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Plant Based Kale Pesto with Cashew Parmesan.

I fell in love with Kale a few years ago. As soon as I realised that there was so much more to be done with it than just boiling it up with potatoes and making bubble and squeak. Kale doesn't even need to be cooked just massaged with extra virgin olive oil and sea salt then marinated and paired with an equally strong flavour. It's been a firm favorite on many of my menus for a few years now. This Kale Pesto recipe is one of my favourite recipes at the moment. It sits easily for a week in the fridge, it gets better as it sits, its beautifully strong with a really gutsy flavour. Kale & Cashew Parmesan Pesto 75gr of Calvo Nero 2 cloves of smashed garlic 2 large Tablespoons of Tansyskitchen Cashew parmesan 60 mls of extra virgin olive oil. Remove the hard stalks from the kale. (this is so much easier if you get Kale in bunches not pre chopped ) Chop or shred the kale. add 2 teaspoons of sea salt add 2 large tablespoons of Tansyskitchen plant based parmesan Massage in the Oil. Store in a jar in the fridge. Leave for a couple of hours before you serve to give the oil time to soften the kale .   How to use. Try it in a toastie with melting vegan cheese and smashed sweet potato. Use it as a topping for  Scrambled Tofu. Stir a little into your favourite vegan soup for a flavour boost Stir through your favourite pasta or spiralized veg. Top with coconut bacon .

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What is Jackfruit and is it a good meat substitute?

Grown in south East Asia and parts of Brazil, the jackfruit is the largest tree-borne fruit in the world. Jackfruit has a hard green skin covered in a spiky raised pebble-like structure. A small jackfruit can weigh five to seven kilos, the largest can reach up to thirty-five kilos. It is a strange looking fruit; the kind of fruit you imagine the “Star Trek” crew encountered while stranded on a new planet. Ripe jackfruit has an unpleasant aroma, yet once opened, it smells like a combination of banana and pineapple. Some people even think it smells like bubble gum or sweets. The fruit seeds are enclosed in large bulbs of yellow flesh. Single jackfruit can have anywhere from one hundred to five hundred of these bulbs.The sweet ripe jackfruit is used in ice creams and deserts, while the green or unripe jackfruit is perfect for savoury dishes. It is the green jackfruit that has gained notoriety as a meat substitute, a surge in popularity fueled by increased interest in vegan, and plant food diets. In the U.K Food outlets like "Club Mexican" and “Spice Box” sell their own version of Jackfruit dishes, while the plant-based frozen meal company “Allplants” delivers a jackfruit meal as one of their selections. “Essential Foods”, the Bristol-based ethical food co-op that supplies many of the UK’s health food shops sell their own brand of tinned organic green jackfruit. Ethnic shops have been selling both the green and ripe jackfruit in tins for years along with fresh and sometimes frozen versions. When it comes to taste the green jackfruit has very little flavour. This means it is remarkably easy to re-create your favourite meat dishes as the jackfruit takes on the flavour of the seasonings that are added to it. Slow cooked jackfruit has a texture similar to shredded meat; it is this texture and appearance that make it such a popular meat substitute and gives it the “wow” factor. Pulled jackfruit instead of pulled pork has become a vegan Instagram star. Here is some I cooked earlier   http://tansyskitchen.co.uk/uncategorized/vegan-bbq-jack-fruit/   Nutritionally Jackfruit is a powerhouse, rich in potassium, zinc and fibre. It also contains vitamin C and is one of the few fruits that contain B vitamins. It has very few calories and has no saturated fat or cholesterol. Jackfruit is a perfect meat substitute except that it has very little protein. One hundred grams of jackfruit contains only 1.7 grams of protein compared to quorn, which provide 14.5 grams per 100 grams or black beans that contain a massive 21 grams per 100 grams.  This doesn’t mean jackfruit isn’t a great food choice and as a meat substitute. It passes on flavour, texture, and versatility not to mention the fact that it’s really insta-photogenic but as a protein source it scores low. Serving another protein source with your jackfruit easily solves this.

