Miriam Sorrell's Blog, page 19

Spicy Bean & Lentil Casserole in a Hearty Pimento Tomato Sauce with My Walnut & Garlic Balls

INGREDIENTS

olive oil

1 medium sized red onion, finely chopped

2 carrots, chopped into small pieces (pre steam until a little soft)

1 14 oz tin pre-cooked cannellini beans

1 14 oz tin pre-cooked lentils

chopped celery and flat leaf parsley – around ¼  cup in total.

For Liquidizing :

4 to 5 tomatoes

2 cloves garlic

½ red bell pepper

2 Tbsp olive oil

himalayan salt (available in the US from here, or UK from here)

smoked salt (available in the US from here, or UK from here)

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

1 Tbsp apple cider vinegar (available in the US from here, or UK from here)

1 tsp maple syrup (available in the US from here, or UK from here), or agave syrup (available in the US from here, or UK from here)

¼ tsp cumin powder (available in the US from here, or UK from here)

¼ tsp curry powder

optional – serve with garlic/spicy olives

METHOD

Pre-heat your oven to 350ºF (180ºC).
Fry your onions in a casserole, and then add the carrots.
Meanwhile liquidize the ingredients in the ‘liquidize list’ above, then, once the onions have become transparent, pour the liquidized ingredients onto the onions in the saucepan together with the pre-cooked beans and lentils, and stir.  Leave to cook for 5 minutes, then add in your carrots.
Now add ¾ cup of water, taste the mixture for salt, then allow to simmer for around 20 minutes.  Add the celery and parsley, and place in your preheated oven for half an hour, or until the carrots are soft. The consistency should be thick and rich. Serve with my Nutty Brain Balls (below) and some hot bread !

 

Walnut & Garlic Balls

 

INGREDIENTS

4 garlic cloves roughly chopped

1 cup walnuts

¼ cup smoked almonds

1 medium sized onion, roughly chopped

1 slice of wholewheat bread (not fresh)

1 tsp food thickener of your choice

½ tsp cumin powder

1/8 tsp asafoetida

zest of 1 lemon or lime

salt to taste

lemon wedges for serving

METHOD

Place the onions and garlic in the food processor and whizz, then add the bread and whizz again.
Now add the remaining ingredients until thick stickyish crumbs are formed.
Remove mix from processor and shape them into balls. Shallow fry them in a little olive oil.  Remove when golden, and serve with the stew. Enjoy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Banana, Almond & Cinnamon Cake

I made this recipe a year or so back, but somehow lost it on my system and I was so mad at myself !  A year later and here it is – Banana, Almond and Cinnamon Cake – a great teatime treat, slightly moist and full of flavour.  Cut yourself a slice and Enjoy !

INGREDIENTS

250g (9 oz) plain wholemeal flour (wholewheat)

1 tsp salt

1 heaped tsp baking powder

1 tsp ground cinnamon

4 ripe bananas (small)

100 ml (3½ fl oz) canola or vegetable oil (you can probably make this with coconut oil – available in the UK from here, and in the US from here)

25g (1 oz) vegan butter (vegan margarine)

175g (6 oz) molasses sugar

2 tsp egg replacer (available in the UK from here, and in the US from here)

175g (6 oz) almonds, chopped

a pinch of salt

METHOD

Preheat your oven to 350ºF (180ºC), and lightly grease your loaf tin (I suggest a 1 kg size)
Sift your flour, baking powder, salt, and cinnamon into a large bowl, and give them a good stir using a fork.
Peel the bananas, and mash with a fork in a separate bowl, then add them to the flour mix.  Add in all the other ingredients, except for the nuts.
Beat the mixture using a hand-held electric whisk until smooth.  Then fold in the almonds.
Spoon your mixture into your greased loaf tin, and smooth the top using a spatula.  Bake in the oven for around 1-1¼ hours – you will know your cake is ready when you are able to insert a sharp knife or metal skewer into the centre of the cake, and it comes out clean.
Leave to cool for a short while, before transferring to a wire cake rack.  You can store the cake in the fridge for a few days, though I doubt that will be the case ! Enjoy !

 

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Cream of Asparagus, Leek & Parsley Soup

This is such a wonderful combination of ingredients.  Although we are still at the very hot tail end of summer – and summers here are very long – I needed to imagine that autumn was on its way, as a few clouds have shown their faces, and we’ve already had some much-needed rain.  Anyway, this soup took only minutes to prepare, and it’s a winner. I shall make this again, and again, and again, and I suspect that once you taste it, so you will also.  Enjoy served with hot crusty bread.

