Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse

This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.

I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.

Enjoy!

Ingredients

  • 300g soft silken tofu
  • 80g vegan chocolate
  • 3 tbsp. maple syrup
  • ½ tsp. vanilla essence
  • Pinch of salt

Method

  • Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
  • Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
  • In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
  • Add the chocolate and rest of the ingredients
  • Transfer into glasses or ramekins, serve with berries to cut through the richness
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Sprouting broccoli with sweet tahini dressing (Goma-dare)

Green Veg with Sweet Tahini

Sprouting broccoli with sweet tahini dressing (Goma-Dare)

Goma-dare is a Japanese sesame sauce, normally used in Shabu Shabu. It is the most popular of all the sauces, is salty sweet and can be used for many dishes.

Mr. B and I like to use the sauce when looking for something light and quick in the evening, just adding it on top of some broccoli or raw/blanched spinach

The sauce takes 5 minutes and will keep in the fridge for a week or two. This recipe is an adaptation by Ottolenghi, hence the added tahini. I think it is a wonderful interpretation giving the sauce an added layer of depth

Ingredients

  • 250g purple sprouting broccoli/head of broccoli
  • 180g snow peas

Sauce

  • 50g tahini
  • 2 tbsp. water
  • 1 small clove garlic
  • ½ tsp. tamari
  • 2 tbsp. honey/maple syrup
  • 1 tbsp. cider vinegar
  • Pinch of sea salt

Method

  • In a small bowl, whisk together all the ingredients for the sauce, you want the consistency to be smooth and tick but pourable
  • Trim off the broccoli leaves, bring a pot of water to the boil, salt and blanch the broccoli and snow peas for 4 minutes, running under icy cold water to stop the cooking and leaving to drain
  • Once the vegetables are drained, mix with the sauce
  • Add the sesame seeds over the top and serve

 

Sesame Sweet Potatoes

Sesame Sweet Potatoes

Sesame Sweet Potatoes

Umami in Japanese means I will give you my right hand and first-born child for a bite of that!

There aren’t many vegan dishes at Zuma, the Japanese Peruvian restaurant in London and now New York, as we found out one Friday night, but the few they have are all delicious and I intend to blog them all for you before the end of the year.

This is one of my favorites due to my obvious obsession of all things Umami. They make it on the Robata grill, which adds an extra smokiness, but you can do it in the oven and it isn’t too far off

The sweet potato and marinade give a lovely sweet salty combination that can be used for other vegetables too. It is also a super quick preparation from kitchen to table, making it an easy weekday or weekend main or side

Ingredients

  • 2 sweet potatoes
  • 1 tbsp. sesame oil
  • 1 tsp. coconut oil
  • 1 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. sesame seeds
  • ½ tsp. pepper

Method

  • Preheat oven to 350c
  • Wash the sweet potatoes and cut so as to create discs, approximately 1.5 inches wide
  • In a bowl mix together the ingredients and cover the discs well
  • Pour the mixture onto a baking tray lined with parchment paper and bake for 25-30 minutes, until beautifully caramelised.

Thai Red Lentil Soup

Red curry lentil soup

Thai Red Lentil Soup

‘Good soup is one of the primary ingredients of good living’

Given our sedentary lifestyle due to our choice of profession, Mr. B and I try and eat vegan at home during the week to make sure we are as kind to our bodies and digestive systems and also stay calorie light, so I am always looking for new and inventive lentil and vegetable dishes

This recipe is adapted from Plenty More and is a playful combination of Indian and Asian flavours. It is a little like a red curry without the bulk and is good with a little rice or on it’s own.

I was pleasantly surprised with the depth of flavour that is developed here, helped by the red curry paste in addition to the vibrancy that comes from the additional squeeze of lime!

Good hot or cold, in the summer or the winter, at home or on the go!

Ingredients

  • 20 sugar snap peas
  • 3 tbsp. coconut oil
  • 1 medium onion, diced
  • 5 tbsp. vegan Thai red curry paste
  • 250g/1.5 cups red lentils
  • 1 cup/250ml coconut oil
  • 5 tbsp. lime juice
  • 1 tbsp. tamari
  • Salt to taste

Method

  • Heat the coconut oil in a large pot and add the onion
  • Cook over low heat with lid on for 10-15 minutes, stirring once or twice until the onion is completely sweet and soft
  • Stir in red curry paste and cook for 1 minute
  • Add the red lentils and 3 cups of stock or water
  • Bring to the boil and then turn down the heat to low and simmer for 15 minutes or until the lentils are soft
  • Remove from the heat, once cooled, process the soup in a blender until completely smooth
  • Add back to the pot and heat with the coconut milk, lime juice, tamari and salt
  • Serve with diagonally cut sugar snap peas

Edamame dumplings

Edamame Dumplings

Follow your passion on a voyage of discovery…

When you move to a new city, it can be both intimidating and exhilarating all at the same time.

Starting again is hard, finding new friends and building connections, getting to know the secrets of a city, where and what to eat. It’s like being a child again, exploring the world and seeing what brings you joy and what you should stay away from.

The interesting part of starting again, is understanding what you keep and what you choose to let go of. What motivates you, what drives you, what brings you joy. Simple good healthy food, continues to be my passion. If you are reading this and know the restaurant scene in the USA, then please feel free to recommend some places to try, and I will gladly try them and review them on this site!

I found this dish in a Japanese restaurant in Chelsea New York, as recommended by a friend from the UK, that I went to try out with a new foodie friend, Ms. M*. This particular dish brought us so much joy, that I decided to make my own version so we could eat them all the time. Ms. M was a patient taster and this is the version we deemed the best for its balance of simplicity and subtle umami undertone.

The restaurant dumplings use ricotta to add a smooth richness to the mixture and dilute the concentrated Edamame taste. I wanted mine to be vegan, so I substituted this with a little white miso, to create a similar affect. I kept the inside of the dumpling simple, as a part of the beauty of this dish is the burst of truffle from the drizzle of oil at the end.

This is a Tasha.Kitchen original, feel free to copy, creativity should be shared

*A little about Ms. M. She is a serial entrepreneur, among other things, running her own consultant firm (http://fayerconsulting.com) and charity (www.herhealtheq.org) dedicated to health equality for woman. She is a great travel and foodie partner in crime, a dedicated taster for Tasha.Kitchen, a genuinely amazing friend and an inspiration to us all.

Ingredients

  • 1 cup Edamame, shelled, cooked, drained
  • 1 teaspoon white miso paste
  • Salt, to taste
  • 20 wonton wrappers
  • 1-2 cups pre-made veggie broth, for steaming
  • Truffle oil for drizzling

Method

  • In a food processor, pulse together the Edamame and Miso. Taste and adjust for salt.
  • Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for sealing the edges
  • Spoon a teaspoon of filling in each
  • Wipe a bit of water on all 4 edges. Fold the wrapper in half to form a triangle
  • Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep.
  • Drop wontons in the pan in a single later.
  • Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente
  • Divide steamed wontons among plates, drizzle with the truffle oil