Vegan Tamales Recipe

November 21, 2014 by India Leigh

Tamales. For those that have been following this blog for a while you will already know my love of Mexican Food and my soft spot for fragrant, steamy, carb loaded tamales! My first ever tamale experience was on a road trip and a hastened ready meal by Amy’s Kitchen. I then blazingly stalked La Guera Tamalera for her amazing tamales when I visited Los Angeles. I even managed to find vegan tamales when I was in travelling in Mexico. I’ve been making my own tamales ever since. Whenever I can get my hands on corn husks. Or I just use organic non-bleached parchment paper if I am really desperate for a tamale fix.

It was on my travels in Mexico that I discovered huitlacoche, a corn fungus (stick with me!) whilst at a farmers market in Oaxaca. Mesmerised I watched the deft hands of a beautiful Mexcian woman form a ball of pale corn dough into tortillas and then with one hand slap them onto a pale earthware, drum shaped griddle. A comal. Fired from underneath, a traditional Mexican cooking method as old as time. The smells that rose from the hot surface were intoxicating. My two months of Spanish lessons taken whilst in Argentina and followed up in Mexico (since forgotten by lack of use) paid off and I was able to string the words together to enquire if she could feed a hungry vegan. A passing American expat saved me when she scooped up a mass of a shining black ingredient. She passed a spoon in front of my nose, spoke a word I did not understand. ‘It’s corn fungus..nothing to alarm you. Delicious. Try it’. The tanned Texan said, encouragingly. The woman spooned sautéed spinach, the exotic corn fungus (known as huitlacoche) and decanted vibrant green salsa onto two tortillas with a flourish. A minute to warm it through and it was wrapped and handed to me with a smile. It cost barely anything.

I sat at a long communal table under the shade of a tree and experienced corn fungus for the very first time. It tasted faintly of corn, and mushrooms, but with a mildly tart, earthy flavour note completely new to me. After a split second..I was hooked.

I hope you can buy huitlacoche where you live. The flavor is perfect nestled inside warm, fluffy, steamed masa dough. If not, there are substitutions listed for you below.

Vegan Tamales

For the vegan tamales recipe you will need;

3 cups masa flour
1 teaspoon baking powder (gluten free it that’s appropriate for you)
1 teaspoon Himalayn salt
4 tbs coconut oil, melted
2 cups of water (approx…gradually add and just use enough to make a dough)
1 package dried corn husks

For the filling

1 can huitlacoche - if you are unable to obtain this where you live then substitute with crimini, portabello or shiitake mushrooms

2- 3 pinches of chilli flakes

salt & pepper as needed. The huitlacoche is salted but you may wish to add a little more.

optional - spinach or kale sautéed in olive oil and garlic

Method

Whilst your corn husks are soaking in hot water for 30 mins (use a large pan and use a lid to hold them under water), prepare your masa dough.

Mix the flour with the melted coconut oil, salt and baking powder. Add water.

Spread the masa dough onto the soaked corn husks. Place a line of your filling into the centre.

Bring the sides of the husks together, gently rolling the dough to enclose the filling. Use the husks to gently squeeze and roll, making a seal. Fold the top and bottom of the husks over to close. Tie with torn strips of the husk (easier said than done) or string. Or just fold and gently place in the steaming basket. When all jostled together the tamales will not really need tying. And anyway, I can never get the husk string to hold. Something I still need to learn!

Use a steaming basked in a large pan. Have about 2 inches of water in the bottom. Make sure it doesn’t rise above the steamer basket. Keep an eye on the water level. Steam for about 35-40 mins. Leave to cool slightly before serving as they will of course be hot to handle.

I served these with a spicy guava and cilantro salsa.

Let us know in the comments below how your tamales turn out!

Vegan Tamales Recipe

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

The lightest, fluffiest vegan tamales.

