Category: main courses

Jamaican Jerk Roasted Cauliflower

This dish is inspired by legend and fastest man on Earth, Usain Bolt. His skill, speed and joyful showmanship have caught our imagination and everyone else’s for years. How could it not? He will certainly be a sporting figure that my children will remember fondly in the future. We so wanted to see him run at the 2012 Olympics and these 2017 World Championships but alas the ballot wasn’t in our favour. So like nearly everyone else we’ve had to live the experience through the TV instead. We were all pretty disappointed he didn’t win the 100m last weekend. With his retirement approaching I’m posting one of my favourite Jamaican influenced recipes of jerk roasted cauliflower, rice and picked pink onions. I have no idea if Usain would approve my plant-based meal, he famously claimed to eat about 1,000 chicken nuggets in Beijing so I’m guessing he doesn’t usually swap chicken for cauliflower! But, it’s Jamaican Jerk spiced so I hope it would be acceptable!

Spiced and roasted cauliflower is nothing new, especially in the blogosphere, but this jerk spiced recipe is rather unusual. Cauliflower retains spice and flavour really well, and roasting it does magical things, giving a softer centre and wonderfully charred edges . This recipe is a big hit with the girls, and the spice level can by easily upped or downed to taste – they actually like it quite spicy. I’ve served it here with some [non dairy] sour cream with chilli which makes it less dry, and some gorgeous pink pickled onions, with rice whichever way you like, here a mushroom pilaf.

Jamaican Jerk Spiced Roasted Cauliflower

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

2 tsp jerk spice

3 tbsp tomato ketchup

1 tbsp lemon juice

2 tsp honey

1 tbs lemon thyme, finely chopped

1 dried chilli

2 tsp red wine vinegar

1 tsp olive oil

1 Cauliflower, cut into florets

  1. Mix together all the ingredients except the cauliflower to make the marinade.
  2. Coat the cauliflower florets with the marinade and set aside for at least half an hour.
  3. Make the pink pickled onions whist the cauliflower is marinading (recipe below)
  4. Roast the cauliflower for about 25-40 minutes at 180 degrees Centigrade, until its soft and browned at the edges
  5. Serve with rice, on a bed of chilli ‘sour cream’ (recipe below) and topped with the pickled onions.

Quick Pink Pickled Onions

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

2 red onions

1/4 cup red wine vinegar

1/4 cup water

2 tbsps soft brown sugar

1 tbsp peppercorns

  1. Finely slice the onions. Place in a colander in the sink and slowly pour over a kettle of boiling water.
  2. In a separate bowl mix together the vinegar, water, sugar and peppercorns. Stir until the sugar has dissolved.
  3. Add the onions to the vinegar mix. Cover and let stand in the fridge for at least half an hour before using.
  4. There will be plenty left over, so keep the leftovers in the fridge

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
1/2 a red chilli, finely chopped
small handful parsley, finely chopped
2-3 tbsp dairyfree sour cream
seasoning
squeeze to lemon juice
  1. Mix together all the ingredients, taste and adjust seasoning to own preference.

To make a wonderful meal serve with pilaf rice, our favourite and probably the easiest way to cook flavourful rice with little fuss. I also think the additions of chilli sour cream (use Tofutti sour cream alternative) and quick pink pickled onions really work to make a well rounded plate of complimentary flavour sensations.

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Brilliant Bubble and Squeak Cakes

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Brilliant bubble and squeak cakes, dairy-free, egg-free, gluten-free

It’s suddenly all about the leftovers. With Christmas over for another year, it’s time to think up ways of eating all the festive foods without feeeling like you’ve eaten the same meal for multiple days in a row. We’re definitely in comfort food territory, food to warm the soul on brisk chilly days, and potatoes lend themselves so well to this.

D and I are fans of the odd cabbage based dish but I’ve never managed to persuade the girls – I guess it’s always been thus with children and cabbage. But hidden in potato could work?

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The brilliant part of these bubble and squeak cakes is that they’re naturally dairy-free, with no fat included in the recipe to bind them together – sure you have to roast the mini potatoes originally, and then fry them to give a crispy outside but it’s not so naughty. The potato cake is also the most fabulous carrier of any green veg really, enrobing it in comforting mashed and roasted potato. I’ve always found the name very appealing too, the bubble and squeak being from the sound makes while cooking.

