Delicious Dahl and Root Veg Soup

root veg & dhal soup

root veg & dhal soup

I’m adding this delicious, simple, vegan, vegi soup recipe as a special request from Rikke who was a student at the yoga retreat some weeks ago.  She enjoyed it so much that she wanted the recipe immediately and said that it didn’t matter that I had not yet published a dahl recipe and that any old dhal will do!  So there you go.  However I shall endeavour to post a dhal recipe soonish.
So this one is for you Rikke :-)

Shopping List
Sweet Potatoes 
Celeriac
Carrots
Left Over Dahl
Coconut Milk
Coconut Cream (optional)

Chop up your veg – I used more or less equal amounts of each.  Place in a large saucepan  with water, just enough to cover the veg if you like your soup thick like I do.  Simmer until the veg is soft and then add your left over dhal & coconut milk and blend until smooth.  Add a little more salt if needed and if you like your soup sweet and coconutty then add some extra coconut cream.

Raw Porridge

raw porridge

raw porridge

I got to make this delicious raw porridge for our breakfast on the days off here at the yoga retreat, it is perfect for warm days and can also be heated if you would rather a yummy hot porridge for those winter mornings.
It takes just two minutes to prepare in the evening and two minutes to complete in the morning!
This porridge is so delicious you will have trouble believing that it is also super good for you.  And, as if it needs any more benefits, oats are high in fibre and nutrients and so slow to digest, so along with the nuts and chia seeds this raw porridge breakfast will keep you full and more likely to be snack free until lunch time.

Shopping List
Unsweetened Brown Rice Milk (or almond milk)
Porridge Oats 

Chia Seeds
Raisins
Almonds (chopped)
Pinch of Ginger Powder
Two Pinches Cinnamon Powder
Pinch Sea Salt

Mashed Bananas

Any other fruit – I used chopped fresh Apricots 

Place all the ingredients (except the bananas and fresh fruit) in a large bowl and cover well in which ever milk you are using – it needs to be quite liquidy at this point so that the milk can be readily soaked into the oats and chia seeds.  Give it a good stir and have a little taste now, adding more of what ever you need/like.  Cover and leave in fridge overnight to soak.
In the morning, add more milk if necessary until you reach your desired consistency, then mash the banana and stir into the porridge.
Top with your favourite fresh chopped fruit to serve.

 

Tofu Bolognese

tofu bolognese - vegan

First time I have made a vegan version of the traditional bolognese sauce, we served it on the day off at the yoga retreat and it went down a storm and it’s sugar free, dairy free, meat free, gluten free (if using tamari and not shoyu) – it’s practically angelic!!

Shopping List
Plum Tomatoes
Onions
Carrots
Firm Tofu
Tamari (or shoyu)
Fresh Basil
Garlic
Capers
Dried Origano 
Dried Marjoram
Salt
Olive Oil

Break up your tofu into little pieces and cover in the tamari, you need enough to turn the tofu dark brown.  Leave to marinade until later (you could even leave marinading overnight in the fridge).
Take a quarter of your tomatoes and half of the carrots, roughly chop and then place in a roasting dish with a couple of garlic segments, cover in oil and salt and place in the oven to roast for about an hour.
Dice the onions, great the remaining carrot, finely slice two more segments of garlic and roughly chop half of your fresh basil.
Heat some oil in a large saucepan and sauté the garlic until soft, then add the basil, and stir and then the onions and carrot and a large pinch of the dried origano and marjoram.  Stir well until onions and carrots are soft.
If you have time peel the remaining tomatoes (place tomato into boiling water until skin splits and then slide skin off being careful not to burn your hands). Then roughly chop and add to the saucepan.  Chop the capers and add to the sauce.
Leave to simmer for about an hour, stirring every now and then to prevent burning at the bottom.
When the roasting tomatoes and carrots are ready, remove from the oven, place in a bowl and blend with an electric hand held blender – then add to the bolognaise.
Now is a good time to have a taste – add salt, more herbs, maybe even a little tamari if needed.
In a separate pan or wok, heat a little oil and then stir fry the tofu with a little salt until cooked and beginning to crisp (don’t stir too often, let it brown a little)
When the Bolognese is tasting delicious stir in the cooked tofu, chop the remaining basil (leaving a few leaves to garnish if you wish) stir into the sauce.

Serve with some brown rice noodles if you want to avoid pasta.

Almondaise

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Super simple vegan, raw, gluten free, dairy free, sugar free recipe for a really yummy mayonnaise.  This was made at the yoga retreat last week, as I couldn’t find the recipe I kinda made it up as I went along, and it turned out rather yummy.
As you can see this was very popular, I didn’t have time to take the photo before it had all gone!!!  This recipe is especially for Olga :-) x

Shopping List
Almonds (soaked)
Olive Oil
Apple Cider Vinegar
Rice Milk
Sweet White Miso
Wholegrain Mustard

Leave the almonds to soak overnight. I used a cup of almonds, a cup of oil, a cup of rice milk, less than half a cup of vinegar, a couple of spoons of mustard and a spoon of sweet white miso.  Then I added a bit more of each in varying amounts once blended and tasted.

Place all the ingredients high powered blender (vitamix is fantastic for this job) and blend away until smooth.  Make sure you taste before adding to your bowl, or coleslaw, or jug, or chips!

Chocolate Peanut Fudge

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yum yum yum yum yum yum yum!!!!

Shopping List
Dates
Coconut Oil
Cacao Powder
Carob Powder
Crunchy Peanut Butter
Salt (maybe if needed)

I used equal amounts of dates, oil and powder (mixing the two powders together)
Chop dates and remove stone, then soak in hot water for about 20 mins to soften.  Place the soften dates, coconut oil, cacao and carob powders in a blender and blend until smooth (takes seconds) Have a taste now, does it taste chocolaty enough?  Carob is more bitter so if it you like your chocolate bitter you know what to do.  Place this paste into a bowl and stir in the crunchy peanut butter. Have a taste now, does it need salt?

