Spiced Butterbean & Sweetcorn Soup

It’s certainly Autumn here in the Welsh valleys. I’m wrapped up nice and warm with a cup of tea whilst I write this.

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With the cold in mind, I came up with a delicious and hearty soup to warm your cockles.

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Ingredients:

1 tbsp of oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1 can of chopped tomatoes (and then fill the can back up for a can of water to add too.)

1 can of sweetcorn, drained

A large handful of dry red lentils

1 tbsp of chilli flakes

1 tbsp of cumin

Salt and pepper to flavour

1 can of butterbeans, drained

A handful of fresh baby leaf spinach

A dollop of vegan mayo to cool if needed

 

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Method:

  1. In a large pan, fry the onion and garlic in the oil for approximately 3 minutes.
  2. Add the chopped tomatoes to the pan, with all the herbs and spices, mixing well and keeping the heat medium.
  3. Add the lentils and water and allow to simmer for 10 minutes.
  4. Now add the sweetcorn and butterbeans, mixing throughout.
  5. Does it smell great yet? If not, add more herbs and spices to get it to your liking.
  6. Turn up the heat for the last five minutes of cooking and add the baby leaf spinach.
  7. Enjoy with a good dollop of creamy mayo, sour cream or your own homemade aquafaba goodness.

This dish is full of protein and will fill you up for sure.

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Vegan Poached Egg

As someone who has been vegan for near on a decade, I’ve never really missed eggs. It’s only because a newbie vegan said they were missing them, that I even considered making them.

I can’t take all the credit for this. I got a lot of inspiration from the internet on ways to make this actually happen.

Also because of where I live, lots of fancy ingredients just aren’t available here. I wanted to make a poached egg any one, anywhere could make. I’m also unable to eat the Vegg due to production methods. (Made in the same factory as crustacean products which I am allergic to.) With that in mind, here are the ingredients for the yolk:

120 ml water

1 teaspoon of vegetable stock powder

1 teaspoon of cornflour

1/2 a teaspoon of turmeric

2 tablespoons of nutritional yeast

1/2 a teaspoon of English mustard

1/2 a teaspoon American mustard

1 tablespoon of vegan butter (I used Vitalite.)

Blend everything in a food processor, except the butter and pour into a hot pan. Turn the heat off and melt the butter into the mix straight away. Drain into a small bowl and leave to cool.

Ingredients for the white:

600 g of firm silken tofu

3.5 tablespoons of arrowroot powder

2 teaspoons of vegan gelatine powder (I used vegan non-sweetened powder.)

1/4 teaspoon of salt. (If you can get black salt, even better.)

Blend all the ingredients until entirely smooth. Now get your poaching device and fill it with the white mixture. Make a well in the middle and fill with yolk. Depending on the size of your device, 1 or 2 heaped teaspoons. Cover the yolk with white until it isn’t visible and drop device into boiling water.

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Cover the pan with a lid so the top is also cooked. (For about 15 minutes.)

The first egg was actually crap. Why? I put the yolk in whilst it was still warm.

20150414_133712The second one I thought I’d cracked (no pun intended) so I served it on spinach, maple bacon and an English muffin. It fell apart because I only cooked it for 8 minutes.

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Then I made this little diamond. 15 minutes, gently simmered and lovingly turned onto a plate without breaking.

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The yolk is thick and mustardy, just like a chicken’s egg. The white is soft but bouncy. It’s also not as fatty as an egg because you are not adding much fat, but it is still high in protein and B12.

I left some of the 6 I made, in the fridge and heated one up for later. Although it fell apart a bit, it was very tasty with a home grown herby freekah salad.

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I hope this helps anyone craving chicken’s eggs as a new vegan and changes the lives of those of us long term vegans who never dreamed this would be possible.

 

(N.B I know it doesn’t look pretty. What do you want? A perfect vegan egg? Hahahahhaaha! 😛 )

International Vegan Pizza Day 2014

I’ll tell you what; I’ve never eaten so much pizza in my entire life. I did use some cheeky little cheats to make it not only quicker, but cheaper too. 😉

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I made:

Pepperoni pizza muffins out of a wholewheat tortilla, pre-grated Toffuti cheese and VBites pepperoni style pieces. (Recipe coming for this soon.)

An Italian style spicy sausage (which was just a thinly sliced Linda McCartney sausage lightly fried in paprika and chilli flakes), artichoke and mushroom strong “cheddar” thin crust pizza, using JustRoll pre-rolled dough and pizza sauce.

A herby smoked cheese stuffed dough ball.

A standard thick crusted, thin based vegetable pizza with Tesco’s own brand smoked cheese.

 

Firstly I never want to see another pizza again 😉 , secondly I refuse to believe you can’t go vegan because “OMG what would I do without pizza” and thirdly and finally after not having cheese on a pizza for so long, I’ve found I actually prefer it that way. It’s fresher and you can taste all of the toppings instead of just cheese. It was however a nice treat and definitely wait until next year before I indulge that much again.

What did you do for Vegan Pizza day?

 

Chutney Roasted Mock Beef Spinach & Beetroot Salad

Things don’t always have to be complicated to be amazing. Sometimes the most simple of ingredients thrown together can create an explosion of flavour in your mouth that you thought you might never be able to create.

A lot of people think that as a vegan you always have to make everything from scratch too. Well that is a big fat lie! The stars of this dish are the pre-made ingredients you can see below:

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The ingredients themselves are pretty simple too:

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  • A teaspoon of dried thyme.
  • A good few twists of black pepper.
  • 3 tablespoons of balsamic vinegar.
  • A whole pack of pre-diced and smoked beetroot.
  • 3/4 pack of baby leaf spinach.
  • 1 teaspoon of olive or rapeseed oil.
  • 1 whole pack of VBites beef style roast chopped into slices.
  • 2 tablespoons of your favourite sweet chutney.

