Vegan Recipes and Plant Based Cooking

This puree uses a combination of sweet and heat that's both exciting to the tastebuds and easy on the palette.  Carrots provide the sweet. A variety of chili peppers bring the heat. A little bit of tomato gives both acid and some additional sweetness. Besides salt and pepper, no additional spices are used. With such a gorgeous combination of vegetables and fruits there's no need for anything else.  Ingredients 8 oz baby carrots 1 poblano  1 serrano 2 jalapenos 1 habanero 6 cloves garlic 2 small or 1 large tomato 1 cup water plus 1/4 cup 1 Tbl canola oil 2 Tbls salt 2 tsps black pepper Instructions Cut the carrots, chili peppers and garlic into small chunks.  Add to a small frying pan the carrots, 1/4 cup water  and the salt. Cover and steam for 5 minutes.  Add the oil, poblano, serrano and jalapenos. Cover again and steam for 5 more minutes.  Add the garlic, habanero and black pepper, Simmer uncovered for 5 minutes.  Add the tomatoes, frying pan mixture and 1 cup water to

Layers of heat from a variety of chili peppers give this vinaigrette its depth of flavor.  The tomato adds acid and sweetness to round out the overall taste.  We will lightly cook the chilis for some smokiness .  The tomato will not be cooked, so as to retains its juiciness and tang.  Cooking time is minimal. Processing time is also short.  Very little effort. Pretty big reward.  Ingredients 1 plum tomato, chunked 1 jalapeno, chunked 1 serrano, chunked 1 habanero, chunked 3 cloves garlic, chunked 1/2 cup water 1 Tbl canola oil 1 tsp dry basil  1 Tbl salt 1 tsp black pepper Instructions Char the chilis and garlic in a small frying pan with the spices and oil. Just to get a little color on them.  Add the water and simmer for 5 minutes.  Add the tomato to a blender. Pour the frying pan mixture on top of it.   Puree until smooth and emulsified.  Chill in the fridge for a few hours. You could also use it as a warm vinaigrette. 

This puree was inspired by my re-watching of season 10 of Masterchef UK. Near the end of the season the finalists work with Tom Kerridge. He does a toasted lentil daal puree. It sounded so good that I decided I would do a lentil puree of my own.  Mine is not a daal. It's more of a spicy, french style sauce. Really tasty, though. Totally vegan.  Ingredients 1/2 cup dry lentils 3 1/2 cups water 1 Tbl Canola Oil 2 Jalapenos, chunked 1 Serrano, chunked 6 Cloves Garlic, chunked 2 Tbls Spicy Mustard 2 Tbls Sriracha 2 Tsps Crushed Pepper Flakes 2 Tsps Dry Thyme 2 Tbls Salt 2 Tsps Black Pepper Instructions Toast the jalapenos and serranos with the salt in a dry pan. When they have some color add the oil and spices.  Continue to saute for 5 more minutes.  Add the dry lentils and garlic. Toast for 5 more minutes.  Add the water, mustard and sriracha. Cover and simmer for 25 minutes.  Add to a blender. Let cool for 10 minutes. Then puree until smooth. Lentils make a wonderful bas