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Meera Sodha's vegan recipe for jersey royal and green bean istoo
Homemade Vegan Sausage [Vegan]
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These homemade vegan sausages are perfectly infused with spices and flavor, have the perfect texture, and the best part is you don’t need any foil to make them! The hardest part is waiting for them to cook. These are SO worth it though! Bursting with flavor in every bite, these beat store bought sausage by a long shot.
Homemade Vegan Sausage [Vegan]
Serves
6 sausagesIngredients
- 2 Tablespoons of olive oil
- 1 cup of cooked chickpeas
- 2/3 cup of diced onion
- 6 garlic cloves
- 1 teaspoon of tamari concentrate
- 1 teaspoon of smoked paprika
- 2 tablespoons of nutritional yeast
- 1 teaspoon of dried oregano
- 1/4 cup of cold water
- 1 Teaspoon of dried chili flakes
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground black pepper
- 1/2 cup of vital wheat gluten
Preparation
- Bring 1/2 a pot of water to a boil, then lower the heat while we prepare our vegan sausages.
- Heat a saucepan on medium heat. Finely dice the onion, crush the garlic cloves then add them to the pan along with the olive oil. When the onion starts to sweat add the cooked chickpeas and give it all a good stir.
- Next, add the sea salt, black pepper, dry oregano, dried chili flakes, smoked paprika, and nutritional yeast, and stir well. Finally, add the tamari and take the pan off the heat.
- Transfer into a food processor and roughly blend with the cold water (see notes).
- Add the vital wheat gluten, mix until combined then knead for a minute.
- Next, divide your mixture into 6 balls and cut 6 baking paper squares, then place one ball on the baking paper square and shape it into a sausage.
- Next, roll your sausage and twist the ends like you would with a toffee wrapper, making sure the ends are tightly closed.
- Tightly arrange them inside a small pot and place a heat proof, glass bowl on top. This is done so they won’t move and fall apart when they cook.
- Fill the pot a 3/4 way full of the boiling water then lower the heat and let them simmer for 45-50 minutes.
- When ready, take them out of the water and carefully unwrap them. Heat a pan on medium heat, add a drizzle of olive oil and sear the sausages on all sides until they’re nicely colored. This will also help remove any excess water that the sausages might have soaked up while cooking.
- Serve your homemade vegan sausages in a bun, on their own, with a salad, sliced in a pasta sauce, or in a super duper whoppa sandwich! The choices are endless!
Notes
If you don’t own a food processor, then transfer the mixture into a bowl, add the cold water and use a fork to roughly mash it.
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AUTHOR & RECIPE DETAILS
Hi, I’m Elinor, the creator of the healthy vegan food blog, Let’s Brighten Up. I’m a confectioner, turned healthy, and here to prove that you don’t need processed, or non-vegan ingredients, for a recipe to taste exceptional! On my blog, you’ll find fermented veggie recipes, and lots of easy, guilt free, scrumptious treats, that anyone can make. I love chocolate, am obsessed with succulents, and my cozy kitchen is my favorite part of the house.
http://www.onegreenplanet.org/vegan-recipe/homemade-vegan-sausage/
Chocolate Covered Peanut Brownie Bars [Vegan, Gluten-Free]
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Healthy flax brownies made using a secret ingredient, pumpkin purée, that really helps turn these traditional brownies into uber fudgy brownies. But they are not just ordinary brownies. No, no, no — these are brownies with a layer of peanut butter and roasted peanuts all covered in a crunchy coating of chocolate.
Chocolate Covered Peanut Brownie Bars [Vegan, Gluten-Free]
Serves
12
Cook Time
10Ingredients
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1 scoop chocolate vegan protein powder
- 1/2 cup pumpkin purée
- 3 tablespoon unsweetened cocao powder
- 1 tablespoon granulated sweetener
- 2 tablespoons ground flax and 3 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of sea salt
- 1/2 cup vegan chocolate chips
- 1 tablespoon coconut oil, melted
- 1/4 cup peanut butter
- Handful of unsalted dry roasted peanuts
Preparation
- Preheat oven to 325°F and prepare a loaf pan with parchment paper.
