Tex Mex vegan salad

Sweet potato Tex-Mex salad – serves 2

This is a really great tasting and colourful salad.  You can make various substitutions for instance use butternut squash instead of sweet potato,  any tinned beans like butterbean or cannellini. Use fresh chills instead of dried, add some sun dried tomatoes, pomegranate seeds. chopped up red or yellow peppers or some toasted pine nuts.

vegan salad

Tex Mex vegan salad

200g sweet potato washed and cut in to chunks,

2 tsp olive oil,

large pinch of chilli flakes, salt & pepper,

½ can black beans,  drained,

½ tin red kidney beans, drained

½ can (or 100g frozen) sweetcorn, drained,

1 avocado, chopped,

120g fresh tomatoes and ¼ cucumber chopped into chunks,

1 small red onion or 2 spring onions, thinly sliced,

large handful of fresh coriander and mint leaves and stalks, chopped,

juice of ½ (1 tbls) lime

Heat oven 200C/180C fan/gas 6.

sweet potato

On a baking tray mix the oil, chilli flakes, salt & pepper and sweet potatoes.  Bake for 30 minutes until tender, and the edges are crispy. sweet potato

Combine all the remaining ingredients in a large bowl. Taste and season.

Add the cooked sweet potato and serve

vegan salad

It’s that simple, but oh so tasty

 

Vegan lasagne

Vegan lasagne (no oil) – Serves 2

This recipe came about because one of my regular vegan cooking clients needs to be virtually fat free because of a health condition.  So making a tasty and nutritious lasagne  was a bit of a challenge, especially as the usual white sauce uses vegan marg/oil with flour and vegan cheese. Hmmmm!

But fear not I think I’ve cracked it!

vegan lasagne

How good does that look

 

And my cooking guest loved it

vegan lasagne

 

It makes the ideal meat free Monday recipe and the quantities can easily be doubled.

The tomato sauce

One small onion (75g), finely chopped

1 garlic glove or 1 teaspoon garlic puree

splash of water

1 medium sized carrot (75g) finely chopped

approx 75g of red lentils, thoroughly rinsed under cold water and checked for grit etc or 75g quorn or 37g of each

½ tsp vegetable Marigold vegetable bouillon powder or I stock cube or 1 tsp Marmite

¼ tsp of chilli flakes (more if you like heat) or 1 tsp smoked paprika

1 tsp dried mixed herbs

½ tin of chopped tomatoes , a big squirt of tomato puree – about 1 tsp

The ‘cheese’ sauce

1 medium (200g) sweet potato, ½ onion, ½ clove garlic, 1 tbsp/15g plain flour and ½ tsp vegetable powder,  ½ tsp mustard

up to 200ml unsweetened non dairy milk, 2 tbls of nutritional yeast (or 40g grated non dairy cheese if you don’t need to be virtually fat free)

Pasta – 3 sheets of dried wholemeal egg free lasagne

A foil takeaway container

vegan lasagne

before my vegan cheese version goes in the oven

before my vegan cheese version goes in the oven

To make the tomato sauce

Fry the chopped onion in water (or olive oil).  When softened, add the garlic. Fry a little, then add all the remaining ingredients and stir well.

  • carrot
  • red lentils
  • bouillon powder or marmite
  • chilli flakes or paprika
  • dried herbs
  • chopped tomatoes.
  • Plus ½ tin of water.

The mixture will be thin and wet, but it will thicken as the lentils cook. Bring to the boil, then leave to simmer for about 25 – 30 minutes, until the lentils and carrots are soft. Stirring every so often.

The sauce should still be quite wet when cooked.  Check the seasoning and add salt and black pepper if necessary.  Take off the heat and leave to cool

To make the ‘cheese’ sauce

Cook the sweet potato in the microwave for 4-5 minutes until soft.  In a pan cook the chopped onion in a splash of water (or oil). Peel the cooked sweet potato (Keep the skin and rip into pieces before adding to the tomato sauce) add to the onion along with the garlic and mustard.  Cook for a few minutes then add the flour and keep cooking, add the vegetable powder then slowly add the milk, and stir to make a thick sauce. Cook for about 2-3 minutes on a low heat.  Taste and season with lots of black pepper and some salt if necessary.  Add most of the nutritional yeast (or grated cheese, if using).  Leave about ¼ to scatter over the top.

