Friday, 19 December 2014

Middle Eastern-Italian Fusion Linguine

I'm back! Just in time for Christmas:D

This pasta was first created as a direct result of me being in student accommodation in Norway with no access to any fancy ingredients. Just veg, pasta, wine, and a giant tub of strange slightly solid hummus that we bought from a Middle Eastern supermarket - the idea of it being, I think, that you would just whisk in any additional flavours and seasonings you wanted and thin it out to your desired consistency. Basically, no blender bother.  Quite clever really.

I'd seen a recipe before for hummus in noodles, which I'd wanted to try for a while, so I figured, why not try the same in pasta? My guess was that it would serve as a great base for a thick creamy sauce, and it does. So well. I thought it would be fun to mix traditional hummus-y flavours with Italian ones, and the result is a tangy, highly unusual but quite delectable dish. The roasted bell peppers just take it over the top. Try it out!

Middle Eastern/Italian Fusion Linguine

by Shonalika Tilak
Ingredients (Serves 2)
  • 2 servings dry linguine or spaghetti*
  • ¼ cup heaping basic hummus (chickpeas, tahini, lemon juice, salt) or just use your favourite
  • ¼ cup milk (I used soya)
  • 1 tbsp white wine
  • ¼ tsp chilli powder
  • 2 tomatoes
  • 2 large white mushrooms
  • 2 red bell peppers
  • 1 green chili
  • Salt and pepper to taste
1. Slice bell peppers into thin strips and cook in pre-heated oven for 15-20 mins.
2. Finely dice the remaining vegetables and sauté on a medium heat.
3. In the meantime, mix hummus, milk, white wine and chilli powder into a thick sauce.
4. Cook linguine according to packet instructions. (Salt the cooking water!)
5. When the vegetables have cooked until broken down, add the hummus sauce. Season to taste with salt and pepper, then add linguine and most of the bell peppers.
6. Serve and garnish with remaining peppers and seasoning.

* I know, I know, its not linguine in the photos. These are from  the second time I made it, which wasn't as good as the first. I genuinely think half the reason was that the pasta wasn't linguine. The flavours just don't distribute as well. So USE LINGUINE. (And definitely don't miss out the wine!)

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Saturday, 1 November 2014

Sweet Potato and Coconut Soup

(EDIT: It's just occurred to me that although I can't post recipes for a while, I can still recommend good ones! If you follow me on Facebook and/or Twitter I'll keep you posted with links to the best recipes by other bloggers I've tried. ^^)

Blog Update: I need to start with an apology for being so scatty as of late with posts. Sadly, apart from this one, you won't be seeing any more from me here until December :( It's due both to busyness and lack of equipment: the cameras I use are far away in Scotland and Norway with their respective owners. I'd love to get a proper camera of my own, but at the moment, with the limited time/facilities available for blogging, it just isn't practical... I have a glut of recipes written down and yet to be created for you though, so do come back round Christmas ;) 

Because I find it difficult to shut up, my intention is now to increase the activity on my other blog - it'll be largely text-driven due to the aforementioned lack of camera, and of course won't (usually) be anything to do with food, but its possible that for those of you are here due to an interest in veganism that extends beyond food (or perhaps you like my writing style...? ^^) the above link may be of interest, or at least a kitten-free way to kill a few minutes.

I'll leave you with this recipe. I finished it several months back but for some reason never posted it - I thought it was a cute little chunk of text so I've left it as-is. (The interchangability of sweet potato and pumpkin, though, does make this recipe fairly well-timed for post-Halloween. :P)

Sweet Potato and Coconut Soup

Ok, so I know its the middle of summer. And I've actually got some fantastic ice-cream recipes coming up. And I'm generally really not a soup person at all. Not one bit. 

But today I was ill. Very ill. And my poor red throat wasn't happy with the idea of anything solid today for lunch, thank you very much. So I threw this together.

