All posts filed under: Mains

Cabbage Kotfas

I had my first version of these made for me years and years ago when I first joined the ship, by the ships First Officer at the time, Vincent. I believe his recipe originate from time he spent with the Hare Krishnas. Koftas were something I had never had before and absolutely loved them, making them every since for crew, for parties and also for a couple of wedding buffets last year. It is such an easy dish to make and can be put together with so many different sauces and sides. It is also very cheap once you have a well stocked herb and spice cupboard, which is somehting I highly recommend you get! To me herbs and spices are the complete backbone of vegan cooking! See my posts part one and two about my pantry staples to get an idea of the supplies that are good to have in house if you are getting serious about cooking. I admit that while only just getting to the end of ripping our house apart and …

Sundried Tomato Pesto

I am throwing out another pasta recipe simple because I LOVE pasta. I could eat pasta everyday and be happy… every type of pasta.. pasta in soup, baked pasta, pasta salad and spaghettis! This is a recipe you can literally throw in to any blender appliance and end up with a gorgeous creamy sauce. I used a Nutribullet for mine but it would also would with a food processor, regular blender or even a stick blender. Currently I am feeling like I want to celebrate the simple foods. Things that you can make quickly after 11 hours at work all day and still it will taste delicious and not be too bad for you. Things that are not impossible to make that week before pay day when you look into the contents of your cupboards and try to work out how to be creative with some rice, pasta, baked beans, dried herbs and if your lucky half a tin on tomatoes and some spinach in the fridge. I find within the vegan online community the lines …

Vegan Potato Gnocchi

Wow I cannot believe it has almost been a whole month since my last post! The last month has been absolutely crazy, going to sea, organising the ship, and now for the first time in months and months I am back on home soil in England. And this time permanently… or at least for a few years until I need to escape again. Its pretty exciting to be home and honestly can not wait to get more involved once again in some activism in the UK. There is so much need here for people to be active or for fundraising, especially for some animal sanctuaries that are barely hanging on. Take a look at my links page to see some awesome organisations in need of support… or maybe there’s a group in your area. I often feel there can be way, way too much focus within the vegan/vegetarian community on just the food/recipe aspect of vegan living and never enough focus on really being active within your community to generate change and directly help the …

grilled seitan kebabs with a creole spiced coconut sauce

Grilled Seitan Kebabs with a Creole Coconut Sauce

  So I have kind of fallen in love with spice mixes recently… See my recipe for Sambar Masala Spice Mix. I love making that big jar of mixed herbs and spices and have it just waiting for me to easily transform a meal. I find it much more time efficient than measuring out the exact spices everytime you make a meal… This way you have a selection ready to go last minute if your in a hurry. As I am in Cape Verde where one of the main languages is Creole it seemed fitting to put together my own Creole recipe. As with the Sambar Masala recipe, after this seitan recipe, my favourite way to enjoy Creole Spice Mix is on oven baked potato wedges or roasted sweet potato. It also makes an awesome rice dish when you replace the spices in this Vegetable Paella with the Creole Spice Mix. For this recipe I used a Seitan I made from scratch, washing a plain flour dough to get to the gluten… It’s a pretty …

Vegan plant based spinach falafel with tahini dressing and homemade pitta bread

Spinach Falafel and Homemade Pitta Bread | Is Veganism a Diet?

I have been posting a few different bread recipes recently, and I think it’s because I am craving a variety. If we want anything other than white rolls or plain sliced bread here the only option is to make it ourselves, there simply is no variety what so ever. Thinking of all the foods I am missing so much, (including big field mushrooms, fresh olives, crusty brown bread, baby leaf salads, fresh tofu, among other things) makes me realise how privileged I am to come from UK where eating like this is even a possibility. I have been making a conscious effort to concentrate on creating interesting recipes from the easy and cheap local ingredients available. Going back to the vegan basics of beans, lentils and veggies. I think its very important that vegan food should be accessible to everyone, not just the priviledged and rich who can live everyday on 100% raw, specialist superfoods diets, and shopping exclusively at Wholefoods, Waitrose or expensive health food shops etc. This is not an option for the …

