Food: My ‘God’s Butter’

Sarah Philpott’s book ‘The Occasional Vegan’ has been a regular source of inspiration to me, containing an array of recipes from different cuisines, all vegan. So, whether you fancy a Buddha Bowl or a dirty vegan ‘pork pie’, she and the book has you covered. The recipes give a great foundation, that if you want to differ from it, verse and gospel, you can. This brings me to the greatness that is her ‘God’s Butter’ and my version of it. Such an easy and satisfying recipe for a pea, avocado and mint spread. You’ll find the original recipe on Page 47 of the book. To make my version of the recipe, you’ll need:

  • 200g frozen peas or petit pois
  • 1-2 ripe avocados
  • Zest & juice of 1 lime
  • 200g canned butter beans  (drained)
  • 1/2 a red chilli, sliced finely
  • 1 tsp fresh ginger, grated
  • Handful of fresh mint, chopped
  • 1tsp garlic infused oil
  • Salt & pepper

 

Boil the peas for 2-3 minutes, then take off the heat whilst they are still bright and green, rinse under a cold tap, until cool. Place in a mixing bowl. Add in the rest of the ingredients (I’d chunk the avocado up, to make it easier to blend). Plug in a stick blender and pulse until it comes together into a green and aromatic spread. Season & you’re ready to serve.

My version is a lot smoother than the original, as I think with it being smoother it’s more versatile to be used as a base for a pasta sauce and a spread for toast. Below are just some of the ways I’ve used it.

 

Enjoy!

 

Published By Seren Books, RRP £12.99

With Pictures by Manon Houston

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Food: Easy Oatly mango ‘kulfi’

When the Oatly branded product of their Orange Mango oat drink came out, loads were sceptical, is it ‘milky’? Is it ‘juicy’? And some where perplexed altogether (I like the product as it is!). You can find it in the UK at IKEA stores and it’s available from supermarkets here in Sweden.

 

61570_1L_Edge_ApelsinMango_SE_NO_Side_lowres-1100x1460.jpg

Oatly Orange Mango Oat Drink. Photo: Oatly

 

Here is a quick way you can use it creatively. To make a light but sweet kulfi-style Indian dessert.

(Makes 4)

To make you’ll need:

  • 200ml Oatly Orange Mango oat drink
  • 8tbs Oatly fraîche/ other non-dairy sour cream
  • 3tbs coconut chips (optional)
  • 3tbs golden syrup/ corn syrup
  • Pinch of salt

Simply mix the Fraîche and the syrup together in a bowl and slowly add in the Orange Mango, continuously stirring. Next, add in the coconut chips for added texture and the salt and stir through, then simply pour it into molds. I used silicone cupcake moulds, but feel free to use what you have and place in the freezer for at least 3 hours to set. When ready to serve take them out of the freezer a couple of minutes before you’d like to plate up and de-mould. Serve with fresh fruit, chopped nuts and a sauce. I served them with an easy raspberry and cardamom coulis.

To make:

  • 200g fresh or frozen raspberries
  • 1tbs icing sugar/ powdered sugar
  • 1tsp ground cardamom
  • Pinch of salt

To make it couldn’t be any easier. Place all the ingredients into a small saucepan or frying pan and heat on low until the raspberries start exuding their juice. Take off the heat and blend it down with a food processor. Strain out the seeds and pour in a jug. Leave to cool for serving.

To save time, I’d make the coulis whilst the ‘kulfi’s are in the freezer. The result should be a light vegan-alternative to a very rich Indian dessert. Purists will say it isn’t the same as a real kulfi that takes hours, but for a quick, convenient dessert that’s dairy-free it’s not bad at all!

Enjoy!

Food: Vegan Carbonara

Last week in the ICA store in Möllevången, here in Malmö,  I saw these awesome new soya bacon pieces. Well, I just had to buy them and make myself a vegan spaghetti carbonara didn’t I 😉

Here’s a recipe for an equally creamy sauce as the original, but 100% plant based.

To make, you’ll need:

  • 1/2 pack soy bacon (87g)
  • 2 cloves of garlic, minced
  • 1tsp vegan butter,
  • 100ml Oatly cream (or any other plant based cream)
  • Glug of garlic infused oil
  • 1tbs nutritional yeast
  • 1tbs vegan mayo
  • Lots of black pepper, around 8-9 cracks

To serve:

  • Handful of chopped fresh parsley,
  • Lots of vegan Parmesan ( I used Astrid och Aporna’s Riv-iera)

 

Start by putting on the spaghetti, the dish isn’t going to take long to make! Once the spaghetti is starting to simmer in it’s salty water, start by melting the butter in the pan and adding in the vegan bacon. I used ones from ICA here in Sweden, but I’m sure there are definitely nice bacon alternatives you could use, like smoked tofu, or tempeh bacon etc. Fry off until it starts going crisp, then add in the garlic. Fry until it cooks out its raw bite. Now, add in the Oatly cream, black pepper, nooch and garlic oil. Turn the heat down to low and stir. When they have thoroughly mixed together take the pan off the heat. By this time, the pasta should be nice and al-dente. Strain into a colander. As the sauce has started to cool down, you can add in the vegan mayo. This will give the same unctuous taste and feeling as using eggs in a traditional carbonara. Stir through the pasta evenly, so that each strand of spaghetti is enrobed in the sauce.  Serve with the chopped parsley and a generous helping of vegan Parmesan.

Enjoy!

Food: Kale & walnut pesto

Here’s a fuss free recipe for a fresh pesto that’s incredibly flavoursome and an interesting twist on a traditional pesto.

I had some basil left in the fridge, so I added that, but it’s purely optional because the kale & walnut can stand on their own with out it. It’s easy to make a big batch up and freeze, so you constantly have a supply of tasty pesto, that’s also vegan friendly too, as an added bonus!

 

You’ll need:

  •  1/2 bag of kale (roughly 100g)
  • Handful of walnuts (roughly 20g), chopped
  • 3 garlic cloves, chopped
  • 4 (heaped)tbs Nooch (Nutritional yeast)
  • 100ml cold-pressed rapeseed oil
  • Salt & pepper
  • Handful of basil, chopped (optional)

 

Start by blanching the kale, as it can be a bit tough on blenders. Keep your eye on it though, as it you want it still vibrant green and full of its nutrients. Once its done, drain and set aside. Place the walnuts into a pan on a medium heat and toast them until they release their nutty aroma and burnish. Another one to keep an eye on as they can scorch easily. Again, once done, set aside.

Here’s where the fun part comes in!

Traditionally, in Italy, they would use a pestle and mortar to make pesto, laboriously grinding the leaves and nuts, until they form into a tasty green sauce.

Ain’t nobody got time for that!

Yes, it would be idillic if we could, but in our time stressed lives, we need food that’s quick and easy to prepare! All of this hard work can be done in a jiffy with a food processor.

Plug it in, and start by adding the ingredients, minus the oil. Place the lid on and whizz until they form a green mixture. As it’s whizzing, trickle the oil bit by bit to the sauce. Remember to stop half way, scrape the sides down with a spatula and go again, this will ensure a smoother, more even pesto.

A couple more whizzes and your done!

Use like you would pre-made pesto, on pasta, as a marinade etc.

 

Enjoy!