Tag Archives: plant based recipe of the week

Plant based recipe of the week – week 11 – Two Potato Vindaloo

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My good friend Cate loaned me her Yotam Ottolenghi cook book and I found this recipe. I’ve cooked it half a dozen times now because it’s delicious! Do not be afraid that it is a vindaloo – it’s full of tasty spice but not too hot. I rewrote the recipe in a way I could use it more easily than the way it is printed in the book, and I’ve given you the options I used when I didn’t have exactly what the recipe called for. Once you’ve made it a few times I’m sure it will become one of your ‘go to’ favourites….in our house it’s now  affectionately known as 2PV.

Two Potato Vindaloo

8 cardomon pods        )

1 tbsp cumin seeds     ) a) dry roast these and add to… * in a pestle and mortar and grind.

1 tbsp coriander seeds)

1/2 tsp cloves*

1/4 tsp turmeric*

1 tsp paprika*

1 tsp cinnamon*

 

b) cook the following on a medium low heat for 8 minutes or until shallots are brown

2 tbsp vegetable oil

12 shallots 300g (I used 4 small onions)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds (I used 1 tsp panch puran)

Stir a) into b) and add c)

c) 25 curry leaves (I left out once and dish was still fab!)

2 tbsp fresh grated ginger

1 red chilli, finely chopped

Cook for 3 minutes and then add d)

d) 3 ripe tomatoes, chopped (I used 1 tin tomatoes, 1 tbsp tomato puree, 1 tbsp ketchup)

50ml cider vinegar

400ml water

1 tbsp sugar

1/2 tsp salt to taste

Bring all to the boil and simmer for 20 minutes, then add e)

e) 400g potatoes, chopped into bite sized pieces

2 small red peppers (I used 1 red and 1 green)

Cook for another 20 minutes then add…

400g sweet potatoes, chopped into bite sized pieces.

Uncover pan for 10 minutes to thicken

I did all the prep first, leaving the skins on the potatoes. This dish tastes good immediately, but fabulous the next day and it freezes well.

Do pop back for more plant based recipes, book reviews, interviews, dance and magical musings. Bright blessings xx

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Plant based recipe of the week – week 10 – Holly’s Jammy Flapjack

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My children visited at the end of August and I was looking for a different cake to bake to go with my lemon curd slice, which you can find here https://wendysteele.com/2017/12/04/plant-based-recipe-of-the-week-week-2-happy-birthday-to-me/

Camping with my tribe, we all brought food to share and Holly brought along this delicious flapjack, so I thought I’d share the recipe with you all.

Holly’s Jammy Flapjack

 200g butter/margarine

175g golden syrup

300g porridge oats

200g jam

Preheat oven 200C/Fan 180/ Gas 6.

Grease 20cm X 20cm tin and line with greaseproof paper.

Melt margarine and syrup. Turn off heat. Stir in oats.

Press half the mixture into the tin. Spoon over the jam. Spread over the rest of the mixture.

Bake for 20 minutes until golden.

Cool and cut into 12 bars.

 

I used dairy free margarine and doubled the recipe to in the baking tray above.

 

Enjoy this delicious sweet treat. For more tried and tested plant based recipes, type ‘plant based recipe of the week’ into the search box on the home page. Do pop back again soon.

 

Plant Based Recipe of the Week – week 9 – Chickpea and Spinach Curry

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This is one of my favourite recipes at the moment and we’re eating it at least once a week, either with dahl or Tracy’s Curry https://wendysteele.com/2018/05/18/plant-based-recipe-of-the-week-week-7-tracys-curry/

Chickpea and spinach curry, affectionately known as ChiSpi (rhymes with hifi), in our house was originally a recipe by Hari Ghotra called Sholay Saag (Kale and Chickpea Curry). I enjoyed it with the kale, but I found it a strong, overpowering flavour for my taste buds. One day I had fresh spinach in the fridge and thought I’d give it a go. This is the link to Hari’s website with lots of recipes, tips and ideas for cooking authentic Indian Food https://www.harighotra.co.uk/

Chickpea and Spinach Curry

1-2 tablespoons of  rapeseed oil

½ tspn mustard seeds

1 tspn cumin seeds

1 large onion, diced

4 garlic cloves, crushed

4 plum tomatoes (I used a tin of tomatoes)

800g/2 tins of chickpeas, drained and rinsed

1 tspn salt, or to tast

1 heaped tspn coriander seeds, crushed (can use powder)

1 green chilli, chopped (or red if you don’t have a green one)

200g spinach (or chopped kale)

1 green chilli, sliced for garnish

  • Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
  • Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
  • Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes. Add a little water if required.
  • Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
  • Turn the heat up to thicken the sauce a little if required.
  • Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
  • Add the spinach (or chopped kale) a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Top with the sliced chilli and serve.

Take time to make the masala sauce… it’s worth it. This recipe benefits from reheating so if possible, make and refrigerate overnight.

 

I’ll leave you with a lovely photo of Jibby (the feral cat who came with the house) and Odin (one of the latest pair of rescued cats to come and live us), watching the sunrise.

Stay safe, stay healthy and enjoy life. Bright blessings xx