- In a small bowl, stir together the water and flax and let sit for a few minutes while you mix together your other ingredients.
- Place the flours, protein, sweetener, cocoa powder, baking soda, and baking powder into a bowl and mix until combined and then pour the dry ingredients into a mixer. Add the pumpkin and flax/water mixture and mix using a paddle attachment until a dough forms.
- Press the dough into the bottom of the prepared pan and bake for 8-9 minutes. Don’t over bake.
- Once the brownie have cooled, spread the peanut butter evenly over the top and sprinkle with peanuts and then place in the freezer for 20 minutes.
- Gently melt the chocolate chips and coconut oil together and set a side.
- Remove the brownie from the freezer and cut into 12 bars. Cover bars with chocolate and return to the freezer for 30 minutes before serving.
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AUTHOR & RECIPE DETAILS
Healthy treats and single-serving desserts made using whole foods ingredients. Hi, I’m Ciarra, I am the recipe creator and photographer and as you may have guessed, I am obsessed with peanut butter and chocolate. Not too long ago I realized my obsession with desserts had me feeling tired and sluggish. I knew my nightly pint of ice cream was the cause but I wasn’t about to give it up, so I set out to make a healthy a batch of brownies using whole food ingredients and then I never looked back!
http://www.onegreenplanet.org/vegan-recipe/chocolate-covered-peanut-brownie-bars/
Carrot Burger [Vegan]
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It's amazing what you could make with ingredients that are likely already in your pantry. Take this carrot burger for instance. Made with dry peas, onion, carrots, olive oil, sunflower seeds, buckwheat flour, and millet, this burger can be whipped up quickly and easily. Simply add some soy sauce, chili, cumin, and pepper to spice it up and enjoy this versatile patty however you'd like!
Carrot Burger [Vegan]
Ingredients
- 1 cup dry peas
- 3 medium carrots
- 1 medium onion
- 1/2 tablespoon olive oil
- 1/3 cup sunflower seeds
- 3 tablespoons ground flaxseed
- 3 and 3 tablespoons buckwheat flour divided
- 3 1/2 cups millet
- A few sprigs of carrot leaves
- 1 tablespoon soy sauce
- 1/2 teaspoon chili
- 1 teaspoon cumin
- Ground black pepper
Preparation
- Cook peas and millet separately until soft. Peel carrots and cut into medium pieces, put into boiling water and boil until you can dig a fork. Drain the carrots and rinse with freezing-cold water. Set aside all the ingredients to cool.
- Cut the onion into cubes and fry with oil until it gets golden brown. Put the onion aside and in the same pan roast slightly chopped sunflower seeds.
- Blend together peas, millet, carrots, flaxseed, tablespoon of flour, soy sauce, and spices. Put aside to thicken and in the meantime chop carrot leaves. Add chopped leaves, sunflower seeds and onions into the paste and mix thoroughly. The paste should be moist and slightly sticky.
- Preheat oven to 375°F. Form burgers with moist hands and lightly coat with buckwheat flour.
- Transfer to a baking tray lined with parchment paper. Bake for 25 minutes, turn the burgers over, and bake 15-20 minutes more. Serve.
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AUTHOR & RECIPE DETAILS
I'm Weronika from Ziołami Malowane, a vegan cuisine and photography enthusiast. My blog is a place where I share my best plant-based recipes. I believe that nutritious food is a key to good health and happiness!
https://www.onegreenplanet.org/vegan-recipe/carrot-burger-vegan/
Easy and Basic Curry Masala [Vegan]
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A Curry Masala is something that can easily prepared for the entire week, which is awesome because you're a busy individual but you want great vegan food! A hearty and warm fragrant sauce with ginger and cumin is sure to be perfect for any night.
Easy and Basic Curry Masala [Vegan]
Calories
1156
Cook Time
35Ingredients
- 1/3 cup of canola oil
- 1 tablespoon cumin seeds
- 1 and 1/2 cups of diced red onions (about 3 red onions)
- 2 tablespoons of minced garlic (about 10 cloves)
- 2 tablespoons of grated ginger
- 1 tablespoons of minced green chilies
- 4 pounds of diced tomatoes
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 and 1/2 of teaspoons of salt (this is relatively low)
Preparation
- Turn the instant pot setting to sauté and add in the oil. After about 3 minutes add in the cumin seeds. The seeds should begin to sizzle.
- Add in the onions and cook for 3 to 4 minutes until the onions begin to wilt and soften.
- Add in the garlic and ginger and cook for another 2 minutes.
- Add in the chilies, tomatoes, cumin and coriander and the salt and cook for 5 minutes.
- Cover and cook for 7 minutes on manual mode.
- Let the steam release naturally.
- Remove the lid and mix well to form an even base.
- Turn on sauté more and let the mixture thicken for about 5 minutes.
- Store in jars.
Notes
This sauce can be frozen or it will keep in the refrigerator for up to a week.
AUTHOR & RECIPE DETAILS
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!
https://www.onegreenplanet.org/vegan-recipe/easy-basic-curry-masala/
The Most Beloved Genius Dessert of All Time
James Ransom
The most popular dessert in Genius Recipes history? Why, surely it must be Dorie Greenspan & Pierre Hermé’s World Peace Cookies! (Everyone’s still talking about them.)
Or maybe it’s Alice Medrich’s fudgy Best Cocoa Brownies, or some other recipe that’s already been celebrated hither and thither across the baking universe. No? But it’s definitely something chocolate—right?
At least that’s what I thought. But, in honor of the Genius Desserts cookbook launching for pre-order this week (it’s heading off to the printers as we speak!), I decided to actually look into your number-one Genius dessert to date. Using our handy recipe filter system—which is based on some algorithmic combination of faves (a.k.a. that little heart button that appears at the top of every recipe), saves, comments, and astrological sign—I beep-bop-booped to find the fairest of them all.
As famous and well-loved as those iconic recipes are, your deep-down favorite turned out to be a bit more of an underdog: Maialino’s Olive Oil Cake. Ta-da?
I want you to look at the original photos below—the cake is a little lumpy, humbly photographed in the dark, with zero suggestion of garnish or drink pairing. This is not the kind of cake that would catch fire on Instagram these days, like twirly rose cakes and terrarium cakes and homemade Funfetti do.
Thanks for noticin’ me.
James Ransom
But looks, as we know, aren’t everything. Here are a few reasons why I think you love this cake so much. For one thing, it’s the perfect olive oil cake—a genre that’s surprisingly hard to crack, at the refreshing midpoint of the savory-sweet continuum.
It’s also pretty much the laziest cake recipe around—no electric machinery needed, no waiting for butter to soften or eggs to whip: You just whisk the dry, whisk the wet, whisk together, boom. The oil helps make cakes much more resilient against overbaking and staling than butter does (and olive oil specifically provides flavor that neutral oils don’t).
James Ransom
I love that a cake that’s looked so unassuming and unadorned since 2014 is tops for you. But one last lovable thing about this cake is that it’s a real chameleon—Food52ers have filled it with pineapple curd and topped it with lavender whipped cream and turned it into, yes, chocolate cake.
The recipe’s comments section—at 316 and counting—is a trove of new ideas and happy examples of cooks helping fellow cooks out when they’re wondering how the cake bakes at altitude or in a loaf pan or as muffins (great, great, really great).
Hello, strawberry season!
James Ransom
Its affable nature also made it the perfect landing pad for one of the brand-new Genius desserts from the book—20th Century Cafe pastry chef Michelle Polzine’s very, very low and slow-roasted strawberries—pictured here, the deep berry syrup mingling with the whiffs of orange and olive oil.
Since strawberry season is finally pretty much a go for those of us in the Northern Hemisphere, I couldn’t keep this springy new topping to myself till September. Live it up with everyone’s favorite cake just like this, or go your own way—just be sure to come back and tell us all about it.
Maialino’s Olive Oil Cake
Makes a 9-inch round cake
2 cups (250g) all-purpose flour
1 ¾ cups (350g) sugar
1 ½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ⅓ cups (285g) extra-virgin olive oil
1 ¼ cups (305g) whole milk
3 large eggs
1 ½ tablespoons grated orange zest
¼ cup (60g) fresh orange juice
¼ cup (55g) Grand Marnier
See the full recipe on Food52.
More from Food52
Raw Chocolate Mud Cake [Vegan]
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This mud cake has all the chocolatey texture and flavor you could want, but no oven is required! This cake is set atop a base of mixed nuts and dates and is sweetened with just a bit of maple syrup. Who would've thought chocolate cake could be healthy and delicious at the same?
Raw Chocolate Mud Cake [Vegan]
Ingredients
For the Base:
- 1 cup mixed nuts
- 7 soft Medjool dates
- 2 tablespoons cacao powder
- 1-2 tablespoons coconut nectar or pure maple syrup
- A pinch of salt
- 1 tablespoon filtered water
For the Chocolate Mud Cake:
- 2 cups raw cashews, soaked in filtered water for at least 8 hours
- 2 tablespoons cacao powder
- 1/2 teaspoon vanilla bean paste
- 1 heaped tablespoon coconut oil or coconut butter
- 1/2 cup pure maple syrup
- 3-4 Medjool dates
- A pinch of salt
- 2 tablespoons filtered water
Preparation
To Make the Base:
- In a food processor, pulse base ingredients until they stick together. Press into mould into a 20 – 23 cm round cake tin that has a push out base.
To Make the Mud Cake:
- Blend all chocolate mud cake ingredients in food processor until very smooth and creamy. The longer you pulse the smoother it gets. Scrape down sides every once in a while and then pour over base.
- Freeze overnight. When ready to serve, remove from cake tin and if you desire, melt raw vegan chocolate and drizzle over the top.
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AUTHOR & RECIPE DETAILS
Sabrina is a wholesome lifestyle advocate and fully qualified life coach with dedication in the health and nutrition field. With ongoing study in Nutritional Science, Sabrina has dedicated her life to investigating what it means to live a healthy, natural and organic life. Her tried-and-tested approach to cooking nurtures her growing catalogue of recipes based on raw, vegan, gluten-free, soy/dairy-free and refined sugar-free diets. It's a switch in lifestyle that changed her life and could inspire a change in yours.
http://www.onegreenplanet.org/vegan-recipe/raw-chocolate-mud-cake/
I cooked vegan food and made my coworkers try it
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I cooked vegan food and made my coworkers try it
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I cooked vegan food and made my coworkers try it
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THE DISH: Sample summer with new dining options
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Oil-Free Instant Pot Paella [Vegan]
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This completely oil-free paella is fresh, filling, smoky, and the perfect meal for summer days!
Oil-Free Instant Pot Paella [Vegan]
Calories
783Ingredients
For the Instant Pot:
- 1/2 cup diced red onion
- 1 cup uncooked brown rice
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper (about 10 turns)
- 1/8 teaspoon cayenne powder (more if you like spicy)
- 3 cups sliced cremini mushrooms
- 1 can diced tomatoes (14.5-ounces)
- 1 cup low-sodium vegetable broth
- 1 green bell pepper, diced (seeds and stem removed and discarded)
- 1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)
- 1 can artichoke hearts, drained and rinsed and coarsely chopped (14oz)
- 1 cup frozen peas
- 1/4 cup parsley, chopped
- 1 tablespoon vegan Worcestershire sauce
For the Stove Top:
- 2 1/2 cups low-sodium vegetable broth, divided
- 1/2 cup diced red onion
- 3 garlic cloves, minced
- 1 cup uncooked brown rice
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper (about 10 turns)
- 1/8 teaspoon cayenne powder (more if you like spicy)
- 3 cups sliced cremini mushrooms
- 1 can diced tomatoes (14.5-ounces)
- 1 green bell pepper, diced (seeds and stem removed and discarded)
- 1 yellow bell pepper, sliced into strips and then cut in half (seeds and stem removed and discarded)
- 1 can artichoke hearts, drained and rinsed and coarsely chopped (14-ounces)
- 1 cup frozen peas
- 1/4 cup parsley, chopped
- 1 tablespoon vegan Worcestershire sauce
Preparation
For the Instant Pot:
- Press the saute button on the Instant Pot (IP) and heat for 2 minutes. Add the onion and saute for about 3 minutes, stirring frequently and adding a splash of water when the onion starts to stick.
- Turn the IP off and add the rice, garlic, paprika, turmeric, salt, black pepper and cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the broth and stir.
- Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the timer for 23 minutes. Use the natural release method when the timer goes off.
- When all of the pressure is out of the pot, carefully remove the lid and then add the green and yellow bell pepper. Lock the lid back into place, making sure the nozzle is in the sealing position. Set the timer for 1 minute using the manual mode. Use the quick release method when the timer goes off and carefully take off the lid when all the pressure is out.
- Add the artichoke hearts, peas, parsley and Worcestershire sauce and stir.
For the Stove Top:
- Heat a large stockpot over medium heat for about 2 minutes. Add 1/4 cup of the broth (60ml) and the onion and garlic. Cook for about 4 minutes, until all of the broth, is absorbed and the onions and garlic are nice and cooked.
- Add the rice, paprika, turmeric, salt, black pepper, cayenne, and stir. Add the mushrooms and canned tomatoes and stir again. Add the remaining broth (2 1/4 cups / 530ml) and bring to a boil. Reduce the heat to very low, cover the pot with a lid, and gently simmer for about 30 minutes.
- Add the green and yellow peppers, place the lid back on the pot and cook for another 5 – 10 minutes until the rice is fully cooked and most of the liquid is absorbed.
Turn off the heat, add the artichoke hearts, peas, parsley and Worcestershire sauce and stir. Cover the pot and let rest for 5 minutes.
AUTHOR & RECIPE DETAILS
Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.
http://www.onegreenplanet.org/vegan-recipe/instant-pot-paella/
Sweet Potato Bites With Cashew Cheese [Vegan, Gluten-Free]
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This recipe is a real treat! It’s quick, easy, and of course, mega-delicious. A versatile recipe that can be enjoyed on its own or you can use it in sandwiches and salads. Roasted sweet potatoes are steamed and then mashed with sun-dried tomatoes and then baked until light, fluffy, and delicious. They're paired with a smoky, creamy cashew cheese that's perfect for dipping.
Sweet Potato Bites With Cashew Cheese [Vegan, Gluten-Free]
Ingredients
For the Sweet Potato Bites:
- 1.3 pounds peeled sweet potato
- 1 onion
- 2 cloves garlic
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1.7 ounces sun-dried tomatoes
- Salt and pepper to taste
- 2 teaspoons melted coconut oil
- 4 tablespoons ground almonds
- 1/2 cup gluten-free flour
For the Cashew Cheese:
- 7 ounces raw cashew nuts (soaked overnight)
- 2 tablespoons nutritional yeast
- 5 tablespoons cold water
- 1 garlic clove
- Juice form 1/2 lemon
- Salt to taste
- Cayenne pepper (optional)
Preparation
- Begin by preheating the oven to 390°F. Peel, chop, and dice the sweet potato. Steam sweet for 10 minutes until soft or test it by poking it with a fork.
- Place one chopped onion along with the garlic, salt & pepper, parsley, cayenne pepper, sun-dried tomato, and boiled sweet potato into a powerful food processor and pulse until the ingredients turn into mashed potato.
- Pour the mixture into a mixing bowl and add the ground almond and gluten-free flour and mix together (adjust seasoning if needed).
