Plant Plotters Paradise

Please join us at
https://t.me/plantplottersparadise

Plant Plotters Paradise A channel for your mental and physical health. I used to be a starve all day , and stuff your face all night girl. I was always hungry. Since learning what to eat to keep me satiated, I have lost over 35 kilo and kept it off for 2 years so far.

Connie’s Vegan Fontina Cheese
Not only is this cheese so easy to make, but the final result is incredible. It has passed the teen test. The texture is a bit softer than cheese, but we were happy that it slices 😊
My teen says it tastes like houmous but I think it is the closest to cheese I have had.
Enjoy on a cheese platter, cubed in a salad or sliced in a sandwich.
With my alterations, there are no nasties in this cheese. I used tahini instead of oil and added more miso paste instead of salt. Also I did not use rejuvelac nor the probiotic.

I did have to troubleshoot as it was the first time making it. But Connie has a video to help with that as well. Mine seemed to be a bit on the liquid side. ⤵️
https://youtu.be/_GRHpEXmnqc

What you will need:

1 medium potato, cooked
I 1/2 cup of plant milk
2 tbs potato starch
1 1/2 tbs agar agar
1/3 cup and 2 tbs of tapioca starch
1/2 garlic clove
1 tsp maple or date syrup
3- 5 tbs white miso paste
1/3 cup of tahini
Juice of a lemon

What to do:
It is a good idea and well worth it to head over and watch the video (link below). However, here is my simplified instructions:

1. Blend all the ingredients
2. Then cook on low heat until the mixture thickens. Taste and add more miso of needed.
3. Pour into a plastic container
4. Allow to cool, then cover and refrigerate
5. Once firm, flip out carefully
6. Put a paper towel under and another on top of the cheese. Then wrap the cheese in brown paper and refrigerate
7. Change paper towels daily or when wet and refrigerate
8. Continue with this process until you are happy with the look and texture . I allowed mine 2 weeks, so be patient 😆
Inspired by Connie’s RAWsome kitchen ⤵️

https://youtu.be/5u8rplGVBGs

📝 Please note the picture of cheese on the cutting board is from the video and because of the oil it is smoother. I wanted to let you see that. Perhaps add more tahini if you like 😊
Enjoy

Artichokes and Peas Moroccan Tagine

One of my favourite dishes, typically made with lamb and served with crunchy Moroccan bread. However just as tasty without the meat.

You will need:
A meduim onion, chopped
2-3 cloves of garlic, minced
2 bags of frozen artichokes, thawed slightly
3-4 cups of frozen peas, use frozen
1 -2 tbs miso paste
Half a lemon, cut into wedges
1 cup of water

Spice mix:
1 tsp ground ginger
1/4 tsp turmeric
2 tsp ground coriander
2 tbs onion powder
1/4 tsp black pepper
2 tbs dry parsley ( or fresh if you prefer)

What to do;
1. Sauté the onions on low heat, adding drizzles of water only if needed. Stir as they cook.
2. Once translucent, add the spices, garlic and miso paste and again keep stirring til cooked, adding drizzles of water til the spices have infused.
3. Mix in the rest of the ingredients, along with one cup of water
4. If cooking on the stove, bring to a boil. Then lower the heat and cook til the artichokes are tender. This should take about 15-20 minutes. Allow to simmer, on high heat, once cooked til the liquid level is slightly below the food.
5. If using the instant pot, set on steam for 1 minute. Allow to natural release. Then simmer on high heat til the liquid level is slightly below the food.
6. Serve over rice or with bread. Enjoy 😉

Notes-
If you use fresh artichokes or completely thawed, then add about half a cup of water as frozen veggies will let off some liquid
Green olives are a great addition to this dish and so are potatoes cut into wedges .
However when adding olives, add them after cooking and while simmering
As for potatoes, add them as the first veggie. Cook til half cooked before adding the artichokes and peas. Otherwise the latter will cook too much and get mushy.

