Saturday, 10 October 2009

Lime Coleslaw Salad

A lovely friend of mine brought me a jar of Nayonnaise from the US so I thought I'd make something with it, rather than wasting it all by slopping it over anything I can find (yes, it really is that good)

Lime Coleslaw Salad
  • 225g shredded purple cabbage
  • 225g shredded white cabbage
  • 1 cup grated carrot
  • 1 cup coriander, chopped
  • 6 spring onions, sliced
  • 1 chilli, finely chopped
  • 100ml olive oil
  • 1 tbsp soy sauce
  • Juice of 2 limes
  • 5-6 tbsp vegan mayonnaise
  1. In a large bowl combine the cabbage, carrot, coriander, spring onions and chilli. Toss to combine
  2. Mix together the olive oil, soy sauce and lime juice in a jug and pour over the salad
  3. Stir in the mayo depending on your tastes. I like quite a lot in mine. Serve!
This makes a hell of a lot of Coleslaw with lots of leftover cabbage, so I reccommend doubling the recipe and forcing all your friends and family to eat it...or plan some meals around all the leftovers, whatever suits you.

Thursday, 1 October 2009

Aubergine and Lentil salad and Samosa Mash Potato

I made both of these dishes last night and they were ace.

I love lentil salads because they don't have any leaves in them, which is what makes a good salad. I got the recipe for the samosa mash from Vegan Brunch's Samosa Mash Potatocakes and made a few minor adjustments. I made them when my flatmate and I hosted a film night but they fell apart a bit, so I've decided not to do the whole cake part and just enjoy it as mash potato. This is the best vegan mash I've ever been able to make, mine usually sucks.

Aubergine and Lentil Salad

  • 1 aubergine, chopped into cubes
  • 4 tbsp olive oil
  • 1 red onion, diced finely
  • 1/4 tsp cumin
  • 3 cloves garlic, chopped finely
  • 200g puy lentils
  • 2 cups vegetable stock
  • 3 tbsp chopped parsley
  • 2 tbsp white wine vinegar
  1. Heat 2 tbsp of the olive oil in a pan.
  2. Add the aubergine and fry for 5 or so minutes until soft.
  3. Add the onion and cumin and fry for a further 2-3 minutes. Put into a bowl and set aside
  4. Add the rest of the oil to the pan, heat it up and fry the garlic for 1 minute.
  5. Add the puy lentils and stock and simmer for 40 minutes or until the lentils are cooked.
  6. Add the lentils to the aubergine mixture, and mix together, adding parsley, vinegar and salt and pepper. Serve warm.

Samosa Mash Potato

For the mash:

  • 2 lbs potatoes
  • 1/4 cup oil
  • 1/4 tsp turmeric
  • 1 tbsp soya butter
  • Splash of soy milk
To add to the mash:

  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 1 red onion, chopped finely
  • 1/2 cup carrot, chopped into small pieces
  • 3 garlic cloves, minced
  • 1 heaped tsp chopped root ginger
  • 1 tsp cumin
  • a pinch of red pepper flakes
  • 1 handful frozen peas
  • salt and pepper to taste
  1. Peel the potatoes, chop into chunks and put into a large pan of cold water. Put onto the heat and once boiling simmer for 20 minutes.
  2. While the potatoes are boiling heat 2 tbsp of oil in a pan. When hot add the mustard seeds, cover with a lid immediately and let them pop for about a minute.
  3. Add the carrot and onion and saute for 10 minutes or so.
  4. Add the garlic and ginger, saute for a few minutes more.
  5. Add the cumin and red pepper flakes and saute for a further 2 minutes.
  6. Drain the potatoes and return to the pan. Mash well. Add the oil, turmeric, butter, milk and seasonings and mash some more. Stir in the onion and carrot mix as well as the frozen peas (they thaw as you stir them through).