Summer Recipes I've Had on Repeat (Vegan) | JessBeautician

IG: @jessbeautician

IN MY KITCHEN:
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Frying pan: https://bit.ly/3Akcjmb*
Marble tray: https://bit.ly/3YRJh6O*
Marble worktop: https://bit.ly/3DzVaGN*

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AUBERGINE, RED ONION & TOFU SKEWERS
1 block firm tofu
1 large aubergine
1 red onion, quartered

MARINADE:
2 tbsp tomato puree
2 tbsp coconut aminos: https://amzn.to/4lMZaUS*
2 tbsp vegan Worcester: https://amzn.to/3Uw8XCK*
2 tsp smoked paprika
1 tsp garlic granules
Pinch sea salt
Pinch black pepper

HARISSA HUMMUS:
1 can chickpeas, drained
1/4 cup tahini: https://amzn.to/4f9IMvf*
1/4 cup harissa paste: https://amzn.to/474MYu9*
2-3 tbsp olive oil: https://amzn.to/4lSevnk*
1 clove garlic
Juice 1/2 lemon
Pinch sea salt
2 tbsp chickpea water

SUMAC ONIONS:
1 white onion, sliced
Juice 1/2 lemon
1 tbsp olive oil
Handful fresh parsley, minced
Pinch sea salt

Flatbread
Pomegranate seeds, parsley

Soak the skewers in water to prevent burning. Shave the block of tofu with a peeler, turn occasionally to peel different sides of the block until you can no longer peel any strips. Do the same with the aubergine until you reach the core - any leftovers of tofu or aubergine can be repurposed. Make the marinade by whisking all listed ingredients in a bowl. Fold the aubergine strips and thread onto the soaked skewers then repeat with folds of tofu and onion, repeat, pushing each layer on as tight as possible, until you have filled the skewers. Place on a baking tray, brush with marinade and oil, and cook in a pre-heated oven at 180*C for 20-25 mins, turning halfway. Blend the hummus ingredients together until smooth. Make the Sumac Onions by combing the ingredients and squeezing everything together tightly using your hands. Warm the flatbreads and serve with hummus on top, the aubergine, tofu and onion, and top with the Sumac Onion, pomegranates and fresh parsley.

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COURGETTE FRITTERS
3 large courgettes, trimmed
2 carrots, trimmed & peeled
6 spring onions, sliced
Handful fresh dill, chopped
Handful fresh parsley, chopped
1 cup chickpea flour: https://amzn.to/41702vm*
Good pinch of sea salt & black pepper
Olive oil, for frying

GARLIC YOGHURT
1 cup coconut yoghurt
2 cloves garlic
Pinch sea salt

Grate the courgettes and carrots, then squeeze out the water from a handful of mixture at a time and place in a separate bowl. Add in the spring onions, dill, parsley, chickpea flour, salt and pepper, and combine. Shallow-fill a non-stick pan olive oil, then once hot, take a heaped tablespoon of the mix, press into a fritter and add into the oil. Repeat, frying 2-3 fritters at a time, before flipping to fry on the other side. Once done, place on a tray covered with a clean tea towel to soak any excess oil and repeat the process with the remaining mixture, it should create 10 fritters in total. For the Garlic Yoghurt, mix the coconut yoghurt with the finely grated garlic and sea salt. Serve hot or cold with a side of the Garlic Yoghurt - enjoy!
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SUN-DRIED TOMATO TOFU
BABA GANOUSH:
2 aubergines
1/4 cup tahini: https://amzn.to/4f9IMvf*
1 garlic clove
Juice 1/2 lemon
2-3 tbsp olive oil
Coconut yoghurt (optional)

SUN-DRIED TOMATO PASTE:
6 sun-dried tomatoes
1 tbsp pine nuts: https://amzn.to/3H6QlWT*
1 tbsp nutritional yeast
2-3 tbsp olive oil
Pinch sea salt
1 block firm tofu
1 tbsp cornflour

RICE & CHICKPEAS:
1/2 cup white rice
1/2 tin chickpeas, drained
Olive oil
Sea salt

For the Baba Ganoush, prick and bake the aubergines at 180*C for 30 mins. Make the Sun-Dried Tomato Paste by adding the sun-dried tomatoes to a food processor with the pine nuts, nutritional yeast, garlic, salt and olive oil, blend well. For the tofu, tear the block into chunks and place in a bowl with cornflour. Toss the tofu to coat, then add the Sun-Dried Tomato Paste and coat. Remove the aubergines from the oven and set aside. On the same tray, lay out the tofu and bake at 180*C until slightly crispy. Add the aubergines to a food processor with the tahini, garlic, lemon juice, olive oil, sumac and salt, then blend. If you want it creamier, add in coconut yoghurt in between blending. For the rice & chickpeas, wash the rice, drain and add to a pan with salt and olive oil, fry until the rice is translucent, then add the chickpeas and stir before adding in a cup of boiling water, cook, covered, for 10 mins until fluffy. Serve the Baba Ganoush spread out on the plate, with the Sun-dried Tomato Tofu, rice & chickpeas, salad, pomegranate seeds, parsley, lemon and olive oil.
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