Tasty vegetarian and vegan recipes from our event ‘Good Mood Food’ 28th July 2019 GCH, London
Makes 36 (roughly)
1 cup Semolina
4 tbsp Gram Flour (Chickpea Flour)
1/4 cup Green Bell Pepper (Cut into small cubes)
1/4 cup Red Bell Pepper ( Cut into small cubes)
1/4 cup Tomato (cut in small cubes)
1/4 cup Shredded Cabbage
1/4 cup Fresh Coriander (chopped finely)
1 Teaspoon Salt (or to taste)
Green Chillies finely chopped to taste
Lemon Juice to taste
1/4 teaspoon Baking Soda
2 tbsp Coconut Oil (or any oil of your choice)
1 teaspoon level Mustard Seeds
5 – 6 Curry Leaves
1/4 teaspoon Asafoetida (Hing)
1.Put semolina and gram flour in a bowl and add enough water to make the consistency of pancake batter.
2.Allow it to stand for 15 minutes.
3.Add all the remaining ingredients – except baking soda and tempering ingredients.
5.In small pan add coconut oil. When hot add mustard seeds, when they’ve popped add curry leaves and turn the heat off. Add asafoetida and mix well. Add this to the batter mix. Add baking soda and mix well.
6.Now oil the Appam pan and put it on the heat. When the pan is hot pour a spoonful of batter into each little bowl and cover with a steel lid. Turn the gas to medium heat, after about 1 minute check if it is looking firm on top. You can turn them over and cook for a further minute.
7.Turn them out onto a plate or into a bowl and repeat the process until you finish all the batter.
8.Delicious served with coconut chutney or sauce.
6-7 tbs Pomegranate Puree
3 tbsp Sugar
1,1/4 Cups Water
Pinch of Salt
Pinch of Black Pepper
One pack of firm Tofu – (cut it to 2 centimetres cubes and marinate it overnight. For marinating, boil a little water, 2 tbs is enough and put a pinch of saffron into it, stir well until the saffron is dissolved. Add more water and a tsp of salt and tofu. Keep it in the fridge.)
1.Heat the oven to a medium-low heat and toast the walnuts, stirring every couple of minutes, until golden, roughly 10 minutes. Or you can simply roast it in the pan when it is ground.
2.Set toasted walnuts on a plate to cool. Then place in a food processor until
3.Put ground toasted walnuts in a pan and add one cup water bring it to the boil while stirring.
Add salt and pepper. Reduce the heat to low and put the lid on for 30 minutes, stir it 2 or 3 times within that time.
4.Add the pomegranate puree and 2 tbsp of sugar let it set for 10 minutes,
taste it. Then add the rest of sugar if you like it sweet.
5.Fry the marinade tofu in a pan with little oil until it is crispy or golden colour .
Add it to the walnuts. Stir it. add the rest of the water let it cook slowly for another half an hour. Stir it time to time until the walnut oil separates. Stew is ready now.
6.Serve it with rice.
12g Himalayan salt
1tbsp caraway seeds
Sterilock fermentation jar
1. Grate the cabbage finely either by hand grater or with the finest blade in a food processor.
2. Place the grated cabbage in a large bowl. Per 1kg of cabbage sprinkle 12g of Himalayan salt over the grated cabbage. Add caraway seeds. Now with clean hands mix the cabbage with salt and caraway seeds.
3. After a short while the grated cabbage mixture with salt and caraway seeds will start producing juice. That’s a sign that mixing is sufficient. Now pack the mixture in a Sterilock fermentation jar.
4. When the jar is full place a fermentation glass pebble on top and then screw the Sterilock lid. Place the jar in a saucer/pan as there will be some juice coming out during the initial fermentation process. The Sterilock jar with a special Sterilock lid lets the gasses go out but prevents the air from getting in. The speed of fermentation depends on room temperature. In winter months the fermentation will be slower and will take much longer time whereas in warm weather the fermentation will be much faster. During initial fermentation you will hear the gas coming out of the jar. If you don’t open the jar the sauerkraut will stay fresh for years. Once you open the jar you have to keep it refrigerated and consumed within a week.
185g / 6oz butter/ dairy free option Pure margarine or your choice
90g / 3oz wheat flour / or gluten free option
250g / 8oz oats / or gluten free
90g/ 3oz brown sugar / option coconut sugar
1 jar apricot jam/cherry jam or your choice (I used St Dalfour as it is sugar free)
1. In a medium size pan, melt butter over medium heat.
2. In another bowl, mix flour, oats, sugar and cinnamon and add to melted butter.
3. Press down 1/2 the mixture into the base of a square dish/tin approximately 9″x9″ or 23cm x 23xm.
4. Spread the apricot jam evenly over this base.
5. Finally, add rest of mixture and press down.
6. Bake at 180*C for 20-30 mins.
7. Leave to cool and enjoy.