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Coconut-Molasses Chickpeas and Cauliflower

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The flavour profile of this dish is inspired by Indonesian cuisine, where molasses or brown sugar are frequently used in ketjap manis. Molasses is quite high in iron and other minerals, which makes it a much healthier choice than many other sweeteners.

Ingredients

1 cup coconut milk
1 tsp red chilli paste
1 tbsp garlic-ginger paste
1 tbsp molasses
1 tsp turmeric
2 tbsp soy sauce
2 tsp lime pickle
2 cups cauliflower, in small florets (mine were pre-roasted, but the recipe below is a quicker version)
1 head pak choy, chopped
1 can chickpeas
4 spring onions, chopped

Directions

  1. In a medium saucepan over a low heat, whisk together the coconut milk, red chilli paste, garlic-ginger paste, molasses, turmeric, soy sauce, and lime pickle.
  2. Add the cauliflower, chickpeas, and the hard ends of the pak choy. Allow to simmer over a low heat for 7 minutes.
  3. Add the green leafy parts of the pak choy and the spring onions. Cover and simmer again for another 3 minutes, or until the cauliflower is the desired tenderness.
  4. Serve.

Coconut Cream of Mushroom Soup

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Thick and full of umami notes, this recipe is incredibly quick and quite inexpensive to make.

Ingredients

2 small onions, roughly chopped
3 cloves garlic, minced
650g brown mushrooms (I used chestnut and portobello), roughly chopped
10g dried mushrooms, ground fine in a blender or coffee grinder (optional)
2 cups vegetable broth
1/4 cup soy sauce
2 cups coconut milk
Fresh parsley, to garnish

Directions

1. In a large soup pan over a medium-low heat, cook the onions, garlic, and mushrooms until the mushrooms release their juices.
2. Add the mushroom powder, vegetable broth, soy sauce, and coconut milk, reserving a little of the coconut milk for garnish.
3. Cover, bring to the boil, reduce to a simmer, and cook for 7 minutes, or until the mushrooms are softened.
4. Garnish with the reserved coconut milk and parsley.

Celeriac and Chickpea Soup with Spinach-Miso Purée

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This extremely thick, yet very creamy, soup  makes for a filling and delicious lunch.

Ingredients:

For the soup

1 onion, roughly chopped
4 garlic cloves, minced
1 celeriac, peeled and diced roughly
1 can chickpeas
300g white cabbage, chopped roughly
1 can coconut milk
500ml vegetable broth
Pinch white pepper
2 tsp onion salt
2 tsp dried basil

For the purée

50g spinach
2 tbsp nutritional yeast
2 tbsp soy (or other all-plant) milk
1 tbsp white or yellow miso

To garnish

Suitable-for-vegans crispy salad onions, if desired

Directions:

1. Sauté the onion in a large soup pan over a medium-low heat until it starts to soften, but don’t let it take on much colour. Reduce the heat to low and add the garlic for about a minute.
2. Stir in the rest of the ingredients, bring to the boil, cover, and simmer for 20 minutes or until the celeriac is tender.
3. Meanwhile, make the spinach purée by blending all ingredients in a high-speed blender.
4. Rinse the blender, blend the soup in it, return to the pan, and season to taste.
5. Serve the soup topped with some of the spinach-miso purée, and garnish with crispy onions, if desired.

Sri Lankan-style Romano Bean Curry

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This curry is moderately spicy (but can be easily adjusted) and very bright in flavour. It takes under 15 minutes to make and serves 2.

Romano beans are long, flat green beans, but you can substitute them for French green beans, sugar snap peas, mangetout, etc.

Ingredients

1/2 yellow onion, sliced
1 tsp mustard seeds
1 tsp black onion seeds
6 curry leaves
400ml can coconut milk
1 tsp turmeric
1 tbsp garlic-ginger paste
Pinch ground cloves
Pinch red chilli flakes
2 tsp hot or medium curry powder
Pinch ground cardamom
1 tsp lemon juice
Pinch suitable-for-vegans sugar
400g Romano beans, topped, tailed, and sliced on the diagonal into 2cm lengths

Directions

  1. In a large, stainless steel pan over a medium-low heat, sauté the onions until starting to soften. Remove from the pan and set aside.
  2. Add the mustard seeds, black onion seeds, and curry powder. Cook until the seeds start to turn fragrant.
  3. Add the remaining ingredients and mix well. Bring to the boil, reduce heat to a simmer, and cook, covered for 8 minutes.
  4. Season with salt to taste. Serve with rice, if desired.

