recipe

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!

Vegan Quarantine: Day 95

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Welcome to Vegan Quarantine: Day 95. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.

Links for everything duscussed can be found below.

Plant and Planet is a vegan cafe and store in Castleton, UK. Please follow them on Instagram:
https://www.instagram.com/plantandplanetstore/

Food By Sumear is a vegan cheesemaker in the UK. You can order online:
https://foodbysumear.co.uk/

Follow Food by Sumear on Instagram:
https://www.instagram.com/foodbysumear/

Dominos UK do vegan pizza. No link for this one but I think it should be easy to find!

Please donate to the Jstice for David Dungay Junior legal fund and help David’s mother Leetona fight for justice:
https://www.gofundme.com/f/d9qkb6-justice-for-david

Recipe of the day. Simple vegan oatmeal cookies:
https://lovingitvegan.com/simple-vegan-oatmeal-cookies/

Music recommendation of the day. Black Parade by Beyoncé:
https://www.youtube.com/watch?v=4EHbf5QUjNE

You can support these daily videos by donating to my PayPal:
https://paypal.me/pools/c/8oikSipsfP

You can become a FGV Patreon supporter here:
https://www.patreon.com/FatGayVegan

Vegan Quarantine: Day 92

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Welcome to Vegan Quarantine: Day 92. This daily video series is my way of keeping spirits high within the vegan community while also supporting independent business, charities, and musicians.

Links for everything mentioned are included below.

Tom’s Diner in Banbury, UK needs financial support. Help them reach their fundraising target:
https://www.justgiving.com/crowdfunding/tomsdiner

New book about being an ethical vegan available for pre-order from September Publishing:
https://www.septemberpublishing.org/product/ethical-vegan/

Make No Bones vegan brioche is now available in Waitrose stores around the UK. See list of stores here:
https://tinyurl.com/MNBwaitrose

Shop for the vegan brioche via the Waitrose online store:
https://tinyurl.com/waitroseONLINE

Follow Make No Bones:
Instagram – https://www.instagram.com/mnbvegan/
Twitter – https://twitter.com/mnbvegan
Facebook – https://www.facebook.com/MakeNoBonesVegan/

Applewood Cheese is launching a festive cheese pack. See details on this Facebook post:
https://tinyurl.com/yc3rckrr

Cafe Vegetal is open again in Mexico City. Follow them on Instagram:
https://www.instagram.com/cafevegetalmx/

Recipe of the day. Baked vegan corn dogs:
https://tinyurl.com/y9epyw87

Music recommendation of the day. Blow Me Away by Party Nails:
https://www.youtube.com/watch?v=JutRkDRrGSg

You can support these daily videos by donating to my PayPal:
https://paypal.me/pools/c/8oikSipsfP

You can become a FGV Patreon supporter here:
https://www.patreon.com/FatGayVegan

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

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

Make frijoles charros

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Ingredients:

  • 2 cups of cooked black beans 1 cup sliced vegan sausage 1⁄2 cup of seitan
  • 1⁄2 cup of sliced vegan ham
  • 1 cup of sliced mushrooms
  • 1 Morita chile
  • 1 can of dark beer
  • Fresh coriander/cilantro, chopped onion and avocado to serve

Makes approximately four cups/serves four

Instructions:

  • Heat two tablespoons of vegetable oil in a large, deep frying pan and add mushrooms
  • Soften over a medium/high flame then add the vegan meats
  • Cook for a further few minutes until hot, then add the beer and the chile
  • Cook on a high heat for approximately 10 minutes
  • Add the beans and their liquid, turn heat to medium and cook for a further 10 minutes
  • Serve in a bowl topped with onion, avocado and coriander/cilantro

Serve on its own or as a starter. Perfect for cold winter nights!

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

frijolescharros-1

Gorgeous refried beans recipe

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You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 1 cup of cooked beans*
  • 1 small green chile, de-seeded and copped
  • 1⁄2 cup of liquid from cooked beans or tinned beans 1⁄2 cup of freshly chopped epazote**
  • 2 tablespoons of olive oil
  • Salt to taste

*You can use tinned beans to save time but save some of the liquid when you drain them
** If you cannot find fresh epazote, used dried but see note below.

Method:

  • Heat a large frying pan and add the oil
  • Add chopped chile and fry for about 30 seconds
  • Add cooked beans and the liquid
  • If using dried epazote, add now
  • Mash the beans over a medium heat
  • Continue to cook for a couple of minutes while stirring
  • Add a pinch of salt
  • If using fresh epazote, add it at the end and stir through
  • ¡Buen provecho!

Serve in tacos, enchiladas, taquitos, tortas or simply with rice.

IMG_0537 (1)

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

Yorkshire puddings

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Growing up in Australia, I never was faced with the opportunity to eat a Yorkshire pudding. I only heard about Yorkshire puddings when I first came to the UK in 1998. I was so confused. They are called puddings but you smother them with gravy?

Since transitioning to vegan-only eating in 1999, Yorkshire puddings haven’t even been an option for me as all the brands I see in supermarkets contain animal products. A few days ago, I asked Josh if he knew how to make a vegan version. He said no but he was willing to give it an attempt.

Below is the photographic proof of Josh’s attempt, plus the recipe he made up on the spot in case you want to try and recreate in your own kitchen. Warning: this recipe has only been used once so it could deliver different results depending on your equipment.

IMG_3172

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Ms Cupcake bargain

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You all know vegan pioneer Ms Cupcake has a super rad recipe collection out, right? Remember when I reviewed it here? The book has been incredibly popular and is available in book stores all over the planet.

Here is some new info about the book that has me all excited.

UK supermarket giant Sainsbury’s has an online bookstore selling ebooks and abridged versions of top-selling recipe books. Can you guess where I am going with this?

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