Assembling.

Pre heat the oven to 180C

In a dish add a sheet or two of dried wholemeal pasta, then add a ½ of tomato sauce mixture.  Repeat the pasta/sauce layer, top with some more pasta and add the cheese sauce.

 made with vegan cheese

made with vegan cheese

Sprinkle the remaining nutritional yeast/cheese over the top and pop into the oven for 25 – 30 minutes until the top is bubbling and golden

serve with a large mixed salad or some steamed veggies

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Remember this serves two, so If you only want to eat one portion,  the other portion (once its gone cold) can be kept (covered) in the fridge for up to 3 days or frozen; then defrosted and thoroughly re-heated in the microwave or oven until the centre is piping hot

And if like Pete you’d like to learn how to make thesis nutritious and tasty recipes why not come to one of my cooking classes; either a group class or a private one to one

private Vegan cooking class

 

vegan classes gen

Quick vegan chilli

Quick vegan chilli – Serves 2

This is a really quick and versatile recipe, don’t worry if you haven’t got all the ingredients or you decide to swap some.  It isn’t essential to have the cinnamon, chocolate or dried herbs.  You can substitute the sweet potatoes for butternut squash, change the red kidney beans and use borlotti or black beans instead.  Add some courgettes, spinach or kale. And swap tomato puree (with additional stock or water) if you haven’t got half a tin of tomatoes

Today my one to one private cooking guest has made this recipe.  So all the images are from that session

kitchen

Quick vegan chilli

1 tsp vegetable oil

½ onion, chopped

1 carrot, grated

100g sweet potato – chopped

1 clove garlic, minced

¼  each of green and red pepper, chopped

1 stalk celery, chopped

1 tsp chilli powder or  ¼ tsp chilli flakes

1 tsp smoked paprika

pinch of cinnamon

50g  mushrooms, wiped and chopped

½  (400g) tin peeled plum tomatoes, chopped

½  (400g) tin kidney beans, drained but keep the liquid

80g sweetcorn

½ tsp ground cumin

½ tsp dried oregano/marjoram

½ square dark chocolate

lemon juice

handful of fresh coriander or parsley leaves

 

  • Heat oil in a large saucepan over medium heat. Cook onions, carrots and sweet potatoes until tender. If the veggies start to stick add some water

chilli

  • Stir in peppers, celery, garlic, chilli and paprika. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans and sweetcorn. Add the cumin, oregano, cinnamon and dark chocolate. Bring to the boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

chilli 1

  • If it thickens too much add some of the kidney bean water. Taste and add a splash of lemon juice and salt & pepper (if necessary) and scatter over chopped fresh herbs
  • serve with wholegrain rice, a tortilla wrap or a toasted pitta bread

dirty pots

 

And now I just have the washing up to do!

 

 

 

MOROCCAN BUCKWHEAT SALAD

MOROCCAN BUCKWHEAT SALAD – Serves 2

This Moroccan buckwheat salad is a very versatile dish, so if you haven’t got buckwheat, or indeed you don’t like it you can use protein rich quinoa, peal barley, Freekah, spelt or another grain of your choice

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The same goes for the salad ingredients, you could use sweet potato instead of the butternut squash, add dates instead of apricots, substitute pine nuts for the almonds etc

200g butternut squash, cubed (you can keep the skin on)

1 tbls oil

1 tsp each of smoked paprika, cumin and chilli flakes

100g uncooked buckwheat, 25g uncooked quinoa

1 tsp oil

500ml stock –using hot water and 1tsp marigold bouillon powder

1 carrot, grated,

½ a tinned of drained chickpeas

3 dried apricots chopped, 2 spring onions, chopped

Large handful of fresh coriander and mint

20g of pomegranate seeds

Large handful each of spinach and rocket

20g of flaked and toasted almonds

 

