Comfort Food Bowls (Vegan) | JessBeautician

KITCHENWARE:
Vitamix: https://amzn.to/2UkR4YO*
Frying pan: https://bit.ly/3phsLJo*
Pans: https://bit.ly/2Ir4bEY*
Bowls: nomliving.com
Soup bowls: https://bit.ly/2ybag36*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Spice jars: https://amzn.to/3phZjmt*
Tea towels: https://bit.ly/3dQRwqw*

TURMERIC PORRIDGE WITH SPICED CARAMELISED BANANA & NUTS
1 cup porridge oats
3 cups water
1/4 tsp turmeric
1 cup oat milk
Pinch salt & pepper
Vegan vanilla yoghurt
1 tsp coconut oil
Macadamia nuts and almonds
1 banana
1/4 all spice, ginger and cinnamon
Pinch nutmeg
2 tbsp maple syrup: https://amzn.to/2FUh9u4*
Almond butter: https://amzn.to/3khy9Zu*

Boil 3 cups of water in a pan, then add the salt. Gradually add in the oats a quarter at a time, stirring in between. Once all the oats are in, lower the heat, cover the pan then gently simmer for 20 minutes. After 20 minutes, add in the turmeric, black pepper and oat milk, continue stirring until it thickens, then leave on a low heat to stay warm. For the Spiced Caramelised Banana & Nuts, add the nuts to a frying pan and toast slightly on a medium heat. Add in the coconut oil, then place in the banana slices. Add in the all spice, ground ginger, ground cinnamon and a pinch of nutmeg, then turn the banana through everything to coat them. Pour in around the maple syrup and allow them to caramelise. Lastly, add some yoghurt to the oats, then top the porridge with the banana & nuts, drizzle over the maple syrup-almond butter sauce and dust with cinnamon.


THAI-INSPIRED RAINBOW CARROT & CORIANDER SOUP
1 onion, chopped
3 cloves garlic, sliced
1 thumb ginger
8 medium carrots, chopped
1/2 tsp cumin
1/2 tsp ground coriander
Pinch chilli flakes
1 kaffir lime leaf (optional)
500ml veg stock
1/2 can coconut milk: https://amzn.to/386GiNH*
Salt & pepper
Large handful fresh coriander, chopped, stalks included
Juice 1/2 lime, grated red chilli
Soya cream: https://amzn.to/3jPwM3H*
Grated chilli, coriander, pumpkin seeds to garnish

Sweat the onion and garlic down in a pan with the oil on a medium heat until soft, before grating in the ginger. Add in the cumin, ground coriander and chilli. Crumble in the kaffir lime leaf, then toast the spices for a few minutes. Add the carrots and soften them down for around 10 minutes. Pour in the stock, coconut milk, salt and pepper, then stir, bring to a gentle boil then reduce to simmer, and leave to cook for 20 minutes. After 20 minutes, transfer to a blender, add in the fresh coriander and blend until smooth. Reheat the soup back in the pan, squeeze in the lime juice, grate in the frozen chilli, add in more coriander, season and stir. Serve with a drizzle of soya cream, more chilli, fresh coriander and pumpkin seeds.


MUSHROOM & JACKFRUIT RAGU WITH CHEESY POLENTA
2 tbsp oil
200g mixed mushrooms
5 shallots, sliced
3 garlic cloves, thinly sliced
1 stick celery, finely minced
1 carrot
1 can jackfruit
1 bay leaf
3 sprigs thyme
1 tsp dried rosemary
2 tbsp tomato puree
1 tbsp vegan Worcester sauce: https://amzn.to/359EOAs*
1 tbsp balsamic
Salt & pepper
1/3 cup vegan red wine (optional)
1 tin tomatoes
1 pint veg stock

CHEESY POLENTA:
3 cups veg stock
2 cup oat milk
Pinch salt
1 cup polenta: https://amzn.to/36eg6hH*
1 tbsp vegan butter/oil
1 handful vegan cheese
1/3 cup nutritional yeast: https://amzn.to/3mWvDJM*

Fry the mushrooms off in the oil until they become golden in colour. Next, add in the shallots, garlic, celery and carrot, and sweat everything in the pan down until soft. Squeeze the excess water from the jackfruit through a clean tea towel, then add that in with the bay leaf, thyme and rosemary, stir well. Add in the tomato puree, balsamic, vegan Worcester sauce, salt and pepper. Pour in the wine and let that cook for a minute before adding in the tinned tomatoes. Break up the tomatoes to thicken the sauce, then pour in the stock, simmer then cover and leave on a low-medium heat for one hour. Make the Cheesy Polenta by bringing the veg stock and oat milk with the salt to a boil. Gradually add in the polenta, whisking the whole time. Once all the polenta is in, continue whisking until it has thickened and after 5 minutes, place on the lid and leave it to cook. Every 5 minutes or so, give it another whisk until it becomes too thick, then stir with a wooden spoon. After about half an hour on a low heat, add in the vegan butter, vegan cheese, nutritional yeast, then gave it all a good stir together. After an hour, remove the lid on the ragu - reduce the sauce down if needed. Serve with the Cheesy Polenta and fresh parsley.

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