Posts Tagged ‘vegan recipe’

Niki’s Sweet and Sticky Mushrooms

Friday, October 20th, 2017

Full recipe from the lovely Niki Bakes – Sticky, sumptuous and oh so sweet, Niki’s shitake and oyster mushroom bowl is sure to warm your insides this autumn. The tang from the thick tamarind paste give this dish a well-rounded flavour and makes it super moorish!

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

Recipe for the delicious and moorish sweet and sticky mushrooms from Niki Bakes

All you need is:

(Use organic/natural real food ingredients where possible)


Serves 3

400g of oyster and shitake mushrooms, chopped up roughly
1/2 teaspoon of pink Himalayan salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
1 spring onion, sliced very finely
2 teaspoons of rice flour
For the glaze:
1 tablespoon of tomato purée
1 tablespoon of tamari
1.5 tablespoons of tamarind

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

Steenbergs Tamarind Concentrate is vegan, kosher and delicious.

2 tablespoons of agave syrup

1/4 teaspoon of white sesame seeds

3 radishes, sliced finely


Step 1:

Season your chopped mushrooms with your salt and pepper and then coat well with your rice flour and set aside.

Step 2:

Heat your work on a medium/high heat and heat your olive oil for a short amount of time. Once hot enough, drop your mushroom pieces gently into the oil and let it fry until the mushrooms are crispy and lght brown, this will take about 5-7 minutes. Remove the mushrooms from the oil and drain on a paper towel.

Step 3:

In the same wok, combine all your ingredients for the glaze and gently mix with a silicone whisk. Let it reduce down for a couple of minutes and then add in your mushroom pieces.

Make sure every piece is coated evenly and then garnish with your sesame seeds, sliced radishes and spring onions. Assemble your mushrooms over a bed of steaming hot rice and enjoy!

A slice of North Africa: Harissa with rose spice blend

Thursday, March 9th, 2017

Continuing with our series spotlighting one of the Steenbergs key products.

Harissa is the staple spice for North African cuisine and adds a good kick of spice and warmth to your meals. Harissa is most commonly used for soups, stews and even a spice rub for meat and fish. Like the Steenbergs blend, rose petals are also a common addition and add a flamboyant touch to your dishes. A little does go a long way so if you prefer a slightly milder flavour you can control it easily by adding a little less but still getting that warming and savoury flavour which is characteristic for this lovely blend. It’s a hot blend of organic crushed chillies coming together with organic caraway, organic coriander and organic cumin, a true slice of North Africa wafting into your kitchen.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Harissa with Rose Spiced Sweet Potato Fritters

These fritters are delicately flavoured with the Steenbergs Organic harissa with rose and are quite easy to make. They are perfect for picnics or a light brunch served with a couple of poached eggs and a light garden salad.

All you need is:


(Makes up to 15 fritters)

(Use organic/natural real food ingredients where possible)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 40 minutes

2 sweet potatoes, peeled and coarsely grated

1 teaspoon of happy hippy flower salt

½ teaspoon of organic smoked paprika

½ teaspoon of organic harissa with rose

2 spring onions or 1 red onion, chopped finely

1 tablespoon of all-purpose flour

2 free range eggs

1-2 tablespoons of coconut oil for frying


From your kitchen:


A wooden spoon

A sharp knife

A shallow frying pan

A grater

A silicone spatula

A couple of tablespoons for measuring

A mixing bowl

A tablespoon for measuring our your fritters


Recipe for Harissa with Rose spiced fritters.

Recipe for Harissa with Rose spiced fritters.


Step 1:

In your mixing bowl add in the grated sweet potatoes, spring onions (or red onions if using) and mix well with your all purpose flour, use a wooden spoon for this so it’s evenly dispersed.

Step 2:

Crack in your eggs one by one and using your spatula mix well until the mixture comes together. At this stage add in your lovely harissa with rose, smoked paprika and seasoning and whisk again until it’s all well dispersed into your mixture.

Step 3:

Heat your frying pan over a medium high heat and melt your coconut oil. Fry your fritters using your tablespoon for measuring them out evenly. Fry on each side for a couple of minutes or until the edges start to go golden brown.

These gorgeous fritters are wondering with some sliced avocado as well with extra harissa with rose sprinkled on top, a double whammy of flavour!

