Raw Pistachio and Rose Avocado Cake (Raw, V, DF, GF)

B5F73031-6919-4FB4-917C-4FCD532796A9-1

“Good food is all the sweeter, when shared with good friends”

This is a beautiful light dessert, with the sweet fragrance of a souk from the rose petals and pistachios. It is an easy blender recipe, with the base made mainly of dates and nuts and the topping 90% avocado. I served it at the end of my plant to table dinner and the guests loved the way it looked, the subtle sweetness and it’s delicate nature after a 3 course meal.

Ingredients

Crust

  • ½ cup raw pistachios
  • 6 soft Medjool dates, pitted
  • 1 tbsp. maple syrup
  • Pinch of salt

Filling

  • 2 medium avocados, de-seeded and peeled
  • 6 tbsp. maple syrup
  • 1 tbsp. lemon juice
  • 1 tsp. rose water
  • ¼ cup pistachios
  • Pinch of salt

Method

  • Place all the crust ingredients apart from the maple syrup into the blender and process to a crumble
  • Add the maple syrup and process again to a sticky crumble
  • Transfer the mixture to a 5-inch springform pan
  • Press the mixture into the bottom
  • Place in the freezer whilst you work on the filling
  • Blend all the filling ingredients apart from the pistachios, make sure the mixture is well combined
  • Add the pistachios and blend again, but not until fully blended, as you want to see visible specs in the mixture
  • Add to the base and smooth the top over
  • Add toppings, I used rose peals and more pistachios
  • Place in the freezer for at least 4-5 hours
  • If you have leftovers, keep them frozen otherwise the mix will oxidise and change color
Advertisements

Mushroom Stroganoff (Vegan, DF, GF)

IMG_5831

‘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.

Ingredients

  • 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

Method

  • 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

Marinated Tofu with Miso Jam & Edo Spice (Vegan, DF, GF)

Processed with MOLDIV

‘The mind is like Tofu. It tastes like whatever you marinate it in’.

This is a beautiful recipe and I would recommend it to anyone who likes Tofu. My beautiful cousin, Sabrina, bought me a selection of spices and it came with some suggested recipes.

The key here is to make sure you get as much water out of the tofu as possible. The resulting dish is a wonderful combination of the char from the tofu, the salty sweet umami from the miso jam and the acid and spice from the spice mix. I have given a suggestion for if you don’t have Edo spice, but you can just sprinkle anything you have or that suits your palate, making it your own recipe.

Mr. B doesn’t like Tofu or miso, so this is recipe is just for me.

Ingredients

  • 12oz block of firm tofu
  • ¼ cup oil
  • 2 tbsp. mirin
  • 2 tbsp. mushroom powder
  • Pinch of salt
  • 1 batch miso jam
  • 2 spring onions/scallions (for garnish)

Miso Jam

  • 1 tbsp. mirin
  • 2 tbsp. sake
  • 6 tbsp. sweet white miso
  • 1 egg yolk
  • 1 tsp. fresh lemon juice

Method

  • Drain the tofu, then cut it like a loaf of bread into six, ¾ inch slabs
  • Arrange the tofu on a single layer on a cloth, lay more towels on top and weigh down to squeeze out as much water as possible
  • Let stand for at least 20 minutes
  • In the meantime, make the marinade by whisking oil, mirin, shitake powder, ginger and a pinch of salt. It will be spreadable but thick
  • Transfer the tofu slabs to a plate and arrange them in a single layer. Brush the tops with the marinade, then flip and cover the other side. Let stand for 30 minutes
  • During this time make the jam but whisking the ingredients together over a low heat, whisking until it is firm enough to hold a soft peak. Immediately take the jam off the heat and place in a bowl to make sure it doesn’t continue to cook
  • Heat a non-stick pan, add the remaining oil. Add the tofu slabs and pan fry under nicely browned on all sides
  • Transfer tofu to a serving plate
  • Spread a dollop of miso jam on top of each slab, sprinkle the mixed spice* on top and a few bits of scallion.

