My Must Vegan Recipes1! #meatlessmay
Recipe Spot
This week, I have tried a mixture of prepackaged vegan food, vegan recipes sourced off the web and created my own delicious recipes adapting from none vegan recipes or over complicated recipes with ingredients my Italian supermarkets don't to have on hand.
These are my tried and tested must eat recipes of my own...
Dreamy Creamy Lentils
This recipe is easier than it sounds, it would work brilliantly with mushrooms instead of zucchini and spinach. It makes 2 large servings of the lentil mixture/4 smaller servings.
Ingredients1 tbsp Extra Virgin Olive Oil (or preferred oil)
1 small white onion roughly diced
1 large clove of garlic diced
1 bay leaf
1/2 tsp of vegetable stock powder
1 tbsp of white wine vinegar or white wine
1 cup of warm water
1 can of lentils
1/2 a zucchini cubed
1 cube of frozen spinach
4 tbsp of canned coconut milk
1 tsp of yeast flakes (optional)
Serving suggestions:
100g (dried) pasta (any) (per serving) or Quinoa
Jacket Potato or Baked Sweet Potato
Steps:
1. Add the oil, onion and garlic into a frying pan on a low heat and soften for approximately 2 minutes then add the zucchini.
2. Dissolve the stock with the white wine vinegar/wine and 1/2 of the cup of water. Add to the pan.
3. Rinse the canned lentils and add, add the second 1/2 cup of water, the bay leaf and stir on a low heat.
4. After approximately 7 minutes add the spinach. The stock should should be reducing and the water from the spinach should keep the mixture from sticking, alternatively add a little water.
5. Once the lentils and vegetables are cooked thoroughly and most of the stock has been reduced take off the heat.
6. Add the coconut milk and stir well, sprinkling in the yeast flakes.
7. Heat the mixture for 1 minute.
8. Serve as preferred.
Becca's Raw Food Bliss Balls
Adapted from a recipe I found that didn't work for me. Prepare to get messy! These are truly delicious. I made around 18 bliss balls from my teaspoons of mixture but this may vary.
Ingredients
1 heaped tbsp of cocao1 tsp vanilla essence
1 cup of pitted dates
1/2 cup of desiccated coconut (plus 1 tbsp extra for coating)
1/2 cup of cashew (mine were roasted and salted)
1/2 cup of orange rind
1-2 tbsp water
Steps:
1. In a blender, mixer bullet or anything of the sort, put all the ingredients apart from the orange rind.
2. Blend the mixture until crunchy but smooth and add the orange rind.
3. Blend again until the orange rind is evenly distributed in the mixture. (If the mixture isn't solid add extra cashews/coconut/dates until it becomes firmer but not dense).
4. In a bowl sprinkle the table spoon of coconut.
5. Take a teaspoonful of mixture, roll into a ball with the palms of your hands and coat in the coconut. Repeat until you have used all the mixture.
6. Store in an airtight container in the fridge.
Easy Peasy Creamy Tofu Masala
This creamy masala is perfect with tofu/quorn/seitan/tempeh. I made the same dish vegan and none vegan and it tastes exactly the same with yogurt as coconut milk. This recipe makes 1-2 servings (125g of tofu is a recommended serving for 1 person).
Ingredients1 tbsp coconut oil
125g solid Tofu cubed
1/2 white onion diced
1/3 red pepper sliced thinly
1/3 cup of coconut milk
1/3 cup of dense passata
1 tsp of vegetable stock powder
1 tsp of Tandoori Masala powder
1 tbsp of desiccated coconut
1/4 cup of water
1 tbsp yeast flakes or vegan corn starch
Serving suggestions:
100g (dried) cous cous or 100g (dried) rice
Steps:
1. Coat the frying pan with coconut oil and lightly fry the tofu, onions and pepper for approximately 5 minutes.
2. In a cup/bowl mix the coconut milk, passata, stock powder, tandorri masala, water and desiccated coconut together.
3. Add the mixture into the pan with the tofu and vegetables.
4. Add the yeast flakes once the mixture is bubbling and stir well.
5. Serve when the sauce has thickened and is at a hot enough temperature.
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