Tag: onions

An amazingly quick quiche

Vegan Quiche

  • Servings: 4
  • Difficulty: easy
  • Print

An amazingly quick quiche.

Ingredients

– Pastry base, we buy a pre-made one but of course, you can make your own.

– 1 small head of broccoli chopped

– 200g of mushrooms

– 3 spring onions

– 1 red pepper

– 1 stick of celery

– 1 leek

– salt & pepper to taste

The cream filling

– 3/4 cup of cashew nuts, soaked for a minimum of 2 hours

– 1/4 cup of water

– 1 tbsp nutritional yeast (optional)

– 2 garlic cloves

– 1 tsp of onion powder

– juice from 1/2 a lemon

Directions 

1. Fry the broccoli, leek, spring onions, pepper, mushrooms and the celery for about 5 mins.

2. While the veggies are frying, place all the cream filling ingredients in a high speed blender or a nutribullet and blend them all until they are smooth.

3. Combine the veggies and the cashew cream filling and place in the pastry case.

4. Bake at 180 degrees celsius for 35-45 mins or until the crust is cooked.

 

Enjoy 😉

 

Vegan Chickpea Curry

Chickpea and veggie Curry

  • Servings: 4
  • Difficulty: easy
  • Print

A delicious creamy curry.

This one is for Stu,  we hope you like it 😉

Ingredients

  • 1 white onion
  • 1 red onion
  • 2 garlic cloves
  • 1 inch of fresh ginger
  • 1 leak
  • 1 courgette
  • 1/2 aubergine
  • 1 red Pepper
  • 1 carrot
  • 1/2 tin of cherry tomatoes “pomodorini” (200g)
  • 1 teaspoon of coconut oil
  • 1/2 jar of curry paste, hot, mild,  you choose  (not curry sauce, there is a big difference and the sauce is not vegan).
  • 1 small tin of chickpeas (215g)
  • 1 small tin of coconut cream “créme de Coco Thaï 165ml”
  • big handful of fresh coriander

Directions

  1. Chop the onions and the veggies, crush the garlic and shred the ginger.
  2. Melt the teaspoon of coconut oil and put all the above in the pan and fry for about 5 minutes.
  3. Add the cherry tomatoes, curry paste, chickpeas and coconut cream to the pan and cook for about 20 minutes or till the veggies are cooked through, stirring occasionally to make sure it doesn’t stick to the pan and to move the flavours around.  Add the fresh coriander when nearly ready and stir in.
  4. Serve with rice and pappadums.

    5. Enjoy 😉


Lasagna

lasagna

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy and comforting lasagna.


Ingredients


– 1 onion
– 3 garlic cloves
– 10 medium size mushrooms
– 2 zucchinis
– 1 red bell pepper
– 2 cups of spinach
– 2 carrots
– 2 celery sticks
– 1/3 cup of basil
– 400g of canned tomatoes
– ½ cup of tomato purée
– spices (2 teaspoons each): Nutritional yeast oregano, basil, salt, pepper, and paprika
– ¼ cup of veggie broth

 

Bechamel sauce
– 3/2 cups of cashews (soaked for a minimum of 2 hours)
– 1/3 cups of nutritional yeast
– 2 tsp of lemon juice
– 1 tsp of garlic powder or 1 fresh minced garlic clove
– 1 tsp of onion powder
– 1/3 cup of water (more if needed)
– a pinch of salt and pepper

 

Nut parmesan
– 1/2 cup of your preferred nut (cashew or blanched almonds work really well)
– 1/8 cup of nutritional yeast
– 1 tsp of salt
– 1 tsp of garlic powder
– 1 tsp of onion powder
Place all the ingredients in a blender and pulse to get that parmesan texture (be careful not to overdo it and make nut butter)

Directions

  1. Chop all of your vegetables and mince the garlic
  2. Heat a big pan with half of the veggie broth
  3. sauté the chopped onions with the garlic for a few minutes or until brown
  4. Add all of the vegetables, the canned tomatoes, tomato purée and spices to the pan.
  5. Stir and allow to simmer until all the veggies are cooked through. (about 20 min) Preheat the oven to 220 degrees Celsius.
  6. Prepare your béchamel sauce by placing all your ingredients in a blender (we use a NutriBullet) and mix until smooth.
  7. When the veggies are ready, you can assemble your lasagna by placing the veggie mix in a casserole and then a layer of lasagna pasta sheets (make sure there are no eggs in it ) then the béchamel sauce on top. Repeat until your tray is full finish with the béchamel and top it with some cashew parmesan.
  8. Cook in the oven for about 30 min.

    9.  

    Bonne appétit


Autumn dahl

Autumn Dahl

  • Servings: 4-6
  • Difficulty: easy
  • Print

A cozy, warming autumn meal.

Ingredients

  • 1 medium onion diced
  • 4 large garlic cloves (you can add less if you don’t like garlic)
  •  400g diced butternut squash
  • 1 large (about 350 grams) sweet potato peeled and diced.
  • 100 grams normal potato
  • 1 (14 ounce/398 ml)can of diced tomatoes
  • 1 (14 ounce/398 ml)can of coconut milk
  • 100 grams of dried red lentils
  • a couple of handfuls of frozen peas
  • 3 tablespoons of tomato paste
  • A bunch of swiss chard
  • 2 teaspoons of ground turmeric
  • 2 teaspoons of chili flakes
  • 2 teaspoons of paprika
  • 2 teaspoons of dried coriander
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground ginger
  • salt and pepper to taste

Directions

  1. Use a large pan, add the onion and garlic with a bit of olive oil and sauté on a high heat for 2-3 mins or until the onions soften.
    2. 2.Add the squash and sweet potato and stir to combine. 3.Add the diced tomatoes (with juice), coconut milk, lentils, tomato paste, turmeric, chili flakes, paprika, coriander, cumin, ginger and a pinch of salt. Stir well to combine. 5.Increase the heat and bring to boil. Reduce the heat, stir again, put the lid on and let simmer for around 30 mins.
  2. Stir in the chard and the peas and cook for another few minutes until the peas are cooked.
  3. Serve either on its own (as you have the potatoes) or with some rice. Papadums also go great with this type of dish.
  4. I like to freeze the leftovers or you can keep it in the fridge for up to 5 days.

    5. Enjoy 😉


Start a Blog at WordPress.com.