Tofu and Ratatouille Stack with Soubise Sauce
Posted on April 15, 2013 by The Gourmet Vegan - No Comments
Serves 4
This is an absolutely delicious dish. The fresh flavours and wonderful textures from the tofu and chunky vegetables are incredible. Top this off with a wonderful Soubise sauce and this is an absolutely amazing dish.
Although there are many stages to this recipe, they are all easy and quick to prepare and can be prepared in advance. Do not let this put you off of making this simple but stunning dish.
Kale, Potato and Aubergine (Eggplant) Vindaloo
Posted on March 4, 2013 by The Gourmet Vegan - No Comments
Kale, Potato and Aubergine (Eggplant) Vindaloo
Hot, hot, hot! But wonderful. This will get your taste buds tingling. This is a wonderful dish full of fantastic spicy flavours and a kick of chilli. If you are a curry lover, then you will be coming back to this dish time and time again. Of course! If you don’t like it too spicy, then lessen the amount of chilli..it will still taste absolutely amazing.
 Read Recipe ! |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
For Sauce
1 medium aubergine (eggplant), pricked and roasted
2 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, minced
1 teaspoon sea salt
1 square inch ginger, grated
1 large tomato, finely chopped
Spice mixture ~ 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon dried methi leaves (optional), 1/2 teaspoon turmeric, 1 teaspoon chilli powder (less if you like a more mild curry)
240 ml (1 cup) water
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon agave nectar
Fresh chilli, chopped (to taste or optional, depending on the heat you desire)
For the potatoes
1 teaspoon vegetable oil
350g (11 oz) new potatoes, cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon turmeric
Other ingredients
200g (3.5 oz) kale, steamed and chopped
METHOD
Before cooking this dish there are 2 steps that need to be prepared in advance. These steps take the same cooking time and so can be put into the oven at the same time.
Preparing the aubergine
Prick the aubergine and put into the oven at 200 degrees Celsius (400 F) and baking for around 30 minutes or until the aubergine has softened. Remove from the oven, allow to cool slightly and remove the skin and any tough parts. Mash and put to one side.
Preparing the potatoes
Place the potato pieces in a bowl with the oil, salt and turmeric. Coat well and place onto a baking tray and place in the oven at the same time as the aubergine for 30 minutes. Remove and put to one side.
Now prepare the sauce
In a large pan and over a medium heat fry the onions, garlic and ginger, along with the salt, in the oil and fry until the onions have softened and caramelised.
Add the tomato and spices, stir well and fry for a few minutes to cook out the spices. Now add the mashed aubergine and water. Cover and simmer on a low heat for 10 minutes.
Uncover and add the mustard, vinegar, agave and chilli. Stir well and add the potatoes and the steamed kale. Heat through, taste for seasoning and serve. If the sauce is too thin, reduce by cooking uncovered for a few minutes. If too thick, add a little water.
I like to serve this with rice and a side dish of dahl.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mirza Ghassemi ~ Persian Aubergine (Eggplant), Tomato and Tofu
Posted on February 19, 2013 by The Gourmet Vegan - No Comments
Mirza Ghassemi ~ Persian Aubergine (Eggplant), Tomato and Tofu
This dish from Persia is traditionally made using eggs. This vegan version is extremely tasty and makes for a perfect breakfast or lunch dish. Great served in toast or for a substantial meal can be served with rice or pitta bread. This dish has amazing flavours from very simple ingredients.
| 30 Minutes |
Serves 2-4 |
312 kcal per serving for 2 |
INGREDIENTS
1 medium aubergine (eggplant)
200g block extra firm tofu – I used dragonfly
1/2 teaspoon turmeric
1/2 teaspoon black salt
1.5 tablespoons vegetable oil
2 cloves garlic, minced
3 medium tomatoes, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt, or to taste
METHOD
Prepare the aubergine (eggplant) by pricking all over with a fork, and placing on a baking tray. Bake in the oven for 20 minutes at 200 degrees Celsius until the aubergine is soft.
Meanwhile, crumble the tofu into a bowl, resembling a scrambled egg texture, and mix in the turmeric and black salt. Mix extremely well to combine totally.
Next, put half of the oil in a frying pan, and over a medium heat, fry the garlic for a couple of minutes. Add the tofu mixture and continue to fry for a further 2-3 minutes. Remove mixture from pan and set to one side.
Once the aubergine is cooked, peel it and discard the skin. Chop the flesh.
To assemble the dish, add the rest of the oil to a pan and over a medium heat fry the aubergine and tomatoes.
Season with salt and pepper and stirring over a medium/high heat, continue to cook until some of the liquid has evaporated and the aubergine and tomato start to stick to the bottom of the pan.
Now add the tofu mixture, combine well, heat through and check for seasoning and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
