cauliflower Archives - Feast of Plants

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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Crispy Cauliflower Tacos with Tahini Sauce (Vegan & Gluten Free)

Feast of Plants — Mon, 08 Feb 2021 17:00:25 +0000

We’re a big fan of tacos in our house. Flexible and easy to customise for each person’s taste, it makes for a great dinner when you’ve got picky people. These tacos are centred around crispy, baked cauliflower. Paired with my favourite tahini sauce it makes for such a tasty dinner that I had the leftovers for breakfast. But before we get to the recipe, lets talk about how to make your cauliflower crispy while still keeping everything gluten free. One of the favourite ways to ensure baked goods remain crispy normally is to use panko breadcrumbs. Unfortunately, I have yet to find a gluten free version of panko breadcrumbs but what I have found that works just as well? Cornflakes. Sounds crazy I know but if you pulse them in a processor a few times then you get really crispy crumbs, slightly bigger than normal breadcrumbs. Not only do they offer that enticing golden crumb but they crisp with delightfully well without having to use a fryer. Enjoy and let me know if you enjoy this recipe as much as we did. Makes: Serves 4 Ingredients For the Crispy Cauliflower: 1 Large Cauliflower 90g Gluten Free Flour 250ml Plant based milk 4 – 5 Cups Gluten Free Cornflakes 1 Tbsp Adobe Sauce 1 Tbsp Maple Syrup 1 tsp Lime Zest 1 tsp Smoked Paprika 1 tsp Ground Cumin 1 tsp Thyme 1 tsp Salt For the Tahini Sauce: 125ml Tahini 1 Tbsp Lime Juice 2 tsp Sriracha 1 tsp Cumin 1/2 tsp Ground Coriander 2 Garlic Cloves 25g Fresh Coriander Salt & Pepper, to taste For the Tacos: Corn Tortillas Lime & Coriander Rice Simple Coleslaw Black Beans Directions For the Crispy Cauliflower: Preheat the oven to 220 degrees (200 Fan/ 425 F) and line a baking tray with greaseproof paper. To prepare the cauliflower start by cutting into bite sized florets. Place the cornflakes into a food processor and pulse until the flakes are broken up and slightly larges than breadcrumbs. Pour into a bowl and put to one side. In a large bowl whisk together the remaining dry ingredients. Add in the wet ingredients and mix until you have a smooth and slightly thick batter. Working in batches, coat the florets in the batter before tossing through the corn flakes. Place onto the prepared baking tray and bake for 30 minutes, or until crispy and browning round the edges. To make the tahini sauce: I like making this in a min9i blender, if you have one add in all the ingredients with 1/2 a cup of ice cold water. Blend until well mixed, adding in a tablespoon of water at a time until your preferred consistency is reached. I like to aim for the texture of single cream but you do you. To build the tacos: Toast the tortillas over an open flame or in a griddle pan, until dark spots appear. Serve family style so everyone can make their tacos just their own way. I like to serve mine with a little rice and some slaw before adding the cauliflower and a healthy drizzle of the tahini sauce. Enjoy! Notes Allergy Notes; Provided you make sure to use gluten free cornflakes, this recipe is vegan, gluten free, nut free, and soy free. If Sesame seeds are an allergen for you then skip the tahini and instead use a mix of mashed avocado and vegan mayo to make some damn tasty spice avocado aioli.

