my favourite kung pao tempeh

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This Kung Pao Tempeh stir fry is the perfectly little meal for when you’re stuck on what to have for lunch or dinner. You’ve heard of Kung Pao chicken, tofu, cauliflower, but today we’re cooking with tempeh. Tempeh is the chewy, nutty less-processed cousin of tofu. It has more of an earthy taste and sausage-like texture compared to the plain flavour and soft texture of tofu, and it works perfectly in stir fries like this one. Each bite maintains that classic spiciness that Kung Pao dishes bring, along with crunchy cashew nuts, plenty of garlic, and a sweet tang of fresh ginger. Nothing says summer whilst still being seasonal in the winter like this Kung Pao Tempeh!

If you didn’t know, I am obsessed with Szechuan cuisine. Eating spicy foods is a beloved hobby of mine and I absolutely adore trying out new recipes from all over the world all the time, but the classic flavours of the Chinese cuisine, particularly Szechuan, are really my overall favourite. One of my favourite dishes to prepare for a large family meal is a Kung Pao cauliflower recipe, but this time I thought I would switch it up and try something new!

I made this Kung Pao Tempeh using my usual sauce and spice recipe but added a few special changes to give it a little extra kick! Think chewy, crispy, crunchy, sticky, spicy… my mouth is watering at the thought of it! If I had some more tempeh I’d be cooking this up right now! Add a sprinkling of spring onions and sesame seeds… the perfect meal to supply your cold day with a bit more than a touch of warmth.

The perfect easy-as-pie lunch or dinner for any day of the week.

Let’s look at this a little closer

First of all, you can use tofu instead if you can’t find any tempeh, just make sure that you get extra firm tofu. Truthfully, I’m not a big fan of tofu in chunks, I much prefer it crumbled up inside some jiaozi. But, whether you’re using tofu or tempeh, you must absolutely take the time to marinade your base! The marinading step is essential for me, otherwise the tempeh doesn’t take in any of that garlic-soy goodness. Coating the tempeh in cornflour first is also crucial to me, as it really helps to crispen up the tempeh and thicken the sauce later on. Season the marinade with plenty of garlic, soy sauce, rice wine, and sesame oil.

Whilst the tempeh is marinading, I like to get all of my other ingredients ready. This just quickens up the cooking process ten-fold later on, helping you to simplify your kitchen routine. When mixing the Kung Pao sauce, make sure you don’t hold back on the rice wine vinegar. It really helps to enhance the flavours of the sauce once it’s nice and thick and sticky. I love to use a really rich and dark soy sauce for this step too. It gives everything a real nice rich and earthy undertone. I also fully recommend getting roasted sesame oil – you can use regular oil but there’s something about the nutty flavour of sesame oil that just makes this dish!

The stir fry mix is what completely transforms this dish. I like leaving my ginger and garlic a little chunky when I mince then. The same goes for the cashews, you want to make sure there’s some crunch left in there! Fry the chilli, peppercorns, ginger, and garlic until everything is beautifully golden and the kitchen smells divine. Just be extra careful not to fry on too high of a heat, because the chilli tend to burn quickly. I like to add some of the spring onions into the stir fry too. They go all caramelly and sticky and delicious.

Toss the marinaded tempeh into the stir fried veggies, add in the sauce, and stir everything together until its simmering, sticky, and fragrant. Make sure the tempeh is hot through and nicely crisp on the outside (chef’s tasting privileges, am I right?!) Serve immediately whilst it’s still nice and hot, either as a side dish or the centre piece. And that’s all there is too it! Nothing too fancy, just good and spicy plant-goodness.

My final notes

If using tofu instead of tempeh, make sure you get it plain and extra-firm. I always make sure that both my tofu and tempeh are organic (you can read THIS blog post to learn more about the importance of eating organic). You should be able to get tempeh in your local supermarket, but if you can’t then tofu does work just fine!

When it comes to the chilli and peppercorns, you can use regular chilli peppers and regular black peppercorns. I prefer using Szechuan peppers because they do pack more of a punch that every-day chilli peppers, perfect for those of you who love your food on the spicy end of the spectrum.

