Miriam Sorrell's Blog, page 12

Luscious Lime & Bean Guacamole

This guacamole was born from one missing avocado at the eleventh hour yesterday, but you know sometimes a mishap can be converted into something quite beautiful. This rich protein-packed dip is smooth and, frankly, delicious – this was confirmed by the gusto of our guests. We are now seriously addicted to this version, and here is the recipe for your delight. Great with crudités, on my crunchy flax crackers (recipe to follow soon), on bread, or with corn chips. The choice is endless. I imagine it would also be a great filler for a jacket potato.

 

INGREDIENTS

1 large ripe avocado (scooped out of its skin)

1 medium to small sized fresh chilli, roughly chopped

2 Tbsp fresh coriander (cilantro), roughly chopped

1 small red shallot, roughly chopped

the juice of a lime

salt to taste (I used just under 1 tsp Himalayan,)

1 400g (250g net) tin white cannellini beans (flageolet would also work)

2 medium sized tomatoes, roughly chopped

olive oil for drizzling

 

METHOD

Place the ingredients in a food processor, starting with the shallot and coriander, then the tomatoes, and process for a few seconds.

 

Then add the remaining ingredients, and process again until smooth, but not pasty, so just watch over it !

 

Voila – decant, refrigerate for an hour or so, and serve !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Panch Puren & Caramel Vegetable Curry

In part this curry is influenced by a secret technique my mother used to implement, I am so grateful to be making use of it, and to now be sharing it with you all. Cumin, Fenugreek, Mustard, Fennel and Kalonji come together to yield the most amazing and ‘easy to make of’ curries that I’ve created as a treat for tonight’s dinner for my little girl and for my partner. I have also created this as a gift to all of my blog and book supporters, celebrating hitting 100,000 followers on my MWV Facebook page. I suggest eating this with naan, or any other flat bread of your choice. It should have a warning tag on it saying MORE-ISH, pace your eating.

 

INGREDIENTS

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

4 large potatoes, peeled and cut into wedges

1 large & 1 medium white onion, very finely chopped

2 cloves garlic, very finely chopped

2 tsp panch puren

½ tsp crushed cardamom

salt to taste

1 tsp hot curry powder

¼ tsp turmeric powder

2 Tbsp tomato paste/puree

1 large ripe tomato, finely chopped

1 cup petit pois

1 cup frozen spinach (thawed)

2 cups (480 ml) water

 

METHOD

Fry the onion and garlic until transparent, then add all the spices and stir for a couple of minutes until their aroma is released. Now add the tomato paste/puree.

 

Throw in your potato wedges, and mix them round and round until they pick up the red colour from the pan. Start adding your water a little at a time, then cover and allow to simmer for 20 minutes. At this point add your peas, then uncover, and allow to cook for a further 20 minutes.

 

Whilst your veggies are cooking away, don’t worry if they stick a little in the pan, so long as they don’t burn the bottom – but they can reach the stage before that. You can feel this with your metal spoon in the center and sides of the pan, just mix it off the bottom, and allow this to happen a couple of times, always keeping your eyes peeled so that it won’t burn – 5 minutes or less at a time should do the job. This will help bring out the carmalized flavours from the onion, oil and spices.

 

As soon as your potatoes have softened, stir in your spinach, and allow to cook for a further 10 minutes.

 

Adjust the consistency and salt to your liking – and enjoy this hearty, warming curry.

 

 

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Raw Cream Of Rucola & Parsley Pesto With Sundried Tomatoes & Zucchini Spaghetti

This really is most, most magnificent in taste and texture, quite apart from its health benefits, which are a huge bonus to this delight.

In summer I love cooking raw at least once a week, enjoying a mixture of raw food and non-raw foods only slightly heated up to below 115ºC so that they retain their nutrients and enzymes.

I cannot tolerate food without flavour, and I set myself a challenge (something I cannot resist) to create the most delicious pasta pesto, all raw sauce with great semi-raw zucchini spaghetti.