In keeping with my poor ickle helpless state of being, I wanted lunch to happen on the stove in five seconds flat. The majority of the cooking here is done by the oven - just pull the potatoes out, quickly fry the spices and flavourings, then blend the lot together. Smooth and comforting, with garlic, turmeric, and nutrition-rich sweet potatoes, this soup is ideal "get-well" food. Its also delicious and very filling.

Being ill isn't so bad.

Sweet Potato and Coconut Soup

by Shonalika Tilak
Prep Time: 1 hr
Cook Time: 15-20 mins
Ingredients (Serves 4)
  • 4 smallish sweet potatoes (500g)
  • 1 can coconut milk
  • 1 can freshly boiled water (Measure in coconut can after emptying it)
  • 2 small onions, chopped
  • 3 cloves garlic, minced
  • 1 small cube of ginger, minced
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
1. Heat oven to 200C and roast potatoes for 45mins-1hr.
2. Prep vegetables. Heat oil in a pan and saute onions until soft and slightly translucent.
3. While onions are cooking, remove sweet potatoes from the oven, peel and roughly chop.
3. Add garlic, ginger, turmeric, and cinnamon, and saute for another minute. Then add coconut milk, water, and sweet potatoes, and bring to just under boiling.
4. Lower the heat to a gentle simmer and, with an immersion blender, puree the soup until smooth.
5. Season to taste and let cool slightly before serving.
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Thursday, 11 September 2014

Caramelised Fig Ice-Cream

Figs are in season. Apparently I've been telling everyone this, but its making me stupidly happy. There's something wonderful about a sudden glut of a fruit of vegetable at certain times of year (and I'm probably still sore about the ban on Alphonso mangoes earlier). Right now everywhere is selling figs, and selling them cheaply. 4 for £1 at Sainsbury's last time I checked. 

The little purple parcels are one of my all-time favourite fruits, but they're normally so expensive and rare that I eat them exclusively whole, as a stand-alone item. I can't even bring myself to use them fresh, cut up in an elaborate salad or as a topping for something sweet, let alone throw them into a recipe in which they'll be completely mutilated with no idea whether or not the resulting concoction has been worth it. 

Good thing its fig season:D

For this recipe I've used cashew butter to add texture and creaminess. As the flavour of cashews is quite mild, this really allows the fig flavour to shine through. I've only used a little syrup to caramelise the fruit, which gives just a very subtle sweetness - this means it pairs very nicely with maple roasted almonds and a dash of extra syrup on top! 

By the way, its fig season. Go wild. And make this ice-cream:D

Caramelised Fig Ice-Cream

by Shonalika Tilak
Cook Time: 3-4 hrs
Ingredients (Serves 2-3)
  • 1 ripe banana
  • 2 figs
  • 1 tsp vegan butter-type spread
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tbsp cashew butter
  • Dash of salt
  • Extra maple and maple-roasted pecans for topping (optional)
1. Slice banana and fig into small pieces.
2. Heat butter in a skillet and mix together maple, lemon juice and water in a small bowl. Once hot, add fruit, and saute for a minute before adding the maple mixture. Cook until the fruit has broken down and created a thick lumpy jam-like mixture.
3. Transfer to a bowl. Let cool slightly, then freeze for around 2 hours. Mine slipped easily out of the bowl after this amount of time - any longer and you may need to wait for it to defrost before blending. (Alternatively, you could try freezing the mixture in an ice-cube tray and just pop the cubes out.)
4. Transfer to blender along with cashew butter, vanilla extract, and salt. Blend, taste, and add more salt if required.
5. Transfer to a container, and freeze for at least another hour before serving.
For Maple-Roasted Pecan topping:
1. Pre-heat oven to 175C.
2. Coarsely chop pecans and coat with 1 tsp maple syrup. Spread out on a baking sheet and roast for 6 mins, keeping an eye on the them - when you can smell a nutty aroma, they're done.
3. Let cool for a few minutes. Scatter over ice-cream with a drizzle of extra maple.
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Friday, 5 September 2014

Marzipan Ice-Cream with Raw Brownie Bites

Time for a much-needed update. This past month has been insane! Having spent it working for the Underbelly venue, the Edinburgh Fringe has rushed past in a mad purple blur. Working 6 days a week, seeing shows literally whenever I wasn't working, and multiple nights partying like a loony left me spending all the money I earned  more time in the town centre than I did in my own house. I met many wonderful people, saw more mind-boggling (and ridiculous) acts than I could count, fell out with my liver, and by the end of it had completely lost all sense of time and place. It's been an unforgettable experience.