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This recipe will make enough for two hungry post-workout adults. 😉

  1. Get the oven on it’s top heat, whatever that is for you.
  2. Place the balsamic vinegar, oil and beef style pieces in a baking tray and mix together so that the flavours start to soak into the “meat.”
  3. Now mix in the chutney making sure every single slice is smothered in it. Use more that 2 tablespoons if need be.
  4. Place that deliciousness in the oven for 10 minutes. (Keep an eye on it because the chutney burns easily.)
  5. In the mean time mix the remaining ingredients in a large bowl and chop them down with a large pair of scissors to give it a shredded salad feel. (You won’t need any dressing. The “beef” will dress the entire thing.)
  6. When 10 minutes has passed, remove the roasting mix from the oven and combine with the salad you just made.
  7. Serve that baby hot and maybe with a pinch of dried chilli on top. 🙂

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Cauliflower Rice Wraps

Quite often I sit at work bored out of my mind day dreaming about what I can have for dinner and that is often where my ideas for blog posts come from too. I wanted to make something Mexican inspired that wasn’t too heavy on the calories but still absolutely delicious. This is what I came up with! 🙂

 

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Ingredients:

  • A small head of cauliflower. (I got mine in the reduced section at Tesco for 79p)
  • A large handful of brown lentils.
  • 5 cherry tomatoes.
  • 2 red onions.
  • Fajita spice packet. (Again Tesco have a cheaper own brand range that I used here.)
  • 4 cloves garlic.
  • Some alfalfa sprouts. (Optional but a nice nutritional hit.)
  • Fresh baby leaf spinach, about two handfuls.
  • A mild shop brought salsa or if you have time you can make your own.
  • Wholemeal tortilla wraps.

Method:

Rinse your lentils in cold water and then place in a pan and simmer for about 25 minutes or until reasonably soft.

Heat a small amount of oil in a pan. Peel and finely chop your onion and garlic and place in the pan.

Peel the leaves from your head of cauliflower. Now you can either grate it or you can place the cauliflower in a blender with the grater attachment. Once complete place in the pan with the onion and garlic and mix thoroughly.

Now add the fajita spice, mix through and turn the heat down whilst you wait for then lentils to cook.

Once the lentils are down, drain and then mix in with the cauliflower rice. You may wish to add more spice here. I added some black pepper, mainly because I really like it! 😛

Chop up your spinach, sprouts and cherry tomatoes and place in a salad bowl. I also like to place the fajita mix in a bowl and the tortillas on a plate so everyone can just help themselves.

This recipe makes enough for four large wraps and it’s super healthy.

 

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Jerk Tofu With Cucumber “Pesto” Salad

Sunday lunch has never really been traditionally British in the Queer Vegan household. We very rarely sit down to a plate full of roasted stuff covered in gravy and anyway, if we do it’s normally at the Toby Carvery accompanied by a beer. (We’re on quite a strict diet at the moment due to Tough Mudder training so that’s really not going to be happening.)

Today’s Sunday lunch was much more typical of what we would eat and a hell of a lot healthier too. This dish is ram packed with calcium, vitamin K, vitamin C and protein.

Ingredients:

  • Half a cucumber.
  • A large handful of baby leaf spinach.
  • Three cloves of garlic, crushed.
  • One tablespoon of pine nuts.
  • One tablespoon of sesame seeds.
  • One tablespoon of nutritional yeast.
  • One block of tofu, drained. (Place the tofu between two plates for about 30 minutes so that as much water as possible is pressed from the block.)
  • Two tablespoons jerk seasoning.
  • Two tablespoons breadcrumbs.
  • Two tablespoons vegetable oil.

 

Method:

  1. Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
  2. Mix the oil, breadcrumbs and jerk seasoning in a bowl. Then gently cover each piece of tofu with the mixture and place straight into a hot grill pan. (The ones with the ridges that give the tofu a char-grilled look.) Each side will take about five minutes.
  3. In the meantime place the crushed garlic into a large bowl. Grate the cucumber and the spinach either manually (good luck) or use a food processor with the grater attachment. Place these in the bowl also.
  4. Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
  5. Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
  6. By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
  7. GET THAT YUMMYNESS IN YOUR FACE!

 

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What I Ate Sunday

Today has been a really productive and non-stressful day and for the first time in what seems like forever, the sun was out. I woke up at around 07:15 but didn’t bother to get up until 08:30 due to having lots of snuggles of felines, a large white woof and a beardy man times. I left the bearded one in bed and made an epic smoothie, which subsequently I spoiled him with in bed.

This is a banana, mango, spinach, peanut butter and raw cacao powder smoothie. It tastes like a peanut butter and banana milkshake.

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That did me for the whole morning because it was so filling, however on return from our 6k walk with Bailey Woof I was getting a tad hungry so I made a wholemeal spinach and pasta “cheesy” bake with a cucumber and tomato side salad.

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A little while after this we hit the gym where we lifted some seriously heavy shit. I needed a protein hit after that so when we got home I rustled up some cashew nut cheese on some wholemeal sweet onion crackers.  (I’ll be posting a recipe for this soon.)

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For dinner Mykey made a kale, bean, mushroom, spinach and breaded tofu stir fry which totally hit the spot.

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So there you have it. Simply, tasty and healthy vegan food. 🙂