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nology it s very grounding there s something human about the whole process a pestle and mortar seems like we re inviting the stone age into our modern kitchens and as a piece of equipment it can never be bettered this is not just about the food on the plate but the techniques that are involved in producing it techniques handed down from generation to generation techniques that millions have used and honed to create delicious food in many ways the act of cooking ties us all together our shared quest for delicious nourishing food you might be wondering why we post so many curry recipes we love india dearly i ve spent a lot of time travelling all over india and i can t imagine a more fascinating place to be i d love to go back someday india filled me with so much inspiration not just in the kitchen but in life generally india changed my life if you ve visited you probably know what i m feeling use any vegetables you like here whatever is seasonal and looking top banana i really enjoyed the squash we have hardly been going out shopping so this squash was really appreciated i prefer it to carrot in a curry jane prefers carrot we ll agree to disagree there i love the way squash just breaks down i left the skin on here i wanted to cook it well but not for it to break down into the sauce too much this whole meal was prepared with no oil the good fats coming mainly from the peanut butter in the masala better than takeaway squash and peanut butter masala simple healthy hearty vegan curry i can t think of many easier ways of making an indian feast let me know if you d like the rice and daal recipes i can post them next but here s the curry recipe to get started thanks to everyone who have requested recipes recently it s great to see all your cooking adventures over on facebook our group is here and instagram it makes my day when i see people cooking recipes from our cooking classes and vegan holidays and t here are still a steady stream of posts of recipes from peace and parsnips which is amazing it s been over 5 years since our cookbook came out i should celebrate that soon we loved this curry and will be making it again and again we hope you enjoy let us know if you try this one out follow our blog there are more recipes coming soon you may like our seasonal newsletter here s the link to sign up secret recipes and pictures of the bhk in full swing mr will our fellow collaborator yogi and cooking amigo from the sparkling complete unity yoga this one s for you bro keep it spicy sending much health and happiness to you from the bhk recipe notes i ve made this lockdown friendly i hope you can all still get some fresh vegetable and have a decent stock of spices in the cupboard i ve omitted fresh ginger onion chilli and garlic in favour of dried powdered it works i ve never been in a situation to try this out and i can see why my friend says that most indian restaurants in the uk use dried ginger and garlic in recipes the flavours are intense a great lockdown sub use any seasonal vegetables you like here bear in mind that different vegetables take different times to cook hence we add the courgettes in later we wanted them well cooked soft but not mushy if you are short of spices substitute the quantities with any spice mixes you have curry powder good all rounder is very handy or garam masala warming and fragrant smooth or chunky peanut butter is fine here if you are not a fan of peanuts try cashew butter or any nut seed butter you enjoy the nut butter flavours calm when they are cooked coriander would be nice to top this one off we didn t have any so we tried it with lemon balm instead delicious necessity regularly brings much inspiration healthy vegan curry can be rich and delicious the peanut butter masala sauce is the star here no oil and still awsome squash and peanut butter sabji spicy rich and healthy vegan curry the bits for 4 1 tin chopped plum tomatoes or 400g tomato pasatta 3 heaped tbs tomato puree 2 3 heaped tbs peanut butter unsweetened 500ml hot water 1 small butternut squash scrubbed and chopped skin on 1 large carrot scrubbed and chopped 1 small courgette chopped spices 1 1 2 teas ground turmeric 3 teas ground cumin 3 teas ground coriander 1 2 teas ground cinnamon 3 teas dried ginger 3 teas garlic powder 1 2 2 teas chilli powder you know how hot you like it 1 1 2 teas sea salt optional fresh coriander chopped do it set aside the courgette and peanut butter place a large sauce pan on medium heat and simply add all the other ingredients starting with the chopped tomatoes tomato puree vegetables and then spices stir them until combined pop a lid on and simmer for 15 minutes now add the peanut butter and courgette stir well and pop the lid back on simmer for 10 15 minutes your sauce should be thick and