butternut squash Archives - Feast of Plants

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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Vegan & Gluten Free Ravioli Two Ways

Feast of Plants — Mon, 01 Feb 2021 16:02:16 +0000

I did a thing and I am oh so proud of it. I made homemade pasta, it was vegan and gluten free and it was oh so tasty, and I’ll teach you to do it too. It’s not difficult and you don’t need a lot of special equipment. You will need time and patience but hey, we’re in lockdown, time isn’t something we’re short of right now. Get the kids involved, they’ll love it, or spend your next Friday night making pasta, while you watch something fascinating. I found it really quite satisfying. But first, before we look at pasta, we need to talk about flour. Gluten free flour to be specific. I’m a big fan of Nicole from Gluten Free on a Shoestring. Her recipes guided me on my first nervous steps of gluten free cooking all those years ago and for a long time, her flour blends have been my default. Her blend for mock better batter style flour is still my favourite – even if my version of it is tweaked ever so slightly (I skip the brown rice flour and use sorghum flour instead). So when I refer to gluten free flour in my recipes you can know this is what I’m using. It comes with xanthan gum already included and it’s incredibly easy to make in large batches so you can have a jar of flour just there and ready to use. As a general rule you should be (mostly) fine subbing in your favourite GF flour blend instead, even if its shop bought, but if you choose to do so, be prepared to have to be a little more flexible with the rest of the recipe. Different flour blends might need a little more, or less liquid and always check to see if you need to add your own xanthan gum. But back to pasta. My big tip for this recipe? Make a double batch and freeze half of it for an unbelievably quick dinner that’ll remind you of those heady days when we could actually eat in a restaurant. To freeze, lay out your ravioli on a lined baking tray making sure they’re not touching, and place in the freezer. Once solid simply tip into a freezer safe bag, seal, and store till needed. Cooking instructions are the same as below, it just might take slightly longer. Enjoy! Makes: Serves 4 Ingredients For the Pasta Dough: 275g Gluten Free Flour* 70g Chickpea Flour 1 tsp Salt 1/4 tsp White Pepper 1 Tbsp Olive Oil 125ml Aquafaba** 125ml Hot Water For the Cashew Ricotta: 300g Cashews, soaked overnight 125ml Plant based Milk 1 1/2 Tbsp Lemon Juice 1 1/2 Tbsp White Wine Vinegar 2 Tbsp Nutritional Yeast 1 tsp Garlic Powder 1 tsp Onion Powder Salt to taste For the Beetroot Filling: 550g Cooked Beetroot 200g Cashew Ricotta 1/4 cup Nutritional Yeast 2 Tbsp Mint leaves, finely chopped 1/2 tsp Nutmeg Salt & Pepper to taste For the Butternut Squash Filling: 600g Butternut Squash, peeled & roughly chopped 250g Cashew Ricotta 3 Tbsp Sage Leaves, chopped 1/4 tsp Nutmeg 1/4 tsp Chilli Flakes Salt & pepper to taste To Serve: 115g Vegan Butter Handful of Walnuts, roughly chopped 1/4 cup Sage leaves 1/4 cup Nutritional Yeast 1/4 tsp Chilli Flakes Salt & Black Pepper to taste Directions First things first, pick your filling. The ingredients given will fill one batch of pasta so either pick one or do both but half the amounts. To make the pasta: Sift your dry ingredients into a bowl. Chickpea flour can be incredibly lumpy and the last thing you want to find in your pasta is lumps of unmixed chickpea flour. I used a standmixer with the dough hook attachment for the next bit but you can do this by hand if you’re patient and feeling strong. Pour the liquid ingredients into a well in the centre and kneed until smooth. When ready, a good pasta dough should be firm but not at all sticky. You should be able to kneed it with your hands and still have clean hands afterwards. If it’s too sticky then add a little more flour, no more than a tablespoon at a time, and continue kneading until the texture is just right. The dough can be used straight away or wrapped very tightly in cling film and placed into a fridge for up to 2 days. Making the Cashew Ricotta: This batch is a