Wednesday, 27 November 2013

My 3 favourite Vegan recipes this month

Porridge! Breakfast
 
 

Ingredients


Porridge oats
Water
Coconut milk
Cinnamon
Honey

Place porridge oats covered with water into a saucepan over night. Turn heat to full and stir in the same amount of coconut milk as water (amounts will vary depending on how much porridge you want to make.) While cooking sprinkle cinnamon over (I use a lot), serve piping hot and add honey to taste. Cooking time 7-8mins.


Veggie Burgers! Lunch


Ingredients

1 large onion
1 cup sweet potatoes
1 cup mushrooms
1 cup courgette
1 cup carrots
200g kidney beans
100g ground walnuts
1 Thick slice of dairy free bread
Spices; cumin, ginger, mixed spice and curry powder
Wet mix; tomato ketchup, soy sauce, balsamic vinegar

Chop the onion and fry it on a pan with a splash of water and a shake of cumin and ginger. Add all the vegetables after chopping them into small pieces. Cook on a med-high heat until all veg soften. Once cooked allow to cool slightly add the kidney beans and walnuts. Blend the contents in a food processor. Return contents to pan on a low heat. Blend the bread into bread crumbs and add to mix along with 1 tables spoon of tomato ketchup, soy sauce, balsamic vinegar and curry powder. Stir until all contents are mixed well.
Once mixed form the contents into patties. The amount you get depend on the size of the patties you make, I usually get about 8-10.

These take about 30mins to make, but keep well in the fridge and are a real easy lunch option if placed in a pitta bread with some houmous and spinach!



Pad Thai! Dinner


Ingredients

1 red onion (Cumin, ginger, and parsley)
1 clove of garlic
150g cashew nuts
150g bean sprouts
150g sugar snap peas and baby corn
150g mushrooms

8 baby peppers (yellow and orange)
1 lime
1 packet of straight to wok rice noodles
Soy sauce 7 table spoons
Honey 2 tablespoons

Fry the red onion and garlic clove (after chopping finely) in H2O on a wok high heat, sprinkle with cumin, parsley and ginger and lower heat. On a medium heat add cashews, bean sprouts sugar snap peas, baby corn and mushrooms and cook for 8mins. Turn heat up to high and add peppers, squeeze the lime on top, stir continually. Turn heat to medium, add noodles and sauce (separately mix 7 table spoons of soy sauce and 2 table spoons of honey). Continually stir and mix noodles for 4mins and then turn heat up to high, cook for a further 6mins stirring continually and serve.

Run fast, eat slow but most of all RunSensible!

Neil
@RunSensible






  • 1  pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
  • 2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
  • 3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
  • 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
  • 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
  • 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
  • 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)
Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.
Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.
Form into golf ball size balls and flatten into patties.
Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.
- See more at: http://www.nomeatathlete.com/veggie-burger-recipe/#sthash.eK80rRy8.dpuf
  • 1  pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
  • 2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
  • 3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
  • 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
  • 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
  • 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
  • 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)
Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.
Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.
Form into golf ball size balls and flatten into patties.
Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.
- See more at: http://www.nomeatathlete.com/veggie-burger-recipe/#sthash.eK80rRy8.dpuf