My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition, so that food once more becomes a vehicle to fuel your body, mind and soul.
Stroganoff is an old classic Russian recipe from the 18th century, that has become popular around the world. You can imagine people eating this dish on a cold snowy day, which is why it has become so popular as a warming winter dish in other places and the USA is no exception.
I took this particular recipe from Healthy Living James as featured in Vegan Food and Living. It is rich from the coconut milk, substituting for the cream and has deep flavors from the smoked paprika, dijon mustard and garlic. You can use it for canapés, eat it on toast for breakfast or with rice for dinner and it only takes 30 minutes to make.
Ingredients
1kg mushrooms, sliced
2 red onions, sliced
4 garlic cloves, crushed
2 tins of unsweetened coconut milk
2 tsp. smoked paprika
2 tsp. Dijon mustard
Juice of 1 lemon
Large handful of parsley
3 tbsp. coconut oil
Salt and pepper
Method
Heat a large pot with oil, adding the garlic, onions and mushrooms with a large pinch of salt and pepper
Cook for 5 minutes, stirring as you go along
Once the mushrooms are soft, add the coconut milk, paprika, mustard and lemon juice and stir well
Cook on a high heat to allow the sauce to thicken, cook for 20-25 minutes of until thick and reduced, keeping stirring to make sure it doesn’t stick
I adapted this recipe from Season by Nik Sharma, using Quorn to make it vegetarian.
Kebabs have a long and interesting history, and mostly trace their origin to the influence of Mughlai cuisine. This cuisine is strongly influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal Emperors originally hailed from in the 16th century. The deep spices and meat where seen as luxurious foods and used for royal dinners and celebrations. In our family, meat was also seen like that as my grandma was vegetarian and so it wasn’t an every day occurrence.
This is an easy recipe, it’s just a mix and fry. You can bake them too, but they tend to dry out a little due to their being little fat in the mixture.
Ingredients
1lb vegetarian mince
1 cup finely diced onion
1 egg, lightly beaten
½ cup chickpea flour
2 chilis, minced
2 garlic cloves, minced
1 inch ginger, grated
1 tbsp. fresh lime
1 tsp. cayenne pepper
1 tsp. coriander powder
1tsp dried mint
½ tsp. ground cinnamon
½ tsp. dried sage
½ tsp. sea salt
Oil for frying
Method
In a large bowl, mix the mince, onion, egg, chickpea flour, chilies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage and salt
Mix thoroughly
Divide into 10 portions
Heat 2 tbsp. oil and fry the kebabs in batches, adding more oil as needed until golden brown, 3-5 minutes each side
This recipe is from season by Nik Sharma, ‘I am an immigrant and I tell my story through food’.
This is a beautiful cookbook and a tail of a life and culinary journey through India and America. It is a book that tells the tale of the inherent tension between originality and origin. It is the familiar story of how food becomes a tool of acclimatization and acceptance and how on that journey it is a friend and teacher in times of discomfort and in finding yourself once again.
I love this cookbook not only for its beautiful pictures and recipes, but for the familiar story it tells, of getting to know yourself through food. For immigrants, food can represent heritage, home and your life journey. When you doing know where you are or who you are, your nostalgic dishes will give you back your pathway and identity. From the porridge you ate as a child with your grandma, or the celebratory dish that was always placed center stage at birthdays, food can take you back in time and give you comfort as you make your journey far away from the place you once started.
This recipe is a tantalizing combination of sweet, sour, salty and spicy. Make it to snack on or to serve to guests.
Nuts are a rich source of protein, omega-3 fatty acid and dietary fiber.
Ingredients
1 tbsp. unsalted vegan butter, melted
2 tbsp. pomegranate molasses
2 tsp. coconut sugar
½ tsp. pomegranate powder
½ tsp. sumac
½ tsp. cayenne pepper
½ tsp. fine sea salt
1 cup raw cashews
½ cup raw shelled pistachios
½ cup halved walnuts
Method
Preheat the oven to c. 300f
Line a baking tray with parchment paper
In a medium bowl, stir together the melted butter, pomegranate molasses, sugar, pomegranate powder, sumac, cayenne and salt to form a smooth paste
Fold in the nuts and stir to make sure there is an even coat
Transfer to the baking sheet and spread out
Bake for 20-25 minutes or until lightly brown
Remove the baking sheet from the oven and cool before serving
If not using immediately, cool and keep in an airtight glass jar
‘The mind is like Tofu. It tastes like whatever you marinate it in’.