You CAN choose to leave this dish to cool completely, storing it in an airtight container in the fridge until you’re ready to use, but it’s just not as good reheated. I fully recommend serving this Kung Pao tempeh up right away. Reheating it for a couple of minutes in the microwave (or even a frying pan) does work but the tempeh goes a little rubbery and it’s not as crispy. Definitely just treat yourself on the day!

I am honestly in love with this dish, it’s now my new favourite thing! I’ll be turning to this Kung Pao tempeh for a quick, easy, and delicious meal every time I’ve run out of ideas. My favourite way to enjoy this dish is served over freshly prepared fluffy rice with some stir fried broccoli on the side, a drizzle of extra Kung Pao sauce, and a sprinkling of sesame seeds. Absolutely divine!

Final tip – make extra sauce so you can soak any accompaniments in spicy, sticky, deliciousness too!

Finally, if you make this Kung Pao Tempeh, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy February, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Love, Katherine x

my favourite kung pao tempeh

  • preparation time: 1 hour
  • cook time: 15 minutes
  • total time: 1+ hour
  • servings: 2-3

Ingredients:

For the tempeh marinade:

  • 250g plain, organic tempeh
  • 1 tsp cornflour
  • 2 cloves garlic, minced
  • 1 tbsp rich dark soy sauce
  • 2 tbsp rice wine
  • 1 tbsp roasted sesame oil

For the kung pao sauce:

  • 1 tbsp rich dark soy sauce
  • 1 tbsp dark brown sugar
  • 2 tbsp rice wine vinegar
  • 2 tsp roasted sesame oil

For the stir fry:

  • 1 tbsp roasted sesame oil
  • 1-2 tsp Szechuan chilli peppers, minced
  • 1 tsp Szechuan peppercorns
  • 1 tbsp minced root ginger
  • 2 cloves garlic, minced
  • 70g cashew nuts, chopped
  • 3 spring onions, thinly sliced
  • Sesame seeds, for garnish

Method:

To make the tempeh marinade:

  1. Cut the tempeh into 1 cm cubes (doesn’t need to be perfect) and add it to a bowl along with the cornflour. Stir until the tempeh is covered and the cornflour has dissolved. Add in the garlic, soy sauce, rice wine, and sesame oil. Stir everything together until the tempeh is completely coated and leave to mature for 1 hour.

To make the kung pao sauce:

  1. In a separate bowl to the tempeh, whisk together the soy sauce, brown sugar, vinegar, and sesame oil until everything is completely combined.

To make the stir fry:

  1. In a large frying pan, heat the sesame oil over a medium heat. Add in the chilli, peppercorns, ginger, and garlic, and sauté until the mixture is golden and fragrant (be very careful not to burn the chilli).
  2. Add in the marinated tempeh and stir fry until it is hot through. Add in the chopped cashews, half the spring onions, and kung pao sauce, stir frying until everything is cooked through and the sauce is thickened and glossy.
  3. Serve with a sprinkling of sliced green onions and sesame seeds, either as a side dish or the main event. Enjoy!

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vegan melted chocolate butternut espresso cake

Need I say more? I don’t know about you but this Friday is calling for some chocolate. And not just any chocolate; the super rich, indulgent taste of this melted chocolate butternut espresso cake. This recipe is completely vegan, can easily be made gluten free, and is super delicious. The cake is full of earthy tones of espresso and of course that classic dark chocolate taste. You can even get your veggies in because the base of this recipe is butternut squash! Super simple, super indulgent, this cake is just what you need for a cozy and oh-so chocolatey Friday night. Enjoy warm from the oven with a dab of vegan yoghurt and you’ve got yourself just the hug you’re looking for. Let’s get to it!

  • serves: 8
  • preparation time: 15 minutes
  • cook time: 40 minutes
  • total time: 1 hour

Ingredients:

  • 100g vegan dark chocolate
  • 1 cup homemade butternut puree*
  • 70ml maple syrup
  • 1 tsp vanilla
  • 2 flax eggs
  • 50g 100% cacao powder
  • 1 tbsp espresso powder
  • 70g organic almond flour
  • Pinch of salt
  • 3-4 tbsp unsweetened plant milk
  • 50g vegan chocolate chunks

*follow the recipe for homemade pumpkin puree but using butternut squash instead.

