Dinner

VEGAN MUSHROOM FAJITAS

Mushroom Taco.jpeg

Here’s a really delicious option for vegan fajitas. Leave your mushrooms to marinate in the herb and spice mix with some extra virgin olive oil, whilst you make the rest of your fillings, then stir-fry just before you want to serve.


VEGAN MUSHROOM FAJITAS

served with maple-spiked black beans, pico de gallo & lime-pickled cabbage.

Makes 8

Ingredients

  • 250g chestnut mushrooms, brushed and quartered

  • 1 tsp extra virgin olive oil

  • 1 tsp onion salt

  • 1 tsp smoked paprika

  • 1 tsp dried orgeano

  • 250g cherry tomatoes, quartered

  • 1 white onion, finely diced

  • 25g fresh coriander, leaves chopped

  • 2-3 limes

  • small red cabbage, halved and shredded

  • tinned black beans

  • 1 tbsp maple syrup

  • Flour tortillas, coriander leaves and hot sauce to serve.

Method

  1. First up, marinate your mushrooms in the olive oil and onion salt, paprika and oregano mix. Set aside.

  2. Heat your black beans over a medium heat with the maple syrup. Add a small pinch of salt and let them reduce down - about 15 mins.

  3. Meanwhile, add your shredded cabbage to a large bowl and sprinkle with a small pinch of salt, a drizzle of extra virgin olive oil and the juice of 1 -1/2 limes. Using your hands, scrunch the cabbage together and set aside.

  4. Make the pico de Gallo by combining the quartered cherry toms, the diced onion and the chopped coriander. Sprinkle with a pinch of salt and squeeze over the juice of 1 - 1/2 limes.

  5. When your black beans have reduced, turn the heat to low, give them a stir and keep an eye on them whilst you stir-fry your mushrooms. You will need to do this over a medium heat with a little oil.

  6. Once cooked, serve your mushrooms, pico de gallo, marinated cabbage and black beans with the flour tortillas, extra coriander and lashings of hot sauce. Tapatio or Cholula being my faves.

HALLOUMI TACOS & SWEET PEA GUACAMOLE

Tangerine Canteen Halloumi Tacos

This is summer on a plate, plain & simple. It's been far too long since I posted a taco recipe, so let's put that right immediately! Halloumi is delicious with whatever you serve it with i reckon, but sweet-pea guacamole & a side of pico-de-gallo is such a great combination. I made this the night before I went raw, and I'm pretty sure I consumed enough halloumi to get me through the two weeks (ha!) and then when I made this for my three little monkeys yesterday, they acted in exactly the same way. You really can't get enough of this one...

Halloumi Tacos with Sweet-Pea Guacamole

Ingredients (makes 8 tacos):

For the Pico-de-Gallo

  • 12 cherry tomatoes, halved
  • 2 tbsp coriander leaves, chopped
  • 3 tbsp white onion, very finely chopped
  • 1 red chilli, pith & seeds removed then finely sliced
  • large pinch of salt
  • 1 lime, juice only

For the Guacamole

  • 1 avocado
  • 2 cups frozen petit-pois
  • 2 tbsp extra virgin olive oil
  • 1 lime, juice only
  • 1 pinch of sea salt

Other ingredients

  • 250g block of halloumi, sliced.
  • 8 mini tortillas, warmed
  • Hot sauce (optional)

Method:

  1. First make your pico-de-gall0 by combining the tomatoes, coriander, onion & chilli. Sprinkle with the salt & dress with the lime before setting aside.
  2. For the guacamole by cooking the peas in just enough water to cover them over a medium heat for about 4-5 minutes. Drain & reserve about a 1/4 cup of the cooking water. Place the peas, water & olive oil into a food processor & puree until a smooth mixture with a few remaining chunks has been achieved. Add the avocado, lime juice & salt & pulse to a chunky mixture. Remove from the food processor, taste & adjust the seasoning to suit. Set aside.
  3. To cook the halloumi, heat a slightly oiled frying pan (or griddle) over a medium heat. Add the halloumi & cook until brown & crisp on both sides, about 2 mins each. Keep an eye on it, as the 2nd side will take faster.
  4. Warm tortillas and serve.

Recipe from Aida Mollenkamp - Pairs Well With Food.

RAW VEGAN LASAGNE

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Last night a lasagne saved my life.... as the song goes.

One of the things I had been looking forward to the most during my Raw Food Challenge, was testing out a raw lasagne. I've been looking at them grace the screens of various food blogs for ages, but it wasn't until I tasted one that I knew I wanted in! The recipe I'm about to share is an adapted version of the one I found in Raw Food, Real World which is a book I'd recommend to anyone considering a raw food lifestyle.  This recipe has 3 main components; the tomato sauce, the pesto sauce & the 'cheese' layer, which all need to be made separately, then compiled together - just like the real deal. I really am in love with this recipe & I hope the 'raw' tag doesn't send people running for the hills! I hope you like it - I've made it twice this week already & I know it will be a staple round here from now on.