development from the version in my lasagne soup but the method is the same. If you prefer my old version then feel free to use that instead. Once the cashews are soaked, they should be soft and mailable to the touch, drain well and placed to a blender jug. Add the rest of the ingredients and blend until smooth and creamy. It’s ready, place until the fridge until needed. You may not need all of it for this recipe but anything you don’t need will be great on toast! To make the beetroot filling: Want to know a secret? When I’m doing this I don’t bother peeling the beetroot. If buying them raw they should be well scrubbed before cooking but I’ve never seen the point in peeling them when they’re about to go in the blender. Top and tail the beetroot before throwing the in blender with rest of the filling ingredients apart from the mint. Blend until smooth and stir through the mint leaves. Taste and season to taste, each batch of beetroot will be different so don’t be afraid to keep tasting till you get it right. To make the butternut squash filling: Preheat the heat to 220 degrees (200 Fan/435 F). Toss the squash in a little oil and season lightly before roasting for 45 min – 1 hour, or until soft and caramelised around the edges. Mash the squash with a fork or potato masher (I’m not a fan of using a blender for this one as I prefer the more interesting texture). Add the rest of the filling ingredients and stir well. Taste and season as needed. Forming the Ravioli: Before starting make sure you have a few basic items to hand; a rolling pin, biscuit cutter (I use this to cut out my ravioli), lined baking tray, damp tea towel, and a fork. I like to separate the pasta dough into 4 equal sized portions when rolling out as it just makes everything a lot easier to handle. Make sure you keep the rest of your dough firmly wrapped into cling film while you work to stop the dough drying out. Place your dough onto a very lightly floured surface and roll the dough until its about 2mm thin and slightly transparent. To make sure the dough doesn’t stick to the work surface, turn and flip regularly, adding more flour as needed. When the dough becomes too large to easily turn without tearing, don’t be afraid to use the rolling pin to help. When rolled out, cut out as many shapes as possible with the biscuit cutter. Cover the shapes with the damp tea towel and repeat with the rest of the dough. Here we come to one of the best parts of working with GF dough – if you have any offcuts, don’t throw them away. Knead them back into a smooth ball of dough, and keep rolling and cutting until you’ve used all the dough – no waste here! I like to put my filling into a piping bag for this next step but a steady hand and a spoon will work just as well. Line up half of your pasta shapes on the workbench and place about half a tablespoon of filling in the middle of each. Brush the edges with a little water using your finger before covering with a second piece of dough. Carefully press down, removing any air from inside and sealing using a little pressure around the edges. Lightly crimp around the edges with the fork before placing on the lined baking tray – repeat until all the pasta dough has been formed into ravioli. To cook, bring a large pan of water up to a boil and place the butter into a wide frying pan. Once the butter is melted add the sage and walnuts. Cook, stirring occationally, until the walnuts are toasted and the sage leaves are crispy. Stir in the rest of the ingrediants and season to taste. Meanwhile, place the ravioli into the simmering water and cook until the ravioli floats – fresh pasta doesn’t normally take more than 2-3 minutes. Gently, drain well and serve with a drizzle of the sage and walnut butter. Enjoy! Notes * Check to see if your blend contains xanthan gum. If it doesn’t then about 8g will work well here. ** Tinned aquafaba should be reduced before using. Simmer in a pan until reduced by a third and the liquid is thick and silky. Allergy Notes; This recipe is vegan, gluten free and soy free but not nut free. If nuts are an allergen for you then substitute the cashew ricotta with tofu ricotta and skip the walnuts for a tasty sage butter.

