Vivera Bacon & Chestnut Roasted Sprouts

Sprouts, for years I’ve been trying to tell myself that they’re actually just fairy cabbages in an attempt to make them more appealing but for the most part I’ve hated them.

However much I’ve hated them however, I thoroughly believe that Christmas dinner just wouldn’t be Christmas dinner without a sprout on your plate.

The times I’ve spent Christmas’s with my GBF, I’ve managed to pass my compulsory sprout under the table to his dog lucky, who absolutely loves the thing but this year I’m going back home to mu Mum’s and thanks to Vivera’s bacon pieces, I’ve made sprouts not only edible but actually quite appetizing!

Serves 4

Ingredients

200g sprouts, halved and sliced

100g Vivera plant bacon pieces

shopping

100g ready cooked chestnuts, quartered

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1 red onion, chopped

1 clove garlic, chopped

2 tbsps olive oil 

Pepper

Method

Heat oil in a frying pan.

Fry the onion and garlic for a couple of minutes until the onion starts to become transparent.

Add sprouts and stir fry for a couple of minutes.

Add the Vivera plant bacon pieces and chestnuts and continue to fry for around another 5 minutes.

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Serve

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Beetroot & Carrot Nutroast

Serves 4

Ingredients

1 clove garlic, chopped

1 onion, chopped

1 tin chopped tomatoes

3 large carrots, peeled and grated

3 large beetroots, peeled and grated

100g vegan cheese, grated

1/2 cup mixed chopped nuts

1/2 cup breadcrumbs

1 tsp vegan bouillon

1 tsp dried parsley

1 tsp dried thyme

1 tbsp vegan spread

Method

Preheat oven to 200°C

Melt the vegan spread in a pan.

Gentry fry the onion and garlic for around 5 minutes until the onion becomes transparent.

Add grated carrot and beetroot and stir for a couple of minutes until they start to become sticky.

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Stir in tomatoes, nuts, bouillon, thyme, parsley and cheese. 

Add the breadcrumbs and stir, the mix will dry out a little and clump together.

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Transfer mix to an oven proof dish and spread evenly.

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Put in the oven for 40 minutes.

Serve

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Vegan Prawn Linguine

Before going vegan, this was one of my favourite go to recipes, quick, simple and delicious, also probably one of the dishes that I used to cook that I’ve missed the most.

I was delighted when I finally found the Sophie’s Kitchen Vegan Prawns in Sainsbury’s and then once I’d tried them in a prawn cocktail, I found myself disappointed that although the texture of the konjac based product was there, they didn’t hold up on the flavour.

I was surprised as I’m a huge fan of the Sophie’s Kitchen ‘Smoked Salmon’ which is spot on with the texture and flavour.

However, I’d only used part of the pack for the prawn cocktail so decided to try them in my old prawn linguine recipe and once cooked up in the sauce they worked and because of this I think I probably would buy them again.

Serves 2

Ingredients

1/2 pack Sophie’s Kitchen Vegan Prawns

1/2 pack linguine

1 clove garlic, peeled and chopped

200g cherry tomatoes, cut in half

1 tbsp olive oil

2 tbsps lemon juice

1/2 tsp chilli flakes

1 tsp basil either dried of chopped fresh

1 tsp dried wakame seaweed

Water

Salt

Pepper

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Method

Fill and large pan with water and bring to boil.

Whilst the water is boiling, In another smaller pan, heat the oil.

Add garlic and tomatoes and cook until the tomatoes melt.

Add vegan prawns, lemon juice, chilli flakes, wakame, basil and 1/2 a cup of water and salt and pepper to taste and bring to boil.

Reduce heat, put lid on the pan and simmer for around 15 minutes.

Add linguine to the first pan which should now be boiling and cook for around 15 minutes until al dente.

Drain the linguine.

Serve

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Curried Black Chickpea Stuffed Winter Squash

So Halloween is all done for another year and like it or not, the next event on the calendar is Bonfire Night.

It’s a tough one, there are lots of wild animals and pets out there that are scared of the noises, Dolly luckily isn’t fazed by them at all, maybe living in London which isn’t the quietest place the noises just don’t surprise her as much.

There are lot’s of people out there that want  fireworks banned, but for me it’s been a yearly traditional ever since I can remember, wrapping up warm, putting on wellies and heading to a local display and I do love Bonfire Night. I do think though that however much I love the whizzing, the popping and the bangs that it’s selfish and that it would be great for the animals if all fireworks were made silent and I absolutely think that fireworks should not be made so easily available for the general public to buy and that they should only be legal at professionally organised events. 

