Winter Plate

Sautéed Steak Strips Stroganoff, spring onion Mash, carrot and coriander soup and tossed salad.

2011-10-30 15.03.03

Ingredients:

  • 1 packet of Vegan Soya Steak strips
  • 1 Red onion peeled and sliced
  • 3 Mixed coloured peppers sliced into strips
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 1 tsp of ground coriander
  • 1 tsp of lemon chilli seasoning
  • 1 tsp of Garlic and ginger paste.

Using a ¼ cup of water into a frying pan you sauté the red onions until soft adding the steak strips cumin, paprika, coriander and lemon chilly seasoning, tossing the ingredients together under a medium heat so there marinate together. For a more oriental flavour ginger and garlic paste is added with a dash of lime juice, the sliced mixed peppers are added at his time to further enhance that succulent flavour. For those wishing a sweet and sour flavour 2tbs of Agave syrup or sweet freedom can be added to glaze the meat strips, suitable for diabetics and all taste buds without raising your sugar levels.

Spring Onion Potatoes

Ingredients:

  • 1 Small bag of new potatoes
  • 3 spring onion tails
  • 1 tbsp of olive oil or vita-lite sunflower butter
  • 1 lemon, juiced
  • 1 tsp bouillon seasoning

Cook the potatoes in shallow water until there are slightly soft but al dente. Take the potatoes off the heat and add the spring onion tails, olive oil or vitalite sunflower butter, squeezing lemon juice and bouillon seasoning to the mixture. Roughly crush all the ingredients together but not into a mash but allowing them to bind nicely together for a crunchy but creamy flavour.

Carrot and Coriander Soup

Ingredients:

  • ¼ cup of water
  • 3 medium onions, chopped
  • 4 garlic cloves, crushed
  • 2 lb 2 oz (1 kg) fresh carrots, chopped
  • 2 or 3 sweet potatoes, chopped
  • 2 ½pints (1.4 litres) water
  • 2 tbsps vegetable bouillon
  • 1 bunch fresh coriander, roughly chopped
  • Ground nutmeg and Himalayan salt

1. Heat the ¼ cup of water in a pan and saute the onions until translucent, about ten minutes. Add the garlic and saute for one minute.

2. Add carrots, sweet potatoes and water to the pan. Bring to the boil and simmer for about 30/35 minutes, until the carrots and sweet potatoes are very soft.

3. Add the bouillon and three-quarters of the coriander. Remove from the heat and blend it to a smooth creamy soup.

4. Put back on the heat, add the nutmeg and salt to taste. Reheat and then serve with some of the remaining fresh coriander as a garnish. Serves 6-8. As laid out on the plate, pour the hot soup into a ramekin. Using another ramekin place the potato mixture into and it and turn it upside down in the middle of the plate. Add your vegan steak strips stroganoff as displayed in the picture garnished with a Mediterranean salad. You can also make some light garlic toast to accompany this dish for the soup if necessary. Bon Appetite.