INGREDIENTS

2 Tbsp (60 mL) extra virgin olive oil

300g asparagus tips (I use frozen)

1 large leek, roughly chopped

3 Tbsp flat leaf parsley

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

1 tsp veg stock granules or veg stock cube (available in the US from here, and UK from here)

1 cup vegan milk of your choice  (I used my rich Happy Milk from my book, very easy to make – or I recommend Alpro in the UK)

¼ tsp turmeric (available in the US from here, and UK from here)

2 cups (500 mL) water

zest of 1 lime

METHOD

Heat your oil in a large saucepan, then fry your leek until it wilts and becomes a little transparent – be sure to stir, and don’t let it turn brown.
Next, stir in the asparagus (the frozen ones are usually partially cooked). Let the mixture heat up again, lower heat to minimum, then cover and allow to cook for a further minute or so, this will help the tips thaw.
Remove lid, stir the mixture, and add remaining ingredients except the parsley.  Cover again, and cook for a further 20 minutes, but do not allow it to boil over.
Remove the lid, taste for salt, and add more if needed. Then drop in the parsley, and process in a food processor until you have a wonderfully rich creamy texture.  Heat up again slowly, and serve.

 

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Fusilli Salsa Ricca

This is now a favourite of mine, it is so yummy and we devoured it in minutes.  Med inspired, but with many of my MWV touches as always, to ensure ultimate pleasure.  Child-friendly, therefore great for picky kids.  It has a fair amount of ingredients, but the great thing is, it’s very easy to make.

INGREDIENTS

1 medium sized onion, finely chopped

2 cloves garlic, finely chopped

1 medium sized zucchini (courgette), processed until small

3 medium sized mushrooms (around  1½ cups), half processed until very small

4 cups tomatoes, processed in a high speed blender (Vitamix is the ultimate – UK 0r US)

1 Tbsp agave nectar (US or UK)

1 Tbsp vegan margarine (leave it out if you wish)

olive oil for frying

2 Tbsp tomato paste

½ cup (125 mL) wine (white or red) – or else use grape juice as a non-alcoholic alternative

2 cups either TVP (US or UK), or other meat substitute. Or you could use crushed pecan nuts & precooked lentils if you wish –  if so use 1½ cups lentils and ½ cup nuts

himalayan salt (US or UK)

1 tsp curry powder

2 bayleaves

METHOD

Fry the onion and garlic in the olive oil until slightly golden, then add the remaining veggies. Stir them until they begin to soften, then add your tomato paste.
Now add your veggie mince (ground crumble) – I used Linda McCartney.
Next, add the wine and stir for a couple of minutes.
Finish off by adding the rest of the ingredients.
Cover, and simmer for half an hour or a little longer if needs be. Taste for salt – the sauce should be a deep red colour, and must thicken nicely. Serve with your favourite pasta – fusilli works very well. Enjoy !

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Cauliflower ‘Cheese’ based Crust Pizza with a ‘Cheese’, Cherry Tomato, Onion & Olive Topping

Cauliflower Cheese is beautiful, and here I combine the idea of integrating it into the crust of the pizza, so that the flavours are both in and out of the pizza. The cherry tomatoes bring it together with a burst of sweetness, and the olives give it a bitter twist and a kick – so that every part of your mouth experiences joy all at once ! Serve with a salad of your choice – this goes very well with my Raw Crunchy & Zesty Coleslaw. Enjoy !

You should have enough to make 2 medium sized pizzas here

INGREDIENTS FOR THE DOUGH

½ oz (11g) fast-acting dried yeast (I use Saf-Instant dry baker’s yeast – available in the US from here, or in the UK from here)

1 tsp sugar

1 cup (250ml) water (room temperature)

3 cups (15 oz) mixed flour (2 cups unbleached white, 1 cup wholemeal)

1 tsp fine sea salt

1 Tbsp extra virgin olive oil

1 tsp garlic powder, or finely chopped garlic

1 cup of grated vegan cheese (I used my cheddar cheese from my book)

1 cup of pre-steamed cauliflower florets (allow to cool completely)

plain flour for dusting

olive oil for drizzling

METHOD FOR THE DOUGH

Place the yeast and sugar in a jug, and add 50ml /2 fl oz of the water.  Then leave for about 15 minutes, or until the mixture starts to froth.
Mix the flour and salt together, making a whole in the middle.
Add in the oil, the yeast mixture and the rest of the water.  Then mix with a wooden spoon to form a dough, and place dough in a floured bowl.

