A WEEK OF VEGAN EVENTS / GRAIN AND BEETROOT SALAD WITH SWEET MISO DRESSING

The week of vegan adventures:

Wednesday: Vegan Cheese Making Workshop ran by lovely Mel Rogers of Mel’s Kindness Kitchen - http://melskindnesskitchen.co.uk/workshops-and-catering/ - Mel strives to create delicious vegan cheese recipes on a budget. We were taught how to make 4 different plant based“cheeses”. My favourite was Me’s creamy tofu cheese, it will become a staple in my kitchen as it can be adapted to so many different flavours . Mel’s cheeses taste miles better than any vegan cheeses I have bought from shops (you know the plastic bag taste…). Mel will be running a cheese workshop at the Bristol Vegfest in May so do go see her if you get a chance.

Friday: Dr Michael Greger’s talk : Uprooting the UK’s Leading Causes of Death! Definite highlight of the week!!! Indeed I have been a huge fan ever since his discovering his fantastic website www.nutritionfacts.org, I did walk up to him just to call him my hero (think he appreciated it). Dr Greger is one of the biggest advocate of the plant based diet’s health benefits out there. And what more, all his claims are backed by science! His talk was fabulously entertaining and informative, I loved that he tailored it to reflect the health issues here in the UK (the US version of his talk is on the internet) making it very topical. My, soon to be 14, son left very inspired too. We were discussing nutrition and health during the whole car journey back and yes this time he initiated it. I have a photo and signed copy of HOW NOT TO DIE book to remember this day. An amazing experience meeting an amazing man. Start struck I was. If you haven’t already please do buy his book!!!

My personal proud moment: As I sat down at the auditorium I realised there were leaflets everywhere with my face on it!!! The College of Naturopathic Medicine was the co-organiser of Dr Greger’s talk together with the amazing Viva! (proud to have such an organisation in Bristol). The leaflets were there to advertise the upcoming CNM Open Day event I am part of with my talk on vegan nutrition.

Finally Saturday, a delicious (even not so healthy) hot dog experience at a LD’S Bitchin' Kitchin vegan pop up at the Golden Lion pub. This was an attempt to make the pub owners realise that there is a demand for vegan options that are currently missing from the pub’s menu. We were happy to help the cause :) Hot dogs were delicious, mine was smothered in delicious barbecue beans sprinkled with vegan bacon and gherkins. Yum. I had a taste of my husbands Satan’s Seitan and hiccupped all the way home…Fiery! Perfect for the Punks Vs Mods event the pub was hosting.

A quick recipe to round up this blog.

GRAIN AND BEETROOT SALAD WITH SWEET MISO DRESSING
Makes about 5-6 servings, keeps well in the fridge.

3 cups cooked mix grains ( I used mix of quinoa and bulghur)
1 large beetroot
3 medium carrots
1 red onion
1/2 cup sunflower seeds
Dressing
2 Tbs sweet white miso
5 Tbs sushi seasoning
1 Tbs soya sauce (tamari)

• Place the grain in a large bowl.

• Grate the beetroot and carrot. Add to the grain together with thinly sliced red onions.

• In a dry pan lightly toast the sunflower seeds till just beginning to colour, add to the salad.

• To make the dressing just whisk all the ingredients together and pour over the dressing. Mix well.

• Top with herbs if desired.

Tags: quinoa, bulgur wheat, beetroot, carrot, sunflower seeds, miso

• Cut the root vegetables into 1/2 inch (1.5cm) dice.
• Melt the coconut oil.
• Place the vegetables on a baking tray and roast, drizzle with coconut oil and roast for 15 minutes.
• Slice the red onions and add to the vegetables, roast for another 30-35min or until the roots are cooked all the way through and starting to caramelise around the edges.
• While the veggies are roasting prepare the dressing by whisking all the ingredients together in a bowl large enough to hold all the ingredients.
• Tip the roasted veggies into the dressing, mix to coat. Hot vegetables will soak up the dressing making this extra delicious.
• When the dressed veggies are cooled down add the parsley and walnuts.
• Serve with a crusty chunk of sourdough.

