Recipes

Wholewheat pasta with lentils recipe

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I am trying to get into more nutritious cooking at home and it’s like learning a new skill from scratch.

Yes, I can cook but I haven’t been very focussed on cooking for health. Ive been more of an instant gratification kind of fellow.

But a recent high cholesterol warning from my doctor has me trying to take control of my carb, salt, and sugar intake. Yes, a vegan can have high cholesterol if their diet is not balanced and does not lean towards whole foods.

If you want to see some of my creations, be sure to follow my Instagram account where I will be sharing some of my homemade recipes.

Like this one:

I’m copying the recipe below in case you are unable to see it above.

Penne with Beluga Lentils, Spinach, and Leeks (serves one)

  • 100g uncooked wholemeal penne pasta (1 cup)
  • 100g frozen spinach (1 cup)
  • 100g fresh leeks, sliced (1 cup)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 100g cooked beluga lentils (1/2 cup)
  • 1/2 tsp chipotle powder
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp five spice powder
  • 1 tsp sesame seeds, for garnish

Method

  • Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large pan, heat the olive oil over medium-high heat.
  • Add the sliced leeks and sauté for 2-3 minutes, until they begin to soften.
  • Add the frozen spinach to the pan and continue to sauté until the spinach is heated through and any excess water has evaporated.
  • Add the garlic powder, cooked beluga lentils, chipotle powder, lime juice, apple cider vinegar, and five spice powder to the pan. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld together.
  • Add the cooked penne pasta to the pan and toss to combine with the lentil and spinach mixture.
  • Sprinkle sesame seeds over the top of the dish as a garnish before serving.

Extra note:

An Instagram follower suggested adding the lime juice and apple cider vinegar after removing the mix from the heat. Apparently heating the acids too much can make them taste bitter.

I’m all for these cooking tips. I’m on this journey to learn, so the more tips the better. Get involved in the comments if you have anything to add!

Saag aloo recipe for vegans

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I recently told you about a new vegan cooking guide called RootyFuel.

Available as a 7-day e-book or a 31-day fully supported collection of videos and recipes, RootyFuel is designed to help you get to grips with down to Earth vegan cuisine.

It has been designed to help vegan and vegan-curious cooks learn what works best for them in their own kitchens.

To celebrate the end of a competition I was running for RootyFuel (winner announced soon), I am thrilled to be sharing their recipe for vegan saag aloo.

Be sure to follow RootyFuel on Instagram and head to their website to see if their curses are right for you or a friend.

Saag Aloo

Serves 2

Ingredients

  • 300g new potatoes
  • 150g baby spinach leaves
  • 200g frozen peas
  • 4tbsp tinned coconut milk
  • 1 red chilli
  • 1 tbsp tomato paste
  • 1 knob ginger
  • 2 cloves garlic
  • 1 vegetable stock cube made with 150ml boiling water
  • 1 tsp nigella seeds
  • 1/2 tbsp curry powder
  • 1 teaspoon of cumin seeds
  • 1/2 tsp of ground tumeric
  • 1tbsp coconut oil

Method

  • Slice the new potatoes into quarters then Boil for 10 minutes or until cooked Place the spinach in a colander and pour boiling water over to wilt then run under cold water
  • Once the spinach has cooled squeeze the water out of it
  • Cook the peas according to packet instructions
  • Place the coconut oil into a pan with the cumin seeds on a medium heat for 2 minutes or until they become fragrant
  • Add the ginger and garlic, curry powder and turmeric, tomato paste and coconut milk (just use the film milk from the top of the can
  • Add the cooked peas and potatoes
  • Cook for 3-4 minutes then add the spinach
  • Cook for 2 minutes
  • Serve with nigella seeds and fresh sliced chilli on top
  • If you don’t like it too hot leave the chilli out

Follow RootyFuel on Instagram

A perfect pancake topping recipe

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In celebration of Pancake Day (Tuesday 5th March 2019), Fentimans has devised a gin and tonic pancake drizzle, using their Valencian Orange Tonic Water, for home-bakers to liberally douse on their choice of pancakes.

