# data[].attributes.attachment_link.readable_text
percentage of my bones are made up of vegetable pulao. It's a daily part of Gujarati life that I'd overlooked until a recent trip to see my parents. My mum now has arthritis in her hands and her cooking has had to adapt. She can't, for example, make chapatis any more, with all the kneading and rolling they require, and even the ginger, garlic and chillies that she uses for today's recipe are processed in a blender in bulk then frozen until needed. Pulao, however, for all its ingredients, is actually a very simple recipe that remains at the heart of her family cooking.

You'll need a large saute pan (mine is 28cm), pot or saucepan with a tight-fitting lid. If you do all the preparation up front, it's just a question of putting it all into a pan ingredient by ingredient.

300g basmati rice
4 tbsp sunflower oil
5 cloves
1 stick cinnamon, broken into pieces
1 large onion (about 275g), peeled and finely chopped
4 garlic cloves, peeled and minced
3cm x 3cm piece fresh ginger, peeled and finely grated
3 green finger chillies, slit lengthways
1½ tbsp tomato puree
¼ tsp turmeric
1½ tsp ground coriander
1½ tsp ground cumin
1 large potato, peeled and cut into 1cm dice (200g net)
2 medium carrots, peeled and cut into 1cm dice (200g net)
150g frozen petit pois
2 tsp fine sea salt
Lemon slices, vegan yoghurt and fresh coriander, to serve

Put the rice in a bowl, cover with cold water and gently swirl with your hands until the water goes cloudy. Drain and repeat a few more times, until the water remains relatively clear, then drain and cover with fresh cold water and put to one side.

Put four tablespoons of oil in a wide frying pan for which you have a lid, and put on a medium heat. Once the oil is hot, add the cloves and cinnamon, leave them them sizzle for a few seconds, then add the onion and cook, stirring occasionally, for 10-12 minutes, until the onions begin to brown.

Add the garlic, ginger and finger chillies, cook for three minutes, then stir in the tomato puree and the dry spices (turmeric, coriander and cumin), and cook for a couple of minutes longer. Add the potatoes and carrots, and mix everything well.

Pop the kettle on. Drain the rice really well, then tip the rice, peas and salt into the frying pan, stir and add 520ml just-boiled water. Bring to a rolling boil (this should take about three minutes), then pop on the lid and turn down the heat to a whisper. Leave to simmer for 15 minutes, then take off the heat and leave, still covered, to rest for 10 minutes.

Fluff up the rice with a fork (or spaghetti fork), then serve with lemon slices, vegan yoghurt and fresh coriander.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for simple vegetable pulao | The new vegan

# data[].attributes.attachment_link.description
percentage of my bones are made up of vegetable pulao. It's a daily part of Gujarati life that I'd overlooked until a recent trip to see my parents. My mum now has arthritis in her hands and her cooking has had to adapt.

# data[].attributes.attachment_link.readable_text
Neil Campbell, head chef at RI love celeriac - so many things can be done with it and none of them need to be fancy. Bake them like you would a baked potato, rubbed in olive oil and salt (they're lower in calories and higher in vitamins than spuds) until they're caramelised on the outside and soft and fluffy within, then load up however you would like. Confit garlic, mushrooms and herbs is a winner, or I love using a homemade zhoug. Make this by blending parsley, coriander, green chilli, garlic and lemon juice with olive oil, then drizzle all over. Some chopped nuts work nicely with this, too.

Gnocchi ... the versatility of mashed potato. Photograph: Bartosz Luczak/Getty Images/iStockphoto

Feeling chilli ... lentil dal. Photograph: Sarah Crake/Alamy

Gaji namul ... a favourite of Judy Joo's, founder of Seoul Bird. Photograph: from_my_point_of_view/Getty Images/iStockphoto

Let's have a toast ... Sofian Msetfi's mushroom 'ragu' on toast with lime and pistachio

Aktar Islam, chef at Opheem, Birmingham
My go-to vegan dish is dal. I love it because it goes with everything; I usually have mine with bread or rice, with some pickles on the side. Heat a little oil in a pan over a moderate heat, add 1 tsp mustard seeds, ½ tsp cumin seeds, 2.5cm of chopped ginger, ½ tbsp chopped garlic and 20 curry leaves, then sauté for 30 seconds. Add a chopped onion and a chopped green chilli, and sauté until translucent, before adding 1 tsp red chilli powder, ¼ tsp turmeric powder and ½ tsp salt, then sauté for two or three minutes. Add 250g red lentils and 100g moong dal (make sure both have been washed and soaked) and enough boiling water to cover the lentils with 2cm extra, then cover and simmer for 20 minutes. While it's cooking, prepare the temper by caramelising a finely sliced shallot and setting it aside. Using the same pan and remaining oil, add three finely chopped garlic cloves and cook until lightly brown, then add two whole dry Kashmiri red chillies, a pinch of asafoetida, ½ tsp Kashmiri red chilli powder and mix well, then pour over your prepared lentils.

# data[].attributes.attachment_link.title
Agile aubergine! 10 easy, delicious vegan recipes to make in a hurry at home

# data[].attributes.attachment_link.description
Neil Campbell , head chef at R I love celeriac - so many things can be done with it and none of them need to be fancy. Bake them like you would a baked potato, rubbed in olive oil and salt (they're lower in calories and higher in vitamins than spuds) until they're caramelised on the outside and soft and fluffy within, then load up however you would like.

# data[].attributes.attachment_link.readable_text
otato curry was the defining dish of my youth and, if I'm honest, I didn't love it back then (sorry, Mum). But, as sometimes happens with things you disliked as a child (antiques, Neil Diamond and my sister, for example), they come full circle and in later life you find a certain intense sort of love for them. Today's recipe isn't my family's potato curry, though; rather, it's one I made with an urge in my belly to feel at home again, and I was so pleased with the results that it might become a defining dish of my adult years.

You'll need a blender or small food processor to make this. You can find pre-made paratha in Indian supermarkets, if you don't want to make your own.

1 onion, peeled and roughly chopped
2 tbsp tomato puree (40g)
75ml neutral oil - I tend to use rapeseed oil
5 garlic cloves, peeled
2½ tbsp sambal oeleck - Yeo's is my go-to, and is probably the easiest to find in the world food aisle of larger supermarkets and in south-east Asian food stores
4 fresh or frozen makrut lime leaves, deveined
1½ tsp fine sea salt
500g maris piper potatoes, or another floury variety, peeled and cut into 3cm pieces
2 x 400g tins chickpeas, not drained
1 x 400ml tin coconut milk

For the paratha
1 x 500g block puff pastry dough
Plain flour, for dusting

First make the curry paste. Put the onion, tomato puree, oil, garlic, sambal oeleck and lime leaves in a blender or small food processor, and blitz to a smooth paste, stopping to scrape down the sides as necessary (if your blender is struggling, add some water a tablespoon at a time to loosen the mixture). Scrape the paste into a large saucepan and cook on a medium heat, stirring often, for about 10-12 minutes, until the paste starts to come away from the sides of the pan and it releases some of the oil back into the pan.

Stir in the salt, the chickpeas and their water, the potatoes and the coconut milk, turn up the heat and bring to a boil, which should take about five minutes. Turn the heat to low and simmer for a further 20 minutes, stirring occasionally, until the potatoes are fudge-soft.

If you're making the paratha, clean and lightly flour a work surface. Unwrap the pastry and pinch off around 60g per paratha (save any excess pastry for another use). Roll each piece into a ball, then squash between your palms to form a patty. Coat both sides of the patty with flour, then roll out into a 18-20cm round, and repeat with the remaining pastry.

Put a nonstick frying pan on a medium-high heat and, when hot, lay in the pastry round and cook for a minute and a half, turning every 30 seconds, until dark brown spots appear and there is no visible uncooked (ie, translucent) dough on either side. Transfer to a plate and repeat with the remaining dough.

Ladle the curry into a large bowl or individual bowls and serve with a big pile of parathas alongside.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for chickpea and potato curry | The new vegan

# data[].attributes.attachment_link.description
otato curry was the defining dish of my youth and, if I'm honest, I didn't love it back then (sorry, Mum). But, as sometimes happens with things you disliked as a child (antiques, Neil Diamond and my sister, for example), they come full circle and in later life you find a certain intense sort of love for them.

# data[].attributes.body
https://www.shelikesfood.com/roasted-sweet-potato-chickpea-meal-prep-bowls/

# data[].attributes.attachment_link.readable_text
These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe!
I have to admit that I haven't had any time to meal prep lately and I've been really missing having a filling, healthy lunch just waiting for me in the refrigerator. These Roasted Sweet Potato and Chickpea Meal Prep Bowls are one of my favorite easy ways to meal prep lunch.

These bowls are basically a sheet pan meal with some added quinoa and a tahini dressing making them a great choice for your next meal prep session!

I am a total creature of habit and could eat a meal consisting of roasted vegetables, quinoa, chickpeas and tahini dressing pretty much every single day. You get your fill of veggies, protein, carbs and tahini, which in my opinion is the most important part haha 🙂

I used this recipe for my lunches for the week but it's also great for dinner. This Roasted Sweet Potato and Chickpea Meal Prep Bowl recipe can also easily be doubled or sized down if you need to make more or less of it. It's also very adaptable so you can add in any vegetables you like, as long as they have the same roasting time.

I've found that my dinner recipes are a little more popular than my meal prep recipes, but meal prep has been a lifesaver so many times for me that I can't help but post more of them! I know some people cringe at the thought of having to eat the same thing for lunch every day of the week, but as I said before, I'm a creature of habit and don't mind at all if it's something I really like.

You can add in any other vegetables you like as long as they are cut to similar size and have the same roasting time as the others.

I like to use a huge sheet pan when making a big batch of roasted vegetables. This way they aren't crowded on top of each other so they get nice and roasted instead of steamed.

You can easily make this recipe for dinner instead of lunches.

Feel free to sub out any grain you like instead of the quinoa.

Print
*This post contains affiliate links. Thank you for supporting She Likes Food!
Recipe tips for Roasted Sweet Potato and Chickpea Meal Prep Bowls:

# data[].attributes.attachment_link.title
Roasted Sweet Potato and Chickpea Meal Prep Bowls

# data[].attributes.attachment_link.description
These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe! I have to admit that I haven't had any time to meal prep lately and I've been really missing having a filling, healthy lunch just waiting for me in the refrigerator.

# data[].attributes.attachment_link.readable_text
There are many great plant-based Italian recipes -pasta alla norma, mushroom risotto,pasta e fagioli (sometimes) - but none, it must be said, packs quite the savoury punch of a classic ragù alla bolognese. If you believe vegans deserve as much pleasure in this brief and brutish life as everyone else, then attempting to reverse engineer this one for them (and for everyone else who is trying to cut down on their meat consumption) feels very much like a mission worth annoying a few purists for.

The challenge, it turned out, was less in recreating the experience without using animal products - there are plenty of umami-packed ingredients out there that fit the bill - than working out what to call it. "Vegan ragu" feels oxymoronic, given the word literally means "meat sauce", yet "bolognese", implying as it does the use of dairy products, is equally open to nitpicking. But let the pedants argue amongst themselves - we've got pasta to eat.

The "meat"

Beans and lentils: Sue Quinn's vegan ragu (all thumbnails by Felicity Cloake).

Or, rather, the meat substitute. Traditionally, such ragus are made from minced beef, not too lean, and often in combination with cured and/or minced pork and sweet, earthy chicken livers - a combination that doesn't immediately suggest plant-based alternatives. Ideally, whatever is used should have similar fatty, earthy, umami-rich qualities, and a similarly chewy, yet juicy texture. (Note that I have not delved into the world of vegan mince here; if you're a fan, though, you may wish to use it here instead.)

Mushrooms, which, according to Serious Eat's Daniel Gritzer, "are an obvious choice, thanks to their deeply savory flavor" are popular, with Gritzer and Alexa Weibel for the New York Times using chestnut, Yotam Ottolenghi and Ixta Belfrage shiitake in their book Flavour, and Gizzi Erskine chestnut, shiitake and portobello. Erskine and Ottolenghi/Belfrage also add dried mushrooms, the former rehydrated and finely chopped, the latter blitzed to a powder and deployed as an astonishingly umami-rich seasoning that I'm definitely stealing. With so many flavours going on in this sauce, I find the fresh mushrooms useful chiefly for their juicy bulk, so I'll be using the ordinary chestnut variety, though my testers and I decide they're too insubstantial to do the job alone; a second, more robust element is required.

Gritzer recommends seitan, or wheat gluten: "a wet, chewy and spongy substance with a mild and oddly bread-like flavour." This delicious-sounding item is, it turns out, hard to find in plain form in the UK; I finally locate a tin labelled as "mock duck" in a local healthfood shop, but I'm not overly taken with its consistency, which is too similar to the mushrooms. Jessie Ware, Sue Quinn and Ottolenghi and Belfrage include lentils, with Ware pureeing half of them at the end for "a perfect texture", a tip she credits in Table Manners: The Cookbook to Anna Jones. Quinn's recipe in Easy Vegan also uses beans, Ottolenghi/Belfrage pearl barley and Ware aubergine, while Erskine goes for soy mince and smoked tofu, as well as five sorts of mushrooms, writing in her book Slow that "it's imperative to use all three as they each add something different".

Though all of the above are enjoyable in their own way (and the idea of pureeing the lentils to thicken the sauce is a particularly clever one), I find that firm tofu offers the most satisfyingly beefy texture - it may taste of very little, but the flavour of the mushrooms and the umami-rich seasonings will make up for this. Weibel's finely chopped walnuts are a clever way to add further body to the sauce, but I decide to blitz them, like the dried porcini, so they blend in, enriching it without contributing any obvious crunch.

Another useful tip from Gritzer: tearing the mushrooms (and, in my case, the tofu) gives them a more convincingly meaty texture than merely chopping them. You can get busy with a knife if you're short of time (I don't find the food processor method recommended by Ottolenghi and Belfrage saves any, because things always get trapped on the blades, and the onion ends up as a mush while the carrots are still hunks - but you, like them, may have a better machine).

The aromatics

Daniel Gritzer's vegan ragu uses red wine, not white, for added oomph.

The base, by contrast, is the easy bit: onions, carrots and celery, just as in a classic ragu alla bolognese, though with some red onion to make up for the sweetness missing from with the offal. I don't tend to add garlic to my beef-based version, but I am going to here, for the same reason that Gritzer pours red, rather than the traditional white wine into his: "In this vegan sauce, I need my smokescreens, and red wine has a more robust flavour that flirts with your taste buds more - and the more flirting your taste buds get from the red wine, the less they'll notice that you're not eating meat."

Similarly, I'll be adding bay and rosemary - two herbs which make me think of slow-cooked meat (Gritzer goes for sage as well, and Erskine for thyme, both of which work the same way), as well as nutmeg, in a nod to my original ragu alla bolognese. Though I've kept things fairly simple, fennel seeds, oregano, chilli flakes, chipotle, star anise, allspice, coriander and cumin all get an airing in my recipe testing, should you be looking to spice things up a bit.

The sauce

As well as the aforementioned wine (which will indeed be red), I'll be loosening my sauce with chopped tomatoes and tomato puree. Initially, I tried to keep these to a minimum to cleave more faithfully to the idea of a meat sauce rather than a tomato-based one. But then I realise that tomato is another useful smokescreen - especially in combination with mushrooms, where the flavours meld to produce something that's neither emphatically mushroomy or tomatoey, but simply richly savoury. (Though many recipes do include stock, I always find vegetable stock tastes far more strident - all celery and dried herbs - than meat-based ones, so I've stuck with water.)

Gritzer stirs a vegan bechamel, made with almond milk, and a scoop of flavourless coconut oil into the finished dish, while Ottolenghi and Belfrage add coconut cream. Not, I think, because any of them are yearning for tropical accents in their northern Italian-style sauce, but, as Gritzer puts it, "to add the silkiness and richness of emulsified beef fat in a classic bolognese sauce. Without it, the sauce is too lean, a dead giveaway that it's a vegan impostor." He's right, but I think you can get a similar result with a generous glug of olive oil; don't be put off by the amount in the recipe below, though - remember that, unlike meat, mushrooms and tofu are very low in fat, so you're just making up a deficit.

The seasonings

Missing something? Ottolenghi and Belfrage add coconut cream and soy to their vegan ragu.

This is where things get really interesting. Mix all the above, and you'd have a pretty decent sauce. To take it the extra mile, however, you can sneak in some very untraditional ingredients - after all, you've already got tofu in there. Gritzer, and Ottolenghi and Belfrage, both use soy sauce and miso, which, Gritzer explains, "add complexity and deep savouriness that normally come from the meat itself". Ottolenghi and Belfrage also use rose harissa, which supplies a further smoky depth of flavour, but my favourite option is Weibel's Marmite, which "brings salty, bitter notes that taste like those of browned meat. Like mushrooms, walnuts, soy sauce and tomato paste - and, yes, beef - it has a high concentration of glutamic acid, which imparts a strong, umami taste best described as meaty." I think it has the beefiest flavour of all of the above, but if you don't keep it in the house, then soy sauce or miso are the best alternatives.

Having added salty Marmite, I decide my sauce needs a dash of sweetness for balance; Ware adds a finely chopped date for this reason, but I'm going to fall back on the thing I often sneak into a tomato sauce that needs a bit of help: a spoonful of balsamic vinegar, which brings both sugar and yet more umami. Yes, this sauce is intense.

The cooking method

I feel fairly confident that traditionalists will have given up in disgust at the first mention of tofu, so they won't be still around to disapprove of the fact that I'm going to suggest baking the ragu, rather than simmering it on the stove. This may sound odd, but having tried this technique in the "ultimate traybake ragu" recipe in Ottolenghi and Belfrage's book, it dehydrates and caramelises the ingredients more efficiently, which is useful in this instance, when the aim is to concentrate the flavours. As a bonus, it needs far less monitoring on the part of the cook.

If you're loth to put the oven on, however, you can easily make it on the hob instead, gently sauteeing the onion, celery and carrot with the herbs until soft, stirring in the garlic for a couple of minutes, frying the fresh mushrooms until they give up most of their liquid, before adding the tofu, tomato puree and porcini powder, and stirring regularly until fairly dry and starting to brown. At that point, you can add the remaining ingredients, cover and simmer gently for half an hour, before uncovering for a final 15 minutes, if necessary. It'll still be wonderful, though you'll just need to babysit it a little more. Whichever way you do it, I promise it will be worth it.

Perfect vegan ragu

75g shelled walnuts
250g chestnut mushrooms
250g firm tofu
½ red onion, peeled and cut into small dice
½ yellow onion, peeled and cut into small dice
1 large carrot, cut into small dice
2 sticks celery, cut into small dice
4 garlic cloves, finely chopped
30g dried porcini, whizzed to a powder
Salt
90ml olive oil, plus extra to serve
2 tbsp tomato puree
1-2 tbsp Marmite, to taste (depending on your fondness for Marmite)
1 x 400g tin chopped tomatoes
1 tbsp balsamic vinegar
200ml red wine
1 bay leaf
1 sprig fresh rosemary
Nutmeg, to taste

Heat the oven to 200C (180C fan)/390F/gas 6 (see above for hob cooking), and put a large, high-sided baking tray/roasting tin in there to warm up.

Toast the walnuts in a dry pan for about eight minutes, shaking them once to ensure they don't burn, then take out and set aside.

Meanwhile, chop the mushroom stems into mince-sized pieces and tear/chop the caps and the tofu similarly.

Put the diced onions, carrot and celery in the hot roasting tin, then add the garlic, mushrooms, tofu and powdered porcini, season and toss to mix.

Mix the oil and the tomato puree, then add to the tin and mix again so all the vegetables and tofu are well coated.

Bake for 20 minutes, then stir, making sure to dislodge any bits from the corners, then bake for another 20 minutes.

Meanwhile, whizz the toasted walnuts to a powder and dissolve the Marmite in 100ml warm water.

Take the tin out of the oven and reduce the heat to 180C (160C fan)/350F/gas 4. Stir in the walnuts, chopped tomatoes, Marmite water, balsamic vinegar and wine, then add the bay and rosemary and a good grating of nutmeg, cover with foil and bake for another 30 minutes.

Remove the foil and bake for a final 15 minutes, by which time the mix should be saucy, but not soupy.

Taste for seasoning and adjust if necessary, then stir in another good glug of olive oil before serving with your pasta of choice.

Do you have a favourite plant-based ragu recipe - whether vegan or vegetarian - and what are your top tips for beefing up flavour without actual meat?

This article was edited on 16 January 2022, to clarify that the amount of Marmite required is dependent on your fondness (or otherwise) for it.

# data[].attributes.attachment_link.title
How to make the perfect vegan ragu - recipe | Felicity Cloake's How to make the perfect...

# data[].attributes.attachment_link.description
Many have tried, and failed, to recreate the meaty flavours of a traditional ragu in a meat-free alternative, but our in-house perfectionist has come up with the ultimate interpretation

# data[].attributes.attachment_link.readable_text
naïs Ca Dao is the type of friend who will come over, sniff around in your fridge and make you lunch; while eating it, she will then want to discuss in detail what's for dinner. Today's dish was that dinner, born out of our mutual love for the sweet-and-sour tamarind dishes of Thailand. Cooking it involves the meditative turning of aubergines until they bronze and soften, and sweating down onions until they glisten like ruby slices. It's the perfect thing to cook when you have a friend in the background to chat to - especially when there are more meals to be discussed.

Don't skimp on the cooking times for the aubergines and onions - it's what takes this recipe from good to great. You'll need a wide frying pan for the aubergines.

2 large aubergines (600g)
Rapeseed oil
2 red onions, peeled, halved and finely sliced
1 tsp fine sea salt
4 garlic cloves, peeled and finely chopped
1 tsp chilli flakes
1 tbsp soft brown sugar
3 tbsp tamarind paste
½ tbsp light soy sauce
15g Thai basil, leaves picked
Cooked jasmine rice, to serve

Cut off and discard the aubergine stalks, cut the bulbs in half lengthways, then cut each half into long wedges about 4-5cm at their widest part.

Put four tablespoons of oil in a frying pan on a medium to high heat and have a plate ready. When the oil is hot, lay in some of the aubergine wedges on one of their cut sides and in a single layer, and leave to cook for three minutes. Turn the aubergine wedges on to their other cut side, cook for another three minutes, then transfer to the plate. Add an extra tablespoon or two of oil to the pan and repeat with the remaining aubergine wedges.

In the same pan, turn down the heat to medium, add three more tablespoons of oil and, when hot, add the sliced onionand a teaspoon of salt. Stirring infrequently, sweat down the onions for about 12 minutes, until browning nicely; if they at any stage threaten to stick and burn, add a little water (up to a couple of tablespoons). Stir in the garlic and cook for three minutes more, or until the onions are caramelised and soft.

Add the chilli flakes, sugar,tamarind paste, soy sauce and 175ml water to the pan, then stir in the aubergine wedges. Turn down the heat to medium-low, simmer for 10 minutes, then turn the aubergines and simmer for another 10 minutes, or until the aubergines are tender.

Lift out the aubergine wedges one by one on to a platter, layering them up neatly. Add the Thai basil leaves to the tamarind and onion sauce left in the pan, stir until it wilts into the mixture, then pour all over the aubergines. Serve with jasmine rice.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for tamarind aubergines with Thai basil | The new vegan

# data[].attributes.attachment_link.description
naïs Ca Dao is the type of friend who will come over, sniff around in your fridge and make you lunch; while eating it, she will then want to discuss in detail what's for dinner. Today's dish was that dinner, born out of our mutual love for the sweet-and-sour tamarind dishes of Thailand.

# data[].attributes.attachment_caption
Ixta Belfrage’s vegan recipe for tagliatelle with charred red pepper sauce and salsa verde

# data[].attributes.attachment_link.title
Ixta Belfrage’s vegan recipe for tagliatelle with charred red pepper sauce and salsa verde

# data[].attributes.attachment_link.description
There’s lots of savoury ‘umami’ flavour packed into this bowl of aromatic comfort

# data[].attributes.attachment_caption
Rahel Stephanie's vegan Indonesian snacks - recipes

# data[].attributes.attachment_link.readable_text
Aubergine balado (aubergine in red caramelised sambal)

This West Sumatran classic is a home-cooking favourite, and no wonder - there's just something about the dark aubergine skin against the thick, red sambal; it also gives me flashbacks of devouring this at the local warteg, or food stall. The sambal doubles up as a condiment or dip for any fritter; if you prefer, swap the aubergine for your fried protein of choice, from chicken or beef to tempeh, tofu or seitan.

For the sambal
4 garlic cloves, peeled and roughly chopped banana shallots(or 8 small Asian shallots), peeled and roughly chopped
4-5 red chillies (seeds and pith removed if you prefer less heat), roughly chopped
1-3 birds eye chillies, or to taste (optional), roughly chopped
4-5 large tomatoes,roughly chopped
½ tbsp caster sugar

Cut the aubergine into bite-sized chunks, put in a colander set over a bowl, sprinkle with salt and set aside for about half an hour. Rinse thoroughly under cold running water, then drain and dry.

Heat about 2½cm oil in a large, deep-sided pan; when the handle of a wooden spoon or chopstick bubbles when dipped in, the oil is ready for cooking. Fry the aubergine chunks, in batches if need be, for three to five minutes, until slightly browned and crisp, then lift out and drain on a rack set over an oven tray lined with baking paper or a plate lined with kitchen paper, to remove excess oil. Alternatively, roast the aubergines: toss the chunks in a little neutral oil, put them in a single layer on an oven tray lined with foil and bake in a 200C (180C fan)/390F/gas 6 oven for 15 minutes, tossing once halfway, until the tender and slightly browned.

For the sambal, put the garlic, shallots, chillies and tomatoes in a blender and blitz to a rough paste. Put two tablespoons of oil in a large frying pan or wok on a medium-high heat, add the chilli paste and cook, stirring occasionally, for five minutes. Add the sugar and half a teaspoon of salt, and cook, stirring now and then, for 10 to 15 minutes, until the sambal reduces and thickens and the oil starts to separate.

Taste and adjust for salt and sugar as necessary, then add the aubergines to the sambal and stir-fry just to warm through. Serve at once with plain rice.

Bakwan jagung (corn fritters)

Bakwan are crisp, crunchy fritters bursting with sweetcorn kernels that are a staple of the Indonesian street snack scene, and sold by roadside vendors day and night. A word of warning, though: they are very moreish.

Neutral oil
100g plain flour
50g rice flour
1 tsp salt
½ tsp white pepper
260g drained tinned sweetcorn (ie from about 1½ x 200g tins), or 260g frozen sweetcorn kernels, defrosted
4 garlic cloves, peeled and minced
3 banana shallots (or 6 small Asian shallots), peeled and thinly sliced
1 stick celery, trimmed and thinly sliced
1 spring onion, trimmed and thinly sliced

Heat about 2½cm oil in a large, deep-sided pan; once the handle of a wooden spoon or chopstick bubbles when dipped in, the oil is ready for cooking.

Meanwhile, mix the flours, salt and pepper in a large bowl, then gradually beat in enough cold water to make a smooth, thick batter - you'll need about 180ml water in total.Drop all the vegetables into the batter, mix thoroughly, then, working in batches, drop small dollops of batter into the hot oil and fry until golden brown on both sides. Transfer to a rack placed on a lined baking tray to drain, and keep warm in a low oven. Repeat with the remaining batter.

Serve hot just as they are, or dipped in your choice of sambal or peanut sauce.

Sate jamur maranggi (king oyster mushroom sate)

Misconception abounds around the word "satay". First, it's a misspelling. Second, many a western "satay rice bowl" or "satay sauce" seems based on the idea that it means peanut sauce, when it actually means "skewer", and covers a wealth of nut and non-nut dishes alike. The East Javanese island of Madura's chicken sate, which is indeed drenched in a creamy, peanut sauce, has become dominant in the west, but it is just one in the vast universe of Indonesian sate. Sate jamur maranggi is one of the lesser known and most underrated. Commonly made with beef, it is a Sundanese sate in which the marination unlocks deep, sweet and spicy flavours. It is beautifully complemented by the accompanying sambal kecap, and there's not a nut in sight.

450g king oyster mushrooms, stalks cut off
2 tbsp neutral oil, plus extra for greasing

For the marinade
6 garlic cloves, peeled
2 banana shallots (or 4 small Asian shallots), peeled
2½cm piece fresh ginger, peeled
1 tbsp ground coriander
1 tbsp palm sugar (ideally Indonesian, and shaved), or coconut sugar
1 tsp tamarind paste
2 tbsp kecap manis (or 2 tbsp soy sauce mixed with ½ tbsp sugar or agave syrup)

For the sambal kecap
1 tomato, diced
3-5 bird's eye chillies, to taste, thinly sliced
1 tbsp rice-wine vinegar
5 tbsp kecap manis (or 5 tbsp soy sauce mixed with 1 tbsp sugar or agave syrup)

Toss the mushrooms and oil in a bowlto coat. Lay the mushrooms in a large, heavy-based pan on a medium-high heat, then put another heavy pan on top to press the mushrooms down. Pour 50ml water into the pan, so it flows around the mushrooms, and leave to cook for three to five minutes. As they steam, the mushrooms will begin to soften and flatten.

Remove the top pan, flip over the mushrooms, then weigh down again. Add another 50ml water, cook for three to five minutes more, until the mushrooms are tender, then take off the heat.

Meanwhile, put all the marinade ingredients in a food processor, blend smooth, then scrape into a large bowl.

Once the mushrooms have cooled down, cut them into 1cm-thick strips, toss in the marinade, then put in the fridge to marinate for at least an hour, and ideally overnight.

Thread the marinated mushroom strips on to soaked bamboo skewers. Make the sambal kecap by mixing everything in a bowl, then set aside.

Now to cook the sate. Set a griddle pan on a medium-high heat, and brush both sides of each mushroom skewer with oil. Grill the skewers, in batches if need be, turning regularly and basting with the excess marinade, for five minutes on each side, until browned all over (if you prefer, you can instead cook them on a barbecue).

Plate the skewers, drizzle generously with sambal kecap and serve at once.

# data[].attributes.attachment_link.title
Rahel Stephanie's vegan Indonesian snacks - recipes

# data[].attributes.attachment_link.description
This West Sumatran classic is a home-cooking favourite, and no wonder - there's just something about the dark aubergine skin against the thick, red sambal; it also gives me flashbacks of devouring this at the local warteg, or food stall.

# data[].attributes.attachment_caption
Meera Sodha's vegan recipe for oyster mushroom tacos | The new vegan

# data[].attributes.attachment_link.readable_text
he oyster mushroom is a gift to all cooks,especially those who like a meaty texture. Crisp them in a pan or roast them in the oven, and they'll develop a satisfying chewiness. They are subtle and earthy but, like all well- behaved ingredients, are also a great conduit of bigger, shoutier flavours. Here, I've loosely based the marinade on that used for birria tacos: a hot and gently sour chilli paste, using my favourite mild, smoky and chocolate-y ancho chillies.

Oyster mushroom tacos

This isn't an economical recipe, but it is a special and fun meal for two. You can reduce the cost (and, in some cases, packaging) by buying oyster mushrooms from a Chinese supermarket.

For the salsa
½ red onion, peeled and chopped into ½cm dice
20g (5½ tbsp) coriander leaves, finely chopped
4 tbsp fresh lime juice (ie from 3 or 4 limes)
2 tbsp fresh orange juice
1 tsp fine sea salt

For the crema
80g vegan mayo
100g vegan yoghurt
A pinch of salt

For the mushrooms
2 dried ancho chillies
4 garlic cloves, peeled
½ red onion, peeled and roughly chopped
1 tsp ground allspice
1 tsp dried Mexican oregano, or dried regular oregano
200ml orange juice
1¼ tsp fine salt
1 tbsp tomato puree
500g oyster mushrooms
Corn tortillas

Heat the oven to 200C (180C fan)/390F/gas 6 and line two large bakings sheet with reusable baking paper.

First make the salsa. Put the red onion, coriander, lime juice, orange juice and salt in a small serving bowl, mix and set aside. Now make the crema. In a second small serving bowl, mix the mayonnaise, yoghurt and salt, and set aside.

Cut the stems off the chillies, roll the chillies between your fingers and thumbs, and vigorously shake out the seeds (either keep and plant the seeds, or compost them). Put the chillies in a small heatproof bowl, pour over enough just-boiled water to cover and leave to soak for about five minutes. Drain, then put in a blender with the garlic cloves, onion, allspice, oregano, orange juice, salt and tomato puree, and blitz to a paste.

Put the paste in a bowl, add the oyster mushrooms, toss to coat each one, then tip out on to the lined trays. Bake for 20-25 minutes, until the mushrooms are starting to crisp up.

Halfway through the mushroom cooking time, heat the tacos according to packet instructions. I dry-fry mine in a frying pan on a medium to high heat, until they are blackened in places but soft, then put them in a large, heavy lidded casserole to keep warm.

When the mushrooms are ready, put them in a serving bowl and take to the table alongside the crema, salsa and tortillas, to assemble as you wish - I go mushrooms first, followed by a dollop of crema and a spoonful of salsa.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for oyster mushroom tacos | The new vegan

# data[].attributes.attachment_link.description
he oyster mushroom is a gift to all cooks,especially those who like a meaty texture. Crisp them in a pan or roast them in the oven, and they'll develop a satisfying chewiness. They are subtle and earthy but, like all well- behaved ingredients, are also a great conduit of bigger, shoutier flavours.

# data[].attributes.attachment_link.title
How to make chana masala – recipe | Felicity Cloake’s masterclass

# data[].attributes.attachment_link.description
This wonderful chickpea curry is easy to make and works equally well as a main course or side

# data[].attributes.attachment_link.title
Alexis Gauthier’s vegan take on two classic dishes from North Africa and the Middle East – recipes

# data[].attributes.attachment_link.description
A starter of crisp, samosa-like parcels and a sensational, coconutty chickpea stew, with not an animal product in sight

# data[].attributes.attachment_link.readable_text
Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

Ingredients

Makes 6

1

cup dried green or brown lentils

½

cup whole-milk Greek yogurt

¼

tsp. finely grated lemon zest

1

2

garlic cloves, finely grated, divided

6

oz. crimini mushrooms, stems trimmed

2

¼

4

Tbsp. (or more) extra-virgin olive oil, divided

¼

cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)

Preparation

Step 1

Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

Step 2

Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

Step 3

Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn't, continue to mash until it does and add 1-2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

Step 4

Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

Step 5

Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

Step 6

Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.

