Vegan Recipe of the Week - Patatas Bravas y Judias Verdes

Hola! This week's Vegan Recipe of the Week sees Vegan Vox going all Spanish! 

I had a large bag of potatoes and green beans in my Riverford Organic box this week so I decided to make some Spanish tapas and serve them with a delicious corn on the cob fresh from the box too.

Serves 2 as a main course or 4 as a side dish.

Ingredients:

500g potatoes

Olive oil

1 tin chopped tomatoes

1 tin plum tomatoes

3 cloves of garlic, sliced

1 onion, sliced

6 green beans

2 tsp lazy chilli or 2 chopped red chillis

1 tbsp tomato puree

1 tbsp dried parsley or fresh parsley

salt

pepper

Vegan Chorizo (optional)

Method:

Wash the veg and chop into bite size pieces.

Put the potatoes into a pan of salted boiling water and boil for 10 minutes. Then add the beans to the pan and boil for a further 5 minutes. Drain and set aside to dry out a little.

In another pan, fry the garlic, chilli and onions in a little olive oil until soft. If using vegan chorizo you can fry this with the onions.

Pour in the two tins of tomatoes, tomato puree and seasoning and simmer until thick. If using dried parsley add this with the tomatoes, if using fresh add at the end.

Once the sauce is thick, add in the potatoes and green beans and stir until well coated in the sauce. 

Cook for a further 3-4 minutes and add in fresh parley if using. Serve with a fresh corn on the cob dripping with vegan butter or a freshly baked baguette and butter.

Eat and Enjoy!

For dessert, why not make my Banana Nut Muffin Recipe from last week... Click here. Come back next week for another yummy vegan recipe.

Big Vegan Love, Adios!

VVx

Vegan Recipe of the Week - Spiced Pear Crumble

Spiced Pear Crumble

A few weeks ago I blogged about my Riverford Organic fruit and veg boxes. In that first fruit box, I had some gorgeous organic pears, so I decided to make a delicious Spiced Pear Crumble - Vegan style of course! Here is my recipe:

Serves 4

Ingredients:

Topping:

225g Plain flour

90g Caster sugar

Pinch of salt

1 tsp powdered ginger

115g vegan butter

Filling:

1 tsp powdered ginger or 2 pieces stem ginger in syrup (finely chopped)

1/2 tsp cinnamon

1/2 tsp vanilla paste

100g soft brown sugar

100ml water

4 large ripe pears, peeled, cored and chopped

Juice and zest of 1 lime

Method:

Preheat the oven to 200C/400F/180C fan/Gas 6

Sift the flour into a mixing bowl and add the caster sugar, salt and powdered ginger.

Cut the vegan butter into chunks - a harder butter works well for this like Stork for Pastry in the foil packet - the colder the better. Rub the chunks into the flour mix with your fingertips until you get the texture of fine breadcrumbs. Set aside the bowl for topping your crumble later.

To make the filling, boil the water and brown sugar together and then add the chopped pears to the sugar water and simmer for a few minutes. Add the spices, lime zest and juice to the pear mixture and stir, simmer for another minute. Spoon the mixture into a large ovenproof dish or four small ramekins.

Sprinkle the crumble mixture on top of the fruit and sprinkle with a little cinnamon and brown sugar. 

Bake in the preheated oven for 25-30 minutes until the fruit is cooked and the caramel is bubbling. The topping should be golden on top.

Serve with vegan custard or vanilla vegan ice cream.

Enjoy!

Big Vegan Love,

VVx.