Greek Style Cannellini Beans with Spinach
Posted on May 9, 2013 by The Gourmet Vegan - No Comments
Greek Style Cannellini Beans with Spinach
This is one of the most amazing Greek dishes ever! Revithia Me Spanaki is normally made with chickpeas, but in my recipe I use beans to create a smoother and more buttery texture which gives an amazing result. This is so simple but an absolutely delicious dish. This is great served with crusty bread and needs nothing more.
 25 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
5 tablespoons olive oil
50 g ( 2 oz ) fresh bread, cut into cubes
4 cloves garlic, minced
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
1/4 teaspoon turmeric
1 tablespoon tomato puree
400 g ( 14 oz ) tin cannellini beans, drained
200 g ( 7 oz ) fresh spinach, chopped
METHOD
1 Begin by preparing the sauce.
2 In a frying pan, add 4 tablespoons of the oil, and fry the cubed bread and garlic until the bread is golden brown.
3 Now add all of the other ingredients with the exception of the beans and spinach and stir well and cook for a further 30 seconds.
4 Transfer to a blender and blend until the sauce is smooth and leave to one side.
5 To finish the dish, add the spinach to the remaining tablespoon of oil in a pan and gently fry until the spinach has wilted. Add the sauce back to the pan along with the drained beans and bring up the temperature to bring to a simmer.
6 Cover and cook for 10 minutes on a low simmer and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
Posted on May 4, 2013 by The Gourmet Vegan - No Comments
Spiced Cauliflower, Aubergine and Garlic Stew with Lemon Basmati Rice
This is an absolutely amazing dish that is full of Eastern promise. Incredible flavour sensations and definitely a dish to impress. Not a recipe you will find in any cook books but one you’ll be glad you have at hand. And of course…this will definitely keep the vampires from your door.
| 90 Minutes |
Serves 2-3 |
? kcal per serving |
INGREDIENTS
For the Rice
150 g ( 5 oz ) basmati rice, soaked as below
Soak this in water to cover with a teaspoon of salt for 30 minutes or until the grains turn opaque. Rinse under cold water in a sieve to remove the salt after soaking.
Finely grated zest of 1 whole large lemon
1 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
2 teaspoons vegetable oil
250 ml ( 9 fl oz ) boiling water
For the Stew
2 heaped teaspoons of coconut oil (or 3 tablespoons vegetable oil)
2 medium red onions, very finely sliced into half moons
1/2 teaspoon salt
2 whole medium heads (each containing at least 12 cloves) of garlic
1 medium aubergine (eggplant)
1 small head cauliflower, cut into small florets
1 tablespoon olive oil
1/2 teaspoons salt
50 g ( 2 oz ) dried red lentils
400 ml ( 14 fl oz ) water
Spice blend ~ 1/3 teaspoon cumin seeds, 1/3 teaspoon coriander seeds, 1/3 teaspoon whole black pepper corns
These should be dry roasted over a medium heat for a minute or until the aromas are released. Ground in a pestle and mortar or spice grinder.
1/2 teaspoon salt
1 teaspoon black onion seeds
METHOD
Start by soaking the rice as per instructions in the ingredients list.
Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6
Now start to prepare the stew as follows.
Place the cauliflower florets in a bowl with 1/2 teaspoon of salt and the tablespoon of olive oil. Mix together well and place onto a lined baking sheet along with both heads of garlic and the aubergine that has been lightly pricked over with a fork.with a fork. Place on the middle shelf of the oven for 35-40 minutes.
As the vegetables are roasting place the red lentils into a pan with the 400 ml of water and bring to the boil. Partially cover and reduce the heat to a low simmer for 25 minutes or until the lentils are tender but be preparing the onions as they are cooking.
Fry the onions in the coconut oil with 1/2 teaspoon of salt on a medium to low heat and stirring regularly for 20 minutes or until the onions are very caramelised. Put to one side.
Take the cooked vegetables from the oven and leave to cool. Skin the aubergine and chop the flesh and add this to the pan of cooked lentils. Peel the garlic cloves and remove the pulp and also add this to the pan of lentils. Mash together with a potato masher and add this mixture to the onions.
Add in the cauliflower, spice mixture and season to taste. Put to one side to be reheated later and finish the rice.
Preparing the rice.
In a saucepan, over a medium heat, add the oil and fry the rice for a minute before adding the boiling water. Add all the other rice ingredients and bring to the boil. Reduce to a simmer and cover tightly with foil and a fitting lid. Place on the lowest heat possible and cook for 10 minutes. Remove the foil and lid and fluff the rice with a fork.
Reheat the stew a few minutes before the rice is cooked. You can add a little water if it is looking dry.
Serve with an optional sprinkling of black onion seeds.
RECIPE NOTES
RECIPE TIPS
Make up plenty of the spice mix and keep in a jar for other recipes.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Chickpea and Garlic Croquettes
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Chickpea and Garlic Croquettes
Croquetas de Garbanzos y Ajo
These are another tapas you will find on every menu in Spain. There are so many different flavour combinations but these are close to the ones served in my favourite restaurant in Tenerife. These are absolutely delicious and irresistible.
Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan
| 30 Minutes |
Makes 8 |
? kcal per serving |
INGREDIENTS
40 g ( 1.5 oz ) vitalite, or other vegan spread
40 g ( 1.5 oz ) plain flour
300 ml ( 10 fl oz ) soya milk
4 cloves garlic, minced
1/2 tin (120 g) ( 5 oz ) chickpeas, lightly crushed
150 g ( 6 oz ) potato, cooked and mashed
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt
Panko breadcrumbs, or any other dried breadcrumbs
Oil for shallow frying
METHOD
Start by melting the vitalite in a pan over a low heat and when melted add the garlic and flour. Continue to stir until you have a thick paste.
Take off of the heat and gradually whisk in the soya milk until you have a thick sauce. Return to the heat and continue to whisk until it becomes very thick. Take off of the heat once more.
Add all of the other ingredients, except for the breadcrumbs, and mix well. The mixture should be VERY thick.
Let the mixture cool completely and then shape into 8 croquettes. Roll the croquettes in the breadcrumbs and shallow fry in hot oil for about 1-2 minutes until golden brown.
Drain on paper towels and serve.
RECIPE NOTES
Experiment with different seasonings if you want to steer away from the Spanish theme.
RECIPE TIPS
Drain the croquettes immediately after frying to keep them crisp.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