Miso Noodles with Bean Curds
Well what a discovery. A very tasty ingredient to add to dishes. Bean curd sticks.
Have you tried bean curd sticks? They are dried tofu skins made from the skin that forms on the surface of boiled soy milk. Ingredients are soy beans and water . So no nasty ingredients which makes them a WHOLE FOOD to enjoy. Yeay 😊

Please note 📝 they will be high in fat as soy beans are . So be ware, especially if your aims are weight loss.

You will need:
5-6 dry bean curd sticks
200-250 gram of dry noodles of choice

Small onion chopped
1-2 cups of chosen veggies ( I used sweetcorn and peas

For the sauce you will need:
2 tbs miso paste
1/2 tbs soy sauce or tamari
1/2 tsp of garlic powder
1/2-1 tbs date or maple syrup
1 cup of noodle water

What to do:
Step 1-
Put the dry bean curd sticks to boil for 3 minutes
Then add the noodles and allow to cook with the soybean curd sticks for a further 3-4 minutes
Note- Don’t cook the noodles fully as they will cook further with the veggies

Step 2-
In the mean time, sauté the onions in a well heated pan. Only add a tsp of broth or water at a time and when needed
Once the onions are translucent, add your chosen veggies.

Step 3-
While the veggies cook, should be time to drain the noodles and soybean curd sticks and leave aside while you make the sauce

Step 4-
Whisk together the sauce ingredients

Step5-
Add the noodles, soybean curd sticks and sauce to the veggies and cook til your veggies are at your desired consistency.

Finally serve with some veggies or a salad. My teen had them on their own 😆

Tips :
You can soak them in hot water til soft. Add some soy sauce and other spices to the water. Then top your dish with them.
You can also marinate them after soaking and then bake or air fry them. 😊

Inspired by Wil Yeung ⤵️

https://youtu.be/yVldqsIHQho

A quick reference to what dried bean curd sticks are ⤵️

https://www.thekitchn.com/ingredient-spotlight-dried-beancurd-sticks-175469

These are the ones I used ⤵️

https://www.souschef.co.uk/products/dried-bean-curd-sticks

Twix Bars
This was a great success today. My teen wanted the whole thing lol 😆. However, I have portioned it out into wrappers and refrozen them for treats.
Although I haven’t experienced a Twix Blizzard , my favourite chocolate bar was always twix. I was so excited to see Brittany from The Jaroudi Family make this recipe. Although it is rich, as she says in the video, you won’t be eating the whole recipe which has ‘ 2 tbs of nut butter and 10 dates ‘

Here is my take on this recipe. Enjoy 😊

You will need:
For the base:
3/4 cup of oat flour
5 large dates or 8 small ones
1/2 cup of walnuts
2 tbs plant milk

For the next layer :
5 large dates or 8 small ones
2 tbs nut butter ( I used peanut butter)
1/4 cup of plant milk
1 tbs cacoa powder

Note- You can skip the cacoa powder and melt Vegan chocolate and drizzle over the top as per the recipe.

What to do:
1- Put the base ingredients in a food processor and process til it all comes together
2- Pat down into a container
3- Blend the next layer ingredients
4- Pour over the base and spread evenly
5- Freeze til hardened
6- Serve on its own or with nice cream

Inspired by 🔽
https://youtu.be/PIcxPamuorM

Luncheon
My teen loves meats made with vital wheat gluten. I know it’s not the healthiest, but far healthier than the vegan junk meats out there with all the chemicals and additives etc... Great for transitioning or simply that occasional treat added to make a dish extra special.

After lots of trial and error, I have come up with not only a tasty meat alternative, but easy and quick. Freeze and use as and when you need it. Add to sauces, lasagna, oven bakes or simply as a side dish with rice .

