Greek green beans

Goodness it's been a while.  I'm now in pandemic lockdown so have had a LOT of time for cooking.  My heart is happy.  Here's a recipe for Fasolakia I have made twice now, to rave reviews.  Serve with garlicky tahini. x

Method

• Place a pot over high heat and add 2 tablespoons olive oil.
• Coarsely chop the onion and add to the pot.
• Mince the garlic and add it to the pot along with the sugar. Sauté until the onion softens.
• Peel the potatoes, cut them into pieces and add them to the pot.
• Add the tomato paste and wine. Mix until the alcohol evaporates.
• Add the lemon zest, chopped tomatoes, water and bouillon cube.
• Chop the edges off of the green beans, add them to the pot and mix.
• Cover pot with lid, lower heat to medium-low and simmer for 40-50 minutes.
• Remove pot from heat and add the mint, parsley, the green part of the spring onions finely chopped, salt, pepper and 80 g of olive oil. Mix and serve.
• Serve with feta cheese drizzled with olive oil and sprinkled with oregano along with slices of bread.

Ingredients

• 1 onion
• 100 g olive oil
• 1 clove(s) of garlic
• 1 teaspoon(s) granulated sugar
• 500 g potatoes
• 1 heaping tablespoon(s) tomato paste
• 50 g white wine
• lemon zest, of 1 lemon
• 400 g canned tomatoes
• 300 g water
• 1 vegetable bouillon cube
• 1 kilo green beans, fresh or forzen
• 1/3 bunch mint
• 2 spring onions
• 1/3 bunch parsley
• salt
• pepper

BEETROOT, AVOCADO & ROCKET QUINOA SALAD WITH SPICED WALNUTS & MINT

Ingredients

Salad
• 2 medium sized beetroot
• 1 cup quinoa
• 1/2 cup chopped walnuts
• 1 tspn chinese five spice powder *
• 1 tspn olive oil for cooking walnuts
• 1.5 cups of baby rocket
• 1 avocado
• 1/2 medium red onion
• 1/2 cup cubed goats feta *Optional
• 2 Tbspn sunflower seeds
• 1 Tbspn fresh mint
• Salt and Pepper to taste
Salad Dressing
• 2 Tbspn extra virgin olive oil
• 1 Tbspn balsamic vinegar
• 1 garlic clove, peeled and minced.

Instructions

1. Wash the beetroot and cut the ends off the beets then place in a steamer or a colander set on a saucepan with about 2 inches of simmering water. Steam for about 20 minutes until beets are tender when piercing with a knife. Remove and leave to cool.
2. Thoroughly rinse the quinoa before cooking. Put the quinoa in a saucepan. Pour in 2 cups of water. Cover and bring to the boil and then simmer for about 12-15 minutes until all of the water is absorbed. Then drain the quinoa to make sure any excess water is removed and place in a bowl.
3. While the beetroot and quinoa are cooking prepare the rest of the salad.
4. Lightly pan fry the walnuts in the coconut oil and sprinkle the chinese five spice powder over the walnuts to coat while cooking. Pan fry the walnuts for 2-3 minutes until light golden brown. Set the walnuts aside to cool on a plate lines with a paper towel to absorb the excess oil.
5. Chop up the red onion, peel and slice the avocado and chop up the fresh mint.
6. Peel the cooled beet's skin off with a vegetable peeler and cut each beetroot into halves, then each half into wedges.
7. Mix the rocket leaves evenly through the cooked quinoa, then arrange the beetroot wedges and avocado evenly over the salad.
8. Top with the spiced walnuts, goats feta, sunflower seeds and chopped mint.
9. Pour the dressing over the salad just before serving.
10. Add salt and pepper to taste.