*If you don’t have Edo Spice – a mix of 7 spices from Japan, add sesame seeds, chili flakes and some lemon zest

Processed with MOLDIV

Mushroom Broth and friends (Vegan, DF, GF)

Processed with MOLDIV

‘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

Ingredients

  • 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

Method

  • 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

Happy New Year!

planttotable_home

 

Dear Friends of Tasha. Kitchen,

Happy New Year!

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.

These too are wishes for myself and in the pursuit of this at the end of the year I took some time out to self reflect on all I have learnt over the last year.

In 2018, I completed my certificate in Plant Based Nutrition with Cornell and have used this and some great books (e.g. how not to die – Gene Stone and Michel Greger), articles and blogs to learn more about the hard science behind food and disease.  Many of you may have seen my blog evolve over that time, from broad based healthy food to more of a plant-based blog. This is a reflection of my learning and has caused me to sit back and think about what my own philosophy is and what the blog should centre around.

After much study, contemplation and a recommitment to both my followers, and myself I am pleased to announce a new blog coming soon. The blog will be dedicated to Vegetarian, Vegan and Raw recipes with a focus on Plants and Whole Foods to maximise the nutritional content. There will also be a new section where I will share scientific research, so you can learn with me.

The blog will be called PlantToTable.com and exists today but with a redirect to Tasha.Kitchen until it is ready for launch in early 2019. Tasha.Kitchen will resume this Saturday and an announcement will be made when the new blog is ready.

I hope that this news allows you to forgive my absence and I look forward to continuing our journey together.

Yours faithfully,

Tasha x

Delhi Green Beans with Ginger and Green Chillies (Sem Ki Sabzi)  (Vegan, DF, GF)

Green Beans and Ginger

This dish is from the north of India and is normally served with lentils, rice and yogurt.

My grandma had a special dish for everyone, cheese rolls for my brother, rice porridge for me and green beans for my cousin Sabrina. I actually think Sabrina is the only person I know, as well as my grandmother who loved these green beans. They would eat them together, laugh and talk. It was something special to see.

This is my first attempt at a green bean recipe and there will be a few more to come until I get the right one. This recipe is from Madhur Jaffrey’s Vegetarian India, it is vibrant, spicy, tasty and takes no time at all.

Ingredients

  • 1 LB green beans, topped and tailed and cut into 1 inch pieces
  • 2 tbsp. oil
  • ½ tsp. asafoetida (optional)
  • ½ tsp. whole cumin seeds
  • 1 green chillies, chopped
  • 2 tsp. ginger, chopped
  • ½ tsp. salt
  • 1 tsp. coriander, powder

Method

  • Plunge the beans into boiling water 3-5 minutes and then drain, leaving them al dente
  • Put the oil in a medium frying pan, set on a low heat, add the asafoetida, add the cumin
  • Take the pan off the heat and add the ginger and chillies
  • Put back on the heat, add beans, salt, coriander powder and 2 tbsp. water
  • Cook for another 5 minutes
  • Eat with rice and roti

Cauliflower Steak (Vegan, DF, GF)

Cauliflower steak

Let’s break the myth that you need meat to build muscle. The gorilla can lift up to 10 times its body weight!

I made this dish on the request of my meat and potatoes concierge. As I would leave the building early in the morning I would go by the front desk and drop off a plant based treat, vegan cheesecake, vegan meatballs, vegan samosa, vegan chocolate truffles and after a few months I finally got a request for a cauliflower steak. This was a man who said that he had to eat meat with every meal.

You must learn a new way to think, before you can master a new way to live.

I love the humble cauliflower, the texture is meaty enough to satisfy and it takes well to assertive flavours. This is a basic version, but you could add a pesto, salsa or chimichurri. I served this with some Baba Ganoush underneath for a texture and flavour contrast.

Mr B was a little upset that I was cooking for another man, so I made him some vegan truffles and he forgot all about it…

Ingredients

  • 1 cauliflower
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • ¼ cup oil

Method

  • Preheat the oven
  • Remove the outer green leaves from the head of cauliflower
  • Use a large knife and cut the cauliflower half lengthwise and into half again
  • In a bowl mix the oil and spices
  • Brush the cauliflower with the mixture on both sides
  • Bake covered with foil until steamed and starting to soften
  • Uncover and let brown for the remaining time
  • If you have a BBQ, sear for grill marks and a little char