Ok, it’s not pasta. It’s peelings of carrots and courgette given the pasta treatment. I mostly followed this recipe for Zucchini “Pasta”, which is basically a raw mixture of zucchini, tomato, basil, garlic, oil and walnuts. I added carrots, and also cooked the garlic in the olive oil, then added the zucchini and carrots very briefly. I used pine nuts instead of walnuts, and added a poached egg and an avocado (because that seems to be what I do).
Would make again. Next time, I’d like to try the raw version with walnuts.
I thought I’d start sharing my vegan breakfasts as I kick things up for the Healthy Vegan Breakfast Book. Today’s required some creativity with the veg box because I’m down to the dregs: a few carrots, half a swede (aka rutabaga to my American friends), a few broccoli florets, a head of cauliflower and a few lingering leaves of Batavia lettuce. Actually when I type it out like that it sounds like a lot of food, but I assure you the fridge looked sadly bare!
Cooked quinoa (leftovers)
Julienned swede (my new favourite use for swede?)
Broccoli, diced into small florets
Currants soaked in boiling water for ~10 minutes
Crushed red chilli flakes
A pinch of ground cumin
Tahini (~ 1 Tbsp) mixed with lemon juice (~ 1/4 lemon) and enough water to make a creamy dressing
I had a pretty stellar Thanksgiving this year. The party included two of my bestest friends of all time, Rachel and Dave, visiting for the occasion all the way from Austin, Texas (via a year-long stint in Berlin).
On the evening before our big day of nut roast and Prosecco, I decided a pre-Thanksgiving dinner detox was in order. So I went with the kind of food that I know I can make well, tastes a bit celebratory, but just happens to be healthy and vegan at the same time. The meal: my reliable red lentil dahl with panch phoran, Indian cabbage salad, basmati rice and flatbread masquerading as naan.
Of all the dishes, the cabbage salad was the biggest hit, a nice thing because I never know if my love of this salad has something to do with my own personal obsession with all things cabbage, or with the fact that the cabbage salad really is that good. Rachel seems to confirm my suspicion that this, indeed, is cabbage clad in awesomeness, so I’m posting the recipe here for her and for all cabbage lovers of the world. (Consequentially, I also made this salad for my friend, Claudia, last year – you can see it in the picture above, made all the more better by her rad vintage tableware – she also gave it the thumbs up.)
This salad is basically a winter riff on this cucumber and coconut salad and leaves a lot of room for improvisation (because I know how much Rachel loves improv). Any cabbage will do for this salad, though I am partial to the texture of Savoy. Chop it chunky or slice it fine. Skip the carrots if you don’t have them, or try adding other slaw-style goodness like bell peppers. Up the spices or the chilli if that’s your thing. Go nuts with the coriander.
I don’t usually follow a recipe when I make this, but I’ve attempted to write it up as such all the same. Do let me know if you try it and what you think!
I left out the asafoetida and curry leaves when I made this for Rachel and Dave but if you have them, use them. Feel free to chop the cabbage and carrots as finely or as not finely as you have the patience and inclination. My tendency is often to slice as finely as possible, but sometimes I like a chunky salad!
½ head of cabbage, finely sliced or chopped
2 carrots, shredded or sliced
a small bunch of fresh cilantro (i.e. coriander), finely chopped
2 tsp olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ tsp asafoetida (optional)
~10 dried curry leaves (optional)
1 green chilli, finely sliced (be careful with these – they can be HOT!)
2Tbsp grated or dessicated coconut (or more to taste)
juice from half a lemon
Put the cabbage, carrots and coriander in a bowl and set aside.
Put the oil in a large frying pan with the mustard seeds, cumin seeds, asafoetida and curry leaves. Turn the heat up to medium and wait for the seeds to start sizzling and smelling delicious.
When the mustard seeds begin to pop, add the green chilli and fry for another few seconds, then pour the oil and seeds over the salad. (If you’re struggling to get all of the seeds out of the pan, put some of the salad in the pan and swirl it around, then scrape back into the bowl.)
Add the lemon juice, a pinch of salt and the coconut. Taste, adding more salt, lemon or coconut if desired.
This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.
It’s three days before I fly to Chicago for the holidays, and I’m on a mission to use up everything in my fridge so I don’t have to throw anything away. I’m down to the tricky vegetables: swede, beetroot and a mountain of carrots.
Some of the carrots (along with a cucumber and some cauliflower) are going into a Piccalilli. The rest I turned into this soup, an obvious riff on the classic carrot and coriander soup. But you know what – I think I prefer this version with a bit of swede added to the mix. It tones down the sweetness of the carrots and works very well with the flavour of ground coriander. I stole the creme fraiche idea from Delia (good old Delia). It’s a keeper.
This recipe got me through all of my carrots and half a swede. Tonight, I tackle the beetroot.
Adapted from Delia’s recipe for carrot and coriander soup. There are no hard and fast rules on the proportion of carrots and swede to use – just go with whatever’s convenient. I used roughly 600g swede and 300g carrots for this.
2 lb (900 g) carrots and swede, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
salt and freshly ground black pepper
Dry-roast the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Tip them into a pestle and mortar and crush them coarsely.
Heat the butter in a large saucepan, then add the chopped carrots and swede, garlic and three-quarters of the crushed coriander seeds. Stir the vegetables in the butter and crushed seeds, then cover the pan and let them cook over a gentle heat until they are beginning to soften – about 10 minutes.
Add the stock and season with salt and pepper and bring everything up to the boil.
Reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender.
Leave the soup to cool a little, then liquidise the whole lot in batches. Return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche.
Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.
Prep Time:10 minutes
Cook time:40 minutes
Per serving:163 Calories | 8.2 grams Fat | 21.3 grams Carbohydrates | 3.6 grams Protein | 6.0 grams Fiber