Category: Resources

Summer Raw Vegetable Buddha Bowl

Summer Vegetable Buddha Bowl

Summer Raw Vegetable Buddha Bowl

A tasty and colourful salad for Summer
Prep Time 30 mins
Cook Time 0 mins
Course Main Course
Servings 2

Ingredients
  

  • 2 Large tomatoes, quartered Beefstake or Plum
  • 2 Carrots, peeled and sliced lengthways
  • 1 Small beetroot, cooked and thinly sliced
  • 1 Spring onion, finely diced
  • 1 Red pepper, sliced lengthways Add yellow, green, orange peppers if you wish
  • 2 Radish, thinly sliced
  • 1 handful Red cabbage, shredded
  • 1 handful Spinach
  • 1 handful Small Broccoli florets
  • 1 Avocado, quartered (optional)
  • 1 handful Basil or Coriander for garnish (your choice)

Instructions
 

  • Simply prepare the vegetables and arrange on the plate.
  • Add any dressing of your liking.
Keyword Plant based
Categories: Recipes

Beetroot Burger

Beetroot burger

Beetroot burger

Easy healthy plant based burger recipe
Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Servings 8 patties

Equipment

  • Food processor
  • Large frying pan
  • large bowl

Ingredients
  

  • 1 Onion
  • 2 Garlic cloves
  • 250 g Silken Tofu
  • 100 g Fresh Beetroot (cooked)
  • 400 g Black Beans
  • 1 tbsp Tomato Puree
  • 100 g Plain White Flour
  • 2 tbsp Flaxseed
  • 250 g Brown Rice (cooked)
  • 200 g Chestnut Mushrooms
  • 3 tbsp Olive Oil

Instructions
 

  • Finely chop the onion and garlic.
  • Heat 1 tbsp of oil in the large frying pan, add the onion and fry for 10 minutes until soft.
  • Add the garlic and fry for 1 more minute. Add the mixture to a large bowl.
  • Put the mushrooms in the food processor and pulse until they also resemble rice. Heat the remaining oil in the pan, add the mushrooms and fry for 10-15 mins, until any liquid that’s released has evaporated and the mushrooms are tender. Tip into the bowl with the onions.
  • Heat the remaining oil in the pan, add the mushrooms and fry on low heat for 10 minutes, until any liquid has evaporated. Then add to the bowl with the onions and garlic.
  • Put the tofu, beetroot, beans, tomato purée, flour and flaxseed in the food processor with and blitz until smooth. Scrape into the bowl.
  • Add the rice to the food processor and pulse until finely chopped. Add to the bowl.
  • Now the fun bit, use your hands to shape the mixture into patties roughly the same size as your burger buns. 
  • Place the patties in the fridge for at least 30 minutes before cooking.
  • Heat a frying pan over a medium heat and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed and hot through to the centre.
  • Build your burger with your favourite sauce and toppings.

Notes

Don’t miss out the step of putting the patties in the fridge, they will be much softer than your traditional ‘meat’ burger and the chilling process will help them bind together.
These can be frozen and simply defrosted before reheating. 
Keyword Plant based
Categories: Recipes

Green Bean Salad

Green Beans salad recipe

Green Bean Salad

Summer salad with fresh green beans
Prep Time 20 mins
Cook Time 30 mins
Course Salad, Side Dish
Servings 4 as a side dish

Equipment

  • Large Saucepan or pressure cooker

Ingredients
  

  • 800 g Fresh green beans
  • 6 tbsp Olive oil
  • 4 Large Tomatoes i.e Plum, Beefsteak
  • 1 White onion
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Sugar

Instructions
 

  • Wash and trim the Green Beans
  • Finely dice the onion and add to pan
  • Chop tomatoes into small cubes and add to pan
  • Cut Green Beans in half and then lengthways and add to pan
  • Add salt, sugar, garlic and olive oil to the pan
  • Give pan a gentle shake, do not stir and cook for 20 – 30 minutes until Green Beans are soft.
  • Allow to cool and serve

