THEGAYUK

Tag: Vegan Recipe

Looking to go cold turkey on turkey, or finding your life lacking in lactose? Here’s some easy recipes and ideas to help you get to grip with cooking vegan. Cooking vegan doesn’t have to mean boring and no fun. Try out some of our meat and diary free food ideas to help you cut out animal products from your food.

  • RECIPE | Homemade Honeycomb

    My first taste of home-made honeycomb came from my step-mum and it was so good and even better when she told me how simple it was to make yourself from scratch. The only bit of equipment you need is a sugar thermometer, I got mine off eBay for about three quid! Equipment and ingredients cost nothing with this golden bubbly crunchy dessert.

    CREDIT: Jordan Lohan

    Dip some in melted dark chocolate for variety, and pair with a freshly prepared fruit salad.

    Ingredients.
    250g caster sugar
    170g maple syrup
    1 tablespoon baking soda
    freshly ground sea salt (optional)

    Method.
    1. Grease and line a small shallow baking tray and line with greaseproof paper.
    2. In a large non-stick saucepan, mix together the sugar, maple syrup and 60ml of water.
    3. Over a medium heat stir, until the sugar has dissolved and then leave the pan be so it can reach a boil (this is when you want your sugar thermometer to check once it has reached nearly 300 degrees), this could take up to 7 minutes.
    4. Take the pan off the heat, and quickly add in the baking soda whisking enough to combine the two then pour the mix immediately into the prepared baking tin.
    5. No need to smooth over the top, you will destroy the air bubbles!
    6. If using sea salt, sprinkle so now on top.
    7. Leave the baking tin somewhere cool to set. When ready break into pieces and serve. Keep leftovers in an air-tight container.

  • RECIPE | Sex Salsa

    The perfect recipe to get your sex drive back up and running

    CREDIT: Jordan Lohan

    Sweet & Fiery | Serves 4 | Prep 15 mins | No Cook

    Pineapple contains the enzyme Bromelain, which can improve libido in men.

    Pomegranate increases testosterone levels, believed due to its array of antioxidants. Also shows an increase in Nitric Oxide Synthase (NOS), which is essentially the same function as a medication like Viagra etc.

    Garlic a potent testosterone booster, and again increases NOS.

    Onions as with garlic, contain allicin that thins your blood and thus improves circulation.

    Chilli Capsaicin promotes circulation and endorphins for the feel good factor.

    Parsley more antioxidants and a great odour neutraliser for the onion and garlic!

    Ingredients.

    ½ pineapple, in small chunks
    1 pomegranate, seeds of (around 80g)
    1 red onion, finely chopped
    1 bunch (30g) parsley, chopped
    1 large red chilli, thinly sliced
    1 garlic clove, finely chopped
    1 lime, juice of

    Method.

    1. Mix all ingredients in a bowl, season and serve along side grilled or barbequed meats or vegetables. Alternatively, go for prawns as these pack Arginine which will increase your NOS levels. Store in an air-tight container for up to 24 hours.

  • RECIPE | Romance Rescue Remedy

    Juice your way to a stronger boner.

    CREDIT: Jordan Lohan

    Serves 2 | Prep 5 minutes

    Blueberries – literally little blue “pills”! Lowering cholesterol improving blood flow & circulation, leading to harder erections.

    Beetroot– contains boron, an aphrodisiac and booster of sexual stamina.

    Almonds (whole & milk)- high in Arginine. Good fats for blood flow & production of testosterone as well as Zinc for men’s hormones & libido.

    Bananas– rich in Manganese/Magnesium which are essential for the optimum prostate. Also contains Bromelain, a strong hormone regulator and increaser of libido.

    Coconut Water– the “fluid of life” – hydrating, cooling and is said to be able to replenish our reproductive systems.

    Raw Cacao Powder– contains Phenylethylamine, a stimulant which is usually produced naturally within the body during moments of arousal.

    Maca– Utilised widely for balancing hormones and increasing endurance.