(ALTERNATIVELY :

If you wish to save time, you can process the dried ingredients in the food mixer, and mix for a minute or so.
Then slowly add the rest of the ingredients, and process until they form into a ball.  If the mixture is too dry, add a little more water – and if it is too wet, add a tiny bit of flour to be sure it stays in one piece.
Remove from mixer and place in a floured bowl).
Place a cloth over the bowl, and leave the dough to rise for around 30-40 minutes in a warm place (it may need a little longer depending on the temperature of the room). When it has doubled in size, it is ready for use.
Now preheat your oven to 400ºF (200ºC).
When you come to roll out the pastry, add the grated vegan cheese, and start to embed the cauliflower florets into the pastry, dusting it with flour so that it doesn’t stick on your worktop. Don’t try to force all the florets in, but random pieces here and there, kneading carefully with a wooden rolling pin (keep it dusted with flour).  Then shape, and place on a pre-greased pizza tray or oven dish.
Add the remaining cauliflower, pressing it down into the pastry so that it’s kind of ‘glued’ in there – just do this in the places which don’t already have cauliflower.
Now drizzle with the olive oil, and place in your hot oven, until the surface is a pale gold.  Then remove from the oven (leave the oven on) for the filling.

INGREDIENTS & METHOD FOR FILLING

a few tomatoes, sliced, or cherry tomatoes

1 large white onion, sliced

1 cup of grated vegan cheese (I used my cheddar cheese from my book)

1 cup of tofu squares, crumbled  (I recommend Mori-Nu organic – from here in US or UK) – or you could use the ‘Beta Feta’ cheese from my book, with added plain tofutti

olives – black or green – although I like the chilli ones !

a pinch of dried oregano and salt on top

Lay the sliced tomato or cherry tomatoes on top of the pizza, then evenly distribute the white onion, and dot the olives around the pizza. Drizzle more olive oil, and place the pizza in the oven until golden on top, and the cheese has broken down – the edges of the pizza should be  well golden. Bon Appétit !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Vegan Sloppy Joes

I tried Sloppy Joes once in the US, and several times when made by my US mom’s friends in the past.  This is my adaptation based on my recollections, together with my own twist, to bring the best out in these finger-licking, bite kicking, heavenly spiced scented Sloppy Joes. All the family love ‘em, and so will you and your friends – at least that’s what I’m hoping !!!  They are crazy delicious, and should be served to every meat eater you know – one bite and you’re an addict !  Easy to make, fast, simply and a culinary instant reward !  Enjoy !

TIP : Serve with a toasted or untoasted bun, and use vegan butter if you wish.  Then I also suggest tortilla chips and orange wedges to bring the best out of the flavours – yum eeeeee !!!

INGREDIENTS

olive oil for frying

1 onion, very finely chopped

450g (16 oz) vegan mince (ground crumble) – I use Linda McCartney, or 1 cup pre-cooked puy lentils if you prefer

4 scallions (spring onions), chopped into ¼ inch slices

2 Tbsp sweet chilli sauce (available from here in the US, or UK)

1 Tbsp mustard (I use French’s brand – available from here in the US, or UK)

¼ tsp chilli powder (available from here in the US, or UK)

2 baby chillies, finely chopped

salt to taste

2 tsp dark brown sugar (or other of your choice)

1 Tbsp tomato ketchup

2 tsp tomato paste

1 cup finely chopped tomatoes, (or tinned is fine)

2 tsp cider vinegar

METHOD

Begin by heating your oil, and frying half the finely chopped onions until a little brown, and then add the chopped chillies, and continue to fry for a couple of minutes.
Add in the vegan mince, and fry until it is browned (or if using lentils, be sure to leave them in for a couple of minutes, and continue to follow the instructions below).
Add the tomato paste, and one ingredient at a time, with the last ingredient being the remaining scallions, as I used them for flavour and colour, so they are not to be overcooked.
Allow to simmer for 20 minutes, then take off the heat. Toast and ‘butter’ your bun if you wish, and spoon in lots of the sauce.  Enjoy !

 

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Cheesy Spinach Pasta Patties

I wanted to create something original, unique, tasty, filling, and simple. I also fancied serving pasta in an unconventional way – something that would also hit the spot for summer, as we’re sweltering in the August heat here.  These ‘cheesy’ patties were the result, and I have to say, they really worked. They’re light, incredibly moreish, and satisfying.  I would serve with a red salad – cherry tomatoes, lettuce, cucumber, rocket (arugula), and so forth.

