Prep time: 20 mins
Cook time: 2-3hrs
You will need: a slow cooker
This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli
- 300g uncooked long-grain rice
- 1 litre vegetable stock
- Half a tin of chopped tomatoes
- 2 red peppers, roughly chopped
- 1 medium-sized red onions, chopped
- Half a Scotch bonnet pepper
- 1tbsp vegetable oil
- 2tbsp tomato paste
- 1 heaped tsp Carribean or Jamaican-style curry powder
- 0.5tsp dried thyme
- 2 dried bay leaves
- 1tsp vegan butter
- In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture
Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
- In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
- Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes
- Add this to your slow cooker, add the rice, and the litre of stock and stir well.
- Add the butter to the top
- Set the cooker to high and leave to cook with the lid in.
- Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
- When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)
Cooking time: 1hr maytake more or less time depending on temperature of your hob)
Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.
It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.
I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.
- 100g pudding rice
- 200ml plant milk (I used oat milk)
- 200ml water
- 3tsp sugar
- 1tsp rose water
- 1 cinammon stick
- 1 cardamom pod
Suggested toppings; (choose all, some, or toppings of your own)
- Chopped almonds
- Powdered cinammon
- Ground cardamom
- Toasted coconut
- Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan
- Bring to the boil, then turn down the heat to a simmer
- Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
- Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
- Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.
Time: 30mins cooking time, 1hr+ cooling time
Serves: makes approx 4-5 glasses
You will need: a blender or hand blender
Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.
It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.
- 0.5 cup (90g) rice
- 5 cups (1250ml) water
- 1 cup (250ml) plant milk of your choice
- 2 cinnamon sticks
- 1tsp ground cinnamon
- 1tsp vanilla
- 3tbsp coconut cream
- Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan
- Bring the mixture to the boil, stirring occasionally
- Reduce to a simmer, cover, and simmer for 30 minutes
- After 30 minutes, remove from the heat
- Remove the cinnamon sticks and set aside for garnishing
- Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
- Leave to cool
- When cool, transfer to the fridge to get completely cold
- Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended rice)
The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.
These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!
- 500g white bread flour
- 80g demerera sugar
- 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
- 2tsp easy bake yeast
- 250ml warm plant milk (warm for approx 30secs in microwave)
- 75g butter
- 1tsp ground cardamom seeds
Make and prove the dough
- Add flour, sugar, cardamom, yeast and butter to a bowl
- Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
- Knead the dough for 5 minutes by hand or using a dough hook on food mixer
- After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.
Make the buns
- Flour and roll out the dough into a large rectangle, about the size of a large chopping board
- In a bowl, whisk together the filling ingredients for about 3 minutes
- Spread the whisked filling ingredients on the rolled out dough
- Cut the dough into strips width ways approximately 2cm wide
- Fold the strips in half, so the filling is on the inside.
- To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)
- Push the top in gently to hold them in place during cooking
- Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer
Prep time: 10-20 mins + marinating time of 30minutes to overnight
Cooking time 20 mins
Chicken Adobo is a classic Filipino dish; using inspiration from https://kitchenconfidante.com I have made a vegan friendly version of this classic dish using mushrooms as the base.
I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.
Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.
- 12-16 large button/chestnut mushrooms
- 1 Red pepper, sliced
- 1 Onion, sliced
- 1 carrot
- 80ml soy sauce
- 80ml apple cider vinegar
- 1 head of garlic mashed or finely chopped
- freshly ground black pepper
- 3 bay leaves
- 1tsp or 1 cube veg stock
- 1 finely chopped chilli
- 1 tablespoon oil – I used olive oil
- 1tsp cornflour mixed with 1tbsp cold water
1. Marinade the mushrooms
- In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
- Add the sliced mushrooms and stir until they are well coated.
- Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.
2. Cook the Adobo
- Add oil to a hot pan
- Add the pepper, onion, carrot to the pan
- Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
- Fry the vegetables for about 5 minutes to soften the vegetables
- To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover
- Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
- After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like
- Serve with rice and enjoy!
Two for the price of one…
Cooking and prep time: 30 mins
This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made Pão de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on thelatinacook.com I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients
- 200ml coconut milk
- 100g peanut butter
- 50ml Vegetable stock
- 2 portions meat replacement of your choice i.e. quorn
- 1 tin Black Beans
- 1 onion chopped
- 1tbsp nori flakes (or 1 nori sheet, crumbled up)
- 1 red chillies, finely chopped
- 1 lime – juice of
- 2 cloves garlic, crushed or finely chopped
- Chopped cashews to garnish
- Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
- When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
- Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
- Add the meat substitute and black beans to the sauce
- Simmer on a low heat for 5-10 minutes
- Serve topped with toasted cashews and a side of rice
Prep time: 35 minutes
Cooking time: 20-25 minutes
Makes: 9-12 rolls (depending on size)
This week I am making recipes inspired by the cuisine of Brazil – I will be posting two this week instead of the usual one, so look out later in the week for a vegan version of the classic Brazilian dish, XinXim curry.
