Many dairy-free or plant-based recipes use nutritional yeast as an ingredient. It has a fabulously savoury almost cheesy flavour. But have you ever wondered what it actually is? And where it comes from? Continue reading “All about nutritional yeast”
Yesterday was a busy one in The Sensitive Foodie Kitchen – not that we went anywhere of course, well not physically anyway. For yesterday I beamed live into other peoples homes via my first live cooking demo via Facebook.
I had no idea if it would work, but it did! And rather wonderfully there were people popping by from all sorts of countries. The internet really is an incredible asset for these current times, helping us all keep in touch in times of physical isolation.
I started off with one of the most popular hands-on cooking experiences on my workshops – easy baked veggie cakes. These super tasty bites are great because:
- they are really easy to make
- they are super adaptable and work for most veggies hanging around in your fridge
- if you include a range of veggies they’re packed full of amazing phytonutrients
- they get you in contact with your food
- kids can have fun making them – and hopefully eating them too
Popping these in the oven means there’s no added oil; the caramelisation of the sugars in the veggies makes them go brown and crispy all by themselves. And that way you lovely natural flavours too.
These make great snacks and lunches; make a bigger batch and keep some in the freezer for those days when you’re out and about and don’t have time to cook (which will happen again at some point in the future…….).
I know not everyone is on Facebook, so here is the video from yesterday in case you wanted to see it. And I’ve added the full recipe below so you don’t have to sit through it if you have better things to do!
I hope you enjoy making these tasty little bites – do let me know how you get on. And stay safe and well.
Easy baked veggie cakes
- 500 grams grated vegetables eg a mix of carrot and/or parsnip and/or courgette and/or celeriac and/or sweet potato and/or turnip
- 1 medium red or white onion, sliced or 4 spring onions or 1 shredded leek
- 2 cloves garlic, grated
- 2 cm piece fresh ginger grated
- 50 grams chickpea (gram) flour or whatever flour you have
- salt and pepper
- 1 handful fresh herbs, chopped
- Pre-heat the oven to 180ºC/350ºF/gas 4
- Place the grated veggies into a bowl with the finely sliced onion, garlic and ginger. Mix together well with your hands then add a teaspoon of salt and the fresh herbs and mix together well again.
- Add the chickpea flour, mix well, then leave to stand for 10 minutes. The salt will draw the water out of the veggies and help bind it together.
- Take a spoonful of mix and squeeze it together in the palm of your hand. If it binds well, it's ready to use. If it doesn't stick, add more flour as needed until it does. The exact amount depends on how watery your veggies are (ie: courgette will need more than parsnip)
- Press a big spoonful of the mix into a round patty in the palms of your hand and place on the baking tray. Repeat until all the mix is used up.
- Bake in the oven for 15 minutes. Once the top of the veggie cakes are firm, carefully turn them over and bake for another 5 minutes or so until browned and crispy.
- Serve hot or leave to cool and eat when you're ready.
Making positive changes to the way you eat can be challenging, especially if you’re new to cooking from scratch or learning different techniques. One of the biggest objections I hear from people resistant to change is lack of time – cooking a whole-food plant-based diet just takes up too much of this precious commodity. Continue reading “Roasted rainbow veg and lentils”
It’s turned proper cold this week – suddenly it feels like winter. And the good winter, with mornings decorated with frosty patterns, air so chilly it makes your nose tingle and clear blue skies with lots of sunshine. That’s something I think we’ve all been craving after the last few grey and rainy months! Continue reading “Sprout masala”
Autumn weather always seems to bring out the comfort food, and what can be more comforting than Shepherd’s Pie? Rich savoury filling topped with soft, fluffy potato light browned on top. Yum! Continue reading “Lentil Shepherd’s Pie”
Today (23rd July) may be the day that the UK holds its collective breath as we wait to find out the name of the new Prime Minister, but in the US, it's National Vanilla Ice Cream Day. So to raise your spirits and focus on something much more tasty, I thought I'd share this delicious vanilla oat ice cream recipe. Because ice cream always makes things better!
Ice cream is the perfect combination of sugar and fat that pings dopamine receptors in the brain and sets us off on a full pleasure experience. It's the balanced combination of fat and sugar that does it - the bliss point. Eating sugar by itself is not so good - it's all claggy and gums up your mouth. And cream is ok in small amounts but is pretty bland. Blend them together, change the temperature, add a little extra flavouring (in this case vanilla) and voilá - a taste sensation that we love to eat in large amounts. The 'need' for ice cream is an on-going narrative in the media - I discuss this more in my book Eat Well Live Well with The Sensitive Foodie.
