Veganuary

Long gone are the days of Lockdown Banana Bread and Sourdough! With January providing the perfect opportunity to instil new habits and try something different in the kitchen, why not try a month going meat-free.

This January we are bringing you two delicious dishes to make a home, tried and tested by our friends at The Three Eagles

They’ve even provided some refreshing mocktail recipes as a sweet-treat aperitif or dessert, for those giving Dry January a go.

And with that… let’s get creative!

Chickpea & Spinach Tagine (serves 4)

Ingredients

– pomace oil 2 tbsp
– Finely chopped onion 1
– chopped garlic cloves 3
– tomato paste 1 heaped tbsp
– cumin powder 1 tbsp
– ras el hanout 1 tbsp
– tinned tomatoes 1 tin
– tinned chickpeas, drained 2 tins
– water 200ml
– demerara sugar 1 tbsp
– salt 1 tsp
– washed baby spinach 200g

Method

In a heavy bottomed saucepan, bring the oil to a medium heat and sauté onions and garlic until translucent and light golden

Add the tomato paste and spices, cook for 3 minutes stirring continuously

Add the tinned tomatoes, chickpeas, water, salt and sugar

Simmer for 15-20 minutes

Add the spinach off the heat, stirring well

Serve with couscous or rice, lime wedges, chopped coriander and a dollop of vegan yoghurt

Biryani (serves 4-6)

Ingredients

– basmati 500g
– pomace oil 2 tbsp
– mustard seeds 1 tsp
– cloves 2
– cardamom pods 4
– fennel seeds 1 tsp
– chopped onion 1 medium
– ginger paste 1 tbsp
– garlic paste 1 tbsp
– curry powder 1 tbsp
– tumeric powder 1 tbsp
– garam masala powder 1 tbsp
– salt 1 tsp
– water 750ml
– diced carrots 2
– frozen peas 250g
– coconut oil 1tbsp

Method

In a blender, make a paste with onions, garlic and ginger

rinse the rice under cold running water for 5 minutes until water is clear and drain well

In a heavy bottomed sauce pan, heat the oil over a medium heat, add the mustard seeds, cloves, cardamom and fennel seeds and crackle for 30 seconds

Add the onion paste to the spices and cook out until light golden, stirring frequently

Add the powdered spices, stir in and cook for 2 minutes

Add the rice, water and salt, stir well and simmer for 10 minutes

Add the diced carrots, at this stage any other diced seasonal vegetables can be added. Continue to simmer until all the water is absorbed

Stir in the coconut oil and peas off the heat

Finish with chopped coriander and mint, serve with mango chutney and chapatis