Miriam Sorrell's Blog, page 16

No ‘Meat’ Balls with a Romano Pepper & Pomegranate Tomato & Wine Reduced Sauce

I don’t wish to blow my own trumpet, but this is the best spaghetti with vegan balls I have ever tasted – in fact my husband said it’s the best he has ever had, both in vegan and non-vegan cuisine.  A masterpiece in taste, texture, aroma, colour and mouth-feel.  Just make it and see for yourself !  Enjoy !

 

INGREDIENTS FOR THE MEATBALLS

2 slices of brown bread (whizzed into breadcrumbs)

1½ cups vegan mince (ground crumble)

4 vegan sausages (I used Linda McCartney) – if frozen, half thaw them first

2 large cloves garlic

a little salt

2 medium sized white onions, roughly chopped

2 to 3 Tbsp fresh basil, chopped

1 tsp curry powder

½ tsp oregano

¼ tsp chilli powder (optional)

1 tsp wheat gluten (available in the US from here, and in the UK from here)

  

INGREDIENTS FOR SAUCE

2 cloves garlic

¼ tsp garlic granules

2 medium sized fresh tomatoes

1 tin of tomato pulp

a handful of Himalayan salt (available from here in the US, and here in the UK)

1 teaspoon of xylitol (healthy natural sweetener available in the US from here, and in the UK from here)

1 tablespoon of pomegranate molasses (available in the US from here, and in the UK from here)

¼ cup dry white wine

3 Tbsp tomato puree/paste

2 bay leaves

1 fresh chilli

1 romano (bell) red pepper (de-seeded and washed)

2 Tbsp olive oil

 

METHOD FOR THE BALLS

Having processed your bread, place it in a bowl and set aside.
Now, place the sausages and burgers in your food processor, and process for 15 seconds (yes, go ahead and just count 15).  Then add the onions and garlic, as well as the remaining ingredients from the balls list.  Process until it all comes together – around 20 seconds should do the trick as we are not after a ‘spread like’ consistency, but rather a normal mince one, with good texture and colour.
Now, using clean hands, form into balls and refrigerate for a half hour whilst you assemble your sauce.
Place all your sauce ingredients in your liquidizer, except for the bay leaves, and process. Then pour it into a saucepan, add the bay leaves to the sauce, and place on a low heat.  Allow to simmer until the sauce has reduced and thickened.  This will take an hour or longer, but don’t worry.  At first, allow it simmer with the lid on, then the rest of the time remove it so that it can nicely reduce.  Taste it and season accordingly.  It should have a very rich taste – both in sweetness and saltiness.
Finally, add your meatballs into the sauce for a few minutes, before serving up with your favourite spaghetti, and Enjoy ! MMMMMmmmm, out of this world !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Wild Rice Salad

Serves 4

This salad has far too many benefits to mention here – suffice it to say, its ingredients are highly nutritious, the taste is sublime, and it won’t be an effort to indulge. This recipe features in my book ‘Mouthwatering Vegan’ and I wanted to gift it to you to enjoy a good hearty and delicious salad from my book.  Bon Appetit !

INGREDIENTS

1 cup mixed rice, wild red and black, boiled and drained

1 medium sized spring onion, finely chopped

a good handful of fresh coriander/cilantro, finely chopped

½ small red pepper, finely chopped

12 mushrooms, finely chopped, and gently fried in coconut oil

1 whole avocado, finely chopped

2 tsp sesame seeds (not roasted)

10 walnuts, chopped

5 raw almonds, chopped

1 Tbsp freshly grated ginger

zest of 1 lime

DRESSING

juice of 1 lime

1 tsp coconut oil

1 Tbsp (15 mL) olive or flaxseed oil

¼ tsp turmeric powder

2½ tsp japanese rice vinegar

¼ cup pomegranate juice

2 Tbsp (30 mL) teriyaki sauce

sea salt to taste

METHOD

First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness).
Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.
Will keep in the fridge for up to 2 days.

 

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Creamy Penne Bolognese With Spice N Zest

This sauce was inspired by my teen years when a friend of ours used to make it with meat and cream, and it was super delicious.  But now here comes my version, actually modified considerably – healthier, cruelty-free and packed with contrasting flavours – it really is an amazing pasta dish.  I strongly recommend you serve this to your non-vegan friends and family if you really want to impress !  Let me know how it goes, and as always, Enjoy !  Next time I am going to incorporate some finely chopped jalapenos . . .

