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My Vegan Kitchen

Buckwheat noodles with broccoli tofu chilli and mushrooms

Imogen Taylor - Thursday, August 13, 2020

I don’t often cook Asian dishes; I tend to go the Italian, Indian or Mexican route as a default “line of least resistance “. These are the cooking styles I am most familiar with.


But Asian dishes are a great option for vegans!

 

Ingredients:

organic peanut oil (used several times so have the bottle handy)
1 head of broccoli, cut into small pieces and quickly blanched in boiling water
          - drain and put straight into an ice bath to refresh, then drain again and put aside
1 small bowl of mushrooms, cut in halves or thirds depending on size
         - Sauté these in hot peanut oil till they start to caramelise, season with salt and take off the heat. Put aside.
1 quantity buckwheat noodles depending on how many you are cooking for
         - Boil these till just tender, drain and put aside

half a block of tofu, cut into dice
1 clove garlic, sliced
1 level tbsp szechuan pepper

Tamari
Rice vinegar
sambal oelek
maple syrup

Heat the tofu, garlic and szechuan pepper in hot peanut oil till the tofu takes on a good colour. Add a generous dash of tamari, a good glug of rice vinegar, a tsp sambal oelek, and a drizzle of maple syrup. Allow the liquids to merge and let them reduce, stirring the tofu around in the sauce.. (the tofu will absorb alot of the tangy, spicy flavour).

While there is still plenty of liquid; add the broccoli, mushrooms and noodles and cook till they are heated through and have likewise absorbed some of the sauce.

Pour everything into a serving dish and add the prepared condiments; see below..



Add the last five ingredients once the dish is served.

1 lime, portioned
Half cup roasted peanuts
Half a bunch fresh coriander 
1 green chilli, finely sliced 
1 spring onion, finely sliced

Serve and devour while piping hot!

 @thegastronomicalworkshop

Red cabbage steak with chipotle mayo

Imogen Taylor - Tuesday, August 11, 2020

Okay, so I'm obsessed with cabbage steaks currently! I've served this on herbed rice with a chipotle mayonnaise or you could call it a spicy, nut-based "Crema"..

Recipe for the Chipotle Mayo

1 cup cashews, soaked for 2 hours

1 lime (or a lemon will do)

1 tbsp nutritional yeast

1 tsp Maple syrup, or to personal taste

a pinch of salt

1 clove garlic, optional..

1 or more chipotle chiles in adobo (these are the canned chiles in a thick spicy paste, that you can find in most supermarkets these days).

Method

Soak 1 cup of cashews in water for 2 hours before rinsing and draining.

Blitz the cashews combined with 1 cup filtered water till the mixture is smooth. Add the juice of 1 lemon, nutritional yeast, a squirt of maple syrup and a pinch of salt, and blitz again till the mixture is smooth.

Now add 1 chipotle chile in adobo. Add some of the paste also for extra flavour! And extra chiles if you want it especially "picante"!

Blitz again till thoroughly amalgamated. Adjust as you see fit. Serve with the rice and the roasted cabbage 🌱

 @thegastronomicalworkshop

Broccoli, kale, lentil and sweet potato soup

Imogen Taylor - Friday, August 07, 2020

Surely the best thing about a cold Winter’s day is the comfort food we turn to to lift our spirits? It is uber-cold here in Melbourne right now, coinciding with our second Covid Lockdown. So cooking is the order of the day!

This is home-made broccoli, kale, lentil and mushroom soup (Oh, and sweet potato)..

And you know I have some spices in there!

In this soup I have used my Chermoula Spice Blend. This is one of the blends from the range I developed in New Zealand after the big 2010 earthquake when I lost my shop.

