I am always trying out new and interesting dessert recipes to satisfy Mr. B’s sweet tooth and when I found this recipe in Verge, one of my favorite veggie cook books, it seemed the perfect balance between healthy yet indulgent
This is a rich and impressively heady desert and easy to make given the few ingredients and little process. The recipe serves, 2-4 people, but I would suggest it for 4-6 at least, due to the decadence
The beetroot can not be seen as the deep purple is swallowed by the chocolate (see picture below for the proof it is in the pudding…), so if you want your guests to know that there is beetroot, then you may want to sprinkle some crushed beet chips on top
2 cups bittersweet chocolate chips, use dairy free chips for the vegan option
1 cup coconut milk
1 tsp. cornstarch
½ tsp. salt
½ cup red beetroot juice
Place the chocolate chips in a medium bowl
Heat the coconut milk in a saucepan over a medium heat. Stir in the cornstarch and salt, whisking to ensure that it is fully dissolved. The cornstarch will start to thicken the coconut milk after a few minutes, as soon as this happens, stir in the beet juice and then strain through a sieve over the chocolate chips
Whisk the chocolate mixture thoroughly until all of the chips are melted. Portion the mixture into serving dishes and chill for at least 1 hour to set
‘Creativity is a way to share your soul with the world’
This is my healthy vegan version of Amanda Cohen’s popcorn beets, which have been deemed better than popcorn shrimp by the food critics.
Mr. B loves popcorn shrimp, so although I haven’t tried Cohen’s dish, I was inspired to make my own version and see what he thought.
Cohen’s version is soaked in buttermilk spiked with bourbon and deep-fried. I wanted to make a healthier and dairy free version, so I soaked mine in almond milk and baked them to make them vegan and a guilt free snack. She served her dish with a green curry sauce; I used vegan cream cheese and jalapenos to replicate the creamy and spicy compliments.
Mr. B loved this dish, noting it as moreish (as shown by the disappearance of the dish in 5 seconds) and addictive. Success! Thanks Amanda Cohen for the inspiration!
This is a tasha.kitchen original recipe, feel free to copy it, creativity should be shared!
2 red beetroots
1 cup cornmeal
¾ cup almond milk
2 tbsp. vegan cream cheese
I tbsp. coconut oil
1 jalapeno, sliced
Preheat an oven to 350c
Bake the beetroot in salt for 20 mins until slightly tender
Take them out and let cool, once cooled chop into roughly 2cm x 2cm pieces
Pour almond milk into a shallow bowl/dish and cornmeal into another
Coat the beet pieces with the milk and then the cornmeal
Place pieces on the a baking tray with coconut oil and place in the oven
Flip over half way and back until the cornmeal is hard
Sprinkle sea salt on the pieces
Serve with vegan cream cheese and slices of jalapeño
I am of Indian decent as you can tell from any pictures of myself and even from my Tasha. Kitchen emoji, but as a child I never quite connected to my Indian heritage. The reasons for this are quite logical; I was born in the UK, my family are Christian not Hindi, apart from my Grandma and I was never taught any Indian language.
It was only as I grew older that I realised culture was much more than where you are born and what language you speak. The Indian culture at least as I have observed it through living with my Grandma is about community and connection. She would open her home up to anyone, for lunch, tea or just a chat. She talked to everyone on the high street and brought them chocolate or samosas on their birthdays. I would often come home from school and be greeted by people I had never met before. Food very much played a part in this, she would make lots of Indian snacks to serve people with their tea – tikki, samosas, pakora’s – there were always plenty of tasty morsels being offered around.
One of my favorite days of the week was Sunday when we would gather as a family (and invite others to join us) for lunch after church and meat curry would often be a central dish. This goat curry is in honor of those Sundays, which I miss so much. My grandma used to cook curry’s for days to give depth and tenderness to the meat; we would smell that beautiful aroma and often end up smelling of that aroma too! I used a slow cooker and cooked this for 36 hours, but you can cook it for a few hours if you don’t have time. Having cooked this dish, I can say that I have much more appreciation of how long it takes to make a curry that tastes anything like my grandma’s and if I could go back, I would have the extra spoonful my Grandma offered me, every single time.
This recipe comes from myheartbeets.com, an Indian Paleo website that I recently found. Thank you Ashley for your amazing recipes and for helping connect back to my grandma and my roots.
