Miriam Sorrell's Blog, page 5

Triple Stuffed Portobellos

A
quick, easy recipe to prepare that looks impressive and tastes heavenly – juicy
mushrooms, delicious sliced tomatoes and oozing that irresistible garlic flavour
that marries so well with marjoram.  These may be served as is, with a few
bites of ciabatta and olive oil, or as a small main after some soup.  Or
if it’s spring or summer, a green herb salad on the side would accompany this
perfectly.  Let’s jump in there.

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Exotic Cauliflower & Bean Salad With a Spicy Citrus & Garlic Dressing

This really is a treat !  Cauliflower florets meet chillies, beans, lemon and all things good – that includes the delicious rich tasting dressing !

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Mac N Cheese

This
is an all-round traditional favourite, and a great dish to serve up for the
kids.  It is thought to have
originated in France in the 14th century, but it’s spread far and wide
since then.  In fact, The famous British Victorian cookbook Mrs Beeton’s Book of Household Management included two recipes for the dish. One recipe
states that “The macaroni, (which should be “tender but perfectly
firm, no part being allowed to melt, and the form entirely preserved” –
lest one be tempted to cook it for so long it actually disintegrated) is then
topped with more cheese, pepper and breadcrumbs, before receiving a final dose
of melted butter for good measure and being placed before a “bright
fire” to brown the crumbs, or grilled with a salamander.”

NOTE :  Can also be made gluten-free by using
all purpose GF flour (available in the US from here, and in the UK from here)

Be sure to also check out my “Easy Cheesy Mac N Cheese” video on Mouthwatering Vegan TV (see video below)

This Mac & Cheese from my Mouthwatering Vegan TV YouTube channel is similar to the recipe above, and is also proving to be a firm favourite :

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Mouthwatering Vegan Cheddar & Pumpkin Soup

This is a truly simple, hearty soup that is perfect for a winter’s evening.  I am sometimes more smitten by a recipe that contains so few ingredients, yet hits the spot, than I am by a lavish, complex one that involves multiple layers of tastes and textures.  Well, this is certainly one of the former, and soups of this sort are a standard fixture for us throughout the year.

INGREDIENTS

½ cup of my mature cheddar cheese (found in my ‘Mouthwatering Vegan‘ book), or other equivalent vegan cheese (if you are using my recipe, I would only add a little agar, since the cheese is going in the soup)

2½ cups pumpkin, peeled and chopped into squares

1 large leek, chopped

1 tsp vegetable stock granules, or 1 stock cube (I find Kallo to be the best – you can purchase them from here in the US, here in the UK)

4 cups (1 Ltr) water

olive oil

salt to taste

Place your list items here

METHOD

Very simple – first, heat your oil in a large saucepan, and fry your chopped leeks and pumpkin until they have softened a little, stirring regularly.
Mix your stock in a cup with a little boiling water, and add to the saucepan. Allow to cook for a further few minutes, stirring occasionally.
Then add the salt and water, and leave to simmer for 30-40 minutes, until the vegetables are completely soft.
Transfer into a high speed blender, and whizz until you have a nice smooth blend.
Serve with my mature cheddar grated on top.

 

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Mouthwatering Vegan Cheddar & Pumpkin Soup

This is a truly simple, hearty soup that is perfect for a winter’s evening.  I am sometimes more smitten by a recipe that contains so few ingredients, yet hits the spot, than I am by a lavish, complex one that involves multiple layers of tastes and textures.  Well, this is certainly one of the former, and soups of this sort are a standard fixture for us throughout the year.

INGREDIENTS

½ cup of my mature cheddar cheese (found in my ‘Mouthwatering Vegan’ book), or other equivalent vegan cheese (if you are using my recipe, I would only add a little agar, since the cheese is going in the soup)

2½ cups pumpkin, peeled and chopped
into squares

1 large leek, chopped

1 tsp vegetable stock granules, or 1
stock cube (I find Kallo to be the best – you can purchase them from here in
the US, here in
the UK)

4 cups (1 Ltr) water

olive oil

salt to taste

METHOD

Very simple – first, heat your oil
in a large saucepan, and fry your chopped leeks and pumpkin until they have
softened a little, stirring regularly.

Mix your stock in a cup with a
little boiling water, and add to the saucepan. Allow to cook for a further few
minutes, stirring occasionally.

