while wrapping presents or playing board games. Enjoy! Makes: Serves 4 Ingredients For the Filling: 850g Butternut Squash, peeled & cubed 1 tsp Smoked Paprika 1 tsp Ground Cumin 1 tsp Thyme 1 tsp Oregano 1/2 tsp Ground Coriander 1/4 tsp Cayenne 2 Tbsp Oil 250g Cooked Black Beans 1 tbsp Lemon Juice 1 tsp Chilli Flakes 1 Tbsp Tomato Puree 1/4 cup Fresh Coriander, chopped Salt & Pepper to taste For the Dough: 232g Masa Harina (aprox. 2 cups) 375ml Hot Water 2 Tbsp Coconut Oil* 1/2 tsp Baking Powder Oil for cooking Directions Preheat your oven to 225 degrees (200 Fan/ 425 F). Toss the butternut squash with the spices and oil. Place onto an oven tray and roast for 45 minutes, or until starting to caramelise around the edges. Once cooked, mash down with a fork or potato masher before stiring through the black beans, tomato puree, lemon juice, and chilli flakes. Taste and season as needed. Place to one side to cool while you whip up the dough. I strongly suggest you mix the dough with a stand mixer if you can, it makes a big difference in texture. If this isn’t an option for you then go ahead and mix by hand. Dissolve the oil in the hot water first then place all the dough ingredients into the bowl of your stand mixer. Beat with the paddle attachment until well combined and a smooth dough forms. If you have a tortilla press then go ahead and line this so you can start forming the dough – personally I’ve always had great success using a large frying pan so I’ll talk you through my method. Bring out a nice large pan with a smooth base, it helps if its a heavy pan. Cut a piece of grease proof paper large enough to fold over and cover a side plate on both sides. Working quickly, place about a quarter cup of ball of dough on one side and fold the paper over leaving plenty of room on all sides. Press the pan on top and press heavily, putting equal weight all the way round. When you lift the pan up you should have a perfectly circular, flat, thin piece of dough. Holding in your hand, carefully peel away the top lining of greaseproof paper. Place a small amount of filling in the centre of the dough, leaving a significant border round the edge (just less than a quarter cup usually works well for me). Using the greaseproof paper to support the dough carefully fold the empanada shell in half and press the edges together to ensure a tight seal. Transfer onto a plate and repeat till you use all the dough. Frying Method: Place about an inch of oil in a large pan. Heat until a thermometer reads 180 degrees (350 F) or a small piece of dough dropped into the oil bubbles. Working in small batches (try not to overload your pan), carefully place the empanadas in the pan. Cook until lightly browned, about 4 minutes, then turn and repeat. Transfer to a paper lined plate and continue until all the empanadas are cooked. Oven Baked Method: Preheat your oven to 180 degrees (350F/ 165 Fan). Put the formed empanadas on a lined baking tray and lightly brush with a 1:1 mix of oil and plant based milk. Place into the oven and bake for 20 minutes, or until golden brown. Serve with your favourite choice of guacamole, salsa, or a delightful vegan coriander crema. If making ahead, allow to cool completely before wrapping tightly and placing the fridge for up to 5 days. Notes * You need an oil with a high saturated fat content here – trex also works very well but I know some people don’t like to use palm oil if possible. Don’t substitute for a low saturated fat oil like olive or rapeseed as it just won’t work. Allergy Notes; This is naturally vegan, gluten free, soy free, and nut free!

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Vegan Philly Cheesesteak (Vegan, Gluten Free, Nut Free)

