Vegan Gnocchi With Creamy Cauliflower Sauce

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This recipe is a complete experiment and it turned out delicious. This is my healthy version of Mac n Cheese or Alfredo sauce.

Ingredients:

1 head of cauliflower, cut into small florets

2 chopped carrots

1 onion, finely chopped

1 tsp garlic granules

1 tsp sugar

2 tsp dried sage (or fresh)

3 tbp of nutritional yeast

1/2 cup of grated vegan pizza cheese

1 cup soy milk

1 tbsp rapeseed oil

Salt to taste

500 gms gnocchi

Method:

Cook the carrots and cauliflower and then blend it with the soy milk to get a creamy thick mixture. Set aside!

In a hot pan, add the oil and fry the onions. Add the garlic granules and mustard. Stir well and add just a little dash of water to stop it from sticking. Now add the cauliflower mixture, cheese, sage and nutritional yeast.

Let it cook for a couple of minutes and set it aside.

In a separate saucepan, cook the gnocchi as per instructions.

Once cooked, drain and stir it in the cauliflower sauce.

Serve hot!

Tip: Sprinkle some chilli flakes or throw in some butternut squash. Instead of gnocchi add macaroni or any other pasta of your choice.

If you thin out the sauce with some plant based milk, you could have it like soup.

Beetroot & Chickpeas Burgers

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This recipe is so easy and can be made in less than 2 hours. A good way to get those veggies into your kids. The beetroot adds a nice raw pink colour to it which we loved. We were surprised by the combination of beetroot with chickpeas. Flavours were subtle but very satisfying.

Servings: 8 to 10 patties

Ingredients:

3 cans of chickpeas

2 big beetroots, cooked & grated (I used precooked from the shop, a pack of 6 to 7 tiny beetroots)

1 finely chopped red onion

3 – 4 cloves of garlic

Handful of chopped coriander

4 – 5 tbsp quick oats

1 tbsp cornflour

1/2 tbsp of grammar flour

2 tbsp nutritional yeast (optional)

2 tsp of chia seeds (optional)

100 grams of walnuts, coarsely ground

1 tbsp of cumin powder

1 tbsp of smoked paprika

Salt to taste

3 tbsp oil to cook

Method:

Take a can of chickpeas and blend it with its water. It will be nearly as smooth as hummus, pour it in a mixing bowl. Drain other two cans and put it in with the ground chickpeas. Now mush up the chickpeas with a potato masher.

Add all the other ingredients and mix well. I would get in with your hands. If it is too wet, add more oats or a sprinkle of cornflour should do the trick.

Once the mixture is ready, form your patties and set them aside in the fridge to set.

In the meantime, chop up all the other fillings you would like to put in your burger: tomatoes, red onions, gherkins, cheese etc.

After about 30 minutes of chilling. I shallow fried the patties until golden brown on both sides and then put them in a preheated oven on gas mark 5 for 20 mins or so.

Check after 15 minutes and cook accordingly. Voila!

Serve with some homemade chips and cold glass of lager! Perfect way to welcome spring.

 

 

 

 

Kohlrabi And Broccoli Stir-Fry

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So last week, Nethergong Nurseries sent me this amazing summer vegetable called Kohlrabi. It is one of those vegetables that you won’t find in the supermarkets easily and so if you are a supermarket junkie (which I was until I found the veggie box), you wouldn’t know what to do with this amazing vegetable.

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Kohlrabi is great either cooked in curries or stir-fry or raw in salads or sandwiches. It has a texture of radish, fresh, juicy and crunchy. Both the stem and the bulb is edible and they have a sweet taste with some kick like that of a radish to it.

Because Kohlrabi is similar to cabbage and broccoli, I decided to toss them together in a healthy stir-fry and served it with some white rice and pan fried salmon fillets. Here is the recipe:

Ingredients:

1 whole broccoli, cut into florets

1 whole kohlrabi, sliced

2-3 carrots, sliced

1 large onion, sliced

4-5 cloves of garlic, chopped

2 inches of ginger, julienne

2-3 tsp soy sauce

1tsp honey

handful of chopped spring onions

salt to taste

sprinkle of chilli flakes

2tbsp oil

Method:

Heat oil in the pan. Saute garlic, ginger and onion until translucent. Add broccoli and kohlrabi along with carrots. Fry them for 5 minutes and then add soy sauce, salt, honey & chilli flakes. Cook on slow flame until the vegetables are tender. Do not overcook. Make sure the vegetables have a bite to it. Last but not the least sprinkle some spring onions.

Garnish with some sesame seeds. Voila! Serve hot.

Beetroot and Avacado Salad

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Unlike many, I am not a big fan of beetroot. So when my veggie box came with locally produced yummy beetroot, I had to get creative. This is a very simple yet healthy recipe. My curry eating aunty even enjoyed it for her dinner – which was an achievement in itself.

Ingredients:

3 beetroots, sliced

2 avacados, sliced

1 onion, sliced

2 sprig of chopped spring onions

handful of coriander (chopped)

few mint sprigs, chopped

1 can of broad beans (or soy beans or chick peas even)

Dressing:

3-4 tsp of olive oil

2 tsp cider vinegar (or lemon juice)

2-3 tsp of honey

Salt to taste

few drops of tobasco

Method:

For the beetroot, cook them whole (easier if using pressure cooker) and then peel and slice them.

