Vegan Dippy Eggs

Before going vegan, a boiled eggs with soldiers was without a doubt one of my favourite breakfast options and one of few things I’ve actually missed since being vegan.

Well I don’t have to go without anymore!

I tried a few different recipes for this but although seemingly simple, all  either tasted too salty or too curried but I believe with trial and error, I’ve got it cracked! (that was a terrible pun wasn’t it?)

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Serves 4

Ingredients

3/4 cup of water

2 tsps of cornflour

1/2 tsp turmeric

1/2 tsp kala namak (black salt, you can find it in most Indian shops)

2 heaped tsps nutrirional yeast flakes

Method

Pour 1/2 cup of water in a pan and heat.

Add the cornflour to the remaining 1/4 cup of water and stir until there are no lumps.

Add nurtitional yeast flakes, turmeric and kala namak to the pan of water and continue to heat.

Once boiling, turn heat down to simmer and stir in the water/cornflour paste.

Stir until the ‘yolk’ thickens.

Serve in egg cups with soldiers!

Jackfruit ‘Tuna’ & Pasta Bake

Serves 4

Ingredients

1/2 tin jackfruit, broken up in to flakes (in brine not syrup unless you’re Joey Tribiani and enjoy dinner/dessert fusions)

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1 tin chopped tomatoes

1 carton vegan single cream (try and get an unsweetened one although the lemon will neutralize if you can’t)

1 onion, chopped

1 clove garlic, chopped 

1 tbsp lemon juice

1 heaped tbsp nori

1 tsp vegan bouillon

1 tsp dried basil

1tsp dried parsley

1 tsp dried oregano

250g pasta  (I used farfalle but use whatever you like)

Salt

Pepper

1 cup breadcrumbs

100g vegan cheese, grated

1 tbsp olive oil

Water for boiling 

Method

Preheat oven to 200°

Boil water and put pasta in to cook.

In another pan, fry the onion and garlic for around 5 mins until the onion starts to become transparent.

Add the tinned tomatoes and cream and stir in the jackfruit, nori, lemon juice and bouillon.

Add herbs, basil, parsley and oregano and salt and pepper to taste.

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Bring to boil and then Turn down heat and simmer with lid on for 10 minutes.

Drain pasta.

Stir in to sauce.

Pour pasta and jackfruit mix in to an oven proof dish.

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Sprinkle over breadcrumbs, covering the top.

Add the grated cheese on top.

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Cover with lid if your dish has an oven proof lid or tin foil, this helps the cheese melt.

Place in the oven for 30/45 mins.

Serve

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Wild Garlic, Swiss Chard & Lemon Cream Linguine

My favourite park is abundant in wild garlic at the moment and I used my outdoor exercise allowance yesterday to take Dolly out on a walk and collect some.

I also had some swiss chard from last weeks veg box delivery so came up with this very easy and oh so delicious wild garlic, swiss chard and lemon cream linguine recipe!

Serves 2

Ingredients

I bunch swiss chard

1 small bunch wild garlic (about 10 leaves)

1 small onion, chopped

1 carton vegan unsweetened cream (I actually only had Alpro in the fridge which is slightly sweetened although it was fine because the lemon took away the sweet taste)

Juice from 1 lemon (3 tbsps lemon juice)

1/2 pack linguine

1 tbsp vegan spread/butter

Salt

Pepper

Method

Put water on to boil in a large pan for the linguine (you could use an alternative pasta)

Remove the stalks from the swiss chard and chop them in to small pieces like the onion.

Chop swiss chard leaves and wild garlic.

Place linguine in the pan of boiling water foe about 15 mins or until cooked.

Melt the vegan spread in a pan.

Sauté onion and chopped chard stalks for around 5 minutes or until the onion starts to become transparent.
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Stir in chard leaves and wild garlic.
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Pour in cream and add lemon juice and salt and pepper to taste.
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Turn heat down and let simmer for 5/10 mins until the chard and wild garlic wilts and your linguine is ready.
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Drain Linguine

Serve

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Remember, when foraging, only take what you need, pick from different spots and leave enough for others and for wildlife.

Pease Pudding

My Dad was originally for ‘Up North’, County Durham to be precise and he loved pease pudding. 

Pease pudding for those who don’t know and to be fair, most people who do not hail from ‘Up North’ do not, is a traditional northern delicacy.

Although the word ‘pudding’ in the name might suggest a sweet treat, a sweet treat pease pudding is not, it is still however, very much a treat.

As the rhyme goes:

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Personally, I like it both ways, hot straight from the pot or cold in a crusty roll.

You can buy it in a tin but nothing tastes quite like the home made version and at a family christening last year, my Aunty Brenda gave me her recipe which was my Nana Jenny’s recipe which was passed down to her I assume from her parents (my great grandparents) before that and so on.

The recipe however wasn’t vegan but I adapted it and I’ve decided to share.

Serves 4

Ingredients

1 cup yellow split peas

2 cups water

1 onion, chopped

1 tsp vegan bouillon or stock

1/2 pack Vivera plant bacon pieces 

Pepper

Salt

1 tbsp cooking oil

Method

Fry the onion in cooking oil for around 3/5 minutes or until it starts to become transparent.

Add the lentils, water and bouillon and bring to boil.

Turn heat down, add plant bacon pieces, put the lid on the pan and simmer for around 45 minutes or until lentils are soft and mash easily when stirred.

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Stir with a wooden spoon until lentils are almost of a paste consistency. You can use a hand held blender to make it really smooth but I like mine a little lumpy.

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Add salt and pepper to taste.

Serve

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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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