Feast of Plants — Mon, 09 Nov 2020 15:46:28 +0000

I want to start this by saying I have never been to Philadelphia so I’ve never had a real authentic cheesesteak. This recipe came from seeing it so often on TV that I wanted to try it. As with any iconic food, there are debates on what should be added to the perfect Cheesesteak. Peppers or not, cheese whizz or provolone, ketchup or mayo? I’ve build out my vegan version based on what I look for and I hope you enjoy it as much as I do! I’ve substitute the steak strips for marinated mushrooms to get a great meaty texture and flavour. You can use your favourite cheese if you prefer but I’ve put together a vegan version of cheese whizz that’s full of flavour. Add in softened onions and green pepper, all on a soft roll and you’ve got the perfect food. Makes: Serves 3-4 Ingredients For the Mushrooms: 250g Chestnut Mushrooms, ripped into chunks 2 Tbsp Balsamic Vinegar 1 Tbsp Soy Sauce Substitute (See Allergy note below) 1 Tbsp Ketchup 1 Tbsp Red miso paste 1 Tsp Dijon Mustard 1/2 Tbsp Maple Syrup 1 tsp Smoked Paprika 1/4 tsp Chilli Flakes 1/2 tsp Thyme 1/2 tsp Ground White Pepper 1/2 tsp Ground Cumin 1/4 tsp Garlic Granules 1/4 tsp Onion Granules 120ml Water 2 Tbsp Cornstarch Salt & Pepper to taste For the Vegan Cheese Sauce: 200ml Plant Based Milk 1 cup Vegan Cheese Shreds 1/2 Tbsp Cornstarch 1/2 tsp Garlic granules 1/2 tsp Dijon Mustard 1 Tbsp Nutritional Yeast 1/4 tsp Turmeric (optional – this is for colour only) Salt & Pepper to taste For the Sandwich: 1 Large Onion, thickly sliced 1 Green Pepper, cut into small strips Soft sub rolls (gluten free for us!), warmed & split in half Directions For the mushrooms: Put the mushrooms and cornstarch to one side. Mix together the remaining ingredients until smooth to make the marinade. Stir through the mushrooms until evenly coated. Leave to marinade for at least 15 minutes – though the mushrooms will happily sit overnight. Preheat the oven to 200 degrees (180 Fan/400 F). In a large pan, heat a touch of oil till shimmering and brown the mushrooms. Toss with the cornstarch and place into the oven on a baking tray. Roast in the oven for 20-25 minutes, or until cooked through. For the cheese sauce: Place the milk in a pan over a medium to low heat and reduce by half, stirring occasionally. Add the rest of the ingredients and cook over a low heat, stirring frequently, until smooth, hot and thick. Keep warm until ready to serve. For the sandwich: Using the same pan you cooked the mushrooms in, heat a small amount of oil on a low heat. Saute the onion and peppers until softened. Deglaze the pan with a little water, and continue to cook until the onions and peppers are softened and lightly browned. Assemble the sandwiches by placing mushrooms at the bottom, top with the onions and peppers before covering with a few dollops of cheese sauce. Serve immediately with fries. Notes The mushrooms, onions and peppers can all be made ahead of time quite happily. Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. To make this gluten free, just use GF pasta per the note above. It Cashew nuts are a problem for you then there are plenty of tofu based ricotta recipes

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My Mother’s Hummus – Kitchen Basics

