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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

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.

Quinoa Tabbouleh – Vegan, DF, GF

By , April 20, 2019

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‘I’d rather have a cupboard full of herbs than a closet full of heals’

This is a beautiful dish using vibrant herbs to bring the dish to life. It is an old levantine dish, native to the middle east but widely eaten all over the world. I substituted the bulgar wheat here for quinoa on my husbands suggestion (Mr B also known as the reluctant foodie, is reluctant no more…)

Apart from cooking the quinoa, the rest of the prep is just chopping the vegetables and herbs. An easy quick after work recipe, good as lunch, dinner or a side to a summer BBQ.

Ingredients

  • ½ cup quinoa
  • ½ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • ¼ tsp. salt and pepper
  • 1 cup parsley, chopped
  • ½ cup mint, chopped
  • ½ cup coriander, chopped
  • 1 pint cherry tomatoes, quartered
  • 1 English cucumber, diced

Method

  • Bring one cup of water to the boil
  • Meanwhile toast quinoa dry in a frying pan, till it gives off a toasty aroma
  • Once toasted, pour the quinoa in the boiling water
  • Turn down the heat and simmer until the water is absorbed
  • Remove from heat and allow to cool
  • Whisk together the olive oil, lemon juice, salt and pepper
  • Combine the herbs, tomatoes, cucumbers and quinoa, mix and add dressing

Garlic, Olive and Rosemary Focaccia (Vegan, DF, GF)

By , April 18, 2019

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‘The more you praise and celebrate life, the more there is in life to celebrate’

Mr. B is Italian and so loves bread, all things dough really. So for his birthday instead of making him a cake (don’t worry I made him a vegan chocolate cake later in the week) i made him this focaccia. It was semi healthy as for every bite he took there was an olive with a full garlic clove.

I manually kneaded the bread but you can do it in a standing mixer if you have one. It takes a lot of muscle to do it by hand but i like it as it makes me appreciate the older generation more and allows me to work out some of that built up stress at the same time.

For an extra treat brush some garlic and rosemary infused oil on the bread just before serving

Ingredients

  • 500g flour, plus extra for dusting
  • 1 tbsp. sugar
  • 1.5 tsp. fast-action dried yeast
  • 100g pitted olives (I used garlic stuffed olives)
  • 2 fresh rosemary sprigs
  • Sea salt

Method

  • Add the flour, sugar, yeast and salt to a large mixing bowl
  • Mix everything together and form a well in the middle and add 300ml tepid water and 3 tbsp. oil
  • Mix together and then transfer to a floured surface
  • Knead for at least 10 minutes
  • Transfer to a lightly oiled bowl and cover with a damp tea cloth, leave to rest for at least an hour
  • When the dough is ready it will have doubled in size, tip it out and punch the air out
  • Oil a baking tray and then spread the dough out on it, cover for 30 minutes and leave to rest
  • After 30 minutes, punch holes in the dough one inch apart and push the olives to the bottom
  • Place some garlic powder, the rosemary and a little oil in a bowl and then brush them over the bread
  • Bake in a preheated oven for c. 20 minutes or until lightly golden on top
  • Remove from the oven and serve hot

Balala (Vegan, DF, GF, May contain Nuts)

By , April 18, 2019

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These are boiled nuts…But look closer….and a little closer still and you’ll find a hidden treasure trove of travel and childhood memories

These boiled nuts are a snack that my grandma used to make in Africa, the recipe and tradition of which she brought to the UK (some say the nuts too). I have only ever heard this dish being called Balala, which after some research (thanks google) I derided must come from a child’s interpretation of Bambara, which is what these nuts are called

This dish is originally from West Africa and so has made it’s way all over the world through the immigrant families of colonized nations who made there way through Africa to other far flung destinations and of course the recipe also travelled with the slave trade and so can still be found in may homes and restaurants in the southern united states

The process of soaking and boiling takes a while, but the result is a childhood memory and of a loved one no longer with us

So I’ll take this opportunity to say once more, thank you Bigmama for your love, caring, your warm embrace may no longer be available to hold us close but your recipes show us your journey, your strength and your eternal love. Happy 95th Birthday

Ingredients

  • 1 1/2 cups salt, divided, plus more to taste
  • 2 pounds raw peanuts in the shell

