This is a recipe for a delicious cheesy flavour dip made from potatoes. Yes, you did read that correctly POTATOES! I found a recipe for potato based cheesy dip by accident and have now developed my own version. I wish I had bookmarked the page but unfortunately I didn’t however full credit for the initial idea goes to that person!
Potato Based Cheesy Dip
500g Potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup olive/rapeseed oil
1-2 cups nutritional yeast (adjust to taste)
1 tsp mustard powder (or 1/2 tsp english mustard)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Cayenne Pepper (or more for a bit more kick)
1 cube vegetable stock
This is probably the easiest pasta sauce I have ever had but stills packs a flavourful punch.
1 medium bell pepper (any colour), roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 stick celery, roughly chopped
3 fresh tomatoes, roughly chopped
2 cloves garlic
1 tin tomatoes
1 vegetable stock cube
1 large courgette, sliced into rounds and quartered
1 tsp dried mixed herbs
1 tbsp chopped fresh parsley
1/2 tsp olive oil
Salt & Fresh black pepper to taste
I have always loved bananas in every way shape and form. Since transitioning to vegan I have become an even bigger fan due to the versitility of this delicious fruit. Today I want to share my raw banoffee pie recipe. It’s not completely guilt free but it’s pretty damn close and lets face it, we can always work it off tomorrow, right? or maybe the next day, haha!
600g peeled banana’s (plus 1 banana for decorating the top)
360g medjool dates, stones removed
150g pecan nuts (or nuts of your choice)
250g rice pasta (dried weight)
100g vegan cream cheese (with garlic and herbs if possible)
1 small onion, finely diced
1 clove garlic, finely diced
100ml unsweetened plant milk
1 tsp english mustard powder
Crispy onions (optional)
Vegan hard cheese of choice, grated (optional)
salt and black pepper to taste
You can make this recipe 100% raw by using fresh uncooked pumpkin however my blender couldn’t handle it.
1 x 450g can Pumpkin Puree (or 1 pumpkin peeled and roughly diced)
1 tsp Ground Cinnamon
1 tsp Ground Ginger or a thumbnail sized piece of fresh ginger, grated
1/4 tsp Ground Nutmeg, optional
1/4 tsp Ground Cloves, optional
1 very ripe persimmon (or 2 very ripe sharon fruit), optional
500g Medjool Dates
150g Pecan Nuts
1 cup vital wheat gluten
3 tbsp chickpea flour
1/2 cup cold vegetable stock
1 tbsp soy sauce
2 tbsp olive oil
2 tbsp chopped fresh sage (or 2 tsp dried sage)
1/2 tsp ground coriander
1/4 tsp ground ginger
pinch ground nutmeg
1 tsp garlic powder (1 one glove garlic, minced)
1 tsp coconut sugar
1 tbsp whole grain mustard
1 large red onion, finely chopped
2 tsp balsamic vinegar
1 cup Coconut cream (place 2 tins of full fat coconut milk in the fridge
for a few hours then separate the slightly stiffened cream from the water)
1 tsp vanilla extract
1 tbsp icing sugar
Beat the coconut cream to soft peaks the add the vanilla and sugar. Continue to beat until stiff peaks form.
600g medium potatoes, peeled and quartered
1 medium cauliflower, cut into florets
1 medium red onion, halved and cut into thin wedges
1 yellow pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 orange pepper, deseeded and cut into chunks
2 medium courgettes, cut into 1 cm slices
3 tbsp vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp black mustard seeds
1 tsp garam masala
1 fresh green chilli, finely chopped
1 tin tomatoes, blended
salt & black pepper
Preheat oven to 210C/Gas 7.
Boil the potatoes in water for about 5 minutes. Just parboil them, you don’t want them cooked through. Meanwhile, place the cauliflower florets in a bowl and cover in cold water to soak for 30 minutes.
In a large non-stick frying pan toast the mustard seeds and 1 tsp of the cumin seeds over a medium heat for about 30 seconds. Stir in 2 tbsp of the oil, the garam masala and 1/2 tsp of turmeric. Cook for a few minutes to release the fragrance before adding the onion. Fry the onion in the spices for 1-2 minutes, stirring often.
Drain the potatoes then toss them in the pan with the onion and spices, season with salt and fresh black pepper. Tip everything into a large baking tray and roast in the oven for 30 minutes.
Take the tray out of the oven and add the peppers and courgettes. Toss together gently to coat in the spiced oil and place back in the oven for a further 30 minutes.
While the potato and veg mixture is roasting, put the rest of the oil into a large pan and set over a medium heat. Add the rest of the cumin seeds to the oil and allow to sizzle for a few seconds. Now drain the cauliflower and add to the pan. Stir constantly for about 2 minutes to coat the cauliflower well in the spiced oil and is starting to brown in places. Add the ground cumin, coriander, green chilli, and the rest of the turmeric as well as some salt and black pepper and gently mix while cooking for 30 seconds. Add the blended tomatoes, bring to the boil then reduce to a gentle simmer. Cover and cook for 15-20 minutes, or until the cauliflower is cooked but still has some “bite” to it. (Feel free to add peas, beans or greens so the pan for extra tasty vitamins and minerals)
This serves 4-6 people and can stretch even further if served with a cup of cooked rice per person.
I don’t know about you but when I buy fresh herbs I usually end up with way more than I can reasonably use in the few days that it stays fresh. I have tried growing my own but I seem to have the touch of death when it comes to botany (I will keep trying though as I come from a family of farmers so it’s got to be in my blood somewhere, right?). Drying it seems pointless since I have a cupboard full of dried herbs and spices so I decided to try chopping it up then freezing it.
Now, I may just be a bit slow and you all already do this but SUCCESS!
Freezing those left over herbs means I always have “fresh” herbs to hand when I want them to cook with (not so good for garnish or uncooked recipes) without the waste of having more than I need lying around in my fridge. Plus the bags are really easy to refill when you’re getting low.
Pea & Asparagus Soup
1 bunch asparagus (or two bunches of asparagus ends) minus the white part, sliced
hand full of frozen peas
1 small potato, diced
1 pint mushroom or vegetable stock
1 small onion, diced
1/2 tbsp olive oil
1 tbsp chives, chopped
Salt and freshly ground black pepper, to taste.
Heat the oil in a pan then add the onion. Cook until translucent.
Add the asparagus, potato and stock to the pan and bring to the boil before turning down to a simmer. Alow to simmer until the potatoes are cooked through then add the peas and chives.
Use a blender to blitz the soup until smooth, add more water if too thick, then add salt and pepper to taste. Serve hot with warm crusty rolls.