You will also need:

half a head of broccoli, cut into pices and steamed

1 generous glug of extra virgin olive oil

1 good size onion, finely diced

2 cloves of garlic (or less; up to you), crushed and chopped

1 heaped tbsp Chermoula (you can buy this in specialty grocery stores)

1 litre vegetable stock (I like to use Rapunzel veggie stock cubes, or Massel’s are also good)

1 sweet potato, oven roasted (or you could boil it if you don’t want to use the oven for such a small cook)

half the contents of 1 tin lentils. Leave a smattering of lentils aside for garnish

1 medium-sized bunch kale

For Garnish

sliced and sauteed mushrooms

fresh coriander

 

Chapattis for accompaniment

Method:

1. Steam the broccoli quickly till it is ever so slightly cooked. Run under cold water and put aside.

2. Sear the onions and garlic in the oil, till soft and translucent. Add the Chermoula blend and stir gently, allowing the spices to release their magic, then add the broccoli and sweet potato. Stir the vegetables around in the onion mixture till well coated with the spices.

3. Heat the vegetable stock and add to the pot. Cook for a further 5 to 10 minutes till all the ingredients are "holding hands" (if you know what I mean)? Allow the soup to reduce somewhat. This is how the flavours really develop..

4. Add the kale right at the end before putting the soup in a blender to puree. You may need to add more stock at this point, if the soup is too thick.

5. Pour the soup back into the pot to cook a little further, adding the lentils right at the end, so they hold their shape.

6. Add your various garnishes and serve with chapattis..

 @thegastronomicalworkshop

Chimichurri The Argentine Pesto

Imogen Taylor - Thursday, August 06, 2020

Similar in appearance and style to the Italian “pesto”, Chimmi Churri is a condiment specific to Argentina and Latin America, and finds its way to the dinner table largely as an accompaniment to steak and spicy sausage (chorizo), sweetbreads and black pudding.

For Vegan application: it stands on its own as a brilliant accompaniment to baked potatoes, sweet potato and pumpkin; as well as an acidic addition to any vegetable dish or vegan pie that needs “tarting” up! 😍

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

A traditional recipe goes something like this:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp. Salt
1 tsp. Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!
Variations. Some recipes I have seen include fresh basil, coriander, and even shallots! Use at your discretion..

@thegastronomicalworkshop

     

  

  


Capsicum and almond wafers

Imogen Taylor - Wednesday, August 05, 2020

 My Raw pizza/cracker Recipe:

This recipe yields the most wonderful, light, delicate and tasty wafers, and is fabulously versatile. If you prefer to make a pizza base, or thicker crackers;  just apply a greater quantity of the mixture to the dehydrator sheet.

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making 🌱🌿

In this instance, I left the mixture intact without scoring it so that the crackers came out as large dehydrated sheets, which I have snapped into random pieces. More fun this way! 

Dip into hummus, chimi-churri (recipe up next), or eat with avocado and kassundi/chutney.

But seriously, they are wonderful just as they are. I love this style of un-cooking! Clean. Healthy. Exciting! 🤓

 @thegastronomicalworkshop


the delicate wafers...

Pumpkin, sweet potato and leek galette

Imogen Taylor - Tuesday, August 04, 2020

    

This is a roasted root vegetable, and leek galette; served with sautéed kale, garlic, toasted pine nuts and lemon juice.. I made this galette for the first time two weeks ago. But the vegan pastry was a miss, so back to the drawing board. Turns out; using coconut oil as the fat component (when making pastry) is NOT a winner! 

This galette used a spelt flour and vegan butter recipe. (Tweaked from my last effort).

Why is pie-making such a happy craft?!  (that’s vegan cheese on the top)..

 

 

My very simple vegan galette recipe.
1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter 
3 tbsp water

Method.
Add the vegan butter to the flour/salt mixture and rub together till you have a crumb.
Add the water and combine till a dough forms. Continue blending the ingredients till the dough becomes "united". (that is; all ingredients have surrendered individual identity and melded into a whole...)
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

 

@thegastronomicalworkshop

  

  

For the filling:

quater of a pumpkin, cut into pieces and roasted

roasted sweet potato (cut into cubes of some description before roasting)

sliced leeks, sauteed on both sides till caramelised.

freshly ground black pepper

Once the pastry is rolled out, spread the vegetables over the pastry and sprinkle liberally with the pepper. Leave a small area free on the outside so that you can roll the pastry inwards towards the centre to form your galette. Transfer your pie onto a baking tray or baking dish that fits size-wise.

Bake at 200 degrees Celcius for 15 to 20 minutes. Keep an eye on it to check that the pastry is browning.

