The Peaceful Vegan Revolution
By Charles Walker

 

POSTSCRIPT

 

PAULA YOUNG’S GLOBAL BANQUET

 

Plant-based food is also eco-friendly, and will eradicate starvation worldwide. Twenty people can be fed this way on the same area of land needed to feed one person on an animal derived diet.

 

In this section, Gourmet vegetarian chef, Paula Young, shares a few of the scrumptious secrets from her forthcoming book, “The Food of Love “, for your delight and nourishment.

 

Paula's Vegan catering business called TITBITS is currently located in Brighton ,England and you can contact her for all your catering needs at veganchef@live.co.uk

 

EACH RECIPE SERVES FOUR

STEAMED ASPARAGUS WITH LEMON MAYONNAISE AND TAMARI ROASTED SEEDS

1 bunch asparagus

2 Tbs mayonnaise (non-dairy)

Juice of half a lemon

1 Tbs sunflower seeds

1 Tbs pumpkin seeds

1 Tbs Tamari

 

MAYONNAISE

 

6 Tbs soy milk

1 Tbs white wine vinegar

200ml sunflower oil

Salt and pepper to taste

 

Place soy milk and vinegar in a blender and very slowly trickle the oil in to make and emulsion. Season with salt and pepper. Add juice of half a lemon or to taste.

 

Toast seeds for 5-10 mins in an oven at 180 c. Add tamari and stir to coat, returning to the oven for another 5 mins to dry out.

 

Snap the woody ends off the asparagus and lightly steam for 5 mins.

 

Place the steamed asparagus on a bed of leaves, top with lemon mayonnaise and toasted seeds.

 

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COURGETTE PESTO ROLLS

2-3 large courgettes

Juice of half a lemon

1/4 Tbs salt

 

Peel the courgettes with a vegetable peeler to form wide ribbons and marinate in the lemon juice and salt while making the pesto.

 

PESTO

 

100g almonds

Juice of half a lemon

50g basil 100g rocket

1 clove of garlic

1 Tbs olive oil

 

In a food processor grind almonds. Add rest of ingredients to form a smooth paste, adding a little water if necessary.

Overlap four ribbons of courgette lengthways and place 1 tbs of pesto at one end and roll up.

Serve 2 or 3 rolls with a salad garnish.

 

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MARINATED TOFU AND SHIITAKE NORI PARCELS

ON A CUCUMBER, GINGER, AND ARAME SALAD

TOFU MARINADE

Juice of 2 lemons

100mls Tamari

100mls water

2 Tbs grated ginger

2 cloves chopped garlic

 

PARCELS

 

200g firm tofu 1 Tbs toasted sesame seeds 4 Shiitake mushrooms, sliced. (If using dried shiitake soak first)

4 sheets of Nori seaweed

 

DRESSING

 

1 Tbs sugar

1 Tbs rice wine vinegar

1 Tbs sesame oil

 

SALAD

 

1/2 large cucumber

1/2 Tbs of Arame soaked in water for 10 mins, then drain

1/2 red pepper finely diced

2 Tbs Sushi ginger finely diced

 

Cut the tofu into 4 pieces and marinate for 2-4 hours. Take a sheet of nori, roll the tofu in sesame seeds and place in the centre of the nori. Put one sliced Mushroom on top of the tofu and draw up opposite corners of the nori to form a parcel.

 

To make the dressing mix together the sugar and vinegar and whisk in the sesame oil.

 

To make the salad cut the cucumber in half, scoop out the seeds, and thinly slice. Mix with the diced pepper, arame, ginger, and dressing.

 

To serve, divide the salad between four plates and top with a nori parcel. Garnish with diced tomato, spring onion and sesame seeds. If you prefer the parcels can be heated for 10mins at 180 c.

 

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EGGPLANT AND SUN DRIED TOMATO ROULADE

ON LYONNAISE POTATO WITH A ROAST

YELLOW PEPPER COULIS

YELLOW PEPPER COULIS

 

2 yellow peppers

1 Tbs lemon juice

1 clove garlic

4 Tbs olive oil

 

Roast the peppers for 30 mins at 200c or until the skins are blistered. Allow to cool. Peel the skins and remove the seeds. Blend with remaining ingredients and any juice from the peppers. Season

and add a little water if too thick.

 

EGGPLANT AND SUN DRIED TOMATO ROULADE

 

2-3 large eggplants

2 Tbs olive oil salt and pepper

150g pine nuts or almonds

2 cloves garlic

1 cup marinated sun dried tomatoes, chopped

Juice of 1/2 lemon

 

Slice the eggplant into 5mm thick lengths and place on an oiled tray. Season and drizzle with olive oil.

 

Bake at 180 c for 10 mins on each side. Leave to cool.

 

In a food processor blend the nuts with the garlic to a fine meal and then add the sun dried tomatoes and lemon juice with a little water if needed, to form a smooth paste.