Notes

The idea with this recipe is that you layer the ingredients in the pan, so no need to stir.  
The moisture released as the ingredients cook should be adequate but add a small amount of water if needed.
This will keep in the fridge in an airtight container for a couple of days. 
Keyword Plant based
Categories: Recipes

Vegetable Korma

plant based vegan recipe korma

Vegetable Korma

A lightly spiced dish using vegetables and coconut milk. Ideal for cooking with seasonal vegetables – you select which to include.
Prep Time 1 hr
Cook Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large saucepan

Ingredients
  

  • 500 grams mixed prepared vegetables cut into chunks
  • 1 tablespoon vegetable or olive oil
  • 1 small onion, chopped
  • 1 garlic clove
  • 1 cm root ginger, chopped
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli
  • `1 lemon
  • 1 vegetable stock cube
  • cashew nuts
  • 1 400g tin chopped tomatoes
  • 1 400g tin coconut milk or cream
  • 2 tablespoon sultanas
  • salt and pepper

Instructions
 

  • Fry the onion, garlic and ginger gently until soft
  • Add the spices and fry for 2 minutes, stirring
  • Stir in the vegetables and chopped tomatoes
  • Add a teaspoon of lemon rind and lemon juice and crumble vegetable stock cube
  • Cover and simmer for 30 minutes until the vegetables are just tender; add water if needed
  • Stir in half a tin of coconut milk, and add more if desired
  • Stir in the cashew nuts and season with salt and pepper
  • Top with sultanas

Notes

If using reduced fat coconut milk, recommend using half a tin if you wish to keep a thicker sauce consistency.
Keyword Plant based
Categories: Recipes

Shepherdess Pie

plant based vegan recipe shepherdess pie

Shepherdess Pie

A vegetable and lentil base topped with potato and parsnip
Prep Time 5 hrs
Cook Time 1 hr
Soaking lentils 4 hrs
Course Main Course

Equipment

  • 2 saucepans
  • Frying pan
  • shallow ovenproof dish

Ingredients
  

  • 700 grams potatoes or a combination of potato and parsnip
  • 100 grams continental lentils (green or red can be used) soaked for over 4 hours or used tinned lentils
  • vegetable or olive oil
  • 1 onion peeled and chopped
  • 1 clove garlic crushed
  • 1 large carrot cleaned and diced
  • 100 grams mushrooms chopped
  • other ingredients of your choice eg peas or celery
  • 1 tablespoon tomato puree
  • 1 teaspoon dried herbs such as thyme and marjoram
  • 300 mls vegetable stock
  • salt and pepper
  • 700 grams potato or a combination of potato and parsnip
  • plant based margarine/spread

Instructions
 

  • Simmer the soaked lentils in water until tender and drain off the liquid. If using tinned lentils, follow instructions on tin
  • Peel the potatoes, cut into pieces and boil until cooked
  • Fry the onion and garlic until soft
  • Add the carrots and fry for 2 minutes then add other vegetables
  • Stir in the lentils, tomato puree, herbs and seasoning
  • Add sufficient vegetable stock for the mixture to be moist but not too wet
  • Set oven to 200C/fan oven 180C/gas mark 6
  • Mash the potato (and parsnip if using) with plant based margarine; season to taste
  • Spoon the lentil and vegetable mixture into a shallow ovenproof dish
  • Cover with the mashed potato/potato and parsnip
  • Bake in the oven for 30 – 40 minutes until golden brown at 200C/180C fan/gas mark 6

Notes

For a creamier mash topping, add a splash of plant-based cream or milk alternative. 
Keyword Plant based
Categories: Recipes

