Idiot proof guide to sourdough 📖 save for a beginner friendly step by step guide to the perfect loaf!!
ESSENTIALS
⭐️ dough scraper
⭐️ banneton
⭐️ dutch oven (or any big casserole pot!!)
⭐️ parchment paper
⭐️ wet tea towel/cling film
NICE TO HAVES
➕ lame (i just use a serrated paring knife)
➕ rice flour (to flour banneton)
➕ water spray bottle
RECIPE
500g strong white bread flour
325ml warm water
100g peak starter*
10g salt
*to make ‘peak’ starter, feed 50g of healthy starter with 50g bread flour and 50g water and leave somewhere warm, it’s ready to bake with when it doubles in size*
1. Add the ingredients into a bowl and mix well. Cover and leave to chill out for 1 hour.
2. Perform coil folds: using damp hands, lift up the dough and placing it back down, 3 or 4 times. Repeat this step three times, every 30 minutes. (1 hr 30 total)
3. Cover and leave to bulk prove. Leave in a warm spot for 3-6 hours depending on your enviroment, until dough has roughly doubled in size.
4. Create tension: tip the dough out of the bowl and using damp hands and your dough scrape pull the dough from the bottom and hook it up to the top, pulling in a downwards motion. Repeat 5 or so times until the surface looks smooth and plump. Cover and leave for 30 minutes. (Method cont in comments)
What i eat in a day focussing on whole foods, gluten free goodness ⭐️⭐️⭐️ i try and get back to simple veg packed recipes when my skin and gut are flaring up… comment ‘FEED ME’ to get all the recipes to your inbox 🙂↕️🪄
Cooking for my non vegan friends, episode 2 ⭐️ Shrish’s fave sando is mortadella so I couldn’t resist trying to veganise, this tofu pastrami is a winner 💋
Makes 2 sandwiches
220g smoked extra-firm tofu, drained
100ml beetroot juice
1 tbsp olive oil
1½ tsp balsamic vinegar
1 tbsp white miso paste
1 tsp Marmite (or other yeast extract)
½ tsp English mustard
1 tsp liquid smoke (optional)
½ tbsp soft light brown sugar
1 tbsp smoked paprika
1 tsp onion powder
4 slices sourdough
4 tbsp vegan soft cheese (i used @juliennebruno )
2 tbsp vegan pesto
Handful chopped pistachio nuts
Handful rocket
Pickled onions
Using a peeler or mandolin, shave the block of tofu into thin slices. If this starts to get a little tricky towards the end of the block, simply cut the remaining tofu into slices as thinly as possible. In a sealable container, whisk together the tofu pastrami marinade ingredients, add the tofu to the marinade seal the lid and leave in the fridge to marinate for 1 hour (or up to 2 days).
When you’re ready to cook, preheat the oven or airfryer to 180c and line a baking sheet with baking parchment. Alternatively you can fry the pieces in a generous amount of oil until lightly golden, but beware they will spit!
Spread out the tofu on the lined baking sheet then cook for 18-20 minutes, flipping the tofu over halfway to ensure it becomes evenly brown.
Spoon the stracciatella onto a slice of sourdough, add the pesto and pistachios (split the amount between your two sandwiches) Layer over half the ‘pastrami’ and some pickled onions and rocket onto each sandwich and top with the remaining slices of sourdough.
Green goddess smashed tacos, packed fullllll of the good stuff & will be on your table in 20 minutes 🧚🏼♀️💋
Ingredients (serves 2)
400g cannellini beans, drained
1/2 tsp garlic powder
1 tbsp capers, chopped
1 tbsp nutritional yeast
1 lemon
40g vegan cheddar, grated
Handful chives, chopped (optional)
4-6 mini tortillas (use corn taco if keeping GF)
For the green goddess salad
1 pack basil (30g)
1 pack chives (20g)
30g shelled pistachios
2 tbsp nooch
3 tbsp olive oil
1 shallot
1 clove garlic
1 tbsp capers
1/4 head cabbage, shredded
1/4 cucumber, finely chopped
1 avocado, cubed
Mash the cannellini beans in a bowl with the garlic powder, chopped capers, nutritional yeast, cheddar and chives. Zest the lemon and add that in too, save the juice for the dressing. Mash until you’ve got a chunky, spreadable mix.
Take your mini tortillas and evenly spread 1/6 or 1/4 of bean mix onto each one, depending on how many tortillas you’re using. Pop them into the air fryer, bean side up, drizzle with oil and and cook at 190c for 7-8 minutes until crisp and golden. To oven cook, bake at 200c for 10-12 minutes.
For the green goddess sauce simply add all the dressing ingredients into a high powdered blender with a generous tsp of salt and a pinch of pepper and blitz until it forms a thick dressing consistency, you can add a little juice from the jar of capers if needed to help it blend. Add the cabbage, cucumber and avocado to a bowl and spoon over the green dressing. Mix well.
Remove the tacos from the airfryer and top with the salad, adding any extra on the side. Serve with extra fresh chives and vegan parm.
