Lentils Archives - Feast of Plants

Chilli Non Carne (Vegan & Gluten Free)

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

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

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Scotsman Approved Vegan Haggis (Vegan & GF)

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

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

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Mung Bean Coconut Curry (Vegan & Gluten Free)

Feast of Plants — Thu, 03 Mar 2022 12:00:22 +0000

Skip straight to the recipe This dish definitely fits the definition of #uglydelicious. I know it looks … dubious but trust me here, it’s so tasty that I probably ate twice as much as I should have. Another recipe borne from COVID lockdown when I was attempting to use every little bit of pantry staples before going shopping again, this turned out so tasty we’ve had it several times since. Like most pulses, mung beans are little powerhouses of nutrition, stuffed full of protein, vitamins, and minerals making them the ideal cornerstone for a plant based pantry. What’s more, they’re cheap and a bag of dried beans is the perfect pantry staple as they last for ages. But if you don’t have any to hand, this recipe will probably work equally well with urid dhal (simmer for aprox 45mins), red lentils (split red lentils only take 10 minutes to cook), or cooked chickpeas (skip the stock entirely and just simmer until you reach your preferred thickness). Leftovers? Got some left? I don’t think anyone would complain about having it for dinner again the next day, but it should store well in an airtight container in the fridge for up to 5 days or equally happily inn the freezer for up to a month. Makes: Serves 4 Ingredients Oil for cooking 1 cup Dried Mung Beans 1 tsp Mustard Seeds 5 Dried Curry Leaves 1/4 tsp Asafoetida 1/2 tsp Cumin 1/2 tsp Ground Coriander 1/2 tsp Chilli Powder Pinch of Turmeric 1/2 Large Onion, diced 1/2 Tbsp minced Ginger 2 Garlic Cloves, minced 1 Green Chilli, finely diced 1 Tomato, diced 200ml Coconut Milk 250ml Vegetable stock 1 tbsp Korma Spice Paste 1 tsp Garam Masala 1 tbsp Coriander Leaves Salt to taste Directions Place a medium pan on high heat with a few tablespoons of oil. When the oil is hot and starts to shimmer, throw in the mustard seeds to toast. Listen for when the seeds start to pop, before lowering the heat and add in the curry leaves. Sauté for a few seconds, or until fragrant, before adding the rest of the spices apart from the garam masala. Briefly sizzle in the oil. Add the chopped onions with the spice paste and sauté until the onions are softened and translucent. Stir in the garlic, ginger and chillies and cook until fragrant. Stir through the tomato and add the coconut milk, stock, and mung beans and bring to a gentle simmer. Cook for 25 to 30 minutes, or until the mung beans are tender and you’re happy with the consistency. If you’re looking for more sauce then you may want to add a touch more coconut milk but we like this fairly thick. Stir through the garam masala and coriander leaves before tasting. Season as needed, remember you’ve not added any salt yet, before serving with rice or some Indian flat breads. 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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Indian Beetroot Pancakes or Beetroot Dal Chilla (Vegan & Gluten Free)