Author: India Leigh

Recipe type: Lunch

Cuisine: Mexican

Serves: 12

Ingredients

Vegan Tamales
For the vegan tamales recipe you will need;
3 cups masa flour
1 teaspoon baking powder (gluten free it that's appropriate for you)
1 teaspoon Himalayn salt
4 tbs coconut oil, melted
2 cups of water (approx...gradually add and just use enough to make a dough)
1 package dried corn husks
For the filling
1 can huitlacoche - if you are unable to obtain this where you live then substitute with crimini, portabello or shiitake mushrooms
2- 3 pinches of chilli flakes
salt & pepper as needed. The huitlacoche is salted but you may wish to add a little more.
optional - spinach or kale sautéed in olive oil and garlic

Instructions

Whilst your corn husks are soaking in hot water for 30 mins (use a large pan and use a lid to hold them under water), prepare your masa dough.
Mix the flour with the melted coconut oil, salt and baking powder. Add water.
Spread the masa dough onto the soaked corn husks. Place a line of your filling into the centre.
Bring the sides of the husks together, gently rolling the dough to enclose the filling. Use the husks to gently squeeze and roll, making a seal. Fold the top and bottom of the husks over to close. Tie with torn strips of the husk (easier said than done) or string. Or just fold and gently place in the steaming basket. When all jostled together the tamales will not really need tying. And anyway, I can never get the husk string to hold. Something I still need to learn!
Use a steaming basked in a large pan. Have about 2 inches of water in the bottom. Make sure it doesn't rise above the steamer basket. Keep an eye on the water level. Steam for about 35-40 mins. Leave to cool slightly before serving as they will of course be hot to handle.
I served these with a spicy guava and cilantro salsa.

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Potty About Herbed Pate - Recipe. Gluten Free, Soy Free

September 2, 2014 by India Leigh

…

Friday Giveaway! A delicious FOODIE box. Gluten & lactose free. Burgers! Chocolate!

July 11, 2014 by India Leigh

I recently received some gluten free and vegan products to review from a company based in the UK called Amisa

They have a range of organic products including gluten free porridge oats. I tried the Apple & Cinnamon Spice. Three ingredients. All organic; oats, apples & cinnamon. Nothing else. Not like some ‘healthy breakfasts’ purporting to be good for you which have more sugar added than you’d find in an evil sugary drink! I enjoyed my cinnamon spiced oats with a dollop of soya yogurt and some pistachios and it was lovely. Not just for gluten sensitive folk or diabetics. Great for those who want to enjoy delicious food AND be healthy. Fab for kids, too if you want to avoid those sugary cereals.

I also had the rice and corn crisp breads smothered with homemade vegan pesto. Yum!

AND the falafel mix. It was so easy to prepare. Soak the entire contents in 200ml hot water and mix. Form into balls. Fry or bake. I fried mine and they were so delicious I could not wait until lunch and so had them for breakfast, with some spicy mango chutney. A good idea, not just for dinner (as I have demonstrated) but also for your lunch box, a spoon or two of hummus or a tasty chutney and you are all set. I think a box of falafel mix in your camping food box would be ideal as well. Think about it, flavourful food cooked on your campfire whilst sitting in a field or on the beach.

The good folk at Amisa, a division of a small family run company owned by Windmill Organics,

understand that there is a great need for healthy, tasty gluten/lactose free products. We have a goodie box for one lucky winner (it could be you!). In the box you will find..

Falafel Mix

Burger Mix

Lactose free Chocolate coated rice cakes

and gluten free crisp breads!

If you were wondering (as I was) where the name Amisa comes from, two sisters work in the company and the name ‘Amisa’ actually comes from both their names combined (Amy & Elisa). So now we know! Cute.

If you want to enter to win..

a Rafflecopter giveaway

Click here to find out more about Windmill Organics

Salted Caramel - Creme Caramel Recipe

February 24, 2014 by India Leigh

Salted Caramel - Creme Caramel Recipe.

Because everyone needs a good creme caramel recipe. It is allergy friendly, too!

