Aubergine & Courgette Tagine

One thing that my husband has really missed since going meat-free at home is those long, slow-cooked meaty dishes. The boeuf bourguignons and Sunday casseroles. This rich veggie tagine is a great meat-free alternative to those dishes. And we just adore the sour kicks you get from those lush Moroccan flavours! 

In our house we can't manage particularly large portions but dishes were practically licked clean after this. After I posted a photo of the meal on Instagram, a friend asked for the recipe and so I thought I may as well share it here too! It's a corker. 

To serve 2, you will need:

5 baby Courgettes, sliced

2-3 baby Aubergines, sliced

1 large White Onion, roughly chopped

10 Cherry Tomatoes, quartered

500ml Veg Stock

1 Cinnamon Stick

Bulb of Garlic, separated into cloves

1/4 tsp Cayenne Pepper

1 tsp Cumin Seeds

1 tsp Coriander Seeds, ground

1 tsp ground Turmeric

1-2 Preserved Lemons, finely chopped

10 Kalamata Olives (stone in)

Handful of fresh Coriander, finely chopped

Salt & Pepper

Heat oven to 190°c. In a large deep pan (or casserole dish you can put on the hob) heat a glug of olive oil and sweat onions for 7 minutes. 

Keeping on a low-medium heat, add all the spices, cinnamon stick and whole garlic cloves. Mix well then add the Courgette and Aubergine slices, followed by the Preserved Lemons and Olives. Coat everything well in the spices then throw in the Tomatoes. Cook for 2-3 minutes then add the stock and season with salt and pepper.

Mix well, bring to the boil then decant into a casserole dish (no need to decant if you used casserole dish from the beginning). I used a tagine but I don't like to use it on the hob. Put in the oven and cook for at least 90 -100 minutes, stirring a couple of times during. Cook for longer to thicken sauce, I tend to remove the lid for the last 20-30 minutes of cooking to do this.

Once ready check the seasoning, remove cinnamon stick and mix through fresh coriander. I served with couscous with black pepper and coriander mixed through - lovely jubbly!

Roasted Baby Turnips with Black Quinoa & Samphire

Yesterday was a strange day. We were awoken at 5.55am by a huge Sycamore tree falling into our backyard. I thought the crash was part of my dream. But once the dust had settled I found myself lamenting the loss of this beautiful old tree. The creatures that lived there; thrushes, squirrels, insects... a habitat lost. I will definitely miss the bunches of sycamore keys hanging in the sun, the dappled light it cast and the bustling life inside. 

Nature is something beautiful to be cherished. A massive part of our day-to-day connection with our planet. And that's another reason I love the plant-based lifestyle. It just makes sense.  

I love simple ingredients that take the best of natures goodness. Things can be so easily over-complicated when most of the time, it's the simplest things that are the best. This recipe for Roasted Baby Turnips with Black Quinoa & Samphire is lovely and barely-seasoned. The saltiness from the Samphire, pepperiness from the Turnips and just a little Lemon and Parsley to bring it all together.

To serve 2, you will need:

150g Black Quinoa
10 Baby Sweet Turnips
90g Samphire
Juice of 1 Lemon
Handful of Parsley
2 tbsp Olive Oil
½ tsp Black Pepper
½ tsp Salt Flakes

Firstly preheat your oven to 200°c. Halve the turnips and chop off most of the stalk. Place them face down in a small baking dish. Pour over 1½ tbsp Olive Oil, sprinkle with the salt and bake for 30 minutes. Turn at least once during baking to ensure even browning.

While the turnips are cooking bring a pan of water to the boil then add the Quinoa. Simmer steadily for 20 minutes (or as per packet instructions). Drain and set aside.

Once you have cooked the Quinoa put the remaining Olive Oil into a frying pan on a high heat. Throw in the Samphire and sprinkle over the Black Pepper. Cook for no more than 2 minutes moving around the pan frequently with a wooden spoon.

Put the Quinoa into a bowl and squeeze in the lemon juice. Add the samphire, turnips and parsley. Mix together then serve.

This is such a delicious summer dinner. Ready in just over half an hour as well. Simplicity rules!

