Asparagus, tomato and black olive Focaccia; Fennel, Blueberry and Lime salad; and Falafel bites

Tangy Tropical Smoothie

• a banana
• a kiwi
• a carrot
• juice of 2 oranges
• a squeeze of a lemon

BLEND

(look at my awesome kiwi chopping board glass thingy)

Thai Coconut & Ginger Tofu Stir-fry

Fennel, Potato and Butterbean Bake

Gotta Love getting your fresh, organic vegetables delivered once a week, by a driver who’s name is Terry - how cute.  
Fennel, Swede, Courgette, Cucumber, Potatoes, Parsnip, Broccoli and cabbage.  I haven’t a clue how to cook swede, but its ok, they knew (see pic).  They just know this stuff.  Plus, we got a free garlic! Abel & Cole, you’re such babes.

Creamy, Beany, Thai Green Rice (serves 4)

I’m really into one pot dishes at the moment - I think I’m getting lazy… or old.  Anyway, I couldn’t think of anything that already existed to describe what i really fancied for dinner this evening, so i just got everything out of the cupboard that I fancied - rice, broccoli, soya beans and coconut milk, then decided thai green curry paste would work as the flavour.  Boom.  A new dish is born.  Its really creamy and risotto like, but with chunky crunchy veg to remind you that you aren’t an OAP and can actually chew…

Ingredients:
225g brown rice
1 tin coconut milk
3tsp green thai cury paste
200ml soya or other non-dairy milk
4Ts lemon or lime juice
half a large head of broccoli
a big handful of frozen soya beans
4 big leaves cabbage
5 large mushrooms
half a yellow bell pepper
1tsp coriander
2tsp parsley
1tsp vegetable stock powder
salt and lots of cracked black pepper

Method:
1.  Boil the rice in plenty of water in a large pan for 20 minutes.  Chop up and stir Fry the vegetables for 10 minutes on medium, adding the mushrooms after the rest, at 5 minutes in.  

2.  Drain the water off the rice, then add the coconut milk, curry paste and seasoning and place back on the hob, turning the heat down to low.  Mix thoroughly and then add in the frozen soya beans.  Simmer and keep stirring for 5 minutes, then add the vegetables, lemon/lime juice and soya milk.  Mix in, and bring back to bubbling.  

3.  Add more milk if too dry, or simmer for longer to reduce, if too wet.  Serve hot as a whole dish.

Very Green Soup

Me and my awesome lady friend Chloe made an amazing organic cabbage, chard and leek soup this evening.  It also had green lentils, carrot and potato.  Basically just boil em all up for 20 minutes with garlic, veggie stock, thyme, basil, coriander and mint, then whizz, and serve with amazing wholemeal bread.

Who said being vegan was hard?

Winter Black Salsify, Chestnut Mushroom and Vegan Sausage Salad,
pan roasted with rosemary and served with soya and kidney beans (serves 2)

Black Salsify is something I’ve only been introduced to today, but it is really tasty.  If you can get hold of this rare winter vegetable then great, but otherwise use potato or parsnip.  This is an adapted recipe from Abel & Cole.  See my previous post about their awesome vegetable delivery service.

Ingredients:
2 black salsify (about 250g)
3-4 Linda McCartney sausages
half a tin of kidney beans
the equivalent amount of soya beans
handful of chestnut mushrooms
2 cloves of garlic
1Ts heaped of vegan marg
1Ts olive oil
1tsp dried rosemary
1/2tsp coarse salt
1/2tsp cracked black pepper 
1Ts balsamic vinegar
1/2tsp vegetable stock powder dissolved in 100ml hot water   
Two handfuls salad greens - I used seasonal curly lettuce 

Method:
1.  Place the sausages on a baking sheet in the oven and cook from frozen, on gas mark 6, for 15 minutes.  While they are cooking, heat the oil and marg in a frying pan on a low heat.  Peel the salsify and cut into slices, adding straight to the hot pan as they brown quickly if left in the air. 

2.  Lightly fry the salsify for 5 or so minutes, or until it is browned on all sides; then chop and add the garlic cooking for a further 1 minute.  Slice the mushrooms, not too small, and add to the pan along with the liquid stock and rosemary.  Cover with a lid or plate, turn to nearly the lowest heat and eave to simmer for 10 minutes.  Towards to end of this time, place the beans in a pan with boiling water and cook on high heat.

3.  Take the sausages out of the oven and chop into bite sized pieces.  Remove the cover from the pan, pour off any water that hasn’t been absorbed and add the sausage chunks.  Cook for a further couple of minutes, then toss in the salt and pepper.  Serve the beans and roasted salsify over the lettuce and dress with a splash of balsamic vinegar.