Posts

Mushroom-Sauerkraut Pierogi

/in , , , /by

These Pierogi have a dough that’s very easy to roll and an incredibly simple, yet flavoursome, filling. This recipe makes 20 pierogi. We served ours with Savoy cabbage, and a cauliflower and carrot purée.

Ingredients:

For the dough:

1 3/4 cup plain flour
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup warm water

For the filling:

250g mushrooms, finely chopped
2 onions, finely chopped
1/3 cup sauerkraut
1 tsp smoked paprika
Salt and white pepper

Directions:
1. Make the dough by mixing the flour and the salt. Make a well in the centre and add the oil. Add 1/2 cup warm water, and bring the dough together. Knead, adding the rest of the water as needed until the dough is smooth and not sticky. Allow to rest while you make the filling.
2. Dry sauté the mushrooms and onions until they have released their liquid. Add the sauerkraut, paprika, salt and pepper, and continue to cook until the liquid is absorbed. Allow to cool while you roll out the dough.
3. Sprinkle work surface with a little flour, divide the dough into two, and roll out one piece until very thin. Cut out circles of dough with a large cooking cutter and repeat with the other half of the dough, re-rolling the scraps as required.
4. Spoon a heaped tsp filling into each circle of dough. Moisten the edges of the dough, fold, and pinch to seal. Crimp the edges with a fork. Repeat until all circles of dough have been filled and folded, placing the raw pierogi onto a floured silicone sheet as you go.
5. Bring a large pot of salted water to the boil. Add the pierogi a few at a time and cook until they rise to the surface. Remove and drain.
6. When all pierogi have been boiled, lightly shallow fry them in a little oil in a preheated pan. Serve warm.

Spanish Chickpea and Spinach Stew

/in , , , , , /by

Another easy and cheap recipe. Serve topped, if desired, with some roasted asparagus and croutons. Serves two.

Ingredients

4 cloves garlic, sliced thinly
1 red bell pepper or sweet pointed pepper, small dice
1 can (400g) chickpeas, drained and rinsed
1 tbsp red wine vinegar
2 tomatoes, chopped
1 tbsp sweet paprika or smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
Pinch cayenne pepper
2 cups vegetable broth
200g baby spinach
Salt and freshly ground black pepper

Directions
1. In a non-stick or stainless steel pan over a very low heat, sweat the garlic, adding a couple of drops of water if needed, until fragrant but not coloured.
2. Add the red pepper, chickpeas, vinegar, tomatoes, paprika, cumin, cinnamon, and cayenne and stir for about 30 seconds.
3. Raise the heat to medium low and add the broth. Stir, and then add handfuls of spinach to wilt.
4. Season, and serve.

Cannellini Bean and Red Cabbage Stew

/in , , , , , , /by

A simple, budget recipe, bursting with colour, and oil-free, this stew is bound to please. Serves 4.

Ingredients

1 leek, sliced
6 cloves garlic, minced
3 carrots, sliced
3 stalks celery, sliced
250g red cabbage, finely shredded
2 cans tomatoes (400g each)
1 l vegetable stock
1 tsp lemon juice
1 tbsp smoked paprika
1 tbsp hot paprika
200g cooked cannellini beans
To garnish, soured tofu

Directions
1. Sweat the leek, garlic, carrots, and celery in a large stock pot over the lowest heat possible for 10 minutes. If they start to stick, add a splash of water.
2. Add the red cabbage, tomatoes, vegetable stock, lemon juice (which serves the function of preventing the cabbage from losing its colour) and paprikas to the pot. Bring to a boil, lower the heat, and simmer for 20 minutes, until the carrots are fork tender.
3. Add the beans, and warm through.
4. Serve garnished with some soured tofu, if desired.

Moroccan-Spiced Hummus

/in , , , , , /by

This beautifully vibrant hummus is a breeze to make, incredibly tasty, and inexpensive if you have a well-stocked spice cabinet.

Ingredients

1 can chickpeas
1 red pepper
1/2 red onion
2 cloves garlic
1/4 cup water
1 tbsp lime juice
1/2 tsp turmeric
1/2 tsp cumin
1 tsp dried mint
1/4 tsp cinnamon
1/4 tsp ginger
Pinch cayenne pepper
1 tsp paprika
1 tbsp tomato purée
1 tbsp tahini

Directions

Blend all of the ingredients, adding a little extra water if necessary to reach desired consistency. Season to taste with salt and black pepper.

Because this hummus is oil-free, it may separate in the fridge. Just stir it all back together.

Creamy Broccoli Soup

/in , , , , /by

This speedy Creamy Broccoli Soup takes under 20 minutes, is oil-free, and serves 2 (generous portions) and is great for those on a tighter budget. The spices create an interesting flavour profile with just a tiny bit of heat.

Ingredients

1 onion, roughly chopped
2 stalks celery, roughly chopped
1 large carrot, peeled and roughly chopped
2 tbsp wholemeal flour
1 large head broccoli, roughly chopped
4 cups vegetable broth
3/4 cup coconut milk
1 tsp suitable-for-vegans yellow or Dijon mustard
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
1 tsp salt
pinch white pepper

Directions

1. Heat a soup pan or large pot over a medium-low heat. Add the onion, celery, and carrots, and cook, stirring frequently, for about 5 minutes, adding a splash or two of water if the vegetables start to stick.
2. Mix the flour with 1/4 cup vegetable broth from the 4 cups. Add to the vegetables and cook stirring, for 1 minute more.
3. Add the rest of the ingredients to the pot. Bring to a boil, reduce heat, cover, and simmer for 10 minutes until the vegetables are tender.
4. Blend the soup with an immersion blender, or in batches in a jug blender. Season to taste, and adjust the seasoning if desired.