Miriam Sorrell's Blog, page 17

Mouthwatering Red Bean, Mushroom & Carrot Stew

This is a quick stew, nutritious and full of hearty goodness !   It’s delicious, filling and warming too – ideal for the cold days ahead. It is child-friendly and this was gobbled up almost instantly.  Serve with either short grain brown rice or some hot crunchy bread of your choice.  It’s a winner, it’s a keeper for us.   Hope you make and enjoy it too, and let me know how yours goes here on my blog. Oh, I forgot to mention, this is a very low fat vegan recipe.

 

INGREDIENTS

1 large onion, very finely chopped

2 cloves garlic, finely chopped

2 cups button or chestnut mushrooms, only roughly cut (leave them on the big side)

1 – 2 Tbsp extra virgin olive oil, for gentle frying

2 Tbsp tomato paste /puree

1 tsp mild curry powder (optional)

1 tsp vegetable stock granules (available in the US from here, or in the UK from here)

2 cups (500 mL) water

1 tin red kidney beans

4 carrots, roughly chopped

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

 

METHOD

Heat up some olive oil in a casserole (I used my trusty Le Creuset saucepan), and fry the carrots. After a minute or two, stir in the mushrooms.  Mix around for a few minutes until they have slightly softened.
Now add your tomato paste, and stir until it’s evenly distributed in the pan.  Then add the remaining ingredients, except for the water. Cover for a couple of minutes, then begin to add the water a little at a time.
When you have added all the water, cover again, and simmer until the carrots are soft.  You may need to add a little more water – the consistency should be thick, but with lots of sauce just the same.  I then placed mine covered in a medium oven for 20-30 minutes, to really seal in all the flavours.  Delicious – Enjoy !

NOTE : If using dried kidney beans, boil these in advance, so that they don’t remain hard.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Hot Spinach, Olive & Artichoke Pie

This pie is simply scrumptious !!!  I am so proud of this creation of mine.  It’s definitely child-friendly, my 7 year old daughter loved it, and had seconds.  I have to say, it’s one of the best vegan pies out there, and you’ll be going back for more.  Full of flavour, aroma, texture, colour, and a visual feast – honestly, this is an impressive piece of work that you will repeat again and again.  It’s appetizing, and if you wish to impress guests without involving too much work, then make these for them – they will love you forever !!! Enjoy  !

INGREDIENTS

8 artichoke hearts chopped, (I used the cooked ones you find in jars)

1 large onion, finely chopped

2 to 3 cloves garlic, finely chopped

3 cups of frozen spinach squares thawed

½ cup chopped olives (I used a mixture of black roasted, and green chilli ones)

1 tsp coriander seeds

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

½ lemon squeezed (use the juice)

a handful of chopped coriander/cilantro

2 Tbsp tomato paste/puree

½ tsp ground turmeric (available in the US from here, and the UK from here)

1 tsp curry powder (optional)

1 cup frozen peas (I used petit pois, as they are sweet and tender)

2 Tbsp capers (the ones in a jar)

1 tsp maple syrup

½ (125 mL) cup water

500g shortcrust pastry (I used Jus-Rol)

METHOD

Fry the onions and garlic, then add the tomato paste and frozen peas, and allow them to thaw for a few seconds as you mix.
Now add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium heat for a few moments.
Next, add the liquids a little at a time, whilst allowing your mix to simmering gently – do this 3 or 4 times, with intervals in between.  You’ll then need to let your dish simmer for over 20 minutes to reduce, leaving a thickish consistency.
Then allow the mixture to cool off – taste it for salt, remember it’s not a pudding !
Meanwhile, pre-heat your oven to 375ºF (190ºC).
Now roll your pastry –  then line your pie dish or dishes with the pastry (I used 4 small stoneware pie dishes or you can use one pie dish if you prefer), remembering to leave enough to cover your filling. Then spoon your filling into the dish/dishes, cover with your pastry top, brush with a little vegan milk, and place in the oven covered with foil for 20 minutes. Then uncover, and continue to bake until golden.
Serve with either a salad, or roast/mashed potatoes if you really want to up the carbs and salad too !  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 Hot Spinach, Olive & Artichoke Pie appeared first on Mouthwatering Vegan Recipes™.