I’ve used cabbage here, but this recipe will work brilliantly with chopped up roasties from your Christmas or Sunday lunch, and any leftover veg you fancy. Try these with any left-overs or as part of a full English breakfast. Veggies and non veggies will love these.

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Bubble and Squeak Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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free-from potato cakes

Serves 4

2 large baking potatoes, baked and still warm

2-3 small to medium potatoes, cut into small cubes

Green or cabbage of choice, shredded and blanched

Salt and pepper

  1. Roast the potato cubes in oil and seasoning (plus any herbs optional) for about 30-40 minutes at 180 degrees centigrade, until golden and crispy. Set aside.
  2. Using a potato ricer (my preference), rice the insides of the large cooked baked potatoes. (Keep the skins to make stuffed potato skins!). Stir in the mini roasties and cabbage/greens, season well.
  3. Press into a ring that is on baking paper and then place in the fridge to firm up.
  4. Fry in flavourless oil until golden on each side and then transfer to a hot oven for 15 minutes.
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veggie full English with bubble and squeak cakes

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Vegetarian ‘Swedish Meatballs’ and mustard cream sauce – dairy-free, egg-free and nut-free

vegetarian "Swedish Meatballs' dairy-free egg-free

There’s something very appealing with the coming of Autumn and a turn from bright sunny Mediterranean flavours (generally my preference) to a more Scandinavian cosy vibe. To me, it suits darker evenings and jumper wearing temperatures.

I’ve tried many times to recreate the classic Swedish meatballs (aka ‘Ikea Meatballs’!), mustard cream sauce and mash but often just missed the mark. This version, on the other hand, is totally spot on. The ‘meatballs’ made of a mix of red lentils, mushrooms, onion, garlic, breadcrumbs and have a great ‘bite’ to them as well as a wonderfully savoury umami flavour with hints of the deep dark forest. The texture, whilst clearly being nothing like a meatball made of meat has a toothsome feel and enough texture that they don’t just crumble into dust!

vegan swedish meatball mix

Dairyfree cream sauces can also be tricky to get right, they often have a slightly sweet flavour which is a little unnerving in a savoury context, also reduction sometimes doesn’t have the same effect as with dairy versions. But I have the answer, a simple veloute (like a bechamel but made with stock rather than milk) is made creamy by a good dose of the cream – resulting in a perfect silky texture and creamy taste with plenty of mustard umph.

We all really devoured this dish, although the girls were suspicious of the cream sauce – if you’ve been dairyfree for your entire life it’s not really surprising that you don’t ‘get’ creamy textures! I’m going to preserve though, this will definitely be one for the regular repertoire this winter.

Vegetarian Swedish ‘Meatballs’

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

baked vegetarian Swedish meatballs

makes about 15, serves 4-5

1 1/2 cups cooked red lentils

200g mushrooms, finely chopped

1 onion, finely chopped

1 clove of garlic, minced

1 tsp dried thyme or herbes de Provence

1/2 tsp dried chilli flakes

Salt and pepper

2 slices of bread, made into breadcrumbs

1 tbsp Worcestershire sauce (Henderson’s Relish is a great veggie alternative)

1 tsp Dijon mustard

1/2 tsp English mustard powder

1 tbsp cornflour

  1. Gently fry the onion, mushrooms and garlic with the herbs and chilli flakes until soft, fragrant and starting to turn golden
  2. Place in a food processor (or simply mix together in a bowl for a chunkier texture) and add all the other ingredients. Pulse until well combined and fairly smooth.
  3. Using damp hands roll into even sized balls and place on a lightly oiled baking sheet. Drizzle with a little extra oil and then put in the fridge to firm up.
  4. Bake at 180 degrees centigrade for 20 minutes

dairy-free egg-free mushroom and lentil Swedish meatballs

Meanwhile, make the garlic, mustard cream sauce:-

Mustard Cream Sauce

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free mustard cream sauce, vegan

1 tbsp dairy-free margarine

1 clove garlic, finely chopped

1 tbsp flour

20 ml white wine

100ml vegetable stock

1 pack dairy-free cream (250ml)