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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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Spiced Autumn Lattice Pies (Vegan, Gluten Free, Nut Free)

Feast of Plants — Wed, 28 Oct 2020 14:00:04 +0000

Kenny insists that he doesn’t like pie. It’s hard to tell when you watch him eat it but when you get right down to it, he finds it a waste of pastry. Good pastry is rich, buttery and crisp – to do justice to good pastry the filling should be just as memorable. This autumn lattice uses many of your favourite autumn vegetables in their best way. Roasted, tossed in spices and harissa, before being trussed in crisp puff pastry and baked. I like to add a touch of vegan feta to add a touch of creaminess but that’s entirely optional, it’ll be equally tasty without. Whats more, this is an incredibly easy dish to whip together, easy and tasty – what else do you need? Makes: Serves 4 Ingredients 1 Green Pepper, diced 1 Red Onion, sliced 250g Butternut squash, diced 8 Cherry Tomatoes 1 tsp Vegan Red Pesto 1 tsp Harissa 1 tsp Ground Cumin 1 tsp Crushed Chillies 1/2 tsp Ground Coriander 1 tsp Thyme Pack of Gluten Free Puff Pastry 50g Vegan Feta (optional) Oil for Cooking Plant Based Milk for brushing Salt & Pepper to taste Directions Preheat the oven to 200 degrees (190 Fan/400 F). Toss the butternut squash cubes with spices, a touch of oil, and season well before placing on a roasting tray and in the oven. Roast until the edges have started to caramelise, 45 minutes to an hour. Toss the rest of the vegetables with a touch of oil and season well. Place in the oven with the squash for 30 minutes, or until the vegetable have softened and browned along the edges. Gently toss your roasted vegetables, feta (if using), pesto, and harissa until everything is well coated. Put to one side while you prep the pastry. Cut the pastry in half, placing your bottom half on a baking tray as the bottom of your pie. If you have a lattice cutter then roll over the top half, if not you can achieve the same effect with careful knife cutting. Cut a line of dashes, and another line offset from the first. Repeat, with each line evenly spaced until the top sheet is covered. Very gently, pull apart the cut holes to make the lattice. Pile the filling evenly on to the centre of the base sheet of pastry, leaving at least a centimetre clear around the edges. Lightly brush the edge with a touch of milk and carefully place the lattice over the top. Press the edges of the pastry into the bottom, I like to use a fork but even your finger can work well. Brush the top with a little milk and bake in a preheated oven at 220° C (200° C fan/425° F) for 15 to 20 minutes or until golden brown and crisp. Serve while warm or chilled, the pie will taste great either way! Notes Most shop bought pastry is vegan but always remember to check the labels just in case! Allergy Notes; This recipe is vegan, gluten free, nut free and soy free – if you have any allergy issues with this recipe let me know and I can suggest substitutes.

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Roasted Pumpkin Satay Tacos (Vegan, GF)

Feast of Plants — Fri, 09 Oct 2020 14:30:46 +0000

With our first batch of the season’s pumpkin I’ve been a little creative. As soon as i got my hands on the small, mottled beauties I knew I wanted to do something spiced but not a standard curry. I know, this is probably a corruption of several different cuisines but it really works! Freshly toasted corn tortillas pair unexpectedly well with the satay sauce while the roasted pumpkin and rainbow salad made this light while still filling. If you’re not in the mood for salad then some great multigrain rice will work equally well. This is a quick and easy dinner to make, everything will easily pull together while you wait for the pumpkin to cook. Enjoy! Makes: Serves 4 Ingredients For the Spiced Roasted Pumpkin: 750g Pumpkin, skinned, deseeded & roughly chopped 85g Pineapple 60ml Soy Sauce Substitute (see allergy note below) 1/4 cup Brown Sugar 1 Tbsp Vegan Fish Sauce 1 Tbsp Lime Juice 2 tsp Sriracha 1 Garlic Clove 5g Fresh Ginger 1/2 tsp White Pepper 1 tsp Cumin 1 tsp Ground Coriander For the Satay Sauce: 1/2 Red Onion, Finely diced 1 Tbsp Thai Red Curry Paste 90g Natural Peanut Butter* 25g Brown Sugar 1 tsp Soy Sauce Substitute (See allergy note below) 1 Tbsp Rice Vinegar 125ml Coconut Milk Water, as needed For the Rainbow Salad: 1 Small Courgette 1 Carrot 1 Red Pepper 1/2 Cucumber Handful of Coriander For the Tacos: Corn Tortillas, taco sized** Chopped Peanuts Spring Onions, chopped Directions We’ll start with the pumpkin as it’s best to give it time to marinade. Putting the pumpkin to one side for a moment, combine the rest of the ingredients in a blender and blitz until smooth. Toss the chopped pumpkin with the marinade in a large bowl and leave to soak in the flavours for at least 30 minutes or upto overnight. Drain the pumpkin and put the marinade to one side – you’ll need this later. Roast the pumpkin in a 200 degree oven (400 F/190 Fan), tossed in a little oil, until soft and crisped around the edges – 30 to 45 minutes. While to pumpkin roasts, pull together the salad. I like to use a spiraliser for the veg here but thin strips will work equally well. Toss the salad with a tablespoon or so of the marinade and put into the fridge till needed. Heat a small pan on a medium to high height with a touch of oil. Fry off the onion until soft and translucent before adding the curry paste and cook for another minute. Now add in the rest of the sauce ingredients along with the reserved marinade. Stir well, adding water as needed to thin out until the sauce is the consistency of double cream. It should be ready to serve when heated through. Before serving, toast the tortillas in a dry pan and toss the roasted pumpkin in a little satay sauce. Serve family style so everyone can build their tacos as preferred but i like to start with a handful of salad, top with pumpkin, and smear with sauce. Sprinkle over a few peanuts and spring onions for crunch. Enjoy! Notes * I like to use a 2:1 balance of brown lentils to red but this works equally well with just brown lentils. ** We use Gluten free pasta but this should work with normal pasta too Allergy Notes; 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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Butternut Squash Nut Burgers (Vegan & Gluten Free)