Then add the salt and water, and
leave to simmer for 30-40 minutes, until the vegetables are completely soft.

Transfer into a high speed blender,
and whizz until you have a nice smooth blend.

Serve with my mature cheddar grated on top.

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Hot Pesto, ‘Ricotta’ & Spicy Red Cherry Tomato Lasagne with Stretchy ‘Cheese’ !

My new melting vegan cheese lasagne, with my
almond homemade ricotta on a bed of green chilli pesto with my Puttanesca &
cherry tomato sauce, all drowning in a sea of mouthwatering goodness.

I can’t say too much about this incredible
lasagne, other than make, bake and taste this mouthwatering deliciousness.  With all the kick you can hope for,
this makes for an Italian feast – rich and decadent.  Layers of savoury decadence, colour, aroma and Heavenly
delight !

INGREDIENTS
FOR THE PESTO

2 cloves garlic, roughly chopped

1 green chilli, chopped

4 cups fresh basil leaves

½ cup (125 ml) olive oil

¼ cup walnuts or pecan nuts

1 tsp salt (or to taste)

1 Tbsp nutritional yeast

METHOD
FOR THE PESTO

Place the nuts in
your food processor, and process until crumbs form.Then add your
chilli and garlic, and process again.Then add your chopped
basil, and pulse several times.Now add your
olive oil a little at a time whilst you process, together with the remaining
ingredients.  Add more olive oil if
you need it.  You should be left with
a good cup of fresh pesto.Cover and set
aside.

RICH
CHERRY TOMATO PICANTE SAUCE INGREDIENTS

4 cloves garlic, finely chopped

1 tsp cayenne pepper

1 tsp agave or maple syrup

1 cup cherry tomatoes (use small ones)

olive oil for frying

½ tsp or more sea salt

3 Tbsp tomato puree

3 cups tomato polpa

METHOD
FOR THE RED PICANTE SAUCE

Heat your oil up
in a large saucepan, and fry up your cherry tomatoes whole, being careful that the
oil does not splash on you. Scorch the
tomatoes for a few minutes, then add your garlic (but don’t let it burn).Next, add your
tomato puree, and stir for a minute or so.Now add the rest
of the ingredients a little at a time, and then simmer for 25 minutes, until you
have a nice rich thick sauce – taste for the salt.  Set aside whilst you make your stretchy cheese sauce.

INGREDIENTS
FOR THE STRETCHY ‘CHEESE’ SAUCE

2 cups (500ml) dairy free milk (I used my
cashew milk from my Mouthwatering Vegan Book)

1 cup vegan cheese of your choice, chopped or
grated

3 Tbsp nutritional yeast

2Tbsp tapioca starch (add a bit more if you
want a thicker sauce)

1 tsp agave or other sweetener of your choice

1 Tbsp lemon juice

¾ -1 tsp sea salt to taste (don’t omit)

1 large clove garlic, cut into 4 pieces

METHOD
FOR THE ‘CHEESE’ SAUCE

Place your
ingredients in a food processor, and process until smooth – add a little bit of
water if the result is too thick.Then pour this
mixture into a saucepan and heat it up, mixing almost constantly, until it
forms a rich thickish stretchy ‘cheese’ sauce mix – taste for salt.

EXTRAS
PLUS ‘RICOTTA’

12 or so sheets lasagne (the ones you don’t
need to pre-cook)

1½ cups of vegan ricotta (the best is on my YouTube channel, if I say so myself)

2 courgettes, sliced and fried until golden, then
set aside in readiness for layering

parsley, finely chopped, for garnishing.

ASSEMBLING
THE MASTERPIECE PRIOR TO BAKING

Preheat sure your oven to 375ºF (190ºC).Grease a suitable
rectangular oven dish (mine was around 12 inches long, 8 inches wide, & 3
inches deep).First spoon in around three quarters of the pesto, and
even out with a spoon.Then place 3 sheets of lasagne on top of your pesto, and
spoon on the rest of the pesto on top of this first layer, so you now have
pesto beneath and as pesto layer on top of the lasagne sheets.Next, having gently mashed your ‘ricotta’ in a bowl, distribute
it evenly on this layer.  Then
cover with another 3 sheets of lasagne.Place your pre-cooked courgettes as a layer on top of
this, and then pour around 80% of your ‘cheese’ sauce evenly on top of your
courgettes.  Follow on with the last 3 lasagne sheets, then gently
pour over your red tomato sauce, and finally what’s left of your ‘cheese’
sauce.Place in your pre-heated oven until golden on top
!  Allow 20 minutes before cutting
into portions.  Garnish with your
freshly chopped parsley !Enjoy with a crispy herb salad and balsamic vinaigrette
dressing !