1-2 tbsps Dijon mustard

  1. Melt the margarine, add the garlic and sauté until fragrant but not coloured
  2. Add the flour and cook out for a couple of minutes
  3. Over a medium heat stir in the wine and again cook out, stirring to make sure the sauce/paste is smooth
  4. Pour in the stock and stir to make a smooth sauce, next stir in the cream. Stir or whisk to ensure a smooth, silky sauce.
  5. Add mustard to taste

To serve:

Serve 3-5 ‘meatballs’ with creamy mash, greens of choice and the mustard cream sauce.

vegan swedish meatballs nut-free

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Bahn Mi Salad

 

vegan bahn mi salad bowl

I’ve had this idea of turning Classic Bahn Mi baguette filling flavours into a salad for quite a while, and now the weather has turned super hot (albeit briefly!) it’s the perfect opportunity for exciting salad eating.

In my day job, I work in two different locations, so I spend rather too much time walking the streets of the City or sitting on London buses. It does give a lot of looking out the window and contemplating opportunities, and time to draw inspiration for my recipes. Just off one of my regular bus route there are two Bahn Mi shops within meters of each other (crazy, huh!), hence my thoughts turned to recreating the classic Vietnamese hot spicy, pickled, herby flavours of  a Bahn Mi baguette into a salad.

free-from vietnamese salad, no milk, no nuts, no eggs

In this salad bowl I have marinated noodles which are topped with Sriracha roasted beans, quick pickled red cabbage, cucumber and carrot ribbons, tomatoes and plenty of coriander. It makes for a delicious and very moreish bowlful. The noodles are best prepared in advance and cope very nicely with a couple of days in the fridge if need be. Same with the red cabbage. Just make sure you put all the topping on at the last minute to retain freshness and crunch.

Bahn Mi Salad

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free, nut-free, egg-free vietnamese noodle salad

serves at least 4 (multiple the veg for more people as there will be plenty of noodles and cabbage)

 For the quick pickled red cabbage:

1/4 red cabbage

1 tsp sugar

1/2 tsp salt

2 tbsp vinegar

2 tbsp water

1/2 tbsp salt

  1. Massage the cabbage with the 1tsp sugar and 1/2 tsp salt. Set aside for at least half an hour. Pour away any juice which have seeped out.
  2. Combine the water, vinegar and rest of the salt. Pour over the cabbage. Cover and leave to pickle for at least half an hour.

For the Sriracha roasted beans:

1/2 tin white beans or chickpeas

1 tsp smoked paprika

1 tsp olive oil

A few good squirts of Sriracha

  1. Toss the beans in the paprika,oil and chilli sauce and roast in a medium oven (180 degrees) for 15-20 minutes.

For the marinated noodles:

4 tbsps extra virgin olive oil

5 tbsps soy sauce

3 tbsps balsamic vinegar

3 tbsps sugar

1 tsp salt

1 pack of wheat noodles (250g) or equal amount of spaghetti

6 spring onions, finely sliced

  1. Mix together the oil, balsamic, soy sauce, sugar and salt until the sugar has dissolved. Set aside
  2. Cook the noodles or spaghetti according to the pack instructions. Make sure they are slightly undercooked and then drain and run under cold water to halt the cooking process.
  3. Mix the noodles into the marinade. Add the spring onions and set aside. Marinate for as long as possible for really tasty noodles.

For the veg:

2 spring onions, sliced

1 carrot, shaved into ribbons

1/2 cucumber, shaved into ribbons

1/2 red pepper, finely sliced

Large handful cherry tomatoes, halved

Coriander

To assemble:

  1. In a bowl, cover the bottom of the dish with a layer of marinated noodles
  2. Top with strips of pickled cabbage, roasted Sriracha beans and veg
  3. Add carrot and cucumber ribbons around the edge
  4. Top with a scattering of coriander and a few squirts of Sriracha
  5. Eat straight away

vegetarian noodle salad, Bahn Mi style

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Five Ingredient Vegetarian Caprese ‘meatballs’

vegan, dairy-free pasta and meatballs

 

Meatballs on spaghetti are a perennially popular dish – children always seem to wolf them down. This vegetarian version works really well with spaghetti in a spicy tomato sauce, and adds a good dose of beany protein to an otherwise carb heavy dish.