INGREDIENTS

3 Tbsp extra virgin olive oil

2 cups vegan ground mince/crumble or – 1 cup French puy lentils (boil separately, and then rinse, and use instead of the mince/crumble

2 to 3 cloves garlic, chopped

1 white onion, finely chopped

¾ cup dry white wine (use unsweetened grape juice if you don’t want alcohol)

2 cups vegan cream (see recipe below)

½ cup petit pois (frozen baby peas)

1 tsp coriander seeds

¼ tsp mixed herbs

salt to taste

the zest of a lemon

¼ tsp mild curry powder (this ingredient is a must)

1/8 tsp nutmeg

1/8 tsp ground aniseed

mixed pepper corns

chopped fresh flat-leaf parsley, for garnishing

VEGAN CREAM

2 cups pre-soaked cashews

2 cups (500 mL) water

Place in a high speed blender until totally smooth (I have to put in a plug for my Vitamix, which I completely swear by ! – available from here in the US, and here in the UK)

METHOD FOR THE SAUCE

Start off by making your cream and refrigerate it.
Heat up the oil in a saucepan on a medium setting, and fry your onion until soft. Then add the garlic and coriander seeds, and stir for a minute or two.
Now add the ground crumble/mince, and stir it around for a few minutes until it’s thawed (if using precooked lentils, or TVP, simply leave for one or two minutes).  Next, add the wine, herbs, and spices, and the peas.  Lower the heat to minimum, and leave covered for 10 minutes or so – then taste for salt.
Start cooking your pasta separately in the meantime.
Now start adding the cream a little at a time to your sauce, stirring it in well. Leave on a low heat, then mix in the remaining cream. Within a few minutes you should have a thick, rich looking sauce.  If it’s a little too thick, add a few drizzles of wine.  Add half of the zest to the sauce, and leave the rest for garnishing.
Once your pasta’s ready (not more than around 300 grams for 2 people), mix it in with your sauce,  and then garnish with parsley, the remaining zest, and peppercorns.
Voila et Bon Appetit !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Raw Apricot Nectar & Cinnamon Powered Smoothie

A delightful smoothie filled with a powerhouse of ingredients –  ideal for breakfast – and filled with super rich nutrients to increase your wellness and balance your system. Delicious, healthy, smooth & rich – a great treat for your system ! It’s an entire meal in itself – if you’re on a weight loss mission, this will keep you going for hours on end, because the chia seeds give your system the feeling of fullness, which will sustain you with energy. Then you have the hormone-balancing benefits of the flaxseeds, you also have omegas 3 and 6, together with the potassium in the bananas, the cinnamon with all its sugar regulating qualities, and the apricots, full of vitamin C, vitamin A, fibre, copper and potassium (excellent for the eyes and digestive system).  Enjoy !

INGREDIENTS

¼ frozen banana

2 ice cubes

7 to 8 apricots (pre-soaked overnight)

1/3 tsp cinnamon powder

2 tsp flaxseeds

1 tsp chia seeds

a dash of agave nectar

1 cup of any raw nut milk of your choice (or other non-dairy of your choice)

Blend the above ingredients in a high speed blender – add a little water to thin out, depending on the preferred texture, and whizz until rich and smooth.

Pour into a glass and enjoy the super powered nectar.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Chard Rice With Pesto & Pomegranate Syrup

This is a rich, yet simple dish to prepare.  The colours are vibrant, and the taste sublime.  I bought some lovely looking chard, and decided to get adventurous.  This is a nutritious, and almost festive, way of enjoying healthy ingredients that come together with vibrant tones, subtle flavours, and a wonderful delicate aroma.  Topped with a simple yet unique leek pesto, this is a mouthwatering delight to enjoy anytime in spring or summer.

