Monday, 20 October 2014

Smokey Vegetable Chowder

Smokey Sweetcorn Chowder - vegan recipe
Well we are definitely into the season for warming soups and stews now! Cork has turned decidedly cooler and stormier lately which I love, autumn is easily my favourite season especially as I get to make warming comforting meals like this one :-) Rather shockingly, up until making this I had never had chowder before! I think it's probably because I grew up by the coast and chowder for us meant clam chowder and even when I ate meat and fish I drew the line at shellfish (too much like bugs, bleh! haha) So I was very excited about trying the clam chowder alternative of sweetcorn chowder. 
Smokey Sweetcorn Chowder - vegan recipe
Most sweetcorn chowders seemed to call for potato as well and a lot called for bacon. I went even further with the veg as I felt this was calling out for some carrot and also added leeks which are really nice here. To honour the bacon factor I added both smoked paprika and smoked sea salt which is what gives this it's smokey angle and a wonderful flavour.

When I first made this I made it as a Vegan Chicken and Sweetcorn Chowder. Same recipe as here but with some added vegan chicken pieces in there. It was really good but I just felt that the 'faux-ness' of the vegan chicken was letting down the veg so I decided to omit it and just let the veggies shine on their own here. That being said, go ahead and throw in some fried vegan chicken pieces or some chickpeas or beans for added protein if you like. Just reduce some of the veg to make room for them, or increase the broth.
Smokey Sweetcorn Chowder - vegan recipe

Smokey Vegetable Chowder:
~serves 2~

1 Tbsp vegan butter
80g sliced leeks ( 2/3 heaped cup)
2 bay leaves
freshly ground black pepper
1 Tbsp flour
1/2 tsp smoked paprika
1/4 tsp smoked sea salt
500ml unsweetened almond milk ( 2 cups)
1 tsp vegetable bouillon powder*
160g peeled and diced potato (1 cup)
80g peeled, sliced and halved carrot ( heaped 2/3 cup)
180g frozen sweetcorn ( 1 cup, heaped)

*As always I use Marigold Organic Vegan Bouillon Powder which has added turmeric which gives this a nice colour. If you are using a different brand bouillon powder then 1/8 tsp turmeric might be nice added to the milk. If you can buy a vegan chicken style stock where you are then I would recommend that.

Whisk the milk with the flour, stock powder, paprika and salt in a bowl or jug and set aside.

Melt the butter in a medium saucepan then add the leeks, bay leaves and some freshly ground black pepper. Fry gently until just soft, 2-3 minutes should do. Pour in the milk mixture and add the carrots and potato. Bring to a boil then reduce the heat to low, cover and simmer until the potato is tender, and the broth has thickened slightly, about 15 minutes. Stir it now and again and don't worry if you see little white dots of flour or milk. It's not separating and as you can see by the photos it goes away by the end :-)

When there is 6 minutes left add the sweetcorn, turn the heat up to maximum to bring it back to a boil as the frozen corn will bring the temperature down. When it's at a boil again, reduce to a simmer. Check that the potato is tender then turn the heat off, take the lid off and let it sit for 5 minutes. This helps cool it down a bit and thickens the chowder a little more. Check the seasoning then remove the bay leaves and serve. 

This chowder is hearty enough on it's own but as with all soups, great with some crusty rolls or French bread.
Smokey Sweetcorn Chowder - vegan recipe


Nutritional Information: for 1 serving out of 2
Calories: 286
Protein: 7.8g
Fat: 10.7g
Sat Fat: 1.9g
Fibre: 6.7g
Carbs: 39.4g
Sugar: 6.3g
Sodium: 900mg

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Monday, 13 October 2014

Blackberry & Apple Almond Loaf Cake

Blackberry & Apple Almond Loaf Cake. Vegan recipe.
Like my previous post this is another variation on a recipe already on the blog. I have been making loads of different versions of the Cranberry Almond Tea Cake for quite awhile now but haven't gotten around to blogging them.

