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My Vegan Kitchen

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

     

  

  


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

 

Because it's Summer

Imogen Taylor - Wednesday, January 11, 2017

Healthy, happy and lively dinner vibe created with garden-fresh vegetables; I have blanched the broccoli and added it to the raw spinach; chickpeas cooked in a vegetable stock, red onion, shredded cucumber, finely shaved pear, along with toasted almonds, pumpkin and sesame seeds.

Dress with an avocado dressing;

1 ripe avocado

juice of 1 large lemon (or 2 smaller lemons)

1 clove garlic

1 generous tsp honey

1 drop cider vinegar (use sparingly so it doesn't dominate)

salt and freshly grated pepper

Blitz in a blender then add some extra virgin olive oil till you have the desired consistency.

Too good!

    

 

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Vegan Strawberry Mousse

Imogen Taylor - Tuesday, July 26, 2016

 How to make mousse without dairy, gluten or eggs:    

  
 

RECIPE FOR TWO (Date Night)!

For the biscuit Base: 1/2 cup cashew nuts, 1/2 cup dates (don't soak them if you want a chewy base - YUM),  1 tablespoon golden linseed, 1 heaped tbsp coconut oil. 

Put the base ingredients into the food processor except the coconut oil, Melt the coconut oil and allow it to cool somewhat before pouring into the food processor and blitzing with the other ingredients till you have an amalgamated mixture.

Place the mixture in the glasses.

   

 

For the mousse: 1 large banana, 7 good size strawberries washed, 2/3 cup silken tofu, 1/3 cup maple syrup, 1/2 cup coconut oil  

Melt the coconut oil in a small pot and put aside to cool. Put the banana, the de-stemmed strawberries and the tofu in the blender and blitz. Add the maple syrup and repeat (blitzing that is). Once the coconut oil has cooled (but before it starts setting) add it to the blender and blitz to combine all the ingredients till smooth.

       

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