THEGAYUK

Tag: Vegetarian

If you’re looking to lay off meat for a while or you are cooking for some vegetarian guests, but aren’t sure what to prepare, here’s some food ideas to help you cut out meat and get creative in the kitchen with fruit and veg.

  • RECIPE | Spiced Whole Roasted Cauliflower

    Serves 2
    Prep 10 mins
    Cook 40-60 mins (dependant on the size of your cauliflower)

    The marinade for the roasted cauliflower is buzzing with Indian twangs; turmeric, cumin, curry powder, and lime fuse together to create some serious zing, which is then mellowed down by the natural yoghurt. This is a lovely, unusual side-dish to serve as part of an Indian themed meal. It also looks rather pretty. I like to serve the leftover marinade alongside the dish.

    The marinade will keep in the fridge in an air-tight container for a few days which I then use as a dip for vegetable sticks, or you could also marinade some chicken breast pieces and skewer, placing under the grill until cooked through, for an Eastern style kebab. I like serving this side with my Lamb & Lentils, and a plain salad of vine tomatoes and cucumber.

    CAULIFLOWER: This vegetable remained rather underrated for some time, but with 100g of cauliflower equating to 80% of your vitamin C intake, some are crowning cauliflower as the new kale. (SOURCE: http://www.nutrition-and-you.com/cauliflower.html ) Its popularity is probably at its peak when it is smothered in a cheese sauce alongside a Sunday roast. Cauliflower is also a good source of B-complex vitamins which are required for essential bodily functions, such as energy production. Cauliflower contains sulforaphane, a compound which has had results in killing cancer stem cells. (SOURCE; http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx)

    TURMERIC: There has been much press coverage around turmeric and it’s benefits of late. Turmeric can rapidly increase the antioxidant capacity in your body. Turmeric contains curcumin which has been linked to prevention and possible treatment of cancer.

    In fact, research shows that the turmeric and cauliflower combination may help and treat prostate cancer. (SOURCE; http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx )

    LOW-FAT NATURAL YOGHURT: Yoghurt contains all nine essential amino acids, and is a good source of protein. Probiotics in yoghurt have a good influence on our immune system by promoting the activity of white blood cells. In the September 2012 edition of the, “European Journal of Cancer Prevention”, it was published that the volunteers who participated that consumed yoghurt regularly had up to a one-third less risk of developing upper digestive tract cancers. (SOURCE: http://healthyeating.sfgate.com/benefits-natural-yogurt-6915.html )

    Ingredients.
    1 cauliflower, outer leaves and root removed, washed
    400ml low-fat natural yoghurt
    1 tbsp olive oil
    1 lime, zested & juiced
    1 tbsp turmeric
    1 tbsp mild curry powder
    1 tsp cumin
    1 tsp pepper
    ½ tsp salt

    Method.
    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

    1. Line a baking tray with a piece of foil, and rub the olive oil all over.
    2. Combine the yoghurt, all the spices, and lime zest/juice together.
    3. Brush or smear the cauliflower in the marinade and sit in the baking tray.
    4. Roast in the oven for 40-60 minutes depending on the size of your cauliflower. It should have turned golden and have a crispy outer crust. If time is an issue and your cauliflower isn’t quite as cooked as you’d like it, then place in the microwave for a couple of minutes to soften.

  • RECIPE | Pistachio & Pomegranate Chocolate Cake

    A flourless, intensely rich chocolate cake laced with pistachio and pomegranate jewels, perfect for showing someone a bit of home-baked lovin’ this Valentine’s.

    Ingredients.
    Prep – 20 mins
    Cook & Decorate – 1hr – 1hr 20mins

    225g butter
    365g plain chocolate
    250g caster sugar
    55g blitzed pistachio kernels (or bash in a bag if you don’t have a food processor)
    6 medium eggs
    30g cocoa powder
    1 tbsp milk (I used Koko)
    1 tbsp honey
    1 tsp vanilla extract

    Method.
    Decoration; pomegranate seeds (dry with kitchen towel before decorating) & more blitzed pistachio kernels. I also used pink candy pearls I found in the supermarket. You could also use desiccated coconut.

    Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6

    1. Using a 9 inch circular spring-form tin, place on greaseproof paper and draw an outline of the cake tin. Cut the circle out.

    2. Spray the tin with a bit of cooking oil, place the greaseproof paper circle inside the tin and spray once more with cooking oil.

    3. In a small saucepan, melt on the lowest heat, only 250g worth of the chocolate with all of the butter.

    4. Once completely melted and combined, transfer to a large mixing bowl and beat in the sugar.

    5. Adding your eggs once at a time, continue to beat and combine.

    6. Tip in the cocoa powder and blitzed pistachios and stir a few times to combine.

    7. Pour the cake mix into the prepared spring-form tin and into the oven for 45-60 minutes (depends on your oven, mine took 1hr).