How would you rate Lentil Burgers?

Sorry guys, I love your recipes, and this is a tasty way to eat lentils, but it delivers none of the textural or structural requirements of a burger.

This was a really good recipe. I put the mushrooms into my food processor to chop them up and then I added approximately 2/3 of the cooked lentils to the food processor as well. Then I stirred in the last1/3. This made the prep really easy. I did not have miso, so I substituted 1T of soy sauce and 1T of fish sauce. I think I would add a little more salt and smoked paprika next time.

I am making these tonight, but I'm wondering if they freeze well.

# data[].attributes.attachment_link.description
Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time. Makes 6 1 cup dried green or brown lentils ½ cup whole-milk Greek yogurt ¼ tsp.

# data[].attributes.attachment_link.readable_text
Steamed bok choy is taken to another level with this veganized take on oyster sauce from Fat Choy chef and owner Justin Lee. By marrying cooked-down mushrooms, rice wine, and soy sauce, Lee creates a condiment with a big umami punch-and a major payoff. "The addition of one condiment can vastly change the direction of a dish," he says.

# data[].attributes.attachment_link.title
Bok Choy With Brown Sauce and Crispy Garlic

# data[].attributes.attachment_link.description
Steamed bok choy is taken to another level with this veganized take on oyster sauce from Fat Choy chef and owner Justin Lee. By marrying cooked-down mushrooms, rice wine, and soy sauce, Lee creates a condiment with a big umami punch-and a major payoff.

# data[].attributes.attachment_link.readable_text
hat I love about donburi, or Japanese rice bowls, is that they are complete meals in themselves. The rice is built in as part of the equation from the very start, rather than merely as a serving suggestion. This means, I think, that the sweet sauce in which these aubergines are simmered is designed specifically with the rice in mind. It is reduced until sticky enough to glaze the aubergines and potent enough that it needs to lean on rice to provide a respite from the intensity of flavour. It's simple, but perfect.

Aubergine donburi

I've taken the liberty of using one of my favourite toppings - fried and salted spring onions and ginger doused in a little vinegar - but if you don't have time to make it, use thinly match-sticked fresh ginger or sliced spring onions instead.

For the aubergines
350g short-grain rice
4 tbsp cooking sake
4 tbsp light soy sauce
2½ tbsp mirin
2 garlic cloves, peeled and crushed
3 aubergines, cut lengthways into 1cm slices
Rapeseed oil, for frying

For the fried ginger and onions
3 tbsp rapeseed oil
50g ginger, peeled and cut into fine matchsticks
6 spring onions, trimmed and finely chopped
½ tsp fine sea salt
2 tsp white-wine vinegar

Wash the rice in a sieve until the water runs clear, then transfer to a saucepan for which you have a lid. Cover with warm water, soak for five minutes, then drain, cover with 400ml cold water and bring to a boil. Turn down the heat to a whisper, cook for 12 minutes, then take the pan off the heat and put to one side, still covered.

Meanwhile, make the donburi sauce. In a small bowl, mix the sake, soy sauce, mirin, garlic and a pinch of the match-sticked ginger from the dressing.

Line a plate or board with kitchen paper. Heat three tablespoons of oil in a wide frying pan over a medium heat, add the remaining ginger and spring onions, and cook for about eight minutes, until soft and beginning to caramelise. Tip into a bowl, stir in the salt and vinegar, and set aside.

Put a little more oil in the frying pan, then, cooking them in batches, lay in the aubergine slices side by side and fry for three minutes, or until golden brown. Turn over and fry on the other side until tender and golden brown, then transfer to the lined plate to drain and repeat with the remaining aubergine slices, adding more oil as required.

Once all the aubergines are fried, gently return them all to the pan in layers and turn down the heat. Pour the donburi sauce over the top, leave it to bubble for a couple of minutes, until reduced and sticky, then take off the heat. (If the sauce threatens to vanish altogether, add a little water to rehydrate - you want this a bit saucy.)

Distribute the hot rice between four plates, lay slices of aubergine on top and spoon over a little sauce. Add a scattering of the fried salted ginger and spring onion, and serve.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for aubergine donburi | The new vegan

# data[].attributes.attachment_link.description
hat I love about donburi, or Japanese rice bowls, is that they are complete meals in themselves. The rice is built in as part of the equation from the very start, rather than merely as a serving suggestion. This means, I think, that the sweet sauce in which these aubergines are simmered is designed specifically with the rice in mind.

# data[].attributes.attachment_link.readable_text
umbai was the first stop on an eight-month, round-the-world trip I took with my husband in 2014. The longest time I'd spent out of the UK prior to this had been three weeks. I'd only ever visited three places outside Europe, and it took me a whole year to persuade my other half to join me. And our main objective for these months on the road? To eat.

We hurled ourselves in at the deep end, starting in Mumbai. It is so vast and sprawling that it's hard not to assume the entire country must lie within this city alone. It was at least 10 times as alive and chaotic and exhausting as I'd dared anticipate. Mumbai offers an unrelenting onslaught on all the senses, particularly hearing: the horn honking does not stop.

Leyla Kazim and her husband eating vada pavs in Mumbai

I knew there would be a kaleidoscope of incredible food in Mumbai, but where would a tourist even begin to begin? To help us distill the city's eateries down to a handful that could not be missed on a first visit, I connected with three local food bloggers - Sameer, Jahan and Jagruti - and spent a spectacular evening scooting around the city in a rickshaw, grazing on some of the tastiest bites in town.

We scooped up raj kachoris at Elco in the upmarket Bandra district. These are great big puris loaded with yoghurt, chutneys, bean sprouts, chickpeas, potato and fried crispy bits, entirely impossible to eat in one bite.

One of India's favourite fast foods is the vada - a deep-fried crispy ball or patty. At Prakash in busier Dadar, we stopped for a spread of crunchy sabudana vadas, a mix of soaked tapioca pearls, potato, ground peanuts, chilli, coriander and lemon juice, rolled into balls then fried.

But all my excited anticipation was reserved for vada pav. I'd come to Mumbai well versed on the city's favourite street food and eager to try what the bloggers deemed the most superior specimens.

Vada pavs are native to Maharashtra, the large western state of which Mumbai is the capital, and sometimes referred to as a Bombay burger. It's fast, cheap and comes in a bread roll - but I'd have this veggie snack over a burger most days.

The spicy potato balls are coated in gram (chickpea) flour, deep-fried and served with a lick of at least one hot chutney - often a garlicky green one - in a soft bun, with a blistered green chilli for good measure. They are salty, spicy, supremely satisfying and the cheapest thing we had in the city. Thirty rupees (roughly 30p) for two.

You can find vendors slinging these on every street corner in Mumbai and beyond, but only about five stalls do them really well. We had ours in the north-west of the city, from Dhiraj Vada Pav, a few blocks from the beach in Juhu, opposite prestigious Mithibai College. Fresh from the fryer and still too hot to handle, they were a strong contender for the favourite thing to pass my lips during the entire five weeks I spent in India. I think I ate three in a row.

Mumbai's vada pav sandwich with chutneys

Vada Pav.
Photograph: Neha Sadaye/Alamy

Makes six

For the green chutney
Fresh mint, small bunch
Coriander, small bunch (including stalks)
1-2 green chillies, roughly chopped
1 tbsp ground almonds
Juice of half a lemon
Salt

For the red chutney
3 tbsp desiccated coconut
1 garlic clove, finely sliced
1-2 tsp chilli powder
Salt

For the vada potato balls
3 potatoes, boiled and mashed
2 inch piece of fresh ginger, grated
4 garlic cloves, minced
1 tbsp sunflower oil
1 tsp mustard seeds
1 tsp turmeric
3 green chillies, finely chopped
1/2 tsp asafoetida
Handful of fresh coriander, finely chopped (including stalks)
Salt

For the batter and frying
150g gram (chickpea) flour
1/4 tsp turmeric
80ml warm water
Salt
Sunflower oil

To serve
Six small soft white rolls
Butter (optional)
Six green finger chillies, deep-fried

First make the chutneys. For the green, combine the mint, coriander, chillies and ground almonds, add some of the lemon juice, and blitz. Keep adding lemon juice until you have a spreadable consistency - it shouldn't be too wet. You may not need all the lemon juice. Add salt to taste.

For the red chutney, toast the coconut in a dry pan until it turns a nice colour, combine with the garlic, chilli powder and a pinch of salt, then pound using a pestle and mortar. Add a splash of water if needed to loosen the mixture slightly - it should be dry and crumbly. Set both chutneys aside.

To make the potato balls, heat the oil in a frying pan on a medium to high heat. When it's hot enough for one mustard seed to sizzle, add the rest of the mustard seeds and the asafoetida. When the mustard seeds start popping vigorously, reduce the heat to low to medium and add the ginger, garlic and chillies. Cook for one minute, then add the turmeric and cook for another minute.

Now add the mashed potato and fresh coriander, fully combine and cook for another minute. Add salt to taste. Remove the mashed potato from the pan and set aside to cool.

Weigh the total amount of potato and divide this number by six so you know how much each portion should weigh - mine were about 75g each. Measure out six portions and roll into balls with your hands. Set aside.

To make the batter, combine the gram flour with the turmeric and a pinch of salt. Add the water a little at a time, mixing with a whisk until you have a smooth and fairly thick batter. Set aside.

Fill a heavy-bottomed saucepan with enough sunflower oil to reach halfway up the vada balls. Heat on medium to high. To test if the oil is hot enough, add a little batter. If it sizzles and cooks to a golden colour, it's ready. First drop in the six finger chillies. When they've cooked and blistered, remove and drain on kitchen paper.

Coat each ball in the batter, and gently drop into the hot oil. Turn the ball around in the oil until the whole thing is cooked and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat for all the balls.

To serve, slice each roll in half and butter, if desired. Smear on some green chutney, add a vada ball, some of the dry red chutney and a deep-fried chilli, and devour.
Leyla Kazim is a presenter on BBC Radio 4's The Food Programme and a digital creator specialising in travel and food. Follow her on social media @thecutlerychronicles and @leylalaa

# data[].attributes.attachment_link.title
I ate three in a row: the Bombay burger, India's favourite fast food - plus the recipe

# data[].attributes.attachment_link.description
umbai was the first stop on an eight-month, round-the-world trip I took with my husband in 2014. The longest time I'd spent out of the UK prior to this had been three weeks. I'd only ever visited three places outside Europe, and it took me a whole year to persuade my other half to join me.

# data[].attributes.attachment_link.keywords[]
copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

# data[].attributes.attachment_link.description
Vegan recept. Ontdek de lekkerste tofu saté met pindasaus waarvoor zelfs de grootste vleesliefhebbers overstag gaan.

# data[].attributes.attachment_link.readable_text
t this time of year, the air is colder, the nights are longer and all anyone really wants is something warm and comforting to eat. However, if you happen to be vegan, your options can still be embarrassingly limited. Still, never fear, here's the pick of the best vegan comfort-food recipes around.

Tofu katsu sando

Let's begin with Meera Sodha, who is the vegan writer of the moment. Her New Vegan series in the Guardian is full of delights, but the standout remains her tofu katsu sando with celeriac and apple slaw from last January. It's essentially a tofu cutlet, coated with panko breadcrumbs and fried - but it's the curried vegan mayonnaise with the celeriac and apple slaw that really make it. As she says, "it's carb-on-carb action, and a satisfying sandwich of contrasts".

Lasagne

I am not a vegan, but I have tried Justine Pattison's vegan lasagne, and it is every bit as satisfying as any of its meatier counterparts. As you would expect, nutritional yeast does a lot of the heavy lifting when it comes to cheesiness here, but the white sauce (made with almond milk) and the filling (lentils, mushrooms, aubergine and courgette) pack so much punch that you would barely even notice.

Garlic butter parmesan spaghetti

On a similarly pasta-based kick, the Cheap Lazy Vegan (my kind of vegan) website has a recipe for vegan garlic butter parmesan spaghetti. It doesn't really need explaining as the dish has one of those titles that's just a list of ingredients. However, it's worth saying that the "parmesan" is a blend of powdered cashew nuts, garlic and nutritional yeast. It is also worth pointing out that this is the sort of comfort food I could happily eat out of a bucket.

Vegan pulled pork sandwiches

Tasty's recipe for vegan pulled-pork sandwiches highlights its ability to fool omnivores. That's not really the point, but it's easy to see why it might. It substitutes pork for jackfruit, but treats it in much the same way, slow-cooking it with cumin, chilli powder, paprika, Worcestershire sauce and liquid smoke before spooning it into a bun. I believe this is what people used to call "dirty food" in 2017 - a moment that, thankfully, seems to have passed.

Chana masala

Everyone knows that curries are more or less foolproof for vegans, but Olive magazine's chana masala recipe really goes out of its way to meet your comfort-food needs. The star of the show are the two full tins of chickpeas that provide the dish with a heft that can sometimes go missing in the absence of animal products. Serve with a roti and you've got the makings of a cosy night in.

Braised sausage all-in-one

Weird to say it, but Nick Knowles (yes, the gameshow man off the telly) also does a surprisingly good line in vegan food. A case in point is his braised sausage all-in-one with cherry tomatoes, cannellini beans and cider. Admittedly this is a recipe that will live or die depending on the quality of vegan sausage you use, but pick a good one and its treatment here - simply roasted over veg, beans and a fat glug of cider - will make a tremendous easy dinner.

Sunday roast

There's a question mark over whether a roast dinner counts as comfort food - personally I'm of the opinion that the time-consuming slog of preparing it heavily counts against the comfort you take from eating it - but in this instance I'm happy to go with the crowd. Lowly Food has a recipe for vegan Sunday roast with all the trimmings, but the main attraction is its harissa roast cauliflower: a head of cauliflower, painted with spices and baked for an hour, it's relatively easy and quite delicious.

Cheesecake

And now for pudding. It turns out that 90% of all vegan dessert recipes are for "cheesecake" made with various Philadelphia substitutes. That said, the recipe that Solla Eiriksdottir provided for this paper in 2018 is one of the best you'll find. The crust is nuts and mulberries, the filling is nuts and probiotic powder and the topping is pure blueberry. Magic.

Tiramisu

Gaz Oakley has managed to veganise tiramisu; no small feat, given that a tiramisu is essentially the dairy mother lode. The trick is a combination of coconut cream and vegan cream cheese, and the results - especially topped with a pile of grated chocolate - are truly spectacular.

Chocolate and salted caramel tarts

Finally, Lazy Cat Kitchen's vegan chocolate and salted caramel tarts are an absolute work of art. Heavy on coconut milk, the tarts are elegant and delicate, and gooey enough to make your non-vegan friends think you've fallen off the wagon. Which is usually quite a patronising thing to say, but in this instance it's true.

# data[].attributes.attachment_link.title
Comfort and joy: 10 hearty, delicious vegan meals for an icy January - from lasagne to tiramisu

# data[].attributes.attachment_link.description
t this time of year, the air is colder, the nights are longer and all anyone really wants is something warm and comforting to eat. However, if you happen to be vegan, your options can still be embarrassingly limited. Still, never fear, here's the pick of the best vegan comfort-food recipes around.

# data[].attributes.attachment_link.readable_text
One of the first things I missed when I went vegan was picking up a flaky sweet pastry to have with a cup of tea, though back then I had no idea how easy it was to make vegan-friendly ones at home. Once I did, though, it was a wrap - no more missing out! These are quick, addictive and you can experiment with different fruit fillings, too.
300g frozen mixed berries
4 tbsp maple syrup
A pinch of salt
1 tbsp grated lemon zest
1 tbsp chia seeds
2 x 320g sheets ready-rolled puff pastry
1 tbsp icing sugar
Put a saucepan on a low heat and add the berries, half the maple syrup, a pinch of salt and the lemon zest. Cook until the berries have softened, then turn off the heat, add the chia seeds and stir until they've absorbed most of the liquid, by which time the berries should have a jammy texture. Taste and add more maple syrup to up the sweetness levels, if need be.

Unroll the puff pastry sheets, cut them both in half lengthways across the middle, then cut each half widthways into three equal pieces.

Place two generous tablespoons of the berry mixture in the centre of each piece of puff pastry and spread it out so there's a roughly 1¼cm border at the top and bottom of each pastry rectangle. Cut the pastry at 1cm intervals on both sides of the berry mixture to the outside edge, then, starting at one end and working one by one from alternate sides, lift over the pastry strips to wrap the berries in a criss-cross, lattice-like plait. Brush the top of each parcel all over with maple syrup.

Heat the oven to 220C (200C fan)/425F/gas 7. Place the pastries on a lined oven tray and bake for about 20 minutes, until golden brown.

Remove, leave to cool, then brush with a little more maple syrup until glossy. Sprinkle with icing sugar and serve at room temperature

Ackee is the national fruit of Jamaica and is eaten all across the Caribbean. It's neutral, buttery flavour and soft, light texture make for a delicious alternative to scrambled eggs. Having Caribbean roots myself, our Easter Sundays were always celebrated with ackee and salt fish for breakfast and, since going vegan, I haven't given up my love for ackee.

1 tbsp vegetable oil
1 red onion, peeled and finely sliced
1 red chilli, finely chopped
2 plum tomatoes, diced
2 sprigs fresh thyme, leaves picked
2 spring onions, trimmed and finely sliced
1 tbsp soy sauce
Salt and black pepper
280g ackee, drained and rinsed from 1 x 540g tin
1 h andful fresh chives, finely chopped

Put the oil in a saucepan over a medium to low heat, and saute the red onion for five minutes, to soften. Add the chilli, tomatoes, thyme, spring onions and soy, season with a generous pinch of salt and black pepper to taste, and cook for another five minutes. Carefully add the ackee to the saucepan and stir very gently, taking care to keep the ackee pieces whole: the goal here is not to let the ackee turn to mush. Cover the pan and leave to cook for another five minutes, until the ackee has heated through.

Gently spoon on to a platter, scatter over the chopped chives and serve.

Baked butter beans in a rich tomato sauce, paprika and red peppers

These smoky, harissa-spiced butter beans are baked to develop a richer tomato sauce that highlights the natural sweetness of the peppers and onions. Topped with fresh herbs and pistachio nuts, they make for a rather elegant brunch dish.

1 tbsp vegetable oil
1 red onion, peeled and finely sliced
1 red bell pepper, stem, core and seeds removed, flesh finely sliced
1 yellow bell pepper, stem, core and seeds removed, flesh finely sliced
1 tbsp harissa paste
1 tsp sweet smoked paprika
500g passata
2 x 400g tins butter beans, rinsed and drained
Salt and black pepper
1 tbsp extra-virgin olive oil, to finish
1 tbsp fresh lemon juice, to serve
1 small h andful chopped parsley, to serve
1 small handful crushed pistachio nuts, to serve

Heat the oven to 200C (180C fan)/390F/gas 6. Put the vegetable oil in a large casserole dish over a medium heat and, when hot, saute the onion and peppers, stirring occasionally, for five minutes, to soften. Stir in the harissa and paprika, saute for five minutes more, then add the passata and butter beans, and season.

Cover the casserole and transfer to the oven for 20 minutes.

To serve, drizzle the beans with extra-virgin olive oil and fresh lemon juice, and scatter over the parsley and crushed pistachios

Crispy crushed breakfast potatoes with garlic lemon aïoli

500g baby potatoes
3 tbsp olive oil
Sea salt and black pepper
230 ml vegan mayo
1 tbsp fresh lemon juice
2 garlic cloves, peeled and minced
1 handful curly leaf parsley

Put the potatoes in a pot of salted water, bring to a boil, cook for 10 minutes, then drain and leave to drip-dry for five minutes.

Heat the oven to 220C (200C fan)/425F/gas 7. Put the potatoes in a single layer on a large baking tray and crush each one slightly with the back of a fork, though keeping them whole. Drizzle all over with olive oil, season with a generous pinch of salt and freshly ground black pepper, then roast for 40 minutes, until golden brown and crisp.

Meanwhile, make the aïoli by mixing the vegan mayo with the lemon juice and minced garlic, then season to taste.

Sprinkle the chopped parsley all over the potatoes and serve with the aïoli.

# data[].attributes.attachment_link.description
One of the first things I missed when I went vegan was picking up a flaky sweet pastry to have with a cup of tea, though back then I had no idea how easy it was to make vegan-friendly ones at home. Once I did, though, it was a wrap - no more missing out!

# data[].attributes.attachment_link.readable_text
ntil I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn't realised that, like most fruit, they ripen. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. In this curry, I have, like the Thais do, used dried red chillies, soaked and blended with other aromatics to give the dish its characteristic warming and complex flavour. It is ear-ticklingly spicy, but fear not: it has been softened (a little) with some coconut milk.

Thai red curry with aubergines, rainbow chard and tofu

You can make this with traditional Thai red chillies, but I've used the more ubiquitous Kashmiri red chillies (which have a similar heat level). Don't fear them: they are easy to handle and will keep in the store-cupboard for up to a year. You'll need a deep-sided, nonstick pan and a blender for this dish.

Prep 15 min
Cook 45 min
Serves 4

3 aubergines (900g), cut into 6cm x 2cm wedges
Rapeseed oil
8 large dried chillies - I used Kashmiri ones
1 banana shallot, peeled and chopped
4 garlic cloves, peeled and chopped
1 tbsp galangal paste - I use Bart's or Thai Taste, both of which are widely available
1 tsp white peppercorns (or ½ tsp ground white pepper)
2 stalks fresh lemongrass, bases only, chopped
8 makrut lime leaves, centre stem and stalk removed, leaves finely shredded
1½ tsp fine sea salt
2 x 400ml tins coconut milk
1 x 280g pack tofu - I like Tofoo
1 tbsp coconut or dark brown sugar
1½ tbsp light soy sauce
200g rainbow chard, stems chopped and leaves shredded

To serve
Thai basil, leaves picked
Steamed jasmine rice

Heat the oven to 220C (200C fan)/425F/gas 7 and line two large oven trays. Pop the aubergine wedges on the trays, drizzle over two or three tablespoons of oil, and toss with your hands so they're well coated. Space out the wedges, then bake for 20 minutes, turning once halfway, until the aubergine is starting to burnish.

Meanwhile, make the curry paste. Break or cut the tops off the chillies, then press and rattle them so the seeds fall out. Break the deseeded chillies into a small, heat-proof bowl, pour over enough boiling water just to immerse the chillies and leave to soak for five minutes.

Put the shallot, garlic, galangal paste, pepper, lemongrass, four lime leaves and salt into a blender, add the soaked chillies and five tablespoons of their soaking water, then blitz to a smooth paste.

Drain and press the tofu to remove any excess liquid, then lightly pat dry with kitchen paper and cut into 2cm cubes.

Heat a large pan over a medium heat, add two tablespoons of oil and, when very hot, add the cubed tofu and fry, turning often, for five minutes, until golden on all sides. Use a slotted spoon to transfer the tofu to a plate, leaving the oil behind.

Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. Add the soy sauce and sugar, bring the mixture to a boil, then turn down the heat and add the baked aubergine, fried tofu and rainbow chard. Simmer for five minutes, until the chard wilts, then take off the heat. Serve with jasmine rice and a scattering of Thai basil leaves.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for Thai red curry with aubergines, tofu and rainbow chard | The new vegan

# data[].attributes.attachment_link.description
ntil I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn't realised that, like most fruit, they ripen. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy.

# data[].attributes.attachment_link.readable_text
This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It's a fantastic fusion of flavours that are really big and satisfying, and you can play with really interesting toppings. They are great with mint raita, or you can make smaller bhaji bites and serve them with curry.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 burgers 2 red onions, finely sliced
6cm piece fresh ginger, chopped
1 fresh red chilli, deseeded and chopped
20g fresh coriander leaves, roughly chopped
1½ tsp coriander seeds
1½ tsp cumin seeds
300g gram flour
1½ tsp garam masala
200ml water
Salt
500ml-1l vegetable oil, for deep-frying
4 good-quality burger buns
Put the onion, ginger, chilli and coriander in a bowl. Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin. Add them to the bowl with the gram flour, garam masala, water and a generous pinch of salt and mix until everything is well combined and covered with a wet, sticky batter.

Pour the vegetable oil into a large saucepan so that it comes no more than two-thirds up the side of the pan. Heat to 180C/350F/gas mark 4, or until a wooden spoon dipped into the oil sizzles around the edges.

Divide the mixture into six and use your hands to mould it into patties about 9cm wide and no more than 1cm thick. Use a metal spoon to carefully lower two of the patties into the hot oil and cook them for about five minutes, flipping them over halfway. Remove the patties when they are golden and crisp and transfer to a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining patties.

While the bhajis are frying, slice the burger buns in half and spread the bottom halves with vegan mayonnaise. Thinly slice the cucumber and tomato. Halve and carefully stone the avocado. Scoop out the flesh, then slice finely.

To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top. Spread a little mango chutney on top of each, followed by slices of tomato, avocado and cucumber. Break up the poppadom and sprinkle it over the top.
Henry Firth and Ian Theasby are BOSH! Their BOSH! cookbook became the highest-selling debut cookbook of 2018 and the highest-selling vegan cookbook of all time. Topics

# data[].attributes.attachment_link.description
This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It's a fantastic fusion of flavours that are really big and satisfying, and you can play with really interesting toppings. They are great with mint raita, or you can make smaller bhaji bites and serve them with curry.

# data[].attributes.attachment_link.description
Being vegan doesn't mean we all live on lettuce and tofu. Here are some great vegan junk food recipes that even an omni would salivate over.

# data[].attributes.attachment_link.readable_text
Masoor Dal (Indian Red Lentils)

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

# data[].attributes.attachment_link.keywords[]
copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

# data[].attributes.attachment_link.description
Masoor Dal (Indian Red Lentils) Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

# data[].attributes.attachment_link.readable_text
adhi is one of India's secretly most popular dishes. You won't find it on restaurant menus, and it's not something that's traditionally cooked for guests, either - so the recipe has rarely left the Indian home. Traditionally, it's eaten week in, week out in Indian houses, because it's quick, delicious and makes light work of those store-cupboard favourites, chickpea flour and leftover yoghurt (many Indians make their own). Punjabis add fried onion pakoras and in Maharashtra they use tamarind, but in the Sodha household, we eat it like this: spiced with cumin and curry leaves, spiked with lemon juice, and served with fried chickpeas and a bowl of hot rice.

Kadhi with fried chickpeas

Rapeseed oil
8 fresh curry leaves
1 tsp cumin seeds, roughly bashed
1 x 400g tin chickpeas, drained
Juice of 1 lemon
Fine sea salt
250g vegan yoghurt - I like Alpro no-sugar
6 tbsp gram flour (AKA chickpea flour)
1cm-long piece fresh ginger, peeled and grated
1 green Indian finger chilli, chopped
½ tsp turmeric
2 pinches ground cloves
Cooked rice, to serve

First, make the fried chickpeas. Pour a couple of tablespoons of oil into a medium-sized saucepan on a medium heat and, when hot, add four curry leaves and half the cumin seeds. Let them crackle and pop, then add the drained chickpeas and fry for five minutes, until golden and crisp. Off the heat, stir in a tablespoon of lemon juice and three-quarters of a teaspoon of salt, then tip into a bowl and leave to one side. Keep the pan handy for the kadhi.

To make the kadhi, in a bowl, whisk the yoghurt, gram flour, ginger, chilli, turmeric, cloves and a teaspoon of salt, then little by little stir in 500ml cold water. Heat two tablespoons of oil in the empty chickpea pan and, when hot, add the rest of the curry leaves and cumin. When they start to crackle, turn the heat right down and take the pan off the heat for a minute, to cool. Put it back on a low heat, slowly pour in the gram flour mixture and cook, stirring, for five minutes, until the mix thickens up. Take off the heat and stir in two teaspoons of lemon juice, or to taste.

Transfer the kadhi to a serving bowl, gently sprinkle the fried chickpeas over the top and serve with rice.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for kadhi with fried chickpeas | The new vegan

# data[].attributes.attachment_link.description
adhi is one of India's secretly most popular dishes. You won't find it on restaurant menus, and it's not something that's traditionally cooked for guests, either - so the recipe has rarely left the Indian home.

# data[].attributes.attachment_link.readable_text
Meera Sodha's Recipe for Vegan Sweet Potato and Aubergine Massaman Curry

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

# data[].attributes.attachment_link.keywords[]
copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

# data[].attributes.attachment_link.title
Meera Sodha's Recipe for Vegan Sweet Potato and Aubergine Massaman Curry

# data[].attributes.attachment_link.description
Meera Sodha's Recipe for Vegan Sweet Potato and Aubergine Massaman Curry Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

# data[].attributes.attachment_link.readable_text
My love for falafel knows no bounds, but my love for deep-frying does. So this week's recipe is my offering for a baked falafel, as crunchy and crisp on the outside as the genuine article, and as soft and fluffy within. The key to all good falafel, I've learned, is to use dried chickpeas (tinned ones turn to mush), which means you'll need to throw the chickpeas into a pot of water the day before. I usually soak them on a Friday or Saturday morning at breakfast time, so they can be turned into lunch the next day.

Baked carrot falafel with pickled onions

I have previously written recipes for pickled onions that have required an agonising wait for them to be ready. This is a new way (a brief boil in vinegar and salt) that means they're ready almost instantly without much loss to crunch. You'll need to start a day ahead, to soak the chickpeas.

300g dried chickpeas
1 carrot, roughly chopped (200g net weight)
3 garlic cloves, peeled and chopped
1 tsp cumin seeds
1½ tsp coriander seeds
1½ tsp fine sea salt
½ tsp bicarbonate of soda
2 tsp chilli flakes
2 tbsp chopped parsley
2 tbsp gram flour
Olive oil

For the pickled onions
1 red onion, peeled and sliced into very thin half-moons
4 tbsp white-wine vinegar
1½ tsp fine sea salt

To serve
Wraps or pitta
Hummus (or vegan garlic "mayo")
Thinly sliced cucumber
Srirach a

Soak the chickpeas in a pan of cold water for 24 hours.

The next day, make the pickled onions first. Put the sliced onion, vinegar and salt in a small saucepan, add four tablespoons of water and bring to a boil. Turn off the heat and leave to cool.

Drain the chickpeas really, really thoroughly, then put them in a food processor with the carrot, garlic, cumin, coriander, salt, bicarb, chilli and parsley. Pulse until the mixture resembles a grainy paste, then transfer to a bowl and stir in the gram flour.

Heat the oven to 220C (200C fan)/425F/gas 7. Line two baking trays with greaseproof or baking paper (ideally, a reusable one) and drizzle with olive oil.

Take a roughly 40g ball of the falafel mixture, pack it as tight as you can between your hands, then gently flatten to around 6cm across x 2cm deep, patting the edges with a finger to neaten it up. Pop it on the prepared tray and repeat with the rest of the mixture.

Drizzle olive oil over the patties, then bake for 20-25 minutes, until crisp and golden.

Heat up some wraps or pitta, spread lavishly with hummus or garlic "mayo", line with cucumber and the drained pickled onions, fill with falafel and finish with sriracha, if you wish.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for baked carrot falafel | The new vegan

# data[].attributes.attachment_link.description
My love for falafel knows no bounds, but my love for deep-frying does. So this week's recipe is my offering for a baked falafel, as crunchy and crisp on the outside as the genuine article, and as soft and fluffy within.

# data[].attributes.attachment_link.readable_text
lot of the things I do today will pay me back at a later date. From planting seeds, which will flower next spring, to less visible actions such as remembering to put salt in the dishwasher. At the more satisfying end of this list is batch cooking. There's nothing more smug than getting home late to realise you have a pot of something in the fridge or a meal in the freezer waiting for you - and, as pandemic-worn cooks, we all need a night off every now and then.

Oven-baked veggie chilli with butternut squash

This is a forgiving dish that can take a fair bit of personalisation, especially when it comes to the final flourishes. Eat it topped with tortilla crisps, pickles or even a spot of Oatly creme fraiche cut with salt and lime.

3 tbsp olive oil
1 butternut squash (1kg), chopped into 2cm chunks
2 red onions, peeled and sliced
2 red peppers, stalk, seeds and pith discarded, flesh cut into 2cm cubes
4 garlic cloves, peeled and crushed
1 tbsp fine sea salt
1 tbsp ground cumin
1 tbsp smoked paprika
2 tsp chilli powder
1½ tsp ground cinnamon
2 bay leaves
3 x 400g tins chopped tomatoes
3 x 400g tins beans (kidney, black, mixed), drained
50g vegan dark chocolate (at least 70% cocoa content)

To serve
Pickled jalapeños (or green chillies)
Tortillas or rice
1 handful chopped coriander

Heat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of oil in a large casserole pot over a high heat, then add the chunks of squash and fry, stirring regularly, for five minutes, until they start to turn bronze in colour. Use a slotted spoon to transfer to a plate.

Pour the remaining two tablespoons of oil into the pot, add the onions and peppers, and cook, stirring occasionally, for 10 minutes, until they start to collapse and soften. Add in the garlic, cook, stirring, for two minutes more, then tip the squash back into the pot with the salt, ground spices and bay leaves. Give everything a good mix, then add the chopped tomatoes and beans. Fill two of the tomato tins with water, pour that into the pot, too, then break the chocolate into squares and add to the mix.

Bring everything up to a boil, then cover the pot, transfer to the centre of the oven and cook for 45 minutes. Take off the lid and cook for a further 15 minutes, until the squash is meltingly soft and the chilli has thickened. Stir through a few tablespoons of the brine from the pickled jalapeños to taste, and serve with the chopped jalapeños, some fresh coriander and tortillas and/or rice.

# data[].attributes.attachment_link.title
Oven-baked veggie chilli with butternut squash | The new vegan

# data[].attributes.attachment_link.description
A lot of the things I do today will pay me back at a later date. From planting seeds, which will flower next spring, to less visible actions such as remembering to put salt in the dishwasher. At the more satisfying end of this list is batch cooking.

# data[].attributes.attachment_link.readable_text
Aromatic, rich and spicy - proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour.

This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.

Ingredients

For the spice paste

For the sauce

For the noodles

vegetable oil, for deep-frying, plus 1 tbsp for frying

150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper

20 oyster mushrooms, finely sliced

8 sugar snap peas or mange tout, blanched, cut in half lengthways

400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

# data[].attributes.attachment_link.description
Aromatic, rich and spicy - proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.

# data[].attributes.attachment_link.readable_text
After considerable experimentation, I'm willing to put a stake in the ground and say that I've found a favourite way with tofu. Of course, there might soon be another new favourite way, but until then, it is this: fry it hard, then braise it. Frying it over a high heat gives the tofu a crisp exterior, while a quick soft braise makes those crisp edges delightfully chewy and allows the tofu to soak up whatever sauce it's put in. This was a point of kitchen enlightenment for me, and I hope it is for you, too.

Shaoxing and soy braised tofu with pak choi

It's worth doing all the prep up front and putting things into small piles within reach of the stove, because this comes together in a few minutes. Shaoxing wine tastes much like dry sherry and many major supermarkets now stock their own brand; otherwise, you'll find it in any Chinese supermarket.

8 dried shiitake mushrooms (or 10g)
1 tbsp cornflour
2 tbsp Shaoxing wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp caster sugar
450g extra-firm tofu, pressed to remove the water
2 tbsp neutral oil
3cm piece fresh ginger, peeled and grated
5 garlic cloves, peeled and minced
6 spring onions, trimmed and cut on a steep angle
2 bird's eye chillies, finely chopped
250g pak choi, shredded
Steamed rice, to serve

Put the mushrooms in a small heatproof bowl and pour over 300ml freshly boiled water. They'll do their best to float, but immerse them by pressing them down with a spoon or gently pressing the base of another bowl on top. Leave for 10 minutes, then squeeze out the mushrooms into the bowl, and finely slice the flesh; put both the liquid and mushrooms to one side.

In a separate little bowl, mix the cornflour with two tablespoons of the mushroom stock, then add the Shaoxing wine, both soy sauces and the sugar, stir and put to one side.

Once you've pressed all the water from your tofu, cut it into 1.5cm slices. In your widest nonstick pan for which you have a lid, heat two tablespoons of oil over a medium heat and, when very hot, add the tofu slices in a single layer. Leave to fry for three to five minutes, until golden then flip over with a spatula and fry the other side. Transfer to a plate and set aside.

In the same pan, on a medium to high heat (add a little extra oil, if need be) and, when hot, add the ginger, garlic, spring onions and chillies and fry for about four minutes, until fragrant. Turn down the heat, then add the cornflour and soy sauce mixture, the sliced mushrooms and their reserved stock (save for the final teaspoon or two, which may contain some grit), and stir to combine. Bring to a boil, then return the tofu slices to one side of the pan and put the shredded pak choi on the other side. Cover the pan, leave for five minutes until the tofu is hot and the greens tender, then take off the heat. Distribute across four plates and serve with freshly steamed or boiled rice.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for Shaoxing and soy braised tofu with pak choi | The new vegan

# data[].attributes.attachment_link.description
fter considerable experimentation, I'm willing to put a stake in the ground and say that I've found a favourite way with tofu. Of course, there might soon be another new favourite way, but until then, it is this: fry it hard, then braise it.

# data[].attributes.attachment_link.readable_text
Snacks & Sides
This Vegan Aioli (garlic mayonnaisse) will blow your mind! It tastes JUST like the real thing! There's a magic ingredient here that makes all the difference... hint, it's SUPER common. Read on to find out how to make it!
Let's get straight into it. The magic ingredient in this vegan aioli is chickpea water... or aquafaba. Now if you're sitting there thinking... what?! Then just bear with me. If you've been throwing away the water from a can of chickpeas for years, then you're missing out on one of the best, and most powerful egg replacers ever!

The science behind it all (geek moment) is still being researched, but the proteins found in aquafaba seem to mimic those found in egg whites, so when used in the same proportions, they have the same effect.

Homemade mayonaisse is one of the easiest things in the world to make, and this vegan aioli is a wonderful addition to a sandwich. I promise NONE of your non vegan friends would know the difference if you didn't tell them this mayo was vegan.

Let's jump straight into the recipe and method...

3 tbsp aquafaba liquid drained from a can of chickpeas

1 tbsp apple cider vinegar

1/2 tsp Dijon Mustard

1/2 tsp Salt

1 cup (236 ml) vegetable oil or any other kind of flavourless oil

1 tsp Lemon Juice

2 cloves garlic minced

1. Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.

2. Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing.

3. The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.

Store the mayonnaise in the fridge for up to 7 days in a sealed container. Best eaten on the 2nd day after the garlic has had a chance to infuse.
© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

# data[].attributes.attachment_link.title
The Best Vegan Aioli (Easy, Secret Ingredient!) | Lauren Caris Cooks

# data[].attributes.attachment_link.description
This Vegan Aioli (garlic mayonnaisse) will blow your mind! It tastes JUST like the real thing! There's a magic ingredient here that makes all the difference... hint, it's SUPER common. Read on to find out how to make it! Let's get straight into it. The magic ingredient in this vegan aioli is chickpea water...

# data[].attributes.attachment_link.readable_text
macking courgettes for salads (as they do in Sichuan with cucumbers) is highly advisable. When they are simply cut with a knife, any marinade can slope off a surface like rain off a window, but smacking creates all sorts of nooks and crannies in which the sauce can hide. This particular salad is the crowning glory of a cold sesame noodle dish that I make endless variations of, especially when time is short, summer is high and courgettes are abundant, which is plenty often.

Cold sesame noodles with smacked courgette

If you'd rather not make the chilli oil, buy a jar of chiu ch ow chilli oil (sold in most supermarkets - Lee Kum Kee is a good brand) and add to taste.

1 ½ tsp Sichuan peppercorns
1 shallot, peeled and very finely chopped
4 garlic cloves, peeled and minced
1 tbsp chilli flakes
1 tsp ground cumin
5 tbsp rapeseed oil
2 tbsp light soy sauce
1 large courgette (about 300g)
½ tsp fine sea salt
1 ½ tbsp black vinegar
4 tbsp tahini
200g wholewheat noodles
2 tbsp black sesame seeds, to garnish

Put the Sichuan peppercorns into a spice grinder or mortar and grind as finely as you can. (Rather than bashing, I find that rotating the pestle is the best way to get a fine grind.) Put the ground pepper into a small saucepan with the shallot, garlic, chilli flakes, cumin and oil, stir and heat up over a low to medium heat until simmering. Cook for five minutes, until the garlic is golden, then take off the heat, leave to cool, then stir in two tablespoons of soy sauce and set aside.

Now to bash the courgette. With a pestle or heavy rolling pin, hit the courgette on all sides until it starts to give in, then cut in half and slice into thin matchstick strips. Put these in a bowl and mix with two tablespoons of chilli oil, the salt and vinegar.

Stir the tahini into the rest of the chilli oil. Cook the noodles according to packet instructions, rinse under cold water and drain well. Return the noodles to the pan you cooked them in, tip in the chilli tahini sauce and half the smacked courgettes, and toss to coat.

To serve, transfer the noodles to a serving plate, scatter the remaining courgette strips over the top and sprinkle with the sesame seeds.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for sesame noodles with smacked courgette | The new vegan

# data[].attributes.attachment_link.description
macking courgettes for salads (as they do in Sichuan with cucumbers) is highly advisable. When they are simply cut with a knife, any marinade can slope off a surface like rain off a window, but smacking creates all sorts of nooks and crannies in which the sauce can hide.

# data[].attributes.attachment_link.readable_text
ut of failure often comes a lot of washing-up and, occasionally, a better dish than I had originally planned. This was meant to be a take on the Lao ti an dish , made using rice balls mixed with Thai red curry paste, among other ingredients, and fried. It didn't work out (let's not talk about it). But what did arise, quite happily, out of the ashes of that recipe was this one, in which I've hard-fried day-old rice until addictively crisp and chewy, and mixed it with an eye-wateringly punchy, sweet, sour and crunchy salad.

Crispy fried rice with cucumber, peanut and herb salad

The key to successful crispy rice is day-old, fridge-cold rice. That either means using leftover rice or starting this dish the day before. If you're using leftover cooked rice, you'll need 1kg, but given that most people won't have that much to hand, I've written the recipe assuming you're starting from scratch (if you do have cooked rice, adjust the quantities in the recipe according to how much you have). To transform this from lunch into dinner, add a few slices of fried and seasoned tofu to the mix.

Prep Cook 45 min (including pre-cooking the rice)Serves 4

For the rice
350g jasmine rice (or 1kg leftover cooked rice)
1½ tsp salt
4 tbsp sunflower oil (I like Mr Organic's)
12 spring onions, finely sliced

For the salad
2 garlic cloves, peeled and crushed
1-2 bird's eye chillies (to taste), finely chopped
2½ tsp caster sugar
4 tbsp lime juice (ie, from 2 or 3 limes)
3 tbsp light soy sauce
1 cucumber, deseeded and diced
125g edamame beans, defrosted
5 tbsp (or 50g) salted peanuts, roughly chopped
1 handful coriander leaves (10g), roughly chopped
1 handful mint leaves (10g), roughly chopped

If you're cooking the rice from scratch, put it in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a pan, add 600ml freshly boiled water and bring to a boil. Cover, turn down the heat to a whisper and cook for 15 minutes. Turn off the heat and leave the rice to steam with the lid on for another five minutes, then spoon and spread out on a couple of plates, leave to cool completely, transfer to a container, seal and put in the fridge until needed.

Warm the oil in a large saucepan (for which you have a lid) over a medium-high heat and, once hot, add the spring onions and fry, stirring, for two minutes. Add the rice and salt, gently mix to combine, then press down with a fish slice to even out the top.

Leave to cook for six to seven minutes, then use the fish slice to turn the rice, and repeat the process twice more, until it starts to turn golden brown in places - the rice will take about 20 minutes to get a good level of crispiness, but if you have the time, keep going while you make the salad, to get it extra-crispy.

While the rice is frying, make the salad. Whisk the garlic, chilli, sugar and lime juice in a bowl, add the cucumber and all the remaining ingredients and toss to coat.

Put the rice on a serving plate and pile the herby, nutty salad in the centre, but only do this just before serving, or your newly crisped rice will go soggy.

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for crispy fried rice with cucumber, peanut and herb salad | The new vegan

# data[].attributes.attachment_link.description
ut of failure often comes a lot of washing-up and, occasionally, a better dish than I had originally planned. This was meant to be a take on the Lao ti an dish , made using rice balls mixed with Thai red curry paste, among other ingredients, and fried.

# data[].attributes.attachment_link.readable_text
After about 3 years of relative stability, we've decided to turn our lives upside down, pack our bags again and move to the other side (almost) of the world. So far, we've really been enjoying Bristol.

Yes, the weather isn't a patch on Greek island weather on a good day, but there is so much more happening here than on Paros in winter time. I go crazy every time we step into a niche food shop as the majority of the ingredients that were off limits to me for the past 3 years are now at my fingertips. I cannot wait to be able to create recipes again.

We are facing a bit of an issue with finding accommodation as most landlords do not appreciate us having a cat, so it's a bit of a struggle. It looks like we may need to rent something unfurnished, which isn't ideal but certainly doable.

Duncan is looking for a job as, while he has been enjoying creating videos for you guys, he misses coding and meeting people with similar interests to his (don't worry, he'll keep creating videos though). Tina and I are encouraging him as while it's nice to have him around, we think it would be a welcome change for him.

Tina is loving the massive garden of Duncan's relatives (where we are staying right now) although she did disappear for 36 hours at some point and we raised a bit of an alarm in the neighbourhood. She strolled back in after a day and a half as if nothing happened...Cats, eh? We had no idea where she was but the next door neighbour has a bird feeding table and we suspect she might have just sat there with her mouth twitching the whole time.

She is still petrified of Biscuits - the resident bunny rabbit, which may be big but that's just because she is insanely fluffy. She has also spotted some foxes who visit the garden now and again so she has plenty of new things to sniff at and explore and she does look rather happy. She is also way more affectionate than she has ever been, which is a nice side effect of our traumatic journey, we think.

So recipe creation has to wait until we find a place to live, but here is a recipe for vegan masala dosa, which I found in one of my favourite vegan cookbooks Vegan Street Food by Jackie Kearney. It's not the quickest recipe to make as the batter ingredients require soaking overnight and then fermenting for another 24 hours, BUT that's the way to make proper dosa batter and most of that time is passive time anyway so don't let that stop you from trying!

PS: If you make this vegan masala dosa, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Ingredients

DOSA BATTER (must make 48 hrs in advance)

300 g / 1½ cups basmati rice

100 g / heaped ½ cup urid dal (split husked black lentils), I used unhusked

½ tsp fenugreek seeds

1 tsp salt

FILLING

4 medium potatoes

2 tbsp vegetable oil

1 tsp black mustard seeds

10 fresh or dried curry leaves

1 large onion, diced finely

2 small green chillies, diced finely

3 garlic cloves, diced finely

2.5 cm / 1″ ginger root, diced finely

1 tsp ground turmeric

chilli flakes or powder, to taste

1/3 cup frozen peas

½ tsp salt, adjust to taste

2 tbsp cashew nuts, pan-roasted

fresh coriander, to serve

sambal oelek, to serve

COCONUT CHUTNEY

100 g / 1 cup desiccated coconut

1-2 tsp finely grated ginger root

1 small green chilli, deseeded

salt, to taste

juice of ½ lime

2 tsp vegetable oil

½ tsp black mustard seeds

½ tsp cumin seeds

4 dried curry leaves

Method

DOSA BATTER

1. Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.

2. The next day, place drained (don't throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add ¾ cup / 180 ml of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place (for about 8 hours / overnight) so that the batter ferments.

3. If you are ready to fry the dosa pancakes, check the batter's consistency. It should be somewhere between pancake and crepe batter. Heat up a medium frying pan on a low-medium oil, brush it with a generous amount of vegetable oil and ladle about 2-3 tablespoons of the batter onto the pan. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.

4. Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and cooked through.

5. Place cooked dosa on a plate, pile spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.

FILLING

1. Boil the potatoes until tender, drain and mash.

2. Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.

3. Add chopped onion and green chillies. Fry (stirring now and then) for a few minutes, until softened. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.

4. Mix in turmeric and a fat pinch of chilli powder or flakes into the aromatics.

5. Add mashed potatoes, frozen peas and salt. Keep it on the heat until the peas defrost and the excess water cooks out. Keep warm until needed.

COCONUT CHUTNEY

1. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes).

2. Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. Season with salt and lime juice.

3. Heat up oil in a small frying pan. Once the oil is hot, add mustard seeds and fry gently until the seeds start to pop.

4. Next, add in cumin seeds and crushed curry leaves and sautée them in the oil for a few seconds.

5. Add tempered spices (including leftover oil) into the chutney and mix well.

Notes

After fermentation is over (there will be small bubbles on the batter's surface and it will smell a little bit sour), you can store it in an air-tight container in the fridge for up to a week or freeze it for later.

This recipe is adapted from the book Vegan Street Food by Jackie Kearney.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.description
After about 3 years of relative stability, we've decided to turn our lives upside down, pack our bags again and move to the other side (almost) of the world. So far, we've really been enjoying Bristol. Yes, the weather isn't a patch on Greek island weather on a good day, but there is so much more happening here than on Paros in winter time.

# data[].attributes.attachment_link.readable_text
Hello, I'm waving to you from icy Krakow. Okay, I'd better stick my hands into my pockets 'cos I cannot feel my fingers anymore...While severe winter weather does happen here occasionally, this year Krakow seems to be in quite a company.

According to the World Meteorological Organisation, the cold snap that is sweeping across Europe this week is yet another sign of global warming, which is a little counterintuitive, but sadly true. Seriously, what have we done and why can't we get this into our thick heads that no planet equals no us? I worry...

I was supposed to be home by now, but due to the 'Beast from the East' (as this weather spell has been affectionately dubbed in the UK press), most European airports came to a complete standstill and my flight got cancelled just as I was packing my suitcase. As there was no earlier flight than on Sunday night, I am going to stay in Krakow for four more days.

It's not ideal as I have heaps of work to get on with and I miss Duncan and Tina terribly, but hey ho, c'est la vie! There are worse places to be for sure, so it's all good. I am a bit sick of the cold and running out of layers to keep me warm. I'm currently sitting in my brother's house, wrapped up in two massive jumpers and a giant snoody and despite the hot tea in my mug and hot radiators, I cannot stop shivering.

Today's recipe will be ideal if you decide to go on a trip once the weather lets up - if you are a fellow European, there is no hope until the second half of March, so you have plenty of time to gather your ingredients. It's my second take on the world-famous Vietnamese sandwich, this time featuring my favourite meat replacer to date - young jackfruit. Together with crunchy veg, sour pickles, fresh coriander and spicy Sriracha mayo, this lemongrass marinated and baked jackfruit makes for a really special sandwich. One that is bound to put a smile on your face, especially after a long walk or hike.

PS: If you make my vegan pulled pork bánh mì, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Ingredients

VEGAN PULLED PORK (for the best flavour, make a day ahead)

2 x 565 g / 20 oz tins young (green) jackfruit in water

2-4 tbsp olive oil, adjust to your preference

1 large shallot, finely diced

4 cloves garlic, finely diced

2.5 cm / 1″ fresh ginger, finely grated

2 lemongrass stalks, inner part finely chopped

1 tsp ground coriander

1 tbsp tomato paste

1-2 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste

3 tbsp soy sauce or tamari

2 tbsp maple syrup

2 tsp lime juice or rice wine vinegar, adjust to taste

¼ tsp white pepper (black is okay too)

a pinch ground cloves, adjust to taste

PICKLES (make a day ahead if you can)

3 carrots (I used colourful heritage carrots)

1 medium turnip

½ cup / 120 ml rice wine vinegar

2-4 tbsp sugar or maple syrup, adjust to taste

1 tsp salt

REMAINING INGREDIENTS

2 long baguettes (GF if gluten intolerant)

cucumber, sliced thinly

radishes, sliced thinly

pickles

fresh coriander / cilantro leaves

a punnet of baby cress (optional)

spring onion, green part sliced thinly

Sriracha mayo, shop-bought or homemade

Method

VEGAN PULLED PORK

1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don't). Set aside.

2. Heat up olive oil in a medium, heavy-bottomed pan. Fry diced shallot until softened, translucent and lightly caramelised. Add chopped garlic, ginger and lemongrass and fry off gently until soft and fragrant.

3. Add ground coriander to the aromatics. Fry it off gently, stirring the whole time, for a minute or so.

4. Mix in the tomato and chilli paste.

5. Now add in the prepared jackfruit along with soy sauce, maple syrup and lime juice or vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a good pinch of ground cloves. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

6. Just before you are ready to assemble your sandwiches, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned in places.

PICKLES

1. Peel your veggies and julienne them if you own a julienne peeler, shave into ribbons with a speed peeler or slice very thinly using a mandoline.

2. Place prepped veggies in a sterilised (rinsed with boiling water) jar.

3. Put rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.

4. Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.

ASSEMBLY

1. Cut the baguettes into smaller pieces, then in half and toast them lightly under a grill.

2. Fill them with a layer of cucumber and radish slices, vegan pulled pork, pickles, fresh coriander, baby cress and spring onion. Top with a few dollops of Sriracha mayo before closing the sandwich.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.title
Vegan pulled pork bánh mì - Lazy Cat Kitchen

# data[].attributes.attachment_link.description
Vegan pulled pork banh mi is a meat-free take on this world-famous Vietnamese sandwich. Young jackfruit marinated in minced lemongrass, ginger and garlic and then baked makes for a delicious filling along with fresh veggies, pickles, coriander and Sriracha mayo.

# data[].attributes.attachment_link.readable_text
Is it me or the weather just cannot make up its mind lately? It's been sunny and warm so we have moved on to some lighter, spring fare and now I'm back to huddling by the heater, a mug of hot coffee in my hand and a warm cat on a chair next to me! I think we are both bummed!

Oh well, at least it's an excuse to have comfort food for a little bit longer. Like this vegan tagine I cooked up lately in Duncan's birthday present (thank you, Duncan's parents! Although I happen to do most of the cooking, Duncan has been enjoying eating out of that pot immensely 😉 ). This dish is super simple to make and cosy and for me, personally, it hits the spot when I am craving something soothing yet healthy at the same time.

Like most stews, this one also gets better with age...I froze a double portion of it before we went away to Devon for Duncan's birthday and it turned out to be a true life saver.

Devon was absolutely beautiful and it made us vow to make more effort to leave Bristol at weekends as there is so much gorgeous nature on our doorstep. We spent two days hiking around Lynton and Lynmouth where we enjoyed gorgeous views, humid forest air, some wildlife and farm animal spotting - we saw some deers and ponies as well as a prolific number of ultra cute little lambs huddling with their mothers.

We've had to cross quite a few fields to get to the public pathway and the sheeps' reaction towards us (running in the opposite direction as soon as they saw us) made us realise that they do not view us, humans, as friends in the least. Understandably, they are fiercely protective over their offsprings and this idea that taking away their precious child every lambing season is part and parcel of the symbiotic nature of their relationship with farmers is a big fat lie. Obviously, but I am still so mad at myself for not seeing through this sooner!

While we really enjoyed our trip and felt relaxed and inspired afterwards, we did struggle with getting vegan food big time. We somehow managed to wing breakfast and I covered our lunches by planning in advance and assembling sandwiches ahead of each hike and I am so glad I did. Dinners were the problem. We ended up eating pizza two nights in a row and a dodgy veggie burger on the last night, so by the time we got home we were so happy about that homemade tagine in our freezer. Next time, we will be looking for a self-catering cottage and cooking our own meals, I think.

PS: If you make my vegan tagine with butternut squash, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.title
Vegan tagine with butternut squash - Lazy Cat Kitchen

# data[].attributes.attachment_link.description
Is it me or the weather just cannot make up its mind lately? It's been sunny and warm so we have moved on to some lighter, spring fare and now I'm back to huddling by the heater, a mug of hot coffee in my hand and a warm cat on a chair next to me!

# data[].attributes.attachment_link.readable_text
The time has come for new vegan meatballs you guys, 'cos I've not made any for a while and it's cloudy... These little balls of deliciousness are made with mushrooms because I love mushrooms and Puy lentils, which were a gift from Duncan's cousin, Sydney.

Sydney hosts foreign students regularly at her house and gets gifted food from their home countries very often. Anything she isn't that keen on, I get, because, you know, I'm the kooky vegan who eats weird stuff, ha ha.

I don't mind as I genuinely like pretty much all food as long as it's vegan. Plus, I get to treat it as my own mystery box challenge (I trust you are familiar with Masterchef). It pushes me to come up with a recipe featuring an ingredient I would not necessarily be drawn to given lots of other options available.

These meatballs are earthy and filling and really easy to make. If, like me, you live with a horse (sorry, I meant to say Duncan...) I recommend making a double or even triple portion of these, hiding half and freezing it for later.

These are perfect for days when your fridge is so empty it starts echoing your words back and you cannot face going shopping. I get lots of days like that so my freezer is pretty well stocked 😛 .

As you might have noticed, I give Duncan a lot of stick for being a voracious eater, but in reality I'm happy his appetite is back to normal as it means he is running again, something that makes him a much more pleasant person to be around 😉 .

He has been having a bit of bad luck with his health lately and this winter has been marred by chronic sinusitis. He has seen a nose throat and ear specialist recently and things are finally on the mend... Yay! I'm super happy for I've seen first hand how draining a chronic illness is.

PS: If you make my vegan meatballs, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Notes

*I did try adding a chia egg to these meatballs during the recipe testing stage, but I don't feel that it is necessary at all, they hold together well without it. If you intend to bake your meatballs (which dries them out a bit more than frying) rather than fry them or you want a nutritional boost, you might want to add one chia / flax egg in at the end (before chilling the mixture), but for the sake of simplicity I left it out.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.title
Vegan meatballs with lentils and mushrooms - Lazy Cat Kitchen

# data[].attributes.attachment_link.description
The time has come for new vegan meatballs you guys, 'cos I've not made any for a while and it's cloudy... These little balls of deliciousness are made with mushrooms because I love mushrooms and Puy lentils, which were a gift from Duncan's cousin, Sydney.

# data[].attributes.attachment_link.readable_text
Yesterday was a truly miserable day around these parts. Both me and Tina sat at home all day long watching it rain and wishing it had stopped. Me, because I stupidly procrastinated my running when I woke up - I am not a morning person, you see - I ignored the fact that the weather forecast made it clear that unless I get my ass in gear first thing, there is no chance for running in anything other than torrential rain with an occasional 'hail massage' thrown in!!

Despite my renewed love of running, I'm too soft for running in the torrential rain, so I stayed in. I am not proud of myself, but it was just too much self-flagellation for my taste. Instead, I did some chores, replied to a few emails, did some recipe planning and cooked this vibrant vegan peanut curry with sweet potato for dinner. It's easy to make, filling, comforting and full of flavour.

If you don't have red Thai paste to hand, use a different ready-made curry paste with compatible flavours of lemongrass, ginger, chilli and garlic. In fact, I ran out of red Thai curry paste once, yet I found a Malay rendang curry paste in my cupboard and used it instead, and it also worked a treat.

As it's only about a month 'til Xmas, I will be switching gears and you'll see more traditional Xmas dishes on here for the next four weeks, so I thought it would be fun to smuggle in one more South East Asian-inspired dish before Xmas fever grips us all 😛 . This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also.

PS: If you make my vegan peanut curry with sweet potato, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Notes

If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.title
Vegan peanut curry with sweet potato - Lazy Cat Kitchen

# data[].attributes.attachment_link.description
Yesterday was a truly miserable day around these parts. Both me and Tina sat at home all day long watching it rain and wishing it had stopped.

# data[].attributes.attachment_link.readable_text
Hope you guys are well? I am nursing a bit of a cold since Saturday so I haven't been very active or upbeat in the last few days. I spent most of my time staying on the sofa with my cat, watching Netflix and drinking buckets of herbal tea. Duncan is in the same boat, sadly, but because his symptoms are a bit more acute so he has spent lots of that time sleeping and watching Vikings, which I am not that into anymore.

We are both frustrated with not being able to go for a run, especially that yesterday was a gloriously sunny day, but hey, I am sure there will be more of those soon, right? We've also been hoping for some quality time together this past weekend as it's been all work and no play lately, but it looks like that needs a reschedule.

So in the recipe department, I went for easy, nourishing food that my body craves right now. It's a bowl full of goodness - brown rice and stir-fried kale topped with addictive miso shiitake, which are delicious and if you are a mushroom lover, like me, it's hard not to simply eat them all straight off the baking tray. I made some quick-pickled radishes to go with this, but if that's too much work, simply serve it with finely shredded sushi ginger or some shop-bought pickles. A portion of kimchi would also not be out of place here.

PS: If you make my miso mushroom bowl don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Notes

*Button and chestnut / cremini will work well too. They have a bit more moisture so it may take 5 minutes longer for them to caramelise in the oven.

**Make sure you use gluten-free miso for gluten-free version of this meal. There are miso pastes based on chickpeas, rice, quinoa that do not contain gluten.

My recipe is adapted from this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.description
Hope you guys are well? I am nursing a bit of a cold since Saturday so I haven't been very active or upbeat in the last few days. I spent most of my time staying on the sofa with my cat, watching Netflix and drinking buckets of herbal tea.

# data[].attributes.attachment_link.readable_text
I'm having a bit of a tough week if I am honest so I will keep this intro short. I am experiencing lots of negative emotions and while my regular routine of mediation, yoga and running is helping, they are winning for the moment. I'm about to head out for a run to clear my head and get some relief, but before I do let me tell you about this new recipe, which I hope you'll love and want to incorporate into your dinner rota.

I was planning on sharing something else with you today, but I could not find one of the key ingredients I needed anywhere so it will have to wait till next week, hopefully. Meanwhile, I made a stack of juicy, sesame and ginger flavoured steaks of tofu, beautifully encrusted in nutty sesame seeds and pan-fried (or baked like here) until golden and crispy. They are the most delicious straight off the pan so please be mindful when making these as you are bound to hoover up some straight off the pan (and burn your tongue in the process) if you are not careful 😉 .

They are easy to make and super satisfying to eat and I challenge anyone who says 'I don't like tofu' not to like these. When paired with plain rice and your favourite Asian (or broccoli) greens, they make a beautiful and plant protein-rich main meal. They also make yummy finger food, a sandwich or onigirazu filler. However you choose to have these, I hope you'll give them a go and that you will enjoy them as much as we did.

PS: If you make my vegan sesame encrusted tofu steaks, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

Notes

*See alternatives to flax / chia seeds here.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.title
Vegan sesame encrusted tofu steaks - Lazy Cat Kitchen

# data[].attributes.attachment_link.description
I'm having a bit of a tough week if I am honest so I will keep this intro short. I am experiencing lots of negative emotions and while my regular routine of mediation, yoga and running is helping, they are winning for the moment.

# data[].attributes.attachment_link.readable_text
Happy Thursday, guys! I hope you are doing well and staying safe in these challenging times. After several gloriously warm and sunny days, here in Bristol, it's our turn to take some rain and so I have the overwhelming need for comfort, and that includes some comfort food. While I love and am capable of making a wide variety of foods, it is pasta that I always seem to gravitate towards when I want something simple, yet ultimately really comforting, to eat. This is maybe why right now, when things are so uncertain, I seem to have lots of cake and pasta ideas percolating in my head. I shall test them meticulously ( 😉 ) and release them into the world one at a time to sweeten your 'life in captivity'.

First up is a real classic - spaghetti carbonara - made vegan. It's not an easy thing to veganise as the traditional version relies on animal products (bacon, eggs, cheese) heavily, but I have come up with a vegan version and I am really happy with the outcome. It may ruffle a few feathers as I have noticed that certain omnivores are particularly hostile when you attempt to veganise dishes that are inherently (very) non vegan. They just don't get it, do they? Many of us grew up on them and miss the taste of them, we just don't want to inflict pain on a living being for the sake of our pleasure. Simples.

I replaced bacon with meaty king oyster mushrooms, which used to only be available in Asian grocers but nowadays you can easily find them in big supermarkets (I bought them in my local Tesco). I marinated them in a heady concoction of sauces and spices for a few hours and then cooked them on a griddle pan until charred. If you cannot find them, use other mushrooms instead or make facon tofu or tempeh, almond, or coconut flakes - there are many many possibilities, so open your pantry and get creative! As for the pasta sauce, I made a simple, skillet-only and nut-free sauce using olive oil, quality soy milk and starchy pasta cooking water - yup, that's right. Super easy. It's flavoured with garlic and miso paste for a hint of umami and nutritional yeast for cheesiness. It's been a big hit in our house and I hope you and your housemates will enjoy it just as much. x

PS: If you do make my vegan carbonara, don't forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

Notes

*If you cannot find them, regular oyster mushrooms will work well too - make sure you weigh them down with a heavy baking dish during the first few minutes of grilling. Other types of mushrooms (portobella, chestnut / cremini) should also work but some minor changes to the cooking method (oven temperature and baking duration, for example) may be needed. Also, do not salt regular mushrooms until after grilling. Otherwise, sub with whatever plant-based bacon creation is your favourite: tofu, tempeh, almond bacon, coconut bacon - the list goes on.

**Use almond milk if allergic. Again, thick (with a high percentage of almonds and no additives) milk is best, but if that's not available - make do.

***I make coarse breadcrumbs from leftover Turkish pide, which we enjoy on a regular basis. I let it go stale and then crush it coarsely using a pestle and mortar. I keep it in a jar in my pantry. You can do the same with any quality bread - foccacia, sourdough etc.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

# data[].attributes.attachment_link.description
Happy Thursday, guys! I hope you are doing well and staying safe in these challenging times. After several gloriously warm and sunny days, here in Bristol, it's our turn to take some rain and so I have the overwhelming need for comfort, and that includes some comfort food.

# data[].attributes.attachment_link.readable_text
Prep-time: / Ready In: / Cook Time:

Serves 2

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti and then piled high with black olives, zucchini slices, sautéed spinach, and fresh herbs to create something quite magical!

From DeliciouslyElla.com
This Mediterranean Vegetable Spaghetti recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

By Ella Woodward,

Ingredients

10 ounces brown rice spaghetti

1 red bell pepper, cubed small

1 yellow bell pepper, cubed small

2 plum tomatoes, sliced into eighths (discard the seeds)

Salt

½ jalapeño (optional)

2 tablespoons dried herbes de Provence

2 tablespoons tomato purée

2 tablespoons apple cider vinegar or juice of 1 lime

12 cherry tomatoes, quartered

1 zucchini, halved then sliced into thin half-rounds

1 bunch spinach, chopped

Handful of black olives

Instructions

1. Bring the pasta water to a boil.

2. Place the chopped peppers, plum tomatoes, salt, jalapeño (optional) and herbes de Provence into a saucepan. Add ¼ cup water and allow the mix to simmer and gently cook down to form the sauce. If the liquid dries up before the tomatoes and peppers start to release their juice, add more water, 1 tablespoon at a time.

3. After a few minutes, add the tomato purée and the apple cider vinegar or lime juice.

4. Cook the spaghetti according to package directions.

5. Once the tomato and peppers begin to meld into a sauce, add the cherry tomatoes, zucchini slices, and spinach. Mix well and cook for about 5 to 7 minutes.

6. Drain the pasta, then stir the pasta, olives, and an extra sprinkling of herbes de Provence into the sauce.

Healthy eating shouldn't be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course

about the author

Ella Woodward

Ella Woodward is the author of the food blog, DeliciouslyElla.com. She started the blog after being diagnosed with a rare illness called postural tachycardia syndrome (PoTS) in 2011, which left her unable to get out of bed. When conventional medicine failed, she turned to diet and overnight gave up meat, gluten, dairy, sugar, and anything processed. After eighteen months, her illness was in remission. The blog is all about making healthy eating fun, easy and delicious!

see more from this author

More from Forks Over Knives

# data[].attributes.attachment_link.description
Prep-time: / Ready In: / Cook Time: Serves 2 This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti and then piled high with black olives, zucchini slices, sautéed spinach, and fresh herbs to create something quite magical!