NOTE :  You may wish to use lasagne sheets that you boil yourself, – if so, be sure to leave them a little al dente, then rinse them with cold water and allow them to slightly dry so that you can handle them one at a time.

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 Pesto, ‘Ricotta’ & Spicy Red Cherry Tomato Lasagne with Stretchy ‘Cheese’ ! appeared first on Mouthwatering Vegan Recipes™.

Hot Pesto, ‘Ricotta’ & Spicy Red Cherry Tomato Lasagne with Stretchy ‘Cheese’ !

My new melting vegan cheese lasagne, with my almond homemade ricotta on a bed of green chilli pesto with my Puttanesca & cherry tomato sauce, all drowning in a sea of mouthwatering goodness.

I can’t say too much about this incredible lasagne, other than make, bake and taste this mouthwatering deliciousness.  With all the kick you can hope for, this makes for an Italian feast – rich and decadent.  Layers of savoury decadence, colour, aroma and Heavenly delight !

INGREDIENTS FOR THE PESTO

2 cloves garlic, roughly chopped

1 green chilli, chopped

4 cups fresh basil leaves

½ cup (125 ml) olive oil

¼ cup walnuts or pecan nuts

1 tsp salt (or to taste)

1 Tbsp nutritional yeast

METHOD FOR THE PESTO

Place the nuts in your food processor, and process until crumbs form.
Then add your chilli and garlic, and process again.
Then add your chopped basil, and pulse several times.
Now add your olive oil a little at a time whilst you process, together with the remaining ingredients.  Add more olive oil if you need it.  You should be left with a good cup of fresh pesto.
Cover and set aside.

RICH CHERRY TOMATO PICANTE SAUCE INGREDIENTS

4 cloves garlic, finely chopped

1 tsp cayenne pepper

1 tsp agave or maple syrup

1 cup cherry tomatoes (use small ones)

olive oil for frying

½ tsp or more sea salt

3 Tbsp tomato puree

3 cups tomato polpa

METHOD FOR THE RED PICANTE SAUCE

Heat your oil up in a large saucepan, and fry up your cherry tomatoes whole, being careful that the oil does not splash on you.
Scorch the tomatoes for a few minutes, then add your garlic (but don’t let it burn).
Next, add your tomato puree, and stir for a minute or so.
Now add the rest of the ingredients a little at a time, and then simmer for 25 minutes, until you have a nice rich thick sauce – taste for the salt.  Set aside whilst you make your stretchy cheese sauce.

INGREDIENTS FOR THE STRETCHY ‘CHEESE’ SAUCE

2 cups (500ml) dairy free milk (I used my cashew milk from my Mouthwatering Vegan Book)

1 cup vegan cheese of your choice, chopped or grated

3 Tbsp nutritional yeast

2Tbsp tapioca starch (add a bit more if you want a thicker sauce)

1 tsp agave or other sweetener of your choice

1 Tbsp lemon juice

¾ -1 tsp sea salt to taste (don’t omit)

1 large clove garlic, cut into 4 pieces

METHOD FOR THE ‘CHEESE’ SAUCE

Place your ingredients in a food processor, and process until smooth – add a little bit of water if the result is too thick.
Then pour this mixture into a saucepan and heat it up, mixing almost constantly, until it forms a rich thickish stretchy ‘cheese’ sauce mix – taste for salt.

EXTRAS PLUS ‘RICOTTA’

12 or so sheets lasagne (the ones you don’t need to pre-cook)

1½ cups of vegan ricotta (the best is on my YouTube channel, if I say so myself)

2 courgettes, sliced and fried until golden, then set aside in readiness for layering

parsley, finely chopped, for garnishing.

