Miriam Sorrell's Blog, page 10

Halloumi Cheese Tart

This is truly a fun and easy tart to make, especially when you have made the halloumi recipe from my forthcoming book, YASOU, which should be available for pre-ordering very soon. If you wish to make it in advance of purchasing my book, then you can either use the Feta cheese recipe from my first book MOUTHWATERING VEGAN (available from Amazon), or any other meting vegan cheese which will work with this recipe. Serve it with some steamed spinach drenched in fresh lemon juice, and a drizzle of extra virgin olive oil. Here’s what you need and how to make it.

 

INGREDIENTS

500g shortcrust pastry (I use Jus Rol)

 

THE FILLING

1 350g block firm tofu, drained (Morinu is the best brand – you can purchase in the USA from here, or from here in the UK)

1/4 cup nutritional yeast

a pinch of turmeric

1/8 cup dairy-free vegan milk (I used cashew milk)

½ tsp salt

dried mint

olive oil for drizzling

16 slices of vegan halloumi cheese (see introduction above), or other vegan cheese of your choice – set aside for adding on the top)

 

METHOD

Preheat your oven to 355ºF (180ºC). I used a 9 inch by 9 inch square tart tin (with a loose base) – grease the equivalent with olive oil, and then line your tin with a thick layer of dough, making sure the base and sides have been well covered.

 

Now process the tofu, nutritional yeast, salt, turmeric, and milk in a food processor until a slightly thick but smooth mixture is formed, and spoon onto the pastry. Then distribute your cheese, drizzle on some olive oil, and dust on the dried mint.

 

 

Place in your hot oven until it turns golden on top – about 30 minutes, but each oven is different, so when it goes goldenish, you’ll know it’s cooked through.

 

Allow to cool for around 20 minutes, before cutting up and serving.

 

Enjoy X

 

 

 

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Black Rice with Mushrooms, Lentils, Vegan Cheese & Orange

Another ‘Chopped’ moment in my mouthwatering vegan kitchen. Mushrooms, black rice, a tin of lentils, my homemade vegan butter, and dehydrated kale.   So I rustled up a great black risotto. This yielded superb colours, texture, fibre, protein, and was a feast for the eyes. Serve with steamed spinach drenched in lemon and extra virgin olive oil, or else with whatever vegan salad takes your fancy – great with slithers of avocado too, for a super protein boost.

 

INGREDIENTS

250g black rice (preboil it according to the packet instructions)

3-4 Tbsp (45-60 ml) extra virgin olive oil

3 cups mushrooms, chopped

1 clove garlic, chopped

salt to taste

1 cup grated vegan cheese of your choice

1 heaped Tbsp vegan margarine, vegan butter or refined coconut oil

fresh orange wedges, and the juice of half an orange

 

METHOD

In a non-stick pan, heat up your oil and butter for a moment, then add your garlic, heat for a minute or so, then stir in your mushrooms, keeping on stirring on and off until well cooked.

 

When your mushrooms are totally cooked, add your drained lentils and precooked rice. Stir them in well, and if too dry, add a drizzle more olive oil. Continue stirring for a couple of minutes, and finish off by adding the vegan cheese and squeezing on some orange juice.

 

Serve in a large serving plate, and garnish with either dried kale or fresh parsley, decorating the side with a handful of orange wedges. Perfection !

 

 

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Spiced Golden Coconut Basmati & Quinoa Rice With Fruity Flame Raisins

This recipe is fantastic – it’s spicy, exotic, with bursts of many complimentary flavours. It’s a winner, and a must-keep. Serve it with my meatless meatballs * and some vegan yoghurt, with a handful of nuts – nutritious, and a feast for the senses.

Note :  Here is a recipe for the vegan meatballs http://mouthwateringvegan.com/2014/04...

 

INGREDIENTS

2 cups basmati rice

½ cup black quinoa

 

Rinse thoroughly then boil the two together, drain and then set aside.