    8. Check your cake is cooked through via skewer test, ensuring it comes out clean and the top is firm to the touch.

    9. Remove and set cake aside in it’s tin to cool for 10 minutes.

    10. Place a plate on top of the cake tin and invert, flipping it upside down. Release the spring-form tin, and remove the greaseproof paper that’s now on the top side of the cake. Leave to cool further.

    11. Meanwhile you can begin the glossy glaze to top the cake with. Melt remaining 115g of chocolate with 3 tablespoons of butter. Stirring until smooth.

    12. Take off the heat and stir in the honey, vanilla extract and milk. Now set this aside to cool slightly.

    13. You want your cake to be completely cool before topping with your glaze. Pour it onto the centre of the cake and use a spatula to spread over the top and sides of the cake.

    14. Top with some more pistachio kernels (some blitzed, some whole if you like), and pomegranate seeds. Be as extravagant or as minimalistic as you feel with the decoration.

    15. Cover and leave in the fridge for the half an hour or until you’re ready, to allow the glaze to set and harden.

  • 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 | Arginine Salad, perfect for a lacking libido

    Perfect for a lacking libido

    CREDIT: Jordan Lohan

    Serves 2 | Prep 15 mins | No Cook

    All the seeds, walnuts and watermelon contain an amino acid called Arginine. It’s this enzyme that helps maintain a healthy immune & hormone function. Arginine gives a helping hand in enlarging the blood vessels, enhancing blood flow to the penis. Upping your Arginine levels can boost erectile response and turns into Nitric Oxide in the body.

    Chives contain high vitamin C which will protect the Nitric Oxide in the body. Viagra essentially induces erections using Nitric Oxide.

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

    Feta increases testosterone levels.

    Spinach ecdysterone also increases testosterone.

    Ingredients.

    2 small raw beetroot, peeled & shaved (use the leaves too)
    100g feta, cubed
    100g watermelon, cubed
    100g organic spinach, washed
    50g walnut halves
    30g pack fresh chives, snipped
    25g pumpkin seeds
    25g sunflower seeds
    25g sesame seeds
    Rapeseed oil

     

    Method.

    1. Dry toast the pumpkin and sunflower seeds over a low heat in a frying pan for 5 mins. Remove from the pan, and then toast the sesame seeds for 2 minutes.
    2. Mix all the prepared ingredients together in a serving bowl, drizzle with rapeseed oil and serve. Also lovely with a touch of balsamic.
  • RECIPE | Rainbow Pancakes

    RECIPE | Rainbow Pancakes

    Get your rainbow on this Pancake day with these incredible Rainbow Pancakes

    how to make rainbow pancakes

    Ingredients.

    –          1 large egg

    –          135g plain flour

    –          130ml milk

    –          2 tablespoons butter

    –          Food colouring – red, yellow, green, blue, orange and purple

    –          Toppings: rainbow sprinkles, raspberries, whipped cream and strawberry laces


    Method.

    Add the flour, egg and milk into a bowl and whisk to a smooth batter.
    Separate the batter into five separate bowls for each of the different colours of the rainbow.
    Add food colouring to each of the bowls until you’re happy with the shade. You can combine primary colours to make a wider range; for example, red and yellow can be mixed to make orange.
    Add a little oil or butter to a medium-sized frying pan and put on a medium-high heat.
    Add the batter to the pan once hot and cook for one minute on each side – with the all important Toss Off in between.
    Repeat this process with all of the different coloured batters until you have enough for your rainbow pancake stack.

     

    Comedians Katherine Ryan and David Morgan battled it out for the title of Biggest Tosser at the launch of Terrence Higgins Trust’s pancake-themed fundraiser, Toss Off.

    And to mark LGBT History Month, the TV favourites whipped up a stack of rainbow pancakes.

    The charity is urging supporters to host a party for Pancake Day (28 February) and raise money to support people living with HIV.

    David, who co-presents I’m a Celebrity…Get Me Out of Here! NOW, said,

    “I’ve thoroughly enjoyed my first Toss Off because I love rainbows and I love pancakes. As a gay man, HIV support, prevention and awareness-raising is very, very close to my heart and I’ll happily flip some pancakes with my friends to support Terrence Higgins Trust this Pancake Day.”

    Friends Katherine and David came along to East London LGBT venue Dalston Superstore to see just how much fun it is to Toss Off for Terrence Higgins Trust.

  • 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 | Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Serves 6-8 people

     

    ingredients.

    Goats cheese:

    4 teaspoons Dukkah spice (available at most supermarkets)

    35g plain flour

    35g panko breadcrumbs (or regular breadcrumbs would work)

    1 egg, beaten

    4 x 100g goats cheese rounds

     

    Salad:

    70-100g rocket

    10 radishes, sliced

    10 sundried tomatoes, sliced (Check out our recipe for Slow Beau Tomatoes on TGUK website)

    2 handfuls of Good 4 U Lentil & Bean Shoots (available at most supermarkets)

    2 handfuls spinach

    a handful basil leaves

    50g hazelnuts

     

    Raspberry & Basil Vinaigrette;

    180ml extra virgin olive oil

    65g fresh raspberries

    60ml red wine vinegar

    1 tsp dried basil

    2-3 fresh basil leaves

    2 tbsp honey

     

     

     Method.

