Vegan Sausage Roll

 Spicy Vegan Sausage Roll (Makes 6) 

 

Ingredients 

• 1 tbsp. of rapeseed oil, plus extra for brushing the pastry 

• 1 onion, chopped 

• 7 1/16 oz. of vegan mince, frozen 

• 2 carrots, grated 

• 3 tsp. cumin pdr

• 3 tsp. onion granules * 

• 3 tsp. chili pdr 

• 2 tsp. coriander pdr

• 1 tsp. garlic salt 

• 2/3 pint of vegetable stock 

• 3 1/2 oz. of cashew nuts, chopped 

• freshly black pepper pdr

• 3 1/2 oz. of porridge oats 

• 2 sheets of puff pastry, ready-rolled, vegan friendly

* Definition of onion granules: Made by drying fresh onions to remove their moisture and milling them into coarse, uniform particles.

 

Preparations

1. Preheat the oven to 428°F/gas mark 7. 

2. Sauté the onion in a large pan until it has turned soft and translucent. Add the mince, carrots, spices, and mix well. 

3. Add the stock and gently cook for 10-15 minutes (until it has thickened). 

4. Add the nuts and mix well. Blend the mixture in a food processor until smooth. Empty into a bowl and stir in the oats. 

5. Unroll the pastry sheet and leave it on the blue paper. Fold it over from top to bottom to find the middle fold and cut. 

6. On the top half, lay 3 long sausages of mixture down the length of the pastry. Making sure to leave a gap in between. 

7. Brush around the sausages with some water and place the other piece of pastry on top and press firmly around the sausage to seal, then cut in between each one. 

8. Brush each Sausage roll with some rapeseed oil, then cut diagonal spits down each one so that the steam is able to escape during the process of cooking. 

9. Place on 2 floured baking trays and place in the oven for 20-25 minutes until golden.

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Risotto with Nettle Leaf and Vegetable Stock

  

Nettle is used in alternative medicine for the treatment of urinary tract infections, gastric poisoning, back and joint pain and hair loss. Although the plant is thorny and doesn’t seem to be particularly friendly, nettle is considered to have medicinal properties because of its leaves. You can brew a handful of leaves in hot water, but you can also use them as a great addition to risotto.

Ingredients

Nettle leaves - 3.5 oz. 

Butter - 1 oz. 

Onion - 1 (thinly sliced) 

Rice - 6 oz. (short grain, sticky or Arborio) 

vegetable stock - 30.5 fl oz. 

Salt and Pepper - as needed 

Parmesan cheese - 2 oz. (grated)

Preparations

Wash the nettle leaves in a bowl with water (separate from stalks) and drain. Bring a pot of salt water to a boil and add the nettle leaves. Boil again for a few minutes and strain the water. Squeeze the leaves and chop. 

Heat the vegetable stock in a pot and bring to the brink of boiling. 

Melt butter in a deep frying pan and add the onion. Lower the flame and sauté the onion for 10 minutes, until soft and transparent (without browning). 

Add the rice to the pan and mix with the onion. Add about a third of the vegetable stock and bring to a boil. When the stock starts to reduce, add the chopped nettles and a little more stock. Do so gradually until it is absorbed and the rice is cooked "al dente" (solid but not too hard). 

After 20 minutes of cooking, the risotto will get a velvety texture. Remove it from the flame and check to see if it needs more seasoning. 

At this point, you can add a little butter, and sprinkle some cheese over top. Leave covered for a few minutes and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Mushroom Soup

  

Ingredients:

• 2 Tbsp butter
• 1/2 lb portobello mushrooms
• 1/2 lb shiitake mushrooms
• 1/2 lb oyster mushrooms
• 1 onion
• 3 Tbsp flour
• 5 cups vegetable stock or chicken stock
• 1 1/2 Tbsp minced sage
• 1 bay leaf
• 2 tsp garlic powder
• Salt
• Fresh cracked black pepper
• 1/2 cup heavy whipping cream

 

Preparations

 Slice onion and mushrooms thinly. Preheat a Dutch oven or another soup pot over medium heat. Melt butter in the pot and add onions. Cook onions until golden brown. Add mushrooms and cook, stirring occasionally, for about 10 minutes. Sprinkle flour over mushrooms and onions and stir well. Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low. Add bay leaf, minced sage, garlic powder, salt, and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally. Take out the bay leaf. Stir in heavy cream and cook for a couple more minutes.

NOTE- you may use whatever mushrooms is easily available to you. 