Supergreen soup

Because I RESIGNED FROM MY JOB and I'm VERY HAPPY and there's MORE TIME TO MAKE FOOD that is GOOD FOR MY SOUL x

Ingredients

2 tbsp. extra-virgin olive oil

1/4 tsp. Kosher salt

1 1/4 c. celery

1/2 c. shallots

1/4 c. garlic

8 c. vegetable or chicken broth

3 c. broccoli

3 c. sliced spinach

1 c. sliced mushrooms

1 c. orzo

basil pesto

Directions

1. In an 8-quart saucepot, heat olive oil on medium. Add salt, celery, shallots, and garlic. Cook 8 minutes or until golden, stirring.
2. Add broth and broccoli. Heat to simmering on high. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
3. Add spinach, mushrooms and orzo. Simmer 8 to 10 minutes or until starches and veggies are softened.
4. Remove from heat. Stir in basil pesto to taste.

Teriyaki Tempeh, mk 2

Goodness it's been a while hasn't it!  I figured since I have been relying on this 'back catalogue' of recipes rather heavily I should update when I find something delicious again.  And here it is.  Nothing to change about this, utterly perfect (and excellent cold for lunch, too).  Life is good. x

Ingredients

• 1 8 oz package organic tempeh
• 1 TB olive or coconut oil

Tempeh Marinade

• 3 TB veggie broth
• 1 TB tamari (or soy sauce if not gf)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Teriyaki Sauce

• 4 TB tamari (or soy sauce if not gf)
• 1 tsp sesame or olive oil
• 2 TB maple syrup
• 1 tsp sriracha (or hot sauce)
• 1 tsp rice wine or apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp corn starch
• 1/4 tsp liquid smoke (optional but tasty)

Toppings

• Sesame seeds
• Scallions

Instructions

1. Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).
2. Add all ingredients for marinade into bowl and whisk together.
3. Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
4. Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
5. Mix teriyaki sauce ingredients in large bowl.
6. Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
7. Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.
8. Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.
9. Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.
10. Serve and top with sesame seed and scallions (optional).

Tofu kale ricotta pie, lemon garlic roasted cauliflower and fennel, caper raisin dressing.

Because I'm home for the first time in weeks and weeks.  Because it's Spring and still freezing.  Because I'm not drinking wine tonight so I'm going to shower my body in gastronomical affection.  Because I love myself.

Ingredients:

olive oil

3 cups tuscan kale leaves, chopped

1 brown onion, chopped

375g firm tofu

3 garlic cloves, chopped

1.5 teaspoons sea salt

1 teaspoon black pepper

1/2 tablespoon white or barley miso paste

1/2 tablespoon apple cider vinegar

1 tablespoon nutritional yeast (optional)

1/2 cup vegan mozzarella or cheddar (I used Vegusto No-Moo Melty)

7 filo pastry sheets

Method:

1. Preheat the oven to 180 degrees.

2. Heat olive oil a fry pan on medium heat. Sauté the tuscan kale leaves in a few batches. Only cook the leaves for a few minutes until they start to wilt, then place on a dish or a tray to cool down.

3. Use the same fry pan to sauté the chopped brown onions, until they are transparent. Place the onion on a dish to cool down.

4. Place the onion, garlic, and tofu in a processor. As it blending add the sea salt, black pepper, miso paste, apple cider vinegar and nutritional yeast. Blend until the onions and garlic are broken down and the mixture becomes like a moist crumbly ricotta texture.

5. Transfer the mixture to a large bowl and stir through the tuscan kale and vegan cheese. Add more salt and pepper if you need.

6. Take a 20cm-round springform pan and brush the base and sides with with some oliveoil.Take 1 sheet of filo sheet and place on a flat surface. Brush the filo with olive oil, then place the oiled side on the base of the pan, letting the edges hang over the edge. Repeat this, layering 5 more sheets on top of each other in a clockwise pattern.

7. Place the tofu ricotta and kale filling in the centre of the pan, making sure its equally distributed.

8. Scrunch the sides of the filo sheets to form a border around the filling.

9. Brush another sheet of pastry with oil on both sides, then scrunch the sheet over one side of the filling, within the pastry border. Repeat with another sheet on the other side of the filling.

10. Bake for 40 minutes or until the pastry is golden and crunchy. Leave to stand for 10 minutes before removing from the springform pan and serving.