Method:

  1. Preheat your oven to 180˚C (350˚F). Grease and line a round cake tin with parchment paper.
  2. Over a bain-maire, melt the chocolate until smooth and glossy. Once the chocolate has melted, remove the bowl from the heat and add the butternut puree, maple syrup, vanilla, and flax eggs, whisking until everything is well combined.
  3. In a separate bowl, add the cacao powder, espresso powder, almond flour, and salt, stirring everything together until combined. Add the dry ingredients into the wet ingredients and fold everything in together until full mixed. If the batter is too thick, add in a few tablespoons of the plant milk until the batter is a bit thinner (but not pourable).
  4. Transfer the brownie batter into the prepared tin and smooth the top with a spatula. Bake in the oven for 20-25 minutes then sprinkle on the chocolate chunks. Bake for another 10-15 minutes until the chocolate has melted.
  5. Remove from the oven and leave to cool for 5 minutes. Dust with icing sugar, cut into slices and serve hot with a dab of vegan Greek yoghurt. Enjoy!

Once completely cooked, this cake can be kept in an airtight container in the fridge for up to 3 days.

If you make this Vegan Melted Chocolate Butternut Espresso Cake, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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vegan cornbread loaf

Lately, I have been thoroughly enjoying making all different types of bread to go with my stews and pasta dishes. This vegan cornbread is a delicious and classic pairing for warm and hearty chili! I had cornbread for the first time a few years ago on a trip to Canada and instantly I was hooked! The salty fluffy taste of cornbread with soulful dishes is now all I crave over the colder months. This recipe for cornbread loaf is super simple and so yummy. Pair with our Soulful Vegan Three Bean Chili for dinner tonight and you’re in for a treat! Let’s get into it!

  • serves: 12
  • preparation time: 10 minutes
  • cook time: 40 minutes
  • total time: 50 minutes

Ingredients:

  • 120g cornmeal
  • 155g wholewheat plain flour
  • 1 tbsp baking powder
  • 2 tbsp milled flax seeds
  • ¼ tsp fine sea salt
  • 125ml extra virgin olive oil
  • 125ml unsweetened plant milk
  • 80ml warm water
  • 1 tbsp apple cider vinegar

Method:

  1. Preheat your oven to 190˚C (375˚F) and line a 1 lb loaf tin with parchment paper.
  2. In a large bowl add the cornmeal, flour, baking powder, flax seeds, and salt. Mix everything together until well combined.
  3. In a separate bowl, whisk together the oil, plant milk, water, and vinegar until everything is well combined (don’t worry if the oil separates again).
  4. Add the wet ingredients to the bowl of dry ingredients and stir everything together until combined (be careful not to over-stir as all the air will be knocked out).
  5. Pour the batter into the prepared loaf tin and bake in the oven for 30-40 minutes until cooked through and golden brown on the top. Remove from the oven and leave to cool.

Slice and serve with our Soulful Vegan Three Bean Chili. Enjoy!

Once completely cool, this cornbread can be kept in an airtight container in a cool dry place. Use within 2-3 days.

If you make this Vegan Cornbread Loaf, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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soulful vegan three bean chili

Chili is definitely one of my all time favourite dinners. There’s something about a bowl full of warm and spicy chili that just comforts me entirely. Since going vegan, finding a GOOD chili recipe has been difficult but I finally have the answer! This Soulful Three Bean Chili is hearty, warming, soulful, and everything you could ask for in a chili. Even my bean-hating sister loves this! Full of veggies, beans, and spices, this chili is perfect for any night of the week, and it’s super easy to make! Serve with a slice of Vegan Cornbread Loaf and you’re set. Let’s dig in!

