All posts filed under: Sides

Roasted Garlic and Lemon Asparagus

Its coming to the end of asparagus season here, so if you can get hold of some still you have to give this recipe a go. This makes the perfect side dish to so many meals. Try it with lemon braised tofu or some kind of delicious vegan pie with new potatoes. Or just on their own is pretty damn awesome too. I have never really been a fan of asparagus until I tried it this way. The traditional boiled and smothered in butter I always found a bit boring and overrated. This bunch we grabbed last week while we were on holiday in Derbyshire, straight off Bakewell market. Then just a little olive oil, garlic, lemon and salt is all else you need to create these little gems.   Roasted Garlic and Lemon Asparagus   12 stalks of fresh asparagus olive oil 2 thick lemon slices/wedges 2 cloves garlic, chopped sea salt pepper to taste Pre heat your oven to 180c. With a sharp knife cut off the woody ends of the asparagus and place …

All things Rosemary

I have often overlooked rosemary as a herb and really just associated it with roasted potatoes. I feel like I have never really given it a chance! So at the veg market the other day I was collecting my weekly bunch of basil when the lady pulled out this huge handful of rosemary, and I thought what the hell, its something different than usual and I figured I would find something to do with it. It was only about 50p for the whole lot. When I got back to the ship I thought I would get a bit more creative and make a selection of rosemary flavoured and scented things, wanting to give this beautiful herb its due. As with most green herbs, rosemary is an awesome anti-oxidant, it can also stimulate your immune system, improves blood flow to the brain improving mental capacity and concentration, helps with indigestion and protects against certain carcinogen to prevent cancer. Its definitely up there with amazing foods you should include in your diet. So below I give you …

Sambar Masala Chickpeas

This side dish can go with almost anything and can quickly bulk up a meal when you realise last minute you havnt’t made enough food… something that happens pretty often to me with the amount of food a crew of hungry sailors can eat! It’s the perfect last minute dish and is absolutely delicious, I could eat this everyday. Its so versatile… serve as a side dish with other curry dishes, rice and flat bread, wrap up in a tortilla with chutney, vegan yogurt and salad, or just eat plain as it comes topped with tons on fresh coriander. I like to make a big batch of this spice mix to store with my other herbs and spices so I can sprinkle it on other dishes… I particularly love it on oven cooked potato wedges.  With this recipe I used chickpeas as I find them so versatile I always have a few cans stored away for emergencies.   Sambar Masala Chickpeas   3 Tbsp of Sambar Masala Spice Mix (recipe below) 2 cans chickpeas, drained …

Ron’s Perfect Roasties

This next dish can either make or break a roast dinner, seriously! If the roasties are soggy, or under cooked or just glorified oily steamed potatoes it can really ruin my whole day. The art of roast dinners was something I learned from my granddad, and he taught me the trick to making the ‘perfect roasties’. He was undoubtedly the King of roast dinners, especially the roast potato part (not so much the overcooked vegetable part but I think that was a generation thing!), he set the standard high so I knew what to aim for, and never settle for badly cooked potatoes! So this recipe is for him.   Ron’s Perfect Roasties 4 – 5 medium to large roasting potatoes, such as Maris Piper salted water to cover 4 Tbsp Olive oil ½ tsp pink Himalayan salt ¼ tsp freshly ground pepper ¼ tsp dried rosemary ¼ tsp dried thyme   Preheat the oven to 200°c. Peel and slice your potatoes into 1½- 2 inch pieces. Place potatoes in a saucepan and cover with …

Sage, Onion and Apricot Stuffing

Christmas! It’s less than a month away and is my absolutely favourite time of year for food! This year will be my forth year away from my family for Christmas since joining the Sea Shepherd crew, and before I never used to be fused about it. I think being away from home these last few years has made me miss it even more. I’m not religious at all, I just think it’s a nice time of year to celebrate your friends and family, eat some amazing food, sit in front of an open fire in your pajamas all day with it snowing or raining or frosted over outside! I miss it a lot, though we will certainly not be missing out on the huge roast dinner this year… even if it is 26°c outside! This is a recipe that for me should be the main part of any roast dinner… even when I wasn’t vegan it was never a real roast dinner without the stuffing. It was my Mum who used to add the apricots, …

Minted Apple Sauce

The next few weeks I am dedicating to posting Christmas inspired recipes! Which basically amounts to recipes for amazing vegan English roast dinners, which in my opinion should be eaten all year round! One of the best things about vegan roast dinners is the sauces. And the fact you don’t have to stick to the one type someone decided is the right sauce to go alongside whichever animal flesh is on offer…with a vegan dinner you can have them all! And mint and apple are my favourites, so why not mix them together? So I give you my recipe for Minted Apple Sauce, best served with roast potatoes, stuffing, and tons of lightly steamed veggies.   Minted Apple Sauce 4 green apples ¼ cup water 1 tsp sugar 1 Tbsp lemon juice ½ tsp salt 1 Tbsp dried mint leaves, crumbled up 1 Tbsp maple syrup 2 Tbsp apple cider vinegar   Peel apples and chop into small cubes. Place apples, water, sugar and lemon juice in a small saucepan, place on a medium heat and cover …

Lemon and coriander couscous | Vegan Mo Fo 2014

This is the Lemon and Coriander Couscous I served along side my Seitan Tagine with Apricots and Dates a few weeks ago. I know its very easy to use a packet of couscous… but its also almost just as quick make your own and then you know exactly whats going into it. Fresh ingredients always taste better and are better for you then dried or processed flavours! This is a dish you can serve with many different meals as a side. Or you can take the base of this and add nuts, crispy seitan strips, tofu, dates or beans and make the side into a main course. Simple cook to instructions and stir through any other extra ingredients before you serve.   Lemon and Coriander Couscous 1 cup pearl/giant couscous 2 cups couscous 3 Tbsp olive oil 2 cups vegetable stock ½ tsp turmeric ¼ cup lemon juice Large handful fresh coriander, chopped   Cook the pearl couscous according to the instructions- usually just boil for 5-10 minutes until soft. Drain and rinse with cold …