Vegan Smoked Salmon (Vegan, DF, GF)

Smoked salmon bagel

‘I didn’t change, I just started to look at things differently’.

Mr B and I popped into Orchard Grocer, a vegan Deli one day a few months ago. I was curious to see how they had become so popular so quickly, with reported long lines for their smoked salmon bagel. It is said that the bagel married lox in New York, so there is a high bar for this classic dish here.

I have to say, I was skeptical that a carrot could replace salmon and so took Mr B as the ultimate taster, given his New York roots and his love of this combination. The Deli did not disappoint and in fact the bagel was so good, Mr B asked me to recreate it so it could become his new go to at home.

The reason Mr B likes this, is because it has tones of the real thing due to the nori and tamari but is lighter and has a preferred texture. I like to serve it to Mr B on a Sunday morning in an everything bagel, or if he is getting on a train, I make it in a plain bagel and then add the everything seasoning to the vegan cream cheese. I also use it in wraps, bowls and in salads to add some depth and flavor.

I hope this dish gives you a glimpse into a reimagined classic and if not at least a new way to see the humble carrot

Ingredients

  • 3 carrots
  • 2 nori sheets
  • 1 cup hot water
  • 2 tbsp. Tamari
  • 1 tbsp. Liquid smoke (optional)
  • 1 tbsp. maple syrup
  • 1 tbsp. cider vinegar
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 2 tbsp. dill
  • Sea salt to taste

Method

  • Preheat the oven to 350f
  • Wash the carrots, add some salt and bake for 45 minutes or until soft.
  • Remove and once cooled slice into strips with a peeler or mandolin
  • Transfer into a container with the rest of the ingredients and let marinate at least overnight
  • For a classic new york bagel serve with vegan cream cheese, dill, red onion and capers

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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
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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

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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)

 

 

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

Coconut-Lime Avocado Dressing on Kale  (GF, DF, Vegan, Raw)

Coconut-Lime Avocado Dressing on Kale  (GF, DF, Vegan, Raw)

Kale Lime Coconut

I adapted this recipe from Matthew Kenney’s PlantLab – creating the future of food book, which is centred on nutrient dense plant based recipes

It is a beautifully vibrant salad with the coconut and lime reminding you of the tropics as well as doing a good job at breaking down the kale

I had half of this for lunch and served the other half with my lentil tart over dinner to bring something bright and light to the dish

You can use this as a base and add anything your heart desires. I’d also recommend using the coconut-lime dressing on other salads and vegetables, as it really is sublime

Ingredients

  • 2 bunches of Kale, de-stemmed and chopped into 1-inch pieces
  • 3 Avocados
  • 1/3 cup coconut oil
  • 1/4 cup lime juice
  • Sea Salt

Method

  • Place the coconut oil, lime and sea salt in a blender and blend until well combined, taste and add salt
  • Place the kale and half an avocado in a bowl as well as the dressing, and massage for at least a minute until well combined, add the rest of the avocado and more salt if needed
  • Garnish with anything else you like for colour or texture, I added some California walnuts for crunch

Banh Xeo

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I love making gluten free savoury pancakes as they are easy to whip together quickly in the evening and you can fill them with whatever you want, so they are a good way to use leftovers (my granny taught me well) as well as allowing you to change the dish every time you make it or to the taste of the person eating it.

This is a Vietnamese dish and normally consists of pork and prawns. I prefer this vegetarian version as it is nice and light and the freshness of the vegetables and herbs are mind-blowing.

This recipe is taken from Ottolenghi’s Plenty, my vegetarian food bible.

Ingredients

For the pancake

  • 200g rice flour
  • 1 small free-range egg
  • ½ tsp. salt
  • 1 tsp. ground turmeric
  • 400ml canned coconut milk
  • ½-1 tbsp. coconut oil

 

For the sauce

  • 40ml lime juice
  • 1½ tbsp. toasted sesame oil
  • 1 tbsp. brown sugar
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. tamari
  • 2 tsp. grated fresh root ginger
  • 1 fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp. salt

 

For the filling

  • 1 large carrot, peeled
  • 4 radishes, chopped
  • 4 spring onions/scallions
  • 1 fresh green chilli, deseeded (optional)
  • 80g mangetout
  • 15g coriander
  • 15g Thai basil/basil
  • 15g mint
  • 100g bean sprouts
  • 100g Enoki mushrooms

 

Method

  • Start with the pancake ingredients. Place the rice flour, egg, salt and turmeric in a large bowl. Slowly ass the coconut milk, whisking well to get rid of any lumps. You want the consistency of single cream, so add water of more coconut milk if needed. Set aside to rest.
  • To make the sauce, just whisk together all the ingredients, adjusting the amount of chilli to your liking.
  • Finally prepare the vegetables, shred the carrot, slice the spring onions/scallions at an angle and cut the green chilli and mange tout into long thin strips. Pick the herb leaves. Set all the prepared vegetables and herbs aside with the mushrooms and bean sprouts.
  • Heat a large non-stick pan to a medium heat; add a small amount of coconut oil.
  • Pour one quarter of the batter and swirl around to coat the bottom of the pan. Once the underside is golden brown, turn over the pancake and cook the other side. Remove from the pan and keep warm while you make the other three pancakes.
  • To serve, place pancake on a plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve, with any remaining sauce on the side.

Green ‘fried’ tomatoes

green-fried-tomato

I have had this recipe percolating in the back of my mind since my visit to New Orleans. I went to a restaurant called Upperline in the Garden District, away from the hustle and bustle of the city and had the most wonderful meal. The owner’s aim with Upperline is to restore the original meaning of a restaurant. Restaurants she notes used to exist to soothe and bolster the weary soul with comfort and indulgence. I like that sentiment and this dish fits neatly within it.

The original dish was green fried tomato with shrimp remoulade. I adapted it to bake the tomatoes and made a spicy remoulade without the shrimp to make it vegan.

This dish can be adapted to a breakfast by adding an egg on top or some vegan scrambled eggs.

I hope you enjoy and that this brings a little warmth to your soul.

Ingredients

  • 2 green tomatoes (firm)
  • 1 cup rice flour or gluten free alternative
  • 1 cup gluten free seasoned breadcrumbs
  • 2 eggs (whisked) and seasoned with salt and pepper
  • 1 cup vegan mayonnaise
  • 2 tbsp. Sriracha
  • 1 Jalapeno, thinly sliced

Method

  • Preheat the oven to 180c/350f
  • Line a baking tray with parchment paper and spray coconut oil on the sheet
  • Set up your dipping station, by placing three bowls in a row and the rice flour in one, egg in one and breadcrumbs in the third.
  • Slice the green tomatoes to 5cm thick each
  • Dip first into the rice flour, second into the egg, thirdly into the breadcrumbs, lay on the baking tray and repeat for each of the subsequent tomato slices
  • Bake in the oven for 5 minutes each side
  • Whilst the tomatoes are baking, mix the mayonnaise and Sriracha
  • Once cooked place each tomato on a plate with a little of the spicy remoulade and a slice of Jalapeño