What you will need-
1 cup of brown or green lentils, cooked
1/2- 1 cups of water
1- 2 tbs tahini
1 tbs miso paste
1/2 tsp agar agar ( this makes the final product smooth 😊)
3 tbsp tomato paste
1 tsp garlic powder or flakes
1/4 cup nutritional yeast (optional)
1 tbsp soy sauce

Spice mix-
2-3 tbs onion powder
1 tsp ground black pepper
2 tsp smoked paprika

2 cups of vital wheat gluten flour

What to do:
1- Blend all ingredients, apart from the vital wheat gluten flour, in a blender til smooth

2- Add the vital wheat gluten to a food processor. Then pour over the blended mix and process until you get a ball of dough

3- Shape into a log and wrap loosely in parchment paper

4- Steam for 2-2.30 hours on stove top or use Instant pot. I steamed for 1 hour in IP and left the IP unopened for another hour on keep warm

5- Allow to cool before slicing

There is a video for demonstration is the Chickon recipe

https://m.facebook.com/story.php?story_fbid=251276846208002&substory_index=0&id=108109247191430

Bread Rolls
If you have been looking to make a WFPB compliant dough, then this post will help ensure your dough is soft, moist and reduce the density of the final product. The key is in getting the right water/ flour ratio and the kneading. Most recipes I have found, don’t explain why whole grains tend to be too dense and dry even.

Inga at Health Origins has a great video where she demonstrates how to make dough with whole grain flour. This recipe would work for pizza too or flat bread. Just skip the yeast for flat bread. The demonstration is great for those who do not want to add all purpose flour or white flours and have struggled with that dense and dry end result.

For the filling , you can use whatever filling you like
(I used a white bean and tahini blend) or use Inga’s pesto recipe.

I certainly learnt that as long as you begin with a certain ratio, water/ flour as in the video ( I used half) then knead and only drizzle more water at one time.
Knead enough til the dough changes from a dryish texture to a soft, elastic and moist texture.

Here is my take on the recipe:

What you will need:
3 cups of whole grain flour
3/4 tsp salt
2 tsp dried active yeast
2 tbs sugar ( I skipped )

1 cup of warm water
1-2 tbs depending on dryness of the flour

1-2 tbs potato starch or corn starch for rolling
Tip- 📝 These flours work well as they don’t dry out the dough because they dont get absorbed 😊 Great when using whole grain flours due to their denseness.

What to do:
Please watch the video for demonstration

1- Mix the dry ingredients in a big bowl
2- Add the water in small portions. 1/2 cup of the warm water, mix well. Then 1/4 , then more til the dough comes together. I use the end of a wooden spoon 😉

3- Once the dough comes together, knead for about 3-5 minutes. If it feels hard and dry, add drizzles of water and continue to knead til the dough is feels soft.

4- Form a ball, sprinkle some of the potato or corn starch in a bowl and lay the dough, cover and leave to rise ( about an hour)

5- Once risen, sprinkle corn or potato starch on a bench, and roll out the dough

6- Spread your chosen filling and roll carefully

7- Use thread to cut the rolls ( please see video) . Then lay on a silicone baking mat

8- Cover and allow 20 minutes for a second rise

8- Bake in a pre- heated oven at 175 degrees Celsius for 20-30 minutes

Inga’s video 🔽

https://youtu.be/kntljKvsb2s

Air fried Tofu Scramble
I developed this recipe for my fussy teen who loves-d eggs. After experimenting with different types of tofu, I found that silken tofu has the best scrambled, eggy moist texture. And when cooked in the air-fryer, works best.

You will need a carton of silken tofu and a few spices of your choice. Turmeric is great at giving colour and black salt gives the eggy smell ( use after cooking for best results). I added some paprika, black pepper and a drop of soy sauce.

What to do:
Strain the tofu leaving it in a strainer for about 10 minutes. I use a nut bag. Note you don’t want it too dry.
Then break the tofu with a fork and mix in your chosen spices.
Put the tofu in an oven proof dish that fits your air fryer.
Cook for 10 minutes on 160 degree Celsius, or til desired moisture and texture.
Enjoy 😉

HARISSA spice mix
Besides the usual spices like black pepper and paprika, which can be bought in large bulk, spice mixes are sold here in the UK in tiny jars and some can be quite costly.