Salted Caramel - Creme Caramel Recipe

Do we ever stop getting a thrill from the mocha coloured caramel, shining atop the perfect surface of an orbicular creme caramel? Gently picking up the plate to rock it to a pleasing wibble. Before, slowly cutting through the dark, glossy top with a fine, antique spoon. Audibly sucking up a cool, flaxen coloured helping of intense, toffee sweet topping that sensually spills over the milky creme like rich satin. Then letting it disperse, seductively, on our tongue, making our heart race a little causing our blossoms to heave like a heroin in a Mills & Boon novel. Or is that just me?? (Ahem).

Now that I have discovered the delights of agar agar powder (a healthy, plant-based substitute for gelatin) after dozens of failed recipes using second-rate agar shards, or trying to reduce it to a powder (oft cited in mouthwatering recipes), in a coffee grinder, I am going back over past disasters to recreate desserts that transport me back to childhood, and cheeses that make me wonder why anyone would be anything but vegan.

Creme Caramel (sometimes known by the little less poetic pseudonym of flan, or custard pudding) is but one of these triumphs.
I buzzed around on the internet and gathered inspiration from a blogger whom I adore, Vegan Richa, and Mihaela, the Bulgarian writer of the blog Good Natured Food. Hers did not turn out so perfectly as she’d hoped, so I played and adapted her recipe until it was just like the non-vegan version I remembered. I brought it up to date with that sweet and salty thing we all seem to love at the moment, and delicately crumbled sea salt into the caramel sauce. Lovely!

Ok, without further a do, here is the recipe. It yields four servings.

Dairy, egg, white processed sugar, soy and gluten free.

Ingredients

For the CREME

1 3/4 cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar

1 tbs Xylitol powder (grind granules in a coffee grinder)

3/4 tsp Agar Agar powder

1 tbs arrowroot powder

1 tsp Vanilla extract

For the CARAMEL

5 tbs Coconut palm sugar

2 1/2 tbs warm water

Pinch of sea salt for each ramekin

Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn) divide caramel into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I’ve even added chilli flakes at this point, I love that surprising kick..but for this recipe let’s keep it elegant)

Creme
Meanwhile, it is time to make your ‘creme’ part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.

Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.

When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.

After an hour, the creme will have set. Now it is time to plate up. I approach this part of the making with part excitement and part trepidation. Get the saucer/serving plate, you will serve the creme on and pop it on top of the ramekin. Gently flip the plate (hold onto that ramekin!) so the ramekin is on top of the saucer. Now put the saucer down onto a countertop and hold the ramekin. Gently wobble the ramekin a little, whilst keeping it close to the saucer. You should be rewarded with pleasing sucking sound as it succumbs to gravity and drops to the plate. If it doesn’t, then gently turn the ramekin back over and use a small sharp knife to loosen the edges, taking care not to cut into the edges. Do the steps again, the coaxing stops any stubbornness.

Besides it being a kinder, non-animal derived gelling substance, 80% of agar is fibre. It is lower in calories than gelatine, and the fibre from the algae (yes it is a flavourless seaweed), swells up and makes you feel fuller and sated for longer.
Note* Agar will require a much higher content in liquids containing vinegar or foods that contain high levels of oxalic acid, such as chocolate, rhubarb and spinach (the acid makes it more difficult to gel).

I hope you enjoy!

What is your favourite veganized dessert?

