Beetroot Chutney (Vegan, DF, GF)

Beetroot Chutney (Vegan, DF, GF)

Beetroot Chutney

‘A chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma’

I am always looking for fun ways to add flavour and colour to my plate and this dish is really an expression of my soul, as it combines my core philosophies of what I want my food to be – Delicious, Nutritious and Beautiful

This chutney from Vineet Bhatia, a famous British Indian chef, he has an amazing way of combining new and old flavors and there are always many exciting elements to his stunning dishes. I tagged Chef Vineet on Instagram, with this dish and he replied asking about the taste – highlight of my year 🙂

I loved this so much I made two different versions, a yellow and a red to play off each other on the plate. You can serve it with anything you like as it is elegant and subtle, so won’t overpower the dish

Ingredients

  • 1 Beetroot
  • ¼ tsp. fennel
  • ½ tsp. ginger, chopped
  • ½ tsp. garlic, chopped
  • 2 tbsp. vegan mayonnaise
  • Pinch of salt

Method

  • Place beetroot into a pot of boiling water and simmer for approximately 40 minutes, or until cooked through
  • Peel when cool enough, dice
  • Place the beetroot and all the other ingredients in a blender, blend until well combined
  • Sieve to form a smooth chutney
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Easy Masala Sauce (DF, GF, Vegan)

Easy Masala Sauce (DF, GF, Vegan)

Masala Sauce

The classic ‘Indian’ dish, Chicken Tikka Masala, was apparently invented by a chef in Scotland as a hybrid dish for the English palate. This has since become a very popular dish both in the UK and US normally made with a decent amount of cream.

In Indian cooking, we call this cheating, anything that doesn’t take three days of you sitting next to the stove and gets it richness from dumping fat in at the end, would definitely not meet with generations of grandma’s who have passed these recipes down.

Needless to say therefore, this is not a grandma approved recipe, but since the last few weeks have been busy and Mr B loves masala, I decided to make a quick masala, which can be used for multiple dishes, vegetarian (e.g. served with charred cauliflower as above) or meat, used as a sauce for a breakfast bowl or a dip for some nachos. I make it in bulk and store it in the freezer. Coconut milk here is the vegan substitute for that added richness that my hubby loves so much!

Ingredients

Masala Base

  • 2 onions
  • 5 garlic cloves
  • 2 inches grated ginger
  • 2 tbsp. garam masala
  • 1 tbsp. chilli powder
  • 1 tbsp. turmeric
  • 1 tbsp. cumin
  • 1 tsp. ground cloves
  • 2 tsp. salt
  • A handful of cashews

Masala Sauce

  • 5 cups of tomato puree
  • 1 can coconut milk
  • ½ tsp. salt
  • ½ cup water

Method

  • Pulse all the base ingredients in a blender until smooth
  • Heat a drizzle of oil in a pan and scoop ¼ of the mixture into the pan. Fry gently until fragrant
  • Add the puree and water and simmer for 5-10 minutes
  • Add the coconut milk, simmer for another 10 minutes
  • Serve over grilled vegetables, use as a sauce for a rice bowl, or even over pasta

 

Easy Peanut Butter Curry (GF,DF,Vegan)

Easy Peanut Butter Curry (GF, DF, Vegan)

Peanut Butter Curry

This is a lovely, tasty, protein dense vegan curry and takes no time at all

I have been spending my weekends learning and adapting complex multi layered recipes to get a better understanding of Indian cooking, how to temper and mix the spices, which ones are for savory versus sweets, smell versus taste. Sometimes however I need to cook something really quickly (in a jiffy, as the British would say!) and this curry is the perfect, in a jiffy dish!

The original recipe didn’t have peanut butter, but since I have an American husband who thinking anything with peanut butter is ‘the bomb’, I thought this was a good way to get him to eat an entire bag of spinach and peas. Sneaky wife!

Ingredients

  • 1 bag of spinach
  • 1 cup peas
  • 1 can coconut milk
  • 2 tbsp. curry powder
  • ½ tsp. salt
  • Pinch red chilli flakes
  • 2 tbsp. organic peanut butter

Method

  • Mix the curry powder and two tablespoons of coconut milk, heat and then add the spinach
  • Let the spinach wilt and when reduced in size add the salt and chilli flakes
  • Add the rest of the coconut milk
  • Add the peas and peanut butter and mix in until it is merged into the sauce
  • Allow to reduce down a little
  • Serve with rice

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

Roasted Romanesco with Garlic, Sage Crumbs (GF, DF)

Roasted Romanesco with Garlic, Sage Crumbs (GF, DF)

Cauliflower and Sage Crumbs

This is a stunning dish, fragrant, tasty, textured and healthy

I have a lot of fun cooking vegetables as sides to my southern Italian in-laws dishes. I can not make what would be perceived as a main dish, as it would be seen as disrespectful, even in my own house and since I don’t want to end up sleeping with the fishes, I choose to make vegetable accompliments that I think might compliment the food

This is one such dish, which I made with garlic and sage so as to stay within the Italian lane to compliment the beautiful muscles and shrimp that my in-laws made

Mr B was super happy to see everyone in the kitchen in harmony whilst he sat back and enjoyed his fathers homemade wine

You could use pretty much any cauliflower or vegetable for this recipe. I like Romanesco for its beautiful Fibonacci spirals, its nuttiness and textured crunch!

