Vegan Cream Sauce

I read a recipe for “cream sauce without the cream” in Eating Well magazine (the February 2013 issue) and decided to adapt it for our tastes.

 

This makes a big batch, so I froze much of it, for later use in soups or other dishes, such as the gratin I’ll post next.

 

Ingredients:

1 onion

olive oil

1 vegetable stock cube

2/3 cup rice

5 cups boiling water

1 tsp lemon juice

 

Instructions:

1. Dice the onion and cook it lightly in the oil in a big saucepan.

2. Add the stock cube and the rice and cook for 2-3 minutes.

3. Add the water and cook, covered, for about 30 minutes.

4. Add the lemon juice.

5. Puree with a handheld blender in the pot until smooth. If too thick, add a little more water.

Sweet Potato and Greens Pie

I had a sweet potato that I needed to use, plus fresh chard from our garden, so I made a sweet potato and greens pie.

 

Ingredients:
1 onion
2-3 cloves garlic, optional, depending on taste
2-4 tbsp olive oil
1 tsp sugar

2 pounds greens (spinach, chard, cabbage, etc.) (if fresh, it should be washed carefully, and if frozen, it should be well thawed)

1 sweet potato

handful of black olives

1 dash salt

black pepper
1 package filo dough

Instructions:

1. Dice the onion. Mince the garlic, if using it. Preheat the oven to 190 C.
2. Gently fry the onion in some of the olive oil until golden, then add the garlic, if using it. Add the sugar so the onions caramelise.
3. Defrost the greens, if frozen, or steam it, if fresh. Add to the onion and garlic.
4. Thinly slice the sweet potato.
5. Chop the olives. Mix them into the greens. Season with salt and pepper.

6. Lightly oil a casserole dish. Line it with three sheets of filo, layered over one another so that the pieces hang over the edges of the dish.
7. Spread out some of the filling on top of the filo. Layer potato slices on top.
8. Place another sheet or two on top, then some more filling, then more potatoes. Repeat until the filling is all used up and then cover it with another sheet of dough. Brush it lightly with olive oil and tuck any excess edges in.
9. Bake the pie for 25-40 minutes, checking after about 20 minutes to see how golden and ready it is.
10. Serve and enjoy!

Gayby

We watched a silly, light film called Gayby. In it, a straight woman decides to have a baby with her gay best friend. Somewhat strangely, they decide to make this baby the traditional way, but they don’t have much luck at first, so the film follows them on their journey.

 

The main character does eventually get pregnant, but the question is whether the baby is actually her best friend’s or not.

 

It is an easy-to-watch film that has some funny moments. I get tired of the gay stereotypes (the effeminate guy who always has a witty remark, for example), but the film clearly was going for laughs. If you’ve had a bad day, it’s a good movie for an evening with some popcorn.

Rhubarb Meringue Cupcakes

Another experiment with rhubarb! Yum!

 

Ingredients:

200 g rhubarb

200 g sugar

1 tsp vanilla

130 ml milk (I used rice milk)

1 tbsp lemon juice

200 g flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tsp cinnamon, optional

1 egg

2 tbsp vegetable oil

 

Meringue

3 egg whites

120 g sugar

1 tsp vanilla

 

Instructions:

1. Wash the rhubarb and dice it into fairly small pieces. Mix it with the sugar and vanilla.

2. Mix the milk and lemon juice and set aside.

3. Stir together the flour, bicarbonate of soda, baking powder, and cinnamon.

4. Make a well in the centre of the flour mixture and slowly add the egg, oil, and milk, stirring the whole time.

5. Add the rhubarb.

6. Pour the rhubarb mixture into cupcake/muffin cases until about half full. Bake for 10-12 minutes, until mostly cooked, but still slightly gooey in the middle.

7. Meanwhile, whisk the egg whites, sugar, and vanilla into meringue. Spoon meringue on top of the cupcakes and bake for another 4-6 minutes.

