Deconstructed Samosas

Deconstructed Samosas.JPG

Deconstructed Samosas

My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect

I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile

I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks

Ingredients

For samosa

  • 2 tbsp. coconut oil
  • 1 tsp. coriander seeds
  • ¼ cup diced onions
  • 1 tsp. freshly grated ginger
  • 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
  • ½ cup peas
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • ½ tsp. cayenne pepper
  • Vegan Filo Cups

For Chutney Tasha.Kitchen recipe

https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/

Method

  • Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
  • Add the shallots and ginger and cook until soft
  • Add the diced, cooked potatoes and sauté until golden (3 minutes)
  • Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
  • Let the filling cool completely
  • Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love
Advertisements

Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse

This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.

I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.

Enjoy!

Ingredients

  • 300g soft silken tofu
  • 80g vegan chocolate
  • 3 tbsp. maple syrup
  • ½ tsp. vanilla essence
  • Pinch of salt

Method

  • Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
  • Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
  • In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
  • Add the chocolate and rest of the ingredients
  • Transfer into glasses or ramekins, serve with berries to cut through the richness

Courgette and Corn Fritters

Courgette and Corn Fritter

Courgette and Corn Fritters

These are a great little snack or starter filled with tasty vegetables. They remind me of my grandma’s Pakora’s but are made with corn flour instead of chickpea flour, both of which are gluten free so we are in luck, either way

The wonderful thing about this dish, is the texture, it is crunchy on the outside and soft on the inside (any of your from the UK and old enough should understand this reference from the old Dime advert :))

I adapted this from Robin Swallow’s recipe, from Manna Café in London. I baked these instead of frying them and used coconut oil instead of sunflower

These are Mr. B approved. The recipe makes c.12 and they were gone in less than the time it took to write this blog!

Ingredients

  • 2 small courgettes/zucchini, grated
  • 175g corn kernels
  • ¼ bunch fresh coriander, chopped
  • 115g masa harina (white corn flour)
  • ½ tsp. cumin
  • ½ tsp. paprika
  • Salt and pepper to taste
  • 2 tbsp. coconut oil

Method

  • Grate the courgettes and then place them into a bowl and sprinkle with a little salt. Let sit for 10 minutes
  • Take the grated courgettes and place into a clean tea towel. Squeeze out all the liquid and place into a clean bowl. Add the remaining ingredients to the bowl of dry courgettes
  • Mix with your hands until well incorporated and the mix holds together, add a little water if you need to
  • Take 1 tbsp. full of mix and shape into a small patty or ball, continue with the rest of the mix
  • Take the coconut oil in your palm and cover the fritters
  • Bake for 30-40 minutes until crisp

Serve with choice of sauce, I like sweet chilli for this

Sprouting broccoli with sweet tahini dressing (Goma-dare)

Green Veg with Sweet Tahini

Sprouting broccoli with sweet tahini dressing (Goma-Dare)

Goma-dare is a Japanese sesame sauce, normally used in Shabu Shabu. It is the most popular of all the sauces, is salty sweet and can be used for many dishes.

Mr. B and I like to use the sauce when looking for something light and quick in the evening, just adding it on top of some broccoli or raw/blanched spinach

The sauce takes 5 minutes and will keep in the fridge for a week or two. This recipe is an adaptation by Ottolenghi, hence the added tahini. I think it is a wonderful interpretation giving the sauce an added layer of depth

Ingredients

  • 250g purple sprouting broccoli/head of broccoli
  • 180g snow peas

Sauce

  • 50g tahini
  • 2 tbsp. water
  • 1 small clove garlic
  • ½ tsp. tamari
  • 2 tbsp. honey/maple syrup
  • 1 tbsp. cider vinegar
  • Pinch of sea salt

Method

  • In a small bowl, whisk together all the ingredients for the sauce, you want the consistency to be smooth and tick but pourable
  • Trim off the broccoli leaves, bring a pot of water to the boil, salt and blanch the broccoli and snow peas for 4 minutes, running under icy cold water to stop the cooking and leaving to drain
  • Once the vegetables are drained, mix with the sauce
  • Add the sesame seeds over the top and serve

 

Sesame Sweet Potatoes

Sesame Sweet Potatoes

Sesame Sweet Potatoes

Umami in Japanese means I will give you my right hand and first-born child for a bite of that!

There aren’t many vegan dishes at Zuma, the Japanese Peruvian restaurant in London and now New York, as we found out one Friday night, but the few they have are all delicious and I intend to blog them all for you before the end of the year.