If using raw broad beans, make sure you blanch it in salt water.

Mix all the ingredients and set aside.

For the dressing, combine the ingredients and stir it very well. Then add the dressing in the salad. Toss and serve.

We served it with fish cakes and garlic bread. But it will be good for a meal in itself for lunch boxes as well.

 

 

Rajma (Red Kidney Beans)

Rajma or Red Kidney Beans curry is one of the most loved North Indian recipes. My memories of it takes me back to my school days when my babysitter was a North Indian woman. She used to cook and feed me rajma and rice on a regular basis. It is a very simply and healthy recipe. I hope you enjoy it as much as we do.

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Ingredients:

2 tinned red kidney beans (or soak up the dry ones overnight and then boil them until cooked)

1 onion, finely chopped

1 – 2 inch of ginger, chopped

3 tomatoes

1 cinnamon stick

2 tsp cumin seeds

1 tsp turmeric powder

3 tsp coriander powder

1/2 tsp chilli powder

2tsp garam masala

2 tsp oil

salt and sugar to taste

coriander to garnish

Method:

Grind the tomatoes and ginger into a puree.

Heat the oil in a pan and then add the cumin seeds and cinnamon. Once the cumin seeds turn light brownish in colour, add the onions and cook until translucent. Then add the tomato puree along with the spices, sugar and salt. Let it cook until the oil separates from the tomato mix. Then add the beans, a bit of water and simmer it for 30 mins. Add more water if the curry starts to dry out. You want to almost overcook the beans, that helps the curry to form a smooth and creamy consistency. In the end, add chopped coriander and serve hot with parathas or steamed rice.

Enjoy!

Malaysian Laksa Soup

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I am always intrigued by Malaysian cuisine, as it has evolved from various cultures over the years. It combines the spices from India, China and Thailand. It is so versatile yet unique in it’s own way. A taste close to home yet not. Here is one of the easiest and house special Laksa soup. It is very warming and comforting bowl of goodness on a cold evening. You can use chicken, seafood, fried tofu or all of them in this soup but I am going with seafood and vegetables.

Ingredients:

For the Laksa Paste:

1 chopped onion

5 -6 cloves of garlic

a big chunk of ginger or galangal

2 big tbsp of turmeric

3 to 4 dried (or fresh) red chillies (add less if you like)

2 sticks of lemongrass

1tsp shrimp paste (optional but preferable)

For the Soup:

Handful of cauliflower florets

Handful of chopped spring greens

Handful of beansprouts

1 fillet of cod

1 tin coconut milk

2 tbsp oil

1 lime

1/2 tsp sugar

2 to 3 tsp of fish sauce (or salt to taste)

Few drops of soy sauce (optional)

Method:

Blitz the ingredients together with water to form a nice yellowish paste. Add more turmeric if it isn’t bright yellow.

In a pan, heat the oil. Add the paste and cook it thoroughly for 5 minutes or until the oil separates. Then add cauliflower and water. Cook until the cauliflower is al dente and then throw in the greens and bean sprouts along with the fish. Add all the seasonings (fish sauce, sugar, lime juice and soy sauce). Once the fish is cooked, remove the fish separately. Last step is to add the coconut milk and let it simmer for just a few minutes. Make sure the vegetables are not overcooked.

Serve hot on a bed of rice noodles or jasmine rice. Garnish with fresh coriander.

Tip: If using shrimp paste, please remember to taste as you cook. Shrimp paste is very salty so be careful with the rest of the seasoning.

 

 

Halloumi with Apples and Mixed Salad Leaves

This is a very simple yet tasty and light salad, perfect for days when you aren’t very hungry but wouldn’t mind eating something before going to bed. A wholesome healthy meal!

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Ingredients:

A bag of Mixed Salad Leaves

Handful of Cherry Tomatoes (cut into half)

1 Packet of Halloumi (we cut them into 4 parts for two of us)

1 Apple

Sprinkling of flour

Butter for frying

Dressing:

Olive oil

A sprinkling of Oregano

Balsamic Vinegar

Salt

Sugar

Mustard ( any you prefer)

Lime/lemon juice (optional)

Method:

For the salad, just chop the apples into long thin stripes or julienne as they call it. Toss in the a bowl with mixed salad leaves & tomatoes. Set aside.

Now, prepare the ingredients for the dressing. For convenience, remember the measurement of 2:1 for olive oil and balsamic vinegar respectively. Everything else, add a little bit at a time. Taste and add more until it is perfect. Set it aside.

Now for the halloumi, sprinkle and tap some flour on each side of halloumi and fry it in butter on a hot pan. Let it brown for a minute or two and turn over. Alternatively, you can grill the cheese if you have a grill. I would suggest putting a tinned foil at the bottom of the grill, just incase the cheese sticks at the bottom.

Toss the dressing in with the salad and plate it out with the crispy savoury halloumi on top. Enjoy with fresh glass of orange juice!!

P.S: Please try and use organic and fair trade products as much as possible. We can’t eradicate but can reduce negative environmental impacts on our plant in this lifetime.