Monthly Archives: November 2012

Mushy Pea and Mint Risotto

We love this simple fresh Risotto . Its a dish we’d happily make for ourselves during the week or even if we were entertaining. Everyone would love this meal, whether vegan or not. Its fairly easy to make and don’t be put of by it being Risotto as its really not that hard to cook. A good Risotto is easier than some people think. Just to say the Puree is listed separately (along with the nutritional information) and actually makes enough for 3 meals so if you make the full amount you can easily freeze the remaining portions

Mushy Pea and Mint Risotto

Serves 4, but easily halved for 2 | Prep 20-30 minutes | Cook 40 minutes


For the pea puree;

  • 2 tbsp olive oil
  • 3 onions, chopped
  • 100 ml vegan dry white wine
  • 200 ml good quality vegetable stock
  • 550g frozen peas
  • 3 tbsp chopped fresh mint

Nutritional Information – per serving

Calories: 65 |  Total Fat: 2 g  Saturated: 0 g  Polyunsaturated: 0 g  Monounsaturated: 1 g  | Sodium: 23 mg  | Total Carbs: 7 g  Dietary Fibre: 4 g  Sugars: 4 g  | Protein: 3 g

For the risotto;

  • 1 litre vegetable stock
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 350g Arborio rice
  • 300 ml vegan dry white wine
  • vegetable or sunflower oil, for frying
  • 2 courgettes, peeled into strips


1.) To make the pea puree, heat the oil in a saucepan and cook the onion for 10 minutes until softened. Add the wine, stock and peas, bring to the boil and simmer for 5 minutes. Transfer to a food processor and blend until chunky. Stir in the mint and allow to cool.

2.) To make the risotto, bring the stock to the boil in a pan. Reduce the heat, cover and simmer. Heat the olive oil in a large saucepan and cook the onions and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladleful of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all the liquid is absorbed and the rice is tender.

3.) Meanwhile, pour 4 cm vegetable or sunflower oil into a large frying pan and heat until hot. Add the courgette strips and fry for 5 minutes, until golden. Using a slotted spoon, transfer to a plate and drain on kitchen paper. Keep warm.

4.) Stir in one third of the pea puree and serve the risotto immediately, topped with the courgette strips.

5.) Allow the rest of the pea puree to cool completely. Divide the mixture in half and spoon into freezer bags. Seal and freeze.


Here are some ideas you could do with the pea puree. Please note we have yet to try these ourselves.

Pea Mash

Thaw one third of the pea puree and stir into mash potato (made with potato, soya milk and vegan margarine).

Pea Toast

Thaw one third of the pea puree. Slice ciabatta, drizzle the slices with olive oil and then toast. Spread the pea puree on each slice, scatter over shavings of vegan parmesan style cheese and serve.

Nutritional Information – per serving (including puree)

Calories: 462 |  Total Fat: 10 g  Saturated: 1 g  Polyunsaturated: 2 g  Monounsaturated: 5 g  | Sodium: 274 mg  | Total Carbs: 78 g  Dietary Fibre: 6 g  Sugars: 6 g  | Protein: 10 g

Copyright © Vegetarian Living Magazine, September 2012.

Goan Tofu Curry

We had this for dinner recently and we were very impressed. It was simple to make, very little preparation involved, didn’t take long to cook and tasted amazing.

Even better its the kind of recipe you could make from your regular food stock. If your like us and have basics around like longlife tofu, onions, garlic, chopped tomatoes and of course rice then most likely you can make this recipe. For us this is great, its a fantastic meal you can make anytime without having to go shopping and also we love the fact it takes very little preparation. These days it seems like so many recipes we do takes a lot of time to prepare but no this one!

Some people get put off by Tofu, we don’t but anyway don’t let this put you off cooking this recipe as we think you’ll love it. We found this amazing recipe on Vegan Village (website) and it originally came from a restaurant. We’re not surprised as it tastes that good we’d happily order it if we were in a restaurant. Please note we have halved the recipe so it serves two people.

OK enough praise about this as I am sure you want us to share the recipe so you can try it. All I can say is we loved it that much we ended up having it twice in one week!