Serves 3 to 4

INGREDIENTS FOR CREAMY PESTO & LEEK TOPPING

1 cup of presoaked unroasted cashews

around 30 large basil leaves

1 clove garlic

1 tsp nutritional yeast (available in the US from here, and in the UK from here)

salt to taste

1 Tbsp extra virgin olive oil

1 leek, chopped

 

INGREDIENTS FOR CHARD RICE

1 cup short grain brown rice (pre-boiled, and drained)

3 cups fresh chard, chopped and steamed (don’t over-steam it so that it retains its colour)

1 clove fresh garlic

1 tsp flaxseeds

salt to taste

FINAL TOUCHES FOR GARNISHING

1 fresh pomegranate

1 tsp raw sesame seeds

a little pomegranate molasses syrup (available in the US from here, and in the UK from here)

METHOD FOR THE PESTO TOPPING

First, make the creamy pesto.  Wash and drain the cashews, then process in a high speed blender with ½ a cup of water, until your mixture resembles fresh cream, and set aside in a cup.
Meanwhile, fry your leek slices until they have wilted, and set aside.
Place the basil, garlic, and the rest of the ingredients, into your food processor, and process until smooth, and then taste for salt.
Next, add your fried leeks to the other ingredients in your processor, and pulse briefly – but not long enough for the mixture to become liquid.  Now add your processed cashew cream, and process for a few seconds.  Place this mixture in a small saucepan in readiness to heat and pour over the rice.
Now make your rice dish.

METHOD FOR THE CHARD RICE

First, boil your rice, and steam the chard until it softens.
Now process the garlic in your food processor until well processed, add in your steamed chard, and process until chopped. Add in the remaining ingredients, process for a few seconds, then add the rice and pulse for 3 to 4 seconds only, so that everything is blended, but the rice should remain as intact as possible.
Heat up your pesto sauce, and spoon your rice into individual ramekin dishes, and turn then upside down, one at a time, in the centre of each dinner plate (you may wish to preheat these.  Gently pour pesto sauce over the top of the rice, garnish with fresh pomegranate, and then drizzle on the pomegranate molasses syrup.
Enjoy with some dry white sparkling wine.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Glamorgan ‘Sausages’ In Eggplant ‘Bacon’ Wraps

A Glamorgan sausage is a traditional Welsh sausage, with the main ingredients being leek and cheese.  So I thought this should be an obvious candidate to be veganized.  But I must admit, the Glamorgan sausages I had in my pre-vegan days were a bit on the boring side, so I decided to liven my version up a bit.  I was inspired by the ‘devils on horseback’ recipe, which is usually prunes or dates wrapped in bacon, and I thought that some smoked eggplant/aubergine would nicely substitute for bacon – and the result was . . . Fantastic !  My 7 year old, who is notoriously selective when it comes to vegan food, was completely sold on them.  So here they are . . . .

 

INGREDIENTS FOR THE SAUSAGES

100g sunflower seeds (lightly toasted)

1 medium red onion, roughly chopped

1 small leek, roughly chopped

1½ Tbsp nutritional yeast

¼ tsp garlic granules

1 tsp teriyaki sauce

3 halved sun dried tomatoes

12 white button mushrooms (tails off), minced in your food processor and set aside

salt to taste

3 to 4 Tbsp buckwheat flour (and extra for dusting)

4 Tbsp cilantro (coriander), finely chopped

a pinch of thyme & sage

 

METHOD

Gently fry your mushrooms until their juices are released, then stir until the juices have evaporated, so that you have slightly juicy mushrooms but without liquid in the pan, having retained all the flavours.
Now place all your sunflower seeds in your food processor and process, then remove them into a bowl.
Next, process your sun dried tomatoes, give them a blitz, and then process the onions and leek, taking care to scraping down the edges of the bowl into the centre.
Now add the sunflower mix to the onion mix, add the mushrooms and the remaining ingredients, and blitz for a few seconds – don’t over process, this step is just so you can incorporate the ingredients together, not to process further, otherwise your mixture won’t thicken properly.
You should be left with a semi thickish ball.  Refrigerate for a couple of hours.
Then lightly flour a surface with the buckwheat, take a large tablespoon of the mixture, roll into a ball, and on your floured surface shape lightly into the shape of a medium to small sausage – do this with them all.  Handle with care.
Now it’s time to roll them.

