‘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
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
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.
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.
- 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
- 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
This is a great recipe from the kitchen at Vedge in LA. It is a take on the classic spanakopita, (which means cheese filled) and uses tofu as the substitute.
As I talked to a few people about this recipe, it became clear that there is a version of this pie across the world including knishes, Bourikas, calzones, samosas and dim sum to name a few. This means I had some pretty tough tasters. The best comment I got back was from my Albanian taster who said this tasted like his mums back home. Score!! It was only then that I told him that there was no cheese only tofu. (I am not sure if he will mention that to his mum).
The key to a successful pie or layered pie isn’t whether you use tofu or cheese; it is about how you spice the filling. The onion, garlic, dill, salt and pepper all add to a delicious filling that you could stuff into anything, or quite frankly eat on its own. So make sure you are happy with the flavour and everything else will fall into place!
Mr B was a definite fan of this dish, given his love of all things Greek (apart from me, of course, he loves me despite of my non-Greekness)
- 2 tbsp. olive oil, plus more for brushing the Phyllo
- 2 large bunches of Tuscan kale, stems removed, leaves chopped
- 1 cup onions, finely chopped
- 1 pound extra firm tofu, drained and crumbled
- 2 tsp. salt
- 2 tsp. pepper
- 5 cups of tofu cream cheese
- 2 tbsp. chopped dill
- 1 tbsp. lemon juice
- Half a pack of organic vegan Phyllo, thawed
- Preheat the oven
- Brush a casserole dish with olive oil
- Bring a pot of water to the boil, add salt
- Blanch the kale for 5 minutes, drain
- Heat the olive oil in a deep pot, add the onions, garlic and cook for a few minutes until brown
- Add the crumbled tofu, salt and pepper. Stir until browned and the moisture is gone, c. 10 minutes
- Combine the kale and tofu mixture in a large bowl. Add the tofu cream cheese, dill and lemon juice
- Layer 3 sheets of Phyllo on the bottom of the dish. Add one third of the mixture, layer another 3 layers on top, add the next third, add Phyllo, the next third and finally top with the remaining Phyllo. Brush the top layer with olive oil and bake until golden brown, c. 15 minutes.
- Cut the dish into portions before baking, this will make it easier to serve
- Serve warm
Chole Masala (Chickpea Curry) (GF, Vegan)
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)
- 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
- 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