Feast of Plants — Wed, 12 Aug 2020 12:00:10 +0000

There are two paths I tend to follow when making a burger. Either you’re aiming to make a good meaty burger that will satisfy any carnivore (like my kidney bean burgers) or embrace the flavours of your vegetables to make a truly tasty and interesting veggie burger (like my coronation chickpea burgers). Today’s burgers fall into the second category. A good source of protein thanks to the variety of nuts and quinoa, these burgers are easy to make and full of so many flavours. We served them with all your normal burger fixing in a bun but the mix is flexible enough that you have plenty of options here. Need some finger foods for a party? Just to roll into small balls, bake, and serve on toothpicks with a tasty dip. Don’t want a bun? In my opinion these work so much better in a lettuce wrap than a standard burger. Let your imagination run free! Enjoy and let me know what you think! Makes: 10 -12 burgers Ingredients 700g Butternut squash 300g Cooked Quinoa* 140g Almonds 150g Cashews 6 Garlic Cloves, minced 2 small Red Onions, finely diced 1 tsp Ginger, finely grated 1 tsp Smoked Paprika 1 Tbsp Cumin 1 tsp Cayenne powder 1 Chia Egg** 1 tsp Dried Rosemary 1 tsp Ground Coriander 1/2 tsp Chilli Flakes 4g Methylcellulose 1/4 tsp Xantham Gum (optional)*** Salt & Pepper to taste Oil for cooking Directions Preheat your oven to 200 degrees (180 Fan /400F). Prepare the butternt squash by peeling and roughly chopping. If using the bulb end of your squash then make sure to remove the seeds and put to one side – don’t throw them away as roasted butternut squash seeds are just like pumpkin seeds and make a great snack. Toss in a little oil and place on a roasting tray, in the oven for an hour. When cooked, the squash should be completely soft and starting to caramelise around the edges. Mash the squash and put to one side to cool. Place the nuts in your food processor and grind to your preference. I prefer to grind them to the size of small breadcrumbs but if you want a smoother burger feel free to keep going till you have a texture close to nut flour, but don’t go too far – process too much and the nuts will release their oils. Now just simply mix together your cooked butternut squash, ground nuts, and the rest of the burger ingredients. Make sure everything is well combined and taste a small amount before seasoning to taste. Place the mix in the fridge for at least 30 mins to allow it to firm up before shaping. The mix should be a firm paste and not too wet. Shape the mix into your favourite burger shape. I tend to find that about half a cup of mix will create a good size burger but the mix is equally happy turned into smash burgers. Cook in a frying pan with a touch of oil on a medium high heat until deep golden brown on both sides. Enjoy! Notes * I tend to always make more quinoa, lentil and rice than I need that day so I always have some in my fridge or freezer. If you need to make some then about 160g of dry Quinoa will make the 300g needed for this recipe. ** If you’re not familar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg. ***With all my gluten free baking, I always have xanthan gum in my cupboards somewhere but if you don’t have any then you can skip this binder. Your burgers will be slightly more loose but still tasty! Allergy Notes; This is naturally vegan, gluten free and soy free but I’m afraid there’s no skipping the nuts on this one!

