Category Archives: Sides

Vegan “Egg” Salad

vegan egg salad

When on holiday back in the UK last year I came across a vegan “egg” salad sandwich in Marks & Spencers.. needless to say I had to try it!  It was so good and realistic that I snapped a photo of the ingredients and decided I would try and copycat it, making any necessary replacements when I got back here.  It uses cannellini beans and tofu as the egg replacement.  I had just created my vegan mayo so this was the perfect addition for a sandwich.  The recent royal coronation was a perfect opportunity to try it out.  It has been very well received by vegans and non-vegans! 🙂

Vegan "Egg" Salad
 
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Creamy mayo with mashed white beans, tofu, onion and parsley. If you can find (or grow) cress that would be perfect!
Author:
Recipe type: Sandwich filler
Cuisine: English
Serves: 4-6 sandwiches
Ingredients
  • 400g can cannellini beans drained
  • 3-4 tbsp my tofu mayonnaise
  • (If not using my mayo add ½ teaspoon black salt for that eggy aroma)
  • 200g Macro medium firm silken tofu
  • 2 tsp Dijon mustard
  • 2 spring onions (scallions) trimmed and very finely sliced
  • 1 tablespoon finely sliced fresh parsley (or cress if you have it)
  • 1 tsp salt or to taste
  • black pepper to taste
Instructions
  1. Mash the drained beans in a large flat bottomed bowl with a fork or masher until no whole beans are left. Crumble in the tofu gently into large pieces. Add the mustard, onion, parsley, seasoning.
  2. Add the mayo and stir gently until all well combined

 

“Macro Rice” with red cabbage & edamame

Another lifetime ago when I lived and worked in London there was a Cranks Wholefood Cafe not too far away from my office and I used to love their “macro rice” which was basically brown rice, ginger, soy, and toasted sesame seeds.  So comforting and deliciously simple!  I had a sudden craving for it the other day and so decided to reinvent it with some additions.  It did not disappoint.  I served mine with a little cubed avocado.  It should be just a little warm or at room temperature, though it is probably nice on a summer’s day, chilled.


Macro Rice Warm Salad
 
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Warm brown rice with finely chopped red cabbage, red onion, parsley, ginger and toasted sesame seeds.
Author:
Recipe type: Salad, Rice,
Cuisine: Macrobiotic / Japanese
Serves: 2-4 servings
Ingredients
  • ½ cup raw short grain or medium grain brown rice, cooked (around 1.5 cups cooked)
  • 1 cup very finely chopped red cabbage
  • ½ cup finely chopped parsley
  • ½ cup cooked edamame beans
  • ⅓ cup very finely chopped red onion or spring onions
  • 1 cup finely chopped baby spinach
  • 1 tablespoon finely grated fresh ginger
  • 2-3 tablespoons tamari / soy sauce
  • 1-2 tablespoons sushi seasoning (seasoned sushi vinegar)
  • 2-3 tablespoons toasted sesame seeds
  • Optional: top with a little dried chopped chillies / cubed avocado
Instructions
  1. When the rice is still hot (do not rinse, it should be a little stickly and still with some moisture) put it in to a large bowl and mix in the cabbage parsley, onion and ginger.
  2. Once it has cooled a little add the baby spinach and soy sauce to taste, then stir in the toasted sesame seeds and sushi seasoning. Leave to sit for 5 minutes and serve at room temperature.

 