Recipe created and researched by:

Niki Behjousiar

Recipe Creator and founder of nikibakes

Twitter: @Niki_Beh

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

Recipe – Making Real Lemonade

Thursday, June 18th, 2009
As you walk along the long aisles of soft drinks in shops, it’s like hunting for a needle in a haystack to find real drinks that aren’t made with chemicals and don’t contain artificial sweeteners.  Even such national treasures as Schweppes Tonic Water are now adulterated with artificial sweeteners.  
There’s something wrong about using ersatz chemical sweeteners and we do everything to avoid them for our children and ourselves; while we have no proof for it, we have the feeling that some time over the next 20 years, scientific evidence will show that these artificial sweeteners are bad for health.  Our basic principle is that if you cannot make it at home, be wary about it.

Back to soft drinks – we love real lemonade; not the fizzy, soda water that’s been flavoured with industrial citric acid and perhaps a twist of real lemon, to aid the marketing.  No, I mean freshly made lemonade from lemons, water and sugar.  If you do a taste test of one to another, there really is no comparison; everything’s different: colour, taste, texture.

We make 2 versions of lemonade, which we give below.  Both of which are worth the effort.


Quick iced lemon 

1                      Unwaxed lemon
2 – 3 tbsp          Sugar, to taste
850ml (1.5pts)   Ice and water (about 600ml/0.25 pint water if using ice, or all water)
1                      Free range egg (optional – see note below) 1.       Wipe unpeeled lemons and cut into quarters, being careful not to lose any juice.2.              Put the diced lemons into a blender together with the sugar and egg.3.              Strain and serve immediately.

Old fashioned lemonade

3                      Unwaxed lemons
3 tbsp               Sugar
1.1 ltrs (2pts)     Water, freshly drawn then boiled
1 sprig               Mint, freshly picked is ideal (I prefer apple mint to spearmint for this)
Glass-full           Ice cubes (optional)
1 or 2                Extra slices lemon (optional) 1.       Wipe unpeeled lemons and cut into dices, being careful not to lose any juice.2.       Put the diced lemons into a jug together with the sugar.3.       Pour on boiling water and leave for 15-30 minutes until strong without becoming bitter.4.       Strain.5.       Put the mint into a serving jug with ice and the slices of lemon and leave to cool for and hour before serving. 

Note: we like to add the egg to the quick lemonade as it gives extra body and froth to the lemonade.  However, if you have been told not to eat raw egg or are wary of doing so, please just exclude it from the recipe.

Recipe – Elderflower Cordial from the Hedgerow

Monday, June 15th, 2009


Sunday morning found me walking along a small cutting down to the River Ure hunting flower heads, or corymbs, from elder bushes.  The common elder flowers in June and July over about a 6 week period.  It is fairly widespread, being a bird-sown weed and is best found on wasteland and in hedgerows.  I try and find trees that are fairly hidden down rarely-used lanes or in woodland as these are less covered in the fumes and dust from traffic.


I carefully collected a whole basketful of these sweet wine smelling white flowerheads.  You need to try and minimise the number of insects on them and yet find those that are flowering – that is not in bud – and where the petals are not falling off.


I then like to make our own elderflower cordial.  It tastes a lot nicer and more flowery than the shop bought cordials, although I never make enough so we need to resort to one of the brands later in the year.


My recipe is as follows:


24         large elderflower heads (or as many as you want so long as it’s more than this)

4          large unwaxed lemons

1.8kg    granulated sugar

1.5ltrs   water


Slice the lemons moderately thinly, discarding the ends, and put the slices into a large stainless steel pan.  Pour the granulated sugar into the large pan.  Add the water.  Bring this sugar solution gently to the boil, stirring occasionally to ensure that the sugar dissolves fully.  This is your sugar solution.


While the sugar solution is heating up, sort through the elderflower heads, getting rid of any insects by gently shaking the corymbs over a bowl,  This ensures that you don’t lose too many of the little flowers as you can then get rid of the insects that fall in and keep the flowers.  I also clip off any excess stalk and any remove leaves.


Bring the sugar solution to the boil, then remove from the heat.  Add the flower heads and stir into the sugar solution.  Put a lid on the solution and leave to steep for at least 24 hours.  We leave for about 3 days.


Strain the cordial, then bottle in clean bottles.  It should be stored in the fridge as it does not last long.  We use plastic bottles that have been saved or glass bottles with screw on lids.  We part fill the bottles and freeze them; you can take them out the freezer and defrost as and when you want them.


To use, simply dilute with water.  A little cordial goes a long way so do not put much in a glass.