Sunshine Smoothie ☼

Those of you who follow me on Instagram will know that I really love smoothies. I just can't get enough of them. Breakfast, lunch or supper - smoothies kick ass! You can pack them with as much or as little goodness as you like. Mine are always dairy-free and usually super-fruity with added nutrition! They're pretty hassle-free and you can make them the night before to store in the fridge if you don't have time to make one in the morning. This one (and variations of) comes up time and time again, because it's just sooo delicious! 

For this recipe I find it best with super-fresh bananas. I like mine when they're still green which gives the smoothie a great base and added vitality. This recipe serves 2:

2 ripe Mangoes

2 green Bananas

Juice of 1/2 a Lemon

2 tsp ground Turmeric

Large piece of Ginger

400 - 500ml Coconut Water

1 tbsp Chia Seeds

Handful of Ice cubes

Handful of Raspberries, for topping

Optional ingredients: Kiwi's, Passion Fruits, a Lime... whatever you have in your fruit bowl basically!

Firstly peel and slice the mangoes and bananas and throw into the blender.

Peel the Ginger then fine-grate directly into the blender - try not to include the tough, stringy fibres within.

Then add the Turmeric, Chia Seeds, Lemon Juice and Ice Cubes. Add the Coconut Water little by little as you blend - I like my smoothie really thick so I try not to go OTT at this stage!

Blend well for 2 minutes to ensure it's extra smooth. Serve in glasses or bowls topped with the Raspberries. Easy peasy lemon squeezy - enjoy!

Suma Bloggers Network: Moroccan Pearl Couscous Salad with Charred Aubergine

I'm really pleased to announce that I've become part of Suma Wholefoods new Blogger's Network. It brings together a crack team of vegan and vegetarian bloggers who will contribute recipes to the Suma site bi-monthly. I feel really privileged to get to be a part of this network and hope you will all enjoy the dishes I have to offer!

As some of you will already know, Suma have an incredible product range. If you adopt a vegetarian lifestyle or simply like to eat natural, healthy or organic products you're in the right place. I'm here to pick out some of my favourites and show you how to cook up a storm with them. Check out the Blogger's Network by following the link to the right!

As we are getting into the swing of summer I thought a lovely morocco-inspired salad would be a wonderful place to start. These are the products I chose from Suma:

(Clockwise from top: Artisan Grains Pearl Couscous, Gaea Kalamata Olives, Al'fez Preserved Lemons, and Biona Smoked Garlic Paste)

I can't resist flavours that pack a punch so I guess that's why I love Moroccan food! Such depth of flavour with sour notes, zing and a great deal of freshness. This dish, a Moroccan Pearl Couscous Salad with Charred Aubergine, is a real treat and full of flavour. It is lush on it's own, with a little garlic flatbread, or as part of a summer buffet. To serve 2, you will need:

¾ of an Aubergine

½ a pack of Artisan Grains Pearl Couscous (125g)

1 - 1½ Preserved Lemons, finely chopped

16 Kalamata Olives

Large-pea-sized piece of Biona Smoked Garlic Paste

3 tbsp good quality Olive Oil

1 tsp Coconut Oil

2 tsp Salt Flakes

1½ tsp Black Peppercorns, coarsely crushed

Small handful of Mint

Large handful of Parsley

Firstly slice your Aubergine into rounds about 1cm thick. Lay out on a chopping board and sprinkle with ½ tsp salt flakes. Cover with a dry tea towel and leave for at least 15 minutes.

In the meantime bring a saucepan of water to the boil, add a pinch of salt and the coconut oil. Add the pearl couscous and cook for 10-12 minutes. I prefer the couscous cooked for no more than 10 mins to keep a little bite but it is up to your personal preference. Once cooked drain and set aside.

Next pour 2 tbsp of the olive oil into a ramekin and brush over the aubergine slices until lightly coated all over. Heat your griddle pan to high for a couple of minutes then add the aubergine slices. Press them down onto the griddle to ensure they char as they cook. Cook for approximately 4-5 minutes per side - they will start smoking but this is a good thing and will add enormously to the flavour. I need all my doors and windows open for this!! Once cooked and nicely charred remove from the pan and set aside.

Put the couscous into a bowl and fluff up with a fork. Mix the remaining olive oil with the smoked garlic paste then add to the couscous. Add the preserved lemon and olives to the bowl and mix well. 

Remove the stalks from your herbs, roughly chop and add to the bowl. Mix well and taste then season accordingly with the remaining salt and pepper. Now you're ready to serve!

