24 Oct 3 DELICIOUS RECIPES FOR (POST YOGA) VEGAN FOOD

Three Vegan Recipes For Post Yoga Nourishment

 

 

Corn Fritters with Smoky Baked Beans and Avo Smash

 

Serves 4

 

1 × 300g tin of sweetcorn, drained

110g polenta

2 tablespoons buckwheat flour

2½ tablespoons plain flour

1 teaspoon bicarbonate of soda

2 tablespoons plain yoghurt

(we use a pure coconut yoghurt)

140ml almond milk

1 red chilli, deseeded and sliced

handful of coriander or chives,

chopped

salt and pepper

 

for the smoky baked beans

 

olive oil

1 onion, sliced

2 garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chilli powder

1 tablespoon tamari

1 teaspoon apple cider vinegar

1 × 400g tin of tomatoes

2 tablespoons maple syrup

1 × 400g tin of borlotti or red

kidney beans, drained

1 tablespoon tomato purée

25g parsley, chopped

 

for the avo smash

 

2 large ripe avocados, peeled

and stoned

juice of 1 lime

pinch of chilli flakes

1 tablespoon olive oil

handful of coriander,

roughly chopped

75g sun-dried tomatoes,

roughly chopped

 

1. If you’re serving the fritters with the smash and beans, start by making the beans. Place a pan over a medium heat with a drizzle of olive oil. Once warm, add the onion and garlic and cook for 5–10 minutes, until soft.
2. Add the spices and cook for a further minute, stirring constantly, then add the tamari, apple cider vinegar, tomatoes, maple syrup, beans and tomato purée. Bring the whole thing to the boil then reduce the temperature and leave to simmer for 15–20 minutes. Once the sauce has thickened, stir through the parsley and some salt and pepper. Keep warm over a low heat while you make the smash and fritters.
3. For the smash, place the avocado, lime juice, chilli, olive oil and some salt in a bowl and mash together using a fork. Stir through the coriander and sun-dried tomatoes.
4. To make the fritters, place two thirds of the sweetcorn in a food processor and blitz until smooth.
5. Next place the polenta, flours, bicarb and a generous sprinkling of salt in a bowl and mix. Then add the yoghurt, blitzed sweetcorn and almond milk and give it a really good stir, until smooth.
6. Stir through the chilli, coriander and remaining whole sweetcorn kernels.
7. Place a frying pan over a medium heat with a drizzle of olive oil. Once warm, spoon in one large tablespoon of the batter at a time and cook for 3–5 minutes, until golden and holding its shape, then flip over and cook the other side in the same way.

 

 

Herbed Lentil Balls with Tomato Relish and Garlic Cream

 

Makes 10

 

150g dried green lentils

1 large onion, sliced

2 garlic cloves, sliced

2 tablespoons buckwheat flour

2 tablespoons olive oil

handful of parsley, roughly

chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

salt and pepper

for the tomato relish

6 tablespoons tomato purée

3 garlic cloves, peeled

2 teaspoons balsamic vinegar

1 teaspoon maple syrup

100ml water

handful of parsley

pinch of ground cumin

pinch of chilli powder

pinch of smoked paprika

for the garlic cream

100g cashews, soaked for at least

3 hours then drained

10 tablespoons almond milk

3 garlic cloves, roasted (see

page 35)

splash of lemon juice

 

1. Preheat the oven to 200.C (fan 180.C)
2. Start by placing the lentils in a pan of boiling water. Cook for 20–25 minutes until tender but still with a slight bite. Once cooked, drain and leave to cool to room temperature.
3. While the lentils are cooking, place the onion and garlic in a pan over a medium heat with a drizzle of olive oil and some salt and cook for 5–10 minutes, until soft. Then leave to cool to room temperature.
4. Place all of the ingredients in a food processor and pulse until it forms a thick paste. Scoop balls of the mixture out of the food processor using an ice-cream scoop, smooth them a little by rolling them in your hands if you like, then place them on a baking tray and bake in the oven for 35–40 minutes.
5. Check the lentil balls are cooked through by inserting a knife into the middle of one ball – if it comes out clean they’re ready, if not bake for a little longer.
6. While the balls are in the oven, prepare the tomato relish and garlic cream. Simply place all of the ingredients or the relish in a food processor and some salt and pulse until smooth. Then do the same for the garlic cream, adding salt and pepper to taste. Serve the lentil balls piled high with the relish and garlic cream.

 

 

Peanut Butter Slices

 

Makes 18

 

for the base

200g Medjool dates, pitted

75g porridge oats

2 tablespoons cacao powder

120g flaked almonds

 

for the middle layer

150g Medjool dates, pitted

350g smooth peanut butter

50ml coconut milk (from a carton)

 

for the top layer

85ml maple syrup

10g cacao butter

2 tablespoons cacao powder

handful of peanuts, roughly

chopped

 

1. Line a 29 x 18cm baking tray with baking parchment.
2. Start by making the base. Place the dates in a food processor and pulse until a paste has formed. Add the oats and cacao powder and pulse until well combined. Finally, add the flaked almonds and give it a final pulse to mix them through.
3. Spread the mixture out in the prepared tray and leave in the fridge to set for 10–15 minutes, until firm.
4. Make the middle layer by placing the dates in a food processor and pulsing until a paste has formed. Add the peanut butter and coconut milk and pulse until smooth.
5. Spread the mixture over the base and leave to set in the fridge for 30 minutes.
6. Finally, make the topping by placing the maple syrup, cacao butter and powder in a small pan over a low heat. Heat until the cacao butter has melted, around 5–10 minutes.
7. Pour the mixture over the peanut butter layer and use a spatula to spread it out evenly. Leave to set in the fridge for 1–2 hours, sprinkling a handful of chopped peanuts over the top after about 1 hour, when it is quite firm but before it has fully set.
8. When ready, lift the set mixture out the baking tray and cut into slices or squares.