‘Winter is a season of recovery and preparation’.
Stroganoff is an old classic Russian recipe from the 18th century, that has become popular around the world. You can imagine people eating this dish on a cold snowy day, which is why it has become so popular as a warming winter dish in other places and the USA is no exception.
I took this particular recipe from Healthy Living James as featured in Vegan Food and Living. It is rich from the coconut milk, substituting for the cream and has deep flavors from the smoked paprika, dijon mustard and garlic. You can use it for canapés, eat it on toast for breakfast or with rice for dinner and it only takes 30 minutes to make.
- 1kg mushrooms, sliced
- 2 red onions, sliced
- 4 garlic cloves, crushed
- 2 tins of unsweetened coconut milk
- 2 tsp. smoked paprika
- 2 tsp. Dijon mustard
- Juice of 1 lemon
- Large handful of parsley
- 3 tbsp. coconut oil
- Salt and pepper
- Heat a large pot with oil, adding the garlic, onions and mushrooms with a large pinch of salt and pepper
- Cook for 5 minutes, stirring as you go along
- Once the mushrooms are soft, add the coconut milk, paprika, mustard and lemon juice and stir well
- Cook on a high heat to allow the sauce to thicken, cook for 20-25 minutes of until thick and reduced, keeping stirring to make sure it doesn’t stick
- Finally add freshly chopped parsley
‘Food has a story, a history, relationships’
I adapted this recipe from Season by Nik Sharma, using Quorn to make it vegetarian.
Kebabs have a long and interesting history, and mostly trace their origin to the influence of Mughlai cuisine. This cuisine is strongly influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal Emperors originally hailed from in the 16th century. The deep spices and meat where seen as luxurious foods and used for royal dinners and celebrations. In our family, meat was also seen like that as my grandma was vegetarian and so it wasn’t an every day occurrence.
This is an easy recipe, it’s just a mix and fry. You can bake them too, but they tend to dry out a little due to their being little fat in the mixture.
- 1lb vegetarian mince
- 1 cup finely diced onion
- 1 egg, lightly beaten
- ½ cup chickpea flour
- 2 chilis, minced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 tbsp. fresh lime
- 1 tsp. cayenne pepper
- 1 tsp. coriander powder
- 1tsp dried mint
- ½ tsp. ground cinnamon
- ½ tsp. dried sage
- ½ tsp. sea salt
- Oil for frying
- In a large bowl, mix the mince, onion, egg, chickpea flour, chilies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage and salt
- Mix thoroughly
- Divide into 10 portions
- Heat 2 tbsp. oil and fry the kebabs in batches, adding more oil as needed until golden brown, 3-5 minutes each side
- Drain on paper towels
- Serve with chutney, on their own or with naan
This recipe is from season by Nik Sharma, ‘I am an immigrant and I tell my story through food’.
This is a beautiful cookbook and a tail of a life and culinary journey through India and America. It is a book that tells the tale of the inherent tension between originality and origin. It is the familiar story of how food becomes a tool of acclimatization and acceptance and how on that journey it is a friend and teacher in times of discomfort and in finding yourself once again.
I love this cookbook not only for its beautiful pictures and recipes, but for the familiar story it tells, of getting to know yourself through food. For immigrants, food can represent heritage, home and your life journey. When you doing know where you are or who you are, your nostalgic dishes will give you back your pathway and identity. From the porridge you ate as a child with your grandma, or the celebratory dish that was always placed center stage at birthdays, food can take you back in time and give you comfort as you make your journey far away from the place you once started.
This recipe is a tantalizing combination of sweet, sour, salty and spicy. Make it to snack on or to serve to guests.
Nuts are a rich source of protein, omega-3 fatty acid and dietary fiber.
- 1 tbsp. unsalted vegan butter, melted
- 2 tbsp. pomegranate molasses
- 2 tsp. coconut sugar
- ½ tsp. pomegranate powder
- ½ tsp. sumac
- ½ tsp. cayenne pepper
- ½ tsp. fine sea salt
- 1 cup raw cashews
- ½ cup raw shelled pistachios
- ½ cup halved walnuts
- Preheat the oven to c. 300f
- Line a baking tray with parchment paper
- In a medium bowl, stir together the melted butter, pomegranate molasses, sugar, pomegranate powder, sumac, cayenne and salt to form a smooth paste
- Fold in the nuts and stir to make sure there is an even coat
- Transfer to the baking sheet and spread out
- Bake for 20-25 minutes or until lightly brown
- Remove the baking sheet from the oven and cool before serving
- If not using immediately, cool and keep in an airtight glass jar
The pioppino mushroom is not only known for its delicious and earthy taste and great texture but also pack a series nutritional punch, providing a great source of vitamin D and boasting beneficial bacteria great for improving digestion and overall health. These mushrooms have a valuable amount of bioactive metabolites. These metabolites include agrocybenine with anti fungal properties, Cylindan which has anti-cancer properties and indole derivatives which are responsible for hunting down free radicals. The Pioppino mushroom is also known for slowing down the effects of osteoporosis. MIND BLOWN!