Lately I discovered ‘harissa’ and found that we love it in almost every dish lol 😆 . I even throw it in salads. I love it on oven or air fried potatoes. Great in tofu scramble ....
I have experimented making it myself using the spice list on the jar that I buy and here is the recipe I have come up with .

You will need to mix together:
1 tsp ground paprika
1 tsp ground coriander
½ tsp ground cumin
1 tsp caraway seeds, smashed
1/2 tsp dry mint
1/4-1/2 tsp chilli flakes ( depending on your tolerance )
1/8-1/4 chilli powder
¼ tsp ground cinnamon
½ tsp sea salt
1/8 black pepper

If you like it, then you can easily multiply the amounts. 😊
My jar is x10 of the recipe

Potato Patties
These little patties have been a hit with my fussy teen this past week. They are simple to make with very few ingredients.

You will need:
*3 potatoes, cooked, mashed

Spice Mix:
1 tbs harissa powder mix ( or your favourite spice mix)
1/8 -1/4 tsp black pepper
1/8-1/4 tsp white pepper
1/8-1/4 tsp chilli powder
Sprinkle of dry chilli flakes
1 tbs soy sauce or aminos

What to do:
Mix all the ingredients well in a bowl
Form patties
Bake for 20 minutes in air fryer at 180 degree Celsius or til browned

📝 Notes 📝
Make sure the mix is not too dry. If so, add a drizzle of water while mixing
*To ensure the patties form well and don’t break, make a ball first, then push down in between the palms of your hands. You will know when they are well formed 😃
Once cooked, top with a drizzle of your favourite sauce and serve with steamed veggies, a salad or in a bun. 😉 Enjoy 😊

Ps- You can also add veggies to the mix. I have added cooked mushrooms 😋

Hey up 👋 Everyone
I hope you are all coping as well as possible with life with everything that is going on . Keep safe and take care of your health.
I have been doing the half/ half plate challenge that Kiki Plantiful and High Carb Hannah have set up. I have never in my life eaten so many ‘cooked’ veggies. I always preferred raw salads. I found out why I didnt like them as much. I really think it was the way I cooked them or rather the extent of cooking them. Now what I do is throw in the frozen ones first. Allow them to defrost while cooking. Then add the fresh ones and just cook for a while. In other words til warmed through and slightly wilted. Another tip is having bags of rice or any starch in the freezer, so all I do is prepare the veggies (throw the frozen ones in the pan and chop the fresh while they cook) , defrost the rice (or other starch) and add it in at the end. Other additions can be beans and other legumes.
Here are some meal samples.
Spices I use include black pepper, onion powder, harissa mix, and soy sauce or aminos . Yummy 😋 Enjoy

These are the types of meals I thoroughly enjoy. A yummy salad with a serving of a choice of starch. This time it was potatoes, which I always batch cook and have on hand.
I have also began to experiment with adding spices and dry herbs into salads, rather than make a salad dressing.

For this recipe, measurements are an estimate and it’s up to you really and what you have available. Enjoy 😊

You will need:
1-2 cups of salad leaves. I used lettuce and pea shoots, chopped
1 carrot, grated
1/2 red beet, grated
1-2 cups of broccoli, chopped
1-2 cups of bell peppers, chopped
A small red onion, grated
1/4 cup of white beans
Some fresh coriander or parsley

1-2 potatoes precooked, cooled

Spices mix:
1/8-1/4 tsp black pepper
1/8-1/4 tsp paprika
1-8 tsp chilli powder
A sprinkle of dry herb of choice ( I use basil)
A tsp of already spice mix ( I love HARISA spice mix but any that you like will do)
Soy sauce and choice of vinegar of choice to taste

Toppings :
2 pieces of heart of palm, sliced
A sprinkle of chia seeds
A sprinkle of pumpkin seeds
A sprinkle of pomegranate seeds
Drizzle of tahini