INGREDIENTS FOR PESTO

1 cup fresh rucola (rocket)

1 cup fresh flat leaf parsley

a dozen fresh basil leaves

½ cup walnuts

Himalayan salt to taste

1 tsp nutritional yeast (if making it semi-raw)

1/8th cup extra virgin cold pressed olive oil

METHOD

Process all ingredients until totally smooth.

INGREDIENTS FOR THE CREAM

1 cup cashew nuts

1 cup (250 ml) water

 

Process the nuts and water until smooth and creamy. Then add this cream to the pesto and process for half a minute until well blended. Taste for salt.

 

RAW OR SEMI-RAW ZUCCHINI SPAGHETTI

Now julienne your zucchini, or use a spiral veg slicer. Immerse your zucchini in very warm water for 2 minutes, or if not having the zucchini spaghetti totally raw, semi-steam them on a low heat for 10 minutes or so – the choice is yours.

Next, spoon the pesto in a warm saucepan, add the drained zucchini pasta, and stir well. Drizzle with olive oil, and decorate with sundried tomatoes and garlic slithers.

 

Bon Appétit.

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Hot Velvet Pioppini Mushrooms with Fat Raisins in Bulghur Wheat

Velvet Mushrooms, also known as black poplar mushrooms, taste magnificent, with a hint of the forest. They are so versatile too. Here I created a wonderful dish made with Bulghur Wheat and seasoned with soya sauce, olive oil, agave, vegan butter, and Himalayan salt. The mushrooms are succulent, and full of flavour, in spite of their size. The dish comes together beautifully with the addition of chilli and sultanas, with garnishes of almond and chopped fresh coriander.

 

INGREDIENTS

olive oil

1 cup bulghur wheat, presoaked in room temperature water for at least 30 minutes (be sure that the water covers the bulghur by at least one inch)

25og Pioppini Mushrooms, or other variety of your choice, washed – chop these slightly

1 hot chilli pepper, chopped

2 to 3 cloves garlic, finely chopped

2 Tbsp sultanas

salt to taste

3 Tbsp (45ml) soya sauce

1 Tbsp vegan butter (optional)

1 Tbsp agave nectar

¼ tsp garlic granules

a handful of flaked almonds

1 Tbsp freshly and finely chopped coriander

a squeeze of fresh lime

 

METHOD

Presoak the bulghur wheat in a bowl for around half an hour, by which time this it will have absorbed the water. If not, pass it through a sieve and press any excess water out. Set aside in a bowl.
Fry the chillies and garlic in a large saucepan, then slowly add all the mushrooms and the vegan ‘butter’ – let the mushrooms do their magic and yield their juices
Now add the remaining ingredients, except for the almonds and freshly chopped coriander.
Incorporate all the ingredients well, mixing almost all the time, then garnish with almonds and coriander. Serve immediately & Enjoy !

 

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The Ultimate Genius Vegan Eggs (click link to see more pics)

Apparently my infamous ‘egg’ recipes have been plagiarized and copied all over the web, and have even found their way into at least one known cookery book – but make no mistake, this creation is completely my own, and one that I have been working on for well over a couple of years now. My ‘Perfect Vegan Fried Egg . . . Sunny Side Up’ even featured on Yahoo Voices (see below) back in 2013. One thing’s for sure – my vegan eggs were almost certainly the first of their kind in the world, and the idea of using any form of potato (starch or flakes) for the ‘yolk’, came from my good self ! These are genius vegan eggs that taste every bit as good as the real thing, without the cholesterol or cruelty.

INGREDIENTS FOR WHITE

1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice

under ½ tsp kala namak (otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)

2 tsp agar powder (if you use the flakes, you’ll need double the amount, which you can whizz in a dry blender to turn into powder)

Put the above in the liquidizer/food blender, and liquidize on high speed until smooth. Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online). Then leave in the fridge for an hour or so to solidify.

This mixture makes around 6 ‘egg’ halves.

INGREDIENTS FOR ‘EGG YOLK’

25g (2 Tbsp) vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK – also here is a link that will ship to Australia)

3g (1 tsp)  nutritional yeast

1g (¼ tsp) turmeric (use a little less if you prefer)

1g (¼ tsp) kala namak salt

8g (1 tsp) potato starch

100ml  hot water

1 tsp vegan margarine or 1 tsp refined pure coconut oil

1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

Note:-  The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water), so you may need to slightly adjust this, i.e. a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference.  It’s a simple detail, but worth noting.

