Checkout these unique and delightful recipes by the clumsy vegan.

Click here for our top recommended fitness and health supplements

Tricolour pasta spirals

In love with these tricolour pasta from @sumawholefoods that I buy from @coopukfood . As my very English husband cannot tolerate chilly it is an ingredient I leave out in most of my cooking. But since it is lunch for one today I am indulging in some hot mint chilly oil sauce. Yummy *sniffle* Recipe: Pasta: 2 cups cooked Frozen Peas: 3/4 cup thawed in a microwave Asparagus: 4-5 pan fried For Sauce: Coconut cream: 2 Tbsp Olive oil: 2 Tbsp Chilly flakes: 1-2 tsp Fresh mint: 2 Tbsp finely chopped Dried parsley: 3 tsp Smoked salt to taste Method: 1) Mix all the ingredients together 2) Serve on a bed of salad

Source: By @the_clumsy_vegan

SESAME SOBA NOODLES

SESAME SOBA NOODLES with thin beans and chilly tender stems stir fry Recipe: For noodles: Soba noodles: 100 GMC cooked Tahini: 1 Tbsp I used my favourite tahini by @meridianfoods Braggs liquid aminos or soya sauce: 1 Tbsp Dried basil: 2 tsp Method: 1) Heat tahini in a pan till melted and and mix in braggs 2) Pour the liquid on noodles with dried basil and stir to evenly coat For Thin beans: Ingredients: Beans: 200 gm Spring onion: 3 roughly chopped Ginger: 1 tbsp grated Sesame seeds: 1/3rd cup Sesame oil: 1 Tbsp Salt to season Method: 1) Heat sesame oil in a work 2) When oil is hot add all the ingredients and stir fry till done (3-4 minutes) For chilly tender stems: Tender stems: 4-5 whole Red chilly 1 finely chopped Dried parsley: 1 tsp Sesame oil: 1/2 Tbsp Salt to taste Method: 1) Heat sesame oil in a work 2)When oil is hot add all the ingredients and stir fry till done (3-4 minutes)

Source: By @the_clumsy_vegan

TUMERIC AND GINGER CUSTARD POTS

Aren't these pots dressed with salted pistachios and figs just gorgeous! Recipe: For custard Ingredients: Almond milk: 3 cups Corn flour: 3 Tbsp Arrowroot: 2 Tbsp Agar agar: 2 tsp Maple syrup: 3/4th cup Turmeric powder: 2 tsp Ginger powder: 3 tsp Coconut oil: 1 Tbsp I used organic coconut oil from @thegroovyfoodcompany Method: 1) Place all the ingredients (except coconut oil) in a pan and heat gently at a low medium heat 2) Cook continuously whisking to ensure there are no clumps. 3) The mixture will begin to thicken as it cooks. This should take 10-12 minutes. Keep whisking to ensure that its smooth 4) turn the flame of and whisk in coconut oil. 5) You can taste and add more maple syrup if you like

Source: By @the_clumsy_vegan

HASSELBACK TANDOORI SQUASH

I find nothing more comforting than scooping out the warm, soft, sweet and spicy flesh from a buttery butternut squash:) The sharp roasted tomatoes add a burst of flavour with every mouthful. I am in autumn heaven! So grateful for autumn and the beauty and flavours it brings Recipe: Ingredients: Butternut squash: 1 small cut in cubes or "hasselbacked". I like to leave the skin on Oil: 1/4th cup Vegan butter: 1 Tbsp melted Tandoori masala: 2-3 tsp Cumin powder: 1 Tbsp Lemon thyme: 2-3 Garlic: 3-4 unpeeled cloves Cherry tomatoes: 5-6 Salt Method: 1) Pre heat oven to 175 degrees 2) In a bowl mix the squash and tomatoes with the spices and butter 3) Place on a baking sheet with garlic and bake till squash is soft. Approximately 20-25 mins

Source: By @the_clumsy_vegan

Extremely tasty pasties

・・・ Not perfectly sealed In my husbands expert opinion the best way to fight a jet lag is to fast for a straight 24 hours after landing. I naively decided to follow his advice resisting a flapjack with my first coffee at the airport and then resisting a blondie with coffee at my local deli and turning down my sisters offer to cook me lunch. By noon I was delirious from lack of brain vitamins, was seeing in doubles, struggling to form words and falling asleep mid strolls in the park when I was force-fed a spoonful of sugar. Instantly I felt dark clouds of confusion blow away replaced by a wave of clarity. Momentarily I felt like life was better again but immediately I was engulfed in a tidal wave of tiredness till my next mouthful of sugar. Hence in my tried and tested opinion, the only way to fight a jet lag is caffein and lots and lots of sugar. I woke up today with a voracious appetite for something savoury and buttery, so I made these not perfectly sealed but extremely tasty pasties Recipe: For 12-14 pasties Short crust pastry: 1 kg of @jus_rol short crust For filling: Potatoes: 300 g boiled and crushed Frozen peas: 1 cup thawed Mixed fresh herbs: 1 cup, I used parsley, coriander, mint and oregano in equal proportions Mustard: 1/2 Tbsp of @colmansusa #vegenaise : 1 1/2 Tbsp Pepper: 2 tsp Salt to taste Method: 1) Preheat oven to 175 degrees 2) In a bowl mix all the filling ingredients together. Season generously 3) Defrost and roll out pastry on a floured surface 3) With a small plate or saucer (11 cm diameter) cut out circles in pastry. 4) Spoon 1/2 Tbsp of filling in one half of the circle. 5) Dampen the edge of the circle with water. Fold over to form a half moon shape and press to seal with back of a fork 6) Place on a baking sheet and bake for 40 minutes till golden brown

Source: By @the_clumsy_vegan

Double Cacao tahini cookies

These gluten free refined sugarfree cookies are absolutely delicious! We ate these on new years eve drizzled with more agave and dipped in vegan almond custard Recipe: Ingredients: GF flour: 3/4th cup Raw cacao: 2 1/2 Tbsp Coconut oil: 1/3rd cup melted Tahini: 1/3rd cup from @coopukfood Agave: 1/3rd cup, I used agave from @thegroovyfoodcompany Vegan dark chocolate chips or chocolate slab roughly chopped: 90 g Method: 1) Preheat oven to 175 degree celsius 2) Mix all the ingredients together in a bowl to form a dough 3) Roll into 1 cm balls and place on a baking sheet 4) Bake for 8 minutes and let them sit for 4-5 minutes to slightly firm up

Source: By @the_clumsy_vegan

Oil free low fat Hummus

Swapping crisps for hummus with celery this January or at least till the gym reopens. Most of the shop bought hummus is loaded with raw garlic an ingredient I don't eat. My version of hummus is super creamy, fluffy and packed with flavour without all the fatty stuff. Recipe: Chickpeas: 1 1/2 cup cooked (1 can drained). I used @bionaorganic chickpeas Tahini: 1/3rd cup. I used cypress tahini light from @coopukfood Aquafaba (water from a can of chickpeas): 1/3rd cup Lemon juice: 1 Tbsp Smoked salt: 1 tsp from my favourite @maldonsalt1882 Cumin powder: 1 tsp (optional) Dried Parsley: 2 tsp (optional) Method: 1) Blend to form a smooth paste 2) Keep refrigerated

Source: By @the_clumsy_vegan

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.