I recently posted about my converted lifestyle and how it feels to live with a vegan, so I thought, why not share with you a few recipes that I’ve enjoyed over the past few weeks? Not all of them are vegan (as I’m still struggling to survive without cheese and milk) so I thought I’d stay in my comfort zone with a few interesting vegetarian recipes.
1 Homemade Hummus
200g canned chickpeas
2 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
Pinch of salt
100ml tahini (sesame paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
Drain chickpeas and rinse.
Combine chickpeas, lemon juice, garlic, cumin, salt, tahini and water in a food processor and blend until creamy.
Add more lemon juice, garlic, cumin or salt to taste.
Empty into a pot, squash with the back of the spoon, drizzle with the olive oil and sprinkle with paprika.
Dip to your heart’s content!
This recipe was taste tested just the other day at my day job and was flipping fantastic. It’s a great side for dipping carrot and cucumber sticks and is surprisingly filling!
2 The Vegan Curry (The Laurens Special)
A bit of this, a bit of that, Laurens adds spices and vegetables to a tomato base. It’s a bit experimental but it offers something a little bit different and goes really well with poppadoms and pilau rice. I don’t have a recipe for this one as it’s not an exact science and it changes every time it’s made, but basic ingredients include (and are not exclusive to):
Canned tomatoes, sweet potato, potato, peas, carrots and a variety of spices including curry powder and garam masala.
Prepare the vegetables: peel and dice the potatoes and carrots.
Throw all ingredients into a large saucepan and bring to the boil.
Once simmering nicely, cover the saucepan and leave for 30 mins, stirring occasionally.
In the last few minutes you may wish to add spinach to the mix.
Serve with rice and poppadoms.
3 Chinese Style Stir fry with Chicken Substitute
Red & Yellow Peppers
Chicken Substitute (i.e Quorn chicken pieces)
In a wok or a large frying pan, heat up a tablespoon of oil.
Once the oil is hot add the chicken substitute and the grated ginger and cook for approximately 7-8 minutes before adding the peppers, onions, mushrooms, bamboo shoots.
Add the soy sauce and stir.
After another five minutes has passed, cook the rice noodles.
Chef’s note: I often pick up the rice noodles that you can chuck straight into the pan.
Add additional soy sauce to taste.
Stir and serve.
4 Crunchy Crumble
Enough Apples to produce 6 cups/ 600g of chopped apples
1 cup of blackberries
1 cup of plain flour
¾ cup jumbo oats
¾ cup brown sugar
½ cup butter/margarine (for vegans, a substitute would work here: i.e Vitalite)
Heat the oven to 180 degrees C/ 350 degrees F/ Gas 4
Pour flour, oats & sugar into a large bowl and mix.
Cut butter or margarine into the mix and then rub in with your fingertips to make a mix like rough breadcrumbs.
Spoon the fruit into an ovenproof dish (sprinkle on some sugar if the fruit is too sour) and then spoon the crumble mix over the top of the fruit with some cinnamon on top.
Bake for 40-45 mins until the crumble is browned and the fruit is bubbling.
Serve and enjoy.
5 Spicy Hot Chocolate
Dark cooking chocolate
1 Cup Milk (for Vegans, a substitute would work here: i.e soy/almond milk)
1-2 tsp fresh ginger, grated
¼ -½ red/ green chili, de-seeded and chopped finely
3 tsp cane/brown sugar
Gently heat the milk until nearly boiling.
Add the chocolate squares, ginger, chopped chili, and sugar.
Stir until the chocolate squares are melting, then turn down the heat and beat gently with a wooden spoon.
Do this until the hot chocolate has bubbles and serve immediately.
Enjoy these recipes? Why not check out the Meryl Streep cocktail in my previous post?