Mouthwatering Red Bean, Mushroom & Carrot Stew

This is a quick stew, nutritious and full of hearty goodness !   It’s delicious, filling and warming too – ideal for the cold days ahead. It is child-friendly and this was gobbled up almost instantly.  Serve with either short grain brown rice or some hot crunchy bread of your choice.  It’s a winner, it’s a keeper for us.   Hope you make and enjoy it too, and let me know how yours goes here on my blog. Oh, I forgot to mention, this is a very low fat vegan recipe.

 

INGREDIENTS

1 large onion, very finely chopped

2 cloves garlic, finely chopped

2 cups button or chestnut mushrooms, only roughly cut (leave them on the big side)

1 – 2 Tbsp extra virgin olive oil, for gentle frying

2 Tbsp tomato paste /puree

1 tsp mild curry powder (optional)

1 tsp vegetable stock granules (available in the US from here, or in the UK from here)

2 cups (500 mL) water

1 tin red kidney beans

4 carrots, roughly chopped

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

 

METHOD

Heat up some olive oil in a casserole (I used my trusty Le Creuset saucepan), and fry the carrots. After a minute or two, stir in the mushrooms.  Mix around for a few minutes until they have slightly softened.
Now add your tomato paste, and stir until it’s evenly distributed in the pan.  Then add the remaining ingredients, except for the water. Cover for a couple of minutes, then begin to add the water a little at a time.
When you have added all the water, cover again, and simmer until the carrots are soft.  You may need to add a little more water – the consistency should be thick, but with lots of sauce just the same.  I then placed mine covered in a medium oven for 20-30 minutes, to really seal in all the flavours.  Delicious – Enjoy !

NOTE : If using dried kidney beans, boil these in advance, so that they don’t remain hard.

 

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 Mouthwatering Red Bean, Mushroom & Carrot Stew appeared first on Mouthwatering Vegan Recipes™.

‘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

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.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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My Tutti Frutti Pesto & Quinoa Citrus Salad

This is an incredible salad – a powerball of superfoods.  It’s best served slightly warm or at room temperature is  best and it’s a hearty salad for the autumn, winter and spring months – it is full of rainbow colours, vitality and has a wonderful aroma and texture.  The taste is sublime and you will want to make this again.  If you have extra left, refrigerate it and place it in an airtight container, but bring it out of the fridge a half hour before serving, so that it is back to room temperature. Try sprinkling your favourite seeds on top of it for an extra health crisp treat (crushed raw almonds, linseeds, pumpkin seeds, sunflower seeds and sesame seeds).  The citrus just gives it that extra dimension – my guests said it’s out of this world !  Enjoy and let me know how yours goes.

This is an incredible salad – served slightly warm, or at room temperature is best – and it’s a hearty salad for the autumn, winter and spring months.  It is full of rainbow colours and vitality, and has a wonderful aroma and texture.  The taste is sublime, and you will want to make this again and again.  If you have extra left, place it in an airtight container and refrigerate, but bring it out of the fridge half an hour before serving, so that it is back to room temperature. Try sprinkling your favourite nuts or seeds on top for an extra healthy crisp treat (for example crushed raw almonds, linseeds, chia seeds, pumpkin seeds, sunflower seeds and sesame seeds).  The citrus just gives it that extra dimension – my guests said it’s out of this world ! Enjoy, and let me know how yours goes.