Veggie Burgers


Veggie Burgers
 
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Kid friendly - fun to make - delicious veggie packed patties
Author:
Serves: 6-10 burgers
Ingredients
  • 1 small red pepper, diced small
  • 1 small red onion, chopped small
  • 1 cup baby spinach
  • 1 can chickpeas, drained
  • 1 cup cooked brown rice
  • 1 medium potato, finely grated
  • 1 medium sweet potato, diced small and roasted
  • ½ cup toasted pumpkin and sunflower seeds
  • 2 T soy sauce
  • 2 T fresh lemon juice
  • 2 T tomato sauce
  • 1 tsp coriander
  • 1 tsp cumin
  • Fresh herbs such as parsley / coriander if liked
  • 2 cups fresh breadcrumbs
  • Dried breadcrumbs
  • salt & pepper
Instructions
  1. Prep: roast the sweet potato; toast the seeds and then prepare and measure all the
  2. ingredients.
  3. Blend the pepper, onion & spinach in a food processor until well combined but not a paste.
  4. Pour into a bowl.
  5. Blend the brown rice with the drained chickpeas until fairly smooth, then add to the bowl
  6. with the cooked sweet potato and grated potato to the veggie mixture and mix well with hands
  7. Add the toasted seeds, soy sauce, lemon juice, tomato sauce, spices, herbs, seasoning, and
  8. mix in again. Add some breadcrumbs if too wet. Refrigerate until ready to make.
  9. Roll balls in the dried breadcrumbs and flatten into burgers.
  10. Fry or bake and serve in buns with lettuce, tomato, avocado and favourite sauce.

 

  • This image is a borrowed one as I forgot to take a picture!
    Will add a new one next time we make them. 🙂

 

Easy Multi-grain Balls

My family is a big fan of the mix I use in my Kale & Red Pepper Bites so i decided to try and simplify the recipe so I could make it more often as it’s so versatile.  As well as making little bites, you can roll into falafel-like balls as I have done here and use just as snacks (or as meatballs with spaghetti); roll into sausages, or a filling for sausage rolls or pies.  The flavourings are easy to change up too so you could do Indian or Mexican spiced for example.  Fun to play around with the flavours!  This simple version just uses mixed herbs but feel free to add herbs and spices you love!  If you do not have  rice cooker use a large heavy based pan with a close fitting lid on a low light and be prepared to top up the water a little if need be.  The water should be completely absorbed by the end of cooking.

Easy Multi-grain Balls
 
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Author:
Serves: 20-30
Ingredients
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 heaped teaspoon veg stock powder
  • 2 tsp dried mixed herb mix
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon date syrup / paste
  • zest of a small lemon
  • ¼ cup ground almonds
  • Salt & pepper to taste
  • 1 cup quick oats
  • Sesame seeds for rolling in / sprinkling on top
Instructions
  1. Rinse the 1st four ingredients in a sieve - rice, millet, lentils and quinoa and put into your rice cooker with 3 cups of water. Cook!
  2. Preheat then oven to 190 degrees C.
  3. Meanwhile in a large mixing bowl put the remaining ingredients apart from the sesame seeds.
  4. Once the grains and lentils have cooked scrape them into the bowl and mix thoroughly. If liked you can refrigerate at this stage. The mixture will become much firmer as it cools down.
  5. Roll into balls or use an ice cream scoop to divide into portions, roll in the sesame seeds - or sprinkle them over the top and place on a lined baking tray.
  6. Bake for 20 minutes then turn and cook again for a further 10 minutes or until crispy and firm.

 

White Bean & Olive Spread

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White Bean & Olive Spread
 
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Lebanese inspired spread for toast
Author:
Recipe type: Snack
Cuisine: Lebanese
Serves: 6 slices
Ingredients
  • 1 can butter beans or cannellini beans
  • Juice and zest of 1 juicy lemon - about 4 tablespoons
  • 1 clove of garlic, crushed
  • 2-4 tablespoons finely chopped red or spring onion (as preferred)
  • 6 black or green olives, chopped
  • 1 tsp capers, chopped (optional)
  • 1 tsp tahini (optional)
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • pinch of chilli flakes or semi-dried chopped chililes
  • Salt & pepper to taste
Instructions
  1. Zest the lemon and tip into a medium bowl
  2. Juice the lemon into a small bowl and tip the crushed / Microplaned garlic into it to steep.
  3. Mash the beans with a fork in a bowl, or pulse in a food processor until broken down but not a smooth paste.
  4. Prepare the herbs, olives, onion & capers and add to the bowl with the lemon zest.
  5. Add the beans and stir thoroughly, add the tahini, chilli and salt and pepper as desired.
  6. Stir in the lemon juice and garlic mixture. Allow to sit for 10-15 minutes as flavour will continue to develop. The garlic flavour will be stronger the next day if it lasts that long! 🙂
  7. Serve on hot toast with sliced baby tomatoes.
  8. NB: You can use all or one of the herbs, equally delicious with any combination of fresh herbs.