    1. Set up three plates like a little factory line for each the; flour, egg and panko.
    2. Coat each goats cheese firstly in the flour, then dip in the egg, and finally coating in the panko. Sprinkle a teaspoon of dukka onto the top of each goats cheese piece and press down lightly with the back of a spoon. Set these aside in the fridge on a foil lined baking sheet, for at least half an hour, or you could even do this the night before.
    3. Blitz all the vinaigrette ingredients in a food processor and set aside in the fridge.
    4. Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6
    5. Arrange your salad ingredients either on individual plates or serving platter.
    6. Place the goats cheese into the oven for 15-20 minutes, but do keep your eye on them to avoid the Dukkah spice from catching on the heat.
    7. Remove from the oven, and place on top of your salad and serve with the dressing on the side. Slice the goats cheese rounds in half for serving.

     

    MORE: Salad recipes

  • RECIPE | Firework Chickpea Salad

    Serves 2 (or 4 as a starter) Prep 10 mins Cook 30 mins

    This far from boring warm chickpea salad has a beautiful array of colours and flavours, hence the name firework. It goes amazingly well with grilled meats. I usually would have minted lamb meatballs, pita bread, and houmous to create a Middle-Eastern theme for the table. You could add some feta after all the cooking has been done. Or a handful of raisins. The recipe could easily be doubled and is bound to get attention at the table. Leftovers are fab the next day for lunch whether you add feta, a few olives and cucumber and make it into something Greek-Chic, or slapped between two pieces of bread with some ham. To get the most out of your shopping why don’t you use the other half of the fennel and cabbage in my Fennel & Red Cabbage Slaw.

    FENNEL – Fennel contains a healthy amount of flavonoids that give it strong antioxidant properties. When researchers tested the impact of fennel on animals, it has repeatedly shown to have anti-inflammatory properties and help prevent cancer. Fennel is a very good source of fibre too, as fibre helps flush out potential carcinogenic toxins, fennel could be useful in the treatment of colon cancer. High in potassium, this vegetable is another winner for helping lower blood pressure. (SOURCE; http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23 )

    RED CABBAGE – The deep purple colour of red cabbage denotes high amounts of antioxidant properties. Red cabbage is more than 90% water so could also be a useful aid in weight management if you are watching calories. When cooked, 150g of cabbage will provide the following of your daily recommended intake; 79% vitamin K , 68% vitamin C, 20% B6, 16% manganese, and 15% fibre- to name a few. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 ). Cabbage has also had extensive research into it’s prevention and in some cases treatment of cancer. This is due to it’s ; antioxidant, anti-inflammatory, and glucosinolate properties. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 )

    FRESH MINT – One of mint’s best attributes is it’s anti-oxidant properties. Fresh mint also may help healthy digestion due to it being an anti-inflammatory. Mint also stimulates digestive enzymes which absorb nutrients from food, consuming fat and converting it into usable energy, which may help with weight management. (SOURCE; https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html )

    Ingredients.

    Olive oil

    1 carton chickpeas (230g drained weight)

    1 lemon, juice and zest of

    1 small red onion, thinly sliced

    ½ fennel bulb, thinly sliced

    1 small carrot,  grated

    ¼ head red cabbage, finely shredded

    20g mint, finely shredded

    2 cloves garlic,crushed 1

    tsp dried marjoram

    1 tsp dried oregano

    1 tsp dried thyme

    More lemon zest & lime zest for decoration (optional)

     

    Method.

    Preheat your oven to 140c / 120c (fan) / Gas Mark 1

    1. In a bowl mix the drained chickpeas with the marjoram, oregano, thyme, lemon juice / zest, and two teaspoons of olive oil. Place in a shallow baking tray, give a good shaking of salt and a bit of pepper, and bake for 10 – 20 minutes. *The outer shells should turn crispy and leave a soft centre due to the low cooking temperature. Set aside once done.

    2. Meanwhile, pop a glug of oil in a small frying pan and shallow fry the red onion slices until they have turned a deep red colour and look crispy. Remove from the heat and drain using kitchen towel. You will use the crispy onions to decorate the
    top of the salad.
    3. If the rest of the ingredients will fit in the frying pan you used for the onions then use it again (saves washing up!) when you heat about a tablespoon of olive oil on a high heat and add in; red cabbage, carrot, fennel, and garlic. Cook stirring regularly
    for 5 minutes.
    4. Take the heat off, and stir in the chickpeas and mint (I usually leave some behind to scatter on top for presentation).
    5. Move the salad to your desired plate / platter / bowl – top with remaining
    chickpeas, any remaining mint, crispy red onions, and more lemon / lime zest. Taste