Feast of Plants — Wed, 26 Aug 2020 12:00:33 +0000

I’m well aware that probably every food blog has a recipe for hummus so yet another one might be slightly redundant. BUT I have to say that I’ve yet to find one that’s as good as this. Another one of my mother’s recipes that I grew up making, it’s incredibly easy and so simple. Ahead of her time in her love of hummus, this was a common snack for us in an era that predated the world’s current hummus obsession. I’ve put this into the Kitchen Basics, a series that I’ll keep occasionally adding to as we go. Focusing on easy recipes that anyone should be able to handle, these easy recipes are heavily influenced by what I grew up making and eating as a child. My mother always believed that cooking is a life skill that everyone should learn, but more than that, it’s something she loved and she wanted to share that joy with us. Many of the kitchen basics are some of the first things mum would trust us to make either by ourselves or with minimal supervision. As such, all of them are items that should be approachable for anyone, no matter your skill or experience in the kitchen. I’m aware that if you’re just transitioning to a vegan diet, gluten free diet, or especially both at the same time like us, your choices in supermarkets and restaurants are going to be more limited than you may be used to. So I’d like to encourage you to get comfortable in the kitchen and learn to cook from scratch. You’ll have greater variety in what you eat but more than that, it can be both healthier than pre-made foods and so much cheaper. As you get more comfortable in the kitchen you can adapt food to your taste meaning you’ll also enjoy it more. This hummus is no different. My mother’s general guidance was along the lines of ‘taste it and see how much of this to add’ or ‘until it looks right’. I’m giving you what I do to make it look right to me and to me, it tastes even better than shop bought (at a fraction of the price!). However, once you get comfortable with this, I’d encourage you to follow her guidance, taste it and see. Add more or less of some items until you’ve found your perfect hummus. Makes: Serves 4 as a snack Ingredients For the Hummus: 310g Cooked Chickpeas, drained and rinsed 3 Garlic Cloves, peeled 2 Tbsp Lemon Juice 1/2 tsp Salt 2 Tbsp Tahini* 1 Tbsp Olive Oil 1 Tbsp Aquafaba** 1 tsp Sumac 1 tsp Ground Cumin 1/2 tsp Cayenne Pepper Optional Toppings: Olive Oil Fresh Parsley, chopped Pomegranate Seeds Paprika Freshly Ground Black Pepper Directions Optional Step: If you want a really, really smooth hummus then skin the chickpeas first. It’s not hard and actually quite soothing. I like my hummus with some texture so this is a step I rarely bother with. Seriously, this is so simple. Place all the ingredients into a food processor and blend until you’re happy with the texture. Scrape down the sides of the bowl as needed. If the hummus is too thick then add more aquafaba, a tablespoon at a time, until you reach the right texture. Taste and balance as needed, seasoning with more salt if bland, more lemon juice for more freshness, more cayenne if you like your hummus to have a bit of a kick. Place into a bowl and finish with your choice of toppings. I almost always swirl the hummus in it’s bowl and top with a touch of olive oil before anything else. Placed into an airtight container, this should keep in the fridge for up to a week. But really, mine never lasts that long – it always disappears! Notes *Tahini has a tendency to separate in the jar. Mix it well before measuring out or you’ll end up with greasy hummus one day and dry hummus the next! ** I normally whip up a batch of hummus on days when I batch cook a load of chickpeas so aquafaba is always to hand. You can always use the aquafaba found in your tin of chickpeas or substitute with water if you can’t find any – it won’t have quite the same mouth feel but it’ll still work. Allergy Notes; Hummus should be vegan, gluten free, soy free and nut free. However, if sesame seeds are an allergen for you then you can substitute peanut butter or sunbutter. I’m told you can even skip the nut butters entirely though you may need to play around to get the right texture without.

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Vegan Lobster Roll (Vegan and Gluten Free)

Feast of Plants — Fri, 24 Jul 2020 12:00:01 +0000

Native to New England, Lobster Rolls are a traditional summer treat. Surprisingly, they are amazingly easy to veganise with the help of a few hearts of Palm. These little delights have a great flaky texture that’s just like seafood and what’s more, it’s so much cheaper than lobster! Happy to be made in advance, this tasty sandwich is a perfect summer treat and will work well with your next picnic. Want to have these for a easy lunch in the sun? They pair well with a light salad or the more traditional accompaniment of fries. The whole family will love these. Makes: Serves 4 Ingredients For the ‘Lobster’ Salad: 400g tin Hearts of Palm, Rinsed and drained well 1/2 Roasted Red Pepper, diced 4 Tbsp vegan Mayo 1 Sticks of Celery, finely diced 1/2 Small Red Onion, finely diced 1 1/2 tsp Lemon Juice 1/4 Sheet of Nori, crumbled 1 Tbsp Chive, finely sliced 1/2 Tsp Dijon Mustard 1/2 Tbsp Ground bay Leaves 1/4 tsp Celery Salt 1 Tsp Paprika 1/2 tsp Chilli Flakes 1 tsp Maple Syrup Salt & Pepper to taste For the Sandwich: 4 Gluten Free Rolls Melted vegan Butter (for brushing) Lettuce (optional) Sprinkle of Paprika Directions Roughly chop the hearts of palm into large, bit sized chunks. Irregular cuts will make the sandwich filling look more interesting but try to keep them even. Gently mix the hearts of palm with the rest of the filling ingredients in a large bowl. Makes sure that everything is well combined but don’t overmix and bruise the palm hearts. Cover and put to one side in the fridge and allow to marinade for at least 15 minutes and up to 24 hours. When you’re ready to eat your sandwiches, brush the top and bottom of your rolls with butter and toast in a hot pan. If you’re able to find gluten free hot dog rolls or individual baguettes, split them down the middle before filling. Brush the inside with just a touch of the melted butter and layer in a handful of crunchy lettuce. Add in a heaping serving of your sandwich filling and finish with a sprinkle of paprika. Serve on a hot summers day with friends, enjoy! Notes Allergy Notes; This recipe should be naturally vegan, nut free and gluten free. Keep an eye on your gluten free bread as some uses either dairy or egg in the mix. If soy is an allergen for you then watch out for it in both the vegan mayo and gluten free bread – you can get varieties without!