First though, this recipe is for Pão de queijo, which are cheesy bread rolls made from cassava (tapioca) flour, often served as an accompaniment to meals or as a snack
Using information from 196flavors.com I have adapted the recipe to be vegan friendly using vegan cheeses and yeast flakes (nooch) for the cheesy flavour. The cheeses I used are koko “cheddar” and sheese “mozzarella”. For the flavour and texture, I recommend using a cheddar replacement and a mozzarella replacement; but feel free to use brands that you prefer
The texture of the rolls are quite squidgy, elastic and satisfying; quite different to any any other bread you may be used to, but moreish, and best when warm.
- 250g cassava (tapioca) flour/starch
- 3tbsp nutritional yeast flakes (nooch)
- 1tsp mustard powder
- Pinch of ground pepper
- 150ml plant milk
- 20ml olive oil
- 2 large egg equivalent off egg replacer
- 60g grated cheddar style vegan cheese
- 50g mozzarella style vegan cheese
Boil the milk and oil. Once it reaches the boil, turn off the heat.
In a food mixer add the flour, yeast, mustard and pepperTurn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
Turn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
Add the egg replacer and mix until the dough is smooth. If it doesn’t come into a dough, add more milk, a tiny bit at a time until it is the consistency in the photo – a sticky dough.
Cover the dough and rest in the fridge for 30 minutes
Cover the dough and rest in the fridge for 30 minutes
Preheat oven to 180CUsing your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a tray
Cook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm
Using your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a tray
Cook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm
Prep time: 1hr to 12 hrs (depending how long you leave the dough to rest)
Cooking time: 10 minutes
Makes: approx 32 biscuits (approx 5cm across)
Sorry for the delay; I went on holiday last week so couldn’t post a recipe. This week, I am making Belgian inspired speculoos.
Belgium is also known for its sweet treats. The most well known is probably Belgian chocolate; did you know that the origin was a pharmacist who covered cough sweets in chocolate to make them tasty! After his grandson put crème fraiche in them instead, praline chocolates were invented (fact courtesy of yummy-planet.com). Other sweet treats from Belgium include Belgian waffles, cuberdon and speculoos.
This week I have chosen to make speculoos because I love a good biscuit to go with my coffee.
Speculoos are delicious spiced biscuits which are served in café’s with tea or coffee. You may have had one in the form of lotus biscuits. Now you can make your own. Authentic Belgian ones have patterns printed in them, but I could not find speculoos printers anywhere! So mine are plain.
- 250g plain flour
- 120g brown demerara sugar
- 85g margarine – I used vitalite
- 1.5 eggs worth of egg replacer
- 0.5 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2tsp ground ginger
- 0.5tsp ground nutmeg
- apinch of ground white pepper
- 0.5tsp ground cloves
- 0.5tsp of ground cardamom (if you can’t find this, grind up the inner seeds of some pods in a pestle and mortar)
You will need
Speculoos molds / cookie cutters
1.Make the dough:
- Add spices and sugar to bowl (or food mixer bowl)
- Add the butter and mix with a spatula (or beater if a food mixer) until combined
- Add the egg replacer and mix again until thoroughly mixed
- Gradually add the flour and baking powder until a dough is formed
- Flour and wrap the dough with clingfilm or in a container; refrigerate for at least an hour but for best results overnight. The longer you leave the dough, the more the spices will infuse their flavour
2. Cooking the biscuits:
- Preheat oven to 200C
- Roll out the dough on a floured surface to about half a centimetre thick
- Use a cookie cutter to cut out biscuits, (and make prints on them if you have a speculoos printer)
- Place the speculoos on a greased or lined baking sheet and cook for 10 minutes
- Let the biscuits rest on the tray for a few minutes before moving to a cooling rack
- Enjoy with a lovely cup of coffee or tea
Cooking time: 2-3 hours
You will need: a slow cooker
I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan
The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.
Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.
Thankyou to 196flavors.com and Leelalicious.com whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!
I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!
- 1 head garlic
- 1 large onions, sliced
- 2 large carrots , cut into juliennes about an inch long
- 1tbsp paprika
- 2 tbsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp ground peppercorns
- 30g barberries
- 1 tin black beans
- 300g basmati rice, rinsed
- 600ml vegetable stock
- Toast cumin seeds in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds. Remove from pan and grind in a pestle and mortar.
- Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
- Add the carrots and ground cumin and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
- Add the coriander, pepper, paprika, barberries, and black beans and stir well
- Transfer the mix to a slow cooker, cover and cook for 30 minutes
- After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in
- pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!
- Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down
- Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
- Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
- Mix the ingredients as you serve the dish on a platter.
- Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad or vegetables
Information sourced from: