Miriam Sorrell's Blog, page 15

Middle Eastern Tahini Salad

This wonderful salad goes well with just about every Middle Eastern dish. It’s rich in flavour, very appetizing, and is one of my favorites of its kind.  To spice it up, you can also add chopped hot pepper.  You can serve this along side any veggie burger, with falafel, accompanied by hot pita bread.  It’s a great one to serve up for guests, and also fantastic as an accompaniment to vegan BBQs.

INGREDIENTS

2 tomatoes, cut into small or medium cubes

2 cucumbers, cut into small or medium cubes

2 clove garlic, finely chopped

½ cup (130 mL) tahini (available in the US from here, and in the UK from here)

the juice of 1 lemon

½ cup (130 mL) water

1 Tbsp dried mint

olive oil (to garnish)

salt

1 hot chili pepper, chopped

 

METHOD

Dice up tomatoes and cucumbers, and combine them together in a medium bowl.
Crush your garlic, hot pepper and salt in a mortar. Add them in the bowl to your tomato and cucumbers.
Meanwhile, make the tahini sauce.
Add the tahini, salt, lemon and water in a separate bowl and mix well. Tahini dressing takes a bit of stirring to blend well and become creamy.
Pour dressing onto the salad, mix, and add the mint.
Place in the refrigerator for at least 20 minutes to allow the flavors to blend, and for the dressing to marinate with the tomatoes and cucumber.
Serve with a swirl of olive oil on top. And Enjoy !

 

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

 

The post Middle Eastern Tahini Salad appeared first on Mouthwatering Vegan Recipes™.

Maltese Style Baked Macaroni

Crunchy on top, yet moist in the middle, this is a favourite dish in our home. In many households this dish is traditionally made with a mixture of minced meat (ground crumble),  usually both pork and beef mixed. They then bind it with eggs – I used tofu instead which did a great job.  Cheese is added, which also helps the mixture to bind – I used my own homemade cheese, but use whatever you wish.    I have veganized this dish so that it is not only cruelty-free, but cholesterol-free too !  Over the years, I have made different versions of this, and it just keeps on getting better and better – I made this yesterday, and we devoured it. It’s crazy delicious and packed with so much flavour, it’ll put a smile on your face, and I warn you, you will definitely be going back for seconds – may be even thirds.  Let me know what you think once you have made yours !  Meantime, go make, bake and Enjoy.

 

Makes 4 portions (depending on appetite and portion size)

INGREDIENTS

olive oil

1 red onion finely chopped

1 courgette/zucchini, finely chopped into squares

½ tsp garlic granules

3 vegan sausages, slightly grilled and then processed into a crumble (I used Linda McCartney)

1 cup frozen vegan ground crumble/mince

3 Tbsp tomato paste

1 tsp curry powder

¾ cup water

salt to taste

 

2 cups grated vegan cheese – don’t omit (I used a mixture of my cheddar and my mozzarella)

1 cup soya or other dairy-free vegan milk (the creamier the better)

½ cup firm silken tofu (or 1 cup cashew nuts processed with the vegan milk)

 

 

300g macaroni, boiled to al dente (see packet instructions) drained, rinsed in cold water and set aside in a large saucepan or dish (you will need to do this, as you will be adding the sauce to this, and will need to mix them together)

METHOD

Heat up the oil in a large saucepan, and fry the onion and courgette/zucchini until lightly golden.
Then add the ‘sausage’ crumble/mince, and the ground crumble – mix until it’s well incorporated.  Now stir in the curry powder, and allow a few minutes stirring here and there until the spice is well mixed.
Next, spoon in the tomato paste, stirring continuously.  Add the water a little at a time, and add the garlic granules and salt to taste.
Cover and simmer for 20 minutes until a rich thick sauce has formed (similar to a bolognese) – if you need a little bit more water, add it, but it must be a little thick.
Preheat your oven to 400ºF (200ºC).
Meantime, process the milk, tofu and cheese in a processor until you have the consistency of single cream.  Set aside for a minute.
Now pour the sauce onto the pasta, and mix well with a wooden spoon. Add the tofu and cheese mixture you have processed (if using the nuts, add the nuts mixture with the cheese and milk that you have processed into one mixture) – pour this into the pasta dish, and stir it.  This is ready for the oven.
Next, grease an oven dish, carefully spoon/pour the pasta into the dish, and bake until golden on top and crusty at the edges.
Serve with grated vegan parmesan (as in my book), or other of your choice. Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Maltese Style Baked Macaroni appeared first on Mouthwatering Vegan Recipes™.