Vegan Chickpea Curry

Vegan Chickpea Curry - SEAG - Shipley Eco-Action Group

Chickpea curry

Quick crowd pleaser and excellent for freezing
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 1 Red onion Diced
  • 1 tbsp Olive oil or coconut oil
  • 1 Red pepper
  • 150 g Cauliflower Cut into small florets
  • 140 g Peas
  • 2 400g Cans of chickpeas Drained and rinsed
  • 1 400g Can of coconut milk Use full fat for a creamier taste
  • 1 400g Can of chopped tomatoes
  • 100 ml Water
  • 4 tbsp Tikka masala paste
  • Fresh coriander leaves For garnish
  • Salt and pepper For seasoning
  • 280 g Rice Any rice of your choosing
  • 4 tbsp Vegan yoghurt or whipped coconut cream Optional for topping
  • 1 Avocado, sliced Optional for topping

Instructions
 

  • Heat the oil in a large saucepan
  • Add the onion and cook for 5 minutes, until softened
  • Cook rice according to packet instructions
  • Add the peppers and season with salt and pepper. Cook for a further 2 minutes
  • Add the cauliflower and tikka masala paste, stir and cook for a further minute
  • Add the chickpeas, tomatoes and peas, stir well and add the water and half the can of coconut milk
  • Stir well, bring to the boil, then reduce the heat and simmer or 15 minutes
  • Pour in the remaining coconut milk and cook for a further 5 minutes
  • Serve and top with fresh coriander, avocado and yogurt (if using) and serve with rice

Notes

If using reduced fat coconut milk, try not adding the water at step 6 if you want a thicker sauce. 
Keyword Plant based
Categories: Recipes

Plant-based Mushroom Risotto

Plant-based Mushroom Risotto - SEAG - Shipley Eco-Action Group

Mushroom Risotto

Simple and delicious risotto
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Large saucepan
  • Measuring jug

Ingredients
  

  • 150g Chestnut mushrooms Thickly sliced
  • 200g Any other type of mushroom Thickly sliced
  • 1 Small onion Finely chopped
  • 2 Garlic cloves Finely chopped
  • 350 g Arborio risotto rice
  • 1 litre Vegetable stock
  • 200 ml Vegan white wine
  • 2 tbsp Olive oil
  • 20 g Vegan butter or margarine
  • 1 tbsp Dried thyme
  • 2 tbsp Parsley leaves Finely chopped
  • 2 tbsp Nutritional yeast
  • Salt and pepper for seasoning

Instructions
 

  • Heat oil in a large saucepan
  • Add the onion, cook for 5 minutes until softened
  • Add the garlic and thyme, cook for a further 2 minutes
  • Add all the mushrooms and season with salt and pepper, cook for a further 2 minutes
  • Add the rice, then pour in the wine and give it a good stir
  • Let the wine evaporate and then add a quarter of the stock, stirring frequently until liquid absorbed
  • Repeat until stock all gone
  • You know it is cooked when it has a creamy texture
  • Now add the nutritional yeast and butter/margarine and give it a good stir
  • Top with fresh parsley and serve immediately
Keyword Plant based
Categories: Recipes

Rum Truffles

Rum Truffles - SEAG - Shipley Eco-Action Group

Rum Truffles

A chocolate treat for sharing or giving as a gift
Prep Time 1 hr
Course Snack
Servings 16

Equipment

  • Bowl
  • saucepan
  • Sweet cases

Ingredients
  

  • 100 grams plain chocolate or vegan chocolate
  • 1-2 tablespoons orange juice
  • 40 grams butter or plant based spread
  • 50 grams icing sugar
  • 50 grams ground almonds
  • rum or rum essence
  • 2-4 tablespoons plain chocolate strands or vegan chocolate

Instructions
 

  • Melt the chocolate in a bowl over a saucepan of water on the cooker. Or melt it in the microwave but take care not to overcook it or it will go 'grainy'.
  • Stir in the butter or plant based spread and the orange juice. Wait until the fat has melted into the chocolate.
  • Sieve the icing sugar and stir into the chocolate.
  • Stir in the almonds.
  • Add rum or rum essence to taste.
  • Leave in the fridge until firm enough to handle.
  • Roll into 16 balls, and cover with chocolate strands or icing sugar.
  • Place the balls into sweet cases.