SMOKED EGGLANT/AUBERGINE AND MAPLE BACON SLICES

(for wrapping around the sausages)

 

INGREDIENTS FOR THE SMOKED EGGPLANT BACON

1 large eggplant/aubergine, sliced into thinnish slices

 

Then here is the marinade :

½ cup extra virgin olive oil

1 tsp smoked paprika (available in the US from here, and in the UK from here)

½ tsp smoked salt (US here, UK here)

2 Tbsp maple syrup

 

METHOD

Place the marinade ingredients in a small cup, and stir very well. Then pour the mixture onto a flat plate, dip each slice of eggplant on both sides into this mixture, and place in a dish.  Do the same to all your eggplant slices, then cover and marinate in the fridge for a hour or so.
Now fry each piece in a skillet pan, with the grooves of the pan running parallel with the length of the eggplant slice, so that it leaves lines on the eggplant – in this way it emulates a bacon slice.  Turn them over gently when marked and cooked (but don’t overcook them).
Pre-heat your oven to 300ºF (150ºC).  Allow the ‘bacon’ slices to cool, then wrap around the centre of the sausages, and place in a pre-greased oven dish.  Now bake in the oven for 20 minutes or a little longer.   Then serve with mustard, and a healthy salad with tasty dressing.  Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Homemade Smoky Mapled Baked Beans

Beans are something of a staple in the vegan pantry, and can be prepared in numerous different ways.  For example, coming from Greek heritage, in our household we would regularly eat fasolia, which to this day remains a firm favourite with us all at home. However, I sometimes prefer to make mine using baked beans – cannellini, haricot or red kidney beans.  This time round, I decided to take a different route, and to get inspired by the good old American southern style baked bean dish.  Though this is usually cooked with smoky bacon strips, mustard, and other spicy flavourings, and I needed to capture the same kick with my flavours, but without the meat of course.  So I used smoked paprika and maple syrup, with a good dose of chilli powder, and it gave me just the result I was looking for.

Spring may be round the corner, but it’s certainly still windy and chilly in Malta right now, and most people in Europe and the US have had a pretty rotten time with the weather over the last couple of months.  This dish is just the antidote for that – warm, hearty and enormously inviting on a cold evening.  Serve with green veggies and hot garlic bread, and you’ll go to bed warm and satisfied !

Serves 4

INGREDIENTS

extra virgin olive oil

2 medium sized onions, finely chopped

1 large potato, cut into squares

6 cloves of garlic, finely chopped

12 cherry tomatoes

3 Tbsp tomato paste

1 tsp cinnamon powder

1 tsp smoked paprika (available in the US from here, and in the UK from here)

2 tsp chilli powder (adjust to suit your palette)

4 cups (1 L) vegetable stock

1 x 14 oz (400g) tin cannellini beans, rinsed and drained

1 x 14 oz (400g) tin red kidney beans, rinsed and drained

 2 tsp maple syrup (but adjust to taste)

2 Tbsp fresh flat leaf celery, finely chopped

2 tsp vegan margarine

salt to taste

METHOD

Heat your olive oil, and in a non-stick casserole, and fry your onion and potato pieces.  Allow to cook, and mix for around 3 to 4 minutes.
Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic, or else it will become toxic).
Now add the cherry tomatoes and tomato paste, and mix for another minute.
Then add the cinnamon, other spices, vegetable stock, and all the other ingredients, and lower the heat.  Allow to simmer for 40 minutes, checking on it every so often, and stirring.
The stew is ready when the veggies are nice and soft.  Serve hot and Enjoy !

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Orange & Chocolate Cheesecake With A Fruit & Hazelnut Crust (No Bake)

One of the most more-ish non-bake desserts ever.  The key to the success of this dessert is good quality chocolate, and to refrigerate it overnight.  It’s an impressively delicious masterpiece – easy to make, and won’t disappoint.  Great to serve to non-vegans who won’t believe such decadence and deliciousness is even possible.  Moist and smooth in the mouth with it’s wonderfully contrasting texture at the base, although the base is surprisingly moist, and almost slightly cake-ish in texture, and a little moist too.  It’s child-friendly, and you will make this again and again.  Let me know how it goes and Enjoy !

