vegan – Page 5 – My Whisk and I

Stuffed Tomatoes/Tomatakia Gemista

July 12, 2022June 17, 2022by Karen ClaassenLeave a Comment

12 large tomatoes
2,5ml sugar
200ml olive oil
2 cloves of garlic, minced
2 onions, finely chopped
200g rice/orzo pasta
400ml chicken stock
50g pine nuts, toasted
half a batch of Greek Pesto (Search this blog for the recipe)
50g black olives, pitted and chopped

Preheat your oven to 180℃.
Cut a 2cm slice off the top of each tomato and scoop out the pulp – keep the pulp.
Sprinkle the inside of the tomato with salt, pepper and a pinch of sugar.
Pack the tomatoes close together into a shallow ovenproof dish.
Heat 100ml olive oil, add the onion and garlic and stir-fry until the onion is soft – about 10 minutes.
Add the tomato pulp and simmer until reduced and concentrated in flavour.
Add the rice/pasta, stock and 10ml salt and a few grindings of black pepper. Simmer for another 15 minutes.
Add the pine nuts, greek pesto, feta and olives and stir through.
Spoon the rice mixture into the tomatoes and pour over the remaining olive oil.
Bake for one hour.
Serve the stuffed tomatoes at room temperature with an extra dollop of the Greek Pesto.

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Chocolate Seed Bars

June 23, 2022June 19, 2022by Karen ClaassenLeave a Comment

375ml oats
60ml desiccated coconut
80g chocolate, finely chopped
60ml linseeds
60ml chia seeds
1,2ml salt
30ml coconut oil
30ml maple syrup

Line a 20cm x 20cm baking tin with paper so that you have an overhang.
Add the oats, coconut, chia seeds and salt to a mixing bowl.
Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt.
Pour the liquid ingredients into the dry ingredients and mix through.
Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon.
Place in the refrigerator for 2 hours.
Lift the bars out of the tin and cut into bars.
Store the chocolate seed bars in an airtight container in the refrigerator.

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Spelt Salad

June 22, 2022June 14, 2022by Karen ClaassenLeave a Comment

250ml spelt
250ml fresh tomato, chopped
250ml cucumber, chopped
250ml marinated sweet peppers, chopped
a handful of sprouts

Lemon Dressing:
62ml lemon juice
1 clove of garlic, minced
5ml dijon/wholegrain mustard
1,2ml salt
ground black pepper
7,5ml honey
62ml olive oil

Cook the spelt according to the instructions on the packet and set aside to cool.
Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl.
Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together.
Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture.
Pour about half of the lemon dressing over the salad and mix through.
The rest of the lemon dressing may be kept in the refrigerator.

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Green Soup

June 20, 2022June 14, 2022by Karen ClaassenLeave a Comment

1,5litre vegetable stock
750g frozen peas
250g broccoli
300g baby spinach
60g almond meal
grated zest and juice of 1 lemon
a small handful of mint leaves
plain yoghurt, to serve

Pour the stock into a large saucepan and bring to a boil.
Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes.
Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes.
Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary.
Blend the mixture with a stick blender until smooth.
Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.

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Mushroom Polenta with Gremolata

May 24, 2022May 16, 2022by Karen ClaassenLeave a Comment

Gremolata:
62ml pine nuts (you may replace with sunflower seeds)
a big bunch of parsley
2 cloves garlic, peeled
the zest of 1 lemon
a pinch of salt
the juice of 1 lemon
45ml olive oil

Polenta:
750ml vegetable/chicken stock
5ml salt
250ml quick cooking polenta
62ml butter

Mushrooms:
45ml butter
30ml sunflower oil
500g mixed mushrooms, roughly chopped
15ml thyme leaves
salt and pepper

For the Gremolata:
Place a large frying pan on medium heat and add the pine nuts to it.
Shake the pan over the heat or stir the seeds around with a spoon, until it starts to toast and change colour.
Remove the seeds from the pan and set aside.
Place the garlic, parsley and half the pine nuts on a chopping board and mince together until finely chopped.
Add the lemon zest and a pinch of salt and chop the ingredients together.
Scrape the chopped ingredients into a small bowl and add the rest of the pine nuts to it.
Now add the lemon juice and olive oil and stir together. Set aside.

For the Polenta:
Add the stock and salt to a saucepan set over high heat and bring the stock to a boil.
Add the polenta and whisk the mixture together until it has thickened.
Take the saucepan from the heat, add the butter and whisk well. Set aside.

For the Mushrooms:
Add the butter and oil to a frying pan set over high heat.
Add the mushrooms, thyme, salt and pepper and cook for about 5 minutes.
Remove from the heat.