Goan Tofu Curry With Rice

Serves 2 | Prep 15 minutes | Cook 45 minutes


  • 175 g firm tofu, cut into 1 cm cubes
  • 2 tbsp corn oil
  • 1 tbsp Cider Vinegar
  • 1 heaped tsp Djion Mustard
  • pinch of salt
  • 1/2 large onion, very thinly sliced
  • 1/2 tsp fresh root ginger, peeled and finely chopped or grated (using fresh ginger really makes a difference but dried can be used)
  • 2 cloves of garlic, crushed and chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 cloves
  • A pinch of cinnamon
  • 1/2 can (200 g) of chopped tomatoes (good quality) or 2 ripe tomatoes, skinned and chopped *note we found using a can of tomatoes did not distract from the enjoyment of this dish
  • 80 mls of creamed coconut
  • 1 tsp tomato puree
  • 150 g Basmati Rice


1.) First shallow fry the tofu cubes over a not too high heat until well seared. Then place in a bowl with the vinegar, mustard and salt and mix until the tofu is evenly coated.

2.) Put some oil in a pan and over a low heat cook the onions and ginger until the onions become very soft and start to disintegrate. Don’t worry if the onions brown a little and start to stick to the bottom of the pan, just stir well occasionally. This takes time (about 15 minutes) but its worth it for the wonderful sweet flavour you achieve.

3.) Add the garlic and spices and allow to cook slowly for 5 minutes more. This is when you should look at cooking your rice, cook in the method you prefer (see tips for what to cook the rice with, which works well with this dish).

4.) Add the marinated tofu, you will find a lot of the marinade goes into the pan but this just adds to the flavour. Also add the creamed coconut, chopped tomatoes and tomato puree. Cover and simmer for 10 minutes.

5.) Try to retrieve the clove before serving as biting into one of these when eating can be an unpleasant experience. If you can’t find it before serving, then serve and just be careful. We never had any problems and enjoyed the dish without accidently eating the cloves.


Serve with basmati rice, try cooking the rice with some bay laves and some cardamon seeds as it really works with the dish. It adds a nice subtle flavour. If you want you can also garnish the dish with some chopped coriander.

Copyright © Vegan Village Recipe Book


Nutritional Information – per serving

Calories: 571 |  Total Fat: 24.3 g  Polyunsaturated: 7 g  Monounsaturated: 3 g  | Sodium: 294.3 mg  | Potassium: 149 mg  | Total Carbs: 70.7 g  Dietary Fibre: 2.2 g  Sugars: 3.7 g  | Protein: 16.2 g  | Vitamin A: 0 %  | Vitamin C: 4.1 %  | Calcium: 0.1 %  | Iron: 28.1 %


Caramelised Onions

We decided to try making some caramelised onions for the first time and it went really well. They tasted amazing and were simple to make.We used some for a pizza which was fantastic, we’ll share the recipe soon.

Caramelised Onions

Serves 875ml approx.  Prep 10 mins  Cook 50 mins


  • 6 red onions
  • 6 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 2 tbsp oil


1.) Peel the onions and slice into rings. Put them into a large saucepan with the sugar, vinegar, oil, 375ml water, 1 tsp of salt and some ground black pepper.
2.) Bring the onions to the boil, then reduce the heat and simmer gently, stirring occassionally for 40-45 minutes or until all the liquid has evaporated and the onions are very soft. During the last stages of cooking keep an eye on the onions as they can stick and burn, give them a stir every now and again.

3.) Remove from the heat and allow to cool before storing in the fridge in a sealed container. It will last up to a week. Serve at room temperature or reheat in a saucepan.

Copyright Annabel Langbein

Few more online shops to mention

Not long ago we did an online order with Holland and Barrett’s and also the Vegan Store. We are now awaiting the goods and look forward to getting them. Finding great online shops like these certainly does make being a vegan easier especially when your limited to what you can buy locally.

The Vegan Store is great and you can find their website here. We have bought lots of different things from them but our recent shop was for Vegan Chocolate, Marshmallows and some sweets. They have a great choice of stock and they have just got some excellent things in for Christmas so no doubt we’ll be shopping there again soon.

We are most looking forward to our recent order for the chocolate and marshmallows so we can make some lovely Vegan Chocolate Bites. Made them once before and they were amazing, don’t worry we’ll be sharing the recipe very soon.

Of course we are also awaiting our order from Holland and Barrett’s which you can find their website here but for us that requires patience. The down side we find with them is it seems to take quite a while for our order to be delivered but apart from that all good. Now when we order from them we just expect to wait a little, which if you know and you not desperate that is OK.

So what are we waiting for in that order? we’ve bought basics and things we haven’t found elsewhere. Here is a few things we have ordered; Oatly Cream, Various Vegan Pates, Alpro indivual cartoons on milkshake, Algar Necter and that’s just a small amount of what we bought and not forgetting some we buy in bulk like Oatly Cream.

Hope these few tips on where to go when shopping online help and if you want to ask us anything feel free.