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

 

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Korean Eggplant Tacos (GF, Vegan)

Eggplant tacos

This is a recipe from the kitchen of Verge in Philadelphia and is a super sexy dish. It has umami from the glaze with the mix of maple and tamari combining well and added depth from the gochujang

Because you are only using the inside of the eggplant it is a super light dish, silky and smooth, spicy and sweet

I love these flavors!

Adding in Kimchi Vegan Mayo also adds to the flavour and gives you a health kick too! Apart from the positive effects on weight, cholesterol, blood pressure and blood sugar, kimchi benefits that have been reported in scientific literature include; increased antioxidant status, protection from asthma, anti-aging, anti-cancer and protection from atherosclerosis. A good source if you want to read up on the benefits Kimchi is universityhealthnews.com and it gives you the links to the studies too

Kimchi is Grandma Food, passed down from generation to generation and if you have followed my blog for a while, you will know my rule, of whatever granny says, goes!

Ingredients

  • 4 Japanese Eggplants (or one large Italian eggplant), peeled and chopped into 1 by 4 inch pieces (salt and leave to drain to take some of the moisture out)
  • 1 tbsp. Gochujang
  • 2 tsp. tamari
  • 2 tsp. rice wine vinegar
  • 1 tsp. maple syrup/agave
  • 2 tbsp. sesame oil
  • ½ cup vegan kimchi, drained, chopped
  • 1 cup vegan mayo
  • 4-6 corn/masa tortilla
  • 4 chopped spring onions
  • Chopped lettuce

Method

  • Preheat the oven
  • Make the glaze by mixing the gochujang, tamari, vinegar and maple syrup
  • In another bowl toss the eggplants in the sesame oil
  • Heat a large sauce pan over high heat and cook the eggplant for 5 minutes until browned
  • Toss the crispy eggplant in the glaze and bake until the glaze is soaked up
  • Meanwhile fold the kimchi into the vegan mayo
  • Warm the tortilla for c. 2 minutes
  • Assemble the tacos by spreading some of the kimchi mayo down the centre of each tortilla, top with a large spoon full of the roasted eggplant, dress with the spring onions and lettuce
Processed with MOLDIV
Processed with MOLDIV

Sweet Potato Tikki (GF, Vegan)

Sweet Potato Tikki  (GF, Vegan)

Sweet Potato Tikki

One of my dreams is to write a book of recipes that reflect my grandma’s food and mine together. I did think of just writing her recipes down, as that would take up a whole book in itself but with some of the allergies and dietary requirements that have occurred in our family over the last few years, I thought my adaptations might have some added value

As I look through my photos of my gran, and me we are holding hands in most of them, like an old married couple. So I take that as a message from here that she liked to do things hand in hand

If you have someone in your life that you think it a kindred spirit, make sure you take all the time you can to spend with them as when they are gone it feels like a piece of you is too! My way of getting that connection back is to cook and this is where this recipe came from, hand in hand

I love the combination of ingredients that go in a Tikki, which is an Indian Potato cake that my grandma used to make as an appetizer. I decided to adapt it to use sweet potatoes for the healthy benefits and by also adding some pumpkin seeds for protein and crunch

I love sweet potatoes not only for the vibrant colour and sweet taste but also as they are high in the antioxidant beta-carotene, which helps to keep the bodies defences up and is great for fighting off diseases like cancer. This means you are actually eating your medicine, cool, right. Garlic and Ginger are also great health foods, which my grandma knew and so added to near every single food we ate!

I’m lucky that Mr B likes food with strong flavours and so ate this up without hesitation!

Ingredients

  • 750g sweet potatoes
  • 1 tbsp. grated ginger
  • 2 garlic cloves
  • ½ chilli, chopped
  • 1 tsp. salt
  • 1 large onion, chopped
  • 1 tbsp. coconut oil
  • 100g chickpea flour
  • 1 tsp. cumin powder
  • 10g fresh coriander, chopped
  • 3 tbsp. sunflower seeds

Method

  • Peel and cut the sweet potatoes into chunks. Boil for 20 minutes or until soft. Drain and mash roughly with a fork
  • Meanwhile grind the ginger, garlic, chilli and salt until smooth using a mortar and pestle
  • Heat up the oil and sauté the onion until softened, add the spice mix for a couple of minutes until fragrant
  • Add the mashed sweet potato, coriander, sunflower seeds and flour and combine well. Allow mixture to cool
  • Shape 10 round cakes with wet hands
  • Line the baking tray with parchment paper and brush with a little oil. Place the cakes on the tray, brush with more oil and bake in a preheated oven for c. 25 minutes
  • Serve with a blend of vegan mayonnaise, garlic and coriander

HandinhandBigmama

Beetroot Poriyal (Vegan, DF, GF)

Beetroot Poriyal (Vegan, DF, GF)

Beetroot Poiyal

This is one of my favourite Indian stir-fries, it’s vibrant, tasty and spicy, everything you want from Indian food, but also healthy, full of vitamins and anti-oxidants, all you want from food in general!