With the help of Holly Jade, aka The Little Blog of Vegan, Fentimans has transformed its botanically brewed Valencian Orange Tonic Water into a zesty pancake syrup.

Reminiscent of both the French classic Crepes Suzette and a refreshing citrusy G&T, the drizzle combines Fentimans Valencian Orange Tonic Water with orange juice, fresh orange zest and gin. It can easily be whipped up at home thanks to a simple and easy to follow recipe (below) and then poured over fluffy pancakes or delicate crepes. A unique alternative to the usual chocolate spread, sugar or golden syrup.

See the recipe below:

Ingredients:

  • 140ml of Fentimans Valencian Orange Tonic Water
  • 1 tbsp Gin of choice
  • 200ml of Orange Juice (add extra if consistency is too thick)
  • Zest of 2 large oranges (optional)
  • 200g of golden caster sugar
  • 4.5 tbsp corn starch
  • Pinch of salt

Method:

  1. Add all ingredients into a saucepan
  2. Heat over medium – high heat until boiling, stirring constantly (around 5-8 minutes, it should thicken and turn clear)
  3. Remove from the heat and set aside into a heat proof bowl. If consistency is too thick, add extra orange juice at this stage and stir through
  4. Store in the fridge once cooled

Almond meringue cookie recipe

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This recipe is an exclusive extract from the brand new Wicked Healthy Cookbook available now for pre-order.

The Healthy Wicked Cookbook looks just like the type of recipe collection you would actually use.

Sure it has more of a lean towards health-focussed food than you are be used to seeing on my blog, but you can’t argue with food that is simply great to look at and amazing to taste.

Some of the recipes that sound more than impressive include:

  • Sloppy BBQ Jackfruit Sliders with Slaw
  • King Oyster Scallops with Shaved Asparagus and Corona Butter
  • Summer Vegetable Carpaccio
  • Corn Dumplings in Coconut Corn Broth
  • Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts
  • Porcini Ravioli with Garlic Butter and Sorrel
  • Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries

Chad and Derek Sarno caused an absolute storm recently with their Wicked Kitchen grab-and-go range for Tesco, so it’s understandable that this cookbook is being touted as a must-have for serious food lovers.

I’ve seen Chad and Derek in action over the years and I know that they are two of the most talented proponents of plant-based food around. They know about delicious, vegan food.

The Wicked Healthy Cookbook is published May 31, 2018 but I am thrilled to be able to bring you this sneak preview.

I’d love to know your thoughts in the comments below once you’ve tried the recipe and don’t forget you can pre-order The Wicked Healthy Cookbook via Waterstones and Amazon.

ALMOND MERINGUE COOKIES

Photo by Eva Kosmas Flores

In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue (page 231). Flavour the cookies however you like (see the Options), but try to stick with freeze-dried fruit powders. Liquid extracts and flavourings tend to make the meringues fall. —Chad

MAKES ABOUT 50 SMALL COOKIES

INGREDIENTS

Plant-Based Meringue (see below)
1 teaspoon almond extract
Seeds scraped from ½ vanilla bean
¼ cup finely ground unsalted roasted almonds, optional

METHOD

  • Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
  • Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
  • Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
  • Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.

OPTIONS

RASPBERRY MERINGUE COOKIES: When making the meringue, add 1/3 cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.

LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.

CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.

PLANT-BASED MERINGUE

This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies (page 236). All without a hint of beany-ness. You can even use aquafaba to make Plant-Based Mayo (page 264).

MAKES 6 to 7 CUPS MERINGUE

INGREDIENTS

1 can (14 ounces) no-salt-added chickpeas
½ teaspoon cream of tartar
½ cup semifine (see Pro Tip) organic cane sugar

METHOD

  • Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup. (Use the chickpeas for something else such as the Four-Bean and Sweet Potato Slow-Cooker Chili on page 166).
  • Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
  • Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.

PRO TIP

To make semifine sugar, grind it in a food processor or Vitamix for 10 to 15 seconds.

Pre-order The Wicked Healthy Cookbook online.

