Plant Powered Expo 2020

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Taking place on February 1st 2nd 2020 at Olympia London, Plant Powered Expo welcomes people from all walks of life with an emphasis on healthy living and feelgood factor, balanced with practical, affordable and environmentally responsible lifestyle choices.

The show dates and the location – the iconic Olympia National – guarantee a fresh dynamic crowd hungry for new plant-based options and excited to be a part of the growing plant powered revolution. Join this groundbreaking event along with the movers and shakers from the plant powered community and access the fastest growing lifestyle choice in the UK.

With over 100 stalls, 12 feature areas and up to 80 classes and presentations, you can expect cookery classes, food tasting, a global food court, speakers, lectures, music, art and of course shopping.

I’m looking forward to this one!

For tickets go to www.plantpoweredexpo.co.uk

Olympia London
Hammersmith Rd, Hammersmith, London W14 8UX

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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Gnocci In Pumpkin & Sun Dried Tomato Pesto Cream Sauce

What says Halloween more than a Jack o lantern?

Halloween just wouldn’t be the same without carving out a pumpkin but once turned in to Jack o lanterns a pumpkins life is often cut short.

Pumpkins are not just for Halloween, they’re pretty good the day after too so rather that throwing old Jack Pumpkin Head out, one thing you could do with him is turn him in to a delicious pesto.

Pumpkins don’t tend to last too long once they’re carved and out of the fridge though, as I found out one year after a particular Halloween. I’d thrown a dinner with a pumpkin carving competition in the interval between mains and dessert. The carved pumpkins were then added to my Halloween decor and lived on my stairs for a few days, I thought they looked cute – that is until I was sitting at my table downstairs and found out pumpkin mush was dripping through the holes (I have weird metal stairs). Cleaning that up wasn’t my most enjoyable moment let me tell you so make sure you don’t leave it too long between carving and cooking!

I’ve made this recipe with a new pumpkin rather than one that’s already carved so if you are using your old jack o lantern, you can skip the gutting step . . . 

Serves 4

Ingredients

1/4 medium pumpkin (keep an eye out for more pumpkin recipes for ideas of what to do with the rest )

1 clove garlic or 1 tsp garlic powder

1/2 cup pumpkin seeds (you could wash and roast the ones from your pumpkin but I used from a pack) 

1/2 cup sun dried tomatoes

1/2 cup grated vegan cheese

1 can coconut milk

1 tsp dried sage

1/2 tsp chilli powder or 1 red chilli (optional)

Salt

1 tbsp olive oil

1 tsp salt

Method

Preheat oven to 200°C

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Cut your pumpkin in half and remove the pumpkin guts.

 

Cut one quarter of the pumpkin in to pieces. (wrap the rest in cling film and put in the fridge to use for something else)

Brush pumpkin flesh with olive oil and place on a flesh side down on a baking tray.

Cover with foil and place in the oven for 1 hr.

Remove and let cool.

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Once cool, scoop pumpkin flesh from skin.

Blend pumpkin flesh, garlic, sun dried tomato, pumpkin seeds, vegan cheese, coconut milk, sage, salt and optional chilli together to form the pesto cream.

.Serve with gnocci (alternatively you could use pasta) I garnished with some extra chilli and pumpkin seeds.

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Remember to double ingredients if cooking for 4 as the gnocci recipe is for 2

Click for gnocci recipe

 

Gnocci

An alternative to pasta, gnocci is actually really simple to make with only 3 ingredients or 4 if you include the water for boiling.

Serves 2

Ingredients

400g potatoes

200g plain flour (basically if you want to make more, weigh the potatoes and use half that weight in flour)

1 tsp salt (optional)

Water

Method

Peel, quarter and boil potatoes in a pan for around 10 minutes until soft.

Mash potato until smooth with no lumps.

Mix in salt( if you have decided to use it, personally I like a little flavour in my gnocci).

Gradually stir in flour and mix bit by bit until a dough is formed.

Knead the dough until it is pliable but not sticky, if it’s too sticky, add a little more flour, if too dry, add a drop of water.

Once you have a dough, separate in to 8 balls.

Roll each ball in to sausage shapes, about 2cm thick.

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Cut each sausage in to 1.5cm pieces, you will probably get around 8 pieces per sausage

Turn each piece on to its side, hold top and bottom and gently press with fork to make slight indents, this will also help shape the pieces.

In another pan of boiling water, cook pieces in small batches, they will sink and first and float to the top as once they are cooked, then you can remove them from the pan.

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Serve with source of your choice.

Jackfish Pie

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Serves 4

Ingredients

1 tin of green jackfruit (in water/brine)

3 large potatoes, peeled and quartered

4 spring onions, sliced in to rings

1/2 a cup of peas

1 sheet of nori, crumbled

2 cups of dairy free milk (I used soya as it’s what I had in the fridge but any would work)

2 tbsp of dairy free butter/spread

1 tbsp of plain flour

1 tsp of English mustard

Juice of 1 lemon

100g of vegan cheese, grated

1 tbsp of dried parsley

Salt

Pepper

Water

 

Method

Preheat oven to 200°C

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with 1 tbsp of dairy free butter and 1/2 a cup of dairy free milk alternative.

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Mix in 50g (1/2) of the grated cheese.

Add salt and pepper to taste.

In a pan, melt 1tbsp of dairy free butter.

Stir in the flour to make a roux.

Remove the pan from heat and pour some of the remaining milk, stir until there are no lumps.

Return to heat and slowly add the rest of the milk whilst stirring until sauce is the desired consistency.

Add the remaining cheese and stir in.

Break the jackfruit up in to flakes.

Add the jackfruit, spring onions, peas, nori, parsley, mustard and lemon juice and stir together.

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Reduce heat and simmer with the lid on the pan for 10 minutes.

Pour the pie mixture, spreading evenly in to an oven proof pie dish.

Spread mashed potato evenly on top and score with a fork.

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Put in the oven for 40 minutes. 

Serve

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Fajitas

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I love Mexican food and am a big fan of DIY fajitas, sitting at the table and assembling them as you eat.

I’m not a massive fan of salsa though so instead of cooking my fajita filling dry, I add tomatoes and leave out the salsa when it comes to assembly.

This recipe is so quick and easy!

Serves 4

Ingredients

1 300g bag of chicken style pieces (I used Tesco own)

1 pack of flour tortilla wraps

1 green pepper, sliced (other colour peppers also work but green are my favourite)

1 tin of chopped tomatoes

1 onion, chopped

2 tsps of chilli powder (or more if you’re a rock star)

1 tsp of paprika

1 tsp of cumin powder

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of salt

1 tbsp of olive oil

Juice of 1/2 a lemon

Method

In a pan, fry the onion in olive oil gently for around 2 minutes.

Add the chicken style pieces and the tomatoes and stir.

Stir in the spices and lemon juice and add the pepper and stir for around 15 minutes until the juice from the tomatoes has reduced.

Serve with optional chopped lettuce, vegan sour cream, guacamole, jalapenos, grated vegan cheese and of course tortillas which are best warmed.

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