Leave the eggs in the shop cus this spicy sweet potato, sausage & butterbean breakfast bake is gunna be your new meal prep saviour!! Full of goodness & perfect for the savoury girls 🤝🏼
Serves 4
1 sweet potato, chopped into small cubes
1 red pepper, roughly chopped
1 red onion, roughly chopped
1.5 tbsp balsamic vinegar
1 tsp smoked paprika
Handful spinach
6-8 vegan sausages (I used @this.uk )
2 tbsp tomato puree
1 tbsp red pepper paste
1 tbsp tamari (/soy sauce if not gf)
1 large tin butterbeans (I used @boldbeanco )
To serve
Fresh chives
Sliced avocado
Squeeze of lemon
Preheat the oven to 180c (fan). Place an oven proof pan onto the hob on medium/high heat and add a drizzle of oil. Add your sausages and brown off for a couple of minutes each side. Remove from the pan and set aside.
Add the onion, red pepper and sweet potato into the pan and deglaze the pan with the vinegar, scraping off any caramelisation off the bottom of the pan. Add paprika, a little extra drizzle of oil and salt and pepper and pop in the oven to bake for 20-25 minutes.
Remove from the oven and add in the remaining ingredients, including the stock from the tin of butterbeans. Mix well and then nestle the sausages in on top, pop back into the oven for 5-7 minutes and serve with fresh chives and avocado.
To meal prep, leave the avocado and split into 4 glass containers. Simply microwave for 1.5 minutes or airfry at 180 for 5 minutes to heat through, then serve with avo.
ad The trick to getting tofu to look like this? It’s all in @cauldronfoods express tofu 🙂↕️ available for £1.50 at @tesco stores for a limited time only!
Makes 2 rice bowls
1 pack @cauldronfoods express smoky BBQ grillable tofu
3 tbsp hoisin sauce
2 tbsp soy sauce
1.5 tbsp rice wine vinegar
1 tbsp brown sugar
1/2 tsp five spice
1/2 tsp garlic powder
Splash beetroot juice
To serve
1 pack microwave rice
1 avocado
Handful shredded cucumber
Pickled onions
Sliced spring onions, to serve
In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, five spice, garlic powder, and a splash of beetroot juice until the sugar dissolves and you have a glossy, deep red sauce. Set aside.
Open the pack of tofu and slice into approx 1cm thick triangles. Heat a non-stick frying pan over medium-high with a little oil. Lay the tofu in a single layer and cook undisturbed for about 3 minutes per side, until deeply golden and lightly crisped.
Turn the heat down to medium. Pour the glaze over the tofu and toss gently to coat every piece. Let it bubble and reduce, turning the tofu once or twice, until the sauce is thick, sticky, and clinging to the tofu, about 2 to 3 minutes.
Microwave the rice according to pack instructions and divide between two bowls. Fan out slices of avocado on one side of the rice, pile the shredded cucumber next to it, then add a heap of pickled onions. Lay the glazed tofu across the middle and spoon over any extra sauce from the pan. Scatter sliced spring onions across the top to serve.
Budget pasta sauces, to make your pennies & cupboard essentials go a lil further at the end of the month 🌟
🍋 Lemon butter bean sauce
1 tin butter beans, drained
1 lemon (half zest, whole juiced)
1 tbsp olive oil
1 tsp miso paste
1 clove garlic
2 tbsp nutritional yeast
🍅 Sun dried tomato cashew sauce
70g cashews (soaked)
50g red pepper
100g sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp nutritional yeast
1 tbsp tomato puree
Leftover salad & sunflower seed ‘pesto’
70g sunflower seeds
1 pack basil
Large handful salad leaves (rocket works well)
4 tbsp olive oil
2 tbsp nutritional yeast
1 clove garlic
Juice of 1/2 lemon
For all sauces, add to a blender with a pinch of salt and pepper, 100ml water and blitz until smooth. Add more water/seasoning if needed to get to desired consistency. Each sauce makes enough for 2 portions of pasta, I used 180g of raw pasta for each. Enjoy 🙂↕️🙂↕️
Cooking for my non vegan friends, episode 1 🌟ad peri peri lunch boxes featuring @betternaturetempeh (available at @tesco now!) 🌶️
Serves 4
1 white onion, chopped
1/2 red pepper, chopped
4 cloves garlic
1 tbsp tomato puree
1 tbsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
200g basmati rice, rinsed
200g tin sweetcorn
120g frozen peas
450ml vegetable stock
2 x packs Peri Peri @betternaturetempeh
60ml peri peri sauce
1/4 red cabbage
1/4 white cabbage
1 carrot
1/2 red onion
2 tbsp vegan mayo
1.5 tbsp red wine vinegar
1 tsp salt
1/2 tsp caster sugar
To serve
4 tbsp hummus
Handful fresh coriander
To a non stick saucepan, add the onion and red pepper in a splash of oil and cook for 5 minutes, then add the garlic and cook for another minute. Stir in the tomato puree, smoked paprika, cumin and cayenne and cook out for a minute or two until fragrant. Add the rice, sweetcorn and peas then pour in the stock. Bring to a boil, then reduce to a low simmer, cover and cook for 15-20 minutes. Season to taste.
Break the tempeh apart with your hands, into approximately 1 inch cubes. Get a pan on medium-high heat with a little oil and fry the tempeh for 3 to 4 minutes each side until caramelised and catching at the edges. Add the peri sauce in the final minute of cooking. Set aside.
For the slaw, finely shred both cabbages and the red onion, use a mandolin if you have one, and grate the carrot. Add the mayo, red wine vinegar, salt and sugar, then toss through the veg until everything’s well coated. Serve the rice topped with the tempeh, a dollop of hummus and slaw, with fresh coriander on top.