If you are in the love camp then then this is the perfect snack to warm you up once you’ve gotten in from the cold!

Serves 2

Ingredients

1 small Winter squash (I used a festival squash)

1 tin black chickpeas, drained

1 onion, chopped

1 clove of garlic, chopped

1/2 tsp paprika powder

1/2 tsp cumin powder

1/2 tsp chilli powder

3/4 tsp coriander powder

1/2 tsp tamarind paste

1 cup water

2 tbsps oil

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Method

Preheat oven to 200°

Cut squash in half and remove guts.

brush the insides of the squash with 1 tbsp of oil and place insides down on a baking tray and cover in foil.

Bake in oven for 45 minutes. 

Fry the onion in 1 tbsp oil for around 5 minutes until it starts to brown.

Add the spices, garlic, paprika, cumin, chilli and coriander and a little water and mix into a paste.

Gently fry the spices whilst stirring until the water reduces.

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Add a little more water and repeat this a couple more times until you have used 1/2 or the water.

Add the rest of the water and chickpeas and stir in the tamarind paste and bring to boil.

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Reduce heat and simmer with lid on pan for 15 minutes.

Remove squash from oven.

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Serve

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Cajun Pumpkin & Black Bean Lasagne

In a world where so much food goes to waste it seems crazy to me that most people just throw away their Jack o Lanterns after Halloween when there’s so much you can do with them.

For this recipe I’ve gone for a Cajun/Italian fusion and it’s perfect for this time of year now that the evenings are crisp.

Serves 4 

Ingredients

1 onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 tin of chopped tomatoes

1 tin of black beans. drained

1/4 pumpkin, peeled and cubed

1 tsp cumin powder

1 tsp paprika powder

1 tsp ground ginger

1 tsp cayenne pepper

Drizzle of olive oil

100g of vegan cheese, grated

6 lasagne sheets

Salt

1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used soya)

Method

Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the tomato, pumpkin and black beans.

Stir in ginger, cumin, paprika and cayenne pepper and salt to taste and bring to boil.

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Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Return to heat and add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

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To layer the lasagne, spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

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Place in the oven for 45 minutes/1hr.

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Serve

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Spiced Pumpkin & Apple Crumble

Serves 4

Pumpkin Spice

1.5 tsps ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

Ingredients

3 apples, peeled and cubed

1/4 pumpkin, roasted, peeled and cubed

6 heaped tbsps of plain flour

3 heaped tbsps of dairy free butter

2 tbsps raisins

2 tsps of pumpkin spice

2 tbsps of brown sugar 

Method

Preheat oven to 200°C

Mix the apple, pumpkin, raisins and 1 tbsp of sugar and arrange in an over proof dish.

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Sprinkle pumpkin spice over evenly.

In a bowl, rub the flour, butter and remaining sugar together with your fingers until you get a crumb like consistency.

Sprinkle over the fruit evenly.

Cook in the over for 30 minutes until the crumble starts to brown on top.

Serve with vegan squirty cream or ice cream

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Eggless Royale

I’m a big fan of the Sophie’s Kitchen konjac based vegan smoked salmon and in my opinion, there’s no better way to eat smoked salmon than for breakfast as eggs royale – with a glass of champagne, obviously.Sohpies-Kitchen-Vegan-Smoked-Salmon

So basically there’s nothing about the rest of this breakfast that sounds very vegan friendly but swap the eggs for tofu scramble and make the Hollandaise sauce  vegan and volia!

Not only is the sauce as delicious if not even more delicious as regular Hollandaise, it’s also easier to make!

Serves 2

Ingredients

200g Firm tofu

2 tbsps vegan butter

1 tbsp plain flour

200ml dairy free cream (be careful to get one that isn’t sweetened)

1 tsp turmeric powder

1 tsp nutritional yeast flakes

1 tbsps lemon juice

Salt

Pepper

6 slices of Sophie’s kitchen vegan smoked salmon (Sainsbury’s)

2 bagels

Tofu Scramble

Method

Melt 1 tbsp vegan butter in a pan.

Break up tofu and stir in.

Heat for 2/3 minutes until cooked.

Add salt and pepper to taste.

Hollandaise Sauce

Method

Melt 1 tbsp of vegan butter in a pan.

Stir in flour to  make a roux.

Remove from heat and add a little of the cream, stir until there are no lumps.

Return to heat and gradually stir in the rest of the cream bit by bit until it thickens.

Stir in lemon juice, turmeric and nutritional yeast flakes.

Add salt and pepper to taste.

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Serve on toasted bagels or muffins

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