vegan-yums:

Avocado Fries / Recipe



Spinach and Coconut Soup
Ingredients

2 tablespoons green thai curry paste
1 x 400 ml can coconut milk
500 grams frozen chopped spinach
250 ml freshly boiled water
1 teaspoon vegetable bouillon powder (such as marigold)
1 red chilli deseeded and chopped (optional)

Method
Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 
When serving, if so wished, sprinkle each bowl with chopped red chilli.

Additional information - for gluten free check the stock powder is gluten free.
http://www.nigella.com/recipes/view/spinach-and-coconut-soup

Spinach and Coconut Soup

Ingredients

  • tablespoons green thai curry paste
  • 1 x 400 ml can coconut milk
  • 500 grams frozen chopped spinach
  • 250 ml freshly boiled water
  • teaspoon vegetable bouillon powder (such as marigold)
  • red chilli deseeded and chopped (optional)
  • Method

    1. Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
    2. Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
    3. Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 
    4. When serving, if so wished, sprinkle each bowl with chopped red chilli.

    Additional information - for gluten free check the stock powder is gluten free.

    http://www.nigella.com/recipes/view/spinach-and-coconut-soup


Pea and Pesto Soup
Ingredients

750 ml water
375 grams frozen peas
2 spring onions (trimmed but whole)
1 teaspoon maldon salt (or ½ teaspoon table salt)
½ teaspoon lime juice
4 tablespoons fresh pesto (fresh from tub not jar)
2 tablespoons pinenuts (optional)

Method
Fill a kettle and put it on to boil. When it’s boiled, measure the amount you need into a pan, or the small Flameware Marmitout, and put on the hob to come back to the boil.
Fill a thermos (if using) with the remaining hot water.
Add the frozen peas, spring onions, salt and lime juice to the pan/Marmitout and let everything bubble together for 7 minutes.
Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.
If using a thermos, then empty out the hot water and then pour in the soup, making sure you screw the top on securely.  Otherwise, our the liquidised soup back into the Marmitout and keep warm over a gentle heat until you are ready to ladle into bowls.
If using, tip the pinenuts into the Marmitout lid, or a small frying pan, and toast over a medium heat until they begin to colour.  Sprinkle over each bowl of soup.

Additional information - for vegetarians check the ingredients in the pesto as some brands may use cheese containing rennet.
http://www.nigella.com/recipes/view/pea-and-pesto-soup-82

Pea and Pesto Soup

Ingredients

  • 750 ml water
  • 375 grams frozen peas
  • spring onions (trimmed but whole)
  • teaspoon maldon salt (or ½ teaspoon table salt)
  • ½ teaspoon lime juice
  • tablespoons fresh pesto (fresh from tub not jar)
  • tablespoons pinenuts (optional)
  • Method

    1. Fill a kettle and put it on to boil. When it’s boiled, measure the amount you need into a pan, or the small Flameware Marmitout, and put on the hob to come back to the boil.
    2. Fill a thermos (if using) with the remaining hot water.
    3. Add the frozen peas, spring onions, salt and lime juice to the pan/Marmitout and let everything bubble together for 7 minutes.
    4. Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.
    5. If using a thermos, then empty out the hot water and then pour in the soup, making sure you screw the top on securely.  Otherwise, our the liquidised soup back into the Marmitout and keep warm over a gentle heat until you are ready to ladle into bowls.
    6. If using, tip the pinenuts into the Marmitout lid, or a small frying pan, and toast over a medium heat until they begin to colour.  Sprinkle over each bowl of soup.

    Additional information - for vegetarians check the ingredients in the pesto as some brands may use cheese containing rennet.

    http://www.nigella.com/recipes/view/pea-and-pesto-soup-82


Broccoli and Stilton Soup
Ingredients

3 tablespoons garlic infused olive oil
6 spring onions (finely chopped)
2 teaspoons dried thyme
1 kilogram frozen broccoli
1250 ml hot vegetable stock (from concentrate or cube)
200 grams crumbled or chopped stilton cheese
freshly ground black pepper
1 long fresh red chilli pepper (deseeded & finely chopped (optional))
Method
Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
Scatter with a confetti of red chilli dice on serving, if you feel like it.