I have added vegan cheese once the galette is removed from the oven. Plus toasted pinenuts.

But work with what you have in your pantry.

I have served the galette with wilted kale which I have sauteed quickly with sliced garlic and a squirt of lemon juice.

Yummmmmy!


  

Baked red cabbage steaks with celery/caper salsa

Imogen Taylor - Monday, August 03, 2020

Have you tried baking wedges of red cabbage? - it’s a revelation! They are very “steaky”, (move over cauliflower 🤓). This is round 3 of my experiment with red cabbage cooked this way. I have served it on a cashew-based chipotle cream, with the celery/caper/currant and parsley salsa from last time. I omitted the olives this time as I found them to be too dominant in the previous trial..

 

Method: bake the cabbage wedges in the oven after quickly searing them in a pan with a little olive oil. The cabbage goes a really silky texture when cooked. 

 

For the salsa:


1 stalk of Celery

1 clove of Garlic

1 dessertspoon Capers

1 tablespoon Currants

a half bunch of Parsley, finely chopped 

Sherry vinegar

Slivered almonds, dry roasted in a pan to get some colour (and crunch) on them 

Shichimi togarashi (Japanese seven spice)   


Sautée the celery and garlic till soft, then add a splash of sherry vinegar. Add the capers, currants and a good volume of parsley and stir to combine, allowing the parsley to wilt and the ingredients to marry..


Drape the salsa over the “steak” and garnish with the slivered almonds and a sprinkle of shichimi togarashi.

 

@thegastronomicalworkshop

 

 

 

 

 

 

 

Blueberry and blackberry Galette

Imogen Taylor - Saturday, August 01, 2020
Since I embarked on the world of plant-based cooking - let's face it; it's a wonder-filled culinary path - I have focused on vegetable dishes, as well as RAW dishes - accomplished in the dehydrator.

As I moved into adult life with dairy and egg allergies; the world of Baking has been outside of my attention span. Until Now!

As a chef, "Pastry" was my favourite section of the professional kitchen. But it has taken me till now to develop a curiosity for vegan pastry dishes; go figure?!

My current obsession is with galettes.

I have arrived at a pastry recipe which works really well for savoury and sweet dishes. Please read through the whole recipe before starting to cook...

 

My Spelt Flour Galette Recipe.

(This is the savoury version. For a sweet pastry, add 1 tbsp coconut sugar)

1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter
3 tbsp water

Blueberry/Blackberry mixture
2 punnets blackberries
1 punnet blueberries
1 tbsp coconut sugar 
zest of 1 lemon

Add coconut sugar and lemon zest to the berries and toss all ingredients together to combine.

To glaze
25gm vegan butter for brushing on the pastry before cooking

Method.
Add the vegan butter to the flour/salt/sugar mixture and rub together till you have a crumb.
Add the water and combine till a dough forms.
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

Spill the sticky berry mixture onto the centre of the pastry, leaving room on the outside edge to fold over the berries.

Melt 25gm vegan butter in readiness for brushing on the pastry once you have folded the outsides in towards the centre of the galette.

I have baked this at 200 degrees celcius for 18 minutes. This was a sufficient period in my own oven.
But every oven will be different.

I haven't dusted this with icing sugar as I don't use refined food products.
Let's keep things natural and body-friendly?

p.s. I have an abundant supply of jasmine right outside my kitchen door at the moment!

 @thegastronomicalworkshop

 

Vegan breakfast ideas

Imogen Taylor - Friday, July 31, 2020

 

 

I'm a great one for buying bananas and watching them go off in the fruit bowl! I salvaged these before they transformed (i don't like them once they’re past the firm stage cos the sugars all change), and caramelised them with maple syrup to have with granola for breakfast this morning.

So; here is granola and caramelised bananas with plums, hemp seeds, caramelised almond slivers, salted caramel coconut yoghurt, et "les fleurs du jardin".

 

@thegastronomicalworkshop

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 


@thegastronomicalworkshop 



   


This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!

 

Here is a guideline:


Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.

Caramel

1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
 
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.

Garnish!

p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..

Delicious!