Vegan – Page 8 – The Food Wife

Instant Pot Butterbean Stew

18th September 202218th September 2022
by thefoodwife

Serves 2-4 as a main or 6-8 as part of a tapas

This is definitely going to be a frequent meal in our house this autumn and winter. Itâ€™s cheap, easy and delicious. Hat-trick!

I make this in my Instant Pot in only a few minutes. If you donâ€™t have an instant pot then Iâ€™m sure you could make this on the hob. Follow this instructions using a lidded sauce pan but it will take a lot longer to achieve that rich sauce and soft beans. Let me know how it turns out!

Ingredients:

1 tbsp olive oil

1 onion, halved and sliced

2 cloves garlic, peeled and then just crush them slightly with a back of a knife so they are still whole but a little broken

2 roasted peppers (from a jar) roughly cut into strips

1 tbsp tomato purÃ©e

2 tins of butter beans, including their liquid

1 tsp smoked paprika

1 tbsp chopped parsley (to serve)

Step 1: Set the instant pot to sautÃ© mode and add the oil, onion, garlic and peppers and stir for 2 minutes.

Step 2: Add the paprika and the tomato purÃ©e and stir for a further minute before adding the butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing mode. Place manually on high pressure for 10 minutes and then use a tea towel and a long handled implement to use the quick release valve.

Step 4: Remove the lid, season to taste and switch back onto sautÃ© mode for five minutes to allow the rich sauce to reduce.

Step 5: Add the chopped parsley as a garnish before serving.

We like this with crusty (garlic) bread to dip in to the rich sauce. It would also work well with rice. Alternatively include it as part of a tapas.

Tomato Salad

30th August 202230th August 2022
by thefoodwife

Serves 4-8

A summer holiday in France and this was the dish we kept on having. Such a great accompaniment for a BBQ or as a side salad. The onion is optional but donâ€™t leave out the garlic. We tended to use some beautiful huge beef heart tomatoes that were available locally but if you canâ€™t get your hands in these then vine tomatoes will work well. Just remember that whatever tomatoes you are using you want them at room temperature, not straight from the fridge, in order to enjoy their full flavour.

Ingredients:

600g ripe tomatoes, washed and sliced

1 clove of garlic, minced

Flaky sea salt

Extra Virgin olive oil

Balsamic Vinegar

Onion, thinly sliced (optional)

Step 1: On your serving dish create a single layer of tomatoes, sprinkle with salt, a little garlic, onion rings (if using) and a little drizzle each of the oil and vinegar.

Step 2: Repeat until all the tomatoes have been used.

This can be made an hour in advance or eaten straight away.

Smashed Potatoes

27th July 202228th July 2022
by thefoodwife

Serves 4

I saw a video on social media of someone crushing cooked potatoes and then roasting them. I thought they looked rather tasty so gave it a whirl. The result: good!Would make again!

I served these as an accompaniment to confit duck and sautÃ©ed greens. But theyâ€™d go with a variety of dishes so worth adding to your repertoire.

Ingredients:

1 kg new potatoes

Olive oil

Salt

White pepper

Garlic powder

Step 1: Boil the potatoes in salted water until tender (about 20 minutes) and then drain. Meanwhile preheat the oven to 190c (fan) and make up a seasoning mix of 1/2tsp white pepper, 1/2 tsp garlic powder and a large pinch of salt.

Step 2: Liberally coat a baking tray with oil. Carefully roll the drained potatoes in the oil so they get a light coating and then use a potato masher to gently crush each potato, ensuring a little gap between each one. Sprinkle the seasoning mix over the potatoes and put in the oven. Cool for 25-30 minutes until theyâ€™ve gone a little crispy and golden. Serve with a few salt flakes sprinkled on top.

Quinoa and Black Bean Chilli

13th July 202213th July 2022
by thefoodwife

Serves 3-4

Coming up with some new vegan meals for a friend and this went down a storm. The bonus is it was super easy to make. Win win. I used a 250g packet of ready cooked quinoa but you could cook 100g of dry quinoa to give the same quantity. I served this in small soft corn tacos with guacamole and some habenero hot sauce.

Ingredients:

1 tbsp vegetable oil

1 red onion, finely diced

3 cloves of garlic, finely minced

2 tsp chipotle paste

250g cooked quinoa

1 tin of black beans, drained

Water

Salt

Chipotle chilli flakes or pepper

Step 1: Heat the oil in a frying pan over a medium heat. Once hot add the onion and fry, stirring so it doesnâ€™t catch, for a few minutes until soft. Then add the garlic, chipotle paste and tomato purÃ©e, and keep stirring for 30 seconds or so.

Step 2: Add the quinoa and beans, and enough water to loosen. Heat through, adding more water as so that it doesnâ€™t dry out. Season with salt and either pepper of chipotle chilli flakes.

Serve with tacos (soft or crispy) and any other accompaniments you wish!

(Vegan) Blueberry Pancakes

9th July 20229th July 2022
by thefoodwife

Makes approximately 12 (serves 2-4)

So what do you do when you want pancakes for breakfast but you donâ€™t eat (or just donâ€™t have any) eggs? Make a stack of these and everyone will be happy. These are easily made gluten and dairy-free (although if that is not an issue, regular flour and milk work great too!)

If youâ€™ve always got berries in the freezer this is a great brunch to have on standby.

Ingredients:

1 tbsp of caster sugar

120g self-raising flour (gluten-free if required)

1/2 tsp baking powder (gluten-free if required)

Pinch of salt

150ml milk (plant-based if required)

Vegetable oil

A couple of handfuls of blueberries (frozen or fresh)

Step 1: In a large bowl, mix together the mashed banana, sugar, flour, baking powder and salt along with a splash of vegetable oil. Once combined, create a well in the centre and begin gf whisking in the milk, until you have a smooth thick batter.

Step 2: Heat a non-stick pan over a medium high heat and add a little vegetable oil. Use a small ladle or use 2 tablespoons worth to make small American style thick pancakes. Once each one has been put in the pan, immediately put four or five blueberries into each one. Cook for a couple of minutes on each side until golden and fluffy. Be careful as you turn than as they are more delicate than egg based pancakes.

Serve as a stack, with syrup or more berries and yogurt, as desired.