 

Curried Brown Rice Salad

Indian Brown Rice Salad

Curried Brown Rice Salad
 
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Brown rice with chopped fresh raw veggies and an Indian inspired creamy dressing For a speedy week night dinner, cook the rice the previous day. This can easily be stretched to feel more mouths, depending on how much rice you add to the chopped veggies.
Author:
Recipe type: Salad
Cuisine: Indian
Serves: 6
Ingredients
  • 1 large stick of celery
  • 1 large carrot
  • 1 medium capsicum
  • ½ cup baby frozen peas
  • ½ cup frozen corn
  • 12 green beans, steamed and sliced
  • 2 fat spring onions, sliced
  • ½ cup raisins or sultanas (optional)
  • 4-6 cups cooked brown rice, chilled or at room temperature
  • Garnishes: (optional): Fresh chopped coriander, coconut, toasted cashews, chopped chillies
  • Dressing:
  • 2 tsp tahini
  • 2 desert spoons avocado
  • ¾ cup soy milk or other milk of choice
  • 3 tablespoons vinegar, any variety
  • ½ tsp salt
  • 2 tsp maple syrup or other liquid sweetener
  • 1 tsp curry powder
Instructions
  1. Put the rice on to cook if you're not using precooked rice.
  2. Whisk together, or blend in processor the ingredients for the dressing.
  3. Finely chop all the vegetables and mix together in a large bowl.
  4. Once the rice is cooked, spread it out on a large tray to cool down, or place in fridge for 30-50 mins if you have the time.
  5. Dish up the rice in to individual bowls and top with the vegetables and dressing, and optional garnishes.
  6. Leftovers can be mixed together and put in the fridge for lunches the next day! 🙂

 

 

 

 

Kale, Quinoa, & Carrot Salad

2014-10-08 18.37.27

Quinoa, Kale & Carrot Salad
 
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • ½ bunch kale
  • 2 tsp tahini
  • 2 T orange juice
  • 175g dry quinoa
  • 1 large carrot (about 250g, unprepared weight)
  • ½ cucumber (about 200g)
  • 1 small red onion (about 60g unprepared weight)
  • 4 tablespoons sunflower & pumpkin seeds
  • 60g sultanas/ raisins etc
  • DRESSING:
  • 150 ml freshly squeezed orange juice
  • 25 ml tahini
  • 1 tsp coriander seeds, toasted and ground
  • 3g salt
  • 1 tsp Dijon mustard
  • 1 Tablespoon maple syrup
  • 10 ml white wine vinegar
Instructions
  1. Put the quinoa on to cook - rinse well first in a fine sieve, and use double the volume of water (or prepare earlier, and refrigerate). Once cooked, place in a large wide bowl to cool and refrigerate until needed.
  2. Wash, de-stem and finely chop the kale, place in a large bowl
  3. Add the 2 tsp tahini and 2T orange juice and massage really well for 5 minutes until it has reduced in size and is softened.
  4. Coarsely grate the carrot, finely dice the cucumber and onion and add to the bowl with the cooked quinoa.
  5. Toast the seeds in a small pan over a medium heat until crisp and golden.
  6. Make the dressing by combining all the ingredients - whisk in a jug or use a blender.
  7. Pour most of the dressing over the salad and mix well. Allow to sit for 30 minutes before serving with extra dressing if liked, plus the seeds and dried fruit on top.

 

Easy Ratatouille (fatfree!)

I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family!  It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way!  The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard!  I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!