 

FOR THE RICE MIX

extra virgin olive oil

½ cup desiccated coconut

1 small onion, finely chopped

2 tsp panch puran (a ready mix of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed)

1 tsp curry powder

½ tsp chilli powder

salt to taste

2 Tbsp tomato puree

¼ cup black fat raisins

extra oil for mid cooking

 

METHOD

Heat the oil up in a large saucepan, and fry the onions with the coconuts. When the coconut turns golden, add the spice. Mix for a few minutes until the spices give off their delicate scent, and stir in the raisins.

 

Now add the tomato puree in with the rice mix – stir it in well so that the rice can absorb the flavours. If too dry after a couple of minutes, add some oil. I wouldn’t be tempted to add water as that will remove the chances of a crisp flavoured rice.

 

Taste and serve alongside my vegan meat balls and lemon wedges.

 

 

 

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Luscious Dark Chocolate & Carob Pudding Cake with a Rich Chocolate & Carob Glossy Frosting

Here’s a fantastic ‘must-keep’ recipe I created for you. Again, ideal for Birthday parties, a Christmas tea-time surprise, Thanksgiving, or any other festive occasion that calls for celebration. This cake is luscious, moist, fresh, very chocolaty, and rich in a light kind of way. I created a glossy frosting, which is beautifully decadent. Once you make this, there’s no going back. I love carob, and that is why I added it to this cake, which gives it wonderful undertones.

 

Serving suggestion : Please do not serve this cake straight out from the fridge, but rather let it reach room temperature first, otherwise the texture will be too dense, and the flavour will not be fully experienced. Also it’s perfect when served with vegan whipped vegan cream or make your own nut cream (see recipe for it below), this serves to balance out all the chocolate overtones perfectly – I suggest making the white cream beforehand, and keeping in the fridge.

 

NOTE : Be organized when making this cake – you will need a tidy kitchen, a clean, tidy worktop, and your ingredients and utensils all ready to go beforehand.

 

 

CASHEW NUT CREAM

¾ cup presoaked cashew nuts

½ tsp vanilla extract

¾ cup cold water

1/8 tsp xanthan gum (for a creamier taste)

1 to 2 Tbsp sweetener of your choice (I recommend maple or agave syrup, and use less if you wish – try 1 Tbsp first, test, and then mix in more if you wish)

 

METHOD

Place the ingredients in your food blender/liquidizer, and process until smooth, rich and creamy. Then decant into an airtight container, refrigerate, and spoon onto the cake as desired.

 

CAKE DRY INGREDIENTS

3 full cups of fine plain flour (about 330 grams)

¼ tsp of fine sea salt

2 tsp bicarbonate of soda

3 tsp carob powder

70g dark cocoa powder – or 3 heaped Tbsp

250g dark muscovado sugar

 

DRY INGREDIENTS METHOD

Place your dried ingredients in a large bowl, and using clean hands, break down to form small refined crumbs (yes, you can also do this in a food processor). Then pass the result through a sieve, and discard the few hard bits that remain in the sieve. You should be left with a mix that resembles fine flour. Keep this in your bowl, and form a little well in the centre in readiness for the liquid.

 

 

 

CAKE WET INGREDIENTS

350 ml very hot water

85 ml refined melted coconut oil (Fair trade, such as Biona)

2 tsp apple cider vinegar

a few drops of vanilla extract

 

WET INGREDIENTS METHOD

Stir them well together, in readiness for adding to the dried mix.

 

INCORPORATING YOUR CAKE

Pre-heat your oven to 350ºF (180ºC).. Then start by pouring a quarter of the liquid to the well of the dried cake mix and stir – continue doing this until it is totally incorporated. You will be left with a ganache consistency – a little thick but very pourable.

 

Now using greaseproof/parchment paper, line and grease a cake springform pan – 7 inch in diameter and 3 inches high should do you – be sure to cut the circle base a half inch larger than the base, to ensure none of the cake mix seeps out. Then pour the cake mix in carefully.

