Miriam Sorrell's Blog, page 6

Succulent Fiery Marinated Smoked Chilli Potatoes

These potatoes burst in your mouth with the most exotic of flavours – easy to prepare, and with the addition of wonderful vegan sausages (I used my own Bangers, which I far prefer to any commercial brands). A total meal in itself – serve straight from the oven dish with my extra flavoursome hot and sweet crunchy coleslaw for a full dynamic culinary experience – absolute flaming joy !

 

INGREDIENTS

around 6 medium sized potatoes, cut into wedges (with or without their skins)

1 onion, finely chopped

around 4 to 6 vegan sausages, gently pre-fried and cut in half, and set aside

4 to 6 cloves garlic, finely chopped

2 tsp chili flakes

2 green chillies and a couple of red chillies, chopped

 

POTATO MARINADE

1 to 2 Tbsp nutritional yeast

1 to 2 Tbsp maple syrup

1 tsp salt

1 tsp smoked paprika

¾ cup canola oil, or light olive oil

1 Tbsp tomato ketchup

 

METHOD & ASSEMBLING THE DISH

Place the nutritional yeast in your food processor, and process until it turns into dust, then add the remaining ingredients, and process into a thick paste. Spoon into a large bowl.

Now place the potato wedges in the bowl, and using clean hands, massage the paste all over the potatoes. Have an oven dish handy, and then place in the potato wedges, one next to the other, with the cut up chillies in between.

Place in a hot oven on 360ºF (180ºC) for half an hour – keep a look out, and bring the potatoes out of the oven a couple of times to turn them round.

Finally, add the sausages in between the potatoes, and drizzle a little olive oil if needed. Sprinkle on the chilli flakes, and bake until potatoes are soft in the middle and crunchy on the outside – you may need to cover them in foil for 20 minutes or so – that way they can become soft without overcooking – and then the crunch can come once the potatoes have softened first, and you have removed the foil.

Serve with a salad and/or my delightful crunchy coleslaw !

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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Super DeTox Quencher

This is a super detox drink – a a great thirst quencher.  Super health benefits from the ingredients – you just wanna dive straight in there . . .

Makes 2 glasses

INGREDIENTS (use organic for better health benefits)

1 fresh lime

2 fresh medium sized beetroots (stalks and all)

3 green apples

2 sticks celery

1 inch root ginger

 

METHOD

Pass your ingredients through your juice extractor.  Then pour into glasses, and add some ice and drink to your delight !

 

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !

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‘Yasou’ eBook only $15.00 (176 pages with pictures for each recipe)

‘YASOU’ is now available at a special price of only $15.00 for a limited period only !

 

‘YASOU’ (176 pages with pictures for each recipe)

 

Don’t miss out !  Get your copy here now :

http://thespicemaniac.com/product/yasou-ebook/

 

From award-winning chef Miriam Sorrell, author of ‘Mouthwatering Vegan‘ (978-0449015650 Random House 2013, endorsed by Sir Paul McCartney), comes ‘YASOU’, a magical fusion of Greek and Middle Eastern vegan cuisine.This book connects the author with her own rich roots, and takes plant-based cooking to a new level, bringing the exotic flavours of the Middle East & Southern Mediterranean within easy reach of the home cook, and showing once again the innovative genius of Sorrell as she redesigns vegan cuisine. Taramasalata, Haloumi, Lime Infused Feta, Shakshuka with genius plant- based Eggs, Baked Fasolia Pie, Middle Eastern Stuffed Cabbage Rolls, Briam-Imam Bayildi, Spanakopita Tart, Crispy Fried Calamari, Aubergine Maqluba, Coffee Creme Caramel, Kalo Prama, and Galaktoboureko, are some of the delights to be found within – all entirely plant-based ! Lavish full page photos accompany each recipe, each one more appetizing than the last, and marking this hotly anticipated book as a historical moment in vegan gastronomy.

Print version available now from Amazon US  or Amazon UK

The post ‘Yasou’ eBook only $15.00 (176 pages with pictures for each recipe) appeared first on Mouthwatering Vegan Recipes™.

‘Yasou’ Launched as an eBook for only $15.00 (176 pages with pictures for each recipe)

To celebrate its launch as an eBook, ‘YASOU’ is available at a special introductory price of only $15.00 for a limited period only !