Additional info - for gluten free check that the stock cube or concentrate is one of the gluten free brands

Broccoli and Stilton Soup

Ingredients

  • tablespoons garlic infused olive oil
  • spring onions (finely chopped)
  • teaspoons dried thyme
  • kilogram frozen broccoli
  • 1250 ml hot vegetable stock (from concentrate or cube)
  • 200 grams crumbled or chopped stilton cheese
  • freshly ground black pepper
  • long fresh red chilli pepper (deseeded & finely chopped (optional))

Method

  1. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
  2. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
  4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
  5. Scatter with a confetti of red chilli dice on serving, if you feel like it.

Additional info - for gluten free check that the stock cube or concentrate is one of the gluten free brands


Keralan veggie curry with poppadoms, rice & minty yoghurt
Ingredients

For the curry


½ cauliflower


2 tablespoons rapeseed oil


1 heaped teaspoon black mustard seeds


1 heaped teaspoon fenugreek seeds


1 heaped teaspoon turmeric


1 small handful dried curry leaves


1 thumb-sized piece of ginger


2 cloves of garlic


6 spring onions


1 fresh red chilli


1 large bunch fresh coriander


2 ripe tomatoes


1 x 400 g tin of light coconut milk


1 x 400 g tin of chickpeas


1 x 227 g tin of pineapple chunks in juice


1 lemon


For the rice


1 mug (300g) 10-minute wholegrain or basmati rice


10 cloves


½ lemon


To serve


4 uncooked poppadoms


½ a bunch fresh mint


3 tablespoons fat-free natural yoghurt


½ lemon
 
Method

Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)START COOKINGRemove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leavesPulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boilPut the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms

http://www.jamieoliver.com/recipes/vegetables-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt

Keralan veggie curry with poppadoms, rice & minty yoghurt

Ingredients

  • For the curry

  • ½ cauliflower

  • 2 tablespoons rapeseed oil

  • 1 heaped teaspoon black mustard seeds

  • 1 heaped teaspoon fenugreek seeds

  • 1 heaped teaspoon turmeric

  • 1 small handful dried curry leaves

  • 1 thumb-sized piece of ginger

  • 2 cloves of garlic

  • 6 spring onions

  • 1 fresh red chilli

  • 1 large bunch fresh coriander

  • 2 ripe tomatoes

  • 1 x 400 g tin of light coconut milk

  • 1 x 400 g tin of chickpeas

  • 1 x 227 g tin of pineapple chunks in juice

  • 1 lemon

  • For the rice

  • 1 mug (300g) 10-minute wholegrain or basmati rice

  • 10 cloves

  • ½ lemon

  • To serve

  • 4 uncooked poppadoms

  • ½ a bunch fresh mint

  • 3 tablespoons fat-free natural yoghurt

  • ½ lemon

     

    Method

    Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)

    START COOKING

    Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

    Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil

    Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms

    http://www.jamieoliver.com/recipes/vegetables-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt


Pizza with onions, sun-dried tomatoes and olives



INGREDIENTS
Dough: 1/2 pounds of wheat flour tablespoon sugar teaspoon salt 5 tablespoons olive oil (you can substitute oil)package dry yeast (for 1/2 kg of flour) or 5 grams of fresh yeast 3 tablespoons milk and flour for dusting the filling: 1 kg onions sugar 1 cup olive oil 4 tablespoons oil 15 dried tomato oil + oil from them 3 cloves garlic 1 teaspoon sugar freshly ground black pepper salt for garnish: fresh basil leaves http://www.mniammniam.com/Pizza_z_cebula__suszonymi_pomidorami_i__oliwkami_-15170p.html



 