Salted Caramel - Creme Caramel Recipe

Author: India Leigh

Recipe type: Dessert

Cuisine: Vegan, Dairy Free

Ingredients

For the CREME
1¾ cup Unsweetened almond milk + a dash (for mixing)
1 tbs Coconut palm sugar
1 tbs Xylitol powder (grind granules in a coffee grinder)
¾ tsp Agar Agar powder
1 tbs arrowroot powder
1 tsp Vanilla extract
For the CARAMEL
5 tbs Coconut palm sugar
2½ tbs warm water
Pinch of sea salt for each ramekin

Instructions

Caramel
Place your coconut sugar and xylitol into a small saucepan with the water and slowly bring to a rolling boil. Once the bubbles meet in the middle and it is beginning to smell of rich, sweet caramel, remove from the heat so as not to burn. Carefully (it is very hot and would give a nasty burn)
divide caramel
into your four ramequins. Allow to cool. Crush a scattering of sea salt into each ramekin (I've even added chilli flakes at this point, I love that surprising kick..but for this recipe let's keep it elegant)
Creme
Meanwhile, it is time to make your 'creme' part of the recipe. Pour your vegan milk into a medium saucepan. For this we use half and half of the xylitol and coconut sugar. The coconut sugar adds a richness but we want the creme to be lighter and not so toothsomely sweet as the sauce.
Mix the arrow root and agar agar powder with a dash of milk, I use a little cup to do this. Mixing rather than adding straight to your warming milk ensures your creme is smooth and silky and sans lumps! Add the sugar and gently whisk. When granules are not longer visible, slowly drizzle the agar/arrowroot mix into the milk.
When the creme sauce begins to thicken it is then ready to slowly pour into the ramekins on top of the caramel sauce. Allow to cool slightly and then very gently place the ramekins into the fridge to set and chill.

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Haggis Neeps And Tatties Recipe

December 30, 2013 by India Leigh

Christmas is over, my thoughts now turn to the New Year. My thoughts, of course, involve food. I’ve been thinking about putting together this recipe for a while. I finally got around to it. You can make this recipe ahead of time. Haggis Neeps And Tatties Recipe

Many myths abound around one famed savoury pudding. What savoury pudding?? Haggis. As the legend goes, the recipe was supposed to have originated from Scotland..WRONG. According to a food writer (Historian Alan Davidson), haggis was being cooked upon the fires of the Ancient Romans. Another myth is that the Scots consume tons of the sheep offal stuffed stomachs of farm animals, known to us as haggis. WRONG! apparently, the English actually enjoy tucking into this boiled dish far more than their Highland brothers. And lastly, the myth that vegans cannot eat it. WRONG! If you want to join in an age old tradition of eating haggis to ring in the New Year in the spirit of Hogmanay (what the Scots call New years eve), and/or gather with friends to eat and be merry for the anniversary of the birth of Scottish poet Robbie Burns each January 25th, I’ve just the recipe for you. It is gluten free, too. It is a great recipe that you are going to love!

My recipe is made with tempeh. For those that don’t know, tempeh has it’s origins in Indonesia, here it is traditionally made from fermenting soybeans in a compacted or caked form. It has no cholesterol, it is high in protein and fibre with a nutty flavour and chewy texture. It takes on flavours well and is really versatile. For this recipe I used a delicious garbanzo tempeh, for a soy-free haggis, made by a company in Texas called The Hearty Vegan. If you cannot get hold of this then any tempeh will work.

Haggis

1/3 cup lentils cooked

1 pkt tempeh (I used garbanzo tempeh by

3/4 pinhead oats

grating nutmeg

5 cremini mushrooms

1 med white onion

1 tbs cilantro dried

1 tbs chopped fresh parsley

1 tsp fresh marjoram

1 tsp fresh rosemary

1 vegetable bouillon in 2 1/2 cups of water

1 bay leaf

1 tsp freshly grated horseradish

1/8 tsp white pepper

1/4 tsp black pepper

salt to taste

2 tbs olive oil for sautéing

parsley rosemary marjoram

finely dice the onion. sauté in the olive oil. add tempeh and break it down to crumbles with a fork

add the oats to allow them to toast slightly

add the bouillon, water, herbs, nutmeg, lentils, mushrooms, salt & pepper

Gently simmer for twenty mins. Keep a watchful eye on it, if the oatmeal gets too stiff during cooking add a little more water.

Allow to cool so the oats can absorb any remaining liquid and become drier. You don’t want a sloppy mess.