# data[].attributes.attachment_link.readable_text
Smoking has been used to preserve food since ancient times. Today it is also used to add extra flavour to food - and I love it. I stumbled across the idea of using lapsang souchong tea to create smoked noodles and there is no going back for me. This recipe is fresh, quick, easy, and smoky. You can use what you have in your cupboard - it's a great time to experiment. I eat this noodle salad for lunch, but if you want to make it for dinner you can quickly pan-fry fish or tofu with soy sauce to make it more substantial.
For the For the noodles
1 carrot
½ cucumber
1 mango
30g herbs (coriander/mint/basil)
Roasted and salted peanuts
5 lapsang souchong tea bags
150g rice noodles dressing
50ml vinegar (rice, white wine or cid er etc)
40g something sweet (honey, syrup or sugar)
30g nut butter (peanut, almond or cashew etc)
5ml hot sauce (chilli, sriracha or peri peri)
1 tsp salt
2 cloves of garlic, minced
30ml sesame oil
10ml soy sauce
Start by adding all the dressing ingredients to a jar and shaking it. Put aside.

Prepare the vegetables. Peel the carrot into ribbons, cut the cucumber and mango into batons, roughly chop the herbs and smash the peanuts in a pestle and mortar. Toss all of these together in a large bowl.

Boil 500ml of water in a medium saucepan with the lapsang souchong tea bags. Once they have stewed for five minutes, remove the tea bags and add the noodles, simmer for one minute, then allow to sit for three minutes. Take two tablespoons of the water and add to the dressing. Drain the rest and add the noodles to the bowl with the vegetables.

Pour over the dressing, toss and eat straight away.
Topics

# data[].attributes.attachment_link.title
David Atherton's recipe for smoky rice noodle salad

# data[].attributes.attachment_link.description
Smoking has been used to preserve food since ancient times. Today it is also used to add extra flavour to food - and I love it. I stumbled across the idea of using lapsang souchong tea to create smoked noodles and there is no going back for me.

# data[].attributes.attachment_link.readable_text
To a Texan, the idea of a meat-free chilli may seem as nonsensical as a vegetarian ragù bolognese would to an Italian - purists won't even allow their beef to be contaminated with beans, let alone replaced by it. Just like bolognese, however, chilli is treated with less respect outside its homeland - the quick weekday suppers on which many of us grew up - full of mince, tinned tomatoes and kidney beans - are easy to adapt to a plant-based diet. But is it possible to replicate the real thing, with its complex spicing and unapologetically meaty, savoury flavour, without the meat?

(My first port of call is the International Chili Society, which puts me in touch with Henry Stephens, the most recent winner of the vegetarian category of its annual competition. He very kindly sends me his recipe, which turns out to be a white chilli, a spin-off generally made with chicken, and that contains cauliflower, corn and copious amounts of dairy. Here I'm looking for what might be termed "a bowl of red", but it's good to know there are other possibilities out there, when ingredients such as queso blanco might be more widely available.)

If not meat, then what?

The simplest replacement for the meat, which plays such a central part in traditional chilli, is, of course, something like the soya mince used by Marie Laforêt in her Vegan Bible. It's not an ingredient I've cooked with before, and I'm pleasantly surprised by the results - once rehydrated and simmered in a richly flavoured sauce, I imagine most people wouldn't notice the difference, though as we're on lockdown, I'm unable to check (it doesn't, however, fool the dog).

The Guardian's own Anna Jones uses lentils and quinoa, both of which give her chilli good body, and aduki beans. In fact, everyone sticks in beans of some sort: kidney for Laforêt, Serious Eats' J Kenji López-Alt and chef Michel Nischan, whose beanfest also includes pinto and black varieties, while López-Alt also roughly crushes chickpeas to add textural contrast, and Nischan, who developed his recipe for country music star Willie Nelson's wife (the Nelsons apparently called it "the best f***ing chili we've ever tasted"), thickens it with posole, or dried nixtamalised corn, soaked overnight, which is a great idea, if you can find it here.

Interestingly, though most of these recipes are slow cooked, which means there's plenty of time for softening the beans, only my friend Wendy Tien, a judge and keen home cook from Wisconsin (not peak chilli country, admittedly, but a damned sight closer than here) recommends the dried kind (just about any sort is fine, in her opinion). López-Alt concedes that they can be bland, but says, "canned beans are a sure thing. They're never over or undercooked, they're never bloated or busted. They are lacking in the flavour department, but with a good simmer in a very flavourful liquid, you can easily make up for this." He does note, however, that, thanks to the acidic tomatoes common in vegetable chilli, beans soften particularly slowly, which allows them to absorb flavour without turning to mush - not that I mind a few of them breaking down to help thicken the sauce.

I like the earthy flavour of black beans and the sweeter, fluffier notes of kidney beans, but use whatever you prefer, or can find. Not only are dried beans a lot cheaper than tinned, but if you're going to slow-cook the chilli anyway, you may as well go the whole hog and soak some beans first. That said, if you really don't have time, or can't be bothered, swap the amount below for two 400g tins and cook the chilli until the gravy has reduced to your satisfaction.

Vegetables

Facebook Twitter Pinterest

Michel Nischan's version was originally devised for country singer Willie Nelson's wife.

If traditional chillies avoid meat, they're positively allergic to the idea of vegetables, apart from obvious aromatics such as onions. Fortunately, as we've already scared all of them off at the first mention of soya mince, there's no need to worry about such nonsense; vegetables can add both nutrition and, perhaps more importantly, contrasting textures and flavours. Laforêt and Nischan both chuck in diced carrot, and the latter adds parsnips and poblano peppers for good measure, too, Jones goes for big chunks of sweet potato and roasted red peppers, Tien fresh peppers of any colour, and Laforêt adds a tin of sweetcorn to underline that institutional catering vibe. Because I'd like to keep this as close to the traditional recipe as possible, I'm just adding a green pepper, because I think the slightly bitter herbaceousness works well with Tex-Mex flavours, but if you hate the things, feel free to use another colour, or indeed stick in any other vegetables you fancy - Jones's sweet potato is a particular hit.

Spicing

As López-Alt notes, "great chili has to start with great chilies", and this applies whether you're making it with brisket or black beans, so it rules out the European recipes that depend on cayenne pepper or paprika for their heat. It may sound obvious, but chillies are a fruit, and just as pointed green peppers you get in kebabs taste different from sweet red Italian ones, they come in a wide spectrum of flavours. Most generic chilli powders are just about heat, which is why more complex recipes call for specific varieties, usually sold whole, which are toasted to bring out their flavour before grinding. Smoky chipotles are popular, whether dried, in a paste or in a tangy adobo sauce - the last can easily be found online.

Facebook Twitter Pinterest

Wendy Tien's version features a mix of sweet and hot chillies.

Tien and López-Alt both aim for a balance of flavours and heats, using a mixture of sweet chillies such as costeno, New Mexico and choricero, fruity ancho, mulatto, negro, guajillo or pasillas, and hot ones such as arbol or cascabel, giving their vegetarian chillies a well-rounded warmth, rather than a fiery heat. I've tried not to be too prescriptive below; bear in mind that bigger supermarkets now sell a few Mexican varieties, which you can play around with, but you'll probably still need to plan ahead and buy online - they last for ages. Nischan notes that "the key to this recipe is cooking the chile peppers Mexican-style - toasting, blooming, rehydrating and pureeing ", a step also embraced by López-Alt to get the most flavour out of them, and well worth the slight faff for the payoff in flavour.

Of course, chillies aren't the only spice involved; almost everyone includes what I think of as the classic Mexican pairing of cumin and coriander, while Mexican oregano, a member of the verbena family, with a more citrussy, sweeter flavour, is also popular. Those who don't use chilli are likely to add paprika instead, but unless you can't find chipotle in any form, this is unnecessary - if so, however, the smoked kind might come in useful.

Facebook Twitter Pinterest

J Kenji López-Alt's chilli makes cunning use of Marmite to add extra depth of flavour.

Aromatics and umami

Onions are a must (Jones uses spring onions for speed, but that's something that need not trouble us here given we have beans to cook), and garlic is also popular, both in fresh and powdered form. I find garlic powder overpowering, so I'm going to stick to finely chopped cloves. Laforet and Nischan also add sugar, and the latter vinegar, too - this is entirely a matter of taste, so if you think it needs a little dark sugar or a splash of acidity, go ahead.

The thing you can't get from beans, of course, is the savoury flavour of red meat - the recipes offer various replacements, from soy sauce to nutritional yeast, but the simplest, and best in my opinion, is López-Alt's Marmite, though haters could go for soy sauce instead.

The sauce

The quicker chilli recipes tend to rely on tinned tomatoes as their liquid, but for slower-cooked versions, more is needed if it's not to become a spicy tomato stew. Laforêt adds vegetable stock, but something with a bit more oomph is required - López-Alt whizzes up his chillies with water, and Tien recommends beer, but I'm going for coffee, whose dark, bitter flavour I also used in my beef chilli, having stolen the idea from Jamie Oliver.

Facebook Twitter Pinterest

Anna Jones' veggie chilli features lentils and quinoa.

It's common to thicken the sauce with some masa, or fine nixtamalised cornmeal of the kind used to make tortillas. I like this, particularly with beans, because it gives a consistency closer to the meat version, though if you don't have masa, you could use cornflour or fine ordinary cornmeal instead. López-Alt finishes it with a slug of bourbon or vodka on the basis that "certain aromas are carried well with steam, while others are, in fact, carried better via vaporised alcohol", but having tasted it before and afterwards, my tastebuds aren't sensitive enough to notice the difference, so I'd suggest saving the shot for pudding.

Serving suggestions

Facebook Twitter Pinterest

Felicity Cloake's perfect veggie chilli, served with cornbread and avocado.

López-Alt is right that the chilli tastes even better reheated the next day. He serves it with coriander, chopped onions and spring onions, avocado, lime wedges and corn tortillas, while Nischan leaves out the tortillas and avocado and adds cheese and soured cream. Jones makes a punchy coriander-and-lime drizzle, while Tien, who routinely finds my pairing of beef chilli with rice faintly hilarious, admits this version does need a starchy pairing if it's not to be heavy, admitting, "I like it with spaghetti". Well, she is in the Midwest. I'll be honest, I enjoyed all the pairings - and cornbread or tortilla chips would also be very welcome, so take your pick. You could even have it on a jacket potato or some chips, but that's a step too far even for me.

Perfect vegetarian chilli

Prep 20 min, plus overnight soaking
Cook 2+ hrs, depending on beans
Serves 4

250g dried beans of your choice - I like black and kidney
1 small hot chilli (eg, arbol or cascabel)
4 fruity chillies (eg, ancho, mulatto or pasilla, or a mixture thereof)
1 chipotle or 1 tbsp smoked paprika
2 tbsp oil
1 onion, peeled and finely chopped
1 green pepper, seeded and fairly finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp Mexican oregano (or marjarom or verbena, or normal oregano, in which case use a little less)
1 tbsp Marmite
1 x 400g tin tomatoes
250ml coffee
1 tbsp masa harina or cornflour

Soak the beans in plenty of cold water for at least eight hours.

Boil the kettle. Remove the stalks and seeds from the dried chillies, then toast them in a hot, dry frying pan, turning regularly, until blackened all over. Put in a small heatproof bowl, add enough boiling water just to cover, leave to soak and soften for five minutes, then whizz to a puree.

Facebook

# data[].attributes.attachment_link.title
Felicity Cloake's perfect vegetarian chilli - recipe

# data[].attributes.attachment_link.description
To a Texan, the idea of a meat-free chilli may seem as nonsensical as a vegetarian ragù bolognese would to an Italian - purists won't even allow their beef to be contaminated with beans, let alone replaced by it.

# data[].attributes.attachment_link.readable_text
If you saw my mother's store-cupboards, you might think she's been in lockdown for years. Each one is like Narnia: from the outside, you would not know of the vast world that lies behind. There are thigh-high buckets full of rice and chapati flour, three-litre jars (four across and four deep) of all the pulses, rice and spices available in the modern world, and a whole shelf dedicated to value kitchen roll.

In her defence, her family, like many political refugees, have seen real hardship and her bulk-buying comes, in part, from needing to find a smarter way to cook and save, but also from a deep-seated fear, much like we're all experiencing now, of potentially going hungry.

It's safe to say the apple doesn't fall far from the tree, and I love to cook from the store-cupboard - it gives me an enormous thrill to conjure up a meal made from dormant grains and tins. But when ingredients are sparse, freshness becomes a prized but much-needed luxury, so here is a list of recipes from my archive to help you make use of your store-cupboard, together with a few vegetables you might find in the shops now. Meera Sodha

Caramelised onion ramen (above)

KA: You can swap out the choi sum for any greens and the sake for dry sherry.

Iraqi bean stew

Kitchen Aide: This would work with just about any bean, whether tinned or dried (and soaked and cooked first, of course). If allspice is scarce, try a mixture of equal parts ground nutmeg, cinnamon and clove; and use parsley (or, indeed, any fresh herb you fancy) instead of the coriander.

Aubergine katsu curry

Facebook Twitter Pinterest

Aubergine Katsu curry Photograph: Rob White/The Guardian. Food styling: Rukmini Iyer

KA: For when you can't get to Wagamama... you can sub the panko for normal breadcrumbs and pickle whatever vegetable takes your fancy, if you can't find radishes.

Lebanese green beans and vermicelli rice

Facebook Twitter Pinterest

Meera Sodha's Lebanese green beans and vermicelli rice. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

KA: Use any thin pasta in place of the vermicelli; orzo would be another option. And if you can't get green beans, try courgette batons or asparagus instead, though those both need less cooking, or they'll turn to absolute mush.

Peanut butter and broccoli pad thai

Facebook Twitter Pinterest

Peanut and broccoli pad thai Photograph: Rob White/The Guardian. Food styling: Amy Stephenson

KA: Sub out purple sprouting broccoli for normal broccoli, brown rice syrup for brown sugar, Thai basil for basil leaves. If you want to keep ginger and Thai chillies for longer, prep and freeze the ginger in portions, and freeze the Thai chillies as they are.

Broccoli, fennel and chickpea stew

Facebook Twitter Pinterest

Broccoli, fennel stew and chickpeas stew Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

KA: Sub the fennel for more broccoli, or even tomatoes (or anything else you have, such as celery, carrots or peppers).

Potato, chard and coconut curry

Facebook Twitter Pinterest

New potato, chard and coconut curry Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

KA: If chard proves hard to come by, just use another green instead: mature spinach or savoy cabbage, say, or kale, in which case it will need more cooking - a five-minute blanch and refresh should do it.

Aloo peanut tikki with coconut and pea chutney

Facebook Twitter Pinterest

Aloo peanut tikki with coconut and pea chutney Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

KA: There are as many variations on the tikki as there are people who eat them - mix and match to suit tastes and availability.

Chocolate, olive oil and passionfruit cake

# data[].attributes.attachment_link.title
Meera Sodha's vegan store-cupboard recipes for lockdown

# data[].attributes.attachment_link.description
If you saw my mother's store-cupboards, you might think she's been in lockdown for years. Each one is like Narnia: from the outside, you would not know of the vast world that lies behind.

# data[].attributes.attachment_link.readable_text
This Middle Eastern staple is well worth the - minimal - effort to make at home

hese barely leavened breads, known to us by their Israeli name, but common throughout the Arab world, are some of the most ancient in existence. Although flat in appearance, they are designed to puff up during baking and then sink, creating a hollow interior that makes a handy repository for fillings. Quick to make, and easy to eat, it's little wonder they're popular, in various forms, from southern Europe to north Africa, not only for stuffing, but also as utensils for dipping or scooping food, and bulking out soups and salads.

Sealed in long-life packaging, pitta can be picked up at most supermarkets for mere pennies - so why bother to make your own? Because, unless you're lucky enough to be able to find them freshly baked, shop-bought pitta is a very poor relation, just like pizza bases, or indeed hummus. The real thing is soft and chewy, rather than tough, with a fluffy interior perfect for soaking up sauces - they're well worth the pretty minimal effort.

The flour

Most pitta recipes call for white flour, and generally of the high-protein, strong variety, although Yvonne Ruperti on the US-based Serious Eats website uses plain flour, both white and wholemeal, explaining that "using 20% wholewheat flour [makes] the dough much more flavourful and nutty than one made with just all-purpose flour, while also not compromising its structure".

Pitta is a bread that depends on gluten development for its distinctive form; without it, the dough will not be strong enough to puff up in the oven, yielding a simple flatbread, rather than one with a pocket. (Pitta breads get their characteristic form from a combination of heat and moisture. When the thin round of dough goes into the oven, the heat sets the top and bottom while turning the liquid in the dough into steam, which is then trapped between these layers of cooked dough, causing the bread to expand. Although it will rapidly collapse when removed from the heat, the pocket inside remains intact.)

Facebook Twitter Pinterest

Pitta bread by Belinda Harley. Photograph: Felicity Cloake for the Guardian

Most of Ruperti's breads do rise (and fall), but I find the dough requires more initial kneading, and that the results lack the chewiness of some of the others. Belatedly, I realise that the American "all-purpose" flour she refers to tends to be harder than our own, so the difference between strong and plain flour over there will be less marked. In any case, British readers are best advised to splash out on bread flour.

The flavour and slightly nubbly texture that the wholemeal flour gives the breads is popular with testers, although as Ruperti notes, this doesn't produce gluten as easily as its white counterpart, so it's best used in moderation. Strong wholemeal is ideal, but in such small amounts, plain will also do if that's what you have to hand. If you prefer a smoother, paler pitta, replace the wholewheat with more white flour.

The fat

Facebook Twitter Pinterest

The Herbet brothers use rapeseed oil. Photograph: Felicity Cloake for the Guardian

It is certainly possible to make pitta without any fat at all, although why you would want to is beyond me; not only does it add flavour, but it keeps the bread fresher for longer. Tom and Henry Herbert uses rapeseed oil in their book The Fabulous Baker Brothers, and Belinda Harley's Roast Lamb in the Olive Groves goes for butter instead, both of which work just fine texturally, but the former gives the bread a rich flavour that puts me more in mind of naan, while the latter is boringly neutral. Grassy and quintessentially Mediterranean, olive feels like the natural choice.

Sarit Packer and Itamar Srulovich's recipe in the Honey & Co cookbook, which several people recommend to me as the only one I should try, adds the fat towards the end of the kneading process. Although their pittas are delicious, it's definitely harder to incorporate the oil at this point, and I would be interested to know the reason behind it; some research suggests that not adding it at the beginning encourages gluten formation in the dough. If anyone can confirm this, I would be grateful, but I don't find it makes a significant difference, so I'm going to stick with the easier method.

Seasoning

You don't have to look very far to find recipes for flavoured pitta ( garlic and thyme, for example, or black onion seed), but I don't think these little breads need any help in that department. That said, it's common to add sugar to kickstart the action of the yeast, and although a pinch would be sufficient, using the same amount as salt gives the breads a more well-rounded flavour: add too much, as Ruperti does, and they lose the plainness that is their chief virtue; add too little, or none at all as the Herberts do, and they're a bit underwhelming.

Facebook Twitter Pinterest

A great puffed pitta from Sarit Packer and Itamar Srulovich. Photograph: Felicity Cloake for the Guardian

The method

Pitta dough must be sufficiently hydrated to generate steam when it meets the heat of the oven, and strong enough to trap this steam, and thus puff up, so the mixture must be both fairly wet and well-kneaded. Don't be tempted to flour the work surface unless the dough is so sticky as to be completely unmanageable; it will come together eventually and, in the meantime, a palette knife or dough scraper will make life easier. If you have a food mixer, then by all means use that; mine's currently on the blink.

Packer and Srulovich recommend resting the dough overnight if you have the time, as "it helps the flavour develop and makes the pitta fluffier", and they're right; if homemade pittas are noticeably more delicious than shop-bought ones, slow-risen ones are even better.

Even if you can't wait that long, do let the individual breads rest before shaping; just 10 minutes makes the process much easier. The Herberts recommend rolling it out "in one direction only", but this is another fiddly step I can't fathom the thinking behind - as with the oil, if anyone knows why, please explain.

However you roll them out, make sure they are thin enough to puff up in the short time they take to cook, and evenly so, too, or they will blister in places, rather than blowing up like a balloon. Ruperti, who noticed "a tendency for the pitta to end up with a much thinner top than bottom after it comes out of the oven", suggests flipping the breads over before putting them in the oven, so the pocket of air that rises during the final proofing stage is at the bottom when the dough enters the oven.

Facebook Twitter Pinterest

Pan-fried pitta bread by Rebecca Seal. Photograph: Felicity Cloake for the Guardian

The cooking

Like most breads, pittas are traditionally baked at temperatures that can be difficult to replicate at home. Packer and Srulovich advise cranking your oven up to maximum, on the fan setting if possible, and heating a baking tray or stone along with it, to give the breads the hottest start possible and encourage the creation of steam.

Although the oven is certainly the best cooking option for pitta, as the heat from both top and bottom helps to set the dough quickly, it's not the only one; Rebecca Seal's book The Islands of Greece gives an excellent recipe using a frying pan. Harley also uses this method, which she recommends topping with a thick tomato sauce and "crisp brown cubes of pork or lamb, a spoonful of thick tzatziki [and] some raw onion and tomato" (pitta porn alert). The interior pockets are less reliable, but it's much quicker if you're in a hurry, or it's just too hot to switch the oven on.

Ruperti suggests finishing off the breads in a hot pan to give them that delicious charred flavour that can be hard to achieve in a domestic oven - "Not only do the pittas look a lot better that way, but the charring adds a layer of smoky flavour." She's right, but it isn't traditional (Packer and Srulovich warn that "they are not supposed to colour much") and it will crisp up the outsides of the breads, making them less pliable and amenable to stuffing. For me, it depends on what I'll be eating them with. Plainer fillings, such as hummus or salad, cry out for a little char, while barbecued meats or vegetables don't need it. The jury is out on my current favourite filling, however: Marmite and banana. In my defence, I've had an awful lot of pitta to put away this week.

Facebook Twitter Pinterest

Perfect pitta bread by Felicity Cloake. Photograph: Felicity Cloake for the Guardian

(makes 10)
400ml warm but not hot water
10g active dried yeast
2 tsp sugar
400g strong white flour
100g wholemeal flour (optional, or use 500g white)
2 tsp salt
2 tbsp olive oil, plus extra to grease
Put 100ml warm water in a jug and whisk in the yeast and half the sugar. Leave until the surface is covered in froth. Meanwhile, combine the flours, remaining sugar and salt in a large mixing bowl.

Mix the oil and yeasty water in the flour with your fingertips, then add just enough of the remaining water to give you a "shaggy dough" - it should be soft, but not too sticky (note if you're using all white flour, it probably won't need as much as a wholemeal/white mix). Turn out on to a clean work surface and knead for about 10 minutes (or about 8 in a food mixer on a low speed) until smooth and elastic. Put into an oiled bowl, turn to coat in oil, then cover and refrigerate overnight, or leave somewhere warmish until doubled in size (about an hour to an hour and a half).

Heat the oven to maximum, preferably fan, with a baking stone or heavy baking tray in there. Meanwhile, divide the dough into approximately 80g balls, cover with a damp tea towel and allow to rest for 10 minutes, then roll out on a floured surface to rounds about 0.5cm thick, making sure they are evenly thick all over. Cover with a damp tea towel and leave for 20 minutes.

Operating as quickly as possible, put as many pitta as will comfortably fit on the hot stone or baking tray while it's still in the oven, flipping them over as you pick them up, so the side resting on the work surface is now on top. Cook until they balloon, then carefully remove and keep warm in a tea towel while you cook the rest (how long this takes will depend on how hot your oven gets). Make sure to keep the oven door closed as much as possible to conserve heat. Eat the same day, or freeze.
Pitta, pide, khubz ... which version of this very versatile flatbread is your favourite, and how do you like to eat it? And has anyone had any success baking it with other flours? Topics

# data[].attributes.attachment_link.description
This Middle Eastern staple is well worth the - minimal - effort to make at home hese barely leavened breads, known to us by their Israeli name, but common throughout the Arab world, are some of the most ancient in existence.

# data[].attributes.attachment_link.readable_text
Radicchio, in its many varieties and hues of pink, is nature's most outrageous flirt.

The castelfranco is big and blowsy, like a giant rose that's almost too good to eat. The trevisano is torpedo-shaped, contained and very secretive. The most commonly available here, chioggia, looks like red cabbage except for its white veins like snow-covered trees. And tardivo has tendrils like Medusa's hair that stay robust and firm when cooked.

Whichever type you find (and you can use any in this dish), they all have a very special bitterness that makes them a perfect partner for sweet-and-sour balsamic vinegar and the earthy richness of mushrooms and polenta.

Polenta with balsamic fried radicchio, mushrooms and sage

Once, these special leaves were the preserve of upmarket Italian restaurants only, but these days they make regular cameos in farmers' markets and even some supermarkets. If you can't find them, use red endive (chicory) instead, but because bitterness varies between the different breeds, so add the agave syrup to taste.

1 litre vegetable stock
180g instant polenta
Fine sea salt
Olive oil, for cooking
1 large head rad icchio tardivo (around 500g), cut into 1cm shreds
Balsamic vinegar
2 tbsp agave syrup (or to taste)
1 tbsp lemon juice
12 sage leaves
500g chestnut mushrooms, sliced
4 garlic cloves, peeled and minced
Extra-virgin olive oil, to finish

Put the stock in a saucepan for which you have a lid and bring it to a rolling boil. Pour in the polenta in a thin, steady stream, whisking as you do so, then keep whisking for another minute. The polenta will quickly thicken to a paste, and the moment it starts bubbling like molten lava, turn off the heat (if you let it bubble too much, it will get too thick). Stir in half a teaspoon of salt and cover the pan with the lid.

Heat three tablespoons of oil in a wide frying pan and, once it's hot, add the shredded radicchio. At first it will look like it will never wilt, but six minutes later, the radicchio will be soft and tender. Add two and a half tablespoons of balsamic vinegar, agave syrup to taste, lemon juice and three-quarters of a teaspoon of salt. Cook for another two minutes, transfer the radicchio and all the pan juices to a bowl, then wipe out the pan.

Line a small plate with a couple of pieces of kitchen paper(or a clean cloth). Heat three tablespoons of oil in the same pan over a medium-high heat and, when hot, add the sage leaves. Cook until the sage crisps up in the pan (around three minutes), then transfer with a slotted spoon to the paper-lined plate to drain. Add half the mushrooms and garlic to the hot oil, cook for about 10 minutes, until the mushrooms are bronzed, then tip into a bowl. Repeat with the remaining mushrooms and garlic. Return the first batch to the pan, then add a tablespoon of balsamic vinegar and three-quarters of a teaspoon of salt.

Ahead of serving, stir the polenta to check the consistency - it should be like thick custard - if not, boil the kettle and add just enough hot water to loosen it. To serve, portion the polenta on to plates, flatten with the back of a spoon, then top first with some radicchio and then some mushrooms and crisp sage. Finish with a drizzle of your finest olive oil.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for polenta with balsamic radicchio and mushrooms | The new vegan

# data[].attributes.attachment_link.description
Radicchio, in its many varieties and hues of pink, is nature's most outrageous flirt. The castelfranco is big and blowsy, like a giant rose that's almost too good to eat. The trevisano is torpedo-shaped, contained and very secretive. The most commonly available here, chioggia, looks like red cabbage except for its white veins like snow-covered trees.

# data[].attributes.body
Ignore the fried egg!

# data[].attributes.attachment_link.readable_text
Tinned baked beans have long been touted as the perfect post-exercise snack. They are a great source of protein, fibre and resistant starch, which helps to feed our gut bacteria. They are also quick and easy to prepare. Yet shop-bought beans can be laced with needless sugars and additives - and they are so easy to make. I love having homemade beans on toast after a weekend run. You can experiment with whatever beans you want. I prefer haricots as these remind me of the classic baked beans, but going for a mix will give you more texture and flavour. Whatever you choose, they taste better after a couple of days in the fridge.
300ml passata
50ml vegetable stock
¼ tsp salt
½ tsp smoked paprika
¼ tsp allspice
5ml sherry vinegar
5 drops of Worcestershire sauce
5ml soy sauce
1 clove of garlic, minced
2 cans of beans
Bicarbonate of soda (optional)
10ml olive oil (optional)
Bring the passata and stock to a simmer in a large saucepan.

Add the salt, spices, vinegar, Worcestershire sauce, soy sauce and half of the garlic.

Continue simmering until half the volume and thick.

Simmer the beans in the water from their cans, plus 100ml extra water, with a pinch of bicarbonate of soda, for 10 minutes. (This makes them softer, like tinned baked beans. If you want to keep more integrity to your beans, ignore this step.)

Add the beans and 40ml of the water to the tomato mix, plus the remaining garlic, and warm through.

Adding the olive oil will give them a glossy sheen, but this is optional.

I suggest serving on sourdough toast with an egg, cooked according to your taste.
Topics

# data[].attributes.attachment_link.title
David Atherton's recipe for homemade baked beans

# data[].attributes.attachment_link.description
Tinned baked beans have long been touted as the perfect post-exercise snack. They are a great source of protein, fibre and resistant starch, which helps to feed our gut bacteria. They are also quick and easy to prepare. Yet shop-bought beans can be laced with needless sugars and additives - and they are so easy to make.

# data[].attributes.attachment_link.readable_text
There's a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her rickety, wooden studio in the midst of an overgrown garden that's filled in summer with hollyhocks, butterflies and a curious little fox.

Her work, of course, out of which we ate this heavenly dal. And the manner in which she introduced it: 'I just put it all in a pot and stir it.' It's that simple, and now it is one of my favourite things to make and eat most weeks.

Maham's dal

This dal, which has been photographed in one of Maham's handmade bowls, is made with the very quick-cooking mung dal, which are the de-husked, split yellow insides of green mung beans - look for it in big supermarkets or Asian food shops. Since this recipe was first published in East, I've adapted it by cooking out the tomatoes and garlic first, though Maham just throws them into the pot with everything else.

Rapeseed oil
3 fat garlic cloves, peeled and minced
2.5cm piece fresh ginger, peeled and grated
250g vine tomatoes, (ie, 3 medium ones), chopped
300g mung dal
½ tsp turmeric
1 tsp chilli flakes
12 fresh curry leaves
1½ tsp salt
1 tsp cumin seeds
½ tsp black mustard seeds
1 green finger chilli, very finely chopped
1 handful fresh coriander, roughly chopped, to serve

In a large saucepan, heat two tablespoons of oil over a medium heat and, when hot, add the garlic and ginger, and cook for three minutes, until they turn a pale shade of gold. Add the tomatoes, cook for five to six minutes, then add the dal, turmeric, chilli flakes, four of the curry leaves and a litre and a quarter of water. Put a cocked lid on top of the pan and bring to a boil. Turn down the heat to a simmer, leave the dal to cook, stirring every now and then, for 30-40 minutes, until soft and fairly thick, then stir in the salt.

When the dal is nearly cooked, make the tarka. Heat two tablespoons of oil in a small frying pan over a medium heat and, when it's smoking hot, add the cumin seeds, mustard seeds, green chilli and remaining eight curry leaves. When the leaves crisp up and the seeds crackle, which should happen within the first minute, take the tarka off the heat and pour into the dal. Stir to mix, sprinkle over the coriander and serve with freshly steamed basmati rice.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for tarka dal | The New Vegan

# data[].attributes.attachment_link.description
There's a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her rickety, wooden studio in the midst of an overgrown garden that's filled in summer with hollyhocks, butterflies and a curious little fox.

# data[].attributes.attachment_link.description
Cook this tasty, budget-friendly vegan curry for an easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories

# data[].attributes.attachment_link.readable_text
Cooking for myself is one of my favourite things. There is no dinner by consensus and no fussy eaters to consider (except myself). I can choose whether to eat just a little or obscene amounts, add extra heat or perhaps lick the plate afterwards. And I can do it all while watching series two of Sex Education on Netflix.

When the opportunity arises, I like to make something by foraging in the fridge and the cupboard, and the formula goes a bit like this: something fresh (like mushrooms) with some quick flavour (miso) on toast. Always toast.

Miso mushrooms on toast

Light olive oil
1 reasonable hunk ciabatta, halved
1 tsp brown rice miso
2 tsp white shiro miso
200g mushrooms - a mixture of wild and chestnut mushrooms, sliced
2 garlic cloves, peeled and crushed
10 chives, very finely sliced
Meera Sodha's vegan wild mushroom miso broth recipe | The New Vegan
First toast the bread. Set a large, nonstick frying pan on a medium to high heat and drizzle a little oil over both sides of the bread. When hot, fry the bread for two to three minutes on each side, until golden, then transfer to a plate.

Put the two miso pastes in a small bowl, add two tablespoons of water, mix to combine and set aside.

Using the same pan, heat a couple of tablespoons of oil over a medium to high flame and, when hot, add the mushrooms, making sure they all have room to cook. Leave to cook undisturbed for four minutes, until they turn a shade of golden brown, then stir in the garlic and cook for another two minutes.

Pour in the miso mixture - be careful, it may splatter - and turn the heat right down. The mixture will quickly bubble up and the liquid frazzle away, and you'll be left with a thick glaze around the mushrooms. Stir in the chives, then tip the lot on to the ciabatta. Drizzle with a little oil, if you wish, and serve immediately.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for miso mushrooms on toast | The New Vegan

# data[].attributes.attachment_link.description
Cooking for myself is one of my favourite things. There is no dinner by consensus and no fussy eaters to consider (except myself). I can choose whether to eat just a little or obscene amounts, add extra heat or perhaps lick the plate afterwards.

# data[].attributes.attachment_link.readable_text
Rose harissa is the equivalent of a friend who always brings the party, no matter the situation. A friend, in all honesty, to whom I hadn't paid much attention until I spotted a recipe (of which this is a bit of a wild adaptation) in Elly Curshen's latest book, Green.

In it, the sweet smoke and spiciness of rose harissa gets store-cupboard staples such as chickpeas, tinned tomatoes and onions dancing to a great rhythm with very little fuss, and lots of wonderful flavour.

