Vegan chocolate mousse

Ok, I’m not positive it’s vegan because I didn’t double check the chocolate I used, but it was 70%, so I think so.

I made vegan mayo today (check it out at serious eats), which was delicious, but I ended up with a ton of extra aquafaba. What to do with it?

With only two very minor tweaks, I did Vanilla Crunch’s recipe so I’m not even going to replicate here.

Only substitution was sugar instead of coconut nectar but only because I didn’t have it and a bit of vanilla extract.

No need to deliveroo this one

All credit to this Reddit Gif recipe from u/pumpypurbrakeskid for the lion’s share of the inspiration and guidance.

Takeaways are great and with deliveroo it’s almost too damn easy in London these days. Instead of going for our usual Thai takeaway (the best one, Rosas, doesn’t seem to be on deliveroo anymore in any event), I whipped up a Thai green curry with chicken the other night. Absolutely tasty and just the right amount of kick.

I made a paste rather than dumping the coconut milk in right away which means we have another bit ready to go in a couple of weeks for the next one!

Best part is that it can easily be made vegan if that takes your fancy.

Chicken Green Thai curry (2 – 4 portions)

Ingredients – curry paste

  • 2 garlic cloves
  • 1 lemongrass stalk
  • Handful Thai basil leaves
  • 3 green chilliest (1 1/2 deseeded to take out kick)
  • Handful coriander
  • Zest and juice of 2 limes
  • 1 eschallion shallot
  • 4-5cm worth fresh ginger
  • 1 tsp crushed coriander seeds
  • 1 tsp black pepper
  • 1 tsp cumin

Ingredients – full meal

  • 400ml coconut milk
  • 100g green beans
  • 1 green pepper, sliced into strips
  • 1 tin bamboo shoots
  • 2 chicken breasts, sliced into strips

Method

  1. Blend all curry paste ingredients into a paste in the blender. It should be a pesto like consistency without the oil. (I used a little oil so it would blend easier and then oil to seal it in the jar so it would keep in the fridge for next time).
  2. Brown chicken strips in a wok or big pot.
  3. Remove and stir fry the veg and bamboo strips.
  4. Add back chicken and then stir in curry paste.
  5. Add coconut milk and simmer for 5-15 mins.
  6. Serve with rice of your choice or just eat as is.

Italian meatballs with fusilli

I’ve traditionally just made Swedish meatballs, because I’m half Swedish and was taught to make them that way by my mother.  They’re delicious and I would still say the best.  However, at a slight loose end for dinner the other night, I decided to go with the Italian style meatball to complement a tomato sauce I had in the freezer from about a month back.  The parmesan in these meatballs makes them taste absolutely amazing.  Lots of mmm’ing from me and my wife when we ate this.

Italian meatballs and fusilli (2 – 4 portions)

Ingredients

  • 400g good quality beef mince
  • 1dl almond milk
  • 1/2 dl bread crumbs
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp parsley (dry or fresh)
  • 1 tsp dijon mustard
  • 1 egg
  • 10-20g freshly grated parmesan
  • 400g tomato sauce
  • Fusili for 2 – 4 portions

Method

  1. Start cooking the fusilli
  2. Soak the breadcrumbs in almond milk until the breadcrumbs have been absorbed
  3. Mix all ingredients except tomato sauce and fusilli into a mixing bowl
  4. Roll into your desired size meatballs (I do about 2-3cm thick which yields about 20 meatballs)
  5. Fry in a decent amount of oil until cooked through and golden on the outside
  6. Stir in tomato sauce and simmer for 5 mins covered
  7. Pour over fusilli in bowls

 

Alternative mashed potato covered pies

I was in the mood for something comforting, didn’t have any meat, didn’t want to go out of the house and also just felt like something vegetarian, so I made this twist on a classic cottage pie using black beans. It was super good and though I think it can easily feed four, the two of us inhaled it.

You could easily make this vegan, but this version is only vegetarian because of the feta and yoghurt which I think adds a nice tang to this recipe.

Black bean and sweet potato cottage pie (2 – 4 portions)

Ingredients

  • 400g black beans
  • 400g chopped tomatoes
  • 1 Vegetable stock cube
  • 3 brown button mushrooms
  • 1 Bay leaf
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp sage
  • 3-4 Sweet potatoes
  • 2 tsp Greek yoghurt (this is what I had in the fridge – use butter, cream or nothing as you see fit to make the mash)
  • Feta

Method

  1. Soften mushrooms in a medium sized pot
  2. Add in finely chopped herbs
  3. Add in stock cube (dissolved in about 1 dl of boiling water), tomatoes and black beans
  4. Stir in bay leaf
  5. Simmer until thickened (15 minutes minimum) and remove bay leaf
  6. While simmering, boiled cubed sweet potatoes until soft
  7. Mash together with Greek yoghurt
  8. Pour black bean mix into a 19cm oven proof dish then cover with masked sweet potato
  9. Crumble feta on top and pop under the grill until golden