Feast of Plants — Wed, 27 Jan 2021 15:00:33 +0000

I’ve made pancakes inspired by dal chilla before (see here) but with these I’ve gone along the more traditional route. Healthy, nutritious, and packed with protein, these make the ideal companion to your next curry night. We paired them with last week’s Gobi Manchurian which made for a very colourful dinner. I’ve flavoured the pancakes with beetroot and chives and it’s a great way to squeeze in yet another vegetable into your dinner. Provided you have a blender, these are really quite easy to make. Stuff them with your favourite vegan cheese to make a quick snack, fold them up and they make a great addition to any lunchbox, or just use to scoop up your favourite curry. Makes: Serves 4-6 Ingredients 230g Yellow Split Lentils 4 Beetroot, cooked* 1/2 Red Onion, finely diced 20g Chives, chopped 1/4 tsp Tumeric 1/4 tsp Cayenne pepper 1/2 tsp Ground Cumin 1/4 tsp Asafoetida** 1 tsp Ginger paste 1/4 tsp Mustard Seeds 1 tsp Salt Directions Rinse the lentils well and soak for at least 4 hours. They should be soft and tender before starting. Keep in mind that they could almost double in size so make sure your bowl can accommodate that. Drain well and place into a blender jug along with the beetroot. Add a 1/4 cup of water and grind to a fine paste. Add more water, a tablespoon at a time, as needed. Try not to add too much water if your blender can handle it but make sure the paste is smooth and fine. When your blenders work is done, tip into a bowl and mix in the rest of the ingredients. Leave to rest for at least 15 minutes to allow the onions to release their liquid. Once rested, check the thickness of your batter, gradually adding more water as needed. It should be pourable but not too thin, much like a good American pancake mix. Heat a good non-stick frying pan on a medium-high heat. When hot, pour a good spoonful of batter into the middle of the pan. Smooth the batter into a round, flat shape with the back of a spoon. Drizzle a little oil round the edges of the pan and leave to cook until the edges are browned and the batter is set. Flip and cook on the other side for a few minutes, or until fully cooked. Once crisp and brown remove from the pan and repeat until the batter is completely used. Serve as a snack with chutney or as a side to your next curry – enjoy! Notes * If you have raw beetroot then they can be easily roasted. Trim off the leaves, drizzle with oil, and roast at 200 degrees for 45 minutes, or until the beetroots are soft but not shrunken. ** If you are gluten free then be careful when purchasing Asafoetida as it’s often mixed with wheat flour. It’s entirely possible to get gluten safe asafoetida, just be a little careful. Allergy Notes; This recipe is naturally vegan, gluten free, soy free, and nut free. If you have any issues with any of the ingredients then let me know and I’m happy to suggest substitutes.

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Moroccan Lentil Soup (Vegan & Gluten Free)

Feast of Plants — Mon, 24 Aug 2020 12:00:54 +0000

When I’ve had a difficult week I start to crave something nutritious and comforting and this lentil soup is both those things. It may not be sexy but it’s easy to make and just so heart warming. With a complex mix of spices and warming harissa, the deep flavours of this soup will make you think it must have been a deep labour of love. In reality, you will have spent very little time chopping some vegetables and standing over the pot, the soup will look after it’s self and bless your kitchen with amazing smells. The perfect soup for a bad day or even just a mediocre one! Enjoy and let me know what you think of this soup. Makes: Serves 4-6 Ingredients For the Soup: 1 Large Onion, diced 2 Celery Stalks, diced 2 Carrots, diced 2 Carrots 3 Garlic Cloves, minced 1 Tbsp Ground Cumin 1/2 Tbso Ground Coriander 1 Tbsp Paprika 1/2 tsp cinnamon 1 1/2 Tbsp Harissa 1 tsp Rosemary 1/2 tsp Turmeric 1 400g tin of Chopped Tomatoes 150g Red Lentil 150g Black Lentils 1.5Ltr Vegetable Stock 1/4 cup fresh Mint, chopped Salt & Pepper, to taste For the Topping: Plant Based Yogurt 1 Small Sweet Potato 1Tbsp Oil 1Tbsp Smoked Paprika Fresh Mint, finely diced Directions Put a large pan on the hob on a low to medium heat. Add a dash of oil and gently saute the onions, celery and carrots, stirring occasionally, until they begin to soften. Now add the garlic and saute for just under a minute, or until the garlic is fragrant. At this point throw in the harissa, rosemary, and spices and continue to saute until fragrant before adding the tomatoes. Cook down, stirring occasionally, until the tomatoes have thickened. Finally add the lentils and stock and mix well. Bring to a boil before partially covering, turning the heat to low and simmering for 25-30 minutes, or until the lentil are tender. While the soup simmers, peel the sweet potato and cut lengthways into very thin slices. I’ve found either my mandolin or a very sharp peeler works well here, even most box graters have a side for cutting thin strips. Toss the sweet potato in the oil and smoked paprika before roasting in the oven at 190 degrees (375 F) for about 10 minutes or until beginning crisp. Try not to overlap the slices on the baking tray if at all possible. Once the soup is cooked, blend with an immersion blender until almost smooth. Stir through the mint and season to taste. When serving, ladle into generous bowls and finish with a healthy spoon of yoghurt, a few slices of crisped sweet potato, and a sprinkle of fresh mint. Enjoy! Notes This pairs really well with some warmed flatbread. Allergy Notes; This recipe is easily vegan, gluten free, soy free and nut free. Just make sure the yoghurt you use is safe for your allergy needs.

