Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Pickled shallot curry potato salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots 1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*
Creamy butternut chickpea curry
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups butternut slightly cooked and cubed1 cup cooked lifestyle foods chickpeas1 small red onion1-2 tbsp olive oil1 tsp ground cumin1 tsp mustard seeds1-2 tsp turmeric1 crushed garlic clove or garlic flakes1 can coconut milk1 can cherry tomatoesSalt and pepper to tastePolenta sweetcorn fingers1 1/2 cup lifestyle foods dry polenta1 cup water (more if needed)1 tbsp nutritional yeast200ml sweetcornSalt to taste Method 1. Add a dollop of olive oil to a pan, add in the diced onion, spices and fry until fragrant.2. Add in the butternut, chickpeas, coconut milk and the canned cherry tomatoes, salt andpepper to taste.3. Let the curry simmer for a bit, before serving with cooked bulgarwheat, limes, crispychickpeas, coconut cream, pomegranate jewels , mixed seeds and the polenta fingers.For the polenta fingers:1. Add all of the ingredients to a pot, bring to a simmer, whisking to avoid clots, once cooked after8-10 minutes pour in to a square ramenkin and place in the fridge to set. Once set, remove, slicein to fingers and fry until crispy. Photo Gallery Hope you love this curry, it really is so super delicious! one for the books, for sure* M*