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large white onion, minced
  • 3 cloves garlic, minced
  • 1 bell pepper, minced
  • 3 x 400g tins of different beans in water**
  • 1 x 400g tin tomatoes
  • 3 tbsp tomato puree
  • 1 tbsp rich dark soy sauce
  • 2 tsp balsamic vinegar
  • 2 bay leaves
  • 1 vegetable stock cube
  • 2 tbsp paprika
  • ½ – 1 tsp chilli powder
  • Cayenne pepper, to taste
  • Black pepper, to taste

*Pictured: kidney beans, borlotti beans, butter beans

*My favourite beans to use: kidney beans, cannellini beans, black beans

Method:

  1. In a large cooking pot, heat the olive oil over a medium-high heat. Add in the onion and sauté for 5-10 minutes until soft and golden brown. Add in the garlic and sauté for another 2 minutes. Add in the pepper, stir everything together, cover and leave to cook for 10 minutes, stirring occasionally.
  2. Drain and rinse the beans and add them to the pot along with the tinned tomatoes. Stir everything together and leave to cook for 5 minutes.
  3. Add in the tomato puree, soy sauce, vinegar, bay leaves, stock cube, and spices. Stir until combined and leave to simmer on a medium-low heat for 20 minutes, stirring occasionally. Season to taste.
  4. Once the flavours have matured to your liking, serve into bowls with a slice of Vegan Cornbread Loaf, and a dab of vegan yoghurt. Enjoy!

Once completely cooled, this chili can be kept in an airtight container in the fridge and consumed within 3 days.

If you make this Soulful Vegan Three Bean Chili, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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sustainability series: laundry

The dirty side of cleaning your clothes and how to develop a sustainable laundry rhythm.

For this week’s Sustainability Series article we are going to be discussing laundry.

Laundry is something that everyone does and has to do, which makes it all the more important to talk about. Did you know that the average household uses 13,500 gallons of water a year just by doing laundry? That’s a lot of water and to be honest, most of it is going to waste. The majority of households do laundry too much and wash clothes unnecessarily. For example, that sweater you wore once this week doesn’t need to go in the wash basket.

I am writing this article today to raise your awareness on what bad habits you might have gotten into when it comes to your laundry routine, their impact on the environment, and what you can do to change them. Without further ado, let’s get to it!

The dirty side of cleaning your clothes.

Doing your laundry can have several different negative impacts on the environment, and today we are going to be discussing the biggest contributors.

Firstly, let’s talk about the appliances that do all the work. The washing machine. Using a washing machine and a dryer contribute significantly to your carbon footprint. Did you know that washing and drying a 5kg load of laundry even just once a week releases approximately 130kg of carbon dioxide per year?! You can reduce this amount significantly just by not using your dryer – for a typical 40˚C wash, 75% of that carbon dioxide comes from the drying phase of your wash cycle.

And it’s not just the machine, the water contributes too. Washing in hot water or too much water has significant effects on your carbon footprint and your bills. 90% of the energy consumed per load is used to heat up the water for your wash. This energy usage will only increase over time, as your washing machine needs more energy to work properly the older it gets. Keeping your washing machine clean and swapping to a front-loading machine can save up to 7,000 gallons of water a year (your wallet will thank you for this too).

Now let’s think about what we are washing. The majority of the clothes that you’re washing are made from synthetic fibres such as nylon and acrylic. These synthetic substances, along with other microfibres, are being found on shorelines across the globe. Synthetic fibres from your laundry make up approximately 85% of all man-made substances found on these shorelines. When these fibres break down, they release toxic chemicals into the sea water, harming not only the water but everything that lives in it.

These harmful chemicals come from your detergent too. What you use to wash your clothes is doing more harm than good. Laundry soaps and fabric softeners are just not environmentally friendly. Substances such as enzymes, bleaches, perfumes, and colourants are released into the water supply with each use. These substances get washed into the sewage system and sometimes even the groundwater, damaging surrounding plant life and sometimes even the water we use for drinking.

So now you may be thinking ‘what can I do to change this?’. Let’s take a look at the following tips to find out.

Developing a sustainable laundry rhythm.

There are multiple ways in which you can improve your laundry habits to help the environment. Today, we are going to take a look at the simplest and most affordable changes (most of these will even SAVE you money).

