Winter Squash, Chickpea Tajine

A tajine is like a Moroccan stew. Often using chickpeas and spices from the area. We have had an abundant year of winter squash and are always happy to find a new recipe that will use them. This was very tasty and we look forward to having it again.

Serving Size: 4

Ingredients:

• 1½ pounds winter squash or pumpkin, de-seeded and chopped in bite sized pieces
• 3 tablespoons cooking oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 8 ounces dates, de-seeded and chopped
• 1 (14 opunce) can chickpeas, drained
• 2 teaspoons ginger powder
• 2 teaspoons corinder powder
• 1 teaspoon cumin
• 1 small red pepper, chopped
• 1 (14 ounce) can crushed tomatoes
• salt and pepper to taste
• splash (optional) chilli sauce

Directions:

1. Drain the chickpeas in a colander.
2. Chop the onion and mince the garlic
3. De-seed and chop the dates
4. Chop the coriander
5. Heat the oil in a large pot.
6. Add the onions and sauté until they begin to soften.
7. Add the crushed tomatoes.
8. Add the garlic, ginger, coriander and cumin.
9. Stir while heating.
10. Add the chopped red pepper
11. Add the drained chickpeas.
12. And add the chopped coriander.
13. Add the steamed squash pieces
14. Add the dates.
15. Season to taste with salt and pepper
16. Serve garnished with coriander or cilantro.
17. Optionally serve with couscous or flatbread.

Related Posts:

• Carrot Chickpea Tajine
• Winter Squash Chili Sin Carne
• Orange Risotto with Tofu, Winter Squash and Apricot
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

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Eggless Cashew Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink

• 12 tbsp of aquafaba

• 130g coconut nectar

• 130g maple syrup

• 325ml brandy/cognac

• 300ml cashew cream (160g of cashews, soaked + 160 ml water)

• 1 tsp nutmeg

• 1 tsp cinnamon

• 2 tsp vanilla extract

• Extra nutmeg for grating


Method:
 

1. 1. Mix together the coconut nectar, brandy and maple syrup and let this sit for about an hour.
2. 
   2. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin out the cream.
3. 
   3. Whisk the Cashew Drink, cashew cream, vanilla, nutmeg and cinnamon into the mixture from step one. And put this in the refrigerator to chill for 1-2 hours.
4. 
   4. When this has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy Cashew Drink mixture. Check the flavour and adjust with more brandy or spices, if you wish.

            
5. Return to the fridge and chill before serving. Serve chilled with an extra
 

Allergy info: nuts
Recipe by Nena Foster
You’re a rude elf when… your eggnog brings all the boys to the yard.

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Eggless Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink
• 12 tbsp of aquafaba
• 130g set honey or coconut nectar
• 130g maple syrup
• 325ml brandy/cognac
• 300ml cashew cream (160g of cashews, soaked + 160 ml water)
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 tsp vanilla extract
• Extra nutmeg for grating

Method:
 

1. Separate the eggs into different bowls.
2.  
3. Whisk together the honey, maple syrup and aquafaba until smooth and frothy.
4.  
5. Next, pour the brandy into the aquafaba mixture and let this sit for about an hour.
6.  
7. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender.
8.  
9. Adjust the water if needed, adding more to thin it out.
10.  
11. Whisk the Cashew Drink, cream, vanilla, nutmeg and cinnamon with the brandy/cognac, and put this in the refrigerator to chill for 1-2 hours.
12.  
13. When the milk has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy milk.
14.  
15. Check the flavour and adjust with more brandy or spices, if you wish.
16.  
17. Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.

 

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Lentil, Walnut Pâté Spread

My goodness, this is very good. It really tastes like a pâté should. We use it as a spread for sandwiches and also for cracker snacks.