INGREDIENTS FOR SALAD

the zest of an orange

the zest of a lime

the juice of half an orange

the juice of half a lime

1 small eggplant (aubergine), chopped and griddle-panned

1 red bell pepper, or red romano pepper, chopped and griddle-panned

1 medium sized zucchini, chopped and griddle-panned

½ cup red quinoa, pre-boiled (don’t overcook it), drained and set aside

1 small red onion, finely chopped

1 spring onion, chopped

¼ cup dried black raisins (I used the jumbo ones)

2 Tbsp dried cranberries

1½ cups sweetcorn

INGREDIENTS FOR PARSLEY & CILANTRO WALNUT PESTO

2 handfuls fresh flat leaf parsley

1 handful fresh cilantro (coriander)

12 walnuts

2 sun dried tomato halves

1 Tbsp nutritional yeast (available in the US from here, or in the UK from here)

6 Tbsp extra virgin olive oil

a pinch of Himalayan salt – add with caution, as this salt’s very concentrate (available in the US from here, or in the UK from here)

 

METHOD FOR THE PESTO

Place the dried ingredients in a food processor, and process until all is finely chopped, then gradually add the oil until a thick paste is formed (taste the finished product for salt).  Then spoon out and set aside in a bowl.

METHOD FOR THE SALAD

After griddle panning the veggies, set them aside in bowls and go make your pesto.
Now add all the salad ingredients into a large serving bowl of your choice (except for the lime and orange juice), then spoon in the quinoa on one side, and the pesto on the other.
Toss the lot gently, add the citrus juices, toss again gently, and serve.  This salad tastes best when served at room temperature.  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 My Tutti Frutti Pesto & Quinoa Citrus Salad appeared first on Mouthwatering Vegan Recipes™.

Aunty Gwen’s Baked Cheezy Angel Hair Pasta with Golden ‘Cheese’ Tomatoes

This dish will bring tears of joy to your eyes !  Well, if not, it will certainly make an impression !  I first tasted this from my adopted aunt many years ago.  She was half English and half Flemish – she made this dish with very fine pasta, then lavished it with lots, and I mean lots and lots, of smotherings of cheese, then butter, and then tomatoes.  She then baked it until totally golden, and we immediately entered heaven.  Kids love this, and it’s very easy to make, once you have the cheese done.  I used a combination of my own ‘cheddar’ and ‘mozzarella’ from my book (http://mouthwateringvegan.com/mwv-cookbook/)

Serve with a green herbed salad.

INGREDIENTS FOR CHEESE SAUCE

1 cups (310 mL) soya milk, or other non-sweetened milk)

1 Tbsp purpose plain flour (for a very thicker sauce, use 1 Tbsp) – see links above for gluten free flour

3 Tbsp nutritional yeast (available in the US from here, and in the UK from here)

2 Tbsp olive oil

½ tsp fine garlic granules

salt (don’t omit)

a knob of vegan butter

¼ tsp turmeric powder

1 tsp vegetable stock powder or granules (try Kallo – from here in the US, and here in the UK)

a little water if needed

OTHER INGREDIENTS

200g angel hair (cappellini) pasta, cooked, rinsed with cold water, and set asid

1 Tbsp vegan margarine

2 Tbsp olive oil

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

4 cups grated vegan cheese of your choice (sorry it’s obligatory for this dish)

1 ‘beefsteak’ tomato chopped

extra grated vegan cheese for topping

METHOD

First, grease a suitable oven-dish, and preheat your oven to 350ºF (180ºC).
Then make the cheese sauce. Place all the ingredients in a ‘milk’ pan, and whisk.
Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.
Lower the heat, and continue cooking for a further minute or so.
Now mix the sauce and the angel hair pasta together in a large mixing bowl, add in the grated cheese, vegan margarine, olive oil and salt, and continue to mix.
Spoon into your pre-greased dish, and place your sliced tomatoes on top. Add some more cheese on top, and place in your pre-heated oven for 30 minutes. Then increase temperature to 400ºF (200ºC), and leave in oven until beautifully golden on top.
Allow to cool for around 15 minutes before cutting, 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.

 

 

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Pomodoro & Petit Pois Sauce

Rich, and easy to make, this sauce is child friendly, everybody friendly really, as it tastes sublime and it’s a quick non fuss treat !!!  Just wanted to add a ‘make it quick’ dinner to serve when time is not on your side, but your appetite wants something great tasting ! Here it is !  Enjoy !

