Susanne is kindly sharing a tasty 2 course meal with us - easy to make and 100% Vegan.
You can find more of her recipes here: kirlysueskitchen.co.uk
Aduki Bean and Bulgar Wheat Balls [serves 3-4]
Gather:
· 6 ounces aduki beans (soaked overnight)
· 1 1/3 cups bulgur wheat
· 2 cups vegetable stock
· 3 tablespoons olive oil
· 1 onion, finely chopped
· 2 garlic cloves, crushed
· 1 teaspoon ground coriander
· 1 teaspoon ground cumin
· 3 tablespoons of egg replacer
· 3/4-1 cup dried breadcrumbs
· 2 tablespoons of mild curry powder
Create:
1. Preheat oven to 180 degrees.
2. Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
3. Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
4. Heat 1 tablespoon oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
5. In a boil, mix onion, beans, seasoning, and egg replacer and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
6. With wet hands mould the mixture into 30 ball shapes.
7. Place on a greased baking sheet and bake for 30 – 40 minutes.
2. Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
3. Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
4. Heat 1 tablespoon oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
5. In a boil, mix onion, beans, seasoning, and egg replacer and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
6. With wet hands mould the mixture into 30 ball shapes.
7. Place on a greased baking sheet and bake for 30 – 40 minutes.
Enjoy!
Great served with a large fresh mixed salad and/or in pittas.
Apple, Mango and Pineapple Crumble [4]
Gather:
· 2
- 3 apples
· 1 large ripe mango (can also use 250grams of tinned mango puree)
· ½ a medium pineapple (can use 250 grams of tinned pineapple)
· 170g / 6oz brown sugar
· 170g / 6oz vegan margarine
· 280g / 10oz plain flour (all purpose)
· 1 large ripe mango (can also use 250grams of tinned mango puree)
· ½ a medium pineapple (can use 250 grams of tinned pineapple)
· 170g / 6oz brown sugar
· 170g / 6oz vegan margarine
· 280g / 10oz plain flour (all purpose)
[optional ingredients]
·
3/4 teaspoon cinnamon
· ¼ teaspoon nutmeg
· ¼ teaspoon cloves - crushed
· ½ cup rolled oats
· ¼ cup of crushed digestive biscuits (can also use ginger biscuits)
· ¼ teaspoon nutmeg
· ¼ teaspoon cloves - crushed
· ½ cup rolled oats
· ¼ cup of crushed digestive biscuits (can also use ginger biscuits)
Create:
Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark
6.
Peel the apples and roughly chop.
Place in a pan with 4 – 6 tablespoons of water and simmer for about 3 minutes until softened.
Add the mango and pineapple and set aside in an oven proof dish.
Cut the margarine into small cubes and add this to flour.
Mix with your fingertips until it resembles an even crumb texture.
Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
Peel the apples and roughly chop.
Place in a pan with 4 – 6 tablespoons of water and simmer for about 3 minutes until softened.
Add the mango and pineapple and set aside in an oven proof dish.
Cut the margarine into small cubes and add this to flour.
Mix with your fingertips until it resembles an even crumb texture.
Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
Enjoy!
Great served with vegan ice-cream or custard.
Vegan food is meat-free, dairy-free and egg-free - so this also makes it cruelty-free.