    Ingredients.
    250ml unsweetened almond milk
    250ml coconut water
    10 almonds
    150g blueberries
    150g cooked beetroot
    2 bananas, sliced & frozen (I keep sliced bananas in the freezer ready)
    1 tbsp raw cacao powder
    ½ tbsp maca root

    Method.
    1. Place all ingredients into a blender, and blend. Top up with coconut water if consistency is too thick for you. Serve.

  • RECIPE | Turn On Truffles

    These dairy free truffles are perfect to boost your sex drive

    CREDIT: Jordan Lohan

    Makes 20-30 (depending on your size- that’s truffle, not penis) |  Prep 30 mins | Chill 3-4 hours

    To increase the vitamin C & antioxidant levels, which will protect the Nitric Oxide in the body (essential for harder erections & sexual response), incorporate the zest of 2 oranges whilst heating the coconut milk.

    Cacao is a natural aphrodisiac, but I think we all pretty much knew that. The science behind cacao is that it contains Phenylethylamine, a stimulant which is usually produced naturally within the body during moments of arousal.

    Coconut (oil/milk/flakes) will work together to increase sex drive, whilst giving you healthy fats, balancing hormones and a general boost of energy levels.

    Pistachios High in Arginine which converts to Nitric Oxide. Most nuts do contain arginine so feel free to choose your favourite kind.

     

    Ingredients.

      • 280g dark chocolate, I used a mix between 70% & 85% cocoa content, chopped finely
      • 3 tbsp coconut oil
      • 240ml coconut milk
      • ½ tsp vanilla extract
      • 1 tsp rose water
      • Decoration/Dusting:
      • 20g raw cacao powder
      • pistachios, blitzed or finely chopped
      • desiccated coconut (try it toasted!)

    Method.

      1. Place your chopped chocolate and coconut oil in a large mixing bowl.
      2. Heat the coconut milk in a saucepan until it reaches simmering point.
      3. Pour the coconut milk into the bowl with the chocolate.
      4. Stir and combine very gently & slowly to avoid the chocolate splitting .
      5. Add the rose water and vanilla extract.
      6. Transfer to a Tupperware or lidded container and put in the fridge for a minimum of 3-4 hours.
      7. On individual plates place the cacao powder, coconut and blitzed pistachios ready for rolling the truffles in.
      8. Use a melon baller to scoop balls of the truffle mix and then roll in your hands to shape further. Place each ball onto greaseproof paper.
      9. Roll each ball in a selection of cacao, coconut and pistachios. These will keep in an air-tight container for 5-7 days stored in the fridge.
  • RECIPE | Vegan Thai Coconut Soup

    RECIPE | Vegan Thai Coconut Soup

    Health food blogger Sophie Gordon brings us this warming recipe to brighten up the dreariest of January days, using creamy coconut yogurt as the star of the dairy, gluten and soya free dish.

    vegan soup ideas
    CREDIT: Independent Media News

    Ingredients.

    1 medium sized butternut squash BUY
    3 carrots BUY
    1 leek BUY
    2 small garlic cloves BUY
    Small knob of ginger – grated finely BUY
    1 tsp dried lemon grass  BUY
    2 tsp ground coriander BUY
    2 tsp ground cumin BUY
    2 tsp ground turmeric BUY
    1 tsp cayenne pepper BUY
    Handful of fresh coriander BUY
    Chilli flakes BUY
    2L vegetable stock (roughly) BUY
    350g The Coconut Collaborative yogurt BUY
    ¼ – ½ lime – juiced BUY
    Salt and pepper to taste

     

    Method.

    1. Pre heat your oven to around 190°c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down. Put into the oven and roast for around 35-40 minutes.

    2. Put your rice on as rice takes a little longer to cook; follow packet instructions for correct water to rice ratio.

    3. Chop up your leeks and carrots. Sauté in some water with the garlic and ginger until a little softer. Add the ground coriander, cumin, turmeric, cayenne pepper, lemon grass and chilli. Continue to fry, adding a little more water if it starts to dry up.

