Euphoric Vegan: Sides

Showing posts with label Sides. Show all posts

Showing posts with label Sides. Show all posts

22 October 2023

Spiced Pumpkin Hummus

Nothing quite goes together like vegans and their hummus and whether it's classic, jalapeno, beetroot or this spiced pumpkin hummus, you can't go wrong!

Creamy pumpkin hummus, seasoned with cumin, paprika, chili powder and some warming spices like cinnamon and nutmeg. This hummus is the perfect fall dip, topped with a mix of toasted pumpkin, sunflower and nigella seeds tossed in rose harissa for an extra kick.

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10 September 2023

Grilled Harissa Aubergine

Grilled aubergine in a marinade of harissa, on a bed of creamy Greek yogurt, with a tangy and sweet herb dressing with pistachios and dates.

The perfect way to make the most of those late summer veg and still warm days, when you're not quite ready to welcome Autumn just yet. You can cook this inside on a griddle pan, or on the BBQ, until the aubergine is perfectly melty on the inside and a little charred on the outside.

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6 August 2023

Charred Corn & White Bean Dip

A delicious summer dip with charred corn, cannellini beans, jalapenos, cumin and lime - serve up with some corn chips for the perfect addition to a picnic or BBQ, or even as a delicious snack.

Simply char your corn in a pan or on a BBQ and blend up in a food processor with some white beans and your seasonings, garnish with some of the charred corn pieces, vegan feta, sliced jalapenos and a little tajin - a lime chili salt that makes the perfect garnish to this dip, but other great ways to serve it are on watermelon, mango or as the chili salt rim for a margarita.

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15 July 2023

Sambal Potatoes & Green Beans

Roasted turmeric potatoes and green beans, tossed in a tangy and bold tamarind sambal. A delicious side dish, perfectly paired with creamy satay tofu or aubergine for a contrasting flavour and texture.

The sambal uses a few pre-made ingredients like Indonesian-style chili paste, vegan fish sauce and lemongrass paste for an easy, no-cook sambal that comes together really easily.

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5 July 2023

Air Fryer Zucchini (Courgette) Fries

Courgette fries coated in a crispy cheesy garlic and herb crumb with a garlic lemon pepper mayo dip. Made in the air fryer these zucchini fries are a great addition to your summer menu.

I used a wet and dry batter and crumb combo here, with a chickpea flour batter and then a semolina based crumb with vegan parm, garlic and herbs for extra flavour. Simply cut up your courgette, dip in the batter, into the crumb, spray with a little oil and air fry until crisp. The dip is vegan garlic mayo with added lemon zest, juice and plenty of black pepper.

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3 July 2023

Peach Bruschetta

This peach bruschetta is a great summer twist on a classic, with grilled sourdough, vegan cream cheese and fresh peaches with a chili, basil mint vinaigrette and smoked salt, all finished off with a drizzle of vegan honey for a sweet hit.

A delicious appetiser or as part of a BBQ, these bruschetta are sure to be a real crowd-pleaser and come together incredibly easily.

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12 June 2023

Muhammara

Muhammara is a roasted red pepper and walnut dip, with origins in Syria and Lebanon - it's a little smoky, sweet, tangy and incredibly delicious!

Featuring roasted red peppers blended with walnuts, pomegranate molasses, bread crumbs, cumin, sumac and Aleppo chilli powder, it's perfect served with some bread for dipping and the must-have addition to your summer menu.

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31 May 2023

Chilli Garlic Broccoli with Sesame Sauce

Roasted chilli garlic broccoli with a creamy Chinese-inspired sesame sauce, like the type you'd find in the Taiwanese cold noodle dish Ma Jiang Mian. It's a little spicy, tangy and nutty and the perfect side dish for a pan-Asian small-plates feast, like with this fried rice, aubergine or black garlic tofu or as part of a summer BBQ.

This dish is incredibly easy to make, chop up your broccoli and toss with some sesame oil and chili garlic paste before roasting until a little charred. Then to make your sauce mix together the ingredients and arrange together topped with a little chili oil.

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29 May 2023

Vegan Greek Mushroom Meatballs

Vegan Greek-style meatballs made with a base of roasted mushrooms, walnuts, puy lentils and pearl barley, flavoured with herbs and spices like oregano, cumin and cinnamon. A little meaty with an umami mushroom flavour and incredibly delicious!

I served mine up with some tzatziki, Greek salad and flatbread, as delicious bowl, but they are also great as part of a Meze selection with some lemon potatoes, tzatziki or hummus. Whilst you can get vegan meatballs at supermarkets these days, sometimes you just want homemade food or something that's full of whole food ingredients for an extra hit of nutrients and flavour.

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21 May 2023

Greek Lemon Potatoes

Incredibly crispy, garlicky lemony chips with oregano. Inspired by Greek lemon potatoes and the perfect accompaniment to a meze feast! There are so many Greek dishes that are accidentally vegan or easily adapted, as I found out on my solo trip to Crete last year; so whilst the days where vegans just had to live on chips and salad on a holiday or meal out may be behind us, we still love a good potato dish! And if there was one potato dish to live on, this would be it.

If you've ever made roast potatoes, then you already know the general process for these potatoes, simply parboil, then toss in the lemony marinade, spread out on a baking tray in a single layer and cook for around 40 minutes, turning and spritzing with a little more oil every now and then. The result is crispy and crunchy potatoes that are packed with flavour. If you're cooking a smaller amount of potatoes you could use an air fryer instead of the oven, par-boil and marinade and then finish off in the air fryer until crispy, I find for best (extra-crispy) results you'd want a single layer of the potatoes.