Tacos al pastor recipe

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Ingredients:

  • Large​​ chunk​​ of​​ seitan​​​​ (use​​​ this​​ recipe​)
  • 1​ ​Ancho​ ​chile
  • 1​ ​Chipotle​ ​chile
  • 1​ ​Roma​ ​tomato
  • 1​ ​teaspoon​ ​pink​ ​salt
  • 1⁄4​ ​cup​ ​apple​ ​cider​ ​vinegar
  • Fist-sized​ ​bunch​ ​of​ ​coriander​ ​plus​ ​a​ ​few​ ​sprigs to​ ​serve
  • 1⁄2​ ​white​ ​onion
  • 1​ ​tin​ ​of​ ​pineapple​ ​chunks​ ​in​ ​syrup
  • 1⁄4​ ​cup​ ​golden​ ​sugar
  • 1​ ​cup​ ​achiote​ ​paste*
  • 1​ ​teaspoon​ ​garlic​ ​powder
  • 1​ ​teaspoon​ ​ground​ ​cumin
  • 1⁄2​ ​teaspoon​ ​ground​ ​celery​ ​seed
  • 1​ ​teaspoon​ ​dried​ ​oregano

*If​ ​you​ ​cannot​ ​find​ ​achiote​ ​paste,​ ​you​ ​can​ ​buy​ ​annatto​ ​seeds​ ​and​ ​make​ ​your​ ​own​ ​with​ ​​this​ ​recipe

Instructions:

-​ ​Place​ ​to​ ​two​ ​dried​ ​chiles​ ​in​ ​a​ ​small​ ​pan​ ​and​ ​pour​ ​in​ ​enough​ ​water​ ​to​ ​cover​ ​them
-​ ​Bring​ ​water​ ​to​ ​the​ ​boil​ ​then​ ​switch​ ​off​ ​to​ ​allow​ ​chiles​ ​to​ ​soften
-​ ​Meanwhile,​ ​place​ ​all​ ​of​ ​the​ ​other​ ​ingredients​ ​​except​ ​​the​ ​achiote​ ​paste​ ​and​ ​seitan​ ​in​ ​the​ ​blender
-​ ​Once​ ​the​ ​chiles​ ​in​ ​the​ ​pan​ ​have​ ​softened,​ ​remove​ ​them​ ​and​ ​pat​ ​them​ ​dry
-​ ​Unless​ ​you​ ​want​ ​this​ ​dish​ ​extra​ ​spicy,​ ​carefully​ ​remove​ ​the​ ​seeds​ ​from​ ​the​ ​chiles​ ​and​ ​place​ ​the​ ​flesh​ ​in the​ ​blender
-​ ​Blend​ ​the​ ​ingredients​ ​for​ ​a​ ​few​ ​minutes​ ​until​ ​a​ ​smooth​ ​paste/liquid​ ​is​ ​formed
-​ ​Pour​ ​liquid​ ​into​ ​a​ ​medium-sized​ ​saucepan​ ​and​ ​place​ ​on​ ​a​ ​medium​ ​heat
-​ ​While​ ​that​ ​heats,​ ​take​ ​your​ ​seitan​ ​and​ ​roughly​ ​chop​ ​into​ ​cubes
-​ ​Place​ ​seitan​ ​chunks​ ​in​ ​a​ ​large​ ​bowl​ ​and​ ​pour​ ​in​ ​the​ ​heated​ ​liquid.​ ​Set​ ​aside​ ​to​ ​marinade
-​ ​Meanwhile,​ ​place​ ​the​ ​chopped​ ​pineapple​ ​in​ ​a​ ​large​ ​flat-bottomed​ ​non-stick​ ​pan
-​ ​Brown​ ​pineapple​ ​chunks​ ​on​ ​both​ ​sides​ ​then​ ​set​ ​aside
-​ ​In​ ​a​ ​large​ ​frying​ ​pan,​ ​place​ ​the​ ​seitan​ ​chunks​ ​and​ ​any​ ​remaining​ ​liquid​ ​and​ ​place​ ​on​ ​a​ ​high​ ​heat
-​ ​Cook​ ​until​ ​the​ ​liquid​ ​reduces​ ​and​ ​the​ ​seitan​ ​chunks​ ​start​ ​to​ ​brown
-​ ​Serve​ ​seitan​ ​chunks​ ​on​ ​warmed​ ​corn​ ​tortillas​ ​with​ ​the​ ​pineapple​ ​chunks,​ ​guacamole,​ ​chopped​ ​white onion​ ​and​ ​fresh​ ​coriander/cilantro