    4. Once this is fragrant and the carrots and leeks soft, add in your vegetable stock. Bring to the boil then allow to simmer for around 10 minutes; season with salt and pepper to taste.

    5. Once your squash is done, remove from the oven and let it cool for a few moments. Scoop out the insides. They should be very soft so will easily come away from the skin.

    6. Put into the pot with the stock and mix. Bring back to the boil and then add a squeeze of lime and the fresh coriander, season to taste.

    7. Using a hand held blender, blitz your soup until thick and creamy. Add the coconut yoghurt and stir well.

    8. To serve, ladle a good serving of the soup into a bowl, adding rice if desired. Top with some fresh coriander and any other seasonings.

    *You could also add another dollop of coconut yoghurt on at the end to make it extra creamy

  • RECIPE | Freekeh Za’atar Peppers

    Freekeh Za’atar Peppers

    Serves 6-8

     

    Ingredients.

    200g cooked chestnuts,

    roughly chopped 1 red onion,

    finely chopped 2 garlic cloves,

    sliced 6 sage leaves,

    sliced 1 tsp bouillon stock (added to 120ml hot water)

    2-3 pointed peppers,

    halved and seeded 250g freekeh (I use Merchant Gourmet and boil in the bag)

    Za’atar spice,

    2 tbsp 1/4 lemon, juice of

     

    Method.
    1. Preheat your oven to 200c / 180c fan / Gas Mark 6. Line a baking sheet with foil and place your halved and seeded peppers on top.

    1. Heat a little oil in a saute pan or similar, and begin to lightly fry the onion for a few minutes.

    2. On a low heat, Add the chestnuts and continue to cook for five minutes further.

    3. Add the garlic, sage leaves, and za’atar and cook out for one minute.

    4. Add the stock and reduce to lowest heat retaining a simmer.

    5. Cook the freekeh according to pack instructions (usually microwave 3 mins or on the hob in about ten).

    6. Stir in the cooked freekeh to the chestnut and onion mix and take off the heat.

    7. Spoon the mix into the peppers on the baking tray. Squeeze your lemon juice over the top of the now stuffed peppers.

    8. Cover the peppers with another piece of foil and bake in the oven for 20 minutes, removing the foil for the last remaining minutes. The peppers at this point should just be starting to singe slightly but still retain their shape and a bit of bite. 1

    9. Remove from the oven, give a good dose of freshly cracked black pepper, and adorn in pomegranate jewels, serving with extra lemon wedges for the table.

     

    MORE: Vegan Recipes | Vegetarian Recipes | Salads

  • RECIPE | Artichoke And Pistachio Pesto

    Serves 4 | Prep 5 mins | No Cook

    Quick & Easy / Minimal Ingredients / Vegan / Anti-Oxidant Rich / Digestion Helper

    Creamy, garlicky, and nutty, bound together with olive oil and lemon, this pesto makes a lovely change from the usual basil pine nut combo. This pesto also doesn’t have any cheese in it so is suitable for Vegans. You can whip this up in 5 minutes, you could have it “raw” and spread on toast, or use as a stir through sauce for pasta. I use it to stuff cod fillet’s in the Posh Cod & Chips recipe.

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, bloating, and mild diarrhoea. (SOURCE: http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ ). Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid.

    PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut another good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, and polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: http://www.nutrition-and-you.com/pistachio.html ) Pistachios also contain potassium which can aid healthy digestion.

     

    Ingredients.

    1 400g can artichoke hearts, drained

    30g shelled pistachio nuts

    2 tbsp olive oil

    1 tbsp lemon juice

    1 garlic clove

    Small bunch fresh parsley leaves

     

    Method.

    1. Place all the ingredients in a small food processor and pulse until you have a paste.
    2. Serve or keep in the fridge for up to 2 days.

