Deconstructed Sushi Salad

July 20, 2015 / Frankie Mouche / 1 Comment

We’ve been living in South Wales for a year now. The culinary options in the valleys aren’t exactly amazing. It’s one of the only things I miss about London really. I used to have sushi on a regular basis because I’ve always been rubbish at making it. What’s not to love about sushi? Crisp nori, salty rice and a crunch in the middle topped off with some soy sauce, ginger or wasabi. I came up with this dish to satisfy my sushi craving.

Ingredients:

Half a pomegranate (Seeds only)

1 Avocado

A large handful of kale

2 servings of sushi rice or normal white rice

A dash of mirin

A dash of soy sauce

A sheet of shredded nori

Black pepper

Method:

Cook the rice as per packet instructions. Drain and season with pepper, mirin and soy sauce.
Stir fry the kale in a hot pan for about a minute and then mix in with warm rice.
Plate up rice and kale mixture, then top with chopped avocado, nori and pomegranate.
Eat warm straight away or cold later on.
Eat with chop sticks if possible. 😉

Not only is this dish really delicious, it’s full of folate, good fats, vitamin C, iron, iodine and protein. It’s perfect for your post-workout recovery meal, especially with a hydrating green tea.

Enjoy. X

Tofu Mustard Steaks With Herby Lentils & Capers

November 26, 2014November 26, 2014 / Frankie Mouche / 1 Comment

This is one of those, “I fancy something a bit different” recipes. It’s sure as hell not a meaty dish at all, despite what the name may say. It’s savoury for sure, but filled with spice and freshness that you would never get using a lump of cow. Before anyone yaps on, “urgh then you shouldn’t call it a steak.” PLEASE! I can call it what I like. It’s my damn recipe! 😛

Ingredients:

1 red onion, diced

1 teaspoon of mixed Italian herbs

The juice of one lemon

The zest of the same lemon

1 block of firm tofu (I used Cauldron as it’s widely available in the arse end of nowhere where we live.)

Mustard (I used American burger mustard because my partner doesn’t like things too hot. I’d have used whole grain English mustard if I was just cooking for me.)

Black pepper

Salt

Green lentils, about 2 cups

2 tablespoons of capers from a jar (rinse them off because whatever they preserve them in is bitter as hell.)

Some olive oil

A glass of red wine to serve. 😉

Method

1) Get the oven on full whack. It needs to be at a high temperature to crisp the tofu.

2) Drain and press your tofu to remove as much moisture as possible. I put mine between two plates because I’m not fancy enough to have a tofu press.

3) Once your tofu is ready, cut into four steaks and then cover in mustard, slat and pepper. Put them into the oven for approximately 40 minutes with a dash of olive oil over the top for extra crisp.

4) Now get your green lentils on the boil. following the packet instructions.

5) In a mixing bowl pour your lemon juice, lemon zest, salt, pepper and then stir together. Now add the chopped onion and mixed herbs.

6) When the lentils are cooked, drain and then place in the mixed bowl, stirring to ensure good coverage from the dressing. Now add the capers. Serve the mixture between two plates.

7) Take the mustard steaks from the oven and place directly on top of your lentil mix. Serve hot with a glass of red wine and a fresh dash of olive oil over the top for flavour.

This recipe serves 2 adults.

Sausage Ragu & Cheesy Polenta

November 18, 2014 / Frankie Mouche / 1 Comment

A sausage ragu is one of those recipes you often see on pretentious Italian cooking shows. The chef spends all day cooking it and it looks like tomato slop on a plate. I decided I’d write my own recipe for it which can be completed without fancy ingredients and in about 30 minutes. This is now one of my favourite comfort food meals. It’s fresh and fragrant, yet filling and hearty. Everything you want in a dish right? Take a look at this!

I enjoyed mine with a lovely Welsh cider really complemented the flavours in the sauce! 🙂 (Pretentious or what? 😛 )

Ingredients

1 tbsp olive oil

2 onions, chopped

2 cloves of garlic, chopped or minced

8 vegan sausages (I used Linda McCartney as these days I’m skint.)