The simplest change to make is to simply do laundry less. A lot of the clothes you wear each week don’t need to be washed as often as you think. The only clothes you really need to wash after a single use are your intimates and your socks, maybe your workout gear if it really stinks. Other clothes such as sweaters, jeans, shirts, pajamas, even bras, don’t need to be washed after every single use. Honestly, I can’t remember the last time I washed the jumper I’m currently wearing (and no, it doesn’t smell and it’s not at all dirty).

The same thing goes for your bedding and bath towels. I wash my sheets once every two weeks in the cold months and only a little more often in the summer (it depends on how sweaty you get). As for bath towels, man you do NOT need to wash them after every use. Depending on how often you shower depends on how often you should wash your towel. If you wash every day or every two days then you probably only need to wash your towel once a week. If you shower less than that e.g. one to two times week, then you can wash your towel even less than that.

When you do need to do laundry, wash on cold. You can save so much energy and money just by switching to a cold wash (of course, you’ll need to change your detergent to one with enzymes that don’t denature at colder temperatures, but we’ll discuss detergents in a minute). As we’ve already discussed, 90% of the energy consumed in each load of laundry is used to heat up the water. By washing on cold, or even coldER than usual, you can save so much energy, money, and reduce your carbon footprint in the process.

Speaking of carbon footprints, ditch the dryer! Drying your clothes naturally (in the air) saves SO MUCH energy and reduces your carbon footprint significantly. In the summer, you can dry multiple loads of laundry on the line in a single day, due to warmer temperatures and dry air. For colder months or if you don’t have a garden, get yourself a drying wrack. In a well ventilated room you only have to be a little more patient when it comes to having dry clothes.

Now let’s talk about your detergent. As we talked about above, laundry detergents are responsible for the release of so many harmful chemicals into water systems, so I think it’s about time we made some changes. Mainstream laundry detergents, fabric softeners, and all those other totally unnecessary products e.g. dryer sheets (which you won’t need if you hang your clothes to dry) are having major impacts on the environment. By switching to a natural or eco-friendly or handmade form of detergent, you’re reducing the likelihood of these harmful substances being released. Eco-friendly brands of detergent are now becoming more common e.g. ECOVER

There are plenty of resources our there for you to make your own laundry detergents too, out of everyday household ingredients. The following article contains a great recipe for homemade detergent as well as some more information about the dangers of mainstream laundry products:

How to make your own laundry detergent – and help save the planet | Environment | The Guardian

Finally, just decrease the amount of clothing you own! You can greatly decrease the amount of laundry you have to do by simply owning less clothing. Honestly, my weekly outfit rotation probably consists of about five different pieces of clothing maximum (not including socks and undies) – I wear the same jumpers and tops and leggings all week, every week, and most of these items don’t get washed until they need to be e.g. they start smelling or I spill something on them. By owning less, wearing less, you can save yourself so much time, money, energy, water, you name it! Simplicity is the way to go.

And that concludes our Sustainability Series: Laundry article.

Thank you so much for taking the time out of your day to learn more about the nasty side of laundry and what you can do to change your habits. I hope that this article was useful for you and provided you with valuable information to consider the next time you think you need to do your laundry.

Before we go, let’s go over what we can do to establish a more sustainable laundry rhythm:

  • Do your laundry less often.
  • Go for a cold wash.
  • Dry your clothes in the air.
  • Ditch the harmful detergent.
  • Just own less.

I hope that you take these changes into account the next time you wash your clothes, change your bedsheets, or mindlessly chuck your towel in the washing machine. Thank you for joining us on our fourth Sustainability Series article and we look forward to seeing you next week with out next one! To read the other articles in this series, click HERE.