Leek, Zucchini, Spinach & Mozzarella Quiche With An Almond Topping & Quinoa & Multigrain Crust

A delightful quiche – child friendly, full of flavour and extra nutritious with its sublime filling and great crust.  This is ideal to take with you cold to the beach or on a picnic.  Or serve warm at home with your favourite salad – either way, you will love it and it’s almost impossible to tell it is vegan and totally cholesterol-free.  Enjoy this any time of year – also feel free to vary and change the veggies you use to include other favourites.

 

Serves 6

 

INGREDIENTS FOR THE FILLING

1 x 349g pack firm silken tofu

¾ ball of my mozzarella (or 1 cup of melting cheese)

1 large leek

1 long zucchini cut into small pieces

1 cup of frozen spinach (thawed)

olive oil

salt to taste

½ cup my parmesan cheese (¾ of a block)

1/8 cup soya milk

1/8 tsp turmeric

¼ tsp xanthan gum (available in the US from here, or the UK from here)

3 Tbsp raw almond flakes

 

INGREDIENTS FOR THE PASTRY

1 cup wholemeal flour

½ cup quinoa flour

½ cup brown rice flour

½ cup oat flour

½ cup vegan margarine

½ cup coconut oil

4-6 Tbsp cold water

METHOD

Fry your zucchini/courgette until a little golden, then throw in the leeks, and stir until transparent. Then set aside.
Now go and make your pie crust/dough – place all the ingredients except for the water in your food processor, and process until a ball is formed.  Now add the water – if it’s too thin, add more flour, or if too thick, a little more water.  When a ball has formed, your crust is ready.  Remove it and place it in the fridge – cover it first with a dusting of flour, and let it rest for 10 minutes in the fridge.
Now process the tofu in your food processor, add in the ‘parmesan cheese’, the soya milk and the turmeric, and whizz until very thick but creamy. Then add your spinach and pulse for a few seconds until it’s incorporated into the mix, but don’t over process it, otherwise you will end up with a green thick mush, and you don’t want that.
Bring your pastry out of the fridge, dust a work surface with flour, and slightly roll out the pastry.
Meanwhile, preheat your oven to 355ºF (180ºC).  Then grease a suitable oven-proof quiche tray (mine was 15cm x 4cm), and place your rolled out pastry in the centre of it. Using clean dry hands, gently knead the pastry down with the palms of your hands, stretching it towards the sides – manipulate it gently, so that you can cover the base and the sides.
Next lay the mozzarella over the pastry base as best you can, then do the same with the veggies.  Now spoon on the tofu, cheese and spinach mix from your processor, and even it out with the back of a large spoon.
Finally sprinkle on more grated cheese, and garnish with the almonds.
Place in your preheated oven for 40 minutes, or until it’s all wonderfully golden on top.
This quiche cuts better the next day.  But if you are eating it the same day, allow at least 15-20 minutes before cutting and serving.  Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Leek, Zucchini, Spinach & Mozzarella Quiche With An Almond Topping & Quinoa & Multigrain Crust appeared first on Mouthwatering Vegan Recipes™.

Best Ever Pasta Salad – Gluten-Free, Cholesterol-Free, Lactose-Free, & Vegan of course

I knocked up this salad at lunchtime to take to the beach, and it was awesome – really tasty, wonderful flavours and textures.  My young daughter loved it too, which is saying something as she is a fussy one !  The combination of sweet and savoury lingers on, and makes you feel as though you are eating your main meal and dessert together, except that the flavours really compliment one another.  An excellent treat for home, picnics and beach trips too.  Keeps well in the fridge when covered in an airtight container.  YUM !

 

INGREDIENTS

1 red apple, cut into squares

1 cup of sweetcorn

salted black olives, either roasted or toasted ones preferably – as many as you like

12 mushrooms, sliced and fried in olive oil in a griddle pan, and set aside

1 medium sized red onion, cut into rings, and fried in a griddle and set aside

1 small red bell pepper, cut lengthways, and fried in a griddle pan and set aside

200g gluten-free pasta (I used Barilla fusilli) boiled according to label instructions

1 cup pineapple cubes (I used tinned in their own juices)

1 cup vegan mayo – added some tomato ketchup to turn it into thousand island dressing

salt to taste

a little garlic granules

sprigs of fresh mint

 

METHOD

Place all the ingredients in a large bowl, and mix with a wooden spoon, then serve in a serving bowl, and garnish with fresh mint sprigs.  Serve and Enjoy !