2 x 400g tins of chopped tomatoes

400 ml vegetable stock

2 tbsp tomato puree

400g instant polenta

1 whole block of vegan cheese (I used Cheezly because it’s hard to get hold of much in rural South Wales. Try Tesco’s smoked vegan cheese for the best flavours.)

4 fresh rosemary sprigs

Method

Make the ragu! Heat the oil in a frying pan. Cook the onions and garlic for a few minutes on a medium heat.

Stir in the sausages, breaking them up into small pieces as they defrost. This should take roughly 8 minutes.

Stir in the chopped tomatoes, stock, tomato puree and most of the rosemary. Leave to simmer for about 10 minutes or until the mixture begins to thicken.

Season with salt and black pepper to taste.

Whilst the ragu is simmering away, it’s time to make the cheesy polenta. Make up the polenta as per the packet instructions. Remove from the heat and stir in your cheese. (You’ll need to have grated it for this to work.) Season as you wish.

To plate up, pour the ragu over the top of the polenta and add some fresh sprigs of rosemary.

I really hope you enjoy this dish. It’s worth the time and effort to make it. 🙂

Sweet Potato & Fig Salad

September 30, 2014 / Frankie Mouche / Leave a comment

I don’t normally buy figs because they tend to be very expensive. However I walked into my local Morrison’s the other night and found a pack of four figs for 25p on offer. I had no idea what to do with them so I made a seasonal salad. You can adjust the spice in the recipe to your taste. Me? I like it reasonably hot!

Ingredients:

4 large sweet potatoes

4 large figs

1 red chilli

250 ml balsamic vinegar

4 spring onions

2 teaspoons of caster sugar

Salt

Pepper

2 teaspoons of oil of choice. (I use rapeseed.)

1) Get the oven on full whack.

2) Chop the sweet potatoes into wedges and place in a baking tray. Do the same with the figs.

3) Drizzle your oil over the tray mixture and add salt and pepper to season. Place into the oven for 30 minutes.

4) In the meantime stir fry a chopped red chilli and spring onions for a couple of minutes and leave to cool.

5) Now we need to make a balsamic reduction for the dressing. Pour the balsamic vinegar in a small pan and heat until it boils.

6) Add the caster sugar, stir well and leave to cool. the dressing should thicken to a syrup whilst cooling.

7) Remove the sweet potatoes and figs from the oven and mix in with the spring onions and chilli.

8) Serve drizzled with the sweet balsamic reduction.

This could be great as a side dish or even a full main course salad.

Enjoy!

Cheats Cheesy Pizza

August 21, 2014August 21, 2014 / Frankie Mouche / 3 Comments

Who doesn’t like cheating at cooking once in a while? Sometimes you’re just too busy to make things from scratch or you just fancy something different right? Well the other day when I was shopping in Morrisons I felt exactly like that and then I found this:

It was in the fresh pasta section, but I decided to look anyway and low and behold, the damn thing is vegan! Instantly pizza came to mind because it would involve minimal work and I could just throw it in the oven for 15 minutes with a few toppings on top.

I added aubergine, mushrooms, tomatoes, chilli peppers and fresh cherry tomatoes as well as a whole block of grated Cheezley vegan cheese. After 15 minutes and a few Italian herbs this is what it came out like:

It went down beautifully with some homemade potato wedges and a green salad.

Being vegan can be really easy. If you want to learn more about veganism, check out http://www.vegankit.com

Vegan Pepperoni Pizza Muffins

June 30, 2014 / Frankie Mouche / Leave a comment

I got the idea for these bad bois from a random internet meme. I saw them and instantly thought, “this needs to be vegan!” Here’s the easy peasy veganised version for your taste buds pleasure! 🙂

Ingredients:

Method:

Get the oven on at full whack!

Now cut circles from one of your wholemeal wraps to make a base. If you have pastry cutters that would be great, I don’t. I used the bottom of a tin which just happened to be the exact right size.