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Gobi Manchurian (Vegan & Gluten Free)

Feast of Plants — Wed, 20 Jan 2021 15:00:34 +0000

I saw Asama Khan’s recipe for Gobi Manchurian and I just knew I had to make my own version (find her recipe here). The first issue with this recipe for us is that batter on the cauliflower. It’s not gluten free but a crisp batter is incredibly important to make an authentic dish. I’ve pull together a tasty, gluten free batter that keeps your cauliflower crisp once dunked in the sauce. Unfortunately this can’t be baked, I did try but I’ve yet to find a baked version that I’m happy with. Kenny has pointed out that we eat perhaps a little more fried food than we should so I promise I’ll work on bringing you healthier food in the future! Now, my recipe isn’t a truly authentic Gobi Manchurian – this is more a tribute. My version is little heavier on the garlic and ginger, while being a little lighter on the chilli than some recipes. I hope you enjoy it and let me know what you think! Makes: Serves 3-4 Ingredients For the Cauliflower: 1 Cauliflower (aprox 500g), cut into bitesize florets 95g Rice Flour 30g Cornflour 15g Potato Flour 25g Chickpea Flour 1/2 Tbsp Baking Powder 1/2 tsp Cayenne 1/4 tsp White Pepper 1/4 tsp Salt 1 1/2 tsp Garlic Ginger Paste 250ml Ice Water Oil for cooking For the Sauce: 1 1/2 Tbsp Oil 6 Garlic Cloves, minced 2 inches Ginger, minced 1 Green Chilli, finely diced 1/2 Large Onion, finely diced 1/2 Green Pepper, diced 1 Tbsp Soy Sauce Substitute 3 Tbsp Sriracha 2 Tbsp Ketchup 1/2 tsp Cayenne 1/2 tbsp White Wine Vinegar 2 tsp Sugar 1/2 tsp White Pepper 125ml Stock or water Directions Putting the cauliflower to one side, whisk together the rest of the ingredients into a smooth, thin batter. Toss the cauliflower florets so they have a complete coating. Place a wok on a high heat and add 2 inches of oil. Bring up to 170 degrees and fry off the cauliflower in batches until only just starting to turn golden. Drain and place to one side to cool for at least 10 minutes. IF you’re meal prepping this can all be done ahead of time and brought out when you’re ready for it. While the cauliflower cools, make the sauce. Heat the oil in a wide pan. When hot, add the garlic, ginger, green chilli, and onion. Sauté, stirring frequently, until the onion softens. Add the green pepper and continue to cook until the pepper has softened and the onion has just started to brown. Now add in the soy sauce, cayenne, sriracha, vinegar, ketchup, pepper, and sugar. Mix well, add the water and cook on a medium to low heat, stirring occasionally, until the sauce thickens. While the sauce finishes cooking, its time to do the second fry of the cauliflower, this will seal in the flavours and ensure it stays crispy once tossed in the sauce. Bring your oil up to 175 C and fry off the cauliflower in small batches until deep golden brown. Keep a close eye on the florets as they can burn quickly. Once the sauce has thickened, taste and balance as needed. Much like a classic sweet and sour, this should be sweet while still tangy, but also this should have a good amount of heat. Toss the cauliflower in the sauce and serve immediately. I topped mine with a little spring onion and sesame seeds as a garnish. It pairs well with rice or any Indian flatbread to balance out the heat. Notes As a quick preparation tip, I blitzed my ginger, garlic, onions and chilli together in a mini processor. Took less than minute for everything to be finely diced! 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 recipe is naturally vegan, gluten free, nut free, and soy free (provided you use a soy sauce substitute like we do). Let me know if you need any help with substitutes!

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Crispy Chimmichurri Cauliflower Steak Sandwiches (Vegan, Gluten Free)

Feast of Plants — Wed, 02 Dec 2020 15:00:35 +0000

I don’t believe in small sandwiches. A good sandwich sound have big flavours, contrasting textures, and lots of layers. This is one of those sandwiches. The heart is a cauliflower steak, marinaded in chimmichurri sauce, coated in a crunchy batter, and smothered in more chimmichuri. Layer it up with your favourite burger fixin’s, on a great gluten free bun or sub roll with a little mayo and I don’t know anyone who won’t love it. If you’ve been looking at vegan food for a while then cauliflower steaks won’t be new to you, but I know that they’re just not that popular to my meat eating friends. I understand. Taken at face value, the very idea of a cauliflower steak can symbolise what every meat eater thinks is the worst of vegan food. A thick slab of cauliflower (remembered as the veg that gets boiled till falling apart), surely can not compare to the big flavours everyone expects of a steak, right? My advice? Really don’t compare the two – done right, a cauliflower steak has tons of flavour and texture but it won’t be the same as a steak. It’s a whole new thing and I can’t recommend it enough. Makes: Serves 3-4 Ingredients For the Cauliflower Steaks: 1 Large Cauliflower, cut into 1cm thick steaks* 95g Gluten Free Flour 20g Chickpea Flour 1 tsp Baking Powder 300ml Water 1 tsp Salt 2 tsp oregano 1 tsp Chilli Flakes 4 Cups Gluten Free Cornflakes Salt & Pepper to taste Oil for frying For the Chimmichurri Sauce: 180ml Good Olive Oil 2 Tbsp Balsamic Vinegar 1/2 cup (packed) Finely Chopped Parsley 4 Garlic Cloves, minced 1 Red Chilli, finely chopped 1 1/2 tsp Dried Oregano 1 tsp Salt Pepper to taste For the Sandwiches: Gluten Free Buns Vegan Mayo Tomato Slices Lettuce Directions Start with the Chimmichurri sauce. Mix together all the ingredients in a jar and put into the fridge to allow the flavours to mix. I like to make this the night before to give the sauce plenty of time but if you don’t have time try to at least give it 15 minutes. Place the cauliflower steaks on a lined baking tray and brush with a little sauce. Allow them to marinade for 15 minutes. Preheat the oven to 220 degrees (200 Fan/425 F). Bake for 20 minutes, flipping halfway through and basting again with a little more chimmichurri. When done the stalk of the cauliflower should be easily pierced by a fork but not be soft. Allow to cool while mixing up the batter. In a wide bowl, mix together both flours, baking powder, salt, and water into a slightly thick batter. It should be the somewhere between single and double cream, still with body but thin enough coat all the nooks and crannies. Place the cornflakes onto a wide dinner plate and cover with the oregano and chilli flakes. Crunch up the flakes so they resemble panko breadcrumbs. Toss well so the flakes are well coated in the herbs and chilli. Put plenty of oil in a pan and let it get heat to 170 degrees. Carefully coat the cauliflower steaks in batter, allowing the excess to drip off. Toss the steaks with the cornflakes, pressing lightly to ensure a good coating. Carefully add the coated steaks to the oil, making they don’t overlap, and fry until golden on both sides. Drain well before topping with a thick coating of the chimmichurri sauce. Serve in toasted buns smeared with a little vegan mayo, with your favourite fixin’s like lettuce and tomato. Tasty! Notes * If you’re struggling to cut your cauliflower into steaks, then cut into bitesize florets and follow the same steps. These crunchy cauliflower bites will work perfectly in a sub roll. If you follow this path, then you may need to whip up some more chimmichurri sauce to properly coat them. Allergy Notes; This recipe is vegan, gluten free, nut free, and soy free! If you react to any of the ingredients I’ve included then let me know and I can suggest substitutions

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Korean Fried Cauliflower (Vegan, GF, NF)