If possible, pop a lid on the pan and leave in the fridge (or a cool place) overnight to allow the flavours to fully develop.

Now you have two choices. Place the mix onto foil to make a dome. Cover with foil and seal the edges and roast for 30mins, cut open the foil at the lid and then bake for a further 10 mins uncovered.

or,

Heat oil in a pan and fry. Roasting is of course healthier and easier, no fry pans to scrub!

It is traditional to eat haggis with ‘neeps’ and ‘tatties’. The ‘neeps’ are turnips. This is a little confusing as the turnips are actually boiled and mashed swede. Just boil and then mash with a pinch of white pepper.
The ‘tatties’ are, of course, mashed potatoes. I made a creamy mash from cauliflower, parsnip and potato in equal quantities. When cooked, about 20mins, sprinkle over some salt and then mash with lots of black pepper. It needs nothing more. Delectable.

The following day (one of my favourite things) leftovers. Fry the haggis in oil. Grab two slices of bread, spread a thin layer of vegan butter, spoon on some leftover mash and slather to cover to the edges. Add a generous layer of the crumbly, crusted fried haggis, and then close it up with a slice of bread onto the top. You can lift the lid and squeeze on a zig zag of mustard if you so desire. Get ready with a napkin, it is a messy business, and sink your teeth into it. The layers of flavour, the peppery swede, the fluffy mash and the chewy, savoury ‘meaty’ haggis, the hot and the cold things going on, are delicious!

The perfect New Years Eve or New Years day dinner. If you can rustle up a kilted bagpipe player or two, all the better.

Happy New Year!! Of course, Auld Lang Syne was written by Burns himself. No doubt you’ll be singing it at some point.

As for 2014. My hopes for thee? That you enjoy a great, nay utterly FABULOUS year. To assist the deliverance of the nub of my wishes…as penned by Master Burns….

“Hope Springs Exulting on Triumphant Wing.”
― Robert Burns

and Lang may yer lum reek! (Scottish for live long and happy).

Vegan Christmas Recipes Retrospective - Part 2

December 22, 2013 by India Leigh

I am continuing our Christmas retrospective today. The 25th is nearing but you still have time to make these dishes. All but the kale salad can be made in advance. The Burmese tofu can be substituted with extra firm pressed tofu or tempeh (if you are not soy-free) to reduce your prep time and make life easier.

Happy cooking!

Part 2 of my delicious Christmas Recipes …(all dairy, meat, gluten, sugar and soy free).

I suggest Part 2 to be either an alternative to Part 1 or for Boxing Day. This is the day after Christmas the British call Boxing Day. I have no idea why? Perhaps, when telly first bounced into life, eons ago, when it was black and white, they may have shown boxing on the TV. Who knows? Someone does..but not me.

So, anyway, these recipes are for that day…the day after Christmas. When we are all looking for something lighter to eat, stomachs still distended from the previous day of heavy feasting. This is what came to mind for me to make. It still holds a Christmas feeling, using traditional spices, cinnamon, orange and anise. You could of course veer from the traditional Western fare totally and put on a Middle Eastern feast or an Asian spread. Personally, I think some flavours should be kept for Christmas. Otherwise, it becomes a time like any other. I love the smells that fill the house at this time of year and the heat given off by the oven, forever turned up a baking or roasting something. Yes, today I’ve combined some raw foods, foods kept vibrant, fresh and full of nutrients but it all still mounts up to an, albeit, lighter meatless Christmas dinner. Our bodies thank us for it, we feel appreciative of the easing back on quantity and enjoy the flavours only Xmas can bring.

Sticky Glazed Vegan ‘Ham’ with Star anise and Onion & Rosemary Relish.