 

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African Peanut Soup

  

Ingredients:

• 2 Large Sweet Potatoes
• 1 Onion
• 3-4 Cloves Garlic
• 1 Inch Fresh Ginger
• 1/2 Cup Peanut Butter
• 32 oz Vegetable Stock
• 1 Can Tomato Sauce
• 1 Bunch Chard
• 2 Tsp Cumin pdr
• 2 Tsp Coriander pdr
• 1/4 Tsp Cinnamon
• 1/4 Tsp Turmeric
• Salt/Pepper to Taste

Instructions

1. Add chopped onions to a pot over medium heat, and cook with a splash or veggie stock for about 3 minutes, or until translucent. Add ginger and garlic and continue cooking for a minute.
2. Add Sweet Potatoes and continue cooking for 5 minutes, adding more water or veggie stock to avoid sticking.
3. Add peanut butter, veggie stock, tomato sauce, cumin, coriander, cinnamon, turmeric, salt and pepper and cook, covered for about 10 minutes, or until potatoes are tender when poked with a fork.
4. Take an immersion blender* and blend some, but not all, of the soup to thicken. You still want some potatoes left whole for texture.
5. Add chopped chard and cook for another couple minutes until soft, serve with peanuts on top!

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Clear Soup with Glass Noodles

 Ingredients

Vegetable stock

Blanched winter vegetables

Bok choy

Garlic, green chilies

Seasoning

Glass noodles

Coriander

Chili-garlic oil

Method

Heat oil; sauté garlic and green chilies for 1 minute.

Add chopped vegetables; season with salt and pepper; sauté briefly.

Pour in stock; bring to a boil.

Turn off heat; add bok choy and coriander.

Pour into bowls, add glass noodles, and finish with chili-garlic oil.

 

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Tuscan white bean and Kale soup

  

Ingredients  

 

1 tbsp olive oil  

 

1 onion, diced  

 

2 medium carrots, diced 

 

2 medium celery stalks, diced

 

¼ tsp chili flakes  

 

½ tsp dried rosemary  

 

½ tsp dried thyme

 

6 cloves garlic, minced 

 

1 (14.5 oz) can diced tomatoes 

 

1 quart vegetable  stock  

 

2 (15.5 oz) cans cannellini beans, drained, and rinsed  

 

2 tsp balsamic vinegar 

 

2 tsp salt 

 

½ tsp black pepper  pdr

 

Parmesan cheese rind (optional) 

 

3 cups chopped kale 

 

Preparation 

 

1. In a large stock pot, heat the oil over a medium heat. Add the carrots, celery, onions, and sauté for 4 to 5 minutes. 

 

2. Add the chili flakes, thyme, rosemary, and minced garlic, and cook until fragrant. 

 

3. Add the vegetable broth, tomatoes, beans, salt, pepper, balsamic vinegar, and Parmesan rind, if using. 

 

4. Bring the soup to the boil, reduce the heat to medium-low and add the kale. 

 

5. Cover and cook for around 15-20 minutes (or until the kale has been fully cooked). 

 

6. Serve with Parmesan cheese and crusty bread (if you wish).

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Colder Days Call For Warm, Immunity Boosting Raw Tumeric Soup

Turmeric is a potent Indian spice that has been used in food, beauty products and even in medicine. With its distinctive flavour and colour, which is bright yellow and can stain everything it comes in contact with, turmeric is used as a spice in South Asian and Middle Eastern cooking. This spice, whether used as a dried powder or in its seasonal fresh form, has many health benefits.  Add it to your meals this winter to enjoy its health benefits.

What Are The Health Benefits of Raw Turmeric?

According to an article by Johns Hopkins Medicine, turmeric, which is a relative of ginger, is a native Asian plant and has been used in cooking for hundreds of years. It’s also been used in Ayurveda and other forms of traditional medicine in China and India.

Turmeric has a biologically active compound called curcumin, which is the main factor for the potential health benefits. According to an article by Harvard Health, it can treat skin disorders, respiratory problems, give joint pain relief, and help with digestive disorders. It is also a popular dietary supplement that can benefit those with conditions, including arthritis, depression, and allergies.

 

Recipe for Fresh Turmeric Soup

Ingredients:

2 tbsp – Raw turmeric, grated

1 tsp – Ghee or cold-pressed coconut oil

2 tsp – Ginger, grated

2 cloves – Garlic, crushed

1 – Small onion, chopped

1 – Small carrot

1/2 cup – Zucchini, chopped

1/2 cup – Broccoli, chopped

1/2 cup – tofu, shredded

1 cup – Vegetable stock or water

A pinch of black pepper (helps absorb curcumin)

Salt to taste

Squeeze of lemon juice

Fresh coriander for garnish

Method:

In the ghee, add the raw turmeric, garlic and ginger, and sauté for a little bit. Ensure that you aren’t overcooking these spices, as they can lose their potency.

Add the veggies, including onion, carrot, zucchini, and broccoli, and sauté them further. You can add any vegetables that you like to this soup.