- Begin forming the sweet potato bites by either rolling into a ball or using two spoons. Place the bites on a tray lined with greaseproof paper and bake in the oven for 20 minutes.
- While the bites are baking in the oven, prepare the vegan cashew cheese that will be used as a dipping sauce.
- Drain the water from the cashews; place them into a powerful blender along with nutritional yeast, water, garlic, lemon juice, and salt and blend until the cashew turns into a cream cheese.
- Pour the cream cheese into a container and sprinkle with cayenne pepper (optional).
- Dip the sweet potato bites in the cashew cheese and enjoy.
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AUTHOR & RECIPE DETAILS
I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people.
http://www.onegreenplanet.org/vegan-recipe/sweet-potato-bites-cashew-cheese/
Sambharo: Indian Spiced Carrot and Cabbage Salad [Vegan, Gluten-Free]
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This warm, crunchy cabbage and carrot salad is traditionally served as a side dish in Gutharathi cuisine. It pairs beautifully with bhakri, a more dense version of roti that is spiced with black pepper. However, it can also be served, hot or cold, with any Indian dinner.
Sambharo: Indian Spiced Carrot and Cabbage Salad [Vegan, Gluten-Free]
Ingredients
- 2 carrots
- 5 ounces white/green cabbage
- 1/2 green bell pepper
- 2 teaspoons coconut oil or rapeseed oil
- 1 teaspoon mustard seeds
- 3/4 teaspoon Himalayan salt or sea salt
- A pinch of ground turmeric
- 1 green chili, sliced lengthways
- A squeeze of lime
Preparation
- Grate the carrots and chop the cabbage and green pepper into long, thin slices (rather than pieces), like you would when making coleslaw.
- Warm the coconut oil in a saucepan on a low heat, then add the mustard seeds. Once the mustard seeds have popped, add the carrots, cabbage, green pepper (capsicum), salt, turmeric, and green chili and mix thoroughly.
- Leave to cook on a low heat for 10 minutes, stirring every few minutes. Add just one squeeze of lime right at the end then place in a serving bowl. Can be served hot or cold.
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AUTHOR & RECIPE DETAILS
https://www.onegreenplanet.org/vegan-recipe/sambharo-indian-spiced-carrot-cabbage-salad/
Strawberry Lemonade Cake
Strawberry Lemonade Cake:
- 1/2 pound strawberries (hulled)
- 1 lemon (zest only)
- 1 cup lemon curd
- 3 large eggs
- 1 box yellow cake mix
- Kosher salt (to pinch)
- nonstick cooking spray (for greasing)
Topping:
- 1/2 pound strawberries (hulled and thinly sliced)
- 1 lemon(zest only)
- 1/4 cup confectioners' sugar (divided)
Scots hotel adds midge burgers "delicacy" to the menu as "a bit of fun"
A SCOTS hotelier has claims to have created a burger from midges which has he describes as a "delicacy" that has proved surprisingly popular with guests.
David Keat, who owns the Brander Lodge Hotel at Taynuilt, Argyll and Bute says the secret vegan recipe has been added to the menu to their Crunachy Bistro and has posted photographs of their creation on social media.
The hotel has declared that it has "taken sourcing ingredients locally" to a new extreme by "adding north-western Scotland's annual blight of midges to its menu".
The secret recipe is said to incorporate sweet potato, local nettles and traditional herbs such as parsley and rosemary.
While admitting the idea began as a joke Mr Keat announced: "Every summer we're absolutely over-run with the little beggars.
"We've installed several midge machines here on site and every few days we have to empty them, which got me thinking.
"All sorts of other insects and bugs are crawling onto menus all over the world, so there's no reason why the humble midge should be excluded. If you can't beat 'em, eat 'em."
Although the move is said to be being considered by Argyll Council's environmental health department, Mr Keat claims he has already served the burgers to guests.
"Initially some of our guests were a bit anxious about trying the delicacy, but soon enough they were raving, and now we simply can't supply demand which has outstripped the capacity of our commercial sized midge whackers.