ASSEMBLING THE MASTERPIECE PRIOR TO BAKING

Preheat sure your oven to 375ºF (190ºC).
Grease a suitable rectangular oven dish (mine was around 12 inches long, 8 inches wide, & 3 inches deep).
First spoon in around three quarters of the pesto, and even out with a spoon.
Then place 3 sheets of lasagne on top of your pesto, and spoon on the rest of the pesto on top of this first layer, so you now have pesto beneath and as pesto layer on top of the lasagne sheets.
Next, having gently mashed your ‘ricotta’ in a bowl, distribute it evenly on this layer.  Then cover with another 3 sheets of lasagne.
Place your pre-cooked courgettes as a layer on top of this, and then pour around 80% of your ‘cheese’ sauce evenly on top of your courgettes. 
Follow on with the last 3 lasagne sheets, then gently pour over your red tomato sauce, and finally what’s left of your ‘cheese’ sauce.
Place in your pre-heated oven until golden on top !  Allow 20 minutes before cutting into portions.  Garnish with your freshly chopped parsley !
Enjoy with a crispy herb salad and balsamic vinaigrette dressing !

NOTE :  You may wish to use lasagne sheets that you boil yourself, – if so, be sure to leave them a little al dente, then rinse them with cold water and allow them to slightly dry so that you can handle them one at a time.

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 Pesto, ‘Ricotta’ & Spicy Red Cherry Tomato Lasagne with Stretchy ‘Cheese’ ! appeared first on Mouthwatering Vegan Recipes™.

Epic Deep Crust Earthy Quiche – Pizza Style

This is
a filling and delicious quiche.  I set myself up for trying to please both
my partner and daughter – the one wanted a quiche and the other a pizza, and so
this was born, whilst from my part I wanted a gluten-free base.  So, here
it is, as rustic as they come, but you won’t regret it – the pizza flavours are
really welcome and ever so more-ish. 

INGREDIENTS
FOR THE CRUST

1 cup
pecan nuts or walnuts nuts

1 cup of
raw almonds

1 cup
gluten free rolled oats

3 heaped
Tbsp non-dairy butter

cold
water

METHOD
FOR THE CRUST

Place
the dried ingredients in your food processor, and process until you have a
coarse flour.  Next, add your vegan butter, and process until crumbs
form.  Then add a little water (room temperature) – a little at a time,
until it forms a ball. 

Take the
ball out, no need to roll.  Place in a pre-greased quiche tray – about 10
inches in diameter, now place the ball in the centre of your quiche tray, and
with the balls of your hands begin to press it down and around the base, and
across the sides, evening it out as best you can.  

INGREDIENTS
FOR TOMATO & BELL PEPPER SAUCE

3
tomatoes chopped

½ a red
bell pepper, chopped

1 Tbsp extra
virgin olive oil

salt to
taste

1 clove raw
garlic

½ tsp
oregano

METHOD
FOR THE TOMATO & BELL PEPPER SAUCE

Process
the filling until smooth, and place on the heat for half an hour, stirring
every now and then, until it nicely thickens.  Set it aside until it
cools.

INGREDIENTS
FOR THE FILLING

290g non-gmo
tofu, first drain well and dry with some kitchen towel

½ cup
pre-soaked cashew nuts

1 Tbsp cornstarch/cornflour

1½ Tbsp
nutritional yeast

1½ cups grated
vegan mozzarella

½ cup
soya milk, or other non sweetened plant based milk

½ tsp
salt

EXTRAS

2 spring
onions, chopped

freshly
chopped parsley 

extra
grated vegan cheese 

METHOD
FOR THE FILLING

Place
all the ingredients, except for the chopped spring onions, in a food processor
and process until smooth, then pour onto the quiche dough.

Next,
using a tablespoon add the tomato sauce around the top of the cheese sauce, covering
the surface, and then with a toothpick or wooden kebab stick, make circles by swirling
the point of the stick on the surface to create a marbling effect) with the
tomato sauce in order to create a marble type effect.  Please don’t fret
about this step, just do it as best you can, there is no right or wrong way.

Garnish
with the chopped onions and some grated cheese before popping into the oven.

Place in
a preheated oven 200°C/390°F for 40 mins, but as ovens tend to differ from one
another, then it’s best to use your eyes.  Finish off placing under the
grill to golden it up, and just before serving drizzle on some olive oil and
garnish with freshly chopped parsley.