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Vegan Lasagne (Vegan & Gluten Free)

Feast of Plants — Mon, 20 Jul 2020 12:36:53 +0000

A good lasagne is a labour of love and one of those dishes that is greater than the sum of it’s parts. Everything needed is basics I tend to always have in the house. It’s not difficult and all it needs is plenty of time to turn into a rich, filling, tasty, comforting dish that will feed a crowd with ease. This recipe features a rich lentil bolognese and creamy bechamal – you won’t miss the meat here! I always make a huge batch in a large roasting tin so we can freeze the leftovers as it freezes so well. What’s more, even though it can take a while a good proportion of that time is cooking where you leave it to it’s own devices so it’s the perfect meal for working from home. Take a few minutes to do the prep work and leave the bolognese simmering for a few hours. When you’ve got another few minutes make the white sauce, throw everything together and bake. Normally I’ve give you a few cooking options with something like this but because this is such a big batch cook, the bolognese won’t fit in my instant pot. So … no slow cooker or pressure cooker options here I’m afraid but if you decide you don’t need as much as I’ve give here I bet you could halve this recipe and easily fit it into your slow cooker or instant pot. Don’t feel like lasagne tonight? Then the lentil bolognse will work great as a standard spaghetti bolognese. Feel like you need a few extra veg with this? A quick side salad pairs really well. Want to push the boat out? Garlic bread is the ideal pair to this dish. Enjoy and let me know if you enjoyed this feast! Makes: Serves 6-8 Ingredients For the Lentil Bolognese: 1 cup Red Lentils 1 cup Brown lentils 2 Sticks of Celery, fine diced 3 Carrots, finely diced 2 Large Onions, finely diced 1 Red Pepper, finely diced 6 Garlic Cloves, minced 250g Walnuts 300g Mushrooms 3 tins Chopped Tomatoes, 400g each 2 Tbsp Tomato Puree 1 Ltr Vegetable Stock 2 Tbsp Balsamic Vinegar 2 Tbsp Vegan Worcestershire Sauce 1 Tbsp dried Thyme 1 Tbsp Dried Oregano 2 tsp Rosemary 1 tsp Basil 3 Bay Leaves 1 tsp Chilli Flakes 1 tsp Yeast Extract* 1/2 tsp Ground Nutmeg For the Bechamel (White sauce): 140g Vegan Butter 40g White Rice Flour (sweet rice flour works best here if you have it)** 30g Tapioca Flour** 1.25 Ltr Plantbased Milk, oatmilk is my favourite here 2 tsp salt 1 tsp White Pepper 1/2 Tbsp Nutritional Yeast 1 Tbsp Vegan Green Pesto (optional)*** For the Lasagne: 18 Gluten Free Lasagne Sheets Your favourite vegan cheese (optional) Directions Dig out your largest casserole pot so we can start with the bolognese. Place your pot on a medium heat on the hob and add a glug of oil. Throw in the onion, carrot and celery and gently saute, stirring occasionally until softened. This will likely take between 10-20 minutes, be patient. Once the vegetable are soft, add the garlic and red pepper. Continue cooking until the garlic is fragrant and the pepper has just started to soften. While the vegetables are cooking, prepare the walnuts and mushrooms. Now while I love mushrooms, Kenny hates them so whenever I use them i a dish they have to be hidden. if you have a similar picky people in your house then blend the mushrooms into a paste – this will cause them to just disappear into the mix. Don’t skip the mushrooms, you won’t taste them but they do add a great meaty base. If everyone i your house can tolerate mushrooms them just finely