Rhubarb Muffins

If you frost them, they are rhubarb cupcakes. I made a simple vegan buttercream (butter, icing sugar, and vanilla, plus added chopped rhubarb), but M preferred them without the frosting. You can also make rhubarb curd first, then blend it into muffin batter.

 

Ingredients:

1½ cups flour

1 cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup rhubarb

 

Instructions:

1. Mix all the ingredients for the muffins except the rhubarb. Once well mixed, chop and add in the rhubarb.

2. Place into muffin cases, filling each one about ¾ of the way up.

3.Bake for 20-25 minutes at 190 C.

Vegan Hot Fudge

I had an urge for hot fudge, so this is what I made one evening. It wasn’t as thick as fudge, but it worked on top of Booja Booja ice cream – delicious.

 

Ingredients:

 

1 cup coconut milk (you can also use almond milk, rice milk, etc)

½ cup cocoa

6 tbsp caster sugar

2 tsp vanilla

 

Instructions:

1. Mix the ingredients together and warm them over low heat until slightly thickened.

2. Serve as desired.

Strawberry Pancakes

These are tasty with some whipped cream (I used rice whip).

 

Ingredients:

1¼ cup flour

2 tsp baking powder

1 tsp vanilla

2 tbsp sugar

1 tsp salt

1 cup milk (I used rice milk)

1 tbsp vegetable oil plus extra for the pan

2½  cups strawberries

 

Instructions:

1. Mix all the ingredients together except the strawberries.

2. Wash, hull, and slice the strawberries. Mix 2 cups into the batter.

3. Warm some oil in the frying pan. Pour in some batter and fry the pancakes on both sides.

4. Serve with more sliced strawberries.

Mandelbrot

A friend who likes Jewish food was coming to visit, so I made mandelbrot for him. These cookies are like Jewish biscotti.

 

This is based on my grandma’s recipe. If you keep them in a Tupperware container, they will last a long time.

 

Ingredients:

1 cup sugar

4-6 cups flour (start with 4 and if it isn’t thick enough, slowly add in some more)

1 cup vegetable oil

4 eggs

1 cup chopped nuts (almond is traditional, hence the “mandel”, but you can also use peanuts, walnuts, etc)

1 tsp vanilla

2 tsp cinnamon, if desired

2 tsp baking powder

1 tsp salt

zest and juice from 1 orange (you can use lemon if you prefer)

 

topping, optional

sugar

cinnamon

 

Instructions:

1. Mix all the ingredients together except the topping in a large mixing bowl and blend well. This will be quite stiff to stir, so a wooden spoon is helpful.

2. Shape the dough into two or three logs and place on baking paper on baking trays. Bake for 15-20 minutes at 180 C, until golden.

3. Leave to cool for 20-30 minutes, then slice into biscotti-like shapes (on the diagonal is an easy way to do it).

4. Place the cookies on their sides and sprinkle with sugar and cinnamon.

5. Bake at 150 C for 10 minutes, until dry in the middle and golden.

6. Flip over, sprinkle with more topping, and bake another 5-10 minutes.

Nectarine Pancakes

I had some leftover ripe nectarines, so I decided to make pancakes with them.

 

Ingredients:

3 nectarines

water

1½ cup flour

2 tsp baking powder

1 tsp baking soda

1 pinch salt

1 tsp cinnamon

1-2 tsp sugar

1 tbsp honey

2 eggs

1¼ cup milk (I used rice milk)

oil

 

Instructions:

1. Score the nectarines. Boil the water and set the nectarines in it for about 3 minutes.

2. Peel and dice the nectarines.

3. Mix all the other ingredients except the oil together. Add the nectarines.

4. Warm the oil in a frying pan and drop tablespoonfuls of batter into the pan.

5. Fry the pancakes until golden on both sides.

Mexican Pie

I get a newsletter from VegNews, which always has an interesting vegan recipe. A recent one included tamale pie and while I couldn’t get all the ingredients here (in a small city in the UK without a Mexican population) and others weren’t to our taste, I adapted the idea and made a Mexican-style pie.