This dish is lovely warm or cold and perfect for a summers day in the garden, now we just need to keep our fingers crossed for sunshine! 

Enjoy!

Herby Mushroom Pâté with Za'atar

If I were to have a perfect food day it would be full of nibbles. We really love a good graze in our house. Those who know me well understand my past love of a good cheeseboard but my wellbeing and waistline definitely appreciate my newer vegan approach. And nibbling on things that are actually good for you is a win/win situation - hurrah!

 

I made this Mushroom Pâté on a grazing day not long ago and it was just so deliciously satisfying I knew it had to be a blog post. There is an abundance of herbs and the earthiness of the za'atar really compliments the mushrooms. If you haven't tried za-atar before I definitely recommend it. There are a couple of versions and I use the darker Palestinian variety. It's a lovely blend of roasted Sesame, Thyme and Sumac. The flavour has a real depth and you do not need much to make an impact. Since first buying last year it has become one of my store cupboard staples.

I used a combination of large flatcap and brown chestnut mushrooms although in the past I've used more exotic varieties to deepen the flavour. Try to avoid using a variety which tends to leak moisture when cooking (such as the flatcaps!) but buy your favourites and I'm sure you can't go far wrong!

This recipe would be a great starter to serve 4 with some dippers of your choice. You will need:

310g Mushrooms
100g Vegan Cream Cheese Alternative (I use Tofutti Soya Alternative, which is dairy and gluten free)
Small handful of Basil
1 sprig of Rosemary
Large handful of Flat leafed Parsley
1 tbsp Olive Oil
1 tsp Za'atar
10 Black Peppercorns
2 tsp Salt Flakes
Juice of ½ a Lemon

First roughly slice all the mushrooms. Heat the olive oil in a frying pan on a medium-high heat and add the mushrooms. Mushrooms generally respond well to a good charring so turn up the heat and get them sizzling! Move around the pan with a wooden spoon frequently as they cook. If they leak liquid then simply drain this half way through cooking then continue to brown. After 8 minutes remove from the heat and allow to cool.

Remove the leaves from the herbs, discarding the stalks, and finely chop. In a pestle and mortar crush the peppercorns coarsely.

Put the mushrooms in a food processer then add the cream cheese, lemon juice, chopped herbs, za'atar, salt and crushed pepper. Blend on only a few rotations to prevent over-processing the mixture. Leaving small chunks of mushroom throughout gives it a great texture.

Divide the mixture between your serving receptacles, cover with cling film and chill in the fridge for at least 1 hour before serving. If you have time to make these the day before you need them then they definitely benefit from leaving to chill overnight. They will last for a few days covered in the fridge.

Although this is not exactly what you would call a health food it's very tasty and just rich enough to be satisfied with small quantities. I love spreading on crispbreads and dunking raw carrots - poifect!

On another note, this week is National Vegetarian Week in the UK and a great time for you to seek out your local veggie cafes, restaurants, shops and markets. It's also a great time of the year for British produce so don't miss out.

Enjoy!

Nut-free Carrot Cake Cookies

Last week was Allergy Awareness Week and as someone with a nut allergy I can tell you it doesn't half make life complicated at times. Especially when food producers cover their backs by stating "may contain nuts" on pretty much everything from pasta to fruit juices. Common sense is key. Despite one trip to A&E a couple of years ago (looking like the Rugby ace Martin Johnson, according to my lovely husband!) I believe my allergy to be relatively mild. My frustration is that I was not always allergic to nuts so I know how wonderful they are - i miss Bakewell tarts, dry-roasted Peanuts and the fiddly process of de-shelling Pistachios. But alas I can only dream. 

I'm on a constant journey trying to create nut-free sweet treats that really hit the spot. Seeds are a great nut-replacement and there's such a massive selection to try. These cookies are not only nut-free but also dairy-free and very low on sugar. As a result they work out at only 60 calories per cookie and the contents are great to give you an energy boost. 

To make 12 small Carrot Cake Cookies you will need:

1 Carrot, finely grated

1 over-ripe Banana, mashed
2 tbsp desiccated Coconut

3½ tbsp Organic Wholegrain Spelt Flour

2 tbsp golden granulated unrefined sugar

½ tsp ground Cinnamon

½ tsp freshly grated Nutmeg

1 tbsp Agave syrup

1 tsp Chia seeds

2 tsp Sunflower seeds

1 tsp Poppy seeds

1½ tsp Pumpkin seeds

1½ tsp Raw Cacao Nibs

The banana is a great binder and allows for the avoidance of egg-replacer, which I try not to use too often. I opt to keep my ingredients natural, organic and fair-trade wherever possible.

