Great vegan alternatives: pancakes and Ottolenghi cauliflower cake

I made the pancakes for breakfast and the cauliflower for dinner. Not that you think I'd combine these as a meal! Just as a post. 

First, vegan pancakes, not difficult but a good recipe is hard to come by so for archival purposes here we go: https://www.ambitiouskitchen.com/fluffy-vegan-pancakes/ I skipped the almond extract because I don't have any and did half-half on white & whole wheat flour for a more nutritious result. 

Second, Ottolenghi's delicious cauliflower cake, which calls for a ton of eggs. Eggs being a horrible industry, better to seek alternatives and here it is: http://thesashadiaries.com/2018/04/03/vegan-cauliflower-cake-ottolenghi-inspired/ I added flaxegg because I didn't have enough gram flour but probably a good idea anyway (2 tbsp of broken flaxseed plus same water).  let sit for a bit before adding, same effect as eggs). 

Both recipes easy and probably have all ingredients in the house at any time. 

Pasta with sprouts. What??

Yes, pasta with sprouts. There are many recipes out there (perhaps surprisingly) but this one is the one you should go for as it is super easy and tasty. I am posting it here because I made it recently and then spent ages trying to find exactly this recipe back again. 

Substitute cream with oatly haver cuisine or whatever that is called in your country. And unlike the title of this blog, no it is not a dessert. Or perhaps it could be 🤷🏻‍♀️

https://veggiedesserts.com/brussels-sprout-pasta/

Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Alison sent this to me. Not mind-blowing but it mentioned that it's a good recipe for it your avocados are too ripe!

Sounds interesting enough to give a go. Takes about 30 seconds to make.

Oh yes, "rotini pasta" is, as I suspected, fusilli. Why don't they just say so??

COCONUT POACHED FISH

 This recipe is from a website called HoneyKitchen, but in order to see it, 

you have to accept all cookies, which I always refuse.

This is a very easy and fast recipe but tastes lovely!

INGREDIENTS:

1 can 400ml coconut cream

1 T fish sauce

1T brown sugar

2 tsp (!) sambal oelek

1 (!) clove garlic

4 fish fllets (I used half the coconut cream with the same amount of ingredients for two fillets )

1 cup spinach leaves

Boiled rice and chopped Spring onions to garnish

 

1. Bring first 6 ingredients to the boil
2. Add fish and simmer gently for 8-10 minutes ('til fish flakes easily)
3. Place fish on your beds of rice
4. Stir spinach through poaching liquid and simmer for 1 min
5. Drizzle fish with poaching liquid 
6. Top with inividual spinach leaves, spring onions and slices of chili (as desired) to serve.

Bon appétit!

Southwest Quinoa Skillet

 

From "Ready Set Eat" [readyseteat.com]

INGREDIENTS

1 Tbl olive oil [I used rapeseed]

1/2 cup chopped onion

1 cup corn kernels (fresh or frozen)

1 Tbl chopped garlic [I used more]

1 cup white quinoa, uncooked

1 can Ro*Tel® [?] diced tomatoes and green chilies, undrained [I used tinned chopped toms and a chili pepper]

1 cup water [I added more when cooking]

1 can Rosarita ® whole black beans, drained and rinsed [I omitted]

1 tsp chili powder [and the rest!]

1 tsp ground cumin [I prefer the seeds, which I fry]

1 tsp Mexican [?] oregano

1/4 tsp salt [and the rest]

1/8 tsp ground black pepper [ditto]

2 Tbls lime juice

1/2 Lg avocado [omitted because it wasn't ripe - or necessary]

2 Tbl chopped fresh cilantro [from the freezer; I suppose you can omit it!]

DIRECTIONS

Heat oil in large skillet over medium het. Add onion and corn until onion is soft and corn is lightly browned, about 5-7 mins.

Add garic and cook, stirring frequently until fragrant, abt 1 min.

Stir in quinoa, tomatoes, water, beans, chili powder, cumin, oregano, S&P. Bring to a boil then simmer, covered, for about 20 mins until quinoa is cooked through.

Stir in lime juice and serve [if desired] with avocado and cilantro.

I served this alongside some grilled salmon and it was very nice indeed. 

Recommended!

Delicious authentic veg pulao

 I made this (sort of) last week, it tasted so authentic so here is what I think is the right link so I can find it again. I can't quite remember which veg I used other than edamame and carrots but you can use anything really. I used dried mint which was fine as I was out of fresh. I also put the star anis, cardamom and cloves in a tea egg to avoid it ending up on your plate. 

https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/#Recipe_card