dice and put to one side. Really finely dice the walnuts, I tend to pop them into a food processor until they look like breadcrumbs. Put to one side with the mushrooms. Add just a touch of the stock at this point and deglaze the pan, scraping up all the brown bits that have stuck to bottom. From this point it’s really simple, add all the rest of the bolognese ingredients and stir really well, making sure everything is well combined. Bring up to a simmer, partially cover, and drop the heat as low as it can go. Very slowly simmer for about 3 hours, stirring occasionally. While the bolognese cooks, whip together the white sauce. Melt the butter in a medium pan over a low heat. Add the flours and whisk until smooth. Season well and cook until the mixture turns a very light, golden colour, about 10 minutes. At this point there are two methods you can use to mix in the milk. The traditionally method is to add the milk a little at a time. Pour in no more than a few tablespoons of milk and mix really well, until fully combined. Repeat until all the milk is fully added and no lumps remain. The second method is to preheat the milk until almost simmering (like with normal milk, don’t let it boil) then put the roux and milk into a high speed blender and mix on high until fully combined before returning to the pan. Be as quick as you can with this so the temperature doesn’t drop too much. Whichever method you use, once combined turn up the heat to medium high and bring the sauce up to a boil. Turn the heat down a little a simmer, stirring constantly, for 10 minutes. The sauce should thicken to a texture similar to double cream. Mix in the nutritional yeast and pesto (if using), taste and season if needed before removing from the heat. When the bolognese is ready, taste and season if needed. Preheat your oven to 180 C (160C Fan/350 F). Lightly grease a 30cm by 40cm roasting tin, paying particular attention to the sides so the pasta doesn’t stick too much during cooking. Start layering up your lasagne starting with an even layer of bolognse, cover with a layer of uncooked lasagne sheets then coat with a layer of white sauce. Repeat (bolognese, pasta, sauce, bolognese, pasta sauce ….) until the tin is full, finishing on the white sauce. Tightly cover with a sheet of greased foil (seriously, don’t forget to oil your foil first or the pasta will stick to it like glue) and bake in the preheated oven. After 45 minutes remove the foil, top with cheese (if using, I love a homemade mozzarella) and place back into the oven for another 15 minutes or until the top is crispy. Rest for a few minutes before cutting. Serve and enjoy! Notes Don’t feel like lasagne tonight? the lentil bolognese works great with spaghetti for an equally tasty weeknight dinner. *If you can’t find a yeast extract that works for you then substitute with 1/2 Tbsp of your favourite soy sauce substitute and 1/2 tbsp of nutritional yeast. It won’t be the same but it’ll get you close. Marmite isn’t gluten free but you can find alternatives that are. **If you don’t have these to hand you can try just subbing in cornstarch – it won’t be quite the same but it’s a traditional recipe for a gluten free roux. ***adding pesto to the white sauce adds an interesting extra dimention to the lasagne but it will still be tasty without it. We use a free from pesto which is both vegan and nut free. Allergy Notes; To make this nut free, substitute sunflower seeds for the walnuts and make sure you use a nut free pesto.

