While I’ve been concentrating hard on building my new yoga business, Womankind Yoga, I’ve had little time for food writing sadly… so it was a real pleasure to be invited to become part of the new Suma Wholefoods Blogger’s Network, giving me the opportunity to get back in the kitchen with the camera for a couple of hours!
Specialist Wholesalers of Vegetarian, Organic & Fairtrade produce, Suma Wholefoods have literally hundreds of lovely vegan products to choose from, ranging from cupboard staples, to the latest animal-free foods on the market.
Most of the ingredients used in the recipe below can be purchased from Suma.
Millet, Pea and Lentil Burgers (vegan, GF)
Makes 12 (small)
Preparation/cooking time 30 mins
1/2 packet Clearspring Quick Cook Millet, Peas and Lentils
1 tin Suma Red Kidney Beans, drained
3 tbsp frozen edamame beans (soya)
1 tsp Suma dried mixed herbs
1 tsp Dove’s Farm Quinoa Flour
3 tbsp Marigold Nutritional Yeast Flakes
1 tsp fresh chives, chopped (optional)
Salt & pepper to taste
Serve with: Taifun Tofu Fillets (cut into chips)
1. Cook the grains according to the packet instructions for 10 mins. Add in the edamame after 5 mins.
2. Meanwhile, part blend/mash the kidney beans with a hand-blender, keeping some whole. This is what binds the burgers, alongside the quinoa flour.
3. Drain the grains and edamame and tip them into a mixing bowl.
4. Add in the kidney beans and all the rest of the ingredients.
5. Mix everything together with a wooden spoon, then with your hands. The mixture should bind well and hold together when you take a small handful and shape it in to a burger.
6. Either make 6 large or 12 small burgers from the mix.
7. Heat some olive oil in a non-stick frying pan. Cook the burgers on a medium heat, turning over when they turn a golden colour. They should only take a few minutes to cook on each side.
8. I served the burgers with salad, hummus and Taifun Tofu Fillets, fried and then cut into chips.
The sun is shining and my heart is calling for all things salad. I’ve even been successful in cultivating my own baby basil, rocket and coriander plants this year, so my balcony is looking plentiful.
Some homegrown herbs helped make this salad as glorious as it looks. Simple quinoa is combined with cannellini beans, spring onions, vine tomatoes, broccoli and basil, dressed with a mustard vinaigrette and toasted mixed seeds. Pack a punch of protein, vitamin c and omegas with this wholesome party of ingredients.
Quinoa Salad with Cannellini Beans and Toasted Mixed Seeds
Preparation/cooking time 15 mins
1 cup quinoa, cooked according to packet instructions (usually around 10 mins)
1 cup cooked cannellini beans, drained
1 spring onion, finely chopped
1 medium vine tomato, roughly chopped
Handful of broccoli florets (raw) broken into small pieces
2 tbsp chopped basil
3 tbsp mixed seeds
1 tsp Dijon mustard
2 tbsp olive oil
1 tsp cider vinegar
Salt and pepper to taste
1. Cook the quinoa according to packet instructions. The grains should be open and the little water they are cooked in should have been soaked up.
2. Dry toast the seeds in a saucepan for a couple of minutes until they begin popping. Watch they don’t burn! Turn with wooden spoon.
3. Place the quinoa in a bowl, then mix in the remaining salad ingredients, apart from the seeds.
4. Make the dressing by mixing together its ingredients in a small cup, then pouring over the salad. Combine well using a spoon.
5. Serve into 2 bowls, then sprinkle the seeds over the top.
One of my favourite pastimes is eating out at vegetarian & vegan establishments whenever I come across them on my travels. Yesterday, I was lucky enough to spend the day in beautiful Bath, with some of my best friends.
Carla and I decided to have lunch at The Green Rocket Cafe, on Pierrepoint Street. I’d passed it before and stopped for a sandwich, but on this occasion we decided to have a proper lunch – and weren’t disappointed. My mezze platter featured wonderful baba ganoush and beetroot dips, quinoa tabouleh, falafel, soft flat bread and a wonderfully dressed spiral carrot salad. Carla enjoyed a super roasted cauliflower dahl, with the most incredible homemade pesto on the side!
I only wished we’d had time to sample some of the homemade vegan cakes they had on offer.
Really friendly staff, great setting and mouth-watering food. Definitely worth a visit if you are in the historic city (a trip to Bath Spa is also highly recommended).
While I’m awaiting delivery of a new juicer, I was craving a raw energy boost from some green vegetables. It’s a good job raw broccoli is packed with vitamins the amount I’ve been eating lately!