Rose harissa chickpea stew with burnt chard

1 tsp cumin seeds
Rapeseed oil
2 onions, peeled and finely chopped
2 red peppers, stems, pith and seeds removed, flesh finely chopped
3 fat garlic cloves, peeled and minced
1½ tbsp tomato puree
2½ tbsp rose harissa - I like Belazu's (if you're on a gluten-free diet, check the label, because not all brands are GF)
Fine sea salt
1½ tsp ground sweet paprika
1 x 400g tin cherry tomatoes
2 x 400g tin chickpeas, not drained
200g rainbow chard, stems finely sliced, leaves roughly chopped, kept separate
½ tbsp lemon juice

Coarsely bash the cumin in a mortar and set to one side. Put three tablespoons of oil in a large casserole pot on a medium heat and, once hot, add the onions and peppers. Fry, stirring from time to time, for 20 minutes, until soft. Stir in the garlic, tomato puree, harissa, a teaspoon of salt, the paprika and bashed cumin seeds, cook for five minutes more, then add the tomatoes and cook for another 10 minutes.

Add the chickpeas and the liquid from their tin, turn down the heat to a simmer and leave to bubble away for about 10 minutes, by which time the chickpeas should be nice and soft and the stew rich and flavourful; if not, keep cooking for another five or so minutes.

To cook the chard, heat a tablespoon of oil in a wide frying pan over a high heat and, when the oil is shimmering, add the chard stems and fry, stirring once, for two minutes, until charred all over. Add the leaves, leave them to blister for two minutes, then turn and leave for another two minutes. Take off the heat, add the lemon juice and salt to taste, and toss.

To serve, heat up the flatbread. Ladle the stew into shallow bowls, fold the hot flatbread into quarters and put to one side. Put a little pile of chard on top of the chickpeas and add a dollop of non-dairy yoghurt, if you like.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for rose harissa chickpea stew with burnt chard | The new vegan

# data[].attributes.attachment_link.description
Rose harissa is the equivalent of a friend who always brings the party, no matter the situation. A friend, in all honesty, to whom I hadn't paid much attention until I spotted a recipe (of which this is a bit of a wild adaptation) in Elly Curshen's latest book, Green.

# data[].attributes.body
Use oil instead of ghee !

# data[].attributes.attachment_link.readable_text
We are in peak dal season: it's all I want to eat at the moment right now.

My version of Gujarati dal bhat is bright with lime juice and balanced by a little sweetness that could come from the jaggery, but - let's be honest - will probably come from some brown sugar, as that's what most of us have.

It sits halfway between a soup and a stew, and its delight comes from the balance of sweet (brown sugar), sour (lime juice) and the temper. This quickly fried spice blend is a deal breaker: it's what makes this dal. The curry leaves and spices crisp up, adding texture pops as well as bags of multilayered flavour. Temper, temper.

Dal bhat

A traditional dal bhat is made with toor dal (split pigeon peas), but I have used spit red lentils, as they are easier to find. If you want to make this with toor dal, soak them overnight in cold water then cook for about 40 minutes, adding more water if needed.

Curry leaves can be found in Indian shops and a lot of supermarkets; buy a bunch, keep them in the freezer and use as needed.

For the dal
2 large tomatoes, roughly chopped
200g red lentils, rinsed
1 large pinch sea salt
1 tsp red chilli powder (I use kashmiri: it's milder so you can use 2 tsp)
1 tsp ground turmeric
Juice of 3 limes
1 thumb-sized piece ginger, peeled and finely chopped
2 tbsp jaggery or caster sugar

5 tbsp ghee or vegetable oil
8 curry leaves
3 small, fresh red chillies, seeds and pith removed, then thinly sliced
1 tbsp yellow mustard seeds
½ tsp fenugreek seeds
2 garlic cloves, peeled and finely sliced

Bring the tomatoes, lentils, salt and 900ml of water to a boil in a medium saucepan, skimming and discarding any white foam that rises to the surface. Reduce the heat and simmer for 20-25 minutes, until the lentils are very soft but still hold their shape.

Meanwhile, blitz the chilli powder, turmeric, lime juice, ginger and sugar in a food processor until smooth, or chop together on a board.

Once the lentils are cooked, stir in the seasoning mix and simmer for another five minutes, so the lentils absorb all the flavours. Take off the heat and blend with a stick blender to a thin, soup-type dal about the consistency of double cream.

Just before serving, heat the ghee in a small, heavy-based frying pan over a medium-high heat. Once the fat is hot, add the curry leaves, chillies, mustard seeds, fenugreek and garlic, one at a time, pausing for a second between each addition and swirling the pan. Cook for about 30 seconds, until the spices are toasted, the curry leaves sizzle and pop, and the garlic begins to brown at the edges.

Spoon the spices over the dal and serve immediately with basmati rice and the green chutney (see opposite).

Gujarati green chutney

I picked this up from my friend's Gujarati mum. It keeps for a few weeks in the fridge and gets used as a chutney, dip, sandwich topping and everything in between.

Facebook Twitter Pinterest

This tangy green chutney will keep for weeks in the fridge and is a great toast topper.

15g freshly grated coconut or desiccated coconut
1 large bunch coriander, stalks and leaves
3 green chillies, deseeded and roughly chopped
25g salted peanuts
1 thumb-sized piece ginger, peeled and roughly chopped
1 pinch sea salt
1 unwaxed lemon, juiced and zested
1 tsp coconut or groundnut oil

Put the desiccated coconut, if using, in a bowl with double the amount of water and leave to soak for five minutes, then rinse and drain.

Put the coconut in a food processor with all the other ingredients and blitz until evenly chopped, but not completely smooth. Tip into a bowl and serve with the dal.
Topics

# data[].attributes.attachment_link.title
Anna Jones' recipes for a sour and spicy dal and a green Gujarati chutney | The Modern Cook

# data[].attributes.attachment_link.description
We are in peak dal season: it's all I want to eat at the moment right now. My version of Gujarati dal bhat is bright with lime juice and balanced by a little sweetness that could come from the jaggery, but - let's be honest - will probably come from some brown sugar, as that's what most of us have.

# data[].attributes.attachment_link.readable_text
These aren't just great vegan recipes. They're great recipes, period. From gingery ramen noodles to grain salads, squash soup, and chocolate mousse for dessert, you'll be sure to please everyone at your table using one of these recipes.

# data[].attributes.attachment_link.title
54 Vegan Recipes That Are Healthy, Hearty, and Delicious

# data[].attributes.attachment_link.description
These aren't just great vegan recipes. They're great recipes, period. From gingery ramen noodles to grain salads, squash soup, and chocolate mousse for dessert, you'll be sure to please everyone at your table using one of these recipes.

# data[].attributes.attachment_link.readable_text
My mother grew up in relative wealth in Uganda, but entered into poverty when she and her family arrived in the UK after being exiled by the dictator Idi Amin.

Having little money meant cooking very thriftily: she made chutney from fallen apples in the garden, bought sacks of lentils and rice from wholesalers, and ate a lot of spiced masala baked beans.

I am by no means poor, but this time in January (post-Christmas, pre-payday) can be very testing, and these beans are some of the most frugal but delicious things a person can eat.

Masala baked beans on toast with green chutney

Eat these for breakfast, lunch or dinner, on toast or with chapatis, and with or without a little non-dairy yoghurt or the green chutney. This makes enough beans to top two slices of toast generously, so double it to serve more.

For the beans
2 tbsp rapeseed oil
1 large brown onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1½ green finger chillies
1 heaped tsp tomato puree
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp fine sea salt
1 x 400g tin Heinz baked beans

For the chutney
60g coriander (leaves and tender stalks)
1½ green finger chillies
2 tbsp fresh lemon juice
½ tsp fine sea salt
2 tbsp rapeseed oil
2 tbsp roasted salted peanuts

Make the chutney first. Put the coriander in a bowl, add cold water to cover and agitate with your hand. Fish out the coriander and put it into a colander, leaving behind any gritty bits. Roughly chop the drained coriander, then throw it into a blender with the chillies, lemon juice, salt, oil and peanuts, and blitz to a smooth chutney (the coriander, being wet, will help it blend), adding a drop of water, if need be. Taste and adjust the lemon, salt and chilli as you wish - this chutney should be sour, herbal and hot - then scrape into a bowl and leave to one side.

To cook the beans, heat the oil in a frying pan and, once it's hot, add the onion and cook, stirring regularly, for 10 minutes, until soft, golden and translucent. Add the garlic and chilli, cook, stirring, for three minutes more, then add the tomato puree, all the spices and the salt. Cook for two minutes, then add the beans and a half-tin's worth of water, and cook for five minutes, until the sauce has thickened a little, then turn off the heat.

Toast the bread and put on two plates, spread generously with your favourite spread, pile the beans on top and decorate Jackson Pollock-style with the coriander chutney, or just spoon it over, as you wish.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's recipe for masala baked beans on toast | The new vegan

# data[].attributes.attachment_link.description
My mother grew up in relative wealth in Uganda, but entered into poverty when she and her family arrived in the UK after being exiled by the dictator Idi Amin. Having little money meant cooking very thriftily: she made chutney from fallen apples in the garden, bought sacks of lentils and rice from wholesalers, and ate a lot of spiced masala baked beans.

# data[].attributes.attachment_link.readable_text
As the decade came to a close, there were endless lists of things that defined the 2010s; from veganism to Netflix, gender equality to renewables. It got me thinking about the foods that have defined the decade: quinoa, oat milk, sweet potatoes, sumac.

I'd say sweet potatoes have been my Netflix of the kitchen this decade, especially now that some British farmers are growing them, too. In honour of this, here are the two sweet potato recipes I cook the most; I'd class them both as side dishes, but the kind of sides that sit centre stage and put anything you eat with them firmly in the shade - or the 2010s.

Charred sweet potatoes with honeyed lime butter (pictured above)

Sweet potato chips and wedges are often dinner in our house, and this way with them is our new favourite. If you are vegan, use coconut oil instead of butter (the flavour is very good with the chilli and lime) and maple syrup for honey.

1kg sweet potatoes, washed and cut into long fingers, slices or chunks
3 tbsp olive oil
Salt
1 tbsp coriander seeds, bashed in a mortar
50g salted butter, at room temperature
Zest of 2 unwaxed limes
1 small red chilli, deseeded and finely chopped
2 tbsp honey or maple syrup

Heat the oven to 220C (200C fan)/gas 7. Toss the sweet potatoes in the olive oil, some salt and the coriander seeds. Bake for 30 minutes, turning halfway, until soft and a little charred.

Put the butter, lime zest, chilli and one tablespoon of honey in a food processor, and blitz (you could also mix by hand with a wooden spoon).

Remove the sweet potato from the oven, toss in the remaining tablespoon of honey, and return to the oven for another few minutes. Pile the sweet potatoes on to a serving plate and toss in the herbed butter. Serve warm as a side.

Lemon and sweet potato mash

I eat a good amount of this from the pot before it gets to anyone's plates. Steaming the sweet potatoes with the lemon halves gives the whole thing a very pleasing freshness.

1kg sweet potatoes, peeled and cut into 3cm chunks
1 unwaxed lemon, halved
1 red chilli, deseeded and finely chopped
1 large bunch fresh coriander, roughly chopped (including the stalks)
4 tbsp extra-virgin olive oil
S alt and black pepper
Olive oil
1 bunch spring onions, trimmed and finely sliced
2 tbsp sesame seeds

In a steamer, cook the sweet potatoes and lemon for 15-20 minutes, until completely soft.

Transfer all the potatoes to a food processor and, once cool enough to handle, squeeze in the juice from the steamed lemons and add the chilli, coriander, oil, a good pinch of salt and a grind of pepper. Blitz a few times until mixed but not totally smooth (you can mash them by hand, if you like).

Heat a little oil in a frying pan, add the spring onions and sesame seeds, and cook until the spring onions have browned a little and the seeds are golden. Divide the mash between bowls and top with the spring onions and sesame seeds.
Topics

# data[].attributes.attachment_link.title
Anna Jones' sweet potato recipes | The Modern Cook

# data[].attributes.attachment_link.description
As the decade came to a close, there were endless lists of things that defined the 2010s; from veganism to Netflix, gender equality to renewables. It got me thinking about the foods that have defined the decade: quinoa, oat milk, sweet potatoes, sumac.

# data[].attributes.attachment_link.readable_text
Mapo tofu is a well-loved Sichuan dish that originated in Chengdu centuries ago. The fact that it is still going, globally in most Sichuan restaurants and weekly in the Sodha household, gives you some idea of its popularity. This version of the dish, stripped to its bones, is made with meaty shiitake mushrooms, leeks and broth, all layered over with bright Sichuan peppercorns and a magical sauce (toban djan) made of fermented broad beans. The result is flavour amplified - and that never grows old.

Mushroom mapo tofu

Many big supermarkets stock the Lee Kum Kee fermented broad bean paste, which is also labelled chilli bean sauce. The salted black beans, however, are not so easily found: look online or in Chinese supermarkets. If you can't find them, just leave them out and season the dish to taste.

1½ tsp Sichuan peppercorns
2 tbsp rapeseed oil
3 garlic cloves, peeled and minced
1.5cm piece fresh ginger, peeled and grated
200g fresh shiitake mushrooms, finely chopped
1 large leek (about 400g), cut into thin rounds
2 tbsp toasted sesame oil
2 tbsp chilli bean sauce - I like Lee Kum Kee
1 tbsp dark soy sauce
2 tsp salted fermented black beans, rinsed and chopped - I like the ZF brand (optional)
400g firm tofu, cut into 1.5cm x 1.5cm cubes - I like Tofoo
500ml vegetable stock (suitable for vegans)
1½ tbsp cornflour, mixed with 1½ tbsp water

Grind the Sichuan peppercorns in a mortar until very well ground. Take a sniff and revel in their strange and wonderful grapefruit smell.

Heat the oil in large frying pan on a medium flame and, once hot, add the garlic and ginger, and stir-fry for two minutes. Add the mushrooms, cook for six minutes, then add the leeks and stir-fry for a further two minutes, until they soften and unravel. Transfer the vegetables to a bowl.

Put the sesame oil, ground Sichuan peppercorns, chilli bean sauce, soy sauce and black beans in the same pan, and fry for a couple of minutes, until the oil separates. Add the tofu, stir to coat, then return the vegetables to the pan. Pour over the stock, bring to a boil, then stir in the cornflour paste and heat until the sauce thickens. Take off the heat and serve with plain white rice.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for mushroom mapo tofu

# data[].attributes.attachment_link.description
Mapo tofu is a well-loved Sichuan dish that originated in Chengdu centuries ago. The fact that it is still going, globally in most Sichuan restaurants and weekly in the Sodha household, gives you some idea of its popularity.

# data[].attributes.attachment_link.readable_text
Towards the end of last year, a reader wrote in to request a chilli recipe for vegetarians. I thought it would be rather fitting for January, when there is a push to eat less meat, but most of us still need rich, comforting food to get through the cold evenings. Using different root vegetables builds layers of flavour in the chilli, so you might like to try carrots, parsnips and other roots, too.

Veggie chilli with roasted squash and black beans

For a party, serve the chilli with salsa, slaw, guacamole, chips and rice; for a quiet midweek dinner, strip it back to just soured cream and rice.

700g crown prince, k abocha or butternut squash, peeled, deseeded and cut into 3cm chunks
500g celeriac, peeled and cut into 3cm chunks
6 tbsp olive or rapeseed oil
Salt and pepper
2 chipotle chillies, deseeded and opened like a book
1 ancho chilli, deseeded and opened like a book
2 onions, peeled and chopped
3 garlic cloves, peeled and roughly chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 heaped tsp dried oregano (preferably Mexican)
2 x 400g tins black beans, drained and rinsed
2 x 400g tins plum tomatoes
1-2 tbsp soft brown sugar, to taste
30g dark chocolate (at least 70% solids), grated
1 small bunch coriander, leaves picked

Heat the oven to 220C (200C fan)/gas 7. Put the squash and celeriac on a baking tray, drizzle over half the oil and season generously. Toss everything together with your hands, spread out and roast for 30-35 minutes, until the veg is tender, and crisp and golden around the edges.

Toast the dried chillies in a small, dry frying pan for a minute on both sides, then cover with boiling water and set aside. Meanwhile, pour the remaining oil into a large saucepan, add the onions and sweat over a medium heat for 10 minutes, until they begin to soften. Season generously, add the garlic and cook for another five to seven minutes.

Drain the chillies, chop them finely, add half to the onions, along with the spices and oregano. Fry for a minute, then add the beans, tomatoes, sugar and chocolate. Fill the tomato tin with hot water and add to the pan.

Bring to a boil, then simmer for 15 minutes until reduced. Stir in the roast vegetables and check the taste - if you want more spice, add the rest of the chillies. Simmer for another 15 minutes, until the sauce has thickened, check the seasoning, then sprinkle over the coriander and serve with guacamole, rice and soured cream.

And for the rest of the week

Consider doubling this recipe - it freezes beautifully and you will have a few suppers stashed in the freezer for nights you are too tired to cook. Cut batons from leftover celeriac with a shredding peeler to add to winter salads, and use leftover squash in velvety, warming soups.
Topics

# data[].attributes.attachment_link.title
Thomasina Miers' recipe for vegatarian chilli with roasted squash and black beans | The Simple Fix

# data[].attributes.attachment_link.description
Towards the end of last year, a reader wrote in to request a chilli recipe for vegetarians. I thought it would be rather fitting for January, when there is a push to eat less meat, but most of us still need rich, comforting food to get through the cold evenings.

# data[].attributes.attachment_link.readable_text
Slow-cooking in fat, or confiting, to use the fancy term, is usually associated with meat (or for preserving fruit in sugar syrup). For me, however, vegetables are the biggest winners from a long, warm bath of oil and aromatics. In the process (which isn't actually that long with veg), they tenderise and soak up a bunch of flavours that make them rich, unctuous and delicious. It's a total transformation of something mild and humble into something rich and luxurious. All they then need is a spot of acidity or a touch of heat, and you've got glorious vegetables, reimagined, on the table.

Portobello mushrooms with chilli oil and butter bean puree (pictured above)

This is a sort of vegan equivalent of steak and mash. The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature.

For the mushrooms
8 medium to large portobello mushrooms (about 650g), stems removed
10 garlic cloves, peeled
1 onion, peeled and cut into 6 wedges
1½ tbsp chipotle chilli flakes
1 red chilli
4 tsp cumin seeds, roughly crushed in a mortar
1 tbsp coriander seeds, roughly crushed in a mortar
2 tbsp tomato paste
400ml olive oil
1 tbsp flaked sea salt

For the puree
500g freshly cooked or good-quality jarred butter beans (drained weight)
1½ tbsp lemon juice
1 tbsp olive oil
½ tsp flaked salt

Heat the oven to 170C (150C fan)/335F/gas 3. Put the mushrooms domed side up in a large, ovenproof saucepan for which you have a lid, and arrange the garlic and onion in and around them. Add all the remaining mushroom ingredients, then cover with a piece of greaseproof paper, push it down gently to cover the mix, then top the pan with a lid. Bake for an hour, then remove the pan, turn over the mushrooms, replace the paper and lid, and bake for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a board, cut them in half and set aside.

Use a spoon to lift the onion, garlic and chilli (discard the stem) out of the oil - don't worry if you scoop up some of the spices and oil, too - put in the small bowl of a food processor and blitz smooth. Return the onion mixture and mushroom halves to the saucepan, put on a medium-high heat and cook for five minutes, so all the flavours come together.

Meanwhile, make the puree by blitzing all the bean ingredients in a food processor with two tablespoons of water, until completely smooth. If you prefer a warm mash, transfer to a saucepan and heat gently.

Divide the puree between four plates, top each portion with four mushroom halves and generously spoon over the oil and its solids.

Brussels sprouts, chestnuts and grapes

This dish is made special by the complex sweetness and depth of Shaoxing wine, a Chinese wine fermented from rice that you can now find in large supermarkets and most Asian food stores - if you can't get it, use pale dry sherry instead. Get ahead by cooking the shallots, garlic, chestnuts and grapes a day ahead, and leave them to sit in the liquid in the fridge overnight, but don't roast the sprouts until the day.

12 small shallots, peeled and left whole
5 cloves garlic, peeled and crushed with the flat of a knife
250g ready-cooked and peeled chestnuts
4 fresh bay leaves
1 tbsp maple syrup
130ml olive oil
80ml Shaoxing rice wine (or pale dry sherry)
60ml soy sauce
180g seedless red grapes
800g brussels sprouts, trimmed and halved lengthways
Salt
2 green chillies, cut into thin rounds
2 tbsp rice vinegar
1 tsp caster sugar
3 tbsp parsley leaves

Heat the oven to 180C (160C fan)/350F/gas 4. Put the first five ingredients in a large 34cm x 26cm, high-sided roasting tin, then add 100ml oil, 75ml rice wine and two tablespoons of soy sauce. Cover tightly with foil and roast for 35 minutes, until the shallots are soft but still hold their shape. Stir in the grapes, cover again with foil, cook for 10 minutes more, then remove from the oven, discard the foil and set aside the tin while you roast the sprouts.

Turn up the oven to 240C (220C fan)/465F/gas 9. Toss the sprouts in two tablespoons of oil and a quarter-teaspoon of salt, then spread them out on two oven trays lined with baking paper. Roast for 16 minutes, switching the position of the trays halfway through, until browned, then tip the sprouts into the shallot tin, gently mix everything together and leave, uncovered, at room temperature for an hour, ideally, and at least 30 minutes, to give the flavours time to develop.

Meanwhile, in a small bowl mix the chillies, rice vinegar, sugar and an eighth of a teaspoon of salt, and leave to pickle for at least 30 minutes.

Once the sprouts have sat for a while, stir in the remaining teaspoon of rice wine and two tablespoons of soy sauce, and the parsley, and transfer to a large, shallow bowl. Top with the pickled chillies and their pickling liquid, and serve.

Confit and grilled parsnips with herbs and vinegar

These parsnips are intensely flavoured with vinegar, chilli and smoke from the grill, which adds a wonderful dimension but isn't strictly essential, so skip the charring stage if you want to save time. Be sure to keep the oil that you're left with, and use it to dress salads or to drizzle over dips or meze.

Facebook Twitter Pinterest

Yotam Ottolenghi's confit and grilled parsnips with herbs and vinegar. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Louie Waller.

2 red chillies, thinly sliced at a slight angle
3 tbsp apple cider vinegar
Flaked sea salt and black pepper
750g medium parsnips, peeled and halved lengthways
11 garlic cloves, peeled - 10 left whole, 1 crushed
450ml olive oil
4 tbsp coriander leaves, roughly chopped
3 tbsp parsley leaves, roughly chopped
1 tsp ground allspice

Heat the oven to 180C (160C fan)/350F/gas 4. Put the chillies, vinegar and a small pinch of flaked salt in a medium bowl and leave to pickle lightly.

Put the parsnips, whole garlic cloves, oil and a tablespoon of flaked salt in a 30cm x 20cm high-sided baking dish, cover tightly with foil, then roast for an hour, or until a knife slides easily into the thicker part of the parsnips. Use a slotted spoon to lift out the parsnips and garlic, and reserve the oil.

Put a well-greased griddle pan on a high heat and ventilate your kitchen. Once hot, grill the parsnips in two or three batches for about two to three minutes a batch, turning them once, until deeply charred on both sides. Transfer to a large bowl while you continue with the rest. Grill the garlic cloves for a minute, or until charred on both sides, then add to the parsnip bowl.

Put the herbs, crushed garlic, 60ml of the reserved parsnip oil, a quarter-teaspoon of flaked salt and a good grind of pepper in a small food processor and blitz until finely chopped. Stir this and the allspice into the pickled chillies.

Add the herb mixture to the parsnip bowl, tossing gently to combine, then transfer to a large platter, arranging the parsnips cut side up and all pointing in the same direction. Drizzle with two more tablespoons of the parsnip oil and serve warm or at room temperature.
Topics

# data[].attributes.attachment_link.title
Yotam Ottolenghi's recipes for slow-cooked vegetables

# data[].attributes.attachment_link.description
Slow-cooking in fat, or confiting, to use the fancy term, is usually associated with meat (or for preserving fruit in sugar syrup). For me, however, vegetables are the biggest winners from a long, warm bath of oil and aromatics.

# data[].attributes.attachment_link.readable_text
Pea and mint soup has been around for a very long time.

It's one of the first dishes I remember (I'm not that old, I'm just making a point, bear with me) and been has been cited throughout history on countless occasions.

Well-known around most of Europe, pea soup comes in various guises.

In Germany it's often eaten with ' Wienerwürstchen ' (a type of hot dog sausage) or bits of bacon, and usually with dark bread.

I won't pretend to know much about the Scandinavian tradition, but it seems to have been around for quite some time too - and is eaten with pork and mustard followed by baby pancakes on Thursdays.

They seem pretty strict about that, so Thursdays it is.

It's known in North America too - in Canada it originated in Quebec and usually featured salt pork and yellow peas; sometimes dumplings, carrots or turnips.

In the US it is said to have come from French-Canadian workers and often had pork, ham and carrots too.

Pea soup has quite the pedigree. But the one I'm most interested in is the pea soup known in Britain and Ireland - pea and mint soup to be precise.

While many of the other varieties are warming and comforting throughout the cold winter months, this one is light, airy and brings with it the bewitching promise of summer yet to come.

It's fresh and sweet, delicate yet filling. It's the sort of dish that makes you want to visit the queen then retire to a country cottage and watch cows for the weekend.

In yesteryear pea soup was a sign of poverty, but hey, times change and the once poor folk's dish has been revised and realigned to a glorious fusion of sweet peas and gentle mint - it can be found in cafes and restaurants from John o' Groats to Land's End.

It's cheap, full of protein, and exceptionally tasty.

Pea and Mint Soup - The Ins and Outs

You can use shallots, white, red or spring onions - whatever you have at hand, really. Each gives it a subtle yet distinct taste that changes slightly by onion.

Cook your onions slowly. You want gently softened, near see-through onions, not rapidly fried blackened bits of scrap.

15 minutes of simmering is the perfect time for maximum flavour and efficiency.

Don't tip away any water - that green stuff is nutrients!

Add less stock at the start - if the soup is too thick just add a little more at the end. It's a lot harder to get the balance right the other way.

Add garlic if you want it - the soup is wonderful with it, but if you don't want garlic breath for any reason (who does?) then you can skip it if needs be.

Fresh mint is best. We haven't noticed a difference if you add the mint at the beginning or the end, so do as you wish.

Technically you don't need to puree this dish, but to get that smooth, spring feeling we're after, you'll want to. A few renegade peas won't hurt however.

Frozen peas are fine. More than fine! If you have the time to spare then shelling your own peas can be fun, but as most peas are snap frozen, you won't lose any taste or flavour.

Small, sweet peas are best - petit pois are a great type to aim for.

Pea and mint soup tastes equally good, or perhaps even better the next day! So if you have the possibility to make it a day ahead, do so.

If you don't, no wuckers. You've still got a beautiful dish ahead of you.

Don't say 'Pea Soup' out loud too often. You might end up putting yourself off it 😉

Pea and Mint Soup

Miss anything? Get it on

View Our Kitchen Arsenal

Disclosure of Material Connection: The products above are linking to Amazon as "affiliate links" because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.

# data[].attributes.attachment_link.description
Pea and mint soup has been around for a very long time. It's one of the first dishes I remember (I'm not that old, I'm just making a point, bear with me) and been has been cited throughout history on countless occasions. Well-known around most of Europe, pea soup comes in various guises.

# data[].attributes.attachment_link.readable_text
Prep 15 minCook 25 minServes 6

600g broccoli heads, stalks trimmed
1 heaped tbsp coconut oil
1 large onion, peeled, halved and sliced
1 celery heart, trimmed and sliced
1 heaped tsp grated fresh ginger
2 heaped tsp grated fresh turmeric root
1 litre vegetable stock
90g cooked quinoa (30g uncooked weight)
1 tbsp lime juice
Salt

Finely slice the broccoli stalks, then cut up the florets. Heat the oil in a large saucepan over a medium heat, add the onion, celery and broccoli stalks, and fry for 10 minutes, stirring occasionally, until softened and lightly coloured, adding the ginger and grated turmeric a couple of minutes before the end. Meanwhile, bring the stock to a boil in a small saucepan.

Add the broccoli florets to the other vegetables, stir for a moment until they darken, then pour over the stock, which should come back to a boil almost instantly. Cover and simmer for five minutes.

Puree the soup in a food processor. It should retain a slight texture, speckled with the green of the broccoli. Return it to the pan, stir in the cooked quinoa and lime juice, and season with salt. Serve hot in warm bowls with a generous teaspoon of coconut yoghurt in the centre of each bowl, dusted with a suspicion of ground turmeric.

Cauliflower soup with saffron, lime and edamame

25g coconut oil
600-700g cauliflower florets (ie, from 1 extra-large cauli)
3 banana shallots, peeled, halved lengthways and sliced
Salt
100g coconut yoghurt

To serve
150g frozen edamame or soya beans
2 spring onions, trimmed and finely sliced
Finely grated zest of 2 limes, plus 3 tbsp lime juice
1 tsp sesame or rapeseed oil
1 avocado, flesh diced
1 pinch saffron threads (about 15)

Melt the coconut oil in a large saucepan over a medium heat, add the cauliflower and shallots, season generously with salt, then add 100ml water. Cook for 12-15 minutes, until the cauliflower loses its chalky appearance and the water evaporates, stirring occasionally.

Top up with just enough water (about 900ml) to cover the vegetables, then bring to a boil, cover and simmer for 10 minutes.

Add the coconut yoghurt, then liquidise the soup in batches.

While the soup is simmering, bring a small pan of water to a boil and cook the beans according to the packet instructions. Drain in a sieve, run under the cold tap and set aside to cool. Put in a medium bowl with the spring onions, and dress with a tablespoon of the lime juice, the oil and a little salt, then mix in the avocado.

Grind the saffron in a mortar, blend with a teaspoon of boiling water, then stir in the remaining lime juice.

Serve the soup hot or cold. To finish, drizzle with a few drops of the saffron-lime water and scatter with a pinch of lime zest and the edamame.

Chickpea soup with chard and pine nuts

Facebook Twitter Pinterest

Annie Bell's chickpea and chard soup with pine nuts.

3 tbsp extra-virgin olive oil
2 onions, peeled and chopped
1 celery heart, trimmed and sliced
3 garlic cloves,peeled and finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 large pinch cayenne pepper
100g small vine tomatoes,halved
2 x 400g boxes, pouches or cans chickpeas,drained and rinsed (700g net weight)
700ml vegetable stock
S alt
1-2 tbsp lemon juice

To serve
50g pine nuts
150g young rainbow chard, stalks trimmed and thinly sliced

Heat two tablespoons of the oil in a large saucepan over a medium heat, and fry the onions and celery, stirring occasionally, for about five minutes, until softened.

Stir in the garlic and spices, cook for a minute, then stir in the tomatoes and chickpeas.

Add the stock and some salt, bring to a boil, simmer for five minutes, then liquidise with a tablespoon of the lemon juice. If you're making the soup in advance, you may need to add a little more stock or water before serving.

To serve, heat the remaining oil in a large frying pan over a medium heat, add the pine nuts and stir-fry until pale golden, then add the chard. Fry for a couple of minutes, until just tender, season with salt and the remaining lemon juice, and spoon the mixture over the hot soup.

Lentil soup with artichoke

Facebook Twitter Pinterest

Annie Bell's lentil soup with artichoke. Photograph: Ola O Smit/The Guardian. Food styling: Kitty Coles. Prop styling: Anna Wilkins.

2 tbsp extra-virgin olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
3 carrots, trimmed, peeled, halved lengthways and thinly sliced
1 celery heart, trimmed and thinly sliced
1 heaped tbsp finely chopped fresh ginger
1 heaped tsp finely chopped medium-hot red chilli
4 garlic cloves, peeled and finely chopped
2 x 250g packets cooked green lentils (eg puy)
2 tbsp cider vinegar
1 litre vegetable stock
S alt
5 heaped tbsp coarsely chopped flat-leaf parsley
120g artichoke hearts in oil, drained and thinly sliced, to serve

Heat the oil in a large saucepan over a medium heat. Add the leeks, carrots, celery, ginger and chilli, and fry for about 10 minutes, until they have softened and are starting to colour, then add the garlic and cook for a few minutes longer.

Stir in the lentils, then add the vinegar and stock. Bring to a boil and simmer for eight minutes, or until the vegetables are tender.

Puree a third of the soup in a food processor, then stir this back into the pan. Season with salt and stir in four tablespoons of the parsley. Serve hot, with the artichokes in the centre of each bowl and the remaining parsley scattered on top.

* Recipes from Plant Power: Protein-rich Recipes for Vegetarians and Vegans, by Annie Bell (Kyle Books, £17.99). To order a copy for £16.71, go to guardianbookshop.com
Topics

# data[].attributes.attachment_link.title
Four recipes for hearty vegan soups | Annie Bell

# data[].attributes.attachment_link.description
Prep 15 minCook 25 minServes 6 600g broccoli heads, stalks trimmed 1 heaped tbsp coconut oil 1 large onion, peeled, halved and sliced 1 celery heart, trimmed and sliced 1 heaped tsp grated fresh ginger 2 heaped tsp grated fresh turmeric root 1 litre vegetable stock 90g cooked quinoa (30g uncooked weight) 1 tbsp lime juice Salt Finely slice the broccoli stalks, then cut up the florets.

# data[].attributes.attachment_link.description
This dish from reader Arjmand Sheikh, passed down from her Indian great-grandmother, proves just how delicious okra can be, from Good Food Magazine.

# data[].attributes.attachment_link.readable_text
Aromatic, rich and spicy - proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour.

This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.

Ingredients

For the spice paste

For the sauce

For the noodles

vegetable oil, for deep-frying, plus 1 tbsp for frying

150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper

20 oyster mushrooms, finely sliced

8 sugar snap peas or mange tout, blanched, cut in half lengthways

400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

# data[].attributes.attachment_link.description
Aromatic, rich and spicy - proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour. This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.

