Miriam Sorrell's Blog, page 9

Gob-Smacked Sticky Tofu Burgers

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This recipe is a gift to you from my book ‘Mouthwatering Vegan’ (published by Random House 2013), available from Amazon US or Amazon UK along with most other major online & retail booksellers.

 

From the point of view of taste – this has got to be one of the tastiest burgers I have ever had. I am not going to say much about it because I’m gob-smacked at the result. It’s spicy, a little sweet, the texture is amazing, having a moist and slightly chewy consistency to it – and the taste is, well, even if I say so myself, iconic ! Caramelized, succulent, satisfying, rich, moreish, irresistible, and after one mouthful, you won’t stop ! (Kids adore it too).

 

INGREDIENTS FOR BURGERS

1 cup of arborio short grain rice, washed

½ tsp turmeric powder

2 balls (approx 50 g) frozen spinach, thawed

1 x 2/3 lb (350 g) pack silken tofu, cut into thin slices and set aside

5 Tbsp (75 mL) dark soya sauce

3 Tbsp (45 mL) agave syrup

½ Tbsp (7.5 mL) olive oil

½ small onion

2 to 3 cloves garlic, chopped

flour for dusting

2 tsp brown sauce or HP sauce (optional)

½ cup soya mince, or other vegan mince of your choice

1 cup wholemeal breadcrumbs

a pinch of chili powder

salt to taste (optional as there is already soya sauce)

extra olive oil for frying and baking

 

INGREDIENTS FOR BURGER TOPPING/RELISH

3 Tbsp teriyaki sauce

1 Tbsp molasses sugar

2 Tbsp agave syrup

3 Tbsp soya sauce

spring onions, chopped for garnishing

lettuce, for garnishing

onion rings, for garnishing

 

 

METHOD

First rinse the rice thoroughly, then boil in around 3 cups of water with the turmeric.
When the rice has cooked, throw in the spinach, mix, then sieve the lot, and set aside.
Next, cut the tofu into thin slices, then place on a plate with a piece of kitchen towel on it, in order to absorb any excess water from the tofu. Cover with another piece of kitchen towel, and set aside.
Now place 2 tablespoons of olive oil in a non-stick pan, fry your vegan mince for a few moments, then add the garlic and onions, and mix well.
After a minute or so, add the rice and spinach to the mix. Add your brown sauce (HP sauce), and continue to stir until the rice browns and becomes a bit crispy.
Now get your agave syrup, soya sauce and olive oil, and mix together in a cup, using a fork.
Brush relish on to both sides of burgers, then, in a non-stick pan, fry the burgers on both sides until browned – around 5 minutes on each side. Alternatively you could place them in a greased ovenproof dish, and stick them in a low to medium heat oven for around 15 minutes on each side, until they get some colour. They even work well on the BBQ – just don’t be tempted to turn them more than once, as the consistency is looser than meat.
Garnish each burger with a lettuce leaf and onion rings, and serve.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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My Vegan Tava

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This recipe is a gift to you from my book ‘Mouthwatering Vegan’ (published by Random House 2013), available from Amazon US or Amazon UK along with most other major online & retail booksellers.

 

My yearning for Greek food comes to me from time to time – maybe it’s my genes reminding me that embedded in the Med somewhere, I sprouted into life, and it’s thanks to my parental lineage (my father a Greek Cypriot, and a very good cook indeed) that I am here at all. So, filled with benevolence for Greek food, I present to you my version of Tava (which is a traditional Greek Cypriot lamb dish, named after the dish it is cooked in). It’s vegan and it’s most delightful, succulent, and bursting with Greek flavours. Please do NOT be put off the amount of ingredients – it’s very easy to prepare, and not at all time consuming, as it all kind of happens in the oven. A very rewarding dish indeed. Yasou & Bon Appétit !

 

INGREDIENTS

8 small vegan burgers of your choice (or other similar faux meat)

around 4 lb (2 kg) potatoes, peeled and chopped into approx 2 inch pieces

2 large red onions, roughly chopped

6 large cloves garlic, each cut into 4 pieces

6 tomatoes, cut into medium thick slices

1½ Tbsp vegan butter

2/3 cup (150 mL) olive oil

juice of 1 lemon, squeezed

1½ tsp Dijon mustard

1 cinnamon stick, cut in pieces

1 Tbsp (15 mL) agave syrup

1½ tsp vegetable granules, mixed with 1 cup (250 mL) hot water

crushed black peppercorns

2½ tsp cumin seeds

4-5 Tbsp flat leaf parsley, well chopped

2 tsp dried rosemary

salt to taste

METHOD

First preheat your oven to 350ºF (180ºC), and prepare a suitable ovenproof dish (I used a dish about 12 by 8 inches and 2.5 inches deep).
Place your vegan burgers (or other faux meat) in the base of the dish. Then place a layer of your chopped onions, spread a few tomatoes on top, and distribute half of your potatoes randomly on top of the tomatoes.
Next, add in the rest of the vegetables, including the garlic. Now spoon into a bowl the mustard, the agave, and the rest of the ingredients, except for the herbs, salt and pepper. Mix all the liquid, lemon juice, stock, agave, and mustard together, and stir well. Then pour over the vegetables in the dish.
Finally, add your herbs, salt and pepper, placing them like a garnish on the top, and spread your cinnamon pieces over the herbs.
Now cover with foil, and allow to cook for an hour and a half or so in the oven.
After about an hour, check if the potatoes are soft, by sticking a sharp knife in them. If they are, then you can remove the foil. At this point, take the opportunity to spoon the juices from the bottom of the dish over the top of the veggies. Feel free to add a little more water if it’s looking too dry.
When the potatoes are a nice golden colour and crispy, your dish is ready – this may take another hour.
Serve immediately with a crunchy green salad, and fresh Mediterranean bread – the bread is wonderful dipped into the juices.

 

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Signed copies of my ‘YASOU’ Cookbook Available

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I have a limited number of copies of ‘YASOU’ signed by myself, which we can supply directly.  If you would like to purchase a signed copy, please send us an email to jonsorrl@onvol.net with your email address, your mailing address, and the name you would like the book made out to.  We will then invoice you via PayPal.  The cost of the book is £25.00 plus shipping – we send all our books out via International Signed For mail.

Alternatively :

Available from Amazon US on THIS LINK

or from Amazon UK on THIS LINK

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Stuffed Cauliflower Baked with Crispy Zucchini Spirals in a Lemon & Mustard Dressing

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Look and see what an impressive feast I have created for you. It’s a great deal easier to make than meets the eye. If you don’t have a spiralizer, you will need to use an equivalent kitchen gadget or tool (see this link for further help).

 

Anyhow, it’s fast approaching Easter, so many of us will be needing some inspiration for Easter lunch. I think this magnificent dish will more than fit the bill for the festive table – a wonderful assortment of plants, nuts, seeds and so forth are all incorporated in the stuffing that I use for this cauliflower dish, which looks like an open hand receiving the planet’s harvest, and for that one can only be grateful.

 

INGREDIENTS TO PREPARE

1 fresh cauliflower, large but not huge.

 

Prepare by cutting the stem off but be sure to keep the cauliflower in one piece. Then steam until a little tender, but don’t overcook as it has to retain its form – allow to cool, and set aside.

 

2 to 3 zucchini

zest of 1 lemon

2 whole bulbs of garlic

flat leaf parsley for garnishing

 

Spiralize or julienne your zucchini (see link in intro above), zest your lemon, and set aside. Cut the garlic bulbs in half cross-wise, and set aside.

 

INGREDIENTS FOR DRESSING

¾ cup (180 ml) extra virgin olive oil

the juice of 2 lemons

1 Tbsp agave nectar, or maple syrup

½ tsp salt

½ cup (120 ml) warm water

1 tsp multi-grain mustard

 

Place ingredients above in a jug, and stir until combined

 

INGREDIENTS FOR STUFFING

1 medium sized onion, roughly chopped

2 cloves garlic, roughly chopped

1 cup white bread crumbs

½ cup oats

1 cup salted roasted peanuts

1 tsp mixed spice (similar to pumpkin pie spice in US)

¼ tsp sage

1 Tbsp sesame seeds

a handful of fresh flat leaf parsley, roughly chopped

around 1 tsp Himalayan salt

2 Tbsp (30 ml) olive oil

½ cup (120 ml) water

2 Tbsp rice flour

1 tsp malt barley, or vegetable granules

2 Tbsp dried apricots, roughly chopped

zest of 1 orange

 

METHOD FOR STUFFING

First process the parsley in your food processor, then follow on with the onion, peanuts and oats. Whizz briefly, then add the remaining ingredients, and process until you’ve got a thick type of burger mix, but be sure not to overdo it – you don’t want a paste, but rather the equivalent of ground mince. Remove from processor, and set aside for stuffing.