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Instant Pot Lentil Sloppy Joes (Vegan & Gluten Free)

Feast of Plants — Mon, 06 Jul 2020 12:00:37 +0000

Sloppy Joes is one of those iconic American foods that you see on TV but don’t really get over here in the UK. Originating in the early 1930s, the basis of this dish is cheap mince meat in a tangy, barbecue or tomato based sauce, served in a white roll. It’s one of those cheap dishes that was created during the depression to serve hungry workers and it’s survived all this time by being greater than the sum of it’s parts. Incredibly tasty and comforting, it’s perfect for those days when you need to make something filling from basic pantry stores – in other words, perfect for during lockdown! There are several vegan versions of this dish online but getting a version that’s just as tasty as the original can be tricky. My version of this classic dish offers bold, meaty flavours, while still being both easy and cheap to make. Serve in a good size bread roll (gluten free in our house) with a spoonful of smashed avocado, and a side of tasty salad. It’s messy but it’ll make the perfect end to a hard day. Makes: Serves 6 Ingredients For the Sloppy Joe filling: 1 Green Pepper, diced 1 Large Onion, chopped 1 rib of Celery, chopped 2 Garlic Cloves, chopped 1 tsp Chilli Powder 1½ tsp Smoked Paprika 1 tsp Chilli Flakes 1 tsp Cumin 1 tsp Dried Thyme 1 tsp Dried Oregano 110g Urad Dhal (Black Lentils), soaked* 110g Green Lentils 1lt Vegetable stock 400g Tin of Chopped Tomatoes 3 Tbsp Tomato Puree 2 tsp Vegan Worcestershire Sauce 1 Tbsp Mild Mustard (Dijon works well here) 2 Tbsp Brown Sugar (or more depending on the tomatoes) 1 Tbsp Cider Vinegar ½ tsp Liquid Smoke (Optional but really worth it if you can find it) 100g Walnuts 200g Mushrooms 125g Black Beans salt & Pepper to taste Oil for cooking Serving Suggestions: Bread Rolls Smashed Avocado** Slices of Pickled Red Onions Directions Set your instant pot to saute and add a touch of oil. Gently cook your chopped onions, celery, and pepper until softened and just starting to brown. Add the garlic with the spices and saute briefly, until the garlic turns fragrant. Turn off the instant pot and use a dash of the stock to deglaze the liner. Make sure you scrape up all the brown bits from the bottom of the pan as that’s flavour and leaving too much can cause your instant pot to overheat when coming up to pressure. Now add the rest of the ingredients apart from the mushrooms and walnuts. Don’t add salt at this point as it can make the lentils turn hard. Stir well to make sure everything is well combined before locking on the lid. Cook on high pressure for 12 mins and allow a natural release. While your lentils are cooking it’s time to cook your flavours boosters – the mushrooms, walnuts, and black beans are here to add that deep meaty taste that will ensure even the most hardened vegan won’t miss the meat. Finely chop your mushrooms, I like to to this in my food processor but don’t let them become mush if you do this. The walnuts should also be chopped finely until they are slightly larger than breadcrumbs. I also like to roughly chop the black beans but that’s entirely optional. Heat a wide bottomed saute pan on a medium to high heat with a tablespoon of oil. Add in your mushrooms and saute until they loose most of their liquid and start to brown. Stir occasionally and scrape up any brown bits that stick to the bottom of the pan as you go. Add the beans and walnuts and mix well. Keep cooking until the mix is nicely toasted. When the pressure has released on the instant pot, remove the lid and stir through your mushroom mix. If needed, simmer down until thick, taste and season well. Serve in good size bread buns with a spoonful of smashed avocado. Notes * We always tend to have black lentils in the house as they’re essential for a lot of great Indian dishes. They add some great textures here but if you don’t have them to hand then you can use more green lentils instead. **If you’re not planning on using the avocado with this then I’d suggest halving the vinegar and mustard in this recipe. I’ve built it out to be a deliciously tangy recipe that is balanced out by the avocado so you may want to compensate here. Allergy Notes; This is already vegan and gluten free but there are a few points to note. Check your gluten free buns for dairy or egg as this can be a common tripping point in gluten free bread. Check your stock as wheat is often used as a thickener. If walnuts are an allergen for you then you should be able to substitute in sunflower seeds for a similar effect.

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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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Warm Spring Salad

