Buffalo Cauliflower and Chickpea Bowl

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.

Serves : 4

Buffalo Cauliflower

For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season

For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons

Method :

Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.

To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.

Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.

Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl. Massage the dressing into the cavolo nero until it begins to soften. Toss in the carrot and red onion and mix until everything is coated in the dressing. Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.

Swede Spaghetti, Miso Emulsion, Parmesan and Brioche crumbs

Recipe courtesy of Psychologies Magazine (May 2018) and taken from Planted: Stunning seasonal vegan dishes by Chantelle Nicholson.

Swede spaghetti, instead of pasta, adds a sweet, slight crunchiness to this dish.

Serves : 4

Ingredients :
4 slices brioche
2 tblsp white miso paste
4 tblsp extra virgin olive oil
100ml light vegetable stock
Sea salt and freshly ground black pepper
1 large swede, peeled and spiralised
1/2 bunch of flat-leaf parsley, leaves finely chopped
50g non-dairy Parmesan-style ‘cheese’

Step One : Preheat the oven to 150oC / 300oF / Gas mark 2. Tear the brioche into small pieces and spread out on a roasting tray. Bake for around 20 minutes until golden.

Step Two : Put the miso paste and oil into a large saucepan over a medium heat. When heated, whisk together and add the vegetable stock. Season well with black pepper.

Step Three : Bring a large pan of salted water to the boil. Plunge the swede into it and cook for 2-3 minutes until just al dente. Strain the swede, then add to the saucepan containing the miso emulsion. Stir well, then add the parsley.

Step Four : Share between 4 bowls, grate the ‘cheese’ on the top of each and crumble the brioche over, to serve.

Jackfruit and Red Pepper Goulash

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

Jackfruit is becoming increasingly popular for vegans and vegetarians because it’s fibrous texture apes that of slow-cooked meat. Dusting it in seasoned flour and frying it deepens its flavour. jackfruit and red pepper goulash

Serves: 3-4

Ingredients:
1 onion, sliced
2 red peppers, deseeded and sliced
4 tblsp sunflower or vegetable oil
2 garlic cloves, finely chopped
2 tblsp tomato puree
1 tsp caraway seeds
1 tsp dried oregano
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
400ml vegetable stock
Small pinch of cayenne pepper, plus extra to taste
400g can young jackfruit, cut into chunks
1 tblsp plain flour
2 tblsp sweet paprika (don’t use smoked – it will dominate the flavour of the dish)
Lemon juice, to taste
Small bunch of dill, chopped, to garnish
The carb of your choice: mash, pasta, noodles or dumplings

Step One : Gently cook the onion and peppers in half the oil, over medium-low heat, for 15 minutes, until softened. Add the garlic, tomato puree, caraway and oregano to the pan and cook for 2 minutes, then tip in the tomatoes, chickpeas and stock. Season with salt and pepper and a small pinch of cayenne for warmth. Bring to a simmer and cook for 30 minutes. Add a dash more water if the mixture looks as though it is drying out or thickening too much.

Step Two : Meanwhile, season the jackfruit chunks with salt and pepper. Mix the flour and paprika in a shallow bowl, coat the jackfruit chunks and shake away any excess flour. Heat the remaining oil in a frying pan. Add the coated jackfruit and fry over medium-high heat until nicely browned on all sides. Add to the goulash with any of the remaining flour and paprika mix. The goulash should still have 15-20 minutes left to cook, so let it simmer away while you relax for a while.

Step Three : When the goulash is done, taste and add salt, pepper or cayenne, and a squeeze or two of lemon to suit your taste. Garnish with dill and serve with your carbohydrate of choice.

Other Jackfruit recipes can be found here …

The Scarlet Salad

Recipe courtesy of Psychologies Magazine and taken from Dirty Vegan by Matt Pritchard.

Serves: 4

For the marinade:
2 oranges, segmented and juice collected, 2 fennel bulbs, cut into wafer-thin slices, 1 tsp paprika

For the dressing:
4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp wholegrain mustard, 1 small garlic clove, crushed, 1 tsp maple syrup

For the salad:
3 tbsp sunflower seeds, 3 tbsp pine nuts, 150g Russian or regular kale, 100g mixed salad leaves, ½ a cucumber, 300g rocket, 10 cherry tomatoes, halved, Handful of edible flowers

Method:

Start with the marinade. Put the orange segments and juice into a bowl with the fennel slices as soon as you cut them (to stop them browning), then add the paprika and stir. Leave to stand, ideally overnight, or as long as possible.
Put the sunflower seeds and pine nuts into a heavy-based pan and toast them over a low heat for 5 minutes, until they take on a rich brown colour – be careful not to char them.
To make the dressing, put all the ingredients into a bowl, season to taste and mix thoroughly. The mustard should emulsify the mixture to make a smooth dressing.
Next, prepare the Russian kale. This leaf is good raw, but the stems can be tough. Remove the stems and slice the leaves into bite-sized sections. Put the salad leaves, the cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad by hand. Drain the fennel from the marinade, reserving a few orange slices for decoration, and add it to the bowl. Sprinkle over the sunflower seeds and pine nuts, arrange the orange slices on top, then drizzle the remaining dressing over the salad. Garnish with edible flowers and serve immediately.