shiny with the peanut butter cooked through taste and add more sea salt and chilli as you like find your ideal flavour you may also like to add some hot water to thin the sauce a little at a time also stirring a few handfuls of greens into the sabji is a nice idea now sliced spinach chard kale whatever you have serve topped with fresh coriander and all your favourite curry trimmings foodie fact we love peanut butter we even make our own here sometimes it s simple just roast some peanuts and blend maybe add a little salt a touch of cold pressed oil to help it blend but is peanut butter healthy i know some people avoid it even when they enjoy the flavour peanut butter is high in fat but is a great source of good fats fibre too it s an excellent source of protein anti oxidants and vitamins like e b3 and b6 it s also has a good amount of omega 6 and you ll also find many minerals like magnesium iron selenium zinc and potassium the peanut butter market is varied some are more pure than others give your jar a read as usual the less ingredients the better we want to avoid palm oil refined oils and sugar good peanut butter can cost a little more but it s well worth it so peanut butter is healthy as long as you re not eating it 24 7 share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories curries gluten free healthy healthy eating nutrition photography plant based recipes summer travel vegan tags no oil oil free cooking vegan food 17 comments bhk lockdown diary sunshine cakes and frogs posted on may 19 2020 by leroy watson welcome to lockdown bhk style i ve lost count how long we ve been hanging out around the garden and house but we re the very lucky ones with a garden and loads of snowdonian sunshine it s been like bermuda up here for the past couple of months which has made this whole time feel much brighter for us we ve been getting on with cooking new recipes playing with new ideas in the kitchen and in the garden too the veg patch is up and running we have modest ambitions and if we get a few broccoli floret and a cabbage out of it we ll be very happy the slugs round here resemble ugly anacondas i like snakes we ve been really fortunate with all the foragables in the area loads of sorrell nettles hawthorn and crab apple flowers fresh hawthorn leaves mints dandelions wild garlic all the joys of spring and early summer all that makes for some pretty awesome salads slice of our white pizza vegan style middle eastern flavours roasted cauliflower and red onions za atar and roasted garlic puree sun dried tomatoes sumac in these uncertain times how many times are we reading those words of late we feel blessed to have a local supply of organic veggies our veg box is one of the highlights of the week and tyddyn teg are producing an amazing array of fresh local veg for us to base our vegan dreamin on people keep talking of a new world sprouting out of this we re ever hopeful that things will get better and we ll start taking better care of each other animals and the world one of the key factors for us is a vegan lifestyle but also keeping food local focusing more on local sustainable organic farming i don t like the idea of massive corporations feeding us i can t trust those who put profit before health and wellbeing i can see from our groups and your emails that many of you are growing your own and from a produce point of view it doesn t get any better than that i don t really have very green fingers but i m good at getting my hands muddy does that count jane out by the pond there are loads of frogs newts and toads this year we re keeping it topped up and making shelters for them around the ponds vegan shish kebab marinated tempeh tofu and oyster mushrooms with apricots tahini sauce and pilaff oh there s a beetroot and ajwain flatbread too got to have big colours we think we ve noticed more birds and insects in the garden there s definitely more newts and frogs this year we re being invaded they try and get into the house which is very cute i was hanging the washing out the other day and a peregrine falcon leapt out of a bush what sight it was amazing to see such a bird of prey up close we get the buzzards overhead but they rarely land near the garden we ve also made friends with the local horses see below bob tanny and hera are our names for them and they seem to be warming to us they ve started to hang our beside our wall and even lie in the sun just outside our bathroom window it s lovely to wake up to see horses chilling and rolling around every sunset we get a crescendo of grunting horses blackbirds twittering and the occasional croak from the pond meet bob one of the neighbourhood horses who keeps us company in the garden we raided there fields the other day and now have a mighty pyramid of horse poo for the garden next year pineapple and pistachio up side