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

 

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King Trumpet Yakitori (Vegan, DF, GF)

Yakatori

A little advice from a mushroom;

  • Be down to earth
  • Sprout new ideas
  • Keep a low profile
  • Know when to show up
  • Stay well-rounded
  • Start from the ground up
  • Be a fun-guy

This is a beautiful recipe for a BBQ. It is meaty and sticky and sweet and sumptuous.

Mushrooms are always said to be a great meat substitute but I don’t see it as a substitute but a star in it’s own right. I use a variety of mushrooms in my recipes due to the medicinal benefits; Trumpet versus the others is good for something you want to give more structure to, which is why it works so well on this recipe.

Be careful with the reduction, as it can get hot due to the melted sugar. If it toughens up just reheat.

Ingredients

  • 1 spring onion, thinly sliced
  • 1/3 cup mirin
  • 1/3 cup sake
  • 1/3 cup tamari
  • 1/3 cup coconut sugar
  • trumpet mushrooms
  • 1 tsp. coconut oil
  • Salt

Method

  • Soak 6-10 bamboo skewers for at least 15 minutes
  • Prepare grill/BBQ for medium heat
  • Thread the mushrooms onto the prepared skewers and brush with oil and salt
  • Grill until golden brown
  • Heat the mirin, sake, tamari and sugar until slightly reduced
  • Brush on the mushrooms and grill again, flip and brush again
  • Serve with spring onions on top

Processed with MOLDIV

 

Cardamom Ice-cream (Vegan, DF, GF)

Cardamom Ice-cream (Vegan, DF, GF)

Cinnamon Icecream

I love the simplicity and pureness of this recipe, filled with amazing ingredients straight from Mother Nature’s door!

I adapted this recipe from my plant lab raw desserts classic, bringing a little Indian Flair with the cardamom. If you don’t like cardamom, cinnamon works well or vanilla if you’d prefer a less dominant flavour profile

Did you know Cardamom has impressive medicinal properties and has been used in traditional medicine for centuries. It has antioxidant and diuretic properties, which are said to stop the growth of tumours, lower blood pressure, prevent inflammation and act as an antibacterial.  Cinnamon has similar such properties, so you are good either way. Mr B doesn’t like Cardamom, so I tend to use cinnamon for him or during the holidays a little pumpkin spice (a US classic. I can not account for the medicinal properties I am afraid, just the smile invoked by the scent of the holidays)

Ingredients

  • ½ cup soaked cashews
  • ½ cup. Young coconut meat or coconut cream
  • ¼ cup coconut water
  • 1 tbsp. crushed cardamom seeds or cardamom powder
  • ¼ cup agave
  • 2 tbsp. coconut oil, melted
  • Pinch of salt

Method

  • Blend all the ingredients together until smooth, except the coconut oil
  • Stream coconut oil in last
  • Process in an ice cream maker, or if you don’t have one (like me), place in a tub and freeze

Stuffed Aubergine (Vegan, DF, GF)

Stuffed Aubergine (Vegan, DF, GF)

Stuffed Eggplant

This is a recipe that I saw in Vegetarian Living and adapted to add in some Indian Flair to deepen the flavour profile. I had pulled it out the mag with a note to adapt and when my father in law handed me some Eggplant/Aubergine and Tomatoes straight out of his garden, I knew this was the recipe to make

It is a great technique for an Eggplant, as letting some of the water come out and taking strips of the skin off before baking, makes for a softer inside

I love the depth of flavour I was able to get with this; it is very satisfying and a real changing of the season’s dish. Mr B is a big fan of Eggplant and Spicy Tomatoes and I added some extra spice for him, which you can adapt to your own palate. You can also double up the batch for the tomato topping and use it on something else. I like to eat it on it’s own with a little rice sometimes adding some chickpea’s or even on toast for a mid day treat

Processed with MOLDIV

Ingredients

  • 2 large aubergines/eggplant
  • 1 tbsp. salt
  • 2 tbsp. olive oil
  • 3 shallots, finely diced
  • 1 Jalapeno, finely diced (optional)
  • Handful of basil, chiffon/chopped
  • Handful of coriander, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • ½. Tsp. garam masala
  • 6 plum tomatoes, chopped
  • 3 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped

Method

  • Preheat the oven
  • Partially peel the aubergines, lengthways, alternating to create strips. Leave the crowns in tact
  • Sprinkle with salt and place in a sieve to let some of the water come out. Leave for 30 minutes and wipe with a paper towel once done
  • Brush with olive oil and roast for 25 minutes
  • Whilst the aubergine is cooking, add oil to a pan and fry the shallots until starting to turn golden, c. 3 minutes
  • Add the ginger, garlic, chilli, basil and coriander, cook for 1 minute
  • Season with cumin, coriander, paprika and garam masala
  • Add to combine and cook the spices a little
  • Once spices are starting to give off fragrance, add the tomatoes. Cook down and add salt and pepper to your own taste
  • Meanwhile take out the aubergine and slice down the middle, making sure not to cut to the bottom
  • Stuff the aubergine with the mixture, turn off the oven and let it bake until the aubergine is soft and pillowy
  • Serve with rice, almond yogurt or eat on its own (this is what I do)

 

 

Chickpea Blondies (Vegan, DF, GF)

Chickpea Blondies (Vegan, DF, GF)

Blondie Brownies

Oh so gooey, tasty, yummy, fudgy brownie blondies..

