Go Vegan
The latest craze these days is to go Vegan. From celebs to sports stars everyone seems to be jumping on the bandwagon as a Vegan diet seems to work wonders for the body and soul.
So, what is a Vegan diet? Simply put, it excludes all animal products. By all animal products we not only mean meat, fish, eggs etc., but also butter, paneer, ghee and milk. In short, anything that comes from animals.
However, once you get used to the idea, there are a lot of culinary possibilities.
Spanish Chilli Potatoes
The Spanish name for this dish, potatas bravas, means fierce, hot potatoes. Reduce the amount of chilli if it’s too fiery.
Ingredients
1 kg new potatoes
4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
4 tbsp tomato paste
200 gm tomatoes, chopped
1 tbsp red wine vinegar
2-3 hot dried red chillies, chopped
1 tsp hot chilli powder
1 tsp Kashmiri red chilli powder
Salt and pepper to taste
Parsley leaves, for garnish
Method
Cook the potatoes in their skins in boiling water for 10-12 minutes, or until just tender. Drain well and leave to cool, then cut in half and set aside.
Heat the oil in a large pan and fry the onion and garlic for 5-6 minutes on medium heat, until softened. Stir in the tomato paste, tomatoes, vinegar, salt, chilli flakes and chilli powders. Simmer for about 15 minutes on low heat.
Now add the potatoes and mix into the sauce. Cover with a tight-fitting lid and simmer gently for about 10 minutes.
Sprinkle with some freshly ground pepper, transfer to a serving dish and garnish with a parsley sprig before serving.
Vegan Chocolate Gateau
Containing no dairy or other animal produce, this gateau is a rare treat for vegans and tastes really delicious.
Ingredients
275 gm wholemeal flour
50 gm unsweetened cocoa powder
2 tbsp baking powder
250 gm caster sugar
A few drops vanilla extract
135 ml sunflower oil
350 ml water
Sifted cocoa powder and 25 gm chopped nuts, to decorate
For the chocolate fudge
50 gm soya margarine
3 tbsp water
250 gm icing sugar
2 tbsp unsweetened cocoa
Method
Preheat the oven to 160°C. Grease a deep 20 cm cake tin.
Sift the flour, cocoa and baking powder together into a large mixing bowl. Add the sugar and vanilla extract, then gradually beat in the oil and water to make a smooth batter. Pour the mixture into the cake tin and smooth the surface. Bake for 45 minutes, leave in the tin for 5 minutes, then turn out on a wire rack to cool completely. Cut the cake in half sideways so you are left with two circles.
To make the chocolate fudge, gently melt the margarine with the water. Remove from heat, add the icing sugar and cocoa powder, and beat until smooth and shiny. Allow to cool until firm enough to spread.
Place a layer of cake on a serving plate and spread over two-thirds of the fudge. Top with the other layer of cake and spread the remaining fudge evenly.
Sprinkle with cocoa powder and chopped nuts.
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