# data[].attributes.attachment_link.readable_text
When I was growing up, I wanted to be Sam from the sci-fi series Quantum Leap, travelling through time to wake up in a new city with a new adventure. In 2015, I got a chance to feel a bit like him while on a north American book tour: in New York, I met Madhur Jaffrey; in Toronto, I got lost in vast Asian markets; and in San Francisco, I danced at a block party and ate tacos in the Mission district. They practically vibrated in my hands with flavour and personality, from the zingy salsa and the spicy vegetables to the hot, soft tortillas. Which are just the sort of vibrations I need now, in January 2020.

Cauliflower and sweet potato tacos with coriander chilli salsa

You don't have to char the chillies for the salsa, but it gives them a milder, smokier and more rounded flavour. Tortillas vary in size and quality - my preference is for smaller, hand-sized ones such as those from Gran Luchito.

For the coriander chilli salsa
2 jalapeño chillies
½ red onion, chopped into ½cm dice
50g coriander leaves, very finely chopped
4 tbsp fresh lime juice (ie, from 3 or 4 limes)
¾ tsp fine sea salt

For the roast vegetable filling
1 large cauliflower (about 800g), cut into small florets
1 large sweet potato (around 400g), peeled and cut into 2½cm pieces
5 tbsp rapeseed oil
2 tsp ground chipotle
2 tsp ground cinnamon
2 tsp fine sea salt

For the black bean puree
1 x 400g tin black beans
1 tsp ground chipotle
½ tsp fine sea salt
12 small tortilla wraps, to serve

Heat the oven to 220C (200C fan)/425F/gas 7. To make the salsa, hold one of the chillies in a pair of tongs over a small gas flame until charred thoroughly (if you don't have an open flame on the cooker, grill the chillies instead, until blackened), then put on a plate, repeat with the other chilli and leave to cool.

Put the onion, coriander, lime juice and salt in a small bowl. Once the chillies have cooled down, finely chop and mix into the salsa. Taste and adjust if need be.

Line two large baking trays with greaseproof paper. Put the cauliflower and sweet potato in a large bowl, add the oil, spices and salt, and toss with your hands to coat. Transfer the vegetables to the baking trays, spread out in a single layer, and roast for 35 minutes, until tender and slightly charred.

While the vegetables are roasting, make the black bean puree. Drain the beans, reserving the liquid from the tin, then blend four tablespoons of the liquid with the beans, chipotle and salt, until smooth. Transfer to a small bowl.

When the vegetables are almost ready, heat the tortillas according to the packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa and black bean bowls. To build the tacos, smudge a tablespoon of black beans on to a warm tortilla, top with roast vegetables and finish with a spoonful of salsa.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's recipe for vegan cauliflower and sweet potato tacos | The new vegan

# data[].attributes.attachment_link.description
When I was growing up, I wanted to be Sam from the sci-fi series Quantum Leap, travelling through time to wake up in a new city with a new adventure.

# data[].attributes.attachment_link.readable_text
When I first started my vegan column, I gave myself a month before I'd have to hand in my notice. As an omnivore (admittedly one that ate little meat but a lot of dairy and eggs), I just couldn't imagine writing recipes week after week with such a strict set of rules, let alone enjoy eating plant-based food on a regular basis. But then, something wonderful happened.

Taking meat, fish, dairy or eggs out of cooking became a catalyst for creativity, forcing me, and many other chefs and food writers, to think in new and interesting ways about how to extract the most flavour and pleasure from the same old characters in the vegetable drawer.

I discovered that the Asian larder, replete with its fermented and pickled ingredients such as kimchi and miso, could add flavour to meals in an instant. I reacquainted myself with the thrill of pulses and turning dry beans into nourishing meals, and I realised that cakes can be just as rich and fluffy and velvety without dairy and eggs.

During the two and a half years that I've been writing the column, the innovation in plant-based food in recipe-writing, restaurant menus and even ready meals has been of an unprecedented breadth and scale. Vegan food is an exciting, easier and more delicious way to eat than ever.

I am doing Veganuary this year in the main because I want to show you how enjoyable it can be. But also, because what we choose to put on our plates undeniably impacts the world around us. You, however, might be doing it because you feel bloated after the annual Christmas meat-fest or because it's cheaper than eating meat, for reasons of animal welfare or just because Natalie Portman does it.

For whatever reason, I'm here to help you through the next weeks with my meal plans.

A few tips. The best advice I can give you is to make a plan of all the things you want to eat. Perhaps write them down here then make a shopping list based on that. If time is not on your side, focus on dinner. Breakfast could be cereal and lunch a throw-together affair involving pitta bread, jarred antipasti and a dollop of hummus. And finally, if a piece of ham should accidentally fall into your mouth this week, get back up and keep on going.

I can't promise a new you after a week, but you might think, like I now do, that plant-based is both achievable and delicious - and that thought may give you the freedom of choice over what you eat, which might just make you feel alive, well and hungry for more.

Breakfast

Breakfast is easy - just be sure to stock up on some good vegan milk. My preference is for Oatly because it's great in tea, coffee and porridge. Anna Jones has your back with this DIY instant porridge (below) or if you've got no time in the morning, try making Felicity Cloake's bircher muesli the night before. Or else, buy granola. No one's judging and besides, Dorset Cereals make a great one.

On the weekend, try a tofu scramble, which is not by any means a substitute for egg, but a serious contender. Yotam Ottolenghi has a harissa recipe and I have a Parsi-style akuri, made using tomatoes, chilli and ginger.

Lunch

These days, every supermarket, food chain and cafe has as many chickpea wraps, soups and salads as you can shake a celery stick at. But if you want to make your own, the easiest route is to make extra at dinner and pack leftovers. Or, for a quick from-scratch throw-together option, consider Rosie Birkett's broccoli and peanut noodles or her orzo and roast cauliflower salad.

Facebook Twitter Pinterest

Rosie Birkett's broccoli and peanut noodles. Photograph: Rosie Birkett/The Guardian

Snacks

When you're hangry, it is easy to fall off the vegan wagon (vagon?) so don't underestimate the power of a good vegan snack. My tummy rumblings are easily sated with salted almonds and a few squares of 70% dark chocolate ( Lindt and Land make great ones). For something more substantial, buy good bread, great hummus and shop-bought (or homemade) sundried tomato mez e - a mix of chopped sundried tomatoes, capers and olives in oil to throw over the top. More time to make your own? Try some apple, apricot and hazelnut bars.

Dinner

I'd suggest starting with a big pot of delicious beans so there's something in the fridge this week. Try either my Iraqi white bean stew or this satisfying coconut dal with lime kale and some boiled rice alongside.

Facebook Twitter Pinterest

Meera's Iraqi white bean stew, also known as fasoulia. Photograph: Louise Hagger/The Guardian. Food styling: Katy Gilhooly. Prop styling: Jennifer Kay.

During the week, you need meals built with speed in mind, but without compromise on flavour. How about this wild mushroom ragout with ziti by David Tanis, or Nigel Slater's purple sprouting broccoli with cashews and tofu?

Feeling the need for something fresh? This rice noodle salad with cucumber and poppy seeds ought to do the job.

Friday night is curry night in the Sodha household. Might I recommend my Thai green curry? Feel free to play around with the vegetables, and don't let the list of ingredients fool you - most get thrown into a blender and whizzed up into a quick curry paste.

Facebook Twitter Pinterest

Meera Sodha's mixed vegetable Thai green curry. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

Welcome to the weekend. Treat yourself to these Anna Jones instant tacos and pop Ottolenghi's ultimate tray bake ragu in the oven.

Sweet tooth? This carrot, apple and orange cake from Gaz Oakley looks perfect, or these raspberry and coconut thumb print cookies from Ruby Tandoh.

Now sit back, relax and congratulate yourself for getting to the end of the first week.
This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information. Topics

# data[].attributes.attachment_link.title
Veganuary recipes: Meera Sodha's weekly meal plan - part 1

# data[].attributes.attachment_link.description
When I first started my vegan column, I gave myself a month before I'd have to hand in my notice. As an omnivore (admittedly one that ate little meat but a lot of dairy and eggs), I just couldn't imagine writing recipes week after week with such a strict set of rules, let alone enjoy eating plant-based food on a regular basis.

# data[].attributes.attachment_link.readable_text
Welcome back! When I've done Veganuary before, it wasn't the lamb steak I missed, the hunk of cheddar or a fried egg, but what the Japanese call "kokumi", which loosely translates to a sense of richness, thickness or mouthfeel - something easy to find in the world of animal products.

The booming vegan food industry understands this, which is why there are lots of heavily processed products on the shelves, attempting to recreate it in many forms. But over time I've learned there are lots of plant-based ingredients you can get this richness from - if you know where to look. For example, by using ingredients such as tahini, mushrooms, cashews, beans, tofu and miso wisely. So, in this week's meal plan, I have tried to give you recipes that are quick and easy, but that will also satisfy all your kokumi needs.

Don't get me wrong, there's some really impressive innovation and "substitutes" out there. Sacla produces a good plant-based mayonnaise, Violife's cream cheese alternative is reasonable and I like Coyo 's yoghurt in small doses. However, many products still fall short and have a long way to go in terms of flavour.

As with last week, the key to success lies in planning and shopping in advance ( here's that link to the blank meal plan again) and also having a few failsafes in the fridge for when life gets in the way of cooking. If you're starting to wonder about nutrition, then read this article - but in short, pop some vitamin B12 in your basket this week.

Breakfast

How about things on toast this week? Channel the French and buy really good bread and top with peanut butter and jam or mashed banana with maple syrup and cinnamon. For savoury toppings, there's Marmite, or these delicious-looking mushrooms al ajillo from Barrafina's Angel Zapata Martin. Yes, there's always avocado, but its popularity has caused its own issues.

Weekend breakfasts demand a slower pace and Izy Hossack's multigrain pancakes are just the ticket.

Lunch

Ottolenghi can do simple! His giant couscous with golden raisins, lemon and almonds looks sprightly and perfectly portable for packed lunches. I love the idea of making a batch of his grilled and marinated sandwich vegetables at the weekend and using them throughout the week on ciabatta or stirred into wild rice.

Snacks

Buy some s tuffed vine leaves and falafel, or whizz up a quick batch of Hugh Fearnley-Whittingstall's beetroot and walnut hummus. For something sweet, keep some dates on hand. Medjool are lovely, but the khudri variety taste just like sticky toffee pudding. Or else, make these carrot and apple flapjacks.

Dinner

The start of the week is for good intentions, so I suggest making Matthew Fort's Greek gigantes, butterbeans "served basking in a rich, rollicking tomato sauce". Matthew might not agree, but I think you could sub his dried beans for two tins of butterbeans and add them with the tomatoes to speed this dish up. I'm going to eat them with a dollop of Sacla vegan pesto, flatbread and a pile of wilted chard dressed with salt, lemon and olive oil.

Tuesday night calls for something good and quick, and these stir-fried noodles with cabbage, sesame and peanuts fit the bill.

Midweek is a time to whip out something fun, so I'm suggesting my rather filthy-tasting sprout nasi goreng - and I'm going to cook extra jasmine rice just so I can make Thomasina Miers' sticky mushrooms the day after and feel triumphant when dinner is on the table in just a few minutes.

Friday night is curry night, and Will Bowlby's aubergine and coconut curry has my vote.

I'm dedicating my weekend to the perfect Felicity Cloake. Her bean burger looks delicious, and while the burgers are firming and chilling in the fridge, I might just stick her tomato sauce on the hob to blip away. (Top with Violife parmesan, or fried salted breadcrumbs, if need be). I'll keep some out and freeze the rest for next week.

Need something sweet? Make Tamal Ray's grapefruit Turkish delight (using oil instead of butter for greasing) or Sue Quinn's olive oil and orange cake.

You got this! See you next week.
This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information. Topics

# data[].attributes.attachment_link.title
Veganuary recipes: Meera Sodha's weekly meal plan - part 2

# data[].attributes.attachment_link.description
Welcome back! When I've done Veganuary before, it wasn't the lamb steak I missed, the hunk of cheddar or a fried egg, but what the Japanese call "kokumi", which loosely translates to a sense of richness, thickness or mouthfeel - something easy to find in the world of animal products.

# data[].attributes.attachment_link.description
Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party

# data[].attributes.attachment_link.readable_text
Biryani, the Indian rice dish, is, like so many classics, disputed territory. Traditionally credited to the Mughal court that ruled over much of modern-day India from the 16th century until the British Raj, its popularity in the southern states has given some credence to the idea that it was brought there by Arab traders. Whatever the truth, the dish is now popular nationwide, and the two most famous iterations come from Lucknow, in the north-west, often said to be more delicate, and Hyderabad, further south, which trades in spicier fare. Neither, it must be admitted, specialise in vegetable biryani; mutton is the most common variety, although chicken is also popular - Rajyasree Sen, writing in the Wall Street Journal, cautions visitors not to be "fooled by people who pass off vegetable pulao as biryani. There's no such thing. It's as much an oxymoron as chicken steak." Yet vegetable biryani certainly is a thing among India's 500 million vegetarians - and if Madhur Jaffrey says it's a thing, it's a thing, OK? But ... how do you make it?

The rice

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice: every grain should be separate and perfectly cooked. Shabnam Minwalla recommends a simple quality control procedure: "When you're confronted with a plateful of biryani, toss some on the floor and examine the grains. If even two grains stick together, your biryani has failed the test."

Soaking, as recommended by Meera Sodha's Fresh India, and Monir Mohammed and Martin Gray's Mother India, as well as Dishoom, helps to soften the rice, which means water can penetrate it more easily during cooking, while rinsing it washes off some of the sticky surface starch.

The rice requires some cooking before the biryani is assembled, although cook it completely, as the recipe in Hugh Fearnley-Whittingstall's River Cottage Veg recommends, and it will be overdone in the finished dish. Leaving it al dente, as Sodha and Dishoom suggest, is a far better idea. In general, I favour the absorption method for the fluffiest rice, but in this case simple boiling is fine as long as you drain it well, as it will fluff up in the oven.

Frying the rice with a masala paste, as Kaushy Patel does in her book Prashad, leaves it a little oily for the panel's liking, and testers fail to pick up the flavour of the spice-infused water that Mohammed's rice has been simmered in. Simply popping in a couple of aromatics, such as bay and my own favourite, cardamom pods, will impart a subtle fragrance with less effort.

Facebook Twitter Pinterest

Mother India suggests cooking the rice in a yoghurt sauce. Photograph: Felicity Cloake for The Guardian

The vegetables

The choice of vegetables is largely up to you and what you have available. I try recipes using potatoes, sweet potatoes, beetroot (highly recommended: Sodha's recipe is a visual knock-out), carrot, cauliflower, peppers, peas, tomatoes and mushrooms, but although I would recommend aiming for a good mix of texture and flavour, they all work. My testers find the potatoes a bit bland, and complain that the long cooking time has left the peas looking a bit like they have come out of a tin (fusspots), so I've chosen cauliflower for textural interest, squash for sweetness and green beans for crunch and colour. Feel free to make substitutions according to season and taste.

Dishoom offers a more exotic possibility in the form of jackfruit, widely used in Indian cooking, and increasingly used in vegetarian dishes over here for its meaty texture. It can be found fresh in Oriental and Asian grocers (make sure you get the green, unripe type), or bought tinned online, and makes a great addition to the biryani if you would like it to be more substantial. I haven't included it in the recipe below simply because it's less easy to get hold of in this country than, say, a cauliflower, but if you do find it, I would highly recommend giving it a try.

Sodha bakes her vegetables before adding them to the biryani, which concentrates the flavour beautifully, and Prashad deep-fries them all (yes, even the peppers) but testers prefer those, such as the Mother India and Dishoom versions, that are cooked in a yoghurt sauce, giving them a more curry-like consistency. According to Lizzie Collingham's (fascinating) book Curry: A Biography, marinating meat in yoghurt is a Persian technique that came to India with the Mughals, and, although vegetables have no need of its tenderising properties, they can still benefit from its tangy flavour and richness. (If you would prefer a vegan biryani, Sodha's recipe includes a coconut milk and coriander sauce that makes an excellent replacement for the yoghurt.)

Facebook Twitter Pinterest

Overcooked rice in Hugh Fearnley-Whittingstall's recipe. Photograph: Felicity Cloake for The Guardian

Sodha and Fearnley-Whittingstall both use caramelised onions, which add a lovely sweetness to their dishes, but no one can resist the crispy fried onions served with the Mother India recipe, both for their intense flavour and the textural contrast they offer to the soft vegetables and fluffy rice.

Pulses and paneer

Anything with a pulse floats my boat (insert jokes below the line). Sodha's chickpeas are great, but the chewiness of Prashad's masoor dal is even better, although I have used chana dal because that's what I keep for everyday use. As before, use what you have to hand, although I would steer clear of red lentils or anything else with a tendency to dissolve into mush in the pan.

Sodha puts paneer in her biryani. Cheese is always welcome, even post-fondue, and this makes an great optional extra if, as with the jackfruit, you would like to bulk the dish out a bit.

Facebook Twitter Pinterest

Dishoom uses butter, cream and saffron. Photograph: Felicity Cloake for The Guardian

Spices and aromatics

Garlic, ginger and green chillies are the holy trinity here, forming the base of every biryani I try (with the exception of the River Cottage one, which uses red chillies for reasons best known to itself). Sodha also sticks in a great big bunch of fresh coriander, which I love, both for its gorgeously aromatic flavour and the wonderfully green colour it lends her dish. If you are less enamoured, feel free to leave it out - I suspect it's probably not traditional in any case, although I'm sure someone will be able to confirm or deny this.

Spicewise, biryani tends to be a fairly delicate dish: sweet garam masala is common, along with a little turmeric for colour, cumin and a bit of chilli powder. Fearnley-Whittinstall adds ground coriander and cinnamon, but I'm going to keep it fairly simple. However, I do like the saffron used in both his and the Dishoom recipe, which makes the dish feel gratifyingly regal, as well as taste wonderful. Dishoom infuses butter and cream with it and then pours it over the top of the rice before cooking, which adds an extra touch of decadence, although I think in a non-restaurant context, milk will do the same job just fine.

Sodha, Dishoom and Fearnley-Whittingstall all season their curries with citrus juice, which, in Dishoom's case, accentuates the tangy flavour of the yoghurt in a very pleasing manner.

Facebook Twitter Pinterest

Kaushy Patel deep-fries all her vegetables. Photograph: Felicity Cloake for The Guardian

Baking and serving

Although it's perfectly possible to make a great biryani on the stove, as the Prashad recipe proves, it's easier for the amateur to get good results in the oven, where the heat will be distributed more evenly, reducing the risk of the base layer sticking. The cooking vessel should be tightly sealed to prevent the escape of the steam that's essential for fluffing up the rice in the proper fashion. Some recipes do this by wrapping the dish in foil, but it's just as easy to seal it with pastry, as Dishoom recommends, and it looks somewhat more dramatic when cracked open at the table. (You could also go down the Sodha route and add a pastry top, especially if you don't happen to have a lidded dish of the correct size.)

Once open, I like to scatter the biryani with flaked almonds and sultanas, as the River Cottage recipe suggests, in a nod to its Mughal heritage as well as to the fact that, with the vegetables lurking beneath, it can look a little underwhelming without a garnish. Leave them off if you have traumatic memories of sultana-studded curries of yore, but do include a few sprigs of fresh coriander or mint for colour. Serve with raita and salad.

Facebook Twitter Pinterest

The perfect vegetable biryani. Photograph: Felicity Cloake for The Guardian

Serves 6 500g basmati rice
100g chana or masoor dal
2 tbsp grated ginger
4 cloves of garlic, mashed to a paste with a little salt
2 green chillies, finely sliced
2 tsp garam masala
1 tsp ground cumin
½ tsp turmeric
1 tsp chilli powder
200g whole-milk yoghurt
2 tbsp lime or lemon juice
50g fresh coriander, finely chopped (optional)
300g cauliflower, separated into florets
2 carrots, cut into 2cm chunks
300g squash, cut into small cubes
10 green beans, cut into 2cm lengths
25g butter, melted
2 tbsp milk, warmed
Generous pinch of saffron
2 cardamom pods, crushed
1 bay leaf
200g wholemeal flour
2 onions, finely sliced and dried in kitchen paper
vegetable oil, to fry
2 tbsp flaked almonds, to serve
1 tbsp sultanas, to serve
Few sprigs of coriander or mint, to serve
Soak the rice in water for 45 minutes, then drain and rinse until the water runs clear. Meanwhile, put the dal in a large pan of water and bring to the boil, skim and then turn down the heat and simmer for about 30 minutes or until just tender, then drain.

While the lentils are cooking, mix the ginger, garlic, chillies and dry spices together with the yoghurt, lemon juice and chopped coriander and season well. Whizz with a hand blender or in a food processor if you have one, then toss with the vegetables. Leave to marinate. Mix together the melted butter, milk and saffron.

Drain the rice and cook in a pan of boiling, salted water with the cardamom and bay leaf for 6-8 minutes until al dente, then drain well and mix with the dal. Heat the oven to 200C/400F/gas mark 6.

Put a lidded casserole dish over a medium-low heat and cook the vegetables and their marinade (if your yoghurt is very thick, add a splash of water to make a sauce) for 5-7 minutes until starting to soften. Check the seasoning. Gently pile the rice on top and pour over the saffron-infused milk.

Mix together the flour with just enough cold water to make a dough. Line the rim of the casserole dish with it and then put the lid on top to make an airtight seal. Bake for 30 minutes.

Meanwhile, heat a deep pan a third full of oil until bubbles form around a chopstick or similar dipped in, then fry the onion in batches until golden and crisp. Drain on kitchen paper.

Serve the biryani with the crispy onions, flaked almonds, sultanas and coriander or mint scattered on top.
Biryani: the world's greatest rice dish? Is a biryani without meat still worthy of the name? And for those of us who do eat it on occasion, which meaty recipes do you recommend trying? Topics

# data[].attributes.attachment_link.title
How to make the perfect vegetable biryani

# data[].attributes.attachment_link.description
Biryani, the Indian rice dish, is, like so many classics, disputed territory. Traditionally credited to the Mughal court that ruled over much of modern-day India from the 16th century until the British Raj, its popularity in the southern states has given some credence to the idea that it was brought there by Arab traders.

# data[].attributes.attachment_link.readable_text
As a new immigrant to this country in 1972, my mother, Nita, never inherited the idea that sprouts were a mandatory, and sometimes unloved, part of Christmas dinner. She just thought of them as tiny, beautiful cabbages, and Gujaratis are famous for currying cabbage. Hence, sprout curry has always been on the Sodha family menu since our lives here began. This is a slight variation on Mum's recipe - I've added all the classic achari pickling spices to make this a perky and enlivening dish, and an antidote to Christmas Day feasting.

Achari brussels sprout curry

I like this with just some hot chapatis and a big dollop of non-dairy yoghurt, but you might prefer it as part of a bigger meal with something else, such as a dal or another vegetable curry, alongside.

Prep 10 min
Cook 40 min
Serves 2 as a main (or 4 as part of a main meal)

750g brussels sprouts
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp nigella seeds
Rapeseed oil
1 onion, peeled and diced
2cm piece fresh ginger, peeled and finely grated
3 garlic cloves, peeled and crushed
2 green finger chillies, very finely chopped
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
1½ tsp salt
1-2 tbsp lemon juice

Tail the sprouts, remove any blackened, spotted leaves, then cut the large ones into quarters and halve the small ones.

Put the mustard, cumin, coriander and fennel seeds in a mortar, bash as finely as you can, then stir in the nigella seeds.

Heat two tablespoons of oil in a large frying pan for which you have a lid. When hot, add the onion and fry, stirring, for five minutes. Add the spice mix, and cook for another five minutes, until the onions are soft and browning. Stir in the ginger, garlic and chilli, and cook for three minutes more.

Add the tomatoes, tomato puree and a teaspoon and a half of salt, stir to combine, then cook for 15 minutes. Add 400ml water and the sprouts, pop on the lid and leave to simmer for 10-12 minutes, or until the sprouts are just tender. Take off the heat, season with lemon juice and serve.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's Christmas recipe for vegan achari brussels sprout curry | The new vegan

# data[].attributes.attachment_link.description
As a new immigrant to this country in 1972, my mother, Nita, never inherited the idea that sprouts were a mandatory, and sometimes unloved, part of Christmas dinner. She just thought of them as tiny, beautiful cabbages, and Gujaratis are famous for currying cabbage.

# data[].attributes.attachment_link.readable_text
Panforte, if you're not acquainted, hails from Tuscany and is the Queen of Treats. Imagine this: golden roast almonds and hazelnuts nuzzling up to the finest dried fruits, from dried cherries to dates, citrus fruit and ginger, all tickled by cardamom and cinnamon, wrapped up in dark chocolate and bound together with syrup. The result is an impossibly addictive, deeply chewy and crunchy centrepiece somewhere between a fruitcake and the crisp edges of a brownie. And very much deserving of a place on Christmas Day.

Chocolate panforte

Have a slice with coffee in the afternoon, or with brandy or sweet wine after a meal. Larger wedges, wrapped well, also make lovely Christmas gifts. Wrapped in parchment and kept in an airtight container, panforte will keep for about a month.

125 whole almonds
125g blanched whole hazelnuts
130g medjool dates, stoned (100g net weight)
125g crystallised ginger
150g dried cherries
50g candied citrus peel, diced into ½cm pieces
200g plain flour
2 tsp ground cinnamon
1½ tsp ground cardamom
1 large pinch sea salt
150g 70% dark chocolate (suitable for vegans)
175g light muscovado sugar
175ml brown rice syrup

Heat the oven to 180C (160C fan)/350F/gas 4 and line a 22cm cake tin with baking paper. Put all the nuts on an oven tray in a single layer and roast for 12-15 minutes, until fragrant and deep golden. Once cool, roughly chop the nuts, dates and ginger, and put in a large, heatproof bowl with the cherries, citrus peel, flour, cinnamon, cardamom and salt. Mix very well.

Break the chocolate into a small heatproof bowl and set this over a simmering pan of water - the base of the bowl shouldn't touch the water. Leave until the chocolate has melted - this will take just a few minutes - then take off the heat.

Put the sugar and brown rice syrup in a small pan on a medium heat, and stir to incorporate. If you have a sugar thermometer, the sugar should reach 115C. If you don't, be aware it should take about four minutes to reach this point, and the sugar will be frothy and bubbling fiercely.

Working quickly now, pour the hot syrup into the dry ingredients, then scrape in the melted chocolate. Mix thoroughly: it will seem quite dry and stiff, but keep stirring, then quickly scrape into the prepared tin, pressing down with your hands to compact the panforte.

Bake for 20 minutes, or until slightly risen and just firm, then leave to cool in the tin. Once cool, use a palette knife to loosen the edges of the panforte, then transfer it to a serving plate and dust lightly with icing sugar; if you like, use cookie cutters to do so decoratively.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's Christmas recipe for vegan chocolate panforte | The new vegan

# data[].attributes.attachment_link.description
Panforte, if you're not acquainted, hails from Tuscany and is the Queen of Treats. Imagine this: golden roast almonds and hazelnuts nuzzling up to the finest dried fruits, from dried cherries to dates, citrus fruit and ginger, all tickled by cardamom and cinnamon, wrapped up in dark chocolate and bound together with syrup.

# data[].attributes.attachment_link.readable_text
The truth about Christmas past is that the vegan was often sent to the Siberian end of the dining table with a nut roast for one. Happily, we're in 2019 and it doesn't have to be this way any more.

These bold but comforting little dumplings are the perfect way to cut the ribbon on the Christmas meal, and are something that the whole family can both help to make and eat together. Christmas, after all, is about sharing - well, until it comes to the last dumpling, at least.

Kimchi and tofu dumplings with dipping sauce

Don't worry about your pleating skills: you can just press these little dumplings shut and they'll still look lovely. You'll need a food processor to make the filling, though.

You can find gyoza wrappers in the freezer section of most Chinese shops or big supermarkets - I use Happy Belly gyoza skins, which are round and 10cm in diameter. If you can find only square ones, they'll work, too.

For the dipping sauce
2 tbsp soy sauce
2 tbsp rice-wine vinegar
1 tbsp white-wine vinegar
1cm piece fresh ginger, peeled and finely grated

For the dumplings
280g firm tofu, drained
250g good-quality vegan kimchi
1 tbsp rapeseed oil
10 spring onions, finely chopped
Salt
30 gyoza (or wonton) wrappers, defrosted
Black sesame seeds, to serve

First, make up the dipping sauce by mixing all the ingredients in a small bowl, then put to one side.

Cut the tofu into large pieces, then put in a food processor. Weigh out the kimchi - both cabbage and juice - add to the tofu, then blitz until the mixture resembles mince.

Over a medium flame, heat the oil in a nonstick frying pan for which you have a lid. Once hot, add all but a small handful of the spring onions. Stir-fry for four to five minutes, until soft, then add the kimchi and tofu mixture and cook for 10 minutes, until the water disappears. Taste - you may need to add up to a teaspoon of salt, but this will depend on your kimchi, so add it bit by bit. Tip the mixture into a bowl, and wipe out the frying pan.

For the dumplings, fill a small bowl with water. Take one wonton wrapper (cover the rest with a damp tea towel to stop them drying out). Wet the outside of the wrapper with a (clean) finger dipped in the water bowl. Put two heaped teaspoons of filling in the centre of the wrapper (or enough to be generous, but not so much that you can't handle the dumpling). Fold over the wrapper to enclose the filling, then press closed or pinch and pleat the wrapper, working from one side to the other, pressing out as much air as possible as you go. Repeat with the remaining wrappers and filling (congratulating yourself on the improvement of your pleating skills as time goes on).

To cook the dumplings, heat a tablespoon of oil in the frying pan over a low flame. Once it's hot, add as many dumplings as will fit in a single layer on the base of the pan and fry for a minute or two, until their bottoms are golden. Gently flip over, turn down the heat, add five tablespoons of water and cover the pan with a lid. Steam for six to seven minutes, until the pastry is soft and the water has evaporated. Repeat with the remaining dumplings.

Throw the reserved spring onions into the dipping sauce, then arrange the dumplings on plates, sprinkle with sesame seeds and serve with saucers of dipping sauce.

Fiona Beckett's drinks match

You really want something aromatic with this, ideally with a touch of sweetness, so think grape varieties such as pinot gris, riesling and gewürztraminer. You get the three together in New Zealand producer TWR's absolutely delicious Toru 2018 ( £17.95 Hop, Burns & Black, 13%), which is also organic and suitable for vegans. FB
Topics

# data[].attributes.attachment_link.title
Christmas starter: a vegan recipe for kimchi and tofu dumplings | Meera Sodha

# data[].attributes.attachment_link.description
The truth about Christmas past is that the vegan was often sent to the Siberian end of the dining table with a nut roast for one. Happily, we're in 2019 and it doesn't have to be this way any more.

# data[].attributes.attachment_link.readable_text
Turnip cake is a traditional Chinese dim sum dish (and actually made of daikon), but a few twists make it grand enough to act as a vegan Christmas centrepiece. If you don't have a 23cm x 30cm high-sided tin, use another dish or tin with a similar surface area; the main objective is to get a 2cm-high cake in a tin with high enough sides to sit in a water bath without getting the contents wet. To get ahead, make the day before and keep in the fridge, ready to fry the next day.

Turnip cake is a traditional Chinese dim sum dish (and actually made of daikon), but a few twists make it grand enough to act as a vegan Christmas centrepiece. If you don't have a 23cm x 30cm high-sided tin, use another dish or tin with a similar surface area; the main objective is to get a 2cm-high cake in a tin with high enough sides to sit in a water bath without getting the contents wet. To get ahead, make the day before and keep in the fridge, ready to fry the next day.

For the soy-maple nuts
15g dried shiitake mushrooms, soaked in boiling water for 20 minutes
30g pine nuts, roughly chopped
50g ready-cooked and peeled chestnuts, roughly chopped
1 tbsp white and/or black sesame seeds
1 small garlic clove, peeled and crushed
¼ tsp finely grated fresh ginger
3 tbsp soy sauce
60ml maple syrup
Salt

For the turnip cake
130g Thai white rice flour, non-glutinous (don't confuse it with regular rice flour)
1 tbsp cornflour
2½ tsp caster sugar
1 small garlic clove, peeled and crushed
¼ tsp finely grated fresh ginger
2 tsp sesame oil
1-2 large daikon, trimmed, peeled and roughly grated (600g net weight)
105ml sunflower oil

Heat the oven to 240C (220C fan)/465F/gas 9. Line and grease a 23cm x 30cm high-sided tin. Drain the shiitake, squeeze dry and chop finely.

Put the pine nuts and chestnuts in a large, nonstick frying pan on a medium-high heat. Toast, stirring, for three to four minutes, until golden and fragrant, then add the sesame seeds and cook for a minute more. Stir in the shiitake, garlic, ginger, soy, maple syrup and an eighth of a teaspoon of salt, then cook, stirring, for four to five minutes, until the liquid bubbles, reduces and coats the nut and seed mixture. Spread out on an oven tray lined with greaseproof paper and leave to cool.

In a large bowl, whisk the first six turnip cake ingredients with 240ml cold water and a teaspoon of salt, until smooth, then set aside.

Put a large saute pan on a medium heat, add the daikon and two tablespoons of water, and cook, stirring now and then, for 15 minutes, until the liquid evaporates (take care the daikon doesn't colour), then leave to cool for 10 minutes.

Stir the daikon and the nut mix into the turnip cake bowl, then spoon into the tin. Smooth the top, wrap tightly in foil, then put in a slightly larger, high-sided baking tray. Pour in enough boiling water to come three-quarters of the way up the sides of the turnip cake tin, then bake for 35 minutes. Lift the tin out of its water bath, remove the foil, leave to cool, then transfer to the fridge for 40 minutes, or overnight, until completely chilled.

Turn out the cake on to a board, cut into eight even rectangles and brush on both sides with four tablespoons of oil in total. Put a large, nonstick frying pan on medium-high heat, then add a tablespoon and a half of oil. Fry the slices in two or three batches, spacing them apart, for two to three minutes on each side, until crisp and golden brown. Keep warm while you repeat with the rest of the cake and oil.