 

Place a rectangle of glad wrap ( approx 30cm by 40cm ) on the worktop. Using half of the eggplant slices, starting 5 cm from the edge of the glad wrap closest to you overlap each slice by 5mm lengthways. Place another row above the first so that it overlaps the bottom row by 10mm to form a rectangle.

 

Spread the sun dried tomato paste over the eggplant. Starting with the edge closest to you roll up the eggplant using the Gladwrap to form a tight cylindrical shape. Twist the end of the Gladwrap(Clingfilm) tight and refrigerate until needed.

 

LYONNAISE POTATOES

 

1 large onion

1 tbs olive oil

4 medium potatoes

Salt and pepper

 

Cut the onion in half and slice thinly. Heat the oil in a pan and sauté the onion until soft. Peel and thinly slice the potatoes. Layer the potato and the onion into an ovenproof dish. Season well and drizzle with extra olive oil.

Bake for approx 45 mins until cooked through.

 

To assemble cut the roulade into four and steam for 10-15 mins. Divide the potato between four plates.

 

Place the roulade on top of the potato and drizzle the yellow pepper coulis around the edge. Serve with seasonal vegetables or salad.

 

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PUMPKIN, HAZELNUT, AND BASIL CROQUETTES

ON LEMON ROAST POTATOES WITH

AN OLIVE AND TOMATO SAUCE

 

CROQUETTES

 

2 medium butternut squash

1 tbs nutmeg

Salt and pepper

100g hazelnuts, roasted, skins removed

1 clove garlic

1/2 cup basil

Salt and pepper

 

Cut the squash in half lengthways and scoop out the seeds. Sprinkle with salt, pepper, and nutmeg, Bake for 1 hour at 180c or until cooked through. Then allow to cool.

 

Blend hazelnuts and garlic in a food processor to a coarse meal. Add the basil, salt, and pepper and process to chop the basil.

 

Scoop out the flesh of the squash, mash and form into eight small croquettes. Roll in the nut mix and place on a greased tray. Bake for 15-20 mins at 180c.

 

TOMATO AND OLIVE SAUCE

 

1/2 Tbs olive oil

2 shallots finely chopped

1 clove garlic chopped

75 ml red wine

1/2 Tbs tomato paste

1 tin chopped tomatoes

2 bay leaves

1 sprig thyme and rosemary

1/2 cup black olives

 

Sweat the shallots in olive oil for 5 mins. Add the garlic and cook for another couple of mins before adding the wine. Allow to reduce to half its volume and add the tomato paste. Cook for a further 2 minutes, then add the chopped tomatoes and herbs. Allow to cook out at a simmer for 30-40 mins. Add the olives before serving and season to taste.

 

LEMMON ROAST POTATOES

 

800g new potatoes

Juice of 1 lemon plus 1 lemon cut in 1/4

4 cloves garlic

1 Tbs olive oil

1 Tbs fresh thyme and rosemary

Salt and pepper

 

Place new potatoes in a single layer in a baking dish and cover with lemon juice, olive oil, herbs, and salt and pepper. Also add whole garlic cloves and lemon quarters. Roast for 45 mins at 180c

 

To assemble, divide the potatoes between four plates, top with two croquettes and the tomato and olive sauce. Serve with steamed vegetables.

 

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ROAST PEPPER, SWEET POTATO, APRICOT

AND PISTACHIO TIMBALE

TIMBALES

 

Four red peppers, medium to large

300g sweet potato, chopped in 1cm cubes

100g red onion, chopped

One clove garlic, crushed

One Tbs olive oil

Two Tbs coriander seeds, ground

One Tbs mild curry paste

50g apricots, chopped

40g pistachio nuts, roasted

1/3 cup chopped fresh coriander

2/3 cup water

 

Roast the red pepper in a hot oven until the skin begins to lift. Peel and deseed. Line a dariole mould with Clingfilm (Gladwrap). If you do not have a suitable mould a cup will do.

Put the skinned red pepper upside down into the mould.

 

Fry the sweet potato, onion, and garlic in the olive oil for 2-3 mins until the onion is translucent. Add the coriander seed, curry paste, apricots, and water.

 

Bring to the boil and simmer until the sweet potato is cooked but not mushy.

 

Add the roast pistachios and the fresh coriander.

 

Fill the pepper with the mixture.

 

Place the moulds inside a steamer pan or a saucepan containing a small amount of water. ( Do not let the water level reach the top of the mould.)

 

Steam until heated through, 10-15 mins.

 

CHICK PEA PATTIES

 

One cup chick peas, soaked in one litre water overnight

Two cloves garlic, crushed

One bunch spring onions, chopped

One tsp turmeric

Two tsp cumin powder

Two tsp of ground coriander

Juice of one lemon

One tsp salt

1/3 cup fresh mint, chopped

1/3 cup fresh coriander, chopped

Olive oil for frying

 

Drain the chickpeas in a sieve and rinse thoroughly. Put all ingredients, except mint and coriander, into a food processor and blend. (If you forget to soak your chickpeas you can open a tin of ready- to- eat chickpeas. Mash these with a potato masher otherwise the blending will reduce them to a mushy pulp.)