If you enjoyed this article and found it useful, leave a like and a comment and we’ll get back to you! To keep up with us here at rhythm & green follow us on Instagram @rhythmandgreen

Until next time,

Katherine x

Resources I used to gather my information and statistics:

The Environmental Impact Of Your Laundry – And What You Can Do (cleanhomeguide.co.uk)

The Damage I Cause When I Wash My Clothes (the-sustainable-fashion-collective.com)

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vegan winter three-citrus drizzle cake

It’s Friday and I think it’s about time we all enjoyed ourselves a little cake. This Winter Three-Citrus Drizzle Cake is such a delicious way to brighten up the end of the week. Full to the brim with zesty lemons, juicy oranges, and a sharp tang of grapefruit, you’ll be heading back for a second slice of this cake! Top with plenty of citrus drizzle and you’re set! I absolutely love citrus fruits and at this time of the year I often find myself craving something a little summery. Lucky for me, citrus fruits are in season all year round, so we can enjoy a little taste of summer even in February. So, grab your apron and some lemons, and let’s get cracking!

  • serves: 12
  • preparation time: 20 minutes
  • cook time: 40 minutes
  • total time: 1 hour

Ingredients:

For the citrus cake:

  • 125ml sunflower oil
  • 65ml maple syrup
  • 1 tsp vanilla extract
  • 2 flax eggs
  • 130g vegan Greek yoghurt
  • Juice ½ grapefruit
  • Juice ½ lemon
  • Zest 1 lemon
  • Zest 1 orange
  • 190g self raising flour
  • 120g almond flour
  • 2 tsp baking powder
  • Pinch of salt

For the drizzle:

  • 150g icing sugar
  • Juice of 1 grapefruit, as needed

Method:

  1. Preheat your oven to 180˚C (350˚F) and line a large loaf tin with parchment paper.
  2. In a large bowl, whisk together the sunflower oil, maple syrup, vanilla, flax eggs, vegan yoghurt, citrus juice, and zest until everything is well combined (don’t worry if the mixture splits a little).
  3. In a separate bowl, combine the flours, baking powder, and salt until combined. Add the dry ingredients to the wet ingredients and fold everything together gently until just combined (be careful not to knock the air out too much).
  4. Transfer the batter to the prepared loaf tin and spread to flatten with a spatula. Bake in the oven for 40-45 minutes until cooked all the way through and golden brown on the top. Once baked, leave to cool completely.
  5. In a small bowl, combine together the icing sugar and as much grapefruit juice as is needed to make a medium-thick and glossy icing. Transfer the cake to a plate and drizzle with the icing. Cut into slices and enjoy!

This cake can be stored in an airtight container in a cool dry place for up to 3 days.

If you make this Vegan Winter Three-Citrus Drizzle Cake, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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comforting vegan creamy spiced lentil stew

It is getting really cold here lately, with February really making herself at home. To sooth our chills and warm us up nice and cozy from the inside, I’ve been making a lot of stews and curries full of warming spices. This creamy spiced lentil stew is so comforting and just what you need on a cold and snowy winter’s day. Full of healthy green lentils, spicy flavours, and good old veggies, this stew will keep you full and toasty for the whole day. Serve with a slice of freshly baked traditional country bread loaf and you’re set! So, without further ado, let’s dig in!

  • serves: 4
  • preparation time: 10 minutes
  • cook time: 30 minutes
  • total time: 40 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 carrot, sliced*
  • 1 potato, cubed*
  • 210g dried green lentils (or 1 can of tinned green lentils)
  • ½ can coconut milk
  • 1 vegetable stock cube
  • 750ml water
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • ½ tsp cayenne pepper
  • Salt and pepper, to taste

*To reduce food waste, don’t peel the carrot and potato. Just give them a good scrub and enjoy them with the skin on! It’s nutritious, adds more flavour, and reduces your food waste!

Method:

  1. In a large saucepan, heat the olive oil over a medium-high heat. Add in the onions and sauté for 5 minutes until they are soft and golden brown. Add in the garlic and sauté for another 2 minutes.
  2. Add in the carrot and potatoes and stir everything together. Leave the vegetables to soften for 5 minutes. Add in the lentils, coconut milk, vegetable stock, and water. Stir everything together until the coconut milk solids have melted and everything is well combined.
  3. Add in the spices and seasonings and stir to combine. Let the stew simmer on the stove for a good 20-30 minutes to cook the vegetables and lentils, and to let the flavour mature.
  4. Serve hot into bowls with a slice of traditional country bread loaf and enjoy!