This is an easy blend and bake recipe, so you can do it when whilst you are waiting for the kettle to boil or whilst you are making the kids lunches

The Japanese tend to use sweetened bean pastes, like red bean, in their pastries and this is a nice parallel. It has the texture of a fudge brownie and is sweet but not too sweet, making it great for a midmorning snack

This recipe is super high in protein from the chickpeas and triple use of almonds in the almond meal/flour, almond butter and almond milk. It is gluten free also with the almond flour the only flour used

Mr B has a prolific sweet tooth and he loved these and found them more satisfying in a way as they kept him fuller for longer, whilst still satisfying that sweet craving in a natural way

Ingredients

  • 1 cup almond meal
  • 2, 15oz cans of organic chickpeas
  • ¾ cup almond butter
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • 1/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 tsp. baking soda

Method

  • Add all the ingredients into a blender and blend until well combined
  • Pour into an oiled bread tin
  • Bake for 30 minutes or until a toothpick comes out clean

 

Chole Masala (Chickpea Curry) (GF, Vegan)

Chole Masala (Chickpea Curry)  (GF, Vegan)

Chole

Food is love when words are inadequate

My grandma always made you feel like she had been waiting for you all day and when you arrived her day was now complete

The first thing I had to do after taking off my shoes and putting away my bag was to taste what ever my grandma had been creating all day in the kitchen

This is a dish that you can smell as soon as you walk into the house, as it is rich in spices. It is also low in calories but high in protein so it is a great staple

A lot of my grandma’s dishes took a long time to cook, but this one is a 30-minute meal. As with most Indian dishes however the longer you cook down the spices the more concentrated the dish and the longer you leave the dish the more intense it tastes, so remember to leave some for the next day

I used two chills for this as Mr B has a spicy palate, but you should adjust to your own taste

My grandma used to serve this with rice; I like it on its own. You can also serve this to your guests as a canapé in a Phyllo cup or on top of a chickpea pancake (see earlier recipe)

Ingredients

  • 2 tbsp. coconut oil
  • 1 tsp. cumin seeds
  • 1 medium white onion, diced
  • 4 tsps. Finely chopped ginger
  • 4 medium garlic cloves, finely chopped
  • 2 chilli’s
  • 4 tomatoes, chopped
  • 2 tsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • ½ tsp. turmeric
  • 2 cans chickpeas
  • ½ cup of water

Method

  • Heat the oil in a large pan, add the cumin seeds and cook, stirring occasionally until fragrant
  • Add the onions, ginger, garlic, chilli’s and season with salt
  • Cook, stirring occasionally until the onions are translucent
  • Add the garam masala, coriander powder, salt and turmeric, stir until well combined
  • Add the tomatoes, chickpeas and water
  • Bring to a simmer and cook until the sauce slightly thickens
  • Serve in a phyllo cup, with rice or on a chickpea pancake

Vegan Crab Cakes (GF, Vegan)

Vegan Crab Cakes (GF, Vegan)

Crab Cakes

What to cook for game day? Vegan crab cakes of course! These are a pretty tasty treat, with the heart of palm being the substitute for the crab. However in my opinion this is a case of when the understudy is better than the original actor.

I used old bay seasoning for this to replicate the authentic taste and vegan mayonnaise for the texture. I used gluten free breadcrumbs, which I seasoned with garlic, onion and paprika. Panko also works nicely if gluten is no concern.

Mr B loves jumbo crab cakes, like you get in the steak houses in New York City and so I’ll make him a larger sized, but it is easier to get them crispy with a smaller portion. I use an ice-cream scope to get an even portion size, but you could use the palm of your hand for a rough approximate.

Ingredients

  • 1 can, hearts of palm
  • ¼ cup vegan mayonnaise
  • 1 tsp. old bay seasoning
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • ½ cup chives, finely chopped
  • 1 cup gluten free breadcrumbs

Method

  • Preheat oven to 350f. Line a baking tray with parchment
  • Thinly slice the hearts of palm lengthwise, then crosswise
  • Transfer to a bowl and break up using your hands, add the vegannaise, bay, salt and pepper, chives
  • Sprinkle half the bread crumbs into the mixture and mix thoroughly
  • Form into 14 portions
  • Spread the remaining bread crumbs into a small dish and cover the cakes pressing down a little to make sure the crumb adheres
  • Paint the parchment paper with a little coconut oil
  • Place the cakes down with a little spacing inbetween
  • Bake for 15-20 minutes or until golden brown