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Courgette and Sweetcorn Fritters (Vegan & Gluten Free)

Feast of Plants — Mon, 22 Jun 2020 12:00:42 +0000

Some great dishes have great cultural heritage behind them, while others are created just because something in the fridge needs to be eaten. Today’s fritters are in that last category. We had a lonely courgette in the fridge that had seen better days and really needed to be eaten. In the spirit of anything can be turned into a fritter (much like anything can be turned into a pakora), this dish was born with the minimum of reliance on fresh ingredients. Which make this perfect for emptying the fridge or for those days when you really could do with going to the shops but just don’t have the time. Paired with frozen sweetcorn, some Thai red curry paste that was starting to threaten to grow it’s own eco system, and the last of a tin of coconut milk, these fritters are bursting with asian flavours. The method for this is incredibly easy, along the lines of throw most things at the blender, and works well as a tasty side or snack. Enjoy hot or cold with some sweet chilli dipping sauce. Makes: Serves 4 Ingredients 250g Frozen Sweetcorn, defrosted 1 large Courgette (or zucchini for our american readers), grated 4 Spring Onions, sliced (optional)* 2 Tbsp fresh Coriander, chopped 45g Chickpea Flour 125ml Coconut milk 1 Chia Egg** 1 Red Chilli*** 1 Garlic Clove 4 Lime Leaves, stems removed 1½ Tbsp Thai Red Curry paste 1 tsp Soy Sauce Substitute Directions Take half of your sweetcorn and place in the jug of your blender, the rest should be mixed with the grated courgettes, spring onions, and coriander and set to one side. Place the rest of the ingredients into the blender jug with your sweetcorn. Blend on high until well combined and smooth – if your blender starts to struggle you may need to add a little water or additional coconut milk to thin it out a little. Stir this mix through your vegetables until well combined. If it seems a little then then add more chickpea flour, a tablespoon at a time, until you have a good thick batter. Place a frying pan on a medium to high heat and add 2 tablespoons of oil. When the pan is heated through, add a quarter cup of batter for each fritter and cook evenly on each side for about 3-5 minutes making sure it’s cooked all the way through. Add more oil to your pan as needed as you continue to cook your fritters. That’s it – didn’t I say it was easy? Serve with some chilli dipping sauce and enjoy! Notes * Spring Onions add a bite of freshness here but if you don’t have any feel free to either skip them or substitute in a small, diced red onion. ** If you’re not familiar with using chia eggs, here’s my quick primer. Soak 1Tbsp of ground chia seeds in 3Tbsp of water for at least 10 minutes – this should become a gel like substance and works as a great binder. *** Getting low on fresh ingredients and don’t have any chillies left? No problem, just use ½ tsp of chilli flakes instead. Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. Make sure that your curry paste is vegan when you buy it as some versions contain shrimp. This recipe is vegan, gluten free, nut free, and soy free – enjoy!