Yield: 1½ cups

Ingredients:

• ½ cup brown lentils
• 1 teaspoon cumin
• 1½ cups watrer, lightly salted
• 1 cup walnuts, chopped
• 3 tablespoons nutritional uyeast
• 1-2 teaspoon onion powder
• 1 tablespoon tamari , Braggs Amino or light soy sauce
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• ⅛ teaspoon each allspice, niutmeg, rosemary
• ⅛ teaspoon black pepper
• 2 tablespoons coconut oil, melted
• 1-2 teaspoon lemon juice
• salt to taste

Directions:

1. Soak the lentils for 1 hour or overnight.
2. Place the soaked lentils in a pot.
3. Cover with water (about 1½ cups).
4. Add the cumin and a pinch of salt.
5. Bring to a boil, then simmer until the lentils are very soft.
6. Meanwhile, place the walnuts in a food processor and pulse to a fine “flour”.
7. Add the seasonings and nutritional yeast, and pulse again to mix.
8. When the lentils have cooked, drain any extra liquid off and add to the walnuts in the food processor.
9. Add the tamari and lemon juice
10. Pulse to blend.
11. Season to taste.

Related Posts:

• Walnut Pea Spread
• Walnut-Date Spread on Pumpernickel
• Fava Bean Spread
• Bruschetta with Muhammara Spread and Chopped Tomatoes
• Sweet Red Bell Pepper Spread Redoux

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Vegan Spinach Gnudi dressed with Tomato Sauce

Gnudi means nude in Italian. These balls are the filling for ravioli, without the pasta parts. It is really quick and easy to make. We enjoyed these with a mixed salad and a glass of organic vegan red wine.

Serving Size: 2

Ingredients:

• 1 pkg. 10 ounces frozen chopped spinach, thawed
• 1 pkg. (aprox. 8 ounces) firm tofu
• 4-6 tablespoons chickpea flour
• egg replacer for 2 eggs
• 1 heaping teaspoon vegetable bouillon powder
• 2 tablespoons nutritional yeast
• 1 small onion, chopped
• dash nutmeg
• splash chili sauce

for the tomato sauce:

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small bell pepper, de-seeded and chopped
• 1 14 ounce can crushed tomatoes
• 2 teaspoons Italian seasonings
• salt and pepper to taste
• splash Tabasco
• non-dairy cheese as garnish

Directions:

1. Thaw the spinach and squeeze out all the liquid. It is easiest to do this by placing the thawed spinach in a sieve and pushing on the spinach using a spoon.
2. Place the squeezed spinach in a large bowl.
3. Squeeze the extra water from the tofu and crumble it into the spinach.
4. Using a fork gently mix the two together.
5. Chop an onion and add to the spinach tofu mixture
6. Add the nutritional yeast vegetable bouillon powder, nutmeg and hot chili sauce.
7. Mix well using your fork.
8. Add the 4-6 tablespoons of chickpea flour and mix well.
9. The mixture should be able to stick together so you can form small walnut sized balls.
10. Form the gnudi balls usually about walnut size.
11. Make the tomato sauce. Chop the onion, mince the garlic, de-seed the bell pepper and chop.
12. Heat the oil in a saucepan.
13. Add the onion and garlic, bell pepper pieces and sauté until soft.
14. Add the can of crushed tomatoes, Italian seasonings salt and pepper.
15. Season to taste with Tabasco and any additional spice you find necessary.
16. It is most common to cook the gnudi in a pot of boiling salted water, however we prefer to steam them.
17. We use a traditional bamboo steamer, that sits over a frying pan filled with water. That way the gnudi keep their shape and color and do not lose and nutrients.
18. Steam the gnudi for 10 minutes then they are ready to serve.
19. Grate some non-dairy cheese, or make vegan parmesan as a garnish for the gnudi.
20. Place a few tablespoons of the tomato sauce in a bowl.
21. Put 4-5 gnudi in the sauce, and top with the non-dairy cheese.

Recipe inspiried by http://www.onegreenplanet.org/vegan-recipe/spinach-tofu-gnudi-balls/

Related Posts:

• Spinach Flatbreads with Black-eyed Pea Tomato Sauce…
• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Farro with Chickpeas, Artichoke Hearts and Tomato Sauce
• Mini Vegan Spinach Frittatas
• Gnocchi with Winter Squash, Spinach and Vegan Feta

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Ginger Spiced Hot Chocolate

At this time of year there is nothing better than cosying up with a piping mug of hot chocolate, and even better when it is festive flavoured (and vegan-friendly!) This recipe from Chanelle (@apinchofbella) is so simple, and perfect for all you ginger lovers!

 

INGREDIENTS:

2 x cups of oat milk (or you can use whichever milk you prefer)
 

1/2 of an 85g bar of Just Ginger Seed & Bean Chocolate, plus one square for grating on top
 

1 x can of coconut cream 
 

2 x cinnamon sticks 

 

METHOD:

In a pan gently simmer the milk on a medium heat and add in chocolate stirring until melted.
 