This is a beautiful recipe and I would recommend it to anyone who likes Tofu. My beautiful cousin, Sabrina, bought me a selection of spices and it came with some suggested recipes.
The key here is to make sure you get as much water out of the tofu as possible. The resulting dish is a wonderful combination of the char from the tofu, the salty sweet umami from the miso jam and the acid and spice from the spice mix. I have given a suggestion for if you don’t have Edo spice, but you can just sprinkle anything you have or that suits your palate, making it your own recipe.
Mr. B doesn’t like Tofu or miso, so this is recipe is just for me.
Ingredients
12oz block of firm tofu
¼ cup oil
2 tbsp. mirin
2 tbsp. mushroom powder
Pinch of salt
1 batch miso jam
2 spring onions/scallions (for garnish)
Miso Jam
1 tbsp. mirin
2 tbsp. sake
6 tbsp. sweet white miso
1 egg yolk
1 tsp. fresh lemon juice
Method
Drain the tofu, then cut it like a loaf of bread into six, ¾ inch slabs
Arrange the tofu on a single layer on a cloth, lay more towels on top and weigh down to squeeze out as much water as possible
Let stand for at least 20 minutes
In the meantime, make the marinade by whisking oil, mirin, shitake powder, ginger and a pinch of salt. It will be spreadable but thick
Transfer the tofu slabs to a plate and arrange them in a single layer. Brush the tops with the marinade, then flip and cover the other side. Let stand for 30 minutes
During this time make the jam but whisking the ingredients together over a low heat, whisking until it is firm enough to hold a soft peak. Immediately take the jam off the heat and place in a bowl to make sure it doesn’t continue to cook
Heat a non-stick pan, add the remaining oil. Add the tofu slabs and pan fry under nicely browned on all sides
Transfer tofu to a serving plate
Spread a dollop of miso jam on top of each slab, sprinkle the mixed spice* on top and a few bits of scallion.
*If you don’t have Edo Spice – a mix of 7 spices from Japan, add sesame seeds, chili flakes and some lemon zest
The pioppino mushroom is not only known for its delicious and earthy taste and great texture but also pack a series nutritional punch, providing a great source of vitamin D and boasting beneficial bacteria great for improving digestion and overall health. These mushrooms have a valuable amount of bioactive metabolites. These metabolites include agrocybenine with anti fungal properties, Cylindan which has anti-cancer properties and indole derivatives which are responsible for hunting down free radicals. The Pioppino mushroom is also known for slowing down the effects of osteoporosis. MIND BLOWN!
I found these at the farmers market and since I had never seen them before I thought I pick some up. I asked the lady what to do with them and she said just chop the whole thing up including the stalk and saute them with some shallots. So that is exactly what I did. I served these with some ancient grain gluten free pasta and topped with a little vegan parmesan.
‘Bellissimo’ said Mr. B and I agreed.
Ingredients
150g of gluten free pasta
400g Pioppini Mushrooms
½ cup shallots, sliced
10g vegan butter
Salt and pepper
2 tbsp. olive oil
Vegan parmesan (optional)
Method
Clean and cut the mushrooms. I cut 2cm off the bottom and chop the stalks into rounds and slice the heads
Warm the oil in a skillet and add the onions, cook until starting to brown
Add the mushrooms, cook for 5 minutes on high heat
Whilst cooking the mushrooms, cook the pasta
Drain the pasta and add to the mushrooms, add the butter, salt and pepper
Mix well and serve hot with optional vegan parmesan
My mum used to serve Peking Duck as an intermediary course at her amazing dinner parties. I remember our not so large living room being filled with conversation and laughter as I would go around serve the canapes and my brother would help top up the drinks. My mum was really in her element in those situations, entertaining and listening out for the comments and compliments on the food. I don’t think I have ever seen her happier.