Ingredients:

 

pastry

1 vegetable stock cube

2 cups boiling water

2 cups fine cornmeal

1 tsp baking powder

½ tsp salt

½ cup vegetable oil

2 tsp mint

1 dash lemon juice

 

filling

2 red onions

3 garlic cloves

oil

1 tsp honey

5 mushrooms

1 pepper

2 cups spinach

1 tin/package black beans

½ cup frozen or tinned corn

1 tin peeled tomatoes

1 tsp salt

2 tsp smoked paprika

1 tbsp parsley

1 tsp chilli flakes, if desired

 

Instructions:

1. Put the stock cube in the water.

2. Mix all the other pastry ingredients and then add the vegetable stock. Stir well.

3. Press half of the pastry mixture into the bottom and sides of an oven-safe dish and bake for 10 minutes at 180 C.

4. Peel and dice the onions and garlic. Fry lightly in the oil and honey.

5. Brush and slice the mushrooms. Wash and chop the pepper. Add them and the spinach to the frying pan.

6. Drain the beans and add them, the corn, the tomatoes (not drained, so add the juice too), and the spices.

7. Stir and warm through for a few minutes.

8. Pour the filling over the pastry. Spoon the rest of the pastry over it and smooth out.

9. Bake for 20-30 minutes at 180 C.

Rhubarb and Raspberry Flan Bars

These have a lovely custardy consistency.

 

Ingredients:

 

pastry

¾ cup vegetable oil

1 tsp vanilla

60 g icing sugar

250 g flour

 

filling

60 g flour

400 g sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1 tsp vanilla

4 eggs

300 g rhubarb

100 g raspberries (or strawberries)

 

Instructions:

1. Mix the ingredients for the pastry together and press into the bottom and sides of an oven-safe dish. Fill with baking beans or rice and bake for 10-12 minutes at 180 C.

2. Mix the flour, sugar, salt, and spices together. Beat the eggs and add, mixing well.

3. Wash and dice the rhubarb. Wash the raspberries. Add them to the egg mixture.

4. Pour the fruit mixture over the pastry and bake for 25-30 minutes at 180 C.

Rhubarb Spice Cake

I love rhubarb in the springtime and I try to make lots of different dishes! This was wonderfully moist, and M loved it with a bit of Oatly cream.

 

Ingredients:

130 g vegetable oil, plus extra for the pan

130 g sugar (use dark sugar if you prefer)

200 ml water

4 tsp cinnamon

2 tsp mixed spice

2 tsp ginger

50 g honey

1 tbsp malt extract, if desired (molasses could work too, or you can leave it out)

4 tsp baking powder

300 g flour

1 tsp bicarbonate of soda

2 eggsba

400 g rhubarb

 

Instructions:

1. Whisk the oil and sugar together.

2. Boil the water.

3. Add the spices, honey, malt extract, baking powder, and flour to the oil and whisk again.

4. Mix the bicarbonate of soda and water together and leave to fizz for a few moments.

5. Add it to the mixture.

6. Beat the eggs and mix them in. Make sure all is blended thoroughly.

7. Wash and chop the rhubarb into small pieces and stir into the mixture.

8. Pour into a lightly greased oven-safe dish.

9. Bake for about 30 minutes at 180 C, checking after 20.

Rhubarb and Ginger Compote

This can be served on its own or mixed with yogurt or even topped with meringue (2 egg whites whisked with 1 tsp vanilla and 70 g sugar) and then baked. I did the latter and I sprinkled some almond flakes on the meringue as well. Delicious.

 

Ingredients:

400 g rhubarb

2 tsp ginger

50 g sugar

1-2 tbsp liquid (I used rice milk, but water or ginger ale would be fine too)

1/3 cup ground almonds (if you like a looser texture, you can leave it out)

 

Instructions:

1. Wash and chop the rhubarb.

2. Mix it in a saucepan with the ginger, sugar, and liquid.

3. Cook over low heat for 6-12 minutes, stirring now and then.

4. Mix in the almonds, if using.

Vegan Soy-Free Cream Cheese Frosting

For the carrot cake I posted in the last recipe, I decided to try to make a soy-free cream cheese frosting. It was a bit lumpy, due to the nuts, but that didn’t matter that much on what’s already a lumpy-ish cake. Since M is allergic to some nuts, she didn’t love it (it made her think of the nuts she’s allergic to). But it was pretty good.

