Winter Vegan Warmers
Apple and Ginger Porridge
2½ oz / 75g / ¾ cup porridge oats
18fl oz / 500mls / 2 cups water
1 large eating apple
1 Cook the porridge oats in the water.
2 Peel, core and chop the apple. Put in a plan with just enough water to cover and cook until soft, then drain off the water.
3 Serve the porridge topped with the warm cooked apple and sprinkled with ground ginger.
Red Lentil and carrot Soup
6 cups organic vegetable broth
1 large red onion, finely chopped
3 garlic cloves, minced
2 cups carrots, chopped
1 ½ cups red lentils, rinsed and drained
1 tsp. chili powder
Handful of coriander, chopped
Salt and pepper to taste
1. In a medium saucepan add the vegetable stock.
2. Add the onion, garlic, chili powder, and salt and pepper. Bring to the boil while stirring frequently. Allow to cook for another five minutes on a gentle boil.
3. Add the red lentils, stir, and let simmer for fifteen minutes with the saucepan lid off. Add the carrots, cover the saucepan with the lid, and cook for another fifteen minutes or until the lentils are soft. Stir frequently to avoid sticking to the pan.
4. Remove from the heat and garnish with fresh coriander.
1 medium red onion, diced
1 tbsp. coconut oil
2 tbsp. garam masala spice
1 tsp. crushed garlic
2 cans chickpeas, rinsed and drained
½ can coconut milk
1 can chopped tomatoes
2 medium carrots, peeled and chopped into small chunks
1 medium apple, peeled, cored and chopped into small chunks
2 cups brown rice
Salt to taste
Handful of fresh coriander, for garnish
1 In a medium sauce pan, sauté the onions in coconut oil until soft.
2 Add the garam masala and garlic and cook for two minutes. Add water if it begins to stick.
3 Add the tomato, the carrots and the apple and cook for ten minutes until the carrots have softened.
4 Remove from the heat and pour into a blender, blending until thick but smooth.
5 Pour back into the pot and add the chickpeas and coconut milk. Let simmer for twenty minutes.
6 Prepare the brown rice per the package instructions, assuming one cup of rice per person.
7 Garnish with fresh coriander and serve with brown rice.
Vegan Rice Pudding
8oz / 225g / 1 cup Arborio rice
1 vanilla pod (split)
1 tbsp (or to taste) rice syrup, date syrup or maple syrup
Pinch of salt
2.75 pints / 1.6 litres / 7 cups almond milk
Raspberries and blackberries.
1 Put all the ingredients apart from the milk into a saucepan.
2 Cook the rice on the hob, adding the milk gradually, and stirring frequently. (It takes around 25 minutes.)
3 Serve warm, with the berries on top.