 

METHOD FOR ASSEMBLING & BAKING

First, preheat your oven to 300ºF (150ºC).

 

When the cauliflower has totally cooled, gently place it stem down on a baking tray. Then, with clean hands, stuff it with the stuffing mixture, handling it with care so that it won’t fall apart. Of course, because of the formation of the cauliflower, you will need to use your hands to assist in pushing the stuffing in around the florets.

Next pour half the dressing on top, then add the spiralized zucchini, and arrange with the garlic halves around it. Drizzle the rest of the dressing on top, cover with foil, and then it’s ready for baking.

Place in your preheated oven for around 20 minutes, then uncover and bake until golden. Garnish with some parsley and/or lemon zest, and serve.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Banana & Peanut Breakfast Loaf

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This is a delicious breakfast loaf. Serve with dairy free butter or margarine, and spread thickly. It’s great with a hot cup of Earl Grey tea. It’s child friendly, and you’ll really love it at that time of day when you feel like a carb boost. You can use other nuts, or even chopped dried fruit in it if you wish.

 

INGREDIENTS

150 ml (5¼ fl oz) soya milk

2 tsp apple cider vinegar

1 cup self-raising (self-rising) flour

1½ cups plain flour

4 Tbsp sunflower oil

4 Tbsp sugar

3 ripe bananas, mashed

2 tsp baking powder

1 tsp baking soda

1½ cups roasted peanuts, chopped – of which ½ cup reserved for topping

½ tsp cinnamon powder

1/3 tsp ground cardamom

1 tsp vanilla extract

 

METHOD

First preheat your oven to 355ºF (180ºC).

Then process the peanuts until broken up into small pieces – don’t worry if some remain largeish – and place in a bowl. Meanwhile, place the dried ingredients in a separate bowl. Then the wet ingredients in another, except for the milk and vinegar – place these 2 ingredients together in a separate bowl, and allow to curdle for around 15 minutes.

Now mix the chopped nuts and dried ingredients together in a large bowl, and then make a well shape. Add in the wet ingredients, including the milk and vinegar (ensuring first that it has curdled), and mix into a thick batter.

Next, prepare a suitable loaf tin – the internal measurements of mine were 9 x 4½ x 2½ inches – by lining it with greaseproof paper (parchment paper in the US). Then spoon your mixture into the tin, and place in your preheated oven until golden on top, or until a sharp knife comes out dry.

Allow to cool, remove from the tin, and place in an air-tight container.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Mapled Smoked ‘Beef’ & Spinach Pie

Serves 2-3 hungry eaters

 

It was most difficult to title this pie because the filling has so many exotic flavours, and it’s simply addictive. Slight sweet tones from the maple, and smoky undertones from the smoked paprika, as well as other interesting culinary dimensions – this pie will be a ‘go-to again and again’ recipe for the cold winter months. My daughter had seconds so it really must have hit the mark – a successful recipe with the thumbs up from everyone for more !

INGREDIENTS

1 large onion, very thinly sliced

4 cloves garlic, finely chopped

1 ½ cups faux meat of your choice, be it frozen or otherwise

2 cups fresh spinach, or 1 cup frozen spinach, pre-cooked

½ cup petit pois (baby frozen peas)

2 Tbsp tomato puree

around 3 Tbsp olive oil

¼+ cup (50-60 ml) water

3 Tbsp maple syrup

¾ tsp ground smoked paprika

4 Tbsp (60 ml) dark soya sauce

2 tsp miso

2 Tbsp (30 ml) balsamic vinegar

¼ tsp ground coriander

¼ tsp garam masala

500g shortcrust pastry – if using frozen, please thaw first (I used Jus-Rol vegan dough – one pack yields the perfect amount for this pie)

plain flour, for dusting when rolling out the dough

soya milk, for brushing onto the dough pre-baking

 

METHOD

You will need a suitable ovenproof dish – mine was 9½ x 7 x 2½ inches.