Hominy, cachupa black eyed pea tomato broth stew homemade vegan potato farls

Black Eyed Pea and Cachupa Broth with Potato Farls

Cachupa, also known as Hominy in America, is one of the national dishes of Cape Verde, and can be found everywhere, with each restaurant having their own recipe. It seems basically to be cachupa, which is from corn, cooked in a broth with whatever ingredients on hand to make a thick stew. Its very cheap and extremely filling which explains why it is so popular here with so many people living in extreme poverty. It is most often cooked here in fish stock or other animal juices so I have never had true cachupa here in Cape Verde, instead used the dish to inspire this recipe of cachupa and black eyed beans in a light tomato broth. This dish uses ingredients that are super cheap and available everywhere here, and then cachupa and beans to make a simple thin broth into a hearty meal. I served this with another of my favourite Irish inspired quick breads… Potato Farls, which you can find the recipe for below. This really is one of my favourite breads, and …

Stuffed Seitan Roast

And now for the main event of your Vegan Christmas Dinner. Just because it’s vegan it doesn’t mean it doesn’t taste amazing! This Stuffed Seitan Roast really brings all the other elements of this dinner together. Serve alongside Perfect Roasties, Sage Onion and Apricot Stuffing, Minted Apple Sauce, Red Wine Onion Gravy and mountains of lightly steamed and roasted vegetables. All the classics such as roasted parsnips, mashed sweet potatoes, braised cabbage, burnt broccoli, Brussel sprouts, roasted carrots etc. But don’t forget to save room for the Apple Crumble, or whatever other delicious vegan Christmas desserts you have waiting! Note: This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way it free’s up space in the oven and preparing the dinner can be more relaxed and less overwhelming! Have an awesome Christmas everyone, I hope you try out a few of these recipes! …

Si Ma Bo vegan awareness day in Mindelo, Cape Verde

I have just got back to the ship, exhausted and absolutely covered in dog hair (and also a little dog urine) after a day spent helping out at Si Ma Bo in Mindelo, Sao Vicente, Cape Verde. The day started with me and Jeannie, my sous chef for the day, making 25 Mini Pizzas, a Carrot Cake, a Peanut Butter Brownie Pie and Black Bean Salsa to take for a vegan awareness lunch organised by the amazing Silvia Punzo who founded Si Ma Bo (which means ‘like you’ in creole) in 2008. Over the last 3-4 years, which the very few resources they have they have managed to spay and neuter over 7000 dogs and cat. The animals picked up are given any medical treatment required, given the time and space to recover from surgerys before either attempting to re-home them with loving families, giving them a home at the shelter, or returning them to their homes on the streets. The day was such a success and we got to meet many people involved with Si …

Mushroom Pasta Sauce with Tuscan Truffle oil

This was the first dish I made after getting hold of some Tuscan truffle oil. It is also so fast to make its ridiculous and absolutely delicious… I mean mushrooms and truffles are pretty much the perfect combination. I first tasted truffles recently at a friends wedding. The groom is a chef and put together the most amazing picnic style wedding dinner – half vegan, half not! It was so refreshing to see a chef make such amazing vegan food at an event like this… not just a stir fry and a salad for the ‘fussy eaters’ but and amazing spread of exciting interactive food for everyone to try. A full on appreciation that food can be amazing without the animal products and doesn’t have to become a side thought just because it’s vegan. The truffles came in the form of an amazing mushroom pate with truffle oil. The second time a had truffles were in Volterra, Italy, on a Porcini mushroom and truffle oil pizza (senza mozzarella!) That was when I knew I had …

Sundried Tomato and Olive Scrolls

So we are past the half way point of Vegan Mo Fo 2014, and it’s been crazy! I have had no life these last few weeks as I have spend all my time either in the kitchen or sat in front of my computer. I still haven’t mastered the art of speedy blogging… I am the slowest typist ever, but I am good with a deadline so I have thankfully managed to keep up just about. It’s been amazing to be part of and to see everyone else posts. Next week I’m off to Italy until the end of the month (SO EXCITED!!!), which means I won’t be able to blog as often, but hopefully will be able to post about all the amazing Italian food we will be eating… by far my favourite type of food. I mean pizza, gelato, focaccia, olives, basil, fresh tomatoes – there’s not much more you need in life. I pretty much love puff pastry anything and these scrolls are one of my favourite things to make with puff …