Vegan Blue Cheese, Mushroom and Chestnut Stuffed Butternut Squash

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Serves 2

Ingredients

1 butternut squash

2 tbsps olive oil

1 tbsp dairy free butter

1 tsp dried thyme

1 cup of mushrooms, sliced

1 cup of ready cooked chestnuts

100g of vegan blue cheese, grated

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Method

Preheat oven to  200°

Slice the squash in half lengthways and remove the seeds and squash brains.

Coat the inside of the squash halves with olive oil, wrap in tin foil and place in the oven for 30 minutes.

Melt the butter in a saucepan.

Add the mushrooms and chestnuts and thyme and saute  for 5 minutes.

Add the blue cheese and stir until it melts.

Serve

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Jackfruit Puttanesca

Jackfruit is known to be a great substitute for pulled pork but it’s texture also means it works well instead as a tuna substitute.

I love Italian flavours and this dish is so easy to cook.

jackfruit put

Ingredients

1 tin of green jackfruit (in salt water not syrup), draned and shreaded

2 sheets of nori seaweed, torn in to small pieces

2 heaped tbsps of black sliced olives

2 heaped tbsps of capers, drained

2 cloves of garlic, finely chopped

1 chopped green chilli

2 tbsps of olive oil

1 red onion, diced

10 fresh tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

1 lemon, juiced

1 tsp dried basil (or the equivalent measure of chopped fresh basil)

Salt

Black pepper

1/2 cup of water

1/2 packet of dried linguine

Dairy free parmesan style cheese (I used Tesco)

Method

Fry onion and garlic gently in the olive oil for a couple of minutes.

Add tomatoes and water and cook until the pan starts to boil.

Add jackfruit, nori, olives, capers, chilli, lemon juice and basil and salt and pepper to taste. 

Stir, then add lid and turn heat down and simmer for around 20 minutes.

In the mean time, cook the pasta

Fill pan with water, bring to boil.

Add some salt and the linguine.

Once linguine has softened in the pan, turn heat down and simmer for around 15 minutes until cooked.

Serve

Add parmesan.

 

Salsify Thermidor

Salsify is not a charm that you recite whilst pointing a wand at something Hogwarts style as I thought when I first heard of it but in fact an edible root vegetable belonging to the dandelion family. 

 

Salsify is also known as the ‘oyster plant’ due to its apparent oystery taste when cooked.

Thermidor comes from the Greek word ‘thermos’ meaning ‘heat’. 

I’ve come up with an original oyster free thermidor recipe, very easy to cook and delicious. 

salsify thermidor

Serves 2

Ingredients

3 sticks of salsify, peeled and sliced in to cm thick chunks

1 onion, chopped

1 clove of garlic, chopped

1/2 a cup of white wine

1 cup of plant based cream, (I used oatly)

1 tbsp of soya or other plant based margarine type spread

1 tsp of English mustard, (having grown up in Norwich, I loyally stick to Colman’s)

2 sprigs of parsley, chopped

Salt

Pepper

Breadcrumbs

Vegan Cheese, grated

Method

Preheat oven to 440°F (200°C)

Melt the soya spread in a saucepan

Add the garlic and onion to the pan and fry gently for

a 2 minutes until they start to cook.

Add the salsify and stir in the wine, when the pan is bubbling, stir in the cream, mustard and parsley, season with salt and pepper and bring to the boil.

Once boiling, turn down to low, simmer for 30 minutes, stirring occasionally while the sauce reduces and thickens.

Remove from stove and pour salsify mix in to a small oven proof dish.

Sprinkle over the breadcrumbs and then cheese.

Bake in oven for 30 mins.

Serve

 

Chickenless Supreme

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Serves 4

Ingredients

1 onion, chopped

1 clove of garlic, chopped

Drizzle of olive oil

1 300g pack of soya chicken alternative

1tsp of vegetable stock or bouillon

125g mushrooms, sliced (I used chestnut mushrooms but you could use any)

1/2 a cup of garden peas

2 sprigs of parsley, chopped

1/2 a cup of white wine

1 heaped tbsp soya or plant based margarine type spread

1 heaped tbsp plain flour

1 cup of almond milk (you could use any plant based milk but I find almond thickens best)

2 cups of wild rice

2 cups of water

Method

Drizzle oil in a saucepan, fry onion and garlic for around 2 minutes until the onion starts to cook.

Add wine and soya pieces and simmer.

Whilst simmering make a roux sauce.

For Roux Sauce

Melt soya spread in a saucepan.

Stir in flour to make a paste.

Remove from head and stir in milk until paste blends in.

Return to heat and stir while sauce thickens.

Once sauce is the desired consistency, pour in to the other pan and stir.

Add stock, mushrooms, peas and parsley and salt and pepper to season.

Simmer in pan with lid on for about 20 minutes.

For Rice

Add rice to pan with water, bring to the boil.

Sprinkle with a little salt, Simmer with lid on for around 15/20 minutes until water is absorbed and rice has softened.

If you time it correctly, both chickenless supreme and rice should be ready around the same time.

Serve