Tags: beetroot, carrot, butternut squash, onion, parsley, walnuts

• Clean the beetroot, cut of the stalks but be careful not to expose the flesh as this will cause the beetroot to bleed out into the cooking water. I leave the roots intact.
• Boil in water for about 30min (this will depend on size) till beetroot is tender.
• Drain the beetroot, let cool. When cool enough to handle slip the skins off. Cut into bite size wedges.
• Arrange the beetroot wedges in a single layer in a shallow bowl.
• Next make the dressing: crush or finely chop the garlic clove and chop the parsley. In a small bowl whisk together the olive oil and vinegar with a pinch salt. Stir in the garlic and parsley.
• Pour the dressing over, scatter with walnuts and place a mound of sprouts in the middle.

Tags: beetroot, parsley, walnuts, salad

1. Rinse the quinoa well. Bring a medium pan of water to boil (about 1litre), add the quinoa and cook for about 15min. Rinse under running cold water.
2. Coarsely great the carrot and peeled beetroot. Place in a salad bowl.
3. Slice the spring onions into thin rings.
4. LIghtly toast the sunflower seeds in a dry pan, take care not to burn them.
5. Add the onions, sunflower seeds, quinoa, capers, parsley to the carrots and beetroot..
6. Season with the sushi seasoning and vinegar.

Tags: quinoa, carrot, beetroot, sunflower seeds, salad, gluten free, oil free

1. In a medium sauce pan heat about 80 ml (1/3 cup) of water.
2. Add the onion and garlic and cook until soft.
3. Add the carrot and beetroot together with the red curry paste.
4. Cook for about 1 min.
5. Next add the stock and bring to a boil. Turn down the heat to a simmer.
6. Cook for 10min before adding the potato.
7. Cook further 10 min before adding the cabbage.
8. Cook further 10 min or until the beetroot is cooked through.
9. Add the almond milk and just heat up.
10. Finally add lime juice to taste (I used juice of half a lime and a bit extra at the table)
11. Serve in soup bowls garnished with coriander.

Tags: beetroot, cabbage, potato, carrot, soup, gluten free

1. In a medium saucepan combine the lentils and water, bring to a boil, cover and simmer gently for 15 mins, or till the lentils are soft and most of the water has evaporated, drain any remaining water. Sit aside to let the lentils cool down.
2. Place the cooled lentils in a large mixing bowl.
3. Grate the beetroot and add to the lentils.
4. Next add the rest of the ingredients.
5. Line a baking tray (one that fits your fridge) with a grease proof. Make 8 burgers from the mixture, place them on the tray and chill for at least half an our.
6. Bake at 180C for 20min, turn over and cook for further 10min.
7. Serve in a burger bun or as I did with some mashed potatoes made with almond milk.

Tags: beetroot, lentils, seeds, mains, oil free

1. First cook the wheatberries in the stock for 25min or according to the package instructions. Drain and set aside.
2. In a large saute pan heat up 60ml (1/4cup) water. Add the onion and garlic and saute till softened.
3. Add the diced beetroot, wheat berries and the 125ml (1/2cup) vegetable stock and gently heat mixing the ingredients well.
4. In your food processor make the cashew cream by blending the 1/2cup of cashews and 1 cup of water.
5. Pour the cashew cream into the wheat berry mixture and simmer till the dish is thick and creamy. This will take about 5 min. Stir constantly.
6. Stir in the lime juice, parsley and black pepper.
7. Serve with a green salad on the side. (See my kale salad recommendation above)

Tags: wheatberries, beetroot, cashews, mains, oil free

1. In a food processor combine the chickpeas, garlic, fresh coriander and salt.
2. Process together, this will need a lot of stopping and scrapping down the sides. The texture should be a mixture of creamy smooth with some coarser pieces. See the above picture.
3. Place the chickpea mixture into a mixing bowl.
4. Finely grate the carrots and beetroot. I used my box grater for this job as my food processor doesn’t grate finely enough.
5. Add to the chickpea mixture.
6. Next add the cumin, tahini, sesame seeds and gram flour.
7. Using your hands mix thoroughly.
8. Form the mixture into walnut size balls and slightly flatten them.
9. Place into the refrigerator for half an hour.
10. Preheat oven to 180C.
11. Line a baking tray with greaseproof (parchment) paper and place the falafels on top.
12. Bake for about 15min, turning halfway through the baking time.
13. While the falafels are baking make the sauces. Just simply mix the tahini and lemon together adding water until the desired consistency is acheived.
14. Enjoy.