  • RECIPE: Balsamic Shallots

    Balsamic Shallots

    (more…)

  • RECIPE: Black Rice And Beans

    Black Rice and Beans

    Serves 4 | Prep 10 mins | Cook 35 mins

    Traditionally rice and peas would be served on a Sunday. So why not do the same and have as an unusual side dish to your Sunday Roast. Try this with my Chicken Tequila.

    There is loads of fibre, protein and phosphorous in this dish to help the digestive tract. Iron, copper, and antioxidants will certainly be stimulating the immune system in the right direction and all the folate will work with the antioxidants to help keep you feeling pretty working on your skin, eyes, hair, and liver!

    BLACK RICE

    A spoonful of black rice contains more antioxidants than that of blueberries. The anthocyanin antioxidants within the rice are linked with memory improvement, protection against heart disease and even cancer. Black rice is a fantastic source of Iron and also vitamin E.

    KIDNEY BEANS

    177g of kidney beans will provide you with the following of your daily requirements; 57% folate, 45% fibre, 42% copper (great for the immune system), 38% manganese (good for bone production & skin integrity), 34% phosphorous (another one for bones but also digestion), 30% protein, 23% B1, 21% iron.The kidney bean is a good source of cholesterol-lowering fibre, along with many other beans. When beans are combined with whole grain rice, the kidney beans provide virtually fat-free high quality protein. Kidney beans can also increase your energy by replenishing iron stores. (SOURCE)

    BLACK BEANS

    172g of black beans count for the following daily recommended intake; 64% folate (skin, liver, eyes, hair), 59% fibre, 40% copper, 38% manganese, 35% vitamin B1, 34% phosphorous, 30% protein, 30% magnesium, 20% iron. (source)

    Ingredients.

    1 garlic clove, finely chopped

    1 onion, finely chopped

    1 carrot, finely chopped

    1 celery stick, finely chopped

    1 carton cooked black beans, drained (230g drained weight)

    1 carton cooked kidney beans, drained (230g drained weight)

    1 chicken stock cube (swap with veg stock if you’re vegetarian/vegan, or omit entirely)

    Zest of ½ lemon grated finely

    2 tbsp balsamic vinegar

    Method.

    1. Get a big pan of boiling water on the go and begin to cook your black rice (the rice should take 30 minutes to cook). Add the stock cube to the water along with the rice.
    2. In a large saucepan, fry together over a medium-low heat the carrot, celery, and onion for 15 minutes or until soft. Take off the heat and keep to one side.
    3. Once the rice is cooked, drain and add to the saucepan with your softened vegetables, add in all the beans and the lemon zest and put back on the heat for 5 minutes mixing well.
    4. Stir in the balsamic vinegar and serve.

  • RECIPE | Italian Chestnut Soup

    Serves 2 (as a main meal, or 4 as a starter) | Prep 5 mins | Cook 25 mins

    Wean yourself into accepting that Christmas is coming and get into the winter warming mood with this hunky hearty, earthy soup. Based on a traditional peasant meal from Italy but “jujd” up with some classic Christmas flavour; chestnuts, sage and rosemary.

     

    For those carnivores out there refusing to eat a meal without meat, you could add some chopped smoked bacon at the same time as the shallots. You can make this a day in advance up to point 6 in the recipe, and then re-heat and continue as required

     

    CHICKPEAS – 165g of chickpeas will provide you with the following of your recommended daily intake; 84% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 70% folate (protection from heart disease, can reduce depression, and helps maintain brain function), 64% copper (essential for immune system), 49% fibre ( fantastic digestive support in this dish), 39% phosphorous, and 22% zinc. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58 )

     

    CHESTNUTS – These relatively low in calorie nuts have an unusual nutritional content. 100g of chestnuts will provide 72% of your vitamin C DRI. Like chickpeas, they are also rich in folates (15% DRI per 100g). Also a great source of potassium, which helps counteract sodium and lowers blood pressure / heart rate. 100G will also give you 100% vitamin B1 (thiamine) DRI, which maintains muscle tone in the digestive tract and aids secretion of hydrochloric acid, a process essential for complete digestion of food particles. (SOURCE: http://www.nutrition-and-you.com/chestnuts.html )

    Ingredient.