 

Place in your hot oven for half an hour or until a toothpick comes out clean(ish).

 

INGREDIENTS & PREPARATION FOR GARNISH

½ cup whole pecans – roast for 5 minutes until they’ve taken some colour. You can do this whilst your cake is in the oven. When they have cooled, process them until medium to small in size and set aside in a ramekin dish to sprinkle at the end.

 

Meanwhile, whilst the cake is baking, stay close, but make your Rich Chocolate & Carob Frosting. This frosting is delicious, and is made with the addition of whole dark chocolate to add to its premium rich quality. You will be able to pour it on top once the cake has baked and cooled off on a wire rack.

 

When the cake is ready, gently remove the springform pan, so the cake remains on the base. Place your cake upside down on a plate, and turn over again onto your wire rack. Allow for it to totally cool off (an hour or so). Make your frosting as per below in the meantime.

 

CHOCOLATE & CAROB FROSTING INGREDIENTS

85g melted refined coconut oil

3 Tbsp water

a few drops of vanilla essence

1/8 tsp salt

45g muscovado sugar (use more if you want it sweeter)

2 tsp carob powder

150g dark chocolate (process this so it forms bits in your food processor)

 

FROSTING METHOD

Place all the ingredients, except for the chocolate pieces, in a saucepan, and heat up gently, mixing all the time. When the ingredients are incorporated, add the chocolate pieces a little at a time and using a hand whisk, whisk through gently until you have added it all. Then allow it to cool down.

 

FINAL FROSTING & GARNISH

With a very large spoon, spoon on the glossy choc frosting to cover all the cake – pour this gently, and finally garnish with the roasted broken down pecan nuts.

 

Let the cake rest well before cutting.

 

Store in the fridge, but remove an hour or so in advance, then cut and take from it as your sweet heart desires, and remember my suggestion to serve with a vegan cream.

 

Enjoy and please, do let me know how it works for you ! X

 

 

 

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Thanksgiving Festive Shepherd’s Pie

I adore Shepherd’s Pie – it is simply such a lush and comforting dish. I love giving it the odd twist to fit my appetite or the occasion, as it were. Here is my festive version, ideal for Thanksgiving Lunch or for Christmas, or any other occasion you look forward to. The whole kitchen is infused with scents of rosemary and cooked stew – oh yum ! You can use puy lentils in place of veggie mince if you wish – if so, use 1 cup of pre-cooked lentils, boil, strain, and set aside for use in the sauce mix. Extremely child friendly dish too – so, everybody’s happy now !

 

INGREDIENTS FOR THE FILLING

extra virgin olive oil

1 white medium onion, finely chopped

2 to 3 cloves garlic, finely chopped

2 cups soya mince/crumble, or any other vegan mince of your choice

3 to 4 Tbsp tomato puree/paste

1 cup warm/hot water

1½ cups chopped tomatoes, or passatta (I placed mine in the blender first)

sea salt to taste

½ cup petit pois

½ cup pre-steamed baby carrots (they must be soft)

 

METHOD

Heat the oil in a casserole, and fry your onion. When it’s transparent, add the garlic and stir in the tomato puree, mix for a minute or so.

 

Now add your mince (or pre-cooked puy lentils), and stir well. After 2-3 minutes, add the remaining ingredients, except for the water.

 

After around 5 to10 minutes stirring on and off, slowly add the water until the desired consistency is achieved. It should be thick, but still with a little loose sauce.

 

Pour into a medium-sized ovenproof dish (mine was 8 inches square, 2 inches deep) , and pre-heat your oven to 375ºF (190ºC).

 

 

INGREDIENTS FOR TOPPING (Mashed Potatoes)

4 large potatoes, peeled, cut into squares, and boiled until soft

¼ cup cashew milk, or other dairy-free option of your choice

vegan butter/margaine

salt to taste (it’ll take more than you think)

½ tsp rosemary, for garnishing

 

OR you can use Mr Mash (or any other vegan instant mash) – which I confess I love ! Yes, it’s processed potato, but I only make it half a dozen times during the course of the winter months.