 

METHOD

Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic – if you are uncertain, it should be thick in consistency. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer, and using clean hands, form into yolk sized balls in the palms of your hands.

If you want to make a runnier ‘yolk’, add some hot water to your mix in a very small bowl, and stir all the time until you reach a smooth egg yolk consistency.

 

TO MAKE YOUR ‘EGG’ HALVES

Remove your ‘egg white’ halves from the fridge, then, using a spoon, carefully scoop out an oval shape.  Fill this cavity with your ‘egg yolk’ mix, and level with a flat knife.   Then place in the fridge for a few hours until set, before serving.

TO MAKE A WHOLE ‘EGG’

If you wish to make a whole ‘egg’, take two of your halves (with cavities for the yolk already scooped out). Meanwhile, having formed your yolk into an appropriately sized sphere, place it in your scooped out cavities (see above), making sure that they are levelled as much as possible, before spreading some agar paste on the faces of both white halves, and gently pressing together. The agar paste can be made using ½ tsp agar powder mixed with a bit of vegan milk, heated on the stove until thickened, and allowed to cool down for a minute or so.  Ensure you brush the agar mix onto the ‘egg’ halves before it completely thickens. This is a labour of love – only done to impress guests !  It took me a while to get the ‘eggs’ above as perfect to the eye as possible.  Then refrigerate your ‘egg’ for an hour or so before serving.

Cock-a-doodle-Doo !!

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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GREAT NEWS – MY UPCOMING NEW BOOK !

I am so excited to present my new book ‘YASOU’ – an exotic culinary journey & fusion of Greek & Middle Eastern Cuisine, sensual, aromatic, a feast for the senses. Send me a message with your full name and email address, as well as which country you are based in, so that I can add you to our mailing list, and I will then notify you once the book is available (together with relevant links for ordering). Thank you !

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Mousse au Chocolat with Air Bubbles ! (Chocolate Mousse)

This sure is a breakthough in vegan cuisine.   A short while ago there was talk on FB somewhere that if you beat the liquid from a can of chickpeas, then it will froth into a meringue, and they weren’t wrong either. I adapted this theory, and was not interested in just making a meringue. I had done that a year or so ago with other ingredients, but I was intrigued with this, and set out to create something far more fascinating that I had long, long missed. ‘Mousse au Chocolat’ – I tried it and I almost collapsed with the result. It worked as perfectly as if I had made it with egg white. I shelved it, and now I’ve decided to publish it for the world to enjoy ! And make no mistake, here you are 100% going to fool any carnivore.

No eggs, No cream, No gelatin, No Cholesterol, No soya, No gluten, No nuts, No avocado, No coconut cream, No flaxseed, No chia seeds, just the magic of a commonly used brine, sweetener and dairy-free chocolate, a few sprinkles of the imagination, and voila – the most delicious airy chocolate mousse.

 

INGREDIENTS

the liquid of 1 can of chickpeas

100 grams dark chocolate (get a good quality for this) – melted (bain marie)

1-2 tsp of either stevia, or confectioner’s sugar/icing sugar

a pinch of salt

 

METHOD

Bain marie your chocolate – melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water – then remove it, and allow it to cool down whilst you prepare the next stage.

 

Beat the liquid of your chickpeas, I used an electric whisk for mine (or use a handheld whisk) – whisk until peaks form and you have created a meringue, then add the remaining ingredients except for the chocolate – whisk for another 15 seconds.

 

Now gently fold in the chocolate (make sure it has cooled down, don’t just chuck it in the middle of the whisk, pour or spoon gently) with a spatula, and very slightly stir it, just enough to incorporate it.

 

 

 

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Rich Spicy Lentil & Sweetcorn Chilli

Have I said it before ? I think so. I love chilli like the sunshine. Yup, I love the spices and textures, I love the bright vibrant colours, and I adore the taste. Here I use a combination of lentils and sweetcorn, both opposite in texture and colour, bringing visual joy to the table. This dish tastes great as a wrap filler or as a filling for a sweet jacket potato, and that is how I am serving ours, together with loads of stripped cut portobello steak mushrooms with garlic and teriyaki sauce, and some toasted tortillas for some crunch – now what could be better ? !