What to do :
Mix all the raw veggies in a big bowl
Add the spices, herbs, vinegar and soy sauce and mix well. Taste and add as needed. 😋

Repeat with the potatoes

Notes 📝
I just sprinkle the spices, vinegar and soy sauce while I make the salad and potatoes for ease.
You can swap the potatoes for any other starch. My other favourite, beside potatoes, is short grain brown rice

Vegan Chorizo Sausages
Well here we have an oil free (obviously 😆), nuts and seeds free, tofu free and gluten free, yet firm sausages. The texture of these sausages will absolutely blow you socks away. So they don’t just look like sausages, but taste and feel like them 😆 I have made a double batch after the first one and use them in many of my dishes. Just today I added them chopped to a stir fry. I love them in salads and in sauces. I hope you gove them a go. Dont be put off by the wrapping. See notes if you want to skip that step 😉

You will need
* 2 cups of dry brown lentils, soaked overnight
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1 red bell pepper or one cup of mushrooms
* 3-6 cherry tomatoes, chopped
* Sprinkle of Chilli flakes (optional)

* 1/2 cup of rolled oats
* 1-2 tbs tomato paste
* Spice mix-
* 1/2 tbs paprika
* 1 1/2 tbs smoked paprika
* 1/2 tsp ground cumin
* 2 tbs onion powder
* Dash of black and white pepper
* 1 tsp salt or tsp of soy sauce if you prefer
* Fresh herbs to taste ( 2 tbs basil)

* Strips of parchment paper
* String

What to do:
1. Sauté the onions in drizzles of water til translucent
2. Add the garlic cloves, red bell pepper or mushrooms , the cherry tomatoes and chilli flakes if using
3. Once cooked, allow to cool before adding to a food processor with the lentils, oats, tomato paste and spice mix
4. Process til all is smooth (See video for texture)
5. Keep in fridge for at least 2 hours before wrapping
6. Wrap in parchment paper and tie with kitchen yarn ( See video for how to wrap)
7. Steam steam for 1 hour on the stove or 15 minutes in IP, naturally releasing after 45 minutes 😊

Inspired by Colombiana En Oklahoma⤵️

https://youtu.be/S0_pkxee-vw

📝 Notes 📝
Add to sauces such as pasta sauces or white sauces or even cheese sauces 😋
Throw into salads
They are best not re-cooked in dishes for long time as they tend to dry up. Best added to sauces or dishes just before serving to rehydrate and warm up.
They freeze well keeping the parchment paper to help separate them
I have made the batch as a log as well if you prefer to skip the wrapping step. Just wrap the whole batch.
Enjoy 😉

Enchilada Bake
What about the easiest enchilada bake you can get? Not only that, but the yummiest too 😊 This has been in my repertoire lately, and my fussy teen LOVES it, that he eats more than half the tray. Seriously 😆

You will need :
* A batch of your favourite homemade WFPB cheese. I use Kiki’s , which is so, so versatile and delicious 😋 Here is the link : https://m.facebook.com/story.php?story_fbid=117859592883062&substory_index=0&id=108109247191430
* 2-3 cups of beans, cooked and mashed ( I use pinto or red kidney beans)
* 3 cups of strained tomatoes
* 1-2 tbs tomato paste
* 1-2 cups of veggies ( I typically use strips of bell peppers, onions and sweetcorn)
* 4-6 tortilla wraps ( depending on size)
* 2-3 cups of broth or mix warm water with the miso paste or soy sauce
Spice mix
1 tbs soy sauce or tamari or a tbs miso paste ( Used as a salt replacer and/ or add to water to replace broth 😉)
3 tbs onion powder ( The more the better)
1 tbs dry basil ( or herb of choice)