Now place the bases in a muffin tin and place about a teaspoon of tomato puree in each.

Fill each tin with the pre-grated Toffuti Mozzarella and VBites pepperoni style slices. (Chopped.)

Then place them in the oven for 15 minutes before checking them. The cheese should be nice and melted by this point and you just need to brown off the top for another 5 minutes. Once cooked serve with a nice fresh salad.

These are perfect for parties because you can literally eat them in a couple of bites, but the flavour is still really intense.

If you’re not vegan already, please consider going vegan. It’s the least you can do for the animals, for your health and for the environment.

Find out more at:

http://www.vegankit.com

http://www.whyveganism.com

Emz X

Chutney Roasted Mock Beef Spinach & Beetroot Salad

May 24, 2014 / Frankie Mouche / Leave a comment

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:

The ingredients themselves are pretty simple too:

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.

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

Get the oven on it’s top heat, whatever that is for you.
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.”
Now mix in the chutney making sure every single slice is smothered in it. Use more that 2 tablespoons if need be.
Place that deliciousness in the oven for 10 minutes. (Keep an eye on it because the chutney burns easily.)
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.)
When 10 minutes has passed, remove the roasting mix from the oven and combine with the salad you just made.
Serve that baby hot and maybe with a pinch of dried chilli on top. 🙂

Cauliflower Rice Wraps

May 2, 2014 / Frankie Mouche / Leave a comment

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! 🙂

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.

Spicy Green Bean Noodle Salad

April 21, 2014April 21, 2014 / Frankie Mouche / Leave a comment

This is kinda like a comfort food and salad all in one and it certainly hits the spot.

I think we should always aim to get the most out of each meal nutrition wise, but I was a bit short on the green stuff. So if you have a fridge or freezer full of greens, get them in there too. I’d recommend mange tout, broccoli or kale.

Ingredients:

Two large handfuls of green beans. (Mine were frozen.)
Half a cucumber, sliced thinly.

1 white onion, diced.
Half a packet of wholewheat spaghetti or rice noodles.
1 teaspoon of dried chili flakes.
3 tablespoons soy sauce.
3 tablespoons rice vinegar.
1 teaspoons agave nectar.
The juice of half a lemon.
3 tablespoons of toasted sesame oil.
2 tablespoons of flaked almonds or crushed peanuts. (I used almonds.)

Method:

Get yourself a large mixing bowl. Place the diced onion, chili flakes, soy sauce, rice vinegar, agave nectar, lemon juice, toasted sesame oil and almonds in the bowl and mix together with a fork. Place to one side to allow the flavours to infuse.

Get a large pan of water on the boil and place the spaghetti in to cook for about 10 minutes or whatever the packet instructions recommend.

In the meantime, steam the green beans for about 8 minutes.

Drain both the green beans and spaghetti and place in a large serving dish, mixing together.

Now add the dressing and mix through thoroughly.

Now add the cucumber and mix again. (You add the cucumber last so that it doesn’t go soggy.)

You can then season with whatever herbs you like. I used coriander.

There’s enough for 3 to 4 adults. 🙂

You can connect with Queer Vegan on social media too.

@QVegan

Facebook.com/queervegan

Jerk Tofu With Cucumber “Pesto” Salad

March 23, 2014 / Frankie Mouche / Leave a comment

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:

Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
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.
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.
Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
GET THAT YUMMYNESS IN YOUR FACE!

Queer Vegan

Food, fitness and culture from a queer, vegan, metal head.

nutritious salad

Deconstructed Sushi Salad

Tofu Mustard Steaks With Herby Lentils & Capers

Sausage Ragu & Cheesy Polenta

Sweet Potato & Fig Salad

Cheats Cheesy Pizza

Vegan Pepperoni Pizza Muffins

Chutney Roasted Mock Beef Spinach & Beetroot Salad

Cauliflower Rice Wraps

Spicy Green Bean Noodle Salad

Jerk Tofu With Cucumber “Pesto” Salad