Feast of Plants — Wed, 07 Oct 2020 14:00:32 +0000

This recipe is inspired by Korean Fried Chicken. An iconic love child of Korean and American cuisine that originates from the Korean war. The chicken is double fried in a thin batter before being tossed in a spicy, sweet sauce. So many people have attempted to veganise this recipe and I’m not alone in reaching for the cauliflower. The spiced sauce and crisp batter pair perfectly with tender cauliflower with no need to precook before frying – the cauliflower florets will steam inside the batter. I like to feature these in a Buddha bowl with plenty of fluffy rice – let me know how you serve yours! Makes: Serves 4 Ingredients For the Batter: 1 Medium Cauliflower, trimmed into small florets 1 Cup White Rice Flour 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 tsp Sweet Paprika 1/2 tsp Smoked Paprika 1/2 tsp Cumin 1/2 tsp Salt 1 tsp White Pepper 1/2 tsp oregano 1/2 tsp Thyme 1 Tbsp Sugar Water, as needed For the Korean Style Spicy Sauce: 2 Tbsp Ketchup 2 Tbsp Maple Syrup 1 1/2 Tbsp Sriracha 1 1/2 Tbsp Brown Sugar 40ml Soy Sauce Substitute (see allergy note below) 2 Garlic Cloves, minced 1/4 tsp Red Pepper Flakes 1 tsp Sesame Oil 1/2 Tbsp Cornstarch 60ml Water 1 Tbsp Black Sesame Seeds (optional – skip if this is an allergen for you) 1 Tbsp White Sesame Seeds (optional – skip if this is an allergen for you) Directions Start off by making the batter, it’s best if allowed to rest before use. Whisk together the dry ingredients in a large bowl, making sure the spices are well combined. Gradually add cold water while constantly mixing, adding enough to make a thin batter only slightly thicker than single cream. Put to one side and allow to rest for at least 30 minutes or up to overnight to allow the rice flour to fully absorb the water. Before using, check the thickness of your batter and add more water as needed. Mix together the cornstarch and a tablespoon of water to make a thin paste and put to one side. Place the rest of the sauce ingredients, apart from the sesame seeds, into a small pan over a low to medium heat. Stir until mixed, before adding the cornstarch slurry. Mix constantly over a low heat until thickened. Mix in the sesame seeds just before use. Half fill a deep pan with oil and heat to 170 degrees. Try to keep your oil at this temperature while cooking. In small batches, toss cauliflower florets in the batter and fry until lightly golden brown. Drain on kitchen paper before tossing in batter and frying again until a deep golden brown. Again in small batches, place your still hot cauliflower florets in a large bowl and toss with a tablespoon of sauce at a time until each floret is coated. Serve while still hot – enjoy! 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 recipe is gluten free, vegan, soy free and nut free if you skip the sesame seeds!

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Salt & Pepper Cauliflower (Vegan & Gluten Free)