Needless to say, I was so rushed off my feet that I barely had any time to eat, forget cook. Now just into September, we're still having the odd sunny day up here in Scotland, so I'm choosing to cling onto the notion that smoothies and ice-cream remain acceptable. Is ice-cream ever unacceptable?!? Certainly not this one; marzipan soft-serve, complete with chocolate brownie bites. Its a simple, yet delightfully sophisticated treat that should do nicely to make up for my month of absence. 

This ice-cream utilises the famous frozen banana trick in combination with rich almond butter to achieve its smooth and creamy texture - with the incorporation of almond and vanilla flavours, it really does taste a lot like marzipan! The brownie bits, flavoursome and chewy, add a bit of bite in amongst the soft sweetness and take this desert to another level of deliciousness. Almond lovers in particular must try it!

Marzipan Ice-Cream (With Raw Brownie Bites)

by Shonalika Tilak
Cook Time: 20-30 mins
Ingredients (1 serving)
    For Brownies
    • 1 Medjool date
    • 4 almonds
    • 1 ½ tsp rolled oats
    • ½ tsp cocoa powder
    For Soft-Serve
    • 1 frozen banana (100g)
    • ½ tbsp almond butter
    • ½ tsp vanilla
    • ¼ tsp almond extract (or more, to taste.)
    1. Blend brownie ingredients with a little water, until mixture starts to clump up. Scoop out and form into little balls/bites - whatever size you like. I think I made around 9 big the first time around and closer to 20 small the second - I prefer the latter! Shove these in the freezer while you make the ice-cream.
    2. Blend soft-serve ingredients with a little milk until smooth.
    3. Add bites to the ice-cream. Serve immediately, or leave in the freezer for about an hour for a firmer texture.
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    Thursday, 24 July 2014

    PB&J Ice Cream

    What do you think of unusual ice-cream flavours? In my pre-vegan days, I used to always be tempted by the various flavours on offer, annoy the shop assistant by agonising over the decision, and in the end always choose the same flavour: mint choc-chip.

    I never regretted it, either, even if I enjoyed the other flavours whilst sampling them - for me, mint choc-chip will always be the absolute best flavour of ice-cream. Since going vegan, however, the variety of shop-bought ice cream has become more limited, and stalls selling actual vegan ice-cream (as opposed to sorbet) tend to veer on the side of weird and wacky flavours. I've yet to go to the famous Boho Gelato in Brighton, but by the sounds of it they put everything in their ice-cream from chilli to dragonfruit. Odds are I wouldn't find any mint choc-chip there.

    And if you're making ice-cream yourself, of course, there's absolutely no restriction as to the potential flavours on offer. I decided to take the ever-popular sandwich and whizz it into ice-cream. I think its delicious this way - my tester was at first unsure, but then eagerly finished her scoop and demanded more.

    This flavour is definitely unusual, but if you like PB in everything, or are braver with ice-cream flavours than I used to be, give this one a shot!

    PB&J Ice-Cream

    by Shonalika Tilak
    Ingredients (Serves 2)
    • 1 ½ frozen bananas
    • 1-2 tbsp peanut butter
    • ½ tsp vanilla extract
    • ½ cup frozen grapes
    • 1 tbsp avocado (This is to make it creamier and can be omitted if desired)
    • Non-dairy milk, just enough to blend (I used coconut)
    • Pinch salt
    1. Combine 1 banana, peanut butter, and optional vanilla extract in a blender and blend until smooth, adding milk as required. Sweeten to taste. Set aside.
    2. Combine the remaining banana, frozen grapes, avocado, and salt and blend until smooth, adding milk as required. Sweeten to taste.
    3. Add one layer to another and gently fold them into each other, just enough so that they mix, but each flavour remains distinct. Serve immediately, or freeze for around an hour for a firmer texture.
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    Friday, 11 July 2014

    Coconut Asparagus

    Have you been to Tiger? I love that place. Its so full of brightly coloured cheap pointless things. Last time I was there I found a doorstop shaped like a splatter. I would have brought it home if we didn't already have perfectly suitable wooden cat and plush pig doorstops already.

    Its also very random in terms of content. I found a shelf full of herbs, spices and seasonings flanked by multicoloured candles and printed napkins on one side, and glowing pink plastic rabbits on the other. Well, they're well-priced and the Tzatziki seasoning looked interesting (as well as slightly more practical.)

    I used it to make this delicious, simple side dish - the coconut is what really shines here though, don't skimp on it! As for the Tzatziki mix, I'd imagine any would work, but if you don't have it, the ingredient list looked pretty simple: Mostly powdered garlic and salt, with sugar, lemon, dill and black pepper mixed in. Just use a bit of each of these and you're good to go:)

    Coconut Asparagus

    by Shonalika Tilak
    Cook Time: 15-20 mins
    Ingredients (Serves 3-4 as a side)
    • 1 bunch asparagus
    • 1 chili
    • 3 cloves garlic (Optional, I threw these in more to compliment the dishes I was pairing the asparagus with than as a compliment to the asparagus itself)
    • 1 tbsp Tzatziki Seasoning (See last paragraph above.)
    • 1 tbsp lemon juice
    • Dried dessicated coconut
    1. Wash asparagus and chop off woody ends. Cut in half. (If you want to reduce stove-top cooking time, you can steam the asparagus for 5 mins in the microwave.)
    2. Using a knife, cut a slit into each garlic clove, if using. Chop chilli.
    3. Heat oil in pan. Add veg, Tzatziki mix, and saute until cooked to the level of softness you like.
    4. Turn off the heat, add lemon juice and lots of coconut. Adjust spices/ seasonings to taste, and serve.
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    Friday, 4 July 2014

    Sweet Potato Mash

    I've probably not mentioned this on the blog yet, but I have quite severe tendonitis. As a guitarist that's a bit of a nightmare - I have to carefully limit my practice time, especially when learning new complicated or fast picking patterns. Failure to do so results with me going around with an ice pack strapped to my arm feeling sorry for myself, almost unable to use the injured limb at all.

    To allow my arm to rest and recover, I've been favouring lazy cooking, but not compromising on flavour. I've been making a lot of toasties, smoothies, and roasted vegetables. The oven is the best friend of the injured, as is the hand blender.

    Today I bring you a recipe utilising both - this sweet potato mash is the easiest and the best I've ever had. I normally hesitate to call anything the "best," but honestly, this really is - creamy, filling, and with a perfect mix of savoury-sweet flavour, it'll go happily with basically anything else you're eating. I love it with veggie burgers or sausages and paired with other roasted veg.

    My testers all loved it, with one describing it as "almost dessert-like," - and indeed, with a little tweaking, I think this would make a fantastic base for a pudding too!

    Sweet Potato Mash

    by Shonalika Tilak
    Cook Time: 40 mins
    Ingredients (Serves 3 as a side)
    • 3 small sweet potatoes
    • 1/4 cup milk (I used unsweetened soya)
    • 2 tbsp butter-type spread
    • 1/4 tsp nutmeg
    • Salt and pepper, to taste
    1. Pre-heat oven to 200C. Poke holes in the potatoes with a fork and roast in the oven for about half an hour, until soft.
    2. Peel potatoes and combine with other ingredients in a blender. Adjust seasonings to taste, and enjoy!
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    What's your favourite"lazy" meal?