 

Stir in the mint and fresh coriander.

 

Form into four patties and fry in olive oil for a few minutes on each side, until slightly brown.

Place on a baking sheet in the oven for 10 mins.

 

TAHINI SAUCE

 

One tbsp Tahini

Juice of one lemon

Two cloves garlic

One tsp ground cumin seeds

100 ml water

 

Place all the ingredients into a food processor and blend until smooth. If too thick add some more water. This sauce also makes a wonderful dip, served with crudités.

 

TABBOULEH SALAD

 

One cup of fine bulgar wheat

One cup chopped mint

One cup chopped parsley

Juice of one lemon

Bunch of spring onions, finely chopped

One cucumber, finely diced

Two tomatoes, chopped

One red pepper, chopped

 

Soak the bulgar wheat in one cup of water for five minutes, forking it through to keep the grains separate. Stir all the remaining ingredients into the bulgar wheat.

 

To assemble; place a pattie in the centre of each pattie. Turn out a timbale on top of each pattie and surround with tahini sauce and Tabbouleh Salad.

 

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SOUPS

 

BEETROOT AND CRANBERRY SOUP

One small onion

One small leek

One carrot

300g raw beetroot, peeled

One stick celery

One litre vegetable stock

60g cranberries

One tbsp vegetable oil

Soya Yoghurt garnish (optional )

 

Chop all the vegetables into small pieces.

Sauté the onion and leek in the vegetable oil for one minute.

Add the rest of the ingredients, except the yoghurt, and bring to the boil.

 

Simmer for ten to fifteen minutes until all the vegetables are soft.

Blend until smooth, garnish with a swirl of Soya yoghurt.

 

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PARSNIP AND RED LENTIL SOUP

200 g red onion

400g parsnips

Two cloves garlic, chopped

One litre of vegetable stock or water

Two bay leaves

100g red lentils

 

Peel and chop the onions and parsnips and place in a pan with the garlic, stock, and bay leaves.

Bring to the boil and then let simmer for 10 mins, before adding the red lentils.

 

Simmer for a further 20 mins until all the lentils are cooked.

 

Leave to cool for a while before blending to a puree. Garnish with chopped chives and marjoram.

 

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CAULIFLOWER AND COCONUT SOUP

One small cauliflower

200g onion

200g potato

Two cloves garlic, chopped

One litre vegetable stock or water

1/2 tsp ground coriander

1/2 tsp ground cumin

80g coconut block

 

GARNISH

 

One tsp desiccated coconut, toasted

1/4 tsp mustard seeds, toasted

1/4 tsp paprika

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp black onion seeds

Peel and chop the onion and potato and place in a pan with the chopped cauliflower. Add the Garlic, stock and spices and bring to the boil. Add the coconut block and continue to cook until the coconut has dissolved.

 

Allow to cool slightly before blending.

 

Mix the spices together for the garnish and serve.

 

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AND IF YOU’RE STILL NOT STUFFED!

 

RICH CHOCOLATE TORTE

BISCUIT BASE

 

50g cashew nuts

50g dates, soaked for 10 mins in hot water

Three tbs sunflower oil

One tsp vanilla essence

100g rice flour

1/8 tsp salt

 

Grind the cashew nuts in a food processor to a fine meal.

 

Add the strained dates, oil, and vanilla essence, and blend.

 

Mix the rice flour and salt in a bowl and work in the cashew mix so it starts to come together.

 

Press into a greased 19cm cake tin and bake at 18OC for 15- 20 mins, until lightly brown.

 

FILLING

 

500g dark chocolate

300ml coconut cream

 

Melt the chocolate in a heatproof bowl over a pan of hot water.

 

Add the coconut cream, mixing well, and pour onto the cooked torte base

 

Allow to set and chill for two to four hours before serving.

 

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STRAWBERRY TARTS

One quantity of biscuit base (see recipe above )

500g fresh strawberries

8 dried dates

4 Tbs hot water

2 Tsp arrowroot

 

Divide the biscuit base between four individual tart cases with removable bottoms. Press down well and bake at 180c for 10-15 mins.

 

Soak the dates in the water for 10mins until soft.

 

Cut the strawberries in half or quarters and fill the tarts, arranging in a single layer.

 

Blend the remaining strawberries with the dates and 2 tbs of the soak water to form a smooth puree.

 

Dissolve the arrowroot in the remaining 2 tbs of soak water and put this in a pan with the strawberry puree and heat to thicken.

 

Pour over the strawberry tarts and chill for 30 mins before serving.

 

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LIME, AVOCADO, AND COCONUT WHIP

4 Bananas

4 Avocados

Juice of 1 lime

1 tbs of toasted desiccated coconut

 

Place the bananas, avocados, and lime juice in a blender and blend until smooth.

 

Divide between four ramekin dishes. Top with desiccated coconut. Chill and decorate with fruit if desired.

 

And drink a toast to The Vegan Revolution!