I had a tin of canellini beans lurking around – as D jokingly calls it ‘the by product from my use of Aquafaba!!’, and I thought I’d experiment with white bean based ‘meatballs’. Although necessarily softer than a meaty version, they do get a nice crisp exterior whilst baking in the oven and the bean and breadcrumb mix is the perfect carrier of robust flavours – on this occasion sundried tomato, basil and garlic as a nod to a classic caprese salad. Besides, a recipe of five healthy ingredients which can be whipped up in minutes, you can’t complain at that!

bean balls for pasta

Vegetarian Caprese Meatballs

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

serves 4

vegetarian spagetti and meatballs, egg-free

Makes 12 which serves 4

3/4 tin of canellini beans plus 2tbsp of the liquid in the tin (the aquafaba)

5 sundried tomatoes, roughly chopped

1 slice of bread made into breadcrumbs

1/2 clove garlic, finely chopped

Small bunch basil, chopped

Salt and pepper to taste

  1. Whizz together all the ingredients in a food processor
  2. Using wet hands, form into balls and place on a foil lined baking sheet which has been lightly oiled
  3. Bake for 15 minutes at 190 degrees centigrade until golden
  4. Serve on spaghetti and spicy tomato sauce

dairy-free veggie meatballs

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Gorgeous Garden Burgers

veggie garden burger, dairy-free, egg-free

Late May Bank Holiday Monday is the perfect day for barbecues and nothing fits a barbecue better than a delicious veggie burger. These are what we’re going to enjoy today, wearing thick jumpers as it really isn’t that warm or sunny!

This is a recipe that has been evolving for many a year. I’ve been trying different combinations and methods to recreate a delicious garden burger I had in a motel on Highway 1 in California some years ago. D and I were doing a little tour of California – we hired a car from San Francisco and bumbled down Highway 1 then veered off to Yosemite before heading back to San Fransisco. It was a really great trip, but my, we stayed at some random places. Some really lovely, others rather spooky (I’m thinking of an ‘English style’ B and B in Monterey which was anything but English style, more Psycho style with no locks on the doors and a feeling of being watched from the lace doilies all the time!) One place which stuck in our minds was a motel near Hearst Castle where the room was just cavernous and the sea views were enormous – far more what we expected from America, and nothing like we were used to in Europe.

It was nothing fancy and we ordered room service to fit the vibe of the place – and lo behold the room service burgers were delicious and huge. I think we left half of them! Anyway, the taste of that burger stayed with me and here is my hazy recreation (probably totally different!) – a polenta based burger spiked with sweet corn, peas, spring onions, parsley and sundried tomatoes. A real garden experience. The polenta gives a lovely crisp exterior and thanks to a little addition of aquafaba there’s no fall apart factor – hooray, at last a non crumbly veggie burger and ideal for cooking on a barbecue!

polenta, sweetcorn and pea burgers

I served these with frazzled onions and in homemade salt and pepper bagel buns with a green slaw – a combination that is thoroughly recommend, especially the frazzled onions they’re well worth the frying faff!

polenta and sweetcorn burgers

Garden Burgers

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan garden burgers, no nuts

serves 4

1 tin of sweetcorn

1/2 cup quick cook polenta

2 tbsp plain flour

1/2 tsp baking powder

3 tbsp aquafaba (the water found in a tin of beans or chickpeas)

1/2 tsp cornflour

4 sun-dried tomatoes, roughly chopped

1/2 tsp garlic powder

small handful parsley, roughly chopped

1/4 cup frozen peas, defrosted

1 spring onion, sliced

salt and pepper

large pinch cayenne pepper

  1. In a food processor, pulse half the sweetcorn to make a puree, add the polenta, flour, baking powder, aquafaba and cornflour and pulse to thoroughly combine
  2. Stir in the rest of the ingredients and using wet hands, form into four even sized patties. Place in the fridge for at least half an hour to firm up
  3. Fry in hot sunflower oil until golden and crisp on both sides then place in a medium oven (180 degrees C) for 10-15 minutes to cook through. Or once fried, keep in the fridge for up to three days before heating through, or freeze and defrost thoroughly before placing in the oven.
  4. Or after frying finish cooking on the barbeque.

dairy-free garden burgers, vegetarian

 

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