Of course, as many of you know, I try and replicate this nostalgia through my own dinner parties with just an eye to my own plant-based interpretations.
‘Food has no soul, you as a cook must bring soul to the recipe’
Peking Duck also featured heavily in our celebrations, as we would always congregate at our local Chinese restaurant to celebrate birthdays and special occasions. This is a theme for Indian families, and I have never worked out why, apart from perhaps the ability to accommodate large parties and the willingness to supply chopped up chilis to us in abundance.
My brother loves this dish so much that it is also his comfort food at home and so this recipe is dedicated to him. It is my way of showing him that I care, taking his favourite dish and making it heart healthy so he can eat it at will and see it as a healthy snack versus an unhealthy treat. Dev, this recipe is from my heart to yours, in recognition of our memories and the nostalgia we share.
Ingredients
2 cans of jackfruit
3 tsp. tamari
3 tbsp. maple syrup
½ tsp coriander powder
½ tsp pepper
1 tsp. sesame oil
3 spring onions, finely sliced
½ cucumber, cut into strips
8-10 Chinese pancakes
150ml hoisin sauce
Method
Heat the grill on high
Drain the jackfruit and pat dry
Combine the tamari, maple syrup, coriander, pepper and sesame oil
Coat the jackfruit in the mixture and place under the grill
Grill for 10 minutes, turning 2/3 times until crispy
Warm the pancakes, serve with the cucumber, spring onion and hoisin sauce
‘People need to understand the different between wants and needs, I want abs, but I need tacos’
…. with this recipe you can have both!
My American husband likes Brussel Sprouts and Tacos, two popular ingredients in the USA, but not two that you normally see together. Given our plant-based diet at home however, I am always trying to find new and innovative recipes and nearly always have these two ingredients in the fridge.
This is a great recipe for brussel sprouts if you want them on their own or as a side. I love them in a taco as they are a little crunchy from the char, a little sweet from the honey balsamic and a little spicy from the red pepper flakes.
Ingredients
5 Ibs. brussel sprouts
2 tbsp. olive oil
1 tsp. sea salt
½ tsp. ground black pepper
2 tbsp balsamic vinegar
2 tsp. honey
Pinch red chilli flakes
Corn Tortillas
Method
Preheat oven to 425c
Line a baking tray
Trim the brussel sprouts and cut the bottom off. Cut in half.
In a large bowl, toss in the olive oil, salt and pepper
Roast until a little charred
Mix the balsamic, honey and a pinch of red pepper
Warm the tortillas, place some of the sprouts on and drizzle the honey balsamic on top
‘I love sleep as it is a time machine to breakfast’
As Mr B and I have taken on new roles at our companies this year, we have a little less time in the mornings and evenings and so I have been trying to think up some new recipes for a grab and go breakfast and for easy 20 minute or less dinners.
Mr B loves Quinoa. He will eat it on its on made with stock, as part of a protein dense salad or as a sweet dessert, so when I found quinoa flour, I had to buy it and see what interesting goodies I could create. This was the first and has become a permanent breakfast in the Brunetti household. Its sweet from the banana and maple syrup, I use vegan dark chocolate chips which add a nice melty surprise and a little bitterness. It’s gluten free and protein dense and so works perfectly. Make it as bread to slice or muffins to grab.