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Vegan Mac & Cheese

Feast of Plants — Wed, 22 Apr 2020 12:00:00 +0000

It’s creamy, it’s cheesy, it’s a satisfying bowl of carbs – but it’s all based on veg that’s begging to be used from the bottom of the fridge. This recipe has been a life saver for me when we really need to go to the shops and all we have in the fridge is odds and ends of old veggies. Brought together that old veg can make something extraordinary with out really much effort or tie spent. I also like to tell myself it’s much healthier than your typical non-vegan mac & cheese as it actually contains some vegetables! A lot of this recipe is really quite forgiving so feel free to make it work around what you have. It’s ideal for the bulb ends of the butternut squash which so often I leave till last because they’re extra work to prepare, no need to peel and if the odd seed makes it into the sauce, no one will notice. It’s vegan, it’s gluten free, but I’m afraid I haven’t been able to find any nut free substitutes on this one! Even so, I hope those of you who can have it, enjoy it as much as we have. Makes: Serves 4 Ingredients 200g Potatoes, scrubbed 70g Butternut Squash, no need to peel 70g Onion, this is normally about half an onion 2 small Garlic Cloves, peeled (or 1 large) 75g Cashews, soaked 60ml Coconut milk 180ml Water or Stock 2 1/2 tbsp Nutritional Yeast 1 tbsp Lemon Juice 1 tsp Salt 1/2 tsp cayenne 1 tsp Paprika 285g Pasta, we use Gluten Free 2 slices of Gluten Free bread Directions Preheat your oven to 200 C/ 190 Fan/ 400 F. You’re going to be blending everything together eventually so you don’t need to be too careful about being pretty with your vegetables. Very roughly chop your fresh vegetables, leaving your garlic cloves whole. Simmer for 15 mins in a small pan until they’re nice and soft. Meanwhile, cook your pasta for maybe a minute less than you normally would. Reserve about a quarter cup of pasta water to one side, drain the pasta and place in a large casserole dish to wait for it’s sauce. Blend your gluten free bread into breadcrumbs and set to one side. Rinse out your blender. Place your simmered veg into the blender along with all the rest of your unused ingredients. You can use the water from the veg for your water here – the extra infusion of flavour and starch from the potatoes will actually help the consistency of the sauce. Blend until completely smooth. Mix your sauce together with the pasta along with your reserved pasta water. Be gentle so you don’t mash up the fragile pasta but try to make sure it’s fully combined – you really don’t want a little pockets of dry pasta. Top with your breadcrumbs and place into the oven for 20-25 minutes or until the breadcrumbs have turned golden brown. Serve and enjoy! Notes Sometimes I like to toss a few spices on my breadcrumbs just before baking, paprika, chilli flakes, and tumeric all work well here. Just see how you’re feeling. Allergy Notes; To make this gluten free, just use GF pasta and bread per the note above. Unfortunately, this recipe is just not friendly to those with a nut allergy due to the cashews – sorry about that one!

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Butternut Squash and Kale Spaghetti

Feast of Plants — Wed, 08 Apr 2020 12:00:00 +0000

There are days when I just don’t want to cook dinner, when I’m tired, can’t be bothered, or just want something with very little effort. This is the recipe I make when those moods strike. It’s incredibly easy and once you’ve roasted the butternut squash there’s really only 15 minutes more work. So if you’re getting tired of social distancing, tired of cooking, and just overall frustrated – pull together this dish, pour yourself a glass of wine, and breathe. Believe me, it’ll all feel better over a massive bowl of carbs! Makes: Serves 2 (Generously) Ingredients 900g Butternut Squash 1Tbsp Paprika 300g Spaghetti 2 Red Onions 4 Garlic Cloves 4 Sun-dried Tomatoes 200g Kale* 2 tsp Crushed Chillies 40g Walnuts 1 Tbsp Lemon Juice Salt & Pepper, to taste Directions Peel and roughly dice your butternut squash. Toss with plenty of salt and pepper, the paprika, and a touch of oil. Bake in a hot oven at 220º C (200ºC Fan/425ºF) for 1 hour, tossing halfway through. When cooked, mash the squash a little and put to one side. There really isn’t much prep in this recipe and that’s what helps make this so quick. Thinly slice the onions lengthwise, mince your garlic, cut the tomatoes into thin strips, finely chop the walnuts, and shred your kale. That’s all – with everything else you should be eating in just 10 minutes. Put your spaghetti on to cook and while it simmers you’re going to make up the flavourings. Heat up 2 tbsp of olive oil in a large pan. Fry the onion and garlic gently on a medium heat, stirring frequently so it doesn’t burn. Once softened and just starting to brown, add the chilli flakes and kale. Cook for another few minutes, stirring frequently until your kale has softened slightly. Add your mashed squash, tomato strips and walnuts, stirring thoroughly and allow to toast for a minute or two. Finally add your cooked and drained pasta along with the lemon juice and toss we. Season to taste and serve – wasn’t that quick? Notes * I like to use frozen kale, it comes pre-cut and lasts that bit longer Allergy Notes; To make this gluten free, just use Gluten Free pasta. If walnuts are an allergen for you then just leave them out

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