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Butternut Squash Pasta

 from Sam Turnbull…It doesn’t taste like chickenButternut squash pasta

serves 4

    • 500 g pasta of choice (tagliatelle, fettuccine, linguini, etc.)
    • 2 tablespoons (vegan) butter              
    • 1 yellow onion, chopped
    • 1 medium butternut squash (950g) (7 cups) peeled, deseeded, and chopped into 2-inch cubes
    • 1 1/4 – 1 1/2 cups vegetable broth     
    • 4 cloves garlic, minced
    • 3/4 teaspoon salt                              
    • 1/4 teaspoon black pepper

For the fried sage garnish:

    • 2Tbs (vegan) butter   
    • 1 bunch fresh sage leaves (about 20 leaves)

 

Directions

 

Bring a large pot of water to a boil and cook the pasta according to package directions.

In a large saucepan, melt the vegan butter over medium-high heat.

Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.

Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 – 15 minutes until the butternut squash is very tender when pierced with a fork.

Use an immersion blender or standing blender to blend the butternut squash mixture until it’s completely smooth and creamy. If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt. If your sauce is too thick, you can add another ¼ cup of vegetable broth. Return the sauce to the pan, and add the cooked pasta to the sauce and toss well to coat.

To fry the sage: melt the (vegan) butter in a frying pan then add the sage leaves. Fry for 1 – 2 minutes until the edges just start to brown. Remove from heat and set on a paper towel to drain.  Place 2-3 leaves on top of each portion.

ASIAN STYLE RISOTTO FROM BOSH

Check out the original recipe on the Bosh site here. Watch the video here.

 

Ingredients

From Bosh .TV

From Bosh.TV

  • 8 spring onions 2 large garlic cloves
  • 1-inch piece fresh ginger 1 fresh green chili
  • ¼ c cashews 6 Tbsp fresh coriander
  • 8 ozs shiitake mushrooms 8 ozs baby bok choi (2 small)
  • 2 cups vegetable stock mixed with 2 cups water
  • 8 ozs broccolini (at Horrocks) 1 lime
  • 1 tbsp olive oil 1 tbsp sesame oil
  • 2 tbsp white miso paste 8 ozs risotto rice
  • 1/3 cup frozen peas or edamame beans 1 tbsp soy sauce, or to taste
  • Salt and black pepper

Directions

  1. Trim and thinly slice the spring onions
  2. Peel and grate the garlic
  3. Peel the ginger by scraping off the skin with a spoon, then grate it
  4. Rip the stem from the chili, cut it in half lengthways and remove the seeds (if you like), then finely chop
  5. Roughly chop the cashews
  6. Pick the coriander leaves and finely chop the stems
  7. Roughly chop the shiitake mushrooms
  8. Trim and finely dice the white part of the bok choy and roughly shred the green part
  9. Heat the stock and water in the medium saucepan and keep over a low heat
  10. Trim and finely dice the broccoli stalks, keeping the florets whole
  11. Cut the lime into wedges
  12. Warm both the oils over medium heat in the large stockpot
  13. Add three-quarters of the spring onions, the garlic, ginger, chili, and coriander
    stems and cook, stirring, for 2 minutes
  14. Add the chopped cashews and white miso paste and stir for 1 minute
  15. Add the shiitake mushrooms and stir for 2 minutes
  16. Add the white shreds of bok choy and stir for 1 minute
  17. Add the risotto rice and stir for 1 minute
  18. Add ¾ cup of the hot stock to the stockpot and stir continuously until all
    the liquid has been absorbed
  19. Repeat this process three more times until you’re left with ¾ cup of stock
  20. Add the stalks of the broccoli after the rice has been cooking for 10 minutes
  21. Add the remaining bok choy, peas or edamame, and Broccolini florets and fold them into the risotto for 30 seconds
  22. Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency
  23. The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite
  24. Add half of the coriander leaves and half the remaining spring onions to the risotto and fold them in
  25. Taste the risotto and season to perfection with salt and pepper (and more soy sauce if you wish), top with the remaining coriander leaves and spring onions.
  26. Serve immediately, with lime wedges

