Curries, Gluten-Free, Quick Suppers For Two, Vegan, Vegan Main Dishes

Spiced Cauliflower Steaks + a Quick Green Bean Curry.

I know I’m not the first to slice up a cauliflower and roast it, but, I just want to say how fantastically delicious it is!  And I never knew.

Until now.

In the UK, Cauliflower has slowly fallen out of favour in the last few years, but I think that vegans are doing amazing things with this humble vegetable.

My childhood memories revolve around Cauliflower Cheese, (cauliflower baked in a cheese sauce) and I always just prayed I would get lots of sauce and not much of the flavourless, watery cauliflower, which, sadly, was rarely the case.  Now I think Cauliflower Cheese vegan style is definitely worth a go, but right now I’m in love with the way cauliflower soaks up a lovely spicy marinade such as the one I’ve described below, and brings amazing texture to a dish.  It’s just another one of those combinations that seems to transcend the sum of its parts!

I served it with basmati and a quick green bean coconut curry , mango chutney and coconut yogurt.

And. It. Was. Just. So. Good.

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SPICED CAULIFLOWER STEAKS

+ a Quick Green Bean Coconut Curry

For 2

Ingredients:   Continue reading “Spiced Cauliflower Steaks + a Quick Green Bean Curry.”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes

Pasta in A Mushroom Sauce with Steamed Spiralised Courgette and Tender Stem Broccoli.

When my ‘to do’ list seems to grow every day (despite my best efforts to get it all done), instead of diminishing, I turn to pasta.

It’s so easy, so versatile … and well …so amenable.

And there’s such a fabulous variety of vegan, and sometimes gluten-free pasta easily available now….here’s the one I used today : gluten-free, green pea pasta, made in Italy.

What could be better?

There’s been a fuss in the UK media lately, because it’s been suggested that we increase our vegetable consumption from 5 portions a day, to 10.  For the sake of our health.  You’d think the sky had caved in the way some people have been talking.   Obviously, for vegans this doesn’t present a problem.  Because we couldn’t really manage without at least 10 portions of fruit and vegetables a day, could we?

So, back to the pasta.  I’ve really been loving how easy it is to make beautiful pasta sauces with vegetables.  I’ve done a few now.

Today, it’s the turn of mushrooms.

But before I go any further, I also want to mention that I’ve got myself a new gadget.  A spiraliser.   And despite my general suspicion of a lot of kitchen gadgets, I think I’m liking this one.

So here is a ‘5 portions of vegetables in one’ quick and easy recipe, that’s full of the joys of spring!

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Pea Pasta in a Mushroom Sauce on a bed of spiralised steamed Courgette served with steamed tender-stem Broccoli, fresh herbs and a handful of rocket.

For 2

Ingredients:   Continue reading “Pasta in A Mushroom Sauce with Steamed Spiralised Courgette and Tender Stem Broccoli.”

Gluten-Free, Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes

Pasta in an Avocado Sauce.

Pasta lends itself to simple ideas, and here’s one that’s so simple I don’t know why I didn’t think of it before 🙂

This superfoody dish takes minutes to prepare and, like all these sauces, is adaptable according to taste.

Try leaving out the spring onions and adding a chopped sweet green pepper.  Add herbs such as basil and parsley to the mix. Add more chillies for a real chilli hit….

pasta with an avocado sauce

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Avo Sauce for Pasta

For 2

Ingredients:    Continue reading “Pasta in an Avocado Sauce.”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Pasta in a cream pea sauce.

This is one of the quickest and simplest recipes anyone could wish for.

I often think that any meal, vegan or otherwise, is all about the sauce.

So here’s a recipe for a vegan pasta sauce that is very versatile and supremely adaptable.

I’ve used frozen peas, but try steamed broccoli, or sautéed mushrooms, carrots cooked in vegan butter or blanched spinach.  Just replace the peas with about 200 gms. of another vegetable, cooked appropriately, and blended with the cream.

Flavourings may vary too: basil… paprika…nutmeg …to name but a few.

You could also use something else instead of the mushrooms…e.g. steamed asparagus, baby broad beans or just a handful of pitted olives.

It really is that easy… use what you have to hand. Italian style.

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Today I’ve used some fancy, gluten-free and very delicious, red lentil pasta that I happened upon, but any pasta will do, particularly penne or fusilli …..

I’m also in love with ‘Oatly’ at the moment : cream, crême frâiche and of course, milk.

All available in some UK supermarkets now.  Which is fab.

For this recipe I use the oat cream, but unsweetened soy cream will do just as well.

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PASTA IN A CREAM PEA SAUCE

with sautéed mushrooms

Serves 2

Ingredients:    Continue reading “Pasta in a cream pea sauce.”

Quick Suppers For Two, Vegan, Vegan Main Dishes

Indonesian Tofu Potato and Green Bean Curry.

Here is a great recipe for a really quick supper for 2.

Easily adaptable to other vegetables such as carrots, sweet potato and peas (cooking times may vary)…and also tempeh instead of tofu….

A key ingredient is Galangal…and according to Wikipedia:

‘Galangal /ɡəˈlæŋɡəl/is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. The rhizomes are used in various Asian cuisines (for example in Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, for example, in soto). Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.

