Veganuary Recipes From The Glass House Kitchen
We are firm believers in the power of plant-based diets. Each week of Veganuary, this blog will share plant-based Veganuary recipes from our chef Miguel Gouveia.
Not just for Veganuary. Not just for vegans. These Veganuary recipes are for you- if you love good food that is good for your body.
Our intention is to inspire.
Power your body • Entice your tastebuds • Eat well
Week One: Zucchini Tofu Arrabbiata
Zucchini Tofu Arrabiata has to be one of the top Veganuary Recipes on your list this year! You'll be able to go back to this dish time and time again, simply because it is just so delicious!
Ingredients for tofu balls:
200g firm tofu, mashed
50g walnuts, finely chopped
2 tablespoons (tbsp) nutritional yeast
2 tbsp tapioca starch
1 tbsp onion powder
1 teaspoon salt
1 pinch oregano
1 pinch basil
Mix all ingredients together and shape into small balls. Roll in one tsp of sesame seeds then roast in an 175° oven for 10 minutes.
Ingredients for zucchini (courgette) spirals:
100g green and yellow zucchini, cut into spirals
100g cherry tomatoes
10g fresh basil, torn
10ml lemon juice
1 tsp Himalayan salt
Spiralise the zucchini with a spiraliser or use a potato peeler and then use a knife to cut the thin slices into strips. Quarter the cherry tomatoes and tear the basil and mix together in a bowl. Add lemon juice and Himalayan Salt. Let it sit on the side to marinate and release some of its liquid. Just before serving, drain the zucchini pasta in a colander.
Ingredients for cream sauce:
100g ground almonds
10ml soya milk
2 tsp nutritional yeast
Pinch of salt and mixed herbs
Add ground almond, soya milk, nutritional yeast, a pinch of salt and mixed herbs and blend together.
Ingredients for tomato Arrabbiata sauce:
200ml vegan pesto
20ml veg stock
Make the pesto by blending 200g of sun-dried tomatoes with a handful of fresh basil and a clove of garlic. Then add the pesto and veg stock to a saucepan and heat on low to medium heat. Serve hot in a small jug.
To assemble the dish, pile zucchini pasta and tomatoes into bowls, top with tofu balls and pour over the cream sauce. Serve the tomato Arrabbiata on the side. Delicious and totally vegan, totally perfect for your Veganuary recipes!
Week Two: Cauliflower Rice Salad
One of the incredible things that come out of experimenting with Veganuary recipes is discovering dishes like the Cauliflower Rice Salad. Flavour and nutrition merged into a beautifully colourful bowl!
Serves 2 as a side
2 cups/1 purple cauliflower, grated
¼ cup sweetcorn
¼ yellow and red tomatoes, diced
1 cup red and yellow peppers, diced
1 tbsp chives, snipped
2 tbsp lemon juice
1 tsp Himalayan salt flakes
¼ cup micro herbs
Grate the purple cauliflower into a bowl, then stir in two tablespoons of lemon juice and leave to marinade while you get on with the rest.
In a different bowl, add the diced tomatoes, pepper, sweetcorn, and chives. Season with salt and stir to mix. Stir in the grated cauliflower ‘rice’ and serve the salad topped with micro herbs.
Learn more about the cleansing power of vegan food at the Glass House Wellness Retreat.
Week Three: Banana and Cinnamon Brownies
One of the Veganuary recipes that we have no doubt will transcend into the rest of the year are the Banana and Cinnamon Brownies!
3 large bananas
½ cup cocoa powder
1 cup of almond or peanut butter
1 tsp cinnamon (optional)
1 tbsp agave nectar
Preheat the oven to 150 Celsius and line a baking tin. In a large bowl, mash the bananas with a fork until they are smooth. Next, add the butter and agave nectar and mix to form a smooth mixture. Then, add the cocoa powder and the cinnamon (if using), and blend until they are thoroughly incorporated. Pour the batter into a lined baking tin and bake for 20-25 minutes at 150 Celsius, or until they are set and slightly darker on the top. Remove from the oven and let cool before slicing into squares.