 

Depending on the size of your cake, you might need to double this recipe.

 

Ingredients:

½ cup cashews or ground almonds

2 tbsp coconut oil

2 tbsp lemon juice

4 tbsp Pure spread

2 cups icing sugar

 

Instructions:

1. Mix all the ingredients together well in a food processor, trying to get it as smooth as possible.

2. Spread on your cake as desired.

Vegan Carrot Cake

I love carrot cake, so I was eager to make it on a recent spring afternoon. There was a wonderful smell coming from the oven as M made her way home.

 

I have also tried grating in one or two stalks of rhubarb and adding ¼  cup rhubarb curd for some extra flavour.

 

Ingredients:

2½ cups carrot (about 2 big carrots)

2 cups flour

¼ cup ground almonds (you can leave this out if you want)

1 cup sugar

¼ cup brown sugar

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 tsp vanilla

3 tsp cinnamon

¾ cup sunflower oil, plus extra for the pan

¼ cup rice milk (or other milk)

1 tsp lemon juice

½ cup raisins

½ cup flaked almonds (or, yes, if you prefer another nut, use that, but M is allergic)

 

Instructions:

1. Grate the carrots.

2. Mix all the dry ingredients together. Stir in the oil, milk, and lemon juice and mix well.

3. Stir in the carrots, raisins, and almonds.

4. Lightly oil an oven-safe baking dish and then pour in the batter.

5. Bake for 30-35 minutes at 180 C.

Vegan Rhubarb Cupcakes

M’s mum gave me a bunch of rhubarb from her garden, so I decided to do something with my rhubarb curd recipe. Sweet rhubarb cupcakes seemed liked a good idea, and they were perfect for a late spring afternoon.

 

For the curd, you can replace 1 tbsp flour with 1 egg, if you eat eggs.

 

Ingredients:

 

rhubarb curd

350 g rhubarb

zest and juice from 1 orange

30 g sugar

2 tbsp flour

 

cupcakes

¾ cup rice milk

1½ tsp lemon juice

¼ cup coconut oil

1 cup flour

½ cup sugar

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla

 

Instructions:

1. Wash and chop the rhubarb. Place it in an oven-safe dish.

2. Toss it with the zest and juice from 1 orange and 30 g sugar.

3. Bake it for 25-30 min at 190 C.

4. Blend it well, until smooth, and then mix with the flour and blend again.

5. Mix the rice milk and lemon juice together and set aside for 10 minutes to curdle.

6. Melt the coconut oil (if you have it in solid form).

7. Mix the dry ingredients together. Stir in the vanilla, coconut oil, and milk mixture.

8. Pour about 2-3 tbsp cupcake mixture into muffin cases and then place 1-2 tbsp rhubarb curd on top. Add another 1 tbsp cupcake mixture on top of the curd.

9. Bake for 10-20 minutes at 175 C.

Callalo Pie

Sometimes it’s nice to try new ingredients, so when I saw a tin of callalo at the grocery store, I picked it up. Callalo is a green from the Caribbean area and the particular tin I picked up was from Jamaica. The tin had info saying that callalo is like spinach but with a slightly different flavour, so I decided to use it as I would spinach.

 

I used carrots and beetroot in this pie, but any vegetables would work. I also added some roasted pumpkin oil for extra flavour, but any oil and/or herbs would be fine.

 

To make it vegan, leave out the eggs. It will be slightly looser, but still tasty.