"We've had to ask neighbours to put more machines on their properties as well, but we still can't keep up," he said on a Facebook update.
One Facebook user questioned the announcement saying: "Is this for real? Surely not. Don't these things go around sucking blood out of people and animals?"
The hotel responded saying: "It's just a bit of fun."
Crunchy Cashew Asian Cauliflower Rice Salad [Vegan, Gluten-Free]
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
This vegan salad is bursting with the wonderful flavors of ginger, cumin, coriander and lime. This recipe is the perfect easy lunch or dinner which you can enjoy throughout the year. The cashews add some extra crunch. If you prefer you can replace them with peanuts. Red chili will also provide an extra kick.
Crunchy Asian Cauliflower Rice Salad [Vegan, Gluten-Free]
Calories
340
Serves
4
Cook Time
25Ingredients
To Make the Salad:
- 5 cups raw cauliflower florets
- 1 medium carrot
- 1 celery stalk
- 1/2 yellow pepper
- 1 cup frozen edamame
- 1/2 red onion
To Make the Dressing:
- 1 garlic clove
- 1-inch piece ginger root
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 tablespoons olive oil
- 3 tablespoons rice vinegar
- 12 fresh coriander sprigs (plus extra for toppings)
- 1 teaspoon tamari soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoons peanut butter
- Juice of 1 lime
To Make the Topping:
- 2 handfuls of unsalted cashews
- Fresh sprigs of fresh coriander
- 1 small red chili (optional)
Preparation
- To make the cauliflower rice you can either use the coarse side of a cheese grater or a food processor. If you are using a cheese grater, simply grate the cauliflower florets and stalks to obtain a rice grain consistency. If you are using a food processor, pulse the cauliflower florets and stalks until you get a rice grain consistency. Depending on the size of your food processor you might have to do this in batches.
Once made, place the cauliflower rice in a large salad bowl. - Heat some water in a saucepan. When boiling, blanch the frozen edamame for 3 mins. Drain and set aside.
- Cut celery stalk in small slices. Cut the yellow pepper and red onion in small dice. Peel carrot, then using the same peeler cut the carrot into long and thin ribbons.
- Put the vegetables on top of cauliflower rice.
- To make the dressing, add all dressing ingredients into a blender and blend for 30 seconds until everything is well mixed together.
- Toss vegetables in dressing. Season to taste if needed.
- Serve topped with cashews, chopped coriander leaves and sliced red chili if using.
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AUTHOR & RECIPE DETAILS
http://www.onegreenplanet.org/vegan-recipe/crunchy-cashew-asian-cauliflower-rice-salad/
Tamales With Roasted Tomatillo Salsa [Vegan]
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These tamales have flavor packed all throughout, from the dough to the filling, to the incredible sauce on top. You're going to fall in LOVE. The best part is that this recipe makes almost 30 tamales! And if you’re saying "What am I going to do with 30 tamales?" Freeze them! These tamales will last months in the freezer, and if you don’t want to do that, easily just call over friends and have a tamale party!!!
Tamales With Tomatillo Salsa [Vegan]
Serves
25-30 tamales
Cook Time
240Ingredients
For the Corn Husks:
- 1 pack dried corn husks (see notes)
For the Masa Dough:
- 1 cup vegan butter
- 2 tablespoon salt
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 tablespoon baking powder
- 4 cups corn masa flour (see notes)
- 4-5 cups vegetable broth
For the Filling:
- 1 large Russet potato, diced into very small cubes
- 1 jalapeño pepper, seeded and diced
- 1/2 large onion, diced
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons salt
- Black pepper to taste
- 1 package vegan jack style shreds or make your own
For the Roasted Tomatillo Salsa:
- 8-10 small-medium tomatillos
- 1/2 jalapeño (remove seeds if you want less heat)
- 1 clove garlic
- 1 handful cilantro
- Salt and black pepper, to taste
Preparation
To Prep for the Tamales:
- Start by soaking your corn husks in the sink or in a large bowl with a weight on top to submerge them. Let them soak for about an hour or until flexible.