Feast of Plants — Wed, 15 Jul 2020 12:00:16 +0000

There are evenings when Kenny goes out with the boys and I get to order whatever takeout I want, no gluten allergy worries needed. On these days it’s not uncommon that my first instinct is to reach for my favourite Chinese place. Generally a cuisine that we avoid ordering like the plague, when it’s just me it doesn’t matter if our local takeout doesn’t understand the term ‘gluten free’ because they won’t kill me if they use the wrong soy sauce. But Kenny? That’s a whole different story. I’m not going to play soy sauce russian roulette with his life just so I can get my Chinese takeout fix. That’s what inspired this fakeaway week if I’m honest – Kenny asking if I could recreate some of the dishes he misses the most without the throat swelling, itching, and hospital visit that comes with normal Chinese takeout. I’ve squeezed in today’s dish of Salt & Pepper cauliflower not for Kenny but me, as this is one of my favourites. Coated in a light, crunchy batter, this dish is hot, but not too hot. The pepper side of this is from sichuan peppercorns mixed with dab of black pepper and some chillies. Known for producing a flavour of ‘numb-spiciness’ that is entirely unique. Like the other dishes in this week’s series, it’s an incredibly quick dish to make. The most time you’ll spend on it will likely be letting the batter rest, after that you’ll be done in doublequick time. I’ve given you three different methods for cooking so you can do what works best for you. Our favourite is to quickly deep fry the cauliflower, it’s quick, easy and tasty. Wanting to avoid deep frying and all the mess than entails? They cook equally well stir fried on a high heat. Need to avoid oil as much as possible or just want the healthiest route? This bakes well too! Let me know if you try this and what you think, I love to hear your feedback! Makes: Serves 4 Ingredients 1 Cauliflower, trimmed into small florets 2 Tbsp Sichuan Peppercorns 1 Tbsp Salt 4 Tbsp Corn Starch 1/2 tsp Ground black pepper 1 tsp Chilli Flakes 3 Tbsp Ground Chia Seeds 180ml Water Directions Start by placing a small, dry frying pan on a low heat. Toast the Sichuan peppercorns until fragrent and lightly coloured, lightly tossing as needed to ensure the toasting is even. Grind the toasted peppercorns in a spice grinder (or old mini blender in my case) and place to one side. Mix together the salt, cornflour, chilli, black pepper, chia seeds, water, and 1/2 Tbsp of the freshly ground sichuan pepper into a thin batter. Place to one side and allow to rest for at least 10 minutes. When rested, toss the cauliflower florets through the batter making sure it’s fully coated. Frying Method: Heat 5cm of oil in a deep pan to 180C. Fry the florets in small batches, making sure the pan doesn’t get overwhelmed. The florets will try to stick to each other but try to keep them separate if you can. Flip the cauliflower to ensure it’s cooked on both sides and removed from the pan once golden pan. Drain on a large plate lined with kitchen roll. With each batch that comes out of the pan, sprinkle over a teaspoon of the sichuan peppercorns and a touch of salt. Stir Fry Method: Put a wok on the hob with 2 Tbsp of oil. Heat the pan as much as you dare, the oil should be shimmering at very least. Stir fry the cauliflower in small batches, turning constantly, until golden brown on all sides. Add more oil in between batches if needed. As above, drain on a large plate lined with kitchen roll. As each batch is cooked, add a fresh layer of salt and sichuan peppercorns before it’s had any chance to cool. Baking: Preheat the oven to 220C (200C Fan/425F). Carefully lay out the cauliflower florets on a wire rack, making sure they’re not touching each other. Spritz with a layer of cooking spray and cook for 20 mins. Sprinkle with a layer of sichuan pepper and salt before turning and coating in a new layer of cooking spray and cook for a final 20 mins. When cooked, toss with a final layer of salt and pepper. Serve garnished with some sliced spring onions and chilli flakes, or even some thinly sliced red Thai chillies. Notes Allergy Notes; This recipe is vegan, gluten free, and nut free. If it doesn’t work for your allergy needs let me know and I’ll suggest substitutes.

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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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Vegan Spaghetti Alfredo