Place this mixture into a non stick cake tin and place into the fridge to cool and set.  When firm, cut and devour!!!

ps – cacao contains caffeine so best eaten a long time before bedtime (if you are caffeine sensitive you can always use more carob and less cacao)

Sweet & Sticky Orange Sesame Roasted Beetroot

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These didn’t last long, say no more!!!
(they’re a bit naughty really)

Shopping List
Beetroots – I used the most amazing beetroots, see pic below, but any can be used
Oranges
Roasted Sesame Seeds
Rice Syrup
Olive Oil
Sea Salt

Slice the beets how you like, I sliced them like this so you could see the spirals.  Place in a baking tray, cover in a little oil and salt and stick them in the oven until beginning to brown. (about an hour, depending on how large you slice)
While the beets are roasting, squeeze the juice from your oranges (I used 5) pour the juice into a wok with a spoonful of rice syrup and simmer until it becomes liquid and clear.
Stir in the toasted sesame seeds, pour over the roasties and serve :-)

IMG_2495    aren’t they amazing!!!!!!

makes me go all googly eyed…..

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Rice Balls

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Rice Balls are the most fantastic way to use up left over rice (or millet, or buckwheat etc) a rather versatile recipe, you really can let your imagination run wild with this one, everyone on the yoga retreat seems to love them!

Shopping List
Cooked Rice 
Onions
Carrots
Sesame Seeds
Balsamic vinegar
Tahini
Salt
Oil

Chop the onions into really small pieces and grate the carrot, then sauté the onions until soft, add the balsamic and reduce a little (sauté until the liquid has become less).  Stir in the grated carrot and a spoonful of tahini.  You really could add anything else you like, we had a little left over grated turnip so this went in along with some left over sweet potato.  Add a little salt, give it a good stir and taste now, adding a little more tahini or balsamic – or even a little soya sauce could be nice?  Then stir in the rice and stir well, heat until hot and then leave to cool for a little while.  When cool enough to hold in your hand, take a large scoop and roll into a ball, cover in some sesame seeds and place in an oiled baking tin.  When done, put in the oven and bake at a reasonably high heat until golden brown.
These I made similar to the above but added some a mashed up kidney bean dish from the day before, I also didn’t have sesame seeds so rolled them in hemp hearts…
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Adzuki Bean Hotpots & Pies

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adzuki bean hotpot

Super warming, hearty and delicious Adzuki Beans,  this yummy vegan bean recipe is great for devouring on a cold day after a long yoga practice, and tastes just as good the next day in a pie!!!!  Lots of options to add different ingredients so I’ve listed a few here.

Shopping List
Adzuki Beans
Kombu
Sweet Potato
Carrots
Brown Rice Miso
some optional extras – leeks, spinach, radish, daikon, what every you fancy!

Cook the beans with kombu.  Chop up the carrots and sweet potato into little bite sized chunks, place in a baking tray with a little salt and cooking oil and roast until delicious. (turn every 15 mins or so to prevent burning)  When the beans are cooked and the roasties are done stir together in a big pot (remember to remove the kombu if you find it)  Take a little hot water and a large spoon of miso and mix together then add to the bean mix.  Have a taste, add more if needed. If you like a lot of flavour live me add a lot more :-)

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adzuki bean hotpot & brown rice

In the above version I did the same recipe but also added steamed mushrooms, stir fried daikon (or radish would do) and stirred in some spinach when all done.  I may also have added a little hijiki seaweed – this would need to be simmered in water for 20 mins before adding the to the beans (ignore the seaweed smell when cooking, it doesn’t taste like this when in the stew)

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adzuki bean & sweet potato bake

In the picture above I used the leftover bean mix the following day, covered in sliced sweet potato and popped in the oven until brown.  Of course the miso will loose its beautiful healthy bacteria benefits when in the oven but its still delicious.  And you could always make a miso gravy.

In the picture below I covered the aduki bean mix in a mash of roast pumpkin, steamed celeriac and a little coconut cream.  Was very yummy :-)

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adzuki bean pie

Summer Fennell and Mung Bean Salad

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I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.

Shopping List
Mung Beans
Fennel
Fresh Mint Leaves
Fresh Parsley Leaves
Lemon Juice
Olive Oil
Salt

Cook the mung beans until soft and set to one side to cool.  Thinly slice the fennel, steam until soft and also allow to cool.  Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir.  Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt.  Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture.  Pour the dressing into the mixture, give a good stir and taste again.  Add more lemon, oil, mint, parsley or salt if needed.

Mushroom Rice

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Super simple to make, this delicious vegan mushroom rice dish is almost a meal in itself and is a great way to use up left over rice.  Will compliment most dishes and really easy to taylor it to the flavour to best suit your meal.

Shopping List
Brown Basmati Rice (left over rice is great in this recipe)
Mushrooms
Onion
Courgette
Olive Oil
Cumin

These are the ingredients that I used for the dish in the photo but you really could use anything.  I began by slicing the mushrooms into quite small pieces, covered in a little oil  and then placed in the oven to roast for about 1 hour – stir every 15 minutes or so to prevent burning, and roast until they are browning nicely.  Chop the onions into small pieces and then fry in a little oil in a wok, I used a little cumin here but really you could use what ever you like or nothing.  When the onions are beginning to brown add the rice and stir well until hot throughout.  I grated a green courgette and a yellow courgette for colour and added right at the end and cooked just for a little while to keep the courgette crunch.  Stir in the mushrooms and your done.

Try experimenting with different herbs and different veg too.  Spice up your rice!