Category Archives: Vegan

Golden coconut thins


Ingredients:

  • 100g desiccated coconut
  • 150g sugar
  • 10 hazelnut – roasted and crushed
  • Salt

Method:

Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the  thin from sticking to the used surface.

Hazelnuts
Hazelnuts

Mix the crushed hazelnuts to the coconut.

Melt the sugar on high heat, then stir until it becomes golden and really clear.

Melted sugar
Melted sugar

Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut.  Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.

The mix is flattened and scored
The mix is flattened and scored

Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.

The best ones to bite are the ones that are not compact
The best ones to bite are the ones that are not compact

The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.

If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.

...And here is what I made  few months earlier... in the dark

…And here is what I made few months earlier… in the dark

Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.

Adding salt to the melted sugar breaks down its sweetness.

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Vegan Chilli con carne


Chilli con carne served with barley

Chilli con carne served with barley

Ingredients for 4 portions:

  • 200g Barley
  • 2 kidney beans tin
  • 100g mince soya meat
  • 1 tinned tomato
  • 50g leek
  • 1 medium onion
  • 1 scotch bonnet (chilli pepper)
  • 1 teaspoon of Paprika powder, coriander powder & cumin powder
  • 3 garlic cloves

Method:

Dehydrated Soya mince
Dehydrated Soya mince

Start by soaking the soya mince in boiled water for 10 minutes. When rehydrated, the mince will double in volume. Drain, squeeze out the water and set aside. Also put the barley to soak in cold water for 20 – 30 minutes.

Blended condiments, hydrated soya, kidney beans
Blended condiments, hydrated soya, kidney beans

Chop and blend 1/4 onion with the tomato, leek, the chilli pepper and garlic cloves. Set aside.

Finely chop the rest of onion and fry it in a sauce pan with 3 table spoons of oil. Once the onion is browned, add the now rehydrated soya mince and with salt and black pepper. Stir fry for 3 minutes until the mince takes a bit of colour. Now add the blended ingredients and stir well with a spatula, then cover for 10 minutes.

Remember to stir from time to time to avoid burns. All you should hear by this time is frying noises from the pan. This means it is the time to add the kidney beans with the coriander, paprika and cumin. Stir, then pour in 400ml of water. Cover the pan and leave it to simmer for 20 minutes.

In the meantime, rinse the barley and place it on the hob with 250ml of water, 1 table spoon of oil and salt.Living the pot uncovered on high heat, allow the water to evaporate for 20 minutes. Once the water has evaporated, fluff the barley and add another 10ml of water, then cover. This time, cook on low heat for 10 minutes to complete the cooking process with steam only. By this time the chilli corn should be ready.  Serve and enjoy.

Serving suggestion
Serving suggestion

Barley is a good alternative for those who do not like rice, cooking it without soaking beforehand can take up to 80 minutes, it is therefore best to soak it before hand to save on energy.

Closed pie with pear and dark chocolate


Light, fluffy, not too sweet pear pie

Ingredients for 5 portions:

  • 100g Dark chocolate
  • Tin pear
  • 100g almond powder
  • 100g sugar
  • 1 lemon zest
  • 10ml corn or any vegetable oil
  • 1 Jus-Rol puff pastry sheet

Method:

Preheat the oven at 180C.

Drain the halved pears and cut them in 2 making each piece a quarter. Dry every quarter with paper towel and set them aside.

Dry the pear quarters

Mix the almond powder, lemon zest and sugar, together and set the mix aside.

Now prepare the chocolate sauce in the same way as for the sponge and orange sandwich (search the blog).

Spray some vegetable oil on the oven baking tray and lay the puff pastry flat on it.

Pears diped in chocolate

Cover the pear quarters in chocolate and gently place them length ways on the pastry sheet.

Now, cover the pears with the almond, zest and sugar mix like on the third photo on the top.  All you have to do now is just fold the pastry over the pears to create an envelope.

With a knife or fork score the edges of the pastry to seal the envelop. Using a baking brush, gently brush the top of the pie with some vegetable oil before placing it in the oven for 40 minutes at 180C.

Once the pie is ready, let it cool down for at least 10 minutes before serving. The dark chocolate can be very bitter for children, so, serve it to them with an ice cream or a fruit sauce. Enjoy!

.....mmmmm....
…..mmmmm….

Potato rosti and beetroots


Ingredients for 2 portions:

  • 200g sweet corn
  • 2 medium precooked beetroots
  • 100g leek and 50g celery (optional)
  • 1 big potato or 2 medium ones
  • 1 small onion
  • Salt & Pepper
  • Garlic granules & Ginger powder
  • Dry thyme
  • Sunflower oil

Method:

Peel the beetroot and cut it into small pieces, cut the leek and onion in the same size, set aside separately. Drain and rinse the sweetcorn, set aside. Peel and grate the potato length ways to obtain the longest possible “straws”.

