I like to make my own granola for health reasons but also for taste. I love sweet salt umami for example, so adding salt accentuates that element. Mr. B loves all things chocolate and hazelnut (Nutella), so I use hazelnuts as the nut in this mix. You can change these elements based on your own taste and you will have something just for you and your loved ones.
I honestly never thought I would be someone who made my own granola. It was something that people used to joke about, calling the more naturalistic in a crowd, ‘crunchy granola’. Looks like my inner hippy is coming out these days, making bread, granola, yogurt and pasta by hand using old fashioned granny methods and ingredients from the farmers market. I personally think maybe they had it right all along. A simple life, old fashioned values and plenty of love and respect for the ingredients and environment around you.
3 cups of gluten free rolled oats
1 cup chopped hazelnuts
¼ cup desiccated coconut
2 tbsp chia seeds
3 tbsp. coconut sugar
1 tsp sea salt
1/3 cup raw cacao
¼ cup coconut oil, melted
½ cup maple syrup
½ cup vegan chocolate chips
Mix all the ingredients apart from the chocolate chips
Bake at 350F for 12-15 minutes, mixing half way through
Take out of the oven and let cool
Add chocolate chips and store in a glass jar….Or put a ribbon on and give to a friend
‘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
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
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
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!
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
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
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
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
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)
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
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
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.
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)
15g Thai basil/basil
100g bean sprouts
100g Enoki mushrooms
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.