Makes around 6 patties

INGREDIENTS

250g (9 oz) spaghetti (boil, rinse in cold water, and set aside)

2 cups cooked spinach (I use the frozen variety, but thaw it first)

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

1 cup my mature cheddar cheese, cut into slices (or other of your choice)

2 cups my mozzarella cheese (or other vegan cheese of your choice)

olive oil for frying

THICKENING INGREDIENTS

300g (10½ oz) firm silken tofu (I use organic Mori-Nu – available here in the US, or here in the UK)

1 cup grated vegan cheese

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

1 clove garlic

1/8th cup (30 mL) soya milk, or other non-dairy milk (Alpro is my preferred choice)

3 Tbsp plain flour (leave some extra flour for dipping the burgers in when shaping)

METHOD

Place the thickening ingredients in your food processor, starting off the with the garlic.
Then add the rest, and blend until you are left with a thick cream.
Add the cooked spinach, and pulse for a few seconds – then spoon this all into a bowl.
Meanwhile, place the cooked spaghetti in a large bowl, and add in the thickening ingredients. Using clean hands, mix the ingredients well, making sure the mixture is blended into the pasta, then add the remaining ingredients.
Divide the mixture into separate portions – there should be enough to make 6 patties.
Finally, spread some plain flour on a plate, and coat each pattie in flour, before frying in a little olive oil, and serving.  Voila, serve and enjoy !

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Mouthwatering Vegan Falafel

There are so many variations of falafel, and although it is thought to have originated in Egypt, it is now also a national dish in Palestine and Israel, and is popular throughout the Middle East.  This recipe really captures the true essence of falafel, and is a staple for us – packed with protein, and with delicious spicy undertones. It also freezes wonderfully – just be sure to first place them in the freezer on a pre-greased baking tray for a couple of hours, leaving space between each ball, before storing them in a freezer bag.

Makes around 20 balls /4 portions

INGREDIENTS

1 Tbsp fresh coriander

1 Tbsp fresh parsley

2 cloves garlic

1 small onion, chopped

1 x 250g (9oz) pack dried chickpeas, pre-soaked overnight in water

2 tsp ground cumin (can be bought from here in the US, and here in the UK)

1 tsp salt

1 tsp molasses sugar

¼ tsp asafetida powder (available in the US from here, and here in the UK)

¼ tsp chilli powder

1 tsp fresh mint (or dried)

1 tsp ground coriander

¾ tsp bicarbonate of soda

3 to 4 handfuls of finely chopped bread crumbs

corn oil, for frying

METHOD

I have found it best to process the ingredients in two sittings.

First process the chickpeas in your food processor until completely broken down.  Then remove into a bowl and set aside.
Next, process the garlic and onion until finely chopped, then add all the remaining ingredients, and process until thoroughly combined.
Finally, add back in the chickpeas, and process until smooth.
Heat enough oil in a deep saucepan to deep-fry the falafel (be sure your oil is hot enough by testing one ball first), and fry the balls until golden on the outside. They should remain soft on the inside.
I serve mine with my own Tabbouleh, my Huumus, and warm pitta bread, with a wedge of lemon – and boy, do we have a feast !

 

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The Best Vegan Tiramisu

I’m not joking when I tell you that this is one of the best tiramisus I have ever tasted, vegan or not. This rocks, and you will enjoy it !  The texture is sublime, the flavours are to die for, and this one has two layers of sponged biscuits for your pleasure.  So here it is, the best vegan Tiramisu !

NOTE : You are going to need a small diameter baking tin or bowl (mine was a 4” deep, 5” wide springform panettone pan, purchased locally) – if you’re unable to source a similar pan, you could use a similar sized oven dish or serving dish, for example a glass trifle dish or a small souffle dish.  Because it’s a non-bake dessert, you can then serve it from the dish itself.

INGREDIENTS FOR LAYERS 1 & 3 (these quantities for each layer)

16 Rich Tea finger biscuits (80g) – Marks & Spencer are vegan in the UK, or else use other vegan alternative

Liquid Ingredients :

1½ tsp instant coffee

3½ fl oz (100 mL) boiling water

2 Tbsp (30 mL) cognac (I used Hennessy which is vegan)

Make this into a coffee, as if you were going to drink it, and set aside.