What to do :
1- Set the cheese sauce aside. It will be used as the top layer.
2- In one bowl, to make the sauce, mix the beans, 2 cups of the strained tomatoes , tomato paste, soy sauce or miso paste and set aside
3- Have your veggies ready in another dish
4- In a pirax baking dish, layer the one cup of strained tomatoes and sprinkle with some onion powder and basil. This will ensure nothing sticks.
5- Now begin to assemble by layering the sauce mix, then sprinkle with onion powder and basil or herb of choice and veggies.
5- Layer wraps in between the sauce as 6- Repeat step 4 and 5 until the ingredients are finished
6- Finally spread the cheese as your top layer and sprinkle some basil.
7- You will notice, we did not add any liquid. Now add some water or broth to the corners and sides of the dish to make sure the dish does not dry out. The amount will depend on the depth of your pirax dish .
9- Cover with parchment paper, then aluminium
10- Bake in a pre- heated over at 350F for 30-45 minutes. Uncover and cook for a further 5-7 minutes to slightly brown the cheese or switch the grill on.
Enjoy 😉

Chickon Strips
Hi everyone. I hope that everyone is well and coping with the strange conditions we are upon at the moment. Please stay safe and healthy. Dont give up on this healthy way of eating. It really does help keeping our immune systems at bay 😊
Here is an easy, very tasty and successful recipe and occasional treat if you have been looking to make a seitan type meat. You simply blend the ingredients , then add to a food processor and steam. It’s that simple.
100% approved by fussy teen whom I have to hide the seitan log from, otherwise he will eat the whole thing in one go.
Enjoy as a side dish with veggies , add to salads or marinate and add to dishes as desired.

You will need:
2 cups of chickpeas, cooked
2 - 3 tbs nut or seed butter
1 tbs miso paste
1 tsp maple syrup
1 tbs mushroom powder ( I used onion powder)
1/2 tsp agar agar
1 tbs dehydrated onion ( I used dehydrated shallot flakes)
1/2- 1 cups of water ( start with little amount then add more as needed. You may like to watch the video)

2 cups of Vital wheat gluten

What to do:
Add all the ingredients, except the vital wheat gluten, to a blender and blend til you get a thickish liquid (see video)

Then add the vital wheat gluten to a food processor and (might need to do in 2 batches after til it looks elastic) , adding the mix as well .
Process til you get a ball of dough
Wrap in parchment paper and then aluminium or strings at the sides of parchment paper if you prefer not to use aluminium

Steam for 2-2.30 hours on stove top or use Instant pot.
I steamed for 1 hour in IP and left the IP unopened for another hour on keep warm
Allow to cool and shred by hand.

📝 Notes 📝

Please note the video is a bit long but you can skip through to parts you need to watch for clarification.
You can also freeze in little bags and allow to thaw when needed.

Enjoy 😉 and please let me know if you try this recipe

Inspired by Connie’s RAWsome kitchen
://youtu.be/VVY83Re4SGg

Chocolate Mousse
Well I never thought I could ever , and so simply replicate a chocolate mousse in texture and flavour. My teen was like,
“ Absolutely Delicious.”

Blend:
1 cup of your favourite plant milk
2 tbs chia seeds
Sweetener to taste ( I used 1 tbs date syrup)
1 tbs or 2 of coconut flakes (optional)
1 tbs cacao powder

Pour into one or 2 cups
Refrigerate to thicken for at least 2 hours
Then top with coconut flakes, some nuts and seeds
And a drizzle of sweetener 😋
Serve cold

If you haven’t tried this sauce/ dip yet, what are you waiting for. I have this is my fridge at all times. Great on burgers, fries, salads, baked potatoes, grains. Anything really😋 We are addicted 😊

Onion and Garlic Dip
I have been trying to make this dip for some time now and finally perfected for my teen who loves garlic sauce with his chips (fries). “This is it,” he excitedly shouted 😃 .
The star 🌟 of the show is the garlic ‘flakes’ and the silken tofu. Serve with anything 😆 .

