By David Bailey, Charlotte Bailey
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Additional resources for The Fresh Vegan Kitchen: Delicious Recipes for the Vegan and Raw Kitchen
SERVES 2 WF | GF For the spice combine 2 tbsp sesame seeds 1 chipotle chilli, soaked and approximately chopped 45g/1½oz/⅓ cup almonds, approximately chopped 6 tortilla chips, crumbled 1 tsp floor cinnamon � tsp floor cumin For the sauce 2 candy potatoes, diced 1 tbsp olive oil 2 sweetcorn (corn) cobs 1 onion, chopped 1 tbsp vegetable oil (or cooking oil of your selection) four garlic cloves, chopped 500ml/17fl oz/generous 2 cups Vegetable inventory, do-it-yourself or store-bought 2 tbsp peanut butter 400g/14oz tinned chopped tomatoes 70g/2½oz darkish chocolate (make yes it’s vegan and has a excessive cacao content material) 400g/14oz/2 cups black beans, tired and rinsed 1 courgette (zucchini), cubed cooked brown rice or quinoa to serve salt 1 Preheat the oven to 200°C/400°F/gas mark 6. position the diced candy potatoes on a baking sheet, drizzle with the olive oil and roast for approximately 20 mins. 2 Meanwhile, make the spice combine. In a dry pan, calmly toast the sesame seeds, chilli, almonds and tortilla chips. move to a blender (or use a standard pestle and mortar), including the spices and mixing till it’s as tender as attainable. 3 Put the sweetcorn at the open flame of a gasoline hob, turning sometimes, until eventually they’re a piece blackened all of the method round. on the other hand, preheat a grill (broiler) to 200°C/400°F sooner than placing the corn on a baking tray and putting it less than the grill, relocating the ears round sometimes until eventually they’re evenly browned in every single place. this could take approximately 10 mins. get rid of from the warmth and put aside to chill sooner than elimination the kernels. 4 Sauté the onion with the vegetable oil till translucent, then upload the garlic and proceed to sauté for one other 2–3 mins. upload the vegetable inventory, peanut butter, spice combine and tinned tomatoes and convey to the boil. get rid of from the warmth and make allowance to chill a bit, then move to the blender and pulse till soft. 5 Return the aggregate to the pan and go back to the warmth, including the darkish chocolate and the black beans. warmth for a few minutes, then upload the corn kernals, courgette and roasted candy potato. carry to the boil whereas constantly stirring, then simmer for one other quarter-hour or so if you cook dinner a few rice or quinoa. Season to style and serve. Asian vegetables with vegan ‘oyster’ sauce Flash-steamed vegetables Sunomono Maple-glazed tofu Baba ganoush Guacamole Tomato salsa Asian vegetables with vegan ‘oyster’ sauce we adore so as to add a whack of vegetables to pretty well each meal we devour, and it is a wonderful means to do it. purchase whatever’s on hand – pak choy is more and more effortless to pay money for and on hand in such a lot supermarkets, yet gai lan is a huge favorite of ours if you’re in a position to get to an oriental grocery. Vegan ‘oyster’ sauce is simply as tasty with neighborhood vegetables like chard, kale or cabbage and can be stunning with stir-fries like our Tempeh and Broccoli Stir-fry. SERVES four WF | GF your selection of vegetables – pak choy, gai lan or morning glory are all sturdy For the oyster sauce 1 tbsp coconut oil (or cooking oil of your selection) � onion, finely chopped four cloves garlic, finely chopped 1 tbsp sugar four tbsp Shaoxing wine 1–2 tbsp tamari, to flavor (make definite it’s gluten unfastened) a touch of toasted sesame oil 1 Heat the coconut oil in a pan and sauté the onion and garlic over a medium warmth for a couple of minutes until eventually they develop into translucent.