First, a couple summers ago (!) I made a Blackberry and Lemon version which was so good, and great for using up all those buckets of blackberries we always seem to get in August :-) Then I found myself with some pears that needed using up and made a Pear and Almond Loaf Cake, also wonderful and now, a blackberry and apple almond loaf cake.
Blackberry & Apple Almond Loaf Cake. Vegan recipe.
What I'm trying to say is: this recipe is VERY versatile ;-) You can basically put in any fruit or berries you like, I never add nuts but they would go nicely as well. A cinnamon, apple and pecan version sounds pretty tasty actually...as does a cherry and almond version or strawberry vanilla etc... etc... As long as you keep the cake recipe the same and the weight/measure of fruit about the same you can do what you like.

For this one I was given some apples, not sure what kind to be honest, I think they were a mixture of cooking apples and golden delicious and as they needed using up threw them in with some frozen berries I had. I kept the almond flavouring here as is in the Cranberry Loaf Cake as I simply love almond flavoured cakes, easily my favourite and it goes very well here.
Blackberry & Apple Almond Loaf Cake. Vegan recipe.

Blackberry & Apple Almond Loaf Cake:

260g plain flour
120g caster sugar
3 tsp baking powder
½ tsp salt
180ml unsweetened almond milk
4 Tbsp cornstarch
110g vegan butter, melted
2 tsp almond extract
150g frozen blackberries
200g peeled and thinly sliced apple, toss in lemon juice to keep from browning

Glaze:
100g icing sugar
1 Tbsp unsweetened almond milk
¼ tsp almond extract
¼ tsp vanilla extract

Preheat the oven to 190 C and grease a loaf tin.

Combine flour, sugar, baking powder and salt in a large bowl. In another bowl whisk together the milk and cornstarch. Whisk in the almond extract then slowly whisk in the melted butter. Toss the fruit in with the flour mixture then pour over the liquid and fold with a rubber spatula until mixed. Be careful not to over mix.

Scrape into prepared tin, level off the top and bake for 45 minutes. It should be risen, golden brown on top and make sure a toothpick or wooden skewer inserted into the centre of the loaf cake comes out clean. (I have pulled this out too early before and had a doughy centre!) Cool in tin 15 minutes then remove cake from the tin to fully cool on a wire rack. I like to place it on it's side to cool.
Blackberry & Apple Almond Loaf Cake. Vegan recipe.
Whisk together the glaze ingredients until thick but just pourable, add more milk or icing sugar as need be then pour and spread on top letting some drizzle over the sides.
Blackberry & Apple Almond Loaf Cake. Vegan recipe.




Blackberry & Lemon Version:

Cake:
Swap the almond extract with lemon extract
Omit the apple, can increase blackberries to 200g if you like.
Glaze:
omit the almond extract
increase vanilla extract to 1/2 tsp
add the zest of 1 lemon

Pear & Almond Version:

Make as per the Blackberry, Apple and Almond cake but omit the blackberries, swap the apple with diced pear and increase to 200g.


Nutritional Information: (Blackberry, Apple and Almond version, per 100g)

Calories: 244
Protein: 2.8g
Fat: 7.4g
Sat Fat: 1.6g
Fibre: 1.7g
Carbs: 41.7g
Sugar: 19.1g
Sodium: 250mg

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Thursday, 2 October 2014

Cheesy Parsnip & Sage Beer Bread

Cheesy Parsnip and Sage Beer Bread (vegan recipe)
This is a variation on the Herbed Beer Bread already on the blog which I've been making for years (and it was always vegan!) The other day my father in law came up with some parsnips from his garden and truth be told they are not my favourite veg. I do love them maple roasted as part of the Christmas dinner but that's usually as far as I go with them. He brought so much I did make a curried parsnip and carrot soup which was good but not bloggable good.

