Vegan Coleslaw

20141030_162557Poppy is currently eating this for her dinner. She does have it on top of sweet potato but all she is interested in is the coleslaw! I don’t blame her, it is tasty stuff. Like most of my recipes you can adapt it according to your personal preferences. I usually add shredded kale but we had run out today. You can add more cashew nuts to the dressing if you want it to be thicker, the more you add the thicker it will be, but you don’t need them at all if you prefer, you could try adding tahini for a bit of thickness or nothing if you prefer a very runny dressing, the flavour will still be there. We eat this with salads, in wraps, sandwiches, on top of a burger, in a buffet, alongside a chilli…a delicious way to add some veggies to your meal.

Veggie Ingredients:

2 grated carrots

1/2 grated cabbage

4 spring onions, chopped

Large handful kale, processed in blender to shred (optional)

For the dressing:

1/2 cup cold pressed olive oil

2 tablespoons apple cider vinegar

1/4 cup water (you can add more if it is too thick)

1/2 cup cashews, ideally soaked for 4 hours (or more)

2 cloves garlic

1 tablespoon maple syrup

Squeeze of lemon juice

Pinch of salt

Simply blend all of the dressing ingredients and add the the carrot and cabbage mixture. Taste and add more vinegar, maple syrup, garlic or salt according to your personal taste. This recipe will serve about 4. 

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Chickpea Tagine

Root-Vegetable-Tagine

You may already know that we are a little obsessed with this recipe. In fact it was the first meal we cooked when we had decided to give veganism a go, and it was so good that we didn’t think we would ever be tempted to eat meat again! These days we are ‘chegan’s’; a name I heard somewhere that means vegans who cheat. Everything I cook at home is vegan, but if we are invited to a social event, we would rather just join in and eat what everyone else is eating to make life easier and ensure our social life doesn’t die out. I have also found it really difficult eating in restaurants, as a lot of the vegetarian options still contain cheese, so I often just opt for something with meat in order to avoid dairy. It is early days, but I think overall we are doing pretty well. 

Anyway, back to the tagine. This recipe has been adapted ever so slightly from one in our ‘Crazy Sexy Kitchen’ recipe book by Kris Carr. It is really delicious and healthy, and although it seems like a lot of ingredients, I now kow the recipe off by heart and it is easy. Try not to skip any of the flavour-y (it’s a word) ingredients as the overall taste is amazing! I once ran out of cumin seeds and discovered that these are an essential part of the dish!

You can, however, use any root veggies you like. For some reason I am always drawn to orange veg for this dish! I make my own tomato paste for this recipe, so I will start with that.

Tomato paste:

8 sun dried tomatoes

1 large tomato

1/4 red pepper

2 cloves garlic

1 tsp turmeric

1 tsp cinnamon 

1/2 tsp black pepper

Blitz and set aside.

Chickpea Tagine:

1 tbsp. cumin seeds 

1 tbsp. ground coriander

3 tbsps. olive oil

1 medium white onion, diced

2 cloves garlic

Your pre-made tomato paste

1 pint (ish) vegetable bouillon

3 large carrots peeled and diced

2 sweet potatoes, peeled and diced

1/2 butternut squash

1/4 jar pitted and chopped green olives

400g carton of chickpeas, drained and rinsed

1 jar artichokes (optional but tasty)

Zest of 1 lemon

Large handful raisins

3 tablespoons chopped parsley, plus some to serve

3 tablespoons chopped coriander, plus some to serve

(The original recipe also had mint, but we don’t usually buy this so I leave it out)

Method:

1. Toast cumin seeds and coriander in a pan until aromatic. Once toasted, add to your tomato paste and mix in. 

2. In a large heavy-bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onions and garlic. Cook until onions are translucent and golden, stirring continuously for about 4 minutes.

3. Reduce heat to medium-low, add the tomato paste and all of your root veggies (not the chickpeas), coating them in the paste.

4. Add the vegetable bouillon, cover and simmer for about 25 minutes, or until the veggies are tender. 

5. Add the olives, chickpeas, artichokes, lemon zest and raisins. Continue simmering for about 5 minutes. 

6. Add parsley and coriander and season with salt and pepper if desired. 

7. Garnish with sliced red chili and fresh herbs if desired.

I have just eaten a huge bowl of this! It is also one of the only meals that keeps Poppy’s attention for longer than 5 minutes. She picks out the chickpeas and eats them one by one! And today she had a go at the carrot and sweet potato too!

Enjoy!

Spring salad

Image

After a miserable day yesterday I felt like something fresh and colourful to remind me it was actually still Spring. I came up with this lovely pesto pasta salad. I wanted to use spring onions instead of red, which didn’t work all that well, but we didn’t have any.

Pesto:

Pine nuts (half a small pack)

Bunch of Basil

Generous Drizzle of Olive oil

Garlic (I used 1/2 a clove)

Lightly toast the pine nuts for a few mins, tossing regularly to prevent burning. Whizz all of the ingredients in a mimi food processor, tasting to check the quantities, this was only enough for one portion. 

For the salad:

Cook pasta of your choice (I used whole grain rice pasta) and leave to cool

Stir through pesto and add the following:

Avocado 

Artichokes

Cherry tomatoes

Spring onions

Cucumber

Mango

Extra pine nuts and basil to garnish

If you are not vegan then parmesan would be delish on this, I can’t pretend pasta is better without cheese! 

This was a hit with Poppy as well. She only tasted a couple of bits of pasta because it was her bed time, but I will be making it again for her as she seemed impressed!