Ingredients
5 cups of quinoa flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 medium bananas, mashed
¼ cup coconut oil, melted
1 large egg
½ cup almond milk
1/3 cup maple syrup
2 tsp. vanilla extract
½ cup chocolate chips
Method
Preheat the oven to 350f
Prepare a muffin tin with silicon or paper liners
Combine the quinoa flour, baking powder, baking soda, salt and cinnamon in a bowl and combine
In a separate bowl, combine the mashed bananas, coconut oil, maple syrup, egg, vanilla and almond milk, whisk to combine
Add the dry ingredients to the wet slowly, mix as you go
At the end fold in the chocolate chips
Pour into the muffin cups and bake until golden brown and a toothpick comes out clean, c. 30 minutes
‘Nature alone is an antique, and the oldest art a mushroom’ – Thomas Carlyle
I love this dish so much that whilst I am writing this, I am making another batch
It made my life so much easier this week as I started to commute and needed a nourishing, light meal that took 10 minutes to make when I got home
The first day I ate the broth on its own, the second I added some soba noodles as I heated it up, the third I added some tofu, the fourth some pea shoots and the fifth some pre-cooked barley and some coconut milk. The base itself has about 10 calories, a portion of soba noodles has 70 calories, so this is a low-calorie meal, whatever you do to it
Dried mushrooms can be much cheaper than real mushrooms but they retain the taste and nutrients including protein, enzymes, B vitamins (niacin) and vitamin D2
Ingredients
½ cup dried mushrooms
6 cloves of garlic, peeled and smashed
1 tsp sea salt
½ tsp. freshly ground pepper
2-3 sprigs of fresh thyme
8 cups water
Method
Place all ingredients in a deep pot, bring to the boil and then down to a simmer for 30 minutes
You are looking for a deeply concentrated flavour, so if at 30 minutes you don’t have that keep going or adjust the seasoning
If you have an instant pop, you can do the same thing and it will take 10 minutes
Eat as a nourishing broth
Add soba noodles and make a ramen
Add tofu and vegetables and make a protein dense soup
‘Be at war with your vices, at peace with your neighbors and let every new year find you a better man’ – Benjamin Franklin
Every year people makes lists of resolutions, drink less, eat less, do more exercise. These are really just generalities that you think will make your life better and in some circumstances relieve the guilt of the past season. We all do it and it seems to make sense at the time, but how long do we stick to our resolutions?
I have found, for me at least that making small changes on a day to day basis works better, with a little room for error, so that I don’t get into a guilt cycle and give up. Every day I start a fresh and think about what I can do better today.
For me like a lot of people, I have a deep and complex relationship with food. It has been my friend and enemy, it comforts me when I am far from home, it teaches me about my ancestry and it gives me a canvas for creativity. I am not going to give up eating and sometimes I am going to want something that does not serve me well, like a slice of pizza with my Italian husband or a truffle parmesan potato chip or two. So how do I balance the two.
I make it easy for myself to eat healthily 90% of the time and I don’t punish myself for the rest. I batch cook at the weekend and then my fast food is healthy food. I buy lots of fresh fruits and vegetables and I prepare them in batches as grab and go, lining up the pairings, for example peeling carrots and setting them next to the hummus, or placing mixed cut fruits in little pots next to my almond yogurt as a quick grab and go in the morning.
This recipe is an easy batch recipe. You cut and bake the butternut squash and eggplant, which you can make it bulk and use for other things also. You then add it all together bake it, creating 6-8 portions to be eaten or frozen. It tastes wonderful as a side or main, lunch or dinner and each ingredient can be repurposed in many different ways.
Take a few hours at the weekend to make your week easier and your food healthier. Now thats a resolution that anyone can keep. Happy Healthy 2019.
Ingredients
1 medium butternut squash
1 large jar passata/homemade or shop bought
2 large eggplants/aubergines
100g gluten free breadcrumbs
50g vegan parmesan
salt, pepper, olive oil, chilli flakes
Method
Preheat the oven to 350f
Peel the squash, remove the seeds and cut into 1 cm long segments
Toss the squash in olive oil, salt and pepper and roast until soft
As the squash is roasting, half peel the eggplant (alternate stripes) and slice into 1cm discs
Cover in olive oil, salt and pepper and lightly fry to brown on each side. Set aside on kitchen towel to absorb any excess oil
Warm the passata and add any additional flavouring you might like. I used a garlic basil tomato sauce and added a few chilli flakes (this saves a lot of time). Reference the Rowley Leigh recipe for the original recipe.
Mix the breadcrumbs and parmesan and set aside till ready to assemble
In an ovenproof dish, spoon a little sauce on the bottom and place half the squash segments down. Add some more sauce over the top and add half the eggplant segments, add more sauce and add the rest of the squash segments, more sauce, the other half of the eggplant segments and the rest of the sauce. Cover with the mixed breadcrumbs and cheese and bake for 30 minutes. I baked it covered with foil to make sure the breadcrumbs didn’t burn
Best eaten fresh and hot, but works well as leftovers too