- In a stand mixer whip your vegan butter with the paddle attachment until smooth, scrape the sides and then scoop in your masa flour, baking powder, and spices then start to mix again on low speed. Slowly add in 4 cups of the veggie broth a little at a time until the dough is soft and spreadable but not super wet or too dry. It should be the consistency of play dough.
- If you find your dough too dry and not spreadable, add the extra 1 cup of broth little by little until it reaches the desired texture. If your dough gets TOO wet, just add 1 tablespoon of flour at a time until it reaches the desired consistency.
- Cover the bowl with plastic wrap and set aside while you make your filling.
- Cut your potatoes into a very small dice along with your onions, mushrooms, and pepper. Grab a sauté pan and add in 1-2 tablespoon(s) of oil along with your diced ingredients. Add your seasonings and cook over medium heat for 10-15 minutes until the potatoes are JUST cooked (slightly tender). Remove from the heat and set aside to cool.
To Build the Tamales:
- Take one corn husk and plop about 1-2 tablespoon of masa dough onto the smooth side of the husk. Take a piece of plastic wrap and press down evenly on the dough to create a smooth surface for your filling to lay on. On one side of the tamale, add in 1 tablespoon of the potato mixture and a sprinkle of the shreds.
- To roll your tamale fold (the closest side to the filling) over the filling and then tightly fold the opposite side over your first roll. Pull the “tail” (bottom half) of the tamale UP to create a tightly rolled tamale.
- If you still don’t feel like your tamales are rolled tight enough you can cut strips out of another corn husk and use it to tie strings around the tamales for more security.
To Make the Tamales:
- In the tallest pot you have fill the bottom with water, place a vegetable steamer or any steamer you have on the bottom of the pot. (you’ll probably need 4 cups in a pot, just enough slightly come up to the steamer). Turn the stove on medium heat. Add in all of your tamales and cover your pot with a very tight fitting lid or 3 layers of tin foil.
- The moment you hear the water in the pot start to boil turn the heat to low and steam the tamales for 1 1/2-2 1/4 hours. You will know your tamales are done when the masa is firm to the touch and removes easily from the corn husk, if the tamale sticks to the husk they are not done and probably need another 15-30 minutes.
- Also it’s very important to NOT lift the lid at any point in the first hour and half of cooking. Lifting the lid may result in your tamales NEVER cooking.
**IT IS VERY IMPORTANT THAT YOU MAKE SURE YOU HAVE ENOUGH WATER IN YOUR POT IF YOU HAVE THE WHOLE TIME YOUR TAMALES COOK AND IF YOU PLAN TO CONTINUE TO COOK YOUR TAMALES (if they aren’t finished). IF YOUR WATER EVAPORATES (at any time) THE PAN WILL BURN AND THINGS WILL GET BAD (your house will stink)**
To Make the Salsa:
- Peel the outer skin from the tomatillo and rinse with warm water to remove the sticky film. Drizzle a little oil on the tomatillos and jalapeños and roast for 10 minutes at 500°F shaking the pan occasionally, turn the oven off and let the tray sit in the oven for another 5 minutes. Remove from the oven and let cool slightly.
- Add your tomatillos and jalapeños (juice and all) in to a blender along with the rest of the ingredients (starting with about 1/2 teaspoon salt) and blend until its at your desired texture.
- Taste for seasoning adjustments and serve on top of your delicious tamales.
Notes
You can buy corn flour and corn husks online, at a Mexican grocery store, and some large supermarkets.
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AUTHOR & RECIPE DETAILS
Eva Cannon is the chef behind Wild Sunflower Chef. She has worked in many areas of the culinary spectrum from organic specialty bakeries to working as team chef for the LA Clippers; Combining all of her culinary experience and knowledge to create delicious plant-based meals. Wild Sunflower Chef is here to show the world that plant-based eating can be fun and exciting!
http://www.onegreenplanet.org/vegan-recipe/tamales-roasted-tomatillo-salsa-vegan/