So the weather here in Kent is leaving quite a lot to be desired, my Australian boss is probably the least impressed! So out comes the comforting bean and lentil recipes that I plan to experiment with a lot now the weather is a darker shade of grey. I thought I’d start nice and easy with a recipe from veganomnicon, like I mentioned in this post I have a lot of recipe books and plan to cook from them a lot more often.
And here we are, tamarind lentils:
I had it with roasted butternut squash and a spinach salad. And you know what it was really really good. I must admit I’m not a great vegan in the sense that I don’t love beans. I mean, I like them but I don’t LOVE them. But I am working on it because they are pretty healthy at the end of the day, or so I’ve heard!
Roasted Butternut Squash (not really a recipe!)
1 small butternut squash
1 tbsp olive oil
1 tsp dried rosemary
Pinch crushed chili
Preheat the oven to 180c
Cut the butternut squash into 1.5cm cubes. Line a roasting tin with non-stick parchment, coat the butternut squash cubes in oil and season with salt and a little bit of pepper. Between your fingers crush the dried rosemary into much smaller pieces and sprinkle over the butternut squash with a small pinch of crushed chili.
Roast in the oven for 30-50minutes until golden, sweet and delicious.
I’m afraid I’m not going to post the recipe from veganomnicon here because I haven’t asked (maybe I will one day) but you *can* find the recipe online, not that I recommend it, I think you should buy the book (go to my bibliography for a link straight through to the veganomnicon page on amazon, you know if you’re feeling really really lazy!!)!!
Hello, how are you?
Sorry I’ve been AWOL for the past few days, I just haven’t wanted to write, and I’m convinced that would have shown and resulted in very boring posts! But I’m back, with that leftover cornbread recipe that I’ve been enjoying rather a lot this week because it’s extremely easy and very delicious :)
Cornbread is not something I grew up eating, and in fact I’d never made it until I read this blog post. Seeing as cornmeal is a staple in my flat I thought I’d give it a go. And you know what? I love the stuff. Only problem is, no one warned me it went stale so quickly (or is that just terrible storage? Anyone got any tips?) and that is when this recipe was born.
Leftover Cornbread Salad
1 large piece stale cornbread
1 large tomato
Small handful kidney beans, rinsed
1 tbsp mint, finely chopped
1 tbsp coriander, finely chopped
Juice of 1 lime
1 tsp sugar
1 tbsp oil
1 mild green chilli, finely chopped
Slice the cornbread into inch x inch squares. Dice the avocado and the tomato to roughly the same size as your kidney beans. Mix together in a large bowl.
In a jar with a screw top lid, mix together the mint, coriander, lime juice, sugar, oil and chilli. Screw on the lid and shake to mix thoroughly.
Pour the dressing all over the cornbread mix and stir so that everything is coated (you may need to scrape out the herbs with a spoon!). Leave the salad for at least 30 minutes to let all the flavours meld and soak into the cornbread. You might also like to cool it by letting it rest in the fridge. I ate mine at room temperature.
Hello, how are you today?
All is good here, my miso aubergine recipe has been featured on finding vegan, so I am very chuffed! Anyway here is a super quick recipe for delicious mushrooms on toast with a spicy twist.
Not the most beautiful photo I know!
This recipe came about when Gary wanted mango chutney & toast, he has strange tastes I know!
Twisted Mushrooms (Serves 2)
1 medium onion
1 tsp oil
1 tsp vegan margarine
2 tsp curry paste
1 tbsp poppy seeds
1/8 tsp liquid smoke
small bunch coriander chopped
Slice the mushrooms and onion thinly. In a large pan, melt the margarine and add the oil. When it’s all nice and hot, add the onion and fry until translucent. Add the mushrooms.
When the mushrooms have started releasing liquid add the curry paste, poppy seeds, liquid smoke and 3/4 of the finely chopped coriander. Season to taste and allow to cook for 5 minutes or so.
Meanwhile, toast your bread, spread with a thin layer of margarine and top with the mushrooms. Sprinkle the last remaining coriander. Serve with plenty of mango chutney (we used a spicy one).
We use this curry paste because it’s yum. Actually all the curry pastes from this company are pretty good, my dad uses them so that must mean something (other than that he’s too lazy to make his own!).
Hello, how are you today?
This recipe came about because of the bottle of truffle oil I have floating round in my cupboard as I mentioned here. This stuff is pretty awesome, although it isn’t made with really truffles it has a really earthy taste and is considered to be a reasonable substitute.
Mushrooms obviously have an affinity with truffle oil, it brings out the depth of flavour in even the most boring mushroom (in this case button mushrooms!). And I threw in the spinach for a bit of vegan vitamin love. This recipe would probably make a good side dish, but I had it as a main alongside rice.
Spinach, Mushrooms & Truffle Oil (original here)
1tsp vegan butter
2tsp olive oil
3 shallots, sliced
1 clove garlic slice
1/2 bag of baby leaf spinach
2tsp truffle oil
If you have some small mushrooms leave them whole, then halve or quarter the remaining mushrooms so they’re all the same size.
Melt the vegan butter in a small frying pan on medium heat with the olive oil. When nice and hot, add the shallots and cook until translucent about 3-5 minutes. Add the garlic and mushrooms. Cook until the mushrooms start releasing their juices.
When the mushrooms start to sweat put the spinach on top of the mixture and allow to steam for about 3 minutes. If the spinach hasn’t collapsed completely, stir the mixture until it is fully wilted.
Add the salt to taste and drizzle over the truffle oil.