What you will need:

1 package tofu, silken or firm works fine
2 Tbsp lemon juice (taste then add 1 more if needed)
1 Tbsp vinegar
1 tbs dijon mustard
1/2 - 1 tsp garlic powder

1 tbs sugar (optional)
1/4 - 1/2 tsp sea salt
1/4 Tbsp water to get desired consistency

1 medium onion, sliced

1-2 tsp garlic flakes ( add after blending if you’re not in a rush as they will disintegrate, otherwise blend them)
Dry herbs of choice ( add after blending)
I used dry parsley

What to do :
Sauté some sliced onions with a sprinkle of salt and add water if needed

While you occasionally stir the onions, gather and blend the other ingredients

Mix in the garlic flakes, chosen herb and sautéed onions once cooled and refrigerate for at least one hour ro allow flavours to infuse

Serve as a dip or water down and use as a salad dressing or just throw on anything and call it an anything sauce 😆

📝 The amount of garlic does depend on how you like garlic. Less is better, then add to taste
I find the flakes less strong than the powder and are better once infused 😊
This sauce is also tasty without the onions added and becomes a great garlic sauce/ dip

SPINACH AND CHICKPEA STEW
Are you stuck what to do with your chickpeas? This recipe may be for you 😉 It’s low in calorie density, no coconut or flours unless you choose so. The key is in the least liquid while cooking for that creamy texture. Serve over a grain of choice or some potatoes. 😋😋

You will need:
A medium onion, chopped
2-3 garlic cloves, minced
1-2 celery sticks, minced

1 potato, cooked, chopped
3 cups of chickpeas, cooked ( or a mix of chickpeas and white beans )
1 cup or so of fresh cherry or plum tomatoes, whole or sliced
A bunch of spinach, chopped (fresh or frozen)
A bunch of fresh parsley, chopped

Spice Mix:
1 tbs onion powder
2 tsp ground coriander
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp white pepper
1/4- 1/2 tsp chilli powder ( I used cayenne)
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp steak seasoning, ( vegan) Optional
1/4 tsp harissa seasoning, optional

After cooking add:
A splash of tamari
A tsp of miso paste

📝 Notes
For a richer dish, you can add some plant milk or coconut milk or a tbs or 2 of any nut butter

What to do:
1- Water sauté the onion til translucent on low heat.
Only add splashes of water if necessary to avoid burning
2- Add the celery, garlic and stir well for about 30 seconds
3- Add the spices and stir well for about a minute
4- Now add the potatoes, chickpeas, about half a cup of water or veggie broth and bring to a boil
5- Allow to simmer for about 3-5 minutes on low heat
6- Switch off and add the cherry or plum tomatoes, spinach and fresh parsley
7- Cover and allow them to wilt
8- Ready to serve over a grain or baked potatoes or even sweet potatoes if desired 😋

Spicy Potato Cakes
Another successful burger patty recipe. Devoured by Fussy teen. Ummm Happy mumsie here 😊 The photo does not do them justice.
He had them in a burger bun with some garlic sauce, and some cucumber sticks on the side.

You will need:
1 onion, chopped
1 clove garlic, minced
1 lbs of potatoes, cooked, mashed with a potato masher
1 1/2 cups of chickpeas, cooked, mashed (optional)

Spice mix:
1 tbs onion powder
*1 tsp chicken seasoning (vegan)
*1 tsp thai seasoning
1/4 tsp black pepper
1/4 tsp chilli powder ( I used cayenne)
Pinch of white pepper
¼ tsp ground turmeric
1/2 tsp of dry basil

To add to the mashed potatoes and chickpea mix:
1 tsp miso paste
1 tsp of maple syrup
Splash of lemon juice
4 scallions (optional)

*2 tbsp gram flour ( chickpea flour) or cornmeal for coating

What to do:

Sauté the onions on low heat, adding splashes of water when needed to avoid sticking and burning.
Once translucent, add the garlic and spice mix
Mix well and continue to stir until spices have cooked . For about 1 minute. It should be a dry mix now. Allow to cool.
Place the mashed potatoes and chickpeas if using, into a big bowl.
Add the miso paste, maple syrup, splash of lemon scallions (optional) and flax egg.
Add the onion mix.
Mix well and make patties
Place one at a time in the chickpea flour or cornmeal
* And cook in a non stick pan on low heat