   

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Best Ever Pasta Salad – Gluten-Free, Cholesterol-Free, Lactose-Free, & Vegan of course appeared first on Mouthwatering Vegan Recipes™.

Fusilli with Spinach, Labneh ‘Cream Cheese’, & Roasted Black Olives

This was amazing, delicious and to die for.  Labneh is beautiful, and I have actually realized, ever so versatile.  I got an idea to mix it with pasta and see what happens, and to our surprise and delight it was so smooth and beautiful, rich yet light – I can’t explain how easy to eat this was.  I added pre-cooked spinach and tossed in some black roasted olives, drizzled on some olive oil, and garnished it with freshly chopped coriander.  I then dusted on some homemade parmesan from my book . . .  The result, a perfect pasta dish that I will make again and again.

 

Serves around 3 large portions

 

INGREDIENTS

vegan labneh – prepare this in advance (see the recipe on my blog)

as many or as few black roasted olives as you wish

2 cups of pre-cooked spinach

salt to taste

1 cup dairy free milk (I used oat milk)

extra olive oil for drizzling

chopped cilantro/coriander for garnishing

 

 

METHOD

After your pasta has cooked and drained, place in a large saucepan and heat it up.  Add the labneh and stir it well, then add the spinach and salt.  Finally, add the milk and make sure the consistency of the sauce is rich and creamy.

Serve hot and garnish with coriander.  Enjoy !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Fusilli with Spinach, Labneh ‘Cream Cheese’, & Roasted Black Olives appeared first on Mouthwatering Vegan Recipes™.

My Labneh Cheese

Strained yogurt (a.k.a., yogurt cheese, labneh (Arabic: لبنة‎ labnah),Turkish yogurt or Greek yogurt) is yogurt which has been strained (in a cloth or paper bag, or filter) to remove its whey, resulting in a relatively thick consistency (between that of conventional yogurt and cheese) — all while preserving yogurt’s distinctive, sour taste. Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking (as it is high enough in fat content to avoid curdling at higher temperatures). Such dishes may be cooked or raw, savoury or sweet.

I have been meaning to make a vegan labneh for the last 6 months, but it seems that something always crops up and prevents me from doing so. The recent problem was that I lost my cheese strainer, so instead, I took one of those short cuts that paid off.  All you are going to need is a reasonably good, plain, dairy-free yogurt.  The rest you can prepare in 5 minutes.  Here is some information about Labneh for you : http://en.wikipedia.org/wiki/Strained_yoghurt

By the way, I have a version 2 I am working on soon.

 

INGREDIENTS

½ Tbsp nutritional yeast (pulverize in a food processor until a powder is formed)

1½ cups plain unsweetened vegan yoghurt

½ tsp Himalayan salt

1/8 tsp citric acid

a sprinkle of garlic granules

½ tsp xanthan gum (available in the US from here, and in the UK from here)

 

METHOD

Mix all the ingredients (except for the xanthan gum) together in a glass bowl.
Add the xanthan gum a little at a time to avoid over-thickening it, otherwise you will be left with a sludge.
Place in the fridge for half an hour, then remove and drizzle with olive oil.
Serve with hot pita bread, or one of my Middle Eastern Dishes.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post My Labneh Cheese appeared first on Mouthwatering Vegan Recipes™.

Mature-Style Golden Cheddar . . . coming soon

This is our new Mature Golden Cheddar 100% Vegan – it will be launched soon. Cholesterol Free, Gluten-Free, Lactose-Free, Cruelty-Free. Full of all the Classic undertones of Cheddar, Exquisite Texture, Great Mouthfeel & Sublime Taste . . .

Available to purchase online soon – if you’re interested, please private message us on Facebook or leave a comment below.

https://www.facebook.com/MouthwateringVegan

The post Mature-Style Golden Cheddar . . . coming soon appeared first on Mouthwatering Vegan Recipes™.