Easy Ratatouille
 
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Author:
Recipe type: Stew
Cuisine: French
Serves: 8
Ingredients
  • 2 Red Capsicum
  • 1 Green Capsicum
  • 2 medium eggplants
  • 5 smallish zucchini
  • 3 medium tomatoes
  • 1 can tomatoes
  • 2 T balsamic vinegar
  • ½ tsp rosemary
  • ½ tsp thyme
  • Pinch of Herbs de Provence
  • Handful basil, shredded
  • Salt & pepper
Instructions
  1. Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
  2. Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
  3. Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
  4. Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
  5. Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
  6. Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
  7. Best served at room temperature.

 

Gozleme

gozleme
My daughter is a HUGE gozleme fan.  Whenever we go to the markets she will make a beeline for the stall and we love standing to watching those expert Turkish ladies rolling, folding and rolling again and again that fine dough and scattering the ingredients over, etc.  It’s a joy.  However, since cutting cheese out of our diet there’s been a bit of a hole in our culinary repertoire… So I googled and googled and found some gozleme dough recipes and decided to fill it with baby spinach, red onion, and  this “cheese” from vedgeout.com as it’s stretchy and mild and melts similarly to dairy cheese.  Next time I will try to make these using 100% wholemeal flour, I was a bit hesitant to do that first time round so these are 50/50 with self raising white flour.

5.0 from 1 reviews
Gozleme
 
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Author:
Recipe type: Snack
Cuisine: Turkish
Serves: 4
Ingredients
  • 1 cup wholemeal flour
  • 1 cup self raising flour
  • 300ml natural soy yogurt (I used homemade)
  • ½ tsp salt
  • ½ quantity of "moxarella cheese"
  • baby spinach - about 4 large handfuls
  • 1 red onion, finely diced
Instructions
  1. Make the dough: mix the flours and salt together in a large bowl and mix in the yogurt thoroughly. Tip it out onto your work surface and knead for around 10 minutes until it is soft and supple, adding more flour as necessary to stop it sticking. Once it's done, wrap in clingfilm and set aside whilst you prepare the other ingredients.
  2. Make the cheese as linked in the introduction.
  3. Get your baby spinach and red onion prepared and ready to go.
  4. Divide the dough into 4 equal portions, use a scale if you want them really even (like me!).
  5. Flour your work surface and roll out the dough to a rectangle/oval shape around the size of a dinner plate.
  6. Spread a tablespoon or 2 of the "cheese" on half of the dough, top with the onion and a big handful of baby spinach. Flatten it down and fold the other half of the dough over to meet at the edges, fold the edges together to seal.
  7. Heat an Italian Grill Sandwich press (or a large non stick pan if you don't have one) and spray lightly with oil if you're not sure of it's non-stick qualities.
  8. One it's hot, carefully transfer the gozleme to the pan and if you're using the toaster, close the lid. Turn it over after around 2-4 minutes, checking the underside to check it's a golden brown. Flip it over 2-3 times until you're happy with it and the cheese is starting to ooze from the sides. 🙂
  9. When one is cooking you can roll and fill the next. Continue 3 more times until you've used all your dough.
  10. Essential: serve with lots of fresh lemon slices for squeezing over the top!!

Bubble and Squeak

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It’s a bit of a nerve to call this a recipe, but as many people asked me for it, I have to share, but I’m just going to write in regular text rather in my regular recipe layout thingy. 😉

1kg floury potatoes, cubed
1/2 savoy cabbage finely shredded (or Brussels sprouts, or any other left over green veg, eg leek, swiss chard, etc.)
1 large onion, finely chopped
Salt and pepper to taste

Bring the potatoes to boil whilst you prep the vegetables.

Steam the cabbage until soft and “fry” the onion until soft and lightly browned.

Once they’re cooked, mash the potatoes thoroughly, using as little milk as possible, you need a fairly dry mixture or it won’t flip easily.

Mix potatoes with cabbage and onion together thoroughly and season to taste in a large large bowl.

Heat a large non stick skillet (e.g. Stonewell) and flatten the mixture firmly in the pan.  On a low light, cook for 5-7 minutes then flip over using a plate and repeat on the other side.  Serve! 🙂