2 pounds goat meat
2 red onions, chopped
5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 tablespoon coconut oil
4 whole cloves
2 cardamom pods
1 tbsp. coriander powder
1 tsp. cumin powder
2 tsp. salt (adjust to taste)
1 tsp. turmeric powder
1 tsp. chili powder
1 tsp. paprika
1-2 Serrano pepper, minced
1 small (14 ounce) can organic diced tomatoes
1 tsp. garam masala add more to taste
In crock pot/slow cooker, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end)
Set to high and cook for 4 hours, stirring the curry every hour or so
After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender
If you don’t have a slow cooker, cook the onions till translucent for 2-5 mins, then add the garlic and garlic for 30 seconds
Add all the spices and stir till mixed in, but make sure not to burn, next add the goat meat and brown
Add in can of tomatoes and garam masala and cook for as long as possible, 60-90 minutes minimum
3 Ingredient Paleo Naan (Indian bread)
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk
Mix all the ingredients together
Heat a non-stick pan over a medium heat and pour batter
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time) and serve hot
This recipe is a transitional dish. It is so satisfyingly wholesome and comforting, that it is a virtual hug in a bowl on a cold day. It is also so vibrant both in color and taste and so is a reminder that spring is on its way.
After a few months of darkness and cold, our brains start to extrapolate and think that this is how the rest of the year will be, we spend more time in doors trying to seek out creature comforts and this is the exact time that mother nature plays her tricks on us, the clocks go forward and the days start to get lighter again.
This reminds me of a quote I once read, ‘Never cut down a tree in wintertime. Never make a negative decision in the low time. Never make your most important decisions when you are in your worst moods…wait…be patient…the storm will pass and spring will come’.
Whilst you are waiting for spring, I hope you will take comfort in this little hug in a bowl.
2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
2 medium sweet potatoes, peeled and chopped into 1-inch pieces
1 medium onion, finely chopped
3 cups sweet corn kernels (fresh or frozen, defrosted), divided
3 garlic cloves, roughly chopped
1-3 tsp. kosher salt
4 cups vegetable or chicken broth (optional)
1 cup full-fat coconut milk
1 tsp. white wine vinegar (optional)
Chopped basil and scallions (optional)
Combine the potatoes, onion, 2 cups corn, garlic, salt and chicken broth in a slow cooker if you have one or large pot. If using a slow cooker cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. If using a pot, bring to the boil and then simmer until the potatoes are soft, c.60mins
Carefully ladle the soup, in batches, into a blender and blend until smooth, if you have an immersion blender you can blend directly in the pot. Return the blended mixture back to the slow cooker or pot
Add the coconut milk, vinegar (optional), and the remaining 1 cup corn, stirring to combine. Taste and add additional salt or vinegar to taste
Serve with basil, scallion, and red pepper/chilli if you like
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.
Having decided to eat less meat, I have been looking for a good alternative to a burger. When I say ‘good alternative’, I mean, something you can get your teeth into that has good flavor and texture.
To this end, to start off with, I convinced Mr. B and my foodie friend to try one of New York’s best rated vegan burgers, Superiority Burger. This was rated as one of New York’s top burgers, full stop, so as you can imagine we had high expectations. A little like English sparkling wine winning against champagne in blind tastings, whilst you’re secretly a little smug about it, you don’t really believe it.
Superiority Burger, which was similar to your traditional bean burger, at least within the opinion of our population of three didn’t quite live up to the hype or the 20-minute queue. I therefore felt obligated to investigate good alternatives and after a number of attempts, this is our favorite recipe. The mushrooms bring an earthy note and meaty depth, the Quinoa the protein and the sweet potato binds the patty nicely and means you don’t need egg.
Mr. B loved this version and ate his in gluten free buns with some mustard and lettuce. I in turn, used the lettuce as my bun. Both versions were tasty and filling.
1 cup of mushrooms (chopped)
1 small shallot, finely chopped
¼ tsp. smoked paprika
1 cup cooked quinoa (from about ½ uncooked)
¾ cup almond meal
4 Gluten free burger buns
Salt and pepper for seasoning
Preheat the oven to 180c/350f
Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
Wash mushrooms and chop mushrooms and shallot.
Heat 1 Tbsp. coconut oil on low heat, cook shallot and paprika, stirring often, until shallot is soft, about 2 minutes. Add mushroom and cook, for around 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
Add almond meal and half of the mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Line a baking tray with parchment paper and spray coconut oil on the sheet or brush sheet if using liquid form
Cook burgers, since all the ingredients are cooked, we are only really looking for the ingredients to bind at this stage to form a solid patty. This should take less than 5 minutes each side.
Build burgers with patties, gluten free buns and toppings of your choice.
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.
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
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