Cheesy Parsnip and Sage Beer Bread (vegan recipe)
I then decided to try something different altogether and was inspired by a Delia Smith recipe for Parsnip, Parmesan and Sage Bread. That flavour combination just sounded wonderful and as hers was also a quick bread recipe (baking soda/powder not yeast) I immediately thought of my Herbed Beer Bread and just decided to adapt that one.

....and I am so glad I did, this is SO good! The addition of nutritional yeast to give it a cheesy flavour has really added to this recipe, in fact, I don't think I'll make this beer bread now without adding some :-) The parsnips give a nice subtle flavour, you do taste them, this isn't like carrots or zucchini in cake where they are just adding moisture, but, it's subtle and the sage is just perfect in there.
Cheesy Parsnip and Sage Beer Bread (vegan recipe)

Cheesy Parsnip and Sage Beer Bread:

2 ½ cups plain flour (350g)
1 Tbsp baking powder
1/3 cup nutritional yeast (20g)
1 tsp salt
1/2 Tbsp sugar
2 Tbsp finely chopped fresh sage
1 x 330ml can or bottle of lager of your choice, I used Grolsch
150g grated weight parsnips (about 2 small/medium parsnips)
• vegan butter to brush over crust and to serve

Note: I used my food processor to grate the parsnips as it was easier but you can just use a cheese grater.

Grease a 1.5 ltr loaf pan with cooking spray. Preheat the oven to 375F / 180C.  Whisk everything but the beer and parsnips in a large bowl. Stir in the parsnips with a fork until well mixed then pour in the beer then stir and fold in with a rubber spatula until fully mixed. It will be very thick! Scrape this mixture into the loaf pan and even off the top. 

Pop into the preheated oven for 45 minutes or until risen and golden brown on top and a toothpick comes out clean. 

Optional - I like to now brush vegan butter all over the top while it is hot to melt in, it just adds a lovely flavour.  Leave it in the tin for 5 minutes then remove onto a wire rack to fully cool.
Cheesy Parsnip and Sage Beer Bread (vegan recipe)
Not optional - TOAST the slices then slather in vegan butter. Seriously, toasting is essential here!! 
Cheesy Parsnip and Sage Beer Bread (vegan recipe)
I mean look at that! :-)

Tuesday, 30 September 2014

Vegan Parmesan, Rosemary & Shallot Sausages with Sun-Dried Tomato Gravy

Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy

I like to think of these as a "veganized and poshed up" version of Glamorgan sausages ;-) I was inspired here by a recipe created by my dear chef friend Stacey's recipe for "Pan Seared Aged White Cheddar Sausages  with Sun-Dried Tomato Gravy". I had them when I was working with her back in my vegetarian days and they were just gorgeous, especially with that gravy. (And a huge thanks to her for permission to post!)

In order to veganize the sausages I've had to change a lot but followed her recipe as a guide. I have made them tofu based and added my Vegan Parmesan recipe of nutritional yeast, ground almonds and salt for a cheesy flavour.

The gravy is pretty much the exact same though, I just swapped onions for shallots (as I had them for the sausages, you can use onion if you prefer) and used soy cream in place of whipping cream. It's a stunning gravy and goes perfectly with the sausages, perfect for a nice dinner with some mashed potato and side of broccoli.
Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy


Now, I have made these sausages with both soft and firm tofu. Either work but you have to prepare them differently and you do end up with different textured results depending on which type you use. In the photos you see here I have used an extra firm tofu.

First, with the soft tofu, and I do mean soft, for those of you in the UK/Ireland I used Cauldron's original tofu which is so soft it borders on silken (but don't use silken here!) Anyway, you end up with a softer, looser textured sausage much more reminiscent of traditional Glamorgan sausages which I always remember being very soft. They still hold together and fry up fine but are a little more tricky to shape.

