When people think about veganism they think lentils, grains and Birkenstocks but vegan cooking is really all about imagination and innovation. It’s about taking the humble healthy vegetable and creating something new that you would never logically associate with it, a new flavour profile – a new way of looking at something all together
‘Logic will take you from A to B, imagination will take you everywhere’ – Einstein
This is the greatest invention since sliced bread or for those who are gluten free or Paleo, the greatest invention full stop. It is so good that it defies logic that it is not offered as an option in every café/diner
I welcome ridicule from die-hard meat eaters by saying this, but I actually prefer it to bacon. It tastes indulgent and fatty without any actual fat and the sweet, savoury combination adds my favorite umami twist. Mr B likes the smokiness from the paprika and I sometimes add red pepper for him too
- 2 large trumpet mushrooms
- 2 tbsp. coconut sugar
- 2 tbsp. olive oil
- ½ tsp. smoked salt
- ½ tsp. smoked paprika
- 1 tsp. pepper
- Preheat the oven to 350F
- Lightly grease a rimmed baking sheet or use a silicon mat
- In a small bowl, combine the sugar, smoked salt, smoked paprika and black pepper
- Place the sliced mushrooms in a large mixing bowl
- Drizzle with oil and mix well to combine
- Use hands to massage into the mushrooms and make sue they are well coated
- Arrange the mushrooms on the baking tray/mat, leaving a little space between them
- Bake for c. 15 minutes, flip using a spatula and let bake for another 15 minutes
- Let cool for at least 10 minutes (this will also crisp the mushrooms)
- Eat on its on or serve with…literally anything
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
Life is your canvas…paint it with your dreams!
My dreams are normally full of food. If you know me well and see me staring off into the distance, you’ll know its because I am thinking about my next meal, the meal I just had or a recipe I am working on. It is therefore natural for me to combine food and art.
Beetroots have such amazing colors, my favourite is the deep ruby red because of the colour but also the antioxidant qualities you get with it.
This recipe is my healthy vegan version of beef tartar using those beautiful red beets to create a hearty, beet tartare. The dish has a lovely crunch and salinity from the capers and a smooth heat from the mustard.
I loved playing with this dish, as when you have finished you have a pink paint and a white cream cheese base to play with. It lets your inner artist (and child out) and what could be more fun than that!
This is a Tasha. Kitchen original, feel free to copy, creativity should be shared!
- 2 small beets
- 1 tsp. capers
- 1½ tbsp. olive oil
- 1 tsp. mustard
- 1 tsp. apple cider vinegar
- ¼ tsp. sea salt
- 3 tbsp. vegan cream cheese (see prior recipe)
- Chives, chopped (for garnish)
- Preheat an oven to 350c
- Bake the beetroots in salt for 40 mins or until slightly tender
- Remove from the oven and let cool
- Once cooled chop into roughly 1cm x 1cm pieces
- Whisk together the mustard, vinegar, oil, and salt.
- Transfer beets to a small bowl and mix with the dressing
- Smear plate with the vegan cream cheese and place the beetroot on top using a cookie cutter or ramekin
- Garnish with chopped chives
‘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
- Pinch salt
- 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
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
- Makes 6-8 servings
- This recipe is from http://www.realfoodwholelife.com
Do small things with great love…
Chicken Soup has been known for centuries as having medicinal properties; it is known as Jewish penicillin and the inherent wisdom of generations can be tasted with every sip.
Chicken soup not only has the wisdom of your grandparents and the generations that came before, it also has a life lesson embedded within it. It is a delicate and complex dish and the resulting taste is a function of what you put in, as so is life. Life is an echo of what you send out, what you sow, what you give. It can be as complex or as simple as you make it, have as much depth as you choose to give it and is always a reflection of what you decide to put in.
For this recipe, it was important to me to find the best source of chicken available, and thus off I headed to the farmers market. I picked up my chicken from Chestnut Farms (http://chestnutfarm.org). The chickens live life on a school bus on the farm, where they are protected at night and have the fresh green grass and field peas to enjoy during the day. I picked up a soup starter pack for $5, which is the backbones of the chicken, but you can use a couple of legs and thighs or a whole chicken if you prefer. You just need to make sure there is bone in the chicken you put in (hence the name), as that is where a lot of the immune strengthening ingredients come from.
Traditionally a mirepoix (mix of onion, celery, carrot) is also included, as is the base of vegetable broth, but I choose to omit the onions in chicken soup. After that it is up to you what you add in terms of the spices that add the depth. I have made a classic version, but you can adapt this to taste, adding fish sauce and chilli for an Asian twist or mushrooms, chorizo and a splash of sherry for a bit of umami.
There is no wrong combination, just the integrity of your ingredients and the overlay of your palate, so to is the recipe of life, integrity and your values to guide you, the rest will work itself out.
- 1lb high welfare chicken
- 2 sticks celery, chopped
- 2 medium carrots, chopped
- 2 bay leaves
- 1 tbsp. whole peppercorns
- Sea salt to taste
- 1 rasher, high welfare bacon (optional)
- Put your chicken, carrots, celery and bacon if using into a large saucepan, cover with water and bring to the boil
- Turn down the heat and simmer slowly for an hour and a quarter
- Skim the white residue off the top every so often
- If you are using chicken pieces instead of just bones, after an hour and a quarter remove the chicken and take the meat off the bones to be used in other dishes or added back in to the broth when ready to eat
- You can keep the bones simmering for hours, the longer it is on the heat, the more taste and nutrients you will get
- After a few hours, taste and season with salt
- Ladle the soup into bowls or jars to cool and keep in the fridge
- The resulting broth should look like a clear consommé
- To serve (see picture) I added rice noodles (simmer in the broth for 3 mins) and scallions
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)
- 80g mangetout
- 15g coriander
- 15g Thai basil/basil
- 15g mint
- 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.