After looking at many recipes for Burmese Tofu (all the same) on the web, and reading about some long winded (inexplicable) processes used, I decided to wing it. It all seemed overly complicated to me. After I’d successfully made my own version, I then found the video below. Basically, Miagi and I seemed to be of the same mind, but I omitted the nutritional yeast and I poured the finished mix directly into an oiled pan and not into a tea towel (didn’t understand that part?). Make this 2-3 days ahead. It takes a little planning. But that is one of the elements that make Christmas…taking time (I know, easy for me to say…I don’t have 5 children under the age of ten and grandparents to deal with!).

Ok, now you’ve done that. The next step is this…THE GLAZE

Preheat the oven to 190 degrees

Ingredients

5 medjool dates
juice from 1/2 an orange + zest
2 Tbs coconut sugar
2 Tbs tamari
1 Tbs liquid smoke (if you don’t have then sub with 1/2 tsp smoked paprika or chipotle powder)
1 Tbs olive oil
1 Tbs mirin (or red wine vinegar)
1 tsp salt
grinding of fresh black pepper
10 star anise

Once the Burmese Tofu has set overnight then it is time to baste it. Gently turn it out into a larger baking try. Score the surface in a criss-cross pattern and with a pastry brush, glaze top and sides. Then stud the beautiful little star anise buttons into the criss-cross. Bake for 40 mins. Leave to cool for 30 mins before serving. The ‘crackling’ is sticky and delightfully sweet. Great with some left over Christmas sauces from Part 1 recipes here or take 10 minutes to cook up this fantastic onion sauce.

Onion Sauce

10 shallots
2 clove garlic
2 Tbs coconut sugar
2 Tbs red wine vinegar or red wine
2 Tbs fresh rosemary
2 Tbs dried onion (or onion powder)
1 Tbs mustard seeds
4 bay leaves
2 Tbs fresh lemon juice
3 Tbs olive oil
1/2 tsp salt

Grind the bay leaves, rosemary and dried onion
In a small food processor mince the shallots and garlic (or use a knife)
Pour the oil in a small pan and heat. Add the onions and garlic until fry for 2 mins. Stirring. Add the mustard seeds until the pop. Then add the ground spices, red wine vinegar and salt and simmer for 5 mins. Take off the heat. Add the lemon juice. Stir and then leave to cool. Pop it into a jar. Serve

with this gloriously fresh and crunchy….

Shaved Brussel Sprout & Cranberry Walnut Salad with a Dijon and Lemon dressing.

2 cups sprouts finely sliced

1 cup kale ripped into bite size pieces

handful cranberries

handful of walnuts (soaked and activated if you follow the raw diet), toasted if you like

small fennel bulb finely sliced

zest of half an orange

Dressing

¾ cup extra virgin olive oil

¼ cup white balsamic vinegar (or white wine vinegar)

1 Tbsp. Dijon mustard

1 yacon syrup or agave

Kosher/pink salt and freshly ground black pepper to taste

Mix and then pour onto the salad. Massage into the salad for a minute or so. Then finish with a brief, flourishing squeeze of lemon.

OK…here it is the Xmas finale

I’ve taken a recipe from my friend Russell James - (not) Sugar dusted Raw Mince Pies & cashew cream Joyously, rich and crowd pleasing. They take over the course of a day to make (if you are dehydrating them) but only minutes to prepare.

I omitted the agave in the base as I wanted the contrast of the non sweet and I don’t like really sweet pastry. I also used a bag of fruit-sweetened dried mix berries (cranberries, cherries, blueberries, raisins) in place of the dates and apples because I think they perform better. I put a slug of vegan brandy in the soaking berries too. I subbed the agave in the cashew cream and used xylitol instead to reduce the calories. The result is the taste of the finest Xmas pudding nestling in a pastry case. The cashew cream compliments it perfectly. Santa will love one (or two) of these!

Part 3 Tomorrow….