 

METHOD

After the potatoes have softened, and are still hot, quickly remove the water, and start mashing. Add the salt and vegan butter/margarine (I make my own) – taste for salt, and finish off by adding the milk – make sure the mash is smooth and has a super mouth-feel. Now it’s ready for the topping.

 

Spoon the topping onto the rich thick sauce with a tablespoon – try covering as much of the surface as possible, and then with a sharp fork, mark it, to create a great design all over – then sprinkle/garnish with rosemary, and another lump of vegan butter or olive oil, and place in the hot oven, until golden. Should turn golden within half an hour or a little longer.

 

Take out of the oven, and allow to rest for at least 10 minutes before serving, as it will be piping hot.

 

 

 

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Magic Warming Mushroom Miso Broth

I call it a magic broth because it just feels and tastes so comforting, and I find it soothing, and yes, healing. A fast broth to prepare, full of goodness and a wonderful full flavour, making it a great convalescing soup, as well as a great starter for that rich main course meal. It’s ideal as an autumn/winter starter preceding vegan roasts or other similar dishes that require some effort – one often thinks ‘What can I make as a starter that would be easy to prepare, not too many ingredients, light yet very flavoursome. Well, here it is for you – my warming mushroom miso magic broth – all for your (and your guests’) pleasure.

 

NOTE : If you wish to make a meal of this, add some noodles at the end (see instructions on the packet if so).

 

INGREDIENTS

250g pioppini mushrooms – cut approx. ¼ inch from the bottom

2 Tbsp sesame oil

2 Tbsp osoya sauce

3 heaped tsp miso (mine was a rice one)

2 cups fresh baby leaf spinach (added at the very end)

1 pint warm water

1 Tbsp freshly ground ginger

1/8 tsp ground white pepper (optional)

2 to 3 spring onions, cut julienne

1 tsp vegan vegetable stock granules

 

METHOD

Having washed and drained your mushrooms, heat up the oil and fry them gently. When they are cooked, add the remaining ingredients (except for the spinach leaves) with half the water, and allow to simmer for a few minutes.

 

Now add the remaining water, and 5 minutes later, at the end, add the spinach. Cover, and put the heat off – the leaves will cook and soften in the hot broth.

 

Serve and enjoy !

 

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Barley, Pesto Kale & Zesty Veg Salad

Super healthy, super delicious, and super colourful salad for any time of the year – packed full of nutrients, protein, and flavour. Can be served as a meal in itself warm or cold.

INGREDIENTS

¾ cup pearl barley (preboil, and set aside)

3 Tbsp flaming raisins (or other of your choice)

½ a red bell pepper, chopped into small squares (give them a fast scorch)

1 large spring onion, chopped

2 -3 cups of kale (remove the stalks) – then fry it in olive oil, and stir in the nutritional yeast (set aside)

1 medium sized aubergine, chopped into small squares, fried till brown and set aside

2 Tbsp nutritional yeast

2-3 Tbsp pesto (use any pesto, or see my recipe here)

6 or more kalamatta olives, chopped

the juice of a lemon

olive oil, for drizzling

1 cup red kidney beans (pre-cooked)

10 blanched almonds, crushed

the zest of a tangerine (for decoration)

freshly chopped parsley

 

METHOD

In a large salad bowl of your choice place the pre-cooked aubergine, barley and the rest of the ingredients – gently stir until all ingredients are combined. Garnish with the nuts. Cover and refrigerate or serve at once.

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Halloumi Cheese Tart

This is truly a fun and easy tart to make, especially when you have made the halloumi recipe from my forthcoming book, YASOU, which should be available for pre-ordering very soon. If you wish to make it in advance of purchasing my book, then you can either use the Feta cheese recipe from my first book MOUTHWATERING VEGAN (available from Amazon), or any other meting vegan cheese which will work with this recipe. Serve it with some steamed spinach drenched in fresh lemon juice, and a drizzle of extra virgin olive oil. Here’s what you need and how to make it.