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Crunchy Chickpea ‘Tuna’ Salad (Vegan & Gluten Free)

Feast of Plants — Mon, 01 Jun 2020 12:00:25 +0000

Before I went vegan, tuna sandwiches were a big favourite of mine. Never home made, these shop bought sandwiches were my go to choice whenever I didn’t have to see anyone too soon afterwards – not wanting to subject anyone to my fishy/onion breath! This vegan version of one of my favourite snack, has a surprisingly similar texture from the chickpeas (just go with me on this – you won’t believe me till you try it!), and such a similar taste from the seasonings. It’ll only take 10 minutes to make and, while it works better if made the night before so the flavours can meld, you can eat it straight away. Use this as you did your favourite tuna salad, as a great sandwich filling, to go with a baked potato, or just spoon it directly from the bowl, no judgement. This recipe was inspired by Amrita at the Crazy Vegan Kitchen – check out her version here. Makes: Serves 4 (as a snack) Ingredients 250g Chickpea 1 Tbsp Capers, finely chopped 4 Tbsp Vegan Mayo ½ Tsp Dijon Mustard 1 Tbsp lemon Juice ½ Tsp Maple Syrup (optional) 25g Red onion, finely diced (about quarter of a small red onion) 2 Spring onions, chopped 1 rib of celery, finely diced ½ sheet of Nori (it can work with up to a full sheet but this can affect the look), crumbled up 70g Sweetcorn (tinned works well) Salt & Pepper, to taste Directions For best results, I recommend making this the day before you plan on using it though you can go ahead and chow down straight away if you prefer! Mash your chickpeas and capers together with a potato masher, fork or very loosely with a food processor, until the chickpeas have flaked apart but don’t let them get mushy. Add the rest of your ingredients and stir well until fully combined. Taste and season really well with plenty of black pepper and a touch of salt. That’s it – seriously one of the easiest recipes I’ve jotted down. If you can wait to eat it until the next morning then it’ll taste even better for it and it should keep for about a week in the fridge if there’s any left! Notes Allergy Notes; This one is gluten free, vegan and nut free. Check your nori for soy if you need to make this soy free as this is sometimes seasoned with soy sauce during the preparation.

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Vegan Mushroom Pâté

Feast of Plants — Wed, 27 May 2020 12:00:26 +0000

The weather we’ve been having recently has put me in the mind of picnics. Whether you’re Eating lunch outside, or having a drink while watching the sun go down, taking a break and spending some time out side can be great for your mental health – especially right now where so many of us are stuck in our own homes! With that in mind, I’ve been thinking about what you’d need for a picnic and it just came to me – Pate! Obviously I haven’t had it in a while but this tasty toast topping and cracker accompaniment is ideal for veganising. My recipe is completely vegan but so meaty and bursting with umami flavours. I’d say it’s event better than the pate I remember! Take it on picnic, serve as an accompaniment on your wine and cheese evening, spread it on a piece of toast, or see my next blog for a bit more adventurous suggestion! Makes: 500ml Jar Ingredients 5g Dried Shitake Mushroom, soaked till soft (at least an hour) 2 Tbsp Mushroom Soaking liquid 70g Walnuts 2 Tbsp Coconut Oil (for cooking) 1 Medium Onion, roughly chopped 2 Large Garlic Cloves, sliced 70g Chestnut Mushrooms, thinly sliced ½ tsp Dried Rosemary ½ tsp Dried Basil 1 Tbsp Fresh Parsley, chopped 1 Tbsp fresh Sage, chopped ½ Tsp Chilli Flakes Pinch of Nutmeg 200g Cooked Green Lentils (french if you have them, but no need to waste expensive lentils here) 1 Tbsp Lemon juice ½ Tbsp Soy Sauce Substitute ½ Tbsp Maple Syrup 2 Sundried Tomato Halves, thinly sliced Salt & Pepper to taste Directions For best results, I try to soak the dried mushrooms for at least a few hours or a long as possible but if you loose track of time then try to soak them in boiling water till soft – normally this will take around an hour. Once your dried mushrooms have been soaking, thinly slice them and put to one side with your chestnut mushrooms. Don’t forget to reserve your soaking water for later. Lightly toast your walnuts in a dry pan, until they start to develop a little colour and smell fragrant. Put to one side, or directly into your food processor to wait for the rest of your ingredients if yours can cope with hot food. Taking the same pan, add your coconut oil and heat on a low to medium heat until the oil melts. Add your onions and garlic, gently sauteing till the onions start to turn translucent. Now add all your mushrooms and continue to gently cook until the mushrooms are soft and completely cooked. Place this one side. In you food processor, add your walnuts, all herbs and spices, lentils, tomatoes, lemon juice, Soy sauce substitute, and maple syrup. Process until mostly smooth and add your mushroom mix along with the soaking liquid. Now process until you reach your favourite consistency – I like it when it’s ever so slightly chunky but if you prefer a very smooth pate then go for it. Taste and season well – being a little heavy handed on the pepper and light on the salt. Push into a 500ml jar and place into the fridge till cool and fully set before serving. This should keep for about a week in the fridge and is happily frozen so why not make a double batch so you’ve got some in reserve for when the craving hits? Notes Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This should be naturally vegan, and can be both gluten free depending on your soy sauce substitute. If nuts are an allergen for you then try subbing in sunflower seeds instead though this version is best completely smooth rather than left with more texture.

