Easy, delicious, vegan recipes that are a dream to make and eat.

 

To thrive on a plant based diet, eat well and feel satisfied, especially if we have busy lives, we need to be able to make delicious, vegan meals quickly and easily and that means having ingredients and recipes at the ready.

Today I made fast and easy vegetable fritters with a herby sauce.

This recipe sounds very simple – it IS very simple – and it’s flavours and textures are as complicated as we need them to be so we feel we have eaten well.

It is a great option if you want something super healthy, light weight and quick without feeling deprived in any way.

Think along the lines of latkes but without the eggs and smoky kitchen.

How many Christmas eves we spent gathered around the kitchen fire eating latkes with smoke floating around our heads?! A lot, and they were fun.

The fritter is made of grated vegetables. You can use whatever you have in your fridge, I used 2 courgettes, a carrot, a red chilli and a sliced onion plus some chickpea flour and water. Seasoned with a little salt and some cumin.

I’ve previously made with cabbage, carrots, peppers and onion plus green onion tops and I have used sweet potatoes, sweet corn and I can’t remember what else, its so flexible it doesn’t matter, you really can use anything.

I’ve served them with various sauces for a example a sauce of sriratcha and mayonnaise with tomatoe ketchup (the super-healthy, raw, homemade one and at other times the bought stuff 😉 when leaning towards an Okonomiyaki pancake and we almost always have some crispy leaves by the side.

Today we have fresh, peppery rocket leaves.

So, the whole thing, without cooking time took 15 minutes tops. Then 15 minutes cooking… and then 10 minutes eating. I am actually eating them as I am writing this and trying not to get sauce on the keys.

To keep on track with a healthy recipe make sure you have an arsenal of easy delicious vegan recipes. When we are doing our retreats I keep a list of two to three times the number of starters, main courses and desserts I will need so that I always have inspiration.

There are some images of meals I have made for guests here http://desriskitchen.com/ and an example of a day’s meals here https://haven-on-earth.com/residential-retreats/.

As you can see there are so many variations and so many possible combinations of fruit, vegetables, seeds and nuts but we all need to be prepared, me too, otherwise we end up with something bland and unbalanced, a bunch of bananas or  something we maybe regret (throw that pizza delivery menu away;) Though we aren’t puritanical all the time I promise you!

I grated everything except the onion and chilli which I sliced finely and mixed with 3 TBS chickpea flour, a pinch of salt and a few good grinds of pepper. If you need some water add just enought to pull it all together. My courgettes were very fresh and juicy so I only needed a drop.

The mix then sat and absorbed to bind while I made the sauce and the air fryer heated up. I’ve previously left the mix overnight in the fridge, which does make the fritters a bit firmer.

I’ve also grated, mixed and cooked immediately before now and it was just fine, so no need to wait if you can’t. They are not so firm but still very good.

Todays sauce is based on chimichurri or salsa verde but without the anchovies (I am not sure anyone would know they aren’t in there!).

I used about 8 blood sorrel leaves, hence the less than vibrant colour, and about 8 large stems of flat leaf parsley, a garlic onion (like a spring onion but garlicky or three cornered leek), half an avocado, about 15 salted capers which I had rinsed, the juice of half a lemon, salt and pepper.

It was blended until smoothish and then I added ½ tsp maple syrup to balance out the bitterness of the sorrel and about 1 TBS olive oil to make it more silky.

I blended again and hey presto, delicious!

You can bake or fry the fritters, I air fried mine at 200° – the air fryer is my newest addition to the kitchen and one I really do wonder why I resisted for so long, I LOVE IT and there’s no smoke or frying oil. I just spritz the tray with avocado oil to prevent sticking.

Serve with the sauce to dip into, or pop some on top.

These would be lovely made smaller as part of l’apéros with some other easy, delicious, vegan recipes!