With the extra firm tofu, and I have used quite a firm one here, Taifun's tofu which is even rubbery in texture; you end up with a much firmer sausage, more reminiscent in texture of traditional sausages. This makes them MUCH easier to shape and thus they have less margin of error.

Either way, both turn out well and taste great and I'll post both versions and let you decide which one to make :-)

Lastly, I do apologize for the not-so-great and rather "samey" photos here....I even failed to get a shot of them cut open! My family were eagerly standing in the background waiting for me to finish shooting this so they could eat so I was rather rushed ;-) My poor family always eating lukewarm meals, lol!
Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy

Vegan Parmesan, Rosemary & Shallot Sausages:

• 200g extra firm OR soft tofu *see above
• 2 cups (100g) breadcrumbs
• ½ cup (65g) finely chopped shallots
• 1 tsp dried mustard powder
• 1 tsp fine smoked sea salt
• 12 grinds freshly ground black pepper
• 2 tsp finely chopped fresh rosemary
• 2 Tbsp finely ground nutritional yeast flakes
• 2 Tbsp ground almonds
• 2 Tbsp unsweetened almond or soy milk (omit if using soft tofu)
• olive oil to grease and fry



Instructions if using soft tofu:

Drain the tofu (there is no need to press). Place everything except the milk into a large bowl and just get in there with your hands, squishing the tofu through your fingers to mush it all up. When well mixed and thick in texture wash then grease your hands with some olive oil and shape into 6 sausages. I find it easiest to grease a 1/4 cup measuring cup and press the mixture in, scoop it out then squeeze and roll into sausage shapes. Lay out on a plate lined with cling film, cover with cling film and chill for at least 1 hour.

Instructions if using extra firm tofu:

Crumble the tofu (no need to press) into a food processor and add the milk. Process until fine in texture and well mixed. Add everything else except the shallots and blend well, it should just come together like a dough and should be able to grab a bit of the mixture and squish it together easily. Now add the shallots and pulse a few times until well mixed and the shallots are a little smaller - you still want bits of shallots in here though so don't overmix.

Grease your hands with olive oil and shape into 6 sausages. Lay out on a plate lined with cling film, cover with cling film and chill for at least 1 hour.


Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy

To Fry:

Add 1½ Tbsp of olive oil to a large non-stick frying pan and heat to medium. Add the sausages, turning to coat in the oil and fry, turning frequently until equally golden brown all over.


Sun-Dried Tomato Gravy

Sun-Dried Tomato Gravy:

• 1 Tbsp olive oil
• 70g shallots, sliced (about 4 large shallots)
• 50g sun-dried tomatoes packed in oil, drained (about 7 pieces)
• 2 cups (500ml) vegetable stock*
• 2 Tbsp soy cream
• 10 grinds freshly ground black pepper

*First, a note on the vegetable stock, it provides a lot of the flavour in this gravy so make sure you use one you really love the taste of. I've used a Knorr Vegetable Stock Pot here FYI.

Heat the olive oil in a frying pan then gently fry the shallots and pepper until the shallots are really soft and caramelized, a nice golden brown will do. 

Tip into a blender (I used my Froothie Optimum 9400 for the silkiest results) with the sun-dried tomatoes and half the vegetable stock. Blend until really smooth then add the rest of the stock and blend again. It will be really watery looking at this point, that's ok!

Pour the mixture into a saucepan and bring to medium heat, reduce to low and simmer with the lid off for about 20 minutes until it has reduced in volume and is thicker. Pour in the cream and stir well.

Vegan Parmesan, Rosemary and Shallot Sausages (Glamorgan Style) with Sun-Dried Tomato Gravy
(Disclaimer: This post contains affiliated links to Froothie UK.)