 

‘YASOU’ (176 pages with pictures for each recipe)

 

Don’t miss out !  Get your copy here now :

http://thespicemaniac.com/product/yasou-ebook/

 

From award-winning chef Miriam Sorrell, author of ‘Mouthwatering Vegan‘ (978-0449015650 Random House 2013, endorsed by Sir Paul McCartney), comes ‘YASOU’, a magical fusion of Greek and Middle Eastern vegan cuisine.This book connects the author with her own rich roots, and takes plant-based cooking to a new level, bringing the exotic flavours of the Middle East & Southern Mediterranean within easy reach of the home cook, and showing once again the innovative genius of Sorrell as she redesigns vegan cuisine. Taramasalata, Haloumi, Lime Infused Feta, Shakshuka with genius plant- based Eggs, Baked Fasolia Pie, Middle Eastern Stuffed Cabbage Rolls, Briam-Imam Bayildi, Spanakopita Tart, Crispy Fried Calamari, Aubergine Maqluba, Coffee Creme Caramel, Kalo Prama, and Galaktoboureko, are some of the delights to be found within – all entirely plant-based ! Lavish full page photos accompany each recipe, each one more appetizing than the last, and marking this hotly anticipated book as a historical moment in vegan gastronomy.

Print version available now from Amazon US  or Amazon UK

The post ‘Yasou’ Launched as an eBook for only $15.00 (176 pages with pictures for each recipe) appeared first on Mouthwatering Vegan Recipes™.

Golden Courgette/Zucchini & Cheese Fritters (GF)

These crunchy delights make for a fast lunch, snack or dinner – serve with a bean salad for a complete meal or with sliced avocado.  They’re easy to make and bind ever so well.  Dip them in soya sauce or sweet chili sauce, or any condiment of your choice.  These will be a staple in your home as you’re going to love making them, and your family and friends will also love them.

 

Makes around 6 Fritters.

 

INGREDIENTS

2 shallots, finely chopped

2 Tbsp red cabbage, thinly chopped

2 zucchini/courgettes, washed, grated and dried with some kitchen paper towel

1 carrot, grated

1 small red bell pepper, finely chopped

3 Tbsp nutritional yeast

½ cup grated vegan cheese of your choice (helps it bind better)

salt to taste

a pinch of coriander

a pinch of pepper

¾ cup (or more) of gluten free flour

a dollop of vegan milk (unsweetened)

 

METHOD

Place all the ingredients In a large bowl.

 

With clean hands, mix into a thick batter looking mixture (it’ll have all the bits you chopped, but they’ll glue up when frying)

 

Now heat up a little extra virgin olive oil or refined coconut oil in a non-stick pan, and with your hands form patties/fritters – or use a large spoon and spoon around 4 inch in diameter onto the hot oil, placing around 3 of them.  Leave them for around 2 minutes, and then flip onto the other side.

 

Take them out when they’re deep golden on both sides, and serve with a bean salad and avocado, or anything that takes your fancy.

 

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 Golden Courgette/Zucchini & Cheese Fritters (GF) appeared first on Mouthwatering Vegan Recipes™.

‘Yasou’ Launched as an eBook for only $15.00 (176 pages with pictures for each recipe)

To celebrate its launch as an eBook, ‘YASOU’ is available at a special introductory price of only $15.00 for a limited period only !

 

‘YASOU’ (176 pages with pictures for each recipe)

 

Don’t miss out !  Get your copy here now :

http://thespicemaniac.com/product/yasou-ebook/

 

From award-winning chef Miriam Sorrell, author of ‘Mouthwatering Vegan‘ (978-0449015650 Random House 2013, endorsed by Sir Paul McCartney), comes ‘YASOU’, a magical fusion of Greek and Middle Eastern vegan cuisine.This book connects the author with her own rich roots, and takes plant-based cooking to a new level, bringing the exotic flavours of the Middle East & Southern Mediterranean within easy reach of the home cook, and showing once again the innovative genius of Sorrell as she redesigns vegan cuisine. Taramasalata, Haloumi, Lime Infused Feta, Shakshuka with genius plant- based Eggs, Baked Fasolia Pie, Middle Eastern Stuffed Cabbage Rolls, Briam-Imam Bayildi, Spanakopita Tart, Crispy Fried Calamari, Aubergine Maqluba, Coffee Creme Caramel, Kalo Prama, and Galaktoboureko, are some of the delights to be found within – all entirely plant-based ! Lavish full page photos accompany each recipe, each one more appetizing than the last, and marking this hotly anticipated book as a historical moment in vegan gastronomy.

Print version available now from Amazon US  or Amazon UK

The post ‘Yasou’ Launched as an eBook for only $15.00 (176 pages with pictures for each recipe) appeared first on Mouthwatering Vegan Recipes™.