It’s origins stem from southern India, where the use of coconut and mustard seeds is much more prevalent

I love to serve this as a little canapé in a vegan filo shell with a nice cold crisp glass of wine. I generally make a bigger batch and also have it with rice as a light mid week dinner

You can also use this recipe with another vegetable, e.g. cabbage that I have done and served like a taco with poppadum. I have served that at dinner parties topped with pomegranates for a hit of sweetness and acidity

Ingredients

  • 2 tbsp. coconut oil
  • 2 cups cooked and grated beetroot
  • 1 green chilli, chopped
  • 10 curry leaves
  • 1 tsp. mustard seeds
  • 1 pinch salt
  • 4 tbsp. grated coconut

Method

  • In a pan heat the coconut oil, keep the heat low and add the mustard seeds
  • When the mustard seeds begin to crackle, add the green chilli, curry leaves
  • Add the beetroot, mix well
  • Add salt to taste
  • Add the coconut, mix well
  • Serve with rice, roti or in a tart cup as a canapé

 

 

Easy Peanut Butter Curry (GF,DF,Vegan)

Easy Peanut Butter Curry (GF, DF, Vegan)

Peanut Butter Curry

This is a lovely, tasty, protein dense vegan curry and takes no time at all

I have been spending my weekends learning and adapting complex multi layered recipes to get a better understanding of Indian cooking, how to temper and mix the spices, which ones are for savory versus sweets, smell versus taste. Sometimes however I need to cook something really quickly (in a jiffy, as the British would say!) and this curry is the perfect, in a jiffy dish!

The original recipe didn’t have peanut butter, but since I have an American husband who thinking anything with peanut butter is ‘the bomb’, I thought this was a good way to get him to eat an entire bag of spinach and peas. Sneaky wife!

Ingredients

  • 1 bag of spinach
  • 1 cup peas
  • 1 can coconut milk
  • 2 tbsp. curry powder
  • ½ tsp. salt
  • Pinch red chilli flakes
  • 2 tbsp. organic peanut butter

Method

  • Mix the curry powder and two tablespoons of coconut milk, heat and then add the spinach
  • Let the spinach wilt and when reduced in size add the salt and chilli flakes
  • Add the rest of the coconut milk
  • Add the peas and peanut butter and mix in until it is merged into the sauce
  • Allow to reduce down a little
  • Serve with rice

Methi Matar Malai (GF, DF)

Methi Matar Malai (GF, DF)

Mattar Malai

This is a beautiful fragrant vegan curry from the north of India. It is made with Methi, which is Fenugreek, Malai which is cream, which I substituted for tofu cream and Matar which is green peas

It is a beautifully balanced dish, due to the bitterness of the Fenugreek and sweetness from the onions, almond milk and sugar

Fenugreek is good for liver function, cholesterol and digestion and is therefore used a lot in Indian and Ayurveda cooking

‘When diet is wrong, medicine is of no use, when diet is correct, medicine is no need’

I served these as a canapé at my Indian inspired dinner party, but it is good with rice or a flatbread also

Ingredients

  • 2-3 cups of Fenugreek/Methi
  • 1 cup cooked peas
  • 1 cup tofu cream cheese
  • ½ cup almond milk
  • 1 tsp. garam masala
  • 2 tbsp. coconut oil
  • 1 tsp. sugar
  • Salt to taste
  • Chopped coriander
  • 1 cup chopped onions
  • 1 tsp. cumin seeds
  • 5 garlic cloves
  • 1 inch ginger, chopped
  • 1 chilli, chopped
  • ¼ cup cashew nuts

Method

  • Blend the onions, cumin, garlic, ginger, chilli and cashew nuts into a smooth paste
  • Heat the oil and fry this mixture for 5-10 minutes until the raw taste is gone
  • Add the fenugreek, cook for 2/3 minutes
  • Add ½ cup almond milk, mix well and cook for 3-5 minutes
  • Add the cooked peas, tofu cream cheese, garam masala, salt, sugar, mix well and cook for 5 minutes on a low flame
  • Garnish with the coriander leaves and serve with roti, rice or in tart cups as a fun canapé

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa Stirfry

I saw this in Bon Appetite and it just sang to me! A recipe with tamari, sesame oil, kimchi and Quinoa, some of my all time favourite ingredients! It’s an easy recipe and has a double helping of protein with the egg and Quinoa.

Kimchi is great for your digestion, as it is fermented, another wisdom passed down through generations

I use normal Kimchi for me and mama’s extra spicy Kimchi for Mr B

Happy Spring!

Ingredients

  • ½ cup Kimchi, plus 3 tbsp. of juice from the jar
  • 4 scallions/spring onions
  • 2 tbsp. coconut oil
  • 2 eggs
  • 1 medium carrot, cut into matchsticks
  • 2 cups Quinoa
  • 2 tsp. tamari
  • 1 tsp. sesame oil
  • 1 tsp. white sesame seeds, lightly toasted
  • 1 tsp. black sesame seeds

Method

  • Squeeze kimchi over a small bowl to catch the juices. Top up if you need more to make it up to the 3 tbsp.
  • Chop the kimchi, set aside
  • Cut dark green tops of the onions and thinly slice, set aside
  • Thinly slice the white and pale green parts and set aside
  • Heat the coconut oil in a large non-stick frying pan
  • Crack the eggs into the pan and fry until the white is solid and the egg is crispy around the middle, c. 5 minutes. Transfer to a plate
  • Add the carrot and cook until soft, c. 2 minutes
  • Add the green and white parts of the onions and kimchi and cook until golden, c. 3 minutes
  • Add grains, tamari, sesame oil and the kimchi juice, cook until well mixed
  • Taste and season with salt and pepper

To serve, top with the egg and black and white sesame seeds