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My Vegan Kitchen

Raw coconut chutney.

Imogen Taylor - Thursday, December 22, 2016

      

Here is the recipe for this raw coconut chutney. I have served it on chunky slices of cucumber nestled in spinach leaves🌿🍃🌱

Recipe: First you blitz a whole lemon plus quater of an onion. Then add 1 cup of coconut (which should be soaked in water overnight). Add 1 tsp each of cumin-seed and mustard-seed, a pinch of salt and half a de-seeded red chilli.

Now add 1 bunch of mint, and a bunch of fresh coriander or any other herbs you have in abundance.

Add a little water and continue to blitz in the blender. I like to add 4 dates to this but check for flavour before you do this.


       

Once it is thoroughly amalgamated; form into quenelles and place on top of the cucumber slices for a cool, refreshing Summer treat!

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Wholemeal Chapattis with homemade vegan coriander pesto

Imogen Taylor - Saturday, December 17, 2016

This was a cheat's dish since I bought the chapattis rather than making them; and had already made the pesto for something else..

Actually I was between meals and needed a snack (I don't really keep set meal times).

So all that was required was to prepare the cucumber ribbons, and a meal was at hand! Healthy eating is so easy if you keep a few spreads/pestos/marinades/spice-pastes in the fridge, ready to go

             

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