 

INGREDIENTS

500g shortcrust pastry (I use Jus Rol)

 

THE FILLING

1 350g block firm tofu, drained (Morinu is the best brand – you can purchase in the USA from here, or from here in the UK)

1/4 cup nutritional yeast

a pinch of turmeric

1/8 cup dairy-free vegan milk (I used cashew milk)

½ tsp salt

dried mint

olive oil for drizzling

16 slices of vegan halloumi cheese (see introduction above), or other vegan cheese of your choice – set aside for adding on the top)

 

METHOD

Preheat your oven to 355ºF (180ºC). I used a 9 inch by 9 inch square tart tin (with a loose base) – grease the equivalent with olive oil, and then line your tin with a thick layer of dough, making sure the base and sides have been well covered.

 

Now process the tofu, nutritional yeast, salt, turmeric, and milk in a food processor until a slightly thick but smooth mixture is formed, and spoon onto the pastry. Then distribute your cheese, drizzle on some olive oil, and dust on the dried mint.

 

 

Place in your hot oven until it turns golden on top – about 30 minutes, but each oven is different, so when it goes goldenish, you’ll know it’s cooked through.

 

Allow to cool for around 20 minutes, before cutting up and serving.

 

Enjoy X

 

 

 

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Vegan Raw Chocolate-Carob Swiss Roll Roly Poly Log

With Thanksgiving round the corner, it’s time to start getting cosy round the hearth, and reach out for the comfort foods – without getting to comfy round the girth, I hope ! This is a totally irresistible chocolate log, though I chose to use carob in this instance, which I thoroughly recommend because of its amazing flavour when incorporated in this way. It’s another of those raw desserts that’s right up there, rubbing shoulders with the best of the classic favourites. Nutritious, wonderfully delicious, and completely satisfying. So here goes . . .

NOTE : Make the cashew filling first – you must allow this to thicken in the fridge for a couple of hours.

 

INGREDIENTS

200g almonds

100g pecans

7 Tbsp oat bran

3 Tbsp carob powder

1 cup (250 ml) coconut oil

2 Tbsp (30 ml) water

200g pitted majool dates, roughly chopped

1 to 2 Tbsp (15-30 ml) maple syrup or agave syrup – adjust according to taste.

¼ tsp of salt

 

 

METHOD

Place your almonds, pecans, oat bran, carob powder and salt in your food processor, and process until crumbs are formed. Remove from processor, and set aside.

 

Now add your dates and coconut oil together with your preferred sweetener in the processor and process until broken down and a sort of thick sticky paste has formed, add the water to help this process, otherwise omit it.

 

Now add in your processed nut mixture and process for a few seconds only in order to incorporate the dried ingredients to the ‘wet’ ones.   You will be left with a coarse paste.

 

Carefully decant onto a flat flexible silicon tray, which you first need to line with greaseproof paper, ensuring that you cut the parchment/greaseproof paper well proud of the silicone swiss roll tray, and with a kitchen paper rub on a think film of oil onto it, this will help the rolling process later on. Then place in the fridge for an hour to allow it to slightly solidify.

 

FILLING SPREAD

1 cup strawberry jam of your choice (for best results, use one with high fruit content)

 

Evenly spread a liberal layer of jam over your date and nut base using a spatula, and return to the fridge.

 

INGREDIENTS FOR CASHEW FILLING

2 cups of cashews, pre soaked

¼ cup (60 ml) coconut oil

6 Tbsp (90 ml) warm water – use a little more if needed

1 tsp (5 ml) vanilla essence

3-4 Tbsp (45 -60 ml) maple syrup or agave syrup

 

METHOD FOR FILLING

Process the cashews until wet crumbs are formed, then add the remaining ingredients and process until thick(ish) and smooth. Place in a bowl and refrigerate for an hour or so.

