Vegan

Tandoori Masala Marinade for Tempeh or Tofu

A few weeks ago we posted a guide on how to make tempeh with yellow split peas. As we mentioned in the post, tempeh has been one of our favourite things to make recently and it’s been fun experimenting with different flavours & ways to cook it. We’re excited to share this delicious tandoori masala marinade which is made with coconut cream and a mixture of herbs and spices. Ingredients like tempeh or tofu are notorious for being quite bland on their own, and although our homemade tempeh has a delicious nutty flavour, it’s even better when marinaded for a few hours before cooking. This Indian-style recipe has a lovely balance of flavours from the coconut combined with tandoori spice mix, which is traditionally made from cumin, coriander, ginger, paprika, turmeric & cayenne. We love it topped with toasted sesame seeds and mixed into a big salad with fermented veggies!

Tandoori Marinaded Tempeh
Tandoori Marinaded Tempeh
Tandoori Marinaded Tempeh

Tandori Masala Marinade for Tempeh or Tofu

Servings: Makes enough to marinade 250g tempeh/tofu

Ingredients:

  • 250g tempeh, cut into approx 16 pieces (you can substitue this for one block of firm tofu that has been thoroughly drained)

For the Marinade:

  • 200ml coconut cream (the cream from one can of coconut milk + the coconut water if you need to make it up to 200ml)
  • 2 large cloves of garlic, chopped
  • 1 thumb sized piece of ginger, chopped
  • 3 tsp good quality tandoori spice mix
  • small bunch fresh coriander
  • 1/4 teaspoon salt
  • 1 fresh green chili, seeds removed (optional)

Instructions:

  1. In a food processor blend together all of the ingredients for the marinade
  2. Spread out the tempeh pieces in a shallow dish or tupperware, pour over the marinade and gently turn the tempeh over so that they are fully covered.
  3. Cover the dish and leave to sit for at least 2 hours, alternatively leave overnight in the fridge.
  4. Transfer the tempeh pieces to an oven tray, spooning over any extra marinade from the dish. Bake at gas mark 6/200 degrees C for approximately 20 minutes or until beginning to dry out and turn golden

How do you normally prepare tofu or tempeh? We’d love to hear your suggestions below!

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Buckwheat Crepes with Mushrooms & Chard

This post may be few days late, but we think pancakes should be celebrated all year round, not just on pancake day! If you're still craving some crepe inspiration after the big day, then these delicious savoury crepes are the perfect treat any time of year.

Stuffed with mushrooms, rainbow chard and a tahini dressing, these make such a good breakfast or lunch time delight. Although we both appreciate a good, sweet pancake (see our favourite recipe here), I've always been a savoury girl at heart, so these tick all the boxes for me!  Not only is Buckwheat full of nutrition and naturally gluten free, it has such a great flavour and is easy to work with. If you do have a sweeter tooth, this batter mixture works great for sweeter fillings too. Just follow the basic crepe recipe and fill with all your favourite things! 

Buckwheat crepes with mushroom and chard

Ingredients (makes 8-10 pancakes):

For the pancakes:
1 cup buckwheat flour
1/2 cup spelt flour
3 tablespoons chia seeds
2.5 cups liquid (we use half oat milk, half water but any nut milks are good!)
1/2 tsp salt
2/3 tsp baking powder

For the Filling:
Roughly 300g of chestnut mushrooms, chopped finely
Roughly 300g of rainbow chard (can replace with spinach), chopped finely
3 tablespoons of tahini

To make the crepes: 
We use a blender to make our pancake batter, but feel free to use any method, bowl and whisk, kitchen aid etc..

1. To the blender add the liquid and chia seeds, allow to sit for 10 minutes or so until the chia have absorbed some of the liquid and become gloopy.

2. Add all the remaining ingredients and blend until smooth. Let the batter sit for at least 20 minutes before cooking, this allows the mixture to bind together a bit more.

3. Cook pancakes in a hot, preferably non-stick pan. Add a little coconut oil into the pan for each pancake and pour in the batter, cook for 1-2 minutes on each side.

To make the filling and dressing:
1. In a small frying pan, heat up some coconut oil and fry your mushrooms for 3-4 minutes. Once cooked, add in your chard, stir thoroughly and heat for another 2 minutes. 
2. Add your tahini to a small bowl or cup. Add enough boiling water so that it reaches the consistency of a light dressing and stir thoroughly.  
3. Serve your filling on top of your crepes and drizzle the tahini on top.....Enjoy!   

What pancakes/crepes did you enjoy on pancake day?

