This dish was inspired by my sister-in-law Tara. She was having a few of us over and she made a creamy sauce for pasta that was vegan - just for me! So, I am making something similar, but for the extra creamy, cheesiness, I am using some Hungry Soul … not just because I make this vegan cheese, but because I think it adds so much to the sauce. Creamy tomato sauce is just so good, especially at this time of the year with all the fresh ingredients available. Tomato sauce with fresh tomatoes is soooo good! Enough for 2 to 3 servings depending on your hunger. INGREDIENTS
As topping a little more fresh basil INSTRUCTIONS
Serve hot with a few fresh basil leaves for extra lively flavour Bon appétit ! Jacques
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Maybe one of the tastiest dish you will ever make!
… and it will take you all of 5 minutes. I make this at home all the time. It is just so easy and very very very good, ( the multiple ‘very’ is not a typo ). With tomato, garlic and olive oil, you have an amazing taste combination. The addition of the basil is good but not essential and neither is the lick of Hungry Soul vegan cream cheese … but they do add something different, so why not. Enough for 4 people – two Bruschetta each ( or for two people with a bottle of red wine and a candle … you won’t need much else ) INGREDIENTS:
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Bon appétit ! Jacques A friend of mine was over for dinner a while back… When we met again, he first asked me, “ how did you make that avocado salad?” … these are food friendships! I had to think a second, much of my cooking recipes and ideas are done on the spot. I have one or two ingredients in mind, one often involves garlic ;) and with a vegetable or a fruit, I devise a dish. But not this one. This is a recipe that dates back almost 60 years. We lived in Africa when I was a boy and one of the great things about Africa is the taste and size of vegetables. Avocados were always big and plentiful as were tomatoes. I remember my mother making this very simple salad – avocado cubed, ripe tomato and a little French vinaigrette. For 2 – a little salad for that tête à tête … INGREDIENTS
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A very simple salad, easy to make and always good! Perfect for that hot summer evening meal. Bon appétit ! Jacques Vegan cake? what about the eggs? As the story goes … a company making packaged cake mix were finding it hard to sell their product. The instructions said - just add water or milk. It was just too easy; it did not sell. Someone came up with the idea to add an egg or two, this way one felt that they were cooking from scratch … break the eggs, etc… and the mix flew off the shelf. I make cake for every birthday in the house and for the last 15 years I have been vegan! No eggs, no dairy milk … Easy Sponge Cake with a little pear INGREDIENTS Dry ingredient:
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Bon appétit ! Jacques HungrySoulVegan For many, salad is a side dish, an afterthought and often a forgotten part of a meal.
I need salad. When my dinner does not have a salad, it is not complete, and I look for it. In fact, when I have a nice salad as part of my meal, I am content. What I particularly like is when the salad is the main part of the meal. I try, when possible, to eat the salad first, make it the first course and I load up my plate with a nice mount. With a good salad you need to eat slowly, it takes a lot of chewing, you must slow down and enjoy it and the rawer you have the better for you. It is the raw food that gives you energy. A nice plate of salad like the one here and you hardly need to eat anything else… try it! Beans, Avocado & Greens Makes enough for 3 plates INGREDIENTS
Tahini sauce – 2 tbsp tahini, 1/3 cup of water, juice of ½ a lemon, one clove of garlic and a pinch of salt - Minced the garlic, then mixed everything together until nice and smooth. INSTRUCTIONS
Serve this as a starter for a big meal, but perfect for lunch all on its own. This kind of food gives you energy. We are often tired after eat lunch, the afternoon blues, well that does not happen when you eat this! Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture Irish Stew … at this time of the year?
Seems like an autumnal type of meal…but then again, with the weather we have been having, I think it is very fitting at this time. Colcannon, is my favourite mash potato dish. The savoury fried onions, the nice green cabbage all mixed into the mash potato. This is almost a meal on its own, but with the stew, the combination seems just right. Irish Stew, I have never made before because it is commonly made with meat, but of course I have made a few deep savoury stews in my time. I was asked to make something fitting for St. Patrick’s Day and it was suggested that Irish Stew is very popular. I replaced the meat with some tasty mushrooms, added Guinness to the broth and it seems to work alright. A few butter beans were dropped in because I love beans in a stew… Vegan Irish Stew INGREDIENTS
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Colcannon INGREDIENTS
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Serve in a wide bowl with 1/3 colcannon and a nice ladle of stew. Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture Asparagus means spring is here…
I love it when there is an abundance of asparagus in the shops. But often when I cook them, somehow, I never make enough, they are just so easy to eat. When young, my mother steamed them and we had a nice French vinaigrette as dip, they were eaten one at a time… maybe still my favourite way to eat asparagus. The puff pastry wraps make this into a dish. I think a perfect starter or even a small lunch plate accompanied with a side salad. Makes six wraps. INGREDIENTS
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Smoked Paprika & Coriander Sauce
Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture The old traditional dish was made with beef, but the new traditional one is now made with mushrooms and chestnuts.
Bourguignon is a saucy dish of seasonal root vegetables made with wine as the base for the broth originally from the Burgundy region. The wonderful deep flavour comes from the wine & the porcini ‘jus’… and from the slow cooking in the oven. All the vegetable flavours come together with the herbs. Poured over a nice bed of mashed potato this dish is pure winter comfort food! INGREDIENTS
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Bon appétit ! Jacques @HungrySoulVegan - Changing the Culture |
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April 2024
AuthorsRecipes from Katie Verling & Jacques |