In their raw form, galangals do not taste the same as common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. In the Indonesian language, the greater galangal and lesser galangal are both called lengkuas or laos, while Kaempferia galanga is known as kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called “ข่า” (kha) or “ข่าใหญ่” (kha yai), while lesser galangal is called “ข่าตาแดง” (kha ta daeng). In Vietnamese, greater galangal is called riềng nếp and lesser galangal is called riềng thuốc.’

I bought a jar of Galangal paste from the Thai section at the supermarket, but it can be tracked down fresh in some Asian stores ….

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indonesian tofu curry

INDONESIAN TOFU, POTATO AND GREEN BEAN CURRY

Ample for 2 – 3

Ingredients: Continue reading “Indonesian Tofu Potato and Green Bean Curry.”

Quick Suppers For Two, Salads, Vegan, Vegan Quick Suppers

Swiss Rosti + Chicory Orange Salad with a Mustard Dressing

 Rosti is a Swiss dish, (definitely germanic swiss rather than latin swiss…)  and is a crispy potato pancake which is often eaten for breakfast.  It’s a very simple recipe, but I think there’s an art to getting it just right: golden and crispy on the outside, and soft and melty in the middle.

I’ve served it here with a salad of chicory and orange with a strong mustard dressing  … bitter, tangy and sharp flavours cutting through the mellow oily warmth of the pancake..

I hope you enjoy this lovely mix of contrasting flavours.

potato rosti and orange and chicory salad

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SWISS POTATO ROSTI + CHICORY AND ORANGE SALAD WITH A MUSTARD AND SPRING ONION DRESSING

for 2

Ingredients: Continue reading “Swiss Rosti + Chicory Orange Salad with a Mustard Dressing”

Curries, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Cauliflower Korma

Delicately spiced cauliflower florets cooked gently in a creamy sauce, consisting of cauliflower puree, ground sunflower and white poppy seeds and soy cream. This is a sauce that could be adapted for different vegetables.  Mushrooms would be good I think, or winter squash….to name but two.  Although cooking times would vary.

Cauliflower Korma

According to Wikipedia:

“Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.”

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A light simple curry, with clean, fresh flavours, the gentle heat of green chilli and the delicate fragrance of rose water.

Hope you enjoy….

and it completes a trilogy: cauliflower 3 ways…here’s the other 2:  bharta and pakora    (click image for link)

 

CAULIFLOWER KORMA

FOR 2

Ingredients: Continue reading “Cauliflower Korma”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.

Yet another inspiration from Italy…

….there’s little doubt, that of the whole of Europe, Italy provides much scope recipe-wise, from a vegan point of view.  Greece perhaps comes a close second.

Here’s a lovely combination -which can be had separately or together.

It’s a nice recipe because much of the faff (not a lot btw), can be done in advance…and at your leisure.

The tomato sauce, and the stuffing for the mushrooms can both be made up to 24 hours beforehand.  Which leaves you with not that much to do when you’re feeling hungry!

and btw…. the stuffing contains walnuts…which contain omega-3 …gotta be good! 

stuffed mushrooms with a tomato tagliatelle sauce

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STUFFED MUSHROOMS IN A TOMATO TAGLIATELLE SAUCE

For 2

Continue reading “Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.”

All About Beans, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Chinese Yellow Bean and Noodle Stir-Fry. Vegan.

The Chinese New Year of the Monkey has begun….  And I’m a Monkey.  So I’m hoping it will be a good year, not just for me, but for everyone.

Blessings and Peace to all creatures on this planet.

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This delicious stir-fry can be prepared and ready-to-eat in 3o minutes or so….

…..I thought I’d go easy on myself…so I bought a jar of yellow bean paste (one of the few which is vegan) from my local Asian shop, and pre-cooked medium soft chinese wheat noodles ( also vegan).

I have frozen cooked beans in the freezer …but tinned beans will do just fine.

Here’s how it goes (blink and it’s over) 🙂

soy and ginger salad dressing, beansprout and carrot salad, yellow bean + noodle stir-fry. vegan.

CHINESE YELLOW BEAN + NOODLE STIR-FRY WITH BEANSPROUT AND CARROT SALAD

for 2

Ingredients:   Continue reading “Chinese Yellow Bean and Noodle Stir-Fry. Vegan.”

Japanese Inspired Dishes, Macrobiotic Recipes, Quick Suppers For Two, Vegan, Vegan Main Dishes

Sautéed Marinaded Tofu with Arame + Nori Seaweed in Miso Sauce on Steamed Rice. Japanese flavours. Vegan.

A simple and thoroughly revitalising dish.  Japanese flavours.

Think trace elements, enzymes and minerals….think goodness…

You can feel it doing you good the minute you eat it…

sautéed tofu in miso sauce with toasted nori

Quick and easy to put together… (marinade tofu in advance – all day is fine)

Here’s how….

TOFU IN MISO SAUCE WITH TOASTED NORI

Quick supper for 2

Continue reading “Sautéed Marinaded Tofu with Arame + Nori Seaweed in Miso Sauce on Steamed Rice. Japanese flavours. Vegan.”