Katy Beskow's Eat. Clean. vegetarian recipes
This entry was posted on 11th May 2018.
We've teamed up with vegan food writer, cookery tutor and chef Katy Beskow, aka LittleMissMeatFree, who has released three recipes from her recent book 15 Minute Vegan: Comfort Food (Quadrille £15, photography: Dan Jones) in support of our Eat. Clean. campaign!
Chestnut mushroom bourguignon
Delight dinner guests with this deep, boozy, herbed bourguignon. Mushrooms absorb lots of liquid, so cook them in a separate pan to the base sauce to keep them at their best.
2 tbsp olive oil
600g (1lb 5oz) chestnut (cremini) mushrooms, brushed clean and halved
6 shallots, halved
1 carrot, sliced
1 clove of garlic, crushed
½ tsp dried thyme
½ tsp dried rosemary
3 tsp plain (all-purpose) flour
200ml (7fl oz/generous ¾ cup) red wine (ensure vegan)
1 tbsp tomato ketchup
150ml (5¼fl oz/generous ½ cup) hot water
Pinch of sea salt and black pepper
- In a frying pan, heat 1 tablespoon of the olive oil and cook the mushrooms over a medium–high heat for 10 minutes until softened and fragrant.
- In a separate large saucepan, heat the remaining olive oil and sauté the shallots and carrot over a medium–high heat for 4 minutes until the carrot begins to soften.
- Add the garlic, thyme and rosemary, and sauté for a further minute, then sprinkle in the flour and ensure the vegetables are well coated.
- Pour the wine and ketchup into the shallot pan, stir through and allow to reduce for 10 minutes, adding the hot water when the sauce starts to thicken.
- Spoon the cooked mushrooms and any juices into the saucepan and season to taste with sea salt and black pepper.
Coconut, cucumber and garden mint raita
Cooling and refreshing, this raita is a vital addition to any Indian-inspired meal and delicious served with Naan chips.
You can find many brands and varieties of coconut yoghurt in supermarkets and health food shops. I’d recommend choosing an unsweetened version for this recipe.
8 tbsp chilled unsweetened coconut yoghurt
¼ cucumber, finely chopped
Handful of mint leaves, finely chopped
Juice of 1 unwaxed lime
Pinch of sea salt
Spoon the coconut yoghurt into a large bowl. Stir in the cucumber, mint and lime juice, and season with sea salt to taste.
Instant mango fro-yo
Frozen mango chunks are available in large supermarkets. Stock up and use them in smoothies, puddings and curries.
When I lived in the city, I loved eating a tub of frozen yoghurt on a hot day. I was lucky to find a wonderful shop (that I passed on my way home from work throughout summer) that sold a vegan version. No matter where you are, stopping and having a moment of calm is good for the mind and body; this instant fro-yo will transport you to somewhere tropical.
Serves 2 generously
200g (7oz/½ cup) frozen mango chunks
5 rounded tbsp coconut yoghurt
Juice of 1 unwaxed lime
Add the frozen mango, coconut yoghurt and lime juice to a high-powered blender and blitz until smooth and creamy. Serve immediately.