Put all the sauce ingredients bar the chives in a small saucepan, add 80ml cold water and warm through on a medium-high heat for about three minutes. Lay the turnip cake on a platter in overlapping slices, and pour over half the sauce. Sprinkle the chives and remaining nut mixture on top, and serve at once with the rest of the sauce on the side.

Fiona Beckett's drinks match

There's a fair bit of sweetness here, which suggests an off-dry white such as a gewürztraminer. Leon Beyer is one of my favourite producers - you can get his from the Wine Society for £16. Otherwise, go for a lush red such as a grenache or the Il Passo Segreto Appassimento Sangiovese 2017 ( £8.50 Tesco, 14%), a handsome-looking amarone-alike that looks and tastes really Christmassy. FB
This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information. Topics

# data[].attributes.attachment_link.title
Alternative Christmas dinner: Yotam Ottolenghi's vegan recipe for Chinese turnip cake

# data[].attributes.attachment_link.description
Turnip cake is a traditional Chinese dim sum dish (and actually made of daikon), but a few twists make it grand enough to act as a vegan Christmas centrepiece.

# data[].attributes.attachment_link.readable_text
Up and down the length and breadth of Thailand's tables, you'll find dipping sauces of various kinds sitting quietly yet potently to add fire and life to your meal. Nam jim is a particular favourite of mine, and, although there are many variations, loosely speaking it is always a fabulously punchy concoction usually made with chillies, sugar, garlic, lime and a salty element (such as fish sauce or soy). Here, I've generously doused some roast aubergines in the sauce, then tossed them with wild rice and fresh herbs to add some fire and life to your table.

Nam jim aubergine salad with wild rice

Prep 15 min
Cook 55 min
Serves 4 as a main

For the nam jim dressing
25g coriander, leaves picked, stalks finely sliced
3 garlic cloves, peeled
3 bird's eye chillies
1 tbsp dark brown sugar
2 tbsp soy sauce
5 tbsp lime juice (from 2-3 limes)
3 tbsp orange juice (from 1 orange)
20g Thai basil leaves, shredded
20g mint, leaves shredded

Heat the oven to 200C (180C fan)/390F/gas 6. Cut the aubergines into 2cm x 4cm lozenges, put in a large bowl, pour over four tablespoons of oil and toss to coat. Arrange the aubergines in a single layer across two oven trays (keep the bowl for later) and bake for 25 minutes, turning once halfway through.

In the meantime, cook the rice according to the packet instructions, adding a teaspoon and a half of salt to the cooking water, then drain, return to the pot and cover with a clean towel to steam for 10 minutes.

To make the dressing, put the coriander stalks, garlic, chillies and three-quarters of a teaspoon of salt into a mortar and bash until smooth. Tip into the large bowl from earlier, and add the sugar, soy, and lime and orange juices. Stir until the sugar dissolves, then add the cooked aubergines, submerge in the liquid and set aside for a few minutes.

To make up the salad, put the rice in a serving bowl, air-lift the aubergines into the rice, leaving as much of the dressing behind as possible. Add the basil, mint and coriander leaves to the dressing bowl, gently toss to mix, then drizzle over the top of the aubergines. Taste, check you are happy with the seasoning and serve.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for nam jim aubergine salad with wild rice

# data[].attributes.attachment_link.description
Up and down the length and breadth of Thailand's tables, you'll find dipping sauces of various kinds sitting quietly yet potently to add fire and life to your meal. Nam jim is a particular favourite of mine, and, although there are many variations, loosely speaking it is always a fabulously punchy concoction usually made with chillies, sugar, garlic, lime and a salty element (such as fish sauce or soy).

# data[].attributes.attachment_link.readable_text
Author Notes

Prebranac is one of the staple dishes of Serbian, Bosnian and Macedonian cuisine. It is one of the classic comfort foods of Balkans - a casserole of caramelized onions and white beans, in a sauce flavored with bay leaves and sweet Hungarian paprika. Originally made by farmers during long winters - it's nutritious, wholesome and by far one of the cheapest dishes ever made. Prebranac is typically served at room temperature with warm crusty bread. In the Balkans, every family has their own way of making Prebranac, it's the kind of recipe passed down through generations. Here is the one I "inherited" from my mom. She never wrote it down, always guided by her inner sense of perfection. Although Prebranac has an amazing quality that no matter what you do to it, it can never go wrong, it took me many years of experimentation, until I finally nailed the taste of my mom's dish. And so it goes... - QueenSashy

Prep time 24 hours 10 minutes

Cook time 3 hours 30 minutes

Serves 12

Directions

1. Soak the beans overnight in plenty of water.

2. Drain the beans. Place the beans in a pot and cover with water. (For each cup of beans use three cups of water). Bring to a boil over medium-high heat. Reduce the heat and simmer until the beans are very soft, for about an hour and a half (cooking time will depend on the type and the size of beans, so check them from time to time). Drain and discard the water.

3. Preheat oven to 375F.

4. In a large casserole or Dutch oven combine the oil with the onions over medium heat (alternatively you can heat the oil first, but starting the onions in cold oil will help release their flavor gradually and will give them mellower taste than the hot oil method). Simmer the onions for about 30 minutes, until very soft and deep yellow. You might have to add a drop of water from time to time to prevent onions from drying.

5. When the onions are done, add the beans, garlic, paprika and bay leaves to the casserole. Season with salt and pepper, add about 3 cups of water, and mix gently. (The beans should be somewhat covered in water, but not swimming in it.)

6. Place the casserole in the oven and bake for about an hour to hour and a half, adding more water if necessary (the beans should never be completely dry). When done, the top layer of beans should be gently caramelized and fairly dry, most of the moisture having evaporated, while the beans inside should be wonderfully creamy and coated with onions.

7. Let Prebranac completely cool before serving. Let it rest for a day in the refrigerator. Serve at room temperature (but not cold) with crusty bread.

Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

# data[].attributes.attachment_link.title
Prebranac (Serbian Baked Beans) Recipe on Food52

# data[].attributes.attachment_link.description
Prebranac is one of the staple dishes of Serbian, Bosnian and Macedonian cuisine. It is one of the classic comfort foods of Balkans - a casserole of caramelized onions and white beans, in a sauce flavored with bay leaves and sweet Hungarian paprika.

# data[].attributes.attachment_link.readable_text
Potatoes and leeks go hand in hand the world over. In the wet wilds of Wales, for instance, there is potato and leek soup, and in France vichyssoise, but on the tropical, palm-fringed island of Sri Lanka, there is leek and potato curry - also known as a 'white curry', because it contains no turmeric or red chilli (it is often mild enough to feed to children, too). This is a comforting dish; a soothing blanket of textures and flavours with only the crunch of the odd cashew, a little spice or a spritz of lemon juice to break with proceedings.

Leek, potato and cashew nut curry

2 tbsp coconut oil
1 sprig curry leaves, fresh or frozen, plus a few extra, fried, to garnish
600g leeks, topped, thinly sliced into circles and well washed
3 fat garlic cloves, peeled and minced
1.5cm piece fresh ginger, peeled and grated
1 green finger chilli, finely chopped
¼ tsp ground black pepper
½ tsp ground cinnamon
1 tsp ground cumin
½ tsp ground coriander
1 tsp salt
1 x 400ml tin coconut milk
400g baby new potatoes, quartered
60g cashew nuts, toasted, plus a few extra to garnish
1 handful frozen peas, defrosted
Lemon wedges, to serve

Heat the coconut oil in a deep-sided frying pan on a medium heat, then add the curry leaves and wait for them to crackle and pop. Stir in the leeks and cook for five minutes, until soft, then add the garlic, ginger and chilli, and cook for three minutes.

Stir in the pepper, cinnamon, cumin, coriander and salt, then add the coconut milk and potatoes; half-fill the now empty coconut milk tin with water and tip that into the pot, too. Bring the curry to a simmer, cook for five minutes, then add the cashews and peas, and simmer for a further five minutes, or until the potatoes are tender.

Check the curry for seasoning, transfer to a serving dish and squeeze over some lemon juice to taste. Garnish with a few fried curry leaves and extra cashews, and serve with freshly steamed jasmine or basmati rice.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for leek, potato and cashew nut curry | The New Vegan

# data[].attributes.attachment_link.description
Potatoes and leeks go hand in hand the world over. In the wet wilds of Wales, for instance, there is potato and leek soup, and in France vichyssoise, but on the tropical, palm-fringed island of Sri Lanka, there is leek and potato curry - also known as a 'white curry', because it contains no turmeric or red chilli (it is often mild enough to feed to children, too).

# data[].attributes.attachment_link.readable_text
The sight, smell or even the mention of certain foods sets off a Pavlovian response in me. Say laksa, saag or hot lime pickle, and my gums will start to twitch, my legs spasm and nothing else matters until said food is on my plate.

Currently, the object of my affections are these life-giving noodles, a recreation of a plate of utter joy and deliciousness I had sitting under fluorescent lighting at a street stall in Tekka market, Singapore. They were spicy, fried and loud with flavour: they were also addictive.

Mee goreng with carrot, red cabbage and tofu

150g wholewheat noodles
Rapeseed oil
10 spring onions, trimmed, whites shredded, greens cut on an angle into 2cm-long pieces
2 bird's eye chillies
3 garlic cloves, peeled and crushed
1 large carrot (about 150g), peeled and cut into thin matchsticks
⅓ red cabbage (about 200g), finely shredded
280g firm tofu, drained and cut into ½cm-thick strips
1 tbsp dark soy sauce
1 tbsp tomato puree
1 ½ tbsp kecap manis
½ tsp salt
60g beansprouts

To serve
1 handful fried shallots or onions - buy them ready-made in an Asian food store
1 lime, quartered

Bring a large pot of water to a boil, then drop in the noodles and cook for one minute less than the packet instructions. Drain, drizzle with a little oil and put to one side.

Put three tablespoons of oil in large, nonstick frying pan over a medium to high heat and, when hot, add the spring onion whites and greens. Cook for three minutes until softened and wilted, then add the chillies and garlic, and cook for another three minutes. Add the carrot and cabbage, and stir-fry for five minutes, shuffling everything around the pan until the carrots and cabbage become bendy and pliable.

Stir in the shredded tofu, then the soy sauce, tomato puree, kecap manis and salt. Bit by bit, add a handful of the cooked noodles and the beansprouts, and mix and toss, mix and toss, until the vegetables and noodles have integrated.

Transfer to two plates, top with some crisp onions and a generous squeeze of lime, and serve hot.
Topics

# data[].attributes.attachment_link.title
Fried noodles with carrot, red cabbage and tofu | The New Vegan

# data[].attributes.attachment_link.description
The sight, smell or even the mention of certain foods sets off a Pavlovian response in me. Say laksa, saag or hot lime pickle, and my gums will start to twitch, my legs spasm and nothing else matters until said food is on my plate.

# data[].attributes.attachment_link.description
These cookies are deliciously simple. They are perfect with a cup of tea or coffee. If you want to make these vegan-friendly, make sure you use dairy-free vegetable margarine.

# data[].attributes.attachment_link.readable_text
There is genuine pleasure to be had in things that feel just right: the weight of a pound coin, a bath at the perfect temperature, the feel of a well-worn wooden spoon. To this list, I'd add bao: it's as if this little bun was ergonomically designed for eating - it fits snugly into the nook of a hand; the pillowy dough gives like memory foam; and the semi-circular shape slots cleanly into the mouth.

It's no surprise that these buns - thanks to Bao, the Soho restaurant, a bit of social media hype and our ever-growing appetite for new tastes and cultures - have become popular in the UK. Especially in the Sodha household.

Ordinarily, the buns are made with milk and the fillings are porcine, but this recipe uses neither. The bun is filled with some of the finest mushrooms in the land, shiitake, which are coated in sesame and soy, covered with sharp cucumbers and finished with a smattering of salty peanuts. It's everything you need and nothing you don't.

Mushroom bao

This is a good weekend project, where the paper can be read while waiting for the dough to prove. You'll need a steamer: the inexpensive bamboo ones are brilliant and can be set very easily over a pan of boiling water, to steam anything to your heart's delight. Makes 10 bao.

For the pickled cucumbers
100ml rice-wine vinegar
½ cucumber, halved lengthways, seeds removed and cut into very thin half moons

For the mushroom filling
6 tbsp light soy sauce
4 tbsp crunchy peanut butter
8 tsp rice-wine vinegar
4 garlic cloves, peeled and crushed
4 tsp toasted sesame oil
2 tbsp rapeseed oil
600g oyster and shiitake mushrooms, cut into 0.5cm slices
1 large handful salted peanuts, ground or very finely chopped

Start by making the dough. Combine the dry ingredients in a bowl, then add the water little by little and bring the dough together using your hands; you should have a sticky ball. Turn it out on to a floured surface and knead for five minutes, until smooth and bouncy, then place in an oiled bowl. Cover with clingfilm and leave in a warm place to double in size - an hour to an hour and a half.

Meanwhile, put the vinegar and three tablespoons of water in a small saucepan, bring to a simmer over a low flame, then pour into a bowl, add the cucumber and leave to cool.

Turn out the dough on to a floured surface, knead for a minute to knock out the air, then divide into 10 equal-sized pieces. Take one piece, gently flatten it into a 1cm-thick disc, then brush one half with a tiny amount of oil. Fold the bun into a half-moon and place on a small square of baking paper on a tray. Repeat with the remaining dough, then loosely cover the tray with clingfilm and leave to rise for 30 minutes more.

Now for the filling. In a small bowl, whisk the soy sauce, peanut butter, vinegar, garlic and sesame oil. Heat the rapeseed oil in a frying pan on a high flame, then fry the mushrooms hard for six minutes, until soft and browning at the edges. Stir in the sauce to coat, then turn the heat to medium and cook, stirring regularly, for five minutes, until the sauce reduces and goes dark brown.

To cook the bao, set a steamer over a pan of simmering water. Put the bao in batches in the steamer, still on their baking paper mats and making sure they don't touch, cover and steam for eight minutes.

Once done, fill each bao with a generous tablespoon of mushrooms, three or four slices of cucumber and, for a little crunch, some peanuts.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's recipe for vegan mushroom bao

# data[].attributes.attachment_link.description
There is genuine pleasure to be had in things that feel just right: the weight of a pound coin, a bath at the perfect temperature, the feel of a well-worn wooden spoon.

# data[].attributes.attachment_link.readable_text
If I were in charge of brownies and their taxonomy, there would be a proper list of categories. The only thing that unifies them really is the chocolate, beyond which they could be cakey, crumbly, chewy, chocolatey or, er, cocoa-ey. This one is my perfect brownie: dense and fudgy, thanks to the chia seeds; and rich, but not sickeningly so, with a salted caramel-like flavour that comes from using white miso and salt together. It makes this brownie incredibly special. And there is no category for that.

Salted miso brownies (pictured above)

Make sure you use flavourless coconut oil, unless you actually want to add a coconut flavour, and check that the chocolate is suitable for vegans.

4 ½ tbsp milled chia seeds
150g flavourless coconut oil
250g dark chocolate (85%), broken into small pieces
420g light brown muscovado sugar
120g plain flour
3 ½ tbsp white miso (shiro miso)
1 tsp flaky sea salt

Heat the oven to 190c (180C fan)/390F/gas 6, and line a 20cm x 22cm square tin with greaseproof paper. In a small bowl, mix the milled chia seeds with 270ml water and set aside.

Put the coconut oil and broken chocolate into a medium-sized saucepan, and set over a low heat. Stir occasionally until melted, then mix in the sugar, flour and miso, and crumble in the salt flakes. Finally, stir in the soaked and bloomed chia seeds, then pour into the lined tin and gently shake to distribute evenly.

Bake on the middle shelf of the oven for 45 minutes, then remove. The brownies might still be a bit wobbly in the middle, but they will soon settle down as they cool and be deliciously fudgy. Leave to cool completely, then cut into 16 squares.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's recipe for vegan salted miso brownies | The new vegan

# data[].attributes.attachment_link.description
If I were in charge of brownies and their taxonomy, there would be a proper list of categories. The only thing that unifies them really is the chocolate, beyond which they could be cakey, crumbly, chewy, chocolatey or, er, cocoa-ey.

# data[].attributes.attachment_link.title
Meera Sodha's recipe for vegan caramelised onion ramen | The new vegan

# data[].attributes.attachment_link.description
Sticky onions combined with miso, stock and sake make a heavenly French-Japanese marriage

# data[].attributes.attachment_link.readable_text
Like cranberry woo woos or a game of Twister, blondies know how to get a party started. They're the ultimate fuss-free, please-all, bung-it-in-the-oven treat. The batter should, in my opinion, be treated as merely a vehicle in which you can add whatever brings you joy. I have gone full American girl scout with mine, adding peanut butter, jam and a little chocolate, because the combination just works, but you could add whatever floats your (blondie) boat.

Blondies with peanut butter, jam and chocolate

4 ½ tbsp milled chia seeds
160g flavourless coconut oil
2 tsp vanilla extract
300g caster sugar
200g plain flour
1 tsp baking powder
2 big pinches flaky sea salt
150g vegan dark chocolate, roughly chopped
75g smooth peanut butter
75g raspberry jam

Line a 20cm square tin with baking paper, and heat the oven to 190C (180C fan)/390F/gas 6.

In a small bowl, mix the chia seeds with 275ml water and set aside to soak. Put the coconut oil in a small pan set over a low heat, until melted, leave to cool a little, then stir in the vanilla extract.

In a large bowl, mix the sugar, flour, baking powder, salt and chocolate until well combined. Add the bloomed chia seeds and cooled coconut oil, stir well until everything is combined, then blob the batter into the lined tin. Drop teaspoons of peanut butter and jam all over the surface, then swirl them into the batter with a skewer or cocktail stick.

Bake for 40 minutes, until the blondies have a crisp top and just the faintest hint of a wobble. Leave to cool completely before slicing and eating, ideally with a cuppa.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for peanut butter blondies | The new vegan

# data[].attributes.attachment_link.description
Like cranberry woo woos or a game of Twister, blondies know how to get a party started. They're the ultimate fuss-free, please-all, bung-it-in-the-oven treat. The batter should, in my opinion, be treated as merely a vehicle in which you can add whatever brings you joy.

# data[].attributes.attachment_link.readable_text
The smell of fresh baking is one that deserves to be enjoyed by everyone. It soothes the soul, travels out of windows and into the street, spreading delight in a way no other scent can. Today's recipe is particularly aromatic: a cheat's croissant made with pre-rolled puff-pastry filled with a push-of-a-button pistachio marzipan and sweet cherries. So few ingredients and little work for such lovely smells and so much joy ... you may as well fling open the windows (and pass a plate around).

Pistachio and cherry croissants

You can use frozen cherries, if you like - just defrost them fully first. The cherries will produce some juice that you won't need here, but it keeps for three days in the fridge - use it in cocktails.You'll need a food processor for the pistachio paste.

200g fresh cherries, pitted (or frozen cherries, defrosted)
1 tbsp icing sugar, plus a little extra to dust
100g unsalted pistachio kern els
4 tbsp brown rice syrup
1 tsp vanilla extract
½ tbsp flavourless oil, such as rapeseed, plus extra for brushing
Salt
2 x 320g packets pre-rolled puff pastry sheets - I like Jus-Rol's

Heat the oven to 220C (200C fan)/425F/gas 7, and line two oven trays with nonstick baking paper. Finely chop the cherries, put them in a bowl with the icing sugar and leave to steep.
Meera Sodha's vegan recipe for courgette and chickpea dal | The New Vegan
Finely chop a tablespoon of the pistachios and set aside. Put the rest of the nuts, syrup, vanilla, oil and a good pinch of salt in the bowl of a food processor, and blitz until it comes together like wet dough.

Unfurl one pack of pastry. With the longest side parallel to the edge of the worktop, mark it out into quarters, then cut across the whole sheet from top left to bottom right and top right to bottom left - you will end up with eight pastry triangles. Repeat with the second pastry sheet.

Put a sieve over a small bowl and drain the cherries (reserve the juice). Take one triangle and put the shortest side parallel to the worktop - this should be a long, skinny triangle with a sharp, slightly off-centre point at the top, so stretch the base a bit to even it out.

Put a scant teaspoon each of the pistachio paste and drained cherries on the bottom of the triangle, 2cm from the edge - don't be tempted to use more, or it'll be too fat to roll. Roll the bottom edge over the filling and keep rolling, with the filling central - you'll end up with a chubby bit in the middle and two horns. Fold the horns in towards each other to form a crescent, and pinch the ends closed as necessary.

Put on the lined tray, then repeat with the remaining pastry and filling to make 15 more croissants. Brush each with oil, and bake for 15-20 minutes, until crisp and golden.

Dust liberally with icing sugar and chopped pistachios, and leave to cool.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for pistachio and cherry croissants

# data[].attributes.attachment_link.description
The smell of fresh baking is one that deserves to be enjoyed by everyone. It soothes the soul, travels out of windows and into the street, spreading delight in a way no other scent can. Today's recipe is particularly aromatic: a cheat's croissant made with pre-rolled puff-pastry filled with a push-of-a-button pistachio marzipan and sweet cherries.

# data[].attributes.attachment_link.readable_text
Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.
I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!

I mean they just look like they're right out of your grandmothers kitchen don't they?

My grandmother baked the best cookies.

My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn't like to bake and I love it! Bring on the vegan desserts!

These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and dried coconut, there is not much that can beat a good oatmeal cookie!

When first testing these I tried following the method I used for my oatmeal crunchies recipe. But honestly I thought they came out a bit too crunchy.

The oatmeal crunchies are (of course) super crunchy, but they're also thick squares, whereas these cookies are flatter and thinner so the result was just a little too crunchy.

So I adapted the method and the result was perfection. The perfect amount of crunchiness and softness.

I think you will love these vegan oatmeal cookies. They are:

Both perfectly soft and crunchy

Brown sugar sweetened

Coconut and cinnamon infused

Super easy

Keep stored in a sealed container at room temperature where they will stay good for up to one week.

More Vegan Cookies

And if you love oatmeal cookies, then also check out our vegan oatmeal raisin cookies and our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies!

So let us know what you think of these vegan oatmeal cookies in the comments and please rate the recipe too, thanks so much!

And do sign up for our mailing list! Not only do you get a free ebook with 10 fabulous recipes, but you'll stay updated with all our latest recipes posted to the site.

Keywords: vegan oatmeal cookies

# data[].attributes.attachment_link.description
Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack. I love the look of these vegan oatmeal cookies. They have such a wholesome vibe! I mean they just look like they're right out of your grandmothers kitchen don't they?

# data[].attributes.body
My favourite thing to make!

# data[].attributes.attachment_link.description
We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa

# data[].attributes.attachment_link.readable_text
Vegan white sauce, also known as bechamel sauce. Basic 3 ingredient recipe that you can expand on with different flavorings. Creamy and delicious.
So your basic vegan white sauce has a lot of uses. It's the basic recipe that with a few additions can turn into a vegan cheese sauce.

Also called a bechamel sauce, this is the white sauce you can use in lasagnas and other dishes that require a white sauce.

It's usually made with butter, flour and dairy milk. Sometimes oil, flour and dairy milk.

Since this is the vegan version, of course the dairy milk is replaced with plant based milk. Too easy really!

In this case I used soy milk but any plant based milk of your choice will do the trick.

I tried a version using vegan butter and the butter flavor was pretty strong.

I wasn't a huge fan but I liked it more than Jaye who thought it was disgusting. He was all like: 'aarrgggg butter sauce, I just ate a heap of butter in a sauce!'

Well, needless to say, he didn't! It was just a little butter in a lot of sauce, but whatevs.

So the next time I made it with olive oil and I thought it tasted heaps better, and Jaye agreed.

In fact this one was so delicious that we've made it a lot since then.

And I used it in a lasagna dish that came out beautifully.

I think you are going to fall in love with this vegan white sauce! It is:

This creamy dreamy white sauce is like a blank canvas that you can add any flavorings to that you choose, like garlic or herbs or whatever you desire!

The basic recipe is just 3 ingredients, and after that it's up to you how you flavor it.

We've just gone with some sea salt and black pepper, but fresh herbs would be great, dried herbs, garlic spice, chilli, mustard, whatever you're in the mood for.

More vegan sauces!

So let us know what you think of this recipe by leaving a comment and rating it too please as that is SO super helpful.

And while you're here, sign up to our email list, you'll get an awesome (free) recipe ebook, and you'll stay updated with all our latest recipes too!
Basic White Sauce: Spices to taste:

# data[].attributes.attachment_link.description
Vegan white sauce, also known as bechamel sauce. Basic 3 ingredient recipe that you can expand on with different flavorings. Creamy and delicious. So your basic vegan white sauce has a lot of uses. It's the basic recipe that with a few additions can turn into a vegan cheese sauce.

# data[].attributes.body
Warning! Dessert not Vegan!

# data[].attributes.attachment_link.readable_text
Prep 5 minCook 1 hr, including cooling timeServes 4-6

First make the sauce. Put the herbs, capers and anchovies in a jug blender, add the vinegar and lemon juice, and start to blend. With the motor running, add the oil in a slow, steady stream until it's all incorporated and you are left with a thick, green, rustic sauce. Season to taste and set aside.

For the panelle, pour the measured water into a saucepan, bring to a boil and season generously. Vigorously whisk in the chickpea flour, and keep whisking until it forms a thick, smooth paste that comes away from the sides of the pan. Check the seasoning, then turn off the heat.

Lightly oil a baking tray (or a kitchen counter), pour the batter on top and smooth out until the mix is about 2cm thick, then leave to cool completely.

In a deep-sided pan, heat the frying oil to 180C - test by dropping in a piece of bread: it should fizzle and turn brown almost immediately. Cut the panelle into rustic strips or triangles, then deep-fry in two or three batches until golden brown, lightly puffed and crisp - about two to three minutes a batch. Drain on kitchen paper, sprinkle with the fennel seeds and some sea salt, and serve at once with the salsa verde for dipping. (Or go full Sicilian by stuffing the fritters in a bread roll and dousing them in lemon juice.)

Main: pumpkin and chickpea stew

This is a great way to cook pumpkin; its natural sweetness and texture work brilliantly as a stew base, and the raisins, cinnamon, olives and coriander give it a distinctive, sweet-sour, Moorish slant. In western Sicily this would be served alongside a bowl of 'cuscus'.

½ small pumpkin (about 1.2kg), iron bark or delica, ideally
Olive oil
Sea salt and black pepper
2 onions, peeled and finely chopped
½ bunch coriander
40g raisins
1 tsp ground cinnamon
½ tsp ground chilli flakes
500ml vegetable stock
75g green olives
1 x 400g tin chopped tomatoes
1 x 400g tin chickpeas

Heat the oven to 210C (190C fan)/410F/gas 6½. Peel the pumpkin, then chop the flesh into 3cm pieces; reserve the seeds. Toss the pumpkin in olive oil to coat, then season lightly, spread out on an oven tray and roast for 35-40 minutes, until golden and caramelised.

Meanwhile, put the onions and a glug of oil in a medium casserole dish over a low heat. Finely chop the coriander stalks and add to the pan with the raisins and most of the cinnamon and chilli flakes (keep a little of both to garnish). Cover and cook for 20 minutes, stirring occasionally; add splashes of stock as need be, so it doesn't dry out.

When the pumpkin is done, stir it all into the casserole, taking care not to crush the pumpkin - it looks better when it retains its shape. Bash the olives to split them, remove and discard the stones and add to the pan with the tomatoes and chickpeas - juice and all. Add the rest of the stock, turn up the heat to medium and leave to simmer, uncovered, for 30 minutes, stirring occasionally, until rich and thick.

Meanwhile, toss the reserved pumpkin seeds with the remaining cinnamon and chilli flakes, and a pinch of salt and pepper. Spread out in the same roasting tray and roast for around 10 minutes, or until golden and crisp.

Ladle the stew into shallow bowls, scatter with a few spiced pumpkin seeds and serve.

Side: sauteed turnip tops, chilli, garlic and lemon

Facebook Twitter Pinterest

Ben Tish's classic southern Italian side dish of sauteed turnip tops, chilli, garlic and lemon.

Turnip tops are a ubiquitous green vegetable all over southern Italy, and they are slowly becoming more popular over here. I love their earthy, bitter, metallic flavour. Sauteeing is easily the best way to cook them.

500g turnip tops, stalk ends trimmed
Extra-virgin olive oil
2 garlic cloves, peeled and finely sliced
1 large red chilli, pith and seeds removed, finely sliced
Sea salt and pepper
Grated zest and juice of ½ unwaxed lemon

Cut the turnip tops in half widthways. Put a large saute pan on a medium heat and add a good glug of oil. Add the garlic and chilli, and cook, stirring, until softened and the garlic is just starting to take on some colour. Throw in the turnip tops, season generously and stir rapidly until they wilt, stirring the whole time to prevent the leaves from catching and browning. Turn off the heat, sprinkle over the lemon zest and juice, and serve immediately.

Pudding: plum and pistachio cake with rose water mascarpone

Facebook Twitter Pinterest

Ben Tish's plum and pistachio cake with rose water mascarpone rounds off a meal very nicely.

200ml water
370g caster sugar
Juice of ½ lemon
8 plums, halved, stoned and cut into 1cm pieces
150g plain flour, plus extra for dusting
160g green Iranian pistachios, plus extra for decorating
90g semolina
2 heaped tsp baking powder
150g unsalted butter, at room temperature, plus extra for greasing
3 eggs
130g thick Greek-style yoghurt

Put the water, 215g sugar and the lemon juice in a saucepan on a medium heat, and stir to dissolve the sugar. Turn up the heat, bring to a boil, then reduce to a simmer and add the chopped plums. Simmer for three minutes, until the syrup thickens and the plums soften (but don't break down), then turn off the heat and leave to cool.

Heat the oven to 200C (180C fan)/390F/gas 6. Grease a round nonstick 20cm cake tin with butter, then dust with flour and tap out any excess. Finely grind the nuts in a food processor. Sift the flour, semolina and baking powder into a bowl, then stir in the ground nuts. Using an electric mixer, beat the butter and remaining 155g sugar in a bowl until pale and creamy. Add the eggs one at a time, beating in each one well before adding the next. Stir in the flour mixture, then stir in the yoghurt to combine.

Spoon the mixture into the prepared cake tin and tap the tin on a worktop to smooth the top. Bake for 50 minutes, or until a skewer inserted into the centre comes out clean.

Use the skewer to pierce holes all over the top of the cake, pour over the plums and their syrup, and leave to cool. Meanwhile, whisk the mascarpone, rose water and icing sugar. Transfer the cake to a platter, sprinkle with chopped pistachios and serve with the mascarpone on the side.

* Ben Tish is chef/patron of Norma, London W1. His latest book, Moorish, is published by Bloomsbury at £26. To order a copy for £22.18, go to guardianbookshop.com.
Topics

# data[].attributes.attachment_link.title
An autumnal Sicilian spread in four dishes | Ben Tish

# data[].attributes.attachment_link.description
Prep 5 minCook 1 hr, including cooling timeServes 4-6 First make the sauce. Put the herbs, capers and anchovies in a jug blender, add the vinegar and lemon juice, and start to blend. With the motor running, add the oil in a slow, steady stream until it's all incorporated and you are left with a thick, green, rustic sauce.

# data[].attributes.attachment_link.readable_text
Spices never really go off, but they do lose potency and flavour. Where possible, buy spices whole, because they last up to four years and will always be fresher than ready-ground. And store them in airtight jars, out of direct sunlight, to prolong their life.

If a spice does grow old, don't give up - it can be revived with heat. Dry roast whole spices until they smell aromatic and pop, then add to a dish or grind. To bring ground spices back to life, heat them in a dry pan or some oil, with or without onions, but be careful they don't catch and burn.

If you do have a load of spices that are growing old and need using up, there are lots of spice-heavy recipes you can draw on. Make your own garam masala or ras el hanout, say, and apply liberally to traditional or your own recipes. Or try dukkah, an Egyptian dip made with toasted spices, nuts and seeds. The toasting revives their flavour and crunch, so it's a great way to use up ingredients that seem past their best. Make up your own variations using whatever nuts and spices you have to hand.

Dukkah

This scrumptious, spicy and crunchy dip is quick to make, and although it wouldn't last five minutes in my house, it will keep indefinitely if stored in an airtight jar. To eat it, dip bread first into extra-virgin oil and then into the dukkah, coating the bread with a crunchy outer layer. Makes about 1 x 150g jar.

50g nuts (hazelnuts, walnuts, etc)
3½ tbsp warm spices - coriander seeds, cumin seeds, etc
40g sesame (or other) seeds
1 big pinch dried herbs ( thyme, oregano, marjoram, herbes de Provence, za'atar)
1 tsp sea salt
Extra-virgin olive oil and flatbread or pitta, to serve

Put the nuts on an oven tray and roast at 210C (190C fan)/410F/gas 6½ for three minutes. Add the spices and return to the oven for five minutes, alongside sesame (or other) seeds on a second tray. Remove and leave to cool, then crush everything except the seeds in a mortar, spice grinder or blender. Stir in a sprinkling of the herbs and a generous teaspoon of salt, and serve with oil and flatbread.
Topics

# data[].attributes.attachment_link.description
Spices never really go off, but they do lose potency and flavour. Where possible, buy spices whole, because they last up to four years and will always be fresher than ready-ground. And store them in airtight jars, out of direct sunlight, to prolong their life.

# data[].attributes.attachment_link.readable_text
Coconuts have been arriving on our shores for more than 400 years, long before the EU was even a twinkle in the eyes of policymakers. I hope that they will continue to visit us beyond Brexit, not least because, in yoghurt form, their creaminess makes for a super-soft, two-ingredient flatbread that can be thrown together in minutes and will happily play host to any number of toppings. In today's recipe, that topping is some mushrooms fried with garlic and pepper, which are practically Brexit-proof, if you pick your own.