down loaf with a rose and cacao sauce gluten free i ve had some extra time to experiment with new recipe ideas i cook something everyday and have realised i ll never get through the backlog of recipes i d like to share here maybe you could give me an idea of what you d like to see i m sure i ll have a recipe tucked away somewhere for yah plenty of brews in the garden to wash down all the cake apparently we ve both got sun tans from being out in the garden hanging out with frogs and cabbages sunsets caption id attachment_10516 align aligncenter width 470 we ve got sorrel coming out of our ears i love the zesty flavour in salads stews soups summers really kicking in over here we re enjoying loads of salads this one includes korean mint an interesting member of the mint crew it looks like marijuana but tastes like mint crossed with liquorice apparently bees butterflies and hummingbirds like it so it must be cool we try to keep the bhk blog up to date but there s plenty more vegan cooking action and chat over on our facebook cooking group we re loving our afternoon walks up the hills appreciating more than ever right now this is part one more bhk lockdown pics coming soon we re ever sending positive vibes and best wishes your way share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories healthy healthy eating healthy living peace and parsnips photography plant based summer vegan wales tags garden snowdonia vegan lifestyle leave a comment mediterranean vegetable and chickpea bake with za atar and vegan labneh posted on may 6 2020 by leroy watson baste with pomegranate molasses you get a nice crispy layer of melt in the mouth med veg topped with a little za atar a fragrant rich and flavoursome bake loaded up with zesty spices and the creaminess of vegan labneh we baste the top layer of veggies with pomegranate molasses and olive oil it makes them extra crispy this is the kind of centre piece that gets our appetites raving and the best thing it s easy to make and you might even have all these ingredients tucked away in your cupboards vegan food for everyone that s what we re talking about we wanted the flavours of the med for dinner tonight it s been ridiculously sunny up here in snowdonia perfect weather for a med veg bake in the garden i was fortunate to visit palestine recently and brought back some extra special za atar from bethlehem palestine was an incredible place to visit one of the most hospitable places i ve been and the food was outstanding i will do a post about it soon i must mediterranean vegetable and chickpea bake with za atar and vegan labneh vegan gluten free you might also like our wild mushroom lockdown lasagna recipe right here top palestinian za atar bought in bethlehem za atar beautifully aromatic herb mix but not all za atar is created equal i realised this in palestine there are some captivating spice shops and markets in bethlehem and i was able to try different grades and types of za atar the one we used here was my favourite lots of toasted sesame fragrant mountain thyme and a little twist of zesty sumac there too i think many za atars contain different quantities of herbs dried sumac salt and sometimes other spices traditionally the mix revolves around lots of green herbs like oregano basil thyme thyme marjoram and savory of course the best herbs are harvested wild then dried in the sun you ll find za atar used throughout the middle eastern part of the mediterranean iraq and the arabian peninsula and some north african countries the herbs will probably shift slightly as you move around and many of these mixtures are kept as family secrets some za atar mixes even contain caraway cumin or coriander za atar is normally served as a condiment if you haven t had it sprinkled over warm flatbread with a drizzle of olive oil quick you must i ve enjoyed this mainly in lebanon man ouche man oushe i think it s spelled a few different ways for breakfast i added it into the lentil and chickpea stew here it worked really well za atar can also be used sprinkled over hummus a seasoning on vegetables and salads i like za atar because it has a distinct flavour and i enjoy the subtle changes in the mix from turkey to palestine you can taste the different herbs used and when homemade it s a reflection of the local environment and conditions you can check out some of my lebanese foodie travels here seeking falafel perfection layers of flavour to enjoy in this bake the spicy stew topped with crispy pomegranate veggies sprinkled with za atar tasty bakes like this are ideal for sharing with loved ones and neighbours love leftovers too your whole house will be filled with delicious fragrance after cooking this good food shared is soul food this is a really comforting dish and loads of fun to pr...
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