INGREDIENTS

1 large red spanish onion, finely chopped

2 large cloves garlic, finely chopped

2 cups of pre-cooked lentils (I used canned for speed)

1 cup of sweetcorn

1 medium sized bell pepper, chopped into small squares

Himalayan salt to taste

olive oil for frying

2 Tbsp tomato puree/paste

½ tsp ground chilli powder

1 can of tomatoes, or 2 cups of canned tomatoes (use fresh by all means)

¾ tsp smoked paprika

1/8 tsp turmeric

a dash of agave nectar

METHOD

Fry your onion in a little olive oil, then when it turns transparent, add the garlic. Stir for a minute and lower the heat so it won’t burn.
Now add the red pepper, and continue stirring for a further 2-3 minutes, then stir in the tomato puree/paste and the spices, adding a little more oil if dry.
Add the remaining ingredients and cover. Simmer gently for 30 minutes until you are left with a thick rich sauce.
Serve on a bed of rice, or any other way you wish. Enjoy !

 

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My Iranian Eggplant & No-Beef Style Stew – Koresh Bademjan

I created a Middle Eastern Style Stew but with different spices. We devoured it in one sitting and loved it – it is inspired by my love for all things Middle Eastern, the stews I had at family sittings as a child, and my insatiable love for curry spices and East Indian food. It’s fast to make, and you’ll love this. It has a little trick to make the vegan meat meatier, and it worked well.

 

Serve on hot rice. I used short grain brown for us, boiled it and then fried it in a little olive oil, vegan butter, and some turmeric. I wanted to crunch it up a little, and it created a fabulous dynamic of flavours and textures.

 

INGREDIENTS

1 cup soya chunks – I used the dried/dehydrated fillets

1/8 cup (30ml) extra virgin olive oil

1 large white onion, finely chopped

6 cloves garlic, finely chopped

1 tsp coriander seeds

2 tsp curry powder

a cinnamon stick (remove after cooking if you wish)

salt to taste

1 tsp muscovado sugar, or maple syrup, or other sweetener

1 very large eggplant/aubergine, peeled and cut into 1 inch squares

¾ cup (180ml) water

3 large Tbsp tomato paste

1/8 cup (30ml) dry white wine (for the soy chunks/fillets)

¼ tsp asafoteida (optional)

½ tsp cardamom seeds, crushed – or the ground type will do

½ tsp ground turmeric

¼ tsp Isot peppers – use chillies if you can’t find this

fresh chopped coriander to garnish

a squeeze from ½ lime

1½ cups petit pois (garden peas)

sea salt to taste

the zest of ½ lime

METHOD

If using the dehydrated soya chunks, then whilst they are dry, break them down into pieces with the back of a bottle and a clean tea towel on top of them, break them down to around one inch pieces – remember when they cook they will grow.
Now place the pieces in a bowl, cover with hot water for 15 minutes or so, then squeeze out all the water and set them aside for cooking with shortly.
Next, fry your onions, and when transparent add the garlic and the spices. Now add the soya pieces/chunks, and let them pick up the spices for around 2-3 minutes, then pour in the wine, and allow them to cook for a further minute or so as you stir.
Stir in the aubergine/eggplant, and continue to do so on and off for the next few minutes, until they start to soften. You can add the tomato paste now, as well as the sugar, and a little more oil if needed, as the eggplant drinks much of it up, and stir the peas in too.
Now add your water, lime juice, and any other remaining ingredient, and allow to simmer for half an hour or so. You should be left with a thick stew and an amazing aroma.
Serve on hot rice (as outlined above). Bon Appetit !