    1 ½ cans chickpeas (I use one full can and one of the half cans you can get), drained

    200g cooked chestnuts

    100ml white wine

    4 sage leaves

    3 tbsp extra virgin olive oil

    2 shallots, finely sliced

    2 garlic cloves, smashed

    1-2 rosemary sprig (dependant on how much you like rosemary!)

    Parmesan / Pecorino Romano cheese- a good, heavy grating of

     

    Method.

    1. Heat the oil in a deep sauce-pan, and over a medium to low heat let the smashed garlic, whole rosemary sprig and sage leaves sizzle slightly in the pan for a few minutes.
    2. Add the shallots and continue to cook for another few minutes until translucent.
    3. Add the wine and let it bubble out for a minute.
    4. Add the chickpeas and top the pan up with hot water so the chickpeas are just about covered.
    5. Bring to the boil and then transfer half of the soup into a blender, food processor, or use a hand blender in a jug. Blitz until smooth and return to the pan.
    6. Mix together to combine and now add your chestnuts. Keep the heat simmering the soup for the next 10-15 minutes.
    7. Remove rosemary sprig. Grate in your parmesan or pecorino romano cheese. You’ll want quite a bit but reserve some for sprinkling on top once in bowls. Serve.

     

  • RECIPE | Baked Sweet Potato Burgers

    Makes 4 burgers |  Prep 10 mins  Cook 1 hour

    Smoky sweet potato burgers that are packed with antioxidant power. It may seem like a while to cook, but these delicate patties will pay you back in health benefits, as opposed to a normal beef burger. I make a simple garlic mayo for these using 1 garlic clove finely chopped, 3 tbsp light mayo and a handful of chopped parsley. These are also beautiful with my Fennel & Red Cabbage Slaw.

    You could follow the recipe up to step 5 and then keep the patties in the fridge to be cooked the next day.

    SWEET POTATO – One medium (200g) of sweet potato will provide the following DRI; 213% vitamin A, 52% vitamin C, 49% manganese (bone production & skin integrity), 35% copper (immune system), 35% B5 (good for acne / oily skin), 33% B6 (the “good mood” vitamin, brain function), 28% biotin (good for hair loss, nails, healthy skin, supports metabolism and could aid weight loss, lowers cholesterol, regulate blood sugar), 27% potassium (counteracts sodium, lowers blood pressure, healthy digestion), 26% fibre, 18% B3, 17% B1, 16% B2, 15% phosphorous. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64 )

     

    RED ONION – The red onion contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE: http://www.healwithfood.org/health-benefits/eating-red-onions.php )

     

    Ingredients.

    1 red onion, chopped

    ½ large sweet potato, peeled and in small cubes

    1 garlic

    ¼ tsp cumin

    ½ tsp herbes de Provence or Italian herbs

    1 tsp smoked paprika

    3 tbsp sweetcorn (frozen is fine)

    4 tbsp kidney beans, cooked

    6 tbsp breadcrumbs (I used a gluten-free seeded brown bread)

     

    Method.

    Preheat your oven to 230 c / 210c (fan) / Gas Mark 8

     

    1. In a large saucepan heat two tablespoons of olive oil and fry the onion, garlic and sweet potato over a low heat for 15-20 mins or until soft.
    2. Transfer the onion, garlic and sweet potato into a large bowl where you will now mash together along with all the spices. Set aside to cool for 10 minutes.
    3. Stir in the sweetcorn, kidney beans, and breadcrumbs and mix well to combine.
    4. Wet your hands for the next bit. Mould the burger mix into 4 equally shaped patties.
    5. Put a sheet of greaseproof paper on a baking sheet, and then put your patties on top.
    6. Put in the oven for 15 minutes.
    7. Remove from the oven and carefully flip with a spatula. Put back in the oven for a further 15-20 minutes.
    8. Serve on buns with salad, tomato, onion rings, or however you wish to dress it.