 

Ingredients:

1 tin callalo (or other green)

2 beetroots

2 carrots

2 cloves garlic

1 tsp rosemary (or other herb)

½ carton Oatly (or about ½ cup soya yogurt)

2 eggs

1 tbsp roasted pumpkin oil (or other oil)

salt

pepper

1 package phyllo dough

 

Instructions:

1. Rinse and drain the callalo.

2. Peel and dice the beetroots and carrots. Peel and chop the garlic. Snip or chop the rosemary.

3. Mix the callalo, other vegetables, garlic, and rosemary with the Oatly, eggs, and oil.

4. Season with salt and pepper.

5. Place 3 sheets of phyllo dough overlapping in the bottom of an oven-safe dish.

6. Spread the filling on top of the dough. (Alternatively, spread half the filling, add a piece or two of phyllo, and then the rest of the filling.)

7. Spread the remainder of the dough on top. Lightly brush with oil.

8. Bake for 20-30 minutes at 190 C.

Vegan Tortillas

Ingredients:

1 onion

2 cloves garlic

oil

1 tsp sugar or agave

1 tin butter or other beans

1 ripe avocado

1-2 tsp lemon juice

1 tsp mint and/or coriander

1 pinch salt

2 tbsp Oatly or soya cream

6 tortillas

 

 

Instructions:

1. Peel and chop the onion and garlic, then fry lightly in oil. Add sugar or agave to caramelise.

2. Add the beans.

3. Mash the avocado with the lemon juice, mint/coriander, salt, and cream.

4. Pill the beans and guacamole in the tortillas.

Vegan Malted Milk

This is so soothing before bed.

 

Ingredients:

1 cup (or mug) of rice milk

1 tsp malted barley extract

1 tsp sugar, if desired

 

Instructions:

1. Mix the ingredients in a small pan and warm gently.

2. Stir and serve.

Spinach Swirl

This looks pretty for guests, and is so simple.

 

Ingredients:

2 shallots or 1 onion

2 cloves garlic

olive oil

2 cups spinach

1 tin salmon or 1 package tofu

onion seeds

smoked paprika

pepper

salt

1 package phyllo dough

 

Instructions:

1. Peel and chop the shallots and garlic. Fry lightly in oil.

2. Add the spinach and defrost if frozen or wilt if fresh.

3. Mix in the salmon or tofu.

4. Season with the onion seeds, paprika, pepper, and salt.

5. Place half of the phyllos sheets out. Spread the top one with half the spinach mixture.

6. Place the rest of the sheets on top and spread with the remainder of the mixture.

7. Roll from one end to the other and then fold in the ends of the sheets.

8. Brush lightly with oil.

9. Bake at 200 C for 20 minutes, until golden.

Blueberry Muffins

Ingredients:

1½ cups flour

¾ cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

2 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup blueberries

 

Crumble topping:

½ cup sugar

½ cup flour

1 tbsp brown sugar

2 tsp cinnamon

 

Instructions:

1. Mix all the ingredients for the muffins except the blueberries. Once well mixed, add in the berries.

2. Place into muffin cases, filling each one about ½ to ¾ of the way up.

3. Mix the crumble ingredients and place 1-2 tbsp in each muffin cup.

4. Bake for 20-25 minutes at 190 C.

Pasta Bake

This is easy and hearty and can be varied almost endlessly.

 

Ingredients:

about 200 g pasta (penne or spirals)

water

frozen vegetables (corn and peas are great)

1 onion or shallot

10-15 olives

1 block tofu (or, if you eat fish, 1 tin of tuna and/or 1 package of smoked salmon)

cheese sauce (I love Vegusto’s No-Moo Sauce, but you can make your own vegan or vegetarian cheese sauce)

black pepper

olive oil

 

Instructions:

1. Boil the pasta in the water. When it is about 2-3 minutes from being done, add the vegetables.

2. Dice the onion or shallot and chop the olives.

3. Drain the noodles and veg and in a big bowl, mix it with the onion or shallot, olives, and tofu or fish.

4. Add the cheese sauce and season with black pepper. Mix thoroughly.

5. Lightly oil an oven-safe dish. Pour in the noodle mixture.

6. Bake at 180 C for 20-30 minutes, stirring once or twice partway through.

Courgette and Carrot Fritters

These taste quite like potato pancakes (latkes) but are healthier and a touch sweeter. Great for a chilly evening, especially dabbed with sour cream or Oatly cream.

