Saint Patrick’s Day Vegan Recipe – Avocado Fries With Cilantro Lemon Dipping Sauce
Oil For Frying
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
– Cilantro Lemon Dipping Sauce
5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.
For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.
* 1 pack lasagna pasta,
* 1 cup soya milk,
* 250g TVP,
* 4 to 5 small onions,
* 1 garlic clove,
* 1 tin tomato sauce,
* 4 fresh tomatoes,
* 400g fresh tofu,
* 100g vegan cheddar cheese (optional),
* 2 tbsp oregano herbs,
* 2 tbsp soy sauce,
* 1 jar green olives,
* 2 tsp black pepper,
* 3 tsp parsley.
• Rehydrate the TVP with soy sauce and hot water.
• Prepare the tomato sauce: chop the onions and garlic. Add them to a frying pan with a bit of oil. As soon as they are golden brown and soft, add the TVP, chopped tomatoes and 1/2 of spices/herbs. After 5 min, add the tomato sauce and cook for 3 minutes. Set aside.
• Prepare the cheese sauce: Mash or blend the tofu with soya milk and the rest of spices/herbs + 1 tbsp of oil and 3/4 of the vegan cheese.
• In a separate pan, boil water with a bit of salt and oil. Add 3 sheets of lasagna at the time and let them boil for 2min. Prepare a baking pan with a bit of oil and a light layer of tomato sauce. Put the first layer of pasta until the pan is covered. Start alternating the tomato sauce, cheese sauce and a new layer of pasta. Grate the remaining cheese on top of lasagna with a sparkle of parsley and black pepper.
• Preheat the oven at 200C and bake for 35 to 40min or until the top is lightly golden. The lasagna will come out perfectly if you put a bit of love into each step of the preparation. Enjoy.
1 cup raw cashews, soaked for 4 hours
1 tsp lemon zest
1/4 cup filtered water
1/2 tsp minced shallot
1/2 tsp minced garlic clove
1 tbsp organic mild miso paste
3/4 tsp sea salt
1/4 tsp black pepper
1-2 tbsp minced fresh basil leaves
1. Drain the cashews and place in a food processor along with all the other ingredients, except for the minced basil.
2. Process until smooth and then place in a bowl and stir in minced basil.
Sun-Dried Tomato Spread:
1 1/3 cups Roma tomatoes, seeded and chopped
1 1/3 cups sun-dried tomatoes, soaked in filtered water for 20 minutes
1/3 cup soaking liquid from sun-dried tomatoes
2 tbsp minced capers (optional)
1 tbsp dried Italian seasoning
1 tsp raw agave syrup
1/2 tsp sea salt
1/4 tsp black pepper
1. Blend all ingredients together in a food processor until smooth.
2 cups organic wild rocket
1 pint organic cherry tomatoes (slow roasted in the oven for about an hour while baking crust)
1/4 cup minced fresh basil leaves
Juice of 1 lemon
First cold pressed extra virgin olive oil
Sea salt and black pepper
Healthy Vegan Recipe – Roasted root vegetable with thyme
• 450 g (1lb) carrots
• 450 g (1lb) parsnips
• 1 large shallot, finely chopped
• 1 tsp fresh thyme leaves
• 40 g (1 1/2oz) butter
• drizzle maple syrup
• maldon sea salt and freshly ground black pepper
1. Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into even-sized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.
2. Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
3. Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.
The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.
These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!
Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.
• handful of broad beans
• 2-3 jerusalem artichokes
• 250 g or a small packet of tofu
• 1 big sweet potato
• handful of unsalted cashew and pine nuts
• 2 tblsp soy sauce
• 2 tblsp sesame oil
• drizzle of honey
• stick of lemon grass
• thumb size piece of ginger
• 1-2 cloves of garlic
1. Toast the pine nuts and cashew nuts in a pan until they start to colour, no oil is needed for this.
2. Chop up the sweet potato and Jerusalem artichokes and pop them on a tray with a drizzle of oil. Bake them in the oven at 180 degrees for about 15-20 mins or until tender.3. Put ome noodles in a pot of water and cook as per the cooking instructions on the packet.
4. Cook the garlic, ginger and lemon grass in a hot pan at a high heat for 3 minutes stirring constantly.
5. Add the chopped tofu which you can marinade in 2 tbsp of soy, 1 tbsp of sesame oil and a squeeze of honey in advance.
6. Cook the ingredients in the pan for a few minutes before adding in your broad beans.
7. When the sweet potato and Jerusalem artichoke are ready pop them in the pan and mix everything together.
8. Add in your noodles and let them soak up all the juices. Add more soy and sesame oil to taste.
9. Throw the toasted nuts in at the last minute and reserve a few to garnish!
10. Serve and enjoy!
110 g/4 oz plain flour
1 small eggabout 150 ml/1/4 pint milk
sunflower oil, for frying
225 g/8oz smoked salmon slices
225 g/8oz cream cheese
1 tbsp snipped fresh chives
juice of 1/2 lemon
25 g/1 oz baby salad leaves
salt and freshly ground black pepper
lemon wedges, to serve
2 – 3 tbsps Dalkey Mustard Dressing
To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.
Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.
Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.
Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges.
• 300g (10oz) butternut squash
• 1 large red onion
• 2 cloves garlic
• 1 red sweet/bell pepper
• 100g (3½oz) spinach
• Generous handful of flat leaf parsley
• 1tsp olive oil
• 200g (7oz) Arborio risotto rice
• 600ml (1 pint) vegetable stock
black pepper, to taste
• Peel the squash, scrape out the seeds, and cut into cubes around 1cm (½in) across. (Note: the weight given relates to the squash after peeling.)
• Finely chop the onion, garlic, and red pepper.
• Wash and roughly chop the spinach (though baby spinach leaves will be fine whole).
• Heat the oil in a large, heavy-based saucepan.
• Fry the squash, onion, garlic, and red pepper together over a low/medium heat until the squash starts to soften.
• Add the rice and stock, and simmer for 15-20 minutes (check the instructions on your rice), stirring frequently and adding additional hot water as required to keep the rice from boiling dry.
• Season liberally with black pepper.
• Once the rice is cooked, add the spinach and fresh parsley, and stir it through until the leaves wilt.
• Serve immediately.
1. Soak the dried mushrooms in 400ml hot water for 20 minutes.
2. Preheat the oven to 170°C, gas mark 3. Heat the oil in a large flameproof casserole over a low heat, add the shallots and garlic and cook for 3-4 minutes. Add the carrots and parsnips and continue to cook for 5 minutes.
3. Add the mushrooms and tomatoes and stir.
4. Drain the dried mushrooms reserving the soaking liquid. Mix the cornflour with a little of the soaking liquid to form a paste. Add the dried mushrooms to the pan then pour in the soaking liquid, cornflour paste and vegetable bouillon powder. Bring to the boil, season, then cover and cook in the oven for 20 minutes until the vegetables are just tender.
5. Place the casserole on the hob. Add the Rice Dream and chestnuts and half the parsley. Simmer for 5 minutes to thicken the sauce.
6. Ladle into bowls and sprinkle over the remaining parsley. Serve with slices of warm bread.
• Calories 270kcal
• Protein 6g
• Carbohydrates 36.6g, of which sugars 11.6g
• Total fat 11g, of which saturates 1.6g
• Salt 0.4g