METHOD

Pour the liquid into a wide bowl, soak each biscuit on both sides, and place on the base of the springform pan – you may need to use a spatula to do this. Be careful not to over-indulge it in the liquid – you may have some left, depending on the size of your pan.  Do this carefully until you have completely covered the base, overlapping the biscuits so there are no gaps. Then even out the layer using the back of a teaspoon.  Alternatively, for the first layer, you could place the biscuits in the springform pan first, then pour in the liquid – however, for the third layer, this won’t be possible, as the liquid would seep into the chocolate filling below.

INGREDIENTS FOR CHOCOLATE FILLING (LAYER 2)

1 350g pack silken tofu, drained and dried (Mori-Nu is organic and GMO free – purchase here in the US or UK)

125g vegan dark chocolate, melted (these links are vegan : US, UK)

2 Tbsp cognac

1½ Tbsp agave or maple syrup (agave can be sourced here : UK & US)

METHOD

Place the tofu and the remaining ingredients in a food processor, and process until very thick and creamy.  Then spoon this on to the coffee biscuit base – don’t apply pressure as it’s all very delicate – and again even out with the back of a teaspoon.
Place in the freezer for a half hour before attempting the 3rd layer.  Layer 3 is identical to the 1st layer, so repeat it here and gently flatten with a back of a teaspoon.

‘MASCARPONE CHEESE’ VANILLA (LAYER 4)

200g (7 oz) raw cashew nuts,  pre-soaked – or if using a high speed blender just rinse before processing

1 tsp nutritional yeast (available here in the US or UK)

2 tsp vanilla extract (can be found at this US or UK link)

2 Tbsp maple syrup or agave (agave can be sourced here : UK & US)

½ cup (125 mL) cold water

THICKENER INGREDIENTS

1½ tsp agar powder (NOT the flakes) mix well with ½ cup boiling water (available here in the US or UK)

METHOD

Place the mascarpone ingredients (not the thickener ingredients yet) in a high speed food processor (Vitamix is the ultimate kitchen investment I made – available from these links in the US or UK), and process until totally smooth – this may take some minutes, so be patient.  You will probably have to scrape down the edges of the processor jug with a plastic spatula half way through, and process again.
Add the thickener to this mixture, and process for a further minute.
The mixture should be ready for pouring, but first bring out the base ingredients from your fridge.
Now carefully spoon the cashew cream mixture from your blender on to the 3rd biscuit layer, and once again even out with the back of a spoon.
Place in the freezer for 1 hour, then in the fridge overnight.
Dust with cocoa powder before serving, and . . . . Indulge !

 

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Crispy Golden Cheezy Zucchini Fritters

These are the most awesome fritters ever.  Golden, crispy, ‘cheesy’, and flavoursome to the hilt. The zucchinis themselves were amongst the best I had ever tasted in my life, so I wanted to make something rather special, where the taste could be savoured and celebrated at the same time.  Something Mediterranean, and full of flavour, which I would serve alongside locally grown, organic roast potatoes.  So, having now conjured up an amazing appetite, all that was really needed was the juice of a fresh lemon, some sea salt and some ground pepper.    Mmmmmm, the flavours – these are a ‘must make again’ number.

Note”-   These fritters are not dense in texture, but are mouthwatering in taste !

Serves 3 to 4

INGREDIENTS

4 regular/medium zucchini (about 1¼lb /½kg), shredded/grated  (dry with a towel to remove water)

1 medium sized onion, finely chopped

1 cup firm tofu (can be found at this US link, or UK link)

2 Tbsp parsley, finely chopped

3 Tbsp all purpose flour

1 cup dried breadcrumbs

salt to taste

1 cup grated vegan cheese of your choice (I used my own homemade mozzarella from my book – Amazon US or UK)

1 – 2 Tbsp nutritional yeast (can be found at this US link, or UK link)

 

METHOD

Process your tofu, flour, grated cheese, salt, parsley in your food processor, and taste for salt.  Blend until a little smooth, but it must remain thickish, and a little chunky.
Meanwhile, place the remaining ingredients in a large bowl.  Then spoon in the contents of your processor, and, using clean hands, give them a good mix, making sure that all gets well blended.  It will feel thick because of the zucchini, but that’s fine.
Heat up some oil in a non-stick pan, and with a large spoon, spoon in individual size portions and fry them – make them whatever size you desire.
Remove from the pan when they are golden on both sides, and transfer them to a grease-proof oven dish.  Place them in a medium hot oven 350ºF (175ºC) for 15 minutes or so, and serve with a salad, and roast potatoes, if you wish.
Squeeze lemon on the lot, and Enjoy !

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