Thai-Inspired Augergine and Chickpea Curry

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Oil-free aubergine (eggplant) dishes can be tricky because the aubergine often dries out. The secret to this recipe, though, is to roast the aubergine before simmering it in the sauce. This is a fairly straightforward recipe, and once the aubergine is roasted it comes together really quickly. I like to make it in advance and allow the flavours to meld before reheating it over a low flame, but that’s not at all necessary. Serves 4.

Ingredients

3 aubergines (eggplants), cut in bite size chunks
½ red onion, sliced
4 garlic cloves, minced
1 inch piece ginger, grated
1 red chilli, deseeded and chopped
400g chickpeas (garbanzo beans)
1 can light coconut milk, shaken well to combine
200g can tomatoes (half a regular can)
50g greens of choice, in bite-size pieces
1/2 cup vegetable broth
1/2 tsp turmeric
Pinch cinnamon
1 tbsp soy sauce
1 tsp lime juice
1 tsp salt
1 tsp maple syrup
2 heaped tsp suitable-for-vegan massaman curry paste (if you can’t find this, use a suitable-for-vegan red curry paste)

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet or parchment, and add the aubergine in a single layer. Roast for 20 minutes, and then remove from the oven.
2. Meanwhile, heat a large stainless steel pot over a medium-low heat until hot. Add the onions and sauté for 2 minutes until softened and lightly coloured, adding a few drops of water if the onion starts to stick. Add the garlic, ginger, and chilli for 30 seconds more, stirring constantly.
3. Add the rest of the ingredients, including the aubergine, to the pot. Simmer for 5 minutes to warm everything through and allow the flavours to merge a little. Serve with some rice, or other grain.

Sweet Potato Coconut Curry

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This fragrant and warming meal takes under 20 minutes. It serves two people on its own, or four served with rice.

Ingredients

1 tsp suitable-for-vegan red chilli paste
1 can coconut milk
1/2 cup vegetable broth
1.5 tbsp soy sauce
4 cloves garlic, minced
1 inch ginger, grated
400g sweet potato, peeled and in medium dice
1 small cauliflower, in florets
150g mushrooms, quartered
1 red and 1 yellow bell pepper, medium dice
4 green onions, chopped
100g spinach
Handful basil, torn

Method

1. In a lidded frying pan, or a wide-rimmed pot, mix the red chilli paste, coconut milk, vegetable broth, soy sauce, garlic, and ginger. Simmer for a minute or two until the sauce becomes fragrant.
2. Add the sweet potatoes and cauliflower, cover, bring to the boil, reduce heat, and simmer for 5 minutes.
3. Add the mushrooms, peppers, and green onions, re-cover, and simmer for 2-3 minutes more until cauliflower and sweet potato are cooked for your liking.
4. Turn off the heat, add the spinach and basil, recover, and allow to steam for about 2 minutes, until the spinach is wilted.
5. Serve and enjoy.

Portobello mushroom, tofu wrap with coconut milk, sea vegetable spread and wilted spinach

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Rich, smoky and full of greens. The recipe for the spread makes quite a lot (so, reduce or be prepared to have extra on hand).