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Green Chilli Pesto with Black Garlic

I can’t wait until you make and enjoy this delight. You can get black garlic in many places these days, so look out for it. Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic.

 

This pesto is not the conventional traditional one, but one that you’ll never forget, and the taste is unbelievably delish, rich, lush and full-bodied, earthy as well as a joy to prepare. I won’t say more other than bon appétit !

 

INGREDIENTS

2 cups of fresh organic basil (extra leaves for garnishing at the end)

2 garlic cloves

1 cup of mixed nuts – smoked almonds & walnuts

1 Tbsp nutritional yeast

1 green chilli pepper, roughly chopped (seeds and all)

4 black garlic cloves (and extra for garnishing)

rock salt to taste

¼ cup extra virgin olive oil

 

METHOD

In a food processor process the ingredients together, starting off with the nuts, then the basil (scraping the edges every so often). Then add the remaining ingredients – process again, finishing off with the olive oil.

 

Bring your pasta to a boil, and when ready, drain and add the pesto sauce to the pasta and stir on a low heat until all incorporated. If you want a slightly moister/looser sauce, go ahead and add a little soya milk or olive oil. Taste for seasoning and serve on warm plates. 

Garnish with basil leaves and a black garlic clove on each of the plates. Enjoy !

 

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The Spice Maniac Burger

Probably the best vegan spiced burger in the world. This will speak for itself – it’s one of the most magical spicy burgers ever, with tons of umami, and you’re going to just flip over this one.   Mouthwatering is an understatement. This is also a gluten-free recipe, which you will make many times over in your lifetime. High octane ingredients make for the most scrumptious results. Serve in hot pitta bread and your favourite salad drizzled with chilli mayo – heaven heat !

NOTE : The mix is made in a few different easy stages, but it all comes together nicely at the assembling point. Always adjust heat according to your preference.

 

INGREDIENTS

¾ cup of mixed rice – short grain brown, precooked and set aside

¼ cup black wild rice, precooked and set aside

½ cup quinoa, precooked and set aside

 

VEGGIES TO BE PRECOOKED

1 large red onion, finely chopped – but reserve half to add in raw to the burger mix before you cook the burgers

2 hot red chillies, finely chopped

½ zucchini /courgette, grated and dried with kitchen towel

olive oil

1 Tbsp tomato puree

salt

 

METHOD

Fry the veggies until golden, add the tomato puree and stir for a few minutes until incorporated. Then set aside.

 

MORE VEGGIES

(also incorporated in the burger mix, not served separately)

5 Portobello mushrooms, washed, dried to the core and chopped lengthways

1 heaped tsp miso

3 Tbsp balsamic vinegar

1 Tbsp either maple syrup or agave nectar

3 Tbsp dark soya sauce

½ tsp garlic granules

 

METHOD FOR EXTRA VEGGIES

Fry your mushrooms until they begin to soften, then add the garlic granules and the sauces a little at a time until they caramelize, but don’t let them dry out. Set aside when cooled down and then cut each piece with scissors (yes, you may lick your fingers at the end of this process)

 

INGREDIENTS FOR THE BURGER

½ cup dry roasted pecan nuts, roughly chopped – or equivalent in fake meat)

1 Tbsp fresh parsley or fresh coriander, finely chopped

1 to 2 tsp dried mint (optional)

1 tsp curry powder

1 Tbsp lime pickle or any chutney of your choice

 

EXTRA

2 Tbsp olive oil or water for binding the ingredients when processing, if it needs it (optional)

 

ASSEMBLING THE BURGER

First, incorporate all the ingredients in a large bowl. Then take half the ingredients out and process until fairly smooth in your food processor to create the ‘glue’ for a good texture.   Now place the processed mixture in with the non-processed mixture and with clean hands, mix well and shape into burgers.

Place them in the freezer for an hour or so, then fry them in very little olive oil in a non-stick pan. Or you can try and bake them on greaseproof (parchment) paper at 350ºF (180ºC) degrees for around 30 minutes, turning once and brushing with a little oil.

Serve in hot pitta bread with a salad of your choice and my Chilli Mayo.

 

CHILLI MAYO

¾ cup vegan mayo of your choice mixed thoroughly together with 1/8 cup of water and 1 tsp of ground chilli – voila – it’s ready. Oh Yum !

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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