 

First, heat up your oil in a saucepan or small wok, then fry your onion.

 

Add the garlic and the tomato puree, and stir in the spices. Allow to cook whilst mixing for a minute or two, then add the fake meat and the remaining ingredients one at a time (water last, and not at this point).

 

Cover and allow to cook for 15 minutes, adding a little bit of water. You should be left with a thick, rich filling. Taste for seasoning and adjust accordingly. Leave to cool.

 

Meantime pre heat your oven to 355ºF (180ºC), then roll your dough, and line your pre-greased dish, leaving enough pastry for the top. Spoon in your filling, then roll and place the last piece of dough on top – make a cross with a sharp knife, and push down the edges of the pastry with the edge of a fork.

 

Cover with foil, and place in the oven for half an hour, then remove, brush with vegan milk, and return to the oven until golden.

 

Remove from the oven, and allow to breathe for 10 minutes before cutting and serving.

 

 

 

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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Best Ever Vegan Aloo Gobi !

Probably one of the best tasting aloo gobi’s ever. One of my dearest Indian friends always used to tell me that my aloo gobi was better than her mum’s, and her mum was a great cook – so that was a well appreciated compliment. I think this delight tastes better the day after it has been cooked – if that is not possible, try and make it in the morning for serving at dinner time.

 

INGREDIENTS

1 small cauliflower – florets only, pre-steamed

3 medium-sized potatoes, precooked, and cut into squares

1½ cups petit pois (I used frozen)

1 Tbsp tomato puree (optional)

1 large onion, finely chopped

3-4 cloves garlic, chopped

1 orange habanero chilli, chopped (very hot, so handle with care !)

1/8 cup olive oil or vegetable ghee

¼ tsp asofateida

¼ tsp ground coriander

½ tsp ground cumin

1 tsp panch puren

½ tsp coriander seeds

½ tsp garam masala

salt to taste

2 tsp ginger, chopped

½ tsp turmeric

1 cup (250 ml) water

 

METHOD

First pre-steam your cauliflower florets, and pre-boil your potatoes until soft and set them aside. Fry your spices for one minute, then add your onion, garlic and chilli, and stir on and off on a low heat for a good 5 minutes, or until the onion is soft. You can add your ginger in the meantime. Now stir in your tomato puree and peas, stir well, and let things cook for a further 10 minutes, making sure nothing sticks, then spoon in the pre-cooked cauliflower and potatoes.

 

Add the water, and any remaining ingredients – simmer for a further 20 minutes or so to allow the spices to penetrate the vegetables.

 

Garnish with freshly chopped coriander, and enjoy with basmati rice or any Indian bread of your choice.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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‘YASOU’ Cookbook Now Available for Preorder

I am very proud, actually ecstatic that my forthcoming book ‘YASOU’ is out for preordering on amazon .com and amazon.co.uk TODAY. By far the closest cuisine to my heart, full of pictures and astounding recipes you will love, relish and share many a time in your lives. If you wish to preorder your copy go ahead, and also leave a comment below. Love to all you great folks out there – this moment is a huge one in my life, as the making of this book has been a love and a very much dedicated part of my life, dedicated to exquisite cuisine marked with lots of fun, colour, texture and the most memorable aromas you will experience in your kitchen. X X X

Available from Amazon US on THIS LINK

or from Amazon UK on THIS LINK

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Out Of This World Ocean Vegan Fish in a Golden Beer & Garlic Batter

Have you ever craved a hearty fish and chips dinner ? Well I have found a solution to kick that fix. Why don’t you try my vegan fish, and knock up some chips with this magical recipe ? The ‘fish’ won’t be as white as fish from the ocean, but the taste will be satisfying and enjoyable. Make sure you have salt and vinegar to hand, and also a thousand island dressing (see my recipe here). Enjoy !

 

INGREDIENTS FOR THE ‘FISH’

1 Tbsp wakame, finely ground

2 cups unflavoured TVP (textured vegetable protein) soya chunks – we get very large-sized chunks

1 tsp kelp powder

1 tsp (5 ml) soya sauce

1 Tbsp flour

2 Tbsp wheat gluten

3 Tbsp dried white breadcrumbs

2 Tbsp (30 ml) vegan milk (I use Alpro unsweetened)

2 Tbsp (30 ml) sunflower oil

2 Tbsp (30 ml) lemon juice

salt to taste

 

METHOD

First, grind your wakame in a high speed food processor – store any remaining in an airtight container in a dry place.

 

Next, boil your TVP in a saucepan with enough water to well cover the piecesm until tender – 15 minutes should do the job. Then allow the water to cool off completely, wring the pieces out completely, then dry out further using some kitchen towel.

 

Gently break the pieces apart, and place them in your food processor with the other ingredients. Now the trick is to NOT over-process them – process for around 10-15 seconds only, just enough to incorporate the ingredients.

 

Now spoon your TVP mix into an open-mouthed bowl, and using clean hands and a large pre-floured chopping board, shape the ‘fish’ mixture into burger sized patties. Then, once you have made them up, dust the tops with flour too – you should have around 4 good-sized burgers (I haven’t tried freezing them, but they may well be fine if you do so).

 

Place them in the fridge for an hour or so, and then heat up a deep fryer with oil – you cannot bake these wonders, they need to be deep-fried. Make sure your oil is nice and hot – and fry until golden. It will take some minutes, so keep your eyes pierced to your pan, and as always take extra care when deep-frying.

 

If you are serving them with chips – be sure to have a separate pan for them, and fry them in advance of frying your fish, as they will take a little longer.

 

INGREDIENTS FOR THE BEER BATTER

1½ cups plain flour

extra ½ cup flour reserved for dusting the fish

1 12 fl oz bottle of beer (Heineken worked well – and it’s vegan)

¾ tsp garlic granules

½ tsp kelp or wakame powder

¾ tsp salt

 

METHOD FOR THE BATTER

Simply add the ingredients in a large bowl, and whisk until the batter is rich, smooth and thick. Set aside in the fridge until needed. Always mix again before use for dipping.

 

 

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 Out Of This World Ocean Vegan Fish in a Golden Beer & Garlic Batter appeared first on Mouthwatering Vegan Recipes™.

Banana & Peanut Breakfast Loaf

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This is a delicious breakfast loaf. Serve with dairy free butter or margarine, and spread thickly. It’s great with a hot cup of Earl Grey tea. It’s child friendly, and you’ll really love it at that time of day when you feel like a carb boost. You can use other nuts, or even chopped dried fruit in it if you wish.

 

INGREDIENTS

150 ml (5¼ fl oz) soya milk

2 tsp apple cider vinegar

1 cup self-raising (self-rising) flour

1½ cups plain flour

4 Tbsp sunflower oil

4 Tbsp sugar

3 ripe bananas, mashed

2 tsp baking powder

1 tsp baking soda

1½ cups roasted peanuts, chopped – of which ½ cup reserved for topping

½ tsp cinnamon powder

1/3 tsp ground cardamom

1 tsp vanilla extract

 

METHOD

First preheat your oven to 355ºF (180ºC).

Then process the peanuts until broken up into small pieces – don’t worry if some remain largeish – and place in a bowl. Meanwhile, place the dried ingredients in a separate bowl. Then the wet ingredients in another, except for the milk and vinegar – place these 2 ingredients together in a separate bowl, and allow to curdle for around 15 minutes.

Now mix the chopped nuts and dried ingredients together in a large bowl, and then make a well shape. Add in the wet ingredients, including the milk and vinegar (ensuring first that it has curdled), and mix into a thick batter.

Next, prepare a suitable loaf tin – the internal measurements of mine were 9 x 4½ x 2½ inches – by lining it with greaseproof paper (parchment paper in the US). Then spoon your mixture into the tin, and place in your preheated oven until golden on top, or until a sharp knife comes out dry.

Allow to cool, remove from the tin, and place in an air-tight container.

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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