 

Ingredients:

1 onion or 2 shallots

2 carrots

1 courgette

¾ cup flour

1 tsp salt

1 tsp sugar

1 tsp baking powder

2 tsp mint, if desired

2 eggs

oil

 

Instructions:

1. Grate the veg together into a bowl.

2. Whisk the dry ingredients together, then add to the veg.

3. Add the eggs. Stir well.

4. Fry until golden on both sides in oil in a frying pan.

Matzoh Ball Soup

Ingredients:

1-2 carrots

1 celery stalk

1 onion

1 vegetable stock cube

water (about 6-8 cups)

matzoh balls (see previous recipe)

 

Instructions:

1. Peel and chop the vegetables and cook with the stock cube in water.

2. Add the matzoh balls and cook for 10-30 minutes, depending on size, until they are cooked and fluffy.

3. Serve and eat.

Matzoh Balls

I discovered a place to buy matzoh meal in the small, not-very-Jewish city where I live, so I was able to make a childhood favourite. This time, of course, it was without the chicken. Even when I became a vegetarian, my grandma still kept making this soup with chicken and she’d tell me to just pick it out if I didn’t want to eat it!

 

Ingredients:

2 eggs

½ cup matzoh meal

2 tbsp vegetable oil

2 tbsp vegetable stock or tonic water or regular water

1 tsp salt

½ tsp black pepper, optional

 

Instructions:

1. Whisk the eggs lightly.

2. Mix all the ingredients together.

3. Chill for 10 minutes.

4. Shape into balls and add to boiling water or soup. Cook for 10-30 minutes, depending on size.

Peanut Butter Chocolate Chip Cookies

Ingredients:

½ cup peanut butter (I use crunchy)

½ cup butter or margarine (I use Pure) (or about 1/3 cup oil)

½ cup brown sugar

½ cup sugar

1 egg

½ tsp salt (if there is no salt in the peanut butter)

1¼ cup flour

½ tsp baking powder

½ tsp bicarbonate of soda

1 tsp vanilla

¾ cup chocolate chips

 

Instructions:

1. Cream the butters and sugars together.

2. Add everything else except the chocolate chips and mix well.

3. Add the chips and stir.

4. Drop by teaspoons or tablespoons onto a lined baking tray.

5. Bake for 10-15 minutes at 190 C.

Double Chocolate Chip Cookies

You could also add nuts, if you like.

 

Ingredients:

½ cup butter or margarine

½ cup white sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1½ cups flour

2 tbsp cocoa powder

½ tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

¾ cup chocolate chips

 

Instructions:

1. Cream the butter or margarine and sugars together.

2. Add the egg, then mix in everything else except the chocolate chips.

3. Once it is mixed well, add the chocolate chips.

4. Drop by teaspoons or tablespoons onto a lined baking tray.

5. Bake for 10-15 minutes at 180 C.

Roasted Spicy Sweet Potatoes

This can be varied with other spices. If I were making it just for me, I’d use chilli powder. You can also add regular potatoes and/or other veg.

 

Ingredients:

4 sweet potatoes

3 tbsp olive or other oil

1 tbsp brown sugar

1 tbsp mixed spices (I used tikka masala mix and mint)

 

Instructions:

1. Wash the potatoes and cut into chunks.

2. Lightly oil an oven-safe dish and toss the chunks with the sugar, spices, and oil.

3. Roast for 15 minutes at 220 C. Stir, then roast for another 15-20 minutes.

4. Serve with rice or quinoa.

Fluffy Pancakes

Great with syrup and with bananas or other fruit.

 

Ingredients:

1½ cup milk (I use rice milk)

4 tbsp lemon juice

2 cups flour

3 tbsp sugar

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

2 eggs

oil for the pan

 

Instructions:

1. Mix the milk and lemon juice and set aside for a while.

2. Mix the flour, sugar, vanilla, baking powder, bicarbonate of soda, and salt together.

3. Mix the eggs into the milk and then mix well with the flour mixture.

4. Oil the pan and fry the pancakes a few at a time.

Aubergine Pate

This is great as a dip or spread, especially when with people who are busy munching on caviar or liver pate or similar. You can vary it with different spices or by using yogurt instead of tahini.