INGREDIENTS

olive oil for frying

1 red onion, finely chopped

2 cups chopped tomatoes (if using fresh, be sure they are ripe, and full of flavour)

2 cloves garlic, finely chopped

Himalayan salt to taste

2 Tbsp tomato paste

a dash of maple or agave syrup

½ cup petit pois (baby peas – I use fresh frozen)

a pinch of dried mixed herbs (optional)

METHOD

Fry the onion until transparent, then add the garlic and stir in the tomato paste.
Next, add the chopped tomatoes and allow them to simmer gently for 10 minutes.
Then add the remaining ingredients and continue to simmer gently until thick, rich, and ready to go.
Serve up with your favourite pasta – I used a wholewheat pasta (rigatoni in fact), and you can even use a gluten-free one, 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 Pomodoro & Petit Pois Sauce appeared first on Mouthwatering Vegan Recipes™.

Hot Spinach, Olive & Artichoke Pie

This pie is simply scrumptious !!!  I am so proud of this creation of mine.  It’s definitely child-friendly, my 7 year old daughter loved it, and had seconds.  I have to say, it’s one of the best vegan pies out there, and you’ll be going back for more.  Full of flavour, aroma, texture, colour, and a visual feast – honestly, this is an impressive piece of work that you will repeat again and again.  It’s appetizing, and if you wish to impress guests without involving too much work, then make these for them – they will love you forever !!! Enjoy  !

INGREDIENTS

8 artichoke hearts chopped, (I used the cooked ones you find in jars)

1 large onion, finely chopped

2 to 3 cloves garlic, finely chopped

3 cups of frozen spinach squares thawed

½ cup chopped olives (I used a mixture of black roasted, and green chilli ones)

1 tsp coriander seeds

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

½ lemon squeezed (use the juice)

a handful of chopped coriander/cilantro

2 Tbsp tomato paste/puree

½ tsp ground turmeric (available in the US from here, and the UK from here)

1 tsp curry powder (optional)

1 cup frozen peas (I used petit pois, as they are sweet and tender)

2 Tbsp capers (the ones in a jar)

1 tsp maple syrup

½ (125 mL) cup water

500g shortcrust pastry (I used Jus-Rol)

METHOD

Fry the onions and garlic, then add the tomato paste and frozen peas, and allow them to thaw for a few seconds as you mix.
Now add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium heat for a few moments.
Next, add the liquids a little at a time, whilst allowing your mix to simmering gently – do this 3 or 4 times, with intervals in between.  You’ll then need to let your dish simmer for over 20 minutes to reduce, leaving a thickish consistency.
Then allow the mixture to cool off – taste it for salt, remember it’s not a pudding !
Meanwhile, pre-heat your oven to 375ºF (190ºC).
Now roll your pastry –  then line your pie dish or dishes with the pastry (I used 4 small stoneware pie dishes or you can use one pie dish if you prefer), remembering to leave enough to cover your filling. Then spoon your filling into the dish/dishes, cover with your pastry top, brush with a little vegan milk, and place in the oven covered with foil for 20 minutes. Then uncover, and continue to bake until golden.
Serve with either a salad, or roast/mashed potatoes if you really want to up the carbs and salad too !  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 Hot Spinach, Olive & Artichoke Pie appeared first on Mouthwatering Vegan Recipes™.

Super-Easy Savoury Festive Balls with an Orange Twist

These are super easy to make, delightful and kids love them too.  Enjoy !

Serve with sweet chilli sauce, or any other relishes your heart desires.

