Each week, Rogue-ists dish on our culinary yearning du jour. This week: a vegan spin on a Thai fave; a moreish oat and berry bake that’s the perfect make-ahead for the weekday breakfast and a comforting classic.
Vegan Massaman Curry
(Serves 4)
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Ingredients:
1 onion, diced large
1 red pepper, sliced
1 green pepper, sliced
2 tablespoons olive oil
1 clove garlic, sliced
1″ of fresh ginger, grated
1 red chilli, sliced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon tamarind
Juice of 1 lime
100ml vegan-friendly stock
1 tablespoon sugar
2 tablespoon peanut butter
400ml coconut milk
3 sweet potatoes, cubed
2 handfuls of raw cashews
Rice and coriander to serve
Step 1
Lightly fry the onion and peppers then add garlic, ginger, chilli, cumin, coriander, tamarind and lime juice and toss together over the heat. Add the stock, sugar and peanut butter, stir together, add the sweet potatoes and simmer for 20 minutes until thickened and the potatoes are tender.
Step 2
Add the cashews and serve with rice and scatter with the coriander.
Oat and Berry Bake with Yoghurt and Maple Syrup
(Serves 6)
Ingredients:
A little coconut oil for greasing the oven dish
1 cup oats
1/2 cup ground almonds
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup of hazelnuts, roughly chopped
1 cup of frozen mixed berries
1 generous tbsp coconut oil, melted
200ml milk of choice
2 eggs
1 banana
1 tsp vanilla extract
1 tbsp coconut oil, melted
Yoghurt or cream cheese and maple syrup, to serve
Step 1
Preheat oven to 160°FAN. Grease a small oven-proof dish with coconut oil (14cm by 23cm or similar works well). Put all the dry ingredients and the frozen berries in the dish and mix together.
Step 2
Put all the wet ingredients in a blender or food processor and blitz. Pour into the tray of oats and berries, and mix together, then bake for about 45 minutes or until pretty firm and golden.
To serve:
You can either spoon some bake out straight away and top with a dollop of yoghurt. Or cool and cut into six slices to bring to work throughout the week to heat in the microwave. Or for a more leisurely weekend brunch, slice the loaf and fry in a little butter, serve topped with cream cheese, berries and maple syrup.
Main image by Monika Grabkowska on Unsplash
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