Handmade Vegan Cheeses Available Online Soon

Handmade 100% Dairy-Free Artisan Cheeses made to order by award-winning chef Miriam Sorrell. These gourmet delights take vegan cuisine to another dimension, and can be shipped to your door.

Available to purchase online soon – if you’re interested, please private message us on Facebook or leave a comment below.

https://www.facebook.com/MouthwateringVegan

 

The post Handmade Vegan Cheeses Available Online Soon appeared first on Mouthwatering Vegan Recipes™.

Peasant-Style Buckwheat & Broad Bean Stew

My elder sister, who is a fantastic cook, went vegan a year or so ago.  She was a perfect cook then, and, prior to my going vegan, I always lapped up anything she prepared.  I visited her a short while back in England, and I was blown away by the amazing dishes she served us – she is also a gluten free vegan.  But this has not deterred her creations in any way.  Here is a dish inspired by a side dish that she prepared for us. I turned it into a main dish with some alterations, and came up with this.  I served it alongside my white mature-style cheese, and although I ate it alone (so as to remain gluten-free), I served it with a lovely Maltese loaf straight from the baker for the family. I hope you enjoy it as much as we did.  Not only delicious, but packed with nutrients.  I added the broad beans (Maltese Ful) to this dish, as not only are they in season right now, but because I wanted to add some more texture, since I intended it to be the main course.  For myself, I served this up alongside a beetroot, red onion, and crushed nut salad, with a balsamic and olive oil dressing.  Only one word to express this delight – Heaven ! ‘Nuff said (Oh, and thank you Androulla, for the inspiration !).

INGREDIENTS

extra virgin olive oil

2 shallots, finely chopped

2 to 3 cloves garlic, chopped

1 cup buckwheat, rinsed thoroughly

¼ tsp turmeric

¼ tsp asafoetida

½ tsp curry powder

salt to taste

2 cups (480 mL) water (maybe more, if it’s too thick)

½ cup  cup (120 mL) unsweetened dairy free milk of your choice

1 tsp vegetable stock granules

around 2 cups fresh broad beans (pre-boil in their skins for around 20 minutes)

olive oil to drizzle

GARNISH :- Freshly cracked black pepper, and hulled hemp seeds. You can also give a squeeze of lemon on the top for some extra edge

 

METHOD

First fry your onions in a casserole, then, when they wilt, add the garlic.
Next, add your spices, and stir in your buckwheat.  Mix it well until all the spices are well incorporated.
Now, begin adding your water little by little, a half a cup at a time, and finishing off with the milk. Then, when it’s fully absorbed, add the rest in the same way.
Now add your pre-cooked broad beans, and taste the buckwheat to see if it’s ready.  Add the salt and then serve hot.  Bon Appétit !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Peasant-Style Buckwheat & Broad Bean Stew appeared first on Mouthwatering Vegan Recipes™.

Earthy Porcini & French Lentil Pâté

Here is a wonderful pâté, that you will enjoy time, and time again. The texture is close to real pâté, but without the cholesterol or cruelty.  It is ideal for taking out to picnics, as a starter, or to round off a satisfying meal.  It is perfect in sandwiches, and can be the basis of a light lunch, served with a fresh mixed salad of your choice.  A great combination of flavours, which will be enjoyed by all.  Great if you miss real pâté, and far more nutritious, as it’s rich in protein, fibre and vitamins. Let me know how it goes, and remember to adjust salt to suit your personal needs.

 

INGREDIENTS

1 cup pre-cooked puy french lentils (don’t overcook them)

2 cups porcini mushrooms, chopped and fried until cooked

olive oil

3 cloves garlic

1 pre-cooked beetroot

salt to taste

2 Tbsp sherry

1 Tbsp cognac

1 Tbsp coconut oil (available in the US from here, in the UK from here)

a pinch or two of dried sage, or fresh if you wish

1 slice of dried bread, or for a gluten free option, ¼ cup roasted hazelnuts

METHOD

In a food processor, process the garlic, then add half the lentils (set aside the other half), then add the remaining ingredients, and process until smooth but don’t over-process.
Now add the remaining lentils, and process for a few seconds, just to incorporate them, but be sure to leave the mixture with a little bit of texture.  The result should be a thick spread.
Pour a little oil on top, garnish with more sage, and refrigerate overnight for best results.
Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Earthy Porcini & French Lentil Pâté appeared first on Mouthwatering Vegan Recipes™.