Ingredients

  • 1 head Romanesco (core and cut into florets)
  • 2 tbsp. olive oil or coconut oil
  • 2 tbsp. vegan or normal butter
  • ½ cup gluten free breadcrumbs
  • 1 tsp. minced garlic
  • ½ cup. minced sage
  • Sea Salt
  • Pepper

Method

  • Preheat your oven and get a casserole dish ready
  • Place the florets in a bowl with the oil and a generous pinch of salt and pepper
  • Roast for 10-15 minutes until they start to brown at the edges
  • Whilst the cauliflower is roasting, add the butter to a pan on a low heat, add the breadcrumbs and garlic and stir to coat, cook for a few minutes and stir the sage in 30 seconds before finishing
  • Remove from the heat and cover the cauliflower
  • I take it straight to the table, steaming hot and serve it straight from the casserole dish

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa StirFry (GF, DF)

Kimchi Quinoa Stirfry

I saw this in Bon Appetite and it just sang to me! A recipe with tamari, sesame oil, kimchi and Quinoa, some of my all time favourite ingredients! It’s an easy recipe and has a double helping of protein with the egg and Quinoa.

Kimchi is great for your digestion, as it is fermented, another wisdom passed down through generations

I use normal Kimchi for me and mama’s extra spicy Kimchi for Mr B

Happy Spring!

Ingredients

  • ½ cup Kimchi, plus 3 tbsp. of juice from the jar
  • 4 scallions/spring onions
  • 2 tbsp. coconut oil
  • 2 eggs
  • 1 medium carrot, cut into matchsticks
  • 2 cups Quinoa
  • 2 tsp. tamari
  • 1 tsp. sesame oil
  • 1 tsp. white sesame seeds, lightly toasted
  • 1 tsp. black sesame seeds

Method

  • Squeeze kimchi over a small bowl to catch the juices. Top up if you need more to make it up to the 3 tbsp.
  • Chop the kimchi, set aside
  • Cut dark green tops of the onions and thinly slice, set aside
  • Thinly slice the white and pale green parts and set aside
  • Heat the coconut oil in a large non-stick frying pan
  • Crack the eggs into the pan and fry until the white is solid and the egg is crispy around the middle, c. 5 minutes. Transfer to a plate
  • Add the carrot and cook until soft, c. 2 minutes
  • Add the green and white parts of the onions and kimchi and cook until golden, c. 3 minutes
  • Add grains, tamari, sesame oil and the kimchi juice, cook until well mixed
  • Taste and season with salt and pepper

To serve, top with the egg and black and white sesame seeds

Healthy Pop Tarts (GF, DF)

Healthy Pop Tarts (GF)

Pop Tart

Who would have ever thought you could make such a thing as a healthy pop tart?? It sounds like a contradiction in terms

The pop tart for those of you who don’t know was introduced to the world in 1964 by Kellogg as a pre-baked toaster convenience food and soon became popular as a kids breakfast. It is made out of two layers of pastry and has a sweet filling inside. The basic pop tart without frosting has approximately 16g sugar and 200 calories

The reason I know anything about Pop Tarts at all is due to Mr B, who recently admitted to me that when he is stressed at work he goes to the vending machine and liberates a pop tart. This surprised me, as Mr B is a firm believer in clean eating, and generally sticks to that during the week

I therefore decide to seek out the ultimate treat for him. A pop tart that he could eat, that would be healthy and clean but taste just as good. This recipe is adapted from Lexiscleankitchen.com and doesn’t disappoint. It has Pataya, blueberries, chia and almonds as the main ingredients and so has plenty of antioxidants. It is sweet, but the sugars are natural. The biggest difference is that unlike the shop bought version, it wont outlast a nuclear incident, but given how quickly Mr B ate them, that was rather unlikely anyway!

Ingredients

For the tart

  • 1 cup almond flour
  • 1 cup tapioca flour
  • ½ tsp. salt
  • ¼ cup maple syrup
  • 4 tbsp. butter
  • 1 large egg

Homemade Chia Jam

  • 2 cups blueberries
  • 2 tbsp. honey
  • 2 tbsp. lemon juice
  • 2 tbsp. chia seeds

For the glaze

  • ½ cup powdered sugar
  • 2 tsp. cashew milk
  • ½ tsp. vanilla extract
  • ½ tsp. pataya powder

Method

  • To make the dough, combine all the ingredients in a blender and leave to chill in the fridge (very important)
  • To make the jam, put all the ingredients in a deep pot and cook on a low heat until broken down, be careful not to burn
  • Turn off an let cool
  • Combine the glaze ingredients and set aside
  • Between two pieces of parchment, gently roll out the dough and cut out rectangles using a sharp knife
  • Place half the rectangles on parchment paper, place a teaspoon of the jam in-between, wet the edges and press down with a fork to close
  • Place in the fridge for 30 minutes to chill and preheat the oven
  • Once the oven is hot, bake the tarts for 12-15, until golden brown. Let cool
  • Once cooled use a pastry brush to add the glaze
  • I added the pataya later after brushing first so that I had two different colours and used the glaze as a drizzle

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