Ingredients

For the spread
1 cup red lentils
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 1/2 cups coconut milk (I use full fat)
1T fresh garlic, minced
1/4t coarse sea salt
2T nutritional yeast
1T nori flakes
2t purple dulse flakes
Coarse sea salt and black pepper to taste

For the tortilla
1/2 cup whole wheat bread flour
1/4 cup lukewarm water
A pinch fine sea salt (if you like)

For the tofu and mushrooms
120g extra firm, high quality tofu cut in 1/4″ long strips
1 medium portobello mushroom, stemmed and sliced thickly, 1/3″
2T tamari
1/2T lemon juice
Coarse sea salt and black pepper to taste
1 cup baby spinach
1/2T nutritional yeast
A pinch sea salt

Optional: You can also make this on the stove top or bake in a ceramic dish, but both require more attention. If you want to keep the spread close to white, stir more frequently. If you’d like a fond, don’t stir as much. Sun-dried tomatoes, black olives, capers, and other high flavour ingredients would also make nice additions.

Method

Make the spread first, and then when it has setup, make the remaining ingredients starting with the mushrooms and tofu, then the wrap and then the spinach.

Warm a slowcooker on high. Add everything up to and including the sea salt. Cover and cook on high, stirring periodically, reducing until you have about 2 1/2 cups — expect several hours depending on your slowcooker. When reduced, remove from heat. Remove the kombu. Add the nutritional yeast, nori, and dulse. Stir to combine.

Let stand to cool uncovered about 30 minutes. Season to taste. Spoon out into an appropriate dish, cover loosely and chill 30 minutes. Pour off any condensed water, cover tightly and chill overnight to setup. When ready to serve, adjust the seasoning to taste depending on use and enjoy.

When the spread is ready, make the tortilla. Mix the water and flour, then knead until a smooth, pliable dough forms and then for another two minutes. Cover with a warm, wet tea towel and let rest for at least 15 minutes.

Preheat the oven to 450F. Toss the portobello mushrooms and tofu in the tamari. On a lightly oil or nonstick baking sheet or roasting pan, roast the tofu and mushrooms on the middle rack for about 20 minutes or until nicely browned.

Turn periodically to brown evenly. Ovens vary; use the colour and texture as a guide. Remove from heat when done (separately if necessary). When the tofu and mushrooms are looking done, add the spinach to the pan and roast another 2 – 3 minutes to wilt.

While the tofu and mushrooms finish, roll out the tortilla. On a floured board, roll the tortilla out to a 13″ – 14″ circle about 1/8″ thick. Be careful not to roll too thinly (the dough will have transparencies, start to split, etc.). If you don’t have a large enough frying pan, you can try a pizza stone. Otherwise, you can break the dough up and roll out to two tortillas about 6 1/2″ – 7″.

Bring the frying pan (or griddle if you have one) to heat on medium high. Dry fry the tortilla lightly on both sides until the tortilla is lightly browned (it will also bubble a little), turning once.This shouldn’t take more than a couple of minutes, both sides. Be careful not to overcook.

Let the tortilla rest a few minutes to cool and soften. Season the mushrooms and tofu to taste.Add about 1/4 cup spread to the tortilla and spread evenly in the middle. Add the mushrooms, the spinach and the tofu.

Dust the spinach with the nutritional yeast and a pinch sea salt when you add it. Roll up like you would a burrito — from the bottom up over the filling away from you, tucking in the sides and rolling over (go gently!). Cut in half if you like and enjoy!

Red lentil, coconut milk and sea vegetable spread

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Simple, savoury and rich, this makes for a luxurious addition to fresh bread, socca, with seitan, tofu and other dishes. Shown here with breaded eringi mushroom crostini and lightly wilted spinach.

Ingredients

1 cup red lentils
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 1/2 cups coconut milk (I use full fat)
1T fresh garlic, minced
1/4t coarse sea salt
2T nutritional yeast
1T nori flakes
2t purple dulse flakes
Coarse sea salt and black pepper to taste

Optional: You can also make this on the stove top or bake in a ceramic dish, but both require more attention. If you want to keep the spread close to white, stir more frequently. If you’d like a fond, don’t stir as much. Sun-dried tomatoes, black olives, capers, and other high flavour ingredients would also make nice additions.

Method

Warm a slowcooker on high. Add everything up to and including the sea salt. Cover and cook on high, stirring periodically, reducing until you have about 2 1/2 cups — expect several hours depending on your slowcooker. When reduced, remove from heat. Remove the kombu. Add the nutritional yeast, nori, and dulse. Stir to combine.