 

Ingredients:

1 aubergine

olive oil

sea salt

1-2 garlic cloves

1 tbsp tahini, optional

1 tsp mint

1-2 tsp honey

1 tsp chilli powder or flakes

 

Instructions:

1. Wash and slice the aubergine, then drizzle it with olive oil and salt. Roast at 200 C for about 25 minutes, until soft. You can remove the peel if you prefer.

2. Mix it in a food processor with the other ingredients and more olive oil until smooth.

Vegetable Korma

This seems somewhat involved, but it actually isn’t that complicated, and the results are lovely. The veg can be varied, and the sauce can also easily be varied – I added dried chilli flakes to spice it up for me.

 

Ingredients:

1 onion

water

50 g cashews

50 g almonds

2-3 dried apricots

1 tin coconut milk

rice (about 50 g per person, so 200 g would suit this amount of food)

1 pepper

1 head cauliflower

150 g other veg (frozen peas and beans are fine, but vary according to taste)

2-3 garlic cloves

1-3 tsp fresh or frozen ginger

1 tsp oil

1 tsp sugar

1-2 tsp tikka masala (or curry powder or garam masala or other spices)

1 tsp mint

 

Instructions:

1. Peel and quarter the onion. Simmer it in boiling water for about 10 minutes. Add the nuts and continue to simmer for 5-10 more minutes.

2. Drain the onion and nuts (save the water to boil the veg in, if you want). Remove any almond skins.

3. Mix the onion, nuts, apricots, and half a tin of coconut milk in a food processor until fairly smooth (though some pieces are fine).

4. Rinse the rice and cook according to directions. I usually add 1-2 tbsp coconut milk for extra flavour.

5. Meanwhile, wash, de-seed, and slice the pepper. Wash the cauliflower and break it into florets.

6. Boil the veg for 4-6 minutes in water, then add the frozen veg and boil for another 2-3 minutes.

7. Peel and dice the garlic and ginger and fry lightly in the oil. Add the sugar and spices and fry for 2-3 minutes. Add any leftover coconut milk.

8. Add the nut mixture to the spice mixture and warm through.

9. Serve the rice topped with vegetables and korma sauce.

Pear, Apple, and Raspberry Crumble

Ingredients:

4 pears

1 apple

50 g rapeseed oil, plus extra

1 tsp lemon juice

55 g sugar, plus extra

1 tsp vanilla extract

5 tbsp oats

60 g flour

30 g almonds (ground or chopped)

30 g dark chocolate, optional

50-60 g raspberries (frozen is fine)

 

Instructions:

1. Wash, peel, and chop the pears and apple.

2. Lightly oil them and toss them with lemon juice and a little sugar. Bake at 190 C for 10-15 minutes, until softened.

3. Meanwhile, mix all the other ingredients together except the dark chocolate. Grate or chop the chocolate.

4. Top the fruit with the raspberries.

5. Dot the crumble topping over the fruit and sprinkle with chocolate (or mix the chocolate into the crumble topping first).

6. Bake at 190 C for 30-40 minutes.

Blondies

I made these for my students and they appealed to their desire for a sugar hit. I like to sprinkle them with sea salt so there’s a salty and caramel mixture, but you can leave the salt off.

 

Ingredients:

½ cup vegetable oil (or melted butter if you prefer)

2 cups dark brown sugar

1½ cups flour

2 tsp vanilla

2 tsp salt, plus extra to sprinkle on top, if desired

2 eggs

 

Instructions:

1. Mix all the ingredients together until a soft ball/mush has formed.

2. Spread in a lightly oiled pan or tin.

3. Sprinkle with fine sea salt, if desired.

4. Bake for 20-30 minutes at 180 C.

Chocolate Meringue Cookies

Ingredients:

3 egg whites

¼ tsp cream of tartar

½ - ¾ cup caster sugar (add more if you like it sweeter)

1 tsp vanilla extract

1-2 tbsp cocoa powder

 

Instructions:

1. Whisk the egg whites until foam, then add the cream of tartar.

2. Continue whisking on a higher speed, and add about 1 tbsp of sugar at a time.

3. Slowly add in the vanilla and cocoa powder.

4. Whisk until firm and shiny.

5. Pipe onto parchment paper on baking trays and bake for 40 minutes to 2 hours at 140 C until crisp on the outside and chewy inside. The time varies depending on how big the cookies are.