BOSH’S HUMMUS CURRY

Ingredients

  • 1 tbsp coconut oil 1 large onionHUMMUS CURRY
  • 1 small red chill 2 cloves garlic
  • 2 inches fresh ginger 1 tbsp garam masala
  • 1/2 tsp cumin 1/2 tsp ground coriander
  • 1/2 tsp turmeric 1/4 tsp cayenne pepper
  • 2 tsp tomato puree 1 x 15ozs can chopped tomatoes
  • ¾ c water 1 x 15ozs can chickpeas
  • 1 tbsp mango chutney ¾ c hummus
  •  2x Good handfuls baby spinach Salt and pepper to taste
  • 1tsp chopped coriander

Directions

  1. Prepare the ingredients.
  2. Peel and dice the onion.
  3. Trim, halve, deseed and dice the chili
  4. Peel and grate the garlic and ginger.
  5. Drain the chickpeas.
  6. Start to cook. Warm the coconut oil in a pan over medium heat.
  7. Add the onions to the pan with a pinch of salt and stir for 4-5
    minutes.
  8. Add the chili, garlic, and ginger and stir for 2 minutes.
  9. Add the spices to the pan and stir for a further 2 minutes.
  10. Add the tomato purée and stir for 1 minute.
  11. Add the chopped tomatoes to the pan, half-fill the can from the tomatoes
    with the water and add that to the pan too, stir to combine and
    simmer for 2-3 minutes.
  12. Add the chickpeas to the pan and stir for 2 minutes.
  13. Add the mango chutney and hummus and stir for 2-3 minutes to combine.
  14. Add the spinach and fold it into the pan until slightly wilted.

Taste the curry and season to perfection with salt and pepper. Serve it up! Prepare the rice according to instructions. Spoon the
rice into the bowls, then spoon curry over the rice. Sprinkle over the coriander and serve immediately.

Cabbage, Mushroom, Leek and Potato Tart

Serves -6

Ingredientsmushrooms-1309246_1920

1 sheet puff pastry 1 tsp extra virgin olive oil
3 cloves garlic, thinly sliced
4 medium-large yellow or red potatoes, boiled until tender, then peeled and sliced
1 leek, washed to remove all grit and sliced thinly
1 cup cabbage, shredded very thinly
4 portabella mushroom caps, coarsely chopped
2-3 cups of cheese sauce of your choice
Salt and black pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat the olive oil in a skillet. Add the garlic, sauté’ for a few seconds until it just starts to turn color, then add the mushrooms, cabbage, and leeks.
  3. Season with salt and pepper and cook for 5-8 minutes or until the vegetables are just tender but not mushy. Turn off the heat.
  4. Roll out the puff pastry sheet to fit into your tart pan. I used a rectangular tart pan that’s 12 inches by 8 inches, but a round pan would do just as well.
  5. Place the puff pastry into the tart pan and press into the sides, making sure it fits into all the corners and crevices. Prick the pastry sheet all over with the tines of a fork, which will keep it from puffing too much. Don’t remove any overhanging dough yet.
  6. Arrange the slices of potatoes in the bottom of the tart pan, then pour over the mushroom, cabbage, and leek mix.
  7. Finally, pour the cheese sauce all over.
  8. Place the tart pan in the preheated oven, preferably on a baking sheet, and bake 30-35 minutes or until the puff pastry is golden-brown and the filling is set.
  9. Let the tart stand 10 minutes before serving.

Curried Lentil Soup

Makes 10 1-cup servingscurried lentil soup

Serve this soup with a green salad and whole-grain bread or chapatis. 

  • 1 cup dry lentils, rinsed                                
  • 1 onion, chopped
  • 2 celery stalks, sliced                                    
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin                         
  • 8 cups water or Vegetable Broth
  • 1/2 cup dry couscous                                     
  • 1 cup crushed tomatoes
  • 1 1/2 teaspoons curry powder                        
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt, or to taste 

Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender (about 50 minutes.)


Stir in couscous, tomatoes, curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.

From Dr C..this combines my love of soup, curry, and lentils into one wonderful dish!