Feast of Plants — Mon, 06 Apr 2020 12:00:00 +0000

We’re at a slightly odd time of year, the weather can’t seem to decide if winter is over but the sun is definitely starting to push it’s head through the clouds. After days like this weekend I start to crave something light and salad-like but warm. My solution is this salad. It’s incredibly easy to make, takes advantage of seasonal produce like asparagus and salad potatoes when they’re just coming into their own, but it’s warm so it fits in perfectly when the weather is still a little cool. The lentils and potatoes make it filling without being heavy while the dressing brightens the dish with a little tang. If you’re short on time you can pull this together in 15 minutes making an ideal light lunch for two, or a more interesting side for your main meal that’s easily both gluten free and vegan. Makes: Serves 2 (as a light lunch) Ingredients For the Salad: 800g Fingerling or Salad Potatoes, scrubbed 200g cooked Puy lentils* 60g Sun dried Tomatoes 250g Asparagus (thin stemmed) 1 Tbsp Olive Oil 1/4 cup Fresh Parsley Salt & Pepper to taste For the Dressing: 3 Tbsp Plain Vegan Yoghurt** (I prefer Almond or cashew) 1 Tbsp of Vegan Mayo** 2 tsp White Wine Vinegar 1 Tsp (heaped) Vegan Red Pesto 1/2 tsp Dijon Mustard Salt & Pepper to taste Directions Halve or quarter (if a little large) your potatoes and simmer for 10 mins, until just soft enough to pierce with a fork. Strain and heat the oil on high in the same pan, Add back the potatoes with a hint of pepper of salt. Saute, stirring occasionally until the potatoes just start to crisp and brown. Toss through the parsley, roughly chopped, and put to one side. At the same time as cooking your potatoes, trim the woody end off your asparagus and lay in a grilled pan on a medium to high heat. Turn as each side gain those distinctive grilled marks and remove from the heat once tender in the centre of the stalk. If you’ve gone for good slim asparagus this really shouldn’t take long. I like to make my salad dressings in jars and this works perfectly here – toss all the dressing ingredients into a spare jar, screw the lid on and shake till evenly mixed. Taste and season as needed. This may make more dressing than you need but it stores well in the fridge with it’s lid on. Thinly slice your tomatoes into strips and you should be ready to plate up your salad. layer up a plate starting with the potatoes, then the asparagus, followed by the lentils and tomato slices, finally drizzle generously with the dressing. A quick easy lunch that’s perfect for enjoying the return of sunny weather! Notes * If you’re using raw lentils, aprox. 100g of raw puy lentils simmered in 500ml of vegetable stock for 30 minutes, or until tender will work here ** feel free to use 4 Tbsp yoghurt here and no mayo if you’d rather but I’d be more careful with adding the mustard and vinegar if you do so due to the tartness of the yoghurt. Add to taste gradually. Allergy Notes; If nuts are an issue for you or your family then check your pesto is nut free (most contain pine nuts), most free from pestos are both vegan and nut free and should work well here.

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Slow Cooker Lasagne Soup

Feast of Plants — Fri, 03 Apr 2020 12:00:00 +0000

Lasagne soup was completely foreign to me until recently thanks to some browsing on social media. It seems to be an american invention but what a great idea it is! All the elements of a great lasagne but with almost none of the work since, in my version, most of the cooking is done in the slow cooker. I like to serve mine with an easy homemade vegan ricotta which serves as a great counterpoint to the rich tomato sauce. This recipe works great for a crowd, uses mostly pantry stables, and is really quite hands off so is ideal for these days were so many people are working from home and trying not to go shopping so much. Remember – #Stayathome and enjoy some good food while you’re at it! Makes: Serves 4-6 Ingredients For the Soup: 1.2 ltr Vegetable Stock 1 Large Onion 2 Sticks of Celery 2 Carrots 1 Green Pepper 3 Garlic Cloves 150g Lentils* 1 tsp Crushed Chillies 2 Tbsp Vegan Worcester sauce 2 tsp Basil 2 tsp oregano 1 tsp Thyme 2 tins Chopped Tomatoes 8 Lasagne Pasta Sheets** 250g Frozen Spinach Salt & Pepper to taste For the Cashew Ricotta: 225g Cashews 150ml Plant based Milk (I like oat or almond milk) 1Tbsp Lemon Juice 1Tbsp Extra Virgin Olive OIl 1 tsp Nutritional Yeast 1Tbsp Vegan Pesto (optional) Directions For best results, I recommend soaking your cashews overnight or a long as possible but if you loose track of time then try to soak them for at least an hour in boiling water. Chop all your veg into small dice and place into your slow cooker with minced garlic, herbs, lentils and stock. Cook on high for 2 hours (or on low for 4 hours), if you’re using brown lentils they should be ever so slightly firm. Add your tomatoes and worcester sauce, stir well and cook on high for another 2 hours (or on low for another 4 hours). While your slow cooker is bubbling away you can whip together your ricotta. Place all the ricotta ingredients except the pesto into a blender and blitz until completely smooth. If using the pesto, swirl it into your ricotto and taste – add salt if you feel it’s needed and place in the fridge till ready to serve. Finally, break up your pasta into easily manageable chunks and stir through along with your frozen spinach. Leave cooking for another 15 minutes or so, or until the pasta is fully cooked. Season to taste (seriously here, you haven’t added any salt to your soup by this point so do taste and season as needed, don’t season before hand as salt can inhibit the cooking for lentils). Serve with a healthy dollop of ricotta on top and 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. If cashew nuts are a problem for you then there are plenty of tofu based ricotta recipes

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