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without​ ​permission. ©​ ​fatgayvegan.com

Simple bake polenta

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Crispy baked chipotle polenta

Ingredients:

  • 3​ ​cups​ ​vegan​ ​vegetable​ ​stock
  • 1​ ​cup​ ​quick-cook​ ​polenta
  • 1⁄4​ ​cup​ ​vegan​ ​margarine
  • 1​ ​tablespoon​ ​of​ ​nutritional​ ​yeast
  • 1​ ​teaspoon​ ​dried​ ​oregano
  • 2​ ​teaspoons​ ​ground​ ​chipotle​ ​chile

Instructions:

-​ ​​​ ​Bring​ ​the​ ​vegetable​ ​stock​ ​to​ ​a​ ​low​ ​boil
-​ ​Add​ ​all​ ​other​ ​ingredients​ ​and​ ​stir​ ​well
-​ ​Simmer​ ​over​ ​a​ ​low​ ​heat​ ​for​ ​approximately​ ​15​ ​minutes,​ ​stirring​ ​regularly
-​ ​At​ ​this​ ​stage,​ ​preheat​ ​the​ ​oven​ ​to​ ​approximate​ ​200°C/400°F
-​ ​When​ ​the​ ​polenta​ ​has​ ​absorbed​ ​all​ ​the​ ​water,​ ​switch​ ​off​ ​heat​ ​and​ ​transfer​ ​mixture​ ​to​ ​a small​ ​baking​ ​dish
-​ ​Push​ ​polenta​ ​down​ ​into​ ​the​ ​dish​ ​and​ ​roughly​ ​flatten
-​ ​Bake​ ​for​ ​approximately​ ​35​ ​minutes​ ​until​ ​golden​ ​brown​ ​and​ ​crunchy​ ​on​ ​top
-​ ​Remove​ ​from​ ​oven​ ​and​ ​cool​ ​for​ ​about​ ​10​ ​minutes
-​ ​Cut​ ​into​ ​squares​ ​and​ ​serve​ ​with​ ​your​ ​favourite​ ​Mexican​ ​dishes

We​ ​served​ ​this​ ​with​ ​black​ ​beans,​ ​pico​ ​de​ ​gallo,​ ​guacamole​ ​and​ ​vegan​ ​sour​ ​cream​ ​but you​ ​could​ ​use​ ​the​ ​crispy​ ​polenta​ ​as​ ​a​ ​base​ ​for​ ​anything​ ​really.​ ​Try​ ​it​ ​with​ ​spicy​ ​jackfruit and​ ​a​ ​mango​ ​salsa,​ ​black-eyed​ ​peas​ ​and​ ​collard​ ​greens​ ​or​ ​get​ ​extra-creative​ ​and​ ​serve it​ ​with​ ​an​ ​Indian-style​ ​curry​ ​and​ ​rice.

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without permission.​ ​​ ​©​ ​fatgayvegan.com

Make vegan esquites – recipe

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A simple recipe for a Mexican favourite. Esquites couldn’t be easier or tastier.

Ingredients:

2 cups frozen or fresh sweetcorn 1 cup vegetable stock
1 cup diced white onion
1 tsp dried oregano
1 tsp dried epazote*

To garnish:

Chile powder
Vegan mayonnaise
Coriander/Cilantro
Diced white onion
Fresh lime

Instructions:

  • ​Place corn, stock, onion, oregano and epazote in a medium saucepan
  • Simmer for approximately 10 minutes
  • Serve in small bowls, ensuring each bowl has plenty of stock
  • Garnish according to taste. In Mexico, people sometimes add cheese and cream so you could experiment with vegan versions of these.

*This herb is common in Mexico but may not be easy to find outside North America. Try online or specialty shops.

Recipe and photo remain property of Sean O’Callaghan and may not be reproduced without permission. © fatgayvegan.com