Notes

 
 
To coat the balls in chocolate strands, tip 2 tablespoons of the strands into a shallow bowl and roll the balls about until they are covered.
Use the same method to coat in icing sugar.
Keyword Plant based

Categories: Recipes

Gingerbread Biscuits

Gingerbread Biscuits - SEAG - Shipley Eco-Action Group

Gingerbread biscuits

Gingerbread men are usually made but you can choose other cutter shapes for these biscuits. Ideal for children to make and have fun decorating!
Prep Time 40 mins
Cook Time 15 mins
Course Snack

Equipment

  • Bowl
  • Baking trays
  • Cooling rack

Ingredients
  

  • 350 grams plain flour
  • 2 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 100 grams butter or plant based spread
  • 175 grams soft brown sugar
  • 1 egg (or flaxseed and water as egg substitute)
  • 4 tablespoons golden syrup
  • currants
  • icing

Instructions
 

  • For vegan option, mix the flaxseed with water and set aside.
  • Pour the flour into a bowl. Stir in the ginger and bicarbonate of soda.
  • Add the butter/plant based spread and rub into the flour mixture.
  • Stir in the sugar.
  • Beat the egg and syrup together and add to the mixture or add flaxseed mixture.
  • Knead everything together to make a stiff dough.
  • Roll out to 0.5cm thick and cut out shapes with the biscuit cutter.
  • Place the biscuits onto greased baking trays spaced apart as they will spread when cooking.
  • Decorate with currants.
  • Bake for 15 minutes until golden brown at 190C/fan oven 170C/gas mark 5.
  • Leave on the tray for 3 minutes before moving gently to a cooling tray.
  • When cool they can be iced.
Keyword Little Cooks, Plant based
Categories: Recipes

Christmas Pudding

Christmas Pudding - SEAG - Shipley Eco-Action Group

Christmas pudding

Make Christmas more special by cooking your own Christmas pudding! You could make several small ones to give away as presents. Why not get the children involved too? This is a recipe that our member Ruth has used for over 30 years, so it must be good!
Prep Time 10 hrs
Cook Time 8 hrs
Course Dessert
Servings 4 puddings

Equipment

  • large bowl
  • Bowl
  • Grater
  • Sharp knife
  • Large saucepans to steam the puddings, or follow slow cooker instructions
  • 4 pint-sized pudding basins
  • Greaseproof paper, cloth and string

Ingredients
  

  • 225 grams shredded suet vegetable suet is available
  • 1 teaspoon mixed spice heaped
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 100 grams self-raising flour
  • 450 grams soft brown sugar
  • 225 grams breadcrumbs grated from a loaf a day or two old
  • 225 grams sultanas
  • 225 grams raisins
  • 550 grams currants
  • 50 grams chopped almonds
  • 50 grams mixed peel
  • 1 orange grated rind
  • 1 lemon grated rind
  • 1 apple finely chopped
  • 4 eggs
  • 150 ml Guinness or mixture of barley wine and stout, or apple juice
  • 4 tablespoons rum optional

Instructions
 

  • Put the suet, flour, breadcrumbs, spices and sugar into a large bowl and mix together.
  • Gradually mix in all the fruit, peel, nuts, chopped apple, orange and lemon peel.
  • In a different bowl beat up the eggs and mix in the 150 ml liquid that you've chosen.
  • Pour this over the dry ingredients and mix everything together.
  • You may need some more liquid to make a good dropping consistency.
  • Cover the bowl with a cloth and leave it overnight for the flavours to permeate through the mixture.
  • Grease 4 pudding basins and pack the mixture in right to the top.
  • Cover each basing with greaseproof paper, with a pudding-cloth on top. Fasten in place with string.
  • Steam the puddings for 8 hours, topping up with more water when necessary.
  • When cooked, remove the paper and cloth and leave to cool. Cover with fresh paper and cloth and store in a cool dry place until needed. These puddings will last for many months.
  • When needed, steam for a further hour or so before serving.
Keyword Little Cooks
Categories: Recipes
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