WORLD VEGAN DAY

To celebrate WORLD VEGAN DAY here are some delicious vegan recipes to try out!

Sakale chipslt and Cinnamon Chips                                    

Ingredients

  • 12 large whole kale leaves , (200g)
  • 3 tablespoons olive oil
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cinnamon                                  Method

Preheat the oven to 200ºC/gas 6.
Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale.

Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.
Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
Transfer the kale to a rack to cool, then serve.

Wild rice & Brussels sprout super salad

saladIngredients

  • 300 g mixed wild rice
  • 2 red onions
  • 2 tablespoons red wine vinegar
  • 500 g Brussels sprouts
  • 8 radishes
  • 1 lemon
  • 1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil
  • 1 large handful of dried cranberries or raisins
  • extra virgin olive oil                                                   Method                                                               Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray. Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.

Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavors into the veg with your hands. Set aside.
Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
Drizzle over some oil and season, then stir and serve.

Spiced Plum Chutney

“If you’re not a fan of jams, this is a lovely way to use up plums, and it’s a joy to eat with a ploughman’s lunch! ”
plum chutnry

Ingredients

4 shallots
1 kg mixed plums
1 tablespoon vegetable oil
3 fresh bay leaves
1 cinnamon stick
5 cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
400 g brown sugar
1 orange
300 ml cider vinegar

Method

Prepare a 500ml pickling jar by washing the jar and lid, removing the rubber seal. Place in the oven and heat at 100ºC/gas ¼ for about 30 minutes. Immerse the rubber seal in a pan of boiling water and simmer for about 10 minutes before turning off the heat and allowing to cool.

Peel and finely slice the shallots, then destone and roughly chop the plums. Heat the vegetable oil in a pan that’s big enough to hold all the ingredients. Add the shallots and cook gently over a low heat until softened and golden-brown. Add the bay leaves and spices, fry for a minute, then stir in the plums. Add the sugar and grate in the orange zest.

Squeeze the orange juice into a measuring jug and top up to the 450ml mark with cider vinegar. Add to the pan and bring to the boil, then simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks.

Pat the jar seal dry with kitchen paper, fit it back onto the lid and have the jar standing by. Spoon the chutney into the sterilised jar while everything’s still nice and hot. Wipe the rim of the jar and seal it. Leave to cool and store in a cupboard for a few weeks before eating

Sicilian roasted cauliflower & Brussels sprouts

“Bulk up your traditional Brussels sprouts with some cauliflower – the spice and roasting brings out their natural sweetness ”caulif

Ingredients

50 g pine nuts
1 large head of cauliflower
300 g Brussel sprouts
50 g raisins
12 strands of saffron
2 tbsp olive oil
2 tbsp garlic oil

Method

Preheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.

Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.

Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don’t be alarmed, it adds a lovely smoky element to the overall flavour.

Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

Vegan Nut roast

“Being vegan doesn’t mean compromising on flavour, as this recipe proves. Crunchy and full of spices, everyone will be tucking in ”

nut roastIngredients

  • 50 g pine nuts , plus extra for decorating
  • 50 g linseed
  • 50 g sunflower seeds
  • 100 g unsweetened chestnut purée
  • 50 g gluten-free vegetarian suet
  • 1 tbsp maple syrup
  • gluten-flour for dusting
  • For the spinach topping:
  • 2 tbsp rapeseed oil
  • 300 g chestnut mushrooms , sliced
  • 260 g baby leaf spinach , or frozen chopped spinach
  • 1 tsp cracked black pepper
  • 1 ripe avocado
  • 100 g silken tofu
  • 1 pinch of ground nutmeg
  • 1 squeeze of lemon juice
  • 1/4 sweet potato
  • Olive oil

Method

1. Preheat the oven to 180C/gas 4. Spread out the nuts and seeds on a baking tray and toast in the oven for 5–6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball. It will be sticky to begin with, so stop and scrape the sides as you go.

2. Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).

3. If you’re making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut the pastry to size. For 1 large tart, roll out the dough and cut to the size of a large, shallow baking tin, and transfer to the tin using a fish slice. Prick the pastry all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12–15 minutes. Leave to cool in the tray, and keep the oven on.

4. Meanwhile, make the topping. Heat 1 tbsp rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6–8 minutes, until golden. Remove and set aside.

5. In the same pan, heat the rest of the oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.

6. Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4–5 minutes, until just turning crisp.

7. Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat heated or at room temperature, with potatoes and vegetables.

Keep an eye out on our blog, there will be more recipes to come!!

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