Chana Dal

Channa Dal

Chana Dal

This is a lentil dish for beginners with little process and just a few of your everyday spices.

These lentils are sweet and nutty and come from black chickpeas that are split and the outer cover is removed. There are different ways to make this dish, with this one being northern Indian inspired.

My grandma made this without the tinned tomatoes so hers would have been more traditionally yellow in colour. I like the addition here of the tomatoes as it combines my Italian and Indian family roots and makes the dish a little more tart, to be served with rice or pasta

This dish is natural and healthy, gluten, dairy free and full of herbs and spices that have multitudes of health benefits. It is also high in protein and low calorie

Mr B and I took great pleasure eating this on a snowy day, sitting in our home near the window and pretending we were in our own snow globe!

Ingredients

  • 1 cup chana dal
  • 3 cups water
  • ½ tsp. turmeric
  • 1 tin chopped tomatoes
  • ½ cup chopped onions
  • 1 inch ginger, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 green chilli (optional)
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • 1 tsp. coriander powder
  • ½ tsp. garam masala
  • 2 tbsp. coconut oil
  • Salt to taste
  • Coriander/cilantro to serve

Method

  • Pick and rinse the chana dal well in running water
  • Soak the dal in water for an hour
  • Drain the lentils, add to the pot with the water and turmeric and bring to the boil
  • Boil until the lentils are soft, skimming any white foam off the top as you go
  • In a frying pan, heat the oil
  • Add the cumin first and fry for a few seconds
  • Add the garlic and fry for 20 seconds
  • Add the onions and fry for another 30 seconds
  • Add the tomatoes, ginger and green chilli
  • Stir and add all the dry spices, stir
  • Once thoroughly combined, add to the lentils
  • Simmer for 20 minutes to allow the flavors to combine
  • Add salt to taste
  • Serve with coriander
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Butternut Squash Carpaccio

Squash Carpaccio

Butternut Squash Carpaccio

I found this recipe in a raw vegetable book, in which everything looks more like art than food. This dish is no exception, with it variety of vegetal colours including the deep orange from the butternut squash, the garden fresh green from the arugula and the beautiful vibrant pink from the pomegranates that look like jewels on the plate

This is a light starter and super healthy, it will impress your guests but hardly has any process or time involved. Mr. B as always is my primary taster and I wasn’t sure he would like my raw art adventure, however to my surprise he gave quiet a few nods, noting it as ‘a light and refreshing dish with a nice variety of textures and tastes’

Ingredients

  • 2 cups arugula
  • 1 tbsp. virgin olive oil
  • 1 tbsp. balsamic glaze
  • Cracked black pepper and sea salt, to taste
  • 1/4 butternut squash, sliced thin
  • 2 tbsp. pomegranate seeds

Method

  • Peel the butternut squash
  • Use a mandolin to slice the butternut squash
  • Place the slices in the olive with salt and pepper and leave it in the fridge for 20 minutes to a few hours depending on when you are to serve
  • Once the slices have softened place them on a plate
  • Mix the arugula with the balsamic glaze and place on top of the Carpaccio
  • Sprinkle the pomegranates over the top and serve

 

Raw Vegan Chocolate Truffles

Choc Truffles

Raw Vegan Chocolate Truffles

This recipe will blow your mind and challenge you taste buds.

My official tasters thought the truffles tasted as if they were made with cream and couldn’t believe that they were actually full of protein and antioxidants

They don’t take much time or process and you can roll the base in different coatings to make a variety of flavours, just like your favourite chocolate box

I took inspiration for this recipe from one of my favourite blogs, Dates and Avocado’s. Lore Salas has such an amazing eye for detail and has inspired so many of my dessert recipes. After being on instagram for a long time, she has just started a blog and I’d encourage anyone with a sweet tooth to check it out!

Mr. B rating for this one, 12 out of 5, so I know what to make when I need to convince him to do something! Bribery always works!

Ingredients

Truffles

  • 1 cup almond butter
  • ½ cup melted cacao butter
  • ½ cup cacao powder
  • ¼ cup + 1 tbsp. maple syrup
  • ½ tsp. pure vanilla extract
  • Pinch sea salt

Roll in

  • Cacao nibs
  • Matcha Powder
  • Chopped nuts
  • Or eat on its own

Method

  • Blend the almond butter, water, maple syrup, vanilla extract and salt in a blender until you get a nice smooth paste
  • Stream the melted cacao butter and cacao powder, last
  • Pour the batter into a bowl and refrigerate until firm (at least 1 hour)
  • Roll the mixture into 1-inch balls
  • Roll each ball into the topping of your choice
  • Place in the fridge, they should keep for a few weeks, or a few seconds if Mr. B. knows they are there

Chocolate Almond Butter Oats (Vegan, Gluten Free)

Chocolate Oats

Chocolate Almond Butter Oats (Vegan, Gluten Free)

This recipe is one of my favourite porridge recipes. It takes 10 minutes in total and whilst it looks and tastes as indulgent as a gooey chocolate brownie, it is full of antioxidants, vitamins and minerals and slow energy releasing ingredients and protein, such as coconut oil and almond butter

I like to head to the gym in the morning and this is a great protein boast for when I get home. Mr. B. is less mobile in the mornings, but since this breakfast imitates the elements of a dessert, it is great motivation to coax him out of bed!

This recipe is adapted from ‘this rawsome vegan life’ blog; a blog dedicated to vegan breakfasts, desserts and smoothies

Ingredients

Oats

  • 1 cup rolled oats
  • 5 cup water
  • 1/8 tsp. salt
  • ¼ cup almond milk
  • 1 tbsp. almond butter

Chocolate

  • 1 tbsp. melted coconut oil
  • 1 tbsp. cacao powder
  • 1 tbsp. maple syrup

Method

  • Add the oats and salt to the water and bring to the boil
  • Turn down the heat and stir until it reaches a creamy consistency
  • Stir in the almond milk and butter
  • To make the chocolate, stir the ingredients together and drizzle over the oats

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

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.