Mushroom & Spinach Curry

A delightful and easy to prepare curry you will love.  It will fill the house with the most pleasant and heart-full aromas.  Enjoy with basmati rice or roti or chapatis, and poppadoms.  I like to make a raita with this for that extra dynamic. The savoury flavours and spices make for a celebration of the senses, and I love to play some sitar music and light a candle as we share in this little fiery and warm feast.

 

INGREDIENTS

1 large white onion, finely chopped

1 inch of fresh ginger, finely chopped

3 cloves garlic, finely chopped

1 fresh red chilli pepper, chopped

1 Tbsp refined coconut oil

1 tsp ground garam masala

1 tsp ground coriander

1 tsp curry powder

¼ tsp asafoetida

½ tsp crushed cardamom seeds

salt to taste

1 tsp maple syrup

8 mushrooms, chopped

2 cups fresh baby spinach leaves, roughly chopped

1 cup cashew cream (made up of ¼ cup raw cashews, blended with ¾ cup water and processed)

¼ cup fresh coriander/cilantro, finely chopped for garnishing, and a little to add to the curry

a little hot water

a handful of golden sultanas

 

METHOD

Heat up the coconut oil and sauté your onions, garlic, ginger and chilli for a few minutes until the onion is transparent.

Then add your spices and stir well, lower the heat, and continue stirring for a couple of minutes.

Now add the mushrooms and stir well. When they are cooked, add the remaining ingredients, except for the cashew milk, finishing off with the baby spinach that cooks within a few minutes. Now stir in the cashew milk.  Taste for seasoning.

Serve with rice or roti or chapatis, and poppadoms.  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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All in One EPIC Christmas Stew

If you really don’t want to go to town, but you want to look like you have – then present this stew to your friends and family and see if they don’t sing and dance your culinary glories.  This stew was influenced by Greek Cypriot family members over the years – I have incorporated it into an amazing stew, ideal to serve at your Christmas festive table.  All the carnivores will be amazed at just how tasty and delicious this stew actually is.  Everything about it will melt in your mouth, and your taste buds are going to have an intense feast.  And as if that wasn’t enough of a bonus, preparation time for a traditional Xmas meal is cut to half the time if you cook this recipe up.

 

Advantage :  You can make this a day in advance !

 

INGREDIENTS FOR STEW

good quality extra virgin olive oil

1 large white onion, cut into slices

5-6 cloves garlic, cut into slivers

1 large aubergine/eggplant, cut into small squares

OR I used 6 baby aubergines/eggplant, chopped

1 to 2 Tbsp tomato puree

1½ cups freshly chopped tomatoes (or a tin of chopped tomatoes)

1 tsp dried mint

1 Tbsp miso, melted in ½ cup of boiling water

1 Tbsp nutritional yeast

1 cup lukewarm water

1½ cups petit pois (frozen small peas)

3 cups vegan chicken pieces (I used 1 packet of frozen Quorn)

3 medium sized Cyprus potatoes (or stewing potatoes)

½ tsp black pepper

sea salt to taste

6 dried apricots, chopped and stewed in ½ cup water until very soft (optional) – the water will reduce to a syrup.

freshly chopped parsley for garnishing

 

METHOD FOR STEW

In a non-stick frying pan, add some olive oil, heat for a minute and fry your potatoes on both sides. When slightly golden, set aside on a plate that is lined with some white kitchen towel, to absorb some of the oil.

In the same pan begin to fry your aubergine/eggplant pieces on both sides.  Set them aside on a plate likewise with kitchen roll, to absorb extra oil.

Next, fry up your vegan chicken pieces until golden, and set aside.

Now in a large casserole fry your onions. When translucent, add your potatoes, your raw garlic, and the nutritional yeast.  Then add the cooked chicken pieces.  Stir every half a minute or so, add the tomato puree, stir again, and then add in the chopped tomatoes.

Next, add the remaining ingredients, remembering to add the water a little at a time.  Taste for seasoning, and simmer gently for half an hour.

Serve this with golden roasted parsnips, carrots, and also with my amazing cauliflower warm festive salad.  But be sure to have some Mediterranean bread available on the table – a crunchy garlic baguette will also marry well with this.

Enjoy ! ! !

 

Preparation time : 20 minutes.

Cooking time : 45 minutes.

 

Note/Tip :  If serving with parsnips and carrots, be sure to peel and cut them the night before in advance of baking (I steam mine first as it’s faster) – and leave them soaking in cold water overnight in the fridge.

 

PLEASE SCROLL DOWN FOR PICTURES BELOW

 

Warm Cauliflower Salad

 

INGREDIENTS

2 cups cooked cannellini beans, or other of your choice

1 cauliflower – use the florets

freshly cut flat leaf parsley

2 spring onions, chopped

2 cloves garlic, very finely chopped

4 lemon wedges

olive oil for drizzling

sea salt to taste

 

METHOD

Use pre-cooked cannellini beans – either soak and boil, or use from the can as I did.