Raw Vegan Lasange (Makes 6 portions)

Ingredients

For the tomato sauce:

  • 2 cups fresh sun-dried tomatoes, soaked for 2 hrs (If you want to use fresh in oil, that's ok, just drain well & pat dry)
  • 2 cherry tomatoes
  • 1/4 small onion, chopped
  • 2 tbsp lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tsp agave nectar
  • 2 tsp sea salt
  • pinch hot chilli flakes

For the pesto sauce:

  • 2 cups basil leaves
  • 1/2 cup pecans
  • 1/4 cup extra-virgin olive oil
  • pinch sea salt

For the cheese sauce:

  • 2 cups raw pine nuts, soaked for 1-2 hrs
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast (found in all health shops, and some supermarkets)
  • 1 tsp sea salt
  • 6 tbsp water

Additional Ingredients:

  • 3 large courgettes (different colours look pretty!), slice lengthways
  • olive oil
  • salt & pepper
  • basil leaves to garnish (optional)

Method

  1. Make your tomato sauce by whizzing up the tomatoes, onion, lemon juice, oil, salt, agave, & chilli flakes in a food processor. Blend until fairly smooth, but still textured. Set aside.
  2. Make the pesto sauce by putting the basil leaves, pecans, extra virgin oil & salt into a food processor & whizz up until well combined, but still a little chunky.
  3. Make the cheese sauce by whizzing up the drained pine nuts, lemon juice, nutritional yeast, salt. Gradually add the water and keep blending until the mixture become soft, light & fluffy.
  4. In a large bowl, toss the sliced courgettes with a drizzle of olive oil & some salt & pepper. Mix well until everything is combines & the slices are equally covered.
  5. Start layering up your lasange, by placing the courgette strips first (about 3), followed by the 1/3 of the tomato sauce spread over and add the 1/3 of the pesto sauce & 1/3 of the cheese sauce on top in small dollops. Repeat x3
  6. Serve immediately, or sit at room temperature for a couple of hours before serving.
  7. Any leftovers will taste amazing the following day, just refrigerate.

SHRIMP PO BOY

Shrimp Po Boy

*** NEW FAVOURITE SANDWICH ALERT ***

I mean, C'MON look at it - it should be (insert f-based swear word here, which I can't say incase my nan reads it) I.L.L.E.G.A.L

I have been on the look out for a new sandwich since I went all pescatarian & weird on you. I was really missing my old friend Bahn Mi and having not found a non-meaty version that I actually liked, i was getting a little desperate because sometimes all that will do is a sandwich. And then one day, probably when I was knee-deep in Kale & Wheatgrass, I read a tweet about some top 10 sandwich list and it was then that I discovered The Po' Boy.  This isn't a sandwich often found over here, although you can probably get them in London Village somewhere, so I had to get as close to the marinade as I could, but it all the flavours worked and it turned out really well. This sandwich really tastes delicious; it's hot, it's vinegary, it's sweet & zingy all at once and above all, it's a real treat. I know the list of ingredients looks a little on the long side but it's generally store cupboard stuff & trust me, it really is worth it!

Now, what are you waiting for? GET IT IN YOUR FACE!

Shrimp Po'Boy

Ingredients (makes 4 sub rolls)

  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder / granules
  • 1 tsp garlic granules
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 tsp coarse sea salt
  • 2 cups shredded red cabbage
  • 1 lemon, juice only
  • 1 cup mayonnaise
  • 1 pinch cayenne pepper
  • 1 tsp tomato ketchup
  • vegetable oil for frying
  • 650g raw peeled & de-veined king pawns
  • 1 cup buttermilk
  • 1 /2 cups plain flour
  • 1 cup polenta
  • 4 good-quality soft sub rolls
  • 2 cups iceberg lettuce, shredded
  • 4 tomatoes, slice
  • 3 large gherkins in vinegar, sliced
  • Louisiana style hot sauce (I used the new Tabasco Creole Deep South sauce, but anything branded as Louisiana-style will work)

Method

  1. In small bowl mix together the fist 8 ingredients & set aside.
  2. Next up, add your shredded cabbage to a medium bowl, sprinkle with a pinch of coarse salt, then squeeze over the juice of the lemon. Mix well and set aside until ready to build your sandwich.
  3. In a small bowl, mix together your mayonnaise with the ketchup & a pinch of cayenne. This will make a nice pinky sauce, similar to a Marie-Rose. Set aside.
  4. In a large, deep frying pan, heat enough oil to cover up to about 2 inches.
  5. Meanwhile, place your king prawns and 2 tbsp of the spice mix in a bowl & toss to cover. Pour the buttermilk into another bowl, and mix the polenta & flour together with any left over spice mix in another bowl (so many bowls!)
  6. When the oil is hot enough (as a rule of thumb, you can drop a small corner of bread into see - if it stays motionless it's not, if it starts to fizz and move around, it is - roughly 175 celsius) you are ready to start frying your prawns.
  7. Dip the seasoned prawns in the buttermilk, then the flour mixture before frying off in batches. It will take roughly 4 minutes until they are cooked through & cased in a crispy brown batter. Transfer to kitchen towels to absorb any excess oil, whilst you build your rolls.
  8. Open the rolls, spreading each side with the pink mayonnaise. Layer up the marinated cabbage, lettuce, tomatoes & gherkin slices before adding the prawns & topping with your hot sauce.

