3 minute read
MADE WITH LOVE
Vegan Special
BUTTERNUT SQUASH CHIPOTLE CHILLI WITH AVOCADO:
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SERVES 3 (1 HOUR 20 MINUTES)
INGREDIENTS:
- 2 tbsp olive oil
- 1 medium red onion, finely chopped
- 2 red peppers, chopped
- 750g butternut squash, cubed
- 3 crushed garlic cloves
- 1 tbsp chilli powder
- 1 tbsp chopped chipotle pepper
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 1 bay leaf
- 800g black beans
- 400g chopped tomatoes
- 400ml vegetable stock
- 2 avocados
- 3 tortillas
- Chilli flakes to garnish
METHOD:
Warm olive oil in a large pan and add the onion, pepper and squash. Cook until onions turn translucent before turning down the heat and adding the garlic, chilli powder, chipotle, cumin and cinnamon. Cook until fragrant.
Add in the black beans, bay leaf, tomatoes and stock. Simmer for 1 hour – the squash should be tender.
Slice the tortillas and fry with oil. Serve with avocado and chilli flakes.
THE PERFECT TOMATO SOUP:
SERVES 3 (1 HOUR 20 MINUTES)
INGREDIENTS:
- 2 tbsp olive oil
- 1 chopped onion
- 1 bulb fresh garlic, halved
- A handful of thyme sprigs
- A handful of basil leaves
- 2 Thai chillies
- 400g tomatoes
- 600ml vegetable stock
- 200ml coconut cream
- Salt and pepper to taste
- Pesto and additional coconut cream for a topping
METHOD:
Drizzle the oil on to a pan before spreading out the onion, garlic, thyme, chillies, basil, tomatoes, salt and pepper.
Put in the oven at 180 degrees for around 30 minutes.
Put all the veggies in a blender with the vegetable stock and coconut cream and blend until smooth.
Strain the soup with a sieve, top with pesto and extra coconut cream. Serve.
THREE INGREDIENT PANCAKES:
SERVES 1 (10 MINUTES)
INGREDIENTS:
- 1 banana
- 1 cup oats
- 1 cup plant milk
- (toppings of choice)
METHOD:
Add all the ingredients (except toppings) to a blender, blend until smooth and combined. Let the mixture rest for five minutes.
Spoon mixture into a hot frying pan and fry at a medium heat for 30-60 seconds on each side.
Serve with toppings of your choice.
PEANUT BUTTER CURRY:
SERVES 2 (20 MINUTES)
INGREDIENTS:
- 2 tbsp olive oil
- ½ red onion, finely chopped
- 2 crushed garlic cloves
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp cayenne pepper
- Sprinkle of chilli flakes
- 1 tin of chickpeas
- 3 tbsp peanut butter
- 1 stock cube
- 1 tbsp tomato puree
- Juice of 1 lime
- 1 can coconut cream/milk
- Handful of spinach
METHOD:
Add olive oil to a large pan with the onion, garlic, paprika, coriander, cayenne pepper and chilli flakes. Allow to simmer for a couple of minutes.
Add the chickpeas (drained) with the peanut butter, stock, tomato puree, lime juice and coconut.
Simmer on high heat 7-8 minutes. Take off the heat and add in the spinach, stir until wilted. Serve.
BROWINES:
MAKES 12 (55 MINUTES)
INGREDIENTS:
- 2 tbsp ground flaxseed
- 200g dark chocolate, roughly chopped
- ½ tsp coffee granules
- 80g vegan margarine, plus extra for greasing
- 125g self-raising flour
- 70g ground almonds
- 50g cocoa powder
- ¼ tsp baking powder
- 250g golden caster sugar
- 1½ tsp vanilla extract
METHOD:
Mix the flaxseed with 6 tbsp water and set aside for at least 5 mins.
In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. and allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
Whisk the sugar into the cooled melted chocolate mixture, and beat well until all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then fold in the flour mixture.
Bake for 35-45 minutes, in a lined square tin at 170C/150C fan/gas 3½, until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then serve.