Method

  • Dissolve 1/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. (Weigh down peanuts, if desired, with a large plate or lid to ensure they’re fully submerged.) Soak 8 hours or overnight
  • Drain water; refill pot with 2 gallons water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. (South Carolina-style peanuts are very soft, but some cooks prefer them al dente.) When the peanuts have boiled 3 hours, check for texture and saltiness. If the peanuts are not salty enough, add salt in 1/4-cup increments, turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour.
  • Remove from heat, and cool 1 hour.
  • Drain and eat immediately or store (in the shell) in a sealed container in the refrigerator or freezer. Boiled peanuts will keep 7 days in the refrigerator, several months in the freezer.

Stir Fried Yellow Cabbage (Vegan, DF, GF)

By , April 17, 2019

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‘Work hard is silence and let success make the noise’

This is a quick stir fry recipe, but the mustard, curry leaves and turmeric give the depth of a dish that has been cooked for days. This was one of my grandma’s side dishes, so humble and inconspicuous on the table, but so wholesome and tasty. I like it as a main. My grandma was similar to this, she was humble and tried to fade into the background, but was the centre of our world, giving advice, keeping us fed, happy and cared for.

Ingredients

  • 1 small green cabbage
  • 1-3 chilies (to taste), finely chopped
  • 2 tsp. coconut oil
  • ½ tsp. mustard seeds
  • 7-8 curry leaves
  • 1 tsp. mustard powder
  • 1 tsp. turmeric
  • 1 -2 tsp. salt
  • 3 tsp. lemon juice

Method

  • Shred the cabbage, place in a bowl and add the chilies
  • Put the oil in a wok over a low heat, add the mustard seeds, when they pop, add the curry leaves (be careful as they will splutter)
  • Add the cabbage, stir fry until it has wilted, 2-3 minutes
  • Add the turmeric and mustard powder
  • Add salt and lemon juice, stir and serve

Raw Pistachio and Rose Avocado Cake (Raw, V, DF, GF)

By , April 17, 2019

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“Good food is all the sweeter, when shared with good friends”

This is a beautiful light dessert, with the sweet fragrance of a souk from the rose petals and pistachios. It is an easy blender recipe, with the base made mainly of dates and nuts and the topping 90% avocado. I served it at the end of my plant to table dinner and the guests loved the way it looked, the subtle sweetness and it’s delicate nature after a 3 course meal.

Ingredients

Crust

  • ½ cup raw pistachios
  • 6 soft Medjool dates, pitted
  • 1 tbsp. maple syrup
  • Pinch of salt

Filling

  • 2 medium avocados, de-seeded and peeled
  • 6 tbsp. maple syrup
  • 1 tbsp. lemon juice
  • 1 tsp. rose water
  • ¼ cup pistachios
  • Pinch of salt

Method

  • Place all the crust ingredients apart from the maple syrup into the blender and process to a crumble
  • Add the maple syrup and process again to a sticky crumble
  • Transfer the mixture to a 5-inch springform pan
  • Press the mixture into the bottom
  • Place in the freezer whilst you work on the filling
  • Blend all the filling ingredients apart from the pistachios, make sure the mixture is well combined
  • Add the pistachios and blend again, but not until fully blended, as you want to see visible specs in the mixture
  • Add to the base and smooth the top over
  • Add toppings, I used rose peals and more pistachios
  • Place in the freezer for at least 4-5 hours
  • If you have leftovers, keep them frozen otherwise the mix will oxidise and change color

Mushroom Stroganoff (Vegan, DF, GF)

By , April 17, 2019

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‘Winter is a season of recovery and preparation’.

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
  • Finally add freshly chopped parsley

Vegetarian Shami Kebabs  (V, DF, GF)

By , April 17, 2019

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‘Food has a story, a history, relationships’

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
  • Drain on paper towels
  • Serve with chutney, on their own or with naan

Sweet and Sour Mixed Nuts (Vegan, DF, GF)

By , April 17, 2019

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

Marinated Tofu with Miso Jam & Edo Spice (Vegan, DF, GF)

By , April 17, 2019

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‘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

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Pioppini Mushroom Pasta (Vegan, DF, GF)

By , April 17, 2019

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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
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