Nutritional Information:

Per sausage (after frying):

Calories: 122
Protein: 5.6g
Fat: 6.4g
Sat Fat: 1.0g
Carbs: 11.1g
Sugar: 1.1g
Fibre: 1.1g
Sodium: 337mg

Per 1/3 of the gravy (a generous amount for a serving of 2 sausages and sides):

Calories: 118
Protein: 2.1g
Fat: 9.4g
Sat Fat: 1.6g
Carbs: 7.1g
Sugar: 2g
Fibre: 1.8g
Sodium: 787mg

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Tuesday, 16 September 2014

A Trio of Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary

A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.
Well, finally - a new blog post! I've just been so busy lately and these have been sitting on the rather large "to be blogged" pile for quite awhile now :-) These are all variations on the Almond Chive Cheese which is actually already on the blog from way back in 2009. It's one of our favourite homemade cheeses but I decided to make a few changes this time around. Mostly I usually find myself without any sweet white miso paste whenever I want to make this so I've omitted that here, swapped the rice milk to either unsweetened soy or almond (both work well) and then tried a couple more flavours.
A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.
First I tried a Sun-Dried Tomato and Basil version and we both absolutely loved it!! Wonderful flavour and such a nice variation. I was just going to blog the two flavours but figured everything should come in threes right?? So I thought a spicy version would be nice and opted for one of my favourite flavour combinations, chili and rosemary (similar to my socca recipe). Really love this one as well, good heat coming through with the chili but not too overpowering and I love the rosemary there, this one will become a regular as well. The great thing about these cheeses as well? They are SO easy to make and set and chill within an hour, no waiting days or even overnight for these!
A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.
All of these cheeses are based on ground almonds, nutritional yeast, olive oil, unsweetened soy or almond milk, flavourings and set with agar flakes. Using agar can be a little hit or miss but the great thing with these is it doesn't matter if they have trouble setting, you simply end up with a spreadable cheese instead :-) Mine end up as you see in the photos here, you can slice them, carefully, but they are also soft enough to spread - the best of both worlds! But please note these are not grating or melting cheeses. We love them simply sliced/spread onto crackers or bread in the evening with either a nice red or white wine and my husband loves them in sandwiches.


~ Recipe Notes ~
Ramekin dishes for cheese
• The recipes make small portions of the cheese. Above are the ramekin dishes I use to make mine, they fit perfectly and measure 3" across on the bottom, 2" high and hold 180ml/ ¾ cup liquid. I just give the dishes a spray of cooking oil and the cheeses always come out easily after running a knife around the sides. If you are using a different type of dish and are weary of the cheese coming out, simply line the dish with cling film.
• All recipes can easily be doubled or tripled if you would like more.
• I used dried chili flakes for the rosemary and chili cheese as you get more consistent heat levels with those as opposed to fresh chillies which can vary wildly in heat levels. That being said, you can easily use fresh chillies and rosemary, I would say 1 small red chili finely chopped and 1 tsp finely chopped fresh rosemary and just use as per recipe.
• As mentioned above, don't fret if they don't set, agar can be fickle and these are just as good spreadable :-)
• When I say to grind the nutritional yeast flakes to a powder I always use a mortar and pestle but you can easily just use your hands.
A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.

Almond Chive Cheese:

• 40g ground almonds (5 Tbsp + 2 tsp) also known as "almond meal"
• 1 Tbsp nutritional yeast flakes, ground to a powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 100ml unsweetened almond or soy milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp agar flakes
• ½ tsp lemon juice
• 2 Tbsp finely chopped fresh chives

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic and onion powder and salt. Set aside.

In a small saucepan whisk together the milk and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture. Add the chopped chives and lemon juice then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.

Sun-Dried Tomato and Basil Cheese:

• 40g ground almonds (5 Tbsp + 2 tsp)
• 2 Tbsp nutritional yeast flakes, ground to a powder
• ½ tsp garlic powder
• ¼ tsp salt
• 100ml unsweetened almond or soy milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• ½ Tbsp tomato paste
• 1 Tbsp agar flakes
• 2 Tbsp finely chopped sun-dried tomatoes (the type packed in oil)
• 1 Tbsp finely chopped fresh basil

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.