Coconut yoghurt flatbreads with garlic pepper mushrooms

200g plain flour
Salt
220g coconut yoghurt, plus 3 tbsp extra for serving
Rapeseed oil
600g mixed mushrooms, sliced
4 fat garlic cloves, peeled and crushed
1 tbsp dry white wine or sherry
½ tsp black pepper
2 tbsp flat-leaf parsley, roughly chopped
Lemon wedges, to serve

In a large bowl, stir the flour and a quarter-teaspoon of salt, then add the yoghurt and stir until the mixture comes together into a sticky ball. Lightly flour a work surface, tip the dough out of the bowl and knead for a couple of minutes. Separate the dough in four balls and roll each one into 15cm-20cm rounds, coating them with a little flour, if need be.

Get a large, nonstick pan nice and hot over a medium heat, cook each flatbread for three minutes on one side, then turn and cook for another three minutes until you can't see any doughy spots. Keep warm under foil.

When you've finished cooking the flatbreads, wipe the pan clean of any flour, then add a tablespoon of oil and put it on a medium heat. Add a third of the mushrooms in one layer, leave to fry for a couple of minutes until bronzed and reduced - this should take about six to eight minutes - then tip on to a plate and repeat with the rest of the mushrooms in two more batches, always making sure you don't overcrowd the pan.

Once all the mushrooms are cooked and on the plate, add another two tablespoons of oil to the pan and fry the garlic for a minute until golden and turning sticky, then return all the mushrooms to the pan. Add the sherry, half a teaspoon each of salt and ground black pepper, then stir through the remaining coconut yoghurt. Leave everything to come together for a couple of minutes before stirring through the parsley.

Distribute the mushrooms across the flatbreads, squeeze over a little lemon and serve with extra coconut yoghurt, if you wish.
Topics

# data[].attributes.attachment_link.title
Meera Sodha's vegan recipe for coconut flatbreads with garlic pepper mushrooms | The New Vegan

# data[].attributes.attachment_link.description
Coconuts have been arriving on our shores for more than 400 years, long before the EU was even a twinkle in the eyes of policymakers. I hope that they will continue to visit us beyond Brexit, not least because, in yoghurt form, their creaminess makes for a super-soft, two-ingredient flatbread that can be thrown together in minutes and will happily play host to any number of toppings.

# data[].attributes.attachment_link.readable_text
How's the weather where you are? Is it cooling down yet?

If so, I have just the thing. If not, let's pretend it's rainy and cold and you're in desperate need of something soul-warming.

How does soup sound?

I've made a butternut squash soup before that was inspired by Thom Kha Gai. I've also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.

But once fall hit, I couldn't shake the idea of a curried butternut squash soup from my mind. It needed to happen.

This recipe comes together in just 30 minutes and requires simple ingredients! Isn't that the best kind of recipe?

With fall in full swing now (at least in the Pacific Northwest), the butternut squash is abundant. I've started grabbing one or two every time I'm at the store. I'm becoming that lady.

But how can I resist? Butternut squash knows no bounds.

I'm smitten with this soup. It's:

Creamy
Flavorful
Soul-warming
Subtly spiced
Coconut-infused
Simple
& Perfect for chilly weather

This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall gatherings.

Although it's great on its own, I can't help imagine how delicious this would be with a sandwich - especially my Chickpea Shawarma Sandwich and Chickpea Sunflower Sandwich! Serious yum.

If you try this recipe, let us know what you think! Leave a comment, rate it, and don't forget to take a picture and tag it #minimalistbaker on Instagram! We'd love to see what you come up with.

Also, let us know if you have any holiday recipe requests! Thanksgiving is right around the corner (eep!), and we'd love to know what you're craving. Cheers, friends!

Curried Butternut Squash Soup

10 ingredients or less, 30 minutes or less, Asian-Inspired, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Indian-Inspired, Nut-Free, Refined Sugar-Free, Savory, Sides, Soup, Soy-Free, Summer, Vegan

# data[].attributes.attachment_link.title
Curried Butternut Squash Soup | Minimalist Baker Recipes

# data[].attributes.attachment_link.description
How's the weather where you are? Is it cooling down yet? If so, I have just the thing. If not, let's pretend it's rainy and cold and you're in desperate need of something soul-warming. How does soup sound? I've made a butternut squash soup before that was inspired by Thom Kha Gai.

# data[].attributes.attachment_link.readable_text
This is an ancient Gujarati dish from the Kathiyawad peninsula, where my ancestors are from. This recipe was carried by my great grandfather in the 1940s when he set sail for Uganda with his big ambitions and his sev sancha (a little machine that's used to make chickpea flour noodles).

The recipe travelled again decades later, in 1972, with my grandparents when they left Uganda for Britain. It was passed on to me by my mother last year, and now it's yours for safekeeping.

The recipe has stayed the same; it's only the cook and the times that have changed.

Gujarati tomato and sev curry

You might think that tomatoes are out of season, but the Isle of Wight's Tomato Stall still supplies much of the UK for another few weeks yet.

The sev - super-thin, fried chickpea noodles often called "nylon" sev - can easily be bought here in the UK: try the world food or ethnic aisles at bigger supermarkets, your local Indian grocer or online.

Eat this with another vegetable curry (such as my potato and spinach curry), rice and/or chapatis.

3 tbsp rapeseed oil
¾ tsp mustard seeds
1 big pinch fenugreek seeds
5 fat garlic cloves, peeled and minced
1kg mixed tomatoes, quartered
Salt
1 tsp Kashmiri chilli powder
1 tsp ground coriander
¾ tsp ground cumin
½ tsp ground turmeric
1 tbsp tomato puree
30-50g nylon sev
Fresh coriander, shredded, to serve

In a large frying pan for which you have a lid, heat the oil over a medium heat until it's shimmering hot. Add the mustard and fenugreek seeds, leave them to pop for a minute, then add the minced garlic. Stir until the garlic is golden and getting sticky in the pan - this will take a minute, possibly two - then add the tomatoes and a big pinch of salt. Stir to combine, then cover the pan and leave everything to cook on a high heat for five minutes - it should be bubbling fiercely. Add the chilli, ground coriander, cumin, turmeric, tomato puree and a couple of tablespoons of water, if need be to loosen the mixture, cover again and cook for a further two minutes.

Taste and adjust the salt or chilli, if you wish, then distribute the curry across four bowls and add a small handful of sev and a sprinkle of coriander to each. Serve as part of a meal with freshly steamed basmati rice and/or chapatis.
This article contains affiliate links, which means we may earn a small commission if a reader clicks through and makes a purchase. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. By clicking on an affiliate link, you accept that third-party cookies will be set. More information. Topics

# data[].attributes.attachment_link.title
Meera Sodha's family recipe for Gujarati tomato curry | The New Vegan

# data[].attributes.attachment_link.description
This is an ancient Gujarati dish from the Kathiyawad peninsula, where my ancestors are from. This recipe was carried by my great grandfather in the 1940s when he set sail for Uganda with his big ambitions and his sev sancha (a little machine that's used to make chickpea flour noodles).

# data[].attributes.attachment_link.readable_text
My very first vegan Instant Pot recipe is here! I finally took the plunge and purchased an Instant Pot after being on the fence about whether I wanted a new appliance to take up real estate on my counter (it have to fight for space next to the kids' piles of artwork, after all). Thanks again for the weigh-in back in February. I'm usually suspicious of new trends and like to wait a good while before I take the plunge, but I'm loooving it so far. I had totally underestimated how nice it is to put the lid on a recipe and walk away! But this same convenient feature also makes it challenging to develop recipes because you have ONE SHOT to get the cook time/pressure correct. This curry took over 10 trials to get perfect...I changed up the flavours, cook time (6 minutes, 5 minutes, 1 minute, 4 minutes...ahh!), liquids-to-solids ratios...you name it, I tweaked it! Nicole and I love a challenge, though, so it's been fun figuring it out and I do think we'll get quicker as we go.

I had a stovetop pressure cooker back in the day and that thing used to scare the bejesus out of me with all of its rattling and clanking around. So the first two times I cooked with my new Instant Pot, I handed Eric a wooden spoon and instructed him to release the steam while I hid. I'm not proud, but hey, at least I'm now doing it myself! It's really not that bad at all, and it feels so much safer than my old stovetop pressure cooker ever did.

Don't worry if you don't have an Instant Pot, though! I got yo' back. We've tested this curry on the stovetop as well because I want everyone to be able to make these easy recipes at home! I haven't had a chance to test this curry in a slow cooker yet, but if any of you do, could you please leave a comment and let us know how it goes? The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. It couldn't be easier! Of course, I wouldn't call this an authentic Thai curry by any means, but it's delicious and comes together quickly on those busy weeknights.

Anyway, if you have any questions about this recipe or the Instant Pot in general, please fire away below! If I can't answer your question, maybe someone else can help by chiming in with their experience.

Ingredients:

For the curry:

1 tablespoon (15 mL) extra-virgin olive oil

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can diced tomatoes, with juices*

2 cups (260 g) chopped cauliflower florets (1-inch pieces)

2 cups (340 g) peeled and cubed (3/4-inch) butternut squash

2 tablespoons (30 mL) red curry paste**

1 teaspoon (7.5 mL) dried flaked onion***

1/2 teaspoon (2.5 mL) garlic powder

3/4 teaspoon fine sea salt, or to taste

1/4 teaspoon cayenne pepper

Lots of freshly ground black pepper, to taste

1/2 cup (100 g) uncooked red lentils

2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions:

Cooked jasmine rice or grain of choice

Fresh chopped cilantro leaves

Fresh lime juice

Directions:

1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined.

2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the "Sealing" position.

4. Press the "Pressure Cook" button (or "Manual", on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you'll hear a couple beeps and the screen will say "on". The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.

5. You'll hear a few beeps when the timer is up. Immediately do a "Quick Pressure Release" to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the "Venting" position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won't hear steam anymore.

6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.

7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the "Keep Warm" setting and allow the greens to wilt for about 5 minutes in the curry. Press "Cancel" to turn the heat off and release the steam again, if necessary, before removing the lid.

8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Nutrition Information

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

# data[].attributes.attachment_link.title
Instant Pot Cauliflower and Butternut Thai Curry

# data[].attributes.attachment_link.description
My very first vegan Instant Pot recipe is here! I finally took the plunge and purchased an Instant Pot after being on the fence about whether I wanted a new appliance to take up real estate on my counter (it have to fight for space next to the kids' piles of artwork, after all).

# data[].attributes.attachment_link.readable_text
There are a handful of ingredients that I use on repeat to boost flavour. They have become like reliable old friends: from lemons to smoked paprika, my kitchen is never without them. One less run-of-the-mill kitchen friend is nigella seeds, or kalonji. Their flavour is quite difficult to describe - perhaps closest to the faintest taste of onion, but with a back note of earthy spice.

This dal and chutney put the flavour of nigella seeds centre stage, but be bold and use the seeds to perk up simple everyday dishes, too, like fried eggs on toast, rice or baked feta.

Nigella seed and lime dal (main picture above)

I suggest soaking the lentils overnight, to help reduce the cooking time and to make them easier to digest. If you can't manage this, a couple of hours will do.

100g red (split) lentils
100g chana dal (split yellow lentils)
2 garlic cloves, peeled and finely chopped
1 thumb-size piece fresh ginger, peeled and finely chopped
1 green chilli, finely chopped (deseeded if you like)
1 red onion, peeled and finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 × 400ml tin coconut milk
500ml hot vegetable stock
1 bunch fresh coriander, roughly chopped, stalks and all
1 lime, juiced

For the nigella seed temper
1 tsp mustard seeds
2 tbsp nigella seeds
2 tbsp ghee

To serve
Plain yoghurt
Plum chutney (see above recipe)
Chapatis/roti (optional)
Brown basmati rice (optional)

Rinse the red lentils, then soak with the dal in cold water, ideally overnight, or for as long as you have - at least two hours.

In a large saucepan, fry the garlic, ginger, chilli and red onion in a little oil for about 10 minutes, until soft and sweet. Add the seeds, and cook for a couple of minutes to toast and release their flavours.

Drain the lentils and rinse again, then add them to the pan with the coconut milk and stock. Bring to a simmer, then turn the heat down and let them bubble away for 40 minutes.

Next, make the temper. Put a small frying pan on a high heat, fry the mustard and nigella seeds in a little ghee for two minutes, then pour into the dal and stir.

To finish, remove from the heat and stir in half the chopped coriander and lime juice. Pile into bowls and top with a dollop of yoghurt and spoonfuls of plum chutney. Serve with charred chapatis or roti - or, if you're really hungry, some brown basmati rice, too.

Plum and nigella seed chutney

This is perfect alongside a curry or in a cheese sandwich.

1 tsp cumin seeds
4 red plums, stoned and roughly chopped
2 tsp sugar or runny honey
1 tsp nigella seeds
2 tsp grated ginger
A splash of red-wine vinegar
½ lime, juiced and zested

Toast the cumin in a small saucepan until fragrant, then add all the other ingredients, saving a sprinkle of the nigella seeds for the end. Cook on a medium heat for about 10 minutes, until the plums begin to break down.

Leave to cool, then, if you are eating right away, put in a serving bowl and sprinkle over the remaining nigella seeds. To keep for another day, put the chutney in a sterilised jar and store in the fridge.
Topics

# data[].attributes.attachment_link.title
Anna Jones' recipes for nigella seed and lime dal, and plum chutney | The Modern Cook

# data[].attributes.attachment_link.description
There are a handful of ingredients that I use on repeat to boost flavour. They have become like reliable old friends: from lemons to smoked paprika, my kitchen is never without them. One less run-of-the-mill kitchen friend is nigella seeds, or kalonji.

# data[].attributes.attachment_link.readable_text
Accidents happen, as they say. When these mishaps occur in the kitchen, the results can sometimes be nasty (salty shortbread biscuits anyone?), while at other times those cooking misadventures can be revelatory, and also delicious. This "whipped" hummus is one of my recent kitchen discoveries.
Hetty McKinnon's red lentil dahl with beetroot raita and carrot salad recipe
It is true that the world has plenty of hummus recipes, but not all are created equal. This one is fluffier than most, with a cloud-like texture, which is both light yet creamy. It is also oil-free.

This recipe happened by chance - while making a batch of hummus, I absentmindedly added a whole can of chickpeas - the beans and the liquid - to my blender, along with the regular hummus additions of tahini, garlic and lemon juice. As the mixture blended, I noticed a pillowy, almost-frothy texture forming. I stopped the motor, dipped my finger in and snuck a taste - the hummus was meringue-like and perfect.

To be honest, I was a little stunned by the texture and flavour - easily the creamiest, richest hummus I've made, no olive oil required. Only then did I realise the secret to this pillowy hummus was actually the chickpea brine that I had distractedly tipped in.

Aquafaba is the viscous chickpea cooking water that has long been heralded for its ability to mimic egg whites and creates foam when whipped, giving dishes structure and lift. In this case, aquafaba created fluffy hummus.

Serve this whipped hummus in any way you like - with vegetable crudité, crackers, on bread or with roasted carrots and an herbaceous za'atar oil, as I have here. Treat this hummus as a blank canvas for your favourite vegetable combinations - try roasted cauliflower with feta, brussels sprouts with Puy lentils, lemony chargrilled broccoli, eggplant with pomegranate or a quick tomato and parsley salad.

I have used canned chickpeas for expediency and convenience but this also works using freshly cooked chickpeas.

Whipped hummus with roasted baby carrots and za'atar oil

Roasted carrots
1 bunch baby carrots, trimmed and washed well
handful toasted pistachios, roughly chopped
handful parsley leaves, roughly chopped
sea salt and black pepper

Whipped hummus
1 can (150g) chickpeas, with liquid (or 180ml aquafaba with 150g chickpeas)
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup (80ml) tahini
¼ - ½ (60ml - 125ml) cup water
sea salt and black pepper

Za'atar oil
1 tbsp za'atar
2 tbsp extra virgin olive oil
sea salt
1/8 tsp red chilli flakes

Preheat the oven to 200C.

Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.

Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.

Whisk together all the ingredients for the za'atar oil.

Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za'atar oil. Season everything with sea salt and black pepper and scatter with pistachios and parsley.
Topics

# data[].attributes.attachment_link.title
Hetty McKinnon's whipped hummus with roasted carrots and za'atar oil

# data[].attributes.attachment_link.description
Accidents happen, as they say. When these mishaps occur in the kitchen, the results can sometimes be nasty (salty shortbread biscuits anyone?), while at other times those cooking misadventures can be revelatory, and also delicious. This "whipped" hummus is one of my recent kitchen discoveries.

# data[].attributes.attachment_link.readable_text
Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

# data[].attributes.attachment_link.description
Five Yum Friday Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday? Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

# data[].attributes.attachment_link.readable_text
Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers.

This vegetarian, vegan, and gluten-free mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this veggie burger recipe high in fiber and protein too. There's not much to them, other than that! Just mash everything up together, form into patties, heat and serve!

This mushroom burger recipe is both vegetarian and vegan as well as gluten-free.

1 tablespoon canola oil (or vegetable oil)

1 small onion (white or yellow, diced)

1 clove garlic (minced)

3 green onions (diced)

1/2 teaspoon cumin

3/4 cup mushrooms (fresh, diced small)

1 (15-ounce) can pinto beans

1 teaspoon parsley

Salt (to taste, sea salt or kosher salt is always best!)

Black pepper (to taste)

2 tablespoons oil

Tips

Veggie burgers need a binder to hold them together. You can use eggs, wheat germ, bread crumbs, oats, or ground flaxseeds mixed with water.

Eggs are the most common and effective binder, however, egg replacers work well for a vegan veggie version. Check to make sure that the recipe you use has a binder included in the ingredients list.

If grilling, make sure that you oil your grill grates to prevent the veggie burgers from sticking. Since veggie burgers don't have the same natural juices and fat than a beef burger does, they have the potential to stick on the grates more. We recommend using tongs to run an oiled piece of paper towel along the grates.

# data[].attributes.attachment_link.title
Mushroom Veggie Burger Recipe (Vegan and Gluten-Free)

# data[].attributes.attachment_link.description
Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers. This vegetarian, vegan, and gluten-free mushroom burger recipe may just surprise you with how tasty it is.

# data[].attributes.attachment_link.readable_text
If I remember anything from my days as a philosophy student, I'd say this is a valid syllogism: "All students are vegan. All vegans have a couple of tins of chickpeas in their cupboard. Therefore, all students have a couple of tins of chickpeas in their cupboard." Now, despite those two premises being not terribly empirical, I have a feeling that, in 2018, this is not too far from the truth. So today I offer a three-course meal based on two tins of chickpeas, two tins of coconut cream and a bunch of other inexpensive ingredients. Whether you're a student, a vegan or neither, there's lots to enjoy.

Chickpea and rainbow chard soup (pictured above)

If you can't get hold of chard, use spinach or another leafy green instead. For non-vegetarians, grated parmesan would go very nicely here, as would some buttered bread to mop everything up.

360g drained tinned chickpeas (1½ tins) - reserve the remaining drained chickpeas and their liquid for the other recipes
100ml olive oil
Salt and black pepper
2 onions, peeled and finely chopped
1 carrot, peeled and roughly chopped into ½cm cubes
3 sticks celery, roughly chopped into ½cm cubes
1 small potato, peeled and cut into 2cm cubes
1 tbsp thyme leaves, roughly chopped
1 tsp tomato paste
¼ tsp smoked paprika
8 garlic cloves, peeled and crushed
900ml vegetable stock or water
600g rainbow (or swiss) chard, stems cut into 1cm chunks, leaves roughly shredded
1 red chilli, finely sliced on an angle
10g picked flat-leaf parsley, roughly chopped
2 lemons - 1 zested, to get 1 tsp, and juiced, to get 1 tbsp, the other cut into wedges, to serve

Heat the oven to 160C/325F/gas 3. Pat the chickpeas dry, then spread out 100g of them on an oven tray lined with baking paper. Add two teaspoons of oil, a good pinch of salt and a good grind of pepper, toss to coat, then roast for about an hour, until golden and crisp.

Heat two tablespoons of oil in a large saucepan on a medium-high flame, then saute the onions, stirring often, until softened and lightly browned - about seven minutes. Add the remaining 260g chickpeas, carrot, celery, potato, thyme, tomato paste, smoked paprika and half the garlic, cook for two minutes. Add the stock, a teaspoon and three-quarters of salt and a good grind of black pepper, and bring to a boil. Turn the heat to medium, cover the pan and leave to simmer gently for about 25 minutes, until the vegetables are completely soft. Transfer to a blender in batches and blend smooth, then keep warm until ready to serve.

Heat two tablespoons of oil in large saute pan on a medium heat. Add the chard stems and cook for five minutes, until softened. Add half the chilli and the remaining garlic, cook for two minutes, then stir in the chard leaves, a quarter-teaspoon of salt and a good grind of pepper, and cook for four minutes, until wilted. Turn off the heat and stir in the parsley, lemon zest and juice.

Divide the soup between four bowls, top with the chard, the crisp chickpeas and the remaining chilli, drizzle with the remaining 30ml oil and serve hot with lemon wedges.

Courgette, chickpea and herb pancakes

Serve these with a spoonful of yoghurt instead of the coriander cashew cream, if you prefer, or even just drizzled with lime juice. Makes eight pancakes.

For the pancake mix
3 courgettes
Salt
150g chickpea flour (also called gram flour)
1 tbsp cornflour
20g coriander leaves
10g mint leaves
½ tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
2cm piece fresh ginger, peeled and finely grated
½ green chilli, deseeded and finely chopped
120g drained tinned chickpeas (½ tin)
4 spring onions, trimmed and finely sliced
80ml olive oil

For the coriander cashew cream
75g cashew nuts
40g coriander
60ml lime juice (from 3-4 limes)
40g coconut cream

Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh - you should have roughly 370g.

Meanwhile, put the cashews in a small saucepan, add boiling water to cover and simmer on a medium heat for 20 minutes. Drain, then put the nuts in a blender with the coriander, lime juice, coconut cream, 50ml cold water and half a teaspoon of salt, and whizz until completely smooth.

In a medium bowl, whisk the gram flour, cornflour and 200ml cold water until smooth. Roughly chop half the coriander and mint, and stir into the mix with the spices, ginger, chilli, chickpeas, courgettes, half the spring onions and a teaspoon of salt.

Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, ladle in about 110g of the pancake batter, using a spatula to spread it out into a thin circle about 15cm in diameter. Fry for about two minutes, until it's golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the pancake on to a plate and repeat with the remaining oil and batter, until you have eight pancakes, or enough for two per person.

Mix the remaining herbs and spring onion with the last teaspoon of olive oil. Top each pancake with the herb mixture and serve with the coriander cashew cream.

Coconut ice-cream with lime-macerated strawberries and crisp coconut

Facebook Twitter Pinterest

Yotam Ottolenghi's coconut ice-cream with strawberries and crisp coconut.

This is a vegan dessert to impress, and it doesn't even require an ice-cream machine. You need to start a day ahead, so the ice-cream can freeze overnight. Aquafaba is the thick, viscous water you find in a tin of chickpeas. It can be whipped up like egg whites and is often used as an egg substitute in vegan dishes, where volume, structure and a smooth consistency are needed.

280g coconut cream
160g caster sugar
¼ tsp vanilla bean paste or extract
¾ tsp ground star anise
100g coconut flakes, lightly toasted
½ tsp flaked sea salt
70ml aquafaba (the liquid drained from ½ can of tinned chickpeas)
250g strawberries, quartered
1 lime, zest finely grated, to get 1½ tsp, and juiced, to get 2 tsp

Put the coconut cream in a medium saucepan on a medium heat with the sugar, vanilla and half a teaspoon of star anise. Bring to a simmer and cook until the sugar and cream dissolve - about two minutes. Off the heat, stir in the coconut flakes and leave to steep for at least an hour. Strain the liquid into a bowl and set aside. Mix the coconut flakes with the sea salt and spread out on an oven tray lined with baking paper. Cover loosely with clingfilm and set aside overnight.

Put the aquafaba in a stand mixer with the whisk attachment in place (or use a handheld whisk). Whisk on high speed for about eight minutes, until the mixture resembles semi-stiff whipped egg whites, then gently fold in the coconut cream until well combined. Line a 21cm x 11cm loaf tin with greaseproof paper, then pour the mixture into the tin. Wrap tightly with clingfilm and freeze overnight.

The next day, heat the oven to 160C/325F/gas 3. Mix the strawberries in a bowl with the lime juice and zest, and leave to macerate for 30 minutes.

Remove the clingfilm from the coconut flake tray and bake for about 20 minutes, stirring once or twice, until deep golden and crisp.

To serve, scoop the ice-cream into four bowls and top with the strawberries and their juices, the remaining star anise and a generous helping of crisp coconut.
Topics

# data[].attributes.attachment_link.title
Yotam Ottolenghi's super-cheap recipes for students

# data[].attributes.attachment_link.description
If I remember anything from my days as a philosophy student, I'd say this is a valid syllogism: "All students are vegan. All vegans have a couple of tins of chickpeas in their cupboard. Therefore, all students have a couple of tins of chickpeas in their cupboard."

# data[].attributes.attachment_link.readable_text
Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

# data[].attributes.attachment_link.description
Five Yum Friday Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday? Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

# data[].attributes.attachment_link.readable_text
This easy one pot recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a flavorful vegetarian side dish.

Don't you just love a quick and easy dish? I know I do!

Introducing my favorite couscous dish! I've posted quite a few couscous recipes over the years and I genuinely love them all, but this recipe is officially my favorite.

This is the most ridiculously simple, side for a mid-week meal that is unbelievably tasty, wonderfully light, and on the table in just 30 minutes.

Couscous is my go-to weeknight staple. It's super versatile and only needs hot water or stock to make it.

Why This Recipe Works

The aromatic combination of fragrant spices makes it a dish that's packed full of flavor.

It's a vibrant, healthy dish that's full of nutritious vegetables and protein-rich chickpeas, making it perfect for a vegetarian meal.

It's a one-pot dish that's simple to prepare.

It's a recipe that tastes just as good cold as it does hot making it a truly versatile dish.

What is Couscous?

Couscous is often thought of as a grain, but although it may look like a grain, in reality, couscous is actually pasta. This includes Isrial couscous which is just a larger variety of couscous.

The Key to Perfect Couscous

This may seem like a no-brainer but read the package instructions. Different brands may be some variations on the proportions of liquid to couscous.
If the instructions don't match the recipe you're making - go by the package and adjust the recipe accordingly.
Evolving this recipe into the perfect dish:

I've been making this dish for a long time and over the years, it's evolved into a one-pot recipe, but I never updated this post to reflect the changes. I thought it was about time I did!

I used to cook the vegetables, set them aside and cook the couscous in another pot. Then I mixed it together at the end. All that was totally unnecessary. It works even better as a simple one-pan dish.

I can eat a big heaping bowl of this as a meal, but it's fantastic on the side of a Moroccan Tagine. This recipe is a family favorite and I hope it becomes your go-to couscous recipe, too!

How to Make Moroccan Spiced Vegetable Couscous:

Heat olive oil and add red onions.

Followed by bell pepper.

Add diced carrot.

Cook until soft.

Add the garlic and cook another minute.

Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).

Add the frozen peas and cook briefly.

Add the piquante peppers (I use Peppadew) and chickpeas.

Pour in the stock.

Stir in the couscous to the hot stock.

Leave to absorb the liquid (off the heat for about 5 minutes).

Fluff before serving.

Serve and enjoy every last bite.
This dish packs up great for lunches, picnics, day trips and so much more.
Bring this delicious dish along to your next potluck- it's vegan, dairy free, and nut free too so if you have allergies to worry about, this is a good choice many can enjoy.

Cook's Notes:

This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.

Read the package instructions for your couscous. If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.

Cook's Tips

Short on time? To speed up the cooking of the onions, peppers, and carrots, add a little water (about a quarter cup) as it cooks to have them sweat instead of sauteing. This really speeds things up. Just be sure to cook out the water before moving onto the next step.

For a healthier option, use whole-grain couscous. It will give you a boost in dietary fiber.

Variations:

For a bit of sweetness, try adding raisins or sultanas. They're both common in Moroccan cooking.

Mix it up with any of your favorite vegetables or beans.

For an added crunch and texture, add sliced almonds at the end.

Add cooked chicken to make this a complete meal for non-vegetarians.

FAQs

How do you safely store leftover couscous?

To avoid bacteria growth, once cooked allow the couscous to cool for at least an hour before refrigerating, but don't allow it to sit at room temperature longer than two hours.

Store in an airtight container. Once stored in the fridge, leftovers should be eaten within three days.

Can couscous be re-heated?

Pasta and grains, such as couscous and Bulgar wheat, can be eaten hot or cold. There are a few precautions you should take when storing and reheating.

I just adore this recipe and would love to know what you think if you try it. 🙂 And I'd love to know what YOUR couscous secrets are too!

Do you have a secret ingredient or technique for your favorite couscous? Please share in the comments section below!

★ Did you make this recipe? Please give it a star rating below!★

*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*

Update Notes: This post was originally published on: Aug 6, 2018, but was republished with step by step instructions, new photos, tips, FAQs and a video in August of 2018.

# data[].attributes.attachment_link.title
Moroccan Spiced Vegetable Couscous - Erren's Kitchen

# data[].attributes.attachment_link.description
This easy one pot recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a flavorful vegetarian side dish. Don't you just love a quick and easy dish? I know I do! Introducing my favorite couscous dish!

# data[].attributes.attachment_link.readable_text
Sarah, recipe contributor, uses Patak's curry paste - make sure you buy paste not sauce and get a spice level you enjoy. Unused paste will keep for ages in the fridge.

Serves 4: remember to save the leftovers and fridge/freeze them for later.

Ingredients

2 tbsp oil

2 tbsp of curry paste

2 onions finely chopped

6 peeled potatoes, chopped into cubes

1 cup (156g) of frozen spinach

1 can of chopped tomatoes

1/2 pint (284ml) water or stock

1 can coconut milk (optional)

1. Add the oil and paste along with the onions in a pan. Cook until onions are soft.

2. Add the potatoes and cook for 10 mins, then add the tomatoes and cook for 5 mins.

3. Add the stock and coconut milk (if using) and cook for 20 minutes, until the curry is thickened.

4. Add the frozen spinach and cook until the spinach is cooked through, then serve.

# data[].attributes.attachment_link.description
Sarah, recipe contributor, uses Patak's curry paste - make sure you buy paste not sauce and get a spice level you enjoy. Unused paste will keep for ages in the fridge. Serves 4: remember to save the leftovers and fridge/freeze them for later.

# data[].attributes.attachment_link.readable_text
The stuffed pepper.

It's a beautiful thing, no?

So, why had I never attempted it?

Things had to change.

This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees.

The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They're hearty, filling and oh-so flavorful.

Origins of Stuffed Peppers

Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they're prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.

Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.

Bonus? They're simple, requiring just 10 ingredients you likely have on hand right now.
The filling is so delicious on its own - loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn - but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon!

I think you guys are going to LOVE these peppers! They're:

SO easy to make
Super flavorful
Hearty
Filling
Healthy
& Versatile

We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they'd be especially ideal for entertaining meat eaters and vegans alike, since they're so filling and flavorful. You know they're good when they're hungry-husband approved (ftw)!

If you make this recipe, let us know. Leave a comment, rate it, and don't forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!

# data[].attributes.attachment_link.description
The stuffed pepper. It's a beautiful thing, no? So, why had I never attempted it? Things had to change. This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees. The trouble with eating less animal products is you can sometimes feel less full.

# data[].attributes.attachment_link.readable_text
Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don't have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!
I think this peanut tofu with coconut rice is going to be your new best friend. Not only is it easy to make with simple ingredients you probably already have, but it's INSANELY delicious. This peanut tofu tastes so much better than anything you can order out! Oh, and it can be ready in just about 30 minutes. Are you with me yet?
I'll show you the best way to make this dish. It goes like this:

1. Get the tofu baking in the oven.

2. Once the tofu is in the oven, get your rice cooking.

3. Once the rice is cooking, make the sauce.

4. Once the tofu is done cooking, add to sauce.

5. Serve and devour!!

How do you make crispy baked tofu?

Here is my fool-proof method for making delicious, crispy tofu.

Start with pressed tofu, and slice into 2 inch squares/rectangles. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the tofu to a large bowl, then pour 3 tablespoons of low sodium soy sauce (or tamari for gluten free) and toss to coat. Sprinkle on the cornstarch and gently toss. I always use my hands. Be very gentle, or the tofu will fall apart.

Spray the parchment paper with oil. Place the tofu evenly on the parchment paper lined pan, spray the tops with oil and bake for about 25 minutes, until golden brown. There is no need to flip the tofu halfway.

See how crispy the tofu gets? It amazes me every time!

Once the tofu is in the oven, make your rice.

For the coconut rice, you will use 1/2 cup of the canned full fat coconut milk. The rest of the milk will go in the peanut sauce (about 1 cup), so make sure to save it for the next step.

Rinse the rice, add to a pot with the coconut milk, water and a pinch of salt. Bring to a boil, then simmer for 18 minutes. Fluff with a fork when done. (See recipe card below for full amounts and instructions.)

Once the rice is cooking, make your peanut sauce.

Add all the sauce ingredients to a large saucepan, and stir until smooth and creamy. The sauce is amazingly tasty, and made with coconut milk, peanut butter, soy sauce, maple syrup, fresh ginger, garlic and lime juice.

When the tofu is done baking, add it to the peanut sauce and stir to coat. The rice should also be done by now.

Serve immediately with chopped cilantro, peanuts and perhaps some steamed kale or broccoli on the side, if desired. Enjoy!

Possible substitutions:

Want more tofu recipes?

Swap unsweetened cashew, almond or soy milk for the full fat coconut milk if you want a lighter, less rich dish.

Use tempeh instead of tofu. For this, I would simply steam the tempeh on the stovetop, then add it to the peanut sauce.

Use brown rice instead of white.

For gluten free, make sure to use gluten free tamari.

Optional for serving
This post contains affiliate links. Read my full disclosure here.

Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently ( I always use my hands.)

Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.

Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.

Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes.

When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired.

1. May substitute unsweetened cashew, almond or soy milk for the full fat coconut milk, if desired. It won't be as delicious and creamy, but it will still taste good.

2. For gluten free, make sure to use gluten free tamari instead of soy sauce.

3. To avoid needing to press your tofu, buy the tofu NOT in water, but the extra firm tofu in vacuum sealed packs.

# data[].attributes.attachment_link.description
Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don't have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!