If you have fresh yeast: place them into a bowl, add the warm milk and sugar, mix well, let stand in a warm place for 10 minutes.
Sieve the flour into a large bowl, add the salt, make a well and add the yeast (the kind that you have) and about a cup of warm water. Mix and knead for 2-3 minutes - if you have to add some water - the dough should be soft. Upon receipt of a homogeneous mixture, add the oil and knead it thoroughly with the dough.
Remove the dough from the bowl, bowl rash of flour, put the dough, cover with a cloth and leave in a warm place to rise for about 30-45 minutes - the dough is ready when it doubles in volume.
Peeled cloves garlic, cut into thin slices.
Peeled onion, cut into thick (1/2 cm) slices. In a large skillet heat the oil, add the onions and fry gently posól over medium heat, stirring frequently, until it begins to brag - do not let it began to brown. Remove from heat, season with salt and pepper, add the sugar and stir.
Heat oven to 220 degrees.
Pastry split into 3 parts. Roll out into thin pancakes for them, podsypując flour. Wrap the edges of the cake. Put them onions, tomatoes and olives interspersed. Among vegetables arrange the slices of garlic. Sprinkle with coarsely ground pepper and pour the oil from the tomatoes.
Place on a baking tray lined with baking paper or floured (you can also use a special stone for pizza).
Put in the oven for 10-12 minutes. The pizza is ready when the edges browned and the tomatoes begin to scorch the edges.
Serve pizza decorated with fresh basil leaves

Pizza with onions, sun-dried tomatoes and olives

INGREDIENTS

Dough: 
1/2 pounds of wheat flour 
tablespoon sugar 
teaspoon salt 
5 tablespoons olive oil (you can substitute oil)
package dry yeast (for 1/2 kg of flour) or 5 grams of fresh yeast 3 tablespoons milk and 
flour for dusting the filling: 1 kg onions sugar 1 cup olive oil 4 tablespoons oil 15 dried tomato oil + oil from them 3 cloves garlic 1 teaspoon sugar freshly ground black pepper salt for garnish: fresh basil leaves 









http://www.mniammniam.com/Pizza_z_cebula__suszonymi_pomidorami_i__oliwkami_-15170p.html


 

    1. If you have fresh yeast: place them into a bowl, add the warm milk and sugar, mix well, let stand in a warm place for 10 minutes.

    1. Sieve the flour into a large bowl, add the salt, make a well and add the yeast (the kind that you have) and about a cup of warm water. Mix and knead for 2-3 minutes - if you have to add some water - the dough should be soft. Upon receipt of a homogeneous mixture, add the oil and knead it thoroughly with the dough.

    1. Remove the dough from the bowl, bowl rash of flour, put the dough, cover with a cloth and leave in a warm place to rise for about 30-45 minutes - the dough is ready when it doubles in volume.

    1. Peeled cloves garlic, cut into thin slices.

    1. Peeled onion, cut into thick (1/2 cm) slices. In a large skillet heat the oil, add the onions and fry gently posól over medium heat, stirring frequently, until it begins to brag - do not let it began to brown. Remove from heat, season with salt and pepper, add the sugar and stir.

    1. Heat oven to 220 degrees.

    1. Pastry split into 3 parts. Roll out into thin pancakes for them, podsypując flour. Wrap the edges of the cake. Put them onions, tomatoes and olives interspersed. Among vegetables arrange the slices of garlic. Sprinkle with coarsely ground pepper and pour the oil from the tomatoes.

    1. Place on a baking tray lined with baking paper or floured (you can also use a special stone for pizza).

    1. Put in the oven for 10-12 minutes. The pizza is ready when the edges browned and the tomatoes begin to scorch the edges.

  1. Serve pizza decorated with fresh basil leaves

Pesto Knots

1/4 cup (60 ml) lukewarm wate
1 teaspoon pure maple syrup
2 1/4 teaspoons active dry yeast
105 g (3/4 cup) whole spelt flour, divided
33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided
1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
1/4 cup (60 ml) olive oil, divided
9 g (1 tablespoon) pine nuts
8 g (1 tablespoon) nutritional yeast
1 tablespoon (15 ml) ume plum vinegar
5 cloves garlic, minced, divided
1 teaspoon white miso paste
1/2 teaspoon fine sea salt
Pinch of ground black pepper
120 g (1 cup) white whole wheat flour, more as needed
Nonstick cooking spray

Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.

Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.
Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.
Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
Line a baking sheet with parchment paper or a silicone baking mat.
Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.
 
http://www.weeklyveganmenu.blogspot.com/2013/05/whole-grain-vegan-baking-blog-tour-and.html
Pesto Knots
1/4 cup (60 ml) lukewarm wate
1 teaspoon pure maple syrup
2 1/4 teaspoons active dry yeast
105 g (3/4 cup) whole spelt flour, divided
33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided
1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
1/4 cup (60 ml) olive oil, divided
9 g (1 tablespoon) pine nuts
8 g (1 tablespoon) nutritional yeast
1 tablespoon (15 ml) ume plum vinegar
5 cloves garlic, minced, divided
1 teaspoon white miso paste
1/2 teaspoon fine sea salt
Pinch of ground black pepper
120 g (1 cup) white whole wheat flour, more as needed
Nonstick cooking spray
Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.
Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.
Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.
Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
Line a baking sheet with parchment paper or a silicone baking mat.
Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.
 

Roasted Garlic Potato Bisque ~ Scape Pesto
serves 4
you will need:
  • 2 heads of garlic
  • 3 large potatoes
  • 1 tsp coriander
  • salt
  • 4 cups of vegetable broth or water (i used a combination)
  • olive oil
  • scape pesto
assembly:
  • preheat oven to 375*
  • slice the tops off of each head of garlic, drizzle with olive oil and wrap in tinfoil
  • roast for 40 minutes
  • meanwhile, peel and cube potatoes
  • in a medium stock pot, saute with a turn of olive oil and coriander, until coriander is fragrant
  • add water/vegetable broth and simmer on low for 30 minutes
  • add roasted garlic, season with salt
  • with an immersion blender or in a blender (in small batches, make sure to vent top of blender) puree until smooth
  • serve with a teaspoon of scape pesto and a drizzle of olive oil
     

Butternut Squash& Apple Bisque
serves 4
 
you will need:
 
for the soup
  • 1 medium butternut squash halved length wise - seeded
  • 3 medium - large apples; sliced with skin
  • 1 medium onion - chopped
  • olive oil
  • 2 1/2 cups water or vegetable broth
  • 1/4 tsp white pepper
  •  salt to taste
for the candied pecans
  • 1 tsp butter
  • 1/4 cup pecans
  • 2 tsp sugar
  • 1/2 tsp - 1 tsp cinnamon
  • pinch of salt
assembly:
for the soup
  • cut the butternut squash length wise, discarding the seeds
  • on a parchment lined baking sheet roast cut side down (skin will be left on) in a 425 degree oven for 30 minutes or until squash is tender
  • add sliced apples after 10 minutes- apples will be roasted for 20 minutes
  • in a medium soup pot - over medium heat add olive oil and onion, cook until onion is soft and translucent; turn off heat.
  • once the squash is done - scoop flesh from each squash leaving the skin behind. add to soup pot along with the roasted apples
  • add water, salt & pepper to the pot - remove from cook top
  • with an immersion blender puree until smooth - if using a blender, in small batches add the mixture to the blender, ensuring to vent the lid/top to allow the steam to escape. blend until smooth- working in small batches.
  • return to the cook top and keep warm until ready to serve
for the candied pecans
  • while the squash & apples are roasting, over low-medium heat in a small saute pan add all ingredients and cook for approximately 5 minutes until sugar begins to caramelize
  • remove from heat, spread on parchment and allow to cool
to serve the soup ladle into bowls & top with candied pecans. if desired “creme fraiche” can be added by combining vegan sour cream and almond milk until desired consistency is reached.

 

http://sundaymorningbananapancakes.blogspot.com/2011/11/butternut-squash-apple-bisque.html


Wild Mushroom & Pistachio Pesto Pasta
makes 2 servings
you will need:
3 king oyster mushrooms - sliced
1 cup dried matsutake mushrooms - soaked
1 tsp coconut oil
handful of pasta
1/3 cup pasta cooking water
salt & pepper to taste
assembly: 
Cook your pasta according to directions
In a large frying pan heat coconut oil over medium high heat - saute mushrooms until golden brown.
Add cooked pasta directly to the frying pan - turn heat off. Toss 2-4 tbsp of pesto plus 1/3 cup of pasta water with the pasta and mushrooms, tossing well to coat noodles and mushrooms.
Divide between 2 plates and season with salt & pepper to taste.