When I first changed to a dairy-free diet there was only one ice cream option available to buy - Swedish Glace. It was also very lovely; sadly it's since been bought by Walls and it's changed - I find it quite bland and the tub is nearly impossible to open without damaging your hand! Nowadays there are numerous dairy-free and vegan ice creams available to buy, most of which contain highly refined fats and sugars, or coconut, which is off the menu for those of us following the Overcoming MS programme or using a whole-food plant-based diet for reversing health conditions.
So what's a girl to do? This vanilla oat ice cream is a great alternative. It's thick, creamy and subtly sweet. It's also packed with fibre so even if your pleasure centre is screaming "more, give me more" your stomach will be saying "no way, I'm stuffed"!
If you've never made your own ice cream before, don't fret as it's super easy - as long as you have an ice cream maker. I've had one this Andrew James one for a few years now. It's not expensive and is easy to use - you just have to remember to freeze the bowl. I keep mine in a plastic bag in the freezer so it's ready for all ice cream emergencies. If you don't have a big freezer, you might not want to do that so be prepared to think ahead and freeze it as needed.
If you don't have an ice cream maker, you can make it by pouring the mix into a plastic container then freezing for hour, stirring, then freezing again. Do this 4 or 5 times and you should get a similar result - it's just time consuming and you have to remember to do it every hour!
Because this ice cream contains whole oats and dates it also contains a lot of fibre. So apart from filling you up as mentioned above, it also releases the natural sugars more slowly, which is better for blood sugar control. On top of that, the fibre in oats is good for gut health as well as heart health. And oats also contain healthy fats, as does almonds and cashews (if you are using it as cream). So this ice cream is good for the body as well as the taste buds - that really is something to celebrate!
If you think I've finally lost the plot with my whole-food plant-based ideas, don't dismiss this until you've tried it. I think you'll be pleasantly surprised. And if you do make it, I'd love to hear what you think - and what flavour you would like to discover next.
Vanilla Oat Ice Cream
A super creamy ice cream low in fat, high in fibre with a delicously subtle vanilla flavour. A great alternative to shop-bought ice creams, especially if you are avoiding refined oils, coconut or soya.
- 150 grams oats (gluten free if needed)
- 100 grams dates (de-stoned)
- 250 ml water
- 400 ml dairy-free cream (almond, cashew or oat all work well)
- 1 tablespoon vanilla extract
- pinch Himalayan salt
- Before you start, make sure the bowl for your ice cream maker is frozen as per machine instructions. I keep mine in the freezer all the time in a plastic bag, ready for those ice cream moments!
- Place the oats, dates and water in a large bowl, cover with a tea towel and leave to soak for one hour.
- Tip the soaked oat mix into a blender jug along with the dairy-free cream, vanilla extract and salt. Blend on high for 1 1/2 minutes until everything is well combined, thick and creamy.
- Prepare your ice cream maker and turn it on to churn. Give the oat cream mix one more whizz to pick up any fibre that may have settled on the bottom of the jug and pour it steadily into the ice cream maker (I always make a mess doing this!)
- Leave the ice cream maker to do it's magic. Once the ice cream is thick and the paddle stops churning, transfer the ice cream to a freezer-proof container and leave in the freezer for one hour, or until you're ready to serve.
- If the ice cream has been in the freezer for more than an hour, take it out 15 minutes before you want to serve it to soften slightly.
My next post for Global Sharing Week is a simple way to make a lovely dairy-free cheese alternative. Labneh is a Middle-Eastern soft cheese made from strained yoghurt – here I show you how to make it with soya yoghurt instead. It always goes down well when I make it for people on my Eat Well Live Well course – and now you can see how easy it is to make yourself at home. Continue reading “Dairy-free labneh”
Day 2 of my video posts for Global Sharing Week and today I show you how to make a flaxseed egg as well as share some of the amazing benefits of including ground flaxseed in your diet. I hope you find it useful! Continue reading “How to make flaxseed ‘egg’”
It’s one of my favourite times of the year – asparagus season. I just love those wonderful deep green, aromatic spears that melt on the tongue as you bite into them. I even have a special little asparagus song that my husband has to listen to me singing whilst it lays in the steamer (he loves it really…… 😉 ) Continue reading “Plant-based hollandaise sauce”