 

ASSEMBLY

Remove your jammed base from the fridge, and with a plastic spatula, very gently spread your cashew filling on top – as it will probably resemble a dense whipped cream, it won’t be that easy to spread, but don’t worry, evenly dot it around with your spatula, and zigzag gently to distribute it around as best you can (this will not particularly aesthetically pleasing, but will not adversely effect the end-result).

 

Roll away from you, a few inches at a time, bringing the same amount of greaseproof/parchment paper towards you. Repeat this until it has finished rolling. You will then be left with the greaseproof paper, which you then roll over the entire length of the log. So you’re left with a greaseproof/parchment-wrapped roly poly log. Now carefully lift the log onto a long plate or serving dish and refrigerate for a few hours before serving. Before you slice it for serving, be sure to dust it with some more carob. This will last for up to a week in the fridge, but be sure to store it with the same greaseproof paper covering it for protection.

 

NOTE : Don’t worry about any cream or jam spillage from either end – spoon this into a separate bowl, and refrigerate.

 

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Out Of This World Ocean Vegan Fish in a Golden Beer & Garlic Batter

Have you ever craved a hearty fish and chips dinner ? Well I have found a solution to kick that fix. Why don’t you try my vegan fish, and knock up some chips with this magical recipe ? The ‘fish’ won’t be as white as fish from the ocean, but the taste will be satisfying and enjoyable. Make sure you have salt and vinegar to hand, and also a thousand island dressing (see my recipe here). Enjoy !

 

INGREDIENTS FOR THE ‘FISH’

1 Tbsp wakame, finely ground

2 cups unflavoured TVP (textured vegetable protein) soya chunks – we get very large-sized chunks

1 tsp kelp powder

1 tsp (5 ml) soya sauce

1 Tbsp flour

2 Tbsp wheat gluten

3 Tbsp dried white breadcrumbs

2 Tbsp (30 ml) vegan milk (I use Alpro unsweetened)

2 Tbsp (30 ml) sunflower oil

2 Tbsp (30 ml) lemon juice

salt to taste

 

METHOD

First, grind your wakame in a high speed food processor – store any remaining in an airtight container in a dry place.

 

Next, boil your TVP in a saucepan with enough water to well cover the piecesm until tender – 15 minutes should do the job. Then allow the water to cool off completely, wring the pieces out completely, then dry out further using some kitchen towel.

 

Gently break the pieces apart, and place them in your food processor with the other ingredients. Now the trick is to NOT over-process them – process for around 10-15 seconds only, just enough to incorporate the ingredients.

 

Now spoon your TVP mix into an open-mouthed bowl, and using clean hands and a large pre-floured chopping board, shape the ‘fish’ mixture into burger sized patties. Then, once you have made them up, dust the tops with flour too – you should have around 4 good-sized burgers (I haven’t tried freezing them, but they may well be fine if you do so).

 

Place them in the fridge for an hour or so, and then heat up a deep fryer with oil – you cannot bake these wonders, they need to be deep-fried. Make sure your oil is nice and hot – and fry until golden. It will take some minutes, so keep your eyes pierced to your pan, and as always take extra care when deep-frying.

 

If you are serving them with chips – be sure to have a separate pan for them, and fry them in advance of frying your fish, as they will take a little longer.

 

INGREDIENTS FOR THE BEER BATTER

1½ cups plain flour

extra ½ cup flour reserved for dusting the fish

1 12 fl oz bottle of beer (Heineken worked well – and it’s vegan)

¾ tsp garlic granules

½ tsp kelp or wakame powder

¾ tsp salt

 

METHOD FOR THE BATTER

Simply add the ingredients in a large bowl, and whisk until the batter is rich, smooth and thick. Set aside in the fridge until needed. Always mix again before use for dipping.

 

 

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