Dressing

1 tablespoon of extra virgin olive oil, 1 tbls lemon juice

½ tsp cumin powder

large pinch rock/sea/Himalayan salt

½ garlic clove, finely grated

 

  • Preheat the oven to 190ºC.
  • Pour 1 tbls oil in a large bowl add cumin, chilli flakes and smoked paprika. Mix then tip in the cubed butternut squash. Mix well and pour in to a baking dish. Bake for 20-30 minutes until soft and golden

 

  • Heat 1 tsp of oil in a pan; add the buckwheat and toast for 1 – 2 minutes. Keep the grain moving so it coats in the oil. Add the stock, bring to the boil and then allow to simmer for 8 minutes, stirring now and again. Then add the quinoa and cook for another 8 minutes. You may need to add more stock/water. The buckwheat should be slightly al dente. Set aside to cool.
  • In the bowl you used to coat the butternut squash add the spring onions, apricots, grated carrot and chickpeas. Mix well. Remove the butternut squash from the oven and add to the salad vegetables. If the almond flakes are not already toasted, dry fry in a small pan until lightly golden, set aside. Chop the herbs and keep separate

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  • Make the dressing by adding all the ingredients to a jar. Securing with a lid and shake to mix. Taste and season if necessary
  • Plate up the dish. On a large platter scatter the rocket and spinach leaves. Cover with the vegetables and butternut squash. Scatter over chopped herbs, pomegranates seeds and toasted almonds. Drizzle the dressing over the whole dish and serve

If you would like to come to a vegan cooking class then please contact me for more details

vegan cookery classes

Stuffed aubergine

Stuffed aubergine 

Serves 2

1 medium aubergine

1 tbsp olive oil

100g puy or green lentils

½ tin of chopped tomatoes

1 medium onion finely chopped

1 clove of garlic crushed or 1 tsp garlic paste/puree

1 tbsp toasted pine nuts*

1 pinch each of ground cinnamon, coriander and Chinese 5 spice (or clove)

handful mint or parsley leaves – chopped

Topping – 50g oats, 1 tbsp oil, 1 garlic clove minced, ¼ of the mint/parsley leaves chopped

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  • pre-heat the oven 200C/180 fan/gas 6
  • cut the aubergine in half lengthways and make diagonal cuts in to the flesh, making sure you don’t cut through the skin. Brush the surface with ½ tbsp of oil, place on a baking tray and bake for 30 minutes until soft.

aubergine

  • Meanwhile, cook the lentils in a large pan with 500ml of water. Bring to the boil and boil for 10 minutes. Reduce the heat to a simmer and cook for a further 15 minutes until softened but still slightly firm. Drain and leave to cool

lentils

  • Heat ½ tbsp oil in a pan and slowly cook the onion until soft but not brown. Add the garlic and cook for a further 5 minutes. Tip in the ½ tin of tomatoes, drained lentils, toasted pine nuts and spices and cook for 3-5 more minutes
  • Make the oaty topping – In a bowl mix oats, oil, garlic and ¼ of the chopped mint/parsley leaves

  • Take the aubergine out of the oven and scoop out the flesh leaving the shell intact. Put the flesh into the pan with the other ingredients and stir in the remaining chopped mint/parsley

cooked lentils

  • Fill the shells with the mixture. And cover with the oaty topping. Bake in the oven for 15 minutes. Check to make sure the oats are not browning too quickly. Cover with foil if that is the case

 

 

  • Remove the cooked aubergine from the oven. Serve on two plates with a large mixed salad
  • The photo below is for 4 people

stuffed aubergine

My cookery guests have made this recipe, and absolutely loved it

 

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* to toast the pine nuts – heat up a try frying pan (no oil) add in the nuts and keep moving the contents so they gently toast and colour. Remove from the pan after 5 minutes and leave to cool