This is one of my favorites due to my obvious obsession of all things Umami. They make it on the Robata grill, which adds an extra smokiness, but you can do it in the oven and it isn’t too far off

The sweet potato and marinade give a lovely sweet salty combination that can be used for other vegetables too. It is also a super quick preparation from kitchen to table, making it an easy weekday or weekend main or side

Ingredients

  • 2 sweet potatoes
  • 1 tbsp. sesame oil
  • 1 tsp. coconut oil
  • 1 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. sesame seeds
  • ½ tsp. pepper

Method

  • Preheat oven to 350c
  • Wash the sweet potatoes and cut so as to create discs, approximately 1.5 inches wide
  • In a bowl mix together the ingredients and cover the discs well
  • Pour the mixture onto a baking tray lined with parchment paper and bake for 25-30 minutes, until beautifully caramelised.

Vegan Gluten Free Mac and Cheese

Vegan, Dairy Free, Gluten Free Mac and Cheese

Processed with MOLDIV

‘Do something today, that your future self will thank you for’

This is one of my brother’s favourite recipes, which says something from his discerning palate. My brother has gone from someone who used to eat mainly chicken, rice and potatoes to someone that introduced me to the best Peruvian ceviche in London town. I love exploring new places and cuisines with him, and he is a pretty good cook too!

As we grow older not only our palate but also our perceptions, learning and understanding change. We can therefore be more than a product of our childhoods, learning and habits; we can choose who we want to be.

You don’t have to commit to being a vegan, or cutting things out of your diet, but it is our responsibility to think about what we are putting into our bodies and where that food comes from. In the age of free and prevalent information, we no longer have the excuse, I didn’t know.

This recipe is adapted from ‘oh she glows’, a blog dedicated to plant based foods who overcame her eating disorder and managed to change her families diet from processed junk food to a fully plant based diet, embracing health, change and life! The butternut squash gives a beautifully creamy texture and the sage breadcrumbs add a create complexity to the flavor as well as an additional textural element.

Ingredients

  • 1 butternut squash, peeled, seeded and cut into 1 inch chunks
  • 3 garlic cloves, peeled
  • 3 tsp. coconut oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 3 tbsp. nutritional yeast
  • ½ tsp. paprika
  • ½ tsp. herbs de Provence or other dried herbs
  • 12 ounces dried gluten free pasta
  • 5 unsweetened almond milk
  • ½ cup gluten free breadcrumbs/almond meal
  • 2 tbsp. olive oil
  • 2 tbsp. finely chopped sage leaves

Method

  • Preheat the oven to 350F
  • Place cubed butternut squash and garlic cloves on a baking tray lined with foil, after tossing with the coconut oil, 1 tsp. sale and ¼ tsp. black pepper
  • Bake until tender, 45-60 mins
  • Cook the pasta, drain and put to the side
  • Once the squash is ready, allow to cool then place in the blender with the nutritional yeast, herbs de Provence, ¼ tsp. salt, ¼ tsp. black pepper and almond milk and blend till smooth
  • Add the cooked pasta to the sauce and place in a baking dish
  • Heat a small saucepan over medium heat and add the olive oil, add the almond meal and chopped sage
  • Evenly top over the mac and cheese and heat until the topping is crisp
  • Serve hot

Raw Vegan Matcha Cheesecake

IMG_6265

Raw Vegan Matcha Cheesecake

‘Dessert is like a feel-good song, the best ones make you dance’.

This is one of those life-changing recipes. It tastes beautifully decadent due to the silky texture but is gluten, dairy and refined sugar free. As you can see from the combination of ingredients, it is all natural and pretty similar to your granola, so you can eat cheesecake for breakfast and feel pretty good about it. Revolutionary.

I did a lot of taste testing with this recipe and no one could believe that the topping was made with cashews as the main ingredient and contained zero diary. I also did some live cooking to show how long it takes to make, my best time being 6 minutes 32 seconds!

If you don’t like Matcha, you can add raw cocoa and make a chocolate version or blueberries to make a fruity version. The options are endless.

Ingredients

Base

  • 1 cup hazelnuts
  • 1 cup desiccated coconut
  • 6 pitted dates

Filling

  • ¾ coconut milk/cream
  • ½ cup raw honey or maple syrup (vegan option)
  • 5 cups raw cashews, soaked for 2 hours minimum in water and then drained
  • ½ cup coconut oil
  • 1 tbsp. matcha green tea powder

Method

  • Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency
  • Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders
  • In a clean blender add the coconut milk, honey, cashews and coconut oil until silky smooth
  • Add the matcha powder and blend again until fully combined
  • Pour on top of the base and leave in the fridge/freezer to set

Chocolate Raw cheesecake

Raw Vegan Chocolate Cheesecake (substitute raw cocoa powder for the matcha)