Options if not vegan:

Add a splash of Worcestershire sauce

Use an egg to bind

Crumble in some feta or parmesan

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January clean up

Happy, healthy, balanced New Year to you!

After all that indulgent, caution to the wind eating and drinking it is time for a seasonal clean up for us.

There are so many bugs including the dreaded super flu going around , we need to boost our immunity, sleep better as well as lifting ourselves from the dark moods that can engulf people with the reduced sunlight and storms that leave us indoors for days on end.

So, braving the rain, wind and puddles I went shopping and stood wearing my private halo at the check out…

 

There is nothing worse though, when embarking on any kind of regime than the feeling of deprivation. I for one kick back badly at being told I “can’t” anything!

Healthy food must be tasty, filling, look good and do good.

We need multi-tasking dishes of the finest order.

Another thing, how about making your meals pretty?

I collect bowls and plates, it’s a bit of a thing, started at Jurby Junk on the Isle of Man when I lived there , a wonderworld, tables piled on tables and all piled with other people’s junk, somebody else’s treasure! I have never lost that love of bowls and cups, big or tiny with patterns inside as well as outside, huge jewel coloured bowls to pile with leaves and wide rustic plates to place lots of different tasting, textured and coloured morsels onto. Ideal if the food colours are slightly monotinous or dull but, when the food is bright and varied, let it tell it’s own story on plain white, as above.

Here is a recipe for you plus an alternative to show how easy it is to switch the flavours up…

Stir fry 1

I chopped …
1 onion
1 yellow pepper
1 handful runner beans
1/2 inch ginger and turmeric

I steamed the beans whilst I stir fried everything else (onions for a few minutes first) for ten mins.
Added the beans to the stir fry with …

 1 handful spinach ripped
Leaves torn from 6 leaves of purple Kale and ripped

Splashed with some Braggs (you could use soy sauce) and a few grinds pepper and tipped into a bowl.

I threw on top a palm full of Goji berries and lots of spiced pumpkin, chia and sunflower seeds.

SO good!

Stir fry 2 using similar basic ingredients …

I chopped …
1 onion
1 red pepper
1 handful runner beans
1 carrot into small sticks
3 largish mushrooms quartered
1/2 inch ginger
1 clove garlic, crushed

I steamed the beans whilst I stir fried everything else (onions for a few minutes first) for ten mins.
Added the beans to the stir fry with …

1 handful spinach
Leaves torn from 6 leaves of purple Kale

I sprinkled with …

1/2 teaspoon five spice powder
Juice of 1/2 lime
2 teaspoons maple syrup
2 teaspoons soya sauce

Stirred it all until all the leaves were wilted and served sprinkled liberally with lots of spiced pumpkin, chia and sunflower seeds.

Don’t think diet, don’t think deprivation think delicious, nourishing, light and bright. If you are used to drinking alcohol or hitting the chocolate bikkies slouched in front of the TV most nights think of indulging yourself in the evening instead, try doing something you don’t do when you drink – like make something, go out swimming or for a dark walk (watch those puddles – actually wear wellies and enjoy those puddles!), start a new hobby, read a new book, start learning something, do self massage, have long, early bubble baths and snuggle into bed early.

Find a turn around for yourself, turn what may feel negative (only because of habit and because you are saying no) into something positive and fun or indulgent.

Here is to a year of finding our best, happiest and healthiest selves.

Desri XX

Feeling heavy, slow, tired, down, stuck, unhappy, achy, old, “just not 100%”?
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Come to us for a few days (or more) and lets look at what is going wrong, or just not going right, re-evaluate, find a way, make some changes and while we are doing that let us nourish you with the best and most delicious food and drinks. Be supported, be prepared, be changed.
We are now taking bookings from 16 March 2018!
15% discount on all bookings from March to end May as the indoor spa pool will be closed for maintenance and the outdoor pool may be a bit cooler than 28° – weather depending, late April and May should be fine!
Have a look around our site and contact us with any questions at all, for more info or to book your stay.

 

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