Notes 📝

* I haven’t tried them in the oven. If you would like to, add a tsp or 2 of liquid ie tomato paste or broth, to ensure they don’t dry out. Place on baking silicone or parchment paper and bake for about 15-20 minutes in a pre- heated oven at 350F

* If you don’t have thai or chicken seasoning, replace with spices of choice. The original recipe suggest curry powder and even some seed variations. I changed the spices to ones I know my teen will like.
* For extra flavour, you can throw in some spices into the flour you use for the coating.

Inspired by Happy Pear 🔽
https://thehappypear.ie/recipes/bombay_potato_cakes/

Have you tried this amazing dumpling dish yet? If not, what are you waiting for. Great for a batch cook. You should double it as we do 😉 Yummylicious

Filet No Fish
Mouthwatering burgers, with a hint of fish flavour. Soft on the inside and crispy on the outside. Fussy teen gave them, “.... more than 10/10,” and requested that next time, I make a double batch. A friend meat eater was so impressed, he could not believe how tasty they are.
I haven’t made any subs, but will make some notes below, as usual 😊
Don’t miss these. They are nothing like bean burgers 🍔. They are like those vegan junk burgers we all like but without the junk ingredients. Let me know what you think!

Patty :
*50 g cashew nuts, ground into a fine powder, sieved
*2 tbsp Nori powder (ground nori sheets)
200 g firm tofu, drained,patted dry, torn into small pieces
400 g can chickpeas (240g drained and rinsed)

Spice mix:
1 tbs onion powder
1/2-1 tsp garlic powder
1/4 tsp black pepper
1/4- 1/2 tsp paprika
1/2 - 1 tsp salt ( optional)

Breadcrumb and Breading Mix:
Plate 1:
80 g panko breadcrumbs
½ tsp turmeric
½ tsp paprika
1 tbsp nutritional yeast
½ tsp salt

Plate 2:
40 g flour ( I used oat flour)

Plate 3:
2 flax eggs (2 tbsp ground flax seeds: 6 tbsp water)
8 tbsp unsweetened and unflavoured plant milk

What to do:
Patties:
1. In a food processor , add the tofu, chickpeas, nori powder, salt if using, garlic and onion powder and black pepper. Then blend
2. Add the cashew powder and blend till a dough ball forms. For more texture, pulse a few times until smooth but that there is a little texture.
3. Make a large ball and cut into 4 equal sized dough balls. Flatten to make your chosen patty shapes. Cover and put aside.

Breading:
1. Mix the breadcrumb mixture and put onto a flat plate
2. Make the flax eggs. Once gelled , add the milk and pour into a second dish
3. Put the flour onto a third plate

4. Dip one patty into the flour first, then into the flour (cover completely) , then into the flax egg/milk mix. Coat well on all sides.
5. Finally, place the patty into the breadcrumb plate and gently coat with the breadcrumbs on all sides
6. Repeat with all patties
7. *Heat a non stick frying pan on medium heat and cook the patties.

We served in lightly toasted buns, and my garlic sauce ( recipe below) . We also had some baked chips (fries) Yummylicious 😋 Enjoy!

Garlic sauce⬇️

https://m.facebook.com/story.php?story_fbid=162145418454479&substory_index=0&id=108109247191430

Notes 📝
*Cashews can be subbed for sunflower seeds for a cheaper version. Although the taste may vary
*Before starting, ground the cashews and nori sheets and make the flax egg
I have not tried these patties in the oven and feel they may dry out. The non- stick pan also gives them that crusty outside texture
I made a few small balls and baked in the oven, without the breading. They held well. Would go well in a tomato sauce for pasta or rice 😊

Inspired by The Happy Pear 🔽

https://thehappypear.ie/recipes/fish_burger_filet-no-fish/?cn-reloaded=1