In a small saucepan whisk together the milk, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture. Add the chopped sun-dried tomatoes and basil then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.

Chili and Rosemary Cheese:

• 40g ground almonds (5 Tbsp + 2 tsp)
• 2 Tbsp nutritional yeast flakes, ground to a powder
• ½ tsp garlic powder
• ¼ tsp salt
• 100ml unsweetened almond or soy milk (3.5 fl oz)
• 1 Tbsp extra virgin olive oil
• ½ tsp dried rosemary
• ¼ tsp dried chili flakes (also known as red pepper flakes)
• about 6 grinds of black pepper
• 1 Tbsp agar flakes

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.

In a small saucepan whisk together the milk, oil, chili flakes, rosemary and pepper. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Then give it a good whisk and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture and stir well, you should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.

A Trio of Vegan Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary. Soy and Gluten Free.


Nutritional Information
(all per 100g and using unsweetened almond milk)

Almond and Chive Cheese
Calories: 385
Protein: 12.3g
Fat: 33.3g
Sat Fat: 3.4g
Fibre: 7.3g
Carbs: 12.2g
Sugar: 1.8g
Sodium: 619mg
Calcium: 138mg

Sun-Dried Tomato and Basil Cheese:
Calories: 308
Protein: 9g
Fat: 26g
Sat Fat: 2.7g
Fibre: 6g
Carbs: 12g
Sugar: 1.8g
Sodium: 502mg
Calcium: 106mg

Chili and Rosemary Cheese:
Calories: 411
Protein: 12.1g
Fat: 35.9g
Sat Fat: 3.8g
Fibre: 7.5g
Carbs: 12.6g
Sugar: 1.5g
Sodium: 665mg
Calcium: 151mg

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Monday, 25 August 2014

Pesto Cannellini Bean Houmous

Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free
I really can't believe I haven't thought of this before - combining my two most favourite foods, pesto and houmous, into one! I was inspired by this Bean and Pesto Mash on BBC Good Food which was just a can of beans mashed with some store bought pesto and a little olive oil. For my version here I've used my pesto recipe and added some of my homemade vegan parmesan
Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free
Further I wanted a really super smooth and creamy spread as opposed to a chunky mash so I threw everything into my Froothie Optimum 9400 blender which did an amazing job! It's absolutely silky smooth and I didn't even have to make the pesto first, just threw all the ingredients in and blended :-)
Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free
We've been loving this as a late night snack with some vegan butter grilled french bread slices but it would also make an excellent sandwich spread, filling for wraps with some roasted veggies or as a dip with crudites. 

Note that I would recommend omitting the water if you will be using this primarily as a sandwich spread so that it is thicker.
Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free

Pesto and Cannellini Bean Houmous

1 x 400g can cannellini beans, drained and rinsed (about 215g drained weight)
50g/ 2 cups packed fresh basil, washed (remove thicker stems)
2 cloves garlic
25g/2 Tbsp pine nuts, toasted
60 ml/ ¼ cup extra virgin olive oil
2 tsp lemon juice
¼ tsp salt 
about 9 grinds freshly ground black pepper
¼ cup/ 4 Tbsp vegan parmesan* recipe below
1 Tbsp water to thin if needed 

Add everything to your blender in the order given. For my Froothie Optimum 9400 I used the tamper tool to mix as it blended. Start on low and turn up to medium-high speed. Blend until super smooth and bright green. 

Vegan Parmesan: (makes the 1/4 cup you need)

2 Tbsp nutritional yeast, finely ground in either a blender or a mortar and pestle
2 Tbsp ground almonds (almond meal)
¼ tsp salt

Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free

Butter Grilled French Bread:

Slice a baguette in diagonal slices. Spread with vegan butter on both sides and fry in a grill pan until golden both sides.