Once completely cooled, this stew can be kept in an airtight container in the fridge for up to 3 days. Alternatively, once completely cooled, it can be kept in an airtight container in the freezer and stored for up to 1 months.

If you make this comforting vegan creamy spiced lentil stew, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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vegan creamy spicy butter-chickpea curry

What better way to end a cold winter day than with this creamy spicy butter-chickpea curry?! February calls for something a little spicy, and this curry is full of warming spices, creamy hints of coconut, and delicious chickpeas to get you through the day. We love a good curry around here, and this recipe just hits the spot! Enjoy over fresh and fluffy rice and you’ve got yourself a healthy, hearty dinner for the whole family. Let’s dig in!

  • serves: 4
  • preparation time: 10 minutes
  • cook time: 30 minutes
  • total time: 40 minutes

Ingredients:

  • 1 large white onion, minced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 x 400g tin tomatoes
  • 2 x 240g tin chickpeas
  • 1 x 400g tin coconut milk
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste
  • Rice, as needed

Method:

  1. In a large saucepan, heat the olive oil over a medium-high heat. Add in the onions and sauté for 5 minutes until soft and golden. Add in the garlic and sauté for another 2 minutes.
  2. Drain the chickpeas and add them to the saucepan along with the tinned tomatoes and tinned coconut milk. Stir everything together until it is well combined.
  3. Add in the spices and seasoning, salt and pepper to taste, and stir until everything is well combined. Reduce the heat to a simmer and leave to cook for 20 minutes.
  4. Serve over freshly cooked rice and garnish with a sprig of parsley and enjoy!

This curry can be stored in an airtight container in the fridge once completely cooled. Consume within 2 days.

If you make this vegan creamy spicy butter-chickpea curry, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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vegan sea salt double chocolate chip cookies

These vegan sea salt double chocolate chip cookies are just the treat you need this Monday! What better way to start of the week than with some warm, chewy, deliciously chocolatey cookies. These cookies are 100% vegan and 1000% divine, full to the brim with chocolate chips and sprinkled with sea salt. Don’t like Mondays? These are the cookies for you!

  • Yield: 24 cookies
  • Preparation time: 10 minutes
  • Cook time: 8-10 minutes
  • Total time: 20 minutes

Ingredients:

  • 190g unsalted vegan butter
  • 100g light brown sugar
  • 1 flax egg
  • 1 tsp vanilla extract
  • 180g plain flour
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 100g vegan chocolate chips
  • 100g vegan chocolate chunks
  • Flaky sea salt, for decoration

Method:

  1. Preheat your oven to 180˚C (350˚F) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the vegan butter and brown sugar. Beat in the flax egg and vanilla extract until everything is well combined.
  3. In a separate bowl, stir together the flour, baking soda, and salt. Add this mixture to the bowl of wet ingredients and stir together until everything is well combined.
  4. Fold in the chocolate chips and chocolate chunks. Using a tablespoon, spoon the cookie dough out onto the baking trays, setting each cookie about 2-inches apart.
  5. Bake the cookies in the oven for 5 minutes. After this time, take them out of the oven and give the baking sheet a tap against the work surface 1-2 times to flatten the cookies.
  6. Place the cookies back in the oven to bake for another 2-3 minutes until they are golden brown. Repeat the process of tapping the cookies once more, and then leave them to cool.
  7. Sprinkle with some flaky sea salt and enjoy warm (100% recommended).

Once completely cooled, these cookies can be stored in an airtight container in a cool dray place and consumed within 4 days.

