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03/01/2019

Veganuary (Vegan January)

Veganuary

So, for 2019 people are going vegan for January! We want your vegan experience to be fun and filled with flavour. Here are 3 delicious recipes that are completely vegan that you can make for Vegan January.

Houmous

Ingredients

  • 1 tin of chickpeas
  • 1 small garlic clove
  • 1 tablespoon of tahini
  • 1 lemon
  • Extra virgin olive oil

Method

  1. Drain the chickpeas and peel the garlic.
  2. Put the chickpeas and garlic into a food blender. Squeeze the lemon into the mixture and ad a pinch of salt and pepper. 
  3. Start to blend and keep an eye on the viscosity of the blend, if it gets too thick add some water to loosen the mixture.
  4. Serve in a bowl with crunchy veg such as carrots, cucumbers and peppers.

 

Butternut Squash Soup

Ingredients

  • 1 butternut squash
  • 3 small cloves of garlic
  • Sweet onions
  • Olive or coconut oil
  • 2 &1/2 cups of water or vegetable broth

Method

  1. Peel the onions, garlic and butternut squash. De-seed the butternut squash and dice, as well as dicing the onion. Preheat oven at 400˚c.
  2. Before making these ingredients into a soup you are going to need to roast the butternut squash, onions and garlic together. Roast in the oven at 400˚c for 40 minuets so the squash if fork tender. 
  3. To make the soup you need either a submersion blender or a food blender. Take the veggies out of the oven and you can either place in a food blender with the water/vegetable broth and blend until it is creamy and smooth, or you can place the vegetables in a pan with the water/vegetable broth and use the submersion blender until it becomes creamy.
  4. Serve up hot by either boiling on a pan till the mixture is bubbling, or place in the microwave for 3 minutes.

 

Satay sweet Potato Curry

ingredient’s

  • 1 tablespoon of coconut oil
  • 1 onion (chopped)
  • 2 garlic cloves (crushed or grated)
  • 3 tablespoons of Thai red curry paste
  • 1 tablespoon of smooth peanut butter
  • 500g of sweet potato (Chopped)
  • 400ml of coconut milk
  • 200g of spinach
  • Lime Juice
  • Cooked rice

Method

  1. In a frying pan put one tablespoon of coconut oil on a medium heat. Fry the onions for 5 minuets so they become soft. Add 2 grated/crushed garlic into the pan. Cook for a further one minuet.
  2. Stir in 3 tablespoons of Thai red curry paste and 1 tablespoon of peanut butter into the pan. Add the sweet potatoes into the frying and continue to cook for a further 1 minuet. Now add 400ml of coconut milk and 200ml of water. 
  3. When the mixture begins to boil turn the temperature down and let the mixture simmer for 30 minutes. The sweet potatoes should be soft.
  4. Add the 200g of spinach and a drizzle of lime juice and give one last stir. 
  5. Finally serve up onto a bed of rice of your choice and enjoy!

 

 

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