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

September 14, 2013 by India Leigh

I have been wanting to make this soup for a while. I love butternut squash. Really love it. I love the way it is just about the most patient vegetable there is. It sits, looking pert and lovely upon my shelf until I decide to use it. It doesn’t sag or deflate in despondency. Sometimes weeks can go by and it stays as fresh as a daisy. As September brings that sweet smell of falling leaves and shorter evenings I am far too inclined to cook everything, it’s all about the comfort and the salads and raw foods come second best. I try to do my utmost to stop this. My body craves nutrients, not lost in the steam of long cooked stews. I’ve wanted to make raw butternut squash soup forEVER but I didn’t have a kickass blender that could whizz it up to a sweet thick cream. Well, now I have one (I’ll tell you about that another time).

It’s Vegan MoFo Day 14 (my life already!). I’m plunging on. Most other bloggers take a break at the weekends but I’m travelling again soon and am not sure I’ll get chance to post.

This recipe was the very first thing I made with my new kitchen gadget.

Raw Butternut Squash And Kiwi Soup With Chilli Apple Croutons

1 medium butternut squash

1/2 organic kiwi (leave the skin on..this is good if it is organic

1/4 red onion

1/4 inch piece of fresh ginger

1/2 hot(ish) red chilli pepper, seeds removed

1 clove garlic

1/2 tsp salt

1/2 tsp of cracked black pepper

apple croutons

dice 1/2 a dessert apple really small, keep the skin on

dust with salt, cracked black pepper, hot chilli powder (or chipotle powder if you have it).

Use a vegetable peeler to peel the squash. Chop into chunks and remove the seeds (you can dust these with seasoning and roast for a healthy snack).

Use a garlic press to mince the ginger (I know, isn’t this a great tip..I was busy the other day and a lightbulb moment struck and I popped it in and hopped up and down at my discovery. So much easier than grating!) mince it straight into your blender. Throw all the other ingredients in along with it and blend on high speed for about 2 minutes. In this time, the centrifugal force of the blender will transform into a warm silky soup.

Serve into bowls, placing the chilli, apple croutons in the centre. Shake over a few chilli flakes too.

The kiwi just gives it a slight edge to cut through the sweet squash. It is also a great boost of vitamin C. With the colder weather it is a good idea to up your intake. Stay healthy.

I don’t know, sometimes I just feel so smug that I wised up to vegan food so long ago. To coin a phrase, ‘it’s the nuts’!

Love Pasta But Hate Feeling Bloated? The Low Carb, Gluten Free, Egg Free Pasta Revolution Is Here

July 18, 2013 by India Leigh

I am really excited about this product. Bean pasta is going to be BIG. Watch out Italy! It’s just a matter of time. Why? We are always being told white flour isn’t a good health choice, but beans are majorly good for you. Bean pasta smacks down old school, carb heavy pasta with ease. It has

400% more protein

400% more fibre

60% lower carbs - than other pastas

than other pasta and it is really filling, low GI, gluten free, low fat, 0% sodium and has a great al dente texture, it absorbs flavours well and is all the good with non of the bad. If you appreciate good food, want it to be easy to cook, want a low fat, low carb diet and want to loose a few pounds, and/or have food allergies. It is for you. It is honest, clean food.

I love it! I just wish I knew how they can make it act like pasta from 100% bean flour?? I teamed it with; a low fat homemade basil pesto, a really creamy mushroom sauce I made with almond cream, and a very simple chill and garlic oil. The mung bean pasta was my favourite. It had such a satisfying bite. It was closely followed but the black bean. The recipe suggestion on the back was for a coconut milk based, Asian inspired sauce, but I haven’t brought myself to try it yet. I’m still consumed with reacquainting myself with the taste of Italy!

Vegan Certified

Gluten Free Certified

I tracked down the distributors in the UK and Ireland - Lavida Food to thank them, from the bottom of my heart! Click on their link for retailers.

I also found them available in Whole Foods London, online from Gluten Free Food Market and stores in North America. If it isn’t in your local health food store then do what I do, ask them to stock it. If they are worth their salt they will listen to you.

Vive la revolution!