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15 May 2023

Air Fryer Gochujang Tofu Bites

Seasoned tofu, air fried to chewy-crisp perfection, tossed in a spicy and garlicky gochujang sauce. Served with a creamy garlic and black pepper mayo dip. I've also included oven instructions below if you don't have an air fryer.

Gochujang is a Korean fermented chili paste, it's a little spicy and sweet with an umami back note, and is the hero ingredient (garlic being a close second), to these tofu bites. They're incredibly addictive and a great plant-based alternative to wings.

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7 May 2023

Spicy Jalapeño Hummus

Homemade hummus couldn't be simpler (or more delicious) to make and this one has a spicy kick.

With all the typical ingredients of hummus including chickpeas, tahini, olive oil and aquafaba - my personal favourite hack-ingredient for the smoothest, creamiest hummus - and then both fresh and pickled jalapeños, cumin and baby spinach, for that bright green colour.

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14 January 2023

Bang Bang Broccoli (air fryer or oven)

Crispy, spiced panko-crusted bang bang broccoli, drizzled with sriracha, served with a creamy 5-spice peanut satay sauce for dipping. Made in the air fryer for the ultimate crunch! But if you don't have an air fryer, there are also oven instructions below.

Simply coat your broccoli in a 5-spice-seasoned chickpea flour batter, coat in panko, spray with a little oil and air fry for 12 minutes for a perfectly golden finish.

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20 March 2022

Beetroot Hummus & Spiced Potatoes

Vibrant and silky smooth beetroot hummus with spiced roasted potatoes - a delicious dish perfect for serving with other meze like this roasted aubergine & chickpeas, herby asparagus with toasted hazelnuts, Greek-style beans, homemade flatbreads or sumac salad.

Spring has well and truly sprung in the last week in the UK - the weather's warming up and we've had days of beautiful blue skies and sunshine. I love this time of year, everything is shifting and there's just a beautiful sense of change in the air, bringing hope of what's to come. I also find this is the time I want to eat fresher and more vibrant foods, starting to transition from the hearty meals that kept you warm through winter.

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13 March 2022

Vegan Kimchi

Homemade vegan kimchi - Korean-style spicy fermented cabbage and veg, perfect for sandwiches, rice bowls, dips and bao. Simply prep your veg, soak overnight, coat in your marinade, pack it into a jar and let it ferment for 2-3 weeks.

Kimchi is a classic Korean spicy cabbage ferment - it isn't typically vegan due to the addition of shrimp paste or fish sauce - whilst vegan versions are available to buy, making it yourself is surprisingly easy, tastier and much cheaper too. The primary ingredient is traditionally Chinese or Napa cabbage, which is marinated and fermented whole, but the beauty of making your own kimchi is you can use your pick of veg and make it to your own tastes - I used a savoy cabbage for this recipe which was homegrown and chopped the veg pre-ferment which I find makes it easier to enjoy straight out the jar post-fermentation.

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21 November 2021

Pumpkin Pie Energy Balls

Pumpkin pie-inspired energy balls made from pumpkin puree, nuts, seeds, dried fruits and pumpkin spice seasoning. A great Autumnal snack with energy from whole foods, giving a whole array of vitamins and minerals to keep you fuelled.

These are such a great snack, with a chewy texture and flavours of pumpkin pie like cinnamon, nutmeg and ginger. They're also super easy to make, simply blitz up the ingredients in a food processor, then roll out in balls and coat in shredded coconut for a healthy and delicious on the go pick-me-up.

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14 November 2021

Crispy Fully-Loaded Smashed Potatoes

Crispy skin-on roasted potatoes topped with roasted garlic sour cream, smoky coconut bacon and crispy onions. A delicious appetiser or party food, perfect for sharing with company.

This dish is such a delightful combination of flavours and textures - a little on the indulgent side and a simpler version of loaded baked potato skins, with all the same delicious rewards! Baby potatoes work best for this recipe, they cook quickly and go extra crispy - I used the smaller ones my parents grew in their garden.

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12 September 2021

Soy-Glazed Runner Beans with Cashews

Soy glazed runner beans with cashews - slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger. Incredibly delicious and a fantastic way to use the last of the season's runner beans - serve up as a side dish or with some fluffy rice.

There's just something so incredible and humbling about homegrown produce, not only is it even fresher and full of flavour, but it just seems so much more rewarding to cook with and enjoy a meal that you or a loved one have spent the time growing the ingredients for.

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30 August 2021

Baby Potatoes with Lettuce Pesto

Tender baby potatoes tossed in a herby pesto, with the addition of an unusual ingredient - lettuce. Whether you're growing lettuce, or it's in a bag from the supermarket, it always seems to be one of those ingredients that you have leftover. This is a great way to reduce food waste and make a delicious dish in the process!

It may sound a little strange, but lettuce actually has quite a neutral flavour and high water content, resulting in a creamy pesto sauce that you'd never know contained anything but the usual ingredients. I just love using seasonal produce and this dish really utilises them - thanks to my parents for both the potatoes and the lettuce from their veg garden (and to my mum for the lettuce pesto idea!).

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10 July 2021

Grilled Corn Salad

A summery Mexican-inspired salad with grilled corn, tossed in a sweet and spicy chipotle, maple & lime dressing, with quick-pickled red onion and crumbled vegan feta.

I love summer salads like this - packed with smoky flavour from grilling and bright zingy dressings that bring the whole thing to life. This is the perfect accompaniment for a BBQ, picnic or even some tacos.

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