If you make these vegan sea salt double chocolate chip cookies, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy first day of February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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handmade christmas: vegan gingerbread fudge

Christmas is just around the corner, and if you’re like me, you’re only just starting to think about Christmas shopping. Here at Rhythm & Green, we believe that consumerism for the sake of it is… well… what’s the point? Every year I find myself buying random things that people don’t really want just for the sake of gifting them a Christmas present. This year I asked myself why. This year, more than ever, it’s important that we support small, local businesses. Here’s the mantra: SHOP SMALL, SHOP LOCAL, SHOP HANDMADE. That’s what we should be telling ourselves when we step out the door, or open out computers to get the Christmas shop done. But what if we take this one step further, and handmake our gifts ourselves? This year I have been INVESTING in homemade. It is our belief that nothing is better than homemade, and that applies to Christmas gifts too. As part of our handmade christmas series, we are sharing with you a simple recipe for Vegan Gingerbread Fudge, that you can make and gift to your loved ones this Christmas. What a special way to celebrate the holidays?! So without further ado, let’s spread some happiness with a little spice, and some gingerbread fudge.

Makes: 50 pieces

Ingredients:

  • 225g caster sugar
  • 220g soft light brown sugar
  • 60g vegan cooking butter
  • 65ml vegan double cream
  • 4-5 tbsp black treacle
  • ¼ tsp cream of tartar
  • 3-4 tbsp ground ginger

Method:

  1. Line a brownie tin with parchment paper and set aside for later.
  2. In a medium-sized saucepan, add all of the ingredients. Using a rubber spatula, stir all of the ingredients together over a medium-low heat, until the butter has melted, the sugar has dissolved, and everything is well combined.
  3. Once so, stop stirring and bring the mixture to a boil. Place a cooking thermometer in the pan and heat the mixture until the thermometer reads 240˚F (116˚C/soft ball).
  4. Once up to temperature, remove the pan from the heat and leave it to cool for 5 minutes, until the mixture has stopped bubbling. After this time, grab a wooden spoon and stir the mixture constantly at a moderate speed for 10-15 minutes, until the mixture is very thick (but still pourable).
  5. Pour the mixture into the prepared brownie tin, level off the top with a spatula, and leave it to cool until the fudge has completely set. It should be chewy and soft, not hard.
  6. Once set, cut into 1-inch squares and enjoy!

This fudge can be kept in an air-tight container in a cool, dry place. Best consumed within 2 weeks.

How to gift wrap:

This Vegan Gingerbread Fudge is the perfect gift for your loved ones this Christmas, as a sweet and spicy little way to end the day. To wrap, I recommend stacking several pieces of fudge on top of each other in the centre of a large square of parchment paper. Fold the parchment paper over the top of the fudge stack to create a little bundle. Tie with Christmas ribbons or string, add a name tag, and voila! These fudge may go sticky in their wrapping if left in a warm place, so I also advise wrapping it on the day you plan on gifting it. These little parcels of fudge work great in Christmas gift hampers or as stocking fillers. Enjoy!

And there you have it. The perfect little Christmas gift for your loved ones.

DID YOU ENJOY THIS RECIPE?

WOULD YOU LIKE MORE RECIPES LIKE THIS?

THEN YOU’RE IN LUCK! I HAVE AN EBOOK JUST FOR YOU!

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

It is our hope that, within these pages, we can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to veganism, have been vegan/vegetarian for a long time, or just want to try your hand at something different in the kitchen, we’re here to supply you with a multitude of vegan recipes to enjoy this Christmas.

Hearty, warming, and simple foods are the focus of this e-book. With our simple ingredients and easy-to-follow recipes, we’ll help you to enjoy Christmas time in a kind and stress-free way. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is our belief that nothing is better than homemade.

All of these recipes are vegan and have been well tested, so you can be sure of great results in the kitchen! We’ve also made sure that each recipe is as simple as possible, so you won’t be working away for hours over a complicated recipe method either!

Simple. Seasonal. Exciting.

That’s all there is to it.

SHOP HERE

For more information on ‘A Simple Christmas’ you can visit THIS blog post.

Thank you so much for taking the time to find out more about our latest ebook. Hop on down to our Etsy shop to get your very own copy of ‘A Simple Christmas’ whilst its still on offer! We hope you love our recipes as much as we do and we look forward to hearing from you soon!

If you make this Vegan Gingerbread Fudge, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen

I love seeing the photos of recipes you’ve all made! Have a beautiful Christmas and a safe and warm winter! I look forward to hearing from you soon!

Love and light,

Katherine x

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