Vegan Archives | Page 2 of 2

Fresh vine leaf dolmades

January 25, 2020January 25, 2020
by Jono

Spring and early summer on the farm – a crazy abundance of vine leaves, and beautiful big ones too! This recipe details how to process your vine leaves from scratch, if you are lucky enough to have access to them.

You can use bought vine leaves, and the results will be similar, but if you really want your dolmades to sing, use them as fresh as possible.

If you happen to have driven past a vineyard, stolen a ton of leaves, and want to make a big batch of vine leaves for future use, once prepared the leaves can be frozen or brined and jarred for future use.

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Fusion

Whole roasted smoked onions with tahini sauce

December 4, 2019December 4, 2019
by Jono

This is deceptively simple, and is a great crowd-pleaser. Whole roasted onions, without even peeling them? Genius. Smoking them first? Next level.

Never fear if you’ve never smoked anything in your kitchen before, this is surprisingly simple to do, and all you need is a pot, a stovetop and some tinfoil!

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European

Vibrant watercress pesto with sunflower seeds

December 4, 2019December 4, 2019
by Jono

Watercress can be an expensive herb we know, but feel free to substitute with rocket. This is perfect with some pasta and grilled cherry tomatoes, on toast, as part of a mezzo spread, or straight out the jar!

I love the flavour of watercress, and the sharp pepperiness adds a beautiful fun twist to a classic pesto. This is also made with no cheese and very little (or no) oil, so low-calorie as well, yay 🙂

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South American

Fat free Chimichurri sauce

November 25, 2019November 25, 2019
by Jono

This traditional Argentinian sauce has been made and re-made several times since our south America trip this year, and works a treat for marinading all sorts of things, dressing salads and roast veggies, and for upping your sauce game at the next dinner party.

Traditionally made with lots of oil, this is the “light” version, but feel free to dollop in a whack of olive oil if so inclined.

Fusion

Avo and fava bean quinotto with tofu steaks and…

October 12, 2019October 13, 2019
by Jono

We found ourselves in an apartment in Santa Cruz de la Sierra, Bolivia, with cooking facilities and a wild craving for a good vegan meal.

Lunch in a vegetarian cafe was good, but didn’t quite cut the mustard – too oily, not enough veggies, etc. Luckily, we happened to have a kitchen available, and of course, Bolivia’s fruit and veg markets are on another level.

This being travel food, the recipe is quite simple. Free to elaborate according to what you have lying around.

Fusion

Avo broccoli mash with roast veggies and rose harissa

August 5, 2019October 13, 2019
by Jono

Quite a mouthful, the title of this dish, but despite that, it’s a marvelously simple thing to whip up, and a spectacular vegetarian feast of colour and flavour.

We recently got our hands on an air fryer, which is what we used to make the recipe, but a regular oven does the job just as well, if not better. Microwaving the veggies for a few minutes before popping them in the oven cuts out a good half an hour of roasting time.

I strongly recommend occasionally making a big batch of Harissa paste and keeping it in the fridge – it’s such a flavour explosion and goes well with almost anything, recipe here.

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Middle east

Baba ganoush

April 26, 2019October 13, 2019
by Jono

Aah the classic. There are millions of versions of this smoky, creamy aubergine mezze out there, with many regional variations all across the middle east.

This is our default recipe, but can be expanded in any number of ways – the only consistent feature across the board is the inclusion of tahini. Try shaved lemon rind and pomegranate seeds, or black garlic with toasted pine nuts.

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African

Patlican salata (braai slaai!)

April 23, 2019October 13, 2019
by Jono

It was a revelation for me when I realised that you can make fantastic, warm smokey salads on the braai. This earned a few odd looks from conservative Afrikaans family members, but they were converted very soon – this is undeniably delicious.

The inspiration for this came from our travels through Turkey, and a wonderful recipe book called Anatolia by Tyfun Arras, on Turkish cuisine.

This is an aubergine based cooked vegetable salad, Patlican meaning aubergine in Turkish, but the name Braai Slaai just rolls so nicely off the tongue, we can’t help calling it that 🙂

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Category: Vegan