Let stand to cool uncovered about 30 minutes. Season to taste. Spoon out into an appropriate dish, cover loosely and chill 30 minutes. Pour off any condensed water, cover tightly and chill overnight to setup. When ready to serve, adjust the seasoning to taste depending on use and enjoy.

 

 

Coconut milk, white miso panna cotta with blueberries and marmalade candied walnuts

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For the panna cotta:
1, 14 ounce can of coconut milk (unsweetened)
1T (heaping) of white miso
1/4 cup of sugar
1T of agar flakes

I added 1t of lemon juice to mine, but be careful with this. Lemon and lime are hard on the agar’s chemistry.

Bring the coconut milk to a light boil on medium heat
Add the sugar and the miso.
Stir until dissolved (I used an immersion blender).
Add the agar, whisking as you do.
Turn down the pain to medium low.
Let it simmer very lightly for about 15 minutes, stirring frequently until the agar is well dissolved.
Let stand 10 minutes to cool.
Sweeten to taste (it shouldn’t be overly sweet).
Pour into ramekins and cover.
Chill for about 2-4 hours to setup (depending on how cold you keep your refrigerator).

For a simple, non-flambe version of the blueberries:
1 cup of blueberries
1 pinch of sea salt
2-3T of agave nectar (to taste)
1T of water
2t of arrowroot powder

Heat the berries on medium with the salt and 2T of agave nectar in a pan with a lid.
Simmer for 5-10 minutes once they start to release their juices and you have about 1/4 cup of liquid.
Add 1T of water to the pan if the blueberries if you need additional moisture.
Whisk the arrowroot with the water.
Add the arrowroot to the pan to thicken, stirring constantly.
Let the mix stand for 15 to cool.
Add additional agave nectar if you don’t find it sweet enough.
You can then chill it if you prefer you berries cold.

For the walnuts
1/4 cup of walnuts (large pieces preferred)
1T of marmalade (I use seville)
1t of plant-only margarine
1 pinch of sea salt

Preheat the oven to 375F
Mix the marmalade, margarine and sea salt.
Mix in the walnuts, coating thoroughly.
Add the walnuts evenly to a lightly greased pan.
Oven roast for about 10 minutes (give or take) until the walnuts are shiny and lightly browned.
Spoon out and let air dry for about 10 minutes.

You could also add ginger or fresh zest to this, but I didn’t have any handy.

 

 

Potato, cauliflower and cabbage roasted in coconut milk and curry spices with chick peas and baby spinach.

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A very simple, but a very delicious dish.

Ingredients

2 cups yellow potato in 1/2″ dice
1/2 cup sweet onion, thinly sliced
2 cups shredded cabbage (I used coleslaw mix)
4 cups cauliflower florets in 1″ – 2″ pieces
1 12oz can of coconut milk
3T curry powder (1)
1T fresh garlic, minced
1t fresh ginger, grated
1/2t coarse sea salt
1 cup cooked chick peas (2)
2 cups baby spinach greens
Sea salt and black pepper to taste

Directions

Preheat the oven for 400F. In a shallow, wide baking dish with sides, layer the potatoes, then the onion, the cabbage, then the cauliflower florets on top. Mix the garlic, ginger, curry and coconut milk with the sea salt until combined. Pour the mixture evenly over the vegetables in the pan.

Bake on the middle rack for approximately 30 minutes, stir, and bake another 20 -30 minutes, stirring infrequently, until the potatoes are fork tender and the vegetables are lightly browned. Add the chick peas at the 40 minute market. Ovens vary; use the colour and texture as a guide.

When the vegetables are done, remove from the oven and toss with the baby spinach. Set aside for 5 minutes to cool and for the spinach to wilt. Season to taste and serve.

  1. Using powder keeps it simple, but that means the quality of the curry powder makes a big difference to this dish. Use a high quality powder.

  2. If you make the chick peas from scratch for this dish, about 1/2 scant cup will yield slightly more than 1 cup cooked, and that will be fine for this dish. I slow cook mine in larger batches with kombu so that I have them on hand.