I found these at the farmers market and since I had never seen them before I thought I pick some up. I asked the lady what to do with them and she said just chop the whole thing up including the stalk and saute them with some shallots. So that is exactly what I did. I served these with some ancient grain gluten free pasta and topped with a little vegan parmesan.
‘Bellissimo’ said Mr. B and I agreed.
- 150g of gluten free pasta
- 400g Pioppini Mushrooms
- ½ cup shallots, sliced
- 10g vegan butter
- Salt and pepper
- 2 tbsp. olive oil
- Vegan parmesan (optional)
- Clean and cut the mushrooms. I cut 2cm off the bottom and chop the stalks into rounds and slice the heads
- Warm the oil in a skillet and add the onions, cook until starting to brown
- Add the mushrooms, cook for 5 minutes on high heat
- Whilst cooking the mushrooms, cook the pasta
- Drain the pasta and add to the mushrooms, add the butter, salt and pepper
- Mix well and serve hot with optional vegan parmesan
My mum used to serve Peking Duck as an intermediary course at her amazing dinner parties. I remember our not so large living room being filled with conversation and laughter as I would go around serve the canapes and my brother would help top up the drinks. My mum was really in her element in those situations, entertaining and listening out for the comments and compliments on the food. I don’t think I have ever seen her happier.
Of course, as many of you know, I try and replicate this nostalgia through my own dinner parties with just an eye to my own plant-based interpretations.
‘Food has no soul, you as a cook must bring soul to the recipe’
Peking Duck also featured heavily in our celebrations, as we would always congregate at our local Chinese restaurant to celebrate birthdays and special occasions. This is a theme for Indian families, and I have never worked out why, apart from perhaps the ability to accommodate large parties and the willingness to supply chopped up chilis to us in abundance.
My brother loves this dish so much that it is also his comfort food at home and so this recipe is dedicated to him. It is my way of showing him that I care, taking his favourite dish and making it heart healthy so he can eat it at will and see it as a healthy snack versus an unhealthy treat. Dev, this recipe is from my heart to yours, in recognition of our memories and the nostalgia we share.
- 2 cans of jackfruit
- 3 tsp. tamari
- 3 tbsp. maple syrup
- ½ tsp coriander powder
- ½ tsp pepper
- 1 tsp. sesame oil
- 3 spring onions, finely sliced
- ½ cucumber, cut into strips
- 8-10 Chinese pancakes
- 150ml hoisin sauce
- Heat the grill on high
- Drain the jackfruit and pat dry
- Combine the tamari, maple syrup, coriander, pepper and sesame oil
- Coat the jackfruit in the mixture and place under the grill
- Grill for 10 minutes, turning 2/3 times until crispy
- Warm the pancakes, serve with the cucumber, spring onion and hoisin sauce
‘People need to understand the different between wants and needs, I want abs, but I need tacos’
…. with this recipe you can have both!
My American husband likes Brussel Sprouts and Tacos, two popular ingredients in the USA, but not two that you normally see together. Given our plant-based diet at home however, I am always trying to find new and innovative recipes and nearly always have these two ingredients in the fridge.
This is a great recipe for brussel sprouts if you want them on their own or as a side. I love them in a taco as they are a little crunchy from the char, a little sweet from the honey balsamic and a little spicy from the red pepper flakes.
- 5 Ibs. brussel sprouts
- 2 tbsp. olive oil
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp. honey
- Pinch red chilli flakes
- Corn Tortillas
- Preheat oven to 425c
- Line a baking tray
- Trim the brussel sprouts and cut the bottom off. Cut in half.
- In a large bowl, toss in the olive oil, salt and pepper
- Roast until a little charred
- Mix the balsamic, honey and a pinch of red pepper
- Warm the tortillas, place some of the sprouts on and drizzle the honey balsamic on top
- Serve warm
‘Nature alone is an antique, and the oldest art a mushroom’ – Thomas Carlyle
I love this dish so much that whilst I am writing this, I am making another batch
It made my life so much easier this week as I started to commute and needed a nourishing, light meal that took 10 minutes to make when I got home
The first day I ate the broth on its own, the second I added some soba noodles as I heated it up, the third I added some tofu, the fourth some pea shoots and the fifth some pre-cooked barley and some coconut milk. The base itself has about 10 calories, a portion of soba noodles has 70 calories, so this is a low-calorie meal, whatever you do to it
Dried mushrooms can be much cheaper than real mushrooms but they retain the taste and nutrients including protein, enzymes, B vitamins (niacin) and vitamin D2
- ½ cup dried mushrooms
- 6 cloves of garlic, peeled and smashed
- 1 tsp sea salt
- ½ tsp. freshly ground pepper
- 2-3 sprigs of fresh thyme
- 8 cups water
- Place all ingredients in a deep pot, bring to the boil and then down to a simmer for 30 minutes
- You are looking for a deeply concentrated flavour, so if at 30 minutes you don’t have that keep going or adjust the seasoning
- If you have an instant pop, you can do the same thing and it will take 10 minutes
- Eat as a nourishing broth
- Add soba noodles and make a ramen
- Add tofu and vegetables and make a protein dense soup
- Use it as your broth and make a risotto