Tags: chickpeas, beetroot, sesame seeds, tahini, carrot, mains, snacks, oil free

1. First prepare your beetroot. Scrub them clean but keep root ends intact. Cook beetroot in boiling water for 20-30min till tender. Cooking time will depend on the size of your beetroot.
2. Let the beetroot cool down, slip of the skin and cut of the root and stalk ends. Cut each beetroot into 6 wedges. Place in a bowl.
3. Next segment the oranges. Using a sharp knife (serrated knife works well too) cut off all the peel including the white pith. Holding your orange in the palm of your hand over the beetroot cut segments away from their skins. When you have removed all the segments squeeze the juice from what is left from your oranges.
4. Thinly slice the red onion and add to the beetroot.
5. Remove strings from the celery stalks and slice quite thinly. Add to the salad.
6. Season with salt (optional) and pepper.
7. Place the salad in a serving bowl and top with the walnuts.

Tags: beetroot, orange, celery, walnuts, salad, nuts, oil free

1. First scrub the beetroot clean and cut of the root end. You can peel it, I kept the skin on.
2. Remove the hard stems of the spring greens, and tear them into pieces. I had 2 massive leaves.
3. Peel the orange but keep the white pith on. I use a swivel peeler to do this, only works on fresh oranges.
4. Put all your ingredients into your blender and process until smooth.
5. Add more water if the smoothie is too thick.

Tags: beetroot, spring greens, grapes, orange, smoothie, drink, raw

1. In your blender combine the beetroot, 2 halved apples, slice of unpeeled ginger, chilli, half of a small lime, spring onions, apple juice, salt and ice.
2. Process till smooth (don’t let it heat up), this should take about one and half minute.
3. Serve topped with the alfalfa and radish sprouts and a slice of lime.

1. Cut up the beetroot, core and cut up the apple.
2. Place in the blender together with the ginger, chilli, zest of 1 lime and juice of half (or one whole lime - to taste), sliced green onions, apple juice and ice.
3. Process till smooth.
4. Serve topped with the alfalfa and radish sprouts.

Tags: beetroot, Apples, soup, raw

1. If using raw beetroot, wash it well but don’t cut of the ends as this would expose the flesh and make the colour leach out. Put in a saucepan cover with water, bring to a boil, and cook till soft. Large beetroot will take about 45 min.
2. Cool the beetroot and peel, this skin should slide off easily. Cut into 1/2 inch dice.
3. Cut the apple into 1/2 inch dice.
4. Using a vegetable peeler or knife remove the strings from the celery stalks. Slice quite thinly.
5. In a dry frying pan toast the walnuts, take care not to burn.
6. Mix all ingredients together, dress with the raspberry vinegar, season with a pinch of salt and plenty of fresh black pepper.
   

Tags: beetroot, Apples, walnuts, celery, salad, raw

1. Preheat the oven to 200C.
2. Cook the potato in its skin (or use leftover cooked potato). Cook for about 30min, or till soft when pierced with a fork. Drain and let cool. When cool enough to handle peel and put through a ricer or mash thoroughly.
3. In a small sauce pan place the lentils and 375 ml (1 and 1/2cups) water. Bring to a boil and let simmer for 15-20min till lentils are soft and almost all the water is gone. Let cool. Rest of the water will get absorbed as the lentils are cooling down.
4. Line a baking tray with a greaseproof paper, place the carrots on top and roast for about 20-30 min till the carrots are soft and begin to caramelise. Remove the carrots from the oven and let them cool down.
5. In a food processor, combine the lentils, carrots, garlic, spring onions, miso, cumin and coriander. Process into a a pate consistency, mainly smooth with some texture (see picture). The pate shouldn’t need salt as the miso is quite salty.
6. Tip the pate into a bowl and add the mashed potato and lemon juice to taste.
7. For the salad, fit your food processor with the grating attachment, grate the carrots, beetroot and cabbage.
8. Transfer to a large bowl, season with salt, add pecans, the orange juice and the vinegar.
9. Serve the pate and salad with some oatcakes or flat bread.

Tags: carrot, lentils, pate, beetroot, cabbage, orange, starters, light bites