 

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Coffee Cream Curry with Rose Basmati Rice & Baked Sweet Bombay Potatoes

This is a unique curry which will have you hooked. The flavours of coffee, cream and orange zest marry well with the warm spices of red chilli, hot curry, fresh ginger, garlic and onions. The end result is a succulent, mouthwatering, slightly sweet curry with crazy texture, aroma and taste – a real, real treat, and with the surprising burst of giant black sultanas, it will have you wanting more and more. I created a rice and quinoa dish for the exciting colour combination, which I then infused with rose water. Finally, a combination of red sweet potatoes, tomatoes, onion, garlic and coriander seeds, and Himalayan salt come together in this beautiful potato curry in an orange stock, just to make things a little more magical. This is a set menu because it was designed to have a great balance combination to hit every one of your taste buds. Enjoy !

 

Serves 3-4 (depending on portion size and individual appetite)

 

INGREDIENTS

olive oil for frying, or extra virgin coconut oil

1 large onion

2 cloves garlic

1½ inches fresh ginger

1 tsp hot curry powder

½ tsp turmeric powder (organic Fairtrade available in the UK from here)

1 tsp granulated cardamom seeds

¾ tsp ground cumin (organic available in the UK from here)

¾ tsp ground coriander (organic available in the UK from here)

¾ tsp garam masala (organic available in the UK from here)

½ tsp chilli powder

2 tsp rich instant coffee powder (I used Gold Blend)

Himalayan salt to taste (available from here in the US, and here in the UK)

2 to 3 Tbsp giant black sultanas/raisins

¾ Tbsp agave syrup – adjust according to taste (available in the US from here, or here in the UK)

2 cups faux meat of your choice, chopped (a beef substitute would be best – I used mine from frozen – or soya ‘beef’ chunks. If not using fake meat, you may use pre-cooked French lentils and/or non-GMO tofu chunks instead)

1/3 cup (80 mL) water

the zest of an orange or tangerine (I used the latter)

2 cups (500 mL) cashew cream

½ cup water, or veggie stock

 

CASHEW CREAM

¾ cup pre-soaked and washed raw cashew nuts

1½ cups (375 mL) water – add a little bit more if too thick

 

Blend until totally smooth

 

METHOD FOR CURRY

Make your cashew cream first, and set aside. Now get your onion, garlic and ginger in a food processor, and process until they are very small in size, but not liquid !
Heat up your oil, and fry your onion, garlic and ginger mix. Now stir in all your dried spices, and stir for a few minutes until the mixture is transparent, and well cooked – this is important.
At this point, stir in your faux meat, and let the flavours mingle and be absorbed into it. If you need a little more oil, add it !
Now add the remaining ingredients except for the water and the orange zest, and simmer gently for half an hour.
Add the rest of the ingredients, then stir and taste, and adjust accordingly. Place in a hot oven for a further 20 minutes or so. Then stir, and serve on top of your rose rice and quinoa.

 

INGREDIENTS FOR ROSE INFUSED BASMATI RICE & RED QUINOA

2 cups prewashed basmati rice

¾ cup red quinoa, rinsed

rose water for splashing

 

METHOD

Boil the rice and quinoa (don’t overcook it) until cooked, then drain, rinse with cold water and place in a pan with splashes of rose water. Serve hot.

 

My Sweet Baked Bombay Potatoes with Orange Spice

 

INGREDIENTS

2 large sweet potatoes, peeled and roughly chopped

1 large onion, finely chopped

2 Tbsp tomato puree/paste

olive oil for frying

1 tsp curry powder

salt to taste

the zest of an orange

1 cup (250 mL) fresh orange juice

1 tsp coriander seeds (organic available in the UK from here)

½ tsp cumin powder (organic available in the UK from here)

½ cup (120 mL) water

garnish with freshly chopped coriander, and the orange zest

 

METHOD

Fry your onions, and stir in the tomato paste, and mix for a few minutes.
Add the potatoes, and then the rest of the ingredients, except for the water and orange juice. Keep on stirring so that nothing gets stuck.
Now spoon this mixture into a wide dish, then add the remaining ingredients, except for the garnish and orange juice.
Place in a 400ºF (200ºC) oven covered with foil for half an hour.
Check the potatoes at this point, then add a knob of vegan butter and the orange juice, and place back in the oven until the potatoes have slightly caramelized, and the juices reduced.
Serve and garnish.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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