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Coconut Bacon and How to Use It

Coconut bacon is made with unsweetened coconut chips and spices. I don't suppose you could fool a bacon fan into believing that it is actually real bacon, especially if you serve it on a plate beside a couple of eggs , but if you want bacon flavour, coconut bacon works perfectly.  Coconut bacon is salty,smoky and crisp. It is also veggie, vegan and gluten free.  I first made coconut bacon in a coffee shop. Like  many  coffee shops, it had limited,storage and cooking space. The food we prepared needed to be both casual and easy to take away.  Coconut bacon fits this criteria  perfectly, not only does it look and taste great  but it doesn't take up fridge space. Once baked, it can be stored in a sealed jar. It is a versatile vegan option that can be used to create eclectic  and indie style dishes. Coconut bacon is just as versatile for the home cook. More of an ingredient than a spice but with all the convenience of a spice. Try it on top of vegan french toast, salads or add it to your pasta dishes. If you want to make your own coconut bacon there are lots of recipes on the Internet. Most of them use just three or four ingredients, and a  combination of soya sauce, liquid smoke and coconut chips.It's easy to play around with these to create different flavours. if you don't fancy making your own coconut bacon you can order some from me here http://tansyskitchen.co.uk/product/coconut-bacon-70g/ Five Ways To Use Coconut Bacon 1. Make your own Hipster avocado on toast. 2. Have an Aussie Style BLAT. 3. Try it in a Breakfast Taco with scrambled tofu. 4. Top a Caesar salad 5. Try it with Vegan MacNcheese

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Chocolate Vegan Cookies & Ice Cream

Chocolate- Espresso Cookie Sandwich The chocolate almond cookies in this vegan ice cream sandwich are made with spelt flour, which is gluten- friendly; they are sweetened with maple syrup and agave syrup rather than white sugar. Layered with vegan Ice cream, this is a delicious and indulgent desert. For the cookies Ingredients. 375ml whole spelt flour ¾ cup white spelt flour 1tsp baking powder 1tsp baking soda ½ teaspoon of salt ¼ teaspoon of cream of tartar ¼ cup of cocoa powder ½ cup canola oil ½ cup maple syrup ¼ cup of agave syrup 1 tsp apple cider vinegar 1tsp vanilla extract 1tsp of almond extract 2tsp espresso powder 1cup of vegan dark chocolate chips of chunks ½ cup almonds coarsely chopped. In a mixing bowl combine the flours, baking soda, baking powder, cream of tartar cocoa and espresso powder. In a separate bowl mix the oil, syrup, vinegar and almond extract, whisk until combined. Mix into the dry ingredients and stir them together. Add the almonds and chocolate chips. Drop small spoonfuls onto a lined baking sheet. Bake at 175 degrees Celsius for 12 minutes. To serve layer with your favourite dairy free ice cream.and garnish with grated dark chocolate or a few crushed cacao nibs.

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Gluten Free Pancake Day

  Why do we eat Pancakes on Shrove Tuesday?  Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The recipes for pancakes in this posting both give up something. Serve them for breakfast or for a snack for later in the day. They will definitely satisfy a sweet tooth without having to raid the biscuit tin. Banana Bread Pancakes with Vegan Salted Caramel Sauce (Giving up The Dairy, and the wheat) 175 gr doves farm wheat free flour/ 3 tbs ground almond /1 1/2 tsp cinnamon 1 tsp mixed spice/1/2 tsp nutmeg/3 mashed bananas/ 100ml water or milk substitute Mix the first five dry ingredients in a bowl. In a second bowl mash the bananas. Mix into the dry ingredients add the water and the vinegar and let sit for five minutes. Coat  a non stick pan with a little oil or coconut oil. Add 3 pancakes and slice a few bananas into each one. Turn when lightly browned on bottom Serve topped with chopped nuts and Salted Caramel Sauce     Vegan Salted Caramel Sauce recipe here  http://www.anorganicwife.com/2013/10/recipe-vegan-salted-caramel-sauce.html Skinny Pancakes with Orange or Lemon and Coconut sugar.  (Giving up the Dairy, the wheat, white refined sugar and the calories.) Paleo There are recipes for these amazing "Paleo Pancakes" all over the internet. The most shocking thing about them is how simple they are to make and how good they taste. Mash 1 banana with two free range eggs and mix it up. Imagine you are making scrambled eggs with banana. I like to add a small cap of vanilla into the mix. The mixture will be quite thin. Melt a little coconut oil in to a pan add a small ladle of the mix and cook gently for a couple of minutes on each side. Serve with a squeeze of orange or lemon and coconut sugar.                

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