Pesto Cannellini Bean Houmous - vegan, gluten-free and soy-free



Disclaimer: This post contains affiliated links, if you purchase a Froothie blender through my link here I receive a little commission which helps fund my blog. Thanks!

Nutritional Information: per 100g

Calories: 245
Protein: 6.6g
Fibre: 4.8g
Carbs: 11g
Sugar: 2.0g
Fat: 20.8g
Sat Fat: 2.6g
Sodium: 410mg

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Monday, 18 August 2014

Crispy Sesame Chickpea Cakes

Crispy Sesame Chickpea Cakes - vegan

Now I know I just said on my side bar there that I am on summer holidays until September and that is still technically true but I've been wanting to get this recipe up for a couple months now so thought I would squeeze it in amongst my crazy busy summer :-)

These are so good and easy to throw together. Chickpeas are processed with garlic, chilli, ginger, spring onions, lime, soy sauce and crunchy peanut butter. I've thrown in some breadcrumbs to help bind then they are coated in sesame seeds before frying, baking OR grilling - nice and versatile!
Crispy Sesame Chickpea Cakes - vegan
I was initially making these as a burger but they honestly just aren't as nice in a bun. I much prefer these on their own with a good drizzle of lemon-tahini sauce. I'm thinking they would also be nice with some sort of miso gravy but I haven't gotten around to trying that yet :-)
Crispy Sesame Chickpea Cakes - vegan
As mentioned above you can fry these in some peanut oil until nice and crispy (ideal) but they can also be baked with no oil at all - they don't get as golden and crispy that way but still taste great. Furthermore they can be grilled without oil.

Whichever way you make them they are perfect over a bed of brown basmati rice, some veg on the side - asparagus and green beans a good choice as I did here, and a drizzle of the lemon-tahini sauce for a great meal :-)
Crispy Sesame Chickpea Cakes - vegan

Crispy Sesame Chickpea Cakes:

(Makes 5-6 good size cakes)

1 x 400g tin chickpeas, drained and rinsed (240g drained weight)
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
4 spring onions, trimmed and finely chopped
1 Tbsp finely chopped ginger
grated zest 1 lime
75g fresh white breadcrumbs or panko (1 cup)
2 Tbsp soy sauce
1 Tbsp crunchy peanut butter 
3 Tbsp sesame seeds
peanut oil, for frying - optional

Tip the chickpeas into a food processor and processor until flaky looking. Add the rest of the ingredients and process until it all just comes together, it should have the texture of thick peanut butter. To shape the patties I press the mixture into either a 1/4 or 1/3 cup measure then scoop it out and shape with lightly greased hands. Repeat until all the mixture is used up. You will get 5 larger patties with 1/3 cup measure and 6 smaller ones with 1/4 cup measure. 

Spread the sesame seeds onto a plate and place a patty on pressing the seeds in lightly, repeat on the other side.  

Heat a little peanut oil in a frying pan and cook the patties for 3-4 mins each side until golden and heated through. You will lose some sesame seeds but as you can see from the pictures enough stay on!

Note: can be baked for 10 minutes a side at 200C/400F or grilled until golden and crispy both sides - keep an eye on them if grilling, sesame seeds can burn fast! 

Lemon-Tahini Sauce:
• 2 Tbsp tahini
• 2 scant Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 2 small clove garlic, minced
• 1/4 tsp salt
• 1-2 Tbsp hot water

Whisk everything together except the hot water until smooth. Add 1 Tbsp of the hot water and whisk again until smooth, add the other Tbsp if needed.

Source: Heidi Swanson's Lemon-Tahini Sauce
Crispy Sesame Chickpea Cakes - vegan




Nutritional Information: based on 1 cake out of 6 (prior to frying).
Calories: 115
Protein: 5.9g
Fat: 4.4g
Sat Fat: 0.7g
Fibre: 2.8g
Carbs: 13.4g
Sugar: 1.3g
Sodium: 351mg

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