 

INGREDIENTS

6 non-meat faux sausages (I use Linda McCartney) – if frozen, allow them to thaw, then process and set aside in a large bowl

1 onion, finely chopped

2 cloves garlic, finely chopped

a handful of flat-leaf parsley, finely chopped

salt to taste

1 tsp egg replacer powder (I use Orgram, available from here, or if in the US, try this link)

3 slices brown bread, processed into breadcrumbs

the zest of an orange

the juice of ½ an orange

a pinch of cinnamon

¼ tsp curry powder

 

METHOD

After processing the ingredients that need processing, place in a large bowl, and roll into meatball sizes.
Set aside and refrigerate for over an hour (even overnight will do the job)
Fry until golden. 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 Super-Easy Savoury Festive Balls with an Orange Twist appeared first on Mouthwatering Vegan Recipes™.

Rose-Infused Blackberry & Apple Almond Christmas Crumble – Gluten Free

This year, 2013, my soul has craved a change for many reasons, but we won’t go into all of that.  Suffice it to say, my head has been whirling ideas around that I have just felt compelled to follow.  Textures, colours, and aromas float above my eyes, and what I see makes my mouth water.  To that end, I bring you a most sublime Christmas (and gluten-free) dessert that will have you singing songs of bliss.  I love the combination of blackberries and apples, and as the sauce turned red, roses sprung to mind – what a lovely, decadent mixture of ingredients to really lift the spirits.  I also wanted to offer a healthier choice without the stodge this year – although many of us fall prey to overeating, and that being the case, it may as well be full of substance and delicious culinary nutrition.

You may prepare both the filling and topping the day before, refrigerate, and then put them together in the morning. Lightly bake until almost golden, then re-bake just before serving.  I suggest either a nice, hot traditional custard, or some dairy-free cream, or maybe both.  If you want to go the whole way with the health ticket, then make some cashew cream in the liquidizer – 1 cup of pre-soaked cashews, a dash of sweetener of your choice, and half a cup of cold water – process until smooth and serve.

 

INGREDIENTS FOR THE FILLING

2 apples, peeled and chopped into medium size pieces

¼ cup (60 mL) water

1½ Tbsp agave syrup, or sweetener of your choice – more if you wish

3 cups blackberries (I used frozen ones)

1 Tbsp rose water (I used a Middle Eastern one – but you can find from here in US, here in UK)

1 tsp arrowroot, mixed with the rose water until a paste is formed, set aside

 

METHOD FOR THE FILLING

Place the apples in a saucepan with the water and sweetener, and stew until the apples are soft.
Then add the blackberries, lower the heat, cover, and allow to cook for a further 5 minutes.
Stir in the arrowroot and rose mixture, stir for a minute, then take off the heat, and allow to cool a little.  Taste for sweetness, and adjust if needs be.

 

INGREDIENTS FOR THE CRUMBLE TOPPING

5 Tbsp tapioca flour

100g blanched almonds

2 Tbsp xylitol, or other dried sweetener of your choice (xylitol can be purchased from here in US, here in UK)

2 Tbsp vegan margarine of your choice (one that is suitable for baking)

a pinch of salt

a pinch of cinnamon (optional)

 

METHOD

Place the almonds in your food processor, and process until they turn to crumbs.
Next, add the remaining ingredients, and process until crumbs are formed again.  The mixture should be thicker crumbs, but still on the loose side.  The margarine will make the crumbs denser to the eye, but when handled softish to the touch.  If the mixture is too doughy, add a little more flour, and process for a few seconds until crumbs are formed again (but don’t overdo it).

 

EXTRAS

extra blanched almonds for decoration

 

ASSEMBLY

Pre-heat your oven to 400ºF (200ºC)
Place the blackberry mixture in a medium-sized pudding basin, and then spoon on, or use clean hands, to gently place the crumble on top – a peak will most probably form.
Now decorate your pudding with the almonds on the edges, and place in your preheated oven until golden.  Keep your eyes on it, as every oven is different.
When it’s turned a nice golden colour, remove from oven, and allow to stand for some minutes, before serving with hot custard or vegan cream.  Then share and devour ! 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 Rose-Infused Blackberry & Apple Almond Christmas Crumble – Gluten Free appeared first on Mouthwatering Vegan Recipes™.