There's an answer to the glut of beetroot! Two large beetroot, three carrots, two sticks celery, one large potato, one onion, two cloves garlic, vegetable stock, tomato puree and salt and pepper. Garnish with a swirl of yogurt and a sprinkle of fresh dill. Delicious beetroot soup.
Made a big family curry yesterday and to eke out the leftovers today, I made a dal. Red lentils, veggie stock, potato (also had some cold leftover potatoes that I added,) sautéed onions, tomato and garlic (in broth, not oil) added them to the lentil/potato mixture and then put in ground coriander, turmeric, garam masala, mild curry powder and salt and pepper. Then threw in a couple of handfuls of Russian kale. Will serve it with a sprinkle of lemon juice and jalapeño peppers from the garden.
Since moving to Derbyshire two years ago, and having the opportunity to study a Vegetarian and Vegan Nutritional Therapy course - as well as the work of T. Colin Campbell, Dr Caldwell Esselstyn, Dr John McDougall, Neal Barnard, Dean Ornish and others - I've drastically reduced all oils from my diet. From now on recipes will be free of any produced oils, only getting essential fats from foods such as nuts, seeds and avocados.
We're lucky to have enough land to provide us with plenty of fresh produce and each year so far we've expanded the vegetable patch. As complete novices in the gardening world, it's been a learning curve, but the food is delicious.
A good way to use fresh produce is to have veggies for breakfast - shown here, onion, tomato, mushroom and kale with a splash of tamari and a sprinkle of nutritional yeast. Yum!
Delicious, creamy mushroom stroganoff.
2T soy sauce
2t wholegrain mustard
2T rice flour
2 C oat milk
Vegan sour cream, S & P Spinach, kale, peas and spring onion
Saute the onion and garlic in a bit of water (I added a splash of white wine vinegar as I didn't have any wine), add the mushrooms and cook until their water has been released and they've cooked down. Add the paprika (to your taste) soy and mustard and give it a good stir. Add the flour slowly, it should go quite thick and pasty. Add the oat milk and mix thoroughly. Bring to boil, lower heat and simmer. Stir in the vegan sour cream (I made mine with siken tofu, but shop is ok). I added a handful of spinach, kale and some frozen peas and let them warm through and wilt. Season with S & P and garnish with chopped spring onion Serve with quinoa.
Last night I made roasted butternut squash with couscous, asparagus, pomegranate seeds and a chipotle in adobo sauce/lime dressing. It was dynamite!
Put a pot of vegan yogurt in a nut bag, or wrap it in a couple of layers of cheesecloth, place it in a sieve and suspend over a bowl to drip for at least 24 hours. Once it has stopped dripping, empty into a bowl and add flavourings of your choice. I put garlic granules, salt and pepper, and a green chilli from the garden, finely chopped. Put in a ramekin or mold, cover and refrigerate. It will last in the fridge for a few days, if you're lucky! Mine lasted one lunchtime.
Having seen SO much Nutella when we were in Rome, I decided to invent my own vegan version. So here is is:-
Tin cannellini beans
1 tbsp cocoa powder
1 tbsp carob powder
1 tbsp soy yogurt
1 tbsp soy milk
1 tbsp peanut butter
Zap it all in the food processor. You can vary the amount of liqiud depending on the texture you prefer. I put the peanut butter in at the last minute as I felt it was lacking in something and voila! there it was - very delicious.
Made this today. All measurements are approximate as I just threw in what I fancied - but here's a rundown of ingredients and you can mix and match depending on what you have available.
Chana Dal, soaked and cooked.
Onion, chopped and sauteed in water until it started to brown.
Salt and pepper
Cook the chana dal until quite soft, and let the onions brown a bit.
It tastes wonderful, has very little fat and is really economical. Garnish with a few fresh coriander leaves if you've got them and enjoy with brown basmati rice and/or naan, depending on how hungry you are.
This is a lovely, thick creamy soup that I made today with a few left-over veg and some pre-prepared vegetable broth mix. Low-fat and wonderful - feel free to ad lib around the ingredients, depending on what you have to hand!