Caribbean Squash, Spinach and Red Pepper Stew
Posted on April 16, 2013 by The Gourmet Vegan - No Comments
Caribbean Squash, Spinach and Red Pepper Stew
Each mouthful of this stew tastes like sunshine on your spoon. Amazing flavours and wonderful aromas that will have you believing you have been transported to a Caribbean Island. Served with my wonderful recipe for Rice and Peas this is a meal perfect for any occasion.
 40 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
1 tablespoon virgin coconut oil
1 medium onion, finely chopped
2 medium carrots, chopped
1 stick celery, finely chopped
3 cloves garlic, minced
1 square inch ginger, grated
1 teaspoon tomato puree
500 g squash, cut into bite size pieces
1 red pepper, chopped
130 g fresh spinach, chopped
Handful sugar snap peas (optional)
500 ml vegetable stock
200 ml coconut milk
3 sprigs fresh thyme (or 1 teaspoon dried)
1/2 teaspoon curry powder
1/2 teaspoon allspice (can be substituted for mixed spice or garam masala)
1/4 teaspoon turmeric
1/2 teaspoon black pepper
1 red chilli, finely chopped (optional, if you do not like it too hot)
METHOD
Heat the oil in a pan over a medium heat and fry the onion, carrot and celery for 5-6 minutes until the onions begin to caramelise.
Add the garlic and ginger and continue to fry for a 2-3 minutes.
Add the squash and red pepper and fry for a further 2-3 minutes.
Next add the vegetable stock, tomato puree, thyme, curry powder, allspice, turmeric, pepper and chilli and bring to the boil.
Cover and simmer for 10-15 minutes until the vegetables are tender.
Stir in the coconut milk, spinach and sugar snap peas. Stir, cover and continue to cook for a further 2-3 minutes and until the spinach has wilted. This is now ready to serve.
Serve with my recipe for Rice and Peas ~ Recipe Here
If the sauce seems a little thin, you can turn up the heat and cook uncovered for a few minutes until the sauce has thickened.
RECIPE NOTES
Serve this with my recipe for Rice and Peas. for a true taste of the Caribbean.
RECIPE TIPS
This is a good one for the freezer and the rice recipe can be frozen too.
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Curried Asparagus and Red Pepper Quiche
Posted on December 9, 2012 by The Gourmet Vegan - No Comments
Curried Asparagus and Red Pepper Quiche
The blend of different flavours in this tofu based quiche come together to make this a very tasty dish. Using a combination of plain and smoked tofu and the addition of some wonderful Asian flavours, this is a winner for sure.
| 60 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
Wholewheat pastry (home made or shop bought) to fit 9 inch qhiche dish
200g of firm smoked tofu
200g of firm plain tofu
100ml of soya milk
1 teaspoon of black onion seeds
1 tablespoon of tahini
3/4 teaspoon of salt
3/4 teaspoon of pepper
2 teaspoons of curry powder
1 teaspoon of dijon mustard
1 tablespoon of nutritional yeast
6 large spears of asparagus, steamed and roughly chopped
1 tablespoon of oil
1 large red pepper, finely chopped
3 large spring onions, whites and green, finely chopped
3 large mushrooms, sliced
2 cloves of garlic, minced
1 green chilli, finely chopped (optional)
2 large sun-dried tomatoes, finely chopped
METHOD
Preheat oven to 190 degrees Celsius ( 375 F ), Gas Mark 5
1 Prepare the pastry and line the quiche dish. When the dish has been lined, sprinkle the black onion seeds over the pastry and push slightly into the pastry getting some of the seeds on the sides as well as the bottom. Blind bake the pastry for 15 minutes and then remove from the oven.
2 Add the tofu, soya milk, tahini, salt, pepper, curry paste, mustard and nutritional yeast to a blender and blend until a smooth mixture has formed. There should be no lumps in the mixture. Set this mixture aside.
3 Heat the oil in a frying pan and over a medium heat fry the red pepper, spring onions, garlic, chilli, sun dried tomato, mushrooms and steamed asparagus. Cook until the vegetables are softened and if the mixture becomes dry, add a little water and continue to cook.
4 Once the vegetables are softened, remove from the heat and allow to cool slightly for a few minutes. Combine with the tofu mixture and mix thoroughly.
5 Place the mixture into the pastry case, smooth down and bake for 40 minutes.
Serve HOT!
RECIPE NOTES
RECIPE TIPS
For the best taste and texture, be sure to serve this quiche hot. If you are wanting a quiche that is perfect for serving cold, then be sure to check out my amazing “Can’t tell the difference” Quiche.
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Red Pepper and Mushroom Couscous
Posted on November 29, 2012 by The Gourmet Vegan - No Comments
Red Pepper and Mushroom Couscous
Couscous is so versatile. Personally I make it at least 2-3 times per week for serving with various dishes. As good as it is made with just a pinch of salt and vegan spread, this quick and simple recipe livens up the couscous and makes for a delicious accompaniment for stews or casseroles.
| 10 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
80g dry couscous (made up as per instructions with water and a pinch of salt)
1 medium red pepper, finely chopped
4 large mushrooms, finely shopped
2 cloves of garlic
1 teaspoon of panch phoran or fennel seeds
1 teaspoon of olive oil
1 teaspoon of vegan cooking spread
METHOD
1 Heat the oil and cooking spread in a large pan and gently fry the garlic, pepper and mushrooms for a few minutes until softened.
2 Add the couscous and panch phoran ( Available Here ) and stir over a low heat for another minute to combine all the ingredients. Serve.
RECIPE NOTES
RECIPE TIPS
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