For the Cauliflower:

1 lemon, peeled and sliced thinly (about 6 slices), seeds removed
1 medium head of cauliflower, cut into medium florets
1 head of garlic, cloves peeled and left whole
1 fennel bulb, cored and thinly sliced (2 cups sliced)
¼ cup extra-virgin olive oil
1 ¼ teaspoons salt
Freshly ground black pepper

1. Preheat oven to 400 degrees. For the gremolata, mix together the garlic, lemon zest, and parsley in a small bowl and set aside.

2. In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on a parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the cauliflower has browned and the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.

Preparation time: 5 minutes

Cooking time: 20 minutes

• 75g/2.65oz. raisins
• 75g/2.65oz. capers
• 1 cup water
• 1/2 clove garlic, thinly sliced
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• Salt to taste

Step 1 - Rinse the capers and place them in a small saucepan along with the raisins, water and garlic. On low heat simmer so that the raisins plump up and allow to steep for 15-20 minutes. Cool a little.

Step 2 - Blend the raisin caper mixture water and all with the white wine vinegar and olive oil. Season with a little salt. Serve with roasted vegetables.

Creamy broccoli soup with cheesy garlic croutons.

Last night I slept eleven hours and today I am having a 'day off'.  Washed my hair, changed the sheets, drank endless cups of tea.  Soon I will tolerate the rest of the insufferable Wuthering Heights whilst sitting next to the heater and consider doing yoga.  My soul feels better than it did.


This is a SEXY BROCCOLI SOUP.  It is creamy, salty, hearty, and huggable.  For the croutons I added nootch and salt because salt.  Okay, your move winter.

Ingredients

• ¾ cup raw cashews, soaked
• 2 tsp extra virgin olive oil
• 2 medium onions, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 16 oz broccoli (about 7 cups, packed)
• 6 cups water, divided
• 1½ tsp salt (or to taste)
• freshly ground pepper

Instructions

1. Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they won't need to soak long.)
2. Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sautee for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sautee for another five minutes.
3. Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
4. Drain cashews. Place cashews and 1 cup water in a blender (I used my nutribullet). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
5. Puree soup using a large blender or immersion blender. You'll likely have to do this in batches.
6. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.

Homemade Croutons in 20 Minutes

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Vegan Insanity

Recipe type: How-To Guide

Serves: 4-6

Ingredients

• 1 loaf day-old French bread
• ¼ cup olive oil
• 1 tsp garlic powder
• 1 tsp basil (optional)

Instructions

1. Preheat oven to 375F.
2. Chop bread into cubes. Make sure they're bite-sized!
3. Add bread cubes, olive oil, garlic powder and basil into a large bowl. Mix well, so that all bread cubes are coated nicely.
4. Arrange bread cubes on a baking tray, lined with non-stick spray or a Silplat baking mat. Bake for 10-15 minutes, or until firm to the touch and lightly browned.
5. Allow to cool completely, then stick them in a freezer bag and pop in the freezer until needed. Thaw for 5 minutes before use.

Chocolate chip peanut butter cookies.

It's okay to feel sad.  It's a part of this weird giant rollercoaster.  It's also okay to hug your sadness with some Sunday cookie baking and eat the biscuits while they're still warm on the tray and love yourself to bits and pieces.

Vegan Peanut Butter Chocolate Chip Cookies

Yields 16

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 1 1/4 cup flour
2. 1 cup vegan chocolate chips
3. 1/2 cup organic peanut butter
4. 1/2 cup vegan butter (such as Earth Balance)
5. 1/2 cup organic sugar
6. 1/2 cup brown sugar
7. 1/4 cup organic soy milk
8. 1 tsp vanilla
9. 3/4 tsp baking soda
10. 1/2 tsp baking power
11. 1/2 tsp salt

Instructions

1. Preheat the oven to 375 degrees.
2. Combine the butter, peanut butter, vanilla and sugars in a bowl.
3. Combine the flour, salt, baking soda and baking powder in another bowl.
4. Stir the flour mixture into the peanut butter mixture, adding soy milk as you stir.
5. Mix in the chocolate chips.
6. Form the dough into 2-inch balls and place on a greased cookie sheet, spacing 2 inches apart.
7. Bake at 375 for 10 minutes.
8. Let cool for 5-10 minutes - if you can wait that long!