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Cauliflower Pakoras with Glasgow Pakora Sauce

Feast of Plants — Fri, 22 May 2020 12:00:52 +0000

Taking a picture of this one was a little tricky – mainly because Kenny kept eating them! He’s a Glasgow boy and Glasgow has vibrant community of people from India. This has fed into a strong tradition of Indian food that has developed almost separately from the rest of the UK. Now that we live in London, Kenny misses so many Indian dishes that you just can’t get down here, most of all Pakora Sauce! Traditionally, pakora batter is made from Chickpea flour so is both gluten free and vegan. The challenge was to remake Kenny’s favourite Pakora sauce so that it was both vegan and tasted the same. We got there by using a mix of vegan yoghurt, vegan creme fraiche, and several cupboard staples. This isn’t traditional indian cooking – this is a dish that developed almost exclusively in Glasgow but I think it’s time we embraced the food of our Scottish cousins. Pakora food truck anyone? Makes: Serves 4 (as a side) Ingredients For the Pakora Sauce: 100ml Ketchup 1 1/2 Tbsp Mint Suace 1 Tsp Chilli Powder 100g Vegan Yoghut 3 Tbsp Vegan Creme Fraiche Water (as needed) Salt, to taste For the Cauliflower Pakoras: 100g Chickpea Flour 2 Tbsp Cornflour (optional)* 1 Cauliflower 1 Medium Onion 1 Large Red Chilli, finely diced 8g Fresh Ginger, Finely Diced 1 tsp Fennel seeds 1 tsp Cumin Seeds 1 tsp Turmeric 4 curry leaves, chopped 2 tbsp Fresh Coriander, finely chopped 1 tsp Salt Water (as needed) Oil (for deep frying) Directions Start with the sauce so this can mellow in the fridge while you throw together the pakoras. Mix together all the ingredients and add enough water so that it’s slightly thinner than double cream. Stir well and place in the fridge till needed. Trim your cauliflower into small florets and very thinly slice your onion before placing to one side. In a large bowl whisk together the chickpea flour, salt, spices, and coriander leaves. Very gradually, add cold water until you have a consistency similar to pancake batter or slightly thicker than single cream. This will likely take around 180ml of water but add gradually as this can change depending on your chickpea flour batch. If you get a little over eager and it becomes a little too runny, then feel free to add a little extra flour to bring it back. Add the cauliflower and onions to the batter and mix well. Once they are fully coated allow the batter to sit to one side for about 10 minutes. Heat your oil to just over 180C and add small spoonfuls of your pakora mix for about 5 minutes on each side or until golden brown. Don’t over crowd your pan as this will cause the temperature of your oil to drop and the pakoras to become greasy. Serve with the sauce as a side, starter, or snack! Notes Pakora are very flexible and you can turn almost any vegetable into Pakora. If you don’t have any cauliflower to hand then why not have a dig around in your fridge for some unloved veg and use that? * Cornflour will help the mix thicken and cling to your veg but if you don’t have any to hand then you should be OK to skip this. Allergy Notes; This is one of those joyous recipes that should be vegan, gluten free and soy free. We tend to use oat based creme fraiche but check both this and your vegan yoghurt to make sure it doesn’t contain any allergens you’re vulnerable to.

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