Carrot Ginger Soup

Ingredients:

2 shallots or 1 onion

oil

2-3 tsp minced ginger (I use frozen, but fresh is great too)

1 vegetable stock cube

5-6 carrots

1 potato

water (about 4 cups)

black pepper, to taste

powdered ginger, to taste

yogurt or cream (we use Oatly)

 

Instructions:

1. Peel and dice the shallots or onion, then fry lightly in oil.

2. Add the ginger and stock cube and fry another minute or two.

3. Peel and chop the carrot and potato and add them to the pan.

4. Boil the water and add it to the pan.

5. Cook the vegetables for 15-20 minutes.

6. Puree the soup.

7. Season as desired, then top with a dollop of yogurt or cream.

Light Wheat Buns

This is another recipe inspired by The Nordic Diet by Trina Hahnemann, but I shifted the proportions quite a bit to allow for a lighter wheat taste for my M.

 

Ingredients:

275 g white flour

50 g spelt flour

5 g fast action dry yeast

1 tsp salt

1 tsp honey

300 ml warm water

 

Instructions:

1. Mix all the ingredients together and leave to rise. Hahnemann suggests overnight in the fridge, whereas I left it for much of the day on the counter.

2. Shape into buns (the dough is soft so you might need to use a couple of spoons) and bake for 15-20 min at 220 C.

Beetroot Patties

I randomly took The Nordic Diet by Trina Hahnemann out of the library awhile back. The book annoyed me with the way she constantly bangs on about smaller portions, healthy eating, no dessert (well, few desserts), exercise, etc, as though we didn’t already know all that. But nonetheless, a couple of the recipes struck me as new and interesting.

 

So I made my own version of her beetroot patties (which she serves with barley, which probably tells you all you need to know!). They’re great with mayonnaise, served with watercress and over couscous.

 

It helps to wear gloves when working with beetroot – we keep a stock of disposable plastic gloves, which we use when cooking with beetroot and other vegetables that stain easily.

 

Ingredients:

500 g beetroot

1 shallot

4 tbsp parsley

½ cup oatmeal

3 eggs

1 tsp salt

1 dash sesame oil (or other oil)

 

Instructions:

1. Peel and grate the beetroot.

2. Peel and dice the shallot. Wash and chop the parsley.

3. Mix all the ingredients together. Shape into patties (this recipe makes about 8).

4. Bake for 15 minutes at 180 C. Turn over and bake for another 5-10 minutes.

Homemade Wheat Thins

One of my favourite crackers when I was little was Wheat Thins. I’ve spent a large part of my life in countries where you couldn’t buy Wheat Thins, so I’ve had to learn how to make them myself.

 

Here is a recipe for homemade Wheat Thins. If you want, you can make them only with whole-wheat flour, but because M has trouble with whole-wheat, I mix two types of flour.

 

Ingredients:

¾ cup white flour

½ cup spelt flour

1¼ tbsp sugar

¼ tsp vanilla extract (strange, yes, but it does add to the flavour)

½ tsp paprika

1 tsp salt, plus more to sprinkle on top

5 tbsp sunflower oil (or butter or margarine, if you prefer)

¼ cup cold water

 

Instructions:

1. Mix all the ingredients together in a food processor.

2. Roll out in batches on a floured surface. Roll as thin as you can. We thought about putting it in our pasta maker, but we thought it would be too wet for it.

3. Cut into squares (or whatever shape you want). Prick each square with a fork once or twice. Sprinkle with more salt.

4. Bake at 200 C for 5 minutes. Check and if it needs a little more time, put it on for another minute or two.