Pre-steam your cauliflower until tender, and allow to cool. Arrange your cauliflower florets in a serving dish, then add the garlic and beans, top with the onions, and garnish with the parsley.

Drizzle on the olive oil, add salt to taste, and decorate with your lemon wedges.

 

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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My Palak Paneer

Palak Paneer is one of my favourite curries, and I love varying the spices, and working to create excellence each and every time.  This time I particularly enjoyed playing around with the spices.  The result – a Heavenly palak paneer with loads of flavour, and a nice bite.  Serve with basmati rice, chopped fresh mango (I would almost go as far as to say it’s obligatory to do so), and crispy chilli popadoms.

See my recipe for Paneer on my YouTube channel here – you can prepare this a day in advance.  If not, by all means use tofu cut into cubes, but my vegan paneer is infinitely better in taste, and as real as the dairy one.

INGREDIENTS

1 medium sized white onion, roughly chopped

1 inch of fresh ginger, peeled and roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, chopped (seeds and all)

3-4 Tbsp olive oil, or refined coconut oil

¾ tsp fenugreek

1 tsp sea salt

1 tsp coriander

¼ tsp cardamom

1/8 tsp asafoetida

¾ tsp ground turmeric

½ tsp cayenne pepper

¾ tsp ground cumin

1 tsp garam masala

2 tsp agave nectar

¼ tsp panch puren (I add it to many of my curries as I find it goes with most, and imparts a unique and more-ish flavour)

3-4 cups frozen spinach squares, thawed – process the spinach and set aside

½ cup cashew nuts and ¾ cups water, processed into a milk

4 tomatoes, cut into wedges

extra chopped coriander for garnishing

 

METHOD

Process your onion, garlic, ginger and chilli, until they become small pieces to the eye.
Heat up your oil and fry this mixture.
Next, add the tomatoes and all the spices, mix thoroughly for a few minutes.
Now add the remaining ingredients, except for the cashew milk, and only half of the spinach – stir well and cook for a further 15 minutes to be sure all the spices consolidate with each other.
Meanwhile, process the cashew milk and the other half of the spinach together, and slowly start pouring a little bit of  it in the saucepan, every 5 minutes or so.
Simmer gently for 20 minutes.
Taste for seasoning, then add the paneer squares (tofu squares will do if you have not made the paneer, but paneer is infinitely better in taste and texture).
Garnish with freshly chopped coriander.

 

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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Greek Cypriot Savoury Olive Cake/Bread “Eliopita”

Being a Greek Cypriot in the main, I love Cypriot food.  This savoury cake is a treasure, because it can be eaten as a snack, or it can be served with a stew or soup.  Either way, you’er going to love it.  It’s also great for a picnic.  This savoury delight tastes much better the next day, once it is 100% cooled down and rested.  I like to make this the night before I intend to serve it.  It’s also a great salad accompaniment, and has the most delightful texture.

 

INGREDIENTS

3 cups plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1¼ cups (250g) salty black dried olives, pitted and chopped

½ cup fresh coriander leaves, chopped

a handful of dill, chopped

1 onion, chopped

2 cloves garlic, finely chopped

½ cup extra virgin olive oil

½ cup sunflower oil

1 cup freshly squeezed lemon or orange juice

the zest of an orange or lemon

1 Tbsp dried mint

olive oil for drizzling on top

 

METHOD

Pre-heat your oven to 180°C / 355°F.
Grease a 9 by 5 inch pan, and then cut greaseproof paper pieces to line around the edge and base of your pan.
Place the dried ingredients in a large glass mixing bowl, and mix with a wooden spoon.
Place the wet ingredients (including the onions, garlic, olives and chopped herbs) in another bowl, and mix well.
Now make an indentation in the flour mix, pour in half the wet mixture, and incorporate it into the flour mix.  Gently stir it well, then add the other half, and stir until well combined.
Spoon in your mixture, and flatten on the top with a spatula.  Now drizzle on some olive oil and place in your pre-heated oven for an hour.  Take it out after 50 minutes and check it with a thin sharp knife – when inserted, if it comes out clean, your cake should be golden on top. Then switch your oven off, take your cake out.

Allow your savoury cake to rest and cool for half an hour.  Either serve from the dish, or up-turn it onto a wire rack and allow to totally cool.  Place it in a Tupperware container, and consume within 1-3 days.

 

 

 

 

 

 

 

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