This salad was no exception. Plus, with the news today that we should all be eating seven portions of fruit and veg a day - this salad totally hits the spot, with five! Tahini is also a good source of calcium, magnesium, iron, vitamin B1 and zinc.
Raw Power Salad
1 handful chopped kale,
1 handful rocket
1 carrot, grated
1 handful broccoli florets
1 handful sugarsnap peas
1 handful cashew pieces
2 tbsp tahini
2 tbsp soya sauce
1 tbsp olive oil or flaxseed oil
1. Mix all salad ingredients together in a serving bowl. For the dressing, whisk the ingredients together with a fork.
2. To serve, drizzle the dressing over the salad and top with a little sweet chilli sauce and hummus.
Recently I fancied making some little bite sized snacks suitable for a lazy sunny Sunday morning. I’ve been experimenting with rice flour and recalled having little rice flour pancakes years ago. I thought I’d try making some little pikelets and add some ground flaxseed for an added nutritional boost. I served them with agave nectar and they were crispy and tasty. The great thing about these pikelets is that they are wheat and gluten-free, vegan and contain good omega fats from the flaxseeds.
Wheat and Gluten-free Mini Pikelets with added Omega
Makes around 12
Preparation/cooking time 15 mins
1 cup rice flour
1 cup almond or other plant milk
1 tsp ground flaxseed
Pinch of salt
1. Mix all the ingredients together in a bowl and beat with a small hand whisk. The batter won’t be smooth but don’t worry.
2. Heat 2 tbsp olive oil in a frying pan and spoon in tablespoons of batter. Smooth them out into little rounds and cook them on one side until they are golden and crispy, before turning and cooking the other side.
3. Serve drizzled with agave nectar.
Hello faithful blog followers.
I thought I’d write and let you all know I’ve been busy working on a new venture (hence I haven’t been writing many recipes recently). I’ve just completed my training as a Yoga Teacher in Wales. I’ve started a new business called Womankind Yoga Wales and next month I’ll be starting my own yoga class at a dance studio in Swansea. If any of you fancy a look, my new website is www.womankindyoga.com. There is also a blog on there which I’ll be posting yoga related articles on.
With best wishes to you all,
Vegan Soda Farls
Preparation/cooking time 20 mins
250g plain flour, plus more for kneading
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
250ml almond, soya or coconut milk
- Preheat heavy based frying pan on medium to low heat.Place flour and salt in a bowl and sift in bicarbonate of soda. Make a well in the centre and pour in the plant milk.
- Work quickly to mix into a dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1cm thick and cut into quarters with a floured knife.
- Sprinkle a little flour over the base of the hot pan and place each quarter into the hot pan, one at a time, until the 4 quarters create a complete circle. Cook the farls for 6 to 8 minutes on each side or until golden brown and cooked through. You may have to cut through the centre cross to turn them over.
- Take the pan off the heat and allow the farls to cool in the pan for 10 or 15 minutes.
Recipe adapted from All Recipes UK.
Recently we’ve been enjoying really soft bread. Sainsburys sell a soft batch loaf and it left me wondering what do you need to do to make really soft bread? It seems the answer is adding some sort of milk and making a very wet dough. My loaf used coconut milk, but I’m sure almond or soya milk would work well too . Based on a recipe by Dan Lepard, for The Guardian, it makes a wonderful soft and light bread perfect for toast or sandwiches.
Soft Coconut Milk Loaf
Rising & baking time 2 hrs
375ml coconut milk
100ml cold water
2 tsp fast-action yeast
75g vegan margarine, plus extra for greasing the tin
625g strong white flour
25g caster sugar
Scant 2 tsp salt
Oil for kneading
1. Boil the milk, then tip into a bowl and leave to cool, stirring in the cold water to bring down the temperature. When it is gently warm, beat in the yeast and leave for five minutes to dissolve.
2. Melt the margarine.
3. Put the flour, sugar and salt into a large mixing bowl. Pour in the milk & yeast, followed by the margarine.
4. Work everything to a rough but evenly mixed dough with a wooden spoon. I now added 1 tsp of water to make quite a wet dough.
5. Cover the bowl with a tea towel and leave for 10 minutes, then lightly oil a patch of worktop and knead the dough for 10 seconds. Return to the bowl and leave to rise for an hour.
6. Grease the inside of a large loaf tin and shape the dough into two balls and in the tin.
7. Leave to rise by half, flour the top, cut a slash down the middle and bake at 180C/gas mark 4 for 50 minutes. Remove from the tin as soon as it’s baked and leave to cool.