For an extra dose of protein to this soup, you can add shredded tofu or soya granules as well.

Cook this vegetable mixture for a little while and add the vegetable stock. Let it boil for a few minutes. Season to taste with salt and lemon juice. Do not forget to add pepper to this raw turmeric soup, as it helps the body to absorb the curcumin.

 

Dish it out into a bowl and garnish with coriander. Serve hot and enjoy on colder days.

 

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Vegetable Yakhni Pulao

   

Ingredients

Spices to be powdered

1 tsp Ajwain / Carom seeds

1 tbsp Coriander Seeds

1 tsp Fennel seeds (Saunf)

3 Cloves 

4 Cardamom  Pods/Seeds

2 inch Cinnamon Stick 

2 to 3 Whole Black Peppercorns

For the Rice:

2 cups Vegetable stock, or water

2 cups Basmati rice

1 Onion, finely chopped

1 inch Ginger, grated

4 cloves Garlic, grated

2 Green Chilies, slit

1 Bay leaf 

1 Carrot  thinly sliced

1 cup Cauliflower  cut into florets

1/2 cup Green beans (French Beans), thinly sliced

1/2 cup Green peas 

1 cup Curd whisked

1/2 cup Mint Leaves (Pudina), finely chopped

Salt, to taste

4 tbsp Ghee

For Garnishing:

1/4 cup Caramelized onions

Mint Leaves (Pudina), for garnish

1 tsp Ghee

1 tbsp Cashew nuts

1 tbsp Sultana Raisins

 

Preparations

Roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat. This will take about 4 to 5 minutes.

Once roasted, make a coarse powder and keep aside.

Prepare the caramelized onions for garnish. Heat a pan with some oil. Add the thinly sliced onions and cook till it turns brown in colour. Keep it aside.

In another small pan, add a tablespoon of ghee and roast the cashewnuts over medium heat until golden brown and crisp. Once golden brown, add the raisins and saute for a few minutes and turn off the heat. Keep this aside for garnish.

The final step is to cook the rice with the stock and vegetables.

In a large sauce pan over medium heat, add 3 tablespoons of ghee. Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas.

Add the spice powder mix, the chopped vegetables and the rice. Stir for a few minutes until you can see the rice is well coated with the spices.

After a few minutes, add the vegetable stock/water and the yogurt. Add the salt and the chopped mint leaves. Stir well to combine. Bring the Yakhni Pulao to a brisk boil.

Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed. The rice should be of grainy texture.

Once all the water is absorbed, turn off the heat. Allow the Yakhni Pulao to rest for 10 minutes before you can stir.

After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice.

Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves.

Serve the Yakhni Pulao with Paneer Tikka Masala and Punjabi Dal. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Risotto with Nettle Leaf and Vegetable Stock

 

Nettle leaves are called bichu buti, bicchu pattee, giḍada elegaḷu, khali pata, and ciḍavaṇe pane in India.  

Cooked spinach is the best substitute for cooked nettle leaves. You can use them in similar ways, but you should only use cooked nettles, not raw.

Nettle is used in alternative medicine for the treatment of urinary tract infections, gastric poisoning, back and joint pain and hair loss. Although the plant is thorny and doesn’t seem to be particularly friendly, nettle is considered to have medicinal properties because of its leaves. You can brew a handful of leaves in hot water, but you can also use them as a great addition to risotto.

Ingredients for risotto:  

 

Nettle leaves - 3.5 oz. 

 

Butter - 1 oz. 

 

Onion - 1 (thinly sliced) 

 

Rice - 6 oz. (short grain, sticky or Arborio) 

 

vegetable stock - 30.5 fl oz. 

 

Salt and Pepper - as needed 

 

Parmesan cheese - 2 oz. (grated) 

 

 

Method of preparing the risotto: 

 

Wash the nettle leaves in a bowl with water (separate from stalks) and drain. 

 

Bring a pot of salt water to a boil and add the nettle leaves. 

 

Boil again for a few minutes and strain the water. Squeeze the leaves and chop. 

 

Heat the vegetable stock in a pot and bring to the brink of boiling. 

 

Melt butter in a deep frying pan and add the onion. Lower the flame and sauté the onion for 10 minutes, until soft and transparent (without browning). 

 

Add the rice to the pan and mix with the onion. Add about a third of the vegetable stock and bring to a boil. 

 

When the stock starts to reduce, add the chopped nettles and a little more stock. Do so gradually until it is absorbed and the rice is cooked "al dente" (solid but not too hard). 

 

After 20 minutes of cooking, the risotto will get a velvety texture. Remove it from the flame and check to see if it needs more seasoning. 

 

 At this point, you can add a little butter, and sprinkle some cheese over top. Leave covered for a few minutes and serve.  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs