The Spiritual Vegan

raw and non raw vegan recipes

Archive for January 2010

Vegan chai masala tea recipe

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Chai Masala means “tea with mixed spices” I believe. It’s often shortened to “chai” which is technically wrong as it just means “tea”, but that’s OK.

They say every mother in India has her own unique way of making chai. I remember the mother of my own best friend in England, who came from India, once made me a chai which was pure milk boiled with tea and cardamom, plus sugar. The following is a classic recipe utilizing almost all of the spices that go well with tea – and it’s vegan 🙂 You can play with putting any combination of these spices in your cup of tea – I use clove and cardamom quite frequently, depending on how I’m feeling. Other potential candidates are anise, licorice, fennel seeds, coriander seeds… and I’m sure there are more; be a bit brave and explore!

vegan chai masala tea

About 10 cm of a cinnamon stick, crumbled

7 cloves

1½ teaspoons of cardamoms

1 generous half teaspoon of black peppercorns

3 to 4 cubic cm (3 x 1 x 1) ginger (I make it vague so you can do it by eye, accuracy is not so necessary)

Just 1 of those small red cayenne peppers – or whatever chili pepper you have, as they vary in strength you’ll need to work out exactly how much to put in, but make it a subtle addition and err on the side of caution

Three mugfuls of water

Tea

Your preferred vegan milk substitute to serve (I prefer oat milk. Coconut milk as an addition specifically to this recipe would also go down very nicely for a stronger flavour)

Place the spices in a saucepan with water and bring to the boil. Simmer for a couple of minutes to extract the flavours, then add the tea, pour it all into a teapot, and allow to rest as the tea brews. Pour into cups with the vegan milk, and add a nice dark honey if desired.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

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Written by Princess

January 31, 2010 at 7:19 pm

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Potato and spinach comfort food

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Potatoes are one of the most comforting foods around. I don’t know what it has in it, but it just makes you feel mellow and warm inside. Combine that with the soothing vibes of rosemary and turmeric, and you have a pretty dish on your hands.

Spinach is one of those strong flavours I talk about which help make food a bit more interesting without meat. The spices will help as well. If you want extra protein, I can imagine black olives will be a great addition to the dish, though I think it doesn’t need them. Enjoy!

Ingredients, before foodifying

What You Want To Make This Food Out Of – for two people

4 potatoes, medium-large (about as much as you need to half fill a frying pan).

Potatoes!

A big bag of spinach – 300g

About two tablespoons of mustard seeds

Two heaped teaspoonfuls of turmeric

1 garlic clove, finely chopped or crushed

A branch of fresh rosemary, to give a gentle flavour

Salt

Black pepper

Half a teaspoon of cayenne pepper (depending on the strength: we want a barely-noticeable lift).

Optional garnish: hair.

Chop the potatoes in pretty cubes about the size of dice. Don’t peel them, just give them a rinse (assuming they’re of the already clean sort). The nutrients and flavour of potatoes are all in the skin – try it and see how your body feels after eating, you’ll probably notice that you feel a greater sense of vitality. Those are the vitamins, they’re good for you 🙂

Heat some oil (preferably olive oil) in the frying pan with the mustard seeds, turmeric and garlic, until they brown. Add the potatoes then, and fry until tender. Add the rest of the herbs and spices and the salt.

Now pile on as much spinach as you can fit in the pan and fold it into the mixture so that it gets to the heat. The spinach will quickly wilt and take up less room, whereupon you can add more spinach to the pan. Continue until all the spinach is cooked.

Serve! 🙂

Enjoy!

 Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone

Written by Princess

January 30, 2010 at 9:19 pm

Posted in Uncategorized

Crispy courgettes

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2 courgettes, grated

3 spring onions

Juice of 1/2 a lime

A bit of ginger

About 15g of leaf coriander

Salt and fresh ground pepper

Breadcrumbs (can be substituted with flour)

After grating, you need to get the excess water off the courgettes. You can place it in a sieve and push with your hands to squeeze off the water, or use a cloth.

Mix with all the ingredients except the breadcrumbs and form nice, flat patties to be fried. Cover each side with breadcrumbs. Fry 🙂

Can be served, for instance, with a drizzle of coconut milk or vegan cream substitute (if I can work out a good recipe for that, I’ll get back to you. In the meantime, look in health food shops. Oat-based creams are healthier than soy-based creams).

This recipe was created by my friend:

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

January 29, 2010 at 11:58 pm

Posted in Uncategorized

Vegan meatball patties

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These meatballs are the best. Really the best, everyone loves them. I wanted to make a vegan meat substitute so good, and so easy, that anyone who preferred to eat meat would have to have a thing against cows. Packed full of flavour, rich and filling too. I think this is the best vegan meat I’ve ever had. If I say so myself 🙂

The base of this stuff is puréed lentils, not tofu (highly toxic) or seitan (indigestible and overly processed). I think it’s a very healthy recipe. Lentils, apart from having a dark meaty appearence and a rich meat-like flavour, have at least as much protein as beef, and about 3 times as much iron. According to Wikipedia, <i>Health</i> Magazine has rated lentils among the 5 most healthy foods.

The sesame seeds in this recipe contain about 10 times the amount of calcium as their weight in milk too – and plant sources are much more easy for the body to absorb than milk – so don’t go around saying vegans don’t eat well, ya bastard. 🙂

Vegan meatballs made with lentils, almonds and sesame seeds.

For 3-4 people.

Ingredients:

(I measured all of the components in a measuring jug, by volume, because my scales aren’t working. You know, I think it’s easier like that – who knows, I may be starting a revolution in how recipes are presented).

200 ml dry brown lentils.

500 ml water

100 ml soy sauce

1 medium onion

250 ml almonds

100 ml sesame seeds

100 nori seaweed in flakes (optional)

3 medium or leaning towards large carrots, grated

Two really compact fistfuls of fresh parsley. This will look like a lot when it uncompacts itself from your fist — it’s meant to, this is a parsley-packed dish.

About half a teaspoon of salt should be enough after all that soy sauce – do this by taste though

And a good dash of black pepper.

So, dump all the ingredients except the carrot and the parsley in a saucepan and start cooking them all together. We’re really trying to cook the lentils and the onion here, so you can start those cooking first and then add the rest as you go about measuring them, to save time.

When the lentils have absorbed most of the water (they don’t need to have absorbed all, and if you do this before they have done so you can avoid them sticking to the bottom of the pan by accident), leave them to cool for ten minutes. Then add the fresh parsley, take out your trusty hand blender, and make a purée out of all of this. It’s nice to have the almonds still in fragments which you can feel in your mouth instead of total purée, but you don’t want them to be almond-sized fragments, either. Just make sure the parsley is well blended. (The good thing about this way is you don’t need to chop up the parsley… yawn).

When you’re sure you’ve blended this all well, finally add the grated carrot.

Congratulations! You have a delicious lentil vegan meat mixture. Try some. Offer some for your mother to try. 🙂

Now, we want to fry this up. The amount I’ve described will fill up about two frying pans. Mould the mixture into flattened meatballs, and shallow fry until crunchy on both sides.

You can serve this with a tomato sauce boiled up with courgette slices like I did, served with alfalfa sprouts on the side. You can have them with pasta too. On that note, a vegan bolognese recipe is in order 🙂

Enjoy guys! I look forward to your feedback!

Andrew

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

January 28, 2010 at 12:07 am

Posted in Uncategorized

…Vegan strawberry ice cream!

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This article is part of the Strawberriad Trilogy.
1. Vegan strawberries and cream
2. Strawberry vegan milkshake
3. Vegan strawberry icecream

NOW we’re talking.

Strawberry vegan icecream, utilizing avocado to make creamy while still vegan

We proceed, to begin with, like the vegan strawberry milkshake previously mentioned.

As I said,

You take half an avocado, about 7 strawberries (the idea is to about double the volume of avocado in strawberries), 3 teaspoons of brown sugar (I got tired of honey), half a lemon’s juice and a few drops of vanilla essence. Liquidize.

Don’t add water though! Keep it like that.

Now, place this in the freezer in a container that won’t break as the mixture freezes and expands.

There are two methods to make icecream from this: the lazy way and the quality way.

For the picture, and in order to realise that avocado and strawberry is a killer icecream combo, I just waited an hour or so – I was too lazy to count how long – then took it out, broke it up a bit, and tried to liquidize it.

I didn’t actually succeed to start with, on the second batch. The first batch I left less time and I DID succeed. The second though, I left to defrost for a while then liquidized it with the minipime. It was good – if a bit crystalline.

WikiHow explains how to do non-half-assed icecream:

1. Pour the ice cream mixture into a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer.

2. Put it in the freezer for 45 minutes.

3. Check the mixture. When it starts to freeze at the edges, take it out and stir it vigorously with a spatula or whisk until all the ice crystals are broken up. If you can, use a whisk or a hand-held mixer.

4. Check and stir every 30 minutes until the mixture turns into ice cream. This might take 2-3 hours.

For me, actually, the half-assed method was pretty OK. I think maybe the next thing to do is to buy an icecream machine, which of course combined with the mixture I’ve given in this article will make healthy, additive-free vegan icecream incredibly easy.

If I can earn some money doing diet coaching I may well get one 😀

Enjoy

Andrew

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

January 27, 2010 at 10:52 pm

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…Strawberry vegan milkshake…

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This article is part of the Strawberriad Trilogy.
1. Vegan strawberries and cream
2. Strawberry vegan milkshake
3. Vegan strawberry icecream

OK, this was a bit more like it.

Avocado and strawberry vegan milkshake

You take half an avocado, about 7 strawberries (the idea is to about double the volume of avocado in strawberries), 3 teaspoons of brown sugar (I got tired of honey), half a lemon’s juice and a few drops of vanilla essence. Liquidize and add water until you have a the thickness you want for your milkshake.

It really is… kind of milky. And you don’t notice the avocado flavour. It is, effectively, vegan milkshake.

I wonder if it would be even better with cashew nuts instead of avocado… anyone want to try and report back? These, I admit, are some pretty experimental recipes I’m pumping out right now. But definitely interesting and good.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

January 27, 2010 at 10:33 pm

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Vegan strawberries and cream…

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This article is part of the Strawberriad Trilogy.
1. Vegan strawberries and cream
2. Strawberry vegan milkshake
3. Vegan strawberry icecream

Yes, we could also call this perhaps more accurately, if less romantically, “Strawberry and avocado fruit salad”.

The idea of combining strawberries and avocados popped into my head from nowhere and I endeavoured to get this right. This was a pretty cool recipe – visually very appealing. The idea is that fresh, ripe avocado would provide the “creaminess” we want to have with our strawberries, making this half a strawberries-and-cream substitute, half an original recipe in its own right. I made this using avocadoes, strawberries, and a dressing made of lemon juice, honey and vanilla essence. I think I could have also tried liquidising avocado with vanilla and honey and lemon and some water to make a creamy sauce, though I haven’t gone there yet. No, I thought there was something else I could do with the creamy strawberry and avocado combination…

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

January 27, 2010 at 10:27 pm

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