Then woah, you're in food heaven & I am so jealous!

CHIPOTLE PULLED PORTABELLO

TC PORTOBELLO

I'll tell you what does my head in, that whole Pulled Pork thing.

It's just not fair.

Four years ago I was a very passionate meat-eater and had I ever heard of pulled pork? No, I hadn't. Was it on every single sodding menu out there? No, it wasn't. Was it being cooked up & served at every single street food festival known to man? NO, NO, NO.

I am a master at the art of missing the boat.

Here I am four years later as a fully fledged pescatarian (who is almost vegan too but who sometimes gets drunk and eats chicken kebabs on the way home from the pub)  - and the one thing that I regret never getting the chance to try is exactly that - Pulled flippin' Pork.

So, I made a version of these instead, taken from here. There's no beating around the bush with this recipe - it's absolutely amazing & teamed with the feta salad, it was just what I was after. Yep, this is the recipe that saved my life - because I'm dramatic like that.

Chipotle Pulled Portobello with Feta & Coriander Topping

Ingredients (Serves 4)

  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 1 chipotle pepper in adobo sauce (available from Waitrose)
  • 1 tbsp of chipotle adobo sauce (from same tin)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • 1/4 cup water
  • 5 Portobello mushrooms
  • 8 smaller chestnut / white mushrooms
  • Extra-virgin olive oil
  • Small handful of fresh coriander, chopped
  • Small handful of fresh flat leaf parsley, chopped
  • 1/3 feta cheese
  • 2 shallots, finely chopped
  • 2 tsp white wine vinegar
  • 4 good quality soft rolls*

Method

  1. Start off by cooking all the mushrooms over a high heat in a large oiled pan. They need space to get crispy brown because you don't want them to go soggy.
  2. After a couple of minutes, when browned well & crispy, add the paprika & the cumin. Cook for a couple of minutes, stirring continuously until fragrant.
  3. Next add the ketchup, cider vinegar, chipotle pepper & sauce, brown sugar & the water. Mix well & let simmer for about 10-15 minutes until it gets lovely & sticky. When done, set aside.
  4. In a small bowl, mix together the coriander, parsley, feta, white wine vinegar and extra-virgin olive oil. Season to taste & set aside.
  5. Next, cup open your rolls & lightly toast the insides before scooping on a generous helping of bbq-mushrooms. Top with the feta dressing & serve.

*Brioche burger rolls would be perfect, but good luck with that! Why has everyone stopped stocking these?!

QUINOA CHICKPEA & FETA SALAD

Tangerine Canteen Summer Salads - Quinoa, Chick Pea & Feta

Summer is HERE! I'm calling it. I fail to believe my weather app, which is currently telling me that by this time tomorrow, it's all over & we will be once again plummeted into a spiralling tunnel of rainy doom. Nope, not here! Eternal sunshine forever is what I'm hoping for, and if not? Well, there is always this salad.

The main base for this months #getyoursaladon (yes, I am ignoring the fact that i've skipped March & April - ahem!) is red quinoa, which is my favourite kind because I love the nutty taste and texture it provides - plus the colour is fab too. Mixed up with some chick peas, feta & a zingy lemony dressing, this is a really summery textured salad. It's good on its own or sprinkled over some salad leaves and will sit happily in your fridge for a couple of days.

Quinoa, Chickpea & Feta Salad with Lemon Dressing

Ingredients (serves 4-6)

  • 1 1/2 cup cooked* quinoa (red, black or pearl)
  • 1 400g tin chick peas, drained & rinsed
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 125g feta cheese, crumbled
  • 4 tbsp extra virgin olive oil
  • 2-3 tbsp freshly squeezed lemon juice
  • 1/4 tsp wholegrain mustard
  • 1/4 tsp salt

Method

  1. In a large bowl, combine your quiona, chick peas , chopped cucumber & red onion. Mix well to fully combine. Season with salt & pepper and add 100g of the feta. Mix well again and set aside.
  2. In a small bowl mix together the olive oil, lemon juice, mustard, salt & a pinch of black pepper.
  3. Drizzle the dressing a little at a time to taste (you might not want to use it all) and mix well.
  4. Crumble over the rest of the feta just before you are about to serve.

*Cook the quinoa according to the individual packet instructions, but if not a good rule to loosely stick to is the 1,2,3 method: 1 cup of quinoa + 2 cups boiling water will generally result in 3 cups cooked quinoa.