Pour into two mugs.
 

Top with a scoop each of pure coconut cream (keep the rest for a creamy winter veggie soup), a cinnamon stick and some grated Just Ginger Dark Chocolate. 



 

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Ossa Organic's A.C.V Buzz Martin

A gut healing healthy hedonist take on the classic mimosa cocktail by Ossa Organic
            Buzz Martin 

1.  
2. The original Buzz Martin was served at the Ace Hotel Sunday @healthyhospo yoga brunch. 
3.  

            What You'll Need:
 

1. 15ml  St Germain natural french elderflower liqueur made from fresh flowers 
2.  
3. 10ml Ossa Organic A.C.V 
4.  
5. 20ml freshly squeezed orange juice 
6.  
7. 80ml Champagne 
8.  
9. Then...
10.  
11. Pour all the ingredients in a champagne glass, give a gentle stir to mix and garnish with a sprig of rosemary 
12.  
13. 

Recipe courtessy of Cami Vidal and La Maison Wellness for Ossa Organic.
 

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How To Make: Dairy Free Yorkshire Puddings

It wouldn't be Sunday without them, and there's no reason to forgo them just because you're eschewing dairy! Rebel Kitchen show us how it's done.
YORKSHIRE PUDDING
(serves 6)
 
Ingredients:
1 ½ cup self-raising flour
½ tsp baking powder
1 cup Rebel Kitchen Semi Skimmed Mylk
½ cup warm water
Pinch of salt
2 tsp vegetable oil
 
Method:

1.  
2. Preheat the oven to 220 degrees Celsius.
3.  
4. In a large jug, whisk flour, baking powder, Semi Skimmed Mylk, water and salt, until you have a smooth batter without any lumps. Set your mixture aside to sit at room temperature for around 15 mins.
5.  
6. Add around a teaspoon of oil to each hole in a 12 hole muffin tin and place this directly in the oven to heat for 5 mins.
7.  
8. Take hot, oiled tin out of the oven and carefully pour the batter into the individual holes. Bake in the oven for 25 mins, until golden and risen.

 
 

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Green Chickpea Pancakes

Five ingredients. Five steps. Sweet or savoury. A healthy alternative to your usual pancakes, brought to you by Rude Health & Anna Jones.

Rudely Alternative. Five ingredients. Five steps.

Dinner party dilemma? Family to feed? Need a hit-the-spot homemade meal in a hurry? We’ve got your covered in rudely alternative style.

 

 

To celebrate the versatility of our dairy-alternative drinks, we’ve have teamed up with chef, writer and food stylist Anna Jones to launch five, five ingredient dinner recipes. They’re quick, easy and above all else, full of flavour, with each one using a different drink from our rainbow range. Here’s our Green Chickpea Pancakes made with Oat Drink for a subtly oaty flavour.

 

I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash fried vegetables and cheese. Or I keep them in the fridge, heat them up gently in a pan and use them like wraps or instead of chapatis for dipping into curries. I’ve included some topping ideas below. – Anna Jones

Recipe

Makes 12 Pancakes

250g chickpea flour? 

350ml Rude Health Oat Drink 

50g spinach, washed? 

A small bunch of parsley  

Zest of 1 lemon  

Store cupboard: sea salt, freshly ground black pepper, coconut oil or olive oil for frying  

Variations: Replace the spinach with 1x medium grated beetroot or 1x medium grated carrot
 

---

Method

1. Add all the ingredients to a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter.
2.   
3. Heat 1 tsp of the oil in a medium-sized non-stick frying pan over a medium heat. Add a small ladle of the batter to the frying pan.
4.  
5. Working quickly swirling it around so the batter covers the base of the pan and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
6.   
7. Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with greaseproof in between each one and keep warm in a low oven.
8.   
9. Top with your favourite sweet or savoury combinations, there are lots of suggestions above.
10.   
11. These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days and they can be frozen, separated by sheets of greaseproof for up to 2 months - allow to defrost for half an hour at room temperature before using.  

Topping Ideas:  

1. A Fried egg, greens, avocado, toasted pine nuts, basil  
2.  
3. Berries, yoghurt, honey, toasted chopped nuts

 

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