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

Carbs are my comfort food, and there’s no mistaking it, some days you just want a big bowl of pasta with a creamy sauce. But its a weeknight, so you want it to feel decadent but to be relatively healthy too, and well, I’m still me, so vegetables were going to have to be involved here. So in response to that urge I revisited Pasta Alfredo with the thought of putting my own stamp onto it. Done right, with a cauliflower and cashew base, the sauce is wonderfully smooth and creamy. However, I like a little bit more depth to my meals – it needed more than your standard pasta and sauce combo. If you’re a regular follower of my Instagram page you’ll know I have a slight obsession with roasted tomatoes and these made the ideal counterpoint to this dish. Seasoned before roasting with dried herbs, garlic, and chili these come out of the oven bursting with flavour. These little umami bombs lift the dish into something else along with a little curve ball of balsamic vinegar. You’ve now got an almost sinfully creamy sauce, thanks to the addition of the cashews, enough flavour and depth from the toppings to make your mouth water and yet I think there’s 3 of your 5 a day squeezed in here (the cauliflower, peas, and tomatoes). Not bad for a quick weekday pasta craving. Serves: 4, Generously Ingredients 12 Large Vine ripened tomatoes 1/2 tsp Garlic Granules 2 tsp Oregano 2 tsp thyme 1/2 tsp Chili Flakes 2 tsp Rosemary 1 Large Cauliflower 1 tbsp Oil 3 Large cloves of Garlic 90g Cashews 750ml Vegetable Stock 1 tbsp Nutritional Yeast 1 tbsp lemon juice 350g Frozen Peas Balsamic Vinegar, to taste (optional) Fresh Parsley, to taste (optional) Salt & Pepper to taste Past of your choice, I like spaghetti or tagliatelle Directions Preheat your oven to 200°C (190°C Fan) and lets start by looking at the tomatoes. Halve them, put them on a lined baking tray cut side up and season well with salt and pepper. Mix together your dried herbs, garlic granules and chili flakes and spread this mix evenly over your tomatoes. Drizzle with olive oil and place in your oven and roast for about 60 minutes or until they take on a good colour. While they’re cooking its time to pull together the main part of the dish, the cauliflower alfredo sauce. Preheat your instant pot in the saute function and while its warming you can prepare the rest of your vegetables. To prep the cauliflower, discard the leaves*, break up the florets, halve the stem and cut into even chunks. I want to be quite clear here – don’t throw the stem away, it’s perfectly edible, you’ve paid for that and its going to be used and eaten as part of the recipe – as such you may want to clean or trim off the very end if you’re feeling fancy. Roughly chop your garlic and add this along with the the oil into your warmed instant pot. Saute until the garlic becomes fragrant and add the cauliflower, cashews, and stock. Stir well, turn off the saute function, seal, and cook on high for 5 minutes. As there’s a lot of liquid here, you’ll want to use a 10 minute natural release when the cooking is complete. Now this next bit is where you may want to be careful, everything wants to be transferred to a blender and pureed until completely smooth. Whether you prefer to use an immersion blender or a stand blender – you’re dealing with very hot liquids so please be careful. When the sauce is smooth, transfer back to the instant pot and set to keep warm (if needed), gently stir in the peas, nutritional yeast and lemon juice. When your pasta is just ready, stir through the sauce, taste and season as needed – the sauce and pasta are ready when the peas are just cooked and still taste fresh. When your tomatoes are ready, chop them very roughly. Serve your pasta with a potion of the chopped tomatoes on top, a drizzle of balsamic vinegar and a sprinkle of fresh parsley. Not your traditional spaghetti alfredo but oh so tasty! Notes * Cauliflower leaves are perfectly edible too so don’t just throw them away! While I wouldn’t recomend putting them into your stock pot (like most brassicas) they roast up a dream, add interest to salads, or why not throw them into your next kale or cabbage recipe? Allergy Notes; I used GF pasta and keep an eye on your stock – I like to use my own or use Marigold Vegan Bouillon when I don’t have any in. I’d suggest checking your shop bought stock powders as gluten sources like wheat are often used as thickeners. I’m afraid this one can’t be nut free!

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Instant Pot Cauliflower and Black Bean Masala