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Sweet Potato with Tamarind and Coconut

Sweet potato is one of our favourite root vegetables to cook with... it's so delicious, satisfying & easy to prepare. Although we're normally happy to just roast ours in the oven, we've been looking for a way to liven up this vegetable and introduce some new flavours into the mix! So inspired by some meals we had in southern India, we combined tamarind, coconut & spices to create a delicious combination of sweet & tangy flavours. This is definitely one of my favourite recipes we've posted on the blog... it's honestly so tasty and satisfying for this time of year! 

Sweet Potato with Tamarind and Coconut

Tamarind is an ingredient we've come across a lot during our travels and is really great to experiment with in simple stir fries or asian dishes. Often known as the Indian date, it has a sour but slightly sweet flavour to it. Make sure you buy a natural, unsweetened version! 

Ingredients (serves 2 as a main dish or 4 as a side)

1 tsp mustard seeds
3/4 tsp fenugreek seeds
1/3 tsp turmeric powder or 1 tsp grated fresh turmeric
1 tsp coriander powder
2 Kashmiri chilies, broken into pieces (optional)
Large pinch of salt

500g sweet potato, peeled and chopped into small cubes
1 tbsp coconut oil
1 inch ginger, finely chopped
1 heaped tbsp desiccated or fresh coconut   
3 tsp tamarind pulp (or 1 tsp tamarind concentrate)
Small handful of fresh coriander

1. If using tamarind pulp, soak in boiling water for 10 minutes, mix and then strain the seeds. 
2. Heat the coconut oil in a pan and stir fry the chillies, mustard and fenugreek seeds until the mustard seeds crackle.
3. Add the sweet potato to the pan and stir well so that every piece is coated in the oil and spices.
4. Cover with a lid and cook on a low heat for around 10 minutes.
5. Add the coriander powder, turmeric, ginger and salt and mix well.
6. At this point the sweet potatoes should be getting slightly charred in the pan but not sticking too much, if they are, add a little extra coconut oil or a very small amount of water. Now cover again and cook until soft.
7. Once cooked add the coconut and tamarind liquid and cook for 30 seconds more before turning off the heat.
8. Mix in fresh coriander and serve.

Sprouted Chickpea Falafel Burgers

Falafel is an all-round crowd pleaser. No matter where we've been in the world, we always seem to find people enjoying this delicious dish. And although we've eaten and enjoyed our fair share of fresh pittas stuffed with fried falafel & hummus, we wanted to create a slightly healthier version of our long-time favourite.

So in an effort to make a bloat-free falafel experience, we swapped the deep-frying for the oven and have sprouted our chickpeas for easier digestion! If you want to know more about sprouting, we created this guide on the blog earlier this month. Dried chickpeas are easy to sprout in a jar and should take between 1-3 days. If you don't have time for this stage, it is possible to make the falafel with non sprouted chickpeas. For best results, use raw and dried chickpeas that have been soaked overnight - we don't recommend using tinned chickpeas! 

Sprouted Falafel Burgers (Vegan)

We normally make big batches of these burgers and store them in the freezer. This makes such an easy dinner or lunch for those busier times in life. Feel free to double the quantity of ingredients if you plan to do this too! 

Sprouted falafel burgers (vegan)
Sprouted Falafel Burgers (Vegan)

Ingredients (Makes roughly 12 burgers)
3 onions, diced
4-5 garlic cloves, chopped finely
3 cups of sprouted chickpeas (so that shoots just poke out - as in photo)
1 tablespoon of chia seeds + 4 tablespoons of water (egg replacement)
1 cup of grated courgette
A handful of sage, rosemary & thyme
1 teaspoon of smoked paprika
1/2 teaspoon of sea salt
Black pepper to season

1. In a small bowl, thoroughly mix your chia seeds & water. Set aside. 
2. In a food processor, blend up the chickpeas into a course mixture. (See photo below for consistency). 
3.In a pan, fry the onions with the rosemary/sage/thyme. Once the onions are golden, add the garlic and fry for 1 minute. Turn off the heat. 
4.In a large bowl, combine the ground chickpeas, the fried onion mix and the rest of the ingredients (chia seed mixture, grated courgette, paprika, salt & pepper). 
5.If you have time, you can put your mixture in the fridge until you need it. This will make the burgers easier to shape but is not necessary if you can't wait! 
6. Grease a large baking tray (or use baking paper) and shape the mixture into burgers on the tray. Cook in the oven on gas mark 6 for 20-30 minutes. The falafel will be ready when they begin to turn golden and are slightly crispy. (See the final photo!). 
7. Serve with tahini, hummus, salad, in wraps or however you desire. Enjoy! 
 

Sprouted Falafel Burgers (Vegan)
Sprouted Falafel Burgers (Vegan)
Sprouted Falafel Burgers (Vegan)