Guest recipes with Farah Shammas

Lent lets vegan cuisine shine

 

Chestnut Loaf Roast

200g precooked chestnuts

2 red onions

2 garlic cloves

3 tablespoons olive oil

2 tablespoons dark soya

2 cups vegetable stock

1 cup almond milk

1 teaspoon dried thyme

1 teaspoon dried basil

Pinch of Himalayan salt

1/4 teaspoon ground pepper

2 cups wholegrain breadcrumbs

2 tablespoons whole wheat flour

 

Sauté onion and garlic

Add the rest of the ingredients and stir for a couple of minutes

Transfer to a baking dish

Put in pre-heated oven at 180C for 30 minutes approximately

 

Vegan 1 Minute Ice Cream

3 or 4 frozen ripe bananas

Splash of plant-based chocolate milk

1 tablespoon of chia seeds

1 tablespoon of sesame seeds

1 tablespoon of ground flaxseeds

3 drops of vanilla extract

4 medjool dates (no pips)

 

Mix all together in a strong blender

Serve immediately and gobble up

 

Overnight Oats

Fill a Pyrex with about 1.5cm deep of whole oats and cover with the same depth again of your preferred plant-based milk.

Add 1/2 teaspoon of cinnamon, 2 teaspoons of ground flaxseeds and 2 teaspoons of sesame seeds.

Soak overnight (for at least 8 hours) and enjoy the next day heated as a porridge or cold. You can make it the following day by adding agave syrup to sweeten, chopped dates, raisins, cubed apples, banana slices, tinned fruit, mango and also topping with granola or pumpkin seeds is also delicious.

Optional, you can soak with fruits like apples and peaches (and/or raisins) and bake in the oven at about 160C for 15 minutes to make an oat bake pudding which is also great for breakfast or even a dessert.

 

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