Feast of Plants — Mon, 27 Apr 2020 12:00:00 +0000

My mother has always had this vast, Aladdin’s cave of herbs and spices that she viewed as essential in food and equally essential in our cooking education. An old coffee grinder, that is likely older than me, serves as a spice grinder for an array of whole spices that live on the top shelf before being toasted, ground and decanted into the jars for the ground spices on the bottom shelf. In my childhood memories I can still remember being taken to the Bangladeshi food shops in Yorkshire, so that she could get spices you couldn’t find in supermarkets in those days, bulk bags of rice, beans, pulses and the occasional trip the butcher – As welcoming as my parents have been my diets, my parents have never been vegan. Thanks to this, my education in spices and flavour started in those spice shops in Yorkshire. On one memorable occasion I wandered off while my mother was paying and started to play in the chilies section so a glowing woman in a sari taught me why that was a bad idea and why each shiny fruit was different. On special occasions we would make biriyani, which could take all day, as the center piece of the table. Other days, we would be challenged to see just how creative we could be in the kitchen and I have one memory of one of my siblings making a parsnip pie with garam masala and chilli (possibly other things as well). I, being the horrible child that I was, refused to eat it as it both had parsnips in it, which I hated, and was too spicy. Everyone else loved it. In traditional Indian households pressure cookers often play a central role in the cooking as they can enhance the spices and push in flavours, so it is in this dish. There’s no need for cream or yoghurt substitutes as the cashews add the same smoothness of those additives and they also act to thicken the sauce. I would suggest to pay attention to the instructions to turn off the pot after sauteing as the pot may need to cool down before coming up to pressure. As you’re working on minimum liquid these suggestions are in place to avoid the burn error message (or overheat on older models). Even now I tend to be somewhat of a whimp when it comes to heat in my food so I would encourage you to spice yours to suit you. If you want a touch more heat maybe add another Kashmiri chillie, if you want a lot more heat then I’d add a green chillie at the garlic and ginger stage. Makes: Serves 4 Ingredients 60ml Oil* 300g Onions, Sliced 4-5 Whole Cloves 4 Green Cardamon 1 Black Cardamon 1 Tsp Cumin Seeds 1/2 Star Anise 2 Kashmiri Dried Red Chilies 5 Garlic Cloves, sliced 6g of Ginger (aprox), peeled & chopped 2 Tins of Chopped Tomatoes (400g each) 1/2 Cup cashews 1/2 Tsp Salt 1 Tbsp Oil 1 Large Cauliflower 1 Tbsp Ground Coriander 1 Tsp Paprika 1/2 Tsp Tumeric 2 Tsp Dried Fenugreek Leaves 1/4 Tsp Cayenne 1 Large Onion, chopped into large chunks 1 Tsp Garam Masala 250g Cooked Black Beans** Handful of fresh chopped Coriander Directions Press saute on the instant pot and add the oil, reserving a tablespoon or so for later on. You can prep the onions while you wait for it to heat, adding them when the oil is hot. Cook the onions till they start to brown, stirring very occasionally this should take a little over 10 minutes. Add the whole spices and saute for a few moments until fragrant. Now throw in the garlic and ginger and saute for a minute or so. Turn off the instant pot at this stage and add one of the tins of tomatoes, the cashews, salt and aprox 1/2 a cup of water. Use the liquid to deglaze the pot and stir well, make sure nothing is stuck to the bottom. Seal the pot and cook at high pressure for 5 minutes. Allow the pressure to release naturally. This sauce should now be blended till completely smooth and then set to one side. When prepping your cauliflower I would suggest cutting the florets into small to medium pieces, putting the leaves to one side for another day, while trimming the stem and cutting it into at least bite size chunks. Clean out your instant pot liner, put it back into your instant pot and turn on the saute setting while adding the tablespoon of oil you reserved earlier. When heated, add the onion and cauliflower and briefly saute until the cauliflower starts to take on a little colour. Now, apart from the garam masala, add all your ground spices, including the fenugreek leaves and stir well. Turn off the instant pot before adding the last tin of tomatoes along with 1/2 a cup of water and stir well. Seal the lid and set to cook at on high for 1 minute. Its important that the pressure is quick released as soon as it is ready otherwise you’ll end up loosing some of the texture of the cauliflower. At this point stir in the sauce we prepared earlier, the garam masala, black beans, and coriander leaves. Simmer gently for a minute or so until fully heated though and all the flavours have gotten to know each other. Taste to check for seasoning, add more salt if needed and serve with rice. Notes * I like groundnut oil for its high smoke point but it can be fairly pricey so feel free to go with what you have on hand. ** I batch cook my beans in the instant cooker from dried as I prefer the texture and find it cheaper but if you want to use tinned, this is about the same as one tin of black beans, drained and rinsed. Allergy Notes; this recipe is naturally gluten free and vegan but nuts are an issue here. I’m afraid this is another one of those recipes where a substitute for the cashews just won’t work as they’re quite key to the dish. Sorry about that!

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