Spoon the polenta into bowls and top with mushrooms and a spoonful of gremolata.

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How to make Gremolata

May 23, 2022May 15, 2022by Karen ClaassenLeave a Comment

62ml pine nuts (or sunflower seeds)
a large bunch of parsley
2 cloves garlic, peeled
the zest of 1 lemon
a pinch of salt
the juice of 1 lemon
45ml olive oil

Place a large frying pan on medium heat and add the pine nuts. Shake the pan over the heat (or stir the seeds around with a spoon) until it starts to toast and change colour.
Remove the seeds from the pan immediately and set aside to cool.
Place the garlic, parsley and half the pine nuts on a chopping board and chop together until very fine.
Add the lemon zest and a pinch of salt and chop again.
Scrape the chopped ingredients into a small bowl and add the rest of the pine nuts to it.
Now add the lemon juice and olive oil and stir together to blend.
Serve the gremolata with rich dishes like oxtail, stew or simply add a bit of zingy crunch to any of your favourite foods.

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Vegetable Korma

May 18, 2022May 15, 2022by Karen ClaassenLeave a Comment

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.

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Avocado Pear with Cheese and Pangrattato

May 2, 2022April 2, 2022by Karen ClaassenLeave a Comment

Pangrattato:
15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panko breadcrumbs
30ml thyme leaves
60ml cashew nuts, chopped

2 avocado pears
60ml cream cheese, room temperature
1 small onion, finely chopped
2 tomatoes, seeds scooped out and cut into small cubes
250ml grated cheddar cheese
balsamic vinegar reduction

foil nests to rest the halved avocado pears in while baking

For the pangrattato:
Add the oil and butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for 1 minute while stirring.
Add the breadcrumbs, thyme and nuts and stir around in the pan until toasted and golden.
Take the mixture off the heat, spoon it into a bowl and allow to cool.

Preheat your oven to 180℃.
Prepare foil baking nests for the avocado pear by scrunching strips of aluminium foil into circular shapes where the avocado can rest without tilting. Be careful not to cut your hands!!!
Place the nests on a baking tray.
Cut the avocado pears in half and remove the stone.
Place each half on an aluminium nest and spoon 15ml cream cheese into the hollow.
Mix the chopped onion, tomato and cheddar cheese and divide the mixture in four equal portions. Pile the mixture onto the avocado halves.
Place the baking tray in the oven for 10 minutes or until the avocado is warmed throughout and the cheese has melted.
Spoon a generous amount of pangrattato onto each avocado portion.
Drizzle with balsamic vinegar reduction and serve slightly warm.

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Whipped Coconut Cream

April 20, 2022April 2, 2022by Karen ClaassenLeave a Comment

This is a dairy-free and vegan alternative to Chantilly cream and delicious with most desserts.

1 x 400ml tin coconut cream, chilled for at least 8 hours
30ml icing sugar, sifted
5ml vanilla

Scoop the hardened coconut cream into a mixing bowl.
Whisk the cream with an electric beater on high speed for 1 minute so that it loosens up.
Sift the icing sugar into the bowl, add the vanilla and whisk again on high speed for another minute.
Dollop the coconut cream onto your favourite dessert.
Keep refrigerated.

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Vegetable Cacciatore

April 8, 2022April 3, 2022by Karen ClaassenLeave a Comment

The traditional Italian cacciatore is made with poultry and celebrates generosity and variety. This is my vegetarian interpretation and will feed six people when served with mashed potato or polenta.

90ml olive oil
250g button mushrooms
2 medium aubergines, diced
2 onions, diced
2 cloves of garlic, minced
3 carrots, peeled and cut into small chunks
2 medium red sweet peppers, sliced in strips
250ml dry red wine
2 x 400g tins of chopped tomato
2 x 400g tins of butter beans
250ml whole black olives
500ml vegetable stock
125ml parsley, chopped
5ml salt
black pepper

Heat the oil in a large saucepan on a high heat.
Add the mushrooms and aubergine and fry for a few minutes until browned.
Remove from the saucepan with a slotted spoon and keep aside.
Lower the heat to medium and add the onion and garlic and cook until the onion is soft.
Add the carrot and sweet peppers and fry for a minute or so.
Pour in the wine and simmer until the wine is reduced completely.
Add the tomato, beans, olives, stock and salt and simmer for 5-10 minutes, stirring occasionally.
Add the cooked mushrooms and aubergine and stir through. Simmer for a further 5 minutes.
Take the saucepan from the heat and add the parsley.
Taste the dish and adjust the seasoning.
Serve on mashed potato or polenta and a generous drizzle of olive oil.