Pulled ‘pork’ Jackfruit with Fresh & Crunchy Apple & Cabbage Slaw -

May 21, 2013 by India Leigh

It’s National Vegetarian Week in the UK!
I’m kicking it off with Sage & Apple ‘pulled pork’ Jackfruit. Great BBQ food for our ‘great’ British Summer. Did I say great? I meant grey. I should have said grey. It’s just..grey (So far anyway). BUT, I’m ever the optimist. Anyway, this dish doesn’t need sun. It does beg to be shared.

Please, carnivore BBQ’rs. No more bland freezer veggie burgers! Serve this to your veggie friends. The meat eaters will no doubt want some, so make extra. I want to show you that plant based food is delicious AND easy. The bonus is it is very low fat, low carb and is a good choice for protein.

What you will need

1 tin young green jackfruit, in brine (buy from Asian stores or online).

1 diced onion

1 apple chopped into 8 pieces (1/2..1/2 again, 1/2 again)

1/4 cup water

2 large cloves minced garlic

1 tbs balsamic vinegar

1 tbs sage (or 1 tsp chopped fresh sage)

1 tsp thyme

1 tsp paprika

1/2 tsp black pepper

1 tsp salt

olive oil for frying

Step 1

Put a small amount of oil in a heavy bottomed pan. Add the onions and sprinkle over the salt. Mix. Add a lid and gently sauté until soft.

Step 2

Open the jackfruit can and drain the contents. The chunks are in triangular pieces. Cut off the bottom V where the core attaches to the outer. This will allow the pieces to stew and take on the look of pulled pork (but do put all the pieces in the pan).

Step 3

Add the jackfruit. The chopped apple and herbs to the onions. Add the water. Stir and keep the heat on a low simmer, without the lid, for 20 minutes. Then turn off the heat. Allow the stew to cool a little. It is best to leave over night, for jackfruit to take on the fullest flavour. But, don’t worry if you can’t.

Now, you can stop there. The stew is lovely with creamy mashed potato, and/or sautéed french beans. But, if you want a more intense flavour more akin to something you’d find in a bun then lets continue. Turn on the oven. 250 c or Gas mark 8.

Step 4 (optional)

This step is to bake most of the water out of the stew and make it dryer. Intensifying the flavour. At this point you can add a chilli sauce and 1 tbs extra of balsamic vinegar or tamari. Or your favourite BBQ sauce, if you like that sweet, caramel, salty and hot flavour.

Take a high sided baking sheet. Gently transfer the stew to the baking sheet and spread it out. Bake for 20-30 mins. Keep a watch on it though. Move the stew around with a spoon, and make sure it all gets its time at the top. It will dehydrate. Keep tasting it and see what level of dryness you want to take it. It will also get more chewy. More like jerky.

Serve with an apple, cabbage coleslaw. Throw on some chopped green/salad/ onions (scallions). Some rocket (arugula) and fresh herbs from your garden.

What are you doing for National Vegetarian Week? Don’t be shy, let us know in the comments below.

If you need some ideas, here is a list of events from the Vegetarian Society UK.

What are your antioxidant levels? Protect yourself!

April 29, 2013 by India Leigh

I was at a New Living Expo in San Francisco this weekend. I saw this scanner that measures your bodies antioxidant levels. It was featured on Dr. Oz in his episode about the importance of antioxidants to protect your body from diseases like heart disease, cancer, ageing. It is also immune boosting. Read here

I was sitting next to a woman who asked the woman who was testing her, ‘what do I need to do to get into the top blue level?’. I was waiting for my results at the time. I got 64K! High Presence of antioxidants. I said to her….

‘Eat more greens. LOVE KALE. Eat more PLANTS. In the very least, Embrace Meatless Monday or better still adopt a low-fat vegan diet.
Be a non-smoker.
Don’t drink alcohol.
Walk lots, and zumba your bootie off as often as you can!’

Get some colour on your plate!

Be well

India Leigh xo

Vegan Tamales

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