 

INGREDIENTS FOR CRUST

¾ cup sultanas

½ cup roasted hazelnuts

3/8 cup dates

a dash of maple or agave syrup

¼ cup desiccated/shredded coconut

1½ Tbsp flaxseeds

1½ Tbsp extra virgin coconut oil

the zest of an orange

 

INGREDIENTS FOR FILLING

120g (4¼ oz) dark vegan chocolate (heat using bain marie method) and add a pinch of salt to this

3 to 4 drops concentrated essence of orange

1 349g (12½ oz) pack non-GMO tofu (I use Mori-Nu – available in the US from here, and in the UK from here)

agave or maple syrup to taste

 

extra shredded coconut for the topping

 

METHOD FOR CRUST

Place the sultanas and dates in a saucepan with a little water, and stew for around 20 minutes, then drain and set aside until cool.
Next, place the nuts in your food processor and process until very small.  Then add the remaining ingredients, and process for a few seconds – you should be left with a very thick and sticky consistency.
In a pre-greased container (I used one 7” diameter by 1” deep) press the crust mixture  to mould it at the base and sides of the dish, and place in the fridge for half an hour.

 

METHOD FOR FILLING

Place the tofu in your food processor, and process until smooth. Then add the remaining ingredients, except for the shredded coconut, process until rich and smooth, and taste for sweetness.
Now spoon or pour the cream into the crust.  Then add the coconut to garnish, and refrigerate overnight – don’t compromise this if possible, otherwise make in the morning to serve in the evening, but trust me, it behaves much better for cutting and texture when served and eaten the next day.
Enjoy !

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‘Pesto Cremoso’ – Super Creamy Pesto

This is the most delicious and child-friendly pesto ever, rich with a creamy subtle taste of the herbs, garlic and cream – you will fall in love with this. If you love cream, pasta and pesto, then here is the perfect dish for you, and fast to make too.  Feel free to add some chopped sundried tomatoes, or even black olives for a stunning looking result.  This dish is also great served to non-vegan guests, with my griddle pan fried eggplant steaklet (also very easy to make), and a crunchy salad.  My 7 year old daughter asked for seconds, and that’s a great gauge since, believe it or not, she is a very picky eater.  Enjoy, and let me know how it goes !

Serves 2 to 3 people

 

INGREDIENTS FOR THE PESTO

2 cups fresh basil leaves

1 to 2 cloves garlic, roughly chopped

¼ cup raw almonds (with skins)

2 tsp golden flaxseeds

4 Tbsp olive oil

Himalayan sea salt to taste

2 tsp nutritional yeast (available in the US from here, and in the UK from here)

flat parsley leaves, chopped, for garnishing

INGREDIENTS & METHOD FOR THE CREAM

1 cup raw whole cashews (pre-soak for a few hours – or rinse and use if you have a vitamix or equivalent high speed blender)

1 1/8th cups water

Process these until they resemble fresh cream

 

METHOD FOR THE PESTO SAUCE

Place the basil and garlic in a food processor, and process until well broken down.  Then add the nuts, and process again until all is very small.  Add the remaining ingredients and process until you are left with a thick paste.
Next, cook your pasta.  Whilst it’s cooking, heat up your pesto in a large saucepan, and slowly stir in your cream, keeping the heat low – mix all the time whilst you do this. You should be left with a semi-thick creamy sauce – taste it for salt, then if it’s too thick, add a tiny bit of water.  Cover it, and turn off the heat.
Once your pasta is cooked al dente, place it on top of your sauce, re-heat the lot, and serve hot garnished with the chopped parsley.

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Spinach, Ginger & Zucchini Soup With Lime Zest

This soup is super easy to make and super healthy too, enriched with vitamins and immuno-boosting nutrients.  It’s delicious and ideal to prepare when you are on the go, as it will boost your energy levels and help you maintain good health.  Enjoy any time of the year !

INGREDIENTS

1 kg fresh spinach, washed and drained, and chopped or 4 cups of frozen spinach

1 inch ginger, plus extra for garnishing

1 medium sized zucchini/courgette, roughly chopped

4 cups (1 ltr) water – more if you want a thinner soup

1 tsp dried veg. stock granules

Himalayan salt to taste

the juice of ½ a lime

a handful (around 2 Tbsp) fresh parsley or cilantro/coriander

a little extra virgin olive oil

METHOD

Gently fry your garlic for a couple of minutes – then add the rest of the ingredients, except for the water, stirring frequently.
After 5 minutes, add half the water and allow to simmer for 15 minutes.  Then add the remaining water, and simmer for a further 5 minutes.  Allow to cool for 10 minutes.
Place in a high speed blender, and blend until smooth.
Garnish with some ginger and lime zest and/or coriander/cilantro, and serve hot in a large mug.

 

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