Grated potato
Grated potato

Squeeze out the extra water coming out of the potato, lightly dust with salt and pepper mix well, set aside. You will need a frying pan and a wok to cook this meal.  A large sauce pan could be used instead of the wok.

In the wok, heat 2 tablespoons of oil, and brown the chopped onions with a pinch or two of thyme. This should take about two minutes. Now, add the leek and celery then stir for 3 minutes. Time to add the beetroot, corn, a bit of garlic granules, a bit of ginger and salt. Stir all to mix well. Adjust seasoning. Now add 3 to 4 tablespoons of water then, stir continuously for 4 to 5 minutes the time for the water to dry out and for the beetroots to absorb the other ingredients. Once this part is done, remove the wok from the hob, cover and leave aside.

Now onto the potatoes rostis, also called “pomme pallaisson” in French. These are simply small potatoes pancakes and with a big baking potato for example, you can easily obtain 4 small pancakes.

Grated potato 2
Grated potato 2

Heat 1 tablespoon of oil and make sure the surface of the frying pan is covered. When the pan is hot enough, divide the potatoes straws in 4 little mounts and place them on the pan.

Frying the pancakes
Frying the pancakes

Gently flatten each one and fry each side for 2 to 2.30 minutes. Only use a thin spatula or a large bread knife to turn the rostis over. Serve as suggested below.

Tuck in...
Tuck in…

 

Homemade tomato soup


Tomato soup & Garlic and basil bread
Tomato soup & Garlic and basil bread

Ingredients for 2 portions:

Ingredients for the dish
Ingredients for the dish
  • 2 precooked mini baguettes
  • 1 scotch bonnet
  • 4 garlic cloves
  • 50g leek
  • 1 tomato tin
  • Vegetable oil
  • Dry basil
  • Salt

Method:

Peel the potato and cut it very finely. Cut the leek, onion and garlic too, set aside.

Heat 2 tablespoons of oil in a saucepan, fry chopped onion and potato until brown, then, add the leek and 3 chopped garlic to wilt, stirring continuously for 1 minute.

Now pour in the tomatoes and add the scotch bonnet. Also add in 200ml of water and cover for 20 minutes. What we are looking for here is for the potatoes pieces to be completely soft. After that, blend the content of the pan while it is still hot.

ARENAFor the bread, preheat the oven at 180C.

Mini baguette wedges
Mini baguette wedges

Cut the bread into wedges, mash the remaining garlic and rub it on the wedges. Place the bread on a baking dish and drizzle with oil. Sprinkle on some dried basil and bake for 8 to 10 minutes.

Nice & crispy bread wedges
Nice & crispy bread wedges

Done. Serve. Enjoy.

Do check out the booklet for some useful shopping tips and the “Did you know” section.

Stuffed aubergines with peanut butter sauce


Aubergine, plantain, peanut butter sauce
Aubergine, plantain, peanut butter sauce

Ingredients for 4 portions:

  • 2 medium aubergines – halved and hollowed
  • 2 red peppers – grated
  • 50g leek – grated
  • 1 scotch bonnet – finely chopped
  • 3 small parsnips – peeled and grated
  • Peanut butter
  • 1 ripe plantain – peeled
  • 2 garlic cloves – finely cut
  • 1 small onions
  • Salt & pepper + Vegetable oil
It all starts here
It all starts here

Method:

Preheat the oven at 180C.

Hollowed aubergines
Hollowed aubergines

After hollowing the aubergines, set the skins aside and grate its flesh.

Cut the onion in half, chop one half for the peanut sauce and grate the other half for the stuffing.

Ready to bake 1
Ready to bake 1

In a bowl, mix together the grated aubergine flesh, and everything that has been grated. Add in the garlic, salt, pepper and two tablespoons of oil. Taste and adjust the seasoning before scooping the mix into the aubergine skins. Place the stuffed aubergines into a Pyrex dish, then into the oven for 1 hour at 180C.

Ready to bake 2 plantain
Ready to bake 2 plantain

Peel the plantain and cut it in 4. Place in a baking tin, drizzle with oil, salt and put it in the oven with the aubergines for 25 minutes (preferably in the last 25 minutes).

In the meantime, prepare the sauce. Simply fry the chopped onion in one tablespoon of oil for 2 minutes, then, scoop in 2 tablespoons of peanut butter. Stir to dilute for 1 minute then pour in 400ml of water. Leave to gently simmer and reduce for 7 to 10 minutes.

Serving suggestion
Serving suggestion

Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.

Download The Bank Cook booklet


Homemade biscuits
Homemade biscuits

Hi, thank you for visiting the page today. This blog is still being populated but,  If you’d like to download the booklet, please go ahead and click on the link below.

Recipes for food banks users – Low res PDF

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Be blessed.

Hortense