 

Roasted Red Pepper Hummus

Makes about 2 cups (8 1/4-cup servings)roasted red pepper hummus

  • 1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
  • 1 tablespoon tahini (sesame seed butter)                    
  • 1/4 cup lemon juice
  • 3 green onions, chopped
  • 3 cloves chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup roasted red peppers, packed in water 

If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers in a food processor or blender and process until smooth. Add reserved bean liquid, or if using cooked beans, water, or vegetable broth, as needed for a smoother consistency.

Veggie bounty summer pasta

Click the link for the original recipe: Veggie bounty summer pasta      artichokes-1246858_1920

serves 2

Ingredients

  • 200 g / 7 oz rigatoni or penne pasta
  • 20 ml / 4 tsp extra virgin olive oil
  • 7 ozs zucchini (1 medium), cut into chunks
  • 2 garlic cloves, roughly chopped
  • salt and black pepper, to taste
  • 2 large ripe tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • a good pinch of sugar (optional)
  • 2 tsp balsamic vinegar
  • a good pinch of chili flakes
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • chopped fresh parsley, to garnish (optional)

Directions

  1. Cook the pasta just short of al dente (the pasta I used takes 12 min to cook al dente, I cooked it for 11 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
  2. Heat up 2 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Once hot, add zucchini and fry it on a gentle heat until caramelised, stirring from time to time.
  3. Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently. Do not let it brown as it will make it taste bitter.
  4. Season with salt and pepper and transfer out of the pan. Set aside.
  5. Add chopped tomatoes and a good splash of water (or vegan wine if you’d like) into the same pan.
  6. Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
  7. Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chili flakes if using. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  8. Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed – remember that olives will add saltiness. At this point you may want to add a touch more olive oil for a more luxurious finish.
  9. Finally return fried zucchini and add chopped artichoke hearts and olives to the pan.
  10. Divide between two bowls and sprinkle with fresh parsley

Farro, Cannellini Bean, Parsley Pesto Salad

Farro is one of my favourite grains, chewy, nutty and packed with goodness (Dr. C.)

Parsley Pestopesto-2228269_1920

  • 1 bunch of parsley (roughly 2 cups once stems are picked)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
  • 1 tsp coarse salt
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 lemon, juiced

Salad

  • 2 cups, farro, rinsed and drained well (found in the rice section @Meijers)
  • 6 cups water
  • 2 cups /good handfuls baby spinach
  • 1 can white kidney/cannellini beans
  • 1/3 cup parsley pesto
  • Pepper and salt to taste
  • 1/2 lemon juiced

Directions: 

  1. To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
  2. Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have
    popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
  3. To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

Chipotle Lime Dressing

Makes about 12 servings

Spicy and creamy, perfect for a Mexican-inspired salad or even stirred into some rice for a burrito.

  • 3 tablespoons vegan mayonnaise (such as Vegenaise /Just Mayo)
  • 3 tablespoons lime juice
  • 1 chipotle pepper in adobo sauce , finely minced
  • 1 tablespoon agave nectar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well

salad-1330609_1920

Creamy Chipotle Lime Bean Salad

This flavor-packed dish takes just 15 minutes to make and can be made ahead of time. Perfect for potlucks and parties!

Author: Sam Turnbull • It Doesn’t Taste Like Chickenlime-2133091_1920

  • 1 19oz can black beans, drained and rinsed
  • 1 19oz can kidney beans, drained and rinsed
  • 1 19oz can white kidney or cannellini beans, drained and rinsed
  • 2 cups corn kernels, fresh or frozen and thawed
  • 2 cups cherry tomatoes, halved
  • 1 large red bell pepper, chopped
  • 1 big handful cilantro (about 1/2 cup) or parsley (Dr C)
  • 1/4 red onion (about 1/2 cup), chopped
  • 1 – 1 1/2 batch of chipotle lime dressing (see below)

Instructions:

  1. Add everything to a very large bowl, adding the chipotle lime dressing to taste.
  2. 1 batch of dressing will lightly dress the salad, whereas 1 1/2 will have more punch.
  3. Toss well to combine.
  4. If making ahead of time, cover and store in the fridge for 1 – 2 days, and toss well before serving as the dressing will settle to the bottom.