Set your oven to 180°c. In a large bowl mix together the carrot, banana, coconut, sugar, cinnamon, nutmeg and agave then mix together well. Add the seeds, cacao nibs and spelt then combine well ensuring all of the ingredients are well distributed. Each bite should have a good range of seeds and nibs for crunch. The mixture should not be too wet or sticky so add more flour if you need to.

Using a teaspoon scoop up a little of the mixture and roll gently into a ball in the palm of your hand. Lay the balls around an inch apart on a sheet of greaseproof baking paper on a baking tray. When you've laid them all out take a fork and gently press them down flat.

Bake in the oven for 20-25 minutes until the cookies are well browned. 

Unlike conventional cookies I would definitely suggest that you allow them to cool fully before tucking in. They are all the crunchier and chewier for it. 

The combination of seeds with the bitter hint of cacao are a lovely replacement for the walnut flavours in traditional carrot cake. The banana keeps them moist and soft in the middle but is not overpoweringly banana-flavoured. And the shredded carrot is delicious with the hints of cinnamon and nutmeg throughout. Lush!

You can store the cookies for 3-4 days in an airtight container but they are definitely tastiest in their first 24 hours. They are also perfect for making cookie sandwiches with dairy-free ice cream or cheesecake-style vegan cream cheese.

Enjoy!

Celeriac Soup with Kale & Truffle Pesto

I officially declare this the last soup recipe of the season. Now that the evenings are getting lighter and the weather is perking up a little, we won't need their warming qualities much longer. But this one was so good that I just had to share!

The soup itself is smooth, velvety and has a delicious depth of flavour. Celeriac is a corker of a root and I love it both cooked and raw. It'll be perfect for slaws and salads going into Summer! My Kale pesto is tinged with Truffle oil which gives it a real earthiness. This pesto recipe made just over a ramekin of pesto, this was enough to garnish 2 soups and also dress pasta the following night.

To serve 3 comfortably, or 4 as a starter, you will need:

For the soup:

1 large Celeriac

1 large white Onion

2 sprigs of Thyme

2 Celery sticks

1 litre Mushroom stock

Smoked salt (optional)

Black Pepper

1 tbsp Coconut Oil

For the pesto:

Handful of Kale leaves

1 small clove of Garlic, crushed

2 tbsp Extra Virgin Olive Oil

2 tbsp Pine nuts

2 tsp Truffle oil (optional)

To garnish:

1 tbsp Pine Nuts (toasted)

First roughly dice the onion and slice the celery sticks. Melt the coconut oil in a deep saucepan set on a medium heat. Add the onion and celery to the pan, mix through the thyme leaves (no stalks) and let soften for 10-12 minutes. You are only looking to soften the onions, not to brown them.

Use a large knife to cut away the rough outer of the head of Celeriac. Chop roughly into inch-wide cubes and add to the pan with the onion and celery. Mix together and cook for 15 minutes, stirring regularly. 

Make up a litre of stock - I like to use Mushroom stock as it's not at all overpowering and the slight earthiness works well in this soup. You can use any vegetarian stock you like to use. I try to make my own vegetable stock regularly to freeze but when I run out I use 'Kallo - Organic Mushroom Stock' as they're the best shop-bought stock cubes I've tried. Add the stock to the pan and bring to the boil then let simmer for at least 30 minutes. Take off the heat and blend well using a hand blender. I often like a chunky soup but this one suits being super-smooth.

Now for the pesto! Put all of the ingredients into a mini blender and blitz until you have a coarse green paste. You can also do this in a pestle and mortar if you fancy using a bit of elbow grease. 

Before serving season the soup with a little salt and pepper. I used smoked salt but normal salt flakes or celery salt would be fine. The faint hint of smokiness worked well with the other flavours and if you haven't tried smoked salt before then I urge you to - it's a dream with some mashed avocado, or many other things for that matter.

Serve the soup with a dollop or